Edwin Noreña Cofermented Watermelon Mossto Honey
Edwin Noreña Cofermented Watermelon Mossto Honey
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Ships directly from CETO, roasted fresh every Sunday and shipped early the following week. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity, Sweet
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Other Fruit, Other Sweet, Berry, Stone Fruit
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Colombia
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Co-fermented
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.
Funk: 3/5
Our cost: $21.2/lb
Purchased from hacea
Sold in 115g bags and 20g centrifuge tubes, roasted every Sunday.
