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Edwin Noreña Watermelon – Colombia – Mossto 72h

36,00132,00 VAT included

 Brewing method: Filter
 Cupping notes: Watermelon, lavender, candy
Origen  Process: Honey carbonic mossto 72h
Variedad  Varietal 100% Arabica: Pink Bourbon
Proceso  SCA Score: 90
Origen  Producer/s: Edwin Noreña
Altura  Region: Quindio
Altura  Altitude: 1750 – 1900m.
Cosecha  Harvest: 2024

 

With this product you can get up to 1,320 IneffablePoints.

Edwin Noreña has dedicated 20 years to coffee production, of which 10 have been focused on studying and experimenting with speciality coffees.

Each cup profile he cultivates at his Campo Hermoso Farm has a different process. This one is a honey with co-carbonic maceration.

The cherries are harvested above 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).

Afterwards, they are depulped and undergo a second fermentation for another 72 hours, co-macerating with Mossto, other juices, and dehydrated fruit.

Subsequently, the coffee is sun-dried on African beds for 25 days until the moisture stabilizes at 10.5%.

Additional information

Weight N/A
Whole bean-Ground:

Whole bean, Ground for French Press, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso

Pack size:

250 gr., 1 kg.

Brand:

Ineffable Coffee

Preparation:

Filter Chemex, Filter V60, French Press, Espresso, Superautomatic, Italian Moka, AeroPress, Filter coffee machine, Cold Brew

Flavour profile:

Exceptional, bright, exotic

Process:

Special process

Spain (Mainland), Mallorca & Portugal 

  • Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
  • For orders below 40€, shipping cost is 4€.
  • Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
  • We will not ship at all to Ceuta, Melilla and Gibraltar.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.
  • Delivery to mainland Spain in 24/48 hours, M-F.
  • Delivery to Balearic Islands in 3/7 days, M-F.
  • Delivery to Portugal in 3/7 days, M-F.
  • Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.

Europe

  • Free shipping for orders over 99€ including coffee and some accessories.
  • Free shipping for orders over 99€ including coffee and some accessories.
  • Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
  • For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • Delivery in 4/7 days, M-F.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.

World

  • Shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • You will receive tracking via email for all shipments.
  • Please note that customs duties and/or taxes in destination countries are not included in the shipping costs. They are external and unrelated to Ineffable Coffee, and they vary according to each country’s policies..
  • Countries included: Andorra, Argentina, Australia, Bahrain, Belarus, Bolivia, Bosnia and Herzegovina, Brazil, Canada, Chile, China, Colombia, Costa Rica, Dominican Republic, Ecuador, Egypt, El Salvador, Guatemala, Honduras, Iceland, India, Indonesia, Israel, Jamaica, Japan, Jordan, Kuwait, Lebanon, Liechtenstein, North Macedonia, Malaysia, Malta, Mauritius, Mexico, Moldova, Montenegro, Morocco, New Zealand, Nicaragua, Norway, Oman, Panama, Paraguay, Peru, Qatar, Russia, San Marino, Saudi Arabia, Serbia, Singapore, South Africa, South Korea, Switzerland, Turkey, Ukraine, United Arab Emirates, United Kingdom, United States and Uruguay.

Special Fermentation by Edwin Noreña, Watermelon Burst, and Flavor Explosion

Finca Campo Hermoso is a 25-hectare coffee farm in Circasia, Quindío, Colombia, led by the innovative fourth-generation farmer and coffee grower Edwin Noreña.

Edwin is renowned for his experimental Colombian Bourbons and Caturras, which have been recognized in international competitions worldwide.

In recent years, Edwin has developed a unique co-fermentation technique for his Colombian coffee inspired by the craft beer industry.

By adding compounds like hops and dehydrated fruits to the fermentation tanks, Edwin creates distinctive flavors that complement the natural fermentation process.

This technique, involving two fermentations and careful cherry selection, produces exceptional and distinctive profiles.

Edwin is also committed to ecological solutions and resource optimization.

Edwin Noreña Watermelon - Colombia - Mossto 72h 1

Edwin Noreña Watermelon - Colombia - Mossto 72h 2

Coffee Processing and Fermentation

Edwin meticulously selects cherries with a minimum Brix level of 23, placing them in 30 kg plastic bags for 24 hours.

