{"product_id":"warmth-in-the-wilderness-typica-natural-sp","title":"Warmth in the Wilderness: Typica\/Washed Anaerobic (SP)","description":"\u003cp\u003eThis coffee is named after Jason Becker, an American composer and former guitarist.\u003c\/p\u003e\n\u003cp\u003eIn 1989, Becker joined David Lee Roth's solo band to work on his album, \u003cem\u003eA Little Ain't Enough.\u003c\/em\u003e While preparing, Becker began to feel a lack of movement in his left leg. He was soon diagnosed with amyotrophic lateral sclerosis (ALS) and was given 3-5 years to live. He finished the recording using lighter gauge strings and techniques that helped him play with weakening hands. \u003c\/p\u003e\n\u003cp\u003eHis ALS gradually robbed him of his ability to play guitar, walk, and eventually speak. But more than 30 years after his diagnosis, he continues to release albums by composing with his eyes via a system his father developed. \u003c\/p\u003e\n\u003cp\u003eThis beautiful washed anaerobic Typica from Celia Portillo is the perfect coffee to evoke the good feelings of being out in nature, that parallels the title of the tribute album Jason Becker's friends made for him, titled Warmth in the Wilderness. Celia is the aunt of our pal Jesus 'Chungo' Galeas who grows our \u003ca href=\"https:\/\/thearterycommunityroasters.com\/collections\/light-roasts\/products\/funky-fruits-natural-anaerobic-light-roast-so-copy?variant=61975004512415\" title=\"Sun and Life Coffee Honduras Jesus Galeas\" rel=\"noopener\" target=\"_blank\"\u003eSun \u0026amp; Life coffee\u003c\/a\u003e. He has used his advanced processing knowledge and education in agronomtey to help his aunt and other producers in the area develop some of the best coffees we've had all year. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN + VARIETY\u003c\/strong\u003e: Honduras + Typica \u003cbr\u003e\u003cstrong\u003eTASTING NOTES\u003c\/strong\u003e: ripe berries + rich cocoa + floral\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eROAST\u003c\/strong\u003e: Light\u003cbr\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e: Celia Portillo \u003cbr\u003e\u003cstrong\u003eFARM\u003c\/strong\u003e: La Pacaya (4 hectare farm)\u003cbr\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: Selguapa, Comayagua\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 1750 masl\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: Washed Anaerobic \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-open-accessibility-text-original=\"16px\"\u003e\u003cstrong\u003eSIZE\u003c\/strong\u003e: 125g, 227g, 340g and 908g bags.\u003c\/p\u003e\n\u003cp data-open-accessibility-text-original=\"16px\"\u003e\u003cstrong\u003eGRIND\u003c\/strong\u003e: whole bean, filter, espresso\/moka pot, French press \u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eMore about Celia Portillo \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCelia has a deep-rooted connection to coffee cultivation in this region. Her husband, Clementino Ramirez, is the brother of Antonio Ramirez, who is widely recognized as the first person to cultivate coffee for commercial sale in the area. Along with his brothers, Antonio dedicated nearly 40 years to growing and selling coffee, either in cherry form or de-pulped. They would load the coffee onto mules and transport it to the nearby town of Comayagua, where they sold it for whatever price the local buyers offered.\u003cbr\u003e\u003cbr\u003eWhen Celia, now 60, learned about the opportunity to change from this traditional sales model, she was eager to embrace a new method of processing her coffee to parchment instead of de-pulping it and selling it to intermediaries, as she and her parents had always done. Often, older producers resist the extra  work and challenges associated with changing their approach to coffee cultivation, and many struggle to implement new methods effectively. However,  Celia’s coffees were among the best we samples this year, showcasing her passion and desire to innovate. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eMore about the processing method\u003c\/span\u003e:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-open-accessibility-text-original=\"16px\"\u003eCherries are harvested and fermented in sealed plastic bags in the shade for 35 hours. They are then depulped and undergo a second fermentation in sealed bags for another 35 hours. After rinsing off the mucilage, the coffee is dried on raised beds for 22 to 25 days. To prevent moisture loss and heat retention on cold nights, it is covered in the evenings.