Freak & Unique XX - Colombia, Edwin Noreña

FARM : Campo Hermoso
REGION : Cairo, Valle de Cauca
ALTITUDE  : 1650 MASL
VARIETAL  : Papayo
PROCESS  : Carbonic Maceration Washed
FLAVOUR NOTES : Lime Cordial, Lemongrass, Wild Strawberry

Founded in 2000, Campo Hermoso has become a benchmark for speciality coffee under the direction of Edwin Noreña. Originally producing washed coffees for the commodity market, the farm shifted in 2014 towards quality-focused production, embracing experimentation, innovative processing and rare varieties. Today, it is recognised for coffees such as Bourbon Sidra, Rosado, Sudan Rume and the unusual Papayo. Papayo remains something of a mystery. First identified in Acevedo, it takes its name from its elongated, papaya-shaped cherries — uncommon among typically round Arabica varieties.

The plants are vigorous and resilient, with a structure similar to Caturra but greater resistance to wind and pests. Its slower cherry maturation also allows for higher sugar concentration. While once believed to be a Caturra mutation, some now suggest links to Ethiopian landraces, though this remains unconfirmed.

For this lot, cherries are harvested at over 20° Brix before undergoing a carefully controlled fermentation process: two hours of soaking and sorting, 48 hours of anaerobic fermentation and 72 hours of carbonic maceration. After pulping and washing, the coffee is dried in a greenhouse for around 10 days, producing a complex, expressive cup.