Edwin Enrique Noreña Juice Box Processing Set - Colombia

Name: Edwin Enrique Noreña Juice Box Processing Set
Region: Quindio Department, Colombia

Producer: Edwin Enrique Noreña
Farm: Finca Campo Hermoso
Processing: Natural (carbonic maceration for 72 hours)
Processing: Black Honey (carbonic maceration, pink bourbon mosto with passion fruit)
Processing: Black Honey (carbonic maceration, co-fermented with watermelon and lulo)
Variety: Castillo
Altitude: 1,600 MASL

Brew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. Start with a 1:2.1 ratio for espresso. 195 F water.

This box set includes:

• 3 Edwin Noreña Coffees in your choice of 10 oz or 100 gram increments.

More:  
This Box Set is incredibly special to us. We had the honor of visiting Edwin Noreña at his Finca Campo Hermoso in Armenia, Quindio, Colombia. Back in April of 2023 when connecting with Edwin at the Annual Specialty Coffee Expo, he invited us to come over to his farm and process a coffee together. This set is a result of our visit this September. Edwin, his team, and his family were incredibly hosts. We spent a week in Armenia where we got to cup almost every day, pick and process coffees (cenicafe & orange wush wush) with them.  

During our cuppings, I was supposed to only select one coffee but a few stood out to me and in fact I wanted to specifically select a set of three coffees that were processed differently to share what processing can do to coffee. While processing is only one step to of the seed to cup journey, it's definitely fun to explore what one variety treated differently can produce. 

Blind Assessment

Floral-toned, very, very sweet. Tea rose, candied apple, agave syrup, dark chocolate, orange marmalade in aroma and cup. Gently brisk acidity; creamy-smooth mouthfeel. Citrusy finish with undertones of tea rose.

Notes

Produced by Edwin Enrique Noreña of Finca Campo Hermoso, entirely of the Castillo variety of Arabica, and processed by carbonic maceration (which involves fermenting the whole fruit in a sealed container that has been flushed with CO2), and dried in the whole fruit.

Bottom Line

A richly floral, incredibly sweet carbonic macerated Colombia with tea rose notes at center, supported by orange marmalade.

Blind Assessment

Tropical, deep, harmonious. Passionfruit, star jasmine, myrrh, cocoa nib, pineapple saltwater taffy in aroma and cup. Bright, juicy acidity; crisp, syrupy mouthfeel. Resonantly fruity and floral finish.

Notes

Produced by Edwin Enrique Noreñ of Finca Campo Hermoso, entirely of the Castillo variety of Arabica, and processed by carbonic maceration (which involves fermenting the whole fruit in a sealed container that has been flushed with CO2) and co-fermenting with Pink Bourbon mosto and passionfruit, then dried with most of the fruit flesh remaining on the beans. 

Bottom Line

A floral and fruit extravaganza, with passionfruit and star jasmine notes leading the way, complicated by myrrh-like underpinnings.

Black Honey co-fermented with Watermelon and Lulo

Blind Assessment

Nectar-like, sweetly tart, rich-toned. Watermelon candy, cocoa butter, loquat, freesia, graphite in aroma and cup. High-toned, phosphoric acidity; syrupy-smooth mouthfeel. Sweet, long, candy-like finish

Notes

Produced by Edwin Enrique Noreña of Finca Campo Hermoso, entirely of the Castillo variety of Arabica, and processed by carbonic maceration (which involves fermenting the whole fruit in a sealed container that has been flushed with CO2) and co-fermenting with watermelon and lulo, then dried with most of the fruit flesh remaining on the beans.

Bottom Line

Candy-sweet in its profile, this co-fermented Colombia Castillo evokes the tropics with a side of spicy florals.

Brew Recipe Video for Castillo Honey with Passionfruit reduction from our Fellow Drop.

Bags are 10 oz. Jars are 100 grams