Limited Edition Edwin Enrique Noreña Pink Bourbon - Red Honey Process - purple wine yeast fermentation

Limited Edition Edwin Enrique Noreña Pink Bourbon - Red Honey Process - purple wine yeast fermentation

Regular price $43.50
Shipping calculated at checkout.

Name: Edwin Enrique Noreña Pink Bourbon
Region: Quindio Department, Colombia
Notes: Grape Juice, Guava, Raspberry, Gummy Bears, in a bright, unique, and juicy cup

Producer: Edwin Enrique Noreña
Farm: Finca Campo Hermoso
Processing: Red Honey (purple wine yeast fermentation)
Varieties: Pink Bourbon
Altitude: 1,800 MASL

Brew Ratios: For pourovers, try a 1:16 coffee-to-water ratio. Start with a 1:2.2 ratio for espresso.

More: 
We're back at it with our Limited Reserves of coffee from this expert in coffee and fermentation. The flavor notes we tasted on the table evoked some of our team’s favorite sweet things. We tasted grape juice, guava, raspberries, bright citrus, and tons of tropical fruit.

It’s a unique flavor profile, and that flavor profile is emphasized by the unique processing method that Edwin Noreña employs. This year Noreña went with a red honey processing approach to this pink bourbon variety, which is grown in Huila, Colombia at 1,800 meters above sea level, and processed in Quindio at 1,550 MASL using purple wine yeast.

Noreña landed on the purple wine yeast after trials with white, yellow, and red wine yeast. 

 

More detail on the processing method:

First, the coffee cherries are put in water so that floaters (unripe/non-dense cherries) can be removed. Then the cherries spend 96 hours in sealed tanks with a one-way valve. Some of the run-off from this process is captured, filtered, and reintroduced in the next step (in the wine world, this process is called “mosto”). The mosto is removed, filtered, and set aside, and the coffee cherries are dry-pulped (not washed) to a red honey level of mucilage.

Next, the pulped cherries are re-introduced to the mosto, this time with the purple wine yeast into one-way valve tanks so that oxygen can escape for 72 hours. 

Then he adds glucose, grapes, and dried fruit (figs, raisins, prunes) to help extend and slow the fermentation. After all of that is done to perfection, the beans are sun-dried on patios in 15 days' time. 

Edwin Noreña is a consummate professional. He is 3rd generation coffee producer, a trained agronomist, a certified Q-grader, and a sought-after Cup of Excellence judge.

Quality and repeatability are key. He’s developing these processes based on research, science, and art to provide a jaw-dropping, defect-free cup. We hope you enjoy this one of a kind coffee with a special someone.

Bags are 10 oz.