{"product_id":"la-colina-gesha","title":"La Colina","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eAndrés Martinez\u003c\/b\u003e is a young Colombian producer and biochemical engineer whose deep roots in coffee farming have inspired his career in the specialty coffee industry. Leveraging his expertise in soil research and process standardization, he brings a rigorous scientific approach to coffee production.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0603\/6632\/3869\/files\/PHOTO-2025-07-14-16-34-08_1.jpg?v=1776099266\" alt=\"\" style=\"font-size: 0.875rem;\"\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003eToday, Andrés leads his own project, managing two farms located in \u003cb data-path-to-node=\"3\" data-index-in-node=\"67\"\u003eInzá and El Sendero\u003c\/b\u003e, in the Cauca region of Colombia. There, he cultivates exceptional varieties such as Gesha, Chiroso, Papayo, Pink Bourbon, and Sidra, at altitudes ranging from 1,750 to 1,900 meters. His mission is to provide consistent, high-quality coffees to international markets. To achieve this, he has established cherry collection centers in Nariño and Cauca, enabling standardized processing, increased volume capacity, and the development of sustainable partnerships with his clients.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0603\/6632\/3869\/files\/PHOTO-2025-07-14-16-34-07.jpg?v=1776099265\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eFermentation Process:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"5\"\u003eAndrés begins with a \u003cb data-path-to-node=\"5\" data-index-in-node=\"21\"\u003e24-hour cherry fermentation\u003c\/b\u003e, promoting a balanced oxidation that improves flavor stability. The coffee is then pulped and placed in \u003cb data-path-to-node=\"5\" data-index-in-node=\"153\"\u003eanaerobic fermentation for 48 hours\u003c\/b\u003e, with the addition of \u003cb data-path-to-node=\"5\" data-index-in-node=\"211\"\u003ecoffee must (\u003ci data-path-to-node=\"5\" data-index-in-node=\"224\"\u003emosto\u003c\/i\u003e) and brewer’s yeast\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eAfter being fully washed, the coffee undergoes an initial drying phase until it reaches a 30% moisture content. Finally, it sits through a \u003cb data-path-to-node=\"6\" data-index-in-node=\"139\"\u003elast 24-hour fermentation\u003c\/b\u003e to magnify the floral notes before being finished on \u003cb data-path-to-node=\"6\" data-index-in-node=\"218\"\u003eraised beds\u003c\/b\u003e.\u003c\/p\u003e","brand":"CANAL","offers":[{"title":"300g","offer_id":47832963416221,"sku":"CAN-LAC-0300","price":30.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/6632\/3869\/files\/300g-LA-COLINA.webp?v=1787677168","url":"https:\/\/cafecanal.live\/en\/products\/la-colina-gesha","provider":"CANAL","version":"1.0","type":"link"}