{"title":"Single Origin","description":"","products":[{"product_id":"mexico-dark-roast","title":"Mexico Dark Roast","description":"Enjoy this dark roasted coffee from Chiapas, Mexico. We detect flavors of dark chocolate and brown sugar with floral notes. But you be the judge!","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":43867172208832,"sku":"","price":18.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":43867172241600,"sku":"","price":9.5,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":43867182727360,"sku":"","price":87.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/MexicoDark.jpg?v=1743110402"},{"product_id":"ethiopia-cold-brew","title":"Cold Brew - Ethiopia","description":"\u003cp\u003eA seasonal blend of Washed and Natural Ethiopian coffees, roasted especially for cold brewing.\u003c\/p\u003e\n\u003cp\u003eFlavor Notes: Citrus, Floral, Chocolate\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"16 oz","offer_id":43867452408000,"sku":"","price":21.0,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":43901981163712,"sku":"","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/EthiopiaColdBrew.jpg?v=1743110378"},{"product_id":"brazil-isabela-reis-bela-vista-natural-anaerobic","title":"Brazil Isabela Reis Bela Vista Natural Anaerobic","description":"","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":46209144160448,"sku":"","price":18.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":46209144193216,"sku":"","price":9.0,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":46209144225984,"sku":"","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/BrazilIsabela.jpg?v=1743788699"},{"product_id":"guatemala-huehuetenango-asobagri-organic-fair-trade-washed","title":"Guatemala Huehuetenango Washed Organic Fair Trade","description":"\u003ch3\u003e\u003cstrong\u003eGuatemala Huehuetenango ASOBAGRI\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFLAVOR: \u003cspan\u003eGrape, caramel, milk chocolate\u003c\/span\u003e\u003cbr\u003eACIDITY: Bright \u003cbr\u003ePROCESS: Washed\u003cbr\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eREGION\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e: \u003cspan\u003eSanta Cruz Barillas, Huehuetenango, Guatemala\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003eALTITUDE: \u003cspan\u003e1650 masl\u003c\/span\u003e\u003cbr\u003ePRODUCER: \u003cspan\u003eAsociación Barillense de Agricultores (ASOBAGRI)\u003c\/span\u003e\u003cbr\u003eVARIETY: \u003cspan\u003eBourbon, Catuai, and Caturra\u003c\/span\u003e\u003cbr\u003eCERTIFICATIONS: \u003cspan\u003eFair Trade (FT FLO\/USA) | Organic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Producer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnless you are going to parachute into Santa Cruz Barillas, you should plan for one of the longest coffee treks of your life. While many are familiar with Huehuetenango and the reputation of the coffee region, few have ventured to this isolated corner of Guatemala. Our importer has gone many times over the years and is proud to have been the first to import Fair Trade certified coffee from Asociación Barillense de Agricultores (ASOBAGRI). \u003c\/span\u003e\u003cspan\u003eThe spectacularly rugged terrain has served to preserve the indigenous heritage, distinct clothing, and dialects that can vary from one mountain ridge to the next. In this cultural oasis, ASOBAGRI has become an important bridge to the international coffee community. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis cooperative is simply one of the most sophisticated and well organized in the world. With more than 1,400 members, spread across 80 communities, who cultivate and harvest their own coffee on small farms with their own micro-mills, ASOBAGRI has the enormous task of providing training and technical support that is appropriately tailored to the needs of the members. Strategies like using coffee pulp to make organic fertilizers reduces the transportation costs associated with purchasing fertilizer from afar, and at the same time, creates an abundant source of organic plant nutrition that ensures better yields and quality. Drying practices are also exquisitely uniform among members who use mobile raised beds that can be stacked and covered at night to protect the coffee and then unstacked and spread out during the day to dry the coffee in the sun. ASOBAGRI also has centralized warehouses to store dried parchment and a cupping lab where producers get immediate feedback.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Guatemalan Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGuatemala owes its distinctive, mountainous topography, lush rain forests, biodiversity and its coffee to massive volcanic activity. Volcanic peaks and mountains roll across the country and carve out Guatemala’s unique coffee-growing regions. The mountain ranges help to create the country’s unique micro-climates. Together with the rich soil left behind in the wake of immense volcanic activity, Guatemala has the ideal conditions for coffee production.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":46770457247936,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":46770457280704,"sku":null,"price":10.5,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":46770457313472,"sku":null,"price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/Guat-Huehue.png?v=1758001853"},{"product_id":"costa-rica-finca-el-centro-villa-sarchi-natural","title":"Costa Rica Villa Sarchi Natural","description":"\u003ch4\u003eAbout the Coffee\u003c\/h4\u003e\n\u003cp\u003eRegion: Central Valley\u003cbr\u003eAltitude: 1600 meters\u003cbr\u003eVarieties: Villa Sarchi\u003cbr\u003eProcessing: Natural\u003cbr\u003eProducer: Finca El Centro de Brumas \u003cspan\u003edel Zurquí, Juan Ramon Alvarado Rodriguez\u003cbr\u003e\u003c\/span\u003eCoffee Flavor Notes: \u003cspan\u003ePeach, Strawberry, Hibiscus, Honey\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout the Producer\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eEl Centro farm\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis part of Brumas del Zurquí, a family-owned group of farms spanning four generations of coffee producers. Located in Costa Rica’s Central Valley at 1,600 masl, the farm benefits from volcanic soils, cool weather, and a focus on regenerative practices. With deep roots in the Gómez Chávez family and guided today by Juan Ramón Alvarado Rodríguez, Brumas del Zurquí is a leader in Costa Rican specialty coffee production.\u003c\/p\u003e\n\u003ch4\u003eAbout the Variety\u003c\/h4\u003e\n\u003cp\u003eThis lot is made entirely of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eVilla Sarchi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003evariety coffee, a natural Bourbon mutation discovered in Costa Rica’s West Valley. Compact in stature, Villa Sarchi is well-suited to high-altitude environments and is known for its sweet, balanced, and fruit-forward cup. It is one of Costa Rica’s most iconic native varieties, valued for both its quality and its historical role in the country’s coffee development.\u003c\/p\u003e\n\u003ch4\u003eAbout Natural Processing\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enatural process\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003einvolves drying whole cherries in the sun before hulling, a method that amplifies fruit intensity and body. At El Centro, cherries are hand-selected and left to dry in the sun where they are turned frequently to ensure even drying. This process brings out notes of ripe fruit, layered sweetness, and a smooth, winey complexity that highlights Villa Sarchi’s inherent strengths and the Central Valley’s terroir.\u003c\/p\u003e\n\u003ch4\u003eAbout Costa Rican Coffee\u003c\/h4\u003e\n\u003cp\u003eCosta Rica has developed a reputation both for high quality coffee and for innovation – a winning combination. These factors along with Costa Rica’s quality socio-economic infrastructure programs such as universal healthcare, high education levels, sophisticated agronomy and research, and well-regulated agricultural sustainability programs certainly contribute to the high cost of its coffee. Additionally, Costa Rican producers receive nearly 80% of the FOB value of the coffee, guaranteed.