Tasting Notes: Watermelon | Lime | Peach
With bright fruity flavors and a full mouthfeel, this coffee from Antioquia, Colombia hits all the right notes. Producer Juan Felipe has developed a unique anaerobic honey processing that targets the growth of lactic bacteria in the fermentation stages, giving it one-of-a-kind acidity and clarity. The result is a sweet cocktail of watermelon, lime, and peach.
Process: Latic Honey Anaerobic
What is the Latic Honey Anaerobic Process?
This coffee originates from Ciudad Bolivar, Antioquia in Colombia and is cultivated by a pioneering farmer named Juan Felipe. The 400 hectare farm where this coffee is grown is divided into two sections: one half is a protected nature reserve and home to diverse plants and animals, including the endangered Andean bear; the other half is where the coffee is grown. The coffee is processed in barrels in anaerobic conditions that requires constant monitoring and measurement of lactic bacteria, which provides flavor, oxygen levels, sugar content (brux), temperature, and pH balance. To call this coffee a scientific feat is accurate!