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Hermoso Ruby, Colombia
Hermoso Ruby, Colombia

Hermoso Ruby, Colombia

Tax included.

Forest Fruits, Blackberry, Strawberry Candy 


Producer: Edwin Norena - Campo Hermoso

Region: Quindio

Variety: Caturra

Processing: Honey Carbonic Maceration Co Fermentation

Altitude: 1,750m - 1,900m



This all time favorite coffee from Finca Campo Hermoso located in Circasia, Quindio, Colombia, is back. Led by Edwin Noreña, a fourth-generation farmer and coffee innovator, the farm produces exceptional and distinctive profiles. 

He has developed a unique co-fermentation technique inspired by the craft beer industry. By adding compounds like hops and dehydrated fruits to the fermentation tanks, Edwin creates distinct flavors that complement the natural fermentation process. This technique, involving two fermentations and a careful selection of cherries, produces exceptional distinctive profiles.

Cherries are harvested when they reach a sugar content above 18 brix and are then soaked in water for 2 hours. Initial carbonic maceration takes place for 96 hours, and the mosto juice is collected. Mosto is a cultivation starter containing inoculated yeast, a solution of glucose, and amino acids. It is infused into the coffee after pulping, leaving 100% of the mucilage with a mix of approximately 50% blackberry, 25% strawberry, and 25% raspberry pulp, along with dehydrated red fruits. This mixture undergoes a second fermentation, submerged at 30%, for 72 hours.


The coffee is sun-dried on African beds, which are covered with special shade for the first 48 hours. After approximately 15 days, when the humidity reaches around 10.5%, the parchment is stabilized for 8 days with the dry pulp. Finally, the coffee is stored in GrainPro bags. After a final stabilization period of 8 to 10 days, the coffees are cupped and lots are organized.


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 utilizes coffee husk (cascara) as organic compost and fertilizer, 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.


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. 



250g pack

Espresso Recipe:                                   
18-19g coffee (finely ground)                 
brew time 28 seconds               
38-42ml espresso

Filter Recipe:
6.5 grams (coarsely ground) coffee per 100ml water
brew time 2.5-3.5 minutes