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Colombia: Edwin Noreña, Santurio Project, Campos Hermoso
  • Colombia: Edwin Noreña, Santurio Project, Campos Hermoso
  • Colombia: Edwin Noreña, Santurio Project, Campos Hermoso
Colombia: Edwin Noreña, Santurio Project, Campos Hermoso

Colombia: Edwin Noreña, Santurio Project, Campos Hermoso

Lemon Myrtle, Eucalyptus, Orange Blossom, Cardamom

Santurio Project
Producer Edwin Noreña
Farm Finca Campos Hermoso, Quinidio, Colombia
Method Anaerobic Natural
Varietal Wush Wush
R.Profile Omni - Great for Filter, Espresso & Cold Brew
$69.00
Next Roast: September 01, 2025
Enjoy free delivery on all orders over $69
About Producer & Farm

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.
Processing Method

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.
More Flavour Info

Overall Cupping Score*: 87

• Acidity: Medium - zesty and refreshing like lime and lemon myrtle
• Body: Medium
• Sweetness: Medium High - orange blossom and vanilla
• Aftertaste: Low - minty

*Cupping score based on the Coffee Value Assessment (CVA) form

Brew Guide

• Coffee to Water Ratio: 1:16.7
• Grind Size: Medium-coarse - 600 µm
• Water Temperature: 93°C
• Brew Time: 2 minutes 10 seconds
Roasting Profile

• Roast level: Medium Light
• Total roast time: ~5 minutes 59 seconds
• End temperature: 198 °C
• Development time: ~0:55 (~15% dev ratio)

Why it matters:
This medium-light roast preserves the bright, juicy fruit notes while highlighting the coffee’s refreshing minty and herbaceous character. The short development keeps the cup clean, vibrant, and full of clarity, letting the Wush Wush variety’s unique flavors shine.
When to Open & Best Enjoyed

For Filter

Ready to open:
Day 5 — can be aged and remain unopened til Day 21

After opening:
Enjoy within 18 days


Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

For Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Note: Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)
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