El Palaso Manor in Colombia introduces what is lactic acid fermentation and sun treatment.

Solarization of lactic acid fermentation in El Palaso Manor, Colombia

Origin: El Palaso Manor

Altitude: 1300-1500m

Variety: Castillo Kaddura bourbon iron pickup

Treatment: lactic acid fermentation in the sun

Flavor description: strawberry yogurt, grape, peach juice, rum

Palaiso Manor has a mild climate and frequent winds from the Pacific Ocean, which help to give their coffee tropical fruit aromas.

These fresh coffee fruits ripen slowly and accumulate high sugar content, which greatly improves the quality of coffee cups. At Finca El Paraiso, coffee is processed mechanically and sustainably in order to maintain consistency in the quality of the coffee produced.

Lactic acid fermentation (Lactic Fermentation) is a classic treatment of the manor. Lactic acid fermentation is an anaerobic method to obtain higher concentration of lactic acid bacteria in the process of coffee fermentation. Because the ideal flavor of coffee is "mellow", "high sweetness", "caramel", "wine acidity" and "silky taste", all of which depend on the concentration of lactic acid in the fermentation process.

Before you begin to remove the peel, put the cherries in an airtight jar. The sugar content, temperature and pH value were recorded. Ripe cherries have a high sugar content, and they provide plenty of food and fermentation for yeast and bacteria that naturally exist in the air and coffee cherries. One of the by-products of this fermentation is carbon dioxide. When the jar is sealed, it is slowly filled with carbon dioxide, draining the air. Under these anaerobic conditions (that is, no oxygen), the living bacteria produce lactic acid, hence the name. After lactic acid fermentation, LPET will ferment the cherry in a container for about 70 hours before removing the peel.