
Finca Campo Hermoso is located in the department of Quindo, proudly offering three generations of coffee growers hard work. Edwin Norea, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and work with clients abroad to create beautiful results. The cherries are harvested at over 206 Brix andsoaked in water for 2 hours to clean and sort. Theyundergo an initial anaerobic fermentation for 48hours. A carbonic maceration is carried out for 72 hours. After the fermentation process, it is processed by pulping and washing the coffee, to be able to dry naturally for 8 to 10 days.
El Jardin "Gesha Ducuara"
Passport Specialty Coffee
similar flavour notes · same processing method · same roast level
El Paseo "Rocket Flower"
Passport Specialty Coffee
similar flavour notes · same processing method · same roast level
El Diviso Sidra Thermal Shock Anaerobic Washed
Passport Specialty Coffee
same roast level · same variety