{"product_id":"stawberry-sundae-innovation-series","title":"Strawberry Sundae (Innovation Series)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cstrong\u003eLimited Edition — Strawberry Sundae\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInnovation Series\u003c\/strong\u003e explores innovative processing methods that push the boundaries of how coffee can taste through science, control, and experimentation — where processing becomes the primary driver of flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Jairo Arcila\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Santa Mónica\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Armenia, Quindío, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Castillo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,450 – 1,500 MASL\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Honey Process with Strawberry — 72-Hour Dry Anaerobic Fermentation with Strawberries\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying:\u003c\/strong\u003e Raised Beds\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnnual Rainfall:\u003c\/strong\u003e 1,800 – 2,000 mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTemperature:\u003c\/strong\u003e 18 – 28°C\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoil Conditions:\u003c\/strong\u003e Volcanic Ash\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Score:\u003c\/strong\u003e 88.75\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast profile:\u003c\/strong\u003e Medium roast\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour notes:\u003c\/strong\u003e Ripe Strawberry. Chocolate. Mandarin. Vanilla. Molasses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e Juicy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBody:\u003c\/strong\u003e Medium – Syrupy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAs a Pour Over\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA fruit-forward and expressive cup led by the unmistakable sweetness of ripe strawberries. Juicy mandarin brings a bright citrus lift before transitioning into vanilla, chocolate and a deeper molasses-like sweetness. The cup is layered yet approachable, balancing vibrant fruit with a rich, dessert-like finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAs an Espresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs espresso, the strawberry character becomes concentrated and jammy, accompanied by rich chocolate and molasses sweetness. Mandarin adds enough acidity to keep the cup lively, while vanilla rounds out the finish. The result is a syrupy, fruit-driven espresso with a long, sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis experimental microlot was grown by \u003cstrong\u003eJairo Arcila at Santa Mónica\u003c\/strong\u003e in Armenia, Quindío, Colombia.\u003c\/p\u003e\n\u003cp\u003eThe coffee is \u003cstrong\u003e100% Castillo\u003c\/strong\u003e, a Colombian variety developed by the Federación Nacional de Cafeteros. Castillo was bred for greater productivity and resistance to coffee leaf rust while maintaining strong cup quality.\u003c\/p\u003e\n\u003cp\u003eFor this lot, the coffee cherries undergo a \u003cstrong\u003e72-hour dry anaerobic fermentation with the pulp still on\u003c\/strong\u003e. During fermentation, \u003cstrong\u003estrawberries are added\u003c\/strong\u003e, creating an environment designed to develop a pronounced fruit-driven character.\u003c\/p\u003e\n\u003cp\u003eFollowing fermentation, the cherries are pulped and transferred to \u003cstrong\u003eraised beds\u003c\/strong\u003e, where they are carefully dried until the ideal moisture content is achieved.\u003c\/p\u003e\n\u003cp\u003eThe resulting cup displays an intense combination of \u003cstrong\u003eripe strawberry, chocolate, mandarin, vanilla and molasses\u003c\/strong\u003e. The contrast between bright fruit and deeper sweetness makes this an expressive example of experimental processing and a standout release in our \u003cstrong\u003eInnovation Series\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePremium White Matte Block Bottom Pouches with One-way Valve \u0026amp; Easy-Tear Resealable Zipper. 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