Specialty coffee shop

Popis kurzu

Montes Tatamá had the great initiative of hiring the consulting services of Lucía Solis, a girl who comes from the world of wine but has put everything she learned and all her efforts into the world of coffee. Lucía is known for her emphasis on achieving excellent washed coffees with a methodology that can be replicated day after day. All the machinery and the entire area where the coffee is fermented and processed are unpolluted. All fermentation protocols are carried out to the millimeter. All their washed lots are processed with yeast, not only because it’s a process that can be replicated without changes in the flavor profile, but also because it gives truly clean and bright profiles.

After harvest, the cherries from this lot were separated from the less dense ones. The coffee was then pulped and submerged in clean water adding CIMA yeast and microorganisms (similar to a kombucha drink) to control fermentation for 36 hours. Next, the coffee was washed and dried in the sun before finally being dried in Guardiola.