Colombia Laurina Natural Tartaric Acid Cold Room lumi xl Secured through an auction and

Secured through an auction and processed with a 96-hour sensory-driven fermentation

The result is a crisp and refined cup with layered notes of lime

each bean undergoes meticulous processing at Latabol mill

temperature control

Colombia Laurina Natural Tartaric Acid Cold Room lumi xl Secured through an auction andThis 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