Description
Floral, blueberry, tartaric acidity, candy, wine, anise.
Produced by Edwin Noreña of Finca Campo Hermosa, entirely of the Tabi variety of Arabica, and processed by a complex version of carbonic maceration. Whole coffee fruit is soaked in water for four hours, then subject to carbonic maceration for 72 hours with coffee must or mossto (juice from compressed coffee fruit). After removal of skins and pulp (pulping), a second carbonic maceration with mossto and blueberries follows, after which the coffee is sun dried for about 25 days.Â
| Country of Origin | Colombia |
| Region | Circacia, QuindÃo, Colombia |
| Producer Type | Microlot |
| Farm Name | Edwin Norena, Campo Hermosa |
| Process | Honey, mossto fruit cofermentation |
| Growing Altitude | 1,600 masl |
| Varietal | Tabi |
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