\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":46807403331776,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":46807403364544,"sku":null,"price":12.5,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":46807422763200,"sku":null,"price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/CostaRicaVillaSarchiBag_0e0e2ec4-d0d4-4a13-a76d-4d72e50ea86f.png?v=1759112120"},{"product_id":"costa-rica-finca-el-centro-kenia-natural","title":"Costa Rica Kenia Natural","description":"\u003ch4\u003eAbout the Coffee\u003c\/h4\u003e\n\u003cp\u003eRegion: Central Valley\u003cbr\u003eAltitude: 1600 meters\u003cbr\u003eVariety: Kenia\u003cbr\u003eProcessing: Natural\u003cbr\u003eProducer: Finca El Centro de Brumas \u003cspan\u003edel Zurquí, Juan Ramon Alvarado Rodriguez\u003cbr\u003e\u003c\/span\u003eCoffee Flavor Notes: \u003cspan\u003eBlueberry, Fig, Raspberry, Citrus, Dark Chocolate, Cane Sugar\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout the Variety\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThis micro-lot features the \u003c\/span\u003e\u003cstrong\u003eKenia variety\u003c\/strong\u003e\u003cspan\u003e, a cultivar named for its genetic lineage traced back to selections developed in Kenya. Known for its lively acidity, aromatic complexity, and fruit-forward character, Kenia thrives in the Central Valley’s volcanic soils. In this natural process lot, the variety expresses itself with vibrant fruit tones, layered sweetness, and a unique complexity that distinguishes it as one of El Centro’s standout offerings.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout the Producer\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eEl Centro farm\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis part of Brumas del Zurquí, a family-owned group of farms spanning four generations of coffee producers. Located in Costa Rica’s Central Valley at 1,600 masl, the farm benefits from volcanic soils, cool weather, and a focus on regenerative practices. With deep roots in the Gómez Chávez family and guided today by Juan Ramón Alvarado Rodríguez, Brumas del Zurquí is a leader in Costa Rican specialty coffee production.\u003c\/p\u003e\n\u003ch4\u003eAbout Natural Processing\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eIn the \u003c\/span\u003e\u003cstrong\u003enatural process\u003c\/strong\u003e\u003cspan\u003e, whole ripe cherries are hand-picked and dried in the sun. The fruit remains on the seed during drying, allowing sugars and mucilage to become infused the beans, enhancing sweetness and body. At El Centro, careful turning and monitoring ensure consistency throughout the drying cycle. The result is a cup that emphasizes fruit-forward intensity and sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Costa Rican Coffee\u003c\/h4\u003e\n\u003cp\u003eCosta Rica has developed a reputation both for high quality coffee and for innovation – a winning combination. These factors along with Costa Rica’s quality socio-economic infrastructure programs such as universal healthcare, high education levels, sophisticated agronomy and research, and well-regulated agricultural sustainability programs certainly contribute to the high cost of its coffee. Additionally, Costa Rican producers receive nearly 80% of the FOB value of the coffee, guaranteed.\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":46807430398144,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":46807430430912,"sku":null,"price":14.5,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":46807430463680,"sku":null,"price":145.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/CostaRicaKenia.png?v=1759111981"},{"product_id":"ethiopia-west-arsi-werka-nensebo-g1-natural-copy","title":"Ethiopia Organic Guji Dimtu Tora Natural","description":"\u003ch3\u003e\u003cspan\u003eAbout the Coffee\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eFlavor:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eBlueberry, Tropical Fruit, Hibiscus, Honey, Vanilla, Yuzu\u003cbr\u003e\u003cspan\u003eBody:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eMedium\u003cbr\u003e\u003cspan\u003eAcidity:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eMedium\u003cbr\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eNatural\u003cbr\u003eCup Score: 87\u003c\/p\u003e\n\u003cdiv class=\"producer-information-block\"\u003e\n\u003cp\u003eRegion: \u003cspan\u003eBenti Neka Kebele, Hambela Wamena, Guji Zone, Oromia\u003c\/span\u003e\u003cbr\u003eAltitude: \u003cspan\u003e1900-2300\u003c\/span\u003e meters\u003cbr\u003eProducer: \u003cspan\u003eDimtu Tora Wet Mill\u003c\/span\u003e\u003cbr\u003eVariety: \u003cspan\u003eDega, Kurame, 74110\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"producer-information-block\"\u003e\n\u003csection data-view=\"Product.Information\"\u003e\n\u003cdiv class=\"product-details-information-content\"\u003e\n\u003cdiv class=\"product-details-information-content-container\"\u003e\n\u003cdiv role=\"tabpanel\"\u003e\n\u003cdiv class=\"product-details-information-tab-content\" data-type=\"information-content\" data-action=\"tab-content\"\u003e\n\u003cdiv role=\"tabpanel\" class=\"product-details-information-tab-content-panel active\" id=\"product-details-information-tab-0\" data-action=\"pushable\" data-id=\"product-details-information-0\"\u003e\n\u003cdiv id=\"product-details-information-tab-content-container-0\" class=\"product-details-information-tab-content-container\" data-type=\"information-content-text\"\u003e\n\u003cdiv class=\"product-details-content\"\u003e\n\u003cp\u003eOrganic Guji Dimtu Tora G1 Natural is a vibrant and aromatic coffee sourced from the Dimtu Tora kebele in the Hambela Wamena woreda, located in the Guji zone in Oromia, Ethiopia. This coffee comes to us from Azeb Tadesse and was processed at the Dimtu Tora coffee processing station, a mill established in 2022. The coffee was grown at altitudes ranging from 1900 to 2300 masl, contributing to its complex flavor profile.\u003c\/p\u003e\n\u003ch3\u003eNatural Processing\u003c\/h3\u003e\n\u003cp\u003eThis coffee underwent natural (dry) processing at the Dimtu Tora site. Ripe cherries were hand-sorted and sun-dried on raised beds for roughly two weeks. The beans were dried until they reached a moisture content of 10–12%.\u003c\/p\u003e\n\u003cp\u003eTraceability at Dimtu Tora was ensured through a voucher system tracking cherries from farmers to storage and conditioning bins, maintaining transparency and quality control throughout the process.\u003c\/p\u003e\n\u003ch3\u003eAbout Organic Coffee\u003c\/h3\u003e\n\u003cp\u003eThis coffee is certified Organic, reflecting sustainable and environmentally conscious farming practices. The farming system integrates shade trees such as Enset, Albizia, Acacia, Militia, and Polyscias, supporting agroforestry and biodiversity. The varieties include Dega, Kurame, and 74110, grown in rich volcanic soil.\u003c\/p\u003e\n\u003ch3\u003eThe Guji Zone\u003c\/h3\u003e\n\u003cp\u003eThe Guji zone is renowned for its high-quality coffee and rich cultural heritage. Hambela Wamena, where Dimtu Tora is located, borders Kercha, Gedeo (SNNP), Shakiso, and Uraga woredas. The region's elevation and climate create ideal conditions for coffee cultivation.\u003c\/p\u003e\n\u003cp\u003eSmallholder farmers play a vital role in the coffee supply chain, contributing to the area's reputation for producing exceptional organic coffees.\u003c\/p\u003e\n\u003ch3\u003eQuality Grades for Ethiopian Coffee\u003c\/h3\u003e\n\u003cp\u003eIn Ethiopia, coffee grading is based on both physical and cup qualities, including altitude, imperfections, and flavor. The grades range from 1 (highest) to 9 (lowest), with grades 1 and 2 classified as specialty coffee.\u003c\/p\u003e\n\u003ch3\u003eEthiopia Green Coffee Beans\u003c\/h3\u003e\n\u003cp\u003eEthiopia, the birthplace of Arabica coffee, contributes only 3-4% of the world's coffee supply, but the variety of flavors from this origin is remarkable. Ethiopian green coffee is celebrated for its bright fruit and floral notes, exceptional acidity, and sweetness. Among the many coffee-growing districts, Yirgacheffe, Sidama, and Guji stand out for their distinctive cup profiles.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"banner-content-bottom\" class=\"content-banner banner-content-bottom\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":47060001489088,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":47060001521856,"sku":null,"price":11.5,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":47060001554624,"sku":null,"price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/EthiopiaGujiDimtuToraNatBag.png?v=1763268799"},{"product_id":"colombia-finca-el-diviso-ombligon","title":"Colombia Finca El Diviso Ombligon Natural","description":"\u003cdiv class=\"producer-information-block\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eGuava, Strawberry, Banana, White Grape\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBody\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eLight\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eAcidity\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eBright\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eNatural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower\u003c\/strong\u003e: Finca El Diviso\u003cbr\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Pitalito, Huila\u003cbr\u003e\u003cstrong\u003eCultivar\u003c\/strong\u003e: Ombligon\u003cbr\u003e\u003cstrong\u003eAlititude\u003c\/strong\u003e: 1750 meters\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eFinca El Diviso\u003c\/h3\u003e\n\u003cp\u003eNestor Lasso might be a young producer but in just a few years, his name has become synonymous with competition-quality coffee and unique, innovative flavors. He and his brother Adrian took over their parents’ farm when Nestor was 25, and together they transformed Finca El Diviso into a hub for coffee excellence and meticulously crafted microlots.