S&W Craft Roasting

Colombia Campo Hermoso Edwin Noreña Red Honey Banana Mossto Co-Ferment

Edwin Noreña's Caturra from Finca Campo Hermoso in Quindío, Colombia (1650 masl) undergoes a Banana-Mossto co-fermented red honey process—a technique where fermentation residue (must) is reused and infused with dehydrated fruit to layer natural sugars and flavor complexity. The result is wonderfully multifaceted: fresh banana leads, then shifts into banana bread and clove with sorghum sweetness in the body, finishing with a whisper of anise or spearmint on higher extractions. This is experimental, limited-quantity microlot coffee from a processing visionary known as 'El Alquimista,' designed to surprise rather than simply satisfy.