Colombia Finca Sicilia Pedro Nel Salazar Carbonic Honey Mango/Coconut Coferment
Colombia Finca Sicilia Pedro Nel Salazar Carbonic Honey Mango/Coconut Coferment 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
- Pedro Nel Salazar on his family farm Finca Sicilia
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? MaNgO and COCONUT! Seriously, a little mango up front and a TON of coconut. This is potent.Will it Spro? I expect once this has enough age to pull traditional shots, the coconut would be tempered nicely in a milk drink.Roast Date: 5-12-26Roast Color: 128.4 (higher is lighter)Recommended rest: 2 weeks minimumCaturra varietal grown by Pedro Nel Salazar on his family farm Finca Sicilia in the Quimbaya Municipality, Quindío Department, Colombia. They were processed in partner with Edwin Noreña at Finca Campo Hermoso using a Carbonic Honey and Mango/Coconut Co-Ferment process. Greenhouse dried on raised beds. 1500 masl.Sold in 100g bags.Brewmaster J's Notes and TipsI don't know if he'll be brave enough to try this one.More about the producer:Pedro Nel Salazar is a second-generation coffee farmer, with 200 hectares under his management across two family farms, Sicilia and Cerdeña, which are both located in Quimbaya, a municipality in western Quindío department. 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. Largely focused on productive verities like Caturra and Castillo, the Salazar’s farms have been in the habit of producing classic central Colombian coffees for many years. This coffee, a mango and coconut co-ferment, is a massive break from that tradition. Salazar also happens to be the manager of Colombia’s Parque Nacional del Cafe, the National Coffee theme park, complete with the country’s longest roller coaster, bumper cars, and of course coffee cuppings. Quimbaya is a short drive from Circasia, where Edwin Noreña’s Finca Campo Hermoso is located, a 15-hectare farm, only a few kilometers north of Quindío’s capital city Armenia. 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 cultivating very specific varieties paired with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Edwin is a third-generation coffee grower and agricultural engineer. Processing, particularly the fermentation step, always interested him 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 whole cherry fermentation 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 used chilis, ginger, various fruits, and, in this case, mango and coconut, to develop unique flavors in his microlots. To process the coffee from Finca Sicilia, initial storage and “pre-fermentation” were undertaken by Pedro Nel Salazar, measuring the precise Brix (18°) of the cherries and then soaking them for 2 hours, followed by a 12-hour low-oxygen fermentation. Then, at Campo Hermoso, Edwin Noreña brought the co-fermentation to completion, first undergoing a carbonic maceration for 48 hours. The resulting must (aka mossto or backslop) was inoculated with lactic acid bacteria, and mixed with dehydrated coconut, fresh mango, and allulose powder. Separately, the coffee cherries were lightly depulped to a dark honey level, and then macerated with the coconut-mango lactic must solution for another 72 hours. Finally, the finished coffee was pulled from the fermentation tanks, drained but not washed, and dried in a greenhouse with dehydrated pulp for another 10 days.