{"product_id":"experience-la-luna-kolumbia-gesha-finca-el-paraiso","title":"Experience La Luna – Colombia Gesha Anaerobic Thermal Shock","description":"\u003ch3\u003eExperience La Luna – Gesha Anaerobic Thermal Shock\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eJasmine, Red Grape, and Wild Strawberry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou open the package and you already know it won't be an ordinary morning. La Luna smells of jasmine and white flowers, and in the cup, it adds red grape and juicy wild strawberry. The acidity is lively but doesn't overpower the rest. This is one of those coffees you want to sit down and savor for a while.\u003c\/p\u003e\n\u003cp\u003eBehind its taste lies a two-stage fermentation: first, whole coffee cherries ferment for 12 hours without oxygen, then — after the pulp is removed — the beans soak for 48 hours in \"mosto,\" which is the juice from fermentation. Finally, washing and thermal shock – a sudden change in temperature that stops the fermentation exactly when the profile is best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDon't be afraid to brew it\u003c\/strong\u003e with cooler water - 90-93°C, or \u003cstrong\u003emake an espresso from it\u003c\/strong\u003e. Those who have tried it still remember the taste to this day.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt tastes best approximately 3-5 weeks after the roast date.\u003c\/p\u003e\n\u003cp\u003eThe coffee comes from \u003cstrong\u003eFinca El Paraíso\u003c\/strong\u003e in Colombian Cauca — a farm built from scratch by brothers Diego and Alexander Bermúdez. They started classically: Diego sold beans to local cooperatives to pay for his agribusiness management studies. In 2015, together with his brother and cousin Cristián Zúñiga, they entered a regional coffee competition — and won. That was the moment Finca El Paraíso began to write its own history.\u003c\/p\u003e\n\u003cp\u003eToday, Diego develops his next projects: Native and Paradise Horse roasteries, and Hachi Coffee Project — a joint venture with Allan Hartmann and Matheus Antonacci, focused on coffee cultivation and processing mainly in Panama and Colombia. Finca El Paraíso itself is now managed by Alex and Daniel Bermúdez, continuing the same philosophy of precision that makes the Bermúdez name one of the most important in the world of specialty coffee.\u003c\/p\u003e\n\u003cp\u003eYou can read more about Diego's and the farm's story on the blog: \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/diego-samuel-bermundez\"\u003eDiego Samuel Bermúdez\u003c\/a\u003e and \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/kawa-kolumbia-brzoskwinia-finca-el-paraiso\"\u003eFinca El Paraíso\u003c\/a\u003e.\u003c\/p\u003e","brand":"Experience","offers":[{"title":"125g","offer_id":53024501662032,"sku":"EXP-COL-LA-LUNA-150","price":143.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":53024501694800,"sku":"EXP-COL-LA-LUNA-SAMPLE","price":25.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/experience-la-luna.webp?v=1782215206","url":"https:\/\/coffeemates.pl\/en\/products\/experience-la-luna-kolumbia-gesha-finca-el-paraiso","provider":"Coffee Mates","version":"1.0","type":"link"}