{"title":"Coffee From Nicaragua","description":"\u003ch1\u003eCoffee From Nicaragua\u003c\/h1\u003e","products":[{"product_id":"nicaragua-yellow-pacamara-natural","title":"Nicaragua Yellow Pacamara Natural **Next Roast Date: Wednesday, March 22","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eROASTING WEDNESDAY, March 22nd. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTASTING NOTES\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAromas of Peach, Apricot, and Meyer Lemon. A BIG cup. Boisterous acidity and thick coating mouthfeel. Peach and lemon continue in the cup where they mingle with flavors of tart cherry, grapefruit, and chocolate. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eYELLOW PACAMARA VARIETY\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003ePacamara is a large bean hybrid variety created in El Salvador from the short high yielding 'Pacas' variety and the Giant typically mutation 'Maragogype'. Known for excellent cup quality it often wins cupping competitions across Central America. But this variety always produced red fruit.\u003c\/p\u003e\n\u003cp\u003eThe Mierisch Family had planted a field of the Pacamara variety at their Limoncillo farm a couple decades ago. in 2004 a worker noticed 3 trees in the farm that were yellow when ripe, not red like the others. They collected seeds from these trees and began building a nursery of them and first planted this variety at the Limoncillo farm and then later other farms owned by the family. The cup quality is exceptional. Very high acidity and heavy mouthfeel. leaning more towards yellow fruits in its cup profile. Peach, Lemon, grapefruit, and in natural processed versions flavors of tart cherry.\u003c\/p\u003e\n\u003cp\u003eThis variety is currently limited to but a handful of farms and is produced in very small quantities. This year The Mierisch family  held an online auction for their best cupping lots. Judged by an international panel of experienced Cup of Excellence judges. We were fortunate to acquire 65 pounds of 1 of their lots in the Auction last month. La Huella Yellow Pacamara Natural was ranked 8th with a score of 88.27.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eFINCA LAS DELICIAS \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eLas Delicias is a 12 hectare farm in Jinotega at 1260-1450m elevation owned by the Mierisch Family. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere are several varieties planted at this farm: \u003cspan data-mce-fragment=\"1\"\u003eJavanica, Yellow  Pacamara, Gesha, Yellow Pacas, Red Bourbon.  The Yellow Pacamara was planted here in 2014. After harvesting the cherries are first moved to patios for drying to lower the risk of mold growth and then moved to a shaded greenhouse to complete drying over 25-30 days. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":39469430308969,"sku":"nic-pacamara-nat-4oz","price":20.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":39469491421289,"sku":"nic-pacamara-nat-4oz-AD","price":20.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":39469145948265,"sku":"nic-pacamara-nat","price":55.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":39469145981033,"sku":"nic-pacamara-nat-AD","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/YellowPacamaraontree.jpg?v=1622583069"},{"product_id":"nicaragua-finca-san-jose-javanica-cold-anaerobic","title":"Nicaragua Finca San Jose Javanica Cold Anaerobic","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eROASTING WEDNESDAYS WHILE SUPPLIES LAST \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTASTING NOTES\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Grape, Red Apple, Honeysuckle. A sweet and delicate cup.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJAVANICA VARIETY\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eJavaNica is the name the Mierisch family gave to trees from seeds they received many years ago marked 'Java' Unsure their exact identity they called them JavaNica (Java + Nicaragua) This coffee proved to be excellent on their farms taking 2nd place in the 2008 Nicaragua Cup of excellence. Which was the first time we tasted this coffee.\u003c\/p\u003e\n\u003cp\u003eLast year we sent seeds of this variety for genetic testing with RD2 and the results came back as a 100% match for the Java variety.\u003c\/p\u003e\n\u003cp\u003eJava variety has a long history. It is one of the first documented Ethiopian Landraces collected and brought to other growing regions. In this case being brought back to Java island, Indonesia by PJS Cramer in 1928 and introduced under the name Abyssinia, as Ethiopia was then known. These plants quickly showed tolerance to the leaf rust disease which had ravaged Indonesian coffee farms. These plants spread to the island of Sumatra, where they can still be found in the Gayo region.\u003c\/p\u003e\n\u003cp\u003eIn the 1950's seeds of this variety were imported to the West African nation of Cameroon by the Vilmorin Company. They acquired the seeds from Java island and thus called the variety 'Java' \u003c\/p\u003e\n\u003cp\u003eIn Africa they have a coffee berry disease, and the 'Java' variety proved resilient to that disease as well. After 20 years of selection the Java variety was released to farmers in Cameroon in 1980. in 1991 it was brought to Central America  by CIRAD, first to Costa Rica and then distributed to other neighboring countries such as Nicaragua.  