QUINDIO CAMPO HERMOSO - CATURRA, AÇAÍ MOST FERMENTATION - COLOMBIA

GLITCH
TOKYO, JAPAN

QUINDIO CAMPO HERMOSO

BUBBLE GUM
CANDY
CRANBERRY JAM
SWEET

ORIGIN: COLOMBIA – QUINDIO
ALTITUDE: 1650 M
VARIETY: CATURRA
PROCESS: ACAI MOST FERMENTATION

ROAST DATE: FEBRUARY 24, 2026

FROM THE ROASTER

THIS LOT COMES FROM CAMPO HERMOSO IN QUINDIO, COLOMBIA, AND FEATURES A UNIQUE FERMENTATION USING AÇAÍ MOST. THROUGH CAREFUL PROCESSING, THE COFFEE ACHIEVES AN EXPRESSIVE AND PLAYFUL FLAVOR PROFILE WHILE MAINTAINING A ROUND AND SWEET STRUCTURE.

THE CUP IS DISTINCTLY AROMATIC AND CANDY LIKE, WITH NOTES OF BUBBLE GUM AND CRANBERRY JAM, SUPPORTED BY A SMOOTH SWEETNESS AND SOFT TEXTURE. THE RESULT IS A COFFEE THAT IS APPROACHABLE YET BOLD, OFFERING A MODERN EXPRESSION OF COLOMBIAN PROCESSING INNOVATION.

THIS LOT HIGHLIGHTS THE CREATIVE DIRECTION OF CAMPO HERMOSO AND ITS CONTINUED EXPLORATION OF FLAVOR THROUGH CONTROLLED FERMENTATION TECHNIQUES.