Colombia Campo Hermoso Natural Mossto Recirculated Pink Bourbon FILTER

Ripe Pink Bourbon cherries are selectively harvested at more than 18° Brix before being submerged in water for two hours for cleaning and sorting. The whole cherries then undergo an initial 24 hour low oxygen fermentation at 18–22°C. At Campo Hermoso's R&D centre, the cherries are transferred to 2,000 kg tanks where they undergo a further 120 hours of carbonic maceration. During this fermentation, the liquid produced by the cherries, known as mossto, is collected at approximately 4.2 pH and 11.5° Brix. The mossto is inoculated with a selected yeast culture and combined with an allulose solution and dehydrated fruit. This starter mossto is then recirculated through the fermenting coffee every 24 hours over five cycles at approximately 18°C. Following fermentation, the whole cherries are naturally dried in a greenhouse under controlled conditions for approximately 10 days. The dried coffee is then cleaned, cupped and classified before being stored under controlled conditions of approximately 65% relative humidity and 18°C.