Trust The Process - Campo Hermoso Anaerobic Black Honey

8 oz. can — $29

Light Roast
Honey Process

We've partnered with our good pals at Yellow Rooster Coffee to help us find curious and talented producers who are pushing the boundaries of processing and cup development. Grown by agronomist Edwin Noreña on his farm Finca Campo Hermosa in Circasia, Colombia, this unique coffee incorporated hops and malts into the fermenting process. A sweetly tart cup with flavors of lychee, ripe kiwi, and a balanced wine-like acidity.

Tasting Notes

Graham Cracker
Dried Orange Peel
Jasmine
Chamomile

See the Coffee Archive

Details

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Chemex

Form meets function in the classically beautiful Chemex brewer. Grind size is critical when brewing with this method since the brew bed can get large. Use a coarser grind to experience bright and floral fruit notes.

Sourcing & Processing

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 to his production.

The cherries are picked by hand and selected at maximum ripeness. Next they are floated for density. Then the remaining cherries are 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.