S&W Craft Roasting

Colombia Campo Hermoso Edwin Noreña Carbonic Cascade Hops Cofermented Pink Bourbon

Edwin Noreña's Pink Bourbon from Finca Campo Hermoso in Quindío, Colombia (1600 masl) undergoes a meticulous Carbonic Cascade Hop co-fermentation designed to amplify the varietal's inherent character. Whole cherries ferment for 72 hours in sealed tanks, followed by a secondary fermentation where the pulped coffee is backslopped with mossto (coffee juice and microbes infused with Cascade hops) and recirculated over four days. The result is a nicely bodied, reasonably sweet cup with striking notes of fresh hops, grapefruit, and mixed melons, finishing with big red apple. This is an experimental lot from a producer obsessed with fermentation technique and cultivar precision—worth seeking out for its novelty and complexity.