Colombia - Campo Hermoso - Gesha Honey - Mossto

LIMITED EDITION SERIES - Shipped freshly roasted after 07.07.2025

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

Typical Campo Hermoso : Clear cup profile with complexity and extravagance . The Mossto fermentation (recirculation of the fermented coffee cherry juice) gives this Gesha the absolute Competitive nature .

Direct trade : Transparent origin and fair remuneration through direct trading relations with the coffee farmers.

Campo Heromoso Gesha - Mossto

An innovation from Campo Hermoso: the processing of coffee with fermented coffee juice.
Since the 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 for specialty coffee: The story of Edwin Noreña and Campo Hermoso

Finca Campo Hermoso is family-owned and is now 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 roles. He has developed his in-depth expertise through many stages – from training to processing coffee cherries himself.

Edwin's introduction to the world of specialty coffee began at SENA, a state-run educational institution with a strong focus on coffee education, particularly in coffee-producing 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 such as 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 venture that, however, did not go as planned, as some of the farms in Colombia switched to self-distribution after the knowledge transfer. This is the reason 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 been focusing entirely on his own Finca Campo Hermoso. In addition to growing his own coffee, he now also purchases cherries from other farms in Colombia and processes them himself – with the aim of unlocking the full sensory potential of each bean.