{"title":"Quindío Querido Coffee","description":"","products":[{"product_id":"rio-dulce-gesha-jose-julian-giraldo-cafe-1959-colombia","title":"STANDART X LWCR - Río Dulce Gesha - José Julián Giraldo, Cafe 1959 - Colombia","description":"\u003cp\u003eRead the review from Coffee Review: \u003ca href=\"https:\/\/www.coffeereview.com\/review\/colombia-rio-dulce-gesha\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ehttps:\/\/www.coffeereview.com\/review\/colombia-rio-dulce-gesha\/\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eName: Río Dulce Gesha\u003cbr\u003eProducer: José Julián Giraldo, Café 1959\u003cbr\u003eRegion: Pijao, Quindío, Colombia\u003cbr\u003eFarm: Finca Las Marias\u003cbr\u003eProcess: Washed \u003cbr\u003eVariety: Gesha\u003cbr\u003eAltitude: 2,050 MASL\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFresh Crop!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNotes: candied lemon, papaya, dried mango, white florals, tea-like\u003c\/p\u003e\n\u003cp\u003eLearn about the farm, processing, and flavor development on the landing page for this special project by \u003ca rel=\"noopener noreferrer\" title=\"Little Waves Coffee X Cafe 1959 X Standart Rio Dulce Gesha - Landing Page\" href=\"http:\/\/standart.littlewaves.coffee\" target=\"_blank\"\u003etapping here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eStill want more? Do a deep dive on values alignment, Gesha selections, family, and more by \u003ca rel=\"noopener noreferrer\" title=\"Cafe 1959 X Little Waves Coffee Roasters X Standart - Rio Dulce Deep Dive Videos\" href=\"https:\/\/www.dropbox.com\/home\/Cafe%201959%20X%20Little%20Waves%20Coffee%20X%20Standart%20-%20Deeper%20Dive\" target=\"_blank\"\u003etapping here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: \u003cbr\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e17.5 grams of finely ground coffee in, 37 ml of espresso out\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 325 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperature\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 92 C (198 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePump Pressure\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 9 Bars\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePreserve VOCs\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Extract first 40% over chilling rocks\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTime\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 32 seconds\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTDS\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 8.52%\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAdjust for location humidity and personal preference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigami Air S\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Ratio\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1:15\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e16 grams in, 240 ml water.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 670 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperatures\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 92 C (198 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFilter\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Sibarist Fast Cone Filter\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTime\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 2 minutes 25 seconds\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTDS\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1.3%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Method\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"cvGsUA direction-ltr align-center para-style-body\" style=\"text-align: left;\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePre-infuse 54 ml, letting it drip over a chilling rock from four fingers above the brewer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWith the chilling rock moved out of the way, pour 62 ml from four fingers above the brewer, spiraling out then in.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAs the water finishes draining, pour another 62 grams, spiraling out from the center, from close to the brewer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFor the last pour of 62 ml, keep the pour low, slow and centered with minimal agitation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eEnjoy!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\" style=\"text-align: left;\"\u003eWatch videos, see more brew method recipes, and more \u003ca href=\"https:\/\/standart.littlewaves.coffee\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eHere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Jose:\u003cbr\u003e\u003c\/strong\u003eWe have been working with José for 3 years now and have loved watching his flourishing journey in getting his coffee the recognition it deserves.\u003c\/p\u003e\n\u003cp\u003eJosé left the textile sector to dedicate himself to coffee full-time in 2015 when he was 23 years old, to help his father re-establish the farm after his mother, Clara, passed away. The brand “1959” is named in honor of the year of her birth.