{"product_id":"jairo-arcila-banana-co-ferment-copy","title":"Jairo Arcila Banana Co-ferment","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Quindio, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: Santa Monica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Jairo Arcila\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Wine Yeast and banana co-ferment, honey.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting\u003c\/strong\u003e \u003cstrong\u003eNotes\u003c\/strong\u003e: Ripe Banana, Vanilla, and White Chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e_______________________________________________________\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, banana and wine yeast were added. The cherries were then pulped and placed to dry on raised beds, with ripe bananas placed amongst the coffee until the ideal moisture content was achieved.\u003c\/p\u003e\n\u003cp\u003e-\u003cstrong\u003eHoney\u003c\/strong\u003e: To determine the process of a coffee, typically you will look to see what state the coffee is in before the drying stage. In the description: \"The cherries were then pulped and placed to dry on raised beds.\" This means that the coffee beans will be dried with some amount of mucilage still on the beans. No honey is actually used in the processing of the coffee.\u003c\/p\u003e\n\u003cp\u003e-\u003cstrong\u003eDry anaerobic fermentation\u003c\/strong\u003e: The coffee is fermented in an environment without oxygen (or low oxygen), usually in a tank that has been flushed with CO?. Dry means that the coffee is not submerged in water during the fermentation process. Anaerobic fermentation usually promotes flavor intensity and funkiness compared to aerobic fermentation.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"6oz","offer_id":46469929664729,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":46469929697497,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":46469929730265,"sku":null,"price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/BananaCo.jpg?v=1790189844","url":"https:\/\/picacho.coffee\/products\/jairo-arcila-banana-co-ferment-copy","provider":"Picacho Coffee Roasters","version":"1.0","type":"link"}