{"title":"Winter 25","description":"","products":[{"product_id":"edinson-argote-pink-bourbon-colombia","title":"Edinson Argote - Pink Bourbon - Colombia","description":"\u003ch3 class=\"p1\"\u003eEdinson Argote - Pink Bourbon - Colombia - Anaerobic Thermal Shock\u003c\/h3\u003e\n\u003ch4\u003eComplex Grapefruit - Tropical Fruit - Super Sweet \u003c\/h4\u003e\n\u003ch4\u003eFilter Roast\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003eEdinson Argote is a dedicated young coffee producer with a wealth of experience. Orphaned at three and raised by his sister, Edinson left home at 11 to work various jobs. At 18, he served 18 months in the army, a stint that concluded before he turned 20.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHis real break in specialty coffee began after his military service when he joined his cousin at a local coffee buying station in Acevedo-Huila. It was there that Edinson's passion for coffee cupping flourished, prompting him to pursue courses to sharpen his sensory skills. His career advanced as he gained invaluable experience and mentorship at pioneering coffee farms in the Cauca region, eventually leading him to oversee quality and processing control at one of these farms.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNow, Edinson runs Quebraditas Coffee Farm with his family, where they grow exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. His journey, marked by family ties, resilience, and a relentless pursuit of excellence, embodies his commitment to pushing the boundaries of coffee quality and innovation.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe Process Unveiled:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e2. Floating: This ensures the removal of green, overripe, and dry cherries.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e3. Oxidation: This is done in food-grade plastic drums for 24 hours.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e4. Pulping: The cherries are pulped dry.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e5. Fermentation after pulping: For 30 hours in order to remove the mucilage. The coffee is then washed at temperatures of 50°C, creating a thermal shock.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e6. Fermentation: For 65 hours at temperatures below 25°C with specific yeast.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e7. Fermentation completion: After 65 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e8. Drying: After the 65 hours of fermentation, the coffee goes into drying, which is carried out mechanically for 48 hours at 38°C.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e9. Stabilisation: This is done in grainpro-type bags.\u003c\/p\u003e","brand":"Aether","offers":[{"title":"200g","offer_id":50358417457491,"sku":"","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/2492\/4755\/files\/EAC.png?v=1739021189"},{"product_id":"julio-andres-quiceno-caturra-nitrofermentation","title":"Julio Andres Quiceno - Caturra - Nitrofermentation","description":"\u003ch3 class=\"p1\"\u003eJulio Andres Quiceno - Caturra - Nitrofermentation - Colombia\u003c\/h3\u003e\n\u003ch4\u003eWatermelon - Orange - Violet\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFinca Milán is one of three farms owned by Café UBA in the Risaralda region. Managed by third-generation coffee producers, the farm focuses on capturing the unique flavours and aromas of specialty coffee, with a passion for preparation and sharing the perfect cup.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLocated in the vereda Betulia near Pereira, Finca Milán has been cultivating a wide variety of coffees since 1982, including Pink Bourbon, Purple Caturra, Caturra, Colombia, and Orange Castillo. Some of these profiles have brought the farm significant recognition in the world of specialty coffee.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eThe Process Unveiled:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1. Preparation: Harvested coffee cherries are placed into a bioreactor along with must, starter cultures, and cultured yeast.\u003c\/p\u003e\n\u003cp\u003e2. Oxygen Replacement: Oxygen is replaced with nitrogen to create an anaerobic environment.\u003c\/p\u003e\n\u003cp\u003e3. Fermentation Start: The fermentation process begins in controlled conditions, maintaining correct temperatures, pH, and Brix degrees.\u003c\/p\u003e\n\u003cp\u003e4. Continued Fermentation: The coffee continues to ferment until it reaches the optimal and desired values.\u003c\/p\u003e\n\u003cp\u003e5. Drying Process: The coffee is sun-dried for 25 days, followed by 5 days of mechanical drying to ensure the unique characteristics of nitrofermentation.\u003c\/p\u003e","brand":"Aether","offers":[{"title":"200g","offer_id":50358446850387,"sku":"JAQ-CA-25-01","price":23.0,"currency_code":"GBP","in_stock":false},{"title":"1000g","offer_id":50358446883155,"sku":"JAQ-CA-25-02","price":95.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/2492\/4755\/files\/JAQCFIXED.png?v=1739022167"},{"product_id":"julio-cesar-madrid-caturra-cultured","title":"Julio Cesar Madrid - Caturra - Cultured","description":"\u003ch3\u003eJulio Cesar Madrid - Caturra - \u003cmeta charset=\"utf-8\"\u003eColombia - Cultured\u003c\/h3\u003e\n\u003ch4\u003ePeach - Mandrin - Super Sweet\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFinca Milán, one of three farms operated by Café UBA in the Risaralda region, is steered by a team of third-generation coffee producers. This team is profoundly dedicated to exploring and enhancing the distinct flavors and aromas of specialty coffee, emphasizing both the preparation techniques and the joy of sharing the perfect cup.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSituated in the vereda Betulia near Pereira, Finca Milán has been nurturing a variety of coffee strains since 1982, including Pink Bourbon, Purple Caturra, Caturra, Colombia, and Orange Castillo. These varieties have earned the farm considerable acclaim in the specialty coffee industry.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eThe Process Unveiled:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e1. Preparation: The process begins by placing harvested coffee cherries into a bioreactor with fruit must, starter cultures, and cultured yeast.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e2. Oxygen Removal: Oxygen is expelled to create anaerobic conditions, setting the stage for fermentation.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e3. Fermentation Initiation: Fermentation is meticulously controlled, with careful monitoring of temperature, pH, and Brix levels to ensure optimal conditions.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e4. Drying: Following fermentation, the beans are sun-dried for 25 days and then mechanically dried for an additional 5 days to lock in the unique characteristics developed through cultured fermentation.\u003c\/span\u003e\u003c\/p\u003e","brand":"Aether","offers":[{"title":"200g","offer_id":50358475555155,"sku":"","price":23.0,"currency_code":"GBP","in_stock":false},{"title":"1000g","offer_id":50358475587923,"sku":"","price":95.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/2492\/4755\/files\/JCMC.png?v=1739022367"}],"url":"https:\/\/aethercoffeeroasters.com\/collections\/winter-25.oembed","provider":"Aether Coffee Roasters","version":"1.0","type":"link"}