OpenAirCoffee
Elev8Coffee Collaboration
Elev8Coffee Collaboration
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Country: Colombia
Region: Quindío
Farm: Campo Hermoso
Process: Carbonic maceration w/ mossto, red fruits, wine yeast
Elevation: 1,600- 1,800 MASL
Varietal: Red Bourbon
If there's a 4th wave in coffee, it's being led be producers like Edwin Noreña of @campohermoso_coffeefarms and this coffee is the perfect example.
The cherries are soaked in water for four hours, then undergo carbonic maceration for 72 hours with mossto (juices from the cherry). Followed by another 72 hours with mossto, red fruits, and wine yeast. Then it is sun-dried for 3-4 weeks.
We are dropping this collab on Saturday 4/20 8am. @baroncorbinwwe and @figurefilbert will be on bar brewing this banger as espresso, cortado (think lucky charms or fruit loops), and pour overs. You seriously won't want to miss this.
Our resident baker @littleredmotherhood will also be offering unique pastries based on our tasting notes from this coffee.
There will be a limited amount of 8oz bags
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First flavor off both the nose and tongue is overripe papaya and kiwi, followed by the must of a hearty Cabernet, the finish is tailed with an essence skunky earth and pine notes most likely driven by a high level of tannins. The flavor is sweet, tangy, and vegetal. The flavor could be funneled down to a two-word phrase, “Fermented Glory”. The acidity is electric, like a tongue to a 9 volt. The mouthfeel is smooth and then sticky. This would be an after dinner coffee or a coffee to share with friends. Very special and something to show off. Well done!
A totally special coffee of the likes I've never had. Loads of blueberries and other berries. A treat I drink in between other coffees from OpenAir.
I don't think I've ever been able to drink any coffee black, but the Elev8Coffee has changed my mind. It's AMAZING. It's like a bowl of Fruity Pebbles, but as coffee. Shipping was fast and it came with an extra little sample bag of beans. This collab is so cool and I hope they do another one really soon.