Colombia 144 Hour RASPBERRY Double Co-Fermented

144 HOUR
RASPBERRY
NATURAL PROCESS
CARBONIC ANEROBIC
-CULTIVAR - CATURRA
DOUBLE CO-FERMENTED
 
9 oz
In September 2025, I went to Oakland to visit The Crown and had the opportunity to meet my favorite coffee producer, Edwin Noreña. I learned more about his approach to coffee production and gained a deeper understanding of co-ferments. what a legend of a producer!
 
Raspberry Co-Fermented Process
This lot showcases Edwin Noreña’s layered approach to oxygen-controlled fermentation, built entirely around whole coffee cherry. The process begins with carefully hand-sorted, washed cherries selected for ripeness and uniformity.
The first stage is a 24-hour anaerobic whole-cherry fermentation. Even at this relatively short length, the fruit softens, sweetness increases, acidity sharpens, and a concentrated, sticky runoff—known as mossto or must—is released, similar to grape must in winemaking.
After the initial fermentation, the cherries are separated from their must and returned to fermentation tanks. The collected must is fermented independently, inoculated with brewer’s yeast and enriched with pure glucose, dehydrated fruit, and fresh raspberry pulp to build depth and fruit intensity.
The second fermentation is a prolonged, oxygen-deprived whole-cherry co-fermentation lasting 120 hours. During this stage, the fermented raspberry-infused must is circulated through the coffee cherry every 24 hours, for a total of five circulations, allowing flavor compounds to integrate gradually rather than overwhelm the coffee’s structure.
Once fermentation is complete, the cherries are moved unwashed directly to raised screen beds in Edwin’s greenhouse to dry as a full natural, with mucilage intact. Drying lasts approximately 10 days, followed by an 8-day conditioning period in a warehouse to stabilize internal moisture. The coffee is then sealed in GrainPro bags for long-term storage and cupped repeatedly over several weeks for quality evaluation.
This lot is produced from Caturra, a classic Colombian arabica cultivar. Rather than relying on exotic genetics, the distinction of this coffee lies in precise cultivation, selective harvesting, and Edwin’s exacting fermentation design. The result is a coffee where process and flavor are deeply integrated—expressive and complex, yet balanced and composed.