\u003c\/p\u003e\n\u003cp\u003eOut of El Diviso’s 18 hectares, 15 are devoted to specialty coffee cultivation and the rest to natural forest preservation. Nestor approaches coffee production with a collaborative mindset, and works with industry experts, fellow farmers, and exporters to refine his techniques. The Lasso brothers are constantly pushing the envelope of Colombia’s coffee potential as part of a new generation of producers.\u003c\/p\u003e\n\u003ch3\u003eWhat is Ombligon coffee?\u003c\/h3\u003e\n\u003cp\u003eThe Ombligon coffee variety is a bit of a mystery, and its exact origins are still unknown. Some Colombian producers believe it’s related to an Ethiopian landrace varietal, and most agree that it’s most likely a mutation of similar varieties like Pacamara or Bourbon. The name, which means belly button in Spanish, hails to the variety’s unique cherry shape.\u003c\/p\u003e\n\u003cp\u003eOmbligon is one of Nestor Lasso’s standout offerings and underwent a series of carefully monitored fermentations. The cherries were first oxidized for 48 hours, then anaerobically fermented with brewer’s yeast for 48 hours. The result is an intensely fruity cup profile and creamy mouthfeel, with a flavor explosion of red fruits in every sip.\u003c\/p\u003e\n\u003ch3\u003eColombia Unroasted Coffee Beans\u003c\/h3\u003e\n\u003cp\u003eColombia boasts an extraordinary array of microclimates that all lend themselves to an incredible variety of high-quality coffees. The country traditionally produces washed green coffee, with individual farms conducting their own primary processes of pulping and drying coffee cherries at the farm level.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eColombian Coffee History\u003c\/h3\u003e\n\u003cp\u003eCoffee arrived in Colombia through Jesuit priests in the late 18th century, but it wasn’t until the 19th century that it became a significant industry, with the first exports recorded in 1808. The industry found its footing in 1927 with the creation of the National Federation of Coffee Growers (FNC), which worked to elevate the reputation of Colombian coffee. In 1958, the FNC launched the iconic “Juan Valdez” campaign, establishing Colombian coffee as a unique, high-quality product in global markets. The FNC also introduced a national coffee fund, channeling resources into research, technical support, and varietal improvements to support the industry’s growth.\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":47126447325376,"sku":null,"price":22.4,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":47126447358144,"sku":null,"price":11.2,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":47126447390912,"sku":null,"price":112.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/coloOmbligonBag.png?v=1764973797"},{"product_id":"panama-highlands-finca-los-cantares","title":"Panama Finca Los Cantares Washed","description":"\u003cp\u003eFLAVOR: \u003cspan\u003eMango, lemon, bergamot, brown sugar\u003c\/span\u003e\u003cbr\u003ePROCESS: \u003cspan\u003eFully washed and dried in the sun and mechanical driers\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eREGION\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e: \u003cspan\u003eChiriquí, Panama\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003eALTITUDE: \u003cspan\u003e1500-1595 masl\u003c\/span\u003e\u003cbr\u003eGROWER: \u003cspan\u003eFinca Los Cantares\u003c\/span\u003e\u003cbr\u003eVARIETY: \u003cspan\u003eCaturra, Catuai\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan data-olk-copy-source=\"MessageBody\"\u003eAbout the Region\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan data-olk-copy-source=\"MessageBody\" data-ogsb=\"\" data-ogsc=\"\" data-ogab=\"\" data-ogac=\"\" data-markjs=\"true\" class=\"mark1r9z8req0\"\u003ePanama\u003c\/span\u003e\u003cspan\u003e is an origin that constantly makes headlines in the specialty coffee world mostly associated with the renowned Gesha variety.  But there are a number of complexities that influence specialty coffee and it would be a mistake to reduce the complexity of this famous growing region to nothing more than plant variety.  With this lot from Los Cantares Estate, there is an opportunity to explore the impact of terroir and generations of coffee processing knowledge.  Los Cantares Estate has 125 acres cultivated with coffee, meticulously divided into plots with distinct varieties planted based on landscape and micro-climates, which influence the maturation and ultimate quality of a coffee seed in different ways.  Los Cantares Estate also has 50 acres of naturally preserved forest, which is a reflection of the mindful and environmentally balanced approach to farm management.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003eAbout the Process\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLos Cantares Estate has an experienced team and onsite infrastructure at the farm to ensure attention to detail during the harvest.  This lot is picked with a keen attention to cherry maturation.  The ripe cherries are floated to remove less dense and damaged seeds, and then depulped, fermented, washed and placed on raised beds and turned regularly over a period of 8 to 12 days.\u003c\/span\u003e\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":47796664336576,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":47796664369344,"sku":null,"price":11.0,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":47796664402112,"sku":null,"price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/Panama-LosCantares-Bag.png?v=1773720679"},{"product_id":"bali-kintamani-natural","title":"Bali Kintamani Natural","description":"\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e Mango, grapefruit, lychee, pine, molasses, cinnamon, chocolate\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003cspan\u003eKintamani Highlands of Central Bali, Indonesia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e: \u003cspan\u003e1200 – 1600 \u003c\/span\u003emeters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: \u003cspan\u003eSubak Abian farmers\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Bourbon, (S795 \u0026amp; USDA 762) Typica, and Catimor\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Full natural and dried on raised beds\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAbout the Coffee\u003c\/h4\u003e\n\u003cp\u003eBali Kintamani Natural is sourced from family owned farms located in the Kintamani Highlands on the island province of Bali, Indonesia.  Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income.\u003c\/p\u003e\n\u003ch4\u003eAbout the Producer\u003c\/h4\u003e\n\u003cp\u003eCoffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priests who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God.  The idea of a natural processed coffee was suggested as a solution for water scarcity over 15 years ago.  It was an easy step to drying whole ripe cherry given that raised beds were already used for drying parchment.  The project has been fully implemented and the results have been exceptional.\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":47830845227200,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":47830845259968,"sku":null,"price":10.5,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":47830845292736,"sku":null,"price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/BaliKintamani-BAG.png?v=1774146552"},{"product_id":"ethiopia-organic-guji-uraga-g2-washed","title":"Ethiopia Organic Guji Uraga G2 Washed","description":"\u003ch3\u003e\u003cspan\u003eAbout the Coffee\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eFlavor:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eApricot, Pineapple, Lime, Rose Hips, Black Tea\u003cbr\u003e\u003cspan\u003eBody:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eLight\u003cbr\u003e\u003cspan\u003eAcidity:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eBright\u003cbr\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eWashed\u003cbr\u003eRegion: \u003cspan\u003eUraga, Guji Zone, Oromia\u003c\/span\u003e\u003cbr\u003eAltitude: \u003cspan\u003e2000-2150\u003c\/span\u003e meters\u003cbr\u003eProducer: \u003cspan\u003eHabtamu Fekadu Aga, Uraga Washing Station\u003c\/span\u003e\u003cbr\u003eVariety: \u003cspan\u003e74110, 74112\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"producer-information-block\"\u003e\n\u003csection data-view=\"Product.Information\"\u003e\n\u003cdiv class=\"product-details-information-content\"\u003e\n\u003cdiv class=\"product-details-information-content-container\"\u003e\n\u003cdiv role=\"tabpanel\"\u003e\n\u003cdiv class=\"product-details-information-tab-content\" data-type=\"information-content\" data-action=\"tab-content\"\u003e\n\u003cdiv role=\"tabpanel\" class=\"product-details-information-tab-content-panel active\" id=\"product-details-information-tab-0\" data-action=\"pushable\" data-id=\"product-details-information-0\"\u003e\n\u003cdiv id=\"product-details-information-tab-content-container-0\" class=\"product-details-information-tab-content-container\" data-type=\"information-content-text\"\u003e\n\u003cdiv class=\"product-details-content\"\u003e\n\u003ch4\u003eUraga Washing Station\u003c\/h4\u003e\n\u003cp\u003eThe Guji-Uraga washing station is operated by Kuri Mountain Coffee, under the leadership of producer Habtamu Fekadu Aga. Established in 2015, the station is located in Koba, Uraga\/Solomo district, within Ethiopia’s Guji Zone. It sits at an altitude of 2000 to 2250 meters above sea level and is surrounded by highland topography adjacent to Dimtu Ambella and Yirgacheffe. The station serves around 450 small-scale farmers cultivating garden coffee across 500 hectares.