LIGHT ROAST
This Competition Coffee has an intense, creamy sweetness and a velvety body. The flavors are increadible. 
 
TASTING NOTE Apricot, black tea, cinnamon
VARIETY Sidra
PRODUCER La Palma y el Tucan
COUNTRY Colombia
COLLECTING HEIGHT 1750 meters above sea level M
FERMENTATION Lactic Anaerobic
QUALITY SCORE 91 points
CONTENTS 100 g
 
About this lactic process:
The resulting profile is an intense, very sweet, chocolatey and buttery coffee with a lactic acidity and a velvety body that results from the higher lactic acid content present in the cup. 
 
This kind of fermentation is classified as anaerobic, as oxygen has minimal interaction with the cherry. Once the cherries arrive at the mill, they are hand sorted and placed in sealed, oxygen-free tanks for 39 hours. This is the preference phase. Next, the cherries are pulped, and a second fermentation of 24 hours takes place in tanks again, 
but in this case, the tanks are open to the air. The mucilage from the cherries forms its own liquid, helping to fill the tank partially. This allows the coffee to develop body and complexity. By avoiding contact with oxygen in the first stage and controlling temperatures to an average of 20 ° Celcius, we direct the bacteria to create a higher concentration of lactic acid, allowing for a unique profile of the resulting cup. The coffee is then sent to our raised beds to begin the drying process, which occurs over a period of 28 days.