Crazy Cherry - Colombia

A NEW MASTERPIECE FROM ONE OF THE BEST PRODUCERS IN COLOMBIA!

From the world renowned producer Edwin Noreña out of the farm "Campo Hermoso", this crop mesmerizes your fruity taste. A true testament from the vast lineup coming out of Campo Hermoso.

The farm Campo Hermoso belongs to Edwin Noreña - he is a well known individual in the specialty coffee community in Colombia, he is a COE Judge in, Q-Grader, Q-Processor, as well as a former Coffee Consultant for some farms. With more than 20 years of experience in the specialty coffee world Edwin really is one of the pioneers in the specialty world in Colombia. Campo Hermoso has been in Edwin’s family since he was a little boy. Edwin really dived into the specialty coffee world when he joined SENA in Colombia (SENA is a place where people can study free of charge and Armenia, being one of the main cities for coffees has one of the biggest coffee center for SENA). At SENA he became instructor for green coffee selection, then as he kept on growing, and after 10 years at SENA, he worked for them as a private consultant for farms. Some farms he consulted are Puerto Alegre, El Placer and Primitivo (just to name few).
Edwin was always very eager to share his knowledge and he saw a business opportunity with these farms, he started the Santuario project but unfortunately things didn’t work as expected.. So, in 2020 he decided to focus his knowledge and curious mind on his farm Campo Hermoso. Right now, he also buys cherries from other farms in Colombia and process the coffee at his farm.

Finca Campo Hermoso (1750-1900 m.a.s.l) located in Circasia, Quindio, Colombia, is a 25-hectare farm known for its unique experimental Bourbon and Caturra coffees. The farm produces exceptional and distinctive profiles. They have developed unique fermentation techniques inspired by the wine craft & beer industries. By adding compounds like hops, mosto and certain types of yeasts (Like wine yeasts) to the fermentation tanks, Edwin creates distinct flavors that complement the natural fermentation process.

The process of this crop is true chemistry and science, which definitely crafted its unique profile by utilizing some absolute biochemical science and knowledge, showcasing the craftsmanship of the people behind Campo Hermoso.

For this crop l, cherries with more than 18° Brix are harvested, cleaned and subjected to anaerobic firmentation for 72 hours. After pulping to a black honey level, the mosto is extracted and fermented with yeast for 48 hours. This starter mosto is a base of the fermentation for the coffee, going through another fermentation for another 48 hours in this medium, after that the coffee is dried in the sun on African beds for 15 days, then stabilized for 8 days.

Ending up in its straight foreword and complex Fragrance and Aroma, of a complex red jelly-like candy & cherry sweetness, mixed up with some strawberries and raspberries, and a hint of red stonefruits in the aftertaste. Its Flavor is dominant with red juicy cherry candy, with a medium to long finish, very pleasant and balanced with its acidity. A truly clean and balanced fruity cup of coffee.

Crop Information:

• Origin: Colombia, Campo Hermoso
• Variety: Caturra
• Processing Method: Black Honey + Mosto Anaerobic Fermentation 
• Aroma: Complex Cherry Jelly, Strawberry, Candy Sweetness 
• Flavor: Cherry Cola Drink, Juicy, High Clarity  
• Acidity: High Medium
• Roast Level: Filter Roast
• Cupping Score:  Points 

Recommended Brew Recipes:

• Filter (V60):
• Ratio: 1:15 (Coffee:Water)
• Dose: 20g
• Water: 300ml (g) 
• Total Brew Time: 2:30 - 2:45 Minutes
• Grind Size: Medium Corse
• Water Temp: 90 degrees
• Method: 4 Pours total (including bloom)
  • Bloom: Add 40g of water and wait for 45 seconds before second pour.
  • Second pour: At 45 Sec, add up to 120g (Spiral Pour).
  • Third Pour: At 1:10 min, add water up to 220g (Slow Spiral). 
  • Fourth Pour: Before bed dries, add up to 300g (Center Pour).
  • After you finish Pouring, swirl the dripper gently once or twice to settle the bed.
  • When the extraction is done, pour & enjoy!

• Iced (V60):
  • Ratio: 1:15 (Coffee:Water)
  • Dose: 20g
  • Water: 150ml + 150g ice (300ml total) 
  • Time: 1:20" - 1:45" 
  • Water Temp 90 Degrees Celsius 
  • Method: 3 Pours total (including bloom):
    • 40g Bloom.
    • @  30sec : Add Up To 100g Spiral Pour, Medium Flow Rate.
    • As soon as bed dries: Add up to 150g Center Pour, Slow (Non aggressive) Flow rate.
    • Add 150g Ice into decanter and swirl.
    • Pour into a cup and enjoy.