{"product_id":"colombia-edison-argote-thermal-shock","title":"Colombia Edinson Argote Thermal Shock","description":"\u003ch4\u003eStar Fruit, Lime, Jasmine Tea\u003c\/h4\u003e\u003cp\u003e\u003cstrong\u003eCharacteristics\u003c\/strong\u003e: Floral, tea-like, aromatic\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOwner\u003c\/strong\u003e: Quebraditas Coffee Farm\u003c\/p\u003e\u003cp\u003e\u003cspan class=\"mobile-show-our-coffee\"\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003c\/span\u003e Huila, Oporapa, Alto Caparrosa\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eElevation:\u0026nbsp;\u003c\/strong\u003e1650-1800 m\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u0026nbsp;\u003c\/strong\u003eBourbon Sidra\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFarm size:\u003c\/strong\u003e\u0026nbsp;10 ha\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOther varietals on the farm:\u003c\/strong\u003e Caturra, Castillo, Maracaturra, Pink Bourbon, Caturra Chiroso, Catiope, Borbon Pointu\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSCA score:\u003c\/strong\u003e\u0026nbsp;88\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProcessing: \u003c\/strong\u003eThermal shock and anaerobic fermentation with beer and wine yeast\u003c\/p\u003e\u003cp\u003e\u003cstrong class=\"x-el x-el-span c2-24 c2-25 c2-3 c2-74 c2-1k c2-6h c2-75\"\u003eImporting company:\u0026nbsp;\u003c\/strong\u003eChicas Industry\u003c\/p\u003e\u003cdiv class=\"wpb_wrapper\"\u003e\n\n\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eThis year's summer edition is funky! It is famous Bourbon Sidra (Hybrid varietal of Typica x Bourbon), which we adore for its lightness, aromatics, playfulness and relatively high complexity. Characteristics and cup profile are likely to change depending on your brewing method. \u003c\/div\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-size: 18px;\"\u003e\u003cstrong\u003eAbout the farm\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cdiv\u003eWe are Quebraditas Coffee Farm, a family project aimed at producing selection coffee with differentiated and reproducible sensory profiles thanks to our fermentation processes including thermal shock and inoculation of yeast. In addition, we also focus on agronomic management and soil care (strategic shading, use of organic matter, maintaining pH in soil and calcium), which allows us to increase the potential of any crop.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eWe have 2 coffee farms located at an altitude of 1600 to 1850 meters above sea level, in the Huila Central Mountains. They have 18 hectares, of which 10 are traditional varieties such as Caturra, Colombia and others, and one of them consolidates exclusively from the varieties in which we have the following varieties: Eugenoides, Bourbon Point, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Aji, Papayo, Pacamara, Sudan Rume, Arara and with a vision that in the long term our soil will be in these unconventional varieties.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eProcess\u003c\/div\u003e\u003cdiv\u003e1. Harvest - selection is performed to ensure at least 80 % of ripe cherries.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e2. Sorting - cherries are sorted in water tanks. It guarantees removal of green, overripe and dry cherries, ie. Floates.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e3. Oxidation - is performed in food grade barrels for 16 hours.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e4. Depulping - takes place without water.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e5. Oxidation after tiling - coffee is partially washed with water at 45°C, creating a thermal shock. Then about 80% juice is removed and coffee is allowed to oxidize for another 24 hours in barrels.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e6. Maceration - cold fermentation with juices of Geisha, Sidra, Pink Bourbon varieties as a starting culture. Then yeast is added - hybrid of Saccharomyces Cerevisiae x Saccharomyces Bayanus.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e7. Fermentation - fermentation itself takes place for 36 hours at temperatures under 25 °C.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e8. Drying - after 36 hours of fermentation, coffee is dried. Drying takes place for 76 hours at temperatures around 40 °C.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e9. Stabilization - takes place in GrainPro bags.\u003c\/div\u003e\u003cdiv class=\"wpb_text_column wpb_content_element\"\u003e\u003col\u003e\n\u003c\/ol\u003e\u003c\/div\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Poppy Beans Coffee Roastery","offers":[{"title":"Filter\/Omni 200g","offer_id":49995992465739,"sku":"","price":349.0,"currency_code":"CZK","in_stock":false},{"title":"Filter\/Omni 1kg","offer_id":49995992432971,"sku":"","price":1390.0,"currency_code":"CZK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/8490\/2806\/files\/summer_edition.jpg?v=1720375966","url":"https:\/\/fiftybeans.pro\/en\/products\/colombia-edison-argote-thermal-shock","provider":"Poppy Beans Coffee","version":"1.0","type":"link"}