Co fermented coffee Kiwi & Lulo
Price range: $26.00 through $240.00
We taste Kiwi, Botanicals, & Green Apple Candy. Try it today!
This coffee is complex, versatile, and utterly memorable. This rare experimental lot is our favorite this season for espresso and pour-over.
co fermented coffee. Sometimes called co ferment coffee, co-fermented coffee, or co-ferment coffee. Also, Co-fermentation coffee.
Sweet, Tangy, and Herbaceous
Carbonic maceration, kiwi and lulo co-ferment, honey process caturra. This is an inventive and experimental processing technique. The flavor is juicy and bright. This coffee is not subtle. Green fruits, botanicals, and malic acidity explode in the cup. Mint, Hemp, and Hops flowers. Hints of herbs like oregano and lemongrass mingle alongside ripe fruits.
Edwin Noreña produces these magical micro-lots on his famous farm, Finca Campo Hermoso. Experimenting with the new co-ferment coffees that come from his farm elates us.
Inspired and innovative processing is gaining an audience. It’s extravagant. Cedar. Pine. Green apple jolly rancher candy. There’s a brilliance to the chaos. Coarsen the grind. Maybe add a few grams of bypass water. To sum it up, play with the length of this coffee to uncover fun new flavors.
We have become more involved lately in trying out new infusions that farmers do. When these detail oriented and futuristic process styles emerge out of a farmer’s interest in a coffee’s inherent qualities, we can’t help but bring them to our customers. Let’s go on an adventure.
Obviously, there’s a lot to talk about here. The smell of the beans is intense. Robust aromas fill the space in a matter of seconds. This is a testament to the boundless potential that is possible with infusions and co-fermentations.
The spicy flowers are there. Lots of geranium, a little hibiscus, and some lavender grab you along the way. Luxurious complexity arrives in gooey, mild bitters and an effervescent bite from the piquent bouquet. Deeply fruited as well. Honeydew melon, candied lime. This is coffee maximalism. It’s head-turning and over the top like a well-performed improvisational jazz.
Most of all, it is full of flavors and aromas that remind us of the color green. A fresh rain on the forest in the morning. Spicy flowers and tropical fruits.
All the classic flavors of Colombian coffee make up the bottom of a cup topped with a rich sweetness. It’s a little boozy. The bite on the tongue of a sparkling wine and white label Chimay. It’s all swirling under the brightness of cardamom and rosemary spice notes.
In conclusion, mild spices like white pepper and savory herbs like marjoram alongside ripe pineapple. Classic sour candy and sweet tart becomes a top note after the coffee cools down.
Brewing the Beans
This is a conversation invoking brew rich in nostalgic qualities. It is elegant and futuristic. It reminds us of the utterly complex Sudan Rume we’ve had in the past from Cafe Granja La Esperanza.
We especially enjoyed it in a conical pour over. Bust out the V60 or the origami. We recommend you dial back the TDS (about 1.33) and lower the coffee to water ratio (1:16.5) to create more clarity and structure. This produces a complex cup that was also palatable for the average coffee drinker.
Moreover, as the grind gets finer it gets a lot bolder and the savory notes become more concentrated. Furthermore, these brews also tend to get more spicy and rambunctious.
Indeed, this one sparkles as a wacky but well structured espresso. Balanced against no lack of surprises, it fascinate us with every new shot we pull. Lastly, we recommend 18.5 grams in and 41 grams out at about 28-30 seconds for a tangy acidity and a creamy body.
About Caturra Coffee
Firstly, a natural mutation of a well known Coffea Arabica coffee from the Reunion Islands called Bourbon.
Why grow it? Firstly, it produces an above average cup quality. Secondly, it has wide branch seperation and broad shape. So it produces a lot of cherries. This led the Brazilian Agronomic Institute of Campinas (IAC) to select and maintain it.
Discovery of the coffee was made between 1915 and 1918 in Minas Gerais, Brazil. Abundantly producing Caturra in countries across Central and South America like Costa Rica, Colombia, Brazil, Guatemala, and Nicaragua is normal.
It is a short variety with a diminutive stature when comparing it to other coffee plants. Regions with rich, fertile soil and yearly rainfall of 110 or more inches do well with Caturra. If Caturra is grown at at least 1200-2000 MASL it has an elevated acidity, flavor, and aroma. This is according 2017 study published in Ciência Rural by Liliana Estrella Gamonal.
