COLOMBIA | DON EDGAR | CARBONIC MACERATION RED HONEY
Country: Colombia Region: Jerico, Antioquia Producer Don Edgar Farm: Los Abuelos Elevation: 1950 masl Cultivar: dos mils Process: Carbonic maceration | red honey Certification: Local Strava segment: Jerico (sanremo)
Oh boy Oh boy Oh boy! We are super excited to have secured the only two sacs of this very experimental coffee - This coffee comes from Edgar Correa's Los Abuelos farm Southwest of Medellin. This is our first time working with Campensino Coffees (via Mountain Coffee in Vancouver) Campensino is a Medellin based exporter with a warehouse and coffee school in Jerico. Campensino works with 120 producers in the community with a focus on coffee education, transparency and traceability. besides great coffee, what I have really appreciated is the direct contact with Campensino, through IG messenger, all my questions have been answered and it feels great to have a closer connection to the producers!
'Our coffee school is located on the second floor of our warehouse. The school consists of a full coffee laboratory in addition to a classroom setting and is aimed at providing coffee education to our producer partners and their families. The end goal is making coffee farming a sustainable business for all of our partners and bring the youth back to their farms, to their roots, and continue their family coffee traditions'
This lot is part of an experiment with Don Edgars coffees which have traditionally been processed as natural or red honey - Don Edgar and Campensino decided to try a more 'rustic' approach to 'carbonic maceration' - a process often found in wine fermentation - so what is the CM process? Here is the answer direct from Colombia -
' This carbonic maceration process begins with a five day anaerobic fermentation process of hand selected ripe cherries, creating a carbon-dioxide rich environment. After day five, the ripe cherries are depulped and returned to the same air-tight bucket and with the natural juices left behind from the first five day fermentation. At this point, the second round of fermentation begins for two additional days. Once the two days are complete, the beans are taken to the raised beds to sun-dry for between 12-14 days'
So, what does this all mean? Well, if you enjoy rare and experimental coffees, juicy, sweet & delicate roasts full of guava, orange, raspberry jam and iced tea notes, all wrapped up in a feel good story - this is your coffee!
Oh, and if you needed any more encouragement to try a Colombian coffee - take a look at the pro peloton over the last few decades - there is a pretty darn good reason that Colombian cyclists continue to dominate the grand tours - do the names Rigoberto Uran, Fernando Chaves, Nairo Quintana mean anything to you? How about Lucho Herrera? Or one of my all time favourites Santiago Botero? or Egan Bernal - I could go on, but really all you need to do is peruse any Strava segment to see why this country dominates when the pavement points skyward! For our matching segment we chose the climb from San Remo to the home of Don Edgar and Campensino Coffee, Jerico - a leg searing 21.63km, 1386m at 6.4% climb, current KOM is Danny Osorio at 1:00:10 - ouch.