About the coffee:

Co-fermentation in coffee is a cutting-edge and polarizing approach, sparking intrigue and debate among coffee enthusiasts. Let’s explore what this innovative process entails, how it’s executed, and the visionary behind it.

Edwin Noreña is the fourth-generation steward of Finca Campo Hermoso, a farm he has transformed into a hub for specialty coffee innovation. Building on his background as an agroindustrial engineer and his graduate studies in biotechnology, Noreña has dedicated himself to pioneering fermentation techniques and selecting exceptional coffee cultivars. His meticulous approach seeks to push the boundaries of flavor, crafting coffees that are surprising, unforgettable, and delightful.

At Finca Campo Hermoso, the focus diverges from conventional cultivars like Castillo, Colombia, or Caturra. Instead, the farm grows distinctive varieties such as Pink and Yellow Bourbon, Sidra, Gesha, and Cenicafe 1—a hybrid developed by Colombia’s national coffee research institute. These carefully curated cultivars are paired with innovative processing methods that elevate their inherent characteristics.

In a recent interview, Noreña shed light on his philosophy. While his experimental methods may seem bold, they are rooted in a deep respect for the coffee’s natural flavors. “It was a development that we adapted from the world of wine to enhance the flavors of coffee, always trying to intensify each coffee process using the original coffee flavors,” he explained.

Central to Noreña’s process is the use of coffee’s mossto—a juice extracted from the cherries and infused with selected microbes from a prior fermentation. This “backslopping” technique, borrowed from other beverage industries, accelerates and enhances the chemical reactions during fermentation. As Noreña describes it, “Mossto is a catalyst that helps to accelerate, control, and enhance chemical reactions during coffee fermentation.”

The Carbonic Galaxy Hop Process: A Breakdown

This specific coffee originates from Gesha trees, with cherries selectively harvested based on brix meter readings. The process begins with an hour-long underwater soak of the cherries, followed by a primary fermentation of 72 hours in sealed tanks, with the cherries left whole. Afterward, the cherries are pulped, and a secondary fermentation stage begins, lasting 96 hours. During this stage, the mossto from the first fermentation—infused with Galaxy Hops—is reintroduced and recirculated every 24 hours.

After fermentation, the coffee undergoes drying on raised beds for 22 days, followed by 8 days of humidity stabilization in a controlled warehouse environment.

The final product is a sensory explosion, boasting pronounced floral notes, intense dark fruit undertones, and remarkable sweetness.