FREE SHIPPING ON ORDER $40+

Coffee Sensory

Cart 0 item $0.00
Cart 0 item $0.00
Home
Coffee
Coffee
All Coffee
Sensory Classic
Sensory Craft
Sensory Reserve
Subscribtion
Equipment
Wholesale
  1. Home
  2. Coffee
  3. Caturra Passion Fruit
Out of stock
Caturra Passion Fruit
Caturra Passion Fruit
Caturra Passion Fruit
Caturra Passion Fruit

Caturra Passion Fruit

$20.00
By
Coffee Sensory

Roasted to Order

Flavor:  Blue Raspberry, Tropical, Passion Fruit

Origin: Quindio, Colombia

Farm: Campo Hermoso

Process: Sequential Process with Passion Fruit Co-fermentation

Variety: Caturra

Altitude: 1580 meters

Producer: Edwin Norena

Harvest Time: December 2025

We roast everyday and process within 1 business day.

Free Shipping above $40+ orders

Shipping from Los Angeles, California

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.

Caturra Passion Fruit

High in the rolling hills of Quindío, this coffee carries the spirit of a farm shaped by legacy and fearless innovation. What began as a family tradition has evolved into a playground for experimentation, where boundaries are constantly pushed in pursuit of clarity and intensity. Every cup reflects patience, precision, and a deep respect for craft, resulting in an experience that feels vibrant, expressive, and unapologetically bold from the very first sip.

Processing

The sequential processing from Edwin Noreña is intensive and results in an absolutely stunning cup profile that has great clarity of flavor and a very “clean” finish. First cherries harvested above 24° brix are soaked in water for 4 hours to clean the exterior of the fruit, sort out floaters and hydrate the fruit.

Finca Campo Hermoso

Finca Campo Hermoso has been in Edwin’s family for over 30 years. After his father passed away, Edwin began developing the farm for unique specialty coffees. Edwin has become a prominent innovator for Colombian specialty coffees. He is a Q Grader, Q Processor, and Cup of Excellence judge in addition to overseeing the farm and processing operation.

Our relationship with Edwin goes back to our first visit in 2021. Along with Camilo Merizalde with the Santuario Project, Campo Hermoso has become a R&D center to explore and experiment with various fermentation methods. This knowledge is being applied at other Santuario Project sites in Costa Rica, Mexico and Brazil.