Advent #12 La Divisa Gesha Lactic Natural 200g Whole Beans

Another beautiful Gesha from Sebastian Gomez, this time with a slight twist. He's taken the same lot of coffee, and encouraged a lacto ferment before drying his coffee. Achieved by exposing the coffee to a dry aerobic fermentation for 24 hours before being placed inside Grainpro bags for 90 hours, maintain a temperature below 22oC. In this environment, the bacteria feed on carbohydrates and sugars found on the mucilage leading to a higher concentration of lactic acid. This transforms the flavour into a completely new and delicious tasting coffee.