Colombia Campo Hermoso Edwin Noreña Carbonic Cascade Hops Cofermented Pink Bourbon

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? Lovely notes of fresh hops, grapefruit, and mixed melons with a finish of big red apple. This is a nicely bodied and reasonably sweet cup.Will it Spro? Too soon to test, but I suspect maybe for Turbos.Roast Date: 09-13-26Roast Color: 132.8 (higher is lighter)Reccomended rest: 4 weeks minimumPink Bourbon varietal grown by Edwin Noreña at Finca Campo Hermoso in the Circasia Municipality, Quindío Department, Colombia. Carbonic Cascade Hop-Mossto Fermented, Honey process. Dried on raised beds. 1600 masl.Sold in 100g bags.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 Carbonic Cascade 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 about an hour. Primary fermentation takes 72 hours and occurs in whole cherry, in a sealed tank. The coffee is then pulped and set for secondary fermentation for 96 hours, backslopped with the mossto from the first fermentation. This mossto is infused with Cascade Hops and is recirculated every twenty-four hours for a total of four days in secondary maceration. This heavily fermented “honey” coffee is then taken to raised beds to dry for 22 days, followed by a controlled warehouse humidity stabilization for an additional 8 days.