It is now most commonly found growing in Nicaragua and Colombia, but has been widely distributed across the world as it is a disease tolerant plant that requires minimal inputs and has excellent cup quality. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003cb\u003eFINCA SAN JOSE \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFinca San Jose is a 46 hectare farm in Jinotega at 1250-1400m elevation owned by the Mierisch Family. It sits next to their San Jose Farm. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere are several varieties planted at this farm including: \u003cspan data-mce-fragment=\"1\"\u003eJavanica, Yellow  Pacamara, Gesha, Yellow Pacas, Red Catuai.  \u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis coffee was processed using a method Fincas Mierisch developed called cold Anaerobic Natural. Fincas Mierisch was one of the Pioneers in doing Anaerobic Fermentations with coffee. They have found best results doing 48-60 hour fermentations at cool temperatures. The cherries are put into sealed tanks which are put into a climate controlled room kept below 10C\/50F. After the brief fermentation the cherries are dried on raised screens. This method allows the character of the variety to still show through clearly while adding a syrupy mouthfeel and sweet notes of fruit candy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e","brand":"Paradise Coffee","offers":[{"title":"6oz \/ Whole Bean","offer_id":40251904983145,"sku":"javanica-6oz","price":25.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ Auto Drip","offer_id":40251905015913,"sku":"javanica-6oz-AD","price":25.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":40251905048681,"sku":"javanica","price":42.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":40251905081449,"sku":"javanica-AD","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/image_bc84202a-8e78-408a-bbbf-b330db05e28c.jpg?v=1661448639"},{"product_id":"nicaragua-la-benediction-maracaturra-natural","title":"Nicaragua La Benediction Maracaturra Natural","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e \u003cb\u003eTasting Notes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn elegant and fruit-forward natural. Cherry and almond in the aroma  In the cup, a Pomegranate and tangerine. the cup is supported by a bouyant acidity and soft whispers of red fruit continue into aftertaste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBackground Info\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFinca La Bendicion is located in the Dipilto-Jalapa mountain range in the Northeast of the department of Nueva Segovia and sits at an elevation of approximately 1,300 meters. In total, the farm is 252 acres, with around 105 acres planted in coffee. Of those 130 acres in coffee, Luis grows the following varieties: Caturra, Red Catuai, SL28, Villa Sarchi, Pacamara, Maracaturra, H-3, Marselleza and Java. Finca La Bendición has a loose sandy soil, with abundant humus and has an annual rainfall of between 1,400 and 1,600mm. In addition, the farm has a rich biodiverse environment of fauna and flora, with an abundance of broad-leaved trees and conifer species. All of this together, creates for optimal coffee growing conditions. The care and processing that goes into every lot that is processed in this farm is second to none, with careful detail at every stage, starting with optimal cherry picking at the farm level. Washed coffees are dried for between 20-25 days, honeys 20-25 days and naturals, between 30-35 days! Luis Alberto won 1st place in the Cup of excellence 2020 with a Maracaturra Natural lot, and placed 1st and 5th place in 2018, as well as 3rd and 13th place in 2017.... he is no stranger to producing exceptional coffees.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaracaturra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMaracaturra is a hybrid of the Large beaned Typica mutation: Maragogype variety and the short high yielding Bourbon mutation: Caturra. Similar to the Pacamara variety. Mostly found in Nicaragua, and occasionally other countries in Central America. Compared to Pacamara we usually find Maracaturra to be more delicate, with a less heavy mouthfeel, more floral, more reminiscent in flavor to Bourbon varieties than Maragogype. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e","brand":"Paradise Coffee","offers":[{"title":"6oz \/ Whole Bean","offer_id":45111943987490,"sku":"Nic-Mara-6","price":19.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ Auto Drip","offer_id":45111944020258,"sku":"Nic-Mara-6-AD","price":19.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ French Press","offer_id":45111944053026,"sku":"Nic-Mara-6-FP","price":19.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":45111944085794,"sku":"Nic-Mara","price":35.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":45111944118562,"sku":"Nic-Mara-AD","price":35.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":45111944151330,"sku":"Nic-Mara-FP","price":35.0,"currency_code":"USD","in_stock":false},{"title":"5Lb \/ Whole Bean","offer_id":45111944249634,"sku":"Nic-Mara-5","price":220.