Coffee Alchemist Edwin Norena is at it again, this time adding hops during this coffee's fermentation to yield a sparkly lemonade acidity, tons of hops florals, and tropical candy sweetness. Experimental Process Specialty Coffee Beans Edwin Norena's Bourbon IPA is a two stage anaerobic precess coffee. After a 120-hour anaerobic fermentation in cherry, the coffee is depulped and then fermented for another 96 hours with hops and malt to create a coffee that has an unmistakable hoppy character. Single-Origin Coffee Beans Roasting Notes Roasted to a light to medium level with and emphasis on stretching the mallard phase to enhance sweetness. Our goal with this coffee was to create an approachable entryway to more acidic coffees. The longer middle phase of roasting will help round out the acidity by balancing it with jam like sweetness.