Colombia - Geisha Black Honey Bio Thermoshock Transparency Report
About this coffee:
Cherries were picked at over 18° Brix, soaked for two hours to clean and sort, then rested for 24 hours in a low-oxygen system at 18–22°C. At the Campo Hermoso R&D Center, it began a 160-hour carbonic maceration submerged in a bioreactor, with pH, sugar, and temperature held under control at 40°C. It was then depulped to black honey — pH 4.2, 14 Brix, 20°C — and inoculated for 72 hours with a native yeast extracted from the same variety. Fifteen days of controlled greenhouse sun-drying followed, then cupping, grading, and storage at 65% RH and 18°C. In the cup, we’re tasting floral notes, lychee, velvety body, black tea, jasmine, honey, cherry blossom, and bright citric acidity.
About the farmer, producer:
Edwin Noreña founded Campo Hermoso in 2000, growing washed commodity coffee like most of Quindío. In 2014, he stopped. What he built instead is now one of the most closely watched processing labs in Colombia. Noreña is an agroindustrial engineer and Cup of Excellence head judge who has consulted on fermentation from Gesha Village in Ethiopia to Brazil and Ecuador. That background shows up in the cup. His signature technique is mosto — the leachate drawn off fermenting cherries, dense with terroir-native yeasts and lactic bacteria, high in sugars and organic acids. Rather than buy a commercial culture, Campo Hermoso ferments with the coffee's own juice, modulating flavor with natural material alone: hops, wine yeasts, dehydrated organic fruit, aromatic plants. Everything dries in one of Colombia's largest greenhouses — 2,600 m², 48 tons of cherries a week — and rests at 65% RH and 18°C before it ships. The results include: 1st Golden Bean 2020 and 2023, Top 10 Cup of Excellence 2021, Roaster of the Year 2022 with Little Wave, 1st Coffee in Good Spirits Australia 2023, 1st Brewers Cup Netherlands 2024. Their coffee has reached more than 36 countries.
Noreña puts it plainly:
"Making quality coffee is a difficult art to achieve, which you can see sip by sip."
COFFEE INFORMATION
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Origin: |
Colombia |
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Variety: |
Geisha |
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Process: |
Black Honey Bio Thermoshock |
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Factory: |
n/a |
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Region: |
Quindío, Circasia |
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Farmer: |
Edwin Noreña |
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Farm: |
Campo Hermoso |
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Drying Practices: |
Greenhouse |
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Elevation (MASL): |
1650–1800 |
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Origin Cup Score: |
90 |
