{"product_id":"red-honey-hibiscus-co-ferment-pacamara-x-variable-microlot","title":"Red Honey \/\/ Hibiscus Co-Ferment Pacamara X-Variable Microlot","description":"\u003cp\u003e\u003cstrong\u003eX-VARIABLE MICROLOT\u003c\/strong\u003e  |  Lot FR004  |  8 oz \/ 227 g\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eColombian coffee fermented in hibiscus tea.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is Mario's favorite coffee from the harvest this year, and it might just be the blackest coffee I've ever heard of or tasted.\u003c\/p\u003e\u003cp\u003eLimited edition. Our new X-Variable. Only 20 kilos here. It's part of our celebration for one year in the new building.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS COFFEE FORGOT\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe coffee industry moves in trends and novelty. Somewhere along the way, it lost honey processing. It's still worth being curious about.\u003c\/p\u003e\u003cp\u003eHere's what red honey means. After the cherry goes through the depulper, the farmer leaves 50 to 90 percent of the sticky fruit on the seed. Then it dries slowly in the shade instead of direct sun. That slow, controlled fermentation pulls the fruit's sugars into the coffee.\u003c\/p\u003e\u003cp\u003eThe Dulcey family in El Tambo, Colombia, did that. Then they fermented it in hibiscus.\u003c\/p\u003e\u003cp\u003eBlack people in Colombia doing a red honey process and fermenting it in hibiscus. That's the blackest thing you could ferment a coffee in.\u003c\/p\u003e\u003cp\u003eThis isn't the most specialty coffee in the world. It's uniquely itself. It tastes like some Black people were doing what they wanted to do with it, expressing the way God made them. When you drink it, you get to celebrate them, the way they processed it, and all the things God has done.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e El Tambo, Cauca, Colombia\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e The Dulcey family\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Red honey, hibiscus co-ferment\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pacamara\u003cbr\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWe taste:\u003c\/strong\u003e Cacao and dark chocolate up front. A dragon fruit and rhubarb finish. Fresh off the brew it smelled like Kool-Aid.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eLet it cool. Trust me.\u003c\/strong\u003e When it's cool enough, it opens up even more. It pairs really great with savory food. I was eating it with breakfast and it almost came across like a wine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow we brewed it:\u003c\/strong\u003e 26.5 grams of coffee, 1:14, flat bottom brewer. That's a starting point, not a rule. Play with it.\u003c\/p\u003e\u003cp\u003eCome taste it on bar at the club, 3386 Bowen. When it's gone, it's gone.\u003c\/p\u003e\u003cp\u003eRoasted at Cxffeeblack, 3386 Bowen Avenue, Memphis TN 38122.\u003c\/p\u003e","brand":"Cxffeeblack","offers":[{"title":"8 oz \/ Whole Bean","offer_id":67751741423849,"sku":"CB-XV-RH-8OZ-W","price":34.0,"currency_code":"USD","in_stock":true},{"title":"8 oz \/ Ground","offer_id":67751741456617,"sku":"CB-XV-RH-8OZ-G","price":34.0,"currency_code":"USD","in_stock":true},{"title":"Brick \/ Whole Bean","offer_id":67751741489385,"sku":"CB-XV-RH-BRICK-W","price":120.0,"currency_code":"USD","in_stock":true},{"title":"Brick \/ Ground","offer_id":67751741522153,"sku":"CB-XV-RH-BRICK-G","price":120.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/cxffeeblack.com\/products\/red-honey-hibiscus-co-ferment-pacamara-x-variable-microlot","provider":"Cxffeeblack","version":"1.0","type":"link"}