GUAVA LACTIC

GUAVA LACTIC
GUAVA LACTIC
GUAVA LACTIC
GUAVA LACTIC
GUAVA LACTIC
GUAVA LACTIC
GUAVA LACTIC
GUAVA LACTIC
GUAVA LACTIC
CATEGORY 
Innovation
VARIETY 
Red & Yellow Caturra
PROCESS 
Natural + Lactic Fermentation
ALTITUDE 
1.500 MT


FARM  
El Vergel Estate
REGION
Tolima
MUNICIPALITY  
Fresno
PROFILE
Dark chocolate, lactic acidity, yogurt, strawberry, cherry, mango, peach, creamy body
HISTORY: 
This Red & Yellow Caturra is one of the flagship coffees produced at El Vergel Estate, located in the microlot next to the washing station, and surrounded by Guava trees, this coffee profile has been one of the most intense and fruity coffees developed by the estate.

Planted in 2016 and 2018 with a quantity of more than 40.000 plants, this lot has been one of the best of the estate to experiment with processing bigger lots. Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born!

Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game!

Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.
PROCESS DESCRIPTION: 
The journey of Guava Lactic begins with the meticulous selection of Red and Yellow Caturra coffee cherries, a variety prized for its vibrant and complex flavor potential. Harvested at peak ripeness, the cherries undergo a 4-hour aerobic pre-fermentation on tarps, allowing their natural sugars to develop and setting the stage for a dynamic flavor profile filled with tropical and creamy notes.

The cherries are then transferred to hermetic tanks placed under shade, where they undergo a 7-hour anaerobic fermentation process. To enhance the fermentation, 10% of the bacteria Lactobacillus Plantarum is inoculated into the tanks. This bacteria, pre-lyophilized and activated at room temperature for 30 minutes before use, introduces lactic acidity and a creamy complexity to the coffee. The precise fermentation conditions create a balanced interplay of fruity and creamy flavors, amplifying notes of yogurt, strawberry, cherry, and peach, while maintaining a luscious, creamy body.

Following fermentation, the cherries are dried using a mechanical drying method. Over 72 hours, with carefully timed intervals, the cherries reach their optimal moisture level in approximately six days. This controlled drying process ensures the preservation of the coffee’s distinct lactic and tropical characteristics while locking in its rich notes of dark chocolate, mango, and creamy acidity.

The final step in the process is a 30-day stabilization period in GrainPro bags. This step allows the beans to rest, harmonizing their flavors and achieving a perfectly balanced cup. The GrainPro bags also protect the beans from environmental factors, preserving their freshness and quality until they are ready for roasting.

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