Purple Honey Yellow Bourbon

aka Nick Van Exel
Purple Honey Carbonic Maceration

$30.00

Reminds us of Fruity pebbles, Lemonheads, Chardonnay, Nick the Quick in ’96. (light roast)

Stat Sheet

This coffee is from Edwin Noreña via YellowRooster Imports. As far as resumés are concerned in coffee, Edwin is a pioneer for innovation and intention. He is working with co-fermentations, mostos, yeasts, “anaerobics” and a wide range of varieties, some of which he cultivates himself, and some of which he purchases in cherry from allied farms in other regions in Colombia to be processed at his state of the art facility in Quindío.

The science! The Yellow Bourbon (Purple Honey): Cherries are harvested above 20º brix. Cherries are soaked in water for 5 hours. Initial cherry carbonic maceration for 96 hours. Coffee is depulped leaving 45% of mucilage for the second cherry anaerobic fermentation of 48 hours, with recirculation of Mossto every 24 hours . Coffee is sun dried on raised beds for 24 days until humidity is 10.5%. Final humidity stabilization for 8 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilization of 8-10 days, coffees are cupped and lots organized, and then sent off to be roasted by us and then to be enjoyed by you.

The process (Purple Honey) and the coffee variety (Yellow Bourbon) immediately made my NBA-obsessed mind think of the Lakers. And despite Kobe and Shaq’s legacy, Nick Van Exel is always the first person that comes to mind when thinking of the Lake show. This coffee also reminds me of his game. Dazzling, sparkling, flashy, innovative.

Stat Sheet

Stat Sheet

Stat Sheet

Region
Huila, Colombia

Producer
Edwin Noreña

Varieties
Yellow Bourbon

Process
Purple Honey Carbonic Maceration

This coffee is from Edwin Noreña via YellowRooster Imports. As far as resumés are concerned in coffee, Edwin is a pioneer for innovation and intention. He is working with co-fermentations, mostos, yeasts, “anaerobics” and a wide range of varieties, some of which he cultivates himself, and some of which he purchases in cherry from allied farms in other regions in Colombia to be processed at his state of the art facility in Quindío.

The science! The Yellow Bourbon (Purple Honey): Cherries are harvested above 20º brix. Cherries are soaked in water for 5 hours. Initial cherry carbonic maceration for 96 hours. Coffee is depulped leaving 45% of mucilage for the second cherry anaerobic fermentation of 48 hours, with recirculation of Mossto every 24 hours . Coffee is sun dried on raised beds for 24 days until humidity is 10.5%. Final humidity stabilization for 8 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilization of 8-10 days, coffees are cupped and lots organized, and then sent off to be roasted by us and then to be enjoyed by you.

The process (Purple Honey) and the coffee variety (Yellow Bourbon) immediately made my NBA-obsessed mind think of the Lakers. And despite Kobe and Shaq’s legacy, Nick Van Exel is always the first person that comes to mind when thinking of the Lake show. This coffee also reminds me of his game. Dazzling, sparkling, flashy, innovative.

This coffee is from Edwin Noreña via YellowRooster Imports. As far as resumés are concerned in coffee, Edwin is a pioneer for innovation and intention. He is working with co-fermentations, mostos, yeasts, “anaerobics” and a wide range of varieties, some of which he cultivates himself, and some of which he purchases in cherry from allied farms in other regions in Colombia to be processed at his state of the art facility in Quindío.

The science! The Yellow Bourbon (Purple Honey): Cherries are harvested above 20º brix. Cherries are soaked in water for 5 hours. Initial cherry carbonic maceration for 96 hours. Coffee is depulped leaving 45% of mucilage for the second cherry anaerobic fermentation of 48 hours, with recirculation of Mossto every 24 hours . Coffee is sun dried on raised beds for 24 days until humidity is 10.5%. Final humidity stabilization for 8 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilization of 8-10 days, coffees are cupped and lots organized, and then sent off to be roasted by us and then to be enjoyed by you.

The process (Purple Honey) and the coffee variety (Yellow Bourbon) immediately made my NBA-obsessed mind think of the Lakers. And despite Kobe and Shaq’s legacy, Nick Van Exel is always the first person that comes to mind when thinking of the Lake show. This coffee also reminds me of his game. Dazzling, sparkling, flashy, innovative.

This coffee is from Edwin Noreña via YellowRooster Imports. As far as resumés are concerned in coffee, Edwin is a pioneer for innovation and intention. He is working with co-fermentations, mostos, yeasts, “anaerobics” and a wide range of varieties, some of which he cultivates himself, and some of which he purchases in cherry from allied farms in other regions in Colombia to be processed at his state of the art facility in Quindío.

The science! The Yellow Bourbon (Purple Honey): Cherries are harvested above 20º brix. Cherries are soaked in water for 5 hours. Initial cherry carbonic maceration for 96 hours. Coffee is depulped leaving 45% of mucilage for the second cherry anaerobic fermentation of 48 hours, with recirculation of Mossto every 24 hours . Coffee is sun dried on raised beds for 24 days until humidity is 10.5%. Final humidity stabilization for 8 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilization of 8-10 days, coffees are cupped and lots organized, and then sent off to be roasted by us and then to be enjoyed by you.

The process (Purple Honey) and the coffee variety (Yellow Bourbon) immediately made my NBA-obsessed mind think of the Lakers. And despite Kobe and Shaq’s legacy, Nick Van Exel is always the first person that comes to mind when thinking of the Lake show. This coffee also reminds me of his game. Dazzling, sparkling, flashy, innovative.