Process | Anaerobic Natural
Varietal | Red Bourbon
MASL | 1600 - 1700
Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Norena is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and works with clients abroad to create beautiful results.
Process: The cherries are harvested at over 20 Brix and soaked in water for 2 hours to clean and sort. They undergo an initial anaerobic fermentation for 24 hours at 18-20C. At the Campo Hermoso R&D centre, a carbonic maceration is carried out for 48 hours, collecting the moss.
The juice (mossto) is extracted, it is then made into a starter culture with inoculated yeast, glucose solution and other juice. This mixture is poured into the coffee along with fruit pulp and nuts in a 30% submerged fermentation for 72hours. The coffee is dried in the sun in a greenhouse for 10 days, stabilised with dried pulp for 10 days and cleaned. After a final stabilisation of 10-15 days, the coffee is cupped and organised into batches.
