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.
