TIKI PUNCH SL28

First, it is floated and drained, put to ferment, and transferred to green pro plastic bags, left fermenting in the bag and to have contact with the musiclage is given daily three times over the mucilage, completing 200 hours of fermentation, with a drying stage of 15 to 20 days in the sun and ending with 35 days of stabilization

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

SL28

Altitude

1.800 MT

Natural Anaerobic

First, it is floated and drained, put to ferment, and transferred to green pro plastic bags, left fermenting in the bag and to have contact with the musiclage is given daily three times over the mucilage, completing 200 hours of fermentation, with a drying stage of 15 to 20 days in the sun and ending with 35 days of stabilization

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

Wilder Lasso

El rubí

Wilder Lazo is a new coffee lover! He came to be a coffee producer not long ago in 2017 when he came to help his father at his Farm Tocora in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.