Colombia | Edwin Noreña Lychee Coferment

Tasting Notes: Lychee, guava, peach, honey, caramel

Origin: Circasia, Quindío, Colombia

Varietal: Castillo, Caturra, Pink Bourbon

Process: Mossto Nitro Lychee Honey (Triple Fermentation with Co-Fermentation)

About: Produced by Edwin Noreña at Finca Campo Hermoso, this coffee showcases his expertise in experimental processing. Known as “El Alquimista” (The Alchemist), Edwin applies his background in agroindustrial engineering to push the boundaries of fermentation.

This microlot undergoes a three-stage fermentation, starting with a 96-hour whole cherry anaerobic fermentation, followed by a second 48-hour fermentation after depulping. The final step infuses the coffee with a lacto-fermented mossto solution made from pressed coffee cherry juice and fresh and dehydrated lychee. After drying for 10 days, the result is a cup bursting with lychee, guava, peach, and honey-like sweetness.

Beyond crafting innovative flavors, Edwin shares his knowledge with local farmers, helping to elevate Colombian coffee through new processing techniques.

Roast Level:

Whole Bean Coffee | Net wt. 8 oz.