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Edwin Noreña Watermelon

Sale price36,00€

Edwin Noreña is a consultant in advanced coffee processing, a Q-grader, and a judge for the Cup of Excellence competition in Colombia. Every cup profile he develops at his farm, Finca Campo Hermoso, follows a unique process.

This lot, processed using an advanced co-fermentation method, has an unusual flavour profile with distinct notes of lavender and watermelon. A base of candy and a honeyed undertone. The finish is long-lasting, with fruity watermelon and floral notes, mellow acidity and a silky body.

Format:

Format:

Whole bean-Ground:

Whole bean-Ground:

Cantidad

Paquete de un cuarto de kilo de café de especialidad Edwin Noreña Watermelon
Edwin Noreña Watermelon 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 is a consultant in advanced coffee processes, a Q-grader, and a judge for the Colombian Cup of Excellence competition.

Each cup profile grown at his Campo Hermoso Estate has a different process.

This coffee is another example of their passion for pushing sensorial boundaries. For this occasion, 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 dehydrated fruit.

The coffee is then sun-dried on African beds for 25 days until the humidity stabilizes at 10.5%.

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.

Recetas para este café

Filter

The recipe below is a guideline to follow at home. Results will always vary depending on your own equipment, setup and all the variables that can affect coffee extraction.

Every coffee we roast one of our team will experiment to come up with something we like to drink, below details all the information you need to recreate the recipe, however we always recommend tasting and experimenting to find out what you like, use the following as a guideline and adapt.

It’s the journey not the destination.

Some key things to note: Water is the most important precursor to having a tasty cup of coffee, depending on where you live water composition can vary wildly and for this reason we recommend using filtered water at a minimum, a mixture of Bezoya and Lanjarón water is a better option. When you change any part of the recipe, always change one thing at a time so you know the influence it had on flavour.

Normally we will start by adapting the ratio to our liking first and once we have a brew with a pleasant strength and mouthfeel we can look at the other aspects of the extraction to altar.

Most percolation coffee filter coffees thrive with a ratio between 1:15 and 1:17. Brewed between 2:30 and 4:30.

Kalita/Origami/Orea

We’ve chosen this method to express our recipes as its forgiving and easily transferable to other percolation recipes, the flat bottom and crimped sides of the Kalita papers give a large surface area that prevents any major stalling of the flow due to fines migration & clogging.

Kalita/Origami/Orea

Recipe:

  • Ratio: 1:17
  • Coffee: 20gr
  • Water: 340ml/gr
  • Total time: 3:20-4 min
  • Temperature: 98ºC
  • Grinder setting: 21 'clicks' Comandante
  • Measured TDS and extraction yield (EY) of the tested recipe 21.7%

Variables:

  • Coffee resting time minimum of 1-2 days peaks after 1-2 weeks
  • Water used: Bezoya 1:2 Lanjarón
  • Paper filter: Kalita 185

Equipment:

Kalita/Origami, Kalita filter, Scales, timer, grinder, mug or decanter, kettle preferably gooseneck.

Method:

  1. Heat the water in the kettle and when hot rinse the paper filter on the origami to remove any paper flavor and preheat the brewer.
  2. Grind the coffee to a good size medium course.
  3. Throw away the used water and replace the brewer and distribute the ground coffee in a level bed in the filter, some like to poke a little divit in the top as to aid saturating all the coffee, tare the scales.
  4. Start the stopwatch as you start pouring 60g/ml of water slowly and gently in a circular motion and wait 30-40 seconds for the grounds to degas, being mindful to saturate the entire coffee bed. If the coffee was roasted recently you will notice the bed expanding and you may wish to leave to degas for longer.
  5. Pour the remaining water slowly until you reach 200-250ml/gr, ensure the water never comes above an inch from the top to avoid the water bypassing the coffee and reducing the extraction, pause to let it drain if it comes too high.
  6. Gently and carefully lift and swirl the brewer once to level the bed.
  7. Continue to slowly pour the remaining water and swirl the brewer once to give a good level drawdown.
  8. We are looking for the brew to finish in the time stipulated, adjust the grind size if necessary for the next time you brew.

Espresso for Edwin Noreña Watermelon

Here's our most up-to-date recipe. It's important to remember that this recipe is a reference and that many variables will influence the final result of the espresso in your cup: from the condition of your machine and grinder, the water you use, the storage/steeping time of your coffee, to the temperature/atmospheric pressure, etc. Therefore, you may need to adjust some parameters to achieve a flavorful and balanced espresso based on your specific needs.

Recipe:

  • Ratio: 1:2.8
  • Dry: 18gr
  • In Cup: 52-55gr
  • Time: 25-30

Variables:

  • Resting time: minimum 2 weeks
  • Temperature: 94ºC
  • Pressure: 6 bars
  • Pre-infusion: No
  • Water: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machinery and equipment used for this recipe:

  • Espresso machine: La Marzocco KB90 2G
  • Mill: Mythos 2
  • Scoop: 22gr VST (without slot)
  • Extras: Barista Hustle WDT, Push Tamper (flat, 100% level)

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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  • 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.