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4oz Bag of Colombian Campo Hermoso Yellow Bourbon Red Honey

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Regular price $6.95
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Country: Colombia

Region: Quindío

Farm: Campo Hermoso

Producer: Edwin Noreña

Elevation: 1550 masi

Drying Process: Red Honey | Carbonic Maceration

Cupping Notes:  Juicy Mango, Peach Jam, Meyer Lemon Tart

 Quindío is a department of Colombia in the western central region of the country, crossed by the Andes mountains. The Campo Hermosa farm shows a portfolio of three generations of coffee growers, full of hard work and commitment. Combining the generational knowledge learned from his father and grandfather, a university background in agronomy, and a Coffee Quality Institute Q-Grader Certification to boot, Edwin Noreña has tapped into a new processing style using multiple varieties such as Geisha that will be making waves for years to come.

It's so much fun to talk about Campo Hermoso (translate: beautiful field) farm again as they bring us this remarkable Yellow Bourbon "Red Honey" process coffee, handled by legendary Edwin Noreña and his farming and processing practices. This is truly an exceptional example of how much the methods of post-harvest processing can enhance the flavor profile in the brewed cup.

 

This coffee goes through many different steps in its processing. Carbonic Maceration takes place first when Edwin puts the fresh-picked cherries in a stainless steel, oxygen-free tank for 168 hours. There is a liquid run-off produced by this first fermentation called Mossto, a name borrowed from wine producers. The Mossto liquid is collected, filtered, and added back into the second phase of fermentation. Finally, we have the Red Honey process, which refers to drying the coffee cherry with the mucilage intact before dry milling.


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