Fina Campo Hermoso
Santurio Project
Edwin Norena
Colombia

Tasting Notes: Lemon Myrtle, Eucalyptus, Orange Blossom, Cardamom

This juicy wush wush dazzles with vibrant citrus notes, delicate floral and minty undertones, while a subtle warm spices at the end adds depth and complexity to the cup.

Anaerobic Natural Process

Cherries are harvested at a Brix level of 23-24 and then soaked in water for two hours. They undergo anaerobic fermentation in tanks for 16 hours before being sun-dried on African beds for 22-24 days until reaching a humidity level of 10.5%.

After drying, the coffee stabilises for 8-10 days in a warehouse using Fique bags, followed by another 8-10 days in GrainPro bags for final stabilisation. Once ready, the coffee is cupped, sorted into lots, and vacuum-packed in preparation for export.

About the farm & producer

Finca Campo Hermoso, located in Quindío, Colombia, has been a family-run coffee farm for three generations. Edwin Noreña, the current owner, is not only a third-generation coffee farmer but also a certified Q grader and agroindustrial engineer. Recognizing the need for innovation, he has transformed the farm’s approach to coffee production, focusing on high-quality, specialty-grade coffee.

His efforts have earned Campo Hermoso international recognition, with its unique coffees being used in competitions. Edwin is also part of the Santuario Project, which helps small producers highlight their best coffee lots and connect with international buyers to create outstanding results.