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Description
September- Red Velvet Cake - Colombia Caturra - Co-Ferment 250gRoasted 2 17 This is our first lot working with Edwin Norea and we are so excited to begin sharing his wild, unique and memorable coffees. This coffee, Red Velvet Cake, is sweet like cherries, strawberries and chocolate. Variety: Caturra Country: Colombia Region: Quindio Process: Experimental Honey + Co Ferment Altitude: 1650 MASL Producer: Edwin Norea Farm: Campo Hermoso Roast Level: Light Medium In the cup We get an intensely sweet and funky profile
Roasted 2/17
This is our first lot working with Edwin Noreña and we are so excited to begin sharing his wild, unique and memorable coffees. This coffee, Red Velvet Cake, is sweet like cherries, strawberries and chocolate.
- Variety: Caturra
- Country: Colombia
- Region: Quindio
- Process: Experimental Honey + Co-Ferment
- Altitude: 1650 MASL
- Producer: Edwin Noreña
- Farm: Campo Hermoso
- Roast Level: Light - Medium
In the cup
We get an intensely sweet and funky profile jammy strawberries, red velvet cake, chocolate and cherry. This coffee has a round body and a long, sweet finish.
About The Producer
Edwin Noreña is a fourth-generation farmer and coffee innovator. His farm, Finca Campo Hermoso, produces incredibly distinct and extraordinary coffees. Edwin has created a unique co-fermentation technique that introduces compounds like dehydrated fruits and organic spices to the fermentation tanks during processing. His technique eliminates the need for large amounts of water during processing, and he intentionally utilizes excess coffee husks for compost and fertilizer. In addition to his sustainable farming and exceptional processing, Edwin currently serves as a coffee processing consultant, Q-grader, and head judge for the Colombian Cup of Excellence.
Processing
Noreña’s complex experimental honey process first begins with harvesting the cherries and soaking them in water for 2 hours to clean and sort. The cherries are then monitored under a low oxygen system for 24 hours at approximately 18 to 22 degrees Celsius. At Campo Hermoso, the cherries undergo carbonic maceration for 48 hours. Prior to maceration, an external culture is created and inoculated with a specific yeast, dehydrated fruits, and organic powdered cinnamon. After the cherries reach an approximate black honey level fermentation, they are sun-dried in greenhouses and stabilized with the solution for 10 days, resulting in a coffee that is unlike any we’ve had before.
Variety
Despite its high susceptibility to diseases and lower yield (20-30% fewer coffee cherries than Bourbon), this variety is renowned for its exceptional cup quality. It is characterized by a clean, complex profile with a typically sweet taste and a broad range of flavour notes. Edwin Noreña does a fantastic job at exploring the range of the Caturra’s complexity with his advanced processing methods and highly controlled experimental conditions.
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