{"title":"Black Friday Single Origin Collection","description":"***Important note: Single Origin sale inventories are currently on rotation. Check back frequently throughout the week for re-stocks and new coffees.***","products":[{"product_id":"panama-mokkita-natural-mama-cata-estate","title":"Panama Mokkita Natural -Mama Cata Estate","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRoasting Wednesdays. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIncredibly floral and complex aroma; Violet, jasmine, rose. Sweet and fruit saturated  cup with  of papaya, bergamot, blackberry and plumeria and dark chocolate An Effervescent acidity and lush body. The Floral notes linger long after the last sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: Mama Cata Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess: Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: Mokkita\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: Light\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003eCoffee Review Scored this coffee 97 Points! Their highest score of 2021.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“Blind Assessment: \u003c\/strong\u003e\u003cspan\u003eAromatically other-worldly, resoundingly juicy. Caramelized pineapple, aromatic orchid, pistachio, raw chocolate, oolong tea in aroma and cup. Sweet-savory-tart structure with gently bright acidity; deep, syrupy mouthfeel. Flavor-laden finish with especially impressive fruit and florals”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/f7df39fa-d9f8-4993-90d9-2e16249e74f7_480x480.png?v=1638560894\" alt=\"\" style=\"display: block; margin-left: auto; margin-right: auto;\" data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBackground Info\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eA unique Mokka type variety growing only at Mama Cata estate in Panama.\u003c\/p\u003e\n\u003cp\u003eIn 2020 and 2021 their Mokkita Natural was the highest scoring non-geisha variety at the Best of Panama Cupping competition. This year at Auction the Mokkita received the highest price ever paid for a non-geisha variety coffee from anywhere in the world: $400\/lb of green coffee! \u003c\/p\u003e\n\u003cp\u003e In 2004 after the 'Discovery' of the Geisha\/Gesha variety from Hacienda La Esmeralda that won that year's Best of Panama Competition, Jose David Garrido of Mama Cata estate went looking through the trees in his farm for plants that looked unusual and might produce an excellent cup. One plant he found had very small cherries and they called it Mokkita. The following year they had a small sample harvested from this tree cupped by Japanese coffee buyer Mamoru Taguchi. Based on the positive feedback they decided to use the next harvested for seed. The first place they planted the trees didn't take well. Believing this to be a Mokka variety from Yemen, they next decided to try planting in a drier area at 1550-1600m with different soil that might be more similar to the environment there.\u003c\/p\u003e\n\u003cp\u003eIn January 2022 we sent samples of this coffee to RD2 in France for genetic testing to get a better idea of it's background. The results suggest it is a hybrid of a Bourbon* type variety  and Geisha.\u003c\/p\u003e\n\u003cp\u003e*Many plants called Mokka are a dwarf hybrid from Bourbon and cannot be distinguished from Bourbon, or other mutants from bourbon such as Caturra, or Laurina. \u003c\/p\u003e\n\u003cp\u003eMost likely Geisha and a Mokka type plant at Mama Cata crossed at some point in time and resulting in this unique (and delicious) cultivar on their farm.\u003c\/p\u003e\n\u003cp\u003eThey now have about 2 hectares (5 acres) of Mokkita planted. Mokkita is a very low yielding plant. Producing less than half the amount of cherry as Geisha and Typica. They harvest the cherries in small batches and dry them slowly over a month on raised screens inside a greenhouse structure.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":39667399884905,"sku":"panama-mokkita-4oz","price":150.