{"title":"All Products","description":"","products":[{"product_id":"group-ride-blend","title":"Group Ride - Rotating Blend","description":"\u003cp\u003e\u003cstrong\u003eRotating Blend\u003cbr\u003eOrigin: \u003c\/strong\u003eGuatemala Washes X Ethiopia Natural \u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cb\u003eProcessing Method: \u003c\/b\u003eWashed \u0026amp; Natural\u003cb\u003e\u003cbr\u003eTasting Notes: \u003c\/b\u003ePear, Anite Peach, Green Apple, Lemon, Macrona Almond\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGroup Ride is our rotating blend highlighting the evolution in coffee and on our bicycles. We wanted to create a blend that reminds us of the group rides that we love; fun, flexible and approachable. We bring new coffees to the blend like bringing new friends to a group ride. As seasons change so does the blend, always reliable but still fun and fresh. Watch our Instagram story @prestacoffee to find us at an occasional group ride in Tucson.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlending coffee is a good way to create a balanced coffee that is easy to brew well with less concern for your brewing method, equipment, or technique. We choose coffees that we initially sourced to be offered as a single origin, roast them using the same attention to detail that we use for every bean, and blend them after roasting to provide a consistent flavor profile. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe current Group Ride is an equal part blend that includes a natural Ethiopia and a washed Guatemala. Use it for a pour-over, espresso, cold brew, or your preferred brew method.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":40092526968907,"sku":"","price":23.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":41078797926475,"sku":"","price":60.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":40092527001675,"sku":"","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/NEW_group_Ride1.png?v=1774243815"},{"product_id":"decaf-colombia-el-vergel","title":"Decaf - Colombia - El Vergel","description":"\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eColombia\u003cstrong\u003e\u003cbr\u003eRegion: \u003c\/strong\u003eTolima\u003cstrong\u003e\u003cbr\u003eElevation: \u003c\/strong\u003e1500 MASL\u003cstrong\u003e\u003cbr\u003eFarm\/Farmer: \u003c\/strong\u003eEl Vergel Estate, Elias \u0026amp; Shady Bayter\u003cstrong\u003e\u003cbr\u003eVarietal: \u003c\/strong\u003eRed \u0026amp; Yellow Caturra\u003cstrong\u003e\u003cbr\u003eDecaffeination Process: \u003c\/strong\u003eEthel Acetate\u003cstrong\u003e\u003cbr\u003eTasting Notes: \u003c\/strong\u003eVanilla, Panella, Dark Chocolate, Apple, Stone Fruit\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe have been sourcing from the El Vergel Estate for a few years, and what began as an avocado farm in 1995, started by the parents of Elias and Shady Bayter, has become so much more. After disease severely affected the avocado crop in 2006, their mother, Martha, decided to diversify and plant a few varieties of coffee tree. Initially planting Catimore, Red Caturra, and Yellow Caturra, the desire for knowledge came next. Learning about coffee processing equipment, methods, and how to establish El Vergel in the Colombia specialty coffee scene. Around 10 years later, At the recommendation of Miguel Jimenez, they began to plant\u003c\/span\u003e\u003cspan\u003e Geisha, Java, Pacamara, and Red Bourbon, releasing the first harvest from these premium varieties in 2017. Since then the farm has modernized, creating an environment for the Bayter family to push the boundaries of coffee processing, from introducing Natural processing on the estate in 2018, to learning more about aerobic and anaerobic fermentation, and developing the unique Koji processing method. Their continued research and experimentation with controlled fermentation will keep pushing the evolution of coffee, and we will keep bringing the coffee in to share with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis bean is decaffeinated using Ethel Acetate derived from sugar cane that is grown locally. Ethel Acetate is used because of its low boiling point so it can be easily flushed, and because it is a caffeine specific solvent. The green coffee is first steamed and soaked, causing it to swell up, enabling easier extraction of the caffeine. The beans are then soaked in the ethel acetate solvent, which attaches to the caffeine molecule, before a going through a second steam and soak, with clean water, to flush the caffeine and the solvent without affecting the coffee flavor as drastically as a repeated soaking method would (like the Swiss Water Process). Finally the beans are dried to a similar moisture content they had prior to the decaffeination process.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10oz","offer_id":40126527275083,"sku":"","price":20.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":41078808281163,"sku":"","price":60.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":40126527307851,"sku":"","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/decaf_bag_d4c08841-75d0-47ed-a2b8-76b5de324fcb.png?v=1728878765"},{"product_id":"120-psi-blend","title":"120 PSI Blend","description":"\u003cp\u003eBlend: Peru Washed\/ Ethiopia Natural\u003c\/p\u003e\n\u003cp\u003eTasting Notes:  Balanced, chocolatey, sweet\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOur original house blend, named for the pressure required to operate an espresso machine, but translated into the Presta valve equivalent. Made up currently of a natural Ethiopia and a washed Peru. Great all around workhorse blend; shines on espresso, cold brew, and drip. \u003c\/span\u003e\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10oz","offer_id":40275070058571,"sku":"","price":17.0,"currency_code":"USD","in_stock":true},{"title":"2 lbs","offer_id":41196574998603,"sku":"","price":40.0,"currency_code":"USD","in_stock":true},{"title":"5 lbs","offer_id":41196575621195,"sku":"","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/NEW120PSI.png?v=1768335330"},{"product_id":"guatemala-ceiba-washed","title":"Guatemala Ceiba Washed","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHuehuetenango\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVarietal:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCaturra, Bourbon, Typica, Catuai, Catimor, Sarchimor, Pache, Pacamara\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eProcess\u003c\/b\u003e: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAltitude:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e1500 meters\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCupping Notes: \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003eGreen Apple, Milk Chocolate, Almond, Caramel\u003c\/p\u003e\n\u003cp\u003eIn early Mayan and Mesoamerican cultures, the Ceiba symbolized the connection between land and sky. The Ceiba lot from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers. The cup profile boasts a rich floral and berry aroma and is full of chocolate, lemon, and raspberry, with a creamy body thanks to the specific Huehuetenango terroir.\u003c\/p\u003e\n\u003cp\u003eOur sourcing partner for Ceiba, Unitrade Coffee, maintains a close connection with producers and is active in improving regional coffee infrastructure. After the leaf rust epidemic several years ago, Huehuetenango is still recovering and Unitrade’s support of producers has been crucial to keeping family farms in operation. Coffee from the mountain communities around Huehuetenango is specifically selected for its fruity profile.\u003c\/p\u003e\n\u003ch2\u003eRegion: Huehuetenango\u003c\/h2\u003e\n\u003cp\u003eHuehuetenango is located in the rocky Western highlands of Guatemala bordering Mexico. Thanks to the elevation and varied microclimates of this mountainous region, coffee from Huehuetenango is well known worldwide for its bright and crisp acidity.