{"title":"COLOMBIA","description":"","products":[{"product_id":"anibal-rodriguez-colombia-200g","title":"ANIBAL RODRIGUEZ \/ COLOMBIA 200g","description":"\u003cp\u003eTasting Notes: Complex fruit flavours reminiscent of plum, raspberry, and apple, with smooth sweetness reminiscent of brown sugar and candy.\u003c\/p\u003e\n\u003cp\u003eRoasted for filter brewing.\u003c\/p\u003e\n\u003cp\u003eCoffee: Anibal Rodriguez\u003cbr\u003eRegion: Suaza, Huila\u003cbr\u003eCountry of Origin: Colombia\u003cbr\u003eFarm: La Esperanza\u003cbr\u003eProcess: Washed\u003cbr\u003eVariety: Colombia\u003cbr\u003eAltitude: 1,700 m\u003cbr\u003eNet Weight: 200 g\u003c\/p\u003e\n\u003cp\u003eLa Esperanza is a third-generation family-run farm in Suaza, Huila. Located at an altitude of 1,700 m, the farm is currently run by Anibal Rodriguez.\u003c\/p\u003e\n\u003cp\u003eThe farm covers 4.09 hectares and produces approximately 3,000 kg of parchment coffee each year. Improvements to its wastewater-treatment facilities are planned.\u003c\/p\u003e\n\u003cp\u003eOnly fully ripe cherries are hand-picked. After traditional density sorting and approximately 24 hours of fermentation, the coffee is sun-dried in a greenhouse.\u003c\/p\u003e\n\u003cp\u003eAbout Suaza, Huila\u003c\/p\u003e\n\u003cp\u003eSuaza, in Huila in the southern Colombian Andes, is a specialty coffee-growing area at around 1,700 m above sea level. Wide day–night temperature variation and fertile volcanic soils allow coffee cherries to slowly develop sugars and aromatic compounds.\u003c\/p\u003e\n\u003cp\u003eThe distinct rainy and dry seasons support selective hand-picking of fully ripe cherries and help maintain consistent quality. Harvests are divided into the main crop and the mitaca, or secondary harvest, making new-crop coffee available twice a year.\u003c\/p\u003e\n\u003cp\u003eCoffee cherries are selectively picked in three to four passes. The second and third pickings often yield the highest-quality cherries.\u003c\/p\u003e\n\u003cp\u003eBecause pickers are generally paid by volume, encouraging them to harvest only fully ripe cherries can be difficult. To help ensure consistent quality, farms and mills may use additional hand sorting before and during pulping.\u003c\/p\u003e\n\u003cp\u003eIn the region, dry fermentation—fermentation without water—is the predominant process, often using small manual or electric pulpers. The coffee is then sun-dried on rooftops, patios, or in parabolic dryers, which also help protect the coffee from rain.\u003c\/p\u003e\n\u003cp\u003eSome producers may rinse the coffee or use wet fermentation, replacing the water in the tank to slow fermentation and improve stability. Drying is carefully managed for 10–18 days to reach a moisture content of 11% or below, helping preserve cup quality and shelf stability.\u003c\/p\u003e\n\u003cp\u003eMechanical dryers are used only when necessary, as they may compromise flavour and ageing potential.\u003cbr\u003e\u003c\/p\u003e","brand":"KOJIMA roastworks","offers":[{"title":"200g","offer_id":45409862647917,"sku":null,"price":2900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/4480\/8557\/files\/MGL5143.jpg?v=1787381378"},{"product_id":"compare-set-3-150g","title":"Tasting Set 50g x 3","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis is a 50g x 3 set.\u003cbr\u003ePlease use it for coffee tasting or as a gift.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e・For information on each coffee, please refer to the links.\u003cbr\u003e\u003cbr\u003eSet includes:\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/kojimaroastworks.jp\/products\/anibal-rodriguez-colombia-200g\" rel=\"noopener\" target=\"_blank\"\u003eAnibal Rodriguez\u003c\/a\u003e \/ Colombia 50g\u003cbr\u003e\u003ca href=\"https:\/\/kojimaroastworks.jp\/products\/karimikui-kenya-200g\" target=\"_blank\" rel=\"noopener\"\u003eKarimikui \u003c\/a\u003e\/ Kenya 50g \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/kojimaroastworks.jp\/products\/intibuca-collective-200g\" rel=\"noopener\" target=\"_blank\"\u003eIntibuca Collective\u003c\/a\u003e \/ Honduras 50g\u003cbr\u003eNet weight: 150g, sold as whole beans.