Edwin Noreña Gummy Sharks - Instant Coffee

Origin

Tasting notes

Character

• Experimental
  60
• Funky
  50

SPECIALTY INSTANT COFFEE ORIGIN | Circasia, Quindio, Colombia NOTES | peach rings, lemon candy, caramel apple, fruit gummies We took some of our favorite single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. coffees and made them into instant coffee! We put as much care into our instant coffee as we do our roasting and produce everything in house. Take our instant and add hot water for instant coffee or even milk for an instant latte. This item comes with 6 pouches that make 1 - 8oz cup each Description of Coffee | MEET THE PRODUCER | Edwin Noreña is a third generation coffee producer with a pretty stacked resume. A trained agronomist, certified Q-grader, and renowned Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. judge - these are just a few of his impressive credentials! In addition to all of this, Edwin is often lauded as the "godfather of co-fermentationCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'." and is widely credited with pioneering fruit co-fermentation in Colombia. When he's not expertly executing complicated processing techniques at his state-of-the-art facility in Quindio, Edwin is a sought-after consultant throughout Colombia, Mexico, and Brazil. TRUST THE PROCESS | This coffee is actually a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of two fermentation experiments from Edwin's farm: the first is a suuppperrr intense green apple co-ferment which comprises 65% of the blend; the remaining 35% comes from a lot called Ruby, which was fermented with berries and dehydrated red fruits. In both cases, the coffee cherries were handpicked at peak ripeness and then underwent an initial soak in water for two hours. Then, they undergo a 96-hr period of carbonic macerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., during which time the mosto is collected. This mosto is then inoculated with yeast, glucose, and amino acids before being infused with the fermentation fruit of choice (dehydrated green apples for Green Apple, and a collection of blackberries, strawberries, and raspberry pulp in the case of Ruby). After the coffee is pulped, this infused mosto is added back to the mixture before it all undergoes a second round of fermentation, submerged in wate