Campo Hermoso

Colombia - Campo Hermoso — Special Release Filter Roast Single Origin CoffeeCarbonic Maceration

A Special Release from Campo Hermoso in Quindío, Colombia, this Red Bourbon is shaped by producer Edwin Noreña’s experimental approach to fermentation. Grown at 1,650 MASL, ripe cherries undergo carbonic maceration before being pulped and combined with a fruit-rich coffee mossto, then carefully dried. The honey process builds sweetness and texture while retaining the coffee’s vibrant fruit character. Expect juicy grape candy, fresh honeydew and glossy toffee apple sweetness in a playful, complex cup with a lingering finish.

Campo Hermoso is the farm of Edwin Noreña, a Colombian producer from Circasia, Quindío, known for combining traditional coffee growing with highly experimental fermentation techniques.

For this Red Bourbon, cherries are harvested above 20° Brix, soaked and then placed into sealed tanks for an initial anaerobic fermentation. A second stage of carbonic maceration follows, before the coffee is pulped and combined with mossto, a fermentation-rich liquid collected from an earlier batch of coffee.

The mossto is inoculated with a culture developed from fruit pulp and dried fruits, encouraging malolactic fermentation and adding another layer to the process. The coffee is then dried gradually before being rested and prepared for export.

It’s an unusually involved process, but the purpose comes through clearly in the cup: heightened fruit, generous sweetness and layers of flavour that make this Campo Hermoso an ideal Special Release.