The Campo Hermoso Collection - 7 X 100gm FILTER

A rare chance to taste the complete 2026 Campo Hermoso collection we selected from Edwin Noreña, one of Colombia’s most innovative coffee producers.

This pack brings together seven very different coffees and processes, from clean and floral washed carbonic macerations through to complex honey, mossto and lactic fermentations. Four of these coffees are exclusive to Passport in Australia, with the remaining three available in very limited quantities.

Each set contains seven x 100g bags, 700g in total, making it the perfect way to taste the range side by side and explore how variety, origin and Edwin’s approach to fermentation can completely change what ends up in the cup.

All coffees will be partially aged and vacuum sealed and include a coffee bag to transfer beans into. We recommend freezing the vacuum pouches not being consumed and aging to a minimum 18 days post roast when transferred to bags (approx additional 8 days from vac pouch age).

1. Red Honey CM Chiroso

Variety: Caturra Chiroso
Region: Andes, Antioquia
Altitude: 1,700 to 1,900 MASL
Process: Red Honey Carbonic Maceration

A beautifully expressive Chiroso with a sweet, velvety mouthfeel. Floral and elegant with notes of jasmine, green apple and lime, backed by bright acidity and plenty of sweetness.

2. Washed CM Chiroso

Variety: Chiroso
Region: Circasia, Quindío
Altitude: 1,650 MASL
Process: Washed Carbonic Maceration

A cleaner expression of Chiroso and a great contrast to the Red Honey version. Bright and syrupy with white tea, honey, jasmine and honeysuckle, showing both the floral character of the variety and the clarity of the washed process.

3. Cherry Madness

Variety: Red Bourbon
Region: Circasia, Quindío
Altitude: 1,650 MASL
Process: Carbonic Maceration, Black Honey, Yeast Mossto

The return of the coffee that became Passport’s most popular coffee of 2025. Rich, expressive and unmistakably fruit driven, with a creamy, jammy and juicy cup full of strawberry, florals and red jelly.

4. Black Honey CM Sidra

Variety: Sidra Bourbon
Region: Circasia, Quindío
Altitude: 1,650 MASL
Process: Black Honey Carbonic Maceration

A big, aromatic Sidra with a silky mouthfeel and intense floral character. Jasmine and juniper lead into sweet mandarin, creating a complex coffee with plenty of weight and perfume.

5. White Honey Mossto Lactic Gesha

Variety: Gesha
Region: Circasia, Quindío
Altitude: 1,650 MASL
Process: White Honey Mossto Lactic

Elegant and highly floral. This extended mossto and lactic fermentation produces a delicate, velvety cup with orange blossom, hibiscus and jasmine, while retaining the clarity and aromatic character you expect from Gesha.

6. Natural Mossto Recirculated Pink Bourbon

Variety: Pink Bourbon
Region: Circasia, Quindío
Altitude: 1,650 MASL
Process: Natural Mossto Recirculated

One of the biggest fruit driven coffees in the collection. Full bodied and juicy with cherry candy, berry gum and juicy fruit, using Edwin’s recirculated mossto fermentation to build sweetness, intensity and depth.

7. Black Honey Mossto Lactic Gesha

Variety: Gesha
Region: Circasia, Quindío
Altitude: 1,650 MASL
Process: Black Honey Mossto Lactic

The most intensely processed of the two Geshas in the collection. Delicate and velvety with lemongrass, hibiscus and lychee, combining the floral elegance of Gesha with the greater depth and sweetness of Edwin’s Black Honey Mossto Lactic process.