{"product_id":"finca-la-pia-washed-guatemala","title":"Finca La Pia Washed Guatemala","description":"\u003cp\u003e\u003cspan\u003eOrigin: Guatemala \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRegion: La Joya Larga, Palencia, Fraijanes Plateau Region, Guatemala\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVarietal: Bourbon \u0026amp; Caturra\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProcessing: Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTasting notes: Arnold Palmer, caramel, rosemary, milk chocolate\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Process: \u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWashed processing involves de-pulping the coffee cherry. A bladed tool is used to cut open the cherries, extract the seeds and discard the empty fruit. The coffee is then soaked in water to soften the seed and typically is left to ferment for 12 to 72 hours. Afterwards the coffee is washed clean of any remaining fruit, mucilage and silverskin before it’s finally dried. Washed coffees are the most common processed coffees you’ll see!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBehind the Producer:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAltitude: 1600-1700 masl \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFarm: Finca La Pia \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProducer: Victor Calderon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout the producer:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eThe Calderon family has been involved in coffee for nearly 140 years! Victor’s great-great-grandfather Don Florencio Calderon acquired a farm by the Guatemalan coast in 1885. This coastal farm focused on volume production, and Don Florencio’s descendants kept this business model for many generations. The Calderon family in descending order from Don Florencio, Don Marcos his son, Victor his grandson, Marcos, his great-grandson (and father of the current Victor Calderon) have been in coffee for almost all of Guatemala’s coffee history. Along the way, there have been different professions, but the family has always returned to coffee. For example, Victor’s grandfather, Don Victor senior, collaborated with Dr. Rodolfo Robles in discovering the microfilaria parasite that is transmitted by mosquito bites in some regions of Africa and Central America, and that causes a disease that renders the patient blind. Field work took place in their coffee plantations in Guatemala.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy We’re Stoked! \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Little Bear Coffee","offers":[{"title":"Default Title","offer_id":67734894739698,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/0116\/3762\/files\/LB-Bag-Finca-La-Pia-Washed-Guat.png?v=1792424804","url":"https:\/\/littlebearcoffee.com\/products\/finca-la-pia-washed-guatemala","provider":"Little Bear Coffee","version":"1.0","type":"link"}