Campo Hermoso filter coffee

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!

Tasting Notes: Information:
Grape  Origin: Colombia
Pineapple Region: Quindío
Milk chocolate Producer:  Edwin Enrique Noreña
Processing: Carbonic Maceration
Varietal: Yellow Bourbon

Check out the filter recipe here:

Best brewing method for this coffee: