Like traditional Colombian farms, it grows the high yielding variety of Caturra, Colombia and Castillo. Another common variety in specialty farms is the Bourbon, which may be a familiar coffee in Singapore but less so in Colombia. Our coffee is made using Pink Bourbon, which is considered an exotic variety. Edwin Noreña is best known for inventing the craft beer IPA processing method using hops and his elaborate and innovative steps in coffee fermentation. Our honey rose coffee is done in such a method. He choose cherries with a minimum Brix level of 23 and put them in 30kg bags for 24 hours to undergo partial anaerobic fermentation. The cherries are then transferred to tanks and coffee juice from compressed cherries, called mosto, are filled in. The large blue tubs are then closed to allow carbonic maceration for 72 hours. The fermented mosto are then drained and yet transferred to other smaller tubs. The cherries are depulped and added to the tubs. This is when honey rose petals are added for the concurrent fermentation (termed 'co-fermentation'). When the desired fermentation level is achieved after a slightly longer time compared to traditional methods, the parchment coffee is sundried on African raised bed or patio for about 3 weeks to reach a stable 10% moisture level. The parchment are then kept in a warehouse for about 1 week to restablise the moisture content under room temperature and condition before they are bagged. These innovative steps produce surprisingly well-integrated flavour notes not available via traditional processes.