COLOMBIA and bubba kush

Edwin Noreňa, our "Karlík from the chocolate factory" adapts the processing technique to each lot grown on his farm Finca Campo Hermoso in Circassia in the famous coffee region of Quindio, Colombia. Edwin devoted his whole life to growing coffee, he spent 10 years studying and experimenting with different processes.

Today, thanks to the high quality and special processing, Edwin's coffees are known at competitions all over the world.

Edwin is not only a farmer, he works as an international consultant for coffee processing, is a Q-grader and also the main judge of the Colombian Cup by Excellence competition. In addition, he collects and processes coffee from other micro farmers in the region on his farm.

The coffee trees of our lot are red caturra varieties growing at an altitude of 1800 m above sea level. Cherries are only harvested when they reach 23 degrees Brix (sugar content). They are then soaked in water for 4 hours. The fermentation process itself begins with carbonic maceration in mossto "juice". Mossto is a juice created by pressing coffee cherries. After de-pulping, they move the coffee to smaller tanks where they ferment again with moss and dried fruit, fruit juice or grape juice for another 72 hours. The coffee is then dried in the sun on African beds for approximately 25 days until it reaches a moisture content of 10.5%. Finally, the coffee is stabilized by being stored inside the warehouse for 8 days, where it is then stored in vacuum bags.

We are proud to offer this ambitious coffee and you can enjoy its sweet, juicy taste of fruit punch, strawberries, raspberries and chocolate marshmallows with us.