{"product_id":"colombia-mikava-marsella-l248-geisha-carbonic-maceration-cmx-copy","title":"COLOMBIA Mikava Marsella Geisha \/L248 Carbonic Maceration CMX","description":"\u003ch3\u003e\u003cem\u003e\"Growing varieties that offer distinct and special flavor profiles grown on a farm in this environment create its distinct characteristics.“\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePaul Doyle\u003c\/strong\u003e\u003cbr\u003eProducer, Colombia\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSCA SCORE\u003c\/strong\u003e\u003cspan\u003e 91\u003c\/span\u003e.50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFLAVOR ALGORITHM AND DESIGN\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIvica Cvetanovski\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eRoasted light based on conduction and moderate heat application with world class skill and care. Low energy throughout enabling extensive and controlled build. Focus is on preserving the volatile compounds, express fruits and berries with highlighted acidity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThere is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThat word has no other reference or synonym in (at least) the English language what I know. It can be explained as:\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003e“Remember when your Mom made juice from picked berries and fruits in the garden?”\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThat is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGENESIS\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"height: 190px; width: 100%;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 30%;\"\u003eProducer\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003ePaul Doyle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 30%;\"\u003eCountry\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eColombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 30%;\"\u003eRegion\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eRisaralda, Santuario\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 30%;\"\u003eAltitude\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003e1,700 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 30%;\"\u003eVarietal\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eGeisha\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 30%;\"\u003eProcess\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eNatural, Carbonic Maceration\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 30%;\"\u003eLot size\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003e10kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 30%;\"\u003eTrade\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003e160.00 USD\/kg\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 30%;\"\u003eProduction\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003e2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 30%;\"\u003eHistory\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eSince 2023. \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eSENSORY EXPERIENCE\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eApricot, Elderflower\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavor\u003c\/td\u003e\n\u003ctd\u003eOrange, Passionfruit, Wild strawberry  \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAftertaste\u003c\/td\u003e\n\u003ctd\u003eElderflower, Yellow plum, Mid\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAcidity\u003c\/td\u003e\n\u003ctd\u003eLime, Citric, Mid\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBody\u003c\/td\u003e\n\u003ctd\u003eJuicy, Light\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBalance\u003c\/td\u003e\n\u003ctd\u003eSynergetic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpectra\u003c\/td\u003e\n\u003ctd\u003eYellow, Orange, Bronze\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSYNOPSIS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSince 1990, the Doyle family hav been dedicated to crafting the perfect cup of coffee.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePaul and his son Kevin only select and pick from the top 1% of coffee cherries from Bourbon, Typica, Ethiopian Heirlooms, Dwarf Gesha, and Sudan Rume trees grown on a 14 acre (6 hectare) farm located just outside and overlooking the town of Marsella, Risaralda in the center of the Colombian Andes.\u003c\/p\u003e\n\u003cp\u003eThis endeavor shapes every step of their process, from multi-tiered raised drying beds known as a Marquesina where temperature and humidity are carefully controlled – to carbonic maceration, typically done with red wine, to bring out the complexity, sweetness and florality in the roast so you can drink the best, freshest and most flavor-enhanced coffee. \u003c\/p\u003e\n\u003cp\u003eAt Mikava, they believe and continue to hold Paul and his son Kevin’s philosophy true, that growing heirloom varieties that offer distinct and special flavor profiles grown on a farm surrounded by protected forests, nurtured by rain showers, thunderstorms, and cooling breezes create the perfect environment to produce exceptionally rare, distinctive and award-winning coffee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFERMENTATION\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot has passed a Natural, Carbonic Maceration fermentation and dyring during at three stages.\u003c\/p\u003e\n\u003cp\u003eFirst, to retain more of the natural yeast, cherries are not floated in water before the fermentation stage. The first week is solar drying carefully monitoring the cherries not to exceed 40ºC not to damage the embryo and after the first week, the coffee is shaded dried. When the coffee goes through the fermentation phase using the CM method, the tanks are pressurized with CO2. Finally, to protect the cell structure of the cherries from the UV light, they use a “sheltered solar aerobic slow dryer” to dry the cherries for 42 days.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFERMENTATION MORPHEMES\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of \"NASDX\" such as Natural Anaerobic Slow Drying Fermentation\".