Cinnamon, Gingerbread, Anise, Clove
Edwin Noreña’s co-fermented coffee is crafted from carefully selected cherries with a Brix level of 23 and undergoes a meticulous fermentation process, including 72-hour carbonic maceration with mosto and organic cinnamon powder. The result is a festive cup with vibrant flavors of cinnamon, gingerbread, anise, and clove, offering a cozy, spiced experience perfect for the season.