lmtd - Crème Brûlée

Crème Brûlée Coffee Beans

Origin: Colombia
Producer: Edwin Norena – Finca Campo Hermoso
Process: Red Honey Lactic Mossto
Variety: Caturra
Altitude: 1650 meters
Roast Profile: Omni (suitable for both filter and espresso)
Cup Score: 89

Flavor Notes:

Indulge in rich and creamy flavors reminiscent of the classic French dessert:

• Vanilla custard

• Milk cake

• Crème brûlée

• Sweet and creamy body

Processing Details:

This coffee undergoes a meticulous processing method:

• Selective harvesting of cherries with a brix level between 22–24

• Soaking in water for 5 hours

• Initial cherry carbonic maceration for 22 hours with mossto inoculation

• Wet milling process leaving 75% of mucilage

• Cherries laid out on raised beds for drying

• Reserved mossto sprayed over drying cherries to enhance flavor

• Sun drying on African beds for 22–24 days until humidity reaches 10.5%

• Final humidity stabilization for 10 days inside a warehouse (Fique Bags)

• Storage in GrainPro bags for final stabilization of 8–10 days

Edwin Norena developed different processing techniques inspired by the craft beer industry to create distinctive and flavorful profiles.

Brewing Suggestions:

Ideal for espresso, pour-over, AeroPress, French press, and other brewing methods. For an enhanced experience, consider pairing with a touch of cream to accentuate its custard-like qualities.