{"product_id":"exp024","title":"EXP024: PEAR COMPOTE","description":"\u003ch2\u003eWHY THIS COFFEE?\u003c\/h2\u003e\n\u003cp\u003eWe love when a washed coffee gives fruitiness like this one because it's presented in such high-definition clarity. We partnered with \u003cspan data-offset-key=\"4re62-0-0\"\u003e\u003cspan data-text=\"true\"\u003e\u003ca href=\"https:\/\/experimental.coffee\/blogs\/coffee-news\/exp022-juliana-guevara-and-wbeimar-lasso\"\u003eJuliana Guevara and Wbeimar Lasso\u003c\/a\u003e for \u003ca href=\"experimental.coffee\/exp014\"\u003eEX\u003c\/a\u003e\u003ca href=\"https:\/\/experimental.coffee\/products\/exp018\"\u003eP\u003c\/a\u003e\u003ca href=\"experimental.coffee\/exp014\"\u003e014: pink lemonade\u003c\/a\u003e and brought this one in for its acidity and lovely fruit-forward characteristics. \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-offset-key=\"4re62-0-0\"\u003e\u003cspan data-text=\"true\"\u003eIt's rare to find SL-28s outside of Kenya, so enjoy this one from Colombia. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-offset-key=\"4re62-0-0\"\u003e\u003cspan data-text=\"true\"\u003eMore on this coffee's processing:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-offset-key=\"4re62-0-0\"\u003e\u003cspan data-text=\"true\"\u003eThis washed SL-28 microlot was hand-picked by La Terraza's permanent labor force, who Juliana and Wbeimar consider well-calibrated to the ripening patterns of each cultivar. After picking, the coffee was depulped and fermented for 40 to 56 hours in concrete tanks. Once fermentation was complete, the parchment was washed clean and sun-dried on a combination of patios and toldos, a traditional Colombian rooftop awning designed specifically for coffee drying. Drying took between 16 and 24 days per day lot.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eCOFFEE DETAILS\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003e\u003cspan data-offset-key=\"4re62-0-0\"\u003e\u003cspan data-text=\"true\"\u003eJuliana Guevara and Wbeimar Lasso \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLocation: \u003c\/strong\u003eColombia (Huila), La Argentina, La Terraza Estate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal: \u003c\/strong\u003eSL-28\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen cost: \u003c\/strong\u003e$11.41\/lb\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePercentage paid to producers: \u003c\/strong\u003e80%\u003c\/p\u003e\n\u003ch2\u003eBREW GUIDE\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow long to rest: \u003c\/strong\u003eThis one is borderline light\/ultralight at 98 Agtron. You should wait three weeks for it to degas and begin its peak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe taste:\u003c\/strong\u003e We get cooked pear with a nice syrupy full body and citric acidity. \u003c\/p\u003e","brand":"Experimental Coffee Company","offers":[{"title":"8oz (227g)","offer_id":43234973188185,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0641\/6803\/4393\/files\/pear-compote.png?v=1778211079","url":"https:\/\/experimental.coffee\/products\/exp024","provider":"Experimental","version":"1.0","type":"link"}