Colombia Santuraio Project // Campo Hermso "Grizzly Drop"
Process: Fully Washed Fermented
Altitude: 1650 masL
Varietals: Typica
Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and work with clients abroad to create beautiful results
Espresso Recipe Guide:
21g
50g out
25sec
94°C
Filter Brew Guide:
1:16.2
18.5g/300g
92°C
80g/180g/300g
Total brew time: 3-3:30min
Process: Fully Washed Fermented
Altitude: 1650 masL
Varietals: Typica
Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and work with clients abroad to create beautiful results
Espresso Recipe Guide:
21g
50g out
25sec
94°C
Filter Brew Guide:
1:16.2
18.5g/300g
92°C
80g/180g/300g
Total brew time: 3-3:30min
Process: Fully Washed Fermented
Altitude: 1650 masL
Varietals: Typica
Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and work with clients abroad to create beautiful results
Espresso Recipe Guide:
21g
50g out
25sec
94°C
Filter Brew Guide:
1:16.2
18.5g/300g
92°C
80g/180g/300g
Total brew time: 3-3:30min
