PRODUCER: Edwin Noreña
COUNTRY: Colombia
REGION: Circasia, Quindio
VARIETALS: Yellow Bourbon
MASL: 1550
PROCESS: Hybrid Fermentation Method
TASTING NOTES: fruit loops & tropical IPA

At Campo Hermoso, all coffee varieties begin with hand-picking cherries at their peak ripeness. A hydraulic selection process ensures only the ripest cherries are chosen. Each variety then undergoes a unique fermentation process tailored to emphasize specific attributes.

The cherries are manually selected again for maximum ripeness, then floated for density to ensure top quality. They undergo a 120-hour anaerobic fermentation in sealed drums. After this, the coffee is dry-pulped, leaving the mucilage intact, and inoculated with a hops and malt mix. The cherries are then placed back in the drums for another 96 hours of anaerobic fermentation. Finally, the coffee is slowly dried on raised beds in the shade for 20-25 days to reach the desired moisture level. This meticulous process results in extraordinary coffee.

Leading this effort is Edwin, a third-generation coffee producer, agro-industrial engineer, Q-grader, Cup of Excellence judge, consultant, and educator from Quindio, Colombia. We're thrilled to offer this exceptional coffee at Honest.