Led by producer Edwin Noreña—known throughout the industry as “The Alchemist”—Finca Campo Hermoso has become a global epicenter of experimental coffee processing. With a background in biotechnology and agroindustrial engineering, Edwin has pushed the boundaries of what coffee can be, pioneering multi-stage fermentations, mossto intensification, inoculation techniques, and flavor-forward co-ferments that have reshaped the landscape of modern specialty coffee. Campo Hermoso is recognized worldwide as a revolutionary force—creating some of the most expressive, technically intricate, and wildly flavorful coffees ever released. This box set showcases three of his most distinctive and innovative lots.

Green Apple Co-Ferment

This cup explodes with green-apple candy intensity—bright, juicy, and tart with flavors of green apple Jolly Rancher, citrus soda, caramel apple, mojito, and sweet matcha. It’s vibrant, playful, and high-energy from start to finish. The profile comes from a multi-stage anaerobic honey process: two whole-cherry fermentations followed by a final co-fermentation using fermented mossto fortified with glucose, dried fruit, and fresh green-apple pulp to amplify sweetness and aromatics.

Raspberry Co-Ferment

Syrupy, dense, and deeply fruit-forward, this coffee tastes like black cherry, raspberry syrup, cherry cola, mint, and red-berry hard candy. It’s bold, rich, and dessert-like, delivering layers of berry sweetness and concentrated red-fruit character. Behind the intensity is an extended carbonic natural co-ferment: whole cherries undergo oxygen-restricted fermentation, then a long raspberry-infused mossto fermentation circulated through the fruit before drying as a full natural.

Inoculated Carbonic Honey Gesha

This Gesha is ethereal and botanical—overflowing with jasmine, orange blossom, bergamot, hibiscus, lavender, peach, and pineapple. The texture is silky, elegant, and remarkably sweet, with delicate fruit and floral complexity. Its layered character comes from a three-stage inoculated carbonic honey process: an initial whole-cherry fermentation, a full carbonic maceration, and a final fermentation enriched with its own pre-fermented mossto before drying as a dark honey.