Finca Campos Hermoso Black Honey Sidra

This coffee will be part of coffee club V6. We will make this ready once we have it dialed in, so check back again in the future, or follow @thoughtfulcoffeenyc to get updated.

Origin: Colombia
Region: Circasia, Quindio
Farm: Finca Campo Hermoso
Farmer: Edwin Noreña
Varietal: Sidra
Processing: Black Honey
Elevation: 1550-1600 masl
Profile: Spiced Florals, Black Tea
Quantity: 120g bag or 240g bag

About the coffee:

The cherries are picked once mature through manual selection. Then the cherries were set in an enclosed, low oxygen environment to ferment for 56 hours. The coffee was then dry-pulped, and put again into a low oxygen environment to ferment for 48 hours. After this stage, the coffee was laid out to dry on the raised beds for roughly 15 days.

About the farmer:

Edwin Noreña is a fourth-generation coffee grower, a trained agronomist and agroindustrial engineer, and an overall innovator with coffee. With 20 years of coffee production experience, his dedication to specialty coffee is impressive. Not much more I have to say other than to trust this man's talent in growing delicious coffee.

Roaster's notes:

This was a weird one on the cupping table. I've never had a coffee that tasted pleasantly spiced. It wasn't a very flat spice (had a few of those), rather it was very delicate. This is a weird one, and will definitely help stretch your understanding of how coffee can taste. 

Brewing Notes:

Been brewing with my usual Hario Switch 60ml bloom / 240ml immersion recipe, and have been very much enjoying the results. In my opinion, this bean doesn't need a lot of rest. Even post-roast, I was able to express the spiced floral notes.

Additional Notes: