Melondo - Colombia

Finca Campo Hermoso, located in Circasia, Quindío, Colombia, is a 25-hectare farm known for its unique experimental Bourbon and Caturra coffees. Run by Edwin Noreña, a fourth-generation farmer and coffee innovator, the farm produces exceptional and distinctive profiles. With 20 years of experience in coffee production, Edwin's dedication to specialty coffees is evident. He has dedicated the last 10 years to studying and experimenting with coffee.

Edwin's high-quality coffees have been recognized in international competitions around the world. In addition to being a farmer, Edwin is a coffee processing consultant, quality classifier and main judge of the Colombian Cup of Excellence competition. Collaborating with Edwin has been an exciting journey, and our team and customers are delighted with the exceptional flavors of his coffee. In January 2023, we had the pleasure of visiting his farm and tasting many interesting profiles with him and his collaborator.

He has developed a unique co-fermentation technique inspired by the craft beer industry. By adding compounds such as hops and dried fruits to the fermentation tanks, Edwin creates distinct flavors that complement the natural fermentation process. This technique, which involves two fermentations and careful cherry selection, produces exceptional distinctive profiles.

The cherries are soaked in water for 2 hours. An initial carbonic maceration is carried out for 72 hours to collect the moss. Mosso juice is a culture ferment with an inoculated yeast, a glucose solution and amino acids. This juice is infused into the coffee after pulping, leaving 60% of the mucilage with a mixture of watermelon pulp and dehydrated watermelon in a second submerged fermentation at 30% for 72 hours. The coffee is dried in the sun on African beds for 15 days with a humidity of around 10.5%. The parchment is stabilized for 8 days with the dried pulp and then the coffee is finally stored in pro bean bags. After a final stabilization of 8 to 10 days, the coffees are cupped and the lots are organized.

Dak was born from a true passion for coffee and the desire to embark on a never-ending journey of discovery. We are located in Amsterdam.

We select our coffees based on their unique cupping profiles and, of course, that they are 100% traceable. We partner with importers who share our values ​​and carefully roast each of our coffees to deliver the best flavors they have to offer.

We roast on an IMF machine which provides a high degree of control and consistency in our roasts. The machine uses a convection system that allows the coffees to be properly developed in a shorter time. The result is clean, bright and sweet coffees.