8oz Bag || This batch was roasted and sealed on April 8th and frozen on April 16th to maintain the highest quality and freshness. This coffee will be pulled from the freezer and shipped when ordered. Please do not re-freeze. 
 
Cup Notes: Plum, Thia Basil, Lime, Complex, Bubbly, Winey
 
Origin: Colombia
Region: Circasia
Farm: Campo Hermoso
Producer: Edwin Noreña 
Process: 2 Stage Fermentation Black Honey
Elevation: 1800-2000masl
Varietal: Sudam Rume & Sidra Bourbon
 
Whenevever we can get our hands on a coffee from Edwin Noreña we'll pay just about any price we need to secure it. This spring we were able to secure three different lots from Edwin including this one. Edwin is a genius when it comes to fermentation and creating complex and beautiful coffees. This one is no exception. This is one of the cups that will change the way you think of how coffee can taste. It's extremely complex, efervescente and sweet. On top of the processing Edwin does, the Sudan Rume varietal is one of our favorites always boasting unique flavors not often found in other coffees. 
 
 
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 in 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.