{"product_id":"beak-x-taith-coffee-collaboration-edinson-argote-quebraditas-q-05-copy","title":"Honey IPA Coffee - Beak X Taith","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003eWe’re over the moon to be teaming up again with our friends at Taith for a limited batch of coffee. \u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e200g Wholebeans\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eRoasted on: 16\/07\/26\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eOrigin: Colombia\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eFarm: El Placer\u003c\/p\u003e\n\u003cp\u003eProcess: Honey Galaxy Hops Co Ferm\u003c\/p\u003e\n\u003cp\u003eVarietal: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eMASL: 1700 MASL\u003c\/p\u003e\n\u003cp\u003eNotes: Lychee, Plum, Wild Berries\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFarm\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe El Placer Farms Project was founded by Sebastián Ramírez, a fourth-generation coffee producer with more than fourteen years of experience managing his family’s farm. What began as a single family operation has grown into a collaborative network of small producers in Quindío and Huila, including the farms El Placer, Andalucía, La Sofía, La Carito, and La Paz. The project spans five farms across the Colombian Coffee Axis, located between 1,200 and 2,100 meters above sea level in Calarcá, Tebaida, Pueblo Tapado, Montenegro, and San Adolfo. Central to the project is the El Placer Farms Hacienda Córcega Beneficio Center in Quimbaya, equipped with modern processing technology. Beyond production, the initiative is committed to generational renewal, offering training and inspiration for young people to build futures as coffee producers.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProcess\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFor this honey process, cherries undergo 100 hours of carbonic maceration in sealed tanks with injected CO₂. They are then pulped with the mucilage left intact and returned to fermentation tanks for another 100-hour carbonic maceration with \u003ci\u003emosto\u003c\/i\u003e, lemongrass, and hops. After fermentation, the coffee dries first inside Eldas and then on raised African beds in polytunnels for optimal airflow and uniform drying.\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan\u003eWe use Galaxy hops. They’re milled and introduced directly during the fermentation stage, where they co-ferment with the coffee to enhance those floral, tropical and aromatic notes.\u003c\/span\u003e\u003c\/div\u003e","brand":"Beak Brewery","offers":[{"title":"Default Title","offer_id":55555158344065,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0286\/3471\/0061\/files\/Taith_Re-Stock.jpg?v=1784215382","url":"https:\/\/beakbrewery.com\/products\/beak-x-taith-coffee-collaboration-edinson-argote-quebraditas-q-05-copy","provider":"Beak Brewery","version":"1.0","type":"link"}