Crème Brûlée Lmtd coffee

Coffee 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.

Edwin Noreña has developed a different processing technique for each cup profile he developed at Finca Campo Hermoso. All profiles we are importing this season, follow the same process and include 2 fermentations and an infusion technique. When telling us about how and why he started his process, he said he was inspired by the craft beer industry. In short, he adds certain compounds to the fermentation tanks (such as different types of hops or dehydrated fruits) that that will generate additional flavours. The result is their distinctive profiles.