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Finally! Edwin Noreña and Finca Campo Hermoso have been producing some of the most intricate and interesting processing methods for years now, but sadly their coffee has been missing from our offerings. Until now! And our first offering from them is a banger of an entry too. This is a sudan rume variety with a black honey mossto lactic cofermentation process.
Everyone still with me? Good. That’s perhaps the longest title for a process that I’ve ever seen. What it means is that the coffee cherries underwent a carbonic maceration for three days. The resulting coffee cherry juice, or must, was then inoculated with a specific yeast culture and co-fermented with enigma hops for another three days, followed by the black honey processing and drying. Without the technical jargon, what we’re talking about here is an absolute fruit bomb.
The nose is gigantic and gives major tropical vibes of passionfruit and pineapple. The passionfruit flavor parks itself for the entire experience and becomes the backbone of the cup. Guava and raspberry join to give the cup a fruit punch experience. The sweetness is decidedly candy like and the mouthfeel is lush and juicy. At room temperature you’ll notice a pine-like herbaceous character on the finish, likely from the hops. But I dare any of you to let a cup of this hang around that long. You won’t make it. It’s good of a time.
~ Joe
PRODUCER: EDWIN NORENA
VARIETY: SUDAN RUME
PROCESS: BLACK HONEY MOSSTO LACTIC COFERMENT
GREEN COST: $27/lb
SCORE: 88.25
TASTING NOTES: PASSIONFRUIT, RASPBERRY, HOPS, CANDY, JUICY
(200 grams whole bean)
Finally! Edwin Noreña and Finca Campo Hermoso have been producing some of the most intricate and interesting processing methods for years now, but sadly their coffee has been missing from our offerings. Until now! And our first offering from them is a banger of an entry too. This is a sudan rume variety with a black honey mossto lactic cofermentation process.
Everyone still with me? Good. That’s perhaps the longest title for a process that I’ve ever seen. What it means is that the coffee cherries underwent a carbonic maceration for three days. The resulting coffee cherry juice, or must, was then inoculated with a specific yeast culture and co-fermented with enigma hops for another three days, followed by the black honey processing and drying. Without the technical jargon, what we’re talking about here is an absolute fruit bomb.
The nose is gigantic and gives major tropical vibes of passionfruit and pineapple. The passionfruit flavor parks itself for the entire experience and becomes the backbone of the cup. Guava and raspberry join to give the cup a fruit punch experience. The sweetness is decidedly candy like and the mouthfeel is lush and juicy. At room temperature you’ll notice a pine-like herbaceous character on the finish, likely from the hops. But I dare any of you to let a cup of this hang around that long. You won’t make it. It’s good of a time.
~ Joe
PRODUCER: EDWIN NORENA
VARIETY: SUDAN RUME
PROCESS: BLACK HONEY MOSSTO LACTIC COFERMENT
GREEN COST: $27/lb
SCORE: 88.25
TASTING NOTES: PASSIONFRUIT, RASPBERRY, HOPS, CANDY, JUICY
(200 grams whole bean)