February 2026: Podium Platinum. Freelance Coffee Project

Country: Colombia
Varietals: Pink Bourbon
Process: Triple fermented and co-fermented with galaxy hops
Producer: Edwin Noreña
Elevation: 1,600 MASL
Tasting Notes: Pine sap, chamomile, ginger

The coffee:

This coffee is a high-intervention carbonic honey process Pink Bourbon from producer Edwin Noreña at Finca Campo Hermoso in Quindío, Colombia. Co-fermented with cascade hops, it’s an intentionally expressive lot built around clarity, florality, and layered botanical character. In the cup, expect pink grapefruit, lime, ginger, basil, and bergamot oil, with a subtle hoppy aromatic that adds lift and structure without overpowering the coffee.

Finca Campo Hermoso is a 15-hectare farm located just outside Circasia in the mountainous Quindío department. While small in size, Quindío’s high elevations, rich soils, and cool climate make it an ideal environment for cultivating complex, high-quality coffees. Edwin grows a diverse range of cultivars at the farm, with Pink Bourbon standing out for its pastel-like sweetness, bright acidity, and floral depth.
This lot underwent multiple fermentation stages, including an initial anaerobic whole-cherry fermentation followed by a second fermentation infused with cascade hops. After fermentation, the coffee was lightly depulped and dried on raised beds, preserving both clarity and sweetness. The result is a vibrant, aromatic coffee that balances citrus brightness, floral elegance, and a playful, hop-driven twist.

The roaster:

Freelance Coffee Project is an independent roasting company rooted in curiosity, craft, and a refusal to take shortcuts. Founded over four years ago, the project began with a simple goal: to approach coffee with intention, transparency, and respect for everyone involved, from producer to drinker. What started as a small, hands‑on operation has grown into a recognized name within the specialty coffee community while still maintaining the independence and flexibility that keep the work personal and thoughtful.

At the heart of the project is a commitment to single origin coffees. By focusing on individual regions rather than blends, each coffee is allowed to express its own personality, its terroir, its processing, its story.

Every origin has something distinct to say, and Freelance believes that life’s too short to blend in. This approach, paired with slow decision making, rigorous evaluation, and constant refinement, has led to multiple national and international distinctions over the past four years. These awards are not treated as endpoints but as confirmation that the process matters and that careful execution shows in the cup.