Campo Hermoso Typica

Producer: Jefferson Motta
Origin: San Adolfo, Acevedo, Huila, Colombia
Elevation: 1900 MASL
Variety: Typica
Process: Fermented Washed
Roast Level: Light
Importer: Yellow Rooster Coffee Imports
Flavor Notes: Blackberry, Elderflower, Pineapple


Super hyped to release our second 'iridescent - tier' drop (working on the title for these top top shelf releases lol). This round we have a stunning representation of the Typica variety grown by Jefferson Motta as part of the incredible program of Edwin Noreña and Campo Hermoso.

Edwin Noreña is a frequent name in the competition spheres of coffee and regarded as one of the most forward thinking producers in Quindio. He founded Campo Hermoso a decade or so ago to push coffee forward and now brings in cherry from other producers to add his touch of processing to the equation. From co-ferments, to mossto fermentations and beyond, Edwin is a G and we're grateful to have a small lot of the Typica variety grown by Jefferson Motta.

As told by Yellow Rooster and Campo Hermoso:

Edwin comes from a fourth generation of coffee-growing families, both paternal and maternal. In fact, his parents met on a coffee farm. He is the youngest of 10 siblings; His father died when he was 15 years old and he is the only one in the family who continues with the project.

Coffee farming became his lifestyle since childhood, and later became his passion. That is why he decided to study agroindustrial engineering and at the same time take over the management of the coffee farm. 

Known for his multi-stage anaerobic processes and his pioneering usage of mossto (a technique from wine production that utilizes the juice runoff from fresh coffee cherry).

Beer, and specifically the usage of hops, has been an interest of his for a while, and as an agroindustrial engineer with an acute focus in microbiology and its effect on flavor, he began experiments with his coffee harvests. The interest in hops goes beyond “flavor additive”, which is a natural first inclination an outside observer might have. Obviously, the range of bitters in hops contributes massively to direct flavor perception, but his curiosity is spurred on by science, as well, as hops are specifically packed with “Alpha Acids”, recognized for their anti-bacterial properties. Beyond being good for the body, these acids play a role in fighting the “bad” bacterias that may occur in coffee fermentation tanks that, if left unchecked, cause the defects that make cups undrinkable. 

As the theory goes, the addition of hops to the mossto creates a longer, slower fermentation stage in which the positive naturally occurring yeasts and bacterias are allowed to propagate without competition. The result is a fantastically complex, sweet cup bursting with tropical fruit and flowers, without sacrificing structure and balance.

This lot is processed by one of the greats in Edwin Noreña at Campo Hermoso. In their words: The cherries of this lot are harvested at over 20 Brix and soaked in water for two hours to clean and sort. Coffee cherries are placed in a low oxygen system for 24 hours at 18-22 degrees Celsius. At the Campo Hermoso R&D center, cherries are pulped and macerated into 200kg reactors for 48 hours. The coffee is then sun-dried in greenhouses with controlled conditions for 8 days. The coffee is then cupped and classified and stored in controlled conditions at 65 relative humidity and 18 degrees Celsius.

This all resonates tremendously with the lot we have on hand. And perhaps what I enjoy the MOST about this lot, is the traits of the Typica variety are still ever present in the cup.

This is absolutely dialed and nuanced approach to the washed process. Edwin's processing and take on fermentation is unique and yields cup attributes that are unique to him. This collaboration between Jefferson's beautiful Typica and Edwin's processing made one of the most dynamic and excellent coffees I've had this year.

In the cup we are hit with a super unique and complex aroma.  Florals jump out of the cup alongside citrus and a hops/cannabis-y note. As you sip you're hit with the classic true-to-Typica bouquet of florals that really leans elderflower-like. There's a bunch of citrus vibes going on as well which are quickly rounded out by a syrupy blackberry jam sweetness. As the cup cools, the florals remain and a tart and more pointed pineapple candy note steps up in the profile. The cup cools yet further with some subtle sweet herbaceous notes which brings me back to the hoppy/cannabis aroma at the jump.

This coffee isn't one to miss. Treat yourself and if you're familiar with Edwin's work, this hits the mark and then some... and if you haven't had a Campo Hermoso coffee, this one checks alllll the boxes.

Limited run here - cop a bag while supplies last!