Altitude: 1650 meters above sea level
Producer: Edwin Norena
Variety: Wush Wush
Tasting Notes: Bright, complex and jammy with notes of floral, lemon, lychee and milk chocolate.
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 works with clients abroad to create beautiful results.
For the Natural Process Cherries are harvested at 23-24ô brix's level. Cherries are soaked in water for 2 hours. Anaerobic fermentation on tanks for 16 hours. Coffee is sun dried on African beds for 22-24 days until humidity is down to
10.5 % . Final humidity stabilization for 8-10 days inside a warehouse (Fique Bags), then coffee is finally stored on grain pro bags for the final stabilization of (8-10 days). Finally coffees are cupped and lots organized. Finally coffees are cupped and vacuum packed and prepared for export.