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HomeCoffeesCampo Hermoso, Natural Carbonic Maceration
Huila · Colombia

Campo Hermoso, Natural Carbonic Maceration

Natural Carbonic Maceration Wush Wush

Roasted by Five Senses Coffee

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryFive Senses Coffee· Melbourne, Australia
FarmCampo Hermoso, Huila, Colombia✓
ProducerEdwin Noreña
ProcessNatural Carbonic Macerationprocessed through an extended carbonic maceration✓
Harvest—
Altitude—
VarietiesWush Wush✓
RoastFilter✓
Tasting noteslime sherbet, floral violet, raspberry soda✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • lime sherbet
    Fruity › Citrus › Lime
  • floral violet
    Floral
  • raspberry soda
    Fruity › Berry › Raspberry

Supply Chain

  1. Farm

    Campo Hermoso, Huila, Colombia

    Grown by Edwin Noreña

  2. Roastery

    Five Senses Coffee

  3. Coffee· viewing

    Campo Hermoso, Natural Carbonic Maceration

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarCampo Hermoso Bourbon Rosado Honey Maceracion SanduaColombia Campo Hermoso Yellow Bourbon CoffeeColombia Finca Campo Hermoso CoffeeCOLOMBIA Santuario Project Campo Hermoso Geisha Black Honey Mossto LacticCOLOMBIA Santuario Project Campo Hermoso Raspberry Mossto Co-FermentedColombia Papayo Carbonic MacerationMore from this producerEdwin Noreña17Same variety, exploredWush Wush57Same processNatural Carbonic Maceration24From the same originColombia6009More from this roasterFive Senses Coffee254 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNatural Carbonic MacerationRoastFilter
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability