Edwin Noreña Red

Get to know this coffee in detail

Edwin Noreña is a fourth-generation coffee farmer, coffee process consultant, Q-grader, and judge for Colombia's Cup of Excellence competition.

This coffee is a testament to his passion for pushing sensory boundaries.

Cherries with a minimum Brix level of 23 are selected and undergo an initial 24-hour carbonic fermentation.

The cherries are then macerated for 72 hours in must (coffee cherry juice) fermenting anaerobically.

The cherries are pulped, and the seeds are macerated again with the liquid from the previous maceration and other compounds such as juices or dried fruit. This process is called co-fermentation.

The coffee is dried for 25 days on African beds.

After the humidity stabilizes at 10.5% it is stored in grain-pro bags.

Meet the producer

Edwin Noreña: Innovator and visionary of specialty coffee

Edwin Noreña is a Colombian coffee farmer who has left a profound mark on the world of specialty coffee. With a career spanning from production on his family farm to the development of innovative fermentation methods, Edwin represents the perfect blend of tradition and modernity. Owner of Finca Campo Hermoso, located in Circasia, Quindío, Edwin not only produces coffee, but also inspires other coffee farmers to reach new levels of quality and transparency.

From roots to excellence

Edwin's coffee journey began in his childhood, surrounded by parchment coffee in Quindío, an iconic coffee-producing region in Colombia. His family farm, Campo Hermoso, became his base and starting point for exploring the possibilities of specialty coffee. His thirst for knowledge led him to attend numerous courses at SENA, an institution renowned for its focus on artisanal trades. Over time, Edwin also became a teacher at this institution, sharing his knowledge with new generations.
Today, Edwin is recognized as a Q-Grader, Q-Processor, judge of the prestigious Cup of Excellence, and advisor to international farms. His deep understanding of coffee has allowed him to develop innovative fermentation methods that are redefining quality standards.

Innovation in fermentation: the use of “must”

One of Edwin's most significant contributions to specialty coffee is his work with "must," the juice from the coffee cherry. At Finca Puerto Alegre, Edwin first implemented a system where the must is stored in refrigerators and reintroduced during different stages of the fermentation process. This technique allows the process to be prolonged without the risk of over-fermentation, intensifying the bean's unique flavors without the need for additional external elements.

Unlike many co-fermentations that mask the natural profile of the coffee, Edwin's method highlights the essence of the bean, achieving exceptional results in competitions.

Diversity and experimentation in Campo Hermoso

At Campo Hermoso, Edwin grows an impressive variety of coffees, including Castillo, Caturra, Caturrón, Sudan Rume, Gesha (Geisha), Pink Bourbon, Sidra, Mokka, and Wush Wush. This diverse portfolio is made possible by combining his own production with the acquisition of cherries from other producers. This approach allows for constant experimentation with fermentation methods and co-fermentations, utilizing ingredients such as hops, watermelon, cinnamon, berries, lychee, and more.

Edwin has also invested significantly in infrastructure. His farm features wide-necked barrels, which allow for processing small batches with detailed temperature and pH control. These homemade "bioreactors" have proven to be key tools for maintaining quality and consistency in every batch.

Transparency and commitment to quality

One of Edwin's most notable qualities is his transparency. In a market where co-fermentation is often controversial due to a lack of information, Edwin offers clear and honest answers about his processes. For those who prefer to avoid co-fermentation, he also offers a selection of exceptional, competition-grade parchment coffees.

International Consulting and the Legacy of the “Sanctuary Project”

In 2021, Edwin decided to focus his consulting exclusively on farms outside of Colombia. As the creator of the Santuario Project, he helped identify and export specialty coffees from countries like Costa Rica, Nicaragua, Guatemala, Panama, and Brazil to markets like Australia. Despite his international success, his main goal in Colombia remains to make Campo Hermoso one of the leading farms in high-quality coffee production.

A benchmark in specialty coffee

Edwin Noreña is not only a coffee farmer, but also an innovator and educator. His commitment to quality, transparency, and experimentation make him a leader in the world of specialty coffee. Through his work, he inspires producers and consumers to explore the fascinating world of coffee from a perspective of excellence and sustainability.