Sunday Morning 🥧 - Honey Cinnamon - Caturra
Sunday Morning 🥧 - Honey Cinnamon - Caturra
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Reminds us of: Cinnamon bun · Vanilla custard · Apricot jam · Milk chocolate
If you think all co-ferments are the same, we would like to let you try this one. Sounds like a magic trick: co-ferment with cinnamon, while tasting like a decadent cinnamon dessert, while staying clean. Out of the gate it gives us warm cinnamon bun and vanilla, but when you think it will be funky, it's actually a bright splash of apricot jam that keeps the palette vibrant. It wraps up with silky milk chocolate that lingers.
It's lively, balanced, and a great experimental coffee.
About the process 🧪
- Origin: Quindío, Colombia (Circasia)
- Farm: Campo Hermoso (10 hectares)
- Producer: Edwin Noreña
- Variety: Caturra
- Process: Honey with cinnamon co-ferment (36hr sealed + 3 days with cinnamon mosto)
- Altitude: 1,750 masl
First fermentation: 36 hours anaerobic in sealed tanks. This increases bean temperature and opens the pores, preparing the beans to absorb the next stage.
After 36 hours, the coffee is depulped (fruit removed) and goes back into tanks. But now it's swimming in its own mosto, the fermented fruit juice from the cherries. Then organic Colombian cinnamon powder is added to the mosto.
Second fermentation: 3 days inside this cinnamon-infused mosto. The mosto is collected at the end of each day and added again from the top, ensuring even distribution and consistent contact with the beans throughout fermentation.
Total fermentation time: 4 days.
About the farm
About Edwin (again):
Same producer as the Fruit market. Edwin Noreña. Cup of Excellence Judge in Colombia, Q-Grader, Q-Processor, former consultant for farms like Puerto Alegre, El Placer, and Primitivo.
Started at SENA (free education center in Armenia, Colombia's main coffee city), became an instructor in green coffee selection, spent 10 years there before consulting privately.
Campo Hermoso is his family's farm, 10 hectares at 1,750 masl in Quindío. He also buys cherries from other Colombian farms and processes them at Campo Hermoso, bringing his experimental approach to more coffee.
He tried the Santuario project (working with multiple farms), it didn't work out as expected, so in 2020 he focused everything on Campo Hermoso.
