{"id":60921,"date":"2021-09-16T10:23:37","date_gmt":"2021-09-16T08:23:37","guid":{"rendered":"https:\/\/nomadcoffee.es\/?post_type=product&#038;p=60921"},"modified":"2023-01-04T12:06:13","modified_gmt":"2023-01-04T11:06:13","slug":"entre-rios-natural-anaerobic","status":"publish","type":"product","link":"https:\/\/subs.nomadcoffee.es\/en\/producto\/entre-rios-natural-anaerobic\/","title":{"rendered":"ENTRE R\u00cdOS NATURAL ANAEROBIC"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">As every year we bring you the coffee from the Aquiares farm, from our friend Diego Robelo. This is the fifth consecutive year that we have worked together and it is the fourth where we have direct trade. We negotiate the price directly with him, Diego acts as an exporter so that commission also stays on the farm. In addition, we act as an importer, hiring the direct container from Costa Rica to Barcelona. In Diego&#8217;s words: &#8220;NOMAD is the only client with whom we have a REAL direct relationship&#8221;. And we are enormously proud of it!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Cherries harvested at their optimum ripeness are graded by density using the flotation method. The densest cherries sink in and those are the ones used to make this lot. Once this selection has been completed, the whole cherries (without pulping) are placed inside a stainless steel barrel where the &#8220;mosCto&#8221; is also added (water resulting from previous fermentations, which results in greater bacterial activity and much more complex cups). The barrel is sealed and fermented without oxygen. Every day the temperature and pH are controlled in order to finish this process with a pH of 4.3. This process usually takes 48 hours. 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