Campo hermoso

PRODUCER: Edwin Noreña
COUNTRY: Colombia
REGION: Circasia, Quindio
VARIETALS: Yellow Bourbon
MASL: 1550
PROCESS: Hybrid Fermentation Method
TASTING NOTES: fruit loops & tropical IPA

At Campo Hermoso farm, all the varieties of coffee start from the same point: the cherries are picked at their optimum point of maturity by means of manual selection. Following this, the cherries are put through a hydraulic selection process to ensure that only the ripest cherries are selected. At this point, each variety is taken to fermentation, which is different for each one in its own fermentation process and its duration, decided by variety and what attributes to emphasize in the particular offering. 

The processing method is as unique as the offerings themselves, as the cherries again are selected at maximum ripeness by hand, and then floated for density to ensure the highest quality remains. They are then placed in sealed drums for a 120-hour anaerobic fermentation phase. After this phase, the coffee is dry pulped, where the outer skin of the cherry is removed, allowing the mucilage of the cherry to remain,  and inoculated with a hops and malt mix. From there they are again placed in the drums for another 96 hours of anaerobic fermentation. The final stage is a slow dry on raised beds in the shade, where the coffee takes about 20-25 days to dry to the desired moisture percentage. It is a meticulous process, but the result is nothing short of extraordinary. 

The person helming this massive undertaking is named Edwin, a third-generation coffee producer, agro-industrial engineer, Q-grader, Cup of Excellence judge, consultant, and educator from Quindio, Colombia. He obviously wears many hats and we are beyond excited to have this, his second import with Yellow Rooster Coffee Imports.