"Floral aromatics open the cup with a candy-like sweetness, leading into a clear juicy blueberry notes lifted by bright, wine-like tartaric acidity. The texture is velvety and smooth, carrying a creamy white chocolate undertone that rounds the profile beautifully. Orange blossom florals linger through a long, graceful finish."

Campo Hermoso represents Edwin Noreña’s vision of merging engineering discipline with agricultural heritage. His work focuses on repeatability, microbial control, and transparency in processing. Beyond innovation, the farm emphasizes knowledge sharing, sustainability, and long-term collaboration with international partners, positioning Campo Hermoso as a reference point for modern Colombian specialty coffee.

Campo Hermoso is a progressive coffee farm located in Quindío, Colombia, owned and operated by Edwin Noreña. Originally trained as a chemical engineer, Edwin has become internationally recognized for pushing the boundaries of fermentation science in coffee. Campo Hermoso has achieved repeated success in international competitions and is frequently selected by competition baristas. The farm is part of the new wave of Colombian producers redefining precision processing and experimental protocols.

Campo Hermoso sits in Circasia, Quindío, at an altitude of approximately 1,650 masl. The region benefits from moderate temperatures, consistent rainfall, and rich volcanic soils. These conditions support slow cherry maturation, encouraging high sugar development and complex organic acid formation. The balanced climate provides an ideal foundation for extended and controlled fermentations without excessive microbial instability
.
This lot is a blend of Bourbon Sidra, a variety known for its aromatic intensity, elevated sweetness, and refined structure. Sidra-type genetics are often associated with florality, clarity, and elegant acidity, making them particularly well suited to advanced fermentation techniques that aim to enhance texture and aromatic lift.

Cherries are selectively handpicked at peak ripeness, measured at over 20° Brix, ensuring high sugar concentration. After harvest, cherries are soaked in water for two hours to clean and sort before undergoing 24 hours of controlled oxidation at ambient temperatures of 18–22 °C.

The coffee then enters a carbonic maceration phase lasting 72 hours inside sealed 2000 kg tanks. During this stage, fresh must (mossto) is collected from the fermentation, measuring approximately 4.2 pH / 1.5 Brix, and inoculated with a specific lactic bacteria culture. The must is later reintroduced during fermentation at a ratio of 50 ml per kg, driving a targeted lactic pathway.

Following fermentation, the coffee is processed as Black Honey, retaining a significant portion of mucilage. Drying takes place under controlled greenhouse conditions for 10 days, followed by an additional 10 days sealed in grain-pro bags to stabilize moisture and fermentation by-products. Final resting occurs in climate-controlled storage at 55% relative humidity and 18 °C before milling.

Variety : Sidra
Altitude : 1650 masl
Process : Black Honey Mossto Lactic
Origin : Circasia, Quindío