"Floral aromatics intertwine with subtle spice and herbaceous sage in this layered and expressive cup. The sweetness is rich and creamy, like pistachio ice cream, counterbalanced by bright pineapple and refined malic acidity. A complex and elegant experience from start to finish."

In the heart of central Colombia lies Finca Campo Hermoso, a 25-hectare farm guided by the vision of Edwin Noreña, a fourth-generation coffee producer whose work bridges the worlds of tradition and scientific innovation. Sitting between 1,800 and 1,900 masl, the farm is blessed with volcanic soils that nurture coffee trees rich in sweetness and aromatic depth.

Edwin’s background in agroindustrial engineering and biotechnology forms the foundation of his pioneering approach to coffee processing. At Campo Hermoso, he cultivates experimental lots of Geisha, Bourbon, Caturra, and Sudan Rume, applying precision fermentation techniques inspired by the craft beverage industry. Through these methods, Edwin has developed a reputation for producing coffees of extraordinary complexity and clarity.

Sudan Rume is an ancient coffee variety that originates from what is now known as South Sudan’s Boma Plateau, near the borders of Ethiopia — the ancestral home of Arabica coffee. This rare landrace still grows wild in the forests of the Boma region. Today, it is primarily cultivated for its genetic resilience and exceptional cup quality, known to exhibit natural resistance to leaf rust while retaining highly sought-after flavor attributes. As a result, Sudan Rume has been extensively used in breeding programs to create hybrid trees that combine disease resistance with refined sensory profiles.

This particular lot exemplifies Edwin’s dedication to experimental processing. Cherries are harvested at over 20° Brix and undergo carbonic maceration for 72 hours under low-oxygen conditions. The mossto (juice) is then inoculated with a specialized yeast culture and co-fermented with Enigma hops in a black honey process. The coffee is then slowly dried in a greenhouse for ten days, allowing sugars and aromatics to develop in harmony.

Variety : Sudan Rume
Altitude : 1900 masl
Process : Black Honey Mossto Lactic/ Enigma Hops
Origin : Campo Hermoso, Boyaca