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Red Candy – Colombia

18,00 68,50  inc. VAT

A candy cane for your coffee cup! Sweet and playful, it bursts with juicy raspberry and strawberry flavors, all wrapped up in a delightful candy-like sweetness.

Cupping profile: raspberry soda, strawberry candy, cream

Edwin Noreña

Finca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city Armenia. It’s owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on cultivating very specific varieties paired with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee cultivars, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafe 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world.

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Black honey carbonic maceration

The cherries are harvested at over 23 degrees Brix. The first step of processing is the hand selection – ripe cherries are selected, all by hand.
The selection continues with submerging the cherries in water tanks for 5 hours and removing the floaters from the surface. Lastly, the cherries without any visible defects are sorted to guarantee only the best quality ones to undertake the fermentation processes.
The next step is to seal the coffee cherries inside 200L plastic cans for 96 hours at a constant temperature of 18 ° C, with CO2 injection (a process called carbonic maceration). The cherries are pitted, leaving 100% pulp mixed with the coffee beans for the second 48-hour anaerobic fermentation with a blend of fresh and dehydrated red fruits such as blueberries, strawberries, cherries, raspberries, blackberries with HS&F yeast (Saccharomyces cerevisiae), amino acids and glucose. The coffee is dried in the sun in African beds, which are covered with a special umbrella for the first 48 hours. The second drying stage on raised beds under canopies is for another 5 days. After about 15 days the coffee is stored.

About this coffee

Cupping score: 88.25

Farm: Campo Hermoso
Producer: Edwin Norena
Region: Quindio, Colombia
Altitude: 1750 – 1900 MASL
Variety: Caturra
Processing: black honey carbonic maceration

Variety

The Caturra variety stems from the red Bourbon and obviously inherited its characteristics. It has the same type of leaves and fruit, both red and yellow. Unfortunately, Caturra is vulnerable for common diseases like roya (leave-rust).

Carbonic maceration

Carbonic maceration is essentially when coffee is macerated (fermented) in a carbon-dioxide rich environment. After being picked, coffee cherries are placed into what are typically airtight stainless steel barrels. Once placed inside, CO2 is pumped into the barrel, which then allows the coffee cherries to break down different levels of pectins. This processing typically creates bright and winey coffees with strong notes of red fruits.

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Weight
N/A
Roast Style

espresso, filter

Weight

250g, 1000g

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