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EDWIN NOREÑA RED BOURBON | HONEY CM

EDWIN NOREÑA RED BOURBON | HONEY CM

Finca Campo Hermoso (1750-1900 m.a.s.l) located in Circasia, Quindio, Colombia, is a 25-hectare farm known for its unique experimental Bourbon and Caturra coffees. Led by Edwin Noreña, a fourth-generation farmer and coffee innovator, the farm produces exceptional and distinctive
profiles. He has developed a unique co-fermentation technique inspired by the craft beer industry. By adding compounds like hops and dehydrated fruits to the fermentation tanks, Edwin creates distinct flavors that complement the natural fermentation process. This technique, involving two fermentations and a careful selection of cherries, produces exceptional distinctive profiles.

Cherries are harvested when they reach a sugar content above 18 brix and are then soaked in water for 2 hours. Initial carbonic maceration takes place for 96 hours, and the mosto juice is collected. Mosto is a cultivation starter containing inoculated yeast, a solution of glucose, and amino acids. It is infused into the coffee after pulping, leaving 100% of the mucilage with a mix of approximately 50% blackberry, 25% strawberry, and 25% raspberry pulp, along with dehydrated red fruits. This mixture undergoes a second fermentation, submerged at 30%, for 72 hours. The coffee is sun-dried on African beds, which are covered with special shade for the first 48 hours.
After approximately 15 days, when the humidity reaches around 10.5%, the parchment is stabilized for 8 days with the dry pulp. Finally, the coffee is stored in GrainPro bags. After a final stabilization period of 8 to 10 days, the coffees are cupped and lots are organized.
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Regular price $22.00 USD
Regular price Sale price $22.00 USD
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