Altura Collective
Altura Collective connected with Vinca Jatirasa through a network of sustainability driven producers. They were interested in the farm’s ability to experiment with controlled fermentation methods. This led to a series of limited experimental lots.
The farm prepares these coffees using mixed Arabica varieties, primarily Typica and local cultivars. Cherries are placed in sealed tanks immediately after harvest. Oxygen levels are reduced to initiate anaerobic fermentation.
Fermentation is maintained between 48 and 72 hours depending on temperature and desired outcome. After this stage, the beans are processed using either washed or honey methods. Drying is done slowly to stabilize flavor development.
These coffees produce complex flavor profiles with notes of tropical fruit, fermented sweetness, and wine like acidity. Despite the intensity, the structure remains clean and controlled. This balance makes them suitable for specialty releases.