Colombia Laurina Natural Tartaric Acid Cold Room lumi xl After a single wash

After a single wash

controlled development of sweetness and structure

Every sip reveals the thoughtful precision

located in Ecuador’s scenic Intag Valley and carefully crafted by producer Pepe Jijon

From Yuki Minami’s farms in Minas Gerais

Colombia Laurina Natural Tartaric Acid Cold Room lumi xl After a single washThis Laurina from Rodrigo Sanchez at La Loma in Huila, Colombia undergoes a Natural Tartaric Acid Cold Room process designed to carefully control fermentation and drying. The coffee is harvested between 2428 Brix before oxidation and flotation, then transferred into anaerobic tanks with tartaric acid for around 70 hours inside a temperature controlled cold room. After fermentation, the coffee is dried first under direct sunlight for 56 days before