[{"data":1,"prerenderedAt":141},["ShallowReactive",2],{"product-de-114688-el-carmen":3},["Reactive",4],{"id":5,"name":6,"short_description":7,"long_description":8,"image":9,"icon":10,"status":11,"brand_id":12,"datasheet":13,"position":14,"price":15,"yt_video":12,"sku":16,"available_sizes":12,"width":12,"height":12,"length":12,"weight":12,"out_of_stock":14,"minimum_qty":17,"availability_start_date":12,"availability_end_date":12,"regular_price":12,"discount_percentage":14,"language":18,"price_per_unit":15,"unit_of_measure":19,"slug":20,"sizes":21,"formatted_name":6,"product_is_available":22,"tag_names":23,"all_translations":37,"images":42,"attributes":43,"documents":61,"tags":62,"categories":111,"translations":129,"belongs_to_project":136},114688,"El Carmen","This coffee delivers a classic chocolaty profile (but don't be fooled, there's plenty going on). Enjoy notes of ripe blackberry and caramel in this expressive Caturra from Danilo Pérez.","\u003Cp>Grown by Danilo Pérez in the village of El Carmen, El Agrado, at 1,800–1,900 m.a.s.l., this coffee benefits from cool nights and a slow ripening process that translate directly into sweetness and complexity in the cup.\u003C/p>\u003Cp>The process is precise: pulped and fermented for 30 hours, followed by a slow raised-bed drying for 15 days. The result is a clean and expressive coffee, with a deeply chocolatey profile, notes of ripe blackberry, caramel and cacao, a round body, and a silky sweetness that lingers long on the palate.\u003C/p>\u003Cp>A great fit for those who enjoy sweet, balanced profiles with an elegant complexity.\u003C/p>\u003Cp>\u003Cstrong>Pacandé Tip:\u003C/strong> If you're someone who loves a well-balanced espresso (with present acidity but no need for an overly developed roast) this is your coffee. Pull it as espresso. It never misses.\u003C/p>","https://closerdesign.s3.us-west-2.amazonaws.com/product/6a10135e2024c.jpg","https://app.closerdesign.net/img/pending-image.jpg","Published",null,"",0,"36.90","7854",7,"en","kg","114688-el-carmen",[],true,[24,25,26,27,28,29,30,31,32,33,34,35,36],"CO","Coffee Machine","French Press","Whole Bean","Roast: 4","Espresso Machine","Fully Automatic","Filter Coffee Maker","Ground for AeroPress","Ground for Espresso Machine","Ground for French Press","Ground for Filter Coffee Maker","Ground for Hand Filter",{"short_description":38,"long_description":40},{"es":7,"de":39},"Dieser Kaffee überzeugt mit einem klassischen Schokoladenprofil (aber unterschätzt ihn nicht, da steckt mehr dahinter). Entdeckt Noten von reifer Brombeere und Karamell in diesem ausdrucksstarken Caturra von Danilo Pérez.\n",{"es":8,"de":41},"Angebaut von Danilo Pérez im Weiler El Carmen, El Agrado, auf 1.800–1.900 m.ü.M., profitiert dieser Kaffee von kühlen Nächten und einer langsamen Reifung, die sich direkt in Süße und Komplexität in der Tasse widerspiegeln.\n\nDer Prozess ist präzise: entpulpt und 30 Stunden fermentiert, gefolgt von einer langsamen Trocknung auf Hochbeeten über 15 Tage. Das Ergebnis ist ein klarer und ausdrucksstarker Kaffee mit einem tief schokoladigen Profil, Noten von reifer Brombeere, Karamell und Kakao, einem runden Körper und einer seidigen Süße, die lange am Gaumen anhält.\nIdeal für alle, die süße, ausgewogene Profile mit einer eleganten Komplexität suchen.\n\nPacandé Tip: Wer einen gut ausbalancierten Espresso liebt (mit vorhandener Säure, aber ohne zu stark entwickelte Röstung) der ist hier genau richtig. Als Espresso zubereiten. 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