\u003c\/p\u003e\n\u003ch4\u003eThe Guji Zone\u003c\/h4\u003e\n\u003cp\u003eGuji is a renowned coffee-producing zone in southern Ethiopia, known for its rich loamy soil and ideal altitude for Arabica cultivation. Coffee from this region is celebrated for its vibrant acidity, floral notes, and complex flavor profiles.\u003c\/p\u003e\n\u003ch4\u003eEthiopian Coffee Varieties\u003c\/h4\u003e\n\u003cp\u003eThe coffee varieties cultivated at the Guji-Uraga station include a mix of 74110 and 74112, which are selections from the Jimma Agricultural Research Center. These varieties are known for their resistance to coffee berry disease and their ability to produce high-quality cup profiles with floral and citrus characteristics.\u003c\/p\u003e\n\u003ch4\u003eWashed Processing\u003c\/h4\u003e\n\u003cp\u003eThe washed (or wet) processing method used at Guji-Uraga to produce this coffee involves mechanical mucilage removal, followed by soaking and drying. Coffee is sun-dried under shade on raised African beds for 11–13 days. Wastewater is treated based on pH levels to ensure environmental sustainability. This method enhances clarity and brightness in the cup, highlighting the coffee’s terroir.\u003c\/p\u003e\n\u003ch4\u003eEthiopian Coffee History\u003c\/h4\u003e\n\u003cp\u003eEthiopia is widely regarded as the birthplace of coffee. The legend of Kaldi, a goat herder who discovered coffee’s energizing effects, is central to its origin story. Ethiopian coffee culture is deeply rooted in tradition, with ceremonies that celebrate its social and spiritual significance. The country’s diverse microclimates and heirloom varieties contribute to its reputation for producing some of the world’s most distinctive and high-quality coffees.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"banner-content-bottom\" class=\"content-banner banner-content-bottom\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":47830870622400,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":47830870655168,"sku":null,"price":11.0,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":47830870687936,"sku":null,"price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/EthGujiUraga-BAG.png?v=1774147071"},{"product_id":"el-salvador-puerto-arturo-natural-pacamara","title":"El Salvador Puerto Arturo Natural Pacamara","description":"\u003cp\u003eFlavor Notes: \u003cspan\u003eOrange, huckleberry, vanilla custard, herbaceous\u003cbr\u003e\u003c\/span\u003eRegion: Apaneca, \u003cspan\u003eAhuachapán\u003c\/span\u003e, El Salvador\u003cbr\u003eAltitude: \u003cspan\u003e1450 – 1650 masl\u003cbr\u003e\u003c\/span\u003eGrower: \u003cspan\u003eAlvaro Moises and Karla Quiroz de Moises | Finca Puerto Arturo\u003c\/span\u003e\u003cbr\u003eProcessing:  Natural\u003cbr\u003eDrying Method: Dried in the fruit on raised beds in the sun\u003cbr\u003eCultivar Detail: Pacamara\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan data-olk-copy-source=\"MessageBody\"\u003eSourcing Details\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eEl Salvador is a country in renaissance when it comes to coffee.  The civil war has been over for nearly three decades and subsequent decades of violence have begun to wane.  Leaf rust is ever present but renovation strategies have curbed the crisis.  And coffee processing knowledge is drawn from generations of experience.  There are simply no limits to the ways this generation of El Salvadoran producers has embraced the specialty coffee market with the duality of tradition and innovation.  This is certainly evident with coffee coming from Finca Puerto Arturo located near the town of Concepcion de Ataco in the Ilamatepec mountain range within the department of Ahuachapan.  Karla Quiroz and her husband Alvaro Moises along with their children manage 40 acres of coffee cultivation.  Karla and her husband have been renovating farms that have been in the family for 6 generations.  One area of focus has been replanting Pacamara and Bourbon under the diversity of mature shade trees.  They have recently earned accolades with an 8th place finish in the Cup of Excellence.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eProcessing Details\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eThrough years of experience, Karla and Arturo’s families have learned that their coffee cherries respond exceptionally well to natural processing, a method that also saves a tremendous amount of water resources, which is good for the environment.  During the harvest a great deal of care and focus is dedicated to picking and delivering the best quality of cherries to their micro-mill where they are depulped and placed on raised beds and turned regularly for more than 20 days to ensure even drying.  After drying is completed, the coffee is carefully stored and later milled and sorted with equipment specifically designed to to manage traceability and quality required for a specialty micro-lot.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":47830982164672,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":47830982197440,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":47830982230208,"sku":null,"price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/ElSalvador-PuertoArturo-BAG.png?v=1774147678"},{"product_id":"no-remorse-dark-roast","title":"No Remorse Dark Roast","description":"\u003cp\u003eThe enjoyment of a simple cup of coffee is a good thing. In the stillness of your morning, savor quiet moments before the day unfolds. \u003c\/p\u003e\n\u003cp\u003eA blend of washed Guatemala and pulped natural Brazil, \u003cstrong\u003eNo Remorse\u003c\/strong\u003e is shaped by notes of \u003cstrong\u003edark chocolate\u003c\/strong\u003e, \u003cstrong\u003ebrown sugar\u003c\/strong\u003e, and \u003cstrong\u003eripe peach\u003c\/strong\u003e. The cup is smooth and sweet, rich enough to satisfy and balanced enough to linger. It is a coffee for honest work, restful evenings, and the quiet knowledge that there is no guilt in the little things that bring you joy.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“There is nothing better for a person than that he should eat and drink and find enjoyment in his toil. This also, I saw, is from the hand of God.” - Ecclesiastes 2:24 (ESV)\u003c\/em\u003e\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":48302847328448,"sku":null,"price":19.5,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":48302847361216,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":48302847393984,"sku":null,"price":97.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/NoRemorse-bag.png?v=1779080490"},{"product_id":"uganda-rwenzori-kasese-natural","title":"Uganda Rwenzori Kasese Natural","description":"\u003ch4 class=\"product-details-full-content-header-title\" itemprop=\"name\"\u003eUganda Rwenzori Kasese Natural\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCup Score: 86.25\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFLAVOR\u003c\/strong\u003e: \u003cspan\u003eRaspberry, Plum, Brown Sugar, Clementine\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eBODY\u003c\/strong\u003e: Medium\u003cbr\u003e\u003cstrong\u003eACIDITY\u003c\/strong\u003e: Mild\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: Natural\u003cbr\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e \u003cspan\u003eKasese District, Rwenzori Mountains\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eALTITUDE: \u003c\/strong\u003e1700-2200 Meters\u003cbr\u003e\u003cstrong\u003ePRODUCER:\u003c\/strong\u003e \u003cspan\u003eVarious smallholders - 43% women, Kyagalanyi Coffee\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVARIETY: \u003c\/strong\u003eSL14, SL28|\u003cbr\u003e\u003cstrong\u003ePROCESSING: \u003c\/strong\u003eNatural\u003c\/p\u003e\n\u003ch4\u003eRwenzori Natural | Kasese, Uganda\u003c\/h4\u003e\n\u003cp\u003eRising along the border of the Democratic Republic of Congo, the Rwenzori Mountains - also known as the Mountains of the Moon - form one of Uganda’s most dramatic coffee landscapes. Within this range lies Kasese, a district whose high-altitude communities cultivate exceptional Arabica in fertile volcanic soils and cool, misty microclimates. The region long served as a lifeline crop for rural households, and today it is rapidly becoming one of Uganda’s most celebrated sources of high-quality natural coffees.