hops, floral, ginger, strawberry, black tea, blackcurrant, rooibos tea, mint

Edwin Noreña is the producer of Finca Campo Hermoso, after three previous generations. His contribution to the family legacy is to transform the estate into a specialty coffee hub. Noreña is an agro-industrial engineer by trade. He is a well-educated and very ambitious coffee producer who focuses on growing carefully selected varieties, and how to combine them with exceptional processing methods.

process

Edwin's treatment for this Geisha combines steps unique. It begins with a 72-hour fermentation with whole cherries, followed by a 96-hour pulped fermentation, both done with carbon dioxide injection. During the second fermentation, an inoculation with what Noreña calls mossto, or “wort,” is performed. This wort is the sticky, sweet liquid from the first fermentation of whole cherries, a technique known as “back slopping.” Galaxy hops are also added to the secondary fermentation, and finally, the coffee is sun-dried for 15 to 25 days.

profile

With its intense floral profile and richness, this coffee is both sophisticated and deeply intriguing. As its name suggests, it unfolds a veritable galaxy of flavors. There is an abundance of hops, but also notes of ginger beer, strawberry, black currant, and black tea. All this is subtly enriched by nuances of rooibos tea, spicy berry pie, mint, and ube, offering a sensory experience as complex as it is captivating.

image: trichomes of hop leaves (humulus lupulus). (sem), from © science photo library limited