Campo Hermoso

From the beautiful agricultural fields of Circasia comes this recirculated pink bourbon with the funkiest of processing methods (we expect nothing less from the innovative Edwin Noreña)! Using the sweetest of cherries—18 °Bx, to be precise—Edwin enhances their deep caramel notes with an initial 24-hour fermentation, before introducing a distinct yogurt throughline with a 120-hour carbonic maceration that includes yeast-inoculated mosto. Dehydrated fruits and fresh raspberries are also added to bring fruity flavours to the fore. All sealed in with a 5-day daily recirculation, 10-day sun-drying period, and light roast at Stitch Coffee.