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Pineapple, kiwi, apricot, and very dense mouthfeel notes. 

JAVA LACTIC

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ORIGIN:
TOLIMA
ALTITUDE:
1500 MT
PROCESS:
LACTIC ANAEROBIC NATURAL
VARIETY:
JAVA

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PROCESS

This Java was processed with a proprietary lactic bacteria, through a Natural anaerobic fermentation, which was developed in a tank with temperature and oxygen control, following a strict method to obtain a dense and complex body with a lactic sensation, highlighting a unique profile or our Java.

THE PRODUCER:

ELIAS AND SHADY BAYTER

FARM:
EL VERGEL
TRAIL:
FRESNO
HUMIDITY:
11.2
WATER ACTIVITY:
0.54

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