\u003c\/p\u003e\n\u003cp\u003eHuehuetenango lies in the Los Cuchumatanes mountain range, the highest point of which is known as “La Torre,” which reaches almost 3800 meters above sea level. Of the three non-volcanic coffee growing regions of Guatemala, Huehuetenango is the highest and driest under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain, the region is protected from frost, allowing coffee in Huehuetenango to be cultivated up to 2000 meters. The cool, crisp winds from the Cuchumatanes help moderate the temperature, which ranges from 20 to 24 degrees Celsius.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10oz","offer_id":41669534679115,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":41669534711883,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":41669534744651,"sku":null,"price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/guatceiba.png?v=1754604814"},{"product_id":"instant-coffee-guatemala-ceiba-washed-copy","title":"Instant Coffee \/ Finca Milan Caturra Nitro Fermentation Washed","description":"\u003cp\u003e\u003cb data-stringify-type=\"bold\"\u003eCountry\u003c\/b\u003e\u003cspan\u003e: Colombia\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eRegion\u003c\/b\u003e\u003cspan\u003e: Risaralda\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eFarm\u003c\/b\u003e\u003cspan\u003e: Finca Milán\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eProducer\u003c\/b\u003e\u003cspan\u003e: Julio Cesar Madrid\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eProcess\u003c\/b\u003e\u003cspan\u003e: Nitro Fermentation Washed\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eVariety\u003c\/b\u003e\u003cspan\u003e: Caturra\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eElevation\u003c\/b\u003e\u003cspan\u003e: 1600 meters\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eHarvest\u003c\/b\u003e\u003cspan\u003e: September–November\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eTasting\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eNotes\u003c\/b\u003e\u003cspan\u003e: Watermelon Jolly Ranchers, Kiwi, Melon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eFarm Description:\u003c\/b\u003e\u003cspan\u003e Julio Madrid’s Finca Milán is in Vereda El Hogar in the municipality of Pereira in Colombia's Risaralda growing region. The farm is near the Los Nevados Natural National Park, a 58,300-hectare reserve that surrounds the northern volcanic complex formed by Nevado del Ruiz volcano. Here, Finca Milan rests 1600 meters above sea level, receiving temperatures year-round of 18–28°C which contributes to the quality climate conditions found on the property, benefiting the many varieties grown on the farm including Castillo, Colombia, Caturra, Catiope, Pink Bourbon and Red Bourbon. Finca Milán is the second largest farm in Café UBA, an alliance of farms in Risaralda which also includes La Riviera and Buenos Aires.\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cspan\u003eJulio Cesar Madrid Tisnés is a third-generation coffee producer and has dedicated himself to the production of quality coffees. This dedication has led him to focus on producing coffee varieties that are relatively rare in Colombia and are known for their complex cup profiles, including varieties like Sudan Rume, Yirgacheffe, Laurina, and several others. Julio’s daughter, Maria Antonia Madrid, is a biologist who has researched the organoleptic impact of using microbial starter cultures in coffee fermentation, helping Julio to improve his processing methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eNitro Fermentation\u003c\/b\u003e\u003cspan\u003e begins with freshly harvested coffee cherries placed in a bag for 10-12 hours to gain rapid increase in temperature. The bacteria present in this environment and on the cherries start breaking carbs into sugars, which increases temperature even more. The coffee is then cooled in a tank with water at 8-10 °C, after which it is de-pulped. The coffee with the mucilage still attached is placed in a plastic barrel for 10-12 hours to allow oxidation. Then, they take the coffee into the sealed bioreactor, adding starter cultures and an injection of nitrogen. During this fermentation process, which takes 4-6 days, the team at Finca Milan constantly monitors the temperature, pH, and Brix to make sure all levels are within their parameters. Once fermentation is complete, the coffee is then washed and sundried for 15-20 days to reach its ideal humidity.\u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cspan\u003eWith this coffee, they have won the bronze and silver medals, respectively, for two consecutive years at the World Barista Championship. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRegion Description:\u003c\/strong\u003e Risaralda is one of Colombia’s principal coffee growing Departments. Along with neighboring Caldas and Quindío, it forms part of the “coffee axis” or “coffee triangle,” indicating the important coffee activities—from research to social support programs to freeze drying to dry milling—that take place in the area, which is in turn part of the Coffee Cultural Landscape, recognized by UNESCO as a World Coffee Cultural Heritage site. The soils of Risaralda have their origin in igneous rocks and volcanic ash with slopes descending towards the Cauca River, forming a landscape of colorful towns where more than 20.000 smallholder farms and mid-sized estates dedicate themselves to the department’s main agricultural activity: coffee. The main coffee varieties found there include Castillo, Colombia, Caturra, Típica and Tabi. Risaralda is the only Colombian department recognized as a Model Forest, a title given by the International Model Forest Network because of the community management of the areas declared as reserves, combining social, environmental and economic needs of the local communities with long-term and large-scale perspectives on the sustainability of the territory.\u003c\/span\u003e\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"1 Box (Contains 6 Packs)","offer_id":41927327973451,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/finca_milan_instant.png?v=1777751325"},{"product_id":"finca-milan-caturra-nitro-fermentation-washed","title":"Colombia - Finca Milan - Caturra Nitro Fermentation Washed","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-stringify-type=\"bold\"\u003eFinca Milan Caturra Nitro Fermentation Washed\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eCountry\u003c\/b\u003e\u003cspan\u003e: Colombia\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eRegion\u003c\/b\u003e\u003cspan\u003e: Risaralda\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eFarm\u003c\/b\u003e\u003cspan\u003e: Finca Milán\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eProducer\u003c\/b\u003e\u003cspan\u003e: Julio Cesar Madrid\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eProcess\u003c\/b\u003e\u003cspan\u003e: Nitro Fermentation Washed\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eVariety\u003c\/b\u003e\u003cspan\u003e: Caturra\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eElevation\u003c\/b\u003e\u003cspan\u003e: 1600 meters\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eHarvest\u003c\/b\u003e\u003cspan\u003e: September–November\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eTasting\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eNotes\u003c\/b\u003e\u003cspan\u003e: Watermelon Jolly Ranchers, Kiwi, Melon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eFarm Description:\u003c\/b\u003e\u003cspan\u003e Julio Madrid’s Finca Milán is in Vereda El Hogar in the municipality of Pereira in Colombia's Risaralda growing region. The farm is near the Los Nevados Natural National Park, a 58,300-hectare reserve that surrounds the northern volcanic complex formed by Nevado del Ruiz volcano. Here, Finca Milan rests 1600 meters above sea level, receiving temperatures year-round of 18–28°C which contributes to the quality climate conditions found on the property, benefiting the many varieties grown on the farm including Castillo, Colombia, Caturra, Catiope, Pink Bourbon and Red Bourbon. Finca Milán is the second largest farm in Café UBA, an alliance of farms in Risaralda which also includes La Riviera and Buenos Aires.