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 at over 20° Brix and soaked in water for 2 hours to clean and sort. Coffee Cherries was under a low oxigen system by 24 hours at 18–22°C. At the Campo Hermoso R&D Center, cherries began a carbonic maceration for 48 hours into 2000kg tanks collecting the mosto with 4.2 pH/11.5 brix. The juice (mosto) has been inoculated with a specific yeast in a starter culture, adding allulose solution with dehydrated fruits. Before cherries was put at black honey level and macerated into 200kg reactors, the started mosto was in a relation 10ml/kg for 72 hours and 18°C. The coffee was sundry in greenhouse with controlled conditions for 10 days, stabilized with dehydrated pulp for 10 days and cleaned. The coffee was cupped and classificated and finally storage at controlled conditions 65 RH – 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.