The Coffee
This marks Loyal's second lot sourced from Sebastian, a fourth-generation farmer known for his innovative fermentation techniques. He is a dedicated leader of the Young Producer Program, where he plays a crucial role in mentoring new farmers. Under his guidance, participants learn various coffee growing and processing techniques, streamline their production processes, build their brands, and explore the American coffee market. They also benefit from one-on-one discussions with industry professionals, highlighting Sebastian's commitment to their growth and success.
The beans are a Geisha varietal from Quindio, the largest coffee-producing department in Colombia. They undergo a white honey process, also known as Carbonic Maceration. The process works as follows: cherries are carefully harvested to ensure that 95% are ripe and 5% are semi-ripe. They ferment in water tanks at 64°F for 48 hours, during which oxygen is removed and carbon dioxide (CO2) is added. After fermentation, the beans are dried under shade nets for 25 days and then stabilized in bags for an additional 15 days.
