Cafés Lugat - Finca Primavera Grand Cru Coffee Beans 200g

Finca Primavera, a Microlot Specialty Coffee

Cafés Lugat, the French roaster, offers you this new vintage coffee, Finca Primavera.

Expect to discover a cup dominated by floral notes. This coffee, with its smooth, fruity body (close to orange), also leaves you with discreet rose notes in the mouth thanks to its long finish.

This speciality coffee is recommended for pour-over brewing (chemex, V60, piston ...).

Are you used to surprising coffees? Are you looking for a very atypical coffee? Are you a connoisseur and ready for a tasting experience? Then this Finca Primavera coffee bean is for you.  An information sheet will accompany this coffee so that you can better understand and appreciate it!

Why is Finca Primavera a grand cru coffee bean?

- An exceptionally aromatic cup with intense rose notes

- An experimental triple-stage fermentation - first in an anaerobic environment, then with lactic ferments and finally in honey - which gives this coffee its clear aroma

- A team committed to improving post-harvest processing methods for an ever better cup

Presentation of the coffee bean farm Finca Primavera

For the past four years, Aroma Nativo has been linking "unknown" coffee producers in Colombia with renowned roasters around the world. 

This year, Luis Marcelino, founder of Aroma Nativo, is taking it a step further by launching the "Veci Project": a collaborative coffee production between coffee producers who have good agronomic practices but lack the infrastructure and space on their farms to process their coffee.

Aroma Nativo provides them with the knowledge and processing facilities located in the south of Huila and the department of Quindio.

The production of Cafés Lugat's Finca Primavera coffee beans

After selecting and picking the ripest fruit of this Colombia variety, the cherries are fermented for 120 hours.

First, the whole cherries are fermented in an anaerobic environment and then partially pulped. They are then placed in sealed barrels for 36 hours and inoculated with lactic acid bacteria of the Geisha variety.