Colombia - Santuario Project - Campo Hermoso - Washed Fermented Sidra 250G
Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, 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.
For the Washed Fermented process cherries are selectively harvested when their sugar concentrations go beyond 24 brix's. They are then soaked in water for 3 hours before the cherries undergo their initial anaerobic cherry fermentation for 6 hours with Mossto. Mossto is a crushed cherry pulp, a technique similar to wine makers. Adding this gives the microbes extra sugar to process. The coffee is then washed and pulped before being sun dried on African beds for 22 days before being transferred inside a warehouse for 5 days in order for the humidity to stabilize. Finally, the coffee is stored in GrainPro bags for another 8-10 days before being milled and prepared for export.
Origin: Colombia
Region: Quindío
Producer: Finca Campo Hermoso
Varietal: Sidra
Process: Washed Fermented
Notes: Berry Compote, Muscat Grapes, Roasted Pineapple, Black Tea
Roast: Filter
Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, 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.
For the Washed Fermented process cherries are selectively harvested when their sugar concentrations go beyond 24 brix's. They are then soaked in water for 3 hours before the cherries undergo their initial anaerobic cherry fermentation for 6 hours with Mossto. Mossto is a crushed cherry pulp, a technique similar to wine makers. Adding this gives the microbes extra sugar to process. The coffee is then washed and pulped before being sun dried on African beds for 22 days before being transferred inside a warehouse for 5 days in order for the humidity to stabilize. Finally, the coffee is stored in GrainPro bags for another 8-10 days before being milled and prepared for export.
Origin: Colombia
Region: Quindío
Producer: Finca Campo Hermoso
Varietal: Sidra
Process: Washed Fermented
Notes: Berry Compote, Muscat Grapes, Roasted Pineapple, Black Tea
Roast: Filter
Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, 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.
For the Washed Fermented process cherries are selectively harvested when their sugar concentrations go beyond 24 brix's. They are then soaked in water for 3 hours before the cherries undergo their initial anaerobic cherry fermentation for 6 hours with Mossto. Mossto is a crushed cherry pulp, a technique similar to wine makers. Adding this gives the microbes extra sugar to process. The coffee is then washed and pulped before being sun dried on African beds for 22 days before being transferred inside a warehouse for 5 days in order for the humidity to stabilize. Finally, the coffee is stored in GrainPro bags for another 8-10 days before being milled and prepared for export.
Origin: Colombia
Region: Quindío
Producer: Finca Campo Hermoso
Varietal: Sidra
Process: Washed Fermented
Notes: Berry Compote, Muscat Grapes, Roasted Pineapple, Black Tea
Roast: Filter
Brew Guide
We recommend:
18g of coffee
300g of water
Pour 80g of water at 97°C. Let it bloom for 30 seconds.
Pour 70g of water 97°C, wait 30 seconds.
Pour 80g of water at 88°C, wait 45 seconds.
Pour the remaining 70g of water at 88°C.
Remember to allow all water to drain before the next pour.
Stir well before serving!