colombia. campo hermoso sidra
Variety: sidra
Process: cm black honey
Flavor impression: ginger lemonade, white floral, cherry cola
Net weight: 150 grams
Resting: 30 days from roast
Best tasting: 35 to 90 days from roast
It is the 2nd time co:llab features Edwin Noreña’s coffee since the pink bourbon golden washed in 2021. Coming from the fourth generation of coffee-growing family, Edwin dedicated his life to coffee production, and became a Q grader and an agroindustrial engineer. He developed innovative processing techniques together with Santuario Project, and produced high quality competition lots in Finca Campo Hermoso, Quindío at 1,650 masl.
Sidra cherries are harvested 22ô to 24ô brix's and undergo a 22-hour carbonic maceration with mossto innoculation. Then the cherries are pulped (leaving 75% mucilage) and dried on raised beds. Reserved mossto is sprayed on the drying cherries to enhance the flavors, resulting in bright fragrance of ginger flowers, white floral and citrus.
The cup is rich and sweet, with syrupy notes of lemonade and cola sweetness (the impression of “ginger lemon coke” should be well recognized by Hong Kong people). Despite the flavor enhancement by processing, the variety does not lose its original characteristics, and shines with its complexity of molasses and black cherries.
Variety: sidra
Process: cm black honey
Flavor impression: ginger lemonade, white floral, cherry cola
Net weight: 150 grams
Resting: 30 days from roast
Best tasting: 35 to 90 days from roast
It is the 2nd time co:llab features Edwin Noreña’s coffee since the pink bourbon golden washed in 2021. Coming from the fourth generation of coffee-growing family, Edwin dedicated his life to coffee production, and became a Q grader and an agroindustrial engineer. He developed innovative processing techniques together with Santuario Project, and produced high quality competition lots in Finca Campo Hermoso, Quindío at 1,650 masl.
Sidra cherries are harvested 22ô to 24ô brix's and undergo a 22-hour carbonic maceration with mossto innoculation. Then the cherries are pulped (leaving 75% mucilage) and dried on raised beds. Reserved mossto is sprayed on the drying cherries to enhance the flavors, resulting in bright fragrance of ginger flowers, white floral and citrus.
The cup is rich and sweet, with syrupy notes of lemonade and cola sweetness (the impression of “ginger lemon coke” should be well recognized by Hong Kong people). Despite the flavor enhancement by processing, the variety does not lose its original characteristics, and shines with its complexity of molasses and black cherries.