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Antonio Recinos
Thanks to Sébastien Recinos from @balamcoffeproject, we have access to this coffee from the family farm in La Libertad, Huatenango, Guatemala. This is their first Thermal Lactic lot, made for engineer Antonio Recinos Alvarado, the fifth generation of the Recinos family at the La Nueva Armenia farm. The Thermal-Lactic fermentation process aims to introduce lactic bacteria known to enhance flavors, aromas, and texture. It involves a 72-hour fermentation, starting at 32 degrees and dropping to 22 degrees, creating a thermal shock.
Thanks to Sébastien Recinos from @balamcoffeproject, we have access to this coffee from the family farm in La Libertad, Huatenango, Guatemala. This is their first Thermal Lactic lot, made for engineer Antonio Recinos Alvarado, the fifth generation of the Recinos family at the La Nueva Armenia farm. The Thermal-Lactic fermentation process aims to introduce lactic bacteria known to enhance flavors, aromas, and texture. It involves a 72-hour fermentation, starting at 32 degrees and dropping to 22 degrees, creating a thermal shock.
Coffee origin
Country
Guatemala
Region
La Libertad, Huehuetenango
Variety
typica
Farm
La Nueva Armenia
Producer
Sébastien Recinos
Roast level
Light medium
Process
thermal lactic
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apricot
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tangerine
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cantaloup
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