Edwin Noreña is an innovative fourth-generation farmer based in Quindio, Colombia. With a background in agroindustrial engineering and biotechnology, Edwin takes particular interest in coffee fermentation, using it to deliver coffees with heightened sensory characteristics.
His farm, Finca Campo Hermoso, occupying 15 hectares near Circasia, Armenia (Colombia), is widely recognised and many of its coffees have been used in competitions.
This coffee was produced by subjecting whole coffee cherries to carbonic maceration for 72 hours. Afterwards, the coffee cherries were pulped to a black honey level with the mosto extracted and separately fermented for 48 hours. The mosto was then added to and fermented together with the coffee for a further 48 hours. Final drying on raised beds took 15 days.
The result is a phenomenal coffee with the unmistakable characteristics of cherry and raspberries. It really shines in cold brew and filter.
Producer: Edwin Noreña
Region: Circasia, Armenia
Varietal: Red Bourbon
Elevation: 1,700 masl
Process: Carbonic Maceration, Black Honey, Yeast Mosto
Cupping notes: Cherry, raspberry, florals
Roast Degree: Light
Ideal For: Cold brew and Filter
