With his flair for innovation and signature processing style, Edwin Noreña never leaves our rotation for long. His latest offering is a Bourbon–Chiroso blend that’s tickling taste buds with its zesty acidity, jasmine botanicals, and syrupy honey notes. Such a complex profile was made possible by processing conducted at Campo Hermoso, where this lot underwent soaking, 48-hour carbonic maceration with mosto, and pulping at red honey level. It was then dried in greenhouse conditions, locking in the cup’s light body and peak sweetness.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART