Edwin Norena Campo Hermoso

From the roaster: 

An agro-industrial engineer, Q-Grader, Q-processing expert, coffee processing consultant, head COE Colombia Competition Judge, and a farmer. All part of the many roles that producer Edwin Norena plays to create high quality coffee. Combining his thirst for knowledge with 3 generations of coffee producing experience has elevated the prestige at Finca Campo Hermoso, and applying that to experimental processing like this black honey lactic mossto Geisha.



The process starts with selecting and classifying cherry coffee, followed by a 72-hour fermentation to produce must. After fermentation, the coffee is pulped and undergoes another 72-hour fermentation with the previously produced mossto. Finally, the coffee is dried in parabolic dryer for 10 days.

Notes of Lemongrass, Watermelon, Melon, Peach