{"title":"Rare Coffee","description":"","products":[{"product_id":"rare-coffees-tour","title":"Rare Coffees Tour","description":"\u003cp\u003e\u003cstrong\u003eRoast: Light to Medium\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWant a chance to try the rarest coffees in the world? Competition-winning auction lots and selections from storied origins like Jamaica, St. Helena, and Réunion Island. Lesser-known origins from Taiwan, Madagascar, the Galápagos, and beyond. Rare varieties like Gesha\/Geisha, Sudan Rume, Laurina, Yellow Pacamara, and Pink Bourbon. Other species entirely — \u003cem\u003eCoffea Eugenioides\u003c\/em\u003e, \u003cem\u003eCoffea Racemosa\u003c\/em\u003e, \u003cem\u003eCoffea Liberica\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eSome of these coffees are exclusive to Paradise. Many of the most limited lots will be offered \u003cstrong\u003eonly\u003c\/strong\u003e to subscribers — you won't find them anywhere else on the site.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted once a month.\u003c\/strong\u003e All orders received by the 15th of each month are roasted together within 3 business days and shipped fresh.\u003c\/p\u003e\n\u003ch3\u003e2026 Subscription Schedule *\u003c\/h3\u003e\n\u003cp\u003eJanuary: Nicaragua Gesha Champagne Natural — Finca Las Delicias\u003c\/p\u003e\n\u003cp\u003eFebruary: Yemen Sharqi Anaerobic Natural\u003c\/p\u003e\n\u003cp\u003eMarch: Ecuador Wush Wush Anaerobic Natural — Finca El Dorado\u003c\/p\u003e\n\u003cp\u003eApril: Ecuador Typica Mejorado Washed — Finca La Noria\u003