{"product_id":"kolumbia-rosie-cheeks-experimental","title":"Colombia Rosie Cheeks Experimental","description":"\u003ch2\u003eColombia Rosie Cheeks from the Vergara brothers of Finca Las Flores, experimentally processed, from the Dutch roastery Sprout Coffee Roasters\u003c\/h2\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eChiroso variety beans.\u003cbr\u003eFlavor notes: pear, rose water, jasmine.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003eProduced nowhere else but at Finca Las Flores in Pitalito, Huila, Colombia. Brothers Johan and Diego Vergara \u003c\/strong\u003ehave perfected this Chiroso variety, extracting an exceptionally appetizing flavor profile from it. \u003cstrong\u003eThe coffee delights with the sweetness of ripe pear, intertwined with refreshing notes of rose water and floral accents of jasmine.\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cp\u003e\u003cstrong\u003eProcessing method\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e1. 24h anaerobic fermentation in cherry\u003c\/strong\u003e\u003cbr\u003eFreshly picked cherries are placed in sealed, oxygen-deprived tanks. In a limited oxygen environment, yeasts and bacteria slowly ferment the mucilage, enhancing fruit precursors and floral esters. This stage builds the aromatic foundation — notes of rose water and jasmine typical of the Chiroso variety — while maintaining a clean, orderly acidity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e2. 48h oxidation before washing\u003c\/strong\u003e\u003cbr\u003eAfter the anaerobic phase, the cherries are transferred to open tanks where they come into contact with oxygen. This stage of controlled aerobic fermentation deepens the sweetness of sugars and develops tangerine-like acidity and subtle, slightly spicy nuances. Extended contact with oxygen before pulping gives the coffee complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Washing and 12h oxidation after washing\u003c\/strong\u003e\u003cbr\u003eThe coffee is depulped and traditionally washed to remove mucilage, then rests in the open air for about 12 hours. This short, final oxidation \"polishes\" the profile — refining acidity and sweetness and stabilizing previously formed aromatic precursors.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e4. Mechanical drying\u003c\/strong\u003e\u003cbr\u003eFinally, the beans are mechanically dried at a low temperature with a constant airflow. This ensures repeatability and stability — crucial in the humid microclimate of Huila — and preserves the floral aroma and a clean, elegant finish.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003ePackaging:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e250g whole bean coffee\u003c\/p\u003e","brand":"Sprout","offers":[{"title":"200g","offer_id":52714135454032,"sku":"SPRT-COL-RSCH-200G","price":113.0,"currency_code":"PLN","in_stock":false},{"title":"Sample - 18g","offer_id":52714135486800,"sku":"SPRT-COL-RSCH-18G","price":18.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/Rosie_Cheeks_250g.webp?v=1776347003","url":"https:\/\/coffeemates.pl\/en\/products\/kolumbia-rosie-cheeks-experimental","provider":"Coffee Mates","version":"1.0","type":"link"}