**MEET THE PRODUCER |**Edwin Noreña is a third generation coffee producer with a pretty stacked resume. A trained agronomist, certified Q-grader, and renowned Cup of Excellence judge – these are just a few of his impressive credentials! In addition to all of this, Edwin is often lauded as the "godfather of co-fermentation" and is widely credited with pioneering fruit co-fermentation in Colombia. When he's not expertly executing complicated processing techniques at his state-of-the-art facility in Quindío, Edwin is a sought-after consultant throughout Colombia, Mexico, and Brazil. **TRUST THE PROCESS |**This coffee is actually a blend of two fermentation experiments from Edwin's farm: the first is a suuppperrr intense green apple co-ferment which comprises 60% of the blend; the remaining 40% comes from a lot called Candy Crush, which was fermented with berries and dehydrated red fruits. In both cases, the coffee cherries were handpicked at peak ripeness and then underwent an initial soak in water for two hours. Then, they undergo a 96-hr period of carbonic maceration, during which time the mosto is collected. This mosto is then inoculated with yeast, glucose, and amino acids before being infused with the fermentation fruit of choice (dehydrated green apples for Green Apple, and a collection of blackberries, strawberries, and raspberry pulp in the case of Candy Crush). After the coffee is pulped, this infused mosto is added back to the mixture before it all undergoes a second round of fermentation, submerged in water for 72 hours. Finally, the coffee is spread out to sun-dry on African raised beds for about 15 days, until 10.5% moisture content is achieved. TAKE A SIP | When we first cupped the green apple co-fermented lot, we found it to be big and wildly intense - even by our standards! We knew it deserved a spot on our menu but weren't sure how to utilize it... until someone at a similar cupping table mentioned gummy sharks. After a little experimenting of our own, we found this blend with Edwin's more familiar Candy Crush co-ferment to bring out flavors remarkably similar to the gas station nostalgia of our youth. Candy enthusiasts, rejoice! Whether you're a fan of peach rings, lemon candy, fruit snacks, or those seasonal caramel apple suckers... this ridiculous blend has a tasting note for you. **Origin |**Circasia, Quindío, Colombia Producer | Edwin Noreña Farm | Camp Hermosa Process | Advanced Co-ferment Variety | Mixed Elevation | 1750 MASL

**MEET THE PRODUCER |**Edwin Noreña is a third generation coffee producer with a pretty stacked resume. A trained agronomist, certified Q-grader, and renowned Cup of Excellence judge – these are just a few of his impressive credentials! In addition to all of this, Edwin is often lauded as the "godfather of co-fermentation" and is widely credited with pioneering fruit co-fermentation in Colombia. When he's not expertly executing complicated processing techniques at his state-of-the-art facility in Quindío, Edwin is a sought-after consultant throughout Colombia, Mexico, and Brazil. **TRUST THE PROCESS |**This coffee is actually a blend of two fermentation experiments from Edwin's farm: the first is a suuppperrr intense green apple co-ferment which comprises 60% of the blend; the remaining 40% comes from a lot called Candy Crush, which was fermented with berries and dehydrated red fruits. In both cases, the coffee cherries were handpicked at peak ripeness and then underwent an initial soak in water for two hours. Then, they undergo a 96-hr period of carbonic maceration, during which time the mosto is collected. This mosto is then inoculated with yeast, glucose, and amino acids before being infused with the fermentation fruit of choice (dehydrated green apples for Green Apple, and a collection of blackberries, strawberries, and raspberry pulp in the case of Candy Crush). After the coffee is pulped, this infused mosto is added back to the mixture before it all undergoes a second round of fermentation, submerged in water for 72 hours. Finally, the coffee is spread out to sun-dry on African raised beds for about 15 days, until 10.5% moisture content is achieved. TAKE A SIP | When we first cupped the green apple co-fermented lot, we found it to be big and wildly intense - even by our standards! We knew it deserved a spot on our menu but weren't sure how to utilize it... until someone at a similar cupping table mentioned gummy sharks. After a little experimenting of our own, we found this blend with Edwin's more familiar Candy Crush co-ferment to bring out flavors remarkably similar to the gas station nostalgia of our youth. Candy enthusiasts, rejoice! Whether you're a fan of peach rings, lemon candy, fruit snacks, or those seasonal caramel apple suckers... this ridiculous blend has a tasting note for you. **Origin |**Circasia, Quindío, Colombia Producer | Edwin Noreña Farm | Camp Hermosa Process | Advanced Co-ferment Variety | Mixed Elevation | 1750 MASL