{"product_id":"colombia-finca-anaya-geisha-18","title":"Colombia | Finca Anaya - Geisha 18","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sheets-root=\"1\"\u003eNectarine, jasmine, lemongrass, coriander \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: San Adolfo, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1600 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal\u003c\/strong\u003e: Geisha\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Double Thermal Shock Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e: This is the description provided by the team at Anaya:\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHarvesting: Cherries are harvested at approximately 95% ripeness, selecting only healthy and uniformly ripe fruit.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOxidation (30 hours): The cherries are left to rest in piles for approximately 30 hours in contact with oxygen.\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003eIn this phase, the coffee mass increases in temperature to around 35°C.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eOxidation promotes the controlled breakdown of sugars, the generation of aromatic precursors, and more uniform ripening of the cherries.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eFirst thermal shock (19-20°C): After oxidation, the cherries are immersed in water at around 19-20°C.\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003eThis thermal shock helps lower the temperature of the bean (from approximately 35°C to around 20°C).\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eThe goal is to stabilize the coffee mass and help fix the bean's own flavors before the directed fermentation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003ePre-ferment preparation (24 hours before): The pre-ferment is prepared 24 hours in advance;\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003eYeast, water, sugar, and dried Geisha husk are used.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eThis mixture is left to ferment for about 24 hours, allowing the development of a high concentration of microorganisms and aromatic compounds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003ePulping and inoculation: Once the oxidation phase and the first heat shock are complete, the coffee is pulped. Immediately afterward, the pulped coffee mass is inoculated with the prepared pre-ferment.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eDirected fermentation (30 hours): The inoculated pulped coffee is left to ferment for about 30 hours.\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003eIn this stage, the microorganisms consume the sugars in the mucilage.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eThe production of alcohols is sought, which act as carriers to transport and fix the flavors within the bean.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eWashing and final heat shock (40 °C): To finish the fermentation:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003eThe coffee is washed with a thermal shock using water at around 40°C.\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eThis step helps to slow down fermentation, remove fruit and residual mucilage, and contribute to sealing the pores of the bean.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eDrying (12 days): The washed coffee is taken to traditional dryers, where it dries slowly for approximately 12 days, until the desired moisture content is reached.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eRest and house recipe\u003c\/strong\u003e: We're resting this for ~14 days before brewing.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003eV60 - 202° water, 1:16.5 ratio, 23 clicks on the Commandante C40 MK2\u003cbr\u003e0:45 bloom, followed by two equal pours to total volume.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"Chocolate, almond, citrus zest\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0864\/8219\/0641\/files\/roast-2.jpg?v=1721860285\" alt=\"roast 3 out of 5\" style=\"max-width: 100px; border: none; box-shadow: none;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"Chocolate, almond, citrus zest\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003e\u003cstrong\u003e Intensity: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0864\/8219\/0641\/files\/4-out-5.jpg?v=1721860285\" alt=\"4 out of 5\" style=\"max-width: 100px; border: none; box-shadow: none;\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eWhole Bean Coffee | Net wt. 8 oz.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Brainwave Coffee Roasters","offers":[{"title":"Default Title","offer_id":54331049017649,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0864\/8219\/0641\/files\/Finca-Anaya-Geisha-18_prod.jpg?v=1779829973","url":"https:\/\/brainwaveroasters.com\/products\/colombia-finca-anaya-geisha-18","provider":"Brainwave Coffee Roasters","version":"1.0","type":"link"}