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":39667399917673,"sku":"panama-mokkita","price":700.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/image_e31f8af2-8390-4ce0-802e-381b144e7730.jpg?v=1638670622"},{"product_id":"hawaii-ka-u-classic-dark","title":"Ka‘ū Classic Dark Roast – Specialty Hawaiian Coffee from the Big Island","description":"\u003ch2 data-start=\"335\" data-end=\"363\"\u003eKa‘ū Classic — Dark Roast\u003c\/h2\u003e\n\u003cp data-start=\"365\" data-end=\"463\"\u003eA bold yet refined expression of Ka‘ū coffee, roasted dark for depth, smoothness, and low acidity.\u003c\/p\u003e\n\u003chr data-start=\"465\" data-end=\"468\"\u003e\n\u003cp data-start=\"470\" data-end=\"705\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"470\" data-end=\"481\"\u003eOrigin:\u003c\/strong\u003e Ka‘ū District, Hawai‘i Island\u003cbr data-start=\"511\" data-end=\"514\"\u003e\u003cstrong data-start=\"514\" data-end=\"524\"\u003eRoast:\u003c\/strong\u003e Dark\u003cbr data-start=\"529\" data-end=\"532\"\u003e\u003cstrong data-start=\"532\" data-end=\"546\"\u003eVarieties:\u003c\/strong\u003e Hawaiian Typica, Red Catuai\u003cbr data-start=\"574\" data-end=\"577\"\u003e\u003cstrong data-start=\"577\" data-end=\"589\"\u003eProcess:\u003c\/strong\u003e Fully washed\u003cbr data-start=\"602\" data-end=\"605\"\u003e\u003cstrong data-start=\"605\" data-end=\"616\"\u003eFlavor:\u003c\/strong\u003e Cocoa, apricot, cream\u003cbr data-start=\"650\" data-end=\"653\"\u003e\u003cstrong data-start=\"653\" data-end=\"662\"\u003eBody:\u003c\/strong\u003e Full, rounded\u003cbr data-start=\"676\" data-end=\"679\"\u003e\u003cstrong data-start=\"679\" data-end=\"691\"\u003eAcidity:\u003c\/strong\u003e Low, gentle\u003c\/p\u003e\n\u003chr data-start=\"707\" data-end=\"710\"\u003e\n\u003ch3 data-start=\"712\" data-end=\"724\"\u003eOverview\u003c\/h3\u003e\n\u003cp data-start=\"726\" data-end=\"1001\"\u003eKa‘ū Classic Dark Roast offers a deeper, richer interpretation of Ka‘ū coffee. Grown on the southern slopes of Hawai‘i Island and roasted with extended development, this coffee emphasizes body, warmth, and sweetness while retaining the clarity that defines the Ka‘ū district.\u003c\/p\u003e\n\u003cp data-start=\"1003\" data-end=\"1108\"\u003eThis is a comforting, low-acid cup designed for those who enjoy darker roasts without harshness or smoke.\u003c\/p\u003e\n\u003chr data-start=\"1110\" data-end=\"1113\"\u003e\n\u003ch3 data-start=\"1115\" data-end=\"1125\"\u003eOrigin\u003c\/h3\u003e\n\u003cp data-start=\"1127\" data-end=\"1400\"\u003eSourced from high-elevation farms in the Ka‘ū district, these coffees are grown between approximately 1,600 and 2,500 feet above the coastline. Cool evenings, steady trade winds, and mineral-rich volcanic soils promote slow cherry maturation and balanced sugar development.\u003c\/p\u003e\n\u003cp data-start=\"1402\" data-end=\"1550\"\u003eKa‘ū’s growing conditions yield coffees that respond especially well to darker roasting, maintaining sweetness and structure rather than bitterness.\u003c\/p\u003e\n\u003chr data-start=\"1552\" data-end=\"1555\"\u003e\n\u003ch3 data-start=\"1557\" data-end=\"1581\"\u003eRoast Style \u0026amp; Intent\u003c\/h3\u003e\n\u003cp data-start=\"1583\" data-end=\"1686\"\u003eThis \u003cstrong data-start=\"1588\" data-end=\"1602\"\u003edark roast\u003c\/strong\u003e is developed to highlight richness and mouthfeel while preserving origin character.\u003c\/p\u003e\n\u003cp data-start=\"1688\" data-end=\"1893\"\u003eExtended roast development brings forward cocoa and toasted sugar notes, softening acidity and increasing body, without crossing into smoky or ashy flavors. The result is bold, smooth, and distinctly Ka‘ū.\u003c\/p\u003e\n\u003chr data-start=\"1895\" data-end=\"1898\"\u003e\n\u003ch3 data-start=\"1900\" data-end=\"1915\"\u003eCup Profile\u003c\/h3\u003e\n\u003cp data-start=\"1917\" data-end=\"2078\"\u003eExpect a full-bodied cup with flavors of Dark Chocolate, cream, and subtle dried fruit. Acidity is low and supportive, contributing to a smooth, lingering finish.