"Upon grounding a rich aroma of magnolia, bergamot and lemon peel. At first sip, a sweet nectar and earl grey tea, accompanied by notes of lychee and yuzu marmalade. The finish is characterized by a lingering magnolia fragrance, creating a delicate and enchanting flavour profile"

Edwin Noreña, a fourth-generation coffee farmer, is at the helm of Finca Campo Hermoso, situated in central Colombia at an altitude ranging from 1,800 to 1,850 meters. This location, enriched with volcanic soil, imbues the coffee trees with rich flavor substances and exceptional sweetness, laying the foundation for their renowned quality. Edwin's journey blends tradition with innovation as he harnesses his background in agroindustrial engineering and biotechnology to pioneer new frontiers in specialty coffee. At the 25-hectare farm, Edwin focuses on cultivating experimental Bourbon and Caturra varieties, employing meticulous fermentation techniques inspired by the craft beverage industry.

Finca Campo Hermoso has become a beacon of innovation in coffee production. His co-fermentation method, which includes the addition of hops and dehydrated fruits during processing, enhances the natural flavors of the coffee beans, resulting in distinct and memorable profiles that have earned accolades on the international stage. Beyond flavor, Edwin is deeply committed to sustainability. He minimizes water usage in processing and utilizes coffee husks as organic compost, promoting a closed-loop system that enhances soil health and reduces environmental impact. Moreover, Edwin is spearheading the farm's transition to solar energy, setting new benchmarks for eco-friendly practices in the industry.

Edwin Noreña's influence extends beyond the boundaries of his farm. As a certified Q grader and esteemed consultant, he plays a pivotal role in shaping the global coffee community. His expertise is further showcased through his role as a head judge for prestigious competitions like the Colombian Cup of Excellence, where he celebrates and advocates for excellence in coffee craftsmanship. Edwin's journey underscores a dedication to quality, sustainability, and innovation, positioning Finca Campo Hermoso as a trailblazer in the evolving landscape of Colombian specialty coffee.

Colombian Gesha, a unique coffee variety from Colombia, originates from wild Gesha beans in Ethiopia and has been cultivated in Colombia for over a decade. Distinct from its Panama counterpart, Colombian Gesha offers a unique flavor profile influenced by the local terroir. The meticulous Mossto processing method used for this coffee involves several phases. It begins with the hand-picking and sorting of cherries to ensure only the ripest and highest quality cherries are selected. These cherries undergo density separation in water to remove defective ones, followed by an initial fermentation phase in a reduced oxygen environment lasting 292 hours. Next, there is a secondary fermentation with Mossto, a juice made from compressed coffee cherries, where Mossto and carbon dioxide are injected for 48 hours to enhance the coffee's complex flavors.

After fermentation, the cherries are naturally dried in the sun for 8 hours daily and left to rest for 12 hours until the moisture content reaches 11%. This slow drying phase is followed by a resting phase where the cherries are placed in burlap bags for a month to stabilize and mature their flavors. The Mossto process, inspired by winemaking techniques, results in a coffee with rich, complex notes and a unique taste profile. This method emphasizes consistency and innovation, setting new standards for coffee quality by combining traditional and modern techniques to push the boundaries of flavor development in Colombian Gesha coffee.

Variety : Geisha
Altitude : 1850 masl
Process : Double Fermentation with Mossto
Origin : Campo Hermoso, Boyaca