Campo Hermoso, Pink Bourbon | 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 Pink Bourbon comes as a natural. The cherries are
soaked in water for 5 hours with an initial carbonic maceration of the cherries for 96 hours. The coffee goes through a second 48-hour anaerobic fermentation with the recirculation of its own mosto. This leads to a more intense and a very berry-like flavor in the cup.

Medium roast and recommended for filter brewing methods.

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