\u003c\/p\u003e\n\u003ch4\u003eKasese in the Rwenzori Range\u003c\/h4\u003e\n\u003cp\u003eCoffee has become one of the most economically significant crops in Kasese, grown across nearly all sub-counties and providing vital income for rural farmers. The area’s high elevation - over 1,200 meters above sea level - cooler temperatures, and abundant rainfall create ideal conditions for slow-maturing Arabica with pronounced sweetness and complexity.\u003c\/p\u003e\n\u003cp\u003eFarmers here still rely heavily on coffee for their livelihood, and the region has recently benefited from new development initiatives, including a Geographical Indication (GI) program centered in Kasese. This GI protection helps formalize quality standards, traceability, and regional value, strengthening the reputation of Rwenzori coffee on the global stage.\u003c\/p\u003e\n\u003ch4\u003eImproved Coffee Collection\u003c\/h4\u003e\n\u003cp\u003eHistorically, Rwenzori coffee suffered from inconsistent processing. The region became known for “drugars,” or dried Arabicas that were often poor quality. But today, new receiving stations across the Rwenzoris - including in Bugoye and Kisinga - have dramatically improved both cherry collection efficiency and overall quality.\u003c\/p\u003e\n\u003cp\u003eThese improvements have enabled farmers to earn higher premiums and brought Rwenzori naturals into the spotlight for their fruit-forward profiles and clean, consistent cup quality.\u003c\/p\u003e\n\u003ch4\u003eNatural Processing in Uganda\u003c\/h4\u003e\n\u003cp\u003eAfter selective picking, fresh cherries are delivered to Kyagalanyi’s washing station where they undergo traditional natural processing. Whole cherries are sun dried on raised beds to preserve fruit flavors. Regular turning encourages even drying, boosts airflow, and prevents over-fermentation. Finally, an extended drying period develops the coffee’s rich, fruity character, emphasizing berry sweetness, deep chocolate, and wine-like aromatics.\u003c\/p\u003e\n\u003cp\u003eNatural processing at high altitudes gives this Rwenzori lot its signature smooth, aromatic profile while honoring the region’s longstanding traditions.\u003c\/p\u003e\n\u003ch4\u003eSL14 and SL28 Varieties\u003c\/h4\u003e\n\u003cp\u003eThe “SL” in SL14 and SL28 refers to Scott Laboratories, a Kenyan agricultural research center known for identifying and developing high-performing coffee varieties.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSL28\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewas selected for its exceptional cup quality and drought resilience.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSL14\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewas identified for its adaptability and consistently high-quality cup potential across East Africa’s varied environments.\u003c\/p\u003e\n\u003ch4\u003eUgandan Green Coffee\u003c\/h4\u003e\n\u003cp\u003eWhile Ethiopia is Africa's top coffee producer, Uganda is hot on its heels. Uganda stands as the continent's leading producer of Robusta and its Arabica sector has expanded rapidly, particularly in high-altitude regions like Mt. Elgon and the Rwenzori Mountains. Investments in farmer training, processing infrastructure, and quality improvement have elevated Uganda’s reputation as one of East Africa’s most exciting Arabica origins.\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":48637043081408,"sku":null,"price":21.5,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":48637043114176,"sku":null,"price":10.75,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":48637043146944,"sku":null,"price":107.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/Uganda-RwenzoriKasese-Nat-Bag.png?v=1784504606"},{"product_id":"colombia-finca-monteblanco-natural-anaerobic-coconut-lemonade","title":"Colombia Finca Monteblanco Natural Anaerobic (Coconut Lemonade)","description":"\u003cdiv class=\"producer-information-block\"\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003eRodrigo Sánchez, Finca Monteblanco\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eSan Adolfo, Acevedo, Huila\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVarietal\u003c\/strong\u003e: Purple Caturra\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e Natural \u003c\/span\u003eAnaerobic (Coconut Lemonade)\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFlavor\u003c\/strong\u003e:\u003c\/span\u003e\u003cspan\u003e Dark Chocolate, Grape, Mandarin Orange, Pomegranate, Banana, Winey\u003cbr\u003e\u003cstrong\u003eCupping Score:\u003c\/strong\u003e 85.25\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eAbout the Coffee\u003c\/h3\u003e\n\u003cp\u003eInnovation meets tradition at Finca Monteblanco, where producer Rodrigo Sánchez Valencia continues a family legacy while pushing the boundaries of coffee processing. With a deep curiosity for fermentation and its potential, Rodrigo has become celebrated for developing expressive, fruit-driven profiles that remain grounded in the integrity of the coffee itself.\u003c\/p\u003e\n\u003cp\u003eWorking alongside his team at Aromas del Sur, every step, from germination to export, is carefully managed to ensure consistency, traceability, and quality. This co-ferment is a reflection of that philosophy. It’s a coffee designed not to mask the bean, but to unlock its full sensory potential.\u003c\/p\u003e\n\u003ch3\u003eColombia’s Huila Region\u003c\/h3\u003e\n\u003cp\u003eFinca Monteblanco is located in Acevedo, within the San Adolfo district, overlooking the Suaza River Valley and bordering the protected Parque Nacional Natural Cueva de los Guácharos. At approximately 1,750 meters above sea level, the farm benefits from cool temperatures, steady sunlight, and a biodiverse environment that supports slow cherry maturation and layered cup development. These conditions are key to achieving both high sugar content and clarity in the final profile.\u003c\/p\u003e\n\u003ch3\u003ePurple Caturra Varietal\u003c\/h3\u003e\n\u003cp\u003eThis lesser-seen mutation of Caturra is prized at Finca Monteblanco for its adaptability and naturally high Brix levels. Its elevated sugar content makes it particularly well-suited for experimental fermentation, providing an ideal substrate for microbial activity while retaining structure, balance, and a distinctly coffee-forward foundation.\u003c\/p\u003e\n\u003ch3\u003eCoconut Lemonade Natural Anaerobic Processing\u003c\/h3\u003e\n\u003cp\u003eThis coffee undergoes an intensive, multi-stage co-fermentation designed to build a bright, citrus-driven profile layered with creamy sweetness. The process begins before the coffee is introduced: a carefully selected blend of microorganisms - Lactobacillus and Saccharomyces cerevisiae among them - is combined into a fermentation culture alongside up to ten active yeast strains.\u003c\/p\u003e\n\u003cp\u003eTo shape the flavor profile, this culture is enriched with cholupa - a tart, lemonade-like fruit in the passionfruit family - and dried coconut, then fed with sugar-rich inputs such as molasses and granulated sugar to sustain and amplify microbial activity. The mixture is sealed and fermented on its own for approximately 8 days, allowing it to fully develop before interacting with the coffee.\u003c\/p\u003e\n\u003cp\u003eOnce ripe, whole coffee cherries are added directly into this active fermentation environment and undergo an extended fermentation of roughly 180 hours. This stage is where the integration occurs, microbial activity drives the transfer and expression of aromatic compounds, carefully building acidity, sweetness, and texture.\u003c\/p\u003e\n\u003ch3\u003eColombian Coffee\u003c\/h3\u003e\n\u003cp\u003eOver half a million families dedicate their livelihoods to producing unroasted Colombia green coffee on small farms that dot the country’s volcanic mountain ranges. As the world’s third-largest producing country, the volume, quality, and variety that comes out of Colombia year-round is staggering. Coffee from Colombia is never dull, and with 16 coffee-producing regions along three mountain ranges and two harvests each year, Colombia always has fresh coffee on hand.