Edwin Noreña - Peach- Carbonic Honey Fermented

Peach Co-Ferment | Colombia

Flavor Notes
Peach candy • Peach nectar • Apricot jam • Jasmine • Sweet citrus

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Story
Produced by Edwin Noreña at Finca Campo Hermoso, this lot highlights his signature high-intervention processing style. Using a classic Caturra variety, the coffee undergoes multiple controlled fermentations, including a second anaerobic stage infused with coffee cherry must and dehydrated peach.

The result is a dialed-in, fruit-forward profile built around intense stone fruit character. More candy-like and syrupy than fresh, this is a bold, expressive coffee executed with precision.

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Process
Carbonic honey. Double-stage fermentation with recirculated coffee cherry must and peach infusion. Dried on raised beds.

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In the Cup
Explosive peach up front with nectar and jam-like sweetness leading. The body is round and syrupy with a candy finish, while jasmine florals and soft citrus bring balance and lift.

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Brew Tips
Best on pour over. Use cone brewers with a slightly lower dose to highlight clarity, florals, and sweetness.

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Specs
Origin: Quindío, Colombia
Producer: Edwin Noreña
Farm: Finca Campo Hermoso
Variety: Caturra
Process: Carbonic Honey Co-Ferment
Elevation: 1,400 to 1,800 masl