NIGHTREIGN - Colombia

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Experimental
• Funky

Colombia, Cauca Varietal: Papayo Process: Carbonic MacerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude: 1650masl Jasmine, Guava, Tutti Frutti Founded in 2000 under the leadership of Edwin Noreña, Campo Hermoso has evolved from a commodity focused farm into a celebrated beacon of specialty coffee. A pivotal shift in 2014 redirected the farm’s focus towards innovation and quality, leading to the cultivation of exceptional varieties like BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Sidra, Rosado, and Sudan Rume. Central to their current lineup is the rare and mysterious Papayo varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process., named for its distinctive, elongated cherries that closely resemble miniature papayas. While its genetic lineage remains a subject of debate, varying from a suspected naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. mutation of CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. to a potential relative of Ethiopian landraces, the variety thrives exceptionally well in the high altitude terroirs of Colombia. The hardy, vigorous trees produce cherries that ripen slowly, concentrating sugars to yield a higher Brix content. This meticulous natural development, combined with Campo Hermoso's cutting edge processing techniques, results in a remarkably unique and delicious cup that truly characterises the innovation of modern Colombian coffee production.