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Edwin Noreña Peach Carbonic Honey
Peach gummies, fuji apple and grapefruit juice
Past offering
This coffee is no longer on our menu.
Expression
Tasting Notes
Peach gummies, fuji apple and grapefruit juice
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Country
Colombia
Region
Quindío
Producer
Edwin Noreña
Farm
Finca Campo Hermoso
Craft
Variety
Caturra
Process
Carbonic Honey, Peach Co-Ferment
Fermentation
Two-stage anaerobic co-fermentation with dried peach mossto and brewer's yeast, 24-hour primary + 72-hour secondary, black honey drying
Elevation
1650 meters
Roast Level
Lighter Darker
Expression
Origin
Craft
Tasting Notes
Peach gummies, fuji apple and grapefruit juice
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Country
Colombia
Region
Quindío
Producer
Edwin Noreña
Farm
Finca Campo Hermoso
Variety
Caturra
Process
Carbonic Honey, Peach Co-Ferment
Fermentation
Two-stage anaerobic co-fermentation with dried peach mossto and brewer's yeast, 24-hour primary + 72-hour secondary, black honey drying
Elevation
1650 meters
Roast Level
Lighter Darker
Roasting now
Peach sweetness with a citrus finish
The peach character is immediate and stays with the cup. Its sweetness reminds us of peach gummies, with Fuji apple adding a fresher fruit note and grapefruit bringing a bright finish.
The body feels creamy alongside that acidity. We like this coffee when we want pronounced fruit without giving up texture.
Edwin Noreña’s Finca Campo Hermoso
Edwin Noreña grows this Caturra outside Circasia in Colombia’s Quindío department, at 1,650 meters. An agroindustrial engineer with biotechnology studies, he develops processing methods for the farm’s different varieties.
His El Alquimista selections use carefully sequenced fermentations, sometimes with added ingredients. Dried peach is part of the process for this lot.
Two fermentations, then honey drying
Whole cherries first ferment for 24 hours. The liquid they release, called mossto, is collected and fermented separately with brewer’s yeast and dried peach.
That prepared mossto is mixed back with the cherries for a further 72 hours. After depulping, the coffee dries on raised beds with much of its mucilage intact, then rests before storage.
Brewing Guides
Brew Edwin Noreña Peach Carbonic Honey like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:14 (e.g., 20g coffee to 280g water) |
| Grind | Medium-fine (like sand) |
| Water Temp | 92°C / 198°F |
| Total Brew Time | 2:30 – 3:00 min |
| Yield | 270–290g |
Use a V60 with slow, centered pours. Lower temperature preserves the delicate peach and jasmine aromatics from the co-fermentation process.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:14 (e.g., 30g coffee to 420g water) |
| Grind | Coarse (like sea salt) |
| Water Temp | 92°C / 198°F |
| Total Brew Time | 4:00 – 4:30 min |
| Yield | 380–420g |
Gentle stir at the start. Immersion brings out the creamy body and candy sweetness while the coarser grind keeps the cup from getting heavy.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2 (e.g., 17g coffee to 34g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 92°C / 198°F |
| Total Brew Time | 28 – 32 sec |
| Yield | 32–36g |
Keep the dose low (under 18g) to avoid bitterness. Emphasizes peach sweetness and jasmine florals with a creamy, rounded finish.
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Yes. Edwin Noreña Peach Carbonic Honey uses dried peach in the mossto preparation for its second fermentation. Edwin produces this Caturra at Finca Campo Hermoso in Circasia, Quindío, Colombia.
Mossto is the liquid released during coffee cherry fermentation. For Edwin Noreña Peach Carbonic Honey, Edwin collects that liquid, ferments it separately with brewer’s yeast and dried peach, then mixes it back with the cherries for a second fermentation.
Start Edwin Noreña Peach Carbonic Honey with a paper-filter pour-over. Adjust the grind and dose to balance the coffee’s creamy sweetness with its grapefruit-like finish.