JAVA LACTIC

This Java was processed with a proprietary lactic bacteria, through a Natural anaerobic fermentation, which was developed in a tank with temperature and oxygen control, following a strict method to obtain a dense and complex body with a lactic sensation, highlighting a unique profile or our Java.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Java

Altitude

1.500 MT

Lactic Anaerobic Natural

This Java was processed with a proprietary lactic bacteria, through a Natural anaerobic fermentation, which was developed in a tank with temperature and oxygen control, following a strict method to obtain a dense and complex body with a lactic sensation, highlighting a unique profile or our Java.

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 Java is a very rare variety in Colombia, and in this case, it is a coffee located facing the snowy mountain "El Ruiz" and is part of a micro-lot from El Vergel State. Planted in 2016 with a quantity of 9.200 plants, this micro lo has been one of the most exotic of the estate developing totally unique profiles.