Campo Hermoso
Available online and across 10 Hermanos London cafes.
- Origin
- Colombia
- Region
- Circasia, Quindío
- Farm
- Finca Campo Hermoso
- Altitude
- 1,500–1,700 masl
- Varietal
- Colombia / Caturra / Castillo
- Process
- Honey Açaí Co-fermentation
- Roaster
- Hermanos Colombian Coffee
Tasting notes
From Hermanos Colombian Coffee
"Pink Bubble Gum, Grilled Pineapple, Elderflower Cordial. The açaí co-fermentation introduces natural anthocyanins and aromatic compounds from the fruit pulp into the fermentation environment — the result is a honey-processed coffee with the fruit intensity of a natural and a clean sweetness that the honey mucilage preserves. Campo Hermoso is the farm, Quindío is the department — the heartland of Colombian coffee culture."
Cuppd note
Hermanos write the most consumer-friendly tasting notes in the London dataset — "Grilled Pineapple" and "Elderflower Cordial" are specific enough to be useful and vivid enough to make you want the cup before you've ordered it.
Co-fermentation — introducing a secondary fruit, juice, or organic compound into the fermentation tank alongside the coffee cherry — is one of the more contentious techniques in specialty. The açaí used here is high in anthocyanins, which bind during fermentation and contribute both colour compounds and aromatic precursors. The "grilled pineapple" note is a direct output of the Maillard-adjacent reactions during honey drying on top of the co-ferment base. Whether you think that's terroir or technology, the cup is striking.
Flavour fingerprint
Who it\'s for
Built for: The Indulgent
Tropical sweetness, fruit intensity, floral top notes — this is the cup for someone who wants coffee to be a sensory event rather than a functional ritual.
Also suits: The Process Nerd
Açaí co-fermentation with honey processing is a technique with real complexity behind it. A good starting point for understanding what co-fermentation actually does.
How to brew it
Best method
V60 / Filter
- Temperature
- 91°C
- Grind
- Medium-fine
- Ratio
- 1:15
Brew at 91°C to preserve the delicate elderflower note — higher temperatures can flatten the aromatics.
Also great
Aeropress
- Temperature
- 91°C
- Grind
- Medium
- Ratio
- 1:12
More body, slightly sweeter mid-palate. The grilled pineapple character holds well under gentle pressure.
Not recommended for espresso — the co-ferment aromatics are volatile and largely lost under 9 bar.
Where to buy
Hermanos Colombian Coffee — Online Shop
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About the roaster
Hermanos Colombian Coffee
London-based Colombian specialty roaster. The most expressive flavour language in the London dataset — specific, vivid, and useful. Colombian specialists with deep producer relationships in Quindío, Huila, and Nariño.
Roaster profile →
About the origin
Colombia Coffee
Colombia's Quindío department is the geographic and cultural heartland of the country's coffee tradition — the Eje Cafetero (Coffee Axis). High altitude, volcanic soils, and a new generation of producers driving experimental processing.
Origin guide →