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/DSCF7314-2.jpg?v=1683672860"},{"product_id":"nicaragua-la-huella-h1-cold-anaerobic","title":"Nicaragua La Huella H1 Cold Anaerobic","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003eTASTING NOTES\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Grape, Milk chocolate, Berries. A sweet dessert like cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eH1 Variety\u003c\/strong\u003e\u003cbr\u003eH1, or Centroamericano, is a relatively new hybrid varietal developed in Central\u003cbr\u003eAmerica that was released in 2010. It’s a cross between a Rume Sudan and a\u003cbr\u003especific strain of Sarchimor. This makes H1 resistant to coffee leaf rust and highly\u003cbr\u003eproductive (about 22 - 47% more productive than traditional varieties such as\u003cbr\u003eCaturra). Besides these agricultural benefits, the variety performs extremely well\u003cbr\u003ecup quality wise as well. H1 is highly demanding nutritionally but it starts\u003cbr\u003eproducing fairly quickly (we obtained our first harvest the second year it was\u003cbr\u003eplanted in the field). Currently, we only have H1 growing on our farm La Huella,\u003cbr\u003ebut after the fantastic results this year we will absolutely be looking to plant more of\u003cbr\u003eit. This variety has already garnered success in Cup of Excellence Nicaragua\u003cbr\u003e(earning a producer 2nd place in 2017). Following the success we have had with\u003cbr\u003ethis variety we have decided to plant more of it on our farms Limoncillo and La\u003cbr\u003eHuella.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eCold Anaerobic Process\u003c\/strong\u003e\u003cbr\u003eAnaerobic fermentation simply means fermentation without the presence of oxygen.\u003cbr\u003eWe placed optimally ripe and freshly picked cherries into juice barrels (due to their\u003cbr\u003efood safe interior) and covered with a lid. It’s important to note that we made sure\u003cbr\u003ethat the lid would seal the barrel air tight so as to prevent any oxygen from escaping.\u003cbr\u003eWe attached an airlock whose purpose is to let out any carbon dioxide that will be\u003cbr\u003eproduced by the cherries during fermentation.\u003cbr\u003eNext, we placed the barrels inside a 6m X 9m X 3m cold room we built inside our\u003cbr\u003ewarehouse. It is run by two industrial AC’s which keep the room between six and\u003cbr\u003eten degrees Celsius. We let the cherries ferment for a period of 48 hours.\u003cbr\u003eAfter spending 48 hours inside the cold room, the cherries are spread out in a thin\u003cbr\u003elayer on our patio under 100% sunlight where they will spend the first 4 days. Due\u003cbr\u003eto the initial fermentation stage, our goal by leaving the cherries under sunlight for the first few days is to slow down the rate of fermentation to prevent over-fermentation or mold growth. The cherries are moved 3 to 4 times a day, always making sure not to damage the cherries. After spending 4 days on our patio they\u003cbr\u003ewere transferred onto African beds inside a greenhouse. The cherries continue\u003cbr\u003edrying under 50% shade for 12 days and then moved to 75% shade for an\u003cbr\u003eadditional 16 days. Total drying time was 32 days for this lot, and we stopped\u003cbr\u003edrying when they reached a humidity level lower than 12%.\u003cbr\u003eOnce the cherries reached our desired humidity, they were transported inside of our\u003cbr\u003ewell ventilated warehouse where they were allowed to “rest,” or age, for a month\u003cbr\u003eas dried cherries. This allows for the humidity level to homogenize within all the\u003cbr\u003ebeans. We then proceeded to hull the dried cherries, and then allow the “oro” or\u003cbr\u003egreen beans to rest\/age for another month. This second resting period allows for\u003cbr\u003ethe flavors to balance out. After two months of resting the beans are ready for\u003cbr\u003eexporting.\u003cbr\u003eIn the anaerobic fermentation we are encouraging the growth of microbes that do\u003cbr\u003enot require oxygen to carry out their metabolic process by creating an atmosphere\u003cbr\u003ewithout oxygen and controlling the temperature. Some of these microbes include\u003cbr\u003elactic acid and yeasts, such as saccharomyces cerevisiae (used to ferment beer and\u003cbr\u003ewine). Lactic acid will help in increasing the acidity of the coffee.\u003cspan style=\"font-size: 0.875rem;\"\u003e(1) Since the cup increased in acidity, we can expect there to have been a significant amount of lactic  acid produced during the fermentation. The coffee bean is a living organism, and the substance spectrum found in a living organism is determined by their metabolism.\u003c\/span\u003e(2) Our goal was to slow down the metabolism of the coffee bean by allowing it to ferment at cold temperatures. However, we do not want to stop it entirely. If the rate of fermentation is too slow this could lead to the development of butyric acid. (3) We want to avoid butyric acid fermentation, as these types of acids produce unpleasant flavors and odors. We are aiming for alcoholic or lactic acid fermentation. This slower rate of the metabolic process will lower the risk of over-fermentation, allow us to prolong the length of time of fermentation, and produce a cleaner cup profile with increased acidity.