S&W Craft Roasting

Colombia Campo Hermoso Edwin Noreña Carbonic Natural Raspberry Co-Ferment

Grown at 1,650m by processing obsessive Edwin Noreña at Finca Campo Hermoso in Circasia, Quindío Department, Colombia, this Caturra represents years of fermentation experimentation. The coffee undergoes two distinct anaerobic cherry fermentations: a 24-hour initial ferment, followed by a 120-hour second ferment where dehydrated fruit, fresh raspberry pulp, and fermented must are circulated through the beans five times, then dried as a full natural on raised beds. The result is a heavy, syrupy cup balancing fruit punch and black cherry with rose jelly, licorice, and candy-like sweetness—intense yet crisp, and a rare glimpse into what happens when an agroindustrial engineer and biotechnology graduate treats coffee processing like an art form.