\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cspan\u003eJulio Cesar Madrid Tisnés is a third-generation coffee producer and has dedicated himself to the production of quality coffees. This dedication has led him to focus on producing coffee varieties that are relatively rare in Colombia and are known for their complex cup profiles, including varieties like Sudan Rume, Yirgacheffe, Laurina, and several others. Julio’s daughter, Maria Antonia Madrid, is a biologist who has researched the organoleptic impact of using microbial starter cultures in coffee fermentation, helping Julio to improve his processing methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eNitro Fermentation\u003c\/b\u003e\u003cspan\u003e begins with freshly harvested coffee cherries placed in a bag for 10-12 hours to gain rapid increase in temperature. The bacteria present in this environment and on the cherries start breaking carbs into sugars, which increases temperature even more. The coffee is then cooled in a tank with water at 8-10 °C, after which it is de-pulped. The coffee with the mucilage still attached is placed in a plastic barrel for 10-12 hours to allow oxidation. Then, they take the coffee into the sealed bioreactor, adding starter cultures and an injection of nitrogen. During this fermentation process, which takes 4-6 days, the team at Finca Milan constantly monitors the temperature, pH, and Brix to make sure all levels are within their parameters. Once fermentation is complete, the coffee is then washed and sundried for 15-20 days to reach its ideal humidity.\u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cspan\u003eWith this coffee, they have won the bronze and silver medals, respectively, for two consecutive years at the World Barista Championship. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRegion Description:\u003c\/strong\u003e Risaralda is one of Colombia’s principal coffee growing Departments. Along with neighboring Caldas and Quindío, it forms part of the “coffee axis” or “coffee triangle,” indicating the important coffee activities—from research to social support programs to freeze drying to dry milling—that take place in the area, which is in turn part of the Coffee Cultural Landscape, recognized by UNESCO as a World Coffee Cultural Heritage site. The soils of Risaralda have their origin in igneous rocks and volcanic ash with slopes descending towards the Cauca River, forming a landscape of colorful towns where more than 20.000 smallholder farms and mid-sized estates dedicate themselves to the department’s main agricultural activity: coffee. The main coffee varieties found there include Castillo, Colombia, Caturra, Típica and Tabi. Risaralda is the only Colombian department recognized as a Model Forest, a title given by the International Model Forest Network because of the community management of the areas declared as reserves, combining social, environmental and economic needs of the local communities with long-term and large-scale perspectives on the sustainability of the territory.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"Default Title","offer_id":41982975180875,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/5P0A9014_be69edcd-0187-43c0-9d02-559d14bf7852.jpg?v=1766014153"},{"product_id":"costa-rica-hermano-robles-el-chiral-typica-anaerobic","title":"Costa Rica - Hermano Robles- El Chiral Typica- Anaerobic","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eCosta Rica - Hermano Robles- El Chiral Typica- Anaerobic\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eElevation\u003c\/b\u003e: 1800 masl \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eRegion\u003c\/b\u003e: Los Santos\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSubregion\u003c\/b\u003e: San Marcos\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFarm Size:\u003c\/b\u003e 3 hectares\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVariety:\u003c\/b\u003e Typica\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eProcess\u003c\/b\u003e: Natural Anaerobic\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Blackberry, Raisin, Red Wine, Key Lime Pie\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eProducer Story:\u003c\/b\u003e RYS is a family-run micro mill and business. It’s owned by the father (Carlos), and two brothers Leo and Elian, who have been working together in their own plantations as well as their father for many years. The micro wet mill is located in El Balar at 1500 masl. They have been processing their own coffee for 13 years now and are some of the pioneers in Tarrazu which started micro wet milling in the early 2000’s.\u003cbr aria-hidden=\"true\"\u003eWe really value the work that the Robles brothers are doing together. They are very open to experimenting and listening to our feedback. During the first years of operations they were doing mostly honey and natural process for their coffees. Later on, they built a fermentation tank in order to be able to process double washed coffee and to soak the beans for different fermentations. It seems that they believe that the extra work naturals require is worth it, because they can get better prices for naturals, and also because the result in the cup gives them an advantage.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eLot Description - El Cerro\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eEl Cerro is the highest point of this particular farm and is at its peak. This means that the farm gets 2 different kinds of exposure depending on both time of day and weather patterns. This is also one of the newest sections of this farm with the youngest and most vigorous plantations. This lot is starting to produce a lot of coffee fruit and the family is very happy with that. The work that goes into this farm along with the way it is done in harmony with the environment truly shows in their qualities.\u003cbr aria-hidden=\"true\"\u003eEl Balar is a small area just to the west of the most central town of Tarrazu, San Marcos. Its picturesque rolling hills of coffee plantations and excellent micro climate make it a sought after area for high quality fruit. The Robles Family has their plantation there and they have recently renovated the farm which results in young vigorous trees that produce ideal coffee cherries.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis area is also where they live and where their wet mill is located, so the proximity to the farm really helps when it comes to transportation and sound processing of their product. The family ensures sound management of the farm in harmony with the pristine environment. They stay away from herbicides, pesticides, and cutting down shade trees.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eProcessing - Anaerobic\u003c\/b\u003e After selecting the ripest cherries, they bring the coffee to the wet mill where they have a floating system that separates the vane beans and floaters from the ripe and good ones. Then they put the coffee inside of fermentation tanks for a couple days. After fermenting the coffee in tanks they put it on concrete patios in large mounds to pre-dry, then they move the cherries to a static mechanical dryer that works with heat at low temperatures and over long periods of time. Typically, this Anaerobic natural process takes around 1 week to dry. It’s important for them to do an even drying and at low temperatures.