The initial fermentation, which begins in the cherry bags, is followed by a 72-hour carbonic maceration with must (the juice obtained by pressing coffee cherries after removing the coffee seed) in a large tank.

This carbonic maceration is a type of fermentation that occurs in the absence of oxygen, favouring the production of fruity and floral flavours.

After pulping, the cherries are transferred to smaller tanks along with the liquid and additional compounds such as dehydrated watermelon, watermelon pulp and cherry must.

This second fermentation also occurs in the absence of oxygen and the additional compounds added by Edwin. The co-fermentation process further develops the coffee’s flavour profile and adds a unique complexity.

The coffee is then sun-dried on African beds for 25 days until it reaches a moisture level of 10.5%.

After moisture stabilisation for eight days in a warehouse, it is stored in grain-pro bags.

Edwin’s co-fermentation technique is a highly controlled and experimental process. He carefully monitors the fermentation process and adjusts variables such as temperature and time to achieve the desired flavour profile, resulting in a unique and exceptional Colombian coffee.

Edwin Noreña Watermelon - Colombia - Mossto 72h 3

Edwin Noreña Watermelon - Colombia - Mossto 72h 4

Edwin Noreña Watermelon - Colombia - Mossto 72h 5

About Colombian Coffee

Coffee is a product of great importance to the Colombian economy and culture. It is one of the country’s main export products and a significant source of income for producers. Coffee is also a part of Colombian gastronomy and daily life.

Colombian coffee has a history of more than 300 years. The Jesuits introduced the first coffee plants in the 18th century, and cultivation quickly spread throughout the country. Colombia became one of the world’s leading coffee producers in the 20th century and is currently the third-largest producer globally.

Coffee is a major revenue generator for Colombia. In 2022, coffee represented 2.4% of the country’s GDP and 20% of its exports. Colombian coffee is a significant export product, sold to more than 100 countries worldwide.

Colombian coffee is known for its smooth and balanced flavour. This is due to several factors, such as the climate, soil, and farming practices. Colombian coffee is grown at a wide range of altitudes, from 1,000 to 2,000 meters above sea level. The coffee regions of Colombia are divided into four main zones: north, central, south, and eastern.

Colombian coffee is primarily produced in two varieties: arabica and robusta. The arabica variety is the most common and is known for its smooth and complex flavour. The robusta variety is less common and has a stronger, more bitter taste.

Coffee production in Colombia is dominated by small-scale farmers, accounting for 95% of producers. These small-scale farmers grow coffee on tiny plots, allowing them to practice more sustainable cultivation. Colombian coffee is a high-quality product appreciated worldwide.

Specialty Colombian coffee is produced by small-scale farmers who focus on coffee quality.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

  • 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
  • 10 IneffablePoints for every €1 spent in regular coffee orders.
  • 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

  • 2,000 IneffablePoints = €10 discount on your order.
  • Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
  • You can discount up to 50% of the total amount of your order by using IneffablePoints.
  • The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
  • IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

  • Ratio: 1:2.4
  • Weight: 18gr
  • Yield: 45ml
  • Time: 32-36 sec

Variables:

  • Best resting time: over 2 weeks
  • Temperature: 94
  • Pressure: 6 bars
  • Preinfussion: No
  • Water:

Machine & equipment used for this recipe:

  • Espresso machine: La Marzocco KB90 2G
  • Grinder: Mythos 2
  • Basket: 22gr VST ridgeless
  • Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

  • Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
  • Grind size: Comandante 16 clicks.
  • Water 600gr/ml at room temperature.
  • Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
  • Mesh or silk.
  • Glass container (preferably with a lid).
  • Let it rest for 22 hours (in the fridge).

The way to make cold brew:

  • Grind the coffee with a medium grind. Comandante 16 clicks.
  • Pour the coffee directly into the mesh.
  • Introduce the mesh in the glass container.
  • Pour the water into the container through the mesh with the coffee.
  • Swirl to wet all the coffee.
  • Cover the container.
  • Let it rest for 22 hours in the fridge (beware of strong odors!).
  • When complete remove the mesh with the coffee and it will be ready.
  • Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
  • Keep it refrigerated.
  • This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).
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