{"product_id":"nicaragua-la-huella-h1-cold-anaerobic","title":"Nicaragua La Huella H1 Cold Anaerobic","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003eTASTING NOTES\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Grape, Milk chocolate, Berries. A sweet dessert like cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eH1 Variety\u003c\/strong\u003e\u003cbr\u003eH1, or Centroamericano, is a relatively new hybrid varietal developed in Central\u003cbr\u003eAmerica that was released in 2010. It’s a cross between a Rume Sudan and a\u003cbr\u003especific strain of Sarchimor. This makes H1 resistant to coffee leaf rust and highly\u003cbr\u003eproductive (about 22 - 47% more productive than traditional varieties such as\u003cbr\u003eCaturra). Besides these agricultural benefits, the variety performs extremely well\u003cbr\u003ecup quality wise as well. H1 is highly demanding nutritionally but it starts\u003cbr\u003eproducing fairly quickly (we obtained our first harvest the second year it was\u003cbr\u003eplanted in the field). Currently, we only have H1 growing on our farm La Huella,\u003cbr\u003ebut after the fantastic results this year we will absolutely be looking to plant more of\u003cbr\u003eit. This variety has already garnered success in Cup of Excellence Nicaragua\u003cbr\u003e(earning a producer 2nd place in 2017). Following the success we have had with\u003cbr\u003ethis variety we have decided to plant more of it on our farms Limoncillo and La\u003cbr\u003eHuella.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eCold Anaerobic Process\u003c\/strong\u003e\u003cbr\u003eAnaerobic fermentation simply means fermentation without the presence of oxygen.\u003cbr\u003eWe placed optimally ripe and freshly picked cherries into juice barrels (due to their\u003cbr\u003efood safe interior) and covered with a lid. It’s important to note that we made sure\u003cbr\u003ethat the lid would seal the barrel air tight so as to prevent any oxygen from escaping.\u003cbr\u003eWe attached an airlock whose purpose is to let out any carbon dioxide that will be\u003cbr\u003eproduced by the cherries during fermentation.\u003cbr\u003eNext, we placed the barrels inside a 6m X 9m X 3m cold room we built inside our\u003cbr\u003ewarehouse. It is run by two industrial AC’s which keep the room between six and\u003cbr\u003eten degrees Celsius. We let the cherries ferment for a period of 48 hours.\u003cbr\u003eAfter spending 48 hours inside the cold room, the cherries are spread out in a thin\u003cbr\u003elayer on our patio under 100% sunlight where they will spend the first 4 days. Due\u003cbr\u003eto the initial fermentation stage, our goal by leaving the cherries under sunlight for the first few days is to slow down the rate of fermentation to prevent over-fermentation or mold growth. The cherries are moved 3 to 4 times a day, always making sure not to damage the cherries. After spending 4 days on our patio they\u003cbr\u003ewere transferred onto African beds inside a greenhouse. The cherries continue\u003cbr\u003edrying under 50% shade for 12 days and then moved to 75% shade for an\u003cbr\u003eadditional 16 days. Total drying time was 32 days for this lot, and we stopped\u003cbr\u003edrying when they reached a humidity level lower than 12%.\u003cbr\u003eOnce the cherries reached our desired humidity, they were transported inside of our\u003cbr\u003ewell ventilated warehouse where they were allowed to “rest,” or age, for a month\u003cbr\u003eas dried cherries. This allows for the humidity level to homogenize within all the\u003cbr\u003ebeans. We then proceeded to hull the dried cherries, and then allow the “oro” or\u003cbr\u003egreen beans to rest\/age for another month. This second resting period allows for\u003cbr\u003ethe flavors to balance out. After two months of resting the beans are ready for\u003cbr\u003eexporting.\u003cbr\u003eIn the anaerobic fermentation we are encouraging the growth of microbes that do\u003cbr\u003enot require oxygen to carry out their metabolic process by creating an atmosphere\u003cbr\u003ewithout oxygen and controlling the temperature. Some of these microbes include\u003cbr\u003elactic acid and yeasts, such as saccharomyces cerevisiae (used to ferment beer and\u003cbr\u003ewine). Lactic acid will help in increasing the acidity of the coffee.\u003cspan style=\"font-size: 0.875rem;\"\u003e(1) Since the cup increased in acidity, we can expect there to have been a significant amount of lactic  acid produced during the fermentation. The coffee bean is a living organism, and the substance spectrum found in a living organism is determined by their metabolism.\u003c\/span\u003e(2) Our goal was to slow down the metabolism of the coffee bean by allowing it to ferment at cold temperatures. However, we do not want to stop it entirely. If the rate of fermentation is too slow this could lead to the development of butyric acid. (3) We want to avoid butyric acid fermentation, as these types of acids produce unpleasant flavors and odors. We are aiming for alcoholic or lactic acid fermentation. This slower rate of the metabolic process will lower the risk of over-fermentation, allow us to prolong the length of time of fermentation, and produce a cleaner cup profile with increased acidity.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFinca La Huella\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Huella is a relatively new farm; it was purchased in 2014. Nonetheless, it is\u003cbr\u003eproducing some of our best coffees. It is located inside the Arenal Nature Reserve\u003cbr\u003ewhich places restrictions on deforestation and water contamination. Something\u003cbr\u003eunique about the micro-climate of this farm is that it will be covered in fog for\u003cbr\u003earound 60% of the day. This means we do not use many shade trees on La Huella,\u003cbr\u003ebecause the farm auto-shades itself with the fog. The Yellow Pacamara variety,\u003cbr\u003ewhich requires more sunlight than other varieties like Gesha, thrives on this farm\u003cbr\u003edue to the limited number of shade trees. Other varieties grown on this farm are\u003cbr\u003eYellow Pacamara, Yellow Pacas, Red Pacamara, Javanica, Orange Bourbon, Red\u003cbr\u003eCatuai, Pink Bourbon (just recently), Obata (just recently), and SL-28 (just recently).\u003cbr\u003e\u003cbr\u003e(1) L. Solis; Fundamental Processing Techniques Presentation, 06\/2018\u003cbr\u003e(2) D. Selmar, M. Kleinwachter, G. Bytof; Cocoa and Coffee Fermentations: Metabolic Responses of Coffee Beans\u003cbr\u003eDuring Processing and Their Impact on Coffee Flavor, pg. 434\u003cbr\u003e(3) Carlos and Maria Fernanda, Brando; Cocoa and Coffee Fermentations: Methods of Coffee Fermentation and\u003cbr\u003eDrying, pg 379\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e","brand":"Paradise Coffee","offers":[{"title":"6oz \/ Whole Bean","offer_id":46947215474978,"sku":"Nic-H1-6","price":620.78,"currency_code":"TWD","in_stock":false},{"title":"6oz \/ Auto Drip","offer_id":46947215507746,"sku":"Nic-H1-6-AD","price":620.78,"currency_code":"TWD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":46947215540514,"sku":"Nic-H1","price":1176.22,"currency_code":"TWD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":46947215573282,"sku":"Nic-H1-AD","price":1176.22,"currency_code":"TWD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_3477.jpg?v=1697743240","url":"https:\/\/paradiseroasters.com\/zh-tw\/products\/nicaragua-la-huella-h1-cold-anaerobic","provider":"Paradise Coffee Roasters","version":"1.0","type":"link"}