Colombia
Edwin Noreña
Peach Mossto

Inspired by the wine industry techniques and innovations, this lot has been processed using ‘mossto’ (cherry juice) to catalyse fermentation.

Natural Peach Mossto Co-Fermentation process Caturra

Flavour: peach candy, rosewater, passionfruit

Body: Acidity:

Roast: omni (filter + espresso)

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.

Sourcing and ingredients

100% Caturra coffee beans, provided by Condesa Co Lab and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Edwin Noreña
Farm/Coop: Campo Hermoso
Country: Colombia
Region: Quindio
Altitude: 1650m above sea level
Varietals: Caturra
Process: natural Peach Mossto Co-Fermentation
Body
Acidity
Tasting notes: Peach candy, rosewater, passionfruit
Roast style: Omni (filter + espresso)

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Quindio region of Colombia

Located in the central “coffee belt” of Colombia along with other growing regions Caldas and Antioquia. This coffee belt represents the largest producing regions of Colombia.

Farm processes

Natural Peach Mossto Co Fermentation process

This technique leaves some flesh on the coffee cherry during processing and drying. This results in flavours which may show jammy fruit and a little winey-ness.