{"product_id":"wild-cherry-pacamara-anaerobic-natural-cherry-jolly-rancher-hibiscus-tea-sour-plum","title":"Wild Cherry Pacamara | Anaerobic Natural | cherry jolly rancher, hibiscus tea, sour plum","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eLot #90 | Aug 10\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePour over recipe | 1:15 ratio | 212°F \u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/desnudocoffee.com\/blogs\/brewing-coffee\/our-favorite-pour-over-recipe-%E2%98%95%EF%B8%8F\" title=\"Our Preferred Pour Over Recipe\"\u003eOur Preferred Pour Over Recipe\u003c\/a\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e192 hours fermentation\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003efarmed by Martín Horta in Huila, Colombia \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eMartín Horta is 57 years old. Like his father and grandfather before him, he carries on the family’s coffee-growing tradition—his ancestors were among the first settlers of the town. A few years ago, Martín decided to radically change the way they cultivated and processed coffee. Together, with his son Diego, he shifted the focus toward producing high-value coffees. They began planting exotic varieties and experimenting with fermentation and drying methods that, over time, have gained recognition once again for their exceptional quality.\u003c\/p\u003e\n\u003cp\u003eThis lot of the Pacamara variety was first harvested at peak ripeness, then sealed off from exposure to the elements for 192 hours to help develop complex, fruity flavors without over-fermenting the coffee fruit. This controlled anaerobic ferment allows for farmers to push the boundaries of what coffee can taste like. \u003c\/p\u003e\n\u003cp\u003eThe fermentation is then rapidly halted by using a mechanical dryer to bring the cherries out of the fermentation phase and into the drying phase. This technique is commonly called \u003cstrong\u003eThermal shock\u003c\/strong\u003e, an experimental step in coffee production developed in Huíla, Colombia. After the shock, the cherries go through a 15-day stabilization period, followed by 20 days of drying.\u003c\/p\u003e\n\u003cp\u003eThis coffee is \u003cspan style=\"text-decoration: underline;\"\u003eintense, fruity and sweet!\u003c\/span\u003e \u003c\/p\u003e","brand":"Desnudo Coffee","offers":[{"title":"Default Title","offer_id":43475074023501,"sku":"Lot#90","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0566\/5380\/7693\/files\/Favoritefor-4.svg?v=1776370762","url":"https:\/\/desnudocoffee.com\/products\/wild-cherry-pacamara-anaerobic-natural-cherry-jolly-rancher-hibiscus-tea-sour-plum","provider":"Desnudo Coffee","version":"1.0","type":"link"}