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Colombia Campo Hermoso Yellow Bourbon Coffee

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This rare find comes from a single producer, the Campo Hermosa (translation: Beautiful Fields) in Quindio's Department of Colombia, where Edwin Noreña masters his process techniques,

Flavor Profile:

The yellow bourbon variety coffee went through red honey carbonic maceration, mosto process to develop the incredible floral body, tart sweetness, and brown sugar notes. Expect tart cherry, rose, and rum cake flavors throughout the cup, which transcends to an unforgivable aftertaste of brown sugar and melon.

About Producer:

Quindío is a department of Colombia in the western central region of the country, crossed by the Andes mountains. The Campo Hermosa farm shows a portfolio of three generations of coffee growers, full of hard work and commitment. Combining the generational knowledge learned from his father and grandfather, a university background in agronomy, and a Coffee Quality Institute Q-Grader Certification to boot, Edwin Noreña has tapped into a new processing style using multiple varieties such as Geisha that will be making waves for years to come.

About Process:

It's rare we talk about in depth about processing, but it's worth showcase everything that happened through the coffee. When we talk about processing in coffee, it specifically describes the part of separating the two seeds from the inside of the fruit. This coffee went through almost 300 hours of fermentation using three different techniques, including 2 techniques used in wine production, before being naturally dried. 

This coffee is a tough one to name because of how many different steps it goes through, that's why we contacted Joel Eastlick from Yellow Rooster who helped moved this coffee into the market to explain it to us. As he describes it, the coffee is a Red Honey because of the amount of mucilage left on before dry milling, but it’s also a Carbonic Maceration because the first 168 hrs of in-cherry, sealed tank fermentation. Low oxygen fermentation tanks use a one-way valves for gas to escape but do not allow more oxygen to intrude. The Mosto is a borrowed word from wine which refers to a liquid run-off that happens during this first fermentation phase. The liquid is collected, filtered, and added back into the second phase of fermentation after the coffee is de-pulped to the honey stage.

The very complicated process requires many days of controlled conditions, extra room, and intense labor, on top of the high risk of failure. When done right, the results are very rewarding, as it's unlike any other cup of coffee. Right away, grinding this coffee releases many volatile compounds. The aroma is reminiscent of sweet cherry, giving hints of rose and red wine.

Organic compounds mix with acids and sugars, combining into a delicious rose and tart-cherry notes with brown sugar and pastry-like cinnamon, bringing to mind rum cake with a more fruity profile. Expect to get hibiscus, mango, stone fruit, and many other notes out of the cup.

More Than An Online Store

The Press Coffee story begins in 2008 with Steve Kraus and wife Tram Mai who had a passion for great coffee. Not finding the quality they were looking for, they decided to start a specialty coffee shop of their own. Opening just months before the recession of 2008 Steve and his wife were tested from the very start.  Fortunately, their passion and commitment for making great coffee won the loyalty of their customers and kept them afloat. They were able to survive what was a difficult time for many much stronger and Press Coffee was born. 

Over 14 years and 9 valley locations later, Press Coffee has become an Arizona staple among specialty coffee enthusiasts while earning national recognition for their coffees. Although Press has evolved over the years, they have stayed true their beginnings: sourcing the best possible product, using only the best equipment, but most importantly finding team members that share the Press passion for amazing coffee. Remaining quality driven and community focused Press Coffee not only supports Arizona charities but the coffee farmers around the world supplying our passion.

We share our passion for specialty coffee by providing the highest quality coffee, service and knowledge with our customers and community every day. We roast our coffee Monday - Friday to ensure the freshest cup, whether you're in one of our cafes or your brewing coffee by PRESS at home.

Why Choose Press Coffee Roasters?

What is specialty coffee?

Specialty coffee is a category of coffee that is formally rated and scored at least 80 out of 100. Coffee is scored using a scaled that has been created by the Specialty Coffee Association (SCA) to establish specific desirable attributes within coffee. You’ll often hear the term “specialty coffee shop” which refers to a cafe that serves exclusively coffee that scores over 80pts.

How do I brew my coffee?

Every way to brew coffee can be a great way! We use a Chemex in our cafes, but there are more methods available than we could begin to mention on this FAQ. The keys to great coffee for any method are grinding fresh, using great water, and maintaining an ideal ratio of coffee to water.

Is your coffee fair trade?

With every coffee we purchase, we are committed to positively impacting the communities we work with on the social, economic, and environmental level. This includes supporting sustainable growing practices, paying fair prices, and sourcing through direct relationships. With every coffee we source, we are committed to improving the lives of smallholders farmers, combating climate change, and the preservation of heirloom coffee varieties.

Is your coffee organic?

We always aim to buy the best coffees available and establish long-term farming relationships. Often times these coffees are certified organic, although they are always coming from farms that have good farming practices. If a coffee is certified organic you will see that noted on the coffee’s page.

What is the roast level of your coffee?

We roast each coffee differently from each other to bring out the best qualities of each lot. Our coffees are a medium to light roast, which promotes more flavor from the beans.

What's the shelf life of coffee?

Coffee is an agricultural product at its core and, although coffee never spoils, its quality does diminish over time. We recommend using coffee within 60 days of its roast date, although we’ve had excellent cups of coffee upwards of 90 days.

What's the best way to store my coffee?

We typically recommend storing coffee in sealed Press coffee bags, in a cool, dark place like a cabinet. For larger quantities of coffee like our 5lb bags, you may choose to use an air-tight container to reduce oxidation and promote a longer shelf life.

When will my order ship?

All of our coffees are roasted to order. We roast, package, and ship coffees Monday - Friday. We typically roast on the 1st business day after and order is placed, package and ship on the 2nd. Ex. If you order on Tuesday, your coffee will be roasted Wednesday and shipped Thursday.

What is your return policy?

Because our coffee is a consumable product with a limited shelf life, we are unfortunately unable to accept returns or exchanges for online orders and subscriptions except under certain conditions such as:

- You received an incorrect item from what was ordered

- Your item was damaged in transit

If you received an incorrect item or your item was damaged in transit, please contact us by emailing info@presscoffee.com with the following information:

Your Full Name, Your Order ID, An attached photo(s) of the item(s) received

Press Coffee customer support is available Monday - Friday, 8am - 4:00pm AZ MST. We kindly ask that you do not call our retail locations for assistance with an online order as online order fulfillment and customer support is managed by a separate team. Thank you.

Help? I have a problem with my order.

Please contact us. Our friendly customer support team is available to assist Monday - Friday, 8am - 4pm AZ MST.

Coffee Farm

With every coffee we source, we are committed to improving the lives of smallholder farmers, combating climate change, and supporting the preservation of heirloom coffee varieties.

Coffee Farm 1
Coffee Farm 2
Coffee Farm 3

THERE'S NO SUCH THING AS BAD PRESS

We share our passion for specialty coffee by providing the highest quality coffee, service and knowledge with our customers and community every day. We roast our coffee Monday - Friday to ensure the freshest cup, whether you're in one of our cafes or your brewing coffee by PRESS at home.

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WE COULD TALK COFFEE ALL DAY

Have a question about our coffee or placing an order online? Press Coffee customer support just an email away.

Customer Support Available Monday - Friday, 8am - 4pm AZ MST

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