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Colombia Quindío Campo Hermoso Edwin Noreña Pink Bourbon Co-Fermented Watermelon Mossto Honey
$15.57 - $650.22
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Country: Colombia
Region: Armenia, Quindío
Farm: Campo Hermoso
Coordinates: 4° 34' 44.9447" N 75° 39' 55.4425
Farmer/Grower: Edwin Noreña
Varieties: Pink bourbon
Processing: Sequential process with watermelon co-fermentation
Grade: Product of Colombia
Altitude: 1580 m.a.s.l.
Humidity: 11.20%
Density: 1.20 g/ml
Harvest Date: December, 2023
Arrival Date: June, 2024
Marks: 003-0960-2308
Reference ID: HA-3177-08
SCA Cupping Score: 87.00
- Watermelon. Watermelon. Watermelon. This is another crazy coffee from Edwin Noreña at Campo Hermoso. In addition to strong watermelon notes across the board, we also pick up notes of Hawaiian Punch, cantaloup, watermelon Jolly Rancher, watermelon Hi-Chew candy, mild lactic acidity and a medium body with milky mouthfeel. A really refreshing and delicious co-fermented coffee!
This pink bourbon has great density and can take some heat. The seeds are average to large sized and moisture is typical so we see this coffee roasting very predictably, despite its unusual processing. If you are looking to get the most watermelon out of this coffee, keep it light around 90 to 110 Agtron.
First cherries harvested above 24° brix are soaked in water for 4 hours to clean the exterior of the fruit, sort out floaters and hydrate the fruit.
Next, cherries undergo an initial anoxic fermentation for 12 hours with fresh watermelon and coffee mossto. The coffee is then depulped, leaving 50% of the mucilage intact for a second anoxic fermentation with the watermelon and coffee mossto for another 12 hours. Finally, the coffee is removed from the tanks and allowed to dry for 26 days on raised beds as a ‘honey’ process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before the lots are cupped and selected.
Finca Campo Hermoso has been in Edwin’s family for over 30 years. After his father passed away, Edwin began developing the farm for unique specialty coffees. Edwin has become a prominent innovator for Colombian specialty coffees. He is a Q Grader, Q Processor, and Cup of Excellence judge in addition to overseeing the farm and processing operation.
Our relationship with Edwin goes back to our first visit in 2021. Along with Camilo Merizalde with the Santuario Project, Campo Hermoso has become a R&D center to explore and experiment with various fermentation methods. This knowledge is being applied at other Santuario Project sites in Costa Rica, Mexico and Brazil.