Sorellina Coffee Co.

Sorellina Coffee Co. Edmonton based coffee company serving up effortlessly smooth, delicious coffees that change with the seasons, much like your favourite 90s heartthrob.
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Studies of Innovation Vol.3 The Power of phased fermentations with Edwin Noreña. ORIGIN: Circasia, Quindío, ColombiaPROD...
06/06/2026

Studies of Innovation Vol.3 The Power of phased fermentations with Edwin Noreña.
ORIGIN: Circasia, Quindío, Colombia
PRODUCER: Edwin Noreña
FARM: Finca Campos Hermoso
VARIETAL: Caturra
PROCESS: Carbonic Maceration Honey
FERMENTATION: 3 Phases
-Phase 1: With mosto
-Phase 2: Glucose
-Phase 3:Introduction of dried and fresh fruit.
CO-FERMENT ADDITIVES: Dried and Fresh Apple

SENSORY
AROMA: Green Apple, Toasted Almond, Tropical
FLAVOUR: Green Apple Candy, Lime Cordial, Jasmine, Caramel
TACTILE: H Acidity, H Sweetness, Juicy body, Long Ridiculous Confectionary Aftertaste

06/03/2026

Nariño in the Aeropress, let’s go! 17g ground at 575 microns :225ml(93C) standard position, 2x Aeropress filters. 1st pour 120g, wait 1 minute. Pour to 200g, wait until 2 minutes. 30 second press, remove the plunger, pour 25g water, immediately press for 5 seconds. Super clean tasty cups every time.

05/22/2026

pushed this little Wush Wush to the limit when he crafted its tropical and highly floral profile. Utilizing two phases of fermentation followed by enzyme-activation washing (think blanching/thermal shock).       -To brew it I like a 1:17 ratio 12g:204ml12g:204ml  I used .jp ReWork with wave filter, Konflux 1) 40ml @ 88°C with a little shake at the end2) 62ml @ 93°C 3) 62ml @ 93°C4) 40ml @ 88°C I found brews using a cooler kettle at bloom and final pour kept the body silky and prevented dryness in the cup. It’s a journey from tropical and juicy when hot, to creamy and sweet when cool.

A gentle fermentation in the bio reactors belonging to Frank Torres and his brother Gabriel, when combined with high alt...
05/19/2026

A gentle fermentation in the bio reactors belonging to Frank Torres and his brother Gabriel, when combined with high altitude and diverse cover crops result in a fresh clementine first impression, medium acidity followed by black plum and a velvety pecan finish.

The Bajareque + volcanic soils= slow ripening sweetness and fairy tail flavours of papaya, guava and pink florals.
05/19/2026

The Bajareque + volcanic soils= slow ripening sweetness and fairy tail flavours of papaya, guava and pink florals.

Frank Torres and the power of high altitude farming and bio-reactors. Delicate fermentation in franks bio reactor befor...
05/19/2026

Frank Torres and the power of high altitude farming and bio-reactors. Delicate fermentation in franks bio reactor before a tradition washing process creates beautiful flavors of clementine, black plum, and pecan.

A pleasant mild acidity and comforting flavours of chocolate and toffee, ties back to the low altitude and argisolic soi...
05/19/2026

A pleasant mild acidity and comforting flavours of chocolate and toffee, ties back to the low altitude and argisolic soils of Sul de Minas, Brazil. Fazenda Samambaia has always produced some of our favourite terroir coffees from Brazil.

05/18/2026

Grazie a tutti! Thank you everyone for the amazing feedback and support the last few days. It means the world to me to hear from my favorite producers, colleagues, friends and clients. Xoxo, more to come this week.

05/18/2026

Grazie a tutti! Thank you everyone for the incredible support and feedback! It means the world to me to hear from my favorite producers, colleagues and clients. I love you all, xoxo, more to come this week

Address

10546 82 Avenue NW
Edmonton, AB
T6E2A4

Telephone

+15879205170

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