Colombia | Edwin Noreña Carbonic Honey Pink Bourbon w/ Cascade Hops

Tasting Notes: Hops, guava, berries, jasmine Origin: Circasia, Quindío, Colombia Varietal: Pink Bourbon Process: Honey Carbonic w/ Cascade Hop and Mossto About: Produced by Edwin Noreña at Finca Campo Hermoso, this coffee showcases his expertise in experimental processing. Known as “El Alquimista” (The Alchemist), Edwin applies his background in agroindustrial engineering to push the boundaries of fermentation. Summarized from Royal Coffee, where this was sourced: This lot undergoes a three-stage fermentation process. The first fermentation involves an anaerobic maceration of whole cherries for 24 hours. The cherries are then pressed, and the must (mossto) is collected. The second fermentation combines the mossto, brewers yeast, and fresh cascade hops, which is combined and fermented together without the coffee. After this fermentation, the hopped and fermented mossto is added back to the coffee to ferment for an additional 72 hours. The coffee then undergoes a traditional honey process, where the coffee cherries are lightly depulped and dried for 10 days before final conditioning for an additional 8 days. The result is an incredibly fun cup of coffee. We're tasting bright fruits, like guava, raspberry, and strawberry, along with floral hops and citrus. Rest and house recipe: We're resting this at least 2 weeks. V60: 1:16.5, 202° F water, medium-fine grind (22 on the Commandante C-40). Bloom for 0:30 followed by two equal pours to final volume, finishing around 2:30. Roast Level: Intensity: Whole Bean Coffee | Net wt. 8 oz.