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Archive: Colombia Edwin Noreña Campo Hermoso

Archive: Colombia Edwin Noreña Campo Hermoso

Bergamot, Lemon Candy

  • SOURCE
  • ROAST
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  • ORIGIN

    Quindío

  • ELEVATION

    1850 MASL

  • PROCESS

    Carbonic Macerated Honey

  • VARIETY

    Yellow Bourbon

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THE DEETS

This coffee comes from Edwin Noreña's farm, Campo Hermoso, in Acevedo, Huila. Edwin uses innovative techniques to produce exceptional coffee. After harvesting the ripest cherries, they're soaked in water before a 96-hour carbonic maceration. The coffee is then depulped, followed by a second anaerobic fermentation of 48 hours, with Mosto recirculated every 24 hours. We taste intense purple floral notes and a pleasant candy-like sweetness in the cup. 

BREW IT RIGHT

  • Start with a 1:16 water-to-coffee ratio for drip brew.

  • Grind a little coarser then your typical drip profile.

  • Go with the Clever for sweet and balanced brews!

  • Go Hario v60 and take a walk on the wild side.

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REST IN PEACE

As coffee rests, the volatility of the roast mellows, allowing it's natural sweetness and varietal character to shine. We rest washed coffees 5-10 days, naturals for 10-15 days, and experimentals for 15-30 days.

  • FIND YOUR VIBE

  • BREW GUIDES

  • PRO TIPS

  • SEED TO CUP

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We roast and ship Monday-Friday
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