Haan Coffee / Colombia / Edwin Norena / Honey & Watermelon Mossto Co-Ferment Castillo

I was about to say that everyone in Colombia feels outdone by Sebastian Ramirez and Diego Bermudez, but then I learned that Edwin Norena actually is the father of co-fermentation and was famous maybe over a decade before Ramirez and Bermudez. That being said, co-fermentation is cool and all, and this coffee tasted just like jolly ranchers, but that is exactly the problem with the coffee! It tasted just like jolly ranchers! It is like a cool trick. Back flips are really cool, and require a lot of skill, but can I use a backflip every day? 

I should break down the name of the coffee. ChatGPT told me castillo is a varietal common to Colombia, and the honey and watermelon are added in a vat with the coffee cherries to ferment. "Mossto" is the juice of the coffee cherries that helps macerate the cherries and control fermentation. Macerate means to soften, often by soaking in liquid.

Complaining is probably out of order. This was a tasty coffee. All the notes were crystal clear. There was no winey-ness. You could show it to someone who would be totally surprised at the coffee. And if you were not given the list of notes, you probably would not say jolly rancher since that is not a flavor you (hopefully) associate with coffee. I would have loved to see what it would taste like as a cold brew or in a milk drink, though. That would be very interesting.