LACTIC TYPICA

Apple, black cherry, brown spice, caramel, Chokeberry, citric acid, melon, milk, chocolate, and sugar cane notes.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Tolima

Variety

Typica

Altitude

1.700 MT

Lactic

This Typica has a washed process with lactic fermentation, from 24 to 36 hours. Afterward, it is dried in canopies under the sun for a period of 8 to 12 days, depending on the light intensity. Finally, the coffee undergoes a stabilization period of 15 to 30 days in the cellar.

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

Omar Arango

San Luis

The San Luis farm has been in the hands of Irma Tinoco, mother of Omar Arango, a family of coffee tradition and innovation for more than 50 years. More than 30 years ago Omar Arango took control of the farm, and based on his vision of having one of the best coffees in Tolima, he decided to make a transition from conventional or chemical synthesis to organic coffees. Being the first to take this risk in Colombia, Tolima, and sacrificing up to 50% of the profitability and production, they managed to have an empirical learning process that today has made it a coffee recognized for being organic and with exotic processes. The vision of the farm is to be 100% sustainable and to have an environmentally friendly environment with conservation areas and shaded coffee plantations, taking care of the water and the people that work there.