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The processing plant "The wet mill La Palma y El Tucan" works closely with dozens of nearby small farmers (which may also explain why it is always mixed) and provides good monetary returns, as well as non-financial benefits (including agronomic technical support and quality control methods) La Palma y El Tucan ensures a good source of coffee cherries. Then the innovative lactic fermentation was used to process the coffee. This method uses an anaerobic environment (anaerobic methods) to screen out a higher proportion of lactic acid bacteria, which produces lactic acid when mucus mucilage is fermented by these colonies, leading to stronger, sweeter, chocolate, creamy smoothness, wine acidity and velvety body final flavor. I remember seeing a lot of discussions about this technique in the past 15 years, but now it seems that people's interest has shifted to other directions. )
Coffee information
Name: Do ñ a Consuela Arias, Gudinamaca, Colombia
Farmer: Do ñ a Consuelo Arias
Farm: Finca Brasilia
Village: Zipcaon
Altitude: 1600 m above sea level
Variety: Castillo
Processing method: mixed
-50 hours of anaerobic fermentation
Aerobic fermentation in 31-hour box
81 hours total fermentation
Aaron Note: honey flower, obvious fermentation, chocolate, thick, with the characteristics of sun mixed honey treatment.
The texture of chocolate is obvious. Coffee looks like chewed chocolate in the mouth. )
