{"product_id":"bubbly-colombia-anaerobic-natural","title":"BUBBLY: Colombia Anaerobic Natural","description":"\u003cp\u003eBubbly is back! One of the all time favourites of the crew. We discovered this gem last year and decided to bring it in again this year from the recent harvest.\u003c\/p\u003e\n\u003cp\u003eThis is a wild coffee that's not for everyone. The extended 2-phase anaerobic fermentation results in a highly intense cup profile that is winey, juicy and floral.\u003c\/p\u003e\n\u003cp\u003eIn the cup, you can expect notes of bright berries, tropical candy and a long-lasting dark chocolate finish. And of course some bubbles along the way ☠️ \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e:\u003cspan\u003e Raspberry, Blueberry, Candy, Cacao, Hibiscus\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eCup score\u003c\/strong\u003e:  88.00 ☕   \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis anaerobic extended fermentation Castillo variety was produced by Felipe Trujillo from Los Pinos in Colombia.\u003c\/p\u003e\n\u003cp\u003eThis coffee is intended for filter and is banging right now! It has quickly become one of our favourites coffees from our current offerings.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT LOS PINOS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBubbly was produced by Felipe Trujillo at his farm Los Pinos in Santa Barbara, Antioquia. Los Pinos grows Geisha, Pink and Red Bourbon and Castillo at altitudes above 1900 masl.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0415\/7856\/1693\/files\/IMG_7915_480x480.png?v=1623341492\"\u003e\u003c\/p\u003e\n\u003cp\u003eFelipe is a Production Engineer, a fourth generation coffee producer and leverages his engineering expertise on farm, implementing strategies to improve the flavour and quality of his coffees. He has refined his fermentation techniques to become an industry leader in Colombia. He produces honeys, naturals leveraging extended fermentation, anaerobic processing and many other techniques, many of which were thought to be impossible in Colombia just a few years ago.\u003cbr\u003e\u003cbr\u003eLos Pinos is specialized in innovative processing techniques and has explored various profiles since 2015. They have a portfolio of 15 different protocols, including Terzetto, Veranillo, XRF, G-Coldwashed, G-CM, PB-Frozen, Frozen Cherry, and many others.\u003cbr\u003e\u003cbr\u003eWe recommend taking a look at their \u003ca href=\"https:\/\/www.instagram.com\/cafedesantabarbara\/\"\u003eInstagram\u003c\/a\u003e account to get a feel for their innovative approach to coffee production and processing.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT BUBBLY\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eFor Bubbly, Felipe has chosen to utilize only the Castillo variety, since it has a full body and notes of bright tropical fruits and winey notes due to the extended fermentation.\u003cbr\u003e\u003cbr\u003eAs the harvest comes to an end, Felipe first hand picks mature cherries only and uses floating techniques to eliminate lower density beans and evens the temperature in the coffee cherries before starting the fermentation.\u003c\/p\u003e\n\u003cp\u003e \u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0415\/7856\/1693\/files\/IMG_7744_-_Copy_480x480.jpg?v=1623341267\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhase 1 - Anaerobic Fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eNext, the cherries are placed in closed tanks with oxygen escape valves for 7 days of anaerobic fermentation (160-170 hours depending on the temperature and PH of the mass).\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0415\/7856\/1693\/files\/IMG_8253_480x480.jpg?v=1623853736\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach day, the cherries at the bottom of the tank are cycled to the top to ensure all the cherries ferment evenly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0415\/7856\/1693\/files\/IMG_8249_-_Copy_480x480.jpg?v=1623341456\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis phase ends when the moisture of the cherries reaches below 20%. This is know as the speed drying process.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhase 2 - Natural Fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinally, the cherries are taken out of the tanks and placed on African beds during which there is a short aerobic fermentation while the moisture levels drop and the drying process begins. \u003c\/p\u003e\n\u003cp\u003eThis drying process takes 2 weeks until the moisture levels are below 11%.\u003c\/p\u003e\n\u003cp\u003e  \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTRANSPARENCY REPORT\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e☠️ Single origin from Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e☠️ \u003c\/span\u003eRegion: Santa Barbara, Antioquia\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e☠️ Producer: Felipe Trujillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e☠️ Farm: Los Pinos\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e☠️ Roast: Light\/medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e☠️ Brew: Filter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e☠️ Varietal: Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e☠️ Process: Anaerobic Natural \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e☠️ \u003c\/span\u003eTasting notes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eBlueberry\u003c\/li\u003e\n\u003cli\u003eCandy\u003c\/li\u003e\n\u003cli\u003eCacao\u003c\/li\u003e\n\u003cli\u003eHibiscus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e☠️ \u003c\/span\u003eAltitude: 1920-2050 masl\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e☠️ Harvest\u003c\/span\u003e\u003cspan\u003e: January 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e☠️ Imported by: WE THE ORIGIN\u003c\/span\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e☠️ Whole bean\u003c\/span\u003e\u003c\/p\u003e","brand":"Pirates of Coffee","offers":[{"title":"250g","offer_id":41031359856797,"sku":"","price":30.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":41031359889565,"sku":"","price":85.0,"currency_code":"CAD","in_stock":false},{"title":"2kg","offer_id":41231438086301,"sku":"","price":170.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0415\/7856\/1693\/products\/Pirates-of-Coffee-Bubbly-whitebg_feaf9d1f-87ec-4673-b64a-c9e4c66a2ab0.png?v=1653424728","url":"https:\/\/piratesofcoffee.live\/products\/bubbly-colombia-anaerobic-natural","provider":"Pirates of Coffee","version":"1.0","type":"link"}