Innovative Release Campo Hermoso Typica Washed

Edwin Noreña is devoting his life’s work to coffee. He owns his own farm and processes his own coffees but his work goes beyond those borders. Additionally, he is a trained agronomist, instructor, consultant, Q-grader, and Cup of Excellence judge. How does a resume like that influence his own coffee? Edwin’s diverse and yet specifically coffee oriented background has emboldened him to pursue cup flavor through experimental processing. This kind of post-harvest processing comes with a lot of trial and error but the results have earned Edwin a kind of clout in the coffee industry as a flavor magician. 

This Typica is a washed coffee. But this is not your average washed coffee by any stretch of the imagination. The coffee cherries are harvested when they reach a ripeness of 20º brix. Brix is a kind of measurement used in the coffee industry to determine the ripeness and sweetness of coffee cherries. And 20º brix is just about perfect! The coffee is then soaked in water for 2 hours and then fermented in a low oxygen system for 24 hours at 18-22º C. After that they are de-pulped and macerated for 48 hours before the mucilage is removed and the seeds are dried in a greenhouse for 8 days.

Quick Facts:

• Country: Columbia
• Region: Circacia, Quindío, Colombia
• Farm: Campo Hermoso
• Farmer: Edwin Noreña
• Elevation: 1550-1900
• Varietal: Typica
• Process: Washed

In the Cup: Very complex: Christmas Cake, Elderflower, Orange, Cherry, Gin & Tonic, Sweet Cucumber, Citrus Ale

Unsure what Grind to choose? Here's how to decide.

**All local pick up orders will remain available for 30 days.  After 30 days they will be donated to a local charity due to storage space.**