Edwin Noreña Honey Peach Co-Ferment

A peach co-ferment! Introducing our second coffee from notable coffee producer Edwin Noreña and it’s a peachy fun time.  This inoculated carbonic honey processed co-ferment coffee from Edwin’s farm Campo Hermoso is so jammy and winey and really takes that peach note to the next level.  We tasted peach nectar (really all the peach), watermelon bubblegum, jasmine, and pink lemonade. If you are after a unique coffee experience with intense jammy peach notes, this coffee is for you. 

Farm Level/Coffee Processing Info. A fourth generation farmer and coffee processing innovator, Edwin Noreña is describe as one of Colombia’s true processing obsessives. Nicknamed “El Alquimista” (the alchemist), Noreña is an agroindustrial engineer by trade who is a well-connected and highly aspirational coffee producer focusing on pairing very specific cultivars with very specific processing methods designed to express the most surprising, memorable, and delicious coffee experiences possible. This particular coffee is a honey process co-ferment microlot that started with carefully harvesting red ripe Caturra coffee cherries from Edwin’s 15 hectare farm in Quindío, Colombia. The coffee cherry was then fermented three times, utilizing dehydrated peaches and the coffee cherry’s own fermentation byproduct (known as must-or mossto in Spanish) during the third fermentation.

Three distinct fermentations:

• The first fermentation features coffee cherry fermented on its own in tanks for 24 hours with limited oxygen.
• The second fermentation is a carbonic anaerobic fermentation where coffee cherries are fermented in sealed tanks devoid of oxygen and rich in carbon dioxide. During this stage, a concentrated, sugary run-off develops known as must (not unlike the must that develops from freshly smashed grapes/skins in wine-making) which is then collected and fermented.
• The third fermentation stage includes adding the fermented must and peaches to the coffee cherries for a 72 hour fermentation. 

After these three distinct fermentation stages take place, the coffee is then lightly depulped (leaving most of the mucilage intact) for a honey process finish where the coffee is then dried on raised screen beds. 

Sustainable & Environmentally-Friendly. Edwin Noreña is not only making a name for himself as an innovator in coffee processing but also for his dedication to sustainable and environmentally-friendly growing and processing practices.

• Edwin’s processing methods eliminate the need for water intervention (unlike typical washed processing methods which utilize large amounts of water.)
• He utilizes the coffee cascara (the husk or skin of the coffee cherry fruit that is often discarded) for organic compost and fertilizer
• He has transitioned his coffee processing plant to solar energy.