Colombia Campo Hermoso White Honey Mossto Lactic Geisha

Highlights

“Finca Campo Hermoso, owned by third-generation producer Edwin Noreña, applies highly controlled fermentation to Geisha cherries. After 72 hours of initial fermentation to produce mossto, the pulped coffee undergoes a further 72-hour fermentation using the mossto and selected yeast, then dries in a parabolic dryer for 10 days. This White Honey Mossto Lactic Extended Fermentation is designed to retain Geisha's floral character while building sweetness and texture.”