Colombia Washed Orange Bourbon Orange Blossom Co-Ferment SUBSCRIPTION anaerobic fermentation using cultivated Lactobacillus

anaerobic fermentation using cultivated Lactobacillus and Saccharomyces cerevisiae ( Brewers/Bakers Yeast )

This Colombia Decaf Geisha is a special project combining washed Geisha lots from Jose Gomez of Finca El Paraiso and Pablo Andres Guerrero of Hacienda El Obraje in Nariño

the coffee is dried slowly in thin layers on raised beds and in mechanical dryers over 12–20 days

Whole cherries then undergo a 36-hour anaerobic fermentation

Colombia Washed Orange Bourbon Orange Blossom Co-Ferment SUBSCRIPTION anaerobic fermentation using cultivated LactobacillusProduced by Elkin Guzman at El Mirador in Huila, Colombia, this Orange Bourbon lot undergoes a highly controlled tartaric fermentation process with multiple stages of oxidation and fermentation designed to develop complexity and structure. Following fermentation, the coffee is introduced to a mother culture containing aromatic herbs and fruits, including chamomile, lemongrass, and sweet fruits, before a final 24 hour fermentation. The coffee is then