Quindío Campo Hermoso Edwin Noreña Pink Bourbon
COLOMBIA | LIGHT ROAST
WHOLE BEAN
We were so Impressed with Campo Hermoso and Edwin Noreña, we were curious to try his carbonic macerated washed Pink Bourbon, and it did not disappoint! This complex coffee starts with bold yellow fruits like papaya & mango moving into stone fruit and pink lemonade. Whats so fun is the cup has an underlying kiss of milk chocolate throughout; subtle and super crisp. We love this coffee as a pour over, turbo shot or a dessert-like milk drink.
NOTE - This coffee is roasted to order and needs to rest at minimum 3 days before packaging and shipping so when it lands in your hands it's well on it's way to it's peak. This wonderfully unique coffee is a lesson in patience.
RECOMMENDED BREW METHOD
Pour Over - 15g of coffee | Total Water 225ml | 198°F Water Temp | Bloom Pour - 50ml (agitation) | 2nd Pour 120ml (agitation) | 3rd Pour - 160ml (no agitation) | 4th Pour 225ml (no agitation)
Turbo Shot - 15g | 55ml out | 6 bars | 208°F Water Temp
70 Agtron Gourmet
SCA Cupping Score - 87.75
VARIETAL |
Pink Bourbon |
PROCESS |
Carbonic Macerated Washed |
REGION |
Armenia, Quindio |
FARM |
Campo Hermoso |
ALTITUDE |
1580 masl |
LOT INFO
Edwin Noreña’s sequential carbonic maceration process produces a remarkably vibrant cup with exceptional flavor clarity and a clean, refined finish.
Cherries from Campo Hermoso are harvested above 24° brix and soaked in water for 4 hours to clean the exterior of the fruit, sort out floaters and hydrate the fruit.
The coffee cherries are first placed in an anaerobic environment to begin the initial phase of carbonic maceration fermentation. After this stage, the cherries are removed from the tank and depulped. The remaining mucilage-covered beans are then submerged in water for a final washed process.
Finca Campo Hermoso has been in Edwin Noreña’s family for over three decades. Following his father’s passing, Edwin began transforming the farm to focus on producing distinctive specialty coffees. Today, he is recognized as a leading innovator in Colombian specialty coffee. In addition to managing the farm and processing operations, Edwin is a certified Q Grader, Q Processor, and a Cup of Excellence judge.
A NOTE FROM OUR IMPORTER
Our partnership with Edwin began during our first visit in 2021. In collaboration with Camilo Merizalde of the Santuario Project, Campo Hermoso has evolved into a research and development hub for exploring and refining diverse fermentation techniques. The insights gained here are now being implemented across other Santuario Project locations in Costa Rica, Mexico, and Brazil.