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eProcessing - Natural\u003c\/b\u003e After selecting the ripest cherries, they bring the coffee to the wet mill where they have a floating system that separates the vane beans and floaters from the ripe and good ones. Then they put the coffee out on concrete patios in very large mounds and allow it to ferment, untouched, for 3 or 4 days. After fermenting and a bit of drying on the hot concrete patio, they move the cherries to a static mechanical dryer that works with heat at low temperatures and over long periods of time. Typically, this fermented natural process takes around 1 week to dry. It’s important for them to do an even drying and at low temperatures. They also make it a point to let the naturals rest in closed, secure sacks with the pulp\/parchment after the drying period for about a month. They believe that during this time, the coffee can absorb some of the properties and flavors from the parchment that will help add complexity in the cupping.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":42245462327371,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":42245462360139,"sku":null,"price":75.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":42245462392907,"sku":null,"price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/CostaRicaHermanosRobles.png?v=1774460091"},{"product_id":"instant-coffee-costa-rica-joicafe-natural","title":"Instant Coffee \/ Costa Rica Joicafe Natural","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eElevation:\u003c\/strong\u003e 1800 masl\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eWet mill:\u003c\/strong\u003e Joicafe\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Brunca\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSub-Region:\u003c\/strong\u003e Chirripo\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eFarm Size: \u003c\/strong\u003e5 hectares\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Catuai\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Grape, Plum, Honey, Rum\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eProducer Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJoicafe is run by Wendy Alvarado and her two sisters. The work they do at their wet mill is so impressive that they have slowly, but surely, made quite a reputation for themselves as some of the best processors and producers to come out of their little, remote town in the southern region of Costa Rica. They have definitely brought pride to their family as is easily seen when their parents speak about the excellent work which they are doing. Their family has always been farmers, but not necessarily with coffee as this area was mainly known for grazing cattle and growing tomatoes. In fact, coffee was never seen as a great option as an agricultural product in their area as the Brunca Growing Region had a bad reputation for quality and therefore coffees from their town would fetch unsustainable prices. However, since this particular town at the base of Costa Rica’s tallest peak, Chirripo, named “Vista de Rivas” has the highest elevations and very fertile soils - the Alvarado Family had the vision and took the risk of starting to grow specialty coffee.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eLot Description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBAMBU - is one of the first farms where The Alvarado Family decided to plant coffee and they chose to use the widely trusted Catuai variety. It is named Bambu because there is a small part of the farm overrun by Bambu Shoots along a creek which runs along the land. The elevation, fertile soil, ideal climate, and careful management of the young farm has led to excellent results when going to process and prepare micro lot caliber coffees.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNATURAL - They collect the ripest cherries, Joiner tells us that for Naturals it is particularly important to select only ripe fruit. After he measures the coffee his pickers pick they bring them to the wet mill and here they pass it through a floating system where they clean and disinfect the fruit by removing strange materials and vane\/unripe fruit. They let the clean cherries rest for 50 hours in mountains, then they spread out the cherries in a thinner layer and sundry them on patios covered by a greenhouse to protect the coffee from rain for 20-25 days depending on the weather.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eDry Milling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis family is quite lucky as their close relatives, also great producers, have built their own dry milling capabilities. It is right next door to them where the coffee is peeled from it’s parchment, sorted by screen size, sorted by density, and finally sorted for defects in an electronic color sorter.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"1 Box (Contains 6 Packs)","offer_id":42422153642059,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/costaricajoicafeinstant.jpg?v=1778876543"},{"product_id":"instant-coffee-peru-selva-norte-washed","title":"Instant Coffee \/ Peru Selva Norte Washed","description":"\u003cdiv aria-labelledby=\"primary-D09FREC8Z2M-1778876825.019679-sender primary-D09FREC8Z2M-1778876825.019679-message_text primary-D09FREC8Z2M-1778876825.019679-alt_text primary-D09FREC8Z2M-1778876825.019679-date_time primary-D09FREC8Z2M-1778876825.019679-reaction_count primary-D09FREC8Z2M-1778876825.019679-reply_count primary-D09FREC8Z2M-1778876825.019679-link_count primary-D09FREC8Z2M-1778876825.019679-attachment_count primary-D09FREC8Z2M-1778876825.019679-has_draft_reply primary-D09FREC8Z2M-1778876825.019679-pinned_state primary-D09FREC8Z2M-1778876825.019679-edited_state primary-D09FREC8Z2M-1778876825.019679-later_state primary-D09FREC8Z2M-1778876825.019679-broadcast_state primary-D09FREC8Z2M-1778876825.019679-broadcast_thread_root_message primary-D09FREC8Z2M-1778876825.019679-translated_state\" aria-setsize=\"-1\" id=\"message-list_1778876825.019679\"\u003e\n\u003cdiv\u003e\n\u003cdiv aria-roledescription=\"message\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cb\u003eCountry\u003c\/b\u003e: Peru\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion\u003c\/b\u003e: Cajamarca\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProducer\u003c\/b\u003e: Smallholder Farms\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eVariety\u003c\/b\u003e: Catimor, Caturra, Pache, Typica, Bourbon\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess\u003c\/b\u003e: Washed\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eHarvest\u003c\/b\u003e: 2024 - 2025\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eTasting notes:\u003c\/b\u003e Brown Sugar, Brown Spice, Cacao Nibs, Citrus hint, Cocoa Powder, Hints of Green Fruit, Lemon \u0026amp; Lime, Milk Chocolate, Nut, Red Fruit\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation\u003c\/b\u003e: 1,750 masl\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm Info:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eIn the northern highlands of Peru, where the mountains of Cajamarca and Amazonas meet, coffee is more than a crop. It is the lifeline of thousands of families. Out of this landscape, Café Selva Norte was created in 2018 as the first venture of the Urapi Fund, with a vision that goes far beyond coffee itself. It is a project rooted in restoring ecosystems, empowering communities, and building resilience for generations to come.\u003cbr aria-hidden=\"true\"\u003eWorking closely with ten cooperatives, Café Selva Norte addresses land degradation by financing farm renovation, supporting agroforestry systems, operating a state-of-the-art Cimbria Today, more than three thousand producers are part of this collective effort. Every tree planted is both a promise of better coffee and a step toward regenerating the forest. The project aims to reforest over eight thousand hectares, conserve more than two hundred thousand hectares of standing forest and turn degraded land into thriving agroforestry systems that support livelihoods and protect biodiversity.\u003cbr aria-hidden=\"true\"\u003eAt the center of this vision is the Farm School, where over a million coffee seedlings and thousands of forest plants are produced each year. More than a nursery, it is a space for learning and innovation where farmers receive training in sustainable practices, from pruning and fertilization to the introduction of resilient varieties.