GUAVA BANANA LACTIC - Forest Coffee
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GUAVA BANANA LACTIC
Lactic acidity, creamy body like a milkshake of red fruits with some touches of yellow fruits and ending with a long dark chocolate aftertaste
Lactic acidity, creamy body like a milkshake of red fruits with some touches of yellow fruits and ending with a long dark chocolate aftertaste
Spot
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
REQUEST SAMPLE
INFORMATION
PROCESS
HISTORY
Origin
Tolima
Variety
Red & Yellow Caturra
Altitude
1.350 MT
Lactic
This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control of the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 days to homogenize the beans and promote complexity to the profile.
1. BEFORE THE PROCESS
2. PRE- FERMENTATION
PROCESSING PHASE
3.1 KOJI PROCESS
3.2 ANAEROBIC PROCESS
3.3 AEROBIC PROCESS
3.4 CARBONIC MACERATION
3.5 MOSTO PROCESS
DRYING PHASE
4.1 MECHANICAL DRYING
4.2 SUN DRYING
5. AFTER THE PROCESS
Elias and Shady Bayter
Vergel State
This Red & Yellow Caturra is one of the flagship coffees produced at El Vergel State, located in the micro lot next to the washing station, and surrounded by Guava trees, this coffee profile has been one of the most intense and frutal coffees developed by the estate. Planted in 2016 & 2018 with a quantity of more than 40.000 plants, this lot has been one of the best of the estate to experiment with innovative and new processes, like in this case, the Lactic.
LOOKING FOR MORE OPTIONS?
PANELA STICKY
Typica La Roca
Yellow La Roca
Fruity
CREAMY PINK
SIDRA KOJI
JUICY PASSION FRUIT
JUICY BERRIES