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFinca La Huella\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Huella is a relatively new farm; it was purchased in 2014. Nonetheless, it is\u003cbr\u003eproducing some of our best coffees. It is located inside the Arenal Nature Reserve\u003cbr\u003ewhich places restrictions on deforestation and water contamination. Something\u003cbr\u003eunique about the micro-climate of this farm is that it will be covered in fog for\u003cbr\u003earound 60% of the day. This means we do not use many shade trees on La Huella,\u003cbr\u003ebecause the farm auto-shades itself with the fog. The Yellow Pacamara variety,\u003cbr\u003ewhich requires more sunlight than other varieties like Gesha, thrives on this farm\u003cbr\u003edue to the limited number of shade trees. Other varieties grown on this farm are\u003cbr\u003eYellow Pacamara, Yellow Pacas, Red Pacamara, Javanica, Orange Bourbon, Red\u003cbr\u003eCatuai, Pink Bourbon (just recently), Obata (just recently), and SL-28 (just recently).\u003cbr\u003e\u003cbr\u003e(1) L. Solis; Fundamental Processing Techniques Presentation, 06\/2018\u003cbr\u003e(2) D. Selmar, M. Kleinwachter, G. Bytof; Cocoa and Coffee Fermentations: Metabolic Responses of Coffee Beans\u003cbr\u003eDuring Processing and Their Impact on Coffee Flavor, pg. 434\u003cbr\u003e(3) Carlos and Maria Fernanda, Brando; Cocoa and Coffee Fermentations: Methods of Coffee Fermentation and\u003cbr\u003eDrying, pg 379\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e","brand":"Paradise Coffee","offers":[{"title":"6oz \/ Whole Bean","offer_id":46947215474978,"sku":"Nic-H1-6","price":19.0,"currency_code":"USD","in_stock":false},{"title":"6oz \/ Auto Drip","offer_id":46947215507746,"sku":"Nic-H1-6-AD","price":19.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":46947215540514,"sku":"Nic-H1","price":36.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":46947215573282,"sku":"Nic-H1-AD","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_3477.jpg?v=1697743240"},{"product_id":"nicaragua-gesha-natural-finca-las-delicias","title":"Nicaragua Gesha Natural -Finca Las Delicias","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cb\u003eTASTING NOTES\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAromas of Lavender and Bergamot. A sweet cup with notes of cherry and orange.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eVarietal Information\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe obtained our Gesha seeds from the legendary Don Francisco Serracin (Don\u003cbr data-mce-fragment=\"1\"\u003ePachi Estate) in Panama. Don Francisco was the first producer to take Gesha seeds\u003cbr data-mce-fragment=\"1\"\u003efrom Costa Rica into Panama actually (although it didn’t become famous until the\u003cbr data-mce-fragment=\"1\"\u003emid-2000s with the Peterson family). Gesha is a very delicate tree to grow, it\u003cbr data-mce-fragment=\"1\"\u003erequires a lot of shade and also wind breakers, but does require high altitudes to\u003cbr data-mce-fragment=\"1\"\u003eproduce excellent cup profiles. In our experience, it’s the variety that is most\u003cbr data-mce-fragment=\"1\"\u003esusceptible to being knocked over by wind. This is the reason we always make sure\u003cbr data-mce-fragment=\"1\"\u003eto plant it in an area with lots of shade trees (guava trees in the case of Las\u003cbr data-mce-fragment=\"1\"\u003eDelicias) and wind breakers.\u003cbr data-mce-fragment=\"1\"\u003eNatural Process\u003cbr data-mce-fragment=\"1\"\u003eThis Gesha was processed as a full natural. The natural process begins at the farm\u003cbr data-mce-fragment=\"1\"\u003eby only selecting optimally blood red, ripe cherries. These are floated and then\u003cbr data-mce-fragment=\"1\"\u003ecarefully transported to the dry mill where they are then spread as a thin layer on\u003cbr data-mce-fragment=\"1\"\u003eplastic tarps. These cherries are carefully moved within their assigned space\u003cbr data-mce-fragment=\"1\"\u003eapproximately three times a day. We always make sure we do not damage the\u003cbr data-mce-fragment=\"1\"\u003echerry while they are moved.\u003cbr data-mce-fragment=\"1\"\u003eAt Don Esteban (dry mill) we do not dry on concrete patios. On the ground we\u003cbr data-mce-fragment=\"1\"\u003eplace a thick layer of parchment which we then cover with a black colored\u003cbr data-mce-fragment=\"1\"\u003epolymeric material net that allows air to pass between the ground and the coffee;\u003cbr data-mce-fragment=\"1\"\u003eallowing a more even dry. This Gesha dried on the tarps for the first four days\u003cbr data-mce-fragment=\"1\"\u003eunder 100% sunlight, in order to prevent over fermentation or mold growth. After\u003cbr data-mce-fragment=\"1\"\u003ethis it was transferred onto the Africans beds where it dried with 75% shade for an\u003cbr data-mce-fragment=\"1\"\u003eadditional 31 days until it reaches a humidity range of 12% or below. Total drying\u003cbr data-mce-fragment=\"1\"\u003etime for this lot was 35 days. Once dried, they are moved to our warehouse where\u003cbr data-mce-fragment=\"1\"\u003ethey will rest as dried cherries for a month to homogenize the humidity in the\u003cbr data-mce-fragment=\"1\"\u003ebeans. After the month, we will mill the dried cherries. The “oro” or green beans\u003cbr data-mce-fragment=\"1\"\u003ewill then rest\/age for yet another month before we export it. This additional month\u003cbr data-mce-fragment=\"1\"\u003eof resting will diminish the harsh notes that can be found in naturals and allow the\u003cbr data-mce-fragment=\"1\"\u003eflavors to balance out. This slow drying process will also extend the shelf life of\u003cbr data-mce-fragment=\"1\"\u003ethe beans as the embryo will be kept alive for as long as possible.