Rosa Cremosa

This coffee undergoes lactic fermentation with Lactobacillus bacteria, experiencing a 72-hour anaerobic phase to absorb unique flavors. Subsequently, it undergoes sun-drying for 20 to 25 days. The final touch involves a high-tech mechanical silo process at a constant 45 degrees Celsius to maintain optimal flavor. After this, a 35-day stabilization period in GrainPro bags precedes the milling stage. Explore the result of this meticulously controlled process, ensuring a harmonious and flavorful coffee profile.

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