This coffee was exposed to 42 hours of lactic fermentation. For lactic fermentation to take place, the cherries were placed 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.
Washed process Caturra
Flavour: pear, violet, guava
Body:
Acidity:
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.
 
Sourcing and ingredients
100%
Caturra
coffee beans, provided by Cofinet and roasted by us on Gadigal land / Sydney.
Country grade: Unknown
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Packaging
Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box
Brewing this coffee
We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.