Edwin Noreña Purple

Get to know this coffee in detail

Edwin Noreña has dedicated 20 years to coffee production, with the last 10 focused on studying and experimenting with specialty coffees.

Every cup profile he develops at his farm, Finca Campo Hermoso, follows a different process. This particular lot is a honey process with carbonic co-maceration.

The cherries are harvested at over 23° Brix and soaked in water for 4 hours.

They then undergo an initial carbonic maceration for 72 hours, fermenting with mossto (coffee cherry juice).

After pulping, they go through a second 72-hour fermentation, co-macerating with mossto, additional juices, and dried fruit.

The coffee is then sun-dried on African beds for 25 days until the moisture content stabilises at 10.5%.

Meet the producer

Edwin Noreña Mossto 72h Purple: a coffee as complex as it is inspiring

From the heights of the Quindío mountains, in the coffee-growing heart of Colombia, comes one of the most fascinating coffees we've tasted this season: Mossto 72h Purple, an experimental batch from producer Edwin Noreña, grown on his Campo Hermoso estate, located between 1,750 and 1,900 meters above sea level in the municipality of Circasia.

The restless mind behind the coffee

Edwin Noreña is no ordinary coffee farmer. With 20 years of experience in coffee production—half of which has been dedicated exclusively to the study and experimentation of specialty coffees—Edwin represents a new generation of producers who not only grow coffee, but also reinvent it.

His 25-hectare Campo Hermoso estate is renowned for its varietals, including Castillo, Sidra, Geisha, and Pink Bourbon, and for its radically innovative approach to processing. In addition to being a producer, Edwin is a Q-grader, process consultant, and head judge for the Cup of Excellence Colombia . His track record has been recognized in international competitions, and working with him is always a learning experience and a constant source of inspiration.

Brewing inspiration and creative fermentations

The Mossto 72h Purple batch belongs to their most experimental line. It's a Castillo variety coffee, subjected to a Honey process with carbonic co-maceration . What does this mean? It's a coffee that has been fermented under very controlled conditions, but with a unique twist: it has used Mossto, i.e., coffee cherry juice, along with dried fruit to enrich the fermentation process.

It all begins with careful harvesting: the cherries are selected when they reach a temperature of over 23° Brix, ensuring optimal ripeness. They are then soaked in water for four hours and undergo a first fermentation in a closed environment for 72 hours , in the presence of Mossto. After pulping, the coffee undergoes a second fermentation for another 72 hours , this time co-macerating with more Mossto, natural juices, and dried fruit. Finally, the coffee is sun-dried on African beds for 25 days until it reaches 10.5% humidity.

This approach, inspired by the craft beer industry, allows Edwin to create entirely new flavor profiles , playing with compounds such as hops or fruits, while always respecting the essence of the bean.

A truly unforgettable flavor profile

The result is a coffee with striking personality. In the cup, Mossto 72h Purple reveals intense notes of grape juice, violet and candy, with a juicy acidity and silky mouthfeel that envelops the palate. A profile that is as floral as it is fruity — designed for those who seek coffees that push boundaries and expand the limits of flavour.

A commitment to sustainability

Beyond the flavor, what makes Edwin's work special is his commitment to the environment. He has eliminated excessive water use in his processes, uses coffee husks as organic compost, and is migrating his entire processing plant to a 100% solar-powered source. His vision not only transforms coffee, but also the way we produce it.

This lot is far more than a coffee, it is the result of years of knowledge, passion and innovation. We feel incredibly fortunate to be able to share it with you. If you love experimentation and complex flavour profiles, this coffee will surely surprise you.