Colombia Black Honey Mossto Lactic Fermination
Tasting experience: Blueberries, White Chocolate and Florals
Country: Colombia
Region: Quindio
Farm/Lot: Campo Hermoso, Edwin Noreña
Roast: Light
Process: Black Honey Mossto Lactic
Varietal: Bourbon Sidra
Elevation: 1,650 MASL (meters above sea level)
About the fermentation/processing method: The cherries were harvested at over 20° Brix and soaked in water for two hours for cleaning and sorting. The coffee cherries were placed in a low-oxygen environment for 24 hours at 18–22°C. At the Campo Hermoso R&D Center, the cherries underwent carbonic maceration for 72 hours in 2000kg tanks. The juice (Mossto) was collected, exhibiting a pH of 4.2 and 11.5° Brix. This mossto was inoculated with a specific lactic acid bacteria starter culture. Before the cherries were pulped to a black honey processing level and macerated in 200kg reactors, the starter musto was brewed at a ratio of 50ml/kg for 96 hours at 18°C. The coffee was sun-dried in a greenhouse under controlled conditions for 10 days and then stabilized in GrainPro bags for 10 days. The coffee was cupped, classified, and finally stored in a controlled environment at 65% RH and an average temperature of 18°C.
Tasting experience: Blueberries, White Chocolate and Florals
Country: Colombia
Region: Quindio
Farm/Lot: Campo Hermoso, Edwin Noreña
Roast: Light
Process: Black Honey Mossto Lactic
Varietal: Bourbon Sidra
Elevation: 1,650 MASL (meters above sea level)
About the fermentation/processing method: The cherries were harvested at over 20° Brix and soaked in water for two hours for cleaning and sorting. The coffee cherries were placed in a low-oxygen environment for 24 hours at 18–22°C. At the Campo Hermoso R&D Center, the cherries underwent carbonic maceration for 72 hours in 2000kg tanks. The juice (Mossto) was collected, exhibiting a pH of 4.2 and 11.5° Brix. This mossto was inoculated with a specific lactic acid bacteria starter culture. Before the cherries were pulped to a black honey processing level and macerated in 200kg reactors, the starter musto was brewed at a ratio of 50ml/kg for 96 hours at 18°C. The coffee was sun-dried in a greenhouse under controlled conditions for 10 days and then stabilized in GrainPro bags for 10 days. The coffee was cupped, classified, and finally stored in a controlled environment at 65% RH and an average temperature of 18°C.
Tasting experience: Blueberries, White Chocolate and Florals
Country: Colombia
Region: Quindio
Farm/Lot: Campo Hermoso, Edwin Noreña
Roast: Light
Process: Black Honey Mossto Lactic
Varietal: Bourbon Sidra
Elevation: 1,650 MASL (meters above sea level)
About the fermentation/processing method: The cherries were harvested at over 20° Brix and soaked in water for two hours for cleaning and sorting. The coffee cherries were placed in a low-oxygen environment for 24 hours at 18–22°C. At the Campo Hermoso R&D Center, the cherries underwent carbonic maceration for 72 hours in 2000kg tanks. The juice (Mossto) was collected, exhibiting a pH of 4.2 and 11.5° Brix. This mossto was inoculated with a specific lactic acid bacteria starter culture. Before the cherries were pulped to a black honey processing level and macerated in 200kg reactors, the starter musto was brewed at a ratio of 50ml/kg for 96 hours at 18°C. The coffee was sun-dried in a greenhouse under controlled conditions for 10 days and then stabilized in GrainPro bags for 10 days. The coffee was cupped, classified, and finally stored in a controlled environment at 65% RH and an average temperature of 18°C.