This coffee comes from Edwin Noreña, a lifelong coffee producer, trained agronomist, Q Grader, educator, consultant, and Cup of Excellence judge. His work at Campo Hermoso is rooted in careful experimentation—using fermentation, microbiology, and years of trial and error to develop distinctive flavors while preserving balance and sweetness in the cup.

This Sidra variety was grown at Campo Hermoso in Circasia, Quindío, at approximately 1,650 meters above sea level. The farm is both a working coffee estate and a processing center, where Edwin grows varieties including Sidra, Gesha, and Pink Bourbon.

After harvest, ripe cherries are sorted and soaked before beginning a multi-stage, low-oxygen fermentation. They first spend 24 hours in a low-oxygen environment, followed by a 48-hour carbonic maceration. During this stage, Edwin collects mossto—fermented juice released by the coffee cherries—and inoculates it with native yeast.

The cherries are then depulped while retaining a heavy layer of their fruit mucilage—the defining feature of the Black Honey method. The coffee undergoes another 48-hour fermentation with the inoculated mossto before being dried, stabilized, evaluated, and stored under controlled conditions.

In the cup, we find the explosive floral aromatics of lavender and jasmine, supported by tropical notes of passionfruit and mango and a balanced sweetness, finishing with a sweet rosemary note.