LUNA (250g)

Terroir: Pereira, 1450 metres above sea level

Farm: Milan, Julio Madrid

Drying process: sundried

This fruity and exotic coffee is an expression of the Caturra variety sourced in the Eje Cafetero and undergoes a stepwise fermentation process. Once the cherries are picked, they are kept in a bag for 10 hours, allowing them to gain temperature. This pre-incubation step enables metabolic activation of the bacteria surrounding the cherries. Water is added for cooling down prior to the depulping process. Then, parchment beans are incubated with their intact mucilage for 12 hours, where metabolic activity carries on. After this honey-like step, the parchment beans are transferred to a bioreactor where a stream of nitrogen is injected. This anaerobic fermentation step lasts around 4-6 days, during which T0, pH, and Brix are continuously monitored. Following fermentation, the coffee is sundried for at least 15 days, and then the beans undergo a stabilisation period of an additional 30 days within coffee bags. Our roasting profile enhances the fruitiness and balanced sweetness of this mind-blowing coffee.

For such a special coffee, we couldn't find a better name for it. Luna means a lot to us. It was on a full-moon night that our first little one arrived. The unique flavour and aroma profile of this coffee will rocket your palate to another level.

To uncover the optimal flavour profile of Caturra Nitro and savour its notes, we recommend exploring the following brewing methods

Curious about the process undertaken here? Have a look on this pilot test briefly showing how the fermentation process under nitrogen gas atmosphere occurs.