Campo Hermoso . Café de Colombia

This is a single-origin coffee from Finca Campo Hermoso in Circasia, Quindío, Colombia. Grown at 1750-1900 meters altitude by fourth-generation producer Edwin Noreña, this coffee features the Pink Bourbon varietal. The innovative process involves carbonic maceration: cherries are harvested at over 23° Brix, soaked for 5 hours, then undergo 96 hours of initial carbonic maceration before being depulped and left with mucilage. A second 48-hour anaerobic fermentation follows with recirculation of the must, using yeast amino acids and glucose. The coffee is sun-dried on African beds, covered with special shade for the first 48 hours, then stabilized with dry pulp for 8 days before resting in GrainPro bags. The cup reveals intense strawberry yogurt aroma with pronounced fruit flavors of blackberry, strawberry, and blueberry, complemented by delicate floral notes. It has a creamy, medium-to-full body with delicate malic acidity.