Description This Caturra lot was produced by Pedronel Ospina at Finca Sicilia in Quimbaya, Quindio, and processed at the Campo Hermoso R&D Centre. It combines black honey processing with a watermelon and mossto cofermentation. The coffee was processed under the guidance of Edwin Norena, a producer, agronomist and processing innovator who leads Finca Campo Hermoso in Circasia, Quindio. Edwin uses his farm to produce highly distinctive specialty coffees and selects varieties including Caturra, Bourbon and Pink Bourbon, pairing each with processing methods designed to reveal its flavour potential. His expertise extends beyond farming; he is also an agroindustrial engineer with postgraduate training in biotechnology. These Caturra cherries underwent a 48 hour carbonic maceration in tanks, producing mossto with a pH of 4.2. The mossto was inoculated with a selected yeast culture and combined with allulose and dehydrated watermelon. The cherries were then pulped and transferred to 200 kilogram bioreactors, where they macerated for a further 72 hours at 18°C with mossto and a citrus juice solution dosed at 10 ml per kilogram. PROCESS Natural 'Cherry madness' Cofermented REGION Circasia, Quindio ELEVATION 1650 - 1800 VARIETAL Caturra FLAVOUR PROFILE Cherry, strawberry lime cordial ROAST Filter

Description This Caturra lot was produced by Pedronel Ospina at Finca Sicilia in Quimbaya, Quindio, and processed at the Campo Hermoso R&D Centre. It combines black honey processing with a watermelon and mossto cofermentation. The coffee was processed under the guidance of Edwin Norena, a producer, agronomist and processing innovator who leads Finca Campo Hermoso in Circasia, Quindio. Edwin uses his farm to produce highly distinctive specialty coffees and selects varieties including Caturra, Bourbon and Pink Bourbon, pairing each with processing methods designed to reveal its flavour potential. His expertise extends beyond farming; he is also an agroindustrial engineer with postgraduate training in biotechnology. These Caturra cherries underwent a 48 hour carbonic maceration in tanks, producing mossto with a pH of 4.2. The mossto was inoculated with a selected yeast culture and combined with allulose and dehydrated watermelon. The cherries were then pulped and transferred to 200 kilogram bioreactors, where they macerated for a further 72 hours at 18°C with mossto and a citrus juice solution dosed at 10 ml per kilogram. PROCESS Natural 'Cherry madness' Cofermented REGION Circasia, Quindio ELEVATION 1650 - 1800 VARIETAL Caturra FLAVOUR PROFILE Cherry, strawberry lime cordial ROAST Filter