Colombia Gladys Cruz Lactic Process
When Gladys Cruz was 50 years old, she purchased a small farm near the village of San Cayetano with plans to retire there. But when she realized how much coffee was already growing on the farm, she became interested in the crop and dedicated her time on the farm to producing coffee. Now 56, she had been working with our friends at La Palma y El Tucan who supply labor for harvesting the coffee, and process it at their centralized mill. We tasted this lot while visiting Colombia last summer and knew we had to showcase Doña Cruz’s work.
This coffee was processed using La Palma’s Lactic Fermentation method. A kind of subcategory of washed coffees, Lactic Fermentation coffees are processed in the traditional washed method but placed in conditions that will specifically allow Lactobacillus to be prominently present. A method engineered by our friends at La Palma y El Tucan in Colombia, high concentrations of the bacteria are achieved through keeping high temperature, low pH and limiting the availability of oxygen. The result is the production of lactic acid as a byproduct of fermentation, which has unique effects on the flavor of the coffee.
blackberry, fuji apple, cocoa nib
- Cup Profile - bright, fruity, complex
- Country of Origin - Colombia
- Growing Region - Cundinamarca
- Cultivars - Castillo
- Processing - Lactic Fermentation Process
- Elevation - 1650 masl