CONCEPT COFFEE ROASTERS, PINK FUZZ COLOMBIA

Cherry Soda, Blackberry and Strawberry

Origin: Colombia, Quindio
Variety: Pink Bourbon
Altitude: 1750 – 1900 masl
Processing: Natural Carbonic Maceration

Campo Hermosos, Edwin Norena processing for this particular lot involves a two-step fermentation, followed by raised-bed drying. Fresh cherry is first soaked in water for 1 hour, and then fermented in the style of carbonic maceration, in which the fruit is sealed in a chamber with a one-way valve for oxygen to escape but not enter, creating an increasingly CO2-rich environment as the cherry ferments. After 48-hours in the sealed chamber, the cherry is depulped and fermented in a covered tank with the addition of the yellow “must”—the sugary, tangy juice produced during carbonic maceration—added as well. This second fermentation lasts 72 hours. Once complete the parchment is washed clean, leaving about 25% of the original mucilage intact and taken to raised beds to dry in the sun. Drying takes 15 days for this process. The fully dried coffee is conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it is cupped numerous times over the next few weeks for quality analysis.