Edwin Noreña Lychee Coferment
Finca Campo Hermoso
Region: Circasia Municipality, Quindío Department, Colombia
Elevation: 1650 masl
Cultivar: Castillo, Caturra, Pink Bourbon
Process: Triple fermented honey process with dehydrated lychee
Tasting Notes: Lychee-Strawberry Citrus Sorbet
Edwin Noreña comes from a fourth generation of coffee-growing families. He studied agroindustrial engineering and has taken over the management of Finca Campo Hermoso. Finca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Among friends he is known as “El Alquimista (the alchemist)” for his repertoire of fermentation profiles.
For this coffee, Edwin cofermented with dehydrated lychee. This lot involved three fermentations. The first fermentation was with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, washed clean, and immediately moved into sealed tanks to ferment for 96 hours. During this first fermentation the fruit becomes dramatically softer, sweeter, and more acetic, while also leaching out a concentrated sticky, sugary runoff, or “must”, not unlike the must from freshly smashed grapes and skins in winemaking.
After the first 96 hours were complete, the fermented cherry was depulped and moved back into the tanks for 48 hours. A classic anaerobic “fully washed” fermentation. During this time, the must runoff from the cherry fermentation was also fermented, on its own, and infused with dried lychee, creating a flavoring solution for the final fermentation stage.
The final fermentation was of the parchment coffee, submerged 30% in the lacto-fermented coffee-lychee must, for 48 hours. Once this was complete the parchment was moved directly to raised beds in Edwin’s solar dryer, where it dried for 10 days.
This coffee reminded us of a zesty lychee-strawberry sorbet. Refreshing, juicy, and jammy natural sweetness. This coffee is versatile and can be brewed as a pour over, japanese-style iced coffee, chilled iced espresso, or added to a cocktail.
Finca Campo Hermoso
Region: Circasia Municipality, Quindío Department, Colombia
Elevation: 1650 masl
Cultivar: Castillo, Caturra, Pink Bourbon
Process: Triple fermented honey process with dehydrated lychee
Tasting Notes: Lychee-Strawberry Citrus Sorbet
Edwin Noreña comes from a fourth generation of coffee-growing families. He studied agroindustrial engineering and has taken over the management of Finca Campo Hermoso. Finca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Among friends he is known as “El Alquimista (the alchemist)” for his repertoire of fermentation profiles.
For this coffee, Edwin cofermented with dehydrated lychee. This lot involved three fermentations. The first fermentation was with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, washed clean, and immediately moved into sealed tanks to ferment for 96 hours. During this first fermentation the fruit becomes dramatically softer, sweeter, and more acetic, while also leaching out a concentrated sticky, sugary runoff, or “must”, not unlike the must from freshly smashed grapes and skins in winemaking.
After the first 96 hours were complete, the fermented cherry was depulped and moved back into the tanks for 48 hours. A classic anaerobic “fully washed” fermentation. During this time, the must runoff from the cherry fermentation was also fermented, on its own, and infused with dried lychee, creating a flavoring solution for the final fermentation stage.
The final fermentation was of the parchment coffee, submerged 30% in the lacto-fermented coffee-lychee must, for 48 hours. Once this was complete the parchment was moved directly to raised beds in Edwin’s solar dryer, where it dried for 10 days.
This coffee reminded us of a zesty lychee-strawberry sorbet. Refreshing, juicy, and jammy natural sweetness. This coffee is versatile and can be brewed as a pour over, japanese-style iced coffee, chilled iced espresso, or added to a cocktail.
Finca Campo Hermoso
Region: Circasia Municipality, Quindío Department, Colombia
Elevation: 1650 masl
Cultivar: Castillo, Caturra, Pink Bourbon
Process: Triple fermented honey process with dehydrated lychee
Tasting Notes: Lychee-Strawberry Citrus Sorbet
Edwin Noreña comes from a fourth generation of coffee-growing families. He studied agroindustrial engineering and has taken over the management of Finca Campo Hermoso. Finca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Among friends he is known as “El Alquimista (the alchemist)” for his repertoire of fermentation profiles.
For this coffee, Edwin cofermented with dehydrated lychee. This lot involved three fermentations. The first fermentation was with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, washed clean, and immediately moved into sealed tanks to ferment for 96 hours. During this first fermentation the fruit becomes dramatically softer, sweeter, and more acetic, while also leaching out a concentrated sticky, sugary runoff, or “must”, not unlike the must from freshly smashed grapes and skins in winemaking.
After the first 96 hours were complete, the fermented cherry was depulped and moved back into the tanks for 48 hours. A classic anaerobic “fully washed” fermentation. During this time, the must runoff from the cherry fermentation was also fermented, on its own, and infused with dried lychee, creating a flavoring solution for the final fermentation stage.
The final fermentation was of the parchment coffee, submerged 30% in the lacto-fermented coffee-lychee must, for 48 hours. Once this was complete the parchment was moved directly to raised beds in Edwin’s solar dryer, where it dried for 10 days.
This coffee reminded us of a zesty lychee-strawberry sorbet. Refreshing, juicy, and jammy natural sweetness. This coffee is versatile and can be brewed as a pour over, japanese-style iced coffee, chilled iced espresso, or added to a cocktail.