Natural Peach Mossto co-fermentation coffee from Finca Campos Hermoso in Quindío, Colombia, grown at 1600-1700 meters altitude. Caturra varietal processed using an innovative method: cherries are anaerobic fermented for 24 hours, then carbonic macerated for 48 hours. The extracted juice is inoculated with yeast and culture, then submerged fermented with fruit pulp and nuts for 72 hours. The coffee is dried in a greenhouse, stabilized, and cupped before batch organization.
The Little Marionette is a specialty roastery in Rozelle, in Sydney's Inner West, founded in 2010 by Ed Cutcliffe. The name plays on the image of a puppeteer pulling strings, a nod to Cutcliffe's role in connecting producers, roasters and drinkers across the supply chain. The roastery works on a 1967 Probat, chosen for its cast iron thermal properties and the deeper caramelisation they bring to the cup. Around 80 percent of sourcing runs through direct relationships with farms including Volcán Azul in Costa Rica, Finca Campos Hermoso in Colombia and Daye Bensa in Ethiopia, several of which have placed in the Cup of Excellence. The Little Marionette has since expanded internationally with operations in London, Winchester and New York.
![Finca Campo Hermoso Green Apple [Fresh & Fruity]](https://cdn.thewaytocoffee.com/7ZJImE4JOd-t6ZaoXcgYLSL6azp7yfB8j0mbEH2P4FU/rs:fit:1024:1024/f:avif/plain/s3://orugk53bpf2g6y3pmztgkzi/img_697a21c8315330.40603001.webp)
