Coffee Of The Moment 26

Cherries are harvested above 23º brix. Cherries are soaked in water for 4 hours. Initial cherry Carbonic Maceration fermentation for 72 hours with Mossto. Second parchment Carbonic Maceration fermentation for 72 hours with Mossto +  Red Fruits (strawberry, raspberry and blackberry) + Wine Yeast.  Coffee is sun dried on patio for 25 days until humidity is 10.5%. Final humidity stabilization for 8 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilization of 8-10 days, coffees are cupped and lots organized. 

At his farm, Campo Hermoso, Edwin cultivates Gesha, Sidra and Bourbon varieties. His techniques have focused primarily on “mossto” — the juice runoff from the coffee cherry that appears after the beginning stages of fermentation. Using microbiology to understand the natural living organisms (bacteria and yeast) native to the coffees to then further manipulate and create flavor during the fermentation and drying process, Edwin has achieved a level of style and name recognition rarely attained.