Name: Edwin Enrique Noreña Smoothie (Caturra with Purple Passion Fruit & Banana) Region: Armenia, Quindio Department, Colombia Farm: Finca Campo Hermoso Processing: Red & Yellow Honey (co-fermented with purple passion fruit & banana) Varieties: Caturra Altitude: 1,600 MASL Notes: purple passion fruit, banana, açaí, honey, cinnamon, malt Brew Ratios: For pourovers, try a 1:14.2 coffee-to-water ratio. Start with a 1:2 ratio for espresso. Edwin Noreña is a consummate professional—a third-generation coffee producer, trained agronomist, certified Q-grader, and sought-after Cup of Excellence judge. Quality and repeatability are his north star. He’s earned a devoted following for his mastery of fermentation and co-fermentation, borrowing techniques from the wine and beer world to craft coffees with lasting sweetness and flavor notes that are unmistakably true to the label. His goal: make coffee more approachable so anyone, not just trained tasters, can clearly experience the flavors in the cup. This release is a blend of two beautifully executed co-ferments: a Yellow Honey Caturra with purple passion fruit and a Red Honey Caturra with banano (a small, sweet banana). Together, they create the most delicious “smoothie” a coffee could ever be. In the cup you’ll find pluot aromatics, purple passion fruit, concord grape, açaí, banana Smarties candy, cinnamon, honeyed sweetness, and a vibrant acidity that becomes even more compelling as it cools. We've been brewing these coffees with the following recipe, however you can get so much out of these coffees that a 1:16.6 and anything in between would also work! : *if you choose a bigger ratio, move your grind your grind 1:14.2 ratio 14 grams 200 mL coarse grind: ~950 microns 196˚F water temp Sibarist Fast Cone Filter Origami Air S 4 x 50g pours (pouring the next right before the other drains) Bags are 10 oz. Jars are 100 grams

Name: Edwin Enrique Noreña Smoothie (Caturra with Purple Passion Fruit & Banana) Region: Armenia, Quindio Department, Colombia Farm: Finca Campo Hermoso Processing: Red & Yellow Honey (co-fermented with purple passion fruit & banana) Varieties: Caturra Altitude: 1,600 MASL Notes: purple passion fruit, banana, açaí, honey, cinnamon, malt Brew Ratios: For pourovers, try a 1:14.2 coffee-to-water ratio. Start with a 1:2 ratio for espresso. Edwin Noreña is a consummate professional—a third-generation coffee producer, trained agronomist, certified Q-grader, and sought-after Cup of Excellence judge. Quality and repeatability are his north star. He’s earned a devoted following for his mastery of fermentation and co-fermentation, borrowing techniques from the wine and beer world to craft coffees with lasting sweetness and flavor notes that are unmistakably true to the label. His goal: make coffee more approachable so anyone, not just trained tasters, can clearly experience the flavors in the cup. This release is a blend of two beautifully executed co-ferments: a Yellow Honey Caturra with purple passion fruit and a Red Honey Caturra with banano (a small, sweet banana). Together, they create the most delicious “smoothie” a coffee could ever be. In the cup you’ll find pluot aromatics, purple passion fruit, concord grape, açaí, banana Smarties candy, cinnamon, honeyed sweetness, and a vibrant acidity that becomes even more compelling as it cools. We've been brewing these coffees with the following recipe, however you can get so much out of these coffees that a 1:16.6 and anything in between would also work! : *if you choose a bigger ratio, move your grind your grind 1:14.2 ratio 14 grams 200 mL coarse grind: ~950 microns 196˚F water temp Sibarist Fast Cone Filter Origami Air S 4 x 50g pours (pouring the next right before the other drains) Bags are 10 oz. Jars are 100 grams