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eFarm Information\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eLas Delicias was Eleane Mierisch’s personal 12 hectare farm, and although young (estsablished 2016) it already is producing amazing coffees (even obtaining 4th place in COE 2017 with a Javanica Washed). It is the farm with the highest altitude in our origin of Nicaragua (1260-1400m), and it is reflected in the coffees coming from here due to their delicate and pronounced acidity that balances out perfectly with the sweetness of the Nicaraguan terroir. Las Delicias is one of three farms we have in the region of Jinotega, alongside San Jose and La Escondida, and it overlooks the manmade lake of Apanas. The high altitude and proximity to water create lower average temperatures during the day and night which allows the cherries to mature more slowly. The varietals grown on this farm are: Java, Gesha, Yellow Pacamara, Yellow Pacas, and Red Bourbon. The Coffees here are grown under the shade of Mandarin and Guava trees. The farm employs 12 people full-time which sweels seasonly to 80 people during the harvest season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eDespite her recent passing, Eleane has left her farm in the care of her nephew,\u003cbr data-mce-fragment=\"1\"\u003eErwin III, and her business partner Geoconda Padilla, who will continue to\u003cbr data-mce-fragment=\"1\"\u003emaintain Eleane’s values alive through her farm and coffee. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":47023396782370,"sku":"Nic-Gesha-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":47023396815138,"sku":"Nic-Gesha-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":47023396847906,"sku":"Nic-Gesha","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":47023396880674,"sku":"Nic-Gesha-AD","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/DSCF9906.jpg?v=1698695171"},{"product_id":"nicaragua-yellow-pacamara-rose-washed-presale","title":"Nicaragua Yellow Pacamara Rosé Washed","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch4 class=\"mb-1 font-weight-bold\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cem\u003e \u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/TUvbAub_1So?si=IfEQue-iWUaXp7Ce\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: Nicaragua\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Jinotega\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: Fincas Mierisch Las Delicias Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Rosé Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: 1400-1450masl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTASTING NOTES\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAromas of blackberry, passionfruit, and Meyer Lemon. A BIG cup. Boisterous acidity and thick coating mouthfeel. Mango and cassis continue in the cup where they mingle with flavors of tart cherry, grapefruit, and chocolate. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eYELLOW PACAMARA VARIETY\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003ePacamara is a large bean hybrid variety created in El Salvador from the short high yielding 'Pacas' variety and the Giant typically mutation 'Maragogype'. Known for excellent cup quality it often wins cupping competitions across Central America. But this variety always produced red fruit.\u003c\/p\u003e\n\u003cp\u003eThe Mierisch Family had planted a field of the Pacamara variety at their Limoncillo farm more than 20 years ago. in 2004 a worker noticed 3 trees in the farm that were yellow when ripe, not red like the others. They collected seeds from these trees and began building a nursery of them and first planted this variety at the Limoncillo farm and then later other farms owned by the family. The cup quality is exceptional. Very high acidity and heavy mouthfeel. leaning more towards yellow fruits in its cup profile. Peach, Lemon, grapefruit, and in natural processed versions flavors of tart cherry.\u003c\/p\u003e\n\u003cp\u003eThis variety is currently limited to but a handful of farms and is produced in very small quantities. In recent years The Mierisch family  has held an online auction for their best cupping lots. Judged by an international panel of experienced Cup of Excellence judges. We have purchased these lots in the past. The last 2 years we have asked them to make exclusive lots for us using our yeast fermentation methods with strains we have provided to them. This year’s coffee was harvested March 1st, 2024.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFINCA LAS DELICIAS \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eLas Delicias is a 12 hectare farm in Jinotega at 1260-1450m elevation owned by the Mierisch Family. \u003c\/p\u003e\n\u003cp\u003eThere are several varieties planted at this farm: \u003cspan\u003eJavanica, Yellow  Pacamara, Gesha, Yellow Pacas, Red Bourbon.  