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. The result is a unique and fruity cup, from the wizards at LA PALMA Y EL TUCÁN.

Tasting Notes

raspberry, white wine, peach

  • Cup Profile - fruity, sweet, complex
  • Country of Origin - Colombia
  • Growning Region - Cundinamarca
  • Cultivars - Castillo
  • Processing - Lactic Fermentation
  • Elevation - 1400 masl


Out of stock