{"product_id":"pina-colada-co-fermented-coffee","title":"Pina Colada Co-Fermented Coffee","description":"\u003cp\u003eFermented with real coconut, this coffee turned out funky, fruity, and just a little wild. You’re gonna love the ride!\u003c\/p\u003e\n\u003cp\u003eIf you’re a coffee drinker who often struggles to really feel the tasting notes indicated on the packaging (what is aftertaste anyway?..), trust us on this one: this particular coffee is guaranteed to be an exception. Thanks to its innovative processing method, it smells like coconut lemonade, with refreshing notes of pineapple and lemongrass mixed in. A veritable piña colada in your morning cuppa! Sipping on a beverage like this can truly make you stop for a moment and wonder, “Is this truly coffee I’m drinking?..”\u003c\/p\u003e\n\u003ch3\u003eStraight from Colombia—with love and innovation\u003c\/h3\u003e\n\u003cp\u003eThis limited-edition coffee has reached us all the way from the Colombian region of Huila, where the “Monteblanco” coffee estate is located. Rodrigo Sanchez—the owner of the family-run coffee farm—has been experimenting with innovative processing methods for years now, looking for that elusive flavour that truly does make you go “wow!”. He’s been successful at it too: Rodrigo’s efforts have been recognised with a number of prestigious awards.\u003c\/p\u003e\n\u003ch3\u003eHow does this tropical brew come about?\u003c\/h3\u003e\n\u003cp\u003eIn short: imagine a wild party where coffee and tropical fruit come together to dance the night away.\u003c\/p\u003e\n\u003cp\u003eFor those interested in the full story though…\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe exact right beans.\u003c\/strong\u003e For this coffee, Rodrigo selected an arabica varietal called Purple Caturra—boasting plenty of natural sweetness, it’s suited perfectly for fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation begins.\u003c\/strong\u003e The coffee beans are first poured into the main reservoir, where they’re left to ferment on their own for a while—it’s like a warm-up before the wild party ahead!\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhipping up the fruity co-ferment solution.\u003c\/strong\u003e Fished out from the main reservoir, unique microorganisms (lactobacillus and saccharomyces cerevisiae) are transferred to a separate container, where they’re mixed with real coconut, natural citrus fruit juice, sugar, and molasses. This fruity concoction is then fermented for another 8 days, until the ideal Brix and pH values are obtained.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnto the tropical tango!\u003c\/strong\u003e The fruity mixture then rejoins the coffee beans. It’s a lengthy feast indeed: the two keep on co-mingling for a further 180 hours—which adds up to more than a week!\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeeping a close eye.\u003c\/strong\u003e The process is monitored carefully throughout: sugar concentration (measured in degrees Brix) must not fall below a value of 6, while the pH needs to be kept above 4 at all times. That’s how a rich, yet far from overpowering, flavour of coconut develops. Why is this stage so important? Because it results in a brew that is distinctly tropical, yet still lets the unique character of the coffee itself shine clearly through.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrying and getting ready to be roasted.\u003c\/strong\u003e Once the right flavour balance is obtained, the beans are left to dry. With the ideal moisture content of 10–11%, they’re then off to the roasters.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaking to the stage—or rather your coffee cup.\u003c\/strong\u003e After conquering the many challenges on this long tropical journey, your co-fermented coffee is now finally where it’s supposed to be—which is your coffee cup, of course. Let the flavour feast begin!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry\u003c\/td\u003e\n\u003ctd\u003eColombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRegion\u003c\/td\u003e\n\u003ctd\u003eHuila\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFarm\u003c\/td\u003e\n\u003ctd\u003e“Monteblanco” estate managed by Rodrigo Sanchez\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAltitude\u003c\/td\u003e\n\u003ctd\u003e1730 m\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eArabica varietal\u003c\/td\u003e\n\u003ctd\u003ePurple Caturra\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcess\u003c\/td\u003e\n\u003ctd\u003eNatural, coconut co-fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRoast profile\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour palette\u003c\/td\u003e\n\u003ctd\u003eCoconut, pineapple, lemongrass\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eRecommended brewing methods: all brewing methods, espresso included.\u003c\/p\u003e\n\u003cp\u003eIngredients: roasted coffee beans.\u003c\/p\u003e\n\u003cp\u003eStorage conditions: keep sealed in a dark, dry and cool place.\u003c\/p\u003e","brand":"Coffee Friend","offers":[{"title":"Beans \/ 200 g","offer_id":58722382184779,"sku":"PINACOLADAbeans","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"Ground \/ 200 g","offer_id":58722382217547,"sku":"PINACOLADAground","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1055\/4756\/3339\/files\/pinacoladabeansupd1png.jpg?v=1791301522","url":"https:\/\/chiato.com\/products\/pina-colada-co-fermented-coffee","provider":"Chiato","version":"1.0","type":"link"}