Colombia 72 Hour GREEN APPLE Triple Co-Fermented

72 HOUR
HONEY PROCESS®
TRIPLE CO-FERMENTED
CARBONIC MACERATION
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!
 
Green Apple Mossto Co-Fermented Process
Edwin Noreña’s approach to this lot is built around layered, oxygen-controlled fermentations designed to extract and transform flavor at each stage. The process begins with meticulously hand-sorted whole cherries, selected for ripeness and consistency and washed clean before fermentation.
The first fermentation is anaerobic and lasts 24 hours. This is followed by a second whole-cherry fermentation lasting 48 hours under fully oxygen-deprived conditions, commonly referred to as carbonic maceration. Across these two stages, the fruit softens dramatically, sweetness intensifies, acidity becomes more pronounced, and a concentrated, sticky runoff—known as mossto—is released, similar to grape must in winemaking.
Once these fermentations are complete, the cherries are separated from the mossto and depulped. The collected mossto is then fermented independently, inoculated with brewer’s yeast and enriched with pure glucose, dried fruit, and fresh green apple pulp to build complexity and amplify malic expression.
The final stage brings everything together: the fermented, flavored mossto—comprising roughly 30% of the mixture—is added back to the parchment coffee for a 72-hour co-fermentation. After fermentation, the parchment is moved unwashed directly to raised screen beds to dry, following a honey-style drying method. Each stage contributes a distinct layer to the final cup, resulting in a coffee that is singular, deliberate, and truly one of a kind.