Edwin Noreña Cascade Hops Pink Bourbon

Edwin Noreña, aka El Aquimista, has become one of our favorite producers in Colombia through his experimental processes at his farm Campo Hermoso. We're stoked to bring back another one of his hops co-fermented coffees on our lineup!

This pink bourbon has undergone a high-intervention process in multiple stages, and a Cascade hops co-fermentation.

The first stage of processing was done by picking ripe cherries and sealed in 2000kg tanks with limited oxygen to ferment. This is considered "anaerobic maceration" and causes the coffee cherry to become softer, sweeter, and more acetic while also leaching out a concentrated sticky, sugary runoff, the mossto or “must”, not unlike the must from freshly smashed grapes and skins in winemaking.

In the second stage, the coffee cherry and mossto byproduct are separated, and the mossto undergoes a separate fermention with brewers yeast and cascade hops. This solution is then mixed back with the separated coffee and sealed once again in smaller tanks for 72 hours.

In the final stage, the coffee cherries are lightly depulped leaving most of the mucilage intact and dried on raised beds for 10 days in Edwin's greenhouse.

We're always so impressed by the precision of Edwin's processes and how he continues to push coffee processing through innovation & experimentation.

Flavor

This coffee is bursting with hard candy-like sweetness, notes of pomelo and intense fruity florality reminiscent of hibiscus.

This coffee was sourced by Royal Coffee

Process: Triple fermented & co-fermented: 
anaerobic maceration, yeast inoculated & mossto/Cascade Hops co-ferment, honey process

Region: Circasia Municipality, Quindío Department

Variety: Pink Bourbon

Altitude: 1600 masl