Green Apple Honey Mossto Coferment - Edwin Noreña

Location: Quindio, Colombia

Farm: Campo Hermoso

Altitude: 1650 masl

Varietal: Caturra

Process: Cherries are harvested at over 20° Brix and soaked in water for 2 hours to clean and sort. Full cherries then go into low oxygen tanks for 24 hours at 18-22°C.

At the Campo Hermoso R&D Center, cherries begin a carbonic maceration process for 48 hours in tanks, collecting the mossto with 4.2 pH/11.5 Brix. This creates an environment for yeast to consume the mossto properly. The mossto is then inoculated with yeast and dehydrated fruits. The cherries are pulped at a black honey level and macerated, and the mossto is added at 18°C for 72 hours.