HISTORY. Founded in 2000, Campo Hermoso has grown into a beacon of specialty coffee under the leadership of Edwin Noreña. Originally producing washed coffees for the commodity market, the farm shifted its focus in 2014 to specialty coffee, embracing innovation and quality.

Today, Campo Hermoso is celebrated for its flagship varieties, Bourbon Sidra and Rosado, crafted through cutting-edge cultivation and processing techniques. By 2018, soaring demand led to the creation of a dedicated processing and innovation center in 2019, ensuring consistent excellence.

This transformation highlights Campo Hermoso’s unwavering passion and vision, making it a global symbol of coffee craftsmanship.

PROCESS. The cherries was harvest and soaked in water for 2 hours to clean and sort. Cherries was pulp and submerged in water for fermented between 18 – 24 hours. then washed in a ecological system . The coffee was sundry in elbas with controlled conditions for 8 days. The coffee was cupped and classificated and finally storage at controlled conditions 65 RH – 18°C.