Part of the shower series, Kyle designs such coffees to be enjoyed as bright filter coffees or modern espresso.

Red Velvet Cake marks September’s first collaboration with Edwin Noreña, and it’s a partnership that brings something truly wild and memorable to the table. This cup is exactly what the name promises—sweet notes of cherries, strawberries, and rich chocolate, layered in complexity.

Edwin is a fourth-generation coffee farmer and one of Colombia’s most innovative minds in processing. From his farm, Finca Campo Hermoso, he produces coffees that break boundaries in both flavour and technique. His approach to co-fermentation is unlike anything else: by adding dehydrated fruits and organic spices during fermentation, he creates an explosion of character in the cup. The process is also deeply sustainable—minimising water use and recycling coffee husks back into the soil as compost. Beyond the farm, Edwin shares his expertise as a processing consultant, Q-grader, and head judge for the Colombian Cup of Excellence.

This lot showcases Edwin’s experimental honey process, which is as meticulous as it is creative. It begins with a careful harvest and two-hour soak, followed by 24 hours under a low-oxygen system at a steady 18–22°C. From there, the cherries undergo 48 hours of carbonic maceration, preceded by the preparation of an external culture inoculated with yeast, dehydrated fruits, and powdered cinnamon. Once the cherries reach a black honey stage, they are sun-dried in greenhouses and stabilised for 10 days. The result? A coffee that feels like nothing else—a bold statement in flavour and craftsmanship.

Flavour Notes: Cinnamon, Strawberry, Chocolate

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.