Colombia Campo Hermoso Edwin Noreña Black Honey Enigma Hops & Yeast Mossto Cofermented Sudan Rume
Colombia Campo Hermoso Edwin Noreña Black Honey Enigma Hops & Yeast Mossto Cofermented Sudan Rume is a Colombia, Honey, t quite fit into our standard business model, such as experimental fermentations, rare coffee from S&W Craft Roasting.
In stock since: --
Details
- Origin
- Colombia
- Process
- Honey
- Variety
- t quite fit into our standard business model, such as experimental fermentations, rare
- Producer
- Edwin Noreña at Finca Campo Hermoso
Description
LAST BATCH WARNING!The Roaster's Select Program program allows us the flexibility to explore beans which don't quite fit into our standard business model, such as experimental fermentations, rare varietals, limited sized lots, and expensive treats. These beans will be available in very limited quantity, only as whole bean, and to keep the price point down and give more people a chance to try them, they will only come in a smaller bags. Please bear in mind, I'm not telling you these beans are 3x as tasty or 3x the value as our normal beans, these should be regarded as something interesting to try, or a special treat. The only reason we have these is that Nick wants to play with fun beans. These will be prepared in very small quantities, and added to inventory as they become available. To receive alerts when beans are added to inventory, follow us on Twitter @swroasting #SWSmallBatchWhat's in the cup? Even just from the first aroma, I knew this was going to be bizarre. My notes recorded were: Peach, grapefruit, passion, rose, hibiscus, violet, honeysuckle, hops, coconut - brainmelt. This is the most intensely flavor packed liquid I may have ever brewed. As it cools and melds, it kinda morphs into pink guava with a coconut finish. This is a ludicrous cup that I cannot even begin to explain, you'll just have to experience it to understand. It is liquid insanity.Will it Spro? You have lost your mind if you think I'm putting this in an espresso machine.Roast Date: 5-7-26Roast Color: 127.8 (higher is lighter) This is the same roast profile as our Galaxy, but appears much darker on the outside due to the processing - similar to how decaf looks.Recommended rest: 2 weeks minimumSudan Rume varietal grown by Edwin Noreña at Finca Campo Hermoso in the Circasia Municipality, Quindío Department, Colombia. Enigma Hop-Mossto Fermented Black Honey process. Greenhouse dried on raised beds. 1650 masl.Sold in 100g bags.Brewmaster J's Notes and TipsS&W Sudan Rume Enigma Hops/Yeast Coferm Colombia uh I don’t know where to start with this. It’s a lot. It lingers. It fills the room. If you bring it to work, your coworkers will tell you it smells weird (this happened). The actual process is a Mossto/Coferm so that kind of tells you where this is going. Ok, on to the notes. It took me a while, but eventually I got wildly fruity front notes in a very, very candied sense. Mango, honey, papaya, apple, green apple jolly rancher, watermelon jolly rancher, rose hard candies and coconut. The finish was generally more herbal but when dialed down was galangal, mint, and something else I can’t pinpoint. Others got something along the lines of rosemary and I think that is pretty fitting. I still got something like galangal on the back end, but not too intense.This bean varies WILDLY depending on brew parameters, so you will likely need to adjust a bit to find out what you like. When pushed it trends very herbal and even earthy with galangal, turmeric, and menthol taking over. To me, those were pretty unpleasant cups. Backing off on grind but keeping ratio pushing everything into a green vegetal/vinegary direction with one cup having a distinct pickle note. Pushing grind a bit and also backing off the ratio gave my best results by far. So, my overall advice is to start at your normal grind size but push the ratio way down to 1:15 to avoid those earthy tones, then adjust grind from there. In the end, this is definitely not my preferred kind of coffee but with enough tinkering the least desirable stuff can be toned down. Ignore brew time. It will be crazy short, like sub 2:00 times. This is so soluble it doesn’t matter. Go by taste, like always.Grind 2.1.5 X-ProTemp 91CBrewer V60-01Recipe 4 pour 15g/225g recipe 50/70/70/35 with a 30s bloom, 5-7g/s pours. Slight swirl at pour 3.More about the producer:Edwin Noreña is the farmer and inheritor of Finca Campo Hermoso, following three prior generations. Edwin’s contribution to the family legacy would be to convert the farm into a specialty coffee powerhouse, with a specific focus on fermentation technique and cultivar selection. Noreña is an agroindustrial engineer by trade with graduate-level studies in biotechnology and is well-connected and highly aspirational coffee producer who focuses on cultivating carefully curated varieties paired with precise processing methods, designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing cultivars far apart from the nationally-distributed hybrids of Castillo or Colombia, or the traditional Caturra. Instead the farm has in production Pink and Yellow Bourbon, Sidra, Gesha, and Cenicafe 1, a relatively new resistant hybrid developed Colombia’s national coffee research institute of the same name. Noreña explained his methods and philosophy recently in an interview. His audacious-sounding coffee could be taken as evidence of the producer’s (figurative) intoxication with fermentation’s power. However, for Noreña, his application of these processes is intended to be in service of the coffee’s inherent flavors, emerging out of respect. “It was a development that we adapted from the world of wine to enhance the flavors of coffee, always trying to intensify each coffee process using the original coffee flavors.” This is evidenced by Noreña’s reliance on the coffee’s mossto as a primary additive. He’s literally just adding extra coffee juice and selected microbes from a previous fermentation batch of the same cultivar (a technique known in other beverage-making circles as “backslopping”). “Mossto is a catalyst that helps to accelerate, control and enhance chemical reactions during coffee fermentation,” he explains. Ok, so what exactly is happening with this Black Honey Enigma Hop process? Let’s break it down: Noreña picked this coffee from Sudan Rume trees, using a brix meter to selectively harvest, after which the cherries soak underwater for two hours. Primary fermentation takes 24 hours and occurs in whole cherry, in a sealed tank. The coffee was then pulped to a Black Honey level and placed into secondary fermentation for 72 hours in sealed tanks, backslopped with the mossto from the first fermentation. This mossto is infused with Enigma Hops and is recirculated every twenty-four hours for a total of three days in secondary maceration. This heavily fermented “honey” coffee is then taken to raised beds to sun dry in a greenhouse for 10 days, and then cleaned.