{"product_id":"colombia-campo-hermoso-7-x-100gm-sample-pack","title":"The Campo Hermoso Collection - 7 X 100gm FILTER","description":"\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003eA rare chance to taste the complete 2026 Campo Hermoso collection we selected from \u003cstrong\u003eEdwin Noreña\u003c\/strong\u003e, one of Colombia’s most innovative coffee producers.\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis pack brings together \u003cstrong\u003eseven very different coffees and processes\u003c\/strong\u003e, from clean and floral washed carbonic macerations through to complex honey, mossto and lactic fermentations. Four of these coffees are exclusive to Passport in Australia, with the remaining three available in very limited quantities.\u003c\/p\u003e\n\u003cp\u003eEach set contains \u003cstrong\u003eseven x 100g bags, 700g in total\u003c\/strong\u003e, making it the perfect way to taste the range side by side and explore how variety, origin and Edwin’s approach to fermentation can completely change what ends up in the cup.\u003c\/p\u003e\n\u003cp\u003eAll coffees will be partially aged and vacuum sealed and include a coffee bag to transfer beans into. We recommend freezing the vacuum pouches not being consumed and aging to a minimum 18 days post roast when transferred to bags (approx additional 8 days from vac pouch age).\u003c\/p\u003e\n\u003ch3\u003e1. Red Honey CM Chiroso\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Caturra Chiroso\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Andes, Antioquia\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700 to 1,900 MASL\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Red Honey Carbonic Maceration\u003c\/p\u003e\n\u003cp\u003eA beautifully expressive Chiroso with a sweet, velvety mouthfeel. Floral and elegant with notes of \u003cstrong\u003ejasmine, green apple and lime\u003c\/strong\u003e, backed by bright acidity and plenty of sweetness. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e2. Washed CM Chiroso\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Chiroso\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Circasia, Quindío\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650 MASL\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed Carbonic Maceration\u003c\/p\u003e\n\u003cp\u003eA cleaner expression of Chiroso and a great contrast to the Red Honey version. \u003cstrong\u003eBright and syrupy with white tea, honey, jasmine and honeysuckle\u003c\/strong\u003e, showing both the floral character of the variety and the clarity of the washed process. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e3. Cherry Madness\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Red Bourbon\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Circasia, Quindío\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650 MASL\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Carbonic Maceration, Black Honey, Yeast Mossto\u003c\/p\u003e\n\u003cp\u003eThe return of the coffee that became \u003cstrong\u003ePassport’s most popular coffee of 2025\u003c\/strong\u003e. Rich, expressive and unmistakably fruit driven, with a \u003cstrong\u003ecreamy, jammy and juicy\u003c\/strong\u003e cup full of strawberry, florals and red jelly. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e4. Black Honey CM Sidra\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Sidra Bourbon\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Circasia, Quindío\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650 MASL\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Black Honey Carbonic Maceration\u003c\/p\u003e\n\u003cp\u003eA big, aromatic Sidra with a \u003cstrong\u003esilky mouthfeel and intense floral character\u003c\/strong\u003e. Jasmine and juniper lead into sweet mandarin, creating a complex coffee with plenty of weight and perfume. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e5. White Honey Mossto Lactic Gesha\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Gesha\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Circasia, Quindío\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650 MASL\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e White Honey Mossto Lactic\u003c\/p\u003e\n\u003cp\u003eElegant and highly floral. This extended mossto and lactic fermentation produces a \u003cstrong\u003edelicate, velvety cup with orange blossom, hibiscus and jasmine\u003c\/strong\u003e, while retaining the clarity and aromatic character you expect from Gesha. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e6. Natural Mossto Recirculated Pink Bourbon\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Circasia, Quindío\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650 MASL\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural Mossto Recirculated\u003c\/p\u003e\n\u003cp\u003eOne of the biggest fruit driven coffees in the collection. \u003cstrong\u003eFull bodied and juicy with cherry candy, berry gum and juicy fruit\u003c\/strong\u003e, using Edwin’s recirculated mossto fermentation to build sweetness, intensity and depth. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e7. Black Honey Mossto Lactic Gesha\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Gesha\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Circasia, Quindío\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650 MASL\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Black Honey Mossto Lactic\u003c\/p\u003e\n\u003cp\u003eThe most intensely processed of the two Geshas in the collection. \u003cstrong\u003eDelicate and velvety with lemongrass, hibiscus and lychee\u003c\/strong\u003e, combining the floral elegance of Gesha with the greater depth and sweetness of Edwin’s Black Honey Mossto Lactic process.\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"7 x 100gm","offer_id":47173696094369,"sku":null,"price":210.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0199\/7399\/6644\/files\/CampoHermosocroppedartwork.png?v=1787805746","url":"https:\/\/passportcoffee.com.au\/products\/colombia-campo-hermoso-7-x-100gm-sample-pack","provider":"Passport Specialty Coffee Roaster","version":"1.0","type":"link"}