DAY 10

THE PRODUCER

Edwin Noreña is producer and successor to Finca Campo Hermoso, after three previous generations. Edwin's contribution to the family legacy is to transform the estate into a specialty coffee hub, with a focus on fermentation techniques and cultivar selection. Noreña is an agro-industrial engineer by trade who has completed post-graduate studies in biotechnology. He is a well-educated and highly ambitious coffee producer who focuses on growing carefully selected varieties coupled with precise processing methods, designed to express the most surprising, memorable and delicious coffees possible.

TREATMENT

Noreña picked this coffee from Bourbon trees, using a Brixmeter for selective harvesting, after which the cherries soak under water for about an hour. Primary fermentation lasts 96 hours and occurs in whole cherries, in a sealed vat, which is infused with Aji “Chili Mossto”. (Mossto, or "wort", is used here to indicate the runoff of a previous fermentation batch). The coffee is then depulped and put into secondary fermentation with an infusion of fresh Mossto pepper for an additional 48 hours. This heavily fermented "honey" coffee is then transported on raised beds to dry for 22 days, followed by humidity stabilization in a controlled warehouse for an additional 8 days.

PROFILE AND BOTANICAL VARIETY

This Bourbon is spicy with notes of various spices, ginger and of course chili pepper rising to the surface. Yet it is not “spicy” as such, but rather seems to have the flavor without the spiciness of those unique tasting notes. Behind this wave of spices lies cranberry, chocolate and caramel which structure adjacent notes such as black tea and lemon. You will find at the very end, a freshness similar to mint and that of a cucumber.

It's a new experience, but one that I love immensely and that I'm delighted to share with coffee drinkers open to discovering experimental methods.

Good tasting !

DAY 10

THE PRODUCER

Edwin Noreña is producer and successor of Finca Campo Hermoso, after three generations. Edwin's contribution to the family legacy is to transform the estate into a specialty coffee hub, with an emphasis on fermentation techniques and cultivar selection. Noreña is an agro-industrial engineer by trade, with post-graduate studies in biotechnology. He is a well-educated and highly ambitious coffee producer who focuses on growing carefully selected varieties combined with precise processing methods, designed to express the most surprising, memorable and delicious coffees possible.

TREATMENT

Noreña has picked this coffee from Bourbon trees, using a brixmeter for selective harvesting, after which the cherries are soaked under water for about an hour. Primary fermentation lasts 96 hours and takes place in the whole cherries, in a sealed vat, which is infused with Aji "Chili Mossto". (Mossto, or "must", is used here to indicate the run-off from a previous fermentation batch). The coffee is then depulped and put through secondary fermentation with an infusion of fresh Mossto chili for a further 48 hours. This highly fermented "honey" coffee is then transported on raised beds to dry for 22 days, followed by humidity stabilization in a controlled warehouse for a further 8 days.

BOTANICAL PROFILE AND VARIETY

This Bourbon is spicy, with notes of various spices, ginger and ginger and, of course, chili pepper to the surface. Yet it's not "spicy" as such, but rather seems to have the flavor without the spiciness of those unique tasting notes. flavor without the spiciness of those unique tasting notes. Behind this wave of spice lies cranberry, chocolate and caramel cranberry, chocolate and caramel that structure adjacent notes such as black tea and lemon. At the very end, you'll find a freshness of mint and cucumber.

It's a brand-new experience, but one that I love enormously and which I'm delighted to share with coffee drinkers who are open to experimental methods.

Enjoy!

Follow this link to see how to prepare this coffee

https://en.brulerieduquai.com/blogs/brulerie-du-quai/calendrier-avent-methode-filtre-espresso