Here's how we brewed this juicy tasting adventure: three coffees from the same producer, each processed a different way and beautifully roasted by Durham, NC’s Little Waves.

When Little Waves cupped Edwin Noreña’s inventively processed Castillo lots they couldn’t pick just one to share, and instead created a flavor journey just for Drops. You’ll get three juicy jars of coffee, each processed a different way:

🌞 Natural w/ 72 Hr Carbonic Maceration - We tasted grape juice, cherry, orange wine, and a citrus acidity.

🍯 Black Honey w/ Pink Bourbon Mosto & Passionfruit - We tasted a super sweet cup of passionfruit and lychee.

🍉 Black Honey Co-Ferment w/ Watermelon & Lulo - We tasted watermelon and watermelon candy with a delicate body.

🌎 Origin: Quindio, Colombia

🔬 Variety: Castillo

⛰️ Elevation: 1,600 MASL

🔥 Roast: Medium

Brew Recipe for Edwin Enrique Noreña Juice Box Processing Set

Using Stagg X Dripper


21g of any coffee from the Processing Set

350g of water



1. Measure and grind coffee at a medium-coarse setting

Measure out 21g of coffee beans and grind them on a medium setting. We used setting 8.1 on Ode with SSP Burr / 7.1 on Ode with Gen 2 Burrs, which is about 6-6.1 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 5 and 5.2 - and note that the inner ring was set to 0 at 5 for us!

2. Heat water and rinse the filter

Heat water to 194°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g water for the bloom 

Fully saturate your coffee grounds with 40g of water, and allow 35 seconds for the bloom.

4. Continue pouring in four stages

After the bloom, pour to 150g; then when the water is approximately 0.5 in above the bed of grounds, agitate with 5 gentle swirls, then pour to 250g; once water drains halfway, pour to 350g. The total brew time varies.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors in each of these 3 coffees!

Using Sibarist Dripper (Little Waves Recipe)

Little Waves suggests a 1:14 ratio with 195°F water, which would be 16g coffee into 225g water out at a 2:25 target brew time. They also suggest brewing over a chilling ball to flash chill the coffee!



18g of the same coffee

36g of water at 200°F

1:2 ratio

25 second pull time


1. Measure and grind coffee

Measure out 18g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a brew time of 25 seconds.

4. Pull shot at 9 bars!

Preinfuse for 10 seconds and then ramp up your shot to 9 bars with a 25 second total pull time (including preinfusion).

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro