{"product_id":"b2b-94-celcius-rose-melon-colombie","title":"Rose Melon- Colombie","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eSara Gutierrez farms Finca El Silencio in Buenavista, Quindío, Colombia, at 1,400 to 1,600 meters above sea level. She comes from a family that has grown coffee for four generations, and for the past decade her family has been testing new processing methods to bring out more expressive cup profiles while keeping sustainable practices in place. She represents a new wave of Colombian producers who are building on tradition rather than abandoning it.\u003c\/p\u003e\n\u003cp\u003eThis lot uses a honey process (where some of the fruit mucilage is left on the bean during drying) and goes a step further with a mosto de Geisha (a fermentation liquid made from Geisha variety coffee) and a rose water infusion added during processing. It is a precise, layered approach that adds aromatic complexity without covering up the character of the bean or the land it came from. The coffee is sourced through direct trade, meaning 94 Celcius buys directly from Sara rather than through intermediaries.\u003c\/p\u003e\n\u003cp\u003eThis lot was first shown at Café Collectif, a Montreal coffee event, and only a small number of bags were held back for general sale. The Caturra variety grown at Finca El Silencio tends to be a workhorse of Colombian coffee, appreciated for its consistency at altitude, and Sara's processing work gives it something less common: a distinctly floral and fruit-forward character.\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 in pharmacology. That scientific background shapes how the roastery operates: all coffees are roasted on a Probat P12 in Sainte-Julie, Quebec, using high-precision thermal probes to track and control roasting curves batch to batch. The name itself comes from 94°C, the temperature widely considered ideal for brewing balanced filter coffee.\u003c\/p\u003e\n\u003cp\u003eMarc-Alexandre sits on the board of Café Collectif, which keeps 94 Celcius close to Montreal's specialty coffee community. The roastery focuses on coffees with traceable origins and works directly with producers known for experimental fermentation and processing, including Diego Samuel Bermúdez, Wilton Benitez, and Sebastian Ramirez. Sara Gutierrez fits naturally into that group.\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":45559244554300,"sku":"B2B-94-celcius-rose-melon-colombie-907","price":95.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/RoseMelon_2048x2048_91b7b203-08f5-48fe-961f-95c70f9c5847.jpg?v=1781805954","url":"https:\/\/stillwatercoffee.ca\/products\/b2b-94-celcius-rose-melon-colombie","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}