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

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

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.