{"product_id":"wilder-santacruz-honey-caturra-colombia","title":"Wilder Santacruz, Honey Caturra, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Buesaquito, Nariño, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e: Wilder Santacruz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eVarieties\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e: Castillo \u0026amp; Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1920masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Shared Source\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight-medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Fresca, Orange Blossom, Field Berry Jelly, Honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eShared Source\u003c\/strong\u003e \u003cstrong\u003e6.61 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003ewaiting for updated transparency report from Shared Source! but they're always solid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eI've always had a love for coffees out of Narino.\u003c\/strong\u003e One of the first regions I worked with as a roaster, they bring a very nostalgic flavour profile.\u003c\/p\u003e\n\u003cp\u003eWe asked our pals at \u003cstrong\u003eShared Source\u003c\/strong\u003e to help us source some more tasty coffees from Narino, and they helped link us up with some amazing coffee's from the talented Wilder Santacruz. This Honey processed Caturra is a real fun treat, showing off a process we don't see as often in Colombia.\u003c\/p\u003e\n\u003ch2\u003eWilder Santacruz, Buesaquito, Nariño\u003c\/h2\u003e\n\u003cp\u003eWilder comes from a coffee producing family, with his father once winning the cup of excellence in 2012! Wilder took a different path in life, and worked as a business administrator up until recently, when a plot of land near his father's farm came up for sale, and he decided to give coffee producing a go.\u003c\/p\u003e\n\u003cp\u003eComing at it from a very business focused mindset, he was determined to have high quality, differentiated products, doing experimental processing, and growing many varietals, including SL28 and Gesha(which maybe we have...).\u003c\/p\u003e\n\u003cp\u003eThis lot comes from his farm in Buesaquito where the climate is warm. His farm is situated on a steep hill, and faces some wild winds, often drying out the soil. He's battled this with planting indigenous citrus and avocado trees, providing much needed coverage for the coffee plants, and lots of natural by-products for composting.\u003c\/p\u003e\n\u003cp\u003eFor this honey processed lot is similar to the process of his semi-washed we had last year. The cherries are picked and \u003cstrong\u003efloated\u003c\/strong\u003e in plastic tanks, and the initial fermentation process begins for \u003cstrong\u003e48-72 hours\u003c\/strong\u003e, depending on the temperature. From there the cherries are de-pulped and fermented in either sealed plastic bags or sealed food-grade plastic barrels for an additional \u003cstrong\u003e24 hours.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfterward the wet cherries are spread onto raised beds to be sun-dried, while still covered in it's sweet sticky mucilage. The mucilage drips off as the sun begins to dry the seeds, before it’s moved to the mechanical dryer, which runs on rice husks.\u003c\/p\u003e\n\u003cp\u003eIn the dryer, the temperature is carefully controlled so that it doesn’t go past 35C, and the drying process continues for the final process under a shade cloth until it reaches 10-11.5%.\u003c\/p\u003e\n\u003cp\u003eHe is also progressive with his use of coffee by-product for farm fertilizing. Mixing his coffee's de-pulped cherry with lime and chicken feces to create a natural fertilizer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee is syrupy sweet and super fun to work with. I've been enjoying it as a pour-over, and it's super nice as a straight espresso or cap.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, 15g in, 250ml water, I like going 45g bloom, up to 150g, 200g, 250g, try to have it end in 2:10-2:30 depending on your taste preferences!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds. Pretty flexible though, the acid in this coffee is sweet and forgiving, so play around with it!\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48574363140301,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true},{"title":"1kg","offer_id":48574363173069,"sku":null,"price":60.0,"currency_code":"USD","in_stock":true},{"title":"2.2kg","offer_id":48574363205837,"sku":null,"price":123.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Wilder_Santacruz.jpg?v=1780681091","url":"https:\/\/havefun.coffee\/en-us\/products\/wilder-santacruz-honey-caturra-colombia","provider":"Have Fun. Coffee","version":"1.0","type":"link"}