September – Gingerbread
Tastes Like: 🍪 Gingerbread Cookies · 🍯 Molasses · 🍩 Cinnamon Buns
Variety: Caturra
Country: Colombia
Region: Quindío
Process: Experimental Honey + Co-Ferment
Altitude: 1,650 MASL
Harvest: 2025
Producer: Edwin Noreña
Farm: Campo Hermoso
Roast 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
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Initial Soak: Cherries harvested and soaked in water for 2 hours to clean and sort
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Low-Oxygen Fermentation: 24 hours at 18–22°C
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Carbonic Maceration: 48 hours in 2,000kg tanks, moss collected at pH 4.2 / 11.5 Brix
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Inoculation: Mossto inoculated with specific yeast and allulose solution, plus powdered organic cinnamon
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Black Honey Fermentation: Cherries pulped at black honey level, macerated in 200kg reactors
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Drying & Stabilization: Sun-dried in greenhouse for 10 days, stabilized with powdered organic cinnamon for 10 days
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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.