Colombia Laurina Natural Tartaric Acid Cold Room lumi xl From Yuki Minami’s farms in

From Yuki Minami’s farms in Minas Gerais

this method accentuates complex aromas and deepens the coffee’s sensory experience

This mother culture ferments for approximately eight days until reaching the target pH and Brix levels

and juicy lemon acidity

4 kg of coffee in total

Colombia Laurina Natural Tartaric Acid Cold Room lumi xl From Yuki Minami’s farms 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