\u003c\/p\u003e\n\u003cp data-start=\"2080\" data-end=\"2178\"\u003eCompared to Ka‘ū Classic Light Roast, this version favors depth and warmth over fruit and florals.\u003c\/p\u003e\n\u003chr data-start=\"2180\" data-end=\"2183\"\u003e\n\u003ch3 data-start=\"2185\" data-end=\"2212\"\u003eBrewing Recommendations\u003c\/h3\u003e\n\u003cp data-start=\"2214\" data-end=\"2230\"\u003eWell suited for:\u003c\/p\u003e\n\u003cul data-start=\"2231\" data-end=\"2290\"\u003e\n\u003cli data-start=\"2231\" data-end=\"2246\"\u003e\n\u003cp data-start=\"2233\" data-end=\"2246\"\u003eDrip coffee\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2247\" data-end=\"2263\"\u003e\n\u003cp data-start=\"2249\" data-end=\"2263\"\u003eFrench press\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2264\" data-end=\"2290\"\u003e\n\u003cp data-start=\"2266\" data-end=\"2290\"\u003eEspresso-style brewing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2292\" data-end=\"2371\"\u003ePerforms especially well with milk, while remaining balanced when brewed black.\u003c\/p\u003e\n\u003chr data-start=\"2373\" data-end=\"2376\"\u003e\n\u003ch3 data-start=\"2378\" data-end=\"2404\"\u003eWho This Coffee Is For\u003c\/h3\u003e\n\u003cul data-start=\"2406\" data-end=\"2557\"\u003e\n\u003cli data-start=\"2406\" data-end=\"2463\"\u003e\n\u003cp data-start=\"2408\" data-end=\"2463\"\u003eDark roast drinkers seeking smoothness over intensity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2464\" data-end=\"2512\"\u003e\n\u003cp data-start=\"2466\" data-end=\"2512\"\u003eThose who prefer low acidity and fuller body\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2513\" data-end=\"2557\"\u003e\n\u003cp data-start=\"2515\" data-end=\"2557\"\u003eFans of rich, comforting coffee profiles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2559\" data-end=\"2656\"\u003e\u003cstrong data-start=\"2559\" data-end=\"2656\"\u003eIf you enjoy brighter acidity or floral aromatics, consider Ka‘ū Classic Light Roast instead.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"2658\" data-end=\"2661\"\u003e\n\u003ch3 data-start=\"2663\" data-end=\"2690\"\u003eWhy Our Hawai‘i Coffees\u003c\/h3\u003e\n\u003cul data-start=\"2692\" data-end=\"3177\"\u003e\n\u003cli data-start=\"2692\" data-end=\"2784\"\u003e\n\u003cp data-start=\"2694\" data-end=\"2784\"\u003e\u003cstrong data-start=\"2694\" data-end=\"2719\"\u003eHawai‘i-Grown Coffees\u003c\/strong\u003e\u003cbr data-start=\"2719\" data-end=\"2722\"\u003eSourced directly from Kona and Ka‘ū farms on the Big Island.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2786\" data-end=\"2882\"\u003e\n\u003cp data-start=\"2788\" data-end=\"2882\"\u003e\u003cstrong data-start=\"2788\" data-end=\"2814\"\u003eHigh-Elevation Growing\u003c\/strong\u003e\u003cbr data-start=\"2814\" data-end=\"2817\"\u003eSelected from farms between approximately 1,500 and 2,500 feet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2884\" data-end=\"2962\"\u003e\n\u003cp data-start=\"2886\" data-end=\"2962\"\u003e\u003cstrong data-start=\"2886\" data-end=\"2922\"\u003eFreshly Roasted in Small Batches\u003c\/strong\u003e\u003cbr data-start=\"2922\" data-end=\"2925\"\u003eRoasted to order on Hawai‘i Island.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2964\" data-end=\"3061\"\u003e\n\u003cp data-start=\"2966\" data-end=\"3061\"\u003e\u003cstrong data-start=\"2966\" data-end=\"2998\"\u003eCarefully Sorted for Quality\u003c\/strong\u003e\u003cbr data-start=\"2998\" data-end=\"3001\"\u003eMachine and hand sorting remove defects prior to roasting.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3063\" data-end=\"3177\"\u003e\n\u003cp data-start=\"3065\" data-end=\"3177\"\u003e\u003cstrong data-start=\"3065\" data-end=\"3091\"\u003eRoasted for Expression\u003c\/strong\u003e\u003cbr data-start=\"3091\" data-end=\"3094\"\u003eEach coffee is roasted to highlight its natural strengths, not a generic profile.