{"product_id":"colombia-jose-uribe-lasso-anaerobic-washed-pink-bourbon","title":"Colombia Jose Uribe Lasso Anaerobic Washed Caturra","description":"\u003cp\u003e\u003cspan\u003eThis coffee comes from the legendary Lasso family farm, El Diviso, in Bruselas, Hulia, Colombia.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe family has standardized their processing through years of trial and error. First, they pick \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003echerries at optimal ripeness, and then float them to remove under-ripe cherries. From there, \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003echerries are moved to large plastic tanks equipped with a receptacle to collect the mucilage \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003e(or mossto) where an oxidative fermentation begins in the open air environment- this \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003eoxidation enhances fruit and chocolate notes, and begins to develop acidity. From there, the \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003eseeds are de-pulped, followed by an anaerobic, dry fermentation in 200 liter sealed plastic \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003econtainers for 48 hours- this step helps to emphasize floral, aromatic and citrus qualities. Next\u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003e, they add the mossto mixed with water for an additional 24 hours- temperatures \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003eare maintained between 16-17°C during this submerged fermentation step- this step can \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003ebalance the cup structure, add body and harmonize the acidity. Finally, they stop the \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003efermentation with a thermal shock using 65°C water for 20-25 minutes- this fixes aromatics \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003einto the bean pores with the heat, and then seals them by rinsing in cold water, which \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003eimproves cleanliness and can extend the shelf life. They do a single wash, and then begin \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003etheir two-stage drying process: first, drying in the sun for 2-3 days, then a mechanical drying \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003estep in a dehumidifier for 20-30 hours at a maximum temperature of 36-37°C.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1rem;\"\u003eThis caturra is perfumed, fruit forward, expressive. We’re tasting blueberry pie, concord grape, and lilac. \u003c\/span\u003e\u003c\/p\u003e","brand":"Poem Roasting","offers":[{"title":"250g","offer_id":53029073879224,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/9484\/7672\/files\/JoseCaturra_c1433367-13ac-432e-9ffa-71f8d3fcd2c2.jpg?v=1778092956","url":"https:\/\/poemroasting.com\/products\/colombia-jose-uribe-lasso-anaerobic-washed-pink-bourbon","provider":"Poem Roasting","version":"1.0","type":"link"}