Colombia Edwin Norena Turkish Delight

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93C
BASKET / 22G VST
DOSE / 20G
YIELD / 45G
TIME / 30 Seconds

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 91C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

This is one of two very exciting fruit infused/co-fermented coffees from Campo Hermoso, a farm & company run by Edwin Norena. Edwin is a fourth generation farmer who is a pionner in the development of the ‘mossto’ technique. Mossto refers to the juices created during a fermentation which Edwin use’s for further fermentation and impartation of flavour. He is also renowned for his work with 100% flavour modulation during fermentation hops, yeasts and dehydrated fruits. And that’s exactly what this lot brings to you – a co-fermentation with dehydrated strawberries.

1️⃣ Cherries are harvested at over 20° Brix, soaked for two hours to clean and then sorted.
2️⃣ Cherries undergo an anaerobic fermentation for 24 hours at 18-20°C
3️⃣ Cherries then undergo a 48 hour carbonic maceration process (C02 is added to a sealed tank to displace the oxygen). Here the Mossto is collected.
4️⃣ The Mossto is transformed into a started culture by adding lactic acid bacteria, glucose solution and other ingredients. Here, rose water is added to the mossto solution and re-introduced to the coffee.
5️⃣ The coffee with the fruit & Mossto mixture is fermented in a 30% submerged environment for 72 hours.
6️⃣ The coffee cherries are then dried in a greenhouse for 10 days.
7️⃣ The coffee is then stabalised for a further 10 days in the dried pulp before being pulped, sorted and prepared for shipping.

The result is a delightful coffee that tastes like Turkish Delight!