Processing Coffee Like Beer?! | Edwin Noreña of CAMPO HERMOSO
About this episode
Edwin Noreña discusses innovative coffee processing techniques inspired by the craft beer industry.
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…
People in this episode
Hosts: Ben Bicknell, Rohan Cooke
Guest: Edwin Noreña
Topics covered
- experimental coffee
- co-fermentation
- craft beer
- coffee processing
- innovation
- market trends
Keywords
- co-fermented coffee
- infused coffee
- hops
- fermentation science
- coffee innovation
Mentioned in this episode
Organizations: CAMPO HERMOSO
Places: Colombia
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