TIKI PUNCH SL28

CATEGORY 
Reserve
VARIETY 
SL28
PROCESS 
Natural Anaerobic
ALTITUDE 
1.800 MT
FARMER
Wilder Lazo
FARM  
El Rubi
REGION
Huila
MUNICIPALITY  
Acevedo
PROFILE
Almond, cranberry, dark chocolate, liquorice, maple syrup, papaya, and pineapple notes.
HISTORY: 
Wilder Lazo, our coffee maverick, ventured into the world of coffee in 2017 when he lent a hand to his father on a farm nestled in the San Adolfo mountains. Driven by his unwavering passion for coffee and his family's rich history in the trade, Wilder took a rather distinctive route into the coffee realm. He didn't just dip his toes into specialty coffee; he dove right in. Thanks to his genetic expertise and an insatiable appetite for learning, he kickstarted a varietal program. Today, it boasts over a dozen distinctive coffee varieties, cherry-picked from diverse sources. It's the coffee journey of a lifetime!
PROCESS DESCRIPTION: 
The process begins with the coffee beans being floated and drained, followed by their storage in green, food-grade plastic bags for fermentation. Throughout the fermentation period, the beans undergo agitation with mucilage thrice daily, totaling 200 hours. After this meticulous fermentation process, the beans are exposed to sunlight for 15 to 20 days. Finally, they undergo a 35-day stabilization period.

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