Meet Big Apple, a bold and curious coffee from Colombia’s Quindío region, produced by Edwin Noreña—one of the leading minds in experimental coffee processing. This Pink Bourbon lot stands out thanks to a co-fermentation with dehydrated green apples, a process that layers the coffee with bright acidity and crisp sweetness.

Edwin Noreña is a fourth-generation coffee producer, Q-Grader, and fermentation expert known for his boundary-pushing techniques at Finca Campo Hermoso in Quindío, Colombia. Drawing inspiration from the craft beer world, Edwin pioneered co-fermentations using ingredients like hops, cinnamon, and tropical fruits to create striking and unique cup profiles. With a background in teaching and consulting, he's committed to transparency, innovation, and pushing the limits of coffee fermentation—earning him the nickname "the coffee alchemist."

Co-fermented coffee beans are processed using an innovative technique where the beans are fermented alongside other ingredients, like fruits or spices, to infuse them with unique flavors. In this process, after the coffee cherries are harvested, they are placed in fermentation tanks with an additional ingredient, such as coconut, mango or blueberries. The natural microbes present break down the sugars in both the coffee cherries and the added ingredient, allowing their flavors to blend into the beans. This creates a distinct taste profile, enhancing the coffee’s natural qualities with the complementary notes of the co-fermented ingredient.