{"product_id":"edwin-norena","title":"Colombia Edwin Noreña","description":"\u003cdiv class=\"one-half columns\"\u003e\n\u003cp\u003e\u003cstrong\u003eCountry:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eColombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eArmenia, Quindío\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCampo Hermoso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarmer\/Grower:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEdwin Noreña\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCaturra\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSequential process with watermelon co-fermentation\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"one-half columns\"\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e1580 m.a.s.l.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSCA Cupping Score:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e87.00\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImported by: \u003c\/strong\u003eHacea Coffee Source\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp class=\"MsoNormal\" align=\"center\" style=\"text-align: center;\"\u003eThe sequential processing from Edwin Noreña is intensive and results in a stunning cup profile that has great clarity of flavor and a very “clean” finish.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" align=\"center\" style=\"text-align: center;\"\u003eFirst cherries harvested above 24° brix are soaked in water for 4 hours to clean the exterior of the fruit, sort out floaters and hydrate the fruit.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" align=\"center\" style=\"text-align: center;\"\u003eNext, cherries undergo an initial anoxic fermentation for 12 hours with fresh watermelon and coffee mossto. The coffee is then depulped, leaving 50% of the mucilage intact for a second anoxic fermentation with the watermelon and coffee mossto for another 12 hours. Finally, the coffee is removed from the tanks and allowed to dry for 26 days on raised beds as a ‘honey’ process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before the lots are cupped and selected.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" align=\"center\" style=\"text-align: center;\"\u003eFinca Campo Hermoso has been in Edwin’s family for over 30 years. After his father passed away, Edwin began developing the farm for unique specialty coffees. Edwin has become a prominent innovator for Colombian specialty coffees. He is a Q Grader, Q Processor, and Cup of Excellence judge in addition to overseeing the farm and processing operation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Stranger Friend","offers":[{"title":"250g","offer_id":47844108697814,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true},{"title":"2 Lb","offer_id":47844108730582,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0802\/8576\/1750\/files\/8458521059514283766.jpg?v=1771786931","url":"https:\/\/www.strangerfriendcoffee.com\/products\/edwin-norena","provider":"Stranger Friend","version":"1.0","type":"link"}