This was a tricky bean for us to roast but produces a special treat if you like something crazy and different. If you haven't had a cofermented coffee just know that the flavors are no joke and are very strong. You'll instantly notice a strong, familiar grape candy smell from this one. It reminds us of grape hi-chew, tootsie roll, and rolos. It really it is a special treat.
 
Please note that this is offered in 150 gram bags. We feel that's enough for most people since it is such a strong flavor. We don't feel like we got the perfect roast for this one so we're pricing this coffee very low, basically at the cost we paid for it.
 
80 coffee growers around Pitalito, Huila deliver their caturra coffee to the Santuario Project collection site where the coffee is then transported to Finca Campo Hermoso for Edwin to execute the sequential processing.
 
Finca Campo Hermoso has been in Edwin’s family for over 30 years. After his father passed away, Edwin began developing the farm for unique specialty coffees. Edwin has become a prominent innovator for Colombian specialty coffees. He is a Q Grader, Q Processor, and Cup of Excellence judge in addition to overseeing the farm and processing operation.
 
The sequential processing is overseen by Edwin Noreña and results in an intense grape-forward cup profile that has great clarity of flavor and a very “clean” finish.
 
From the producer:
First cherries harvested above 23° brix are soaked in water for 4 hours to clean the exterior of the fruit, sort out floaters and hydrate the fruit. Next, cherries undergo an initial anoxic fermentation for 18 hours with grapes and coffee mossto. The coffee is then depulped and introduced to a second anoxic fermentation with the grape and coffee mossto for another 12 hours. Finally, the coffee is removed from the tanks and allowed to dry for 24 days on raised beds as a ‘honey’ process. The dried parchment is then stored in grainpro bags for 10 days to stabilize before the lots are cupped and selected.