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 harvested above 23° Brix. The cherries are soaked in water for 5 hours. The initial carbonic maceration of the cherries lasts 96 hours. The coffee goes through a second 48-hour anaerobic fermentation with recirculation of its own mossto.