Colombia Campo Hermoso Edwin Noreña Black Honey Galaxy Hops & Yeast Mossto Cofermented Pink Bourbon
Colombia Campo Hermoso Edwin Noreña Black Honey Galaxy Hops & Yeast Mossto Cofermented Pink Bourbon 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
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? This delicious coffee will vary in flavor with your extractions. Lower extraction leads with mild guava or papaya tones, and finishes with hops. Medium extractions turn into big sweet grapefruit with a hop finish. Deep extractions bring in a little peach up front, mellowing out the grapefruit a little, and finish with hops. This tastes like a fresh peachy hop bursted IPA. This coffee will be great to play around with various pourover preparations.Will it Spro? Too soon to test, but I suspect maybe for Turbos.Roast Date: 5-7-26Roast Color: 125.4 (higher is lighter)Recommended rest: 2 weeks minimumPink Bourbon varietal grown by Edwin Noreña at Finca Campo Hermoso in the Circasia Municipality, Quindío Department, Colombia. Galaxy Hop-Mossto Fermented Black Honey process. Greenhouse dried on raised beds. 1650 masl.Sold in 100g bags.Brewmaster J's Notes and TipsS&W Campo Hermoso Galaxy Hops Co-ferment Black Honey Pjnk Bourbon I got a wide range of cups depending on how much I pushed and age of the bean. My first impression was lots of fresh rose, generic tropical fruit, and very slight pine needle note coupled with the standard coferment funk/mild bitterness and lots of sweetness. Pushing a little more yielded a nice berry note to go along with the rose and made for a distinct rose hip jam impression right off brew. At near room temp, this very clear lemongrass note came out and with the sweetness and berry made for a Trix cereal type feel. Same settings and harder pours pulled out a really nice gummy peach note that was kind of there in earlier brews but this time was much more present. So, in the end I’ll say rose, lemongrass, and Kasugai peach gummies. Overall this is my most enjoyed Coferm yet. It definitely had some funk and other process-y notes but the clarity of the enjoyable notes makes up for them by far.Grind 4.5 ZP6Temp 92CBrewer V60-01Recipe 4 pour 15g/250g recipe 50/80/70/50 with a 45s bloom. Pour 5-8g/s. Slightly more to push it.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 Galaxy Hop process? Let’s break it down: Noreña picked this coffee from Pink Bourbon 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 Galaxy 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.