Finca Campo Hermoso | IPA Gesha

COUNTRY Colombia
ORIGIN Boquete
FARM Finca Campo Hermoso
PRODUCER Edwin Noreña
VARIETIES Geisha
PROCESS IPA Anaerobic
HARVEST 2022
QUALITY SCORE 89.25
ALTITUDE 1600 masl

The IPA Process beings with a 120-hour anaerobic fermentation in cherry, then the cherries are depulped dry, followed by a second anaerobic fermentation with hops and mossto (juice from coffee cherries) added for 96hrs. The coffee is then dried slowly on the lower parts of a raised African beds for 20 - 25 days.

Edwin Enrique Noreña of La Finca Campo Hermoso is a third-generation farmer, Q grader, and agroindustrial engineer. Early in his work, he saw the need for the existing coffee-producing model to evolve to enter specialty markets. He’s utilized his expertise to do just that, producing high quality, innovative coffees with sensory and taste evaluation at the forefront of his approach. Coffee professionals from around the world have competed with coffees from Finca Campo Hermoso, earning him global recognition for this work.