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003eAs of 2024, Café Selva Norte works with cooperatives and associations of producers across Cajamarca, Amazonas, and San Martín. From these regions come some of Peru’s most representative varieties, including Catimor, Caturra, Pache, Typica, and Bourbon. Each lot is selectively harvested and carefully processed, carrying with it not only the taste of Peru but the story of a community shaping its own future through coffee.\u003cbr aria-hidden=\"true\"\u003eThis blend underwent washed process. Cherries are selectively handpicked at peak ripeness and pulped within 24 hours of harvest. The parchment coffee undergoes controlled fermentation in tanks with water for 12 to 48 hours, depending on climate and altitude, allowing the mucilage to break down naturally. After fermentation, the beans are washed thoroughly with fresh water to remove all residues. Drying takes place on raised beds, where the coffee is spread in thin layers and turned frequently until it reaches stable moisture of 10–12 percent.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"1 Box (Contains 6 Packs)","offer_id":42422161768523,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/peruinstant.jpg?v=1778876709"},{"product_id":"wild-flyer-colombia-finca-milan-nitro-and-ethiopia-guji-anaerobic-natural-blend","title":"Wild Flyer- Colombia Finca Milan Nitro and Ethiopia Guji Anaerobic Natural Blend","description":"\u003cp\u003e\u003cb data-stringify-type=\"bold\"\u003eTHIS IS A NEW BLEND: \u003c\/b\u003e\u003cb data-stringify-type=\"bold\"\u003eColombia Finca Milan Nitro and Ethiopia Guji Anaerobic Natural Blend\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb data-stringify-type=\"bold\"\u003eCountry\u003c\/b\u003e\u003cspan\u003e: Colombia\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eRegion\u003c\/b\u003e\u003cspan\u003e: Risaralda\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eFarm\u003c\/b\u003e\u003cspan\u003e: Finca Milán\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eProducer\u003c\/b\u003e\u003cspan\u003e: Julio Cesar Madrid\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eProcess\u003c\/b\u003e\u003cspan\u003e: Nitro Fermentation Washed\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eVariety\u003c\/b\u003e\u003cspan\u003e: Caturra\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eElevation\u003c\/b\u003e\u003cspan\u003e: 1600 meters\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eHarvest\u003c\/b\u003e\u003cspan\u003e: September–November\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eTasting\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eNotes\u003c\/b\u003e\u003cspan\u003e: Watermelon Jolly Ranchers, Kiwi, Melon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eFarm Description:\u003c\/b\u003e\u003cspan\u003e Julio Madrid’s Finca Milán is in Vereda El Hogar in the municipality of Pereira in Colombia's Risaralda growing region. The farm is near the Los Nevados Natural National Park, a 58,300-hectare reserve that surrounds the northern volcanic complex formed by Nevado del Ruiz volcano. Here, Finca Milan rests 1600 meters above sea level, receiving temperatures year-round of 18–28°C which contributes to the quality climate conditions found on the property, benefiting the many varieties grown on the farm including Castillo, Colombia, Caturra, Catiope, Pink Bourbon and Red Bourbon. Finca Milán is the second largest farm in Café UBA, an alliance of farms in Risaralda which also includes La Riviera and Buenos Aires.\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cspan\u003eJulio Cesar Madrid Tisnés is a third-generation coffee producer and has dedicated himself to the production of quality coffees. This dedication has led him to focus on producing coffee varieties that are relatively rare in Colombia and are known for their complex cup profiles, including varieties like Sudan Rume, Yirgacheffe, Laurina, and several others. Julio’s daughter, Maria Antonia Madrid, is a biologist who has researched the organoleptic impact of using microbial starter cultures in coffee fermentation, helping Julio to improve his processing methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eNitro Fermentation\u003c\/b\u003e\u003cspan\u003e begins with freshly harvested coffee cherries placed in a bag for 10-12 hours to gain rapid increase in temperature. The bacteria present in this environment and on the cherries start breaking carbs into sugars, which increases temperature even more. The coffee is then cooled in a tank with water at 8-10 °C, after which it is de-pulped. The coffee with the mucilage still attached is placed in a plastic barrel for 10-12 hours to allow oxidation. Then, they take the coffee into the sealed bioreactor, adding starter cultures and an injection of nitrogen. During this fermentation process, which takes 4-6 days, the team at Finca Milan constantly monitors the temperature, pH, and Brix to make sure all levels are within their parameters. Once fermentation is complete, the coffee is then washed and sundried for 15-20 days to reach its ideal humidity.\u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cspan\u003eWith this coffee, they have won the bronze and silver medals, respectively, for two consecutive years at the World Barista Championship. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRegion Description:\u003c\/strong\u003e Risaralda is one of Colombia’s principal coffee growing Departments. Along with neighboring Caldas and Quindío, it forms part of the “coffee axis” or “coffee triangle,” indicating the important coffee activities—from research to social support programs to freeze drying to dry milling—that take place in the area, which is in turn part of the Coffee Cultural Landscape, recognized by UNESCO as a World Coffee Cultural Heritage site. The soils of Risaralda have their origin in igneous rocks and volcanic ash with slopes descending towards the Cauca River, forming a landscape of colorful towns where more than 20.000 smallholder farms and mid-sized estates dedicate themselves to the department’s main agricultural activity: coffee. The main coffee varieties found there include Castillo, Colombia, Caturra, Típica and Tabi. Risaralda is the only Colombian department recognized as a Model Forest, a title given by the International Model Forest Network because of the community management of the areas declared as reserves, combining social, environmental and economic needs of the local communities with long-term and large-scale perspectives on the sustainability of the territory.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cu\u003eEthiopia - Guji Megadu - Anaerobic Natural\u003c\/u\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Guji, Megadu\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Bette Buna\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Hester Westerveld\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e 74112, 74158\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003e96hr Anaerobic Natural\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cstrong\u003eElevation:\u003c\/strong\u003e 2000-2200 m.a.s.l\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cb\u003ePRODUCER'S AND FARM STORY\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003eThis coffee comes from the community of Taferi Kela in Sidamo, Ethiopia, and is processed by Bette Buna, short for \"House of Coffee.\" The company's roots in the village began when Dawit and Hester were entrusted by Dawit's grandparents, Syoum and Emame, with not only the family farm but also the responsibility of supporting the local community. Although Taferi Kela lies within the same mountain range as better-known Sidama coffee areas, it has long been overlooked, with no other industries present.