{"product_id":"ecuador-el-alisal","title":"Ecuador - El Alisal","description":"\u003cp\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e Batian\u003cbr\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e Natural\u003cbr\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e Quilanga, Loja\u003cbr\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e Leonidas Jaramillo\u003cbr\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e 2000 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e Red Grapes, Almond Oil, Hibiscus.\u003c\/p\u003e\n\u003cp\u003eSuggested for Filter, 125g\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Project.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe estate historically formed part of the extensive La Elvira hacienda and has been managed by the Jaramillo family for generations. They have upheld the tradition of coffee cultivation alongside other crops and introduced coffee varieties selected for their exceptional flavor and adaptation to the estate's unique microclimate. Additionally, they have implemented modern agricultural practices and advanced post-harvest techniques to enhance coffee quality and showcase its unique terroir. Their commitment to sustainability is reflected in ecosystem revitalization, environmental conservation, and native forest preservation. The estate has been recognized for its excellence in coffee production both nationally and internationally.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis varietal “Batian” was developed in Kenya as a disease-resistant variety. It is a crossbreed between SL28, SL34, Sudan Rume, N39, K7, SL4, and the Timor Hybrid.\u003c\/p\u003e\n\u003cp\u003eUpon arrival at the farm's washing station, the cherries are washed and selected through flotation. Subsequently, the coffee cherries are placed in sealed plastic tanks to ferment for 10 days. After fermentation, the cherries are spread on African beds under direct sunlight to dry for only 4-6 hours. They are then transferred inside polytunnels to dry slowly for approximately 30 to 32 days.\u003c\/p\u003e\n","brand":"Three Marks Coffee","offers":[{"title":"Default Title","offer_id":53536906379601,"sku":"E-Alisal-1-","price":30.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/7010\/1329\/files\/MMM_TopGold_WEB_A_509e8f62-632c-4706-9dde-2f46e33193a2.webp?v=1776247233","url":"https:\/\/www.threemarkscoffee.com\/products\/ecuador-el-alisal","provider":"Three Marks Coffee","version":"1.0","type":"link"}