Zoom Spring Allocation 2021: Colombia Hermoso Golden Washed - Early Release
Zoom Spring Allocation 2021: Colombia Hermoso Golden Washed - Early Release
Zoom Spring Allocation 2021: Colombia Hermoso Golden Washed - Early Release
Zoom Spring Allocation 2021: Colombia Hermoso Golden Washed - Early Release

Spring Allocation 2021: Colombia Hermoso Golden Washed - Early Release

Dragon FruitCactus CoolerToasted Coconut
$40.00

Hands down, this PRESS ALLOCATION is the most tropical citrus cup we have offered. Right from the first grind, this coffee releases strong lavender notes that fill the room with an unbelievable scent. A brewed cup releases a broad spectrum of flavors - from orange juice, cactus cooler, and pineapple, following with rich velvety texture of dragon fruit and hints of toasted coconut flakes and cocoa nibs. We were also able to taste subtleties of prickly pear, passion fruit, lavender, orange bitters, peach cobbler, yuzu, and rosewater.

Producer:

Quindío is a department of Colombia in the western central region of the country, crossed by the Andes mountains. The Campo Hermosa farm shows a portfolio of three generations of coffee growers, full of hard work and commitment. Combining the generational knowledge learned from his father and grandfather, a university background in agronomy, and a Coffee Quality Institute Q-Grader Certification to boot, Edwin Noreña has tapped into a new processing style using multiple varieties such as Geisha that will be making waves for years to come.

Process:

It's so much fun to talk about Campo Hermoso (translate: beautiful field) farm again as they bring us this remarkable Pink Bourbon "Golden Washed" process coffee, handled by legendary Edwin Noreña and his farming and processing practices. This is truly an exceptional example of how much the methods of post-harvest processing can enhance the flavor profile in the brewed cup. There were many baristas out there who were able to win the world champion competition while using experimental process coffees to get specific flavor profiles in the cup, such as Sasa Sestic.

This coffee processing journey consists of two fermentation processes - Fermentation starts with low-oxygen, in-cherry fermentation where cherry juice run-offs (called mosto) is collected. Due to pink bourbon parchment color, the mosto has a specific golden yellow color, for which Edwin gave this experimental process the name "Golden Washed."

The captured golden juice is then filtered. The de-pulped coffee beans are reintroduced into that same golden mosto with an additional factor, lactic bacteria, which initiates the second 5 day-long controlled anaerobic fermentation process. During this time, measurements of oxygen, sugar content, and pH levels are recorded until the desired pH level is reached. The resulting coffee then is soaked in cold water to stop the bacteria growth. During the second stage of fermentation, lactic bacteria eats on the outside membrane of the coffee cherry, creating a chain of biological reactions which directly results in intense floral and juicy citrus notes in the brewed cup, resulting in a one-of-a-kind of coffee to enjoy.

Varietal:

Pink Bourbon considers as a rare varietal as it's a natural hybrid between Red Bourbon and Yellow Bourbon, pink bourbon is harder to grow but its ripe cherries are known for a substantial amount of glucose development that results in more sweet, juicy, and expressive cups of coffee.

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Farm: Finca Campo Hermoso
Producer: Edwin Enrique Noreña
Region: Quindia Department, Colombia
Process: Golden Washed (280-hour anaerobic fermentation with lactic bacteria)
Variety: Pink Bourbon
Elevation: 1550 masl
Harvest: December 2020 at 22°C weather

PRESS ALLOCATION coffees are some of the rarest and most unique available. This exclusive Golden Washed Colombian coffee is produced using a labor-intense experimental process extracts deep citrus notes and is unlike any other coffee we have offered.

Hands down, this PRESS ALLOCATION is the most tropical citrus cup we have offered. Right from the first grind, this coffee releases strong lavender notes that fill the room with an unbelievable scent. A brewed cup releases a broad spectrum of flavors - from orange juice, cactus cooler, and pineapple, following with rich velvety texture of dragon fruit and hints of toasted coconut flakes and cocoa nibs. We were also able to taste subtleties of prickly pear, passion fruit, lavender, orange bitters, peach cobbler, yuzu, and rosewater.

Quindío is a department of Colombia in the western central region of the country, crossed by the Andes mountains. The Campo Hermosa farm shows a portfolio of three generations of coffee growers, full of hard work and commitment. Combining the generational knowledge learned from his father and grandfather, a university background in agronomy, and a Coffee Quality Institute Q-Grader Certification to boot, Edwin Noreña has tapped into a new processing style using multiple varieties such as Geisha that will be making waves for years to come.

It's so much fun to talk about Campo Hermoso (translate: beautiful field) farm again as they bring us this remarkable Pink Bourbon "Golden Washed" process coffee, handled by legendary Edwin Noreña and his farming and processing practices. This is truly an exceptional example of how much the methods of post-harvest processing can enhance the flavor profile in the brewed cup. There were many baristas out there who were able to win the world champion competition while using experimental process coffees to get specific flavor profiles in the cup, such as Sasa Sestic.

This coffee processing journey consists of two fermentation processes - Fermentation starts with low-oxygen, in-cherry fermentation where cherry juice run-offs (called mosto) is collected. Due to pink bourbon parchment color, the mosto has a specific golden yellow color, for which Edwin gave this experimental process the name "Golden Washed."

The captured golden juice is then filtered. The de-pulped coffee beans are reintroduced into that same golden mosto with an additional factor, lactic bacteria, which initiates the second 5 day-long controlled anaerobic fermentation process. During this time, measurements of oxygen, sugar content, and pH levels are recorded until the desired pH level is reached. The resulting coffee then is soaked in cold water to stop the bacteria growth. During the second stage of fermentation, lactic bacteria eats on the outside membrane of the coffee cherry, creating a chain of biological reactions which directly results in intense floral and juicy citrus notes in the brewed cup, resulting in a one-of-a-kind of coffee to enjoy.