El Libano is a farm in the Tolima region (the first Banibeans coffee from this region of Colombia), where Javier Rubio, after whom the coffee is named, is responsible for the processing and production of the coffee cherries.
After harvesting, the coffee cherries (bourbon variety) are subjected to dry aerobic fermentation for 24 hours. The cherries are then transferred to bags where they are stored for approximately 90 hours at a controlled temperature of 22 degrees Celsius. This temperature allows fermentation to start again, the bacteria feed on the sugars from the coffee cherries, and the lactic acid concentration increases (the natural lactic process).
Later, the beans are placed on raised beds until they reach a humidity of 11%.As is typical of most bourbon coffees, the coffee is very sweet, but at the same time, thanks to the processing, very fruity (with fermented fruit acid).
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