Colombia Los Nogales Yellow Typica (Anaerobic Washed)

Pulped coffee is separated into tanks where fermentation begins with Lactobacillus yeasts. This fermentation lasts for 190 hours, and using small fermentation tanks allows for close monitoring of temperature and quality to ensure excellent fermentation. This “lacto fermentation” synergizes to create a coffee with mind-blowing tropical flavors, complex acidity, and candy-like sweetness, while also breaking down the remaining mucilage on the coffee beans to create a “clean” cup. After the fermentation stage, the coffee is fully washed before being spread out to dry under close monitoring. This special process results in a coffee with an astonishing flavor profile like fruit punch.

-info sourced frm sotcoffee-