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Campo Hermoso Sidra

An agro-industrial engineer. A Q-Grader. A Q-processing expert. An international coffee processing consultant. A head COE Colombia Competition Judge. And a farmer. All part of the many roles that producer Edwin Norena plays to create high quality coffee.

Combining his thirst for knowledge with 3 generations of coffee producing experience has elevated the prestige at Finca Campo Hermoso, and applying that to experimental processing like this double carbonic maceration Sidra Bourbon.

Cherries are handpicked at 17 brix, washed, and sealed inside fermentation tanks for 72 hours (as the first phase). Coffee is then pulped and undergoes a second fermentation for 96 hours along with the 'mossto' (the coffee fruit that was previously pulped). The coffee is then patio dried for 22 days.

Introduced and sourced by La Baia Coffee.

200g

Origin:

Quindio, Colombia
Producer: Edwin Norena
Variety: Sidra Bourbon
Process: Red Honey Double Carbonic Maceration
Elevation: 1550masl

Roast Profile:

Light Roast

Tasting Notes:

Tangerine, Lemongrass, Passion Fruit

Brew:

Filter

$33.00

Purchase:



Stock: Available

Free CAN and USA Delivery

Order 3 or more bags of coffee and the whole order ships free. Flat rate $10 shipping for orders under 3 coffees.

Same or next day shipping (excluding weekends / preorders / intl orders). This coffee may be rested before being shipped.

Once shipped, please allow for a transit time of 4-7 business days. Orders in the GTA deliver within 1-2 days.

Pickup Orders

Use code PICKUP at checkout to waive shipping. You will receive an email once your order is ready.

International Orders

$25 Flat rate per order:
China
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Taiwan

Other Countries: please inquire

Overview


Premium

Campo Hermoso Sidra

An agro-industrial engineer. A Q-Grader. A Q-processing expert. An international coffee processing consultant. A head COE Colombia Competition Judge. And a farmer. All part of the many roles that producer Edwin Norena plays to create high quality coffee.

Combining his thirst for knowledge with 3 generations of coffee producing experience has elevated the prestige at Finca Campo Hermoso, and applying that to experimental processing like this double carbonic maceration Sidra Bourbon.

Cherries are handpicked at 17 brix, washed, and sealed inside fermentation tanks for 72 hours (as the first phase). Coffee is then pulped and undergoes a second fermentation for 96 hours along with the 'mossto' (the coffee fruit that was previously pulped). The coffee is then patio dried for 22 days.

Introduced and sourced by La Baia Coffee.

200g

Origin:

Quindio, Colombia
Producer: Edwin Norena
Variety: Sidra Bourbon
Process: Red Honey Double Carbonic Maceration
Elevation: 1550masl

Roast Profile:

Light Roast

Tasting Notes:

Tangerine, Lemongrass, Passion Fruit

Brew:

Filter