Peach Co-Ferment
ROAST: Light
ORIGIN: Quindío, Colombia
NOTES: Lemon, Peach, Floral, Honey, Tropical Fruit
Meet the Producer – Edwin Noreña & Finca Campo Hermoso
Finca Campo Hermoso, nestled in Circasia, Quindío, is a 25-hectare farm at the forefront of coffee innovation. Led by Edwin Noreña, a fourth-generation coffee farmer and processing pioneer, the farm is redefining fermentation through experimental techniques. Inspired by the craft beer industry, Edwin has developed a groundbreaking co-fermentation process, infusing coffee with ingredients like hops and dehydrated fruits to elevate natural flavors.
His relentless pursuit of innovation has positioned Campo Hermoso as a leader in specialty coffee, consistently producing some of the world’s most exciting and complex micro-lots.
The Process – Honey Mosto Carbonic Maceration
This method builds layers of depth and intensity through meticulous fermentation:
✅ Step 1: Selective Harvesting & Cleaning – Only cherries measuring 20+ Brix are hand-picked, soaked for two hours, and sorted for optimal quality.
✅ Step 2: Carbonic Maceration – Whole cherries ferment in low-oxygen tanks for 48 hours, where mossto (fermented coffee juice) is collected at a pH of 4.2 and Brix of 11.5.
✅ Step 3: Co-Fermentation – The mossto is infused with a specialized yeast culture, allulose solution, and dehydrated fruits to enhance complexity.
✅ Step 4: Honey Processing – Cherries are depulped to a black honey level and fermented for 72 hours at 18°C in 200 kg reactors.
✅ Step 5: Controlled Drying & Stabilization – The coffee is sun-dried in a greenhouse for 10 days, followed by a 10-day resting period before export.
This intricate process creates a dynamic and fruit-forward cup, intensifying the coffee’s natural sweetness and acidity.
Flavor Profile – A Bright & Experimental Experience
☕ Aroma: Intense citrus and floral notes, with hints of tropical fruit and honey.
☕ First Sip: A vibrant explosion of juicy lemon and peach, balanced with delicate florals.
☕ Body: Silky and structured, with a honeyed sweetness and lively acidity.
☕ Finish: Long and clean, leaving a refreshing tropical fruit and citrus zest aftertaste.
This coffee bridges the clarity of a washed Ethiopian with the depth of a meticulously fermented micro-lot—perfect for those seeking an adventurous and complex cup.
Origin & Process
📍 Region: Quindío, Colombia
👨🌾 Producer: Edwin Noreña
🌱 Farm: Campo Hermoso
🔬 Process: Honey Mosto Anaerobic Fermentation
🌿 Variety: Caturra
⛰ Elevation: 1,750-1,950 masl
Brew It Your Way
With its expressive fruit character and structured sweetness, this coffee shines in pour-over, siphon, and espresso. Whether you’re chasing vibrant acidity or a silky, floral finish, Finca Campo Hermoso’s latest creation offers a one-of-a-kind tasting experience.
ROAST: Light
ORIGIN: Quindío, Colombia
NOTES: Lemon, Peach, Floral, Honey, Tropical Fruit
Meet the Producer – Edwin Noreña & Finca Campo Hermoso
Finca Campo Hermoso, nestled in Circasia, Quindío, is a 25-hectare farm at the forefront of coffee innovation. Led by Edwin Noreña, a fourth-generation coffee farmer and processing pioneer, the farm is redefining fermentation through experimental techniques. Inspired by the craft beer industry, Edwin has developed a groundbreaking co-fermentation process, infusing coffee with ingredients like hops and dehydrated fruits to elevate natural flavors.
His relentless pursuit of innovation has positioned Campo Hermoso as a leader in specialty coffee, consistently producing some of the world’s most exciting and complex micro-lots.
The Process – Honey Mosto Carbonic Maceration
This method builds layers of depth and intensity through meticulous fermentation:
✅ Step 1: Selective Harvesting & Cleaning – Only cherries measuring 20+ Brix are hand-picked, soaked for two hours, and sorted for optimal quality.
✅ Step 2: Carbonic Maceration – Whole cherries ferment in low-oxygen tanks for 48 hours, where mossto (fermented coffee juice) is collected at a pH of 4.2 and Brix of 11.5.
✅ Step 3: Co-Fermentation – The mossto is infused with a specialized yeast culture, allulose solution, and dehydrated fruits to enhance complexity.
✅ Step 4: Honey Processing – Cherries are depulped to a black honey level and fermented for 72 hours at 18°C in 200 kg reactors.
✅ Step 5: Controlled Drying & Stabilization – The coffee is sun-dried in a greenhouse for 10 days, followed by a 10-day resting period before export.
This intricate process creates a dynamic and fruit-forward cup, intensifying the coffee’s natural sweetness and acidity.
Flavor Profile – A Bright & Experimental Experience
☕ Aroma: Intense citrus and floral notes, with hints of tropical fruit and honey.
☕ First Sip: A vibrant explosion of juicy lemon and peach, balanced with delicate florals.
☕ Body: Silky and structured, with a honeyed sweetness and lively acidity.
☕ Finish: Long and clean, leaving a refreshing tropical fruit and citrus zest aftertaste.
This coffee bridges the clarity of a washed Ethiopian with the depth of a meticulously fermented micro-lot—perfect for those seeking an adventurous and complex cup.
Origin & Process
📍 Region: Quindío, Colombia
👨🌾 Producer: Edwin Noreña
🌱 Farm: Campo Hermoso
🔬 Process: Honey Mosto Anaerobic Fermentation
🌿 Variety: Caturra
⛰ Elevation: 1,750-1,950 masl
Brew It Your Way
With its expressive fruit character and structured sweetness, this coffee shines in pour-over, siphon, and espresso. Whether you’re chasing vibrant acidity or a silky, floral finish, Finca Campo Hermoso’s latest creation offers a one-of-a-kind tasting experience.