Colombia Laurina Natural Tartaric Acid Cold Room lumi xl then disinfected and floated in

then disinfected and floated in warm water with citric acid before undergoing 24 hours of oxidation in whole cherry

who grew up watching his father farm coffee with care and passion

controlled development of sweetness and structure

Every sip reveals the thoughtful precision

455 kg of perfectly ripe Gesha cherries averaging 21° Brix were carefully selected

Colombia Laurina Natural Tartaric Acid Cold Room lumi xl then disinfected and floated inThis 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