Campo Hermoso belongs to Edwin Noreña - he is a COE judge in Colombia, Q-Grader, Q-Processor and former consultant coffee maker on some farms. With over 20 years of experience in the world of speciality coffee, Edwin is truly one of the pioneers in the world of speciality coffee in Colombia. Campo Hermoso has been in Edwin's family since he was a child. The cherries are picked above 18° Brix. The cherries are soaked in water for 2 hours. The initial anaerobic fermentation of the cherries lasts 48 hours, after which the coffee is removed, leaving 45% of the mucilage for a second fermentation without oxygen (Anaerobic EF) for 72 hours in vats with valves, after which the coffee is washed three times. The coffee is sun-dried on African beds for 15 days until the humidity reaches 10,5%. The final humidity stabilisation takes 8 days in storage, after which the coffee is finally stored in professional bean bags. After the final stabilisation of 8-10 days, the coffees are evaluated and the batches are organised.