Little Waves Coffee

Edwin Enrique Noreña - Black Honey Gesha - Competition Series - Colombia

Edwin Enrique Noreña's Geisha grows at 1,800 MASL on Finca Campo Hermoso in Armenia, Quindío Department. The black honey process combines carbonic maceration with extended lactic fermentation—cherries ferment 72 hours to produce mossto, then pulped coffee ferments another 72 hours with selected lactic yeast cultures before slow parabolic drying. The result is a velvety cup with rose, hibiscus, watermelon, and lychee, built on Noreña's proven mastery of co-fermentation borrowed from wine and beer production. A competition-grade coffee that makes complex fermented flavors unmistakably clear and approachable.