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"3179\" data-end=\"3182\"\u003e\n\u003ch3 data-start=\"3184\" data-end=\"3216\"\u003eExplore More Hawai‘i Coffees\u003c\/h3\u003e\n\u003cp data-end=\"3255\" data-start=\"3218\"\u003eLooking to compare across the island?\u003c\/p\u003e\n\u003cul data-end=\"3460\" data-start=\"3257\"\u003e\n\u003cli data-end=\"3324\" data-start=\"3257\"\u003e\n\u003cp data-end=\"3324\" data-start=\"3259\"\u003e\u003ca title=\"Kau light roast -Specialty Hawaiian coffee\" href=\"https:\/\/paradiseroasters.com\/collections\/hawaiian-coffee\/products\/ka-u-classic-light-roast\"\u003e\u003cstrong data-end=\"3287\" data-start=\"3259\"\u003eKa‘ū Classic Light Roast\u003c\/strong\u003e\u003c\/a\u003e — bright, silky, and floral\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3388\" data-start=\"3325\"\u003e\n\u003cp data-end=\"3388\" data-start=\"3327\"\u003e\u003ca title=\"Kona Classic Medium Roast -Paradise Roasters\" href=\"https:\/\/paradiseroasters.com\/collections\/kona-coffee\/products\/kona-classic-medium\"\u003e\u003cstrong data-end=\"3356\" data-start=\"3327\"\u003eKona Classic Medium Roast\u003c\/strong\u003e\u003c\/a\u003e — smooth, sweet, and balanced\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3460\" data-start=\"3389\"\u003e\n\u003cp data-end=\"3460\" data-start=\"3391\"\u003e\u003ca title=\"Hawaii Island Blend -Medium Dark Roast beans\" href=\"https:\/\/paradiseroasters.com\/collections\/kona-coffee\/products\/hawai-i-island-blend\"\u003e\u003cstrong data-end=\"3415\" data-start=\"3391\"\u003eHawai‘i Island Blend\u003c\/strong\u003e\u003c\/a\u003e — Kona + Ka‘ū coffees crafted for espresso\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"3444\" data-start=\"3441\"\u003e\n\u003cp data-end=\"3573\" data-start=\"3473\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"2655\" data-end=\"2725\"\u003e\u003cstrong data-start=\"2655\" data-end=\"2725\"\u003eRoasted fresh on the Big Island. Cultivated for your daily ritual.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":39890203770985,"sku":"kau-dark-4oz","price":25.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Auto Drip","offer_id":44856518443298,"sku":"kau-dark-4oz-AD","price":25.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ French Press","offer_id":44856518476066,"sku":"kau-dark-4oz-FP","price":25.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":39890203803753,"sku":"kau-dark","price":60.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto Drip","offer_id":44856518508834,"sku":"kau-dark-AD","price":60.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ French Press","offer_id":44856518541602,"sku":"kau-dark-FP","price":60.0,"currency_code":"USD","in_stock":true},{"title":"2Lb \/ Whole Bean","offer_id":49228215157026,"sku":"kau-dark-2","price":150.0,"currency_code":"USD","in_stock":true},{"title":"2Lb \/ Auto Drip","offer_id":49228215189794,"sku":"kau-dark-2-AD","price":150.0,"currency_code":"USD","in_stock":true},{"title":"2Lb \/ French Press","offer_id":49228215222562,"sku":"kau-dark-2-FP","price":150.0,"currency_code":"USD","in_stock":true},{"title":"5Lb \/ Whole Bean","offer_id":39890203836521,"sku":"kau-dark-5","price":350.0,"currency_code":"USD","in_stock":true},{"title":"5Lb \/ Auto Drip","offer_id":49228215451938,"sku":"kau-dark-5-AD","price":350.0,"currency_code":"USD","in_stock":true},{"title":"5Lb \/ French Press","offer_id":49228215648546,"sku":"kau-dark-5-FP","price":350.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/kau-classic-dark-roast.jpg?v=1777084622"},{"product_id":"thailand-wiang-pa-po-dark-roast","title":"Thailand Wiang Pa Pao Dark Roast | Paradise Coffee Roasters","description":"\u003cp\u003e\u003cstrong\u003eDIRECT TRADE\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDark Chocolate, spice, and black cherry. Full bodied and balanced with soft fruit tones.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWiang Pa Pao Fully Washed is a project led by Jane Kittiratanapaiboon, a co-founder of Beanspire, in the Wiang Pa Pao district of Chiang Rai, Thailand. She controlled the process, cupped the coffee and collected the parchments from a wet mill nearby Beanspire's dry mill in Wiang Pa Pao. