Grand Cru Gold Washed Pink Bourbon

Edwin Noreña is devoting his life’s work to coffee. He owns his own farm and processes his own coffees but his work goes beyond those borders. Additionally, he is a trained agronomist, instructor, consultant, Q-grader, and Cup of Excellence judge. How does a resume like that influence his own coffee? Edwin’s diverse and yet specifically coffee oriented background has emboldened him to pursue cup flavor through experimental processing. This kind of post-harvest processing comes with a lot of trial and error but the results have earned Edwin a kind of clout in the coffee industry as a magician. 

For anyone doubting Edwin’s acumen as a coffee wizard, the Golden Washed process is sure to turn the skeptic into a fan! Carefully selected coffee cherries are sealed in tanks without one-way valves for 56 hours. This creates a pressurized environment for the coffee which causes it to produce a by-product called “mosto.” The golden color of the pink bourbon parchment is imparted to the mosto which is what inspired the name of this specific processing method, “Golden Washed.” Next, the coffee is depulped. The pulped coffee is then reintroduced to the mosto with added lactic bacteria. This mixture is placed in tanks with one-way valves which allows oxygen to escape, classifying this stage as anaerobic. After 120 hours, the coffee is taken to dry in full sun. 

In the Cup: Mind Bender, Tropical, Strawberry Pop Tarts, Silky Body, Elegant Acidity

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**All local pick up orders will remain available for 30 days.  After 30 days they will be donated to a local charity due to storage space.**