The “Enigma Hops” lot from Finca Campo Hermoso follows an advanced, experimental processing protocol designed to highlight the unique genetic potential of Sudan Rume and the aromatic influence of hops. 
 
After harvest, cherries or pulp are used to produce mossto (the liquid by-product of coffee cherry fermentation) which acts as a starter culture rich in microorganisms. For this lot, powdered Enigma hops are added into the fermentation tanks alongside the mossto, creating a unique microbiome and aromatic profile.
 
At Campo Hermoso, Edwin Noreña’s approach extends beyond just producing exceptional coffees.
He collaborates with associated farms, providing access to the experimental and processing infrastructure at his centre. He emphasises environmentally friendly practices: minimal water use (or more efficient water management), reuse of cherry pulp/husks for compost, and integration of renewable energy sources (solar) in processing. The institution of transparent traceability and premium quality reward helps uplift smallholders and reinforces the specialty coffee value chain in Colombia.