{"product_id":"ana-sanchez","title":"Ana Sanchez","description":"\u003cdiv data-olk-copy-source=\"MailCompose\"\u003e\n\u003cdiv data-olk-copy-source=\"MailCompose\"\u003e\n\u003cdiv data-olk-copy-source=\"MailCompose\"\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eRoasted for:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Filter\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eTasting Notes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Bravo Apple, Berries, Darjeeling\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eCountry:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Peru\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eRegion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e San Ignacio, Cajamarca\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eVariety:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Caturra \u0026amp; Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eElevation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1726 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eAbout the Producer\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAt 36 years old, Ana Melva Sampertegui Sanchez has spent nearly half her life producing coffee in Alto Tambillo, a small village in San Ignacio, Cajamarca. Her one-hectare farm is planted with Caturra and Bourbon varieties, grown at 1726 masl on volcanic loam soils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAna takes a thoughtful and sustainable approach to coffee farming. She performs regular selective pruning to maintain the health of her coffee trees and uses biological controls, including Beauveria Bassiana, to manage pests and diseases naturally. Alongside her family, she continues to invest in improving quality through better infrastructure, fertilisation practices and processing systems.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eToday, her dedication is reflected in a coffee that beautifully represents both her farm and the potential of Cajamarca's growing specialty coffee scene.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eAbout the Lot\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis lot follows a carefully managed washed process designed to enhance clarity, sweetness and structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFreshly harvested cherries undergo \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e24 hours of whole cherry fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e before being depulped and transferred into bags for an additional \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e48 hours of parchment fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. The coffee is then lightly air-dried before moving into a solar dryer, where it slowly dries over \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e15-20 days\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Following drying, the coffee rests for a further \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e15 days\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e before preparation for export.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe extended fermentation and slow drying help develop complexity while preserving the coffee's clean and elegant character. The result is a beautifully balanced cup showcasing \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecrisp Bravo Apple sweetness, vibrant Berry notes and delicate Darjeeling tea florals\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. It is refined, approachable and effortlessly drinkable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eA vibrant expression of Cajamarca, crafted through patience, dedication and care.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Offshoot Coffee","offers":[{"title":"250g \/ Whole bean","offer_id":50736582033548,"sku":null,"price":31.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind - Pourover","offer_id":50736582066316,"sku":null,"price":31.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind - Aeropress","offer_id":50736582099084,"sku":null,"price":31.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind - French press","offer_id":50736582131852,"sku":null,"price":31.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":50736582164620,"sku":null,"price":102.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind - Pourover","offer_id":50736582197388,"sku":null,"price":102.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind - Aeropress","offer_id":50736582230156,"sku":null,"price":102.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind - French press","offer_id":50736582262924,"sku":null,"price":102.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0365\/7400\/3340\/files\/AnaSanchez-Website.png?v=1781567418","url":"https:\/\/www.offshootcoffee.com.au\/products\/ana-sanchez","provider":"Offshoot Coffee","version":"1.0","type":"link"}