Campo Hermoso (Colombia)
  • Campo Hermoso (Colombia)

Colombia

Campo Hermoso

250g

Cup Notes: Passion Fruit, Raspberry, Pink Grapefruit, Mint

A Fruit-forward and unapologetically bright. This Pink Bourbon from Campo Hermoso is a tropical firework. Expect Maracuja, Raspberry, Pink Grapefruit and Mint — with a sparkling acidity that lifts every note. Clean, juicy, and vibrant. For those who like their coffee loud and clear.

Suggested for espresso and filter

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Details

Producer
Edwin Noreña
Country
Colombia
Terroir
Quindío
Altitude
1750 masl
Process
Red Honey Mossto Recirculation - Raised Beds
Arabica cultivar
Pink Bourbon
Picked in
April-August 2024
Arrived in
June 2025
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

Suggested brewing recipe

To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.

There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.

Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.

Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.

Have fun brewing!

V60 STYLE
Coffee:
17g
Grind:
Comandante 13 clicks (medium)
Water:
250g (40 tds) at 90°C
Filter model:
Cafec Abaca+
Time:
2:40
Brew strenght:
1,70 tds
FLATBED
Coffee:
17g
Grind:
Comandante 13 clicks (medium)
Water:
250g (40 tds) at 90°C
Filter model:
Stagg [X], Fellow
Time:
2:30
Brew strenght:
1,74 tds

THE STORY BEHIND

Nestled in the lush hills of Circasia, Quindío, Campo Hermoso is a 25-hectare family estate rooted in heritage and fuelled by innovation. Now in the hands of Edwin Noreña — fourth-generation coffee producer, agro-industrial engineer and Q-grader — the farm has become a reference point for experimental processing in Colombia’s vibrant coffee scene.

At altitudes between 1,550 and 1,600 masl, Campo Hermoso cultivates more than just coffee: it cultivates ideas. Under Edwin’s guidance, the estate has evolved into a dynamic space where fermentation is not just a step in the process, but a creative language. His pioneering use of mossto and co-fermentation techniques has led to flavour profiles that are bold, layered, and truly unforgettable.

But Edwin’s vision goes far beyond his own land. A mentor, collaborator and Cup of Excellence judge, he works closely with producers across the country to share knowledge and elevate standards. His approach is scientific yet deeply human — rooted in precision, guided by curiosity, and always in pursuit of excellence.

This coffee is more than a lot; it’s the expression of a philosophy that challenges conventions and celebrates Colombia’s incredible potential.

Campo Hermoso_Story

THE VARIETY

Pink Bourbon is a rare and remarkable cultivar, believed to have first appeared in the hills of Pitalito, Huila — the result of a natural cross between Red and Yellow Bourbon. Its name comes from the distinctive blush-pink hue of its ripe cherries, a colour that is as unstable genetically as it is striking. The recessive genes responsible are easily overridden by dominant ones in surrounding plants, which makes stable cultivation particularly challenging.

To preserve its purity, Pink Bourbon must be grown in carefully isolated plots — a labour-intensive choice that only a few dedicated producers are willing to make. But the reward is worth it. At high altitudes, in cool climates and rich volcanic soils like those of Campo Hermoso, the variety reveals its full potential.

What makes Pink Bourbon truly stand out is its elevated glucose content, which translates into extraordinary sweetness and a silky, refined mouthfeel. In the cup, it offers floral aromatics, vibrant acidity, and complex notes of citrus, berries, and tropical fruits. Its expressive yet clean character makes it especially suited to washed processing, where precision brings clarity and elegance to the forefront.

Delicate, demanding, and deeply rewarding — Pink Bourbon is a variety that reflects both the complexity of its genetics and the care of those who choose to cultivate it.

Campo Hermoso_Variety

THE FERMENTATION PROCESS

For this lot, Edwin Noreña applied one of his signature methods: the Red Honey Mossto Recirculation Process — a precise and innovative approach designed to elevate complexity, structure, and fruit intensity in the cup.

After selective harvesting, the Pink Bourbon cherries are mechanically depulped, leaving a generous layer of mucilage on the parchment. This sticky layer, rich in sugars, plays a key role in building sweetness and texture. The coffee then enters anaerobic fermentation, but with a twist: mossto — a juice extracted from coffee cherries — is reintroduced and continuously recirculated during fermentation. This step amplifies the concentration of aromatic compounds, encouraging deeper fruit notes and layered acidity.

The fermentation phase lasts around 72 hours, carefully monitored to maintain optimal temperature and pH stability. The result is a coffee with bright, fruit-forward clarity, remarkable sweetness, and a velvety, structured body — a vivid expression of both variety and process, made possible by an exacting and creative hand.

The result is an expressive and layered coffee with tropical acidity, deep sweetness, and a silky body.

Campo Hermoso_Process