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Glossary

Lactic natural

A natural fermented first in sealed tanks, in conditions that favour lactic bacteria.

In the cup Creamy and rounded, with a soft, yoghurt-like acidity under ripe fruit.

How it’s done

  1. Picked ripe
  2. Fermented in sealed tanks in conditions that favour lactic bacteria
  3. Dried whole as a natural
  4. Rested
Intervention Medium

The sealed ferment is set up and timed to favour lactic bacteria, so it shapes the cup more than a plain natural.

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