Christmas In July | Colombia

Colombia — Edwin Noreña Campo Hermoso Caturra (Experimental Honey + Cinnamon Co-Ferment)

Tastes Like — 🍪 Gingerbread • 🍯 Molasses • 🍞 Cinnamon Bun

DETAILS

• Producer: Edwin Noreña
• Farm: Finca Campo Hermoso
• Region: Quindío, Colombia
• Varietal: Caturra
• Process: Experimental Honey / Cinnamon Co-Ferment
• Altitude: 1,650 MASL
• Roast: Light–Medium
• Direct: $27.94/kg
• Size: 200g

INTRO

Christmas in July — a summer return of a fan favourite from September Coffee's Christmas season. Edwin Noreña's Honey & Cinnamon Co-fermented Caturra from Finca Campo Hermoso: a coffee that smells like a Christmas morning and tastes even better. Incredibly aromatic, creamy in mouthfeel, and with a cinnamon finish that lingers long after the cup is empty. In the cup: gingerbread cookies, molasses, and cinnamon buns.

THE PRODUCER

Edwin Noreña is a fourth-generation farmer, Q-Grader, coffee processing consultant, and head judge for the Colombian Cup of Excellence — a producer who approaches the craft of fermentation with the rigour and creativity of a scientist. His Finca Campo Hermoso in Quindío has become one of Colombia's most celebrated addresses for experimental processing innovation, where Edwin has pioneered a unique co-fermentation technique that introduces dehydrated fruits and organic spices directly into the fermentation tanks during processing. The approach eliminates the need for large amounts of water, and excess coffee husks are repurposed as compost and fertiliser — a commitment to sustainability running alongside the technical ambition.

Caturra, despite its high susceptibility to disease and lower yield compared to Bourbon, is celebrated for its exceptional cup quality — clean, complex, and characteristically sweet. In Edwin's hands at Campo Hermoso, those qualities are amplified through extraordinarily controlled experimental conditions into something genuinely remarkable.

THE PROCESS

The Experimental Honey Cinnamon Co-Ferment process at Campo Hermoso involves:

🍒 Harvesting & cleaning — Cherries harvested and soaked in water for two hours to clean and sort 🔒 24-hour low oxygen fermentation — Cherries placed under a low oxygen system at 18–22°C for 24 hours 💧 48-hour carbonic maceration — Carbonic maceration in 2,000kg tanks for 48 hours, collecting mossto at 4.2 pH / 11.5 Brix 🧫 Mossto inoculation — Collected mossto inoculated with a specific yeast starter culture, combined with allulose solution and powdered organic cinnamon 🔧 Black honey pulping & maceration — Cherries pulped to black honey level and macerated in 200kg reactors 🌿 Greenhouse drying — Sun-dried in a greenhouse under controlled conditions for 10 days 🌿 Cinnamon stabilisation — Stabilised with powdered organic cinnamon for a further 10 days before cleaning 🏭 Controlled storage — Stored at 65% RH / 18°C after final cupping

The mossto inoculation with allulose and organic cinnamon is the defining step — by introducing a cinnamon-infused inoculated mossto to the maceration, Edwin coaxes the spice compounds into the bean's structure at a cellular level during fermentation, producing the gingerbread, molasses, and cinnamon bun character that defines this coffee in a way no conventional processing could achieve.

THE CUP

A perfectly timed reminder that Christmas is only six months away — Edwin Noreña's Honey & Cinnamon Co-fermented Caturra from Campo Hermoso delivers gingerbread cookie sweetness, molasses warmth, and a cinnamon bun finish that is both deeply festive and deeply satisfying. Incredibly aromatic, creamy in mouthfeel, and unmistakably Edwin. Christmas in July.

Flavour Notes

🍪 Gingerbread 🍯 Molasses 🍞 Cinnamon Bun