Trust The Process - Campo Hermoso Anaerobic Black Honey

Edwin Noreña is a third-generation coffee producer from Circasia, Quindío, which is located in the heart of Colombia’s coffee growing axis. A trained agronomist, Edwin brings generational knowledge as well as an insatiable curiosity for unique cup profiles and innovative processes. This is the first time we’ve offered a coffee like Edwin has produced here- incorporating hops and malts into the fermenting process (more about that, below). If you’re an IPA fan, you’ll love this coffee! Look for notes of lemondrop hops, caramelized grapefruit, strawberry tea and cherry tart. Unique in its depth and complexity.

Weight 8 oz. (227g)

Edwin Noreña is a third-generation coffee producer from Circasia, Quindío, which is located in the heart of Colombia’s coffee growing axis. A trained agronomist, Edwin brings generational knowledge as well as an insatiable curiosity for unique cup profiles and innovative processes.

For this coffee, cherry is picked by hand and selected at maximum ripeness. After it’s floated for density, the remaining cherry is placed in sealed drums for a 120-hour anaerobic fermentation phase. After this stage, the coffee is dry pulped (removing outer skin, allowing mucilage to remain) and injected with a mixture of hops and malt before it’s placed back in the drums for another 96 hours of anaerobic fermentation. In its final stage, the coffee is slow dried on raised, shaded beds for a period of 20-25 days until it reaches the desired moisture percentage.