Name: Edwin Enrique Noreña Black Honey Sidra Region: Quindio Department, Colombia Producer: Edwin Enrique Noreña Farm: Finca Campo Hermoso Processing: Black Honey (carbonic maceration lactic fermentation) Varieties: Bourbon Sidra Altitude: 1,600 MASL Notes: lavender, peach tea, mango nectar, pineapple, lychee, yakult 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. He is a 3rd-generation coffee producer, a trained agronomist, a certified Q-grader, and a sought-after Cup of Excellence judge. Quality and repeatability are key. He’s developed an incredible following for his mastery in fermentation (and co-fermentation) borrowing techniques from the wine and beer industry and finding the perfect recipe to make coffees have an everlasting sweetness and tasting exactly like the tasting notes on the label say. His ultimate goal is to make coffee more approachable to customers in that regard. Where you do not have to have a professionally trained palate to detect the flavor notes. We cupped this Bourbon Sidra in August of 2024 and LOVED it and decided to get more after our most recent visit in November 2025! We're so excited to share this competition series Black Honey Sidra with you all. This coffee focuses on the variety, Sidra, with his classic touch of Black Honey processing with carbonic maceration and lactic fermentation. First thing we experience is the aromatics of pineapple and a bouquet of flowers. We taste lavender, peach tea, mango nectar, pineapple, lychee, and yakult ( a Japanese probiotic milk drink that is both citrusy and sweet like strawberries). That last tasting note is a nod to the lactic fermentation! 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

Name: Edwin Enrique Noreña Black Honey Sidra Region: Quindio Department, Colombia Producer: Edwin Enrique Noreña Farm: Finca Campo Hermoso Processing: Black Honey (carbonic maceration lactic fermentation) Varieties: Bourbon Sidra Altitude: 1,600 MASL Notes: lavender, peach tea, mango nectar, pineapple, lychee, yakult 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. He is a 3rd-generation coffee producer, a trained agronomist, a certified Q-grader, and a sought-after Cup of Excellence judge. Quality and repeatability are key. He’s developed an incredible following for his mastery in fermentation (and co-fermentation) borrowing techniques from the wine and beer industry and finding the perfect recipe to make coffees have an everlasting sweetness and tasting exactly like the tasting notes on the label say. His ultimate goal is to make coffee more approachable to customers in that regard. Where you do not have to have a professionally trained palate to detect the flavor notes. We cupped this Bourbon Sidra in August of 2024 and LOVED it and decided to get more after our most recent visit in November 2025! We're so excited to share this competition series Black Honey Sidra with you all. This coffee focuses on the variety, Sidra, with his classic touch of Black Honey processing with carbonic maceration and lactic fermentation. First thing we experience is the aromatics of pineapple and a bouquet of flowers. We taste lavender, peach tea, mango nectar, pineapple, lychee, and yakult ( a Japanese probiotic milk drink that is both citrusy and sweet like strawberries). That last tasting note is a nod to the lactic fermentation! 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