{"id":81993,"date":"2023-06-13T10:24:46","date_gmt":"2023-06-13T08:24:46","guid":{"rendered":"https:\/\/nomadcoffee.es\/?post_type=product&p=81993"},"modified":"2023-06-19T09:00:46","modified_gmt":"2023-06-19T07:00:46","slug":"churro","status":"publish","type":"product","link":"https:\/\/subs.nomadcoffee.es\/ca\/producte\/churro\/","title":{"rendered":"CA Churro"},"content":{"rendered":"

Propietat del Diego Robelo i la seva fam\u00edlia, ubicada al volc\u00e0 Turrialba a 1400 msnm, Entre R\u00edos \u00e9s la plantaci\u00f3 de caf\u00e9 m\u00e9s gran de Costa Rica. El terreny est\u00e0 seccionat per diverses lleres d\u2019aigua que connecten els dos grans rius que envolten la finca, el Turrialba i l\u2019Aquiares. \u00c9s un paratge natural majestu\u00f3s on encara es poden trobar vestigis de la petita comunitat precolombina que habitava la zona fa cents d\u2019anys. Aquest \u00e9s el set\u00e8 any consecutiu en qu\u00e8 treballem junts i \u00e9s el sis\u00e8 on fem tracte directe. <\/p>\n

A Nomad negociem el preu directament amb en Diego, ell fa d\u2019exportador de manera que aquesta comissi\u00f3 es queda a la finca. Nosaltres fem d\u2019importadors, contractant el contenidor directe des de Costa Rica fins a Barcelona.<\/p>\n

La varietat Centroamericano \u00e9s un h\u00edbrid F1 obtingut a partir del creuament de Sarchimor T5296 i Sudan Rum\u00e9. \u00c9s resistent a malalties com la Roya i d\u2019alt rendiment. \u00c9s la mateixa varietat que en Diego i el seu equip va utilitzar per a crear els lots que composen el nostre pack de processos.<\/p>\n

Proc\u00e9s<\/b>
\nLes cireres completament madures es porten a l’estaci\u00f3 de rentat, on se separen els flotadors. A continuaci\u00f3, les cireres m\u00e9s denses s’emboliquen en un pl\u00e0stic que captura la calor i se segella per crear un entorn an\u00f2xic. A continuaci\u00f3, es col\u00b7loquen aquests cilindres (que semblen xurros) a l’interior de l’hivernacle, on el sol els escalfa per promoure una fermentaci\u00f3 t\u00e8rmica de les cireres de caf\u00e8. Aquesta fermentaci\u00f3 triga al voltant de 3 dies a acabar. Un cop acabada la fermentaci\u00f3, les cireres s’assequen al sol durant 15 dies abans de guardar-les en sacs durant 3 mesos per al rep\u00f2s.<\/p>\n","protected":false},"excerpt":{"rendered":"

Propietat del Diego Robelo i la seva fam\u00edlia, ubicada al volc\u00e0 Turrialba a 1400 msnm, Entre R\u00edos \u00e9s la plantaci\u00f3 […]<\/p>\n","protected":false},"featured_media":81965,"template":"","meta":[],"product_cat":[137,476],"product_tag":[1178,602,599],"acf":[],"yoast_head":"\nCA Churro - NOMAD COFFEE<\/title>\n<meta name=\"description\" content=\"Heavy i complex. Aromes de nibs de cacau, hibisc i pruna. Sabors a nibs de cacau, pa de pl\u00e0tan i panses, acidesa vinosa i un regust sed\u00f3s i dol\u00e7.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CA Churro - NOMAD COFFEE\" \/>\n<meta property=\"og:description\" content=\"Heavy i complex. Aromes de nibs de cacau, hibisc i pruna. 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