Campo Hermoso / Edwin Noreña

The cherries were harvest at over 20° Brix and soaked in water for 2 hours to clean and sort. Coffee Cherries were under a low oxigen system for 24 hours at 18-22°C. At the Campo Hermoso R&D Center, Cherries began a carbonic maceration for 72 hours into 2000kg tanks collecting the mosto with 4.2 »H/ 1.5 brixs. The juice (mosto has been inoculated with a specific Lactic Bacteria in a started culture, before cherries were depulped at black honey level and macerated into 200kg reactors, the started mosto was brew in a relation  50 ml/kg for 96 hours and 18 degrees Celsius. The coffee was sundried in a greenhouse with controlled conditions for l0 days and  then stabilized in grainpro bags tor 10 davs.
The coffee was cupped and clasified and finally stored at a controlled conditions 65 RH – 18 degrees celsius.

PROFILE
Floral, Candy, Blueberry, Tartaric Acidity, Azahar , Velvet Body, Juicy , Long Aftertaste, White Chocolate