{"product_id":"claudia-samboni-finca-las-nubes","title":"Claudia Samboni | Finca Las Nubes — Washed Anaerobic","description":"\u003ctable width=\"100%\" style=\"font-size: 0.875rem; height: 133px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 28.571429%; height: 19px;\"\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 70.383275%; height: 19px;\"\u003eLemon Creams, Grapefruit, Caramel, Bubblegum\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 28.571429%; height: 19px;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 70.383275%; height: 19px;\"\u003eHuila, Colombia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 28.571429%; height: 19px;\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 70.383275%; height: 19px;\"\u003eWashed Anaerobic, Thermal Shock\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 28.571429%; height: 19px;\"\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 70.383275%; height: 19px;\"\u003eGeisha\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 28.571429%; height: 19px;\"\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 70.383275%; height: 19px;\"\u003e\u003cspan\u003e1700masl\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 28.571429%; height: 19px;\"\u003e\u003cstrong\u003eSourced from:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 70.383275%; height: 19px;\"\u003eSabores Coffee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 28.571429%; height: 19px;\"\u003e\u003cstrong\u003eRest:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 70.383275%; height: 19px;\"\u003e1 Week, 4-6 Weeks Recommended\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eIn the cup\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThe cup opens with lemon cream biscuits and delicate pink florals. As it cools, grapefruit emerges, bringing a juicy acidity to the fore, while a sweet bubblegum finish develops throughout. \u003cmeta charset=\"UTF-8\"\u003eWhile we recommend a resting period of four to six weeks, the coffee can be enjoyed from week one onwards — though we suggest avoiding the period between weeks three and four.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the bean\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFinca Las Nubes, meaning \"the clouds\", is located along the Agua Negra path in the municipality of Pitalito, Huila, and was acquired by Rodrigo Sanchez and his wife Claudia Samboni in 2020. The farm sits at around 1,700–1,850 metres above sea level, and its name is a fitting reflection of its environment. The farm's excellent location allows it to benefit from the air currents that flow in from the Laboyos Valley, where they meet the fresh mountain air of the natural reserve surrounding the farm, creating ideal conditions for producing exceptional coffee.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAll cherries harvested at Las Nubes are carefully measured for degrees Brix, ensuring only fruit at peak ripeness is selected. The cherries are floated to remove impurities and evaluated for both Brix and pH levels before processing begins.\u003cspan data-state=\"closed\" class=\"inline-flex\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cherries are left to rest for 24 hours, after which they are depulped and placed in a dry fermentation tank for 62 to 64 hours of anaerobic fermentation. The coffee is then washed thoroughly to remove excess mucilage. Following washing, the thermal shock step is applied — hot water is used to open the pores of the beans and allow the aromatic compounds developed during fermentation to be fully absorbed, before cold water rapidly contracts those pores and locks those flavours in. The coffee is then dried in direct sunlight for 3 to 4 days, before being moved to canopies for a further 22 to 23 days.\u003c\/p\u003e","brand":"Sunspell Coffee","offers":[{"title":"Default Title","offer_id":45467482259635,"sku":null,"price":205.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/7470\/4563\/files\/Sunspell-CS-Gesha-2026.png?v=1778964372","url":"https:\/\/sunspell.coffee\/products\/claudia-samboni-finca-las-nubes","provider":"Sunspell Coffee","version":"1.0","type":"link"}