Colombia Laurina Natural Tartaric Acid Cold Room lumi xl After a single wash

After a single wash

temperature

Natural 93h is a Pink Bourbon from El Diamante that underwent a 93-hour sealed anaerobic fermentation in whole cherry no water

Indulge in the enticing aroma that fills the air as you take your first sip

followed by careful drying over 15 days

Colombia Laurina Natural Tartaric Acid Cold Room lumi xl After a single washThis 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