{"product_id":"products-sara-gutierrez-yellow-colombia-natural","title":"Sara Gutiérrez – Yellow Colombia – Natural CM | Cherry Mouth","description":"\u003ch2\u003eSara Gutiérrez – Colombia Yellow Colombia – Natural Carbonic Maceration – Single Origin Coffee Beans\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eRipe strawberry, blackberry, blueberry, plum and dark chocolate.\u003c\/strong\u003e\u003cbr\u003eA rich and fruit-forward Colombian single origin, freshly roasted in Melbourne. Expect intense red fruit sweetness, a velvety body and a long chocolate finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSara Gutiérrez – Yellow Colombia\u003c\/strong\u003e is an exceptional specialty coffee from Finca El Silencio in Quindío, Colombia. Produced by fifth-generation coffee producer Sara Gutiérrez, this lot combines the Yellow Colombia variety with an extended \u003cstrong\u003e168-hour Natural Carbonic Maceration\u003c\/strong\u003e process to create an intensely sweet, fruit-driven and beautifully structured coffee.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eLimited release Colombia Natural Carbonic Maceration coffee beans — once it’s gone, it’s gone.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eGrown at Finca El Silencio in Buenavista, Quindío, this coffee benefits from the unique conditions of Colombia’s central mountain range. Warm valley winds meet cooler mountain air, helping the coffee cherries mature slowly and develop excellent sweetness and complexity.\u003c\/p\u003e\n\n\u003cp\u003eThis lot undergoes an extended \u003cstrong\u003e168-hour Natural Carbonic Maceration\u003c\/strong\u003e. Ripe Yellow Colombia cherries are carefully hand-picked and sorted using a double flotation process before the whole cherries are placed into fermentation vessels in a cool environment for seven days.\u003c\/p\u003e\n\n\u003cp\u003eUnlike a washed coffee, the fruit remains around the coffee seed during fermentation. The controlled carbonic maceration environment encourages fermentation within the whole cherry, developing intense fruit character, sweetness and complexity while maintaining structure in the cup.\u003c\/p\u003e\n\n\u003cp\u003eFollowing fermentation, the whole cherries are carefully dried before being stabilised and prepared for milling. The result is a distinctive Colombian coffee with pronounced red fruit, berry sweetness, chocolate and a full, velvety mouthfeel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNo fruit or flavouring is added to this coffee.\u003c\/strong\u003e The strawberry, blackberry, blueberry and plum character comes naturally from the Yellow Colombia variety, ripe coffee cherry and controlled fermentation process.\u003c\/p\u003e\n\n\u003cp\u003eThis Colombia single origin is ideal for both espresso and filter brewing.\u003c\/p\u003e\n\n\u003cp\u003eExpect a vibrant profile led by ripe strawberry and blackberry, followed by blueberry and plum sweetness, with cocoa and dark chocolate developing through the finish. As espresso it becomes rich, syrupy and chocolate-driven while retaining its distinctive red fruit character.\u003c\/p\u003e\n\n\u003ch3\u003eTaste Profile\u003c\/h3\u003e\n\n\u003cp\u003eAn intensely sweet Natural Carbonic Maceration coffee with ripe berries, plum, chocolate and a full, velvety body.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eRipe Strawberry\u003c\/li\u003e\n\u003cli\u003eBlackberry\u003c\/li\u003e\n\u003cli\u003eBlueberry\u003c\/li\u003e\n\u003cli\u003ePlum\u003c\/li\u003e\n\u003cli\u003eDark Chocolate\u003c\/li\u003e\n\u003cli\u003eCocoa Nibs\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eRoast Options\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eFilter Roast →\u003c\/strong\u003e Highlights ripe strawberry, blackberry and blueberry with vibrant fruit sweetness, clarity and a long cocoa finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eEspresso Roast →\u003c\/strong\u003e Rich and velvety with ripe red fruit, plum and dark chocolate. Developed to bring greater body and chocolate sweetness while preserving the distinctive fruit character of the coffee.\u003c\/p\u003e\n\n\u003ch3\u003eStory \u0026amp; Origin\u003c\/h3\u003e\n\n\u003cp\u003eThis coffee is produced by \u003cstrong\u003eSara Gutiérrez\u003c\/strong\u003e at Finca El Silencio in Buenavista, Quindío, Colombia.\u003c\/p\u003e\n\n\u003cp\u003eSara is a fifth-generation coffee producer, combining generations of family coffee-growing knowledge with a modern, scientific approach to processing and fermentation.\u003c\/p\u003e\n\n\u003cp\u003eFinca El Silencio sits within Colombia’s central mountain range, where warm winds rising from the valley interact with cooler mountain air. These conditions help the coffee cherries mature slowly and contribute to the sweetness and complexity found in the cup.\u003c\/p\u003e\n\n\u003cp\u003eThe coffee plants grow among natural shade and partial-shade trees, including walnut, guamo, plane and banana trees.