Code BlackColombia Campo Hermoso Cherry Madness Coferment Espresso - Single Origin
Colombia
- Single Origin
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fromA$36.50
≈ A$124.00 / kg
You’ll be taken to the roaster’s shop to complete your purchase.
- Roaster based in
- Australia
- Ship to
- United States · ✓ Yes, according to the roaster’s shop
Sizes and prices
| Coffee Size | Wholebean or Ground (Required) | Grind | Per kg | Price |
|---|---|---|---|---|
| 250g | Wholebean | – | A$146.00 | A$36.50 ↗ |
| 250g | – | Ground-Espresso | A$146.00 | A$36.50 ↗ |
| 250g | – | Ground (AeroPress) | A$146.00 | A$36.50 ↗ |
| 250g | – | Ground-Filter | A$146.00 | A$36.50 ↗ |
| 250g | – | Ground for Plunger | A$146.00 | A$36.50 ↗ |
| 250g | – | Ground for Stovetop | A$146.00 | A$36.50 ↗ |
| 250g | – | Ground for Capsule/Pod | A$146.00 | A$36.50 ↗ |
| 250g | – | Ground for Moccamaster/Batch Brew | A$146.00 | A$36.50 ↗ |
Show all 16
| Coffee Size | Wholebean or Ground (Required) | Grind | Per kg | Price |
|---|---|---|---|---|
| 1kg | Wholebean | – | A$124.00 | A$124.00 ↗ |
| 1kg | – | Ground-Espresso | A$124.00 | A$124.00 ↗ |
| 1kg | – | Ground (AeroPress) | A$124.00 | A$124.00 ↗ |
| 1kg | – | Ground-Filter | A$124.00 | A$124.00 ↗ |
| 1kg | – | Ground for Plunger | A$124.00 | A$124.00 ↗ |
| 1kg | – | Ground for Stovetop | A$124.00 | A$124.00 ↗ |
| 1kg | – | Ground for Capsule/Pod | A$124.00 | A$124.00 ↗ |
| 1kg | – | Ground for Moccamaster/Batch Brew | A$124.00 | A$124.00 ↗ |
Description
Colombia Campo Hermoso Cherry Madness Coferment Espresso - Single Origin.
Edwin Norena is a producer, agronomist and processing innovator who leads Finca Campo Hermoso in Circasia, Quindio. Coffee has been part of his family for generations, and he has continued that legacy by treating the farm as a space for research and experimentation.
For this lot, cherries underwent 24 hours of low oxygen fermentation at 18 to 22°C before entering a 120 hour carbonic maceration in 2,000 kilogram tanks. During this stage, mossto was collected and inoculated with a specific yeast culture and combined with an allulose solution, dehydrated fruit and fresh raspberries. It was recirculated every 24 hours across five cycles at 18°C. The coffee was then sun dried in a controlled greenhouse for 10 days, stabilised, cleaned, cupped and classified.
Edwin’s cofermentation work, partly inspired by craft brewing, has earned him a reputation as “the alchemist.” Through carefully measured stages of fermentation, drying and storage, he brings imagination and technical precision to the way Colombian coffee can be grown, processed and experienced.
PROCESS: W
REGION: P
ELEVATION: 2
VARIETAL: S
CUP: L
ROAST: F
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