Story
Quindío Region
The Quindío department, nestled in the heart of western Colombia, boasts an expanse of 1,947 square kilometers that beckons exploration. Bounded by the departments of Valle del Cauca, Tolima, and Risaralda, its geography is as diverse as it is captivating.
The western reaches of this region unfold with a tapestry of landscapes, a rugged terrain painted with the meanderings of numerous rivers. Among them, the Quindío, La Vieja, San Juan, Barragán, Espejo, and Rojo rivers weave their stories into the fabric of the land. On the contrasting eastern horizon, a volcanic panorama comes to life, crowned by the majestic presence of El Nevado del Quindío.
While the department itself came into official existence in 1966, its roots trace back to the greater tapestry of the Caldas Department. A story of evolution and transformation, where history unfolds across time.
In times before the footsteps of the Spaniards, these lands bore witness to the vibrant presence of the Quimbaya natives. These indigenous peoples thrived, amassing riches in the form of gold, skillfully shaping it into intricate works of artistry that echoed their mastery.
Edwin Noreña & Finca Campo Hermoso
Finca Campo Hermoso, located in Circasia, Quindio, Colombia, is a 25-hectare farm known for its unique experimental Bourbon and Caturra coffees. Led by Edwin Noreña, a fourth-generation farmer and coffee innovator, the farm produces exceptional and distinctive profiles. With 20 years of coffee production experience, Edwin’s dedication to specialty coffee is evident. He’s dedicated the last 10 years to studying and experimenting with coffee.
Edwin’s high-quality coffees have been recognized in international competitions worldwide. Besides farming, Edwin serves as a coffee processing consultant, Q-grader, and head judge for the Colombian Cup of Excellence competition
Processing
Edwin not only uses his own cherries, but he also buys them from other farmers. He meticulously selects cherries with a minimum Brix level of 23, placing them in 30kg plastic bags for 24 hours. The initial fermentation, already underway, is followed by a 72-hour carbonic maceration with mosto (the juice obtained from compressing coffee cherries) in a large tank. The resulting liquid, collected through a valve, becomes the foundation of his co-fermentation process. After de-pulping, the cherries are transferred to smaller tanks along with the liquid and other additional compounds, such as dehydrated fruits, fruit juice, and mosto from grapes. The coffee is then sun-dried on African beds for 25 days until reaching a humidity level of 10.5%. Following humidity stabilization for eight days in a warehouse, it is stored in grain-pro bags.
Edwin Noreña takes a different path compared to traditional coffee farmers. Unlike using large amounts of water in the coffee processing, Edwin’s method eliminates the need for water intervention. Additionally, he utilises coffee husk (cascara) as organic compost and fertiliser, promoting sustainability in his practices. Furthermore, he’s transitioning the entire coffee processing plant to solar energy. His commitment to eco-friendly solutions and resource optimization sets him apart in the industry.