Colombia Campo Hermoso Watermelon Lemonade Coferment Filter - Single Origin

Colombia Campo Hermoso Watermelon Lemonade Coferment Filter - Single Origin.

This Caturra lot was produced by Pedronel Ospina at Finca Sicilia in Quimbaya, Quindio, and processed at the Campo Hermoso R&D Centre. It combines black honey processing with a watermelon and mossto cofermentation.

The coffee was processed under the guidance of Edwin Norena, a producer, agronomist and processing innovator who leads Finca Campo Hermoso in Circasia, Quindio. Edwin uses his farm to produce highly distinctive specialty coffees and selects varieties including Caturra, Bourbon and Pink Bourbon, pairing each with processing methods designed to reveal its flavour potential. His expertise extends beyond farming; he is also an agroindustrial engineer with postgraduate training in biotechnology.

These Caturra cherries underwent a 48 hour carbonic maceration in tanks, producing mossto with a pH of 4.2. The mossto was inoculated with a selected yeast culture and combined with allulose and dehydrated watermelon. The cherries were then pulped and transferred to 200 kilogram bioreactors, where they macerated for a further 72 hours at 18°C with mossto and a citrus juice solution dosed at 10 ml per kilogram.

PROCESS: W

REGION: P

ELEVATION: 2

VARIETAL: S

CUP: L

ROAST: F

Produced by Pedronel Ospina in the Quimbaya region of Quindio, this Colombia Campo Hermoso Watermelon Lemonade Coferment Filter is a distinct expression of the Caturra varietal. The coffee undergoes an anaerobic processing method, a technique that often intensifies the inherent characteristics of the bean, resulting in the vibrant profile of berries, citrus, floral notes, malic acidity, and stone fruit identified by Code Black Coffee.

While traditional washed coffees are often celebrated for their clean, bright acidity, anaerobic-processed lots frequently push the boundaries of sweetness and complexity. This specific offering from Colombia · Quimbaya, Quindio highlights the impact of controlled fermentation on the final cup. To better understand the nuances of these tasting notes, refer to the flavor wheel to identify how the interplay between malic acidity and floral aromatics contributes to the overall structure of this single-origin release.