Enigma Hoops. Café de Colombia

Highlights

“Campo Hermoso is Edwin Noreña's project in Circasia, Quindío — he is a third-generation coffee-growing family member, agronomist and Q-Grader who runs the farm as a research lab for processing. Sudan Rume is an old African landrace from the Boma highlands of present-day South Sudan: tall, low-yielding and difficult to grow, which is why it is normally reserved for very small lots. Cherries are picked above 20 °Brix, washed and classified for two hours, then held 24 hours in low-oxygen conditions at 18-22 °C. A 72-hour carbonic maceration in 2,000 kg tanks follows, during which the must is collected at roughly pH 4.0 and 12.5 °Brix, inoculated with a specific yeast culture and dosed with powdered Enigma hops — an aromatic hop normally used in brewing. The cherries are then depulped leaving heavy mucilage, creating a Black Honey, and finish in 200 kg reactors with the inoculated must at about 30 ml per kilogram for another 72 hours at 18 °C before ten days of controlled shade drying.”