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJosé has come a long way on his coffee education journey and we are tasting the rewards of his dedication. After receiving feedback from his colleagues at the SCA Expo in Seattle in 2015, José returned to Colombia and began studying coffee and applied some of the conversations he had in Seattle about pH, Brix and temperature control. Along with the help of his father, a food scientist, they began working on the basics: Cleanliness, manual selection of ripe cherry, even and controlled drying (slow and shade essential to José’s process) and we are now happy to see his innovations bring us this delicate, floral, vibrant Gesha which has been 10 years worth of selection.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Process:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 1: Delicate Gesha coffee cherries get \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ehand-picked\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e at the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003epeak of ripeness\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e at Finca Las Marias, high up on a North Face of the Western side of the East Andes outside of Pijao, Quindío, Colombia, then transported to La Clarita Lab \u0026amp; Drying Station Southeast of El Éden, Qunidío.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 2: The coffee cherrries are then placed in open tanks to \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eferment in a 12˚C refrigerated room for 24 hrs\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 3: The Cherries are \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003epulped and rinsed\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e and put back into the refrigerated storage room in open tanks for another 24 hours.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 4: The pulped coffee is \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ewashed, drained, and laid out to dry in three-tier raised beds\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDays 5 - 6: The coffee is laid on the first (highest) bed for 1-2 days to remove excess moisture and then \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003emoved\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e down \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eto the second or third tier\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, which are less exposed to the sun.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 7 - 16: When the coffee reaches 20-25% moisture level, the coffee is collected from the drying beds and \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eplaced into hermetically sealed grain pro bags\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e and put back into the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003erefrigerated\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e storage for 8-10 days \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eto slow ferment\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDays 17 - 27 +: The coffee is then put back on the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ethird (lowest) tier of the drying beds to dry slowly\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e to the perfect 10.5% moisture, \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ecarefully sorted\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, dry milled, and \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003erested\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e before shipment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLeon visited Jose’s farm and lab end of September '23 and wrote up a field report to capture Jose’s beautiful farm, lab, and family. Hit up the Explore \/ News section of our site to learn about this special place and partner. Thanks to Yellow Rooster Coffee Imports for the supply and for visiting our roastery with Jose a couple of times in the last years.\u003c\/p\u003e\n\u003cp\u003eRead Leon’s Field Report from his late September Farm and Lab visit: \u003ca href=\"https:\/\/littlewaves.coffee\/blogs\/news\/field-report-an-in-depth-visit-to-finca-las-marias-with-jose-giraldo\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eField Report\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"row row-1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*IF you would like this coffee ground, please specify brew method in comments. \u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eoptions come in 100 grams or 10 oz bag\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"100 grams Whole Bean","offer_id":46660100456700,"sku":null,"price":28.75,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":46660100489468,"sku":null,"price":67.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/IMG-2487.jpg?v=1784243672"},{"product_id":"ana-maria-donneys-azafran-natural-caturra-colombia","title":"Ana María Donneys, Azafrán Natural Caturra - Colombia","description":"\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003eName: \u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAna María Donneys, Azafrán Natural Caturra\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eRegion: Circasia, Quindío, Colombia\u003cbr\u003eFarm: Finca La Paloma\u003cbr\u003eProcessing: Natural Anaerobic\u003cbr\u003eVarieties: Caturra\u003cbr\u003eAltitude: 1,450 MASL\u003cbr\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: pink starburst, rum punch, tamarind aftertaste\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns.\u003c\/p\u003e\n\u003cp\u003eStart with a 1:2.1 ratio for espresso. 