\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eAX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eAnaerobic Fermentation\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eCX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eCold Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eCMX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eCarbonic Maceration\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eDX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eDry Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eEX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eExtended Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eFMX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eFruit Maceration\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eRH, WH, BH\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eHoney Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eHX\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eHypoxia Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eMX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eMacerated Fermentation\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eNX\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eNatural Fermentation\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eSX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eSlow Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eWX\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eWashed Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eYX\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eYeast Fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eEXTRACTION RECOMMENDATIONS\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur World Brewers Cup recipe, One (1:1:1), for Hario V60-01\/02 with Hario VCF-01\/02 filters:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen the sealed coffee bag\/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage\/transport. \u003c\/li\u003e\n\u003cli\u003eRinse the VCF-filter with 93°C water. Rinse the carafe\/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.Coffee: 20g.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWater: 300g @ 93-95°C, TDS: 10-50 mg\/l.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. \u003c\/span\u003eFinish at 3:00.\u003c\/li\u003e\n\u003cli\u003ePour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eno grinds persist on the filter wall in the last pouring pulse.  \u003c\/li\u003e\n\u003cli\u003eAt 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.\u003c\/li\u003e\n\u003cli\u003eTarget a TDS reading of 1.40\u003cspan\u003e±0.02\u003c\/span\u003e.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdjust only grind size and water temperature. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eGrinding: Target 600-800\u003cmeta charset=\"utf-8\"\u003eμm. Example: 28 turns from the finest setting on Comandante. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIf the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eThe recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/coffeacirculor.com\/blogs\/news\/brewer-profile-jan-junglas\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWATER RECOMMENDATIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUse water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg\/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003eCalcium (Ca)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e0.9 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003eSodium (Na)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e1.7 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003eSilicon Dioxide (SiO\u003csub\u003e2\u003c\/sub\u003e)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e1.4 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003ePotassium (K)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e0.3 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eMagnesium (Mg)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e0.2 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003eSulfate (SO\u003csub\u003e4\u003c\/sub\u003e\u003csup\u003e-\u003c\/sup\u003e)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\u0026lt;7.0 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eChloride (Cl-)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e2.5 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003eNitrate (NO\u003csub\u003e3\u003csup\u003e-)\u003c\/sup\u003e\u003c\/sub\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e0.1 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003eFluoride (F-)\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e\u0026lt;0.1 mg\/l\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50%;\"\u003epH\u003c\/td\u003e\n\u003ctd style=\"width: 50%;\"\u003e6.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSTORAGE RECOMMENDATIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlease store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on \u003cmeta charset=\"utf-8\"\u003eprocessing and roasting. This ensures persisting and \u003c\/span\u003e\u003cspan\u003estable aromas, flavors and pro-experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTEMPORALITY RECOMMENDATIONS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStart using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.\u003cbr\u003e\u003cbr\u003eWe recommend using the coffees by first opening the container\/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.\u003cbr\u003e\u003cbr\u003ePlan your acquisition according to production schedules (roasting), event attendance (home\/championship) and shipping priority (standard\/courier).\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e0-3 days\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eFocused acidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e4-7 days\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eOptimal Coffea Circulor recommended praxis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e8-14 days\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eIncreased floral perception\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e15-21 days\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eIncreased sweetness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e22+ days\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eIncreased balance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e1+ month\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eIntact sweetness, peak intensity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 30%;\"\u003e2+ months\u003c\/td\u003e\n\u003ctd style=\"width: 70%;\"\u003eInherent balance, possible reduced florals turning herbal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eMade by Colombia\u003cbr\u003e\u003c\/span\u003eFinished in Scandinavia\u003c\/p\u003e","brand":"Coffea Circulor","offers":[{"title":"40g + Comandante Bean Jar\/Lid","offer_id":54488475074887,"sku":null,"price":28.0,"currency_code":"EUR","in_stock":true},{"title":"50g","offer_id":54488475107655,"sku":null,"price":28.0,"currency_code":"EUR","in_stock":false},{"title":"100g","offer_id":54488475140423,"sku":null,"price":58.0,"currency_code":"EUR","in_stock":true},{"title":"250g","offer_id":54488475173191,"sku":null,"price":135.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0080\/7567\/3647\/files\/Coffea_Circulor_Coffee_Card_Colombia_Mikava_Marsella_Geisha_CMX_2026-08-01-1.gif?v=1785615392","url":"https:\/\/coffeacirculor.com\/products\/colombia-mikava-marsella-l248-geisha-carbonic-maceration-cmx-copy","provider":"Coffea Circulor","version":"1.0","type":"link"}