Colombia - Black Honey Mossto Enigma Hops - Bundle

Kick off spring with our first Heady drop of 2026! The Heady collection represents cutting-edge specialty coffee craftsmanship at its finest. Each selection is a carefully curated work of art, pushing the boundaries of what coffee can be. This Black Honey Mossto Enigma Hops from Edwin Norena embodies the innovation and excellence that define our Heady standard. This Colombia Black Honey Mossto Enigma Hops from Edwin Noreña is pure coffee magic refined yet explosively flavorful, sippable all day but totally unforgettable. We're talking lemongrass, coconut, red currant, and those wild effervescent herbals that'll make your taste buds do a happy dance. Edwin's Sudan Rume cherries were hand-selected at peak ripeness, then treated to carbonic maceration with a splash of Enigma hops for that one-of-a-kind vibe. The result? A coffee that's as much art as it is craft. Every box is a collector's dream hand screen printed packaging, custom can glass, coaster, stickers, art print, a little extra coffee to dial in with and more. This is seriously limited, so check the info below and grab yours while they last!

Each box contains: 
-5oz (1oz to dial in, 4oz to enjoy!) of Heady Coffee Magic in a hand printed bag
-a sachet of Third Wave Water
-a Heady Coffee sticker & info card 
-limited edition Enigma Hops Can Glass and coaster

Coffee Info: 

The coffee cherries were harvested at over 20° Brix and soaked in water for 2 hours for cleaning and sorting. The collected cherries were then placed in a low-oxygen environment for 24 hours at 18–22°C. At the Campo Hermoso R&D Center, the cherries underwent carbonic maceration for 72 hours in 2,000 kg tanks, during which the collected mossto measured 4.0 pH and 12.5 Brix. The juice (mosto) was inoculated with a specific yeast starter culture, along with powdered Enigma hops. The cherries were then pulped to a black honey level and transferred to 200 kg reactors, where the starter mossto was added at a ratio of 30 ml per kg. Fermentation continued for 72 hours at 18°C. The coffee was then sun-dried in a greenhouse under controlled conditions for 10 days. Finally, the coffee was cupped, classified, and stored under controlled conditions.

We Taste: Lemongrass, Coconut, Red Currant, Effervescent Herbals
Producer: Campo Hermoso Farm - Edwin Noreña
Variety: Sudan Rume
Process: Black Honey Mossto with Carbonic Maceration
MASL: 1900