About Edwin Noreña and Co Fermented Coffee
Edwin Noreña is a fourth generation farmer. In agricultural endeavors, it helps to have vision. It helps possess a persistent attitude, and ultimately understand how to invest your passion. To put your energy into your project in ways that yield significant results. An innovative project operated by a farmer who embodies all of those traits, Edwin Noreña.
Edwin’s willingness to think outside the box is his key to success. Undoubtedly, it’s his excitement for weaving together tradition with new innovations in agronomical science. He excels in recent years because of it.
His journey into coffee cultivation and processing in his youth helps him to realize his affinity for coffee farming today. In the last decade, he’s become more focused on technological advances in cultivation and processing.
The potential for modernizing coffee farming with advanced methods and new machines while perfecting the tried and true best-practices of his life’s work results in remarkable coffees. They demand the attention of the global community. To offer this rare limited coffee from a fan favorite always thrills us.
Everything about his operation is cutting-edge. There’s a microbiology laboratory on site alongside the quality laboratory and processing facilities. He grows more than 20 coffee varietals. Firstly, meticulous processes including rigorous selection, sterilization, sorting and characterization of cherries, and an initial controlled anaerobic fermentation are applied to each lot. Even further processing may be applied to the lot according to the most prolific potential profile.
One of the reasons this is such a well-known farm is because Edwin has perfected advanced processing methods alongside his team. Macerating cherries and controling the temperature.
His techniques reduce the risk of embryo damage and safeguard volatile compounds that are flavor and aroma precursors by providing for an expertly controlled fermentation. This is the fourth season we get to feature this coffee, and we are always blown away.
Agricultural endeavors are always an exercise in variability and the randomness of nature. It’s a delight to see the hard work and adaptability of a seasoned agronomist coming to life in a harvest like this one.
A recent interview with Edwin reveals some of the method behind his madness. He draws inspiration from wine making and the ways that fermentation can enhance the inherent flavors of the coffee. In the past, methods borrowed from the wine making world, such as carbonic maceration, have proven to enhance the presence of aromatic molecules in the beans.
About the Processing
- Firstly, they pick the caturra cherries using a brix meter to selectively harvest only the most perfectly ripe fruit. They sort them to remove any defective cherries.
- Secondly, they perform a whole cherry 72 hour carbonic maceration in sealed tanks.
- Thirdly, the coffee is pulped and set for secondary fermentation for 96 hours, backslopped with the mossto from the first fermentation.
- This mossto is infused with kiwis and lulos and is recirculated every twenty-four hours for a total of four days in secondary maceration.
- Finally, this heavily fermented “honey” coffee is then taken to raised beds to dry for 22 days, followed by a controlled warehouse humidity stabilization for an additional 8 days.
Edwin Noreña Coffee comes from Quindio
Colombia is known for growing beans that are rich in acidity. Certainly, cups of supremo are known for their hearty body and feel. Stone fruit and caramel are common parts of the cup profile. These co-fermentation coffee beans are all of those things, but with the added bonus of rare cup qualities due to the immaculate processing.
Quindío makes up only 0.2% of the land mass of Colombia. It is the country’s second smallest department overall. It’s positioned centrally between Bogotá, Cali, and Medellín, the largest and most influential cities there.
It is also perched upon the central cordillera of the massive Andes divide. The colorfully decorated towns, majestic tropical landscapes, and high elevation natural reserves draw lots of air traffic and tourism to the region.
The lowest elevation points in Quindío are still well over 1000 MASL, and the almost entirely mountainous department is home to a multitude of coffee farms ranging from small family owned lots to large, ambitious projects.
Precious few coffees seem to make it out into the world from Quindío compared to other parts of Colombia. Huila, Columbia produces 200,000,000 kilos of beans annually. It is the top coffee producing department in Colombia with nearly 100,000 family farms covering over 350,000 acres of farmland. Since 2008, Huila has produced more coffee than traditional coffee growing regions Antioquia and the Central Valley.
It is also one of the first regions to embrace the specialty market.
Pitalito in the south of Huila is the largest producer of coffee in Colombia. Accordingly, it is home to many Cup of Excellence winning farms. These farms are in a country that is the third largest producer of coffee in the world. It is the largest producer of washed and Arabica coffees. Comparatively, you probably won’t find any robusta in Colombia.
For more delicious coffee beans check out the fun and fruity anaerobic natural process Costa Rican Coffee from Don Eli.
This is a co fermented coffee. Sometimes called co ferment coffee, co-fermented coffee, or co-ferment coffee. Also, Co-fermentation coffee.
