Description

Directly sourced from Campo Hermoso.

Edwin, known around the hilltops as “the alchemist,” carefully crafts each batch into a true masterpiece. Cherries picked at peak ripeness were gently cleaned, then fermented using low-oxygen and carbonic maceration with natural yeasts, dehydrated fruits, and organic cinnamon. Pulped to a black‑honey level, the coffee was slow‑dried in a controlled greenhouse and stabilized with cinnamon and dehydrated pulp before being cleaned, cupped, graded, and stored under optimal conditions.

Tasting Notes:

• Sun‑kissed strawberries
• Warm cinnamon and spices
• Chocolate

Region: Circasia, Quindio
Elevation: 1650 masl
Cultivar: Caturra
Process: Honey

Brew it gently and let the cup do the talking—bright fruit upfront, a cozy cinnamon hug in the middle, and a chocolate finish that lingers like a good story. A little eccentric, wildly precise, and utterly delicious.