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

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: instagram.com/campohermoso_coffeefarms

CHAPTERS00:00 Introduction & Why Experimental Coffee is Trending

Campo Hermoso & The R&D Approach to Coffee

Co-Fermented vs Infused Coffee Explained

Multi-Stage Fermentation & Using Hops

Fermentation Science (Yeast, Anaerobic, Lactic)

Adding Value at Origin

Extreme Flavours & Market Trends

Quality vs Co-Fermented Coffee Debate

Consistency Challenges in Experimental Processing

Can Big Brands Scale Co-Fermented Coffee?

Future of Coffee Innovation