{"product_id":"colombia-jhoan-vergara-geisha-mosto-anaerobic-washed-filter-1","title":"Colombia Jhoan Vergara Geisha Mosto Anaerobic Washed FILTER","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Acevedo, Huila\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1750\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Jhoan Vergara, Finca Las Flores\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Geisha\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Mosto Anaerobic Washed Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Complex and velvety with notes of white florals, lavender, ginger and raspberry.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom the esteemed coffee-growing region of Acevedo, Huila, Colombia, the Washed Geisha is a prime example of the Geisha varietal's renowned quality. Grown at 1750 meters above sea level in ideal conditions with temperatures ranging from 17 to 24°C, this coffee is celebrated for its intricate and sophisticated flavour profile. The careful cultivation and processing of the Washed Geisha begin with the hand-picking of cherries at their peak ripeness, boasting a Brix level of 22-26°. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnly the healthiest trees with optimal foliage are selected for harvest. The cherries are then subjected to a floating and washing process, which includes a 5% alcohol wash to remove impurities and ensure pristine cleanliness.The cherries undergo a unique\u003cbr\u003etwo-step fermentation process, starting with a 12-hour oxidation stage in open plastic bags at room temperature, followed by a rinse to remove floaters. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cherries are then submerged in 200-liter plastic drums for a 24-hour fermentation period. During this stage, “mosto” – a culture retained from previous fermentations – is introduced to accelerate the process and intensify the flavour profile. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfterward, the cherries are depulped and placed in closed plastic bags for an anaerobic fermentation environment, where they remain for 60 hours. To preserve the volatile compounds produced during fermentation, the process is abruptly interrupted with a hot water quenching stage, where the cherries are exposed to 50°C heat for 30 minutes,\u003cbr\u003efollowed by rapid cooling. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrying is done with precision in a hermetically sealed stainless-steel dehumidifier until the coffee reaches a moisture content of 11%. The drying process, known as \"Pristine Precision Drying,\" lasts for approximately 36 to 40 hours, followed by a two-week\u003cbr\u003estabilisation period to ensure optimal flavour retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52426643865893,"sku":"PASSPORT_SINGLE","price":40.0,"currency_code":"AUD","in_stock":false},{"title":"1KG","offer_id":52426643898661,"sku":"PASSPORT_SINGLE","price":135.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/COLJhoanVergaraGeishaWashed.png?v=1779697083","url":"https:\/\/www.theroastcollective.com\/products\/colombia-jhoan-vergara-geisha-mosto-anaerobic-washed-filter-1","provider":"The Roast Collective","version":"1.0","type":"link"}