Edwin Noreña
Finca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city Armenia. It’s owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on cultivating very specific varieties paired with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee cultivars, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafe 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world.
mossto + watermelon
The cherries are harvested at over 23 degrees Brix. The first step of processing is the hand selection – ripe cherries are selected, all by hand.
The selection continues with submerging the cherries in water tanks for 5 hours and removing the floaters from the surface. Lastly, the cherries without any visible defects are sorted to guarantee only the best quality ones to undertake the fermentation processes.
This Pink Bourbon showcases a cutting-edge technique called “sequential process co-fermentation.” The cherries are soaked for 4 hours, then go through a 12-hour anoxic fermentation with watermelon and coffee mossto (a liquid from the cherry, similar to wine’s “mosto”). After that, the coffee is de-pulped, leaving 50% of the mucilage on the bean, much like a classic honey process.
About this coffee
Cupping score: 89.00
Farm: Campo Herm oso
Producer: Edwin Norena
Region: Quindio, Colombia
Altitude: 1750 – 1900 MASL
Variety: Pink bouron
Processing: Watermelon Honey Mossto
Crop: 2024
Variety
Pink Bourbon is a highly sought-after Arabica coffee variety, notable for its distinct pink-hued cherries and exceptionally complex, sweet, and often floral and fruity flavor profile.
Honey mossto processing
“Honey mossto processing” in coffee is an innovative and complex method that combines elements of both honey processing and the use of “mossto” (a fermented liquid from coffee cherries, similar to grape must in winemaking) to enhance flavor.
