{"product_id":"solero-strawb-colombia-yeast-inoculated-thermal-shock-washed-rosado-copy","title":"Sticky Mango, Colombia, Yeast Inoculated, Thermal Shock Washed, Caturra","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEl Jaragual's caturra has a love affair with the multi-roaster scene up and down the UK. \u003c\/span\u003e\u003cspan\u003eA another banging coffee from a farm whose name continues to grow on popularity, ran by Jorge Mira and Jonny Martinez. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is big on the fragrant Mango notes with other tropical fruits present in the cup too. We also get heaps of toffee richness which helped us land on that sticky mango name- it does feel like somebody dipped mango in toffee and made it a drink. Mad.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eProcess Details:\u003c\/p\u003e\n\u003cp\u003eAbout El Jaragual\u003c\/p\u003e\n\u003cp\u003eCo-owned by Jonny Martinez \u0026amp; Jorge Mira, the farm resides at 1500m in North Western Antiquoia region of Colombia. The name El Jaragual refers to the species of African wild grass that grows on the farm land on which they grow a variety of coffee species and apply advanced processing methods learned from Quebraditas farm, but with their own spin that aims to reduce 'funky' levels and focus on the amplification of fruity notes. \u003c\/p\u003e\n\u003cp\u003eProcess Details:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e2. Floating: This ensures the removal of green, overripe, and dry cherries.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e3. Oxidation: This is done in food-grade plastic drums for 24 hours.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e4. Pulping: The cherries are pulped dry.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eat temperatures of 45°C, creating a thermal shock.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e6. Fermentation: For 48 hours at temperatures below 25°C with specific yeast.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e7. Fermentation completion: After 48 hours, the coffee is washed at temperatures of 5°C to seal the\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003efermentation.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e8. Drying: After the 48 hours of fermentation, the coffee goes into drying, which is carried out for 76\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ehours at average temperatures of 40°C.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e9. Stabilisation: This is done in grainpro-type bags.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dark Matter","offers":[{"title":"200g","offer_id":61527115137354,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":61527115170122,"sku":null,"price":80.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0894\/5051\/2714\/files\/Sticky_Mango_Product_Image_NEW.png?v=1775397260","url":"https:\/\/darkmatterroasters.com\/products\/solero-strawb-colombia-yeast-inoculated-thermal-shock-washed-rosado-copy","provider":"Dark Matter","version":"1.0","type":"link"}