Colombia - Santuario Project - Campo Hermoso - Washed Fermented Pink Bourbon 250G
Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and works with clients abroad to create beautiful results.
For the Washed Fermented process, cherries are harvested between 22-23 brix's level. The harvest cherries are soaked in water for 4 hours followed by demucilaging, leaving 85% of the Mucilage. This is followed by an initial aerobic fermentation in tanks for 24-25 hours without water. Coffee is sun dried on raised African beds for 20-22 days until humidity is down to 10.5 % . Final humidity stabilization for 6 days inside a warehouse stored in fique bags, then coffee is finally stored in grain pro bags for the final stabilization of 8-10 days. Coffees are then milled and vacuum packed for export.
Origin: Colombia
Region: Quindío
Producer: Finca Campo Hermoso
Varietal: Pink Bourbon
Process: Washed Fermented
Notes: White Florals, Strawberry & Rose Jam, Red Apple
Roast: Filter
Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and works with clients abroad to create beautiful results.
For the Washed Fermented process, cherries are harvested between 22-23 brix's level. The harvest cherries are soaked in water for 4 hours followed by demucilaging, leaving 85% of the Mucilage. This is followed by an initial aerobic fermentation in tanks for 24-25 hours without water. Coffee is sun dried on raised African beds for 20-22 days until humidity is down to 10.5 % . Final humidity stabilization for 6 days inside a warehouse stored in fique bags, then coffee is finally stored in grain pro bags for the final stabilization of 8-10 days. Coffees are then milled and vacuum packed for export.
Origin: Colombia
Region: Quindío
Producer: Finca Campo Hermoso
Varietal: Pink Bourbon
Process: Washed Fermented
Notes: White Florals, Strawberry & Rose Jam, Red Apple
Roast: Filter
Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and works with clients abroad to create beautiful results.
For the Washed Fermented process, cherries are harvested between 22-23 brix's level. The harvest cherries are soaked in water for 4 hours followed by demucilaging, leaving 85% of the Mucilage. This is followed by an initial aerobic fermentation in tanks for 24-25 hours without water. Coffee is sun dried on raised African beds for 20-22 days until humidity is down to 10.5 % . Final humidity stabilization for 6 days inside a warehouse stored in fique bags, then coffee is finally stored in grain pro bags for the final stabilization of 8-10 days. Coffees are then milled and vacuum packed for export.
Origin: Colombia
Region: Quindío
Producer: Finca Campo Hermoso
Varietal: Pink Bourbon
Process: Washed Fermented
Notes: White Florals, Strawberry & Rose Jam, Red Apple
Roast: Filter
Brew Guide
We recommend:
18g of coffee
300g of water
Pour 80g of water at 97°C. Let it bloom for 30 seconds.
Pour 70g of water 97°C, wait 30 seconds.
Pour 80g of water at 88°C, wait 45 seconds.
Pour the remaining 70g of water at 88°C.
Remember to allow all water to drain before the next pour.
Stir well before serving!