Finca Campo Hermoso Red Honey Geisha

Edwin harvests his gesha cherries over 22° brix and soaks them in water for 2 hours to separate floaters and clean and hydrate the fruits. The cherries are then introduced to an anoxic environment for 72 hours for an initial fermentation while collecting the mossto from the fruits. The mossto juice is separated and combined with a yeast strain, a solution of glucose and amino acids, and with Galaxy hops. The coffee is then pulped, leaving 40% of the mucilage intact and inoculated with the mossto-based solution and allowed to ferment for 24 hours. Once complete, the coffee is removed and dried on raised beds for 15 days as a “honey” coffee.

Origin | Circasia, Quindio, Colombia

Producer | Edwin Noreña

Farm | Finca Isabel | Finca Campo Hermoso

Process | Sequential process red honey

Variety | Geisha 

Elevation | 1600-1750 masl

Floral fragrance and aroma of white peach with notes of rose, strawberry and stone fruit. Floral aftertaste with grape and raspberry noted. Bright and complex acidity of citric, malic and tartaric acids. Medium body with a tea-like mouthfeel. Overall bright and complex!