Colombia Laurina Natural Tartaric Acid Cold Room

This Laurina from Rodrigo Sanchez at La Loma in Huila, Colombia undergoes a Natural Tartaric Acid Cold Room process designed to carefully control fermentation and drying. The coffee is harvested between 24°–28° Brix before oxidation and flotation, then transferred into anaerobic tanks with tartaric acid for around 70 hours inside a temperature-controlled cold room. After fermentation, the coffee is dried first 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.