Edwin Noreña Carbonic Galaxy Hops Cofermented
Finca Campo Hermoso
Region: Circasia Municipality, Quindío Department, Colombia
Elevation: 1600 masl
Cultivar: Gesha
Process: Double Carbonic Galaxy Hop-Mossto Fermented, Honey process. Dried on raised beds.
Tasting Notes: Citra Hops, Kaffir Lime, Coriander
Edwin Noreña comes from a fourth generation of coffee-growing families. He studied agroindustrial engineering and has taken over the management of Finca Campo Hermoso. Finca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Among friends he is known as “El Alquimista (the alchemist)” for his repertoire of fermentation profiles.
For this coffee, Edwin cofermented anaerobically with Galaxy Hop infused mossto. Initially, coffee cherries are soaked underwater for about an hour. Primary fermentation takes 72 hours and occurs in whole cherry, in a sealed tank. The coffee is then pulped and set for secondary fermentation for 96 hours, backslopped with the mossto from the first fermentation. This mossto is infused with Galaxy Hops and is recirculated every twenty-four hours for a total of four days in secondary maceration. This heavily fermented “honey” coffee is then taken to raised beds to dry for 22 days, followed by a controlled warehouse humidity stabilization for an additional 8 days.
This coffee reminded us of Citra Hops for it’s floral and citrus notes of Kaffir Lime and hints of Coriander. This coffee is versatile and can be brewed as a pour over, japanese-style iced coffee, chilled iced espresso, or added to a cocktail.
Finca Campo Hermoso
Region: Circasia Municipality, Quindío Department, Colombia
Elevation: 1600 masl
Cultivar: Gesha
Process: Double Carbonic Galaxy Hop-Mossto Fermented, Honey process. Dried on raised beds.
Tasting Notes: Citra Hops, Kaffir Lime, Coriander
Edwin Noreña comes from a fourth generation of coffee-growing families. He studied agroindustrial engineering and has taken over the management of Finca Campo Hermoso. Finca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Among friends he is known as “El Alquimista (the alchemist)” for his repertoire of fermentation profiles.
For this coffee, Edwin cofermented anaerobically with Galaxy Hop infused mossto. Initially, coffee cherries are soaked underwater for about an hour. Primary fermentation takes 72 hours and occurs in whole cherry, in a sealed tank. The coffee is then pulped and set for secondary fermentation for 96 hours, backslopped with the mossto from the first fermentation. This mossto is infused with Galaxy Hops and is recirculated every twenty-four hours for a total of four days in secondary maceration. This heavily fermented “honey” coffee is then taken to raised beds to dry for 22 days, followed by a controlled warehouse humidity stabilization for an additional 8 days.
This coffee reminded us of Citra Hops for it’s floral and citrus notes of Kaffir Lime and hints of Coriander. This coffee is versatile and can be brewed as a pour over, japanese-style iced coffee, chilled iced espresso, or added to a cocktail.
Finca Campo Hermoso
Region: Circasia Municipality, Quindío Department, Colombia
Elevation: 1600 masl
Cultivar: Gesha
Process: Double Carbonic Galaxy Hop-Mossto Fermented, Honey process. Dried on raised beds.
Tasting Notes: Citra Hops, Kaffir Lime, Coriander
Edwin Noreña comes from a fourth generation of coffee-growing families. He studied agroindustrial engineering and has taken over the management of Finca Campo Hermoso. Finca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Among friends he is known as “El Alquimista (the alchemist)” for his repertoire of fermentation profiles.
For this coffee, Edwin cofermented anaerobically with Galaxy Hop infused mossto. Initially, coffee cherries are soaked underwater for about an hour. Primary fermentation takes 72 hours and occurs in whole cherry, in a sealed tank. The coffee is then pulped and set for secondary fermentation for 96 hours, backslopped with the mossto from the first fermentation. This mossto is infused with Galaxy Hops and is recirculated every twenty-four hours for a total of four days in secondary maceration. This heavily fermented “honey” coffee is then taken to raised beds to dry for 22 days, followed by a controlled warehouse humidity stabilization for an additional 8 days.
This coffee reminded us of Citra Hops for it’s floral and citrus notes of Kaffir Lime and hints of Coriander. This coffee is versatile and can be brewed as a pour over, japanese-style iced coffee, chilled iced espresso, or added to a cocktail.