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe coffee industry in Thailand started out as an opium eradication project launched by the former King of Thailand. Compared to Myanmar and Laos, Thailand is much more successful in this endeavor. Most farmers (in fact much of the whole coffee industry) we work with are young, with an average age of 25-35 years old. This young movement is a result of the fact that our country is much more developed than most coffee origins. It is very easy to get to coffee farms in Thailand. In Chiang Mai and Chiang Rai, which are two of the largest coffee producing provinces in Thailand, you can get to a farm in 45 mins from the airport. Thailand has a coffee system that works, relatively to other origins. Children of farmers are coming back to farms. There is also a vibrant local specialty and coffee culture that helps support the farmers at an acceptable price. It is a good success story for using coffee as an agent of change and sustainability.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis coffee went through a 12-24 hrs wet fermentation, depending on the weather. The pulped coffee was when soaked in fresh water for 12 more hours, then cleaned to completely remove the mucilage. After that, they dried their coffee on bamboo raised beds and greenhouses for 15-20 days.  In terms of green preparation, the coffee went through a destoner, huller, size grader, density table and ended with handsorting. The green passed through the density table multiple times. We shipped coffee in a triple layered bag, which includes a cotton bag in the outer layer, High Density Polyethylene (HDPE) in the middle layer and Grain Pro in the innermost layer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a dark roast coffee?\u003c\/h3\u003e\n\u003cp\u003eDark roast coffee refers to coffee beans that have been roasted for a longer duration. This results in a darker, oilier appearance and a fuller, bolder flavor. Dark roasts often have notes of chocolate or toasted nuts, and our Thailand Wiang Pa Pao Dark Roast is a splendid example of this rich, robust character.\u003c\/p\u003e\n\u003ch3\u003eIs dark roast coffee stronger?\u003c\/h3\u003e\n\u003cp\u003eIn terms of flavor and body, dark roast coffee is often perceived as stronger due to its bolder, fuller taste and aroma. However, it's important to note that roasting process doesn't necessarily affect the caffeine content significantly. The difference in caffeine content between light and dark roasts is typically negligible.\u003c\/p\u003e\n\u003ch3\u003eWhat does washed coffee taste like?\u003c\/h3\u003e\n\u003cp\u003eWashed coffee, also known as wet-processed coffee, is known for its bright, clear flavors and high acidity. The process of washing the coffee cherries before drying tends to highlight the coffee's inherent flavor characteristics, often leading to a cleaner taste profile. With our Thailand Wiang Pa Pao Dark Roast, you can expect a smooth, balanced taste with noticeable clarity.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":44332421841186,"sku":"thailand-wiang","price":22.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":44390724403490,"sku":"thailand-wiang-AD","price":22.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":45515113595170,"sku":"thailand-wiang-FP","price":22.0,"currency_code":"USD","in_stock":false},{"title":"5lb \/ Whole Bean","offer_id":44332421906722,"sku":"thailand-wiang-5","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/DSCF8184.jpg?v=1691546090"},{"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":"coffea-diversa-ghimbi-honey","title":"Costa Rica Coffea Diversa Ghimbi Honey","description":"\u003cp\u003e Taste:\u003c\/p\u003e\n\u003cp\u003eA complex cup with flavor notes more in common with an Ethiopian coffee than a Costa Rican one. Meyer Lemon, Jasmine, Toasted coconut. Lively acidity brings the citrus notes to the forfront. The coffee finishes with a caramel-like sweetness.