Colombia La Palma El Tucan Lactic Gesha ESPRESSO/FILTER

The name Lactic in the title refers to the processing technique which this Gesha underwent – lactic fermentation. It was fermented in cherry, in an anaerobic environment for 62 hours. After the cherry is pulped, with the coffee parchment left on it underwent a second stage of fermentation, for 24 hours in an aerobic environment. After 86 hours of fermentation, compared to the average coffee at around 10-12 hours, we’re left with a very, very unique cup profile.