Origin : Colombia
Region:  Armenia, Quindio
Altitude: 1650
Producer: Edwin Norena, Campo Hermoso
Variety: Sidra Bourbon
Process: Anaerobic, Carbonic Maceration, Washed

Tasting notes: Clean and complex with notes of mandarin, passionfruit, green apple and soft florals.

Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets.

Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and work with clients abroad to create beautiful results.

The cherries are harvested at over 20° Brix and soaked in water for 2 hours to clean and sort. They undergo an initial anaerobic fermentation for 48 hours.

A carbonic maceration is carried out for 72 hours. After the fermentation process, it is processed by pulping and washing the coffee, to be able to dry naturally for 8 to 10 days.