CINNAMON ROLL

At Finca El Silencio, Sara approaches coffee with intention. Every decision from cherry selection to fermentation is guided by curiosity and care. Rather than chasing volume, she focuses on microlots, quality, and expression, treating each harvest as an opportunity to better understand how processing can elevate the character of her coffee.

Her work with controlled fermentation, including lactic (lacto) processes, reflects a producer deeply engaged in experimentation. By carefully managing time, temperature, and microbial activity, Sara enhances sweetness, texture, and clarity while preserving the identity of her terroir. The result is coffee that feels precise yet vibrant, complex, but never overwhelming.

What Is Lacto Fermentation?

Lacto fermentation is a controlled coffee fermentation driven by lactic acid bacteria, the same friendly microbes responsible for foods like yogurt and sourdough. Instead of sharp or vinegary acidity, this process gently converts sugars into lactic acid, creating a smoother, rounder cup profile.

At origin, ripe coffee cherries are carefully selected and fermented under controlled conditions, where oxygen, time, and temperature are closely managed. This allows lactic bacteria to thrive while suppressing harsher fermenting microbes.
The result is a coffee with enhanced sweetness, creamy mouthfeel, and soft, balanced acidity. Flavor notes often lean toward ripe fruit, milk chocolate, caramel, and gentle spice, with a clean, lingering finish.
Lacto fermentation highlights both innovation and precision, enhancing the natural character of the coffee without overpowering its origin.