Strawbelicious - Colombia

Coming out of the same farm & producer of our greatly loved "Grape Soda" 

We introduce to you, Strawbelicious! 

From the world renowned producer Edwin Noreña out of the farm "Campo Hermoso", this is our second crop that truely amazed us out of this farm. 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 Pink Bourbon crop is out of pure chemistry & coffee science, crafting a uniquely complex profile for those who love to keep guessing the different flavors they're experiencing, truly showcasing the craftsmanship of the people behind Campo Hermoso.

Coffee Cherries are harvested at 23 Brix (Very High Sugar Levels), and soaked for 5 hours before the processing starts (Fast aerobic Fermentation Process). The Insane Profile is then crafted through a unique 96 hour Carbonic Maceration, followed by a 48 hour anaerobic fermentation that delivers a rich, vibrant, and complex aromas. 

The result is an exquisite brew with mouthwatering & sweet notes of Strawberry slushy, Blackberry, complex red berries like cranberry, with a slight floral note to warm up those flavors.

This is a crop that truly smells like an explosive strawberry slushy drink! filled with red notes, and super sweet and juicy. A delight to be enjoyed as a filter brew, hot or cold, it's your choice.

Crop Information:

• Origin: Colombia, Campo Hermoso
• Variety: Pink Bourbon
• Processing Method: 96H Carbonic Maceration + 48H Anaerobic Fermentation
• Aroma: Strawberry, Blackberry, Red Berry
• Flavor: Sweet Strawberry Slushy
• Acidity: Medium
• Roast Level: Filter Roast
• Cupping Score: 88+ Points 

Recommended Brew Recipes:

• Filter (V60):
• Ratio: 1:15.5 (Coffee:Water)
• Dose: 18g
• Water: 280ml (g) 
• Total Brew Time: 2:30 - 3 Minutes
• Grind Size: Medium 
• Water Temp: 90 - 91 degrees
• Method: 4 Pours total (including bloom)
  • Bloom: Add 40g of water and wait for 30 seconds before second pour.
  • Second pour: At 30 Sec, add up to 125g (Spiral Pour).
  • Third Pour: At 1:10 min, add water up to 220g (Slow Spiral). 
  • Fourth Pour: Before bed dries, add up to 280g (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: 1:14.5 (Coffee:Water)
  • Dose: 22g
  • Water: 160ml + 160g ice (320ml total) 
  • Time: 1:20" - 1:45" 
  • Water Temp 91 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 160g Center Pour, Slow (Non aggressive) Flow rate.
    • Add 160g Ice into decanter and swirl.
    • Pour into a cup and enjoy.