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":48637056123072,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":48637056155840,"sku":null,"price":13.5,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":48637056188608,"sku":null,"price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/Colombia-FincaMonteblanco-CoconutLemonade-Bag.png?v=1784506671"},{"product_id":"guatemala-organic-joyabaj-natural","title":"Guatemala Organic Joyabaj Natural","description":"\u003cdiv class=\"producer-information-block\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e: 1550 Smallholder farmers organized around the Joyabaj Wet Mill\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: \u003cspan\u003eChuaquenun community, Joyabaj Municipality, Quiché Department, Guatemala\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 1300-2000 Meters\u003cbr\u003e\u003cstrong\u003eCULTIVAR\u003c\/strong\u003e: \u003cspan\u003eAnacafé 14, Bourbon, Catimor, Caturra, Red Catuai, Yellow Catuai, and Typica\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: \u003cspan\u003eNatural, fermented and immediately dried on raised screens in the sun\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFLAVOR NOTES\u003c\/strong\u003e: \u003cspan\u003ePlum, cherry, licorice, chocolate\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"producer-information-block\"\u003e\n\u003ch4\u003eAbout the Region\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eQuiché is one of Guatemala’s largest coffee departments, spanning from Chimaltenango’s volcanic range all the way north to the Mexico border. While the northern half of Quiché is dominated by tropical lowlands, the department’s southern regions are mountainous, traversed by the Sierra de los Cuchumatanes and Sierra de Chuacús ranges, which create a variety of high elevation micro-terroirs very well suited to coffee. Quiché is named for the K’iche’ people, one of Guatemala’s largest pre-Columbian indigenous groups. The Quiché department itself is over 65% K’iche’ by population.\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003eAbout the Producers\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eThis coffee was grown and harvested by organic certified smallholder farmers from Chuaquenun community near the municipality of Joyabaj  (pronounced ho-yah-bach”) in southern Quiché, and processed centrally at an experimental wet mill set up in the city center. The wet mill was newly constructed this past harvest by a specialty exporter organization, Federación Comercializadora de Café Especial de Guatemala (FECCEG), which represents a number of different smallholder farmer associations across Guatemala. This is the first time that central processing infrastructure has been available to the greater Joyabaj communities, and represents a new investment by FECCEG in the area.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eFECCEG has worked with smallholder associations in Chimaltenango for years and had come to know growers in nearby southern Quiché over time, including the Joyabaj area specifically. FECCEG always believed in the quality potential around Joyabaj, where the producer culture has long valued full cherry ripeness and careful selection during harvesting. However, over time FECCEG has witnessed Joyabaj smallholders being overlooked and marginalized by regional investment spent elsewhere. This has led to the migration of many out of the region seeking employment in Guatemala’s other departments or the United States and has steadily drained the agricultural areas of experience and labor. As a result, farms in this area, most of which are less than 2 hectares of coffee and subsistence crops, have remained vulnerable to low prices and without incentives or resources for farm reinvestment. \u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003eAbout Joyabaj Wet Mill\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eOnce FECCEG identified the opportunity for centralized processing, they sent representatives of their own to collaborate with Joyabaj community leaders and locate the optimal site for the wet mill. This turned out to be in the center of Joyabaj city, where the most resources are available for maintenance, operation, and safety. The mill opened January 2021 and from then through April it processed its first 5,000 quintales of parchment coffee—about 2,400 bags of exportable green coffee.\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eTo reach the mill, cherry is collected by designated couriers among the community, as not every farm has the means to transport their own pickings. Once received, cherry is separated by density using a siphon machine. In the case of the natural\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e\u003cspan\u003e \u003c\/span\u003eprocess microlots, cherry is fermented for 36 hours. During this time, Ph is tested and once it achieves the optimun level cherry is taken directly from the fermentation drums to solar dryers with raised beds inside for a carefully controlled drying process of about two weeks, during which it is turned by hand to ensure even dehydration. Once dried, the finished cherry is transported to FECCEG’s main dry mill in Quetzaltenango, where it is coded and stored for quality assessment.\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eThe long-term goal of the Joyabaj Wet Mill project includes not only reliable, top-quality coffee for export, but also critical aspects of farm sustainability, such as technical assistance, organic certification, entrepreneurship training for women, and community nurseries to rejuvenate coffee canopies.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":48637091414208,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":48637091446976,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":48637091479744,"sku":null,"price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/GuatemalaNatural-Bag.png?v=1784508142"},{"product_id":"guatemala-organic-joyabaj-honey","title":"Guatemala Organic Joyabaj Honey","description":"\u003cdiv class=\"producer-information-block\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e: 1550 Smallholder farmers organized around the Joyabaj Wet Mill\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: \u003cspan\u003eChuaquenun community, Joyabaj Municipality, Quiché Department, Guatemala\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 1300-2000 Meters\u003cbr\u003e\u003cstrong\u003eCULTIVAR\u003c\/strong\u003e: \u003cspan\u003eAnacafé 14, Bourbon, Catimor, Caturra, Red Catuai, Yellow Catuai, and Typica\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: \u003cspan\u003eHoney processed, depulped and immediately dried on raised screens in the sun\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFLAVOR NOTES\u003c\/strong\u003e: \u003cspan\u003eCherry, malt, anise, cinnamon\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"producer-information-block\"\u003e\n\u003ch4\u003eAbout the Region\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eQuiché is one of Guatemala’s largest coffee departments, spanning from Chimaltenango’s volcanic range all the way north to the Mexico border. While the northern half of Quiché is dominated by tropical lowlands, the department’s southern regions are mountainous, traversed by the Sierra de los Cuchumatanes and Sierra de Chuacús ranges, which create a variety of high elevation micro-terroirs very well suited to coffee. Quiché is named for the K’iche’ people, one of Guatemala’s largest pre-Columbian indigenous groups. The Quiché department itself is over 65% K’iche’ by population.\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003eAbout the Producers\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eThis coffee was grown and harvested by organic certified smallholder farmers from Chuaquenun community near the municipality of Joyabaj  (pronounced ho-yah-bach”) in southern Quiché, and processed centrally at an experimental wet mill set up in the city center. The wet mill was newly constructed this past harvest by a specialty exporter organization, Federación Comercializadora de Café Especial de Guatemala (FECCEG), which represents a number of different smallholder farmer associations across Guatemala. This is the first time that central processing infrastructure has been available to the greater Joyabaj communities, and represents a new investment by FECCEG in the area.