S&W Craft Roasting

Colombia Campo Hermoso Edwin Noreña Black Honey Galaxy Hops & Yeast Mossto Cofermented Pink Bourbon

Grown at 1650 masl in Circasia, Quindío by agroindustrial engineer Edwin Noreña, this Pink Bourbon undergoes a precise two-stage fermentation: 24 hours whole-cherry primary fermentation, then 72-hour secondary Black Honey maceration backslopped with Galaxy Hops–infused mossto (coffee juice) recirculated daily. The result is a playful, extraction-dependent profile: lower brews offer guava and papaya with hop finish; medium pulls deliver grapefruit sweetness; deep extractions bring forward peach and mellowed fruit with persistent hop notes. Brewmaster notes highlight rose, lemongrass, and peach gummy clarity despite fermentation funk. This is a limited-batch experiment coffee for those curious about what happens when precision fermentation meets hop biotechnology in specialty coffee.