Colombia Caturra Black Honey Mosto Co-ferment Transparency Report
About this coffee:
Coffee cherries were picked at 20° Brix, soaked two hours to clean and sort, rested 24 hours under low oxygen at 18–22°C. Then 48 hours of carbonic maceration in 2,000 kg tanks — shorter than the Ombligón's 120. The mosto drawn off (4.2 pH, 11.5 Brix) was inoculated with a selected yeast and built into a starter with an allulose solution and dehydrated rose apple. Here's the divergence: the cherries were then pulped to black honey level — skin removed, mucilage left intact — and moved into 200 kg reactors, where that starter mosto was dosed at 10 ml/kg for 72 hours at 18°C with a citric juice solution. Ten days of controlled greenhouse sun-drying, ten days stabilizing under dehydrated pulp, then cleaned, graded, and held at 65% RH / 18°C.
About the farmer, 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 mosto — the leachate drawn off fermenting cherries, 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 cherries a week — and rests at 65% RH and 18°C before it ships. The results include: 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 Mosto 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 |
