Colombia Campo Hermoso Red Honey CM Chiroso FILTER

*Unedited information shared from Campo Hermoso. The cherries was harvest at over 20° Brix and soaked in water for 2 hours to clean and sort. Coffee Cherries was under a low oxigen system by 24 hours at 18–22°C. At the Campo Hermoso R&D Center, Cherries began a carbonic maceration for 48 hours into 2000kg tanks collecting the mossto with 4.2 pH/11.5 brix. The juice (mossto), before cherries was pulp at Red honey level and macerated into 200kg reactors, the started mossto was brew in a relation 20ml / kg for 48 hours and 18°C. The coffee was sundry in a greenhouse with controlled conditions for 10 days then stabilized in grainpro bags for 10 days. The coffee was cupped and classificated and finally storage at controlled conditions 65 RH – 18°C media.