198˚F\u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\u003cstrong\u003eAbout this coffee:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003eStraight from Ana: \"Este café es muy muy importante para mi. 🫶🏽🫶🏽🫶🏽 Natural Azafrán es uno de los cafés más representativos de Café Primitivo, no solo por su perfil sensorial, sino por el concepto emocional y técnico que lo sustenta. Su nombre nace como un homenaje a mi abuela, una mujer fundamental en nuestra historia familiar y cafetera, cuya flor favorita era el azafrán. Inspiradas en su dulzura, elegancia y presencia, desarrollamos este café con el propósito de capturar esa misma esencia en cada taza.\u003c\/p\u003e\n\u003cp\u003eEste proceso se caracteriza por una taza afrutada, dulce y compleja, con notas a arándanos, acidez jugosa, cuerpo cremoso y una sensación balanceada y persistente. Es un café vibrante, aromático, con gran estructura y un final limpio y prolongado.\u003c\/p\u003e\n\u003cp\u003eEl proceso comienza en campo, con una recolección altamente selectiva de cerezas en óptimo punto de maduración. Posteriormente, se realiza una oxidación controlada de 12 horas, seguida por una fermentación en fruto de 72 horas en tanques sellados herméticamente, diseñados para favorecer el desarrollo de compuestos volátiles responsables del aroma y de atributos táctiles como la acidez y el cuerpo.\u003c\/p\u003e\n\u003cp\u003eEl café se seca lentamente al sol, en camas africanas, para preservar el contenido lipídico del grano. Este componente es esencial para asegurar una taza con mayor expresión aromática y estabilidad en el tiempo, especialmente tras el tueste.\u003c\/p\u003e\n\u003cp\u003eCada etapa del proceso está pensada para garantizar homogeneidad y expresión sensorial, permitiendo que el concepto de este café, una mezcla entre tradición familiar, innovación y búsqueda de excelencia, se traduzca en una experiencia memorable en taza. 💗💗💗\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\u003cstrong\u003eTranslation:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003eThis coffee is very, very important to me. 🫶🏽🫶🏽🫶🏽 Azafrán Natural is one of Café Primitivo's most representative coffees, not only for its sensorial profile, but also for the emotional and technical concept that underpins it. Its name is a tribute to my grandmother, a fundamental woman in our family history and a coffee lover, whose favorite flower was saffron. Inspired by its sweetness, elegance, and presence, we developed this coffee with the aim of capturing that same essence in every cup.\u003c\/p\u003e\n\u003cp\u003eThis process is characterized by a fruity, sweet, and complex cup, with notes of blueberries, juicy acidity, creamy body, and a balanced and lingering aftertaste. It is a vibrant, aromatic coffee with great structure and a clean, long finish.\u003c\/p\u003e\n\u003cp\u003eThe process begins in the field, with a highly selective harvest of cherries at their peak ripeness. This is followed by a 12-hour controlled oxidation, followed by a 72-hour fruit fermentation in hermetically sealed tanks designed to promote the development of volatile compounds responsible for aroma and tactile attributes such as acidity and body.\u003c\/p\u003e\n\u003cp\u003eThe coffee is slowly sun-dried on African beds to preserve the bean's lipid content. This component is essential to ensuring a cup with greater aromatic expression and stability over time, especially after roasting.\u003c\/p\u003e\n\u003cp\u003eEach stage of the process is designed to guarantee homogeneity and sensorial expression, allowing the concept of this coffee—a blend of family tradition, innovation, and the pursuit of excellence—to translate into a memorable cup experience. 💗💗💗\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cstrong\u003eAbout Ana: \u003c\/strong\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eAna María Donneys is a 5th generation coffee grower from Quindio, Colombia. She took over her family's coffee business after her grandfather passed away in 2019. She always heard how hard it was to produce coffee, so after selling her harvest for under the cost of production, she left to Bogota to look for a brighter future. There, she read about the opportunities that one could have if they focused on quality in coffee. Café Primitivo was started in 2020 to honor her family's legacy, especially her grandfather, Primitivo Correal Barrios and to focus on specialty coffee. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eAna María is a Certified Q-Arabica Grader and the\u003cspan\u003e co-founder of IWCA Colombia, (International Women Coffee Alliance). IWCA Colombia offers a way of sharing knowledge and bringing people in all the coffee value chain together to create opportunities for women and young coffee producers in Colombia. \u003c\/span\u003eBeing a woman in charge of her farms doesn't come without its challenges but Ana has persevered and has surrounded herself with the people that will collectively do the work with mutual respect. She is committed to producing the best quality of specialty coffee, with certified agricultural, social and environmental practices. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eWe saw this firsthand when we visited her farm. The way she and her team interact is with sincerity, mutual respect, and a vision for everyone to thrive in this industry.