Process | Strawberry Mosto Co-Ferment
Varietal | Caturra
MASL | 1600 - 1700
Grown at Finca Campo Hermoso in Circasia, Quindío, this Caturra microlot is produced by Edwin Noreña, a Colombian producer known for his highly controlled and experimental approach to coffee processing. At 1,650 metres above sea level, carefully selected cherries are harvested at over 20° Brix and soaked in water before entering the fermentation process. The cherries undergo a controlled low-oxygen fermentation for 24 hours, followed by 48 hours of carbonic maceration in 2,000kg tanks. During this stage, the mosto is collected and inoculated with a specific yeast culture, together with an allulose solution and dehydrated fruits.
The cherries are then pulled to a Black Honey level and transferred into reactors, where they are co-fermented with the strawberry fruit mosto for 72 hours at 18°C. After fermentation, the coffee is carefully sun-dried under controlled greenhouse conditions for 10 days. Before being stabilized and prepared for storage. The result is a vibrant and complex cup with strawberry, hibiscus, plum and stone fruit, supported by a juicy citric acidity, candy-like sweetness and a smooth, velvety body. This microlot is a great example of how precise fermentation can create a distinctive and expressive interpretation of Colombian Caturra.
