Edwin Noreña – Turning coffee tradition into innovation


Finca Campo Hermoso is a 25-hectare farm in Circasia, in the well-known coffee production region of Quindio, Colombia. It sits at an elevation rage between 1750-1900 m.a.s.l. but clearly stands out with its one-of-a-kind experimental Bourbon and Caturra coffees. Edwin Noreña is the designer behind it. Being a 4th generation farmer with a passion for innovation, Edwin is producing one of the most interesting profiles and turning the coffee tradition into something Quindio has not seen yet.

Edwin Noreña has dedicated 20 years of his life so far to producing coffee, out of which 10 have been focused on studying and experimenting with specialty coffee. And it shows. Thanks to the high quality and distinctive processing methods, Edwin’s coffees have been part of contests for many years, all over the world. 

Edwin is not only a coffee farmer. In addition, he holds positions as an international coffee processing consultant, Q-grader, Q processing expert, and head judge for the Colombian Cup of Excellence competition. Moreover, he also collects and processes coffee from other smallholder farmers around. 

This is the first year The Coffee Quest is working with Edwin Noreña and we are already thrilled about it. We recently cupped his products in our labs in Colombia and the Netherlands and everyone shared the same excitement and wonder!

Edwin Noreña has developed a different processing technique for each of the special coffees grown at the Finca Campo Hermoso farm, and they are all definitely noteworthy. All profiles we are importing this season, follow the same process and include 2 fermentations

The cherries are harvested above 23 degrees Brix before getting soaked in water for 4 hours. The initial fermentation begins with a carbonic maceration for 72 hours with mossto (the juice made by compressing coffee cherries). Following that comes another 72 hours of carbonic maceration fermentation for 72 hours with mossto and fruits. The coffee is then sun-dried on African beds for 25 days until the humidity reaches 10.5%. Finally, the coffee undergoes humidity stabilization for 8 days inside a warehouse, and is then stored in grain pro bags. 

The Coffee Quest is proud to be working with ambitious people like Edwin Noreña. We are striving to build mutually beneficial relationships with partners who are interested in this project (and others). Together, we can work to build a truly sustainable value chain and scale exceptional products like this.


For many producers, growing coffee is an essential part of their lives. That’s especially true for the so-called “coffee triangle”, of which the region of Quindo is a part. However, having the tools and knowledge to modernize and improve coffee production is not so common. Therefore, encouraging innovation, such as Noreña’s experimental processing,  and supporting the improvement of the farmers’ livelihoods, is a cornerstone to building a healthy and happy coffee community not just there, but worldwide. The Coffee Quest is proud to be part of this mission.


Edwin Noreña’s approach differs from most traditional coffee farmers. First off, usually, producers use about 20 to 40 litres of water for every Kg of dry coffee obtain (parchment coffee). His method does not involve the intervention of water. Moreover, he uses the coffee husk (cascara) as organic compost (liquid and solid) and fertilizer. Finally, by the end of the first quarter of 2023, Edwin hopes to switch to solar energy for the whole coffee processing plant. 

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