Colombia Coffee Anaerobic Controlled Lactic Acid Fermentation Palm Tree and Tucson Farm

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Colombian Palm and Big Bird Manor [Community crop Project]

Treatment of Lactic Acid fermentation by anaerobic controlled Lactic Acid fermentation of Xisailong small Farmers in Happy Manor

Colombia La Palma y El Tucan Neighbors Crops

Ciceron Lopez Lomitas Finca Las Delicias Lactico

Production area: Huila

Planting height: 2000 m

Treatment method: anaerobic control of lactic acid fermentation

Baking degree: shallow

Flavor: fermented sour, nutty, full-bodied acidity, berries, blackcurrant, solid flavor.

This batch comes from the palm trees and beaked bird estates in the province of Colombia-Kundinamaca.

The ongoing community crop program of the manor, which aims to acquire within 10 kilometers of the manor.

Small farmers plant berries and control the treatment of each link

Raising the level of local coffee also allows small farmers to have more income and be more environmentally friendly.

The treatment method is the anaerobic fermentation method which has recently caused an upsurge, which is simply

Soak the harvested coffee fruit in closed water for a period of time.

Let the coffee berries ferment to produce more flavor.

Especially in the sour taste and aroma with more delicate layers.

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