Colombia Finca Campo Hermoso Coffee
CUPPING NOTES FROM OUR HEAD ROASTER
Undoubtedly one of the most complex and well-structured Colombian coffees we've had the pleasure of working with. This Bourbon varietal from Edwin Noreña takes your palate on a journey with every sip. Expect a vibrant grapefruit acidity at the top, which leads directly to an extraordinarily clear and fresh note of rosemary. This is followed up with an explosion of floral notes, chief among them jasmine and honeysuckle, with orange blossom and rosewater tailing behind. Due to the experimental IPA processing method used with this coffee, you can expect a very pleasant hoppy finish which blends perfectly with the lingering note of grapefruit cordial.
ORIGIN
Farm: Edwin Noreña, Campo Hermoso
Region: Quindio
Process: IPA Anaerobic
Variety: Yellow Bourbon
Elevation: 1550masl
PROCESS
The IPA Process begins with a 120 hour anaerobic fermentation in cherry, then the cherries are depulped dry, followed by a second anaerobic fermentation with hops and malts added for 96 hours. The coffee is then dried slowly on the lower parts of a raised bed for 20-25 days.
FARM
This coffee comes from Finca Campo Hermoso, a traditional farm in La Plata, Huila run by Juan Camilo Campos. What makes this farm unique is its beauty that comes from his respect for traditions. Juan inherited the farm from his ancestors, and over the years since, has been expanding it including purchasing additional hectares of land for additional coffee production. He currently lives and works at the farm.
Original: $28.00
-65%$28.00
$9.80Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
CUPPING NOTES FROM OUR HEAD ROASTER
Undoubtedly one of the most complex and well-structured Colombian coffees we've had the pleasure of working with. This Bourbon varietal from Edwin Noreña takes your palate on a journey with every sip. Expect a vibrant grapefruit acidity at the top, which leads directly to an extraordinarily clear and fresh note of rosemary. This is followed up with an explosion of floral notes, chief among them jasmine and honeysuckle, with orange blossom and rosewater tailing behind. Due to the experimental IPA processing method used with this coffee, you can expect a very pleasant hoppy finish which blends perfectly with the lingering note of grapefruit cordial.
ORIGIN
Farm: Edwin Noreña, Campo Hermoso
Region: Quindio
Process: IPA Anaerobic
Variety: Yellow Bourbon
Elevation: 1550masl
PROCESS
The IPA Process begins with a 120 hour anaerobic fermentation in cherry, then the cherries are depulped dry, followed by a second anaerobic fermentation with hops and malts added for 96 hours. The coffee is then dried slowly on the lower parts of a raised bed for 20-25 days.
FARM
This coffee comes from Finca Campo Hermoso, a traditional farm in La Plata, Huila run by Juan Camilo Campos. What makes this farm unique is its beauty that comes from his respect for traditions. Juan inherited the farm from his ancestors, and over the years since, has been expanding it including purchasing additional hectares of land for additional coffee production. He currently lives and works at the farm.
