{"product_id":"crazy-cherry-colombia","title":"Crazy Cherry - Colombia","description":"\u003cp\u003eA NEW MASTERPIECE FROM ONE OF THE BEST PRODUCERS IN COLOMBIA!\u003c\/p\u003e\n\u003cp\u003eFrom the world renowned producer Edwin Noreña out of the farm \"Campo Hermoso\", this crop mesmerizes your fruity taste. A true testament from the vast lineup coming out of Campo Hermoso.\u003c\/p\u003e\n\u003cp\u003eThe farm Campo Hermoso belongs to Edwin Noreña - he is a well known individual in the specialty coffee community in Colombia, he is a COE Judge in, Q-Grader, Q-Processor, as well as a former Coffee Consultant for some farms. With more than 20 years of experience in the specialty coffee world Edwin really is one of the pioneers in the specialty world in Colombia. Campo Hermoso has been in Edwin’s family since he was a little boy. Edwin really dived into the specialty coffee world when he joined SENA in Colombia (SENA is a place where people can study free of charge and Armenia, being one of the main cities for coffees has one of the biggest coffee center for SENA). At SENA he became instructor for green coffee selection, then as he kept on growing, and after 10 years at SENA, he worked for them as a private consultant for farms. Some farms he consulted are Puerto Alegre, El Placer and Primitivo (just to name few).\u003cbr\u003eEdwin was always very eager to share his knowledge and he saw a business opportunity with these farms, he started the Santuario project but unfortunately things didn’t work as expected.. So, in 2020 he decided to focus his knowledge and curious mind on his farm Campo Hermoso. Right now, he also buys cherries from other farms in Colombia and process the coffee at his farm.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinca Campo Hermoso (1750-1900 m.a.s.l) located in Circasia, Quindio, Colombia, is a 25-hectare farm known for its unique experimental Bourbon and Caturra coffees. The farm produces exceptional and distinctive profiles. They have developed unique fermentation techniques inspired by the wine craft \u0026amp; beer industries. By adding compounds like hops, mosto and certain types of yeasts (Like wine yeasts) to the fermentation tanks, Edwin creates distinct flavors that complement the natural fermentation process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe process of this crop is true chemistry and science, which definitely crafted its unique profile by utilizing some absolute biochemical science and knowledge, showcasing the craftsmanship of the people behind Campo Hermoso.\u003c\/p\u003e\n\u003cp\u003eFor this crop l, cherries with more than 18° Brix are harvested, cleaned and subjected to anaerobic firmentation for 72 hours. After pulping to a black honey level, the mosto is extracted and fermented with yeast for 48 hours. This starter mosto is a base of the fermentation for the coffee, going through another fermentation for another 48 hours in this medium, after that the coffee is dried in the sun on African beds for 15 days, then stabilized for 8 days.\u003c\/p\u003e\n\u003cp\u003eEnding up in its straight foreword and complex Fragrance and Aroma, of a complex red jelly-like candy \u0026amp; cherry sweetness, mixed up with some strawberries and raspberries, and a hint of red stonefruits in the aftertaste. Its Flavor is dominant with red juicy cherry candy, with a medium to long finish, very pleasant and balanced with its acidity. A truly clean and balanced fruity cup of coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCrop Information:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Colombia, Campo Hermoso\u003c\/li\u003e\n\u003cli\u003eVariety: Caturra\u003c\/li\u003e\n\u003cli\u003eProcessing Method:\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e Black Honey + Mosto Anaerobic Fermentation \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eAroma: Complex Cherry Jelly, Strawberry, Candy Sweetness \u003c\/li\u003e\n\u003cli\u003eFlavor: Cherry Cola Drink, Juicy, High Clarity  \u003c\/li\u003e\n\u003cli\u003eAcidity: High Medium\u003c\/li\u003e\n\u003cli\u003eRoast Level: Filter Roast\u003c\/li\u003e\n\u003cli\u003eCupping Score:  Points \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRecommended Brew Recipes:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eFilter (V60):\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eRatio: 1:15 (Coffee:Water)\u003c\/li\u003e\n\u003cli\u003eDose: 20g\u003c\/li\u003e\n\u003cli\u003eWater: 300ml (g) \u003c\/li\u003e\n\u003cli\u003eTotal Brew Time: 2:30 - 2:45 Minutes\u003c\/li\u003e\n\u003cli\u003eGrind Size: Medium Corse\u003c\/li\u003e\n\u003cli\u003eWater Temp: 90 degrees\u003c\/li\u003e\n\u003cli\u003eMethod: 4 Pours total (including bloom)\n\u003cul\u003e\n\u003cli\u003eBloom: Add 40g of water and wait for 45 seconds before second pour.\u003c\/li\u003e\n\u003cli\u003eSecond pour: At 45 Sec, add up to 120g (Spiral Pour).\u003c\/li\u003e\n\u003cli\u003eThird Pour: At 1:10 min, add water up to 220g (Slow Spiral). \u003c\/li\u003e\n\u003cli\u003eFourth Pour: Before bed dries, add up to 300g (Center Pour).\u003c\/li\u003e\n\u003cli\u003eAfter you finish Pouring, swirl the dripper gently once or twice to settle the bed.\u003c\/li\u003e\n\u003cli\u003eWhen the extraction is done, pour \u0026amp; enjoy!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\n\u003cspan style=\"color: #b3b3b3;\"\u003eIced (V60):\u003c\/span\u003e\n\u003cul\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eRatio: 1:15 (Coffee:Water)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eDose: 20g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eWater: 150ml + 150g ice (300ml total) \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eTime: 1:20\" - 1:45\" \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eWater Temp 90 Degrees Celsius \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\n\u003cspan style=\"color: #b3b3b3;\"\u003eMethod: 3 Pours total (including bloom):\u003c\/span\u003e\n\u003cul\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003e40g Bloom.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003e@  30sec : Add Up To 100g Spiral Pour, Medium Flow Rate.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eAs soon as bed dries: Add up to 150g Center Pour, Slow (Non aggressive) Flow rate.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eAdd 150g Ice into decanter and swirl.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003ePour into a cup and enjoy.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"80+ Speciality Coffee Roastery","offers":[{"title":"Default Title","offer_id":47548433760434,"sku":null,"price":11.3,"currency_code":"BHD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/7115\/5378\/files\/Crazy_Cherry_Sticker.png?v=1780853204","url":"https:\/\/80pluscoffeebh.com\/products\/crazy-cherry-colombia","provider":"80+ Speciality Coffee Roastery","version":"1.0","type":"link"}