Colombia Edwin Noreña Sidra Carbonic Maceration Washed

Get ready to embark on an electrifying coffee adventure from the brilliant Edwin Noreña at Campo Hermoso! Introducing Colombia Edwin Noreña Sidra Carbonic Maceration Washed—a coffee that’s as bold and inventive as its creator. This Colombian gem bursts with an intense aroma of lavender and warm baking spices, drawing you in before the first sip. On the palate, experience a refreshing symphony of spearmint and florals, creating a comforting cup to kickstart Autumn, all harmoniously wrapped into one unforgettable cup. A bright citrus finish dances on the tongue, complemented by a medium body and luxuriously creamy mouthfeel. What sets this coffee apart? Edwin’s revolutionary fermentation technique, inspired by the craft beer world, pushes boundaries. Edwin Noreña’s sequential carbonic maceration process produces a remarkably vibrant cup with exceptional flavor clarity and a clean, refined finish.

Edwin’s fermentation technique, inspired by craft beer, pushes boundaries. His sequential carbonic maceration process delivers a vibrant cup with clarity, complexity, and a clean finish.

The coffee cherries are harvested above 24° Brix, soaked for four hours, then undergo anaerobic carbonic maceration before being depulped and washed. He transforms the carbonic maceration process into something truly unique—resulting in vivid, complex flavors that defy expectations. This isn’t just coffee—it’s an extraordinary, one-of-a-kind experience that will awaken your senses and redefine what a cup of coffee can be.

Finca Campo Hermoso has been a cherished part of Edwin Noreña's family for over 30 years. When his father passed away, Edwin took the reins and transformed the farm into a hub for unique specialty coffees. As a fourth-generation farmer and passionate coffee innovator, Edwin brings a wealth of experience—20 years in coffee production, to be exact—paired with a decade of intense study and experimentation. Finca Campo Hermoso is located on the Andres Mountains, the western slopes of the Cordillera Central near the Quindío rivers of Armenia, Quindío Colombia at 1750-1900 m.a.s.l.

Edwin Noreña’s sequential carbonic maceration process produces a remarkably vibrant cup with exceptional flavor clarity and a clean, refined finish.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 a cherished part of Edwin Noreña's family for over 30 years. When his father passed away, Edwin took the reins and transformed the farm into a hub for unique specialty coffees. As a fourth-generation farmer and passionate coffee innovator, Edwin brings a wealth of experience—20 years in coffee production, to be exact—paired with a decade of intense study and experimentation. Finca Campo Hermoso is located on the Andres Mountains, the western slopes of the Cordillera Central near the Quindío rivers of Armenia, Quindío Colombia at 1750-1900 m.a.s.l.

Edwin’s dedication to producing exceptional coffee hasn’t gone unnoticed. His high-quality beans have earned international acclaim, winning top honors in competitions around the globe. Beyond managing the farm, Edwin plays a pivotal role in the coffee industry as a consultant, Q-Grader, Q-Processor, and head judge for the prestigious Colombian Cup of Excellence competition. His contributions have made him a leading figure in the world of Colombian specialty coffee.

With Camilo Merizalde of the Santuario Project, Campo Hermoso has become a research and development center where groundbreaking fermentation techniques are explored and refined. The insights gained here are now being applied at Santuario Project sites across Costa Rica, Mexico, and Brazil, pushing the boundaries of what's possible in specialty coffee.