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Watermelon Co-ferment, Colombia
Watermelon, Agave, Fruit Jam
$28
Country
Colombia
Region
Quindio
Variety
Bourbon
Altitude
1,580
Processing
Co-fermentation, Honey
Highlights
A deliciously fruity watermelon co-fermented coffee from the brain of Edwin Noreña, grown in Quindio, Colombia on the Campo Hermoso farm.
This coffee was fermented in watermelon and coffee mossto for 12 hours both before and after going through a typical honey style process.
This coffee was fermented in watermelon and coffee mossto for 12 hours both before and after going through a typical honey style process.
Brewing
pour over, flash brewed over ice
Story
Finca Campo Hermosa is much more than a typical coffee farm. It has been owned by the Noreña family for three decades, and under Edwin Noreña's direction it has become an R&D hub for multiple international coffee operations. Under Edwin's belt is experience as a Q Processor, Q Grader, and Cup of Excellence judge, in addition to overseeing the farming and processing at Finca Campo Hermoso.
This Pink Bourbon from the farm is on a cutting edge of fermentation methods called, "sequential process co-fermentation". After harvest the coffee cherries are soaked in water for 4 hours, then they are moved to a 12 hour long anoxic fermentation stage where watermelon and coffee mossto are introduced. (Coffee mossto is the liquid that remains in the coffee's cherry after it has been taken off of the coffee bean, and is similar to the wine industry equivalent "mosto".) After this fermentation the coffee is depulped, leaving 50% of the muscilage on the bean akin to a classic honey processed coffee.
- The coffee then goes through one more anoxic fermentation after it's depulping, again with both watermelon and coffee mossto, and is laid to dry on drying beds for 26 more days. Finally the dried parchment is put in Grainpro bags for 10 days to stabilize before being cupped and sent out.
Needless to day, the process is exacting and intensive. It creates a cup that is surprising and pleasant, leaving a tanginess that alludes to watermelon Jolly Rancher and a sweetness that feels like creamy fruit jam.
This Pink Bourbon from the farm is on a cutting edge of fermentation methods called, "sequential process co-fermentation". After harvest the coffee cherries are soaked in water for 4 hours, then they are moved to a 12 hour long anoxic fermentation stage where watermelon and coffee mossto are introduced. (Coffee mossto is the liquid that remains in the coffee's cherry after it has been taken off of the coffee bean, and is similar to the wine industry equivalent "mosto".) After this fermentation the coffee is depulped, leaving 50% of the muscilage on the bean akin to a classic honey processed coffee.
- The coffee then goes through one more anoxic fermentation after it's depulping, again with both watermelon and coffee mossto, and is laid to dry on drying beds for 26 more days. Finally the dried parchment is put in Grainpro bags for 10 days to stabilize before being cupped and sent out.
Needless to day, the process is exacting and intensive. It creates a cup that is surprising and pleasant, leaving a tanginess that alludes to watermelon Jolly Rancher and a sweetness that feels like creamy fruit jam.
