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Colombia Quindío Campo Hermoso Edwin Noreña Co-Fermented Passion Fruit Mossto Honey
$20.79 - $839.50
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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: Caturra
Processing: Sequential process with passion fruit co-fermentation
Grade: Product of Colombia
Altitude: 1580 m.a.s.l.
Humidity: 11.40%
Density: 1.15 g/ml
Harvest Date: December, 2024
Arrival Date: June, 2025
Marks: 003-0492-0131
Reference ID: HA-25208-02
SCA Cupping Score: 88.00
Tariff Cost: $1.05/lb
- Blue raspberry, tropical Skittles, and passion fruit fill the cup. This is another crazy coffee from Edwin Noreña at Campo Hermoso. Tasting this coffee is like a deep dive into a bowl of your favorite fruity candies. As the coffee cools, it progresses through flavors of blue raspberry Jolly Ranchers, tropical Skittles, and rainbow Sweet Tarts ropes. The quality of the coffee grown in Quindío still shines through the bold fruit flavors, creating an exciting complexity that is unmatched.
This coffee has great density and can take some heat. The seeds are average to large sized and moisture is typical so we see this coffee roasting very predictably, despite its unusual processing. If you are looking to get the most tropical fruit out of this coffee, keep it light around 90 to 110 Agtron.
First cherries harvested above 24° brix are soaked in water for 4 hours to clean the exterior of the fruit, sort out floaters and hydrate the fruit.
Next, cherries undergo an initial anoxic fermentation for 12 hours with fresh watermelon and coffee mossto. The coffee is then depulped, leaving 50% of the mucilage intact for a second anoxic fermentation with the passion fruit and coffee mossto for another 12 hours. Finally, the coffee is removed from the tanks and allowed to dry for 26 days on raised beds as a ‘honey’ process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before the lots are cupped and selected.
Finca Campo Hermoso has been in Edwin’s family for over 30 years. After his father passed away, Edwin began developing the farm for unique specialty coffees. Edwin has become a prominent innovator for Colombian specialty coffees. He is a Q Grader, Q Processor, and Cup of Excellence judge in addition to overseeing the farm and processing operation.
Our relationship with Edwin goes back to our first visit in 2021. Along with Camilo Merizalde with the Santuario Project, Campo Hermoso has become a R&D center to explore and experiment with various fermentation methods. This knowledge is being applied at other Santuario Project sites in Costa Rica, Mexico and Brazil.