Finca Campo Hermoso in Quindío is home to some of Colombia’s most innovative processing, led by agroindustrial engineer and fermentation specialist Edwin Noreña, known as El Alquimista. His coffees are famous for their vibrant, expressive profiles, often created through layered fermentations and carefully calibrated flavor infusions. This lot, a Green Apple Mossto Co-Ferment, is one of his most playful and precise creations—sweet, sparkling, and unmistakably unique.

The process is a true multi-step experiment. Edwin begins with two whole-cherry fermentations—first anaerobic, then fully oxygen-free carbonic maceration—that create a soft, sweet, highly aromatic fruit base. The resulting mossto (the sugary runoff from fermentation) is then re-fermented with brewer’s yeast, pure glucose, and concentrated fruit additions, before being blended with depulped parchment for a final 72-hour anaerobic co-fermentation. The parchment is then dried as a honey process, locking in the infused sugars and aromatics. The result is a coffee that can’t be replicated—equal parts science, craft, and creativity.

In the cup, it’s pure green apple candy—like a hot, caffeinated Green Apple hard candy, Juicy and tart with sweet caramel apple undertones, hints of cider and mojito, and a subtle green-tea finish. High energy, high sweetness, and packed with personality—this is Campo Hermoso at full power.