CAMPO HERMOSO| GESHA YEAST FERMENT HONEY

Location: Circasia, Quindio, Colombia
Processing: Honey
Elevation: 1600
Variety: Geisha
Harvest Period: September - October 2024

Finca Campo Hermoso, located in Circasia, Quindio, Colombia, is a 25-hectare farm known for its experimental approach to coffee. Led by Edwin Noreña, a fourth-generation coffee producer, the farm specializes in innovative processing techniques that push the boundaries of flavor development.

Edwin’s passion for coffee has led him to develop co-fermentation techniques inspired by the craft beer industry, incorporating ingredients like hops and dehydrated fruits to enhance the coffee’s natural fermentation. His commitment to sustainability is evident in his zero-water processing methods, use of coffee husk as compost, and transition to solar energy.

With over 20 years of experience, Edwin’s expertise has earned him recognition in international competitions. He also works as a consultant, Q-grader, and head judge for the Colombian Cup of Excellence. Visiting his farm and experiencing his dedication firsthand has been an inspiring journey for our team.

Processing Details:
Cherries are harvested at a Brix level of 18 or higher and soaked for 2 hours to remove floaters. The first fermentation lasts 72 hours, with mosto juice collected after 24 hours and inoculated with a specific yeast. After pulping, the beans undergo a 48-hour maceration, with 1.5% alcoholic mosto from the first stage added. The process finishes with a Black Honey drying phase, where cherries are kept in the shade within a greenhouse for the first two days.

Tasting notes: Eucalyptus, lemonade, lavender