\u003cbr\u003e・Set contents change seasonally.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"KOJIMA roastworks","offers":[{"title":"150g","offer_id":45430709157997,"sku":null,"price":2300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/4480\/8557\/files\/8391a7a95955d2442634a0934e3ba5b7_94beda32-1ff8-4881-9fee-78cd4d99211b.jpg?v=1788668308"},{"product_id":"anibal-rodriguez-sspo-ドリップバッグ式-１個","title":"ANIBAL RODRIGUEZ SSPO — 1 Single-Serve Pour-Over Coffee Bag","description":"\u003cp\u003eSingle-Serve Pour-Over Coffee Bag\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Complex fruit flavours reminiscent of plum, raspberry, and apple, with smooth sweetness reminiscent of brown sugar and candy.\u003c\/p\u003e\n\u003cp\u003eCoffee: Anibal Rodriguez\u003cbr\u003eRegion: Suaza, Huila\u003cbr\u003eCountry of Origin: Colombia\u003cbr\u003eFarm: La Esperanza\u003cbr\u003eProcess: Washed\u003cbr\u003eVariety: Colombia\u003cbr\u003eAltitude: 1,700 m\u003cbr\u003eNet Weight: 14 g\u003c\/p\u003e\n\u003cp\u003eLa Esperanza is a third-generation family-run farm in Suaza, Huila. Located at an altitude of 1,700 m, the farm is currently run by Anibal Rodriguez.\u003c\/p\u003e\n\u003cp\u003eThe farm covers 4.09 hectares and produces approximately 3,000 kg of parchment coffee each year. Improvements to its wastewater-treatment facilities are planned.\u003c\/p\u003e\n\u003cp\u003eOnly fully ripe cherries are hand-picked. After traditional density sorting and approximately 24 hours of fermentation, the coffee is sun-dried in a greenhouse.\u003c\/p\u003e\n\u003cp\u003eAbout Suaza, Huila\u003c\/p\u003e\n\u003cp\u003eSuaza, in Huila in the southern Colombian Andes, is a specialty coffee-growing area at around 1,700 m above sea level. Wide day–night temperature variation and fertile volcanic soils allow coffee cherries to slowly develop sugars and aromatic compounds.\u003c\/p\u003e\n\u003cp\u003eThe distinct rainy and dry seasons support selective hand-picking of fully ripe cherries and help maintain consistent quality. Harvests are divided into the main crop and the mitaca, or secondary harvest, making new-crop coffee available twice a year.\u003c\/p\u003e\n\u003cp\u003eCoffee cherries are selectively picked in three to four passes. The second and third pickings often yield the highest-quality cherries.\u003c\/p\u003e\n\u003cp\u003eBecause pickers are generally paid by volume, encouraging them to harvest only fully ripe cherries can be difficult. To help ensure consistent quality, farms and mills may use additional hand sorting before and during pulping.\u003c\/p\u003e\n\u003cp\u003eIn the region, dry fermentation—fermentation without water—is the predominant process, often using small manual or electric pulpers. The coffee is then sun-dried on rooftops, patios, or in parabolic dryers, which also help protect the coffee from rain.\u003c\/p\u003e\n\u003cp\u003eSome producers may rinse the coffee or use wet fermentation, replacing the water in the tanks to slow fermentation and improve stability. Drying is carefully managed for 10–18 days to reach a moisture content of 11% or below, helping preserve cup quality and shelf stability.\u003c\/p\u003e\n\u003cp\u003eMechanical dryers are used only when necessary, as they may compromise flavour and ageing potential.\u003c\/p\u003e","brand":"KOJIMA roastworks","offers":[{"title":"Default Title","offer_id":45447868842093,"sku":null,"price":320.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/4480\/8557\/files\/SSPO_Anibal_325502ec-11ca-4677-8643-6e193340af5d.svg?v=1787450421"}],"url":"https:\/\/kojimaroastworks.jp\/en\/collections\/colombia.oembed","provider":"KOJIMA roastworks","version":"1.0","type":"link"}