Strawberry Co-Ferment
ROAST: Light
ORIGIN: Quindío, Colombia
NOTES: Strawberry, Tropical Fruit, Honey, Citrus
Meet the Producer – Edwin Noreña & Finca Campo Hermoso
Finca Campo Hermoso, located in Circasia, Quindío, is a 25-hectare farm renowned for its pioneering coffee fermentation techniques. Led by Edwin Noreña, a fourth-generation coffee farmer and processing innovator, the farm embraces experimental methods inspired by the craft beer industry. Edwin’s groundbreaking co-fermentation process—infusing coffee with ingredients like hops and dehydrated fruits—pushes the boundaries of flavor, resulting in some of the most distinctive and complex coffees in the world.
His dedication to precision and creativity has placed Campo Hermoso at the forefront of specialty coffee innovation.
The Process – Honey Mosto Carbonic Maceration
This advanced fermentation method enhances the coffee’s natural sweetness, body, and aromatic complexity:
✅ Step 1: Hand-Picked Selection & Cleaning – Only cherries measuring 20+ Brix are harvested, soaked for two hours, and carefully sorted.
✅ Step 2: Carbonic Maceration – Whole cherries ferment in a low-oxygen environment for 48 hours, with mossto (fermented coffee juice) extracted at pH 4.2 and Brix 11.5.
✅ Step 3: Co-Fermentation – The mossto is inoculated with a custom yeast culture, an allulose solution, and dehydrated fruits to amplify complexity.
✅ Step 4: Honey Processing – Cherries are depulped to a black honey level and undergo 72-hour fermentation at 18°C in 200 kg reactors.
✅ Step 5: Controlled Drying & Stabilization – The coffee is sun-dried in a greenhouse for 10 days, then rested for another 10 days before final milling.
This multi-stage process enhances fruit-forward notes while maintaining clarity and balance.
Flavor Profile – A Jammy & Tropical Explosion
☕ Aroma: Bursting with ripe strawberries, tropical fruit, and floral undertones.
☕ First Sip: A juicy, candy-like explosion of strawberries, pineapple, and citrus, layered with honeyed sweetness.
☕ Body: Velvety and syrupy, with a vibrant, fruit-forward acidity.
☕ Finish: Long and complex, with lingering tropical fruit and honey notes.
If you love bold, fruit-driven coffees with intense sweetness and lively acidity, this is your next must-try.
Origin & Process
📍 Region: Quindío, Colombia
👨🌾 Producer: Edwin Noreña
🌱 Farm: Campo Hermoso
🔬 Process: Honey Mosto Anaerobic Fermentation
🌿 Variety: Caturra
⛰ Elevation: 1,750-1,950 masl
A Coffee for the Adventurous Palate
This coffee thrives in pour-over, siphon, and espresso, where its bright fruit flavors and complex fermentation nuances can shine. If you’re seeking an unforgettable, jam-packed cup bursting with innovation and depth, look no further!
ROAST: Light
ORIGIN: Quindío, Colombia
NOTES: Strawberry, Tropical Fruit, Honey, Citrus
Meet the Producer – Edwin Noreña & Finca Campo Hermoso
Finca Campo Hermoso, located in Circasia, Quindío, is a 25-hectare farm renowned for its pioneering coffee fermentation techniques. Led by Edwin Noreña, a fourth-generation coffee farmer and processing innovator, the farm embraces experimental methods inspired by the craft beer industry. Edwin’s groundbreaking co-fermentation process—infusing coffee with ingredients like hops and dehydrated fruits—pushes the boundaries of flavor, resulting in some of the most distinctive and complex coffees in the world.
His dedication to precision and creativity has placed Campo Hermoso at the forefront of specialty coffee innovation.
The Process – Honey Mosto Carbonic Maceration
This advanced fermentation method enhances the coffee’s natural sweetness, body, and aromatic complexity:
✅ Step 1: Hand-Picked Selection & Cleaning – Only cherries measuring 20+ Brix are harvested, soaked for two hours, and carefully sorted.
✅ Step 2: Carbonic Maceration – Whole cherries ferment in a low-oxygen environment for 48 hours, with mossto (fermented coffee juice) extracted at pH 4.2 and Brix 11.5.
✅ Step 3: Co-Fermentation – The mossto is inoculated with a custom yeast culture, an allulose solution, and dehydrated fruits to amplify complexity.
✅ Step 4: Honey Processing – Cherries are depulped to a black honey level and undergo 72-hour fermentation at 18°C in 200 kg reactors.
✅ Step 5: Controlled Drying & Stabilization – The coffee is sun-dried in a greenhouse for 10 days, then rested for another 10 days before final milling.
This multi-stage process enhances fruit-forward notes while maintaining clarity and balance.
Flavor Profile – A Jammy & Tropical Explosion
☕ Aroma: Bursting with ripe strawberries, tropical fruit, and floral undertones.
☕ First Sip: A juicy, candy-like explosion of strawberries, pineapple, and citrus, layered with honeyed sweetness.
☕ Body: Velvety and syrupy, with a vibrant, fruit-forward acidity.
☕ Finish: Long and complex, with lingering tropical fruit and honey notes.
If you love bold, fruit-driven coffees with intense sweetness and lively acidity, this is your next must-try.
Origin & Process
📍 Region: Quindío, Colombia
👨🌾 Producer: Edwin Noreña
🌱 Farm: Campo Hermoso
🔬 Process: Honey Mosto Anaerobic Fermentation
🌿 Variety: Caturra
⛰ Elevation: 1,750-1,950 masl
A Coffee for the Adventurous Palate
This coffee thrives in pour-over, siphon, and espresso, where its bright fruit flavors and complex fermentation nuances can shine. If you’re seeking an unforgettable, jam-packed cup bursting with innovation and depth, look no further!
