Colombia | Campo Hermoso | Red Bourbon | Natural
Region: Quindío
Elevation: 1650 masl
About: Finca Campo Hermoso, nestled in Colombia’s Quindío region, represents three generations of dedication to coffee. Led by Edwin Noreña—a third-generation farmer, Q grader, agro-industrial engineer, and processing consultant—the farm has become a standout in the world of specialty coffee. With over 20 years of experience, Edwin has spent the past decade experimenting with innovative fermentation techniques that bring out extraordinary flavour profiles, earning international recognition and competition success.
A key partner in the Santuario Project, Campo Hermoso showcases how small producers can achieve excellence through collaboration. The Santuario team works closely with Edwin to isolate exceptional lots and bring them to market.
What sets Edwin apart is his commitment to sustainability. He avoids water-intensive processing, uses coffee husk (cascara) as organic fertiliser, and is transitioning the farm’s processing plant to solar energy. This thoughtful approach not only improves quality but also minimises environmental impact.
Original: $29.00
-70%$29.00
$8.70Product Information
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Description
Region: Quindío
Elevation: 1650 masl
About: Finca Campo Hermoso, nestled in Colombia’s Quindío region, represents three generations of dedication to coffee. Led by Edwin Noreña—a third-generation farmer, Q grader, agro-industrial engineer, and processing consultant—the farm has become a standout in the world of specialty coffee. With over 20 years of experience, Edwin has spent the past decade experimenting with innovative fermentation techniques that bring out extraordinary flavour profiles, earning international recognition and competition success.
A key partner in the Santuario Project, Campo Hermoso showcases how small producers can achieve excellence through collaboration. The Santuario team works closely with Edwin to isolate exceptional lots and bring them to market.
What sets Edwin apart is his commitment to sustainability. He avoids water-intensive processing, uses coffee husk (cascara) as organic fertiliser, and is transitioning the farm’s processing plant to solar energy. This thoughtful approach not only improves quality but also minimises environmental impact.
