Last updated: 2026-09-10T17:18:58.162Z

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/little-waves-coffee-roasters/edwin-enrique-norena-black-honey-gesha-competition-series-colombia/reviews)

À partir de 22,90 $US/100g

**Traitement:** [Process miel](https://www.coffeelist.co/fr/insights/processing-method/honey)

,

[Anaérobie](https://www.coffeelist.co/fr/insights/processing-method/anaerobic)

,

[Macération carbonique](https://www.coffeelist.co/fr/insights/processing-method/carbonic%20maceration)

**Région:** [Armenia, Colombie 🇨🇴](https://www.coffeelist.co/fr/insights/region/7a7efbaa-32ec-4f63-ab5a-f125605f8954)

**Variété:** [Geisha](https://www.coffeelist.co/fr/insights/variety/geisha)

**Altitude:** ~1800 m alt.

**Recommandé pour:** Filtre, Espresso

## Ce que dit la marque

> Name: Edwin Enrique Noreña Black Honey Gesha Extended Fermentation Processing Region: Armenia, Quindio Department, Colombia Farm: Finca Campo Hermoso Processing: Black Honey (carbonic maceration lactic fermentation) Varieties: Gesha Altitude: 1,800 MASL Notes: rose, hibiscus, watermelon, lychee, citrusy, velvety Brew Ratios: For pourovers, try a 1:16.7 coffee-to-water ratio. Start with a 1:2.2 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 is a black honey process with mossto lactic extended fermentation. The process begins by selecting and classifying ripe cherries, which then undergo a 72-hour fermentation to produce the mossto. After this first stage, the coffee is pulped and enters another 72-hour fermentation using the previously produced mossto together with selected lactic yeast cultures. Once fermentation is complete, the coffee is dried naturally in a parabolic dryer for 10 days, preserving aromatics and ensuring slow, even drying. We've been brewing these coffees on bar with the following recipe: 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

Original en anglais.

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# Edwin Enrique Noreña - Black Honey Gesha - Competition Series - Colombia

[Voir sur le site du torréfacteur](https://littlewaves.coffee/products/edwin-enrique-norena-black-honey-gesha-competition-series-colombia)

100g

22,90 $US

(103,87 $US/lbs)

10oz

51,59 $US

(82,54 $US/lbs)

2lb

151,45 $US

(75,73 $US/lbs)

## Profil

### Caractéristiques gustatives

**Corps:** 74/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 82/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 50/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 60/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 90/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Moyenne à foncée — 5/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Agrumes

Hibiscus

Litchi

Rose

Pastèque

Acidité citrique

Velouté

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