Archive: Colombia Edwin Noreña Campo HermosoThis coffee comes from Edwin Norea's farm, Campo Hermoso, in Acevedo, Huila. Edwin uses innovative techniques to produce exceptional coffee. After harvesting the ripest cherries, they're soaked in water before a 96 hour carbonic maceration. The coffee is then depulped, followed by a second anaerobic fermentation of 48 hours, with Mosto recirculated every 24 hours. We taste intense purple floral notes and a pleasant candy like sweetness in the cup.