Our Latest Alcohol-infused Coffee

[What Impressed Us]

We are always on the lookout for innovative alcohol-infused coffees, and stumbling upon this Mojito Coffee was a delightful surprise. We commend the producers for their meticulous processing methods, resulting in such unique flavours.

Crafting the perfect Mojito taste from coffee beans required extensive experimentation and refinement, setting it apart from our other alcohol-infused coffee like Colombia Whiskey La Esperanza, which underwent fermentation in whiskey barrels. The exceptional flavours of this Mojito Coffee truly impressed us!

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Coffee Unveiled: The Farm, Producers

[The Producers]

Meet Edwin from the Finca Campo Hermoso farm. He is the visionary behind the scenes, and has dedicated years to refine coffee processing methods to unlock new flavours. His commitment to quality ensures each batch boasts clean, sweet notes, a delightful mouthfeel, and a lingering aftertaste.

Edwin’s expertise extends beyond his own farm, as he consults for renowned Colombian projects like the Santuario Project, which is now global known for its exceptional coffee. From 2019 to 2021, he also served as the National Head Judge for COE Colombia, where he meticulously prepares top-ranking coffees for international evaluation.

His innovative spirit and passion for Colombian coffee shine through in every ben cultivated at Finca Campo Hermoso. We are privileged to feature his exceptional coffee in our 2024 collection.

[Processing Method]

At Finca Campo Hermoso, the coffee cherries undergo meticulous honey processing. Beginning with alcoholic fermentation infused with peppermint in an open environment for 72 hours. Then the cherries are meticulously rinsed. Next, yeast and peppermint are re-introduced, fermenting the cherries for an additional 96 hours. Finally the green beans bask in the sun for 21 days, culminating in a distinctive flavour profile that epitomizes Edwin’s dedication to excellence.

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Bean Information

Country: Colombia

Region: Pitalito, Huila

Farm: Finca Campo Hermoso

Producer: Edwin Norena & his mother Amparo

Altitude: 1650 masl

Varietal: Caturra

Processing Method: Honey and Alcoholic fermentation

Roasting Level: Light roast

Tasting Notes:

• In Espresso: Mint, Star Anise, Vanilla, Sparkling Lime and Cola, Chocolate Chip
• With Milk: Chocolate Mint Chip, Star Anise, Vanilla

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Other Add-Ons

250g Tin Can:

• Perfect for storing your freshly roasted coffee beans
• Has a valve and PE (polyethylene) plastic stopper for optimal freshness and aroma retention

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