{"product_id":"colombia-double-demented-washed-geisha-embrujo","title":"Pixie Double Fermented Washed Geisha","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch1 class=\"h1-small\"\u003eColombia, Anserma, Caldas  Embrujo Estate\u003cbr\u003eDouble Fermented Washed Geisha\u003c\/h1\u003e\n\u003ch2\u003eSingle Estate Micro Lot \u003c\/h2\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cb\u003eNotes: Jasmine\u003cspan\u003e, Bergamot, Tangerine, Black Tea, Hazelnut\u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: Ignacio Rodriguez\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm Name:\u003c\/strong\u003e \u003cb\u003eFinca La Palmera\u003c\/b\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Anserma, Caldas Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: Geisha\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e \u003cb\u003eDouble Fermented Washed\u003c\/b\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e \u003cstrong\u003e1800-2000 masl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBERGAMOT, BLACK TEA, BLACKBERRY,\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWe’ve been working with our friend Ignacio for some time, developing custom profiles together and pushing the limits of what his coffees can do.\u003c\/p\u003e\n\u003cp\u003eThis lot represents his award-winning work.\u003c\/p\u003e\n\u003cp\u003eA stunning Geisha from Finca La Palmera, produced using Ignacio’s unique double fermentation process that was awarded 1st place at the Caldas es Calidad Coffee Festival.\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eTHE FARM\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eFinca La Palmera\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is located in Anserma, Caldas, where Ignacio Rodriguez grows Castillo, Pink Bourbon, Colombia, and Geisha at elevations reaching \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e2,000 meters\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt 41, Ignacio is fully dedicated to specialty coffee. He combines modern technology with traditional, hands-on quality control, using electronic cherry sorting alongside careful hand selection by experienced women from the local community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe result is exceptionally clean, expressive coffee with an incredible amount of detail in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eTHE PROCESS\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003eDouble Fermentation · Washed\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePurification:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFresh cherries are washed and sanitized in a water tank using \u003c\/span\u003e\u003cspan\u003eozone pre-purification\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFermentation 1: Whole \u003c\/span\u003e\u003cspan\u003echerries ferment for \u003c\/span\u003e\u003cspan\u003e36 hours\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePulping: \u003c\/span\u003e\u003cspan\u003eThe cherries are mechanically pulped.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFermentation 2: T\u003c\/span\u003e\u003cspan\u003ehe coffee then undergoes another \u003c\/span\u003e\u003cspan\u003e36 hours of fermentation in its own mucilage\u003c\/span\u003e\u003cspan\u003e, giving the process \u003c\/span\u003e\u003cspan\u003e72 hours of total fermentation\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWashing:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe coffee is washed after the second fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eDrying:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe coffee is dried in a \u003c\/span\u003e\u003cspan\u003etemperature-controlled mechanical silo for 50–60 hours at 45°C \/ 113°F\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eIN THE CUP\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: normal;\"\u003e\u003cspan\u003eFloral and aromatic, with bergamot and black tea up front, followed by chamomile and blackberry. Bright lemon acidity carries through a clean, structured finish\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eIGNACIO RODRIGUEZ\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIgnacio’s work is built around precision.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFrom selective harvesting and electronic sorting to fermentation and controlled drying, every stage is carefully managed. His Geisha benefits particularly from the high elevations of La Palmera, where the variety can develop exceptional complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe’ve loved working alongside Ignacio on custom profiles, and this coffee feels like the culmination of that work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAn award-winning coffee from an exceptional producer.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: normal;\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHario V60\u003c\/b\u003e\u003cbr\u003e\u003cstrong\u003eDose:  \u003c\/strong\u003e20g\u003cbr\u003e\u003cstrong\u003eGrind: \u003c\/strong\u003e Slightly finer than your normal pour over \u003cbr\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e 340ml of at 200 degrees Fahrenheit \u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBloom:\u003c\/strong\u003e 40ml of water saturating the coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour: \u003c\/strong\u003ePour in circles until your at 100ml \u003cbr\u003e\u003cstrong\u003ePulse: \u003c\/strong\u003eAdd 40-60ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours.\u003cbr\u003e\u003cstrong\u003eFinal Brew Time: \u003c\/strong\u003e3-4 minutes\u003c\/p\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"6 oz","offer_id":46422489759961,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true},{"title":"12 oz","offer_id":46422489727193,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":49150323163353,"sku":null,"price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/EmbrujiPixie.jpg?v=1789503264","url":"https:\/\/picacho.coffee\/products\/colombia-double-demented-washed-geisha-embrujo","provider":"Picacho Coffee Roasters","version":"1.0","type":"link"}