Colombia | Elkin Guzmán El Mirador Lactic Natural

Process | Lactic Natural

Variety | Tabi

MASL | 1550-1700 MASL

Mandarin | Caramel | Blackberry Yogurt

An exciting yet largely unexplored processing method, lactic fermentation produces cups with substantial bodies and a “clean” or “milky” sweetness, similar to fresh yogurt or kefir. To promote lactic fermentation, producers create an ideal environment for the growth of lactobacillus cultures, the same bacteria used in dairy production. This is achieved by placing highly sugary coffee cherries in an anaerobic tank, then monitoring pH levels, temperature, and oxygen levels throughout the fermentation process. If the perfect conditions are achieved, lactobacillus will flourish and dominate the fermentation.

Elkin Guzmán of Finca El Mirador, one of the pioneers of the lactic fermentation method, used only 40°C water to process this 100% Tabi lot. This choice helps aid oxidation, and imparts greater sweetness, balance and acidity into the cup. We taste mandarin, orange, caramel, and blackberry yogurt.