The Yellow Pacamara was planted here in 2014. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRosé Washed Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA Double fermentation method we pioneered in Hawaii and have begin teaching to a handful of our suppliers around the world. Like with Rosé wine this is a fermentation that involves a period of skin contact at the start. Coffee Cherries are first rinsed and floated and inoculated with wine yeasts and fermented in a bioreactor as the first step. Then the cherries are pulped and fermented again in the must from the cherry. The yeasts produce fruity esters along with helping to reveal some of the varietal aromas from the coffee cherries. The resulting coffee has the mouthfeel and acidity of a washed coffee with enhanced fruit and floral notes that gives the impression of watermelon and strawberry and white flowers similar to what one might find in Rosé wines.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":49294910292258,"sku":"nic-yellow-4","price":50.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":49294910325026,"sku":"nic-yellow-4-AD","price":50.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49294910357794,"sku":"nic-yellow","price":140.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49294910390562,"sku":"nic-yellow-AD","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/YellowPacamaraontree.jpg?v=1622583069"},{"product_id":"nicaragua-java-rose-washed","title":"Nicaragua Java Rosé Washed","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: Nicaragua\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Jinotega\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: Fincas MIerisch Las Delicias Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Rosé Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: 1260-1400masl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTASTING NOTES\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAromas of Lemon\/Lime, coriander and Violets. A sweet and delicate cup with notes of white grapes, and jasmine.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJAVA\/JAVANICA VARIETY\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eJavaNica is the name the Mierisch family gave to trees from seeds they received many years ago marked 'Java' Unsure their exact identity they called them JavaNica (Java + Nicaragua) This coffee proved to be excellent on their farms taking 2nd place in the 2008 Nicaragua Cup of excellence. Which was the first time we tasted this coffee.\u003c\/p\u003e\n\u003cp\u003e3 years ago we sent seeds of this variety for genetic testing with RD2 and the results came back as a 100% match for the Java variety.\u003c\/p\u003e\n\u003cp\u003eJava variety has a long history. It is one of the first documented Ethiopian Landraces collected and brought to other growing regions. In this case being brought back to Java island, Indonesia by PJS Cramer in 1928 and introduced under the name Abyssinia, as Ethiopia was then known. These plants quickly showed tolerance to the leaf rust disease which had ravaged Indonesian coffee farms. These plants spread to the island of Sumatra, where they can still be found in the Gayo region.\u003c\/p\u003e\n\u003cp\u003eIn the 1950's seeds of this variety were imported to the West African nation of Cameroon by the Vilmorin Company. They acquired the seeds from Java island and thus called the variety 'Java' \u003c\/p\u003e\n\u003cp\u003eIn Africa they have a coffee berry disease, and the 'Java' variety proved resilient to that disease as well. After 20 years of selection the Java variety was released to farmers in Cameroon in 1980. in 1991 it was brought to Central America  by CIRAD, first to Costa Rica and then distributed to other neighboring countries such as Nicaragua.  It is now most commonly found growing in Nicaragua and Colombia, but has been widely distributed across the world as it is a disease tolerant plant that requires minimal inputs and has excellent cup quality. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFINCA LAS DELICIAS \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eLas Delicias is a 12 hectare farm in Jinotega at 1260-1450m elevation owned by the Mierisch Family. \u003c\/p\u003e\n\u003cp\u003eThere are several varieties planted at this farm:\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eJavanica, Yellow  Pacamara, Gesha, Yellow Pacas, Red Bourbon.  The Yellow Pacamara was planted here in 2014.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRosé Washed Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA Double fermentation method we pioneered in Hawaii and have begin teaching to a handful of our suppliers around the world. Like with Rosé wine this is a fermentation that involves a period of skin contact at the start. Coffee Cherries are first rinsed and floated and inoculated with wine yeasts and fermented in a bioreactor as the first step. Then the cherries are pulped and fermented again in the must from the cherry. The yeasts produce fruity esters along with helping to reveal some of the varietal aromas from the coffee cherries. The resulting coffee has the mouthfeel and acidity of a washed coffee with enhanced fruit and floral notes that gives the impression of watermelon and strawberry and white flowers similar to what one might find in Rosé wines.