{"product_id":"colombia-sebastian-ramirez-purple-fruit","title":"COLOMBIA Sebastian Ramirez - purple fruits","description":"\u003cp data-path-to-node=\"4\"\u003eWe are delighted to bring you our \u003cb data-index-in-node=\"37\" data-path-to-node=\"3\"\u003ePurple Fruits\u003c\/b\u003e coffee again! After its huge success last year, there was no doubt that it would return to our selection this season. This coffee is prepared with a very special co-fermentation process with blue grapes and red wine, which consists of the following precise steps:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eSelective hand-picking:\u003c\/b\u003e 95% of the coffee cherries are perfectly ripe, while the remaining 5% are semi-ripe, carefully hand-picked.\u003cbr\u003e\u003cbr\u003e\u003c\/li\u003e\n\u003cli data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eAnaerobic fermentation:\u003c\/b\u003e The cherries are first placed in 200-liter tanks, where they undergo 120 hours of oxygen-free (anaerobic) fermentation with the addition of wine yeast at a controlled, constant temperature of 18 °C.\u003cbr\u003e\u003cbr\u003e\u003c\/li\u003e\n\u003cli data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eDepulping \u0026amp; Carbonic Maceration:\u003c\/b\u003e After the coffee pulp is removed, the beans are sealed in tanks flooded with carbon dioxide for 72 hours (\u003ci data-path-to-node=\"5,2,0\" data-index-in-node=\"138\"\u003ecarbonic maceration\u003c\/i\u003e). In this stage, dehydrated blue grapes (from which red wine is also made) and fruit glucose are added, allowing the coffee beans to absorb deep, complex, purple fruity aromas.\u003cbr\u003e\u003cbr\u003e\u003c\/li\u003e\n\u003cli data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eControlled drying:\u003c\/b\u003e The coffee is dried in a special drying apparatus at a gentle 40 °C for approximately 5 days. The process is extremely slow and strictly controlled to preserve quality.\u003cbr\u003e\u003cbr\u003e\u003c\/li\u003e\n\u003cli data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,4,0\" data-index-in-node=\"0\"\u003eResting and stabilization:\u003c\/b\u003e As a final step, the coffee is packed into bags and then rested (stabilized) for 15 days to allow the flavors and moisture content to perfectly balance.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Röast Webshop","offers":[{"title":"200g \/ Specialty","offer_id":43208514699342,"sku":"SPE0137","price":7990.0,"currency_code":"HUF","in_stock":true},{"title":"1000g \/ Specialty","offer_id":43208514732110,"sku":"SPE0136","price":29990.0,"currency_code":"HUF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0609\/9002\/9902\/files\/COLOMBIASEBRAMPURPLE1x1copy_798a845d-3381-43d2-bfe8-0e218a98a0a0.jpg?v=1770124294","url":"https:\/\/shop.roastcoffee.hu\/en\/products\/colombia-sebastian-ramirez-purple-fruit","provider":"Röast Webshop","version":"1.0","type":"link"}