Don Orlando, the third generation of the family, purchased Campo Bello (meaning "beautiful field") farm from his father-in-law and has continued to run it without changing the name ever since. Coffee cherries are hand-picked when fully ripe, sorted, fermented in bags for 24 hours, then threshed and fermented underwater for approximately 30 hours. Depending on the climate, the coffee is then left to dry on raised beds for approximately 5 to 15 days before being stored.
 
To keep the farm in the best condition, the family is committed to improving quality by improving pre-harvest procedures and frequently checking the drying process.
 
Farm Campo Bello
Country Colombia
Area Los Robles, San Agustin
Process Washed
Variety Caturra
Altitude 1,780m