Quindío Campo Hermoso Edwin Noreña
COLOMBIA | LIGHT ROAST
WHOLE BEAN
This light roast coffee is long strange trip down Shakedown St.! This cup is full and juicy starting and ending with watermelon, watermelon, watermelon! This beauty begins with juicy fruity notes of watermelons & honeydews, moving into rose hips ending a big bodied Jolly Rancher watermelon, strawberry and a sweet clementine acidity. This coffee is so much fun and for those who like to get down in some experimental coffees, jump onto this ride!
NOTE - This coffee is roasted to order and needs to rest at minimum 3 days before packaging and shipping so when it lands in your hands it's well on it's way to it's peak brewing. This wonderfully unique coffee is a lesson in patience.
RECOMMENDED BREW METHOD
Pour Over - 15g of coffee | Total Water 225ml | 198°F Water Temp | Bloom Pour - 50ml (agitation) | 2nd Pour 120ml (agitation) | 3rd Pour - 160ml (no agitation) | 4th Pour 225ml (no agitation)
Turbo Shot - 15g | 55ml out | 6 bars | 208°F Water Temp
70 Agtron Gourmet
SCA Cupping Score - 88.25
VARIETAL |
Caturra |
PROCESS |
Sequential process with watermelon co-fermentation |
REGION |
Armenia, Quindio |
FARM |
Campo Hermoso |
ALTITUDE |
1580 masl |
LOT INFO
The sequential processing from Edwin Noreña is intensive and results in an absolutely stunning cup profile that has great clarity of flavor and a very “clean” finish. First cherries harvested above 24° brix are soaked in water for 4 hours to clean the exterior of the fruit, sort out floaters and hydrate the fruit.
Next, cherries undergo an initial anoxic fermentation for 12 hours with fresh watermelon and coffee mossto. The coffee is then depulped, leaving 50% of the mucilage intact for a second anoxic fermentation with the watermelon and coffee mossto for another 12 hours. Finally, the coffee is removed from the tanks and allowed to dry for 26 days on raised beds as a ‘honey’ process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before the lots are cupped and selected.
Finca Campo Hermoso has been in Edwin’s family for over 30 years. After his father passed away, Edwin began developing the farm for unique specialty coffees. Edwin has become a prominent innovator for Colombian specialty coffees. He is a Q Grader, Q Processor, and Cup of Excellence judge in addition to overseeing the farm and processing operation. Along with Camilo Merizalde with the Santuario Project, Campo Hermoso has become a R&D center to explore and experiment with various fermentation methods. This knowledge is being applied at other Santuario Project sites in Costa Rica, Mexico and Brazil.
