Day 4 | Colombia Edwin Noreña Red Fruits Red Bourbon

This unique process coffee comes to us from renowned producer Edwin Noreña and his farm Finca Campo Hermos. Located in Circasia, Quindío (in the heart of the Colombian coffee growing axis), this 25-hectare farm is known for its experimental processes and award winning coffees, and has become a specialty coffee powerhouse.

Edwin Noreña is a fourth-generation coffee farmer, an agro-industrial engineer with graduate level studies in biotechnology, a Q grader, a Cup of Excellence judge, an award winning producer, and undoubtedly one of Colombia’s innovative leaders in coffee, Edwin brings generational knowledge to his techniques, as well as an insatiable curiosity for unique cup profiles and innovative processes.

Edwin is hands-on throughout production and does things differently from traditional Colombian coffee farmers. His methods eliminate the need for vast amounts of water. He utilizes coffee husk (cascara) as organic compost and fertilizer, promoting sustainability in his practices. Currently Edwin is transitioning his coffee processing plant to solar energy. His commitment to eco-friendly solutions and resource optimization truly sets him apart.

For this special lot, coffee cherries were picked at peak ripeness using a brix meter and carefully sorted for quality. The selected whole cherries were soaked in clean water before being moved to sealed tanks for their primary anaerobic fermentation. During this period, mossto (juice from coffee cherries) and CO₂ were added to the tanks. After 72 hours, the cherries were pulped and returned to the tanks for the secondary fermentation. During this process, mossto, red fruits, and wine yeast were added to the tanks. After fermentation, the coffee was spread out on raised beds to slow dry in the sun for around 25 days.

Edwin's vast knowledge and attention to detail make this a not to be missed experience. Forget what you think coffee should taste like and simply enjoy the delicious flavors.