Campo Hermoso, Gesha

Lime sorbet cocktail, glacé cherry & orange blossom.

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An innovative partnership between post-harvest masterminds Camilo Merizalde & Edwin Noreña has produced an unforgettable taste experience. Camilo started the Santuario Project with the vision of improving quality and profitability while also leveraging biodiversity to create some truly amazing coffees. From high up in the clouds of the majestic Andes, Edwin Noreña’s family farm, Finca Campo Hermoso has produced beautiful and innovative coffees for three generations. Edwin is not only a third-generation farmer but also a certified Q Grader and agroindustrial engineer. The fusion of Camilo’s post-harvest ingenuity and Edwin’s farming expertise has resulted in several experimental processing methods, including this double carbonic maceration. A technique inspired by winemakers, the process involves fermenting the cherries in an anaerobic and Co2-rich environment for two 36-hour stretches infused with Mossto (a concentrate of crushed cherry pulp). This unique process delivers a bright and winey profile of lime sorbet cocktail, glacé cherry & orange blossom.

Produced by Edwin Noreña in the Andes region of Colombia, this Campo Hermoso lot showcases the meticulous approach of Five Senses to high-end sourcing. The coffee features the Gesha varietal, which is widely celebrated in the specialty industry for its distinct floral aromatics and tea-like clarity. To elevate these inherent characteristics, the producer utilized a double carbonic maceration technique. As detailed in our processing methods explainer, this controlled fermentation method is often employed to intensify fruit-forward profiles and refine acidity.

In the cup, this coffee presents a vibrant array of flavors, including lime sorbet, glacé cherry, orange blossom, and pina colada. These complex notes can be mapped against the flavor wheel to better understand the interplay between the varietal’s elegance and the processing-driven intensity. This offering serves as a compelling example of how modern post-harvest techniques can highlight the unique potential of the Gesha plant.