Altitude: 1650 MASL Flavour Note: Cinnamon, Dried Fig, Lemongrass, Star Fruit
Finca Campo Hermoso, situated in Quindío department, boasts a legacy of three generations dedicated to coffee cultivation. Edwin Noreña, a third-generation farmer, Q grader, and agroindustrial engineer, recognized the necessity for modernising the coffee production model early on. Leveraging his expertise, he transitioned into specialty markets, leading Finca Campo Hermoso to produce high-quality, innovative coffees. These exceptional coffees have garnered international acclaim through participation in competitions. Edwin is among the numerous small-scale producers collaborating with the Santuario Project, which meticulously selects outstanding lots from its partners and collaborates with international clients to deliver exceptional results.
For the Washed Fermented process,cherries are harvested at a brix level of 22-23. They are soaked for 4 hours, demucilager to remove 85% of the mucilage, then undergo initial fermentation for 24-25 hours. After sun-drying for 20-22 days, the coffee stabilises in a warehouse for 6 days in fique bags, then 8-10 days in grain pro bags. Finally, it's milled, vacuum-packed, and exported.
