Campo Hermoso - Red Bourbon Gold Wet Ferm

LEMON HONEY, MANDARIN & LYCHEE

ONLY LIGHT ROAST FOR FILTER AVAILABLE

I N F O R M A T I O N

Producer/Farm: CAMPO HERMOSO

Country: COLOMBIA

Region: Quindío

Process: GOLD WET FERMENTATION

Variety: RED BOURBON

MASL: 1600 MASL

Campo Hermoso

Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and work with clients abroad to create beautiful results.

GOLD WET FERMENTATION

This coffee processing journey consists of two fermentation processes - Fermentation starts with low-oxygen, in-cherry fermentation where cherry juice run-offs (called mosto) is collected.

During the second stage of fermentation, the captured golden juice is filtered, combined with lactic bacteria, and reintroduced into the de-pulped coffee beans, initiating the 5 day-long controlled anaerobic fermentation process. During this stage, lactic bacteria eats the sugar of the coffee cherry and creates NADH, which stores as an energy source in the seed, allowing a faster roast that can take the heat. This directly results in intense floral and juicy citrus notes in the brewed cup making it a one-of-a-kind of coffee to grind and drink.