Colombia - Campo Hermoso - Pink Bourbon Black Honey IPA - CM

LIMITED EDITION SERIES - Shipped freshly roasted after 07.07.2025

Full-bodied aroma : Intense flavor with notes of hops, black tea, lime and orange peel, and floral notes . Mild aftertaste, subtle acidity, light body, and a pure finish .

Typical Campo Hermoso: A clear cup profile with complexity and extravagance . The IPA fermentation with yeast and hops from Australia creates a truly competitive coffee .

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

Campo Heromoso Pink Bourbon IPA - Carbonic Maceration

A true example of how co-fermented coffees can be not only extravagant but also incredibly complex. Edwin works with yeast and hops during the fermentation phase to create what can clearly be categorized as an IPA. The hops come from Australia. The yeast microorganisms process the sugars in the coffee and develop a combination of hops, lime, orange peel, and floral notes. A clear cup profile with a cool yet lingering finish.

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.