{"product_id":"colombia-la-indonesia-geisha-hidrohoney","title":"Colombia - La Indonesia - Geisha Hidrohoney","description":"\u003cdiv\u003e\n\u003cb\u003e\u003cu\u003eColombia - La Indonesia - Geisha Hidrohoney\u003c\/u\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cb\u003eRegion:\u003c\/b\u003e Nariño\u003cbr\u003e\u003cb\u003eFarm:\u003c\/b\u003e La Indonesia\u003cbr\u003e\u003cb\u003eProducer:\u003c\/b\u003e Frank Rivas\u003cbr\u003e\u003cb\u003eVariety:\u003c\/b\u003e Geisha\u003cbr\u003e\u003cb\u003eProcess:\u003c\/b\u003e Hidrohoney\u003cbr\u003e\u003cb\u003eElevation:\u003c\/b\u003e 1750 m.a.s.l.\u003cbr\u003e\u003cb\u003eNotes\u003c\/b\u003e: jasmine, honeysuckle, lemon, mandarin orange, raspberry\u003c\/blockquote\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProducer\/Farm Info\u003c\/b\u003e\u003cbr\u003eFrank Rivas Torres is a coffee producer, Q Grader, and the primary manager of his family’s estate, Finca La Indonesia, in the Nariño department of Colombia. Frank and his siblings—Juan Angel, Gabriel, and Yorgeny, all coffee producers in their own right—cultivate coffee across the La Indonesia property, which was handed down from their grandfather, Marco Antonio Torres. The estate comprises several plots of land located just outside of La Pradera town in La Union municipality. The family's history in coffee is long, with Marco Antonio being one of the first people to cultivate coffee in La Union more than 80 years ago. Frank and his siblings grow coffee alongside fruits and many different trees for shade at La Indonesia, with an emphasis on preserving soil quality and responsible water management.\u003cbr\u003e\u003cbr\u003eLa Indonesia sits 1750 meters above sea level on one of Nariño’s many mountain slopes. The farm has infrastructure to process Washed, Honey, and Natural coffees, as well as over 300 square meters of patios for drying coffee. Plantains, citrus, bananas, lulo, and corn are all cultivated alongside the coffee crop as well.\u003cbr\u003e\u003cbr\u003eManaging the quality of the environment is a priority, as well as having a scientific approach to the quality of the coffee crop. The land is fertilized four times per year with the aim of preserving the organic matter in the soil. Coffee cherries are measured with a brixometer to determine the optimal harvest time, choosing the best sugar concentrations for each cultivated variety. The family has also planted several varieties at La Indonesia, including Pink Bourbon, Maragogype, Bourbon Sidra, and Yirgacheffe, seeking out unique profiles and emphasizing high quality coffee over large production volumes.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePROCESS DESCRIPTION\u003c\/b\u003e\u003cbr\u003eFor this Gesha lot, the \u003ci\u003eHydro Honey\u003c\/i\u003e process is applied. The name Hydro Honey refers to the fact that the \u003cu\u003ecoffee undergoes fermentation while submerged in water\u003c\/u\u003e, allowing for a highly controlled microbial environment throughout the process. Cherries are selectively harvested at peak ripeness, typically between 24 and 27° Brix, when the fruit displays a deep red color and maximum sugar concentration. Upon arrival at the wet mill, the cherries undergo flotation to remove lower-density fruit, followed by a sanitation stage using filtered and ozonated water to ensure a clean fermentation environment. The coffee is then placed in sealed tanks for an initial 48-hour oxidation phase in whole cherry. After this period, the cherries are depulped and transferred to tanks or bioreactors for a second submerged fermentation lasting approximately 68 hours.\u003cbr\u003e\u003cbr\u003eThroughout fermentation, key variables including pH, TDS, conductivity, Brix, and microbial activity are continuously monitored. The fermentation must is maintained with a microbial concentration of approximately 10 million cells per milliliter, ensuring effective colonization and consistency throughout the batch. After approximately 60 hours, the temperature of the must is gradually reduced to slow microbial activity and stabilize the fermentation.\u003cbr\u003e\u003cbr\u003eOnce fermentation is complete, the coffee is drained and transferred to raised beds, where it undergoes approximately 24 hours of pre-drying and aeration. The coffee is then moved to a mechanical drying system and gently dehydrated for approximately 48 hours until reaching a final moisture content of around 10%.\u003cbr\u003e\n\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"Default Title","offer_id":43103954370635,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/5P0A1787.jpg?v=1788301494","url":"https:\/\/prestacoffee.com\/products\/colombia-la-indonesia-geisha-hidrohoney","provider":"Presta Coffee","version":"1.0","type":"link"}