Trust The Process - Colombia Campo Hermoso Carbonic Honey Co-Ferment

Our newest Trust the Process microlot comes to us from renowned producer Edwin Noreña whose vast knowledge and attention to detail make this coffee a not to be missed treat for the senses. His experimental honey co-ferment process involves three distinct stages of fermentation, with each stage adding a bit of delicious uniqueness to the final cup. Look for notes of caramel apple, apple jolly rancher, and mojito with the sweet, fruity, and slightly floral aroma of a scotch bonnet pepper. Tasting Notes Caramel Apple Green Apple Jolly Rancher Mojito

Produced by Edwin Noreña in Colombia, the Trust The Process - Colombia Campo Hermoso Carbonic Honey Co-Ferment represents a sophisticated approach to modern coffee production. This lot, roasted by Red Rooster Coffee Roaster, utilizes a carbonic honey co-ferment technique, a method that pushes the boundaries of traditional post-harvest handling. By controlling the fermentation environment, producers can influence the final cup profile in ways that standard washing or drying cannot achieve.

Carbonic maceration and co-fermentation often result in heightened acidity and intense, fruit-forward characteristics. While processing methods vary significantly, these experimental techniques are frequently employed to highlight specific sweetness profiles, such as the caramel apple and mojito notes identified by the roaster. For those exploring the nuances of these complex flavors, referencing a flavor wheel can be a helpful tool in identifying the specific aromatic compounds present in such distinct, process-driven coffees.