JAVA LAGOON

The perfect combination of tropical fruits, juicy and honey type of sweetness, with refreshing acidity and a vibrant vanilla aftertaste.

Origin

Tolima

Variety

Java

Altitude

1.500 MT

Semi Washed

This java was processed with 2 step fermentation, one with cherry aerobic, and followed by an anaerobic in mucilage, then dried for 15 days in raised beds at a slow temperature.

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 used from a specific part of a micro-lot from El Vergel State which is located near a natural lagoon or "cañada" as called in spanish that generates a specific microclimate for this part of the farm. 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.