This very limited coffee is part of our Hill City Reserve program.
Our first offering is very unique. A high intervention carbonic honey process coffee, co-fermented with peaches by producer Edwin Noreña on his farm, Finca Campo Hermoso located in Quindío, Colombia.
Edwin Noreña is one of the most respected experimental producers in Colombia, known for combining scientific precision with traditional farming. At Finca Campo Hermoso, he uses innovative fermentation techniques to reveal the fullest expression of each varietal while maintaining traceability, sustainability and respect for the land.
Carbonic honey processing begins by fermenting whole coffee cherries in a sealed, oxygen free environment. This controlled setting allows natural yeast and bacteria to work slowly and precisely, developing intense aromatics and sweetness while preserving clarity in the cup. After fermentation, the skin is removed but much of the fruit mucilage is left on the bean, which is what makes it a honey process. This adds body, smoothness and a syrupy sweetness as the coffee dries.
During this fermentation, fresh peaches are introduced into the tank. The fruit does not flavor the coffee directly. Instead, it feeds specific yeasts and microbes that enhance the coffee’s natural fruit and floral characteristics. The result is a coffee that expresses bright peach, soft florals and a layered sweetness that feels natural and clean rather than artificial.
