Our approach to fermentation is not experimental or “by chance”. It has been built
on trial and error, analysis and deeply rooted collaboration with specific partner producers, who
are committed to long term growth and development.

Fermentation, is a tool to transform and express, not to
intervene or alter.

Every process is designed with a specific profile objective, executed in controlled
and measured environments, and carefully evaluated and approved by our quality team.

Introducing

Lohas Selection

Lohas Selection is centered on Sensory Profiles intentionally designed, replicated and refined over time. Each Profile is the result of understanding the varietal firs, and then how microorganisms during fermentation —exposed to different time, temperature, oxygen exposure and drying conditions—work to shape aroma, texture and flavor.