SEPTEMBER - Christmas in July | Colombia - Experimental Honey, Co Ferment - Caturra

Edwin Noreña is a fourth-generation farmer and coffee innovator. His farm, Finca Campo Hermoso, produces incredibly distinct and extraordinary coffees. Edwin has created a unique co-fermentation technique that introduces compounds like dehydrated fruits and organic spices to the fermentation tanks during processing. His technique eliminates the need for large amounts of water during processing, and he intentionally utilizes excess coffee husks for compost and fertilizer. In addition to his sustainable farming and exceptional processing, Edwin currently serves as a coffee processing consultant, Q-grader, and head judge for the Colombian Cup of Excellence.

Processing

The cherries were harvested and soaked in water for 2 hours to clean and sort. Coffee cherries were under a low oxygen system for 24 hours at 18-22°C. At the Campo Hermoso R&D Center, Cherries began a carbonic maceration for 48 hours into 2000kg tanks collecting the moss with 4.2 pH/11.5 brixs. The juice (mossto) has been inoculated with a specific yeast in a started culture, adding allulose solution with powdered organic cinnamon. Before cherries were pulped at a black honey level and macerated into 200kg reactors. The coffee was sun dried in a greenhouse with controlled conditions for 10 days, stabilized with powered organic cinnamon for 10 days and cleaned. The coffee was cupped and final storage at controlled conditions 65 RH - 18 degree Celsius.

Variety

Despite its high susceptibility to diseases and lower yield (20-30% fewer coffee cherries than Bourbon), this variety is renowned for its exceptional cup quality. It is characterized by a clean, complex profile with a typically sweet taste and a broad range of flavour notes. Edwin Noreña does a fantastic job at exploring the range of the Caturra’s complexity with his advanced processing methods and highly controlled experimental conditions.