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 Sidra is processed as Black Honey. The cherries are soaked in water for five hours, during which time they undergo an initial carbonic maceration for 96 hours. Afterward, the coffee is depulped, leaving the mucilage intact. The coffee then undergoes a second 48-hour anaerobic fermentation with recirculation of its own must, including the addition of yeast.

Light roast and recommended for all pour over brewing methods.

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