{"product_id":"fd-filter-coffee-aedition","title":"FD - filter coffee ÆDITION","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTo ensure freshness\u003c\/span\u003e\u003cspan\u003e, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA-EDITION\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinca El Diviso - natural anaerobic\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe are very happy to have obtained this coffee with the fantastic support of our importer. The elaborate processing (read below) \u003cmeta charset=\"utf-8\"\u003eby Nestor at the Farm makes it one of the most complex coffees we have had the honor of refining.\u003c\/p\u003e\n\u003cp\u003eThe FD is very fruity, with notes of tropical fruits, sweet cherries, a hint of raspberry, strawberry, passion fruit, and mango. It is very sweet and has a balanced acidity that integrates perfectly into the flavor profile. After brewing, the flavor continues to evolve, remaining exciting. It also works wonderfully as a cold brew.\u003c\/p\u003e\n\u003cp\u003eWe highly recommend allowing the coffee to degas for at least 8 days before drinking, or even longer, as this benefits it. Enjoy your coffee!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe A-EDITION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith the A-EDITION we are showcasing microlot farm coffees, which we found remarkably outstanding. It's a subjective choice of course but we are sure you too will like the coffees featured here. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTropical fruits, sweet cherries with hints of raspberry, strawberry, passion fruit, and mango. It's rummy and very sweet. A vibrant cup with balanced acidity and a silky mouthfeel.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrewing advice for the Kalita Wave 155 coffee dripper:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee grounds: 15 g \/ 0,53 oz\u003c\/li\u003e\n\u003cli\u003eWater temp: 90 °C \/ 194 °F\u003c\/li\u003e\n\u003cli\u003eFirst pour: 30 ml, 30 sec\u003c\/li\u003e\n\u003cli\u003eSecond pour: 170 ml, 180 sec\u003c\/li\u003e\n\u003cli\u003eThird pour:\u003cspan\u003e 3\u003c\/span\u003e0 ml, 10 sec\u003c\/li\u003e\n\u003cli\u003eTotal brewing time: 2 min\u003c\/li\u003e\n\u003cli\u003eWater in total: 230 ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e Tip:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eUse water with around 70 ppm.\u003c\/li\u003e\n\u003cli\u003eBeans should degas \u003cstrong\u003eat least 8 days\u003c\/strong\u003e from the roast date.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMore info on this coffee:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOwner:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNestor Lasso\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003ePitalito, Huila\u003c\/span\u003e\u003cspan\u003e, Colombia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowing altitude\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e1.780 m.a.s.l.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eOmbligon\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvesting method\u003c\/strong\u003e: Hand-picking\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMilling process\u003c\/strong\u003e: natural \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eanaerobic\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003eTropical fruits, sweet cherries, strawberry, passion fruit mango\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: rich, silky mouthfeel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: smooth and balanced\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e28 years ago, the Lasso family began building the El Diviso farm.\u003c\/p\u003e\n\u003cp\u003eTogether, they transformed the land into a successful family business. But it was the mother who truly immersed herself in the world of specialty coffee. Today, her children continue the legacy.\u003c\/p\u003e\n\u003cp\u003eThe farm is located at an altitude of 1,780–1,900 meters in the Colombian massif in Huila, Colombia. Here, they experiment extensively to create unique flavors through various processing methods. Many different coffee varieties grow on the farm, including Bourbons like Ají, Rosado, and Sidra, as well as Geishas and many more. Thanks to his passion and expertise, Nestor Lasso's coffees are now known worldwide.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eProcessing of this coffee\u003c\/p\u003e\n\u003cp\u003eAfter being hand-picked and washed the cherries are fermented for 30 hours at room temperature in open plastic barrels.\u003c\/p\u003e\n\u003cp\u003eThey are then kept at a controlled temperature of 30°C for another 20 hours. \u003c\/p\u003e\n\u003cp\u003eAfter this, the cherries are anaerobically fermented in closed plastic barrels for 24 hours at 16-18°C.\u003c\/p\u003e\n\u003cp\u003eThen the fermentation continues \u003cmeta charset=\"utf-8\"\u003ein tanks for 30 hours, with the goal of bringing the coffee to a temperature of 40°C.\u003c\/p\u003e\n\u003cp\u003eNext, the cherries are transferred to what is called a BioMaster tank, which allows for the controlled second anaerobic fermentation phase for 12 hours at a constant temperature of 20°C. \u003c\/p\u003e\n\u003cp\u003eIn the final phase, the cherries are steeped in 32°C water for 36 hours, with the addition of most from the same Ombligon variety to intensify the fruitiness of the flavor profile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor your planning please note: \u003c\/strong\u003eTo ensure freshness, all orders received by Sunday 23:00 h are roasted on Monday and shipped on Tuesday.\u003c\/p\u003e","brand":"HERMETIC COFFEE ROASTERS","offers":[{"title":"250g","offer_id":53186326987016,"sku":null,"price":43.0,"currency_code":"EUR","in_stock":true},{"title":"100g","offer_id":53186331279624,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/0727\/9304\/files\/FD_100g_freigestellt.jpg?v=1769321761","url":"https:\/\/www.hermeticcoffee.com\/products\/fd-filter-coffee-aedition","provider":"HERMETIC COFFEE ROASTERS","version":"1.0","type":"link"}