Colombia Madre Laura 120hr Red Honey Anaerobic Fermentation

REF #1918
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Available at Delta (BC) & Mississauga (ON)

COUNTRY: Colombia
REGION: Jerico, Antioquia
PROCESS: 120hr Anaerobic, Red honey
ALTITUDE: 1900-2000masl
VARIETALS: Caturra & Dos Mil
DRYING METHOD: sun dried for 12-14 days

BAG SIZE: 77lb

CUPPING NOTES: Pears, delicate black tea, gentle acidity, lingering honey sweetness. Balanced cup.



Campesino partnered up with 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 COEs, 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 uniformitin 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 oxygenanaerobic. 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.