Belancan Yeast Honey, from Kintamani, Bali
The Belancan Yeast Honey lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo
Finca Campo Hermoso (1750-1900 m.a.s.l) located in Circasia, Quindio, Colombia, is a 25-hectare farm known for its unique experimental Bourbon and Caturra coffees. Led by Edwin Noreña, a fourth-generation farmer and coffee innovator, the farm produces exceptional and distinctive profiles.
He has developed a unique co-fermentation technique inspired by the craft beer industry. By adding compounds like hops and dehydrated fruits to the fermentation tanks, Edwin creates distinct flavors that complement the natural fermentation process.
More about his processing
Edwin Noreña takes a different path compared to traditional coffee farmers. Unlike using large amounts of water in the coffee processing, Edwin’s method eliminates the need for water intervention. Additionally, he utilizes coffee husk (cascara) as organic compost and fertilizer, promoting sustainability in his practices. Furthermore, he’s transitioning the entire coffee processing plant to solar energy. His commitment to eco-friendly solutions and resource optimization sets him apart in the industry.
With 20 years of coffee production experience, Edwin’s dedication to specialty coffee is evident. He’s dedicated the last 10 years to studying and experimenting with coffee.
Edwin’s high-quality coffees have been recognized in international competitions worldwide. Besides farming, Edwin serves as a coffee processing consultant, Q-grader, and head judge for the Colombian Cup of Excellence competition. Collaborating with Edwin has been an exciting journey, and our team and clients are thrilled by the exceptional flavors of his coffee. In January 2023, we had the pleasure to visit his farm and cup a lot of interesting profiles with his him and his collaborator.
Lulo
Ruby / Red Fruits
Lulo
Variety: Pink Bourbon
Process: Black Honey
Cherries are harvested when they reach a sugar content above 18 brix and are then soaked in water for 2 hours. Initial carbonic maceration takes place for 96 hours, and the mosto juice is collected. Mosto is a cultivation starter containing inoculated yeast, a solution of glucose, and amino acids. After de-pulping, it is infused into the coffee together with a mix of fresh and dehydrated lulo fruit, leaving 100% of the mucilage. This mixture undergoes a second fermentation, submerged at 30%, for 72 hours. The coffee is sun-dried on African beds, which are covered with special shade for the first 48 hours. After approximately 15 days, when the humidity reaches around 10.5%, the parchment is stabilized for 8 days with the dry pulp. Finally, the coffee is stored in GrainPro bags. After a final stabilization period of 8 to 10 days, the coffees are cupped and lots are organized.
Ruby / Red Fruits
Variety: Red Bourbon – Infused with strawberries & blackberries
Process: Black Honey
Cherries are harvested when they reach a sugar content above 18 brix and are then soaked in water for 2 hours. Initial carbonic maceration takes place for 96 hours, and the mosto juice is collected. Mosto is a cultivation starter containing inoculated yeast, a solution of glucose, and amino acids. It is infused into the coffee after pulping, leaving 100% of the mucilage with a mix of approximately 50% blackberry, 25% strawberry, and 25% raspberry pulp, along with dehydrated red fruits. This mixture undergoes a second fermentation, submerged at 30%, for 72 hours. The coffee is sun-dried on African beds, which are covered with special shade for the first 48 hours. After approximately 15 days, when the humidity reaches around 10.5%, the parchment is stabilized for 8 days with the dry pulp. Finally, the coffee is stored in GrainPro bags. After a final stabilization period of 8 to 10 days, the coffees are cupped and lots are organized.
Visiting Edwin Noreña
Drying patios at Finca Campo Hermoso
Fermentation tanks
Edwin at Finca Campo Hermoso
Ronald de Hommel, The Coffee Quest Colombia visiting farmers
Cupping with Edwin during our last visit
1st step of post-harvest process
Drying coffee
Collecting cherries at finca campo hermoso
Infusion tanks
Edwin Noreña - head judge at Colombian Cup of Excellence
Cupping at Finca Campo Hermoso
Workers at Finca Campo Hermoso
Edwin with infusion tanks behind
Valves to collect the mosto
Carbonic Maceration
Edwin Noreña and Ronald de Hommel
Coffee With Added Value
At The Coffee Quest, transparency is key—If you have any questions regarding our coffees, do not hesitate to reach out! We also encourage you to review our Impact Report for an in-depth look at our sustainable sourcing practices and projects.
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While you are here, discover our other coffees!
Belancan N2 Anaerobic Natural, from Kintamani, Bali
The Belancan N2 Anaerobic Natural lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo, a coffee farmer with 5 hectares of land at elevations of 1,200 to 1,400 meters above sea level
Manikliyu Honey, from Kintamani, Bali
The Manikliyu Honey lot comes from Manikliyu Village, Kintamani, Bali, Indonesia, and is produced by Mudar, a coffee grower whose family has cultivated coffee for generations.
Eka’s Wet-Hull, from Kintamani, Bali
The Eka’s Wet-Hull lot comes from Dausa Village, Kintamani, Bali, Indonesia, and is produced by Eka, a second-generation coffee grower who inherited his farm from his father.