Campo Hermoso Black Honey CM Sidra

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.

Cherries are harvested 22-24ô brix's. Cherries are soaked in water for 5 hours. The initial Cherry carbonic maceration is conducted for 22 hours with Mossto innoculation. The wet milling process leaves 75 % of Mucilage, and the cherries are laid out on raised beds for drying. The reserved Mossto is Sprayed over the drying cherries during drying to further develop the flavour. Coffee is sun dried on African beds for 22-24 days until humidity is down to 10.5 % . Final humidity stabilization for 10 days inside a warehouse (Fique Bags), then coffee is finally stored on grain pro bags for the final stabilization of (8-10 days). Finally coffees are cupped and lots organized.