The first addition in our Paper Plane First Class series is this incredible lactic process Gesha from world renowned Colombian coffee growers La Palma y el Tucan.
What is "Lactic" process?
It's a form of fermentation classified as ‘Anaerobic’ because oxygen has minimal interaction with the cherry and there is no agitation.
The coffee cherry is placed in sealed tanks after they are hand sorted upon arriving at the wet mill.
The removal of oxygen during this stage encourages a higher concentration of Lactic acid as a result of the mucilage carbohydrate fermentation, which in turn contributes to the organoleptic profile of the resulting cup.
The intended profile is an intense, very sweet, chocolatey and buttery coffee with winey acidity and a velvety body that results from the higher lactic acid content present in the cup.
RED BERRIES, BLACK TEA, COGNAC
LA PALMA Y EL TUCAN
DRIED ON RAISED BEDS AND MECHANICAL
SIZE : 6OZ