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Colombia Ruby

About This Coffee

Colombia Ruby is a co-fermented coffee from Finca Campo Hermoso in Quindio, Colombia, produced by Edwin Noreña at 1750–1900 meters altitude. The Red Bourbon variety undergoes an elaborate experimental process: sugar-rich cherries are harvested at >18 Brix, followed by 96 hours of carbonic maceration, then a 72-hour secondary fermentation with 100% mucilage retention and added fruit compounds (strawberry, blackberry, raspberry) and mosto (a yeast, sugar, and amino acid starter). The coffee dries on African raised beds for approximately 15 days, yielding an intense flavor profile of ripe red fruit, floral tones, and juicy complexity.

Origin

Quindío (Colombia)

Flavor Notes

Floral, Blackberry, Raspberry, Strawberry, Red Fruit

Roast Level

Processing

Carbonic Maceration, Co-Fermentation

Typology

Arabica
Red Bourbon
BK

Badeta Koffiebranders

Tomas and Joost, both with extensive backgrounds in hospitality, founded Badeta Koffiebranders in Amsterdam's De Pijp neighborhood in 2014 with a mission to give everyone the enjoyment of responsible, unique, and high quality coffee sourced directly from producers. The roastery has since grown to between eleven and fifty employees across two Amsterdam spaces, with a third opening in 2026, and placed third in the first round of the 2024 Roast Masters competition at the Amsterdam Coffee Festival, reaching the final eight best roasters in the Netherlands. Badeta focuses on single sourced artisanal beans and maintains a direct relationship with the farmers who grow them, an approach that runs through both the sourcing and the way the coffee is presented to customers. The spaces themselves are distinctive for their pink themed interior design and a no laptops policy in some that encourages conversation over screens, alongside dog friendly access that makes the experience feel more like a neighborhood living room than a typical specialty shop. The roastery is open for visits by appointment, giving customers and trade partners a chance to see the production side of an operation that has quietly become one of De Pijp's most respected specialty names.

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