Campo Hermoso is harvested by hand, only when each individual cherry is determined to be fully ripened and at its peak of maturity. These cherries are then put through a hydraulic selection process to ensure only the ripest cherries continue on, while also separating each particular varietal during the process. Sorting is very important moving forward into the next phase of the process.
What separates it from other offerings we have served becomes exceedingly evident. The cherries undergo two anaerobic processing methods, where they are placed in large sealed drums for a number of hours where oxygen is removed, allowing a unique profile to emerge as the absence of oxygen in the process allows the fermentation to develop differently if it were fermenting in the open air. The most remarkable process for this offering begins with the second fermentation stage, after the cherries have been depulped and the seeds are placed into fermentation tanks again, yet this time a hops and malt mix is added, allowing the seeds to ferment for 96 hours, in a process that is called anaerobic impregnation. This process is what sets this coffee apart, creating tasting notes of tropical IPA and Fruit Loops.