Edwin Noreña IPA Process

Campo Hermoso:
The Campo Hermoso Farm is run by Edwin Noreña - a life long coffee grower, trained agronomist, instructor, consultant, Q-grader, and Cup of Excellence judge. Cherry harvests, previously sorted and selected from their own farms or allied producers, undergo a monitored fermentation tailored to the variety and the desired nuance. The farm is particularly a pioneer in the development and use of «mosto.»

Their mosto technique includes the use of other 100% natural materials for flavor modulation, such as hops, commercial yeasts, dehydrated organic fruits, and organic aromatic plants. This not only allows them to produce exceptional coffees with high-quality standards but also results in a beverage with nutraceutical properties.

The Process:
This IPA coffee gets its name from the hops inoculated fermentation, where Edwin takes care to achieve a superior product. Cherries are selected at maximum ripeness by hand, then floated for density. Remaining cherries are then placed in sealed drums for a 120 hour anaerobic fermentation.

After this phase, the coffee is dry pulped (removing outer skin, allowing mucilage to remain) and inoculated with a hops and malt mix, then placed again in the drums for another 96 hours of anaerobic fermentation. The final stage is a slow dry on raised beds in shade, where the coffee takes about 20-25 days to dry to the desired moisture percentage.