{"product_id":"borbon-passiflora-experimental-roast","title":"Borbon Passiflora Anaerobic | Experimental Light Roast Coffee","description":"\u003cp\u003e\u003cb\u003eBorbon Passiflora: Experimental Release No. 4\u003c\/b\u003e\u003cbr\u003eThe fourth whole-bean release from the Experimental Roasting Series: a floral, fruit-saturated Borbon from La Reserva in Huila. Crafted by third-generation producer Marlon Rojas, this semi-washed, \u003cstrong\u003epassion fruit co-ferment \u003c\/strong\u003eis a study in controlled innovation and expressive terroir. The cup opens with a unique and \u003cstrong\u003ebright Citra Hops\u003c\/strong\u003e, unfolding into \u003cstrong\u003eHoney\u003c\/strong\u003e, and a finish layered with Orange and \u003cstrong\u003eTangerine\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThese 8oz bags were small-batch roasted on 02\/17\/26. \u003cstrong\u003ePeak freshness from now through early April\u003c\/strong\u003e. Extremely limited release.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eOrigin:\u003c\/b\u003e\u003cbr\u003eGrown between 1,650–1,750 meters in the municipalities of Pitalito and Palestina, this Borbon reflects the high-elevation precision and progressive spirit that define \u003cstrong\u003esouthern Huila.\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProcess:\u003c\/b\u003e\u003cbr\u003e\u003cstrong\u003eBorbon · Semi-Washed · Anaerobic Passion Fruit Co-Ferment\u003c\/strong\u003e\u003cbr\u003eThe journey begins with meticulous hand-selection of peak-ripeness cherries, followed by a 24-hour whole-cherry pre-fermentation to activate natural sugars and enzymes. After depulping, the coffee undergoes a \u003cstrong\u003esemi-washed process\u003c\/strong\u003e, retaining controlled amounts of mucilage before entering sealed anaerobic tanks for 48 hours.\u003c\/p\u003e\n\u003cp\u003eDuring fermentation, \u003cstrong\u003efresh passion fruit\u003c\/strong\u003e is introduced, initiating a \u003cstrong\u003enatural co-fermentation\u003c\/strong\u003e that enhances complexity without overpowering the varietal. In an oxygen-free environment, organic compounds from the fruit interact with the coffee’s sugars, amplifying floral aromatics and tropical acidity while preserving Borbon’s inherent elegance.\u003c\/p\u003e\n\u003cp\u003eThe coffee is then dried slowly on raised beds for 15 days to stabilize moisture and lock in its layered character, followed by a 15-day resting period to harmonize the cup profile.\u003c\/p\u003e","brand":"Coffee Man","offers":[{"title":"Default Title","offer_id":45025196834869,"sku":null,"price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/1272\/3765\/files\/23.jpg?v=1772640601","url":"https:\/\/drinkcoffeeman.com\/products\/borbon-passiflora-experimental-roast","provider":"Coffee Man","version":"1.0","type":"link"}