Perc Coffee

Colombia Oswaldo Toro

Oswaldo Toro's Los Cedros farm produces this SL28 varietal through an elaborate fermentation protocol: 24-hour oxidation followed by 48-hour anaerobic fermentation, then 12-hour submersion in mosto, and a 30-minute thermal shock with recirculated mosto before drying to 10.5% moisture. The result is intensely fruited—banana candy, guava, and white sugar dominate the cup. Toro trained under celebrated fermentation innovators Nestor and Adrian Lasso before establishing his own operation, and this lot demonstrates mastery of complex anaerobic processing.