Colombia, Campo Hermoso Pink Bourbon, ~1750m

Reminds us of: Blueberry jam · Champagne · Cranberry

We’re obsessed with this cup. It’s wonderfully funky, expressive and evolving. It starts with a hit of wild blueberry jam, shifts into a sparkling, champagne-like crispness with some cranberry, and wraps everything up in a rich chocolate-cherry finish. Expressive, bright, and deeply jammy. You're going to want to take your time with this one. 

It's funky, so be prepared for that. It's funky in best possible way, according to us!

About the process 🧪

Often naturals ferment for 24-48 hours, but this one took six full days across two separate stages.

Stage one: 96 hours carbonic maceration Whole cherries go into sealed tanks with CO2 pumped in with no oxygen. Fermentation starts inside the intact fruit before anything is crushed or depulped. The cells break down their own sugars, bean temperature rises, pores open. The deep fruit complexity that follows is genuinely top notch.  Same idea as Beaujolais wine 🍷.

Stage two: 48 hours anaerobic with wine yeast After depulping, the coffee goes back into tanks with the mosto, the fermented cherry juice. Edwin adds Saccharomyces cerevisiae (yeast), amino acids, and glucose. The mosto gets recirculated from the top throughout fermentation to keep contact even. The wine yeast builds the complexity and the amino acids develop body and mouthfeel.

Total: 144 hours. Then sun-dried, hand-sorted, temperature-controlled storage.

• Origin: Quindío, Colombia (Circasia)
• Farm: Campo Hermoso (10 hectares)
• Producer: Edwin Noreña 
• Variety: Pink Bourbon
• Process: Double fermentation natural (96hr carbonic maceration + 48hr anaerobic with wine yeast)
• Altitude: 1,750 masl

Why Pink Bourbon:

Pink Bourbon is a rare variety, a natural mutation that produces pink cherries instead of red or yellow. It's expressive, complex, and responds incredibly well to experimental processing.

Edwin chose it specifically for this double fermentation because the variety's natural characteristics would be intensified even more by the wine yeast and extended fermentation, rather than overwhelmed by it.

About the farm 

Campo Hermoso, Quindío - 1,750 masl

Edwin Noreña has been in specialty coffee for over 20 years as a Q-Grader (kind of like a coffee sommelier), Q-Processor, Cup of Excellence judge, consultant to some of Colombia's top farms. He knows exactly what separates a competition coffee from everything else, because he scores them for a living.

Campo Hermoso has been in his family since childhood. After a decade consulting for other farms, he turned that attention back to his own 10 hectares in 2020. That's when the experiments started!