Costa Rica Sumava Lactic Fermented Catuai & Villa Sarchi


ORANGE JUICE, APRICOT, YOGHURT


Origin: Costa Rica
Farm: Finca Sumava
Processing method: Lactic fermentation
Variety: Catuai and Villa Sarchi
Altitude: 1670-1790 m.a.s.l.
Roast profile: Omni roast

Weight
250 g
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Product code: P00394

14,70 € incl. VAT
Out of Stock

This is a really unusual coffee. It started out as an experiment by the Sumava team 3 years ago where they first started using lactic fermentation at the farm.
So how did the lactic experiment work? Well, to start with we need to talk about the Costa Rican honey process. This is now the most common way of processing coffee cherries in Costa Rica. It involves removing the skin and some of the fruit before the beans (and the remaining mucilage or fruit pulp) are left to dry in the sun. During the drying, fermentation by yeast and bacteria (particularly lactic acid bacteria – 'LAB') break down the remaining pulp.

Roastery Hasbean Coffee
Origin Costa Rica
Processing method Lactic fermentation
Roast profile Omni roast
Coffee beans/Capsules Coffee beans