Colombia Quindío – Campo Hermoso • Passionfruit Co‑Fermented Honey

Experience one of the most innovative coffees coming out of Colombia today. This limited‑release Caturra lot from Finca Campo Hermoso showcases the pioneering fermentation work of Edwin Noreña—Q Grader, Q Processor, Cup of Excellence judge, and one of the most respected experimental producers in Quindío.

Grown at 1580 meters in the hills of Armenia, this coffee begins with cherries harvested at peak ripeness (24° brix and above). Edwin’s signature sequential fermentation process brings extraordinary clarity and vibrancy to the cup:

• A 4‑hour soak to clean and hydrate the cherries
• 12 hours of anoxic fermentation with fresh watermelon and coffee mossto
• Depulping with 50% mucilage intentionally left intact
• Another 12 hours of anoxic fermentation with passionfruit and mossto
• A slow 26‑day honey drying on raised beds
• Stabilization in GrainPro before final selection

The result is a cup that is intensely expressive yet remarkably clean — a harmony of tropical fruit, sparkling acidity, and honey‑like sweetness that reflects both the terroir of Quindío and Edwin’s meticulous craft.