BLEND NO.58

The first of the series - Blend No. 58 is an Arabica blend of naturally processed Brazil, washed Sumatran and two Colombian origins, including coffee from Edwin Norena’s farm, Campo Hermoso, just outside of Quindio.

The result is a beautifully balanced cup with deep malt and chocolate undertones, hints of honey and maple syrup before a lingering raspberry flavour.

Roast Profile - Medium

ORIGIN HIGHLIGHT

Edwin combines the generational knowledge he learned from his father and grandfather, a university degree in agronomy, and a Coffee Quality Institute Q-Grader Certification to experiment with coffee alchemy through a new processing style. 

Cherries are selectively harvested when their sugar concentrations go beyond 24 Brix before being soaked in water for three hours. The cherries then undergo their initial anaerobic cherry fermentation process using “Mossto”, a technique similar to those used by winemakers whereby crushed coffee cherry pulp is added to influence the fermentation.

Edwin is literally adding extra coffee juices and selected microbes from a previous fermentation batch of the same cherries. The process helps to enhance chemical reactions during coffee fermentation giving the naturally-occurring microbes extra sugar to process. The result is a highly amplified flavour profile. The coffee is then washed, pulped and sun-dried on African beds for 22 days.

ORIGIN HIGHLIGHT

Edwin combines the generational knowledge he learned from his father and grandfather, a university degree in agronomy, and a Coffee Quality Institute Q-Grader Certification to experiment with coffee alchemy through a new processing style.

Cherries are selectively harvested when their sugar concentrations go beyond 24 Brix before being soaked in water for three hours. The cherries then undergo their initial anaerobic cherry fermentation process using “Mossto”, a technique similar to those used by winemakers whereby crushed coffee cherry pulp is added to influence the fermentation.

Edwin is literally adding extra coffee juices and selected microbes from a previous fermentation batch of the same cherries. The process helps to enhance chemical reactions during coffee fermentation giving the naturally-occurring microbes extra sugar to process.

The result is a highly amplified flavour profile. The coffee is then washed, pulped and sun-dried on African beds for 22 days.

ROASTING & QA

We blend Edwin’s beans with the Brazil, Sumatran and other Colombian origin and measure for moisture. We adjust the temperature and roasting time on our 300kg Probat R1500 drum roasters. It’s a slower process compared to air roasting, but it’s a more controlled method that allows us to achieve a consistent roast profile to bring out the vibrant flavours in this specialty blend. 

Our roasting process includes 23 steps measuring a range of critical variables before, during and after the roasting process. Our latest addition to our quality lab is the Metrohm Omnis system, the only one in Australia, which allows us to scientifically analyse coffee for acidity, pH, density, brix, total dissolved solids, and caffeine levels. By combining these precise measurements with our sensory testing, we gain a comprehensive understanding of this blend’s unique profile. 

LABORATORY MEASUREMENTS