{"product_id":"valencia-herrera-dalila","title":"Colombia | Cherry Ferment","description":"\u003ch2 class=\"preFlex flexIn\"\u003e\u003cspan\u003eCauca, Cajibio, Colombia\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"preFlex flexIn\"\u003eVariety      [  \u003cstrong\u003eCastillo | Caturra\u003c\/strong\u003e ]\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003eProcess  [\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e48 hours\u003cstrong\u003e Anaerobic fermentation \u003c\/strong\u003ein\u003cstrong\u003e cherry, \u003c\/strong\u003e60-65 hour second\u003cstrong\u003e fermentation \u003c\/strong\u003eand\u003cstrong\u003e Washed\u003c\/strong\u003e]\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003eRoast style [ \u003cstrong\u003eOmni roast\u003c\/strong\u003e ]\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003eAltitude      [ \u003cstrong\u003e185\u003c\/strong\u003e\u003cstrong\u003e0 m\u003c\/strong\u003e]\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003eQ grade     [ \u003cstrong\u003e85.92\u003c\/strong\u003e SCA Scored]\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003e\u003cem\u003e\u003cstrong\u003eMandarin \/ Blackberry \/ Mulberry\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e----------------------------------------------------------\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis unique coffee supports female farmers in the region and is beautifully fruity in flavour, with a lingering citrusy aftertaste.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eValencia is one of Cauca’s distinguished women coffee producers. Her coffee was featured at the women’s-only cupping event during the Cauca Coffee Festival, where it impressed the judges with a profile more reminiscent of a Geisha than traditional varieties.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eProcess\u003c\/h3\u003e\n\u003cp\u003eValencia does an initial flotation and a disinfection process; from there cherries are taken to tanks where they are fermented for 48 hours. They measure the pH, which normally starts at 7, and the Brix degrees, which start at 18. After 48 hours, cherries are depulped and they measure the pH and Brix again to see how they have decreased. Then they ferment it a second time, now depulped, for between 60 and 65 hours, and take it out when the pH drops to approximately 4.5 and the Brix degrees drop to between 10 and 11. Once dry, at an average moisture content of 11%, we store it in GrainPro bags inside fique sacks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHuge Thanks to OUR  COFFEE IMPORTER [ KindredForest ]\u003c\/strong\u003e\u003c\/p\u003e","brand":"COFFEEBUILDER","offers":[{"title":"150g","offer_id":57011450609990,"sku":null,"price":12.95,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":57011450642758,"sku":null,"price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0996\/0226\/8486\/files\/Valencia_1.png?v=1787063341","url":"https:\/\/coffeebuilderroastery.com\/products\/valencia-herrera-dalila","provider":"COFFEEBUILDER","version":"1.0","type":"link"}