{"product_id":"pigmentation-experiment-caturra","title":"Pigmentation Experiment","description":"\u003cp dir=\"ltr\" id=\"docs-internal-guid-ae926331-7fff-4f4c-b128-58c48002c49b\"\u003e\u003cspan\u003eAt POMA, we're continually exploring the factors that influence the sensory profile and overall quality of coffee. In this controlled experiment, we examined whether the pigmentation of coffee cherries, specifically comparing coffee fruits with orange ripening colour with the traditional red ones - and whether it plays a role in the final cup quality. While fruit color mutations are common in coffee varieties (often arising from changes in anthocyanin or carotenoid pathways), their direct effects on coffee quality and chemistry have been greatly underexplored. This study aimed to isolate pigmentation as a variable by growing both clones of the same variety ‘Caturra’ under identical conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eInside the box, you’ll find two versions of the Caturra variety. The first is the red-pigmented version showcasing a classic profile with dense sweetness, vibrant acidity, and complex red fruit-forward aromas, while the second one is the orange-pigmented mutation, producing a coffee with richer sweetness, tropical yellow fruit notes, and honeyed complexity.\u003c\/span\u003e\u003c\/p\u003e","brand":"POMA COFFEE","offers":[{"title":"Default Title","offer_id":57277422993733,"sku":null,"price":499.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4547\/3605\/files\/PigmentationExperiment_1.jpg?v=1773411098","url":"https:\/\/www.pomacoffee.com\/products\/pigmentation-experiment-caturra","provider":"POMA COFFEE","version":"1.0","type":"link"}