Campo Hermoso / Pink Bourbon / ALE Carbonic Maceration
| Farm | Campo Hermoso |
| Origin | Colombia |
| Estate | Quindio |
| Producers | Edwin Noreña |
| Varietal | Pink Bourbon |
| Process | ALE Carbonic Maceration |
| Coffee Area | 20 Hectares |
| Altitude | 1.560 m.a.s.l. |
| Rainfall in mm. | 2850 mm. |
| Average Annual Temperature | 20 ºC |
| Cupping Notes | Floral, lemon, sugar-cane, herbal, citric, juicy, ginger, complex acidity, tea-like, fresh-aftertaste. |
Campo Hermoso is a Family  heritage, from Don-Enrique Noreña. Edwin his youngest son (Santuario Partner in Colombia), inherited the passion for coffee growing. Six years ago, Santuario Project and Campo Hermoso joint forces to develop innovative coffee processes to enhance flavors on each of the origins that Santuario Project has Farms. A new  Research & Development center was built in Armenia(2023) , to  reserch new techniques to process coffees. Santuario and Campo hermoso, have a receiving station in San Adolfo Huila with 28 farmers involved on the Santuario Program, a new Farm in Argelia Valle del Cauca was recently planted with Sudan Rume and Exotic Varietals.
ALE CM Process
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-Cherries are harvested above 22ô brix's. -Cherries are soaked in water for 5 hours. -nitial cherry C-M for 45 hrs with galaxy-Hops. -Second cherry CM for 32 hrs with Coffee-Mossto. -Coffee is sun-dried on African beds for 24 days until humidity is 10.5 % . -Final humidity stabilization for 16 days inside a warehouse, then coffee is finally stored on grain-pro bags. -After the total final stabilization coffees are cupped and lots organized. |
