Processing Coffee Like Beer?! | Edwin Noreña of CAMPO HERMOSO

April 13 · 30 min

0:00-30:42

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Edwin Noreña is a fourth-generation farmer and coffee innovator, leading Finca Campo Hermoso in Colombia. The farm is known for its experimental coffees, with Edwin himself developing a co-fermentation technique inspired by the craft beer industry. We caught him at MICE2026 to talk “co-fermented” vs “infused” coffee, as well as hops in coffee processing, and the complications that come with bringing co-ferments into the mainstream.

If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day - It's Just Coffee!

Campo Hermoso: https://www.instagram.com/campohermoso_coffeefarms/

CHAPTERS00:00 Introduction & Why Experimental Coffee is Trending

02:30 Campo Hermoso & The R&D Approach to Coffee

05:10 Co-Fermented vs Infused Coffee Explained

06:45 Multi-Stage Fermentation & Using Hops

10:40 Fermentation Science (Yeast, Anaerobic, Lactic)

12:00 Adding Value at Origin

14:00 Extreme Flavours & Market Trends

18:00 Quality vs Co-Fermented Coffee Debate

21:30 Consistency Challenges in Experimental Processing

25:30 Can Big Brands Scale Co-Fermented Coffee?

27:45 Future of Coffee Innovation