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Properly Roasted.
Shipped fresh every day directly to you.
Best Cold Brew in the World.
Shipped fresh every day directly to you.
Properly Roasted.
Best Cold Brew in the World.
Properly Roasted.
Shipped fresh every day directly to you.
Best Cold Brew in the World.
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.
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.