Colombia

Edwin Noreña

Peach Mossto

Natural Peach Mossto Co-Fermentation process Caturra

Flavour: peach candy, rosewater, passionfruit

Very Special

It’s the second time we feature this crazy, innovative, limited lot (last time was in January 2024). This time is a Caturra variety, and the fermentation process is slightly different (but still related to the use of Mosto or Mossto).

What’s Mossto, you ask? Mossto is the term used (taken from the wine industry, and which literally means grape juice in Spanish). In this case, it refers to the coffee juice. This, like all the other juices, contains sugars and yeasts that act as a catalyst, accelerating, driving and enhancing chemical reactions during the fermentation process.

The result is crazy, vibrant, floral… crazy! Very different from the classy, washed lots we tend to love and feature often. So, for this reason, it deserves a place in our VS shelf.

A beautiful field

Finca Campo Hermoso is located in the Colombian department of Quindío. It’s owned and run by Edwin Noreña, a third-generation farmer, Q grader and agroindustrial engineer.

Very early on, he saw the potential of specialty coffee and transitioned his farm and system to produce into this side of the coffee market; at Finca Hermoso, they started producing high-quality and innovative lots that would later earn international recognition due to their placement in competitions.

Edwin is one of many small producers who work with the Santuario Project, which sources the most exceptional lots to market to clients who appreciate the story and effort behind them.

Over the last several years, Edwin has teamed up with Camilo Merizalde of The Santuario Project fame to build an innovative coffee partnership that’s pushed fermentation and processing techniques to dizzying new heights.

Natural mossto co-fermentation process

1. Harvest and screening The coffee cherries are harvested when they’re at the perfect ripe point—in this case, this is measured, so their sugar concentrations should go beyond 20°Bx.

°Bx, Degrees Brix or, more commonly, Brix is a measure of the dissolved solids in a liquid. It is commonly used in the wine, sugar, carbonated beverage, fruit juice, fresh produce, maple syrup and honey industries to measure the dissolved sugar content of an aqueous solution. For example, 1°Bx (or 1 Brix) is 1g of sucrose in 100g solution.

2. Initial 24h carbonic maceration/anaerobic fermentation. The perfectly ripe cherries undergo an initial 24h carbonic maceration (also known as anaerobic natural fermentation with intact cherries—not crushed) at 18-20°C.

3. Secondary 48h carbonic maceration/anaerobic fermentation with mosto. At the Campo Hermoso R&D Centre, a carbonic maceration is carried out for 48h, collecting the ‘mosto’/mossto (juice), which is then made into a starter culture with inoculated yeast, glucose solution, and other juices.

4. 72h partially submerged co-fermentation with mossto. This mixture is poured into the coffee along with fruit pulp and nuts in a 30% submerged fermentation for 72 hours.

5. Drying. The coffee is dried in the sun in a greenhouse for 10 days, stabilised with dried pulp for 10 days and cleaned. After a final stabilisation of 10 to 15 days, the coffee is cupped and organised into batches.

Learn everything about this coffee:

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

• Dose: 20g ground coffee
• Yield: 60g espresso
• Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

• Bags: ABA-certified home compostable (AS 5810-2010)
• Labels: recyclable
• Valves (only on +250g bags): general waste
• Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer

Edwin Noreña

Farm/Coop

Campo Hermoso

Country

Colombia

Region

Quindio

Altitude

1650m above sea level

Variety

Caturra

Process

natural Peach Mossto Co-Fermentation

Importer

Condesa Co Lab

Body

Acidity

Tasting notes

Peach candy, rosewater, passionfruit

Roast style

Omni (filter + espresso)