Edwin Noreña - Strawberry Blossom

MEET THE PRODUCER | Edwin Noreña is a third generation coffee producer with a pretty stacked resume. A trained agronomist, certified Q-grader, and renowned Cup of Excellence judge - these are just a few of his impressive credentials! When he's not expertly executing complicated processing techniques at his state-of-the-art facility in Quindio, Edwin is a sought-after consultant throughout Colombia, Mexico, and Brazil. We are so thrilled to welcome this storied producer back to our menu, and just like last time you saw him here... we couldn't just pick one of his experimental lots - so we blended three of them!

TRUST THE PROCESS | For this release, we blended three lots of meticulously processed coffees from Edwin & co.: "Red Fruits," "Golden Washed," and "Lychee." These processes are so nuanced and unique, we want to take a moment to detail each of them individually - so you can have a better understanding and appreciation for the care with which these science projects are executed.

Red Fruits: After being picked at peak ripeness, the coffee cherries are soaked in water for four hours before undergoing an initial round of carbonic maceration fermentation for 72 hours in mosto. Next, the coffee is pulped and set up for an additional 72 hours of CM fermentation, this time in the company of mosto, red fruits (strawberries, blackberries, and raspberries), and wine yeast. The coffee is then spread out to sun-dry on raised beds until 10.5% moisture content is achieved, before finally being removed to the warehouse for final humidity stabilization (usually lasting 8-10 days).

Golden Washed: After being picked at peak ripeness, the coffee cherries undergo two rounds of fermentation: first, in a low-oxygen environment wherein the accumulated mosto is collected for later use. Next, the coffee is pulped before being reunited with its collected juices and also lactic bacteria, which will do its job to help amplify florality during a 5-day, controlled anaerobic fermentation period. Finally, the coffee is washed before being spread out to sun-dry on raised beds until 10.5% moisture content is achieved.

Lychee: After being picked at peak ripeness, the coffee cherries are floated for density and then placed in sealed drums for an initial 32-hr round of pre-fermentation. Next, the coffee is dry pulped and left to ferment in an open-air tank for an additional thirty-two hours. For the fermentation finale, the parchment is inoculated with Citra and Magnum galaxy hops, as well as the accumulated mosto, before being placed back in the sealed drums for 32 hours of anaerobic fermentation. Finally, the coffee is removed to raised beds to dry in the shade, where it remains for 10-15 days until optimal moisture content is achieved.

TAKE A SIP | What strikes us most about this blend is the play between florality and fruitiness, with a slight edge given to the fruity side of things (hence the name!). Elderflower and bergamot are readily apparent at the first sip, with tropical fruits coming into focus as this coffee lingers on the palette (like mango, kiwi, and others). A sweet fruitiness, reminiscent of strawberry candy, is delightfully present throughout. With this complex blend, Edwin's expertise perfectly complements our own, resulting in a truly one-of-a-kind flavor profile that showcases everything we love about advanced fermentation, and everything we value about careful blending and roasting. 

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Origin | Circasia, Quindio, Colombia

Producer | Edwin Noreña

Farm | Campo Hermoso

Process | Co-ferment+

Variety | Pink & Red Bourbon

Elevation | 1550 masl