Ruby

Edwin Noreña's expertise in fermentation explores unique techniques and processing methods to enhance flavor profiles. This specific lot of the red bourbon variety from his farm Campo Hermoso located in Quindio, Colombia, has undergone a 96 hour carbonic maceration, after which the mosto juice (a cultivation starter) is collected. This mixture, together with the coffee has undergone a second fermentation for 72 hours, then dried on African raised beds for 15 days. Through this process, this coffee has achieved sweet notes of strawberry candy, raspberry and blackberry.

This coffee makes one part of our Brewers Cup blend, where we won 2nd place in The Netherlands. Please refer to Brewers Cup '25 - Competition Blend to experience all three coffees at a special price.