{"product_id":"colombia-campo-hermoso-cherry-madness-filter-2","title":"Colombia Campo Hermoso \"Cherry Madness\" FILTER","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Circasia, Quindio\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1650\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Edwin Norena, Campo Hermoso\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Red Bourbon\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Carbonic Maceration, Black Honey, Yeast Mosto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Creamy, jammy and juicy with notes of strawberry, florals and red jelly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and work with clients abroad to create beautiful results.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCherries with more than 18° Brix are harvested, cleaned and subjected to carbonic maceration for 72 hours.\u003c\/p\u003e\n\u003cp\u003eAfter pulping to a black honey level, the mosto is extracted and fermented with yeast for 48 hours. This starter is infused into the coffee, for another 48 hours.\u003c\/p\u003e\n\u003cp\u003eThe coffee is dried in the sun on African beds for 15 days, stabilized for 8 days.\u003c\/p\u003e\n\u003cp\u003eAfter 10 to 15 days of final stabilization, the coffee is cupped.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52426630431013,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":true}],"url":"https:\/\/www.theroastcollective.com\/products\/colombia-campo-hermoso-cherry-madness-filter-2","provider":"The Roast Collective","version":"1.0","type":"link"}