Hoppy Daze – Colombia

22,00 83,00  inc. VAT

A truly unique adventure! Expect a fragrant bergamot citrus twist upfront, followed by the delicate sweetness of lychee and a touch of floral jasmine. The finish surprises with a hint of hopps.

Cupping profile: bergamot, lychee, jasmine, hops

Edwin Noreña

Finca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city Armenia. It’s owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on cultivating very specific varieties paired with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee cultivars, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafe 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world.

esperanza 1

Pink Bourbon IPA process

The first step of processing is the hand selection – ripe cherries are selected, all by hand.
The selection continues with submerging the cherries in water tanks and removing the floaters from the surface. Lastly, the cherries without any visible defects are sorted to guarantee only the best quality ones to undertake the fermentation processes.
For the Pink Bourbon IPA process, the first step is to seal the coffee cherries inside 200L plastic cans for 100 hours at a constant temperature of 18 ° C, with CO2 injection (a process called carbonic maceration). The cherries then go for de-pulping and another anaerobic fermentation for another 100 hours with CO2 injection. Inoculation with lactic acid, MOSTTO juice of hops. Throughout the fermentation, the PH levels and temperature are carefully monitored. The cherries then go for their first drying stage on raised beds, with drying controlled at 40 degrees C and 25% humidity for about 20 days. The second drying stage on raised beds under canopies is for another 5 days.

About this coffee

Cupping score: 88.75

Farm: Campo Hermoso
Producer: Edwin Norena
Region: Quindio, Colombia
Altitude: 1750 – 1900 MASL
Variety: Pink Bourbon
Processing: black honey carbonic maceration


Pink Bourbon – coffee is a hybrid between Yellow Bourbon and Red Bourbon. What is the point? Coffee, like all life, is fragile. The Bourbon variety is no exception and, in fact, is more susceptible to disease than some subspecies of coffee.

Carbonic maceration

Carbonic maceration is essentially when coffee is macerated (fermented) in a carbon-dioxide rich environment. After being picked, coffee cherries are placed into what are typically airtight stainless steel barrels. Once placed inside, CO2 is pumped into the barrel, which then allows the coffee cherries to break down different levels of pectins. This processing typically creates bright and winey coffees with strong notes of red fruits.

Roast Style

espresso, filter


250g, 1000g

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