We are excited to share the limited amount of this unique coffee from producer Edith Meza Sagarvinaga – the Honey Caturra, Lactic Fermentation from her farm – Finca Tasta, in Llaylla-Satipo, Peru.
This coffee is processed as a traditional honey process coffee but with a unique added lactic fermentation step before drying, where the coffee is submerged underwater in large plastic tanks for roughly 3 days to direct a de-oxygenated fermentation that favors lactic acid metabolites to drive the results. This process brings us incredible notes of sweet, juicy berry and a delicately soft and silky mouthfeel.
