Description
Raspberry, Plum, Blueberry, Black cherry.
Not exactly a coferment, this lot uses the Mossto technique of reintroducing juice from the coffee cherries into the second stage of fermentation to amplify the fruit flavors.
This is a VERY fruit forward coffee.
Red Fruits Red Bourbon
This Bourbon “Red Fruits” coffee, grown by Edwin Norena at Finca Campo Hermoso in Quindío, Colombia, undergoes an intricate carbonic maceration co-fermentation process. Whole cherries are soaked then anaerobically fermented for 72 hours with mossto (cherry juice) and CO₂.
After depulping, a second anaerobic fermentation is conducted with mossto, red fruits, and wine yeast. The beans are then sun-dried for about 25 days, resulting in a vibrantly fruity, clean, and highly expressive cup.
From grower Edwin Norena. Edwin @alquimistaspecialtycoffee is a life-long coffee grower, a trained agronomist, instructor, consultant, Q-Grader and Cup of Excellence judge. His coffees represent an intense pursuit of flavor based upon knowledge, experience and years of trial and error.
| Country of Origin | Colombia |
| Region | Circacia, Quindío |
| Producer Type | Microlot |
| Farm Name | Campo Hermoso |
| Process | Honey |
| Growing Altitude | 1,600 masl |
| Varietal | Red Bourbon |
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