Sweet Bloom
Fermentation Project - Lactobacillus
from September 16, 2026
(17 days after roast)
18.0g
→
40.8g
(1:2.3)
in 17.8s
23.0
| Country | Guatemala |
| Region | Antigua Valley |
| Farm | Finca San Miguel Urias |
| Farmer | Hector and Lilian Leal |
| Variety | ~85% Caturra, ~15% H1 and some Bourbon |
| Processing | Lactobacillus Innoculation. Fermented for 48 hours, this fermentation enhances the production of organic acids, impacting the brightness and complexity of the coffee. |
| Size | 4oz |
| Cost | $12.50 |