Campo Hermoso, Caturra | Colombia

In January 2024, we were visiting Edwin and his crew personally in Quindío. On his farm Campo Hermoso we quickly realized: Edwin is a real coffee expert! A professional infrastructure, modern drying beds and a lot of space for experimental trials left nothing to wish for. While cupping their coffees, we were amazed by the quality and diversity Edwin offers. His diversified techniques lead to unique flavors on the table and left us with a
great impression. Not only the high quality coffees but also the know-how of Edwin, the friendliness of the whole crew and the relaxed atmosphere made this visit very special.

This Caturra is co-fermented with organic cinnamon
from Colombia. The coffee is first fermented in sealed tanks for around 36 hours. This process helps to increase the bean temperature and opens the pores of the bean. After that, the coffee is depulped and placed again in tanks – this time the coffee is blended with its own mosto (result of the fermentation
of ripe fruits), which at this point already contains the cinnamon that is used as a powder. The final fermentation stage lasts for 3 days, where the mosto is collected and added again. This whole process leads to very intense notes of cinnamon with some spices.

Medium roast and recommended for filter brewing methods.

The green coffee is imported through our import partner "Col-Spirit".