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eFECCEG has worked with smallholder associations in Chimaltenango for years and had come to know growers in nearby southern Quiché over time, including the Joyabaj area specifically. FECCEG always believed in the quality potential around Joyabaj, where the producer culture has long valued full cherry ripeness and careful selection during harvesting. However, over time FECCEG has witnessed Joyabaj smallholders being overlooked and marginalized by regional investment spent elsewhere. This has led to the migration of many out of the region seeking employment in Guatemala’s other departments or the United States and has steadily drained the agricultural areas of experience and labor. As a result, farms in this area, most of which are less than 2 hectares of coffee and subsistence crops, have remained vulnerable to low prices and without incentives or resources for farm reinvestment. \u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003eAbout Joyabaj Wet Mill\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eOnce FECCEG identified the opportunity for centralized processing, they sent representatives of their own to collaborate with Joyabaj community leaders and locate the optimal site for the wet mill. This turned out to be in the center of Joyabaj city, where the most resources are available for maintenance, operation, and safety. The mill opened January 2021 and from then through April it processed its first 5,000 quintales of parchment coffee—about 2,400 bags of exportable green coffee.\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eTo reach the mill, cherry is collected by designated couriers among the community, as not every farm has the means to transport their own pickings. Once received, cherry is separated by density using a siphon machine. In the case of the natural\u003c\/span\u003e\u003cspan data-contrast=\"auto\"\u003e\u003cspan\u003e \u003c\/span\u003eprocess microlots, cherry is fermented for 36 hours. During this time, Ph is tested and once it achieves the optimun level cherry is taken directly from the fermentation drums to solar dryers with raised beds inside for a carefully controlled drying process of about two weeks, during which it is turned by hand to ensure even dehydration. Once dried, the finished cherry is transported to FECCEG’s main dry mill in Quetzaltenango, where it is coded and stored for quality assessment.\u003c\/span\u003e\u003cspan data-ccp-props='{\"201341983\":0,\"335559739\":200,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eThe long-term goal of the Joyabaj Wet Mill project includes not only reliable, top-quality coffee for export, but also critical aspects of farm sustainability, such as technical assistance, organic certification, entrepreneurship training for women, and community nurseries to rejuvenate coffee canopies.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":48637100228800,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":48637100261568,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":48637100294336,"sku":null,"price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/GuatemalaHoney-Bag.png?v=1784508597"},{"product_id":"honduras-organic-cafesmo-mercedes-natural","title":"Honduras Organic Mercedes Anaerobic Natural","description":"\u003ch3\u003eAbout the Coffee\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e: \u003cspan\u003eRaspberry, dried cherry, banana, white wine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eGrower\u003c\/strong\u003e: \u003cspan\u003e280 farmers organized around CAFESMO cooperative\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1000-1900 masl\u003cbr\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: \u003cspan\u003eParainema, Pacas, Catuaí, Icatú\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eSoil\u003c\/strong\u003e: Volcanic loam\u003cbr\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003cspan\u003eMercedes, Ocotepeque department, Honduras\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: \u003cspan\u003eAnaerobically fermented natural\u003cbr\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e: Organic\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the Producer\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eNaturals from Central America are less rare now than in years past, but they are still very rare. CAFESMO, a young co-op in Honduras' northwest, is managing large volumes of coffee processed using the kind of techniques typically reserved for competition microlots, to great effect. This lot is an anaerobically fermented natural, part of the first-ever full container CAFESMO has exported to the United States. The additional fermentation creates a juicy, punchy cup with a pastry-like sweetness and flavors of strawberry and prune. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-contrast=\"auto\"\u003eFinding a Market for Naturals in Honduras\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eHonduras is Central America's largest coffee producer by volume. Despite a wide variety of elevations, varieties and microclimates (not to mention some exemplary smallholder organizations) processing styles country-wide rarely deviate from a standard fully washed profile. High quality naturals are usually tiny, experimental lots produced for waiting buyers or auction platforms, with very competitive prices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eCAFESMO, in Honduras' northwest department of Ocotepeque, is a total exception here. Originally unified as a cooperative in only 2016, CAFESMO has been practicing large-scale natural production for most of the organization's existence and selling primarily to European roasters. More recently, CAFESMO began experimenting with increased fermentation times using anaerobic methods as a way of boosting the clarity and acidity of their naturals, creating a whole new product line. After long selection process Royal settled on 2 anaerobic lots that we think represent the best of the outturns this harvest, and a profile we expect to grow in the coming years.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-contrast=\"auto\"\u003e“Diversity and Quality”\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eCAFESMO's slogan is \"diversity and quality\", which, according to their founder, Hidardo Hernández, should apply to a co-op's people and daily life as much as it should apply to its product. CAFESMO's 280 farmer associates grew up, like Hidardo, in Ocotepeque, and have a vested interest in the continuation of coffee farming as a sustainable family business in every way possible. Farms among associates range from below 1000 meters to above 1900 meters in altitude and from 2-12 hectares in size, and often grow different blends of plantains, mangos, citrus, avocado, corn, beans, chiles, carrots, and more. The result of such diverse membership is a long, gradual harvest season, months longer than the average cooperative. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eTo CAFESMO, certifications are a mandatory minimum for business conduct: being a Fair Trade member guarantees accountability for labor conditions and governance, and organic certification helps them guide their growers with healthier standards for the land. In addition, CAFESMO actively helps convert growers’ land to agroforestry each year, and recently became the first Honduran member of the ACORN carbon rights program—which allows them to sell their sequestered carbon as an offset credit to other companies worldwide.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eAlthough a Honduran organization, CAFESMO's management is diverse and includes collaboration and advisement from people from Canada, the US, and the Netherlands. Their offerings are diverse as well, including women's lots, single farms and single elevations, as well as a wide variety of processing styles and cup scores. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan data-contrast=\"auto\"\u003eProcessing at CAFESMO\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003eCAFESMO exported their first container of microlots in 2019 and has been improving their processing ever since. This lot is an anaerobically fermented natural, consisting of a careful whole cherry fermentation prior to sundrying the fruit as a full natural: fresh coffee cherry is hand-sorted and cleaned, and then sealed inside a stainless steel tank with a valve for the release of oxygen for about one day to ferment in an increasingly oxygen-deprived environment. Once fermentation is complete, the cherry is removed and placed on raised beds to fully dry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-contrast=\"auto\"\u003e“Anaerobic” in this case refers to the fermentation environment where oxygen is limited or entirely deprived. In a normal coffee fermentation, the oxygen itself drives the process, converting sugars to alcohol and lowering the pH of the mixture; when oxygen is limited, the fermentation process is slowed, giving the coffee's sugars a longer period of contact with the seed, transforming the flavors somewhat. In the case of CAFESMO's anaerobics, we can certainly attest to an increased juiciness and flavor clarity compared to their standard, more chocolatey, naturals.