Francisco Mena has been experimenting with fermentations and we’re excited to bring you the results. This Villa Sarchi lot has undergone 36 hours of fermentation in large buckets. Within these buckets, the sugars in the coffee cherries react with the yeast to begin fermenting. This practice is similar to natural winemaking and provides a similar sparkling note you’ll feel in the cup. This method is commonly referred to as anaerobic processing and brings a lively complexity to the cup and Francisco has named this fermentation ‘lactico galactico’ as a homage to the wild cup it produces.
- Region: Lourdes de Naranjo
- Farm/Mill: Sumava
- Variety: Villa Sarchi
- Process: Natural
- Altitude: 1670 - 1780 masl
- Harvest: March 2022
- Roast Date: April 2023