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":49306028704034,"sku":"nic-java-4","price":15.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":49306028736802,"sku":"nic-java-4-AD","price":15.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49306028769570,"sku":"nic-java","price":35.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49306028802338,"sku":"nic-java-AD","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2Lb \/ Whole Bean","offer_id":49306053509410,"sku":"nic-java-2","price":85.0,"currency_code":"USD","in_stock":false},{"title":"2Lb \/ Auto Drip","offer_id":49306053542178,"sku":"nic-java-2-AD","price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/image_bc84202a-8e78-408a-bbbf-b330db05e28c.jpg?v=1661448639"},{"product_id":"nicaragua-gesha-champagne-natural","title":"Nicaragua Gesha Champagne Natural","description":"\u003ch2 data-end=\"374\" data-start=\"336\"\u003eNicaragua Gesha Champagne Natural\u003c\/h2\u003e\n\u003cp data-end=\"397\" data-start=\"375\"\u003eLas Delicias, Jinotega\u003c\/p\u003e\n\u003cp data-end=\"732\" data-start=\"399\"\u003e\u003cstrong data-end=\"410\" data-start=\"399\"\u003eOrigin:\u003c\/strong\u003e Jinotega, Nicaragua\u003cbr data-end=\"433\" data-start=\"430\"\u003e\u003cstrong data-end=\"442\" data-start=\"433\"\u003eFarm:\u003c\/strong\u003e Las Delicias\u003cbr data-end=\"458\" data-start=\"455\"\u003e\u003cstrong data-end=\"471\" data-start=\"458\"\u003eProducer:\u003c\/strong\u003e Mierisch Family\u003cbr data-end=\"490\" data-start=\"487\"\u003e\u003cstrong data-end=\"504\" data-start=\"490\"\u003eElevation:\u003c\/strong\u003e 1,260–1,400 meters\u003cbr data-end=\"526\" data-start=\"523\"\u003e\u003cstrong data-end=\"538\" data-start=\"526\"\u003eVariety:\u003c\/strong\u003e Gesha (Panama lineage)\u003cbr data-end=\"564\" data-start=\"561\"\u003e\u003cstrong data-end=\"576\" data-start=\"564\"\u003eProcess:\u003c\/strong\u003e Champagne Natural\u003cbr data-end=\"597\" data-start=\"594\"\u003e\u003cstrong data-end=\"607\" data-start=\"597\"\u003eRoast:\u003c\/strong\u003e Medium-Light\u003cbr data-end=\"623\" data-start=\"620\"\u003e\u003cstrong data-end=\"641\" data-start=\"623\"\u003eTasting Notes:\u003c\/strong\u003e Passionfruit, yuzu, cherry, milk chocolate\u003cbr data-end=\"687\" data-start=\"684\"\u003e\u003cstrong data-end=\"703\" data-start=\"687\"\u003eCup Profile:\u003c\/strong\u003e Bright • Floral • Polished\u003c\/p\u003e\n\u003chr data-end=\"737\" data-start=\"734\"\u003e\n\u003ch3 data-end=\"776\" data-start=\"739\"\u003eNicaragua Gesha Champagne Natural\u003c\/h3\u003e\n\u003cp data-end=\"1095\" data-start=\"778\"\u003eThis Gesha from \u003cstrong data-end=\"810\" data-start=\"794\"\u003eLas Delicias\u003c\/strong\u003e is a refined expression of natural processing—bright, aromatic, and carefully composed. While many natural Geshas lean toward heavy fruit or fermentation character, this coffee emphasizes \u003cstrong data-end=\"1033\" data-start=\"999\"\u003eclarity, balance, and elegance\u003c\/strong\u003e, with layered citrus and fruit supported by gentle sweetness.\u003c\/p\u003e\n\u003cp data-end=\"1212\" data-start=\"1097\"\u003eThe cup opens lively and expressive, then settles into a smooth, rounded finish that feels deliberate and complete.\u003c\/p\u003e\n\u003chr data-end=\"1217\" data-start=\"1214\"\u003e\n\u003ch3 data-end=\"1236\" data-start=\"1219\"\u003eOrigin \u0026amp; Farm\u003c\/h3\u003e\n\u003cp data-end=\"1560\" data-start=\"1238\"\u003eLas Delicias is a 12-hectare farm established in 2016 by \u003cstrong data-end=\"1314\" data-start=\"1295\"\u003eEleane Mierisch\u003c\/strong\u003e, located at the highest elevations of the Mierisch family’s Nicaraguan holdings. Perched above Lake Apanás in the Jinotega region, the farm benefits from cooler daytime and nighttime temperatures that slow cherry maturation and preserve acidity.\u003c\/p\u003e\n\u003cp data-end=\"1848\" data-start=\"1562\"\u003eCoffees here are grown under mandarin and guava shade trees and harvested with meticulous care. Today, Eleane’s legacy is carried forward by her nephew \u003cstrong data-end=\"1736\" data-start=\"1714\"\u003eErwin Mierisch III\u003c\/strong\u003e and business partner \u003cstrong data-end=\"1778\" data-start=\"1758\"\u003eGeoconda Padilla\u003c\/strong\u003e, who continue to steward the farm with the same precision and values.\u003c\/p\u003e\n\u003chr data-end=\"1853\" data-start=\"1850\"\u003e\n\u003ch3 data-end=\"1887\" data-start=\"1855\"\u003eChampagne Natural Processing\u003c\/h3\u003e\n\u003cp data-end=\"2047\" data-start=\"1889\"\u003eThis coffee was produced exclusively for Paradise using the \u003cstrong data-end=\"1953\" data-start=\"1924\"\u003eChampagne Natural process\u003c\/strong\u003e, a controlled natural fermentation method we developed beginning in 2019.\u003c\/p\u003e\n\u003cp data-end=\"2406\" data-start=\"2049\"\u003eRipe cherries are sanitized and floated before being fermented whole in sealed bioreactors inoculated with selected wine yeast strains. Over several days, fermentation enhances aromatic complexity and fruit expression while preserving structure. By the end of fermentation, the cherries are crisp and lightly effervescent—echoing the character of champagne.