Edwin Noreña is a fourth generation coffee producer and one of Colombia’s most forward thinking innovators. At Finca Campo Hermoso, a 25 hectare farm in Circasia, he blends deep tradition with bold experimentation. Inspired by the craft beer world, Edwin pioneered co fermentation techniques that elevate clarity and intensity while respecting varietal expression. Beyond flavor, his commitment to sustainability stands out, using cascara as compost, reducing water usage, and transitioning his processing plant toward solar energy.

For this lot, cherries above 18 brix undergo 96 hours of carbonic maceration before pulping with full mucilage retention. A 48 hour malolactic fermentation follows, incorporating controlled microbial inputs. The coffee is then dried slowly on African beds, stabilized, and carefully cupped before lot separation, resulting in a precise, expressive, and deeply layered cup.