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Lime, Agave, Tequila

To give everyone the opportunity to try our exclusive coffees, we send this coffee up to 2 weeks after roast date.

Original price €29,00 - Original price €113,00
Original price
€29,00 - €113,00
Current price €29,00


Edwin Noreña


Campo Hermoso,
Quindio, Colombia


Co-fermented Carbonic
Macerated Honey


Caturra, Colombia
Castillo, Pink Bourbon


1800 MASL

Brew Advice

Coffee In: 17g
Water In: 255g
Time: 2.30-3.00 minutes

About this Coffee

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.

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 flavours that complement the natural fermentation process. This technique, involving two fermentations and a careful selection of cherries, produces exceptional distinctive profiles.

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 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.

If life gives you limes, make margaritas!

We hope you are just a thrilled as we were when we first tasted this experimental coffee. For this particular coffee, Edwin mixed together fruits, juices and botanicals to recreate the refreshing Margarita cocktail!

Taste a full lime blast with a heavy agave sweetness - similar to a key lime pie - with subtle tequila undertones keeping things more complex than you'd think.

Let summer linger for a while longer with this coffee!