Edwin Noreña / F27 Citrus Sweetness

Our long-time friend and modern day coffee legend in Colombia, Manuel Barbosa, began talking to us in late 2020 about a guy he went to school with growing up. “He’s working on some really incredible stuff” said Manuel, “I hope you guys like what we send.”

Well, “like” was an understatement. What we tasted on the cupping table that day amounted to a paradigm shift — flavors we never perceived or thought possible in coffee jumped off the table. And they weren’t one-trick ponies — these coffee had it all: Aroma, body, sweetness, balance, acidity, fruit, florals… you name it.

This friend was Edwin Noreña, a life-long coffee grower, trained agronomist, instructor, consultant, Q-Grader and Cup of Excellence judge. His coffees represent an intense pursuit of flavor based upon knowledge, experience and years of trial and error.

At his farm, Campo Hermoso, Edwin cultivates Gesha, Sidra and Pink Bourbon varieties while maintaining a processing facility and drying patio for coffees he purchases from allied farmers across the country, particularly from Huila and Cauca. His techniques have focused primarily on “mossto” — the juice run-off from the coffee cherry that appears after the beginning stages of fermentation. Using microbiology to understand the natural living organisms (bacteria and yeast) native to the coffees to then further manipulate and create flavor during the fermentation and drying process, Edwin has achieved a level of style and name recognition rarely attained.

Our work with Edwin currently focuses on three of his lots: Sidra Black Honey, Yellow Bourbon Purple Honey and Red Bourbon Red Fruits co-ferment. Three unique cups across a spectrum of process and variety that any roaster should find a home in.