{"product_id":"taith-coffee-simon-brown-merlith-cruz-natural-heirloom-peru-heirloom-natural-peru-200g","title":"Taith Coffee - Simon Brown + Merlith Cruz • Natural • Heirloom • Peru - Heirloom - Natural - Peru 200g","description":"\u003cp\u003eRoast level: Light\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Heirloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Simon Brown + Merlith Cruz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Blackcurrant, Peach, Palma Violets\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRoaster Notes\u003c\/strong\u003e\u003cbr\u003eProducer - Simon Brown + Merlith Cruz\r\nOrigin - Peru\r\nProcess - Natural\r\nVarietal - Heirloom\r\nAltitude - 1800 MASL\r\nFlavour Notes - Blackcurrant, Peach, Palma Violets\r\nBest for: Espresso + Filter\r\nroast level: Light\r\n\r\nFarm\r\nSimon Brown and Merlith Cruz grow coffee at their farm, Las Etíopes, where they cultivate Ethiopian varieties such as Gesha, Wush Wush, and Heirloom. Beyond farming, they are also the founders of Chacra, an importing company that works closely with smallholder producers committed to high-quality coffee and innovative processing techniques. Their dual role as both producers and importers allows them to support sustainable farming while promoting carefully crafted specialty lots.\r\nPROCESS\r\nThe processing method used for this coffee plays a major role in its flavour profile. After harvesting, the cherries were rinsed with cool spring water to reduce microbial activity before being placed, with the skin intact, into a sealed bioreactor. Inside the tank, Simon and Merlith could carefully control variables such as pressure, pH, temperature, and agitation. They then added “mosto,” a fermented coffee cherry liquid from another batch, which acted as a sugar-rich starter culture to guide fermentation with specific beneficial microorganisms. This controlled inoculation and fermentation process helped develop the coffee’s complex and intense flavours. Once fermentation was complete, the cherries were dried slowly on raised beds in thin layers. This stage required constant attention to avoid mould or unwanted bacteria, with frequent turning, shading during the hottest part of the day, and consistent airflow all being essential. The drying process could take up to 25 days, but extending fermentation during drying intensified the coffee’s natural sweetness and flavour complexity.\u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45840154886188,"sku":"TC-20260723-SIMON-BROWN-MERLITH-CRUZ-NATUR-200G","price":22.92,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/Screenshot_20260518_at_165600-w4j0qmew.png?v=1784840342","url":"https:\/\/normasupply.co\/products\/taith-coffee-simon-brown-merlith-cruz-natural-heirloom-peru-heirloom-natural-peru-200g","provider":"Norma Supply Co. ","version":"1.0","type":"link"}