Campo Hermoso, Gesha
Lime sorbet cocktail, glacé cherry & orange blossom.
An innovative partnership between post-harvest masterminds Camilo Merizalde & Edwin Noreña has produced an unforgettable taste experience. Camilo started the Santuario Project with the vision of improving quality and profitability while also leveraging biodiversity to create some truly amazing coffees. From high up in the clouds of the majestic Andes, Edwin Noreña’s family farm, Finca Campo Hermoso has produced beautiful and innovative coffees for three generations. Edwin is not only a third-generation farmer but also a certified Q Grader and agroindustrial engineer. The fusion of Camilo’s post-harvest ingenuity and Edwin’s farming expertise has resulted in several experimental processing methods, including this double carbonic maceration. A technique inspired by winemakers, the process involves fermenting the cherries in an anaerobic and Co2-rich environment for two 36-hour stretches infused with Mossto (a concentrate of crushed cherry pulp). This unique process delivers a bright and winey profile of lime sorbet cocktail, glacé cherry & orange blossom.
Beyond the Brew: Santuario Project
Camilo Merizalde started the Santuario Project with the vision of improving quality and profitability while also leveraging biodiversity to create some truly amazing coffees. The initiative has produced several exceptional coffees to date, using a combination of conventional and experimental processing methods. Furthermore, its focus on sustainability and biodiversity has helped to raise awareness about climate change and the impact of deforestation in the coffee sector.LEARN MORE