Edwin Noreña Experimental Sidra

This coffee comes to us from one of Colombia's most experimental producers. Edwin's coffees are unlike any coffee we've tasted. This Sidra nano-lot shows cola, ginger and lemongrass in the cup.

*Order by Monday noon for Wednesday local delivery/shipment or Wednesday noon for Saturday local delivery/ shipment.

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Campo Hermoso


Producer     Edwin Noreña

Farm           Campo Hermoso

Region         Department of Quindio

Varieties     Sidra

Process       Red Honey Double CM Fruit Mossto

Altitude        1550 masl

Importer     La Baia Coffee Supply


Edwin Noreña

For Edwin Noreña, being a coffee farmer is just one of the many hats that he wears in the coffee industry. He’s also an agro-industrial engineer, Q-grader, Q processing expert, international coffee processing consultant, and a head Cup of Excellence competition judge in Colombia.

Finca Campo Hermoso, is located in the department of Quindio, Colombia. This region plays a big role in the overall Colombian coffee supply and is part of what is regraded as the “coffee triangle” or better known in Spanish as “Triángulo del Café”. Finca Campo Hermoso has been in the Noreña family for 3 generations. Combining knowledge that has been cultivated through 3 generations at Campo Hermoso and a relentless hunger and pursuit by Edwin to continue acquiring knowledge and elevate the prestige of Campo Hermoso today.


Located in the western central region of Colombia, Quindio straddles the Andes and is part of the country's famous "coffee triangle." Quindio is made up entirely of mountainous terrain, which is covered in tropical rainforest and bamboo forests. The soils have been enriched by ancient volcanic eruptions and the weather is ideal for coffee production, which is a key driver of Quindio's economy.


Sidra, or Bourbon Sidra as it is frequently called, was created by cross-breeding bourbon and typica. The result is a variety that has quickly gained prominence and spread across Ecuador due its potential for extremely high cup quality. It has since begun popping up in neaghbouring countries, such as Colombia. Genetic testing done by World Coffee Research classifies Sidra as an Ethiopian Landrace Variety. There is some indication that there is more than one genetically distinct variety being called Sidra in Ecuador. Sidra is famed for its florality, deep sweetness and prominent acidity.

Red Honey Double Carbonic Maceration Fruit Mossto

The Sidra variety cherries are handpicked and harvested at 17 degrees Brix. The cherries are first washed before an initial anaerobic fermentation for 72 hours. After the coffee is pulped it undergoes a secondary, 96-hour fermentation with the integration of the coffee fruit mossto that was collected from the initial fermentation. The coffee is then removed from the tanks, and laid out to dry on Campo Hermoso's patios for 22 days. Finally, the coffee is relocated to the warehouse to rest for another 4-5 days to undergo a humidity stabilization process.

About Coffee Fruit Mossto

Freshly crushed coffee fruit juice that contains the skins and mucilage of the coffee fruit. This Mossto juice is filled with a high amount of lactic bacteria and yeasts from the mucilage, creating a distinct, creamy texture to the viscosity in the body of the coffee. The mossto is collected from the initial fermentation and is then separately fermented for 72 hours where it is fed a malic acid-rich tropical fruit called Sidra, before being introduced to coffee during the second fermenation.




La Baia

Farmgate Pricing

8.50 USD per lb

FOB Pricing

What's this?

FOB: "Freight on board," usually the price paid to the coffee exporter for coffee ready to ship. This includes price paid to the producer as well as milling, warehousing and transportation costs plus any intermediaries' fees and export costs.

Farmgate: the price paid by the exporter or other buyer to the producer or producer organization.

9.50 USD per lb

Lot Size

70kg, of which Subtext purchased the full lot.

Relationship Length

This is the first year La Baia and Subtext have worked with Edwin.


Subtext cupping score of 87.5

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