COLUMBIA Finca Campo Hermoso Peach Mossto Arabica 100%

Processing: Anaerobic Red Honey Peach Mosto
Score: 90 pts

A vibrant taste with intense notes of juicy peach, red apple, floral undertones, and tropical fruit highlights.

Campo Hermoso is a family-owned estate nestled in the lush landscapes of Circasia, Quindío, Colombia. The farm spans approximately 25 hectares and thrives at altitudes between 1,550 and 1,600 meters above sea level. Inherited by Edwin Noreña, a fourth-generation coffee producer, Campo Hermoso has become a symbol of innovation and quality in the specialty coffee sector.

Under Edwin’s leadership, the farm has transformed into a center for experimental coffee processing, focusing particularly on fermentation methods that enhance and diversify flavor profiles. This dedication to innovation has gained international recognition, positioning Campo Hermoso as a leader in the production of exceptional coffees.

About Edwin Noreña

Edwin Noreña is a prominent figure in the coffee industry, known for his expertise and innovative approaches in coffee processing. As a fourth-generation coffee grower, agro-industrial engineer, Q-grader, and Cup of Excellence judge, Edwin brings deep knowledge and passion to the field.

His commitment to pushing the boundaries of traditional coffee production has led to the development of unique processing methods, such as the use of "mosto" and co-fermentation techniques. These methods result in coffees with distinctive and complex flavor profiles, highly regarded by coffee enthusiasts and professionals worldwide.

Beyond his work at Campo Hermoso, Edwin collaborates with various farms and producers, sharing his knowledge and promoting a culture of innovation and excellence within the coffee community. His commitment to quality and sustainability continues to inspire and elevate the standards of specialty coffee production globally.

Red Bourbon – A Distinct Variety

Red Bourbon is a prized Arabica variety, known for its sweet and complex profile with balanced acidity. At Campo Hermoso, Red Bourbon flourishes due to meticulous care and the farm’s ideal altitude and climate conditions. This variety is celebrated for its pronounced sweetness, often showcasing red fruit and caramel notes, making it a favorite among coffee connoisseurs.

The Red Honey process with peach must is an innovative method developed to amplify the sensory attributes of the coffee. After the typical honey fermentation, the beans are inoculated with “mosto” – a juice extracted from crushed coffee cherries – infused with peach essence or juice. This stage introduces additional sugars and flavors, enhancing the coffee’s complexity.

After the mosto integration, the beans undergo a second anaerobic fermentation for 48 hours, allowing the flavors to blend and intensify.

The result is a vibrant and sophisticated cup, with intense notes of ripe peach, subtle floral tones, and hints of tropical fruit.