Colombia, Campo Hermoso

Highlights

“From Circasia's agricultural fields, Edwin Noreña pushes processing boundaries with this pink bourbon. 18 °Bx cherries undergo 24-hour fermentation, 120-hour carbonic maceration with yeast-inoculated mosto, dehydrated fruit and raspberry additions, 5-day recirculation, and 10-day sun-drying before a light roast at Stitch Coffee.”