Purple Honey

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Cupping notes
Fruity pebbles, lemon candy, melon rind.

Coffee bio

Acevedo, Huila, Colombia


Edwin Noreña


Processed at Campo Hermoso


Yellow Bourbon


Purple Honey, Carbonic Maceration


1850 masl.


Aug 2023

Size lbs


Quantity available

0 units at CTI, NJ
0 units at DPU, TX
0 units at YR, FL
Price / lb
Sourcing from Edwin Noreña

Edwin @alquimistaspecialtycoffee is a life-long coffee grower, a trained agronomist, instructor, consultant, Q-Grader and Cup of Excellence judge. His coffees represent an intense pursuit of flavor based upon knowledge, experience and years of trial and error.

Since our first import of Edwin’s coffees in January 2021, we’ve had the pleasure of representing his expertise to roasters across the USA and New Zealand, and are grateful he entrusted us with his life’s pursuit. If this is the first time you are trying an experimental process, we recommend you take a minute and forget what you think coffee “should” taste like. It is an experience all of its own.

Purple Honey Recipe
This Purple Honey coffee was grown in Acevedo, Huila and processed in the facilities of Finca Campo Hermoso. Cherries are harvested above 20ô brix’s. Cherries are soaked in water for 5 hours. Initial cherry carbonic maceration for 96 hours. Coffee is depulped leaving 45% of mucilage for the second cherry anaerobic fermentation of 48 hours, with recirculation of the Mossto every 24 hours . Coffee is sun dried on African beds for 24 days until humidity is 10.5%.

Final humidity stabilization for 8 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilization of 8-10 days, coffees are cupped and the lots organized.

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