Edwin Noreña Cofermented Watermelon Mossto Honey

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.