CR25-F Las Nubes Lactic

PROCESSING DETAILS - LACTIC NATURAL All cherries are hand-picked at peak ripeness on Las Rubes Farm and meticulously sorted to remove underripe or damaged fruit. To initiate fermentation, Roberto adds a measured amount of juice from previous pre-fermented cherries to the freshly harvested whole cherries. This inoculates the batch with an active community of lactic acid bacteria and yeasts, accelerating fermentation and enhancing flavor complexity. The cherries and juice are sealed inside stainless steel tanks to create an oxygen-free environment. Over the next 72 hours, lactic acid bacteria convert natural sugars into lactic acid, lowering the pH and producing creamy, fruit-forward notes. Once the ideal pH is reached, the cherries are removed and dried in thin layers on raised African beds, turned regularly for even drying until the moisture content reaches 10–12%. The result is an intensely sweet, vibrant coffee with tropical fruit character, a silky mouthfeel, and a clean lactic finish — a signature of Roberto Mata’s lactic fermentation style.

Available Quantity

45 bag69kg

Minimum Order

69 kg

Price Unit

KG

Origin

🇨🇷Valle de Dota, Costa Rica

Listed Date

8/15/2025

Last Updated

10/3/2025