Edwin Noreña Red – Colombia – Mossto 72h Co-fermented

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, 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 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small 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.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

Edwin Noreña: Innovator and Visionary in Specialty Coffee

Edwin Noreña is a Colombian coffee producer who has made a significant impact on the world of specialty coffee. With a career spanning from production on his family farm to the development of innovative fermentation methods, Edwin embodies the perfect blend of tradition and modernity. As the owner of Finca Campo Hermoso, located in Circasia, Quindío, Edwin not only produces coffee but also inspires other coffee growers to reach new levels of quality and transparency.

From Roots to Excellence

Edwin’s journey in coffee began during his childhood, surrounded by parchment coffee in Quindío, an iconic region for coffee production in Colombia. His family farm, Campo Hermoso, became his foundation 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 SENA, sharing his expertise with new generations.

Today, Edwin is recognized as a Q-Grader, Q-Processor, judge of the prestigious Cup of Excellence, and an 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 “Mosto”

One of Edwin’s most significant contributions to specialty coffee is his work with “mosto,” the juice of the coffee cherry. At Finca Puerto Alegre, Edwin first implemented a system where the mosto is stored in refrigerators and reintroduced during different stages of the fermentation process. This technique allows the process to be extended without the risk of over-fermentation, intensifying the coffee bean’s inherent flavors without the need for external additives.
Unlike many co-fermentations that mask the natural profile of coffee, Edwin’s method highlights the essence of the bean, achieving exceptional results in competitions.

Diversity and Experimentation at Campo Hermoso

At Campo Hermoso, Edwin cultivates 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 enables constant experimentation with fermentation methods and co-fermentations, using ingredients such as hops, watermelon, cinnamon, red fruits, lychee, and more.

Edwin has also made significant investments in infrastructure. His farm features wide-neck barrels that allow for small-batch processing with detailed control of temperature and pH. These homemade “bio-reactors” have proven to be key tools for maintaining quality and consistency in every batch.

Transparency and Commitment to Quality

One of Edwin’s most remarkable qualities is his transparency. In a market where co-fermentations often generate controversy due to a lack of information, Edwin provides clear and honest answers about his processes. For those who prefer to avoid co-fermentations, he also offers a selection of exceptional parchment coffees suitable for competitions.

International Advisory and the Legacy of the “Santuario Project”

In 2021, Edwin decided to focus his advisory work exclusively on farms outside of Colombia. As the creator of the “Santuario Project,” he helped identify and export specialty coffees from countries such as Costa Rica, Nicaragua, Guatemala, Panama, and Brazil to markets like Australia. Despite his international success, his main goal in Colombia remains to turn Campo Hermoso into one of the world’s leading producers of high-quality coffee.

A Beacon in Specialty Coffee

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

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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).

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: 1:2.2
• Weight: 18gr
• Yield: 38gr
• Time: 30-36s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

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)