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Personal Note: This is the third coffee that Inugami has carried of Edwins. He remains one of my favorite coffee producers. I am grateful to be able to roast his coffee! When I was looking for coffee to drink before I was a coffee roaster I always purchased Edwins coffees when i found them! Its an amazing feeling to be able to roast these now for people to enjoy! This coffee is something out of this world if you are a fan of co-ferments!
Finca Campo Hermoso has been in Edwin’s family for over 30 years. After his father passed away, Edwin began developing the farm for unique specialty coffees. Edwin has become a prominent innovator for Colombian specialty coffees. He is a Q Grader, Q Processor, and Cup of Excellence judge in addition to overseeing the farm and processing operation.
The green coffee suppliers relationship with Edwin goes back to our first visit in 2021. Along with Camilo Merizalde with the Santuario Project, Campo Hermoso has become a R&D center to explore and experiment with various fermentation methods. This knowledge is being applied at other Santuario Project sites in Costa Rica, Mexico and Brazil.
Personal Note: This is the third coffee that Inugami has carried of Edwins. He remains one of my favorite coffee producers. I am grateful to be able to roast his coffee! When I was looking for coffee to drink before I was a coffee roaster I always purchased Edwins coffees when i found them! Its an amazing feeling to be able to roast these now for people to enjoy! This coffee is something out of this world if you are a fan of co-ferments!
Finca Campo Hermoso has been in Edwin’s family for over 30 years. After his father passed away, Edwin began developing the farm for unique specialty coffees. Edwin has become a prominent innovator for Colombian specialty coffees. He is a Q Grader, Q Processor, and Cup of Excellence judge in addition to overseeing the farm and processing operation.
The green coffee suppliers relationship with Edwin goes back to our first visit in 2021. Along with Camilo Merizalde with the Santuario Project, Campo Hermoso has become a R&D center to explore and experiment with various fermentation methods. This knowledge is being applied at other Santuario Project sites in Costa Rica, Mexico and Brazil.