Colombia, Campo Hermoso

OriginColombia

Roast levelLight

ProcessCarbonic Maceration, Natural

Summary

Single origin Colombian coffee from Circasia, Quindío, produced by Edwin Noreña at Campo Hermoso. Pink Bourbon variety grown at 1650-1800 MASL. Processed with an initial 24-hour fermentation followed by 120-hour carbonic maceration with yeast-inoculated mosto, plus dehydrated fruits and fresh raspberries, then 5-day daily recirculation and 10-day sun-drying. Light roast with notes of yogurt, caramel, dehydrated fruits and raspberries.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Ratio 1:2.8

Coffee in: 22 g
Coffee out: 62 g
Time: 28 s
Temperature: 94°C

Filter

Ratio 1:17

Coffee in: 15 g
Water: 255 g
Time: 2:30
Temperature: 97°C

0:00Bloom with 30 g water (40 s)
2.Pour 225 g water

Pour time 1:30; 2 pours including bloom: 30 g, 225 g

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Region: Quindío, Circasia
Producer: Edwin Noreña
Altitude: 1650 - 1800 m.a.s.l
Variety: Pink Bourbon
Notes: Caramel, Dried Fruit, Yogurt, Berry

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The roaster

Stitch Coffee

Stitch Coffee is a specialty coffee roaster based in Sydney, Australia, offering a solid mix of blends, single origins, and limited releases. They roast locall…

AI-assisted description, based on roaster & cupping data.

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