Colombia Huila Campo Hermoso Natural Carbonic Maceration Wush Wush

Edwin Noreño 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 wush wush microlot was produced by Julian Motta from San Adolfo within the municipality of Acevedo in Huila. Cherries were processed by Edwin Noreño at Finca Campo Hermoso using two distinct fermentations and the addition of galaxy hops.

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. It’s 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 cultivating very specific varieties paired 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 cultivars, 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 from time to time).

Edwin is a third-generation coffee grower and agricultural engineer. Processing, particularly the fermentation step, always interested him 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 whole cherry fermentation 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 used chilis, ginger, various fruits, and, in this case, brewers hops to develop unique flavors in his microlots.

Natural Carbonic Maceration Wush Wush

Cherries for this microlot are sourced from Julian Motta a coffee producer from San Adolfo within the municipality of Acevedo in the department of Huila. Edwin’s processing for this particular Wush Wush lot involved two distinct whole cherry fermentations before the coffee cherries were placed to dry on raised screen beds.

The first fermentation was with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, washed clean, and immediately moved into covered tanks to ferment for 24 hours with limited oxygen. Some consider this kind of step to be a “pre-fermentation" because the coffee is not fully fermented; rather, the coffee fruit becomes dramatically softer, sweeter, and more acetic as the flesh begins to overripen and break down.

Once the first, short fermentation was complete, the cherries were moved into 2000kg tanks for a second, fully oxygen deprived, fermentation for a total of 96 hours. This type of treatment is known as “carbonic maceration”, since the oxygen is pushed out a one-way valve leaving the cherry to sit surrounded by its own carbon dioxide instead. During this phase the cherry leaches out a concentrated sticky, sugary runoff, called the mossto or “must”, not unlike the must from freshly smashed grapes and skins in winemaking.  The juice (mossto) was inoculated with a specific yeast as a starter culture, and it was recirculated every 48 hours in two cycles at 18°C.

In the final step the fermented cherry was moved directly to Edwin’s greenhouse to dry on raised screen beds, where it dried for 10 days.

Like all microlots at Campo Hermoso, the final fully dried coffee was 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.