\u003c\/p\u003e\n\u003cp data-end=\"2691\" data-start=\"2408\"\u003eThe coffee cherries are then dried whole, followed by a resting period in dried cherry before milling. This slow, deliberate approach results in a natural Gesha that is \u003cstrong data-end=\"2648\" data-start=\"2621\"\u003eexpressive yet composed\u003c\/strong\u003e, without excessive fermentation character.\u003c\/p\u003e\n\u003chr data-end=\"2696\" data-start=\"2693\"\u003e\n\u003ch3 data-end=\"2713\" data-start=\"2698\"\u003eCup Profile\u003c\/h3\u003e\n\u003cp data-end=\"2928\" data-start=\"2715\"\u003eBright citrus leads the cup, with \u003cstrong data-end=\"2774\" data-start=\"2749\"\u003epassionfruit and yuzu\u003c\/strong\u003e up front, followed by \u003cstrong data-end=\"2813\" data-start=\"2797\"\u003esweet cherry\u003c\/strong\u003e. As the coffee cools, a \u003cstrong data-end=\"2866\" data-start=\"2838\"\u003esoft milk chocolate note\u003c\/strong\u003e emerges, rounding the acidity and adding depth to the finish.\u003c\/p\u003e\n\u003cp data-end=\"3019\" data-start=\"2930\"\u003eAcidity is lively but polished, carried by a silky body and a clean, lingering sweetness.\u003c\/p\u003e\n\u003chr data-end=\"3024\" data-start=\"3021\"\u003e\n\u003ch3 data-end=\"3041\" data-start=\"3026\"\u003eRoast Style\u003c\/h3\u003e\n\u003cp data-end=\"3266\" data-start=\"3043\"\u003eRoasted to a \u003cstrong data-end=\"3080\" data-start=\"3056\"\u003emedium-light profile\u003c\/strong\u003e to preserve Tropical fruit notes and acidity while allowing sweetness and chocolate notes to develop. The roast is designed to integrate the natural processing rather than amplify it—balanced, transparent, and refined.\u003c\/p\u003e\n\u003chr data-end=\"3271\" data-start=\"3268\"\u003e\n\u003ch3 data-end=\"3300\" data-start=\"3273\"\u003eBrewing Recommendations\u003c\/h3\u003e\n\u003cul data-end=\"3423\" data-start=\"3302\"\u003e\n\u003cli data-end=\"3374\" data-start=\"3302\"\u003e\n\u003cp data-end=\"3374\" data-start=\"3304\"\u003e\u003cstrong data-end=\"3332\" data-start=\"3304\"\u003ePour-over (V60, Kalita):\u003c\/strong\u003e highlights citrus, florals, and clarity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3423\" data-start=\"3375\"\u003e\n\u003cp data-end=\"3423\" data-start=\"3377\"\u003e\u003cstrong data-end=\"3388\" data-start=\"3377\"\u003eChemex:\u003c\/strong\u003e emphasizes balance and sweetness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3525\" data-start=\"3425\"\u003eUse filtered water and moderate extraction to maintain structure and avoid over-emphasizing acidity.\u003c\/p\u003e\n\u003chr data-end=\"3530\" data-start=\"3527\"\u003e\n\u003ch3 data-end=\"3558\" data-start=\"3532\"\u003eWho This Coffee Is For\u003c\/h3\u003e\n\u003cul data-end=\"3746\" data-start=\"3560\"\u003e\n\u003cli data-end=\"3617\" data-start=\"3560\"\u003e\n\u003cp data-end=\"3617\" data-start=\"3562\"\u003eDrinkers who enjoy \u003cstrong data-end=\"3615\" data-start=\"3581\"\u003enatural coffees with restraint\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3682\" data-start=\"3618\"\u003e\n\u003cp data-end=\"3682\" data-start=\"3620\"\u003eFans of Gesha seeking more fruit forward than floral cups\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3746\" data-start=\"3683\"\u003e\n\u003cp data-end=\"3746\" data-start=\"3685\"\u003eThose looking for a refined, tropical cup with balance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3842\" data-start=\"3748\"\u003eIf you prefer heavily winey or intensely fermented profiles, this coffee may feel more subtle.\u003c\/p\u003e\n\u003chr data-end=\"3847\" data-start=\"3844\"\u003e\n\u003ch3 data-end=\"3873\" data-start=\"3849\"\u003eExplore More Coffees\u003c\/h3\u003e\n\u003cul data-end=\"4083\" data-start=\"3875\"\u003e\n\u003cli data-end=\"3950\" data-start=\"3875\"\u003e\n\u003cp data-end=\"3950\" data-start=\"3877\"\u003e\u003ca href=\"https:\/\/paradiseroasters.com\/collections\/geisha-coffee\/products\/california-santa-barbara-geisha-finca-1890\"\u003e\u003cstrong data-end=\"3911\" data-start=\"3877\"\u003eCalifornia Geisha — Finca 1890\u003c\/strong\u003e\u003c\/a\u003e — classic washed, floral and precise\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"4025\" data-start=\"3951\"\u003e\n\u003cp data-end=\"4025\" data-start=\"3953\"\u003e\u003ca href=\"https:\/\/paradiseroasters.com\/collections\/hawaiian-coffee\/products\/kona-tropical-punch-washed\"\u003e\u003cstrong data-end=\"3976\" data-start=\"3953\"\u003eKona Tropical Punch\u003c\/strong\u003e\u003c\/a\u003e — vibrant, fermentation-driven Hawaiian coffee\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":50978568405282,"sku":"nic-gesha-cn-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":50978568438050,"sku":"nic-gesha-cn-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":50978568470818,"sku":"nic-gesha-cn","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":50978568503586,"sku":"nic-gesha-cn-AD","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/Nicaragua-gesha-champagne.jpg?v=1769659755"}],"url":"https:\/\/paradiseroasters.com\/en-hk\/collections\/coffee-from-nicaragua.oembed","provider":"Paradise Coffee Roasters","version":"1.0","type":"link"}