Colombia Quindío Campo Hermoso Edwin Noreña Sidra Carbonic Macerated Washed (12oz)

Roast Type: Light

Country: Colombia
Region: Armenia, Quindío
Varietal: Sidra
Farm: Campo Hermoso
Process: Carbonic Macerated Washed
Altitude: 1580 m.a.s.l.

Notes:  Aroma of lavender and baking spices. Tasting notes of lavender, chocolate, citrus with a floral lemongrass aftertaste 

Our coffee bags are 100% compostable.
Locally Roasted in Glendale, CA

1. About the Coffee

A vibrant, floral-forward expression from Campo Hermoso, this Sidra variety coffee is grown by Edwin Noreña in Armenia, Quindío, Colombia and processed using his signature carbonic maceration washed method.

Expect a cup with bright, sparkling acidity, silky texture, and striking complexity.
Fragrance and flavor notes of lavender, baking spice, and pink lemonade lead into a sweet, clean finish marked by chamomile, lemongrass, and dark chocolate.

This is a light roast single origin coffee designed for filter brewing. Each sip reveals the meticulous attention to detail behind its fermentation and drying.

2. About the Process

This coffee undergoes an intensively controlled, multi-step fermentation led by Edwin Noreña - a Cup of Excellence judge and Q Grader known for pushing boundaries in Colombian processing.

• Picked at peak ripeness (24° Brix+), cherries are first soaked to clean and sort.

• An initial anoxic fermentation with passion fruit and coffee mossto follows for 12 hours.

• After de-pulping (with 50% mucilage retained), the beans are fermented again for 12 hours.

• The coffee is then slow-dried for 26 days on raised beds and stabilized in grainpro before export.

This combination of carbonic maceration, controlled mucilage retention, and fruit-forward fermentation inputs results in a cup with exceptional clarity, florality, and depth.

3. About the Producer

Edwin Noreña is a pioneering figure in Colombia’s specialty coffee movement. A licensed Q Grader, Q Processor, and Cup of Excellence judge, Edwin has transformed Finca Campo Hermoso, his family’s farm, into a hub of innovation and experimentation.

In collaboration with the Santuario Project, Campo Hermoso serves as a research and development site for novel fermentation techniques, some of which are now being implemented across farms in Costa Rica, Mexico, and Brazil. His work continues to influence a new wave of Colombian processing focused on clarity, expression, and complexity.