{"product_id":"colombia-finca-paraiso-castillo","title":"Colombia Finca Paraíso Castillo 7oz","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"TypographyPresentation TypographyPresentation--m RichText3-paragraph--withVSpacingNormal RichText3-paragraph\"\u003eFinca El Paraíso is both a farm and a living laboratory for Diego Bermudez, a coffee producer renowned for his pioneering approach to processing. Initially met with skepticism by some who suspected his coffees might be infused with fruit flavors, Diego has since become a beacon of innovation.\u003c\/div\u003e\n\u003cdiv class=\"TypographyPresentation TypographyPresentation--m RichText3-paragraph--withVSpacingNormal RichText3-paragraph\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"TypographyPresentation TypographyPresentation--m RichText3-paragraph--withVSpacingNormal RichText3-paragraph\"\u003eThe second of two lots we selected from El Paraíso, this Castillo Tropical lives up to its name, boasting notes of distinctly sweet and aromatic tropical fruits.\u003c\/div\u003e\n\u003cdiv class=\"TypographyPresentation TypographyPresentation--m RichText3-paragraph--withVSpacingNormal RichText3-paragraph\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"TypographyPresentation TypographyPresentation--m RichText3-paragraph--withVSpacingNormal RichText3-paragraph\"\u003eThe processing of this coffee begins with the harvesting of perfectly-ripe Castillo cherries, which are disinfected and submerged in a tank of water for their first 48-hour fermentation. The coffee is then pulped and fermented for an additional 24 hours, this time with the addition of \u003cem\u003eKluyveromyces lactis \u003c\/em\u003eyeast. Commonly used in the production of cheese and other fermented dairy products, this yeast can produce volatile aromatic compounds that are associated with enhanced fruit notes and reduced bitterness.\u003c\/div\u003e\n\u003cdiv class=\"TypographyPresentation TypographyPresentation--m RichText3-paragraph--withVSpacingNormal RichText3-paragraph\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"TypographyPresentation TypographyPresentation--m RichText3-paragraph--withVSpacingNormal RichText3-paragraph\"\u003eNear the end of this second fermentation, Diego's thermal shock technique is applied, heating the tank before washing the coffee in cold water—the 'shock' of this cold-water plunge stops the fermentation process. Finally, the coffee is dried in a dehumidifier designed by Diego and his team to ensure that moisture leaves the coffee at a controlled, even pace.\u003c\/div\u003e\n\u003c!----\u003e","brand":"Intelligentsia Coffee","offers":[{"title":"7 oz","offer_id":41837838336060,"sku":"13585","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0084\/8802\/6172\/files\/Colombia-Finca-El-Paraiso-Castillo_hero_30b449f8-afe5-4b90-9177-da7950ac8074.jpg?v=1762439826","url":"https:\/\/www.zinqavoxelun.online\/products\/colombia-finca-paraiso-castillo","provider":"Intelligentsia Coffee","version":"1.0","type":"link"}