Colombia | Edwin Noreña Pink Bourbon Watermelon Honey Mossto
Watermelon Jolly Rancher | Fruit Punch | Bubble Gum
Process: Watermelon Honey Mossto
Region: Quindio, Armenia
Varietal: Pink Bourbon
Altitude: 1750 - 1900 masl
We are thrilled to launch our new packaging with a stunning Colombia Pink Bourbon from Edwin Noreña’s Finca Campo Hermosa, located in Quindio, Armenia. This isn’t your average coffee farm—it's been owned by the Noreña family for over 30 years and has become a hub for coffee research and innovation. Edwin, who’s a Q Processor, Q Grader, and Cup of Excellence judge, brings all his expertise to the table while overseeing the farm and processing.
The Process
This Pink Bourbon showcases a cutting-edge technique called "sequential process co-fermentation." The cherries are soaked for 4 hours, then go through a 12-hour anoxic fermentation with watermelon and coffee mossto (a liquid from the cherry, similar to wine's "mosto"). After that, the coffee is de-pulped, leaving 50% of the mucilage on the bean, much like a classic honey process.
What to Expect:
This offering tastes best 2-4 weeks off of roast and we highly recommend letting it rest for optimal flavor expression. We are tasting Watermelon Jolly Ranch and fruit punch with a lot of bubble gum sweetness. This holds up across drip, pour over, and espresso. For pour overs, we prefer to use a flat-bottom style brewer, and for espresso, we recommend a longer ratio of 1:3 pulled quicker in the 23-25 second time range.
Watermelon Jolly Rancher | Fruit Punch | Bubble Gum
Process: Watermelon Honey Mossto
Region: Quindio, Armenia
Varietal: Pink Bourbon
Altitude: 1750 - 1900 masl
We are thrilled to launch our new packaging with a stunning Colombia Pink Bourbon from Edwin Noreña’s Finca Campo Hermosa, located in Quindio, Armenia. This isn’t your average coffee farm—it's been owned by the Noreña family for over 30 years and has become a hub for coffee research and innovation. Edwin, who’s a Q Processor, Q Grader, and Cup of Excellence judge, brings all his expertise to the table while overseeing the farm and processing.
The Process
This Pink Bourbon showcases a cutting-edge technique called "sequential process co-fermentation." The cherries are soaked for 4 hours, then go through a 12-hour anoxic fermentation with watermelon and coffee mossto (a liquid from the cherry, similar to wine's "mosto"). After that, the coffee is de-pulped, leaving 50% of the mucilage on the bean, much like a classic honey process.
What to Expect:
This offering tastes best 2-4 weeks off of roast and we highly recommend letting it rest for optimal flavor expression. We are tasting Watermelon Jolly Ranch and fruit punch with a lot of bubble gum sweetness. This holds up across drip, pour over, and espresso. For pour overs, we prefer to use a flat-bottom style brewer, and for espresso, we recommend a longer ratio of 1:3 pulled quicker in the 23-25 second time range.
Watermelon Jolly Rancher | Fruit Punch | Bubble Gum
Process: Watermelon Honey Mossto
Region: Quindio, Armenia
Varietal: Pink Bourbon
Altitude: 1750 - 1900 masl
We are thrilled to launch our new packaging with a stunning Colombia Pink Bourbon from Edwin Noreña’s Finca Campo Hermosa, located in Quindio, Armenia. This isn’t your average coffee farm—it's been owned by the Noreña family for over 30 years and has become a hub for coffee research and innovation. Edwin, who’s a Q Processor, Q Grader, and Cup of Excellence judge, brings all his expertise to the table while overseeing the farm and processing.
The Process
This Pink Bourbon showcases a cutting-edge technique called "sequential process co-fermentation." The cherries are soaked for 4 hours, then go through a 12-hour anoxic fermentation with watermelon and coffee mossto (a liquid from the cherry, similar to wine's "mosto"). After that, the coffee is de-pulped, leaving 50% of the mucilage on the bean, much like a classic honey process.
What to Expect:
This offering tastes best 2-4 weeks off of roast and we highly recommend letting it rest for optimal flavor expression. We are tasting Watermelon Jolly Ranch and fruit punch with a lot of bubble gum sweetness. This holds up across drip, pour over, and espresso. For pour overs, we prefer to use a flat-bottom style brewer, and for espresso, we recommend a longer ratio of 1:3 pulled quicker in the 23-25 second time range.