Colombia Campo Hermoso Pink Bourbon Natural Rose Mossto Co-Fermented

This limited edition coffee arises from our Coffee Prototypers series.

This brilliant coffee from Campo Hermoso in Colombia is another product of the relationship we have built with Condesa.

If you're a wine lover you'll understand when I suggest that this coffee is the Barolo of coffees.  Dominated by dark, ripe cherry, heavily influenced by roses, massive and unctuous mouthfeel.  I've never before tasted a coffee that makes me think of a Nebbiolo-based wine!

Cherries with more than 18° Brix are harvested, soaked in water for 2 hours for cleaning and sorting, and undergo a 24-hour anaerobic fermentation at 18-20°C. At the Campo Hermoso R&D Center, the cherries undergo 48 hours of carbonic maceration, during which the moss (juice) is extracted. The moss is then converted into a starter culture by adding lactic acid bacteria, glucose, rose water and other juices. This mixture is infused into the mucilage-covered coffee for 72 hours, with recirculation every 24 hours. The coffee is sun dried in a greenhouse for 10 days, stabilized with dried pulp for 10 days, cleaned and stored in bean bags. After a final stabilization of 10 to 15 days, the coffee is cupped and the lots are organised.

Tasting Notes: ripe cherries, rosewater, florals, grape lolly, watermelon

Process: natural co-fermented

Suitable with milk? yes

Roast level: medium

Roasted for: espresso

Acidity: medium-high

Body: medium

Espresso brew recipe: dose - 20 g / yield - 45 g / temperature - 92C / time - 27-30 seconds