{"title":"Home page","description":null,"products":[{"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":"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":"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\/frontpage.oembed","provider":"Presta Coffee","version":"1.0","type":"link"}