Edwin Noreña is the producer of this stunning coffee.
Finca Campo Hermoso has been in his family for over 30 years. Edwin has become a prominent innovator for specialty Colombian coffees, which is reflected in this beautiful Caturra cultivar.
This sequential process involves washing the cherries to clean the exterior of the fruit, sort out floaters, and hydrate the fruit. Next, the cherries undergo an initial anoxic fermentation for 12 hours with passion fruit and mossto. Mossto is the liquid run off produced by the fermentation of coffee cherries, which is a catalyst to help accelerate, control and enhance chemical reactions during fermentation. This method is similar to wine making. Finally, the coffee is removed from the tanks and allowed to dry for 26 days on raised beds as a ‘honey’ process.
This coffee smells of very sweet florals, and passion fruit of course. In the cup, it tastes of a sweet and fruity tea, passion fruit, honey, wild flowers, and candy. It’s rounded out by a very pleasant lactic acidity as well.
While most co-fermented coffees tend to be very powerful, overwhelming even - this coffee is extremely pleasant and easy to sip.
About The Coffee
Region; Armenia, Quindío
Processing; Mossto Honey, Passion Fruit
Cultivar; Caturra
MASL; 1580
Edwin Noreña is the producer of this stunning coffee.
Finca Campo Hermoso has been in his family for over 30 years. Edwin has become a prominent innovator for specialty Colombian coffees, which is reflected in this beautiful Caturra cultivar.
This sequential process involves washing the cherries to clean the exterior of the fruit, sort out floaters, and hydrate the fruit. Next, the cherries undergo an initial anoxic fermentation for 12 hours with passion fruit and mossto. Mossto is the liquid run off produced by the fermentation of coffee cherries, which is a catalyst to help accelerate, control and enhance chemical reactions during fermentation. This method is similar to wine making. Finally, the coffee is removed from the tanks and allowed to dry for 26 days on raised beds as a ‘honey’ process.
This coffee smells of very sweet florals, and passion fruit of course. In the cup, it tastes of a sweet and fruity tea, passion fruit, honey, wild flowers, and candy. It’s rounded out by a very pleasant lactic acidity as well.
While most co-fermented coffees tend to be very powerful, overwhelming even - this coffee is extremely pleasant and easy to sip.
About The Coffee
Region; Armenia, Quindío
Processing; Mossto Honey, Passion Fruit
Cultivar; Caturra
MASL; 1580