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e \u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eWhat excites us about working with Ana is that she is a young visionary with an open heart and truly wants coffee to change the lives of those involved in getting the final product into your cup. She's involved with inspiring the next generation and always curious about how to continue to improve quality.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e     \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eBags are 10 oz. and 2# Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"10 oz Whole Bean","offer_id":47242332078332,"sku":null,"price":30.5,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":47242332111100,"sku":null,"price":15.5,"currency_code":"USD","in_stock":true},{"title":"2 lbs. Whole Bean","offer_id":47242332143868,"sku":null,"price":73.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/anamariadonneys-azafrannaturalcaturra.jpg?v=1749662973"},{"product_id":"edwin-enrique-norena-black-honey-sudan-rume-enigma-hops-competition-series-colombia-copy","title":"Edwin Enrique Noreña - Black Honey Sudan Rume Enigma Hops - Competition Series - Colombia","description":"\u003cp\u003eName: Edwin Enrique Noreña Black Honey Sudan Rume Enigma Hops\u003cbr\u003eRegion: Armenia, Quindio Department, Colombia\u003cbr\u003eProducer: Edwin Enrique Noreña\u003cbr\u003eFarm: Finca Campo Hermoso\u003cbr\u003eProcessing: Black Honey (carbonic maceration lactic fermentation, co-fermented with Enigma Hops)\u003cbr\u003eVarieties: Sudan Rume\u003cbr\u003eAltitude: 1,600 MASL\u003c\/p\u003e\n\u003cp\u003eNotes: coconut cream aromatics, piña colada, key lime pie, kiwi, peach candy aftertaste\u003cbr\u003e\u003cbr\u003eBrew Ratios: For pourovers, try a 1:14.2 coffee-to-water ratio. Start with a 1:2 ratio for espresso.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEdwin Noreña is a consummate professional. He is a 3rd-generation coffee producer, a trained agronomist, a certified Q-grader, and a sought-after Cup of Excellence judge.\u003c\/p\u003e\n\u003cp\u003eQuality and repeatability are key. He’s developed an incredible following for his mastery in fermentation (and co-fermentation) borrowing techniques from the wine and beer industry and finding the perfect recipe to make coffees have an everlasting sweetness and tasting exactly like the tasting notes on the label say.  His ultimate goal is to make coffee more approachable to customers in that regard. Where you do not have to have a professionally trained palate to detect the flavor notes. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eWe first cupped this Sudan Rume in August 2024 and instantly fell in love—so much so that we committed to bringing it to our 2025 menu. Now, we’re thrilled to share this Competition Series \u003c\/span\u003e\u003cspan class=\"s2\"\u003eBlack Honey Sudan Rume Enigma Hops\u003c\/span\u003e\u003cspan class=\"s1\"\u003e with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis coffee is sweet, creamy, floral, and incredibly aromatic. It's lingering and complex - in that the flavors keep unfolding as the cup cools. Every sip reveals something new. It’s an extraordinary choice for competition, yet just as stunning for your daily ritual.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eFair warning: this coffee may raise your expectations for every other cup that follows.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe've been brewing these coffees on bar with the following recipe:\u003c\/p\u003e\n\u003cp\u003e1:14.2 ratio\u003c\/p\u003e\n\u003cp\u003e14 grams 200 mL\u003cbr\u003ecoarse grind: ~950 microns\u003cbr\u003e196˚F water temp\u003cbr\u003eSibarist Fast Cone Filter\u003cbr\u003eOrigami Air S\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e4 x 50g pours (pouring the next right before the other drains)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBags are 10 oz. Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"2 lbs Whole Bean","offer_id":49136032350460,"sku":null,"price":150.0,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":48588382372092,"sku":null,"price":51.0,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":48588382404860,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/EN_Sudan_Rume_Enigma_Hops.jpg?v=1765502634"},{"product_id":"ana-maria-donneys-pink-ranger-honey-pink-bourbon-caturra-colombia","title":"Ana María Donneys, Pink Ranger Honey Pink Bourbon \u0026 Caturra - Colombia","description":"\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003eName: \u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAna María Donneys, Pink Ranger\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eRegion: Circasia, Quindío, Colombia\u003cbr\u003eFarm: Finca La Primavera\u003cbr\u003eProcessing: Honey Anaerobic\u003cbr\u003eVarieties: Pink Bourbon, Caturra\u003cbr\u003eAltitude: 1,450 MASL\u003cbr\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: strawberry yogurt, magnolia, pink lady apple, papaya finish\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns.\u003c\/p\u003e\n\u003cp\u003eStart with a 1:2.1 ratio for espresso. 198˚F\u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\u003cstrong\u003eAbout this coffee:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe’re excited to share this coffee with you because it’s a true expression of the science, research, and innovation driving Ana and her team’s work at Café Primitivo.