\u003c\/span\u003e\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":48637103964352,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":48637103997120,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":48637104029888,"sku":null,"price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/HondurasAnaNatural-bag.png?v=1784509649"},{"product_id":"costa-rica-san-diego-tarrazu-natural-anaerobic","title":"Costa Rica San Diego Tarrazú Natural Anaerobic","description":"\u003ch4\u003eAbout the Coffee\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Various Smallholders, Beneficio San Diego Mill\u003cbr\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Tarrazu, Costa Rica\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: \u003cspan\u003e1450-1750\u003c\/span\u003e meters\u003cbr\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Caturra, Catuai\u003cbr\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e:  \u003cspan\u003eNatural Anaerobic Fermentation\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e: \u003cspan\u003eRaspberry, Cocoa Nib, Hibiscus, Black Tea, Winey\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cstrong\u003eCup Score\u003c\/strong\u003e: 85.5\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"product-details-item-overview\"\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Beneficio San Diego Mill\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eBeneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from Tarrazú and Tres Rí­os regions. The mill takes pride in striving for ever-increasing efficiency and quality standards. At the same time it has taken a leading role in working with producers to ensure good community relations and sustainable production.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Anaerobic Fermentation\u003c\/h3\u003e\n\u003cp\u003eThis anaerobic processed coffee starts with the careful harvest of fresh cherries at peak ripeness, achieving a high sugar content—our team aims for a Brix degree of 26. This concentrated fruit sugar fuels the fermentation process.\u003c\/p\u003e\n\u003cp\u003eDuring fermentation, whole coffee cherries (with the fruit intact) are placed in an oxygen-free environment, naturally stimulating anaerobic fermentation. This process develops lactic and malic acids in the tank, resulting in a coffee with complex flavors.\u003c\/p\u003e\n\u003cp\u003eBeneficio San Diego has dedicated years to refining its anaerobic processing infrastructure, establishing precise temperature and time controls to ensure the fermentation enhances the coffee's natural flavors. The flavor profile of this Tarrazú Natural Anaerobic coffee features spicy notes of cinnamon and cloves, beautifully balanced with the rich florals of hibiscus and rose hips.\u003c\/p\u003e\n\u003ch3\u003eCoffee from Tarrazú\u003c\/h3\u003e\n\u003cp\u003eTarrazú is the most famous – and highest-producing – coffee region in Costa Rica. The canton was awarded Denomination of Origin status in 2019, and its distinctive cup profile, with fine acidity and full body, is why green coffee from Tarrazú is differentiated from the broader Los Santos area. Here, the focus is on quality over quantity, and the coffee in this lot grew on altitudes ranging from 1,450 to 1,750 masl. The red clay soil, humid climate, and tropical temperatures with an average of 24ºC help nurture some of the best coffee in Costa Rica.\u003c\/p\u003e\n\u003ch3\u003eCosta Rican Coffee\u003c\/h3\u003e\n\u003cp\u003eCosta Rican coffee producers are highly innovative, embracing new trends in agriculture and fermentation techniques to continually improve coffee quality. While the Caturra variety is still prevalent, it's being replaced by more sustainable varieties like Obata due to challenges like pests and disease. The country's eight coffee-growing regions, influenced by diverse terroir, offer a rich variety of flavor profiles, with unique microlots produced through processes like honey and anaerobic fermentation.\u003c\/p\u003e\n\u003ch3\u003eCosta Rican Coffee History\u003c\/h3\u003e\n\u003cp\u003eCosta Rica's focus on social equality, universal healthcare, and education since abolishing its military in 1948 has contributed to peace, prosperity, and environmental conservation. The country's coffee industry is highly regulated, ensuring fair wages and sustainable practices, with producers receiving about 80% of the coffee's value.\u003c\/p\u003e\n\u003cp\u003eCosta Rica prioritizes quality over quantity, reflected in its unique system of measuring coffee cherries by fanega (a unit of volume), encouraging the selection of the ripest cherries for premium coffee. Although Costa Rica’s coffee production has decreased since the country’s peak in the 1990s, the country’s brand recognition garnered over the decades has earned high international value for Costa Rican coffee.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":48637149053120,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":48637149085888,"sku":null,"price":11.5,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":48637149118656,"sku":null,"price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/Costa-Tarrazu-SanDiego-NatAnaerobic-Bag.png?v=1784510516"},{"product_id":"nicaragua-la-bastilla-natural","title":"Nicaragua La Bastilla Natural","description":"\u003ch3\u003eAbout the Coffee\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e: \u003cspan\u003eBlueberry, Raspberry, Stone Fruit, Cane Sugar, Lemon\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: \u003cspan\u003eJinotega\u003cbr\u003e\u003cstrong\u003eAltitude: \u003c\/strong\u003e1300-1500 Meters\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: \u003cspan\u003eLa Bastilla Coffee Estates\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Caturra, Catuai\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Natural\u003cbr\u003e\u003cstrong\u003eCup Score\u003c\/strong\u003e: 86\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eLa Bastilla Natural Process Unroasted Coffee\u003c\/h3\u003e\n\u003cp\u003eLa Bastilla's staff diligently selects only the ripest coffee cherries for Natural (dry) processing. This requires planning since drying naturals is a slow process. Coffee cherries are dried whole, without removing any of the fruit. During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage.\u003c\/p\u003e\n\u003cp\u003eAfter the cherries have been dried, the seeds (or coffee beans) are removed from the fruit and prepared for export. The team at La Bastilla strives for strong berry notes and uses a proprietary process that is a \"trade secret\" of the La Bastilla mill.\u003c\/p\u003e\n\u003ch3\u003eLa Bastilla Coffee Estates\u003c\/h3\u003e\n\u003cp\u003eLa Bastilla Coffee Estates, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, Finca La Bastilla and Finca Santa Luz, the estate employs around 50 permanent and up to 600 temporary employees during the harvest season.\u003c\/p\u003e\n\u003cp\u003eMicro-farms have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated at the micro-farm level, but also by the variety of the coffee and the altitude.\u003c\/p\u003e\n\u003cp\u003eAdditionally, La Bastilla owns its own micro-mill. Every coffee is wet-milled and dry-milled with care. Between coffee varieties and its ability to control processing, La Bastilla is capable of producing more than 150 micro-lot coffees, including bespoke offerings upon request.\u003c\/p\u003e\n\u003ch3\u003eCoffee Bean Quality\u003c\/h3\u003e\n\u003cp\u003eA Strictly High Grown (SHG) green coffee beans must be grown at an altitude of 1,200 meters above sea level or higher. When coffee grows at high altitudes, the coffee cherries mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter coffee beans that are considered higher quality. Coffee harvesting and production generally occurs later in the season. During dry milling, the lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.\u003c\/p\u003e\n\u003ch3\u003eAbout Nicaraguan Coffee\u003c\/h3\u003e\n\u003cp\u003eNicaraguan coffee has deep roots in the country’s history and economy. Despite decades of political and environmental challenges, Nicaragua remains one of the world’s top Arabica producers. Coffee farming supports over 330,000 people, with key growing regions including Jinotega, Matagalpa, and Nueva Segovia.\u003c\/p\u003e\n\u003cp\u003eToday, both large estates and smallholders contribute to Nicaragua’s diverse coffee landscape. Estates like La Bastilla showcase the country's potential with micro-lot precision, sustainable processing, and innovative fermentation methods.\u003c\/p\u003e","brand":"ThisCoffeeLife","offers":[{"title":"12 oz","offer_id":48637317808320,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":48637317841088,"sku":null,"price":11.5,"currency_code":"USD","in_stock":true},{"title":"5 lb","offer_id":48637317873856,"sku":null,"price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/files\/NicaraguaLaBastilla-Natural-Bag.png?v=1784511385"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/4391\/8987\/collections\/RoastedBeans_1cf42a63-5c02-465f-b2e5-d3534ecb8034.jpg?v=1696705588","url":"https:\/\/www.thiscoffeelife.com\/collections\/single-origin\/americas.oembed?page=2","provider":"ThisCoffeeLife","version":"1.0","type":"link"}