{"product_id":"colombia-huila-gilberto-perez-cm-natural-200hrs","title":"Colombia Huila Gilberto Perez CM Natural 200hrs","description":"\u003cp\u003e\u003cb\u003eTasting Note:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Rum | Peach | White Grape | Yogurt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVarietal: \u003c\/b\u003eCaturra\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProcessing Method:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e CM Natural 200hrs\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eGrowing Altitude:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e 1200-1600m\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSize:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e 200g \/ 1kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e🥃 Carbonic Maceration 🥃\u003c\/p\u003e\n\u003cp\u003eCarbonic maceration (CM) is originally a winemaking technique that softens tannins and enhances fruitiness in lighter bodied red wine. It is, in its essence, fermenting the fruits in a carbon dioxide rich environment (usually a fermentation tank) before being crushed to extract their juice.\u003c\/p\u003e\n\u003cp\u003eWhen Sasa Sestic, the 2015 World Barista Champion, first introduced (or popularised) CM in the coffee processing industry, it was received with mixed responses.\u003c\/p\u003e\n\u003cp\u003eNevertheless, the introduction of CM has opened doors to many other innovative coffee processing methods by adventurous early adopters.\u003c\/p\u003e\n\u003cp\u003eTo date, so many experimental processing methods are available in the market that not even roasters can keep up with them. To make a few: anaerobic, fruit juice yeast, thermal shocks, slow dry, shade dry, rum barrel, cold washed, lactic… heck, there’s even a processing called Tom Yum Gung process in China Yunnan!\u003c\/p\u003e\n\u003cp\u003eBack to CM.\u003c\/p\u003e\n\u003cp\u003eOur past encounters with CM were like a roller coaster ride. When they are bad, they can be really bad, smelling and tasting like rotten fruits; but when they are good, THEY ARE GOOD! 🤤🤤\u003c\/p\u003e\n\u003cp\u003eThis CM Natural 200hrs from Gilberto Perez is one of the few that is gooood! It reminds us of rum when it’s hot, and white wine when it’s cold due to its white grape acidity.\u003c\/p\u003e\n\u003cp\u003eOur head barista recommends to brew it on ice with V60!\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eOn the Naming of the Coffee\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAt The Crackpots, we always try to help beginners and advanced drinkers to understand more about coffees. One of our efforts is to explain the various cryptic names of coffees which could be confusing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere’s a breakdown of this coffee:\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e Colombia\u003c\/td\u003e\n\u003ctd\u003e\u003cspan style=\"font-weight: 400;\"\u003eColombia, officially the Republic of Colombia, is a country in South America\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan style=\"font-weight: 400;\"\u003eHuila\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan style=\"font-weight: 400;\"\u003eHuila is a department\/region in southern Colombia. \u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGilberto Perez\u003c\/td\u003e\n\u003ctd\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe farmer\/producer’s name.\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan style=\"font-weight: 400;\"\u003eCM natural \u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003eThe whole cherry was fermented in a carbon dioxide rich environment before the usual natural process (being dried under the sun).\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cspan style=\"font-weight: 400;\"\u003e200hrs\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003eThe total time of whole cherry being carbonic macerated.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cscript src=\"chrome-extension:\/\/hhojmcideegachlhfgfdhailpfhgknjm\/web_accessible_resources\/index.js\"\u003e\u003c\/script\u003e","brand":"The Crackpots Coffee Roaster","offers":[{"title":"Default Title","offer_id":41961622798514,"sku":"","price":71.0,"currency_code":"MYR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0510\/5831\/1346\/products\/image_ee1a3c0d-28e3-4371-9196-513461a2903d.png?v=1652596926","url":"https:\/\/thecrackpots.live\/products\/colombia-huila-gilberto-perez-cm-natural-200hrs","provider":"The Crackpots Coffee Roaster","version":"1.0","type":"link"}