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/f3e_mWrfDaI\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGonzalo Hernandez likes to brag that he’s amassed the world’s largest private collection of coffees trees: more than two hundred species, botanical varieties, mutations and cultivars that grow on his exotic Costa Rican “coffee garden”, Coffea Diversa. His collection includes some of the rarest in the world -- coffees many have neither heard of nor tasted.\u003cbr\u003e\u003cbr\u003eOf each variety Gonzalo has only a few trees, and his coffees are sold in small 10 kilogram bags to knowledgeable roasters and friends around the world, first come, first serve. We first visited Coffea diversa and met Gonzalo 10 years ago, and we’ve been looking forward to sharing these ever since. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e While there are hundreds of varieties that have been collected from coffee's homeland in the mountains of Ethiopia, only a handful of these have ever been commercially cultivated.   Only the Geisha and Java varieties are currently planted in any significant scale. Many others exist and Coffea Diversa has a collection of dozens not being grown anywhere else. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #000000; font-family: lora, georgia, 'times new roman', serif;\" color=\"#000000\" face=\"lora, georgia, times new roman, serif\"\u003eGhimbi is a wild Ethiopian variety collected from near the village of Ghimbi in Southwest of Ethiopia in the Oromia region. It is a tall stature plant with wide spacing between the branches and nodes, which results in a low producing plant. Young leaves are reddish in color. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan face=\"lora, georgia, times new roman, serif\" color=\"#000000\" style=\"color: #000000; font-family: lora, georgia, 'times new roman', serif;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":47202368749858,"sku":"Ghimbi-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":47202396406050,"sku":"Ghimbi","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-8183.jpg?v=1700873055"},{"product_id":"kona-extra-fancy-darnell-estate","title":"Kona Extra Fancy - Darnall Estate - 1st Place 2023","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e \u003cb\u003eRoasting Wednesdays.\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e*Please note: all items in your cart will roast and ship together.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBalance personified. hints of flowers  and citrus in the aroma lead into a cup with a brown Sugar-like sweetness and a lush mouthfeel. notes ofPapaya  and Cashew linger after the last sip. Not a hugely bright coffee, but just enough acidity to support the other elements of the cup. \u003c\/p\u003e\n\u003cp\u003eThis coffee took 1st Place in the 2023 Kona Cupping competition Crown division and was awarded the Kona Heritage award. The judges noted flavors of Black cherry, Brown Sugar, Flowers, and Tropical Fruit. \u003c\/p\u003e\n\u003cp\u003eTraditional Washed\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eBackground Info\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003eOur interpretation of the Classic \u003ca href=\"https:\/\/paradiseroasters.com\/collections\/kona-coffee\"\u003eKona coffee\u003c\/a\u003e. Our 2023 Kona Classic Medium is a blend of Washed and Honey Typica variety coffees from Kona that showcases the soft and sweet profile Kona is known for, supported by a buoyant acidity and complexity that few exhibit.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":47249343709474,"sku":"kona-xfd-4","price":30.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":47249343742242,"sku":"kona-xfd-4-AD","price":30.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":47249343775010,"sku":"kona-xfd-4-FP","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":47249343807778,"sku":"kona-xfd","price":80.