Colombia - Campo Hermoso - Gesha Honey - Mossto

LIMITED EDITION SERIES

Full aroma : Typical floral and citric notes paired with grapefruit , white blossoms, green apple , and rose petals . Light body with pleasant citric acidity.

Typical of Campo Hermoso : A clear cup profile with complexity and extravagance . The Mossto fermentation (recirculating the fermented coffee cherry juice) gives this Gesha its absolute... competitive nature .

Direct trade: Transparent origin and fair wages through direct trading relationships with coffee farmers.

Campo Heromoso Gesha - Mossto

An innovation from Campo Hermoso: the processing of coffee with fermented coffee juice.
Since coffee juice is a natural component of the coffee cherry, this coffee does not fall into the category of "co-fermentation".
However, the so-called Mossto fermentation gives the coffee exactly that special "kick" that is needed today to create something truly new and outstanding in the specialty coffee segment.

A life dedicated to specialty coffee: The story of Edwin Noreña and Campo Hermoso

Finca Campo Hermoso is family-owned and currently managed by Edwin Noreña – one of Colombia's most renowned specialty coffee experts. Edwin brings over 20 years of experience and is a COE judge, Q-Grader, and Q-Processor, among other qualifications. He has acquired his extensive expertise through numerous experiences – from his apprenticeship to processing coffee cherries himself.

Edwin's entry into the world of specialty coffee came at SENA, a state-run educational institution with a strong focus on coffee training, particularly in the coffee-growing region of Armenia. There, he worked as a green coffee instructor and developed into a sought-after expert within a decade.

After his time at SENA, Edwin worked as an independent consultant for several farms, including well-known names like Puerto Alegre, El Placer, and Primitivo. He not only focused on knowledge transfer but also recognized entrepreneurial potential: he founded the "Santuario" project – an ambitious undertaking that, however, didn't go as planned, as some of the farms in Colombia switched to direct sales after the knowledge transfer. This is why some of his co-fermentation methods can also be found at other farms. For us, however, Edwin remains the original.

Since 2020, Edwin has focused his full attention on his own Finca Campo Hermoso. In addition to growing his own coffee, he now also buys cherries from other farms in Colombia and processes them himself – with the aim of bringing out the full sensory potential of each bean.