This coffee was exposed to dry aerobic fermentation for 24 hours, then placed inside grain probags for 95 hours, maintaining a temperature below 71.6 °F . In this environment, the bacteria feed on carbohydrates and sugars from the mucilage. This leads to a higher concentration of lactic acid. Then, it was pulped, gently washed and placed on raised beds until the ideal moisture content was achieved.
If you want to quote this product please send an email: Contact
Pink Bourbon Washed Lactic- La Morelia
Armenia, Quindío, Colombia