Freak & Unique XX - Colombia, Edwin Noreña

PRODUCER: Edwin Noreña

FARM : Campo Hermoso REGION : Cairo, Valle de Cauca ALTITUDE  : 1650 MASL VARIETAL  : Papayo PROCESS  : Carbonic Maceration Washed FLAVOUR NOTES : Lime Cordial, Lemongrass, Wild Strawberry

Founded in 2000, Campo Hermoso has become a benchmark for speciality coffee under the direction of Edwin Noreña. Originally producing washed coffees for the commodity market, the farm shifted in 2014 towards quality-focused production, embracing experimentation, innovative processing and rare varieties. Today, it is recognised for coffees such as Bourbon Sidra, Rosado, Sudan Rume and the unusual Papayo. Papayo remains something of a mystery. First identified in Acevedo, it takes its name from its elongated, papaya-shaped cherries — uncommon among typically round Arabica varieties.

The plants are vigorous and resilient, with a structure similar to Caturra but greater resistance to wind and pests. Its slower cherry maturation also allows for higher sugar concentration. While once believed to be a Caturra mutation, some now suggest links to Ethiopian landraces, though this remains unconfirmed.

For this lot, cherries are harvested at over 20° Brix before undergoing a carefully controlled fermentation process: two hours of soaking and sorting, 48 hours of anaerobic fermentation and 72 hours of carbonic maceration. After pulping and washing, the coffee is dried in a greenhouse for around 10 days, producing a complex, expressive cup.

Edwin Noreña's Papayo varietal from Cairo showcases the distinctive potential of carbonic maceration washed processing, a technique that emphasizes fruit-forward aromatics while maintaining clarity. The roaster identifies bright citrus—lime cordial and lemongrass—alongside wild strawberry, suggesting a coffee balancing sharp acidity with softer fruit impressions. Grown at 1650 meters in Valle de Cauca's Cairo region, this lot benefits from the area's microclimatic conditions. Papayo, a less common varietal in specialty coffee, offers an opportunity to explore how specific genetics interact with both processing innovation and terroir. Hundred House Coffee positions this as part of their "Freak & Unique" series—coffees distinguished by unusual processing or variety choices rather than conventional origin prestige alone.