{"product_id":"velvet-truffle-colombia","title":"Velvet Truffle - Colombia","description":"\u003cp style=\"text-align: left;\"\u003e\u003cb\u003eA Colombian classic, with a fruity twist! \u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cb\u003eThis crop reminds us of one of our earliest crops we introduced back in 2023, a classical bold tasting coffee, with a fruity soul.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eProduced out of La Cristalina farm at Quindío, by Alberto and German Grajales at an elevation of 1450 Meters Above Sea Level (MASL), where the perfect humidity and cool temperatures produce exceptional crops indeed. \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eLaCristalina is a19 hectare family owned farm with more than 100 years of tradition. The farm’s owner was Guillermo Grajales, who left the farm to his two sons Alberto and German after his passing in 2015. Maria Grajales is the fifth generation of coffee growers at this farm and the one that started implementing different processing techniques like naturals from 2015 ongoing. Cristalina’s main crop is coffee, mainly of the Castillo variety. Among other crops planted at La Christalina are some plantain and orange trees as well as different cacao varietals that started in 2019 to secure futures income, according to the anticipated climate change.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThe harvest process of this crop starts with selecting the best cherries, then they are taken to the fermentation tanks filled with water, in this stage the less dense grains, known as floats, remain on the surface and are removed to improve the final crop's quality. After this stage, the water is removed, and the beans are then fermented for 64 hours, covering them with porous plastic, this is known as oxidation process which happens when cherries get in contact with oxygen in a controlled environment.\u003c\/p\u003e\n\u003cp\u003eAfter the fermentation stage is done, the cherries are then taken begin their drying process in African beds the morning after the oxidation process ends. The cherries are left in on the beds for 2 days, and after that it is taken to a mechanical silo to keep on drying and avoid over-fermentation. This additional process can take up to 2-3 days.\u003c\/p\u003e\n\u003cp\u003eWhen the coffee has the ideal humidity (10.5%), it is packed bags and sealed in the afternoon hours, this process is done to ensure the coffees freshness and there is no risk of humidity condensation after sealing. It is left in a warehouse conditioned only for coffee for a month and a half, with good airflow and temperature of 21°C until homogenization and stabilization are achieved. Locking in those chemical aromatic compounds produced by the processing of it. \u003c\/p\u003e\n\u003cp\u003eThis is a coffee to be enjoyed with many brewing methods. Hence, we opted to roast it to a medium level (omni roast) to be suitable to as many tastes as possible.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCrop Information:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Colombia -  Quindío\u003c\/li\u003e\n\u003cli\u003eVariety: Castillo\u003c\/li\u003e\n\u003cli\u003eProcessing Method: Aerobic Fermentation, Natural\u003c\/li\u003e\n\u003cli\u003eAltitude: 1450 Meters Above Sea Level\u003c\/li\u003e\n\u003cli\u003eAroma\/Flavor: Chocolate Truffle, Figs, Cocoa, Juicy Plum, Red Grape, Hazelnut \u003c\/li\u003e\n\u003cli\u003eRoast Level: Omni Roast\u003c\/li\u003e\n\u003cli\u003eCupping Score: \u003cstrong\u003e87.5 Points\u003c\/strong\u003e \u003c\/li\u003e\n\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\u003cli\u003eFilter (V60):\n\u003cul\u003e\n\u003cli\u003eRatio: 1:15.5 (Coffee:Water)\u003c\/li\u003e\n\u003cli\u003eDose: 20g\u003c\/li\u003e\n\u003cli\u003eWater: 320ml (g) \u003c\/li\u003e\n\u003cli\u003eTime: 2:30 - 3 Minutes\u003c\/li\u003e\n\u003cli\u003eWater Temp 92 Degrees Celsius max \u003c\/li\u003e\n\u003cli\u003eMethod: 4 Pours total (including bloom):\n\u003cul\u003e\n\u003cli\u003e40g Bloom.\u003c\/li\u003e\n\u003cli\u003e@ 30 sec: Add Up to 120g Slow Spiral Pour.\u003c\/li\u003e\n\u003cli\u003e@ 1:10 Min: Add Up To 220g Center Pour, Medium Flow Rate.\u003c\/li\u003e\n\u003cli\u003eAs soon as bed dries: Add up to 320g Center Pour, Slow (Non aggressive) Flow rate.\u003cspan style=\"color: #f40000;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\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: 1:14.5 (Coffee:Water)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eDose: 22g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eWater: 160ml + 160g ice (320ml total) \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eTime: 1:20 - 1:45 Minutes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eWater Temp 92 Degrees Celsius max \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@ 30 Sec: Add Up To 100g Spiral Pour, and swirl after.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eAs soon as bed dries: Add up to 160g Spiral Pour, medium (Non aggressive) Flow rate.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"color: #b3b3b3;\"\u003e\u003cspan style=\"color: #b3b3b3;\"\u003eAdd 160g Ice into decanter and swirl till ice melts.\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":47004826402994,"sku":null,"price":8.3,"currency_code":"BHD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/7115\/5378\/files\/rn-image_picker_lib_temp_8f78d8bd-be26-491a-a15f-5f44635f0067.png?v=1781281730","url":"https:\/\/80pluscoffeebh.com\/products\/velvet-truffle-colombia","provider":"80+ Speciality Coffee Roastery","version":"1.0","type":"link"}