{"product_id":"colombia-colombia-la-miel-pink-bourbon-double-anaerobic-natural-espresso-2","title":"Colombia Colombia La Miel Pink Bourbon Double Anaerobic Natural          Espresso","description":"\u003cp\u003e\u003cstrong\u003eColombia La Miel Pink Bourbon Anaerobic Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eColombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003eHuila\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSub Region: \u003c\/strong\u003eSan Agustin\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: \u003c\/strong\u003e1750 - 1830 meters above sea level\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca La Miel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOwner: \u003c\/strong\u003eMiguel Angel Botina\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: \u003c\/strong\u003ePink Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003e Double Anaerobic Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Juicy, winey and crisp with notes of plum, orange, pineapple and dark chocolate.\u003c\/p\u003e\n\u003cp\u003eProducer Miguel Angel Botina purchased Finca La Miel in 2015 and began planting specialty varieties including the Pink Bourbon in this lot. He coffees were a hit from the start. In 2017, his first Geisha harvest wowed international buyers and scored 92 points. Several of his lots have been finalists in the Cup of Excellence.\u003c\/p\u003e\n\u003cp\u003eIn addition to cultivating coffee at Finca La Miel. Miguel also manages operations at La Cereza Research Center, where farmers in the surrounding region deliver their cherry for processing. Miguel’s focus on high quality processing and his dedication to promoting their coffees have helped put La Argentina on the map for specialty production.\u003c\/p\u003e\n\u003cp\u003eIn addition to the Pink Bourbon in this lot, Miguel also cultivatios  Geisha, Mocha, Pacamara, Maragogype and Wush Wush.\u003c\/p\u003e\n\u003cp\u003eAfter selective handpicking, ripe cherry is fermented inside an airtight container.  The seal creates an anaerobic environment where the lack of air allows different enzymes, yeasts and bacteria to dominate fermentation. The result is a coffee with different flavors than if the coffee was fermented in an open container.\u003c\/p\u003e\n\u003cp\u003eOnce fermentation is complete, the cherry is laid in thin layers to sun dry. Cherry is raked frequently to ensure even drying.\u003c\/p\u003e\n\u003cp\u003eColombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e*all coffee delivered as whole bean unless specified*\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e*please comment with grind type if you would like your coffee ground*\u003c\/span\u003e\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"1 Kilogram","offer_id":52426631217445,"sku":null,"price":0.0,"currency_code":"AUD","in_stock":true}],"url":"https:\/\/www.theroastcollective.com\/products\/colombia-colombia-la-miel-pink-bourbon-double-anaerobic-natural-espresso-2","provider":"The Roast Collective","version":"1.0","type":"link"}