PROCESS: WINE HONEY
VARIETAL: CATURRA / CASTILLO
TASTE: RASPBERRY, CHERRY LIQUOR
This Nano lot has been treated with a double fermentation, first an anaerobic ferment for 70 hours in dry cherry then a secondary fermentation of 180 hours after being pulped, leaving a considerable amount of mucilage on the bean in order to achieve a delicate winey and well structured sensation, aromatic notes, all while maintaining a medium juicy acidity and round body, hence its name Wine Honey. The aim with this experimental processing is to explore a new dimension of distinctive flavours. The same producer has done different experiments on the same bean that we also stock as a limited release. I’m a huge fan of the work from Campo Hermoso and the levels of detail they have gone to with this coffee is truly impressive!
Grind / Whole Beans