Part of the shower series, Kyle designs such coffees to be enjoyed as bright filter coffees or modern espresso. September – Gingerbread Tastes Like: 🍪 Gingerbread Cookies · 🍯 Molasses · 🍩 Cinnamon Buns Variety: CaturraCountry: ColombiaRegion: QuindíoProcess: Experimental Honey + Co-FermentAltitude: 1,650 MASLHarvest: 2025Producer: Edwin NoreñaFarm: Campo HermosoRoast Level: Light–Medium This is September's second and final Christmas coffee of 2025, from Edwin Noreña, a fourth-generation coffee innovator. The lot is processed with experimental honey fermentation and co-fermented with cinnamon, producing a cup as festive and sweet as its name suggests. In the cup, expect gingerbread cookies, molasses, and cinnamon bun sweetness, paired with an aromatic, silky body and a long cinnamon finish. ABOUT THE PRODUCER Edwin Noreña runs Finca Campo Hermoso, producing distinct, experimental coffees with sustainable practices. He innovates with co-fermentation techniques that introduce dehydrated fruits and organic spices, reduces water usage, and turns coffee husks into compost and fertilizer. Edwin is also a Q-grader, Cup of Excellence head judge, and coffee processing consultant, bringing expert precision to every lot. PROCESSING Processing Initial Soak: Cherries harvested and soaked in water for 2 hours to clean and sort Low-Oxygen Fermentation: 24 hours at 18–22°C Carbonic Maceration: 48 hours in 2,000kg tanks, moss collected at pH 4.2 / 11.5 Brix Inoculation: Mossto inoculated with specific yeast and allulose solution, plus powdered organic cinnamon Black Honey Fermentation: Cherries pulped at black honey level, macerated in 200kg reactors Drying & Stabilization: Sun-dried in greenhouse for 10 days, stabilized with powdered organic cinnamon for 10 days Final Cleaning & Storage: Coffee cleaned, cupped, and stored at 65% RH and 18°C A playful, aromatic, and festive coffee, Gingerbread captures the sweetness and complexity of Caturra with experimental processing that’s perfect for the holiday season. What is the roast recency? September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso! We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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