You might not know it, but coffee is a fermented food. The cherries of coffee trees go through some amount of fermentation either directly to remove the fruit from the seed, or as a result of natural processes while being cleaned or dried. This particular coffee was put in very specific conditions to encourage the proliferation of lactobacillus bacteria, which eat the sugars off the seed and produce lactic acid as a byproduct. It is then put through a more traditional open-air fermentation for an equal amount of time before being washed and dried on raised beds. The result is a complex and sweet cup, from the wizards at LA PALMA Y EL TUCÁN.

Tasting Notes

kiwi, limeade, creme brulee

  • Cup Profile - bright, sweet, fruity
  • Country of Origin - Colombia
  • Growning Region - Cundinamarca
  • Cultivars - Castillo
  • Processing - Mixed Fermentation
  • Elevation - 1650 masl


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