This unique lot from Finca Los Alpes is no traditional Natural; the fermentation process is split into two phases and leverages, exclusively, the microbiological components (yeast and bacteria) that are naturally present in the coffee cherries.

First, the cherries are stored in a tank for 16 hours where they begin fermenting. The cherries are then transferred to hermetic containers where carbonic maceration starts, the process of starving the tank of oxygen by regularly injecting carbon dioxide. The saturation in carbon dioxide provides an ideal environment for lactic acid bacteria to develop. During the carbonic maceration, experts from Finca Los Alpes closely monitor the temperature, the Brix degree (sugar measurement), the pH and the electrical conductivity of the cherries. This second phase of the fermentation lasts 72 hours. Once fermented, the cherries are dried in a temperature-controlled mechanical dryer, fuelled with coffee husk before entering a stabilisation phase for up to two months.

Colombia Los Alpes

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Colombia Los Alpes

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Colombia Los Alpes

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