{"product_id":"single-estate-of-the-month","title":"SINGLE ESTATE OF THE MONTH","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 14.0pt; line-height: 115%;\"\u003eCarambolo\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTasting Notes:\u003c\/b\u003e Expect a tropical, refreshing cup with notes of starfruit, raspberry, lychee, apricot, and a crisp, lemon-like acidity layered over a buttery, milk-chocolate base.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cbr\u003e\u003cb\u003eThe Coffee\u003c\/b\u003e\u003cbr\u003eMeaning “Star Fruit”, Carambolo is a coffee intentionally sourced from small group of progressive, generational Colombian farmers. Operating primarily out of the high-altitude, volcanic landscapes of \u003cb\u003eHuila and Bruselas\u003c\/b\u003e, these families have shifted from traditional farming to highly scientific, experimental microbiology. These high-cup-score (HCS) beans are celebrated for their juicy, complex flavor profiles. \u003cspan style=\"mso-spacerun: yes;\"\u003e \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eCountry:\u003c\/b\u003e Colombia\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eRegions:\u003c\/b\u003e Bruselas and Huila\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eAltitude:\u003c\/b\u003e Grown at high elevations ranging from 1,780m - 1,900m above sea level.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eVarieties:\u003c\/b\u003e The beans - a mix of varietals like Caturra, Castillo, and Tabi - are meticulously processed by Lohas Beans to maximise fruity brightness and balance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003cbr\u003eThe Process\u003cbr\u003e\u003cbr\u003e1. Reception \u0026amp; Sterilisation\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eUpon arrival at the processing facility, the whole coffee cherries are washed and thoroughly disinfected. This initial step removes any dirt, debris, or wild environmental yeasts and bacteria that could cause unpredictable or unpleasant defects during the later fermentation stages.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e2. Open-Air Aerobic Oxidation\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBefore any pulping happens, the intact cherries are left to rest in open containers to oxidise for 24 hours. This brief exposure to oxygen begins breaking down the natural sugars inside the fruit pulp, kickstarting the flavor development.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e3. Depulping\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOnce the 24-hour oxidation window closes, the cherries are mechanically depulped. The outer skin is stripped away, but the sticky, sugar-rich mucilage layer is left completely intact on the parchment-covered seeds.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e4. Controlled Anaerobic Fermentation \u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe depulped beans are immediately transferred into sealed, oxygen-deprived tanks for a brief anaerobic fermentation phase. Without oxygen, specific lactic acid bacteria thrive, converting the sugars in the mucilage into complex fruit acids and giving the coffee its signature tropical sweetness.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e5. The Thermal Shock (The Main Event)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis is where the thermal shock occurs. The fermented beans are aggressively rinsed with hot water (expanding the pores of the bean and forcing the newly created aromatic compounds inside) and then immediately blasted with ice-cold water (locking the pores shut and trapping those intense starfruit, lychee, and raspberry flavors inside the seed). This double-rinse also effectively strips away any remaining sticky mucilage.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e6. Homogenous Mechanical Drying \u0026amp; Cellar Resting \u003c\/b\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\"\u003eControlled Dehydration: Rather than drying the beans outside under unpredictable sun and humidity, the washed beans enter a homogenous mechanical dryer. The temperature and airflow are precisely calibrated to dehydrate the coffee evenly without scorching it.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\"\u003eThe Final Rest: After reaching the ideal moisture content (typically between 10%–11%), the green coffee is packed and left to rest for a minimum of one week in a temperature-controlled environment. This stabilises the chemical compounds inside the bean before they are bagged and shipped overseas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cbr\u003e\u003cb\u003eThe Producers\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eCarambolo \u003c\/b\u003ecoffee is sourced from various small scale farmers working with\u003cb\u003e Lohas Beans\u003c\/b\u003e to produce high-cup-score (HCS) beans. Lohas Beans is an acclaimed Colombian specialty coffee exporter focused on sustainable farming and experimental processing techniques. Founded in 2011 by Juan Pablo Campos, the company operates as a \u003cb\u003eCertified B Corporation\u003c\/b\u003e, bridging the gap between small-scale Colombian farmers and the global specialty coffee market.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBeyond the high-profile microlot stars, Lohas Beans scales its sustainable impact by sourcing from:\u003c\/p\u003e\n\u003cul style=\"margin-top: 0cm;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l2 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eIsolated Indigenous Communities:\u003c\/b\u003e Providing market access and organic certification premiums to native communities in regional, low-income pockets of Colombia.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l2 level1 lfo2; tab-stops: list 36.0pt;\"\u003e\n\u003cb\u003eSmallholder Farmer Associations:\u003c\/b\u003e Partnering with regional collectives across Huila and Santa Marta, guaranteeing transparent pricing structures that shield independent families from volatile market fluctuations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e","brand":"Coffee Alchemy","offers":[{"title":"250g \/ FILTER ROAST","offer_id":47253879521442,"sku":null,"price":27.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ ESPRESSO ROAST","offer_id":47255624450210,"sku":null,"price":27.0,"currency_code":"AUD","in_stock":true},{"title":"500g \/ FILTER ROAST","offer_id":47253879554210,"sku":null,"price":37.0,"currency_code":"AUD","in_stock":true},{"title":"500g \/ ESPRESSO ROAST","offer_id":47255624482978,"sku":null,"price":37.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0029\/5292\/1186\/files\/Carambolo.jpg?v=1781498302","url":"https:\/\/coffeealchemy-au.com\/products\/single-estate-of-the-month","provider":"Coffee Alchemy","version":"1.0","type":"link"}