Colombia Washed Tartaric Acid Orange Bourbon ARCHIVED anaerobic fermentation using cultivated Lactobacillus

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

where the coffee rests untouched for the first two days before receiving periodic movement throughout drying to slowly reduce moisture over 15–20 days

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It’s a clean

Colombia Washed Tartaric Acid Orange Bourbon ARCHIVED anaerobic fermentation using cultivated LactobacillusThis Orange Bourbon coffee from El Mirador in Huila, Colombia, is a beautifully crafted offering by producer Elkin Guzman, processed through an intricate Tartaric Acid Washed method at the Clearpath Coffee Mill. The careful attention to each step of processing from harvesting cherries at peak ripeness and disinfecting with citric acid to a multi stage fermentation with tartaric acid results in a coffee that is both vibrant and layered. In the cup, it