Black Honey Lactic Geisha [Campo Hermoso]

 Campo Hermoso Black Honey Lactic Geisha – Light Roast

Variety:
Geisha

Origin:
Quindío, Colombia

Producer:
Edwin Noreña – Campo Hermoso

Process:
Black Honey Mossto Lactic

Altitude:
1650 MASL

About the Producer

Edwin Noreña is a renowned coffee producer and innovator from the Campo Hermoso farm in Quindío, Colombia. Known for pushing the boundaries of fermentation science in coffee, Edwin integrates microbiology, controlled fermentation, and experimental processing to develop highly expressive and complex flavor profiles.

His coffees are frequently recognized in the specialty coffee world for their precision, unique fermentation protocols, and vibrant sensory profiles.

Processing

This coffee is produced using a Black Honey process with mossto lactic extended fermentation.

The process begins with selecting and classifying ripe cherries, which undergo a 72-hour fermentation to produce mossto—a fermentation juice rich in flavor precursors. After this stage, the coffee is depulped and fermented again for another 72 hours, using the previously produced mossto together with selected lactic yeast cultures to guide fermentation and deepen complexity.

Once fermentation is complete, the coffee is dried naturally in a parabolic dryer for approximately 10 days, allowing slow and even drying while preserving delicate aromatics.

Brew Guide (Hario V60 02)

Coffee ground: 16g
Coffee to water ratio: 1:17
Extraction time: ~2'30"
Water temperature: 94°C
Grinding mill & grinding level: C40: #20–22
Pouring speed: ~5 ml/s

Brewing Steps

① Bloom
Pour 50ml of water in a circular motion. Bloom for 40 seconds.

② Second Pour
At 1'15", pour in a circular motion until the total reaches 125ml.

③ Third Pour
At 1'30", continue pouring in a circular motion until the total reaches 200ml.

④ Final Pour
At 2'00", pour until the total reaches 272ml, then let it drip until finish.

Recommended Utensils
Hario V60 02