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Luminous Coffee Roasters Colombia Felipe Arcila Caturra Natural Ice Fermentation

 

Tamarind, ethanoic acid, savory like Umami or raw cacao, watermelon, and sweet like a pineapple.


This lot was exposed to a dry anaerobic fermentation of 24 hours, later placed inside grain pro bags for 60 hours maintaining the temperature below 22 degrees Celcius by placing the coffee inside a water tank. Afterward, the coffee was frozen for 72 hours. Later the coffee was placed on raised beds below 35 degrees Celcius until ideal moisture content was achieved.

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