Big Apple

Roaster notes

This Colombian coffee from producer Edwin Noreña in Quindio features a unique co-fermentation process with green apple during processing. The Pink Bourbon variety grown at 1750m altitude undergoes carbonic maceration followed by a second fermentation with dehydrated green apples, then sun-dried on African beds for 15 days. The result is a juicy, fizzy cup showcasing intense green apple alongside green grapes and cherry cola notes.

Tasting notes