\u003cbr\u003eBette Buna has worked to change this by creating economic opportunities through coffee, teaching farmers sustainable agricultural practices, promoting agroforestry, and ensuring careful harvesting of ripe cherries to increase both quality and income. Every year, they distribute more than 350,000 climate-adapted seedlings from their in-house nursery, helping to generate significant long-term income for farmers in a region where household earnings are typically less than $50 per month.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eBette Buna is also recognized for its inclusive employment practices, offering jobs to people with disabilities, single mothers, and other underrepresented groups. Their transparent supply chain traces each lot back to the individuals who picked, processed, and milled the coffee, ensuring fair wages and full accountability.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cb\u003ePROCESS DESCRIPTION\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003eThis lot comes from Bette Buna's own farm in Guji Megadu, where cherries ripen into a brilliant red, making them easy to pick. Despite the ideal conditions, the farm faced labor shortages this season, leaving many ripe cherries unharvested. For their Premiere anaerobic lots, the team uses only freshly picked, perfectly ripe cherries-so while volumes were lower, the quality remained uncompromised.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eFor fermentation, the team incorporated coffee pulp juice from lots 25.12 and 25.13, creating a distinctive profile that proved both unique and delicious. The cherries were fermentec anaerobically in sealed tanks for 96 hours, then dried on raised African beds until they reached the correct moisture level.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eAfter local dry milling and hand sorting to remove defects, the coffee was transported to Bette Buna's main dry mill in Celan, near Addis Ababa. There, it underwent final cleaning, screening by size and density, and color sorting before being bagged and prepared for export.\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":42422186115147,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":42422186147915,"sku":null,"price":67.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":42422186180683,"sku":null,"price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/wildflyer_77aa75a5-b9a4-42f6-8009-272e5bb73d4b.png?v=1778879173"},{"product_id":"colombia-el-triunfo-pink-bourbon-natural","title":"Colombia: El Triunfo - Pink Bourbon - Natural","description":"\u003cblockquote type=\"cite\"\u003e\n\u003cb\u003eCountry\u003c\/b\u003e: Colombia \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion\u003c\/b\u003e: Tolima \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm\u003c\/b\u003e: El Triunfo \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProducer\u003c\/b\u003e: Camilo Enciso \u0026amp; Adriana Maria Franco \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eVariety\u003c\/b\u003e: Pink Bourbon \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess\u003c\/b\u003e: Natural \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation\u003c\/b\u003e: 1,850-1.950 m.a.s.l.\u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cbr\u003e\u003cb\u003eFARM\/PRODUCER DESCRIPTION\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eEl Triunfo is a family-owned coffee farm located in Planadas, Tolima, managed by Camilo Enciso and Adriana María Franco. The Enciso Franco family has owned the farm since June 2014, cultivating 10 hectares between 1,850 and 1,950 meters above sea level, with a strong focus on specialty and single variety lots.\u003cbr\u003e\u003cbr\u003e\n\u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cb\u003eAdriana María Franco\u003c\/b\u003e has dedicated more than a decade to the production of specialty and exotic coffees, approaching coffee as a combination of agriculture, science, sensory exploration, and cultural expression. From El Triunfo, she leads the agronomic and post-harvest development of the farm, working with high-value varieties such as Pink Bourbon, Gesha, Tabi, and Wush Wush. Her work is defined by careful farm management, sustainable practices, and continuous experimentation with fermentation and drying protocols to produce clean, expressive microlots with defined acidity, sweetness, and aromatic complexity.\u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eCamilo Enciso\u003c\/b\u003e represents a new generation of producers in Southern Tolima, committed to quality, traceability, and regional development. In parallel to his work at El Triunfo, he serves as General Manager of ASOPEP, one of the most active producer associations in Planadas, where he promotes collaboration, market access, and professionalization among smallholders. His leadership has contributed to increased visibility for Planadas in national coffee events and specialty markets. Together, Camilo and Adriana have positioned El Triunfo as a project rooted in technical rigor, long-term vision, and a strong connection to its territory. Their coffees express the high-altitude conditions of Tolima through fruit-forward profiles, structure, and clarity, while reflecting a shared commitment to community, sustainability, and the evolving identity of Colombian specialty coffee.\u003c\/blockquote\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePROCESS DESCRIPTION\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThis Pink Bourbon lot underwent Natural process. Cherries were harvested selectively at optimal ripeness and floated in water channels to remove low-density fruit. Without depulping, the entire cherry was fermented in aerobic conditions, allowing the natural yeasts present in the fruit to initiate fermentation. Controlled drying took place on raised beds over several days, ensuring uniform exposure and gradual moisture reduction. The slow drying curve preserves fruit complexity and bright acidity, strengthening the sensory identity of the Bourbon variety. Meticulous sorting before and after drying guarantees uniformity, while a final resting period stabilizes humidity before milling and export.\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":42422212558923,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":42422212591691,"sku":null,"price":75.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":42422212624459,"sku":null,"price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/colombiaelturfino.png?v=1778883704"},{"product_id":"uganda-kisoro-estate-anaerobic-natural","title":"Uganda - Kisoro Estate - Anaerobic Natural","description":"\u003cblockquote type=\"cite\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cb\u003e\u003cu\u003eUganda - Kisoro Estate - Anaerobic Natural\u003c\/u\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eFarm\u003c\/b\u003e: Kisoro Estate \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess\u003c\/b\u003e: Anaerobic Natural \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eVarieties\u003c\/b\u003e: SL14, SL28, Nyasaland, Bugisu \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation\u003c\/b\u003e: 1800 MASL \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion\u003c\/b\u003e: Western Region\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProcess:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eNaturals in Uganda are typically processed after being initially sorted for quality using a float tank, which allows the producer or the mill to remove defective and damaged cherries. The cherries will then be transfered to raised beds or tarpaulins to dry. It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUganda\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eHistorically, Uganda has been known for Robusta production, being that it is the origin of this species. In the early 20th century, Arabica varieties were introduced from Malawi and Ethiopia. Today, Arabica production accounts for about 20% of Uganda's annual coffee exports and we have been seeing a rise in quality since we started sourcing Ugandan coffee in 2014. Farms are typically less than 2.5 hectares in size and coffee is cultivated among other subsistence crops.