The Reddening
Edward Noreña doesn't roast coffee. He transmutes it.
At his single estate in Colombia, Noreña practices a form of modern alchemy: sealing living coffee cherries with fresh raspberries in barrels, displacing all oxygen with CO₂, and letting carbonic maceration work its slow magic. The fruit ferments together at origin, raspberry essence binding to coffee at the cellular level. Not flavoring. Transformation.
The result is intense. Almost too much on its own: a concentrated elixir of berry and brightness that demands a counterweight.
We found it in our dark roast Colombian. Blended together, the two become something neither could alone: dark chocolate yielding to raspberry truffle, fruit acidity tempered by roast depth, complexity without chaos.
Prima: the first, the primary, the original.
Rubedo: the reddening, from Latin rubeus. In alchemical tradition, the final stage of the Great Work. The moment base matter becomes gold.
Noreña would appreciate the reference.
Origin: Single estate, Colombia
Process: Carbonic maceration with raspberry co-ferment
Blend: Combined with our dark roast Colombian
Tasting Notes: Dark chocolate, raspberry truffle, subtle wine-like acidity
Roaster's Note: Best brewed as espresso or pour over. Let it cool slightly to experience the full raspberry emergence.
