A fruit-forward anaerobically fermented natural process coffee from Honduras.
Notes from the curator
Maria Mancia owns Las Palmeras, a 7.8 hectare farm over 40,000 Parainema trees. After harvest, the coffee is immediately dry fermented anaerobically, breaking down the mucilage slowly. A brix reading is taken after 100 hours of fermenting to measure and record sugar content. The coffee is then dried for a month, starting on a patio and finishing in a solar dryer. The slow fermentation and drying accentuate the sweetness and acidity of the coffee she produces.
More about LAMILL Coffee
LAMILL Coffee is a boutique coffee roaster proudly based in Los Angeles, California. We are in constant pursuit of offering coffees with unique flavor profiles that are sustainably produced and expertly processed, but also in a manner that is accessible to all. We roast each batch with care and intentionality to unlock the inherent characteristic of coffeeRead more...
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