Edwin Noreña Cofermented Watermelon Mossto Honey
Edwin Noreña Cofermented Watermelon Mossto Honey
115g bag · Next shipment around Oct 31
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This coferment from Campo Hermoso in Armenia, Quindío bursts with notes of watermelon, bubblegum, and perfectly ripe strawberry, lifted by plumeria aromatics. The cup is playful yet refined, with vivid clarity and a syrupy-smooth structure. It is less funky than you would expect!
Produced by Edwin Noreña, this Caturra lot underwent a meticulous sequential process with watermelon co-fermentation. Cherries picked above 24° Brix were first soaked for 4 hours, then underwent an initial 12-hour anoxic fermentation in watermelon and coffee mossto. After depulping (leaving 50% mucilage), the coffee fermented a second time—another 12 hours—with the same watermelon-mossto mixture. The coffee was then dried as a honey process for 26 days on raised beds, followed by a 10-day stabilization period before selection. The result is a vibrant, fruit-forward profile with high sweetness and expressive aromatics.
Sold in 115g bags and 20g centrifuge tubes.
- Funk
- 3CleanFunky
- Intensity
- –DelicateBold
- Processing
- –ClassicAdvanced
- Importer
- hacea
- We paid
- $21.2/lb for the green coffee, before roasting
Brew it
CETO Breezy
For coffees at 1.5 funk and above.
- Brewer
- V60 · Cafec Abaca filter
- Dose
- 13 g coffee : 200 g water
- Grind
- Medium-coarse · 700 µm · 23 clicks C40
- Water
- ⅓-strength Third Wave Water Classic (or 60 ppm GH + 30 ppm KH)
- Temp
- 87°C
- Bloom
- 40 g · 1 minute
- Pours
- 5 × 40 g, fast (~10 ml/s)
- Total time
- 2:45 (last pour before 2:00)
- Rest
- 6+ weeks off roast
- 0:00Bloom with 40 g and let it sit a full minute.
- 1:00Pour 40 g in tight circles, spout close to the bed. Take the kettle off the base.
- ~1:20–2:00Three more 40 g pours, each just before the bed is exposed.
- ~2:45Drawdown finishes. Serve warm or over ice; skip the flash chill.
Got a Switch? Pour the hot water in first so it cools toward 75°C, add the grounds, mix gently, steep 10 s, then open and continue from the second pour (hit 160 g after taring). The cold bloom tames fermenty notes. On a Deep27: 8 g : 120 g, 6 × 20 ml pours.
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