TASTEs like: Tangy, tropical pineapple creamsicle, black currants
GOOD TO KNOW: This SL28 was planted in late 2012. Through the Lactic Fermentation process, LPET team attempts to achieve a higher concentration of Lactic Acid bacteria during the coffee fermentation processes, by focusing on anaerobic methods. This type of bacteria generates a higher concentration of Lactic acid as a result of the mucilage´s carbohydrate fermentation, which in turn contributes to the organoleptic profile of the resulting cup. The intended profile will complement the genetics of this SL28 by contributing to a higher heavier creamier body, and will add certain tropical notes that may complement very well the traditional black currant profile of this variety.
LPET works with the existing microorganisms found in the coffee cherries and in the different surfaces that the coffee touches during the entire fermentation process, with minimal intervention. LPET strives to constantly measure and register: Temperature, Relative Humidity, Oxygen levels (using aerobic or anaerobic tanks), Sugars present in the mucilage (using a refractometer) and PH levels.