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cb\u003e\u003cu\u003eKisoro Estate\u003c\/u\u003e\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eIn the southern reaches of the Kigezi Highlands lies Kisoro, a district of volcanic soils and sweeping hillsides that border the Virunga Mountains and Rwanda. Known for its cool climate, fertile terrain, and rich biodiversity, Kisoro embodies everything that makes southwestern Uganda so distinct. Here, coffee thrives in harmony with banana, shade trees, and forest life—a landscape that has long sustained families through both beauty and resilience. When Kenneth Barigye founded Mountain Harvest in 2017, his mission was simple yet ambitious: to improve the livelihoods of Uganda’s smallholder coffee farmers. They began by establishing demonstration farms, training communities in regenerative agriculture, and helping farmers achieve consistency and quality. But one farmer’s question reshaped their journey: “Are you a farmer yourself? How can you ask me to take risks you’ve never taken?” It was a challenge that became a turning point. In response, they began investing in farmland of their own—places where they could test, learn, and lead by doing.\u003cbr\u003e\u003cbr\u003eToday, with over 250 acres across Western Uganda, Kenneth is now considered the country’s largest Arabica farmer. The Kisoro Estate was among the first of these farms, planted in early 2022 by a small, dedicated team of agronomists and one onsite processing assistant. It has since become a living laboratory—where we experiment with tree spacing, shade management, and agroforestry models that mirror what we teach to our partner farmers. Every stage, from seedling to drying table, is carefully monitored and refined, embodying our philosophy of practice what we teach. These estate-grown coffees represent the intersection of innovation and tradition. They’ve already captured the attention of Uganda’s top baristas and international buyers, with champions selecting these nanolots for competition—guided by processing protocols refined by Ibrahim Kiganda on Mount Elgon. For us, Kisoro is more than a farm. It’s a promise—to lead by example, to learn alongside the farmers we serve, and to continue raising the standard for Ugandan coffee from the ground up. With full control over cherry selection and processing, Kisoro Estate has consistently produced some of Mountain Harvest’s highest-performing coffees. In 2025, Ibrahim Kiganda used Kisoro coffees to win the Uganda Barista Championship and represent the country at the World Barista Championship in Milan, while John Dixon featured Kisoro in his U.S. Barista Championship routine, marking the first time an East African coffee outside Ethiopia placed as a finalist. These results highlight the precision and potential of the Kisoro Estate’s processing systems.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cb\u003eRegion\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe Western Region is one of the four geographic regions of Uganda that are then divided into smaller districts. This region spans from the center of the western border of Uganda down to the southwestern-most corner.Its location along the Albertine Rift makes it a fertile coffee-growing region. Many subregions or districts in the area are well-known for their coffee production. Redistricting across Uganda has changed some regions' borders. The Kigezi district was a broader region that encompassed what is now divided into the Kabale District, Kanungu District, Kisoro District, and Rukungiri District.\u003c\/div\u003e\n\u003c\/blockquote\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":42510149943371,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":42510149976139,"sku":null,"price":70.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":42510150008907,"sku":null,"price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/Uguanda.png?v=1779915763"},{"product_id":"peru-gilmer-cordova-finca-ecologica-huabal-gesha","title":"Peru - Gilmer Cordova - Finca Ecologica - Huabal - Gesha","description":"\u003cblockquote type=\"cite\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cb\u003e\u003cu\u003ePeru - Gilmer Cordova - Finca Ecologica - Huabal - Gesha\u003c\/u\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eFarm\u003c\/b\u003e: Finca Ecológica \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess\u003c\/b\u003e: Washed \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eVariety\u003c\/b\u003e: Gesha \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation\u003c\/b\u003e: 1850 MASL \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion\u003c\/b\u003e: Cajamarca\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cb\u003eFarm: Ecológica\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eGilmer Mejia operates the beautiful Finca Ecológica Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Gilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. The farm is managed using organic practices, using compost and guano to fertilize his farm, no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the management of his farm to the final taste in the cup. Gesha from this farm placed 6th in the 2017 Cup of Excellence auction.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProcess: Washed\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe vast majority of coffee in Perú is Washed, and many producers own their own wet-milling equipment, though smallholders may also deliver cherry to a central processing unit or cooperative for processing. The coffees are usually depulped the same day they are harvested and given a 12–18-hour open-air fermentation before being washed clean of mucilage. (The fermentation time may be longer in cooler areas at higher elevations.)\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRegion\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eCajamarca is a semi-dry, semi-cold, tropical region in the northeastern highlands of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. It is known as the main coffee-producing region of Peru, accounting for around 25% of national production. Smallholder producers farm on 2-3 hectares of land, many of whom practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":42510157316171,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/peru.png?v=1779915986"},{"product_id":"colombia-candy-blast-decaf-honey-watermelon-swiss-water-decaf","title":"Colombia - Candy Blast Decaf - Honey + Watermelon - Swiss Water Decaf","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cu\u003e\u003cb\u003eCandy Blast - DECAF (Swiss Water Process)\u003c\/b\u003e\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVariety:\u003c\/b\u003e Caturra + Colombia\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess:\u003c\/b\u003e Honey + Watermelon | Swiss Water Decaf\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation:\u003c\/b\u003e 1,750 m\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Huila - Tolima - Caldas\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm:\u003c\/b\u003e  Processed at El Vergel Estate\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eTasting notes:\u003c\/b\u003e Watermelon, candy, mint, bubblegum, raspberry \u0026amp; citric acid\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cb\u003ePROCESS DESCRIPTION:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThis blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast \u0026amp; watermelon flavors for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eSWISS WATER DECAF PROCESS:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThis process starts with Green Coffee Extract (GCE), a unique solution made by soaking fresh green coffee beans in pure water to capture all the soluble solids—except caffeine. This GCE is the heart of the process, ensuring flavor integrity while removing caffeine naturally. Before decaffeination, green coffee is carefully cleaned and pre-soaked to reach the ideal moisture level, removing impurities like dust and silverskin. Next, the beans are immersed in the GCE, where caffeine is gently drawn out over 8–10 hours, leaving behind rich, aromatic compounds. The caffeine-laden GCE is then filtered through a proprietary carbon system, and the carbon is regenerated for reuse, making the process sustainable. Throughout, the GCE is continuously refreshed and monitored, so no new batch is needed for every new lot of green coffee. Finally, once 99.9% of the caffeine is removed, the beans are dried, bagged, \u0026amp; ready for roasting.