CAMPO HERMOSO | COLOMBIA | honey

Finca Campo Hermoso in Circasia, Quindio, Colombia, is a 25-hectare farm known for its experimental approach to coffee. Led by Edwin Noreña, a fourth-generation coffee producer, the farm specializes in innovative processing techniques that push the boundaries of flavor development.

Edwin's passion for coffee has led him to develop co-fermentation processes inspired by the craft beer industry, incorporating ingredients like hops and dried fruit to enhance the coffee's natural fermentation. His commitment to sustainability is evident in his anhydrous processing methods, the use of coffee hulls as compost, and the switch to solar energy.

With over 20 years of experience, Edwin's expertise has earned him recognition at international competitions. He also works as a consultant, Q-grader, and head judge for the Colombian Cup of Excellence. Visiting his farm and experiencing his dedication firsthand was an inspiring journey for our team.

Processing details:
The cherries are harvested at a Brix level of 18 or higher and soaked for two hours to remove any scum. The first fermentation lasts 72 hours, with the must collected after 24 hours and inoculated with a special yeast. After pulping, the beans undergo a 48-hour maceration, during which 1.5% alcoholic must from the first stage is added. The process concludes with a drying phase with black honey, during which the cherries are stored in a shaded greenhouse for the first two days.