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Edwin Noreña Purple

Sale price36,00€

Edwin Noreña has dedicated 20 years to coffee production, with the past 10 focused on studying and experimenting with specialty coffees. Every cup profile he cultivates at his farm, Finca Campo Hermoso, follows a unique process.

This lot, processed using an advanced co-fermentation method, delivers an intense flavour profile with floral notes of violet and grape juice. A base of candy and orange blossom, with underlying hints of maple syrup. The finish is long-lasting, very fruity and floral, with a juicy acidity and silky body.

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Cantidad

Paquete de 250 gramos de Edwin Noreña Purple café de especialidad de Colombia
Edwin Noreña Purple Sale price36,00€

Reviews of our product

Fresh seasonal coffee

Freshly roasted in Seville

Eco-Friendly Packaging

Fair price

Caution to producers

Traceability from farm to cup

Learn more about the product

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.

Recetas para este café

Espresso

Aquí está la receta más actualizada que tenemos. Es importante recordar que esta receta es de referencia y que hay muchas variables que influirán en el resultado final del espresso en tu taza: desde el estado de tu maquina y molino, el agua que usas, la conservación/reposo de tu café, hasta la temperatura/presión atmosférica, etc. y que por lo tanto, quizás tengas que modificar algunos parámetros para encontrar un espresso sabroso y equilibrado con tus variables específicas.

Receta:

  • Ratio: 1:2
  • En seco: 18gr
  • En taza: 36gr
  • Tiempo: 26-31s

Variables:

  • Tiempo de reposo: mínimo 2 semanas
  • Temperatura: 94ºC
  • Presión: 6 bares
  • Pre-infusión: No
  • Agua: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Maquinaria y equipamiento usados para esta receta:

  • Maquina espresso: La Marzocco KB90 2G
  • Molino: Mythos 2
  • Cacillo: 22gr VST (sin endidura)
  • Extras: Barista Hustle WDT, Push Tamper (plano, 100% nivelado)

Cold brew

Esta es la receta de café cold brew que te proponemos para que elabores 600ml de cold brew. El ratio, en caso de que quieras elaborar más o menos de esta cantidad, es 1:15, 1gr de café por cada 15gr/ml de agua.

Receta y equipamiento:

  • Café 40gr. (Usa el café que prefieras dependiendo de tus gustos. Nuestra sugerencia sería elegir perfiles de café que te gusten en elaboraciones de filtro). Si tiene el tag “Cold Brew” es de nuestros favoritos.
  • Molienda: Comandante 16 clics.
  • Agua 600gr/ml a temperatura ambiente.
  • Composición del agua: 2 partes de Lanjarón por 1 de Bezoya.
  • Una malla o seda.
  • Un recipiente de cristal (preferiblemente con tapa)
  • Dejar reposar 22 horas (en el frigorífico).

La forma de hacer el cold brew:

  • Molemos el café con una molienda media (Comandante 16 clics).
  • Echamos el café directamente en la malla.
  • Introducimos la malla en el recipiente de cristal.
  • Vertemos el agua en el recipiente a través de la malla con el café.
  • Removemos suavemente para saturar todo el café.
  • Tapamos el recipiente.
  • Lo dejamos reposar en el frigorífico (¡atención a los olores fuertes!).
  • Después de este tiempo de reposo, retiramos la malla con el café y estará listo.
  • Como paso extra, puedes volver a filtrarlo por un filtro de papel V60, Kalita o similar para obtener un resultado más limpio y cristalino.
  • Mantenlo refrigerado.
  • Esta receta es para no diluir. Ni siquiera con hielo. En caso de ponerle hielo la composición del agua del hielo afectará al sabor de tu bebida. Mejor hacer tu propio hielo con la misma composición de agua que proponemos. Si usas hielo, quizás quieras bajar el ratio (1:9 a 1:12).

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  • Envío gratuito a partir de 40€ para Península, Baleares y Portugal
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  • Entrega en 4/7 días, L-V.
  • En todos los envíos recibirás email de seguimiento.
  • Los tiempos de entrega se cumplen en el 99% de los envíos. Hay que tener en cuenta que estamos sujetos al buen funcionamiento externo de nuestros colaboradores logísticos.
  • Los días festivos nacionales y/o regionales pueden afectar a los tiempos de entrega estimados.
  • No hacemos ningún tipo de envío a Reino Unido, Suiza, Estados Unidos ni al resto del mundo.