Campo Hermoso. Sidra. Café de Colombia

About This Coffee

This coffee is from Campo Hermoso farm in Circasia, Quindío, Colombia, at 1,750-1,900 meters altitude. Produced by Edwin Noreña, a fourth-generation farmer known for experimental coffees. The Sidra variety undergoes a Black Honey process with carbonic maceration. Cherries are harvested at over 23 brix sugar content, submerged in water for 5 hours, then undergo 96-hour initial carbonic maceration. After depulping with all mucilage retained, a second 48-hour anaerobic fermentation follows with must recirculation containing Saccharomyces cerevisiae yeast, glucose, and amino acids. Sun-dried on African beds for approximately 15 days to 10.5% humidity, then stabilized for 8 days with dry pulp. Flavor notes include pineapple, mango, starfruit, and eucalyptus.

Origin

Quindío (Colombia)

Flavor Notes

Pineapple, 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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