Colombia - Edwin Norena | Yellow Bourbon - Mosto Red Honey - 200g
This coffee is very Sweet with intense acidity and complex floral notes that remind us of:
Grape | Honey | Blood Orange | Pineapple | Juniper
Region: Cauca, Colombia
Farm and Producer: Finca Campo Hermoso, Edwin Norena
Variety: Yellow Bourbon
Elevation: 1550 Meters above sea level
Process: Mosto Red Honey + washed
Fermentation: 120 hours controlled multi-stage fermentation
Bag size: 200g whole bean - great for filter and espresso
More about this coffee:
Some of the run-off from this process is captured, filtered and reintroduced in the next step. This is what Edwin (and the wine world) call “MOSTO”. In English, I think Edwin was using the word “Leach” or “Leachate” (liquid that extracted solubles from the solid through which it passed). The Mosto is removed, filtered and set aside, and then the cherries are dry pulped to a honey level mucilage.
The next step in Edwin's process being an anaerobic fermentation lasting for about 5 days. The pulped cherries are re-introduced to the mosto and put into tanks, this time WITH the one way valve so oxygen escapes. After 120 hrs, the tops are removed and the coffees are “washed” in their existing juices, then left to dry in the sun. The process is actually a semi-washed, since from the honey stage the mucilage is never rinsed with new water, just “washed” in the existing juices, like a soft massage basically.