The Lacto Project

Roaster Notes

This coffee has undergone a 96-hour extended carbonic maceration. Processed naturally, made from the Hemavathi varietal, grown at 4500 feet in the SIVERMARA Patte block. The cherries had a Brix of 25.9 at harvest and were placed in Bio fermenters after floater removal. They were inoculated with various lab-grown cultures, purged with carbon dioxide, and fermented for 96 hours. After fermentation, the beans were dried slowly on raised beds for 31 days, with constant stirring.