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.