Colombia Campo Hermoso Sudan Rume x Enigma Hops
| Harvest Season | 2025/26 | Status | Spot |
|---|---|
| Lot Number | P8003106-4 |
| Warehouse | Liverpool, UK |
About This Coffee
The Process
The cherries are harvested at over 20° Brix and soaked in water for 2 hours for cleaning and sorting. They undergo an initial low-oxygen fermentation for 24 hours at 18-22°C before beginning a 72-hour carbonic maceration in 2000kg tanks to collect the mossto (juice). This mossto, with a pH of 4.0 and 12.5 Brix, is inoculated with a specific yeast starter culture and powdered Enigma Hops. Before pulping the cherries to a black honey level, the started mossto is brewed at a ratio of 30ml/kg for 72 hours at 18°C within 200kg reactors.
The pulped coffee is then dried in a green house under controlled conditions for 10 days.
The Region
El Cairo a small municipality in Valle del Cauca where Colombia’s coffee tradition can truly be felt. Whether on muleback, riding in the traditional Jeep Willys, or traveling on the colorful “chiva” buses, visitors can enjoy the many shades of green and the gentle mist that settles over this land of muleteers, coffee, cultural richness, and exuberant nature.
History of Coffee in Colombia
As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.
- Subregion Cairo, Valle de Cauca
- Farm Name Campo Hermoso
- Producer Type Single Estate
- Processing Honey
- Processing Description Carbonic maceration with yeast innoculation and Enigma Hops (full process below)
- Bag Types Vac-Pack Box
- Plant Species Arabica
- Variety Sudan Rume
- Min Growing Altitude 1900m
- Screen Size 15 Up
- On Sale No
- Top Lot Yes
- Status Spot
- Coffee Grade COL CA WA EXCO EP10 8DEF
- CTRM Contract Number P8003106-4
- Origin Colombia
- Warehouse Covoya Nano