Colombia Campo Hermoso Pink Bourbon

Coffee story 

Grown at 1,650 meters in Circasia, Quindío, by visionary producer Edwin Noreña at Campo Hermoso, this Pink Bourbon CM Natural is a masterclass in high-tech fermentation science. Selected at over 18° Brix, the cherries undergo an initial low-oxygen rest followed by an intensive 96-hour carbonic maceration, during which the collected juices (mosto) are inoculated with a specific yeast culture and recirculated every 48 hours before undergoing 10 days of controlled greenhouse drying.  

This intricate process yields an opulent, confectionery cup that opens with an aromatic swirl of floral Turkish deligh and the warm, nutty complexity of amaretto. As the body coats the palate, it deepens into a rich, buttery wave of jersey caramel, finishing on an indulgent, mouth-coating sticky sweetness that highlights the luscious, glucose-dense profile this experimental lot is engineered to deliver.