Colombia Laurina Natural Tartaric Acid Cold Room lumi xl built around a highly controlled

built around a highly controlled

the process includes a 60-96 hour fermentation with oxygenated water

Indulge in the enticing aroma that fills the air as you take your first sip

this method accentuates complex aromas and deepens the coffee’s sensory experience

Colombia Laurina Natural Tartaric Acid Cold Room lumi xl built around a highly controlledThis Laurina from Rodrigo Sanchez at La Loma in Huila, Colombia undergoes a Natural Tartaric Acid Cold Room process designed to carefully control fermentation and drying. The coffee is harvested between 2428 Brix before oxidation and flotation, then transferred into anaerobic tanks with tartaric acid for around 70 hours inside a temperature controlled cold room. After fermentation, the coffee is dried first under direct sunlight for 56 days before