ROAST: Light
ORIGIN: Quindío, Colombia
NOTES: Strawberry, Tropical Fruit, Honey, Citrus
Meet the Producer – Edwin Noreña & Finca Campo Hermoso
Finca Campo Hermoso, located in Circasia, Quindío, is a 25-hectare farm renowned for its pioneering coffee fermentation techniques. Led by Edwin Noreña, a fourth-generation coffee farmer and processing innovator, the farm embraces experimental methods inspired by the craft beer industry. Edwin’s groundbreaking co-fermentation process—infusing coffee with ingredients like hops and dehydrated fruits—pushes the boundaries of flavor, resulting in some of the most distinctive and complex coffees in the world.
His dedication to precision and creativity has placed Campo Hermoso at the forefront of specialty coffee innovation.
The Process – Honey Mosto Carbonic Maceration
This advanced fermentation method enhances the coffee’s natural sweetness, body, and aromatic complexity:
✅ Step 1: Hand-Picked Selection & Cleaning – Only cherries measuring 20+ Brix are harvested, soaked for two hours, and carefully sorted.
✅ Step 2: Carbonic Maceration – Whole cherries ferment in a low-oxygen environment for 48 hours, with mossto (fermented coffee juice) extracted at pH 4.2 and Brix 11.5.
✅ Step 3: Co-Fermentation – The mossto is inoculated with a custom yeast culture, an allulose solution, and dehydrated fruits to amplify complexity.
✅ Step 4: Honey Processing – Cherries are depulped to a black honey level and undergo 72-hour fermentation at 18°C in 200 kg reactors.
✅ Step 5: Controlled Drying & Stabilization – The coffee is sun-dried in a greenhouse for 10 days, then rested for another 10 days before final milling.
This multi-stage process enhances fruit-forward notes while maintaining clarity and balance.
Flavor Profile – A Jammy & Tropical Explosion
☕ Aroma: Bursting with ripe strawberries, tropical fruit, and floral undertones.
☕ First Sip: A juicy, candy-like explosion of strawberries, pineapple, and citrus, layered with honeyed sweetness.
☕ Body: Velvety and syrupy, with a vibrant, fruit-forward acidity.
☕ Finish: Long and complex, with lingering tropical fruit and honey notes.
If you love bold, fruit-driven coffees with intense sweetness and lively acidity, this is your next must-try.
Origin & Process
📍 Region: Quindío, Colombia
👨🌾 Producer: Edwin Noreña
🌱 Farm: Campo Hermoso
🔬 Process: Honey Mosto Anaerobic Fermentation
🌿 Variety: Caturra
⛰ Elevation: 1,750-1,950 masl
A Coffee for the Adventurous Palate
This coffee thrives in pour-over, siphon, and espresso, where its bright fruit flavors and complex fermentation nuances can shine. If you’re seeking an unforgettable, jam-packed cup bursting with innovation and depth, look no further!
ROAST: Light
ORIGIN: Quindío, Colombia
NOTES: Strawberry, Tropical Fruit, Honey, Citrus
Meet the Producer – Edwin Noreña & Finca Campo Hermoso
Finca Campo Hermoso, located in Circasia, Quindío, is a 25-hectare farm renowned for its pioneering coffee fermentation techniques. Led by Edwin Noreña, a fourth-generation coffee farmer and processing innovator, the farm embraces experimental methods inspired by the craft beer industry. Edwin’s groundbreaking co-fermentation process—infusing coffee with ingredients like hops and dehydrated fruits—pushes the boundaries of flavor, resulting in some of the most distinctive and complex coffees in the world.
His dedication to precision and creativity has placed Campo Hermoso at the forefront of specialty coffee innovation.
The Process – Honey Mosto Carbonic Maceration
This advanced fermentation method enhances the coffee’s natural sweetness, body, and aromatic complexity:
✅ Step 1: Hand-Picked Selection & Cleaning – Only cherries measuring 20+ Brix are harvested, soaked for two hours, and carefully sorted.
✅ Step 2: Carbonic Maceration – Whole cherries ferment in a low-oxygen environment for 48 hours, with mossto (fermented coffee juice) extracted at pH 4.2 and Brix 11.5.
✅ Step 3: Co-Fermentation – The mossto is inoculated with a custom yeast culture, an allulose solution, and dehydrated fruits to amplify complexity.
✅ Step 4: Honey Processing – Cherries are depulped to a black honey level and undergo 72-hour fermentation at 18°C in 200 kg reactors.
✅ Step 5: Controlled Drying & Stabilization – The coffee is sun-dried in a greenhouse for 10 days, then rested for another 10 days before final milling.
This multi-stage process enhances fruit-forward notes while maintaining clarity and balance.
Flavor Profile – A Jammy & Tropical Explosion
☕ Aroma: Bursting with ripe strawberries, tropical fruit, and floral undertones.
☕ First Sip: A juicy, candy-like explosion of strawberries, pineapple, and citrus, layered with honeyed sweetness.
☕ Body: Velvety and syrupy, with a vibrant, fruit-forward acidity.
☕ Finish: Long and complex, with lingering tropical fruit and honey notes.
If you love bold, fruit-driven coffees with intense sweetness and lively acidity, this is your next must-try.
Origin & Process
📍 Region: Quindío, Colombia
👨🌾 Producer: Edwin Noreña
🌱 Farm: Campo Hermoso
🔬 Process: Honey Mosto Anaerobic Fermentation
🌿 Variety: Caturra
⛰ Elevation: 1,750-1,950 masl
A Coffee for the Adventurous Palate
This coffee thrives in pour-over, siphon, and espresso, where its bright fruit flavors and complex fermentation nuances can shine. If you’re seeking an unforgettable, jam-packed cup bursting with innovation and depth, look no further!