{"product_id":"finca-el-jardin","title":"Ruby Nectar","description":"\u003cp\u003eRoast: Light\u003cbr\u003eDetails:\u003cbr\u003eOrigin: Colombia\u003cbr\u003eVariety: Chiroso\u003cbr\u003eRegion: Planadas, Tolima\u003cbr\u003eEstate: Finca El Jardin\u003cbr\u003eProducer: Jorge Elias Rojas Vasquez\u003cbr\u003eAltitude: 2050m\u003cbr\u003eHarvest: January 2026\u003cimg\u003e\u003cbr\u003eProcessing Method: Washed\u003c\/p\u003e\n\u003cp\u003eTasting Notes: \u003cmeta charset=\"utf-8\"\u003eStrawberry, Blueberry, White Peach, Pomegranate\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\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eGreen Cost Landed: $35\/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=\"s10\"\u003e\u003cspan class=\"s8\"\u003eThe variety is \u003c\/span\u003e\u003cspan class=\"s8\"\u003eChiroso\u003c\/span\u003e\u003cspan class=\"s8\"\u003e, a wild type discovered in \u003c\/span\u003e\u003cspan class=\"s8\"\u003eUrrao\u003c\/span\u003e\u003cspan class=\"s8\"\u003e, Antioquia. The name \"\u003c\/span\u003e\u003cspan class=\"s8\"\u003eChiroso\u003c\/span\u003e\u003cspan class=\"s8\"\u003e\" means “big” or “bumpy,” inspired by its resemblance to achiras, a traditional, imperfectly shaped Colombian cookie. DNA analysis revealed why \u003c\/span\u003e\u003cspan class=\"s8\"\u003eChiroso\u003c\/span\u003e\u003cspan class=\"s8\"\u003e has a flavor profile that blends characteristics of both Ethiopian and Colombian coffees. Like the famed Geisha, \u003c\/span\u003e\u003cspan class=\"s8\"\u003eChiroso\u003c\/span\u003e\u003cspan class=\"s8\"\u003e is an heirloom variety with Ethiopian roots, often noted for its spicy cardamom-like qualities, tropical fruit flavors, and floral notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s10\"\u003e\u003cspan class=\"s8\"\u003eThis \u003c\/span\u003e\u003cspan class=\"s8\"\u003emicrolot\u003c\/span\u003e\u003cspan class=\"s8\"\u003e is a typical 2-step-fermentation that we do many times at La Roca processing plant. After finishing each harvest day, they bring the coffee down to the La Roca processing plant in \u003c\/span\u003e\u003cspan class=\"s8\"\u003ePlanadas\u003c\/span\u003e\u003cspan class=\"s8\"\u003e, float it to remove some of the unripe or undernourished cherries, along with leaves and sticks. The cherries go straight into blue barrels with the lid on for 36 hours, get pulped and undergo another fermentation during 24 hours in mucilage before being fully washed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s10\"\u003e\u003cspan class=\"s8\"\u003eAfter that, the coffee is laid out on drying beds under \u003c\/span\u003e\u003cspan class=\"s8\"\u003emarquesinas\u003c\/span\u003e\u003cspan class=\"s8\"\u003e. It’s moved 2–3 times a day to dry evenly, and boom—we mill it at our facility at Desarrolladores de Café.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s10\"\u003e\u003cspan class=\"s8\"\u003eFermentation in cherry makes coffees fruitier and enhance body. For this lot we process coffee with the goal to highlight fruitiness like in Ethiopian coffees. No funkiness but a straight forward fruit juice.\u003c\/span\u003e\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":51862135865665,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/RubyNectar_78138b4e-7a02-4fe8-9118-0f14e4945348.png?v=1783724005","url":"https:\/\/pulsenpause.com\/products\/finca-el-jardin","provider":"Pulse N Pause Coffee","version":"1.0","type":"link"}