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Black & White Roasters

Edwin Noreña - Gummy Sharks | Colombia

£30.00

  • Caramel Apple, Fruit Snacks, Lemon Candy, Peach Rings
Size
Roast Date

In-stock orders despatched Monday to Friday

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Quindîo
Varietal
Blend
Process
Co-ferment
Roast Level
Light
Producer
Edwin Noreña
Altitude
1750 masl

Rest guidance

Recommended rest: 2 weeks from roast.

Based on the roaster's recommendation.

What to expect

In the cup you can find

Caramel Apple, Fruit Snacks, Lemon Candy, Peach Rings

Overall profile

60% green apple co-ferment, 40% red fruits co-ferment. Need I say more?

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
5/5
Funk
3/3
Adventurous
5/5

About Black & White Roasters

Black and White Coffee Roasters is the brainchild of two US Barista Champions. Founded in 2017, Kyle and Lem were inspired by the coffee they experienced at the competitive level and wanted to make those coffees as widely available as possible. 

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Roaster notes

Colombia — Edwin Noreña Camp Hermosa Gummy Sharks Blend (Advanced Co-Ferment)

Tastes Like — 🍑 Peach Rings • 🍋 Lemon Candy • 🍬 Fruit Snacks • 🍎 Caramel Apple

DETAILS

  • Producer: Edwin Noreña
  • Farm: Camp Hermosa
  • Region: Circasia, Quindío, Colombia
  • Varietal: Mixed
  • Process: Advanced Co-Ferment
  • Elevation: 1,750 masl

INTRO A ridiculous, candy-shop blend from Edwin Noreña, the "godfather of co-fermentation" — 60% an intensely fruity green apple co-ferment, 40% his Candy Crush lot fermented with berries and dehydrated red fruits. The combination reads like gas station nostalgia: peach rings, lemon candy, fruit snacks, and caramel apple, all wrapped into one gummy shark of a cup. In the cup: peach rings, lemon candy, fruit snacks, and caramel apple.

THE PRODUCER Edwin Noreña is a third-generation coffee producer, trained agronomist, certified Q-grader, and renowned Cup of Excellence judge — credentials that only scratch the surface of his reputation. Widely credited as the pioneer of fruit co-fermentation in Colombia, Edwin runs a state-of-the-art processing facility in Quindío, and is a sought-after consultant across Colombia, Mexico, and Brazil.

THE PROCESS Both component lots begin the same way: cherries are handpicked at peak ripeness, soaked in water for two hours, then undergo 96 hours of carbonic maceration, during which the mosto is collected. This mosto is inoculated with yeast, glucose, and amino acids, then infused with the fermentation fruit of choice — dehydrated green apples for the Green Apple lot, or a blend of blackberries, strawberries, and raspberry pulp for Candy Crush.

After pulping, the infused mosto is added back into the mixture for a second, 72-hour fermentation submerged in water. The coffee then sun-dries on African raised beds for about 15 days, until reaching 10.5% moisture.

The double mosto-infusion fermentation is the defining step — it's what builds the intensely candy-like, gummy shark flavour profile that ties both blend components together.

THE CUP Big, wild, and intensely candy-like — peach rings and lemon candy up front, fruit snacks running throughout, and a caramel apple sweetness on the finish. Nostalgic, playful, and unlike anything else on the shelf.

Flavour Notes 🍑 Peach Rings 🍋 Lemon Candy 🍬 Fruit Snacks 🍎 Caramel Apple

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Country of Origin

Colombia, South America

In this coffee

60% green apple co-ferment, 40% red fruits co-ferment. Need I say more?

  • Caramel Apple
  • Fruit Snacks
  • Lemon Candy
  • Peach Rings

This lot’s process Advanced

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Co-Ferment

In this coffee

60% green apple co-ferment, 40% red fruits co-ferment. Need I say more?

  • Caramel Apple
  • Fruit Snacks
  • Lemon Candy
  • Peach Rings

This lot’s process Advanced

How it works Producers use “co-ferment” for different recipes, often involving fruit, juice, botanicals or a prepared fermentation medium. The producer’s details should explain exactly what was added and when.

Typical influence The added input can strongly influence the cup, but the result depends on the producer’s recipe. This coffee’s own tasting notes are the best guide.

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Coffee Variety

In this coffee

60% green apple co-ferment, 40% red fruits co-ferment. Need I say more?

  • Caramel Apple
  • Fruit Snacks
  • Lemon Candy
  • Peach Rings

This lot’s process Advanced

About this variety

This is a mixed or locally selected coffee population rather than one precisely identified variety. Expect the lot’s tasting notes to be more useful than a single variety stereotype.

Why this one is different
  • Colombia
  • Quindîo
  • 1750 masl
  • Co-ferment

In Colombia, local selection, replanting and farm history can shape a mixed population over many generations.

Co-ferment covers different producer-defined recipes involving added ingredients or fermentation media. It can strongly influence the cup, so the producer’s disclosure and this coffee’s tasting notes are the best guide.

A little background

Several plant types may be growing and harvested together, often reflecting a farm or region’s planting history.

Classification Mixed population

Technical lineage The individual plants are not fully separated or identified, so a single genetic lineage would be misleading.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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