Unveiling Colombian Innovation: Edwin Noreña’s Grape Soda Coffee Honey Carbonic Maceration
Discover the extraordinary Red Bourbon – Colombia Quindio Campo Hermoso Micro Lot from Edwin Noreña, a fourth-generation coffee innovator at Finca Campo Hermoso. Nestled in Circasia, Quindio, Colombia, this 25-hectare farm sits at an altitude of 1,750-1,900 meters above sea level, producing some of the world’s most unique and flavorful coffees. This Edwin Noreña Grape Soda Coffee, available in limited edition (only 35kg available this year), showcases Edwin’s groundbreaking co-fermentation techniques and dedication to sustainability. In a 75g retail pack, this micro-lot offers an unparalleled sensory experience.
A Legacy of Excellence
Edwin Noreña carries forward a rich family tradition, blending 20 years of coffee production expertise with a decade of experimental research. As a Q-grader, coffee processing consultant, and head judge for the Colombian Cup of Excellence, Edwin has earned global recognition for his high-quality coffees. At Finca Campo Hermoso, he cultivates exceptional varieties like Caturra, Castillo, Pink Bourbon, Red Bourbon, and Yellow Bourbon. His innovative spirit shines through in this micro-lot.
Certified Craftsmanship
This Red Bourbon coffee, grown at 1,800 meters, undergoes a meticulous process that sets it apart. Edwin’s signature co-fermentation technique— inspired by craft beer brewing—infuses the beans with hops, dehydrated fruits, and grape mosto (coffee cherry juice). Starting with cherries hand-selected at a minimum Brix level of 23, the process includes a 24-hour fermentation in 30kg bags, followed by a 72-hour carbonic maceration in large tanks. After de-pulping, the beans ferment again with added fruit compounds in smaller tanks, then sun-dry on African beds for 25 days to reach 10.5% humidity. The result? A vibrant Grape Soda profile with bold, fruity notes and a clean finish.
Sustainable Innovation
Unlike traditional methods, Edwin’s waterless honey carbonic maceration process minimizes environmental impact. He repurposes coffee husks (cascara) as organic compost and fertilizer, and he’s transitioning Finca Campo Hermoso to solar energy. This commitment to sustainability ensures that every sip supports eco-friendly coffee production while delivering exceptional quality.
Flavor That Captivates
This micro-lot bursts with distinctive flavors—think juicy grape soda, subtle honey sweetness, and a hint of tropical fruit. The carbonic maceration enhances the coffee’s complexity, making it a favorite among specialty coffee enthusiasts. Whether you’re a roaster seeking a standout offering or a coffee lover exploring bold new tastes, this Colombian gem delivers.
Product Details
- Farm: Finca Campo Hermoso, Circasia, Quindio, Colombia
- Producer: Edwin Noreña
- Altitude: 1,750-1,900 m.a.s.l
- Variety: Red Bourbon
- Process: Honey Carbonic Maceration with Co-Fermentation
- Packaging: 75 gr limited edition pack
- Availability: Limited micro-lot
Why Choose Edwin Noreña’s Coffee?
- Award-winning quality from a Cup of Excellence judge
- Unique co-fermentation for bold, innovative flavors
- Sustainable, waterless processing with solar energy initiatives
- Perfect for specialty coffee roasters and adventurous home brewers
Our Story
At De la Sierra Coffee Roasters, we’re proud to partner with visionaries like Edwin Noreña. His passion for pushing coffee boundaries aligns with our mission to bring you the world’s finest beans. Explore this micro-lot and taste the future of Colombian specialty coffee. For more info, check our story here.
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Embark on a flavor adventure with Edwin Noreña’s Grape Soda Coffee Honey Carbonic Maceration —where tradition meets innovation in every cup.
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