Deep Cuts July Release
Varietal: Pink Bourbon
Region: Armenia, Quindio
Altitude: 1580m
About the Cup
Edwin Noreña's “sequential processing” is both highly intensive and produces a remarkably exquisite cup profile, characterized by an exceptional clarity of flavor and an incredibly "clean" finish. The taste is of fresh watermelon or watermelon candy. This coffee has a lighter body, mild florals and a mellow acidity.
About the Sequential Co-Fermentation Process
First, cherries with a sugar content above 24° brix are soaked in water for 4 hours to clean them, separate any floaters, and hydrate the fruit. Then, they undergo an initial 12-hour co-fermentation with fresh watermelon and coffee mossto. After this, the cherries are depulped, leaving 50% of the mucilage, and undergo a second 12-hour co-fermentation with the watermelon and mossto honey. Following fermentation, the coffee is dried for 26 days on raised beds using the 'honey' process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before being cupped and selected.
About Edwin Noreña & Campo Hermoso
Finca Campo Hermoso has been in Edwin Noreña’s family for over 30 years. After his father's passing, Edwin started developing the farm to produce unique specialty coffees. He is now a leading figure in Colombian specialty coffee, serving as a Q Grader, Q Processor, and Cup of Excellence judge, while also managing the farm and its operations. Partnering with Camilo Merizalde of the Santuario Project, Campo Hermoso has become a research and development center for experimenting with different fermentation methods. This expertise is also being utilized at other Santuario Project locations in Costa Rica, Mexico, and Brazil.
Varietal: Pink Bourbon
Region: Armenia, Quindio
Altitude: 1580m
About the Cup
Edwin Noreña's “sequential processing” is both highly intensive and produces a remarkably exquisite cup profile, characterized by an exceptional clarity of flavor and an incredibly "clean" finish. The taste is of fresh watermelon or watermelon candy. This coffee has a lighter body, mild florals and a mellow acidity.
About the Sequential Co-Fermentation Process
First, cherries with a sugar content above 24° brix are soaked in water for 4 hours to clean them, separate any floaters, and hydrate the fruit. Then, they undergo an initial 12-hour co-fermentation with fresh watermelon and coffee mossto. After this, the cherries are depulped, leaving 50% of the mucilage, and undergo a second 12-hour co-fermentation with the watermelon and mossto honey. Following fermentation, the coffee is dried for 26 days on raised beds using the 'honey' process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before being cupped and selected.
About Edwin Noreña & Campo Hermoso
Finca Campo Hermoso has been in Edwin Noreña’s family for over 30 years. After his father's passing, Edwin started developing the farm to produce unique specialty coffees. He is now a leading figure in Colombian specialty coffee, serving as a Q Grader, Q Processor, and Cup of Excellence judge, while also managing the farm and its operations. Partnering with Camilo Merizalde of the Santuario Project, Campo Hermoso has become a research and development center for experimenting with different fermentation methods. This expertise is also being utilized at other Santuario Project locations in Costa Rica, Mexico, and Brazil.
Varietal: Pink Bourbon
Region: Armenia, Quindio
Altitude: 1580m
About the Cup
Edwin Noreña's “sequential processing” is both highly intensive and produces a remarkably exquisite cup profile, characterized by an exceptional clarity of flavor and an incredibly "clean" finish. The taste is of fresh watermelon or watermelon candy. This coffee has a lighter body, mild florals and a mellow acidity.
About the Sequential Co-Fermentation Process
First, cherries with a sugar content above 24° brix are soaked in water for 4 hours to clean them, separate any floaters, and hydrate the fruit. Then, they undergo an initial 12-hour co-fermentation with fresh watermelon and coffee mossto. After this, the cherries are depulped, leaving 50% of the mucilage, and undergo a second 12-hour co-fermentation with the watermelon and mossto honey. Following fermentation, the coffee is dried for 26 days on raised beds using the 'honey' process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before being cupped and selected.
About Edwin Noreña & Campo Hermoso
Finca Campo Hermoso has been in Edwin Noreña’s family for over 30 years. After his father's passing, Edwin started developing the farm to produce unique specialty coffees. He is now a leading figure in Colombian specialty coffee, serving as a Q Grader, Q Processor, and Cup of Excellence judge, while also managing the farm and its operations. Partnering with Camilo Merizalde of the Santuario Project, Campo Hermoso has become a research and development center for experimenting with different fermentation methods. This expertise is also being utilized at other Santuario Project locations in Costa Rica, Mexico, and Brazil.
Varietal: Pink Bourbon
Region: Armenia, Quindio
Altitude: 1580m
About the Cup
Edwin Noreña's “sequential processing” is both highly intensive and produces a remarkably exquisite cup profile, characterized by an exceptional clarity of flavor and an incredibly "clean" finish. The taste is of fresh watermelon or watermelon candy. This coffee has a lighter body, mild florals and a mellow acidity.
About the Sequential Co-Fermentation Process
First, cherries with a sugar content above 24° brix are soaked in water for 4 hours to clean them, separate any floaters, and hydrate the fruit. Then, they undergo an initial 12-hour co-fermentation with fresh watermelon and coffee mossto. After this, the cherries are depulped, leaving 50% of the mucilage, and undergo a second 12-hour co-fermentation with the watermelon and mossto honey. Following fermentation, the coffee is dried for 26 days on raised beds using the 'honey' process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before being cupped and selected.
About Edwin Noreña & Campo Hermoso
Finca Campo Hermoso has been in Edwin Noreña’s family for over 30 years. After his father's passing, Edwin started developing the farm to produce unique specialty coffees. He is now a leading figure in Colombian specialty coffee, serving as a Q Grader, Q Processor, and Cup of Excellence judge, while also managing the farm and its operations. Partnering with Camilo Merizalde of the Santuario Project, Campo Hermoso has become a research and development center for experimenting with different fermentation methods. This expertise is also being utilized at other Santuario Project locations in Costa Rica, Mexico, and Brazil.