Roasted to Order

Flavor:  Green Apple, Apple Cider, Jolly Rancher, Mojito

Origin: Quindio, Colombia

Farm: Campo Hermoso

Process: Carbonic Honey Process with Apples Co-fermentation

Variety: Caturra

Altitude: 1650 meters

Producer: Edwin Norena

Harvest Time: April 2025

Produced by Edwin Noreña at Finca Campo Hermoso, this experimental microlot highlights the producer’s innovative approach to fermentation and flavor development. Located in the mountains of Quindío, the farm is known for pushing the boundaries of coffee processing to create distinctive sensory experiences.

The coffee begins with carefully hand-selected ripe cherries that undergo a 24-hour anaerobic fermentation followed by 48 hours of carbonic maceration. After depulping, the parchment coffee is co-fermented for 72 hours with coffee cherry must, glucose, and fresh and dried fruit. This complex fermentation introduces additional sugars and aromatic compounds that shape the coffee’s vibrant flavor profile. The coffee is then dried on raised beds using a honey process, allowing residual fruit sugars to further enhance sweetness and body.

In the cup, this coffee is intensely juicy and expressive. Bright green apple sweetness leads the profile, often reminiscent of green apple candy, followed by notes of apple cider, mojito, caramel, and subtle green tea. The result is a lively, candy-like coffee with sparkling acidity and layered sweetness. This microlot reflects Edwin Noreña’s reputation as an experimental “coffee alchemist,” producing coffees that are both memorable and full of character.

We ship and process order within 2-3 business days

Order placed over the weekend will be processed within Monday or Tuesday

Due to the perishable nature, we do not accept returns on coffee purchases. However, if you are not satisfied with your coffee purchase, please reach us at support@coffeesensory.co

We will do our best to work something out for you.