Dak Coffee Roasters
Amsterdam, Netherlands
Not sure where to start with this one...a crazy coffee from producer Edwin Noreña based in Quindio, Colombia. Expect clear notes of strawberry lollipop, bubble gum & dulce de leche. Edwin Noreña has developed a different processing technique for each of the special coffees grown at the Finca Campo Hermoso farm, and they are all definitely noteworthy. All profiles we are importing this season, follow the same process and include 2 fermentations. The cherries are harvested above 23 degrees Brix before getting soaked in water for 4 hours. The initial fermentation begins with a carbonic maceration for 72 hours with mossto (the juice made by compressing coffee cherries). Following that comes another 72 hours of carbonic maceration fermentation for 72 hours with mossto and fruits. The coffee is then sun-dried on African beds for 25 days until the humidity reaches 10.5%. Finally, the coffee undergoes humidity stabilization for 8 days inside a warehouse, and is then stored in grain pro bags.
Butter
Persimmon
Peach
Vanilla
Type
Single Origin
Origin
Quindio, Colombia
Roast
Light
Species
Arabica
Varieties
Caturra
Process
Carbonic Maceration Natural
Altitude
1900m
Producer
Edwin Norena
Farm
Finca La Hermosa