Blue raspberry candy, passion fruit, wild! The sequential processing from Edwin Noreña is intensive and results in an absolutely stunning cup profile that has great clarity of flavor and a very “clean” finish. First cherries harvested above 24° brix are soaked in water for 4 hours to clean the exterior of the fruit, sort out floaters and hydrate the fruit. Next, cherries undergo an initial anoxic fermentation for 12 hours with fresh passion fruit and coffee mossto. The coffee is then depulped, leaving 50% of the mucilage intact for a second anoxic fermentation with the passion fruit and coffee mossto for another 12 hours. Finally, the coffee is removed from the tanks and allowed to dry for 26 days on raised beds as a ‘honey’ process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before the lots are cupped and selected. Finca Campo Hermoso has been in Edwin’s family for over 30 years. After his father passed away, Edwin began developing the farm for unique specialty coffees. Edwin has become a prominent innovator for Colombian specialty coffees. He is a Q Grader, Q Processor, and Cup of Excellence judge in addition to overseeing the farm and processing operation. Our relationship with Edwin goes back to our first visit in 2021. Along with Camilo Merizalde with the Santuario Project, Campo Hermoso has become a R&D center to explore and experiment with various fermentation methods. This knowledge is being applied at other Santuario Project sites in Costa Rica, Mexico and Brazil.