Colombia - Edwin Noreña (Grape Soda)

28,00 

Variety Caturra, Colombia, Castillo
Process Honey, Carbonic Maceration
Region Circasia, Quindio
Producer Edwin Noreña
Farm Campo Hermoso
Altitude 1800 masl

Suggested for Filter

 

Grape Soda,
Propolis, Elderflower.

 

The Project

Finca Campo Hermoso (1750-1900 m.a.s.l) located in Circasia, Quindio, Colombia, is a 25-hectare farm known for its unique experimental Bourbon and Caturra coffees. Led by Edwin Noreña, a fourth-generation farmer and coffee innovator, the farm produces exceptional and distinctive profiles. He has developed a unique co-fermentation technique inspired by the craft beer industry. By adding compounds like hops and dehydrated fruits to the fermentation tanks, Edwin creates distinct flavors that complement the natural fermentation process. This technique, involving two fermentations of 72h and a careful selection of cherries, produces exceptional distinctive profiles.

The Coffee

Cherries are harvested when they reach a sugar content above 24 brix and are then soaked in water for 5 hours. Initial carbonic maceration takes place for 96 hours. The coffee is pulped leaving 100% mucilage for the second 48-hour anaerobic fermentation, with recirculation of a mixture of Isabelina grape Mossto, wine yeast, amino acids and glucose every 24 hours. The coffee is sun-dried on African beds covered with a special shaded cloth for 24 days until the humidity reaches 10.5%. Following humidity stabilization for eight days in a warehouse, it is stored in grain-pro bags.