Colombia Campo Hermoso CM Natural Geisha
Camilo Merizalde and Edwin Noreña teamed up to create a coffee experience you won't forget. Camilo's Santuario Project is all about making coffee better and more profitable by bringing in biodiversity. Meanwhile, Edwin's family farm, Finca Campo Hermoso, has been making awesome coffee for three generations. Edwin, a certified Q Grader and agroindustrial engineer, knows his stuff. Together, they came up with a few experimental processing techniques, like the double carbonic maceration used in this coffee. They got the idea from winemakers. It involves fermenting cherries in an environment rich in Co2 and anaerobic for two 36-hour periods infused with Mossto, a concentrate of crushed cherry pulp. This unique technique gives the coffee a bright and winey profile, with flavours of bergamot, cola, chai tea and lime cordial
A. We do our production roasting on every Monday, Wednesday, and Friday (except public holidays), and roasted coffees are stored in the warehouse for a few days for the dispatch of orders.
B. All the coffees are sent from the stock(warehouse) unless it requires a specific roasting date. Thus, the coffees you will receive will be between 2 and 7 days after the roasting.
C. If a specific roasting date is requested, it might take a little longer (1-2 days) to get delivered.
D. All orders are dispatched on the next day (except public holidays).
Returns are only accepted with prior approval from Normcore Coffee where a return authority number will be issued and must be with 14 days of invoice as this coffee is a fresh product. A 15% restocking fee applies and the item must be unused and the packaging in new condition.
Coffee Beans: should be undamaged, the bag should not be opened, should be stored as whole bean condition(ground bean is not accepted).
Equipment: should be undamaged, the package should not be opened.Normcore Coffee will also accept returns in accordance with New South Wales and Australian law.
We have free shipping for all purchases over $50. Any orders under $50 will be charged $9.5 for regular shipping by Australia Post. This usually takes 3-5 business days(NSW), and the other states might take longer than this, depending on the demands at the Australia Post.
About This Coffee
Finca Campo Hermoso is located in Quindío and prides itself on three generations of hard-working coffee growers. Edwin Noreña, a third-generation farmer, is a Q grader and an agroindustrial engineer. He recognized the need to enhance the coffee-producing model and, using his expertise, has successfully entered specialty-facing markets. Finca Campo Hermoso is known for producing high-quality, innovative coffees that have received international recognition through competitions.
Edwin is one of the many small producers working with the Santuario Project. The project isolates remarkable lots from their producing partners and collaborates with clients abroad to produce fantastic results.
In the Carbonic Maceration Process, cherries with a brix level of 23-25 are soaked in water for an hour. Subsequently, the cherries are fermented in an environment rich in Co2 and anaerobic conditions for 87 hours while using Mossto. Coffee is sun-dried on African beds for 20-24 days until the humidity level decreases to 10.5%. The coffee is then stabilized for eight days inside a warehouse using Fique Bags. Finally, the coffee is stored in grain-pro bags for 14-16 days to achieve the final stabilization. After being cupped, the coffee is vacuum-packed and prepared for export. Mossto, which is a concentrate of crushed cherry pulp, is added to provide extra sugar for microbes to process, similar to the technique used by winemakers.
- Origin: Colombia
- Region: Quindio
- Farm/Coop/Mill: Campo Hermoso
- Producer: Edwin Norena
- Variety: Geisha
- Process: CM Natural
- Altitude: 1650 - 1750masl
Quality Report: (89/100)
- Roast Level: Light
- Aroma(8.5/10): Bergamot, lavender
- Sweetness(8.5/10): Lime cordial-like Sweetness
- Flavour(8.5/10): Bergamot, carob chocolate, chai tea, cola, lime cordial
- Aftertaste(8/10): Sweet lingering finish with carb chocolate note
- Acidity(8.5/10): Medium-high citric, lime-like acidity
- Mouthfeel/Body(8.5/10): Silky mouthfeel, light body
- Balance & Overall(8.5/10): This coffee is not funky, sweet tea-like coffee with complex spice notes of chia, cola, cinnamon
NORMCORE STYLE SUPER LIGHT ROASTING
We roast our single-origin coffees as lightly as possible. It's often lighter than the standard light-roast profile (Our development time ratio is 8-10%, while a typical light roast's ratio is around 13-16%).
Regardless of its origin, varietal or process, our approach is to maximise the flavour profile of the coffee by minimising flavours caused by roasting. Our single-origin coffees have a delightful silky texture and well-balanced taste, despite being lightly roasted.
DAMN GOOD COFFEE ONLY.