This Colombian coffee from September Coffee is exactly the kind of coffee that demands your attention from the very first sip. It comes from the Caturra variety and offers a distinctly sweet, juicy, and slightly funky profile in the cup. The flavor is reminiscent of strawberry jam, red velvet cake, chocolate, and cherries, making it feel almost like a dessert in coffee form . The body is round, the sweetness lingers, and the overall experience is playful, intense, and pleasantly smooth . If you enjoy coffees that aren’t afraid of a more pronounced fermented character but still maintain their clarity and sweetness, this Colombian coffee will be perfect for you.
Behind this coffee is Edwin Noreña, a fourth-generation farmer and one of the most prominent innovators in coffee processing . His farm, Campo Hermoso, is located in Colombia’s Quindío region at an elevation of 1,650 meters above sea level. Edwin has long been dedicated to controlled fermentation and working with methods that push the coffee’s flavor profile far beyond the boundaries of traditional processing. He also serves as a coffee processing consultant, a Q-grader, and the head judge of the Colombian Cup of Excellence . As a result, he brings a technical yet highly sensitive approach to coffee, which is beautifully evident in this lot.
The coffee is processed using the Experimental Honey + Co-Ferment method. First, after harvest, the coffee cherries are soaked in water for two hours to clean and sort them. They are then monitored for 24 hours in a low-oxygen environment at a temperature of approximately 18 to 22 °C. This is followed by a 48-hour carbonic maceration using an external culture of specific yeasts , dehydrated fruit, and organic cinnamon. Once fermentation reaches approximately the “black honey” stage, the coffee is dried in greenhouses and allowed to stabilize for 10 days. The result is a specialty coffee with a very distinctive, sweet, and dessert-like character.
- Producer / Farmer: Edwin Noreña
- Farm: Campo Hermoso
- Altitude: 1,650 m above sea level
- Processing: honey - experimental