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 were harvested at over 20° Brix and soaked in water for 2 hours to clean and sort them. The coffee cherries were then placed under a low-oxygen environment for 24 hours at 18–22°C.

At the Campo Hermoso R&D center, the cherries underwent carbonic maceration for 72 hours in 2000 kg tanks, producing mosto with 4.0 pH and 12.5° Brix.

The juice (mosto) was inoculated with a specific yeast culture, with powdered Cascade hops added.

Before pulping at the black honey level and transferring into 200 kg reactors, the prepared mosto was added at a ratio of 30 ml/kg and fermented for 72 hours at 18°C.

The coffee was then sun-dried in a greenhouse under controlled conditions for 10 days, stabilized with dehydrated pulp and powdered organic cinnamon for an additional 10 days, and then cleaned.

Finally, the coffee was cupped, classified, and stored under controlled conditions at 65% RH and 18°C.

Mosto is the term we use for the liquid or leachate produced during the fermentation of coffee cherries.

We have conducted various microbiological analyses of this liquid, revealing high concentrations of yeasts and lactic acid bacteria inherent to the terroir and variety. It also contains high levels of sugars and organic acids (flavor precursors), along with an ideal acidity level, making it an excellent starter culture for our fermentations.