Grown by Rafael Amaya at Finca LA Virgina. This coffee is harvested following strict ripeness criteria and exposed to a dry fermentation of 100 hours inside grain pro bags at 20° Celsius. In this environment, bacteria feeds from carbohydrates and sugars from the mucilage. This leads to a higher concentration of lactic acid. Afterwards, the coffee was dried on raised beds to the ideal moisture content.
What is a Lactic Natural coffee?
Lactic fermentation is a relatively new experimental method; the lactic acid generated from the anaerobic conditions produces more depth, complexity, and pronounced tropical fruit characteristics than coffees that are not anaerobically fermented.
• Roast: Light (filter)
• Region: Timana Huila
• Varietal: Pink Bourbon
• Altitude: 1700 - 1800 MASL
• Producer: Rafael Amaya
• Process Method: Lactic Natural
• Profile: Medium body, golden kiwifruit, cinnamon and feijoa