Campo Hermoso Red Honey CM Chiroso
From Passport Specialty Coffee Roaster in Northgate, QLD
Tasting notes
Sweet and velvety with notes of florals, jasmine, green apple and lime.
- Origin
- Colombia · Antioquia, AndesProducer: Edwin Norena, Campo Hermoso
- Roast
- LightEstimated. The roaster does not state a roast level.
- Process
- Honey
- Caffeine
- Regular
- Varietals
- Caturra Chiroso
- Altitude
- 1700-1900 masl
What Passport Specialty Coffee Roaster say
*Unedited information shared from Campo Hermoso.
The cherries was harvest at over 20° 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 48 hours into 2000kg tanks collecting the mossto with 4.2 pH/11.5 brix.
The juice (mossto), before cherries was pulp at Red honey level and macerated into 200kg reactors, the started mossto was brew in a relation 20ml / kg for 48 hours and 18°C.
The coffee was sundry in a greenhouse with controlled conditions for 10 days then stabilized in grainpro bags for 10 days.
The coffee was cupped and classificated and finally storage at controlled conditions 65 RH – 18°C media.
Quoted from the Passport Specialty Coffee Roaster product page
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