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Colombia Quindío Campo Hermoso Edwin Noreña Pink Bourbon Carbonic Macerated Washed
$17.26 - $694.09
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Country: Colombia
Region: Armenia, Quindío
Farm: Campo Hermoso
Coordinates: 4° 34' 44.9447" N 75° 39' 55.4425
Farmer/Grower: Edwin Noreña
Varieties: Pink Bourbon
Processing: Carbonic Macerated Washed
Grade: Product of Colombia
Altitude: 1580 m.a.s.l.
Humidity: 11.40%
Density: 1.12 g/ml
Harvest Date: December, 2024
Arrival Date: June, 2025
Marks: 003-0492-0133
Reference ID: HA-25208-04
SCI Cupping Score: 86.75
Tariff Cost: $0.85/lb
- Fragrance and aroma of strawberry candy, watermelon and lots of pinks. Up front notes of bubblegum and vanilla with an aftertaste of blackberry, cherry and florals. Fruit candy sweetness, bright malic and lactic acidity and a heavy body with a soft mouthfeel.
We recommend approaching with gentle energy and finishing the roast light to light-medium (about 110 to 95 Agtron) to keep all of the florals and bright acidity intact.
Cherries from Campo Hermoso are harvested above 24° brix and soaked in water for 4 hours to clean the exterior of the fruit, sort out floaters and hydrate the fruit.
The coffee cherries are first placed in an anaerobic environment to begin the initial phase of carbonic maceration fermentation. After this stage, the cherries are removed from the tank and depulped. The remaining mucilage-covered beans are then submerged in water for a final washed process.
Finca Campo Hermoso has been in Edwin Noreña’s family for over three decades. Following his father’s passing, Edwin began transforming the farm to focus on producing distinctive specialty coffees. Today, he is recognized as a leading innovator in Colombian specialty coffee. In addition to managing the farm and processing operations, Edwin is a certified Q Grader, Q Processor, and a Cup of Excellence judge.
Our partnership with Edwin began during our first visit in 2021. In collaboration with Camilo Merizalde of the Santuario Project, Campo Hermoso has evolved into a research and development hub for exploring and refining diverse fermentation techniques. The insights gained here are now being implemented across other Santuario Project locations in Costa Rica, Mexico, and Brazil.