CAMPO HERMOSO| PINK BOURBON CO-FERMENT HONEY

Location: Circasia, Quindio, Colombia
Processing: Honey
Elevation: 1600m
Variety: Pink Bourbon
Harvest Period: September - October 2024

Finca Campo Hermoso is a 25-hectare farm in Circasia, Quindio, Colombia, renowned for its innovative approach to coffee. Led by fourth-generation farmer Edwin Noreña, the farm specializes in experimental Bourbon and Caturra varieties, producing coffees with unique and complex profiles.

Edwin is known for his pioneering co-fermentation techniques, drawing inspiration from the craft beer industry by introducing elements like hops and dehydrated fruits to the fermentation process. His focus on sustainability sets him apart, eliminating water use in coffee processing, repurposing coffee husks as organic compost, and transitioning his operations to solar energy.

With over 20 years in coffee production—10 of which have been dedicated to research and experimentation—Edwin’s coffees have gained international recognition. He also serves as a coffee processing consultant, Q-grader, and head judge for the Colombian Cup of Excellence.

Processing Details:
Cherries are harvested at a Brix level of 18 or higher, then soaked in water for 2 hours to remove any floating beans. The initial fermentation lasts 96 hours, during which the mosto juice is collected. After pulping, the beans undergo another 96-hour fermentation with 2% mosto and nitrogen added. They are then submerged in a solution containing 30% dehydrated fruits and fermented for 32 hours. The process concludes with a Red Honey method, enhancing sweetness and complexity.

Tasting notes: berry party, rhubarb, yellow peach, mint aftertaste