{"product_id":"colombia-campo-hermoso-sidra-cm-washed-espresso-1","title":"Colombia Campo Hermoso Sidra CM Washed ESPRESSO","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Armenia, Quindio\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1650\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Edwin Norena, Campo Hermoso\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Sidra Bourbon\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Anaerobic, Carbonic Maceration, Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Clean and complex with notes of mandarin, passionfruit, green apple and soft florals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and work with clients abroad to create beautiful results.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cherries are harvested at over 20° Brix and soaked in water for 2 hours to clean and sort. They undergo an initial anaerobic fermentation for 48 hours. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA carbonic maceration is carried out for 72 hours. After the fermentation process, it is processed by pulping and washing the coffee, to be able to dry naturally for 8 to 10 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52426641539365,"sku":"PASSPORT_SINGLE","price":39.0,"currency_code":"AUD","in_stock":false},{"title":"1KG","offer_id":52426641572133,"sku":"PASSPORT_SINGLE","price":133.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/COLCampoHermosogeneral2.jpg?v=1779697069","url":"https:\/\/www.theroastcollective.com\/products\/colombia-campo-hermoso-sidra-cm-washed-espresso-1","provider":"The Roast Collective","version":"1.0","type":"link"}