September Red Velvet Cake
Cinnamon | Strawberry | Chocolate
Edwin Noreña consistently inspires us on what is possible with coffee fermentation. This strawberry cinnamon co-ferment we call Red Velvet cake is a fan favourite and a staple on the menu. This coffee, Red Velvet Cake, is decadent and sweet like cherries, strawberries, baking spices and chocolate.
- Variety: Caturra
- Country: Colombia
- Region: Quindio
- Process: Experimental Honey + Co-Ferment
- Altitude: 1650 MASL
- Harvest: Early 2026
- Producer: Edwin Noreña
- Farm: Campo Hermoso
- Roast Level: Light - Medium
Noreña’s complex experimental honey process first begins with harvesting the cherries and soaking them in water for 2 hours to clean and sort. The cherries are then monitored under a low oxygen system for 24 hours at approximately 18 to 22 degrees Celsius. At Campo Hermoso, the cherries undergo carbonic maceration for 48 hours. Prior to maceration, an external culture is created and inoculated with a specific yeast, dehydrated fruits, and organic powdered cinnamon. After the cherries reach an approximate black honey level fermentation, they are sun-dried in greenhouses and stabilized with the solution for 10 days, resulting in a coffee that is unlike any we’ve had before.
Comes Whole Bean *If you would like your coffee ground, please include a note in your cart indicating the type of coffee machine you'll be using it in.
250g / 9oz
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