Origin : Colombia
Region: Circasia, Quindio
Altitude: 1650
Producer: Edwin Norena, Campo Hermoso
Variety: Gesha
Process: Black Honey Mossto Lactic

Tasting notes: Delicate and velvety with notes of lemongrass, hibiscus and lychee.

*Unedited information shared from Campo Hermoso.

The process starts with selecting and classifying cherry coffee, followed by a 72-hour fermentation to produce mossto.  After fermentation, the coffee is pulped and undergoes another 72-hour fermentation with the previously produced mossto and yeast. Finally, the coffee is dried naturally in a parabolic dryer for 10 days.