Why we like this coffee
This is great chance to experience floral & fruit notes in a coffee at the same time as a creamy body. Two charachters in coffee that dont always come together. 
 
Our taste notes
Floral, red apple, nectarine, lavendar, lime
 
Description
For some coffee producers experimenting with processing methods are a useful way to elevate coffee flavour and quality. At the same time, more people are becoming  increasingly aware of advanced processing techniques, and in turn are being exposed to new ways of experiencing coffee.
 
One of these new methods is lactic fermentation: a process used to produce this coffee. Classified as anaerobic fermentation, the process involves creating an ideal environment for the growth of lactobacillus cultures. This usually results in a creamier mouthfeel, as well as mroe complex flavours. 
 
This coffee was exposed to a dry aerobic fermentation of 24 hours andthen placed inside Grainpro bags for 90 hours at a temperature below22ºC. In this environment, the bacteria feed on carbohydrates andsugars in the mucilage which leads to a higher concentration of lactic acid.
 
Finally, the coffee was pulped, gently washed, and placed onraised beds until ideal moisture content was achieved. This micro-lot is 100% Pink Bourbon which is a varietal currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila..
 
From the importer
Origin : Colombia
Producer : Wilder Lasso
Region : San Adolfo, Huilia 
Process : Lactic 
Altitude : 17.0-1750masl
Cupping : floral, red apple, nectarine, lavender, lime
Varietal : Pink Bourbon