Colombia, Monteblanco. Coconut Lemonade fermentation, 250G.

For this lot, Caturra Purple coffee with a high natural sweetness was selected to promote rapid activation of microorganisms during fermentation, such as lactobacillus and Saccharomyces cerevisiae. These microorganisms are then isolated for separate cultivation. Citrus fruits and dehydrated coconut are added to the culture, and the mixture is fermented for 8 days.

After that, the coffee is fermented in 200-liter barrels with the addition of 80 liters of the prepared citrus-coconut culture for 180 hours. During this stage, the Brix level drops to 6, and the pH to 4.

The next steps include drying and removing all outer layers using a huller. The final product is vacuum-packed and prepared for export.