Colombia
Edwin Noreña
Location: Quindío, Colombia
Process: Purple Honey
Varietal: Yellow Bourbon
Cup Notes: Nectarine, Blackberry, Cotton Candy Grapes

Edwin Noreña is an agro-industrial engineer, Q grader (certified coffee grader), Cup of Excellence judge, and undoubtedly one of Colombia's innovative leaders in coffee. Edwin's unique processing methods are globally celebrated, and his coffees are routinely used in competitions. This bright and sweet offering from Edwin perfectly embodies his reputation as a coffee alchemist.

Edwin brings us a wonderfully bright and sweet coffee crafted through meticulous care and processing. These Yellow Bourbon coffee cherries are harvested at peak ripeness and soaked for 5 hours before undergoing a 96 hour carbonic maceration, where the whole cherries are in a carbon dioxide rich container. The cherries are then depulped with ~45% of its mucilage left and then sealed in an anaerobic (oxygen free) environment for 48 hours. Throughout the process, the cherries are refreshed with a new mossto (natural juice from compressed cherries) every 24 hours. Finally, the remaining cherry seeds are then sun dried on African beds for 24 days before an additional 8 days inside a warehouse to stabilize moisture. We are thrilled to serve and celebrate another incredible coffee from Edwin and his entire Campo Hermoso team.