{"product_id":"la-pelota","title":"La Pelota Washed Anaerobic","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: Calibri, sans-serif;\"\u003e\u003cspan style=\"font-size: 14.6667px;\"\u003e\u003cb\u003eOn the cupping table:\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: Calibri, sans-serif;\"\u003e\u003cspan style=\"font-size: 14.6667px;\"\u003eJuicy and sweet like peaches and red apple, bright acidity like lime. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\" style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif; mso-ansi-language: EN-US; mso-fareast-language: EN-US;\"\u003e\u003cstrong\u003eCoffee grower\u003c\/strong\u003e:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eRovira has cultivated coffee for more than 20 years, giving her profound experience in\u003cbr\u003ecoffee growing. The land was in terrible condition when she got the farm. Her first cultivate was sugar cane, which she kept still and slowly added to the coffee. Eight years ago, she managed to  bargain coffee seeds that turned out to be the new variety called pink bourbon, which she found  very special, with a profound cup profile, quality, and reasonable selling price—that moment changed her life and way of working in coffee. She says that the turn towards speciality coffee made her care even more about each production step - from seeding, cherry collecting, and fermentation to drying and storage.  Pink Bourbon is her true love, and some other farmers from the region come to her to buy the seeds. She also has Caturra, Colombia and some Gesha trees.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan lang=\"EN-US\" style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif; mso-ansi-language: EN-US; mso-fareast-language: EN-US;\"\u003eProcessing:\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe harvest of the coffee is done in a very selective manner; only ripped cherries are collected. Coffee is selected by density, fermented for 12 hours and then de-pulped and fermented in the tanks for approx 30 hours. \u003cbr\u003eAfter the coffee beans are washed and put on the covered airflow canopy beds, where are dried carefully for 16 to 24  days, depending on the weather conditions.\u003cbr\u003e\u003c\/p\u003e","brand":"Spicekix Coffee Lab","offers":[{"title":"250g \/ 20 July 2026","offer_id":54072490819927,"sku":null,"price":26.0,"currency_code":"EUR","in_stock":true},{"title":"500g \/ 20 July 2026","offer_id":54072490852695,"sku":null,"price":50.0,"currency_code":"EUR","in_stock":true},{"title":"1000g \/ 20 July 2026","offer_id":54072490885463,"sku":null,"price":95.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0871\/5141\/1543\/files\/Spicekix_La_Pelota_copy.png?v=1784460512","url":"https:\/\/spicekix.com\/products\/la-pelota","provider":"Spicekix Coffee Lab","version":"1.0","type":"link"}