Colombia Candy Land Experimental 1kg

Edwin Norena has over two decades of experience in the specialty coffee production scene and the succcessful experimental fermentation lots he ingeniously created are perhaps the main reason for his succes. The experimental process of this coffee implies a 96 hours long Carbonic Maceration process followed by a co-fermentation phase with amino acids, yeast and a mix of pulp from blackberries, strawberries and raspberries. In the cup, this lot respects the name it has, offering some vivid and multidimensional fruity and candy-like notes, transforming any brew into a true dessert.

• Coffee Details
• Brew recipes
• People and Culture

• Origins	Colombia
  Roasting degree	Omni Roast
  Notes	Strawberries and Vanilla Milkshake, Shortbread biscuits, Candies, Passionfruit
  Region	Circasia, Quindio
  Altitude	1800 m
  Varietal	Red Bourbon
  Type of processing	Carbonic Maceration, Experimental
  Harvest	2023

•    We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.

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  • ESPRESSO

    GEAR USED:  Dalla Corte Mina espresso machine

    Ratio 1/2 18g  in 36g  out 25-28 sec Temp.  92-94 C Target EY 20-22 %

    All our recipes are tested on 54.5mm diameter 28mm height  and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.   All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.

  • V60

    GEAR USED: V60 02 size

    Ratio 1/13.5 200 ml water 13.5 g in 185 g out 3 min brew time Temp 91-93 C Target EY 18-20% Grind size 700-900 microns

    We brew V60 or similar dripper in pursuit of clarity, so we use a lower temperature brew water. First you should rinse the paper filter with hot water from the kettle, to avoid paper aromas to alter your brew. Our method is pouring 80 grams of water over the grinded coffee. This step should take about 15 seconds for brewing and wait another 25 second for blooming. Then pour  the rest of the water until you hit the target. The total brew time should be around 2:30 - 3 minutes. Adjust the grind size and temperature to match the desired taste profile.

  
  

• Producer: Edwin Norena, Campo hermoso farm