Grape Soda - Colombia

We introduce to you this masterpiece of a coffee crop! OUR GRAPE SODA BOMB!

From the world renowned producer Edwin Noreña out of the farm "Campo Hermoso", this crop truly wonders. A true testament to the craftsmanship and dedication coming out of specialty coffee producers nowadays.

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 a unique fermentation technique inspired by the wine craft & beer industries. By adding compounds like hops and certain type of yeasts (Like wine yeast types) to the fermentation tanks, Edwin creates distinct flavors that complement the natural fermentation process.

The process of this crop is something we've never seen before, which definitely crafted its unique profile by utilizing some absolute science and knowledge, showcasing the craftsmanship of the people behind Campo Hermoso.

Cherries are harvested above 23 degrees brix (which is considered a high level of sugar content). The cherries are then soaked in water for 5 hours to separate floaters and unripe cherries. After that, an initial carbonic maceration of the cherry is done for 96 hours completing the first step in the process. The coffee is then pulped, with leaving 100% of the mucilage (outer layer separating the bean from the skin) intact for the second phase of 48-hour anaerobic fermentation, with a circulating mixture of Isabelline-Grape-Mosto Saccharomyces Cerevisiae Wine Yeast, Tartaric Acid, Amino Acids and Glucose every 24 hours. As soon as these two steps are done, the beans are then dried out naturally with what's left of the mucilage forming a black honey drying process. The processing of this crop literally forms a layer of highly concentrated acids and sugars on the beans, forming within the mucilage and surrounding the beans, giving this crop a taste journey not to be forgotten. 

We have found out that there's no better way to roast this crop and give it justice but to roast it for filter brews. As killing off those aroma compounds by roasting them a bit darker as omni-roast would have been a wrong move, as it should be enjoyed as a delicious mouth watering juicy & vibrant filter coffee, even as an amazing Cold Brew.

The highlight of this crop is its straight foreword but yet subtly complex Fragrance and Aroma of a complex grape and caramel profile (combined Concord/Red/White grape). Its Flavor is dominantly reminiscent of a sparkling "Postobon-Grape Soda", aromatic, residual, with notes of green grapes in the aftertaste. Very juicy, citrusy acidity, medium
bodied & effervescent.

Crop Information:

• Origin: Colombia, Campo Hermoso
• Variety: Caturra
• Processing Method: 96h Carbonic Maceration + 48h Black Honey Anaerobic Fermentation
• Aroma: Complex Grape Bomb, Caramel, Hints of Lime
• Flavor: Grape Soda Drink, Juicy, Citrusy 
• Acidity: High Medium
• Roast Level: Filter Roast
• Cupping Score: 89+ 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 60g of water and wait for 45 seconds before second pour.
  • Second pour: At 45 Sec, add up to 110g (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.