Profile

Almond, cranberry, dark chocolate, liquorice, maple syrup, papaya, and pineapple notes.

Process

Anaerobic Natural

TIKI PUNCH SL28

Origin

Region: Huila
Municipality:  

Producer

Wilder Lazo

Farm

El rubí

Variety

SL28 

Altitude

 1.800 MT 

HISTORY

PROCESS

ON SPOT

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 at Tocora. Today, it boasts over a dozen distinctive coffee varieties, cherry-picked from diverse sources. It's the coffee journey of a lifetime!  
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 Anaerobic Natural  

 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 
FONDO_SERIES_COFFEES
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Size
  • 12 KG
  • 24 KG

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