{"product_id":"deiro-garcia-lord-voldemort-pink-bourbon-colombia","title":"Deiro Garcia - Lord Voldemort","description":"\u003ch3\u003e\u003cspan\u003eLeachate Natural Pink Bourbon · Pitalito, Colombia\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2\u003e\u003cspan\u003eWhy we selected it\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eGuava, purple grapes and blackberries, carried by a wonderful structure and a long, juicy finish. We selected this Pink Bourbon for its expressive fruit character and the way that intensity holds together in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy this coffee stands out\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eProducer Deiro Garcia explores how controlled fermentation can shape coffee’s flavour. His work includes experiments with different strains of yeast and bacteria, building on traditional processing methods to develop distinctive profiles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot brings that curiosity into focus through two anaerobic fermentation stages, with leachate—the liquid released during fermentation—reintroduced during the second stage to encourage an even fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe cup experience\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eTropical guava meets the rounded sweetness of purple grapes and the deeper character of blackberries. A well-defined structure gives the fruit a satisfying shape, while the finish stays juicy and lingers long after the last sip.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProducer and place\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDeiro Garcia grows this Pink Bourbon at his Lord Voldemort farm in Pitalito, Colombia, at 1,800 metres above sea level. His ambitious approach to production centres on understanding fermentation and how carefully controlled changes can influence the final cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eProcessing and its effect on the cup\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eCherries are harvested at peak ripeness before entering an initial 48-hour anaerobic fermentation in tanks. A second anaerobic stage follows for 72 hours, during which leachate is continually reintroduced to promote homogeneous fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee is then dried as a natural under canopies for 22 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis combination of whole-cherry drying and controlled fermentation helps shape the coffee’s fruit-forward expression. In the cup, that expression brings together tropical fruit, dark berries and a sustained, juicy finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDouble Bloom brewing recipe\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003eSuggested starting recipe for this lot; it has not been brew-tested. Adjust to taste.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a V60-style brewer:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCoffee:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 15 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWater:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 250 g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTemperature:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 93°C\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGrind:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium, slightly coarser than your usual setting for a delicate washed coffee\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTarget brew time:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 2:45–3:15\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIntended expression:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Clear guava and grape notes, rounded blackberry sweetness and a juicy finish\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst bloom · 0:00\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003ePour 45 g of water, wetting all the grounds. Give the brewer one gentle swirl.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSecond bloom · 0:30\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eAdd another 45 g, bringing the total to 90 g. Let the coffee settle until 1:00.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMain pour · 1:00\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003ePour gently to 170 g, using small, steady circles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFinal pour · Around 1:30\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003ePour to 250 g and allow the brewer to drain. Avoid unnecessary agitation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eWhy these brewing choices suit the coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis recipe aims to balance expressive fruit with a clean, defined finish. The two early pours help wet the grounds evenly, while a moderate temperature and gentle pouring offer a starting point for managing the coffee’s fermentation-led intensity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf the cup feels heavy or the finish becomes drying, try a slightly coarser grind. If it tastes thin or sharply sour, move a little finer. Make one adjustment at a time, using sweetness and finish as your guide.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eOur recommendation\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eChoose this coffee if you enjoy tropical fruit, dark berries and an expressive natural process. Brew it as filter coffee to explore its layers, or as a slightly edgy espresso for a more concentrated experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach jar contains 250 grams of whole beans, packed and shipped on demand for freshness. Open it with the anticipation you would bring to a fine bottle of champagne—and take a moment to enjoy the aroma before brewing.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eCoffee details\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003eDeiro Garcia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eLord Voldemort\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eLocation: \u003c\/strong\u003ePitalito, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,800 msl\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eVariety: \u003c\/strong\u003ePink Bourbon\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFermentation: \u003c\/strong\u003eDouble anaerobic fermentation — 48 hours followed by 72 hours with continuous leachate reintroduction\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003eNatural\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eDried: \u003c\/strong\u003eUnder canopies for 22 days\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTaste notes: \u003c\/strong\u003eGuava, purple grapes and blackberries, with a wonderful structure and a juicy, long finish\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Filter or slightly edgy espresso\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003ePackaging: \u003c\/strong\u003ePacked and shipped on demand\u003c\/span\u003e\u003c\/p\u003e","brand":"Standout Coffee","offers":[{"title":"250gr Coffee Jar","offer_id":58780084732239,"sku":"S26.14.09.2","price":269.0,"currency_code":"SEK","in_stock":true},{"title":"50gr Sample Bag","offer_id":58780084699471,"sku":"S26.14.09.1","price":79.0,"currency_code":"SEK","in_stock":true},{"title":"1kg Coffee Bag","offer_id":58780084765007,"sku":"S26.14.09.3","price":999.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0463\/4361\/8719\/files\/Lord_Voldemort_Pink_Bourbon_8783fb66-08d0-4d80-b5ad-e40fb0f5931a.jpg?v=1789383471","url":"https:\/\/www.standoutcoffee.com\/products\/deiro-garcia-lord-voldemort-pink-bourbon-colombia","provider":"Standout Coffee","version":"1.0","type":"link"}