10oz bag 
 
Cup notes: Hops, Lemongrass, Pineapple, Guava, Lime
 
Origin: Colombia
Producer: Edwin Noreña
Processing: Lactic Mossto Co-Ferment
Elevation: 1700masl
Varietal: Pink Bourbon
 
Another great lot from one of our favorite producers, Edwin Noreña. This particular lot starts with selecting and classifying cherry coffee, followed by a 72-hour fermentation to produce mossto. After fermentation, the coffee is pulped and undergoes another 72-hour fermentation with the previously produced mossto and Enigma hops and yeast. Drying is finished off on a parabolic dryer in the sun over the course of 10 to 15 days. The resulting coffee always strikes you as something special when you take that first sip. We look forward to being able to offer Edwin's coffees in the future.
 
Campo Hermoso belongs to Edwin Noreña - a COE Judge in Colombia, Q-Grader, Q-Processor, as well as a consultant for other farms and producers.
With more than 20 years of experience in the specialty coffee world Edwin is one of the pioneers in the specialty world in Colombia. Campo Hermoso has been in Edwin's family since he was a little boy. Edwin dove into the specialty coffee world when he joined SENA in Colombia, a place where people can study free of charge. Armenia, one of the largest coffee cities n Colombia, has SENA's largest coffee campus. At SENA he became an instructor for green coffee selecting, then as he kept studying and growing and after 10 years he started working as a private consultant for farms such as Puerto Alegre, El Placer and Primitivo (just to name a few). In 2020 he decided to focus his knowledge and curious mind on his farm, Campo Hermoso. Right now, he also buys cherries from other farms in Colombia and processes the coffee at his farm, resulting in some amazing coffees and pioneering the way in his experiments in co-fermentation.