Gingerbread
Do you know the Muffin Man? Edwin Noreña certainly doesn't live on Drury Lane, but this Caturra processed with an experimental honey & co-fermented with cinnamon is certainly worthy of wearing the gingerbread man's gum drop buttons. Gingerbread is sweet like sticky glazed cinnamon buns and gingerbread cookies. This is our second and last Christmas coffee of 2025.
250G
Gingerbread
250 g
September Coffee Roastery
119 Iber Road
Unit 9
Ottawa ON K2S 1E7
Canada
- Variety: Caturra
- Country: Colombia
- Region: Quindio
- Process: Experimental Honey + Co-Ferment
- Altitude: 1650 MASL
- Producer: Edwin Noreña
- Farm: Campo Hermoso
- Roast Level: Light - Medium
In the cup
We get a sweet profile of gingerbread cookies, molasses and cinnamon buns. This coffee is incredibly aromatic, and has silky mouthfeel with a long cinnamon finish.
Funky
Experimental
About The Producer
Edwin Noreña is a fourth-generation farmer and coffee innovator. His farm, Finca Campo Hermoso, produces incredibly distinct and extraordinary coffees. Edwin has created a unique co-fermentation technique that introduces compounds like dehydrated fruits and organic spices to the fermentation tanks during processing. His technique eliminates the need for large amounts of water during processing, and he intentionally utilizes excess coffee husks for compost and fertilizer. In addition to his sustainable farming and exceptional processing, Edwin currently serves as a coffee processing consultant, Q-grader, and head judge for the Colombian Cup of Excellence.
Processing
The cherries were harvested and soaked in water for 2 hours to clean and sort. Coffee cherries were under a low oxygen system for 24 hours at 18-22°C. At the Campo Hermoso R&D Center, Cherries began a carbonic maceration for 48 hours into 2000kg tanks collecting the moss with 4.2 pH/11.5 brixs. The juice (mossto) has been inoculated with a specific yeast in a started culture, adding allulose solution with powdered organic cinnamon. Before cherries were pulped at a black honey level and macerated into 200kg reactors. The coffee was sun dried in a greenhouse with controlled conditions for 10 days, stabilized with powered organic cinnamon for 10 days and cleaned. The coffee was cupped and final storage at controlled conditions 65 RH - 18 degree Celsius.
Variety
Despite its high susceptibility to diseases and lower yield (20-30% fewer coffee cherries than Bourbon), this variety is renowned for its exceptional cup quality. It is characterized by a clean, complex profile with a typically sweet taste and a broad range of flavour notes. Edwin Noreña does a fantastic job at exploring the range of the Caturra’s complexity with his advanced processing methods and highly controlled experimental conditions.
Transparency
Direct
Roasted Costs