Edwin Noreña has developed a different processing technique for each of the specialty coffees grown on the Finca Campo Hermoso farm, and they are all definitely noteworthy. All the profiles that we are importing this season follow the same process and include 2 fermentations. Cherries are harvested above 23 degrees Brix before being soaked in water for 4 hours. The initial fermentation begins with a 72-hour carbonic maceration with mossto (the juice obtained by compressing the coffee cherries). Then comes another 72 hours of carbonic maceration with 72-hour fermentation with must and fruits. The coffee is then sun-dried on African beds for 25 days until the humidity reaches 10.5%. Finally, the coffee is stabilized in humidity for 8 days in a warehouse, and then stored in grain pro bags.
 
Grades,
 
Strawberry Lollipop
bubblegum
Marshmallow
Caramel sauce
 
Mossto Carbonic Maceration, Caturra
Altitude of 1900m
Delivered in a 100% recyclable bag and recyclable box
 
200g