\u003c\/p\u003e\n\u003cp data-start=\"111\" data-end=\"482\"\u003eThis process represents a highly controlled and intentional approach to coffee fermentation, designed to create maximum aromatic complexity and balanced sweetness. The coffee undergoes a long, oxygen-free (anaerobic) fermentation inside sealed tanks filled with carbon dioxide—first for 96 hours in cherry, then pulped and returned to the tank for an additional 24 hours.\u003c\/p\u003e\n\u003cp data-start=\"484\" data-end=\"785\"\u003eDuring this time, a consortium of lactobacilus and native yeast plays a key role, converting sugars into aromatic compounds like esters and higher alcohols. These compounds are responsible for the coffee’s floral and fruit-forward character, resulting in layered notes of rose, jasmine, strawberry, and cherry.\u003c\/p\u003e\n\u003cp data-start=\"787\" data-end=\"1127\"\u003eBy introducing this specific consortium, the fermentation remains clean and consistent, preventing the development of unwanted acids that can create sour or off flavors. Instead, the process encourages the formation of lactic and citric acids, producing a bright, juicy acidity that beautifully complements the coffee’s natural sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom Ana:\u003c\/strong\u003e\u003cbr\u003e\"Estamos usando consorcio de lactobacilus y levadura (en mayor medida que bacterias lacticas) del banco de microorganismos separados en el laboratorio de la Universidad del Quindío. Nos aliamos para seguir buscando el mejor desarrollo en unión con la academia para diseñar las curvas fermentativas que resalten los atributos de nuestro terroir.\u003cbr\u003eEstá inoculación se hace en la segunda fermentación. Llevando las levaduras a un mayor estrés y por ende el resultado de notas frutales intensas.\" \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTranslation\u003c\/strong\u003e:\u003cbr\u003e\"We are using a consortium of lactobacillus and yeast (to a greater extent than lactic bacteria) from the bank of microorganisms separated in the laboratory of the University of Quindío. We partner with the university to continue seeking the best development in conjunction with academia to design fermentation curves that highlight the attributes of our terroir.\u003cbr\u003eThis inoculation is done in the second fermentation. Bringing the yeasts to greater stress and therefore the result of intense fruity notes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cstrong\u003eAbout Ana: \u003c\/strong\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eAna María Donneys is a 5th generation coffee grower from Quindio, Colombia. She took over her family's coffee business after her grandfather passed away in 2019. She always heard how hard it was to produce coffee, so after selling her harvest for under the cost of production, she left to Bogota to look for a brighter future. There, she read about the opportunities that one could have if they focused on quality in coffee. Café Primitivo was started in 2020 to honor her family's legacy, especially her grandfather, Primitivo Correal Barrios and to focus on specialty coffee. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eAna María is a Certified Q-Arabica Grader and the\u003cspan\u003e co-founder of IWCA Colombia, (International Women Coffee Alliance). IWCA Colombia offers a way of sharing knowledge and bringing people in all the coffee value chain together to create opportunities for women and young coffee producers in Colombia. \u003c\/span\u003eBeing a woman in charge of her farms doesn't come without its challenges but Ana has persevered and has surrounded herself with the people that will collectively do the work with mutual respect. She is committed to producing the best quality of specialty coffee, with certified agricultural, social and environmental practices. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eWe saw this firsthand when we visited her farm. The way she and her team interact is with sincerity, mutual respect, and a vision for everyone to thrive in this industry.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e \u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eWhat excites us about working with Ana is that she is a young visionary with an open heart and truly wants coffee to change the lives of those involved in getting the final product into your cup. She's involved with inspiring the next generation and always curious about how to continue to improve quality.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e     \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eBags are 10 oz. and 2# Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"10 oz Whole Bean","offer_id":48838335234300,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":48838335267068,"sku":null,"price":18.25,"currency_code":"USD","in_stock":true},{"title":"2 lbs. Whole Bean","offer_id":48838335299836,"sku":null,"price":96.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/ana_maria_donneys_-_azafran_natural_caturra_1.jpg?v=1773254970"},{"product_id":"mauricio-shattah-maragogype-nuruk-fermentation-colombia","title":"Mauricio Shattah - Maragogype Nuruk Fermentation - Colombia","description":"\u003cp\u003eProducer: Mauricio Shattah\u003cbr\u003eRegion: Tolima, Colombia\u003cbr\u003eFarm: Finca La Negrita\u003cbr\u003eProcess: Nuruk Anaerobic Natural \u003cbr\u003e(18 hour anaerobic nuruk fermentation, nitrogen flushed) \u003cbr\u003eVariety: Maragogype\u003cbr\u003eAltitude: 1,900 - 2,100 MASL\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eNotes: maraschino \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003echerry, grape gummy bears, kiwi, pineapple turnover cake with rum\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePLEASE NOTE: Orders placed by Thursday at 3pm are roasted on Fridays and shipped on Mondays. