Campo Hermoso

Another mind blowing coffee from Edwin Noreña at Campo Hermoso, this coffee is intensely sweet like watermelon candy with an underlying florality that creates a deeply layered and complex cup. 

After coffee cherries are picked and soaked they undergo an initial anoxic fermentation for 12 hours with watermelon and coffee mossto. The coffee is then depulped leaving half of it's mucilage in tact before undergoing a second anoxic fermentation in the watermelon and coffee mossto for an additional 12 hours. The coffee is then dried with the mucilage intact for 26 days.