S&W Craft Roasting

Colombia Campo Hermoso Edwin Noreña Black Honey Enigma Hops & Yeast Mossto Cofermented Sudan Rume

Edwin Noreña's Sudan Rume from Finca Campo Hermoso in Quindío, Colombia (1650m) undergoes an audacious multi-stage fermentation: selective harvest, 24-hour primary fermentation in whole cherry, pulping to black honey level, then 72-hour secondary fermentation in sealed tanks infused with enigma hops and backslopped mossto (coffee juice with selected microbes). The result is a wildly aromatic, flavor-packed brew with peach, grapefruit, passion fruit, hibiscus, hops, and rose notes that shift to pink guava and coconut as it cools. This is experimental coffee from a biotechnology-trained producer pushing fermentation technique to express the Sudan Rume's most surprising and memorable expressions. Roaster explicitly recommends whole bean, 2-week minimum rest, and filter brewing only.