Finca Campo Hermoso in Quindío is home to some of the most experimental processing in Colombia, led by Edwin Noreña, known as El Alquimista (The Alchemist) for his obsessive, science-driven approach. Edwin pairs specific cultivars with multi-stage fermentations designed to push flavor to the extreme, often using co-ferments, carefully blended must (mossto), and long, oxygen-controlled fermentations. This Carbonic Natural Raspberry Co-Ferment is one of his most intense creations to date—thick, fruity, syrupy, and unapologetically bold.

The processing behind this lot is layered and meticulous. It begins with a 24-hour anaerobic whole-cherry fermentation, followed by a long, oxygen-deprived carbonic maceration infused with raspberry pulp, dehydrated fruit, pure glucose, and re-fermented must from the first stage. Throughout the 120-hour fermentation, this raspberry-fortified mossto is circulated through the cherries every 24 hours, building deep, concentrated fruit character. The coffee then dries as a full natural—unwashed, mucilage intact—on raised beds for 10 days before conditioning and resting. It’s a process that leaves no part of the fruit unused and no flavor potential unexplored.

This coffee tastes like cherry pie filling, raspberry syrup, and black cherry candy with a splash of cherry cola and a cooling minty finish. Heavy and dessert-like but still crisp around the edges, it’s a full-throttle fruit bomb that delivers exactly what Campo Hermoso is know for: big flavor, no guesswork, and a cup you won’t forget.