Edwin Noreña is an agro-industrial engineer, Q-Grader, Q-processing expert, international coffee processing consultant and head COE Colombia competition judge. On top of all that he comes up with innovative processing techniques to apply onto high quality coffees such as this Gesha lot from Finca Campo Hermoso.
Curious about the way this coffee was processed? First the cherries are selectively harvested when their sugar concentrations go beyond 24 brix. They are then soaked in water for 3 hours before undergoing their initial anaerobic cherry fermentation for 6 hours with Mossto. Mossto is a the residual crushed cherry pulp, from a previous fermentation, the use of this is a technique similar to wine makers. Adding this gives the microbes extra sugar to process. After this the coffee is sun dried on African beds for 22 days before being transferred inside a warehouse for 5 days in order for the humidity to stabalize. Finally, the coffee is stored in GrainPro bags for another 8-10 days before being milled and prepared ready for export.
We love the sugary sweetness from this lot it tastes like ripe rockmelon, raspberry candy and floral hibiscus.
