Campo Hermoso filter coffee
After three generations of coffee farmers, Edwin Noreña is bringing new processing methods to this farm. This coffee is red honey, carbonic maceration then sundried, the whole cherries spend 168 hrs fermenting in a low oxygen sealed tank, the coffee is then dry pulped and fermented for a second time for 5 days before being put out in the sun to dry on raised beds. We think this methodical processing really shows in the cup quality!
|Milk chocolate||Producer: Edwin Enrique Noreña|
|Processing: Carbonic Maceration|
|Varietal: Yellow Bourbon|
Check out the filter recipe here:
Best brewing method for this coffee: