Mouth Watering Peach Co-Ferment, from Quindío Colombia
Edwin Noreña is one of Colombia’s most obsessive innovators in coffee processing. Known as El Alquimista, he uses layered fermentation techniques to craft precise, expressive profiles. This honey-process microlot undergoes two full-cherry fermentations, the second heavily fortified and infused, resulting in a vibrant cup with jasmine florals and notes of fruit gummies, watermelon jelly, maple syrup, and pink lemonade.
Coffee
Edwin Noreña - Peach | Colombia - Co-Ferment, Carbonic Honey - Caturra
Tasting Notes: Peach Rings, Jasmine, Nectrine
Origin: Quindío, Colombia
Variety: Caturra
Process: Co-Ferment, Carbonic Honey
Altitude: 1650m
Roast: Filter | 86 Agtron | Light
People & Land
At the heart of Colombia’s coffee belt, in the lush hills of Quindío, Edwin Noreña is rewriting the rules. A trained agro-industrial engineer turned coffee visionary, Edwin approaches coffee like a winemaker-meticulously crafting fermentation protocols that push the boundaries of flavour.
His farm, Finca Campo Hermoso, is more than just fertile ground - it’s a laboratory of innovation. Here, altitude, microclimate, and volcanic soils provide the foundation, while Edwin’s bold experiments bring the magic. From co-fermentations with fruit and hops to precision-controlled anaerobic tanks, nothing is off-limits.
The result? Coffees that are daring, expressive, and unforgettable - just like the land and the mind behind them.
Process
Edwin's processing for this particular lot involved two distinct whole cherry fermentations: one of fresh picked cherry on its own; and a second one in which the cherry was accompanied by a carefully formulated solution of coffee cherry must (a biproduct of the first fermentation) and dried fruit. Finally, the twice-fermented cherry is depulped and moved immediately to raise screen beds to dry, just like a traditional honey would be. Each stage adds a particular bit of uniqueness to the final coffee.
