Edwin Noreña is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This honey process microlot was made possible using two careful and distinct full cherry fermentations, the second of which was heavily fortified and infused. Quindío Department and Finca Campo Hermoso For such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious. Finca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Its owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on pairing very specific cultivars with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee genetics, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory on an annual basis). Processing, particularly the fermentation step, always interested Edwin because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers. A breakthrough moment for him was realizing that the sugary, residual liquid produced during the fruit fermentation (known as the must in winemaking) could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has co-fermented with chilis, ginger, brewers hops, and, in this case anigma hops, to develop unique flavors in his microlots. Enigma hops Mossto Co-Fermented Process You know you’re writing about a complicated process when you need to start with an abstract. Here goes. Edwin’s processing for this particular lot involved two distinct whole cherry fermentations, both of which were oxigen-deprived to different degrees. The final fermentation was of the depulped parchment, accompanied by a carefully formulated solution of coffee cherry must (a biproduct of the first fermentation) pure glucose, dried powdered enigma hops and fresh fruit pulp. Finally, the parchment is moved, un-washed, immediately to raised screen beds to dry, just like a traditional honey would be. Each stage adds a particular bit of uniqueness to the final coffee, so that by the end the coffee is truly one of a kind in the world. The first two fermentation in this case were with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, and washed clean. The first fermentation was anaerobic, for 24 hours. The second was fully oxygen-deprived, also known as “carbonic maceration”, and lasted for 72 hours. During fermentations like these the coffee fruit becomes dramatically softer, sweeter, and more acetic, while also leaching out a concentrated sticky, sugary runoff—the mossto or “must”, not unlike the must from freshly smashed grapes and skins in winemaking. After these first fermentations were complete, the fermented cherry was separated from its must and depulped. The must was then fermented on its own, along with brewer’s yeast to inoculate the process and ample quantities of both pure glucose (sugar solution) and fruit juices. The fermented and flavored must was then mixed into the fermentation tank with the parchment coffee, comprising about 30% of the mixture. This final blended co-fermentation lasted 72 hours. In the final step the co-fermented parchment was moved, unwashed, directly to Edwin’s greenhouse to dry on raised screen beds, where it dried for 10 days as a traditional honey process coffee—with the mucilage still clinging to the parchment. The fully dried coffee was then conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it was cupped numerous times over the next few weeks for quality analysis.