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis coffee is roasted to order on Fridays only. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: \u003cbr\u003e\u003cem\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCOMING SOON!\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigami Air S\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Ratio\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1:14.2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e14 grams in, 200 ml water.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: \u003cmeta charset=\"utf-8\"\u003e~950 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperatures\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 91 C (196 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFilter\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Sibarist Fast Cone Filter\u003cbr\u003e4 x 50g pulses (incorporate the next pulse once most of the water drains)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cmeta charset=\"utf-8\"\u003eTime: 2 minutes (this includes a 30 second bloom time)\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Mauricio:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs our co-founder, Leon, finished his year-long course in Coffee Excellence via the ZHAW University, he got to know many wonderful people in his class. Mauricio Shattah was one of them. We got to meet him and his wife, Liliana Montoya in person when we were visiting our partners in Bogotá. Mauricio is a meticulously curious individual. From being a doctor to going to business school and creating a coffee shop business plan that took a life of its owns, to Liliana asking what his Doomsday Plan was. This question led to the purchasing of Finca La Negrita, closing the coffee shops and focusing on producing rare and beautiful coffees. His skills and knowledge as a doctor have come in handy when it comes to being meticulous about every step of the processing journey from soil to mill. Mauricio's coffees have had a lot of success on the competition stage this year and we're lucky to have our hands on some of this Nano Lot Competition Series Typica Mejorado Natural Anaerobic. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Process:\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"row row-1\"\u003e\n\u003cdiv class=\"chat-line__bubble\"\u003e\n\u003cdiv class=\"chat-line__body formatted_content\"\u003e\n\u003cp dir=\"auto\"\u003eThis coffee undergoes a unique nitrogen-flushed anaerobic fermentation at Finca La Negrita. Whole coffee cherries are fermented for 18 hours in sealed stainless steel tanks with Nuruk, a traditional Korean fermentation starter made from grains and commonly used to produce beverages such as makgeolli and soju.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eDuring fermentation, the tanks are flushed with nitrogen, creating an environment that limits the buildup of carbon dioxide. In conventional anaerobic fermentations, carbon dioxide can dissolve into the moisture within the coffee cherries and form carbonic acid, which may contribute excessive sourness or overly intense fermented characteristics. By displacing these gases, the nitrogen-flushed process promotes greater clarity, balance, and expression of the coffee's inherent qualities. \u003cmeta charset=\"utf-8\"\u003eThe tanks are stored in a darkroom that is climate controlled to 17˚C with less than 40% humidity. This allows him to control the pH, temperatures of the fermentation and zero exposure to light.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe coffee is then dried in a signature Mauricio style for 6-8 weeks in rooms that filter out UV rays and only allow infrared rays to penetrate to slowly \"dehydrate\"\/dry the cherries. \u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe result is a remarkably complex and elegant cup. In particular, this Maragogype variety seems to thrive under the Nuruk fermentation, revealing heightened aromatics, layered sweetness, and a vivid sense of character while maintaining exceptional clarity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"chat_line_boosts_recording_10006970104\" class=\"hidden-on-template chat-line__boosts\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cspan class=\"anchor recordable__anchor\" id=\"__recording_10007046865\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row row-1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eoptions come in 50 grams, 100 grams or 10 oz bag\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"50 grams Whole Bean","offer_id":49220592369916,"sku":null,"price":17.75,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":49206871654652,"sku":null,"price":35.5,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":49206871687420,"sku":null,"price":84.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/MauricioShattahMaragogypeNuruk.jpg?v=1782237644"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/collections\/A20A23F7-5F57-4AE1-B28B-632EB749C1D2_1_105_c.jpg?v=1786495231","url":"https:\/\/littlewaves.coffee\/collections\/quindio-querido-coffee.oembed","provider":"Little Waves Coffee Roasters","version":"1.0","type":"link"}