Colombia Purple Caturra Cinnamon blend

Varietal: Purple Caturra/Ethiopian Washed

Region: Pitalito, Huila / Ethiopian

Altitude: 1750m

About the Cup
Edwin Noreña's “sequential processing” is both highly intensive and produces a remarkably exquisite cup profile, characterized by exceptional flavor clarity and an incredibly "clean" finish. This coffee offers a woody, cinnamon-spiced fragrance with delicate vanilla and cinnamon water notes. It has medium citrus acidity, a light body, a spicy mouthfeel, and a lingering lemon peel aftertaste.

About the Sequential Co-Fermentation Process
First, cherries with a sugar content above 24° brix are soaked in water for 4 hours to clean them, separate any floaters, and hydrate the fruit. Then, they undergo an initial 12-hour co-fermentation with fresh cinnamon and coffee mossto. After this, the cherries are depulped, leaving 50% of the mucilage, and undergo a second 12-hour co-fermentation with grapes and mossto honey. Following fermentation, the coffee is dried for 26 days on raised beds using the 'honey' process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before being cupped and selected. We blended this coffee with 50% of a washed ethiopian to balance out the cup.

About Edwin Noreña & Campo Hermoso
Eighty coffee growers from Pitalito, Huila, bring their caturra coffee to the Santuario Project collection site. From there, the coffee is taken to Finca Campo Hermoso, where Edwin Noreña oversees its processing. Edwin’s family has owned the farm for over 30 years, and after his father’s passing, he began focusing on specialty coffees. Edwin, a leader in Colombian specialty coffee, is a Q Grader, Q Processor, and Cup of Excellence judge. Together with Camilo Merizalde from the Santuario Project, Campo Hermoso has become a research hub for experimenting with different fermentation methods, which are also used at other Santuario Project locations in Costa Rica, Mexico, and Brazil.