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Hi there,
Legendary coffee producer Edwin Noreña has truly outdone himself with this summery candy-sweet Trade Secret.
The beauty of this rare light roast is in the process, which Edwin calls Carbonic Maceration Black Honey With Fruit Co-Fermentation. Here's what that means in layman's terms:
First, the cherries undergo carbonic maceration, in which they're sealed in tanks with carbon dioxide pumped in and fermented. Next, the skin (and some fruit) is removed to the level that Edwin would call "Black Honey." But, before drying, Edwin does a second fermentation in which he introduces mossto—the liquid from the initial fermentation—along with a special yeast and dried fruit.
It sounds complicated, and it is. And thank goodness, because the result is unlike any other coffee we've tried: sweet, intense flavors like watermelon candy, lemonade, and raspberry—just in time for summer.
Enjoy, Maciej Director of Coffee
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