RED VELVET CAKE

SEPTEMBER
OTTAWA, CANADA

RED VELVET CAKE - CATURRA, EXPERIMENTAL HONEY + CO-FERMENT - COLOMBIA

STRAWBERRY
CHOCOLATE
BAKING SPICES

ORIGIN: COLOMBIA, QUINDIO
FARM: CAMPO HERMOSO
PRODUCER: EDWIN NOREÑA
ALTITUDE: 1650 MASL
VARIETY: CATURRA
PROCESS: EXPERIMENTAL HONEY + CO-FERMENT

ROAST DATE: JUNE 29, 2026

FROM THE ROASTER

THIS COFFEE, RED VELVET CAKE, FROM EDWIN NOREÑA AT CAMPO HERMOSO IS DECADENT AND SWEET LIKE CHERRIES, STRAWBERRIES, BAKING SPICES AND CHOCOLATE. THE PRODUCER COMBINES LOW-OXYGEN FERMENTATION, CARBONIC MACERATION, AND CO-FERMENTATION WITH DEHYDRATED FRUITS AND ORGANIC CINNAMON, FOLLOWED BY GREENHOUSE DRYING AND STABILIZATION OVER 10 DAYS.