Cafés Lugat Coffee Beans Juan Correa MicroLot from Colombia - 250g

A Closer Look at Appellations:

This coffee Juan Correa   is a MicroLot Coffee

		A Label Coffee : a superior-quality coffee that corresponds to a certain coffee-growing region
		A Terroir Coffee : high-quality coffee, renowned for the distinctiveness of its soil
		A MicroLot :  a terroir coffee grown on a specific plot known for its exceptional quality and specific preparation

Find out more about the different appellations of specialty coffee on our blog.

What Marco, Coffee Roaster at Cafés Lugat, Has to Say: 

Marco* loves it because of : - Its notes of brown sugar, orange, cranberries & milk chocolate - Its delicate and gourmet cup - Its chocolate aftertaste * The XXL Coffee Roaster (Cafés Lugat)

88 /100

  The Story of Cafés Lugat: 

Lionel Lugat is the legendary coffee roaster at MaxiCoffee . Over the years, he has surrounded himself with an expert team of coffee roasters.

This coffee specialist is also a judge in the French Coffee Championships and expert columnist for our coffee company! Lionel tells the story of Cafés Lugat and his passion for coffee roasting below.

  The Plantation: 

Juan works on a 7 hectare farm belonging to his stepfather, with 35,000 Castillo coffee trees and other Colombian varieties. They also produce corn, beans, pepper and other products to supplement their income.

His parents are coffee producers, and so he decided to follow this beautiful tradition. Juan and his wife work the land and are currently improving their coffee growing abilities since his wife got a diploma in agricultural studies. Coffee production is the main source of income for Juan; it helps him give a good education to his children and support his wife. He hopes his children will continue to work with coffee in the future so they can further improve the practices.

The Lactic Process: 

The lactic process is a variant of the washed process. It consists in adding a fermentation period before the pulping part. In Juan Correa's farm, it is the women who harvest the coffee cherries. They select very ripe cherries (we could compare that to the late harvest for wine). And to properly identify ripe cherries, they compare the colour to their nail varnish! The ripe cherries selected are therefore sweeter than the others.

The coffee cherries are then locked up for 72 hours in sealed tanks, without air intake (anaerobic). Then follows the start of the fermentation process where bacteria will create lactic acids on one side and alcohol on the other. This will bring a sweet, sweet and gourmet side to the coffee. In addition, the alcohol will transfer the colour of the cherry to the beans, giving them a slightly rosy colour.

Once the fermentation is finished, the cherries are pulped, washed and then dried. They will finally pass a final sorting step to select only the flawless beans to best enhance the cup of coffee.

Geographical Location: