Coffee of the Month | Colombia - Lactic Fermentation
Tax included. Shipping calculated at checkout
Brown sugar - Brazil nut - Tangy
Lactic fermentation! Our coffee of the month from Colombia impresses with its unusual processing method.
In lactic fermentation, the coffee cherries are sealed airtight in a tank, as in anaerobic fermentation. Lactic acid bacteria are added, which break down the sugar in the coffee cherries and produce lactic acid. This results in a fruity, tangy coffee.
Try our coffee of the month and be inspired.
Translated with DeepL.com (free version)
Our preparation recommendation
Thanks to its light to medium roast, the coffee of the month is perfect for preparation in a hand filter, French press or portafilter ..
Pour Over
When prepared in a hand filter, you get a perfectly balanced coffee with a fruity, tangy aroma and a light nutty note.
French Press
In the French press, the brown sugar combined with a hint of Brazil nut comes out very well.
Portafilter
As an espresso, the coffee from Colombia is tangy. In cappuccino and latte macchiato, the coffee is subtle and well-rounded.
About the green coffee
We are very pleased to offer you a coffee from La Palma & El Tucan (LP+ET).
We already had the opportunity to visit the farm ourselves and were fascinated and excited by the innovative, experimental and passionate way in which the people grow the coffee.
At LP+ET, unusual and new processing methods are used, and the coffee is grown sustainably and in harmony with nature.
The associated hotel is a recommendation for every Colombian holidaymaker who loves coffee.
Country of origin: Colombia
Growing area: Zipacon
Farm: La Palma & El Tucan (LP+ET)
cultivation height: 1,500 m
Type: 100% Arabica
Variety: Pink Bourbon
Preparation: Lactic
Importer: Equation Coffee
