Releases June 1st 10am EST

Tasting Like:  Coconut Cream, Mango Nectar, Sticky Rice, Blossom Florality, Korean Corn Milk, Tropical, Loud Tropical Fermentation 

Farm: Finca Sicilia
Producers: Pedro Nel Salazar x Edwin Noreña
Variety: Caturra
Process: Carbonic Coconut / Mango Fermentation
Origin: Quindío, Colombia
Altitude: 1500masl

It's not often you see farmers collaborating with other farmers in the region. When we looked into some tropical coffees for this summer, we stumbled across a small allocation of this Edwin Noreña-advised carbonic co-fermented coffee we knew we couldn't pass up on while the rest of our contracted coffees were on their way to us. This coffee is a collab between Edwin Noreña, whom we've talked about so many times, and Pedro Nel. Edwin was kind enough to advise and disciple Pedro on his iconic carbonic processing, helping a fresh farmer gain some traction in the industry. This marks a new era for the industry as it might be one of the first ever "recipe-sharing" collaborations done publicly by one producer with another. Sure, farmers have collaborated, but sharing data, fermentation techniques, and starters, that's new. Our industry is entering a new stage of strategy and community, and this coffee is leading the way. Pretty neat. 

Pedro runs 200 hectares across his two family farms, "Sicilia" and "Cerdeña", in the western part of Quindío. His fam has been growing classic Colombian varieties like Caturra and Castillo forever, so this mango coconut experiment represents a massive departure from their traditional approach and likely where Edwin stepped in. Fun fact: Pedro also happens to manage Colombia's National Coffee Theme Park - complete with roller coasters, bumper cars, and of course coffee cuppings - so he's literally the guy who's introducing thousands of people to Colombian coffee farming culture every year while experimenting with the avant-garde techniques at the same time. Edwin's farm is super close in physical proximity, which likely made this collaboration possible and created this interesting situation where a more traditional coffee educator, young to new-aged coffee production, is learning from the experimental processor who's only ever known innovation, to create something beautiful. Now we as consumers, observers in the art gallery of the senses, get to witness their work on display. This is why we couldn't resist snagging some for you. Enjoy!

Recommended Music to accompany brewing: Good As Gold by Tiga
Includes QR code to applicable Tasting Guide™