{"title":"Colombia","description":"","products":[{"product_id":"la-dinastia-lemongrass-gesha-colombia","title":"Finca La Dinastia Lemongrass Gesha - Colombia","description":"\u003cp\u003eRoast: Light\u003cbr\u003eDetails:\u003cbr\u003eOrigin: Colombia\u003cbr\u003eVariety: Gesha\u003cbr\u003eRegion: San Adolfo, Huila\u003cbr\u003eProducer: Wilder Lazo\u003cbr\u003eAltitude: 1,480 - 1,550m\u003cbr\u003eHarvest: December 2025\u003cimg\u003e\u003cbr\u003eProcessing Method: Lemongrass Fermentation, Washed\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eTasting Notes: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLemongrass, Peach, Apricot, Wild\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRecommended Rest: 3+ Weeks\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer Note:\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eWilder Lazo, a veterinarian specializing in livestock farming, transitioned into coffee production under challenging circumstances. As coffee prices continued to decline in 2016 and his father fell seriously ill, Wilder decided to revitalize the family farm with the help of his brother.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eInitially, their coffees scored between 80 and 83 points on the cupping scale, despite meticulous processes and preparations. Determined to improve, Wilder began analyzing soil samples and applying targeted nutrients and fertilizers to balance the soil's pH. This practice, which he refers to as precision agriculture, significantly enhanced nutrient availability for the coffee trees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eWilder’s approach to anaerobic fermentation highlights what he calls the “true coffee character.” In anaerobic conditions, microorganisms work much slower compared to aerobic processes. While much of what occurs between picking and drying is often misclassified as fermentation (when it is technically oxidation), Wilder adheres to a precise anaerobic methodology.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eTo ensure optimal results, the coffee trees are first provided with nutrient-rich soil. Fully ripe and exceptionally large cherries are harvested and washed in water tanks to remove impurities and floating beans. After pulping the cherries, Wilder places them in blue fermentation tanks along with chopped lemongrass leaves. The tanks are then filled with water and sealed, allowing the coffee to ferment for 120 hours. Once fermentation is complete, the coffee is fully washed and dried in marquesinas over 12 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eWe coined the term \"refurbish\" to describe Wilder’s co-fermentation process, which enhances the intrinsic flavors of the coffee rather than introducing foreign ones. This method reinforces the natural characteristics of the variety, yielding a unique profile. We especially enjoy the tropical soursop and yogurt-like creaminess that this coffee offers.\u003c\/span\u003e\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":51421130457409,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/LaDinastiaLemongrassGesha.png?v=1772134804"},{"product_id":"finca-el-rubi-chiroso-colombia","title":"Finca El Rubi Chiroso - Colombia","description":"\u003cp\u003eRoast: Light\u003cbr\u003eDetails:\u003cbr\u003eOrigin: Colombia\u003cbr\u003eVariety: Chiroso\u003cbr\u003eRegion: San Adolfo, Huila\u003cbr\u003eProducer: Wilder Lazo\u003cbr\u003eAltitude: 1,480 - 1,550m\u003cbr\u003eHarvest: December 2025\u003cimg\u003e\u003cbr\u003eProcessing Method: Anaerobic, Washed\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eTasting Notes: \u003cmeta charset=\"utf-8\"\u003ePineapple, Lemon, Floral, Bright\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRecommended Rest: 3+ Weeks\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eGreen Cost Landed: $30.5\/kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer Note:\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWilder Lazo is actually a veterinarian specialized in livestock farming. As the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInitially, their coffees scored between 80-83 points on the cupping scale, despite elaborate processes and preparations. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe anaerobic fermentation emphasizes the true coffee character, as most microorganisms work much slower compared to aerobic \"fermentation\" (actually more correctly referred to as oxidation, as fermentation, by definition, is an anaerobic process). In coffee processing, however, everything that happens \"between picking and drying\" is mistakenly referred to as fermentation.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWilder Lazo ensures that the soil is very well supplied with nutrients. Then, the fully ripe, extremely large fruits are harvested and washed in water tanks to separate them from impurities and floating beans. For this Chiroso lot, the coffee cherries were immediately pulped, placed in containers and was then anaerobically fermented for 100 hours submerged in water. The fermentation within the coffee cherry emphasizes fruitiness and funkiness, but for this Chiroso lot, we wanted to highlight the intrinsic flavors of passion fruit, lavender, and its vibrant aroma.\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":51432143487297,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/FincaElRubiChiroso.png?v=1772353605"},{"product_id":"el-rubi-sidamo-heirloom","title":"El Rubi Sidamo Heirloom - Colombia","description":"\u003cp\u003eRoast: Light\u003cbr\u003eDetails:\u003cbr\u003eOrigin: Colombia\u003cbr\u003eVariety: Heirloom\u003cbr\u003eRegion: San Adolfo. Huila\u003cbr\u003eProducer: Wilder Lazo\u003cbr\u003eAltitude: 1,480 - 1,550m\u003cbr\u003eHarvest: February, 2026\u003cimg\u003e\u003cbr\u003eProcessing Method: Advanced Washed \u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eTasting Notes: Pineapple, Red Barries, Chai Tea\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRecommended Rest: 3+ Weeks\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eGreen Coffee Cost Landed: $51\/Kg - Private Lot\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer Note:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eWilder Lazo, a veterinarian specializing in livestock farming, transitioned into coffee production under challenging circumstances. As coffee prices continued to decline in 2016 and his father fell seriously ill, Wilder decided to revitalize the family farm with the help of his brother.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eInitially, their coffees scored between 80 and 83 points on the cupping scale, despite meticulous processes and preparations. Determined to improve, Wilder began analyzing soil samples and applying targeted nutrients and fertilizers to balance the soil's pH. This practice, which he refers to as precision agriculture, significantly enhanced nutrient availability for the coffee trees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eWilder’s approach to anaerobic fermentation highlights what he calls the “true coffee character.” In anaerobic conditions, microorganisms work much slower compared to aerobic processes. While much of what occurs between picking and drying is often misclassified as fermentation (when it is technically oxidation), Wilder adheres to a precise anaerobic methodology.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWilder Lazo ensures that the soil is very well supplied with nutrients. Then, the fully ripe, extremely large fruits are harvested and washed in water tanks to separate them from impurities and floating beans.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eImmediately after harvest, the coffee cherries are pulped and placed into sealed fermentation tanks. They undergo a 36-hour dry fermentation process without water, after which they are fully washed. Finally, the coffee is transferred to \u003ci data-path-to-node=\"2,0\" data-index-in-node=\"238\"\u003emarquesinas\u003c\/i\u003e (raised beds) to dry naturally for 14 days.\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":51784825372993,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/ElRubiSidamoHeirloom.png?v=1780431274"}],"url":"https:\/\/pulsenpause.com\/collections\/colombia.oembed","provider":"Pulse N Pause Coffee","version":"1.0","type":"link"}