This coffee is grown by Pablo Guerrero at Finca El Obraje. Cherries were picked following a strict ripeness criteria. This coffee was exposed to 42 hours of lactic fermentation. For lactic fermentation to take place, the cherries were places inside plastic tanks for 42 hours at 22 degrees celcius. In this environment bacteria feeds from carbohydrates and sugars in the mucilage and this leads to a higher concentration of lactic acid.

All the images and information about this coffee and its producers have been kindly shared by the importer, Cofinet, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

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