REGION: Jerico, Antioquia
PROCESS: 120hr Anaerobic, Red honey
VARIETALS: Caturra & Dos Mil
DRYING METHOD: sun dried for 12-14 days
CUP NOTES: : Lychee, Pears, gentle and smooth acidity, hint of floral and lingering honey sweet aftertaste.
Campesino partnered up with 5 of their more detail-oriented farmers to set-up a Special Processed coffee done in community. Their friends in Costa Rica, who have won several COE’s, suggested a 120-hour pre-fermentation Honey process that they immediately began experimenting with. Campesino began experimenting with 5kg batches of Cherry until we reached uniformity in the cup with the 5 farmers involved in the project. We then increased the batch sizes to 25kg and began producing this 120-hour Red Honey on a larger scale. 25kg worth of cherries are hand selected, only the ripest, and placed in a grainpro bag, tightly sealed to prevent any contact with oxygen–anaerobic. After 120 hours, the cherries are depupled, lightly washed to remove any floaters, and sun dried for 12-14 days.
Campesino’s main warehouse is located in Jerico, Antioquia. Jerico is a small and very Catholic town, home to Colombia’s only canonized saint, Madre Laura (Mother Laura). The town maintains a rich coffee culture, but has limited access to resources.
Campesino set-up shop in Jerico in 2016, providing a new option to the farmers to sell their coffee at a much higher price, in addition to forming a personal relationship with us, frequent farm visits, cupping analysis, and micro-loans for infrastructure projects.