Campo Hermoso White Honey Mossto Lactic Geisha

The process starts with the selection and classification of coffee cherries, followed by a 72 hour fermentation to produce mossto.

After fermentation, the coffee is pulped and undergoes a further 72 hour fermentation using the previously produced mossto and yeast.

Finally, the coffee is naturally dried in a parabolic dryer for 10 days.

This Gesha undergoes a White Honey Mossto Lactic Extended Fermentation, designed to retain the floral character and clarity associated with Gesha while developing greater sweetness, texture and aromatic complexity.

The cup profile is highly floral and elegant, with notes of orange blossom, rose, hibiscus and jasmine, supported by caramel sweetness and a velvety texture.

Finca Campo Hermoso is located in Circasia, Quindío, Colombia and is owned and operated by Edwin Noreña, a third generation coffee producer, Q Grader and agroindustrial engineer.

Edwin is particularly recognised for his highly controlled approach to fermentation and coffee processing, using techniques such as mossto fermentation, selected yeasts and extended fermentation to produce distinctive competition level coffees.