Cherry Madness Colombia Campo Hermoso

This limited edition coffee arises from our Coffee Prototypers series.

This brilliant coffee from Campo Hermoso in Colombia is another product of the relationship we have built with Condesa. I first tasted this a year ago and have been waiting (very impatiently) for a green bean shipment ever since.

Orgin: Quindio

City: Circasia

Fermentation: Cherry Madness Fermentation

Profile: floral, sugar, strawberry, syrupy, red jelly, yoghurt, creamy, bright jammy acidity, juicy

Process: The cherries was harvested at over 18º Brix and soaked in water for 2 hours to clean and sort. Coffee cherries was under a low oxigen system by 24 hours at 18-22°C. At the Campo Hermoso R&D Center, Cherries began a carbonic maceration for 120 hours into 2000kg tanks collecting the mossto with 4.2 pH/11.5 brix.

The juice (mossto) has been inoculated with a specific yeast in a started culture, adding allulose solution with dehydrated fruits and fresh raspberry, the started mossto was recirculated every 24 hours in five cycles at 18°C. The coffee was sundry in greenhouse with controlled conditions for 10 days, stabilized with dehydrated pulp for 10 days and cleaned. The coffee was cupped and classified and final storage at controlled conditions 65 RH - 18°C.

Suitable with milk? yes

Espresso brew recipe: dose - 20 g / yield - 45 g / temperature - 92C / time - 27-30 seconds