Raspberry Cheesecake CM Pink Bourbon

Tasting Like: Raspberry Cheesecake, Strawberries, Watermelon, Elderflower, Blackberries

Farm: Campo Hermoso
Producer: Edwin Noreña
Variety: Pink Bourbon
Process: Carbonic Maceration + Mossto/Red Fruits Fermentation
Origin: Quindío, Colombia
Altitude: 1700masl

When we first quietly started roasting for Promethium about a year ago, we had a pretty large arrangement of green I had invested in. Everything from Finca Inmaculada Farm Geshas to El Socorro lots. Back then, we were looking for anything we could get our hands on that would stand out. In this hodgepodge was a little five kilo bag of the last of that year's harvest from Edwin Noreña, my favorite producer. It was the very last bag in the entire world, I had snagged it from an importer in Germany. We roasted it and it sold out instantly. It was nuts how good it turned out with even our very novice roasting attempts—so much so you can still find Reddit mentions of it on folk's top coffee of the year threads for last year. It was his CM Pink Bourbon with a mossto and red fruits fermentation. I swore I'd buy more if I ever was presented with the opportunity to. Edwin's coffees go extremely fast and are notoriously difficult to source with some of our importer friends giving up on sourcing due to the chaos that follows its arrival. Now a year later, we were presented the opportunity to scoop up some of his coffees. Safe to say we put the Amex to work. Now we are privileged and honored to offer this year's lot of the same coffee we started with, a lot more in tow and maybe a little more than novice roasting skills after some practice. In all seriousness this coffee is a bomb of fruit fun. True red fruits, our industry's collective favorite, and just enough nuance to keep you engaged through the entire bag on any brew method.

Edwin Noreña's approach to carbonic maceration at Campo Hermoso represents exactly what we mean when we talk about the coffees of tomorrow. His dual-stage fermentation process begins with traditional carbonic maceration, where whole cherries are sealed in tanks without oxygen for extended periods, allowing natural enzymes to break down sugars and create those distinct fruit-forward characteristics we're tasting. What sets Edwin apart is his secondary fermentation using mossto—the pulped cherry juice and mucilage—combined with carefully selected red fruit cultures. It's not far fetched to call Edwin the father of fermentation as it's incredibly difficult to find anyone practicing this rare process before his farm. The approach doesn't just enhance the bourbon's natural flavor profile; it creates entirely new taste experiences that wouldn't occur naturally in tandem with the varietal. The variety itself is already prized for its inherent sweetness and complex fruit notes, but Edwin's processing elevates it into something that tastes more like michelin star dessert courses than traditional coffee. The controlled fermentation environment allows specific bacteria strains and yeasts to develop a raspberry cheesecake and elderflower experience while maintaining the clean, structured finish that makes this coffee so approachable without cheese-y over fermentation. It's a perfect example of how forward-thinking producers are using scientific understanding of fermentation to craft specific flavor profiles, turning coffee processing into an art form.

Edwin's work at Campo Hermoso has caught the attention of roasters worldwide, and for good reason. His lots consistently place in competitions and sell out soon after availability. This particular harvest represents months of meticulous work—from hand-selecting only the ripest pink bourbon cherries to carefully monitoring fermentation temperatures and timing. The Quindío region's high altitude and consistent climate provide the perfect backdrop for this level of precision processing. This coffee will go fast and we'll do our best to keep it in stock, but all of this particular lot for Edwin's 2025 harvest has already been spoken for. Don't miss out and be left to read everyone else's top coffees of 2025 with this coffee you should have gotten on the list.

Includes QR code to applicable Tasting Guide™