Colombia, Edwin Noreña HoneyProcessed Green Apple Coferment

Alright ya'll, get ready for this one.

Edwin Noreña is a pioneer of experimental fermentation in coffee.

Known as El Alquimista, Edwin has left his mark on the coffee world by reinventing his own approach to coffee processing.

Basics Of Coffee Processing

When the coffee cherry is harvested from the tree, the cherry must be removed from the seed, also known as hulling.

Once the coffee is hulled there is a sticky mucilage membrane left over, similar to the pit of an apricot or other stone fruit.

The most common way to remove this mucilage is to put the coffee seeds into large tanks of water. Over 12–24 hours, the residual sugars from the mucilage start to ferment, lowering the PH and allowing the mucilage to be cleaned off the fruit.

The coffee is then moved to large drying patios and let to dry in the sun until a target moisture percentage is reached.

Co-Fermentation Is Just A Bit Different

Co-fermentation is a process by which coffee producers add adjuncts like fruit to the same fermentation tank that coffee sits in.

This coffee had green apples added as part of its multi-stage fermentation process. The addition of fruit also adds in new yeast strains into the fermentation. 

Specific types of naturally occurring yeast produce flavors that we associate with the fruit that they grow on, which leads to many new and interesting pathways in fermentation and coffee processing.

The runoff of the fruit called "mossto" was also fermented and added back into the tank.

The result is a coffee that pops with massive flavors of green apple Jolly Rancher with a caramel sweetness and incredible floral finish.

This coffee will be roasted and shipped out Wednesday October 28th, it is limited to 20 bags for online orders.

If you like experimental and fruity coffees, this one is for you!