Colombia - Caturra Black Honey Mossto Co-ferment Transparency Report
About this coffee:
Coffee cherry was harvested at over 20° Brix, soaked two hours to clean and sort, then rested 24 hours in a low-oxygen system at 18–22°C. At the Campo Hermoso R&D Center it began a 48-hour carbonic maceration in 2,000 kg tanks. The mossto drawn off — 4.2 pH, 11.5 Brix — was inoculated with a selected yeast and built into a starter with allulose and dehydrated rose apple. The cherry was pulped to black honey and macerated in 200 kg reactors, where that starter was dosed at 10 ml/kg for 72 hours at 18°C with a solution of citric juices. Ten days of controlled greenhouse sun-drying followed, then ten days stabilizing under dehydrated pulp.
Where it was grown:
Finca Sicilia is Pedronel Ospina’s farm in Quimbaya, Quindío, Colombia, sitting at 1,600 meters above sea level. In the heart of Colombia’s renowned coffee-growing region, Ospina cultivates Caturra in ideal high-elevation conditions that support exceptional quality and character. The coffee then moves to Campo Hermoso, where Edwin Noreña and his team apply their expertise in fermentation and processing, building on the quality that begins at Finca Sicilia.
About the producer:
Edwin Noreña founded Campo Hermoso in 2000, growing washed commodity coffee like most of Quindío. In 2014 he stopped. What he built instead is now one of the most closely watched processing labs in Colombia. Noreña is an agroindustrial engineer and Cup of Excellence head judge who has consulted on fermentation from Gesha Village in Ethiopia to Brazil and Ecuador. That background shows up in the cup. His signature technique is mossto — the leachate drawn off fermenting cherry, dense with terroir-native yeasts and lactic bacteria, high in sugars and organic acids. Rather than buy a commercial culture, Campo Hermoso ferments with the coffee's own juice, modulating flavor with natural material alone: hops, wine yeasts, dehydrated organic fruit, aromatic plants. Everything dries in one of Colombia's largest greenhouses — 2,600 m², 48 tons of cherry a week — and rests at 65% RH and 18°C before it ships. The results travel: 1st Golden Bean 2020 and 2023, Top 10 Cup of Excellence 2021, Roaster of the Year 2022 with Little Wave, 1st Coffee in Good Spirits Australia 2023, 1st Brewers Cup Netherlands 2024. Their coffee has reached more than 36 countries.
Noreña puts it plainly:
"Making quality coffee is a difficult art to achieve, which you can see sip by sip."
COFFEE INFORMATION
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Origin: |
Colombia |
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Variety: |
Caturra |
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Process: |
Black Honey Mossto Co-ferment |
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Factory: |
Campo Hermoso |
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Region: |
Quindío, Quimbaya |
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Farmer: |
Pedronel Ospina |
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Farm: |
Finca Sicilia |
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Drying Practices: |
Greenhouse |
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Elevation (MASL): |
1600 |
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Origin Cup Score: |
88 |
