Christmas in July

Highlights

“Edwin Noreña is a fourth-generation farmer and coffee innovator. His unique co-fermentation technique introduces organic cinnamon during processing. Cherries undergo carbonic maceration for 48 hours, then the mossto is inoculated with specific yeast and allulose solution with powdered organic cinnamon. After pulping at a black honey level, the coffee is sun-dried for 10 days in controlled conditions and stabilized with cinnamon for another 10 days.”