Edwin Noreña Lychee Colombia

Sometimes you just have get a little wild with it.

This coffee comes to us from Edwin Noreña and his farm Finca Campo Hermoso where he's known as "El Alquimista" or "The Alchemist" among his friends. 

True to his nickname, Noreña has taken the process of co-fermentation to whole new level:

Triple fermented honey process with dehydrated lychee

Royal Coffee, the importer where we sourced this coffee from, breaks it down:

Edwin’s processing for this particular lot involved three distinct fermentations: one of purely fresh whole coffee cherries; a second “classic washed” fermentation of depulped parchment; and a final fermentation of the parchment submerged in a carefully formulated solution of coffee cherry must (a biproduct of the first fermentation) and dried lychee.

While this coffee is considered a co-ferment, this coffee is one of the most approachable co-ferments we've ever tried. We love this coffee for its floral, white-tea & rose like notes underheld by the sweetness of lychee fruit. Elegant is all we can think when we sip on this coffee!

This coffee was sourced by Royal Coffee.

[This coffee is sold as an 8oz bag]

Process: Triple fermented honey process with dehydrated lychee

Region: Circasia Municipality, Quindio Department

Variety: Castillo, Caturra, Pink Bourbon

Altitude: 1650 masl