\u003c\/p\u003e\n\n\u003cp\u003eSara has become particularly recognised for her work with fermentation and the Yellow Colombia variety. By carefully controlling cherry selection, fermentation time, temperature and drying, she produces coffees with distinctive fruit character while retaining sweetness, body and balance.\u003c\/p\u003e\n\n\u003ch3\u003e168-Hour Carbonic Maceration\u003c\/h3\u003e\n\n\u003cp\u003eThe processing of this coffee is one of the things that makes it so special.\u003c\/p\u003e\n\n\u003cp\u003eRipe Yellow Colombia cherries are selectively hand-picked before undergoing \u003cstrong\u003edouble flotation\u003c\/strong\u003e to remove lower-density and defective cherries.\u003c\/p\u003e\n\n\u003cp\u003eThe selected whole cherries are then placed into fermentation vessels and fermented for \u003cstrong\u003e168 hours — seven days\u003c\/strong\u003e in a controlled environment located in one of the cooler areas of the farm.\u003c\/p\u003e\n\n\u003cp\u003eThis Natural Carbonic Maceration process allows fermentation to take place while the coffee seed remains inside the whole cherry. The extended fermentation helps build sweetness, fruit complexity and the intense berry character found in the finished coffee.\u003c\/p\u003e\n\n\u003cp\u003eAfter fermentation, the cherries are carefully dried and stabilised before dry milling.\u003c\/p\u003e\n\n\u003cp\u003eThe result is a coffee with remarkable fruit intensity — strawberry, blackberry, blueberry and plum — balanced by cocoa, dark chocolate and a long, velvety finish.\u003c\/p\u003e\n\n\u003ch3\u003eBrewing Suggestions\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eFilter:\u003c\/strong\u003e V60, batch brew or Aeropress — expect ripe strawberry, blackberry and blueberry with plum sweetness, lively acidity and a clean chocolate finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eEspresso:\u003c\/strong\u003e Espresso, stovetop or milk-based — rich and syrupy with red fruit, plum and dark chocolate. The full body also allows the coffee’s fruit and chocolate character to carry beautifully through milk.\u003c\/p\u003e\n\n\u003ch3\u003eCoffee Details\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Quindío, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Sara Gutiérrez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Silencio\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Buenavista, Quindío\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Yellow Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural Carbonic Maceration\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation:\u003c\/strong\u003e 168 Hours\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Approx. 1,750–1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCupping Score:\u003c\/strong\u003e 88 Points\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e Full \u0026amp; Velvety\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Balanced Citric Acidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eBrew Tips \u0026amp; Ratios\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eGeneral:\u003c\/strong\u003e Brew ratio 1:16–1:18.\u003cbr\u003eLower temperature = greater berry clarity and brighter acidity.\u003cbr\u003eHigher temperature = more body, chocolate and developed sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eV60 (16g dose)\u003c\/strong\u003e\u003cbr\u003e\n16g coffee → 256g water at 94–96°C\u003cbr\u003e\nBloom 40g for 30–40 seconds, pour to 150g by 1:00, finish by 1:45–2:00.\u003cbr\u003e\nDrawdown ~2:30–2:50.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eEspresso (1:1.8–2.0)\u003c\/strong\u003e\u003cbr\u003e\n20–22g dose → 36–44g yield in 27–31 seconds.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrench Press\u003c\/strong\u003e\u003cbr\u003e\n16g coffee (medium-coarse) → 240g water\u003cbr\u003e\nAdd water, stir gently and steep for 4–5 minutes. Break the crust and skim off the floating grounds.\u003cbr\u003e\nPress the plunger halfway, then let it sit until 9 minutes total brew time.\u003cbr\u003e\nPour slowly into cups, leaving the coffee bed undisturbed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFreshly roasted in Brooklyn, Melbourne with fast local delivery to Williamstown, Newport, Spotswood, Altona, Sunshine, Footscray and Yarraville.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003ca href=\"\/collections\/single-origin\"\u003eExplore more single origin coffee beans →\u003c\/a\u003e\u003c\/p\u003e","brand":"Cherry Mouth Roasters","offers":[{"title":"250g \/ Whole Bean \/ Filter","offer_id":52823460151576,"sku":"stunning-sunbird-single-origin-11644-1-1","price":26.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Espesso Grind \/ Filter","offer_id":52823460217112,"sku":"stunning-sunbird-single-origin-11644-1-1","price":26.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Stove Top (moka pot) \/ 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