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":47249343840546,"sku":"kona-xfd-FP","price":80.0,"currency_code":"USD","in_stock":false},{"title":"5 Lb \/ Whole Bean","offer_id":47249343873314,"sku":"kona-xf-5","price":500.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":47249343906082,"sku":"kona-xfd-AD","price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_3666.jpg?v=1701752018"},{"product_id":"costa-rica-kaffa-jimma-honey-coffea-diversa","title":"Costa Rica Kaffa Jimma Honey - Coffea Diversa","description":"\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: Costa Rica\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Biolley\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: Coffea Diversa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: 1250-1300masl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA complex cup with flavor notes more in common with an Ethiopian coffee than a Costa Rican one. Honey, Jasmine, Kaffir Lime. Lively acidity brings the citrus notes to the forferont. The coffee finishes with a caramel-like sweetness. \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/f3e_mWrfDaI\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground Info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGonzalo Hernandez likes to brag that he’s amassed the world’s largest private collection of coffees trees: more than two hundred species, botanical varieties, mutations and cultivars that grow on his exotic Costa Rican “coffee garden”, Coffea Diversa. His collection includes some of the rarest in the world -- coffees many have neither heard of nor tasted.\u003cbr\u003e\u003cbr\u003eOf each variety Gonzalo has only a few trees, and his coffees are sold in small 10 kilogram bags to knowledgeable roasters and friends around the world, first come, first serve. We first visited Coffea diversa and met Gonzalo 10 years ago, and we’ve been looking forward to sharing these ever since. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e While there are hundreds of varieties that have been collected from coffee's homeland in the mountains of Ethiopia, only a handful of these have ever been commercially cultivated.   Only the Geisha and Java varieties are currently planted in any significant scale. With others such as Chiroso, Sidra, Wush Wush, Colombian Pink Bourbon being planted in  only a few growing regions. Many others exist and Coffea Diversa has a collection of dozens not being grown anywhere else. \u003c\/p\u003e\n\u003cp\u003eKaffa Jimma is a variety collected from northern Jimma in the southwest of Ethiopia. It is a tall stature plant, with long spacing between the branches and main stem, medium spacing between the branch nodes and the young leaves are green. It is a low productivity plant.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan face=\"lora, georgia, times new roman, serif\" color=\"#000000\" style=\"color: #000000; font-family: lora, georgia, 'times new roman', serif;\"\u003eGhimbi is a wild Ethiopian variety collected from near the village of Ghimbi in Southwest of Ethiopia in the Oromia region. It is a tall stature plant with wide spacing between the branches and nodes, which results in a low producing plant. Young leaves are reddish in color. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #000000; font-family: lora, georgia, 'times new roman', serif;\" color=\"#000000\" face=\"lora, georgia, times new roman, serif\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":49277683007778,"sku":"kaffa-jimma-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49277683040546,"sku":"kaffa-jimma","price":110.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":49277780328738,"sku":"kaffa-jimma-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49277805527330,"sku":"kaffa-jimma-AD","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-8183.jpg?v=1700873055"}],"url":"https:\/\/paradiseroasters.com\/en-kr\/collections\/black-friday-single-origin-collection.oembed","provider":"Paradise Coffee Roasters","version":"1.0","type":"link"}