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 are harvested at over 20° Brix and soaked in water for 2 hours to clean and sort. They undergo an initial anaerobic fermentation for 24 hours at 18–20°C. At the Campo Hermoso R&D Center, a carbonic maceration is carried out for 48 hours, collecting the mosto. The juice (mosto) is extracted and inoculated with selected yeast, glucose solution and other additives. This mixture is poured into pulped coffee along with fruit pulp and dried fruits in a 30% submerged fermentation for 72 hours. The coffee is dried in the sun in greenhouse for 10 days, stabilized with dried pulp for 8 days and cleaned. After a final stabilization of 10 to 15 days, the coffee is cupped and organized into batches.

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.