lohas beans has embarked on a journey to connect curious and meticulous coffee producers with roasters striving towards excellence in the cups they offer to demanding consumers around the world. We focus on people, processes and experiences. We understand that the current 5th Wave of coffee has brought us to unchartered territories in quality and innovation.
lohas beans partners with advanced knowledge producers throughout the country. From the Sierra Nevada de Santa Marta through Santander, Cundinamarca and all the way South to Huila.
Every detail in the processing of coffee potentializes the complex chemical components present in the bean. Saccharomyces (yeast) present in the coffee cherry, isolated and carefully cultivated in laboratory are used in the fermentation process of some of the most unique profiles of natural and semi washed coffees we have recently developed.
We are now a point after significant trials and investment, to offer our customers the ideal fermentation process for each variety from specific microclimates where volatile compounds are optimal to accentuate aromas and flavors.