Colombia Campo Hermoso Edwin Noreña Honey Blueberry Mossto Co-Ferment

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? Blueberry with a hint of coconut (like how the Santa Monica Blackberry and Peach both have hints of coconut in the finish).Will it Spro? Too soon to test, but I suspect maybe for Turbos.Roast Date: 9-13-26Roast Color: 125.8 (higher is lighter)Recommended rest: 2 weeks minimumCaturra varietal grown by Edwin Noreña at Finca Campo Hermoso in the Circasia Municipality, Quindío Department, Colombia. Blueberry-Mossto Fermented Honey process. Greenhouse dried on raised beds. 1650 masl.Sold in 100g bags.Brewmaster J's Notes and TipsS&W Campo Hermosa Blueberry Coferm Colombia I got fresh blueberry, lavender, and rose.  This was far more floral than I expected.  The fresh blueberry hits right up front but there’s a distinct lavender that comes through the middle.  Later cups had a rose finish rounding out what is probably my favorite Coferm so far.   Moving between Orea and V60, direct and Melodrip pours didn’t have drastic impacts on my enjoyment of the brews.  Everything was good, just a bit lighter or more intense. For example, the v60 and Melodrip was delicate clean blueberry and lavender while the Orea at slight finer grind with some agitation moved everything towards a blue gummy shark direction.  Both good, just quite different.  That will come up to personal preference, so try a few iterations and see what you like.  My preferred recipe is below, which I would consider a starting point for finding your preference.  Just like the Raspberry, this drains very fast, so let it flow.  Overall I really, really enjoyed this one. It hit very delicately but clearly for a coferment and I’m a sucker blueberry and florals. Grind 5.0 ZP6Temp 91CBrewer V60-01Recipe 4 pour 15g/250g recipe 50/80/70/50 with a 30s bloom. Slight swirls at pours 2/3 to knock down grounds, 5g/sMore about the ProducerEdwin Noreña is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression.Quindío Department and Finca Campo Hermoso For such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious. Finca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Its owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on pairing very specific cultivars with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee genetics, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory on an annual basis). Processing, particularly the fermentation step, always interested Edwin because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers. A breakthrough moment for him was realizing that the sugary, residual liquid produced during the fruit fermentation (known as the must in winemaking) could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has co-fermented with chilis, ginger, brewers hops, and, in this case dehydrated fruit, to develop unique flavors in his microlots. More about the ProcessPlease see the Infographic in the photo section