This Colombia coffee from Finca Campo Hermoso in Circasia, Quindío is produced by Edwin Noreña, a third-generation coffee grower. The coffee undergoes a triple-stage fermentation process: initial 96-hour whole-cherry fermentation, 48-hour secondary anaerobic fermentation, and final 48-hour co-ferment with dried lychee fruit infusion. The beans are dried on raised beds for approximately 10 days. The processing creates a honey-style finish with lychee-derived aromatic compounds.
Origin
Quindío (Colombia)
Flavor Notes
Honey, Lychee
Roast Level
—
Processing
Anaerobic Fermentation, Washed Co-Ferment With Lychee
Based in Tunbridge Wells, United Kingdom, Penelope Coffee is run by Giancarlo, Michelle, and their daughter Penelope, who together bring diverse expertise to specialty coffee roasting. The team sources only specialty graded coffees from the top 20% of the international market, maintaining exacting standards in bean selection. Giancarlo brings training from recognized coffee masters and holds industry qualifications that inform roasting decisions and quality standards. Operating a Giesen roaster with meticulous attention to conscious environmental decisions, the micro roastery reflects values that extend from sourcing through roasting to packaging and delivery.
