Colombia Campo Hermoso Cherry Madness Coferment Filter - Single Origin

Colombia Campo Hermoso Cherry Madness Coferment Filter - Single Origin.

Edwin Norena is a producer, agronomist and processing innovator who leads Finca Campo Hermoso in Circasia, Quindio. Coffee has been part of his family for generations, and he has continued that legacy by treating the farm as a space for research and experimentation.

For this lot, cherries underwent 24 hours of low oxygen fermentation at 18 to 22°C before entering a 120 hour carbonic maceration in 2,000 kilogram tanks. During this stage, mossto was collected and inoculated with a specific yeast culture and combined with an allulose solution, dehydrated fruit and fresh raspberries. It was recirculated every 24 hours across five cycles at 18°C. The coffee was then sun dried in a controlled greenhouse for 10 days, stabilised, cleaned, cupped and classified.

Edwin’s cofermentation work, partly inspired by craft brewing, has earned him a reputation as “the alchemist.” Through carefully measured stages of fermentation, drying and storage, he brings imagination and technical precision to the way Colombian coffee can be grown, processed and experienced.

PROCESS: W

REGION: P

ELEVATION: 2

VARIETAL: S

CUP: L

ROAST: F

Produced by Edwin Norena in the Quindio region of Colombia, the Colombia Campo Hermoso Cherry Madness Coferment Filter is a standout offering from Code Black Coffee. This single-origin selection utilizes an anaerobic processing method, a technique that often creates a distinct environment for yeast and bacteria to influence the final cup profile. While anaerobic fermentation is frequently associated with intensified sweetness and complex acidity, the specific results depend heavily on the producer's controlled variables.

When exploring coffees with such experimental processing, it is helpful to reference a flavor wheel to identify the nuances of berries, citrus, floral, and stone fruit notes. Because cofermentation involves adding external ingredients during the processing stage, these coffees often exhibit a heightened, unconventional intensity compared to traditional washed lots. This particular lot showcases the innovative spirit currently driving production in the Quindio region, offering a bold experience for those seeking a departure from classic profiles.