Rare honey-processed Bourbon Aji from Colombia's San Agustín showing kiwi, dragon fruit, and rooibos sweetness.
Honey-processed Colombian geisha with vibrant cranberry, orange, and cantaloupe notes.
Red honey processed Colombian with vivid red fruit and caramelized sweetness from Aponte Village.
Complex Colombian red honey with banana-forward flavor, morphing into banana bread and clove with a touch of anise in the finish.
Geisha varietal with fermented honey process delivers toffee, jasmine, and orange blossom in a delicate cup.
Colombian coffee with 36-hour pre-fermentation and 120-hour anaerobic mucilage ferment delivers white grape, jasmine, and citrus.
Pink Bourbon with 36-hour pre-fermentation and 120-hour anaerobic fermentation yields vibrant citrus and jasmine.
Blueberry-forward honey process co-ferment with coconut undertones from Colombia's processing innovator Edwin Noreña.
Bergamot-forward Colombian Caturra with tropical brightness and floral lemongrass notes.
Geisha with rose and hibiscus notes, crafted via black honey carbonic maceration and lactic fermentation by a third-generation master.
Black Honey Sidra from Colombia with lavender, peach tea, and yakult notes—fermentation mastery from a Cup of Excellence judge.
Fruity-funky-sweet purple honey from Colombia with raspberry, port wine depth, and chocolate richness.
Black Honey Sudan Rume co-fermented with Enigma hops delivers piña colada sweetness and creamy, floral complexity.
Three competition lots from Edwin Noreña showcasing Geisha, Sudan Rume, and Bourbon Sidra with signature carbonic maceration fermentation.
Anaerobic-fermented Castillo with macerated blackberries creates blackberry, farmhouse ale, and coconut notes.
Pink Bourbon honey-processed first-place auction winner from a celebrated Colombian woman producer, offering green apple and blood orange brightness.
Clean, balanced Pink Bourbon with subtle cinnamon notes and aroma reminiscent of Cinnamon Toast Crunch.
Castillo varietal with macerated peaches and yeast fermentation creates divisively fruity or savory notes.
Pink Bourbon honey-processed with powdered roses yields tea-like clarity, honeysuckle sweetness, and dominant rose florals.