\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"Default Title","offer_id":42551597039691,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/5P0A7209.jpg?v=1780515789"},{"product_id":"colombia-bourbon-passiflora-la-reserva-semi-washed-passionfruit-coferment","title":"Colombia - Bourbon Passiflora - La Reserva - Semi-Washed - Passionfruit Coferment","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cu\u003e\u003cb\u003eColombia - Borbon Passiflora\u003c\/b\u003e\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVariety\u003c\/b\u003e: Borbon\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess:\u003c\/b\u003e Semi-Washed (Passionfruit coferment)\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProducer: Marlon Rojas\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm:\u003c\/b\u003e  La Reserva\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Huila (Pitalito - Palestina)\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation:\u003c\/b\u003e 1.650 - 1.750 m\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFlavor Notes:\u003c\/b\u003e Floral, lavender, lemon cheesecake, citric acid, orange, tangerine\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cb\u003ePROCESS DESCRIPTION:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe journey of Borbon Pasiflora begins with a meticulous handpicking process to ensure only the ripest cherries are selected. The cherries are carefully classified to remove impurities such as leaves, stones, or under-ripe fruits, guaranteeing top-quality coffee. The pre-fermentation stage lasts for 24 hours, during which the cherries are left intact to allow their natural enzymes and sugars to begin unlocking the coffee's potential flavors. Following this, the cherries are depulped and semi-washed to remove the outer skin while retaining some mucilage, essential for the next transformative step. The fermentation process takes place over 48 hours under anaerobic conditions in sealed tanks. During this stage, the coffee is submerged with fresh passion fruit, introducing a natural co-fermentation element. This innovative approach enhances the complexity and tropical character of the coffee, as the passion fruit’s organic compounds interact with the coffee’s natural sugars in the oxygen-free environment. Drying takes place on raised beds over 15 days, where the coffee is carefully monitored to ensure even moisture evaporation and preservation of its intricate flavors. The slow drying process also locks in the tropical and floral notes introduced during fermentation. Finally, the coffee undergoes a 15 day stabilization period in a dark room. This timeout ensures the beans achieve the ideal moisture level, harmonizing their flavors and enhancing shelf life.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eHISTORY:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eMarlon is a third-generation coffee farmer; his family has been involved in the world of coffee, from his grandfather to his uncles. A few years ago, in search of better opportunities, he became a professional commercial pilot. However, during one of his trips abroad, he realized that the true potential was in Colombia, specifically on his family’s farm. This discovery led him to dedicate himself to specialty coffee production, where he found his true calling.His farm, “La Reserva,” is a family venture where Marlon works alongside his uncles. The farm is located in the municipality of Palestina, with an extension in Pitalito, in the Colombian region of Huila. There, they cultivate varieties such as Gesha, Bourbon, Pacamara, and Sidra. The expertise of his uncles, combined with his training in coffee cupping, production, and sales, has enabled him to create a product that meets high-quality standards.\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"Default Title","offer_id":42551603200075,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/5P0A7210.jpg?v=1780516288"},{"product_id":"colombia-rocket-flower-el-paseo-washed-experimental","title":"Colombia - Rocket Flower - El Paseo - Washed Experimental","description":"\u003cdiv\u003e\u003cb\u003e\u003cu\u003eColombia - Rocket Flower\u003c\/u\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eVariety\u003c\/b\u003e: Caturra\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess:\u003c\/b\u003e Washed Experimental \u003ci\u003e(while this isn't a \"flower coferment\" this coffee underwent several stages of experimental fermentation to bring more floral qualities to the finished cup)\u003c\/i\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProducer:\u003c\/b\u003e Huver Castillo\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm:\u003c\/b\u003e  El Paseo\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Nariño (Buesaco)\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation:\u003c\/b\u003e 1.800 m.a.s.l.\u003cbr aria-hidden=\"true\"\u003eFlavor notes: Orange, citric acid, citrus, coconut, floral, lemongrass, sweet aromatics\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003ePROCESS DESCRIPTION:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe process of the Rocket Flower coffee from El Paseo farm in Nariño begins with the careful selection of ripe Caturra cherries, ensuring exceptional quality. The cherries undergo a 36-hour pre-fermentation in cherry, followed by a floating and disinfection process using sea salt at 2% of the total water in the hopper. The beans are then subjected to anaerobic fermentation in stainless steel tanks with regulated relief valves. After moving to a second hopper and being pulped, leachates are collected and 200 liters are used per fermentation tank with the additions of enzymes to promote an specific floral profile. Each tank, holding up to 2,800 kilos of coffee, ferments the coffee for 6 days, developing a complex flavor profile. The beans are then mechanically dried in a silo for 2-3 days at temperatures below 38 degrees, ensuring ideal moisture levels. A 15-day stabilization period follows, guaranteeing the consistency and quality of the coffee. This meticulous process results in a flavor profile rich with notes of lemongrass, citric acid, citrus, cocoa, coffee blossom, floral, orange, and sweet aromatics, making Rocket Flower coffee a standout selection.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eHISTORY:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eHuver is a third-generation coffee grower, but his close relationship with coffee is recent. Until a few years ago (before 2015), he was a math teacher at a school in Nariño. The farm El Paseo is located near Buesaco, on the Suma Paz trail. This family farm is where Huver has had the opportunity to work alongside his father. El Paseo has been in the family for over 20 years and is one of three farms they own. It is a beautiful farm with an altitude range of 1750 meters to 1950 meters, featuring several native shade trees and situated on the slopes overlooking the valley of Buesaco.\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"Default Title","offer_id":42551612899403,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/5P0A7251.jpg?v=1780516712"}],"url":"https:\/\/prestacoffee.mom\/collections\/all-products.oembed","provider":"Presta Coffee","version":"1.0","type":"link"}