{"product_id":"colombia-edwin-norena-honeyprocessed-green-apple-coferment","title":"Colombia, Edwin Noreña HoneyProcessed Green Apple Coferment","description":"\u003cp\u003e\u003cem\u003eAlright y\u003c\/em\u003e\u003cem\u003ea'll, get ready for this one.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eEdwin Noreña is a pioneer of experimental fermentation in coffee.\u003c\/p\u003e\n\u003cp\u003eKnown as El Alquimista, Edwin has left his mark on the coffee world by reinventing his own approach to coffee processing.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003eBasics Of Coffee Processing\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eWhen the coffee cherry is harvested from the tree, the cherry must be removed from the seed, also known as hulling.\u003c\/p\u003e\n\u003cp\u003eOnce the coffee is hulled there is a sticky mucilage membrane left over, similar to the pit of an apricot or other stone fruit.\u003c\/p\u003e\n\u003cp\u003eThe most common way to remove this mucilage is to put the coffee seeds into large tanks of water. Over 12–24 hours, the residual sugars from the mucilage start to ferment, lowering the PH and allowing the mucilage to be cleaned off the fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe coffee is then moved to large drying patios and let to dry in the sun until a target moisture percentage is reached.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003eCo-Fermentation Is Just A Bit Different\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCo-fermentation is a process by which coffee producers add adjuncts like fruit to the same fermentation tank that coffee sits in.\u003c\/p\u003e\n\u003cp\u003eThis coffee had green apples added as part of its multi-stage fermentation process. The addition of fruit also adds in new yeast strains into the fermentation. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eSpecific types of naturally occurring yeast produce flavors that we associate with the fruit that they grow on, which leads to many new and interesting pathways in fermentation and coffee processing.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe runoff of the fruit called \"mossto\" was also fermented and added back into the tank.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe result is a coffee that pops with massive flavors of green apple Jolly Rancher with a caramel sweetness and incredible floral finish.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThis coffee will be roasted and shipped out Wednesday October 28th, it is limited to 20 bags for online orders.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003eIf you like experimental and fruity coffees, this one is for you!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cerberus Coffee","offers":[{"title":"Default Title","offer_id":45268170277001,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/7250\/4457\/files\/12_20261023_143144_0000.png?v=1792792922","url":"https:\/\/cerberuscoffeeco.com\/products\/colombia-edwin-norena-honeyprocessed-green-apple-coferment","provider":"Cerberus Coffee","version":"1.0","type":"link"}