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Edwin Noreña has developed a different processing technique for each of the special coffees grown at the Finca Campo Hermoso farm, and they are all definitely noteworthy. All profiles we are importing this season, follow the same process and include 2 fermentations. The cherries are harvested above 23 degrees Brix before getting soaked in water for 4 hours. The initial fermentation begins with a carbonic maceration for 72 hours with mossto (the juice made by compressing coffee cherries). Following that comes another 72 hours of carbonic maceration fermentation for 72 hours with mossto and fruits. The coffee is then sun-dried on African beds for 25 days until the humidity reaches 10.5%. Finally, the coffee undergoes humidity stabilization for 8 days inside a warehouse, and is then stored in grain pro bags.

Guava

Floral

Tamarind

Type

Single Origin

Origin

🇨🇴

Quindio, Colombia

Roast

Light

Species

Arabica

Varieties

Caturra

Process

Carbonic Maceration Natural

Altitude

1900m

Producer

Edwin Noreña

Farm

Finca Campo Hermoso

Download the app for the full Tasting Ground community experience.

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download on the google play store