We are proud to once again offer an amazing Colombian coffee from La Palma y El Tucan.
This SL28 was planted in late 2012. Through the Lactic Fermentation process, LPET team attempts to achieve a higher concentration of Lactic Acid bacteria during the coffee fermentation processes, by focusing on anaerobic methods. This type of bacteria generates a higher concentration of Lactic acid as a result of the mucilage´s carbohydrate fermentation, which in turn contributes to the organoleptic profile of the resulting cup. The intended profile will complement the genetics of this SL28 by contributing to a higher heavier creamier body, and will add certain tropical notes that may complement very well the traditional black currant profile of this variety.