Edwin Noreña Watermelon Coferment
Finca Campo Hermoso
Region: Circasia Municipality, Quindío Department, Colombia
Elevation: 1650 masl
Cultivar: Castillo, Caturra, Pink Bourbon
Process: Triple fermented honey process with additional fruit
Tasting Notes: Watermelon Hibiscus Agua Fresca
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 did a Mossto Nitro Watermelon honey process. The processing for this coffee involved three distinct fermentations: one of purely fresh whole coffee cherries; a second “classic washed” fermentation of depulped parchment; and a final fermentation of the parchment submerged in a carefully formulated solution of coffee cherry must (a biproduct of the first fermentation) and a cocktail of fresh and dehydrated fruit. Once third fermentation 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 juicy watermelon hibiscus agua fresca (refreshing fruit drink). Candy like sweetness of mexican candy rebanaditas, lucas skwinklote, and the jolly rancher hard candy. 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 additional fruit
Tasting Notes: Watermelon Hibiscus Agua Fresca
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 did a Mossto Nitro Watermelon honey process. The processing for this coffee involved three distinct fermentations: one of purely fresh whole coffee cherries; a second “classic washed” fermentation of depulped parchment; and a final fermentation of the parchment submerged in a carefully formulated solution of coffee cherry must (a biproduct of the first fermentation) and a cocktail of fresh and dehydrated fruit. Once third fermentation 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 juicy watermelon hibiscus agua fresca (refreshing fruit drink). Candy like sweetness of mexican candy rebanaditas, lucas skwinklote, and the jolly rancher hard candy. 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 additional fruit
Tasting Notes: Watermelon Hibiscus Agua Fresca
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 did a Mossto Nitro Watermelon honey process. The processing for this coffee involved three distinct fermentations: one of purely fresh whole coffee cherries; a second “classic washed” fermentation of depulped parchment; and a final fermentation of the parchment submerged in a carefully formulated solution of coffee cherry must (a biproduct of the first fermentation) and a cocktail of fresh and dehydrated fruit. Once third fermentation 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 juicy watermelon hibiscus agua fresca (refreshing fruit drink). Candy like sweetness of mexican candy rebanaditas, lucas skwinklote, and the jolly rancher hard candy. This coffee is versatile and can be brewed as a pour over, japanese-style iced coffee, chilled iced espresso, or added to a cocktail.