Campo Hermoso Sidra

About This Coffee

A Colombian coffee from Finca Campo Hermoso in Circasia, Quindío, produced by fourth-generation farmer Edwin Noreña at 1,750–1,900 meters altitude. The Sidra variety is processed using Black Honey with Carbonic Maceration. Cherries are harvested above 23 brix, undergo a 96-hour carbonic maceration, then depulped with full mucilage and fermented anaerobically for 48 hours with yeast-inoculated must. Sun-dried on African beds for approximately 15 days. Tasting notes include mango, pineapple, vanilla, honey, and floral.

Origin

Quindío (Colombia)

Flavor Notes

Floral, Pineapple, Honey, Vanilla, Mango, Starfruit, Eucalyptus

Roast Level

—

Processing

Carbonic Maceration, Anaerobic Fermentation, Black Honey

Typology

Arabica

Borbon Sidra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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