Campo Hermoso, Natural Carbonic Maceration

Lime sherbet, floral violet & raspberry soda

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Bright, expressive and impossible to ignore, this special release showcases the innovation and collaboration that have made Campo Hermoso one of Colombia’s most exciting coffee producers. While led by Edwin Noreña, Campo Hermoso also works closely with neighbouring growers, including Johana Ceballos, whose Wush Wush coffee forms the foundation of this remarkable lot.

Grown in the highlands of Huila and processed through an extended carbonic maceration, this coffee delivers remarkable intensity while maintaining clarity and balance in the cup. Vibrant notes of lime sherbet lead the way, followed by delicate floral violet aromatics and the sparkling sweetness of raspberry soda. Beneath the lively fruit profile sits a silky texture and refined sweetness that ties everything together beautifully.

This is the kind of coffee we love releasing as part of our Special Release program; distinctive, expressive and crafted to create a genuine “wow” moment from the very first brew.

--- What's In The Can? ~~~ 100g Whole Coffee Beans. 

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Downloadable Files

Campo Hermoso, Coffee Card

Campo Hermoso, Origin Photo 1

Campo Hermoso, Origin Photo 2

Campo Hermoso, Origin Photo 3

Campo Hermoso, Origin Photo 4

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This natural Wush Wush from Campo Hermoso in Colombia's Huila region showcases the Wush Wush varietal's characteristic floral aromatics through carbonic maceration processing. The technique—an anaerobic fermentation method that intensifies fruit-forward and aromatic qualities—appears well-suited to this Ethiopian-origin varietal, known for its complex sensory profile.

Five Senses describes this lot with bright, candied notes: lime sherbet and raspberry soda suggest vibrant acidity and berry complexity, while the floral violet character aligns with Wush Wush's typical expression. Carbonic maceration coffees generally emphasize these kinds of vivid fruit and floral dimensions, making this a compelling example of how processing choices can amplify a varietal's inherent aromatic potential. Explore the flavor wheel to calibrate these sensory markers.