\u003c\/p\u003e\n\u003ch3 data-open-accessibility-text-original=\"22px\"\u003eBrewing Tips: \u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli data-open-accessibility-text-original=\"16px\"\u003eESPRESSO: If wanting to pull this coffee as an espresso, we recommend experimentation. Try a 1:2.5 or even 1:3 ratio, and grind a litter finer for a slightly longer extraction to draw out some extra sweetness and balance. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli data-open-accessibility-text-original=\"16px\"\u003ePOUR OVER: For a V60, we recommend grinding fine-medium for this roast, 2-3 pours (post bloom).  We use a 1:15 for a real complex and velvety cup, or a 1:16\/1:17 for a more rounded cup. Don't over-extract (over 3 min) as this coffee is delicate. We love this coffee on a flat bottom dripper too!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli data-open-accessibility-text-original=\"16px\"\u003eFRENCH PRESS: We recommend the James Hoffman method for French press: 1:16.67 ratio \/\/ medium grind (not too coarse) \/\/ add water, do not stir, brew for 4 minutes \/\/ after 4 mins break crust gently, scoop everything off that floats \/\/ let sit for another 5-8 minutes \/\/ don't press all the way, only use it as a filter at the surface of the brew.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli data-open-accessibility-text-original=\"16px\"\u003eICED COFFEE: Perfect as a fun pour over flash freeze brew. Use large cocktail ice, lower your brewing ratios and then prepare as you usually would (with the option of adding a bit less water)! And if not wanting to add too much ice while brewing, try adding whiskey stones after brewing to not further dilute it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-open-accessibility-text-original=\"16px\"\u003eThank you as always to our partners at www.Semilla.com for a lot of the information and images contained on this page!\u003c\/p\u003e","brand":"The Artery Community Roasters","offers":[{"title":"125g \/ Whole Bean","offer_id":62776567464095,"sku":null,"price":17.99,"currency_code":"CAD","in_stock":true},{"title":"125g \/ Filter","offer_id":62776567496863,"sku":null,"price":17.99,"currency_code":"CAD","in_stock":true},{"title":"125g \/ French Press","offer_id":62776567529631,"sku":null,"price":17.99,"currency_code":"CAD","in_stock":true},{"title":"125g \/ Espresso\/Moka Pot","offer_id":62776567562399,"sku":null,"price":17.99,"currency_code":"CAD","in_stock":true},{"title":"227g \/ Whole Bean","offer_id":62776567595167,"sku":null,"price":23.99,"currency_code":"CAD","in_stock":true},{"title":"227g \/ Filter","offer_id":62776567627935,"sku":null,"price":23.99,"currency_code":"CAD","in_stock":true},{"title":"227g \/ French Press","offer_id":62776567660703,"sku":null,"price":23.99,"currency_code":"CAD","in_stock":true},{"title":"227g \/ Espresso\/Moka Pot","offer_id":62776567693471,"sku":null,"price":23.99,"currency_code":"CAD","in_stock":true},{"title":"340g \/ Whole Bean","offer_id":62778248233119,"sku":null,"price":28.99,"currency_code":"CAD","in_stock":true},{"title":"340g \/ Filter","offer_id":62778248265887,"sku":null,"price":28.99,"currency_code":"CAD","in_stock":true},{"title":"340g \/ French Press","offer_id":62778248298655,"sku":null,"price":28.99,"currency_code":"CAD","in_stock":true},{"title":"340g \/ Espresso\/Moka Pot","offer_id":62778248331423,"sku":null,"price":28.99,"currency_code":"CAD","in_stock":true},{"title":"908g \/ Whole Bean","offer_id":62776567726239,"sku":null,"price":75.99,"currency_code":"CAD","in_stock":true},{"title":"908g \/ Filter","offer_id":62776567759007,"sku":null,"price":75.99,"currency_code":"CAD","in_stock":true},{"title":"908g \/ French Press","offer_id":62776567791775,"sku":null,"price":75.99,"currency_code":"CAD","in_stock":true},{"title":"908g \/ Espresso\/Moka Pot","offer_id":62776567824543,"sku":null,"price":75.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/6366\/7871\/files\/Ecommerce_Product_Coconut_Water_Instagram_Post_20260419_023109_0000.png?v=1776580604","url":"https:\/\/thearterycommunityroasters.com\/products\/warmth-in-the-wilderness-typica-natural-sp","provider":"The Artery Community Roasters","version":"1.0","type":"link"}