Colombia Tamarindo Culí Purple Caturra Washed Co-Ferment Experience:JUST A BAG The careful attention to each

The careful attention to each step of processing from harvesting cherries at peak ripeness and disinfecting with citric acid to a multi-stage fermentation with tartaric acid results in a coffee that is both vibrant and layered

The coffee is washed and dried for 10 days in sun before finishing in a dehumidification room

and sustainable yielding a cup that reflects both craft and

and tropical fruits

followed by a 38-hour closed-tank fermentation in water with a tartaric acid solution at 35°C

Colombia Tamarindo Culí Purple Caturra Washed Co-Ferment Experience:JUST A BAG The careful attention to eachThis Purple Caturra is processed using Rodrigo Sanchezs Tamarindo Cul Co Ferment Washed method, a co fermentation built around isolated microorganisms and a fruit based mother culture. Specific strains of Lactobacillus and Saccharomyces cerevisiae Bakers Brew Yeast are first pre cultivated, then transferred into a new medium containing selected yellow fruits, mango, pineapple, and passion fruit with a small addition of red fruits and sweeteners such