Colombia Laurina Natural Tartaric Acid Cold Room lumi xl the process includes a 60-96

the process includes a 60-96 hour fermentation with oxygenated water

From Yuki Minami’s farms in Minas Gerais

each bean undergoes meticulous processing at Latabol mill

followed by careful drying over 15 days

Colombia Laurina Natural Tartaric Acid Cold Room lumi xl the process includes a 60-96This Laurina from Rodrigo Sanchez at La Loma in Huila, Colombia undergoes a Natural Tartaric Acid Cold Room process designed to carefully control fermentation and drying. The coffee is harvested between 2428 Brix before oxidation and flotation, then transferred into anaerobic tanks with tartaric acid for around 70 hours inside a temperature controlled cold room. After fermentation, the coffee is dried first under direct sunlight for 56 days before