{"id":699,"date":"2019-07-17T16:13:10","date_gmt":"2019-07-17T16:13:10","guid":{"rendered":"https:\/\/senzucoffee.com\/?post_type=product&p=699"},"modified":"2024-03-03T12:29:37","modified_gmt":"2024-03-03T12:29:37","slug":"cafe-colombia","status":"publish","type":"product","link":"https:\/\/senzucoffee.com\/en\/product\/cafe-colombia\/","title":{"rendered":"Colombia"},"content":{"rendered":"

About El Renacer<\/strong><\/h2>\n

About El Renacer<\/strong>
\nEl Renacer, the farm located at the top of the mountain and decided to experiment with varietals and started with P. boutbon. For the 2023 harvest, the new processing center was o\u001fcially launched in which co\u001eee protocols are being developed in bioreactors, seeking to stabilize the cup pro\u001dles in greater volume and allowing them to be replicated consistently. This is the o\u001fcial \u001drst crop of our P. Bourbon.
\nManual picking of only ripe cherries. A \u001coaters process is carried out upon arrival at the mill to \nclean and remove the less dense cherries. The co\u001eee starts an oxidation process of 10 hours. \nThe next morning, the cherries go through manual sorting. Afterwards, we \ndepulp and start an anaerobic fermentation of 18 hours in plastic tanks.
\nDrying process done with mechanical silo with 3 level to have a more costant drying phase. \nDried for 5 days taking special care that co\u001eee does not go beyond 35 degrees celsius. Co\u001eee \nwith EP preparation with 95% above screen size 15. Moisture level of 10,8% and water activity \nof 0,58.<\/p>\n

Do you want to find more specialty coffees <\/a>?<\/p>","protected":false},"excerpt":{"rendered":"