{"product_id":"black-honey-lactic-geisha-campo-hermoso","title":"Black Honey Lactic Geisha  [Campo Hermoso]","description":"\u003cp data-start=\"101\" data-end=\"145\"\u003e \u003cstrong data-start=\"107\" data-end=\"145\"\u003eCampo Hermoso Black Honey Lactic Geisha – Light Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"147\" data-end=\"170\"\u003e\u003cstrong data-start=\"147\" data-end=\"159\"\u003eVariety:\u003c\/strong\u003e\u003cbr data-start=\"159\" data-end=\"162\"\u003eGeisha\u003c\/p\u003e\n\u003cp data-start=\"172\" data-end=\"205\"\u003e\u003cstrong data-start=\"172\" data-end=\"183\"\u003eOrigin:\u003c\/strong\u003e\u003cbr data-start=\"183\" data-end=\"186\"\u003eQuindío, Colombia\u003c\/p\u003e\n\u003cp data-start=\"207\" data-end=\"253\"\u003e\u003cstrong data-start=\"207\" data-end=\"220\"\u003eProducer:\u003c\/strong\u003e\u003cbr data-start=\"220\" data-end=\"223\"\u003eEdwin Noreña – Campo Hermoso\u003c\/p\u003e\n\u003cp data-start=\"255\" data-end=\"297\"\u003e\u003cstrong data-start=\"255\" data-end=\"267\"\u003eProcess:\u003c\/strong\u003e\u003cbr data-start=\"267\" data-end=\"270\"\u003eBlack Honey Mossto Lactic\u003c\/p\u003e\n\u003cp data-start=\"299\" data-end=\"326\"\u003e\u003cstrong data-start=\"299\" data-end=\"312\"\u003eAltitude:\u003c\/strong\u003e\u003cbr data-start=\"312\" data-end=\"315\"\u003e1650 MASL\u003c\/p\u003e\n\u003chr data-start=\"328\" data-end=\"331\"\u003e\n\u003ch3 data-section-id=\"jlu21m\" data-start=\"333\" data-end=\"355\"\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp data-start=\"357\" data-end=\"702\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eEdwin Noreña\u003c\/span\u003e\u003c\/span\u003e is a renowned coffee producer and innovator from the \u003cstrong data-start=\"448\" data-end=\"491\"\u003eCampo Hermoso farm in Quindío, Colombia\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\u003cp data-start=\"704\" data-end=\"853\"\u003eHis coffees are frequently recognized in the specialty coffee world for their precision, unique fermentation protocols, and vibrant sensory profiles.\u003c\/p\u003e\n\u003chr data-start=\"855\" data-end=\"858\"\u003e\n\u003ch3 data-section-id=\"1ts5j2l\" data-start=\"860\" data-end=\"874\"\u003eProcessing\u003c\/h3\u003e\n\u003cp data-start=\"704\" data-end=\"801\"\u003eThis coffee is produced using a \u003cstrong data-start=\"736\" data-end=\"800\"\u003eBlack Honey process with mossto lactic extended fermentation\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"803\" data-end=\"1192\"\u003eThe process begins with selecting and classifying ripe cherries, which undergo a \u003cstrong data-start=\"884\" data-end=\"926\"\u003e72-hour fermentation to produce mossto\u003c\/strong\u003e—a fermentation juice rich in flavor precursors. After this stage, the coffee is \u003cstrong data-start=\"1007\" data-end=\"1060\"\u003edepulped and fermented again for another 72 hours\u003c\/strong\u003e, using the previously produced mossto together with \u003cstrong data-start=\"1113\" data-end=\"1147\"\u003eselected lactic yeast cultures\u003c\/strong\u003e to guide fermentation and deepen complexity.\u003c\/p\u003e\n\u003cp data-start=\"1194\" data-end=\"1373\"\u003eOnce fermentation is complete, the coffee is dried naturally in a \u003cstrong data-start=\"1260\" data-end=\"1305\"\u003eparabolic dryer for approximately 10 days\u003c\/strong\u003e, allowing slow and even drying while preserving delicate aromatics.\u003c\/p\u003e\n\u003chr data-start=\"1621\" data-end=\"1624\"\u003e\n\u003ch3 data-section-id=\"188udio\" data-start=\"1626\" data-end=\"1655\"\u003e\u003c\/h3\u003e\n\u003ch3 data-section-id=\"188udio\" data-start=\"1626\" data-end=\"1655\"\u003eBrew Guide (Hario V60 02)\u003c\/h3\u003e\n\u003cp data-start=\"1657\" data-end=\"1854\"\u003e\u003cstrong data-start=\"1657\" data-end=\"1675\"\u003eCoffee ground:\u003c\/strong\u003e 16g\u003cbr data-start=\"1679\" data-end=\"1682\"\u003e\u003cstrong data-start=\"1682\" data-end=\"1708\"\u003eCoffee to water ratio:\u003c\/strong\u003e 1:17\u003cbr data-start=\"1713\" data-end=\"1716\"\u003e\u003cstrong data-start=\"1716\" data-end=\"1736\"\u003eExtraction time:\u003c\/strong\u003e ~2'30\"\u003cbr data-start=\"1743\" data-end=\"1746\"\u003e\u003cstrong data-start=\"1746\" data-end=\"1768\"\u003eWater temperature:\u003c\/strong\u003e 94°C\u003cbr data-start=\"1773\" data-end=\"1776\"\u003e\u003cstrong data-start=\"1776\" data-end=\"1811\"\u003eGrinding mill \u0026amp; grinding level:\u003c\/strong\u003e C40: #20–22\u003cbr data-start=\"1823\" data-end=\"1826\"\u003e\u003cstrong data-start=\"1826\" data-end=\"1844\"\u003ePouring speed:\u003c\/strong\u003e ~5 ml\/s\u003c\/p\u003e\n\u003cp data-start=\"1856\" data-end=\"1873\"\u003e\u003cstrong data-start=\"1856\" data-end=\"1873\"\u003eBrewing Steps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1875\" data-end=\"1953\"\u003e① \u003cstrong data-start=\"1877\" data-end=\"1886\"\u003eBloom\u003c\/strong\u003e\u003cbr data-start=\"1886\" data-end=\"1889\"\u003ePour 50ml of water in a circular motion. Bloom for 40 seconds.\u003c\/p\u003e\n\u003cp data-start=\"1955\" data-end=\"2043\"\u003e② \u003cstrong data-start=\"1957\" data-end=\"1972\"\u003eSecond Pour\u003c\/strong\u003e\u003cbr data-start=\"1972\" data-end=\"1975\"\u003eAt 1'15\", pour in a circular motion until the total reaches 125ml.\u003c\/p\u003e\n\u003cp data-start=\"2045\" data-end=\"2144\"\u003e③ \u003cstrong data-start=\"2047\" data-end=\"2061\"\u003eThird Pour\u003c\/strong\u003e\u003cbr data-start=\"2061\" data-end=\"2064\"\u003eAt 1'30\", continue pouring in a circular motion until the total reaches 200ml.\u003c\/p\u003e\n\u003cp data-start=\"2146\" data-end=\"2247\"\u003e④ \u003cstrong data-start=\"2148\" data-end=\"2162\"\u003eFinal Pour\u003c\/strong\u003e\u003cbr data-start=\"2162\" data-end=\"2165\"\u003eAt 2'00\", pour until the total reaches \u003cstrong data-start=\"2204\" data-end=\"2213\"\u003e272ml\u003c\/strong\u003e, then let it drip until finish.\u003c\/p\u003e\n\u003cp data-start=\"2249\" data-end=\"2288\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2249\" data-end=\"2273\"\u003eRecommended Utensils\u003c\/strong\u003e\u003cbr data-start=\"2273\" data-end=\"2276\"\u003eHario V60 02\u003c\/p\u003e","brand":"Red Raven Roaster","offers":[{"title":"100G","offer_id":47548834218210,"sku":null,"price":28.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/5807\/6386\/files\/kenya_3.png?v=1773101092","url":"https:\/\/www.redravenroaster.com\/products\/black-honey-lactic-geisha-campo-hermoso","provider":"Red Raven Roaster","version":"1.0","type":"link"}