---

 

The Latif, Juicy & Fruity

Our juicy pick of the lineup. Latif’s are mostly African coffees since they inherently have such fruit-forward character  It should remind you of your favourite childhood juice box — super fruity, super sweet, and super colourful.

 

---

 

The Latif right now & origin details

Byrons process is very precise, and detailed. Picked at 21-25 brix degrees, then pulped by machine by hydro electricity from a natural spring (no actual water is used). Fermented in sealed barrels semi-anaerobically for 8 hours. Dried on raised beds for 21-25 days, with  enough space to have the point of a finger fit in between to avoid the coffees from sticking and bunching up. Targeting a 12.38% moisture, then bagged in parchment for 30 days then milled. And finally rested for another 15 days. A 45-day process.

Notes

apricot, black currant, cream soda

Country

Nicaragua

Producer / Mill / Group

Byron Corrales

 

Elevation

1450m

Process

Honey process

Variety

Maracaturra varietal

Harvested

Harvested 2020 spring. Imported by Ryan @ La Finca distribution