Country: Colombia
Region: Armenia, Quindío
Farm: Campo Hermoso
Producer: Edwin Noreña
Varieties: Pink Bourbon
Process: Carbonic Macerated Washed
Altitude: 1580 m.a.s.l.

We taste: a fruit- and spice heavy gem: Red currant, blood orange & cocoa in aroma and cup. A sweet-tart structure with bright acidity; plush, satiny mouthfeel. Finish is clean and gently persistent, with fruit and spice lingering alongside distinct cocoa notes.

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 fruit is then put into an anaerobic environment to undergo the initial carbonic macerated
fermentation. The cherries are then removed from the tank and the coffee is depulped. The mucilage-covered coffee is then submerged in water for final washed processing.