Campo Hermoso / Edwin Noreña

The cherries were harvested at over 20° Brix and soaked in water for 2 hours to clean and sort. Coffee cherries were under a low oxygen system by 24 hours at 18-22°C. At the Campo Hermosc R&D Center, cherries began a carbonic maceration for 72 hours into 2000kg tanks collecting the mosto with 4.0 pH/12.5 brix. The juice mosto has been inoculated with a specific yeast in a started culture, adding powdered ENIGMA HOPS. Before cherries were depulped at black honey level and macerated into 200kg reactors, the started mosto was brew in a relation 30m /kg for 72 hours and 18°C. The coffee was sundried in greenhouse with controlled conditions for 10 days. The coffee was cupped, classified and finally stored into a controlled condltions area :65 RH – 18°C.

PROFILE
Floral, Syrup, Spiced, Aromatic, Jam, Pineapple, Sage, Pistacho Icecream, Complex, Malic Acidity