Colombia Laurina Washed Tartaric Acid Cold Room

This Laurina from Rodrigo Sanchez at La Loma in Huila, Colombia undergoes a Washed Tartaric Acid Cold Room process focused on controlled fermentation and slow drying. The coffee is harvested between 24°–28° Brix before oxidation and flotation, then placed into anaerobic tanks with tartaric acid for approximately 60 hours. After fermentation, the coffee is dried under direct sunlight for 5–6 days before finishing slowly under shaded canopies for 20–24 days, followed by a 20-day stabilization period before milling.