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

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

From IT’S JUST COFFEE! by Ben Bicknell & Rohan Cooke

April 13, 2026 · 31 min

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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