JAVA LAGOON

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

INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Tolima 
VARIETY

Variety

Java 
ALTITUDE

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. 
8X2A3847

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