{"product_id":"b2b-94-celcius-colombie-mango-popsicle","title":"Colombie - Mango Popsicle","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eBrayan Alvear farms at 1,700 to 1,900 meters in Huila, Colombia, growing Castillo variety cherries. He has built a reputation in the specialty coffee world for cofermentation work that produces clean, distinctive profiles without losing the underlying character of the coffee itself.\u003c\/p\u003e\n\u003cp\u003eThis lot goes through a six-step process built around two separate fermentation phases. Cherries are selectively handpicked at peak ripeness, then put through a first controlled fermentation of 36 hours. After dry depulping, a second 36-hour fermentation follows using mosto (the liquid byproduct of pulped coffee cherries). At that stage, a mother culture enriched with real mangoes is reintroduced to the fermentation. The coffee then dries on patios for 10 to 15 days. Each step is timed and controlled, not experimental in the loose sense, but deliberately engineered to develop a specific aromatic outcome.\u003c\/p\u003e\n\u003cp\u003eThe Castillo variety is widely grown in Colombia partly because of its resistance to leaf rust, a disease that has wiped out harvests across Latin America. Alvear uses that resilience as a foundation, then builds on top of it with processing techniques that push the coffee into unusual sensory territory while keeping the cup balanced.\u003c\/p\u003e\n\n\u003ch2\u003eAbout 94 Celcius\u003c\/h2\u003e\n\u003cp\u003e94 Celcius was founded in Montreal in 2017 by Marc-Alexandre Emond-Boisjoly, who holds a bachelor's degree in biochemistry and a master's degree in pharmacology. That scientific background shapes how the roastery operates. Every coffee is roasted on a Probat P12 using high-precision thermal probes, with roasting curves mapped and controlled to keep results consistent batch to batch.\u003c\/p\u003e\n\u003cp\u003eMarc-Alexandre has built sourcing relationships with producers known for pushing fermentation and processing forward, including Diego Samuel Bermúdez, Wilton Benitez, and Sebastian Ramirez. Brayan Alvear fits that same profile: producers whose technical work in the field gives the roaster something specific to work with. The name 94 Celcius itself comes from the commonly cited optimal brewing temperature for filter coffee, which says something about how the whole operation is framed: precision as a starting point, flavor as the goal.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"As the guy responsible for testing your coffee before you get it, sampling 94 Celcius beans was an absolute pleasure. Every cup was remarkably clear AND had depth of flavour to explore. I'm particularly excited for you to try \"El Limonar\", which has the potential to be another subscriber favourite.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"94 Celcius","offers":[{"title":"2 lb","offer_id":45559245013052,"sku":"B2B-94-celcius-colombie-mango-popsicle-907","price":91.0,"currency_code":"CAD","in_stock":false},{"title":"5 lb","offer_id":45559245045820,"sku":"B2B-94-celcius-colombie-mango-popsicle-2253","price":182.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/MangoPopcycle_2048x2048_eb1b0f67-9477-4d7f-a090-1971508d88ff.jpg?v=1781805962","url":"https:\/\/stillwatercoffee.ca\/products\/b2b-94-celcius-colombie-mango-popsicle","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}