Aroma Nativo [Sidra Lactic Lot #212]

A nano-lot Sidra from Pitalito, Huila, Colombia, produced in collaboration with local producers by Aroma Nativo. The Sidra variety is a cross between Red Bourbon and Typica, grown on a farm with only 900 trees. The lot undergoes a Honey Lactic Fermentation process: an initial anaerobic fermentation in cherry before depulping, followed by a second fermentation in sealed barrels inoculated with lactic bacteria from a previous Geisha fermentation. The coffee then dries for 22 days on African raised beds and rests three months in a stabilized environment. In the cup, this 30 kg nano-lot reveals lemongrass, lime zest, and eucalyptus notes. Roast profile: Filter.