Colombia Laurina Natural Tartaric Acid Cold Room lumi xl heavy cacao

heavy cacao

Color: MOSS

then disinfected and floated in warm water with citric acid before undergoing 24 hours of oxidation in whole cherry

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

The result is a crisp and refined cup with layered notes of lime

Colombia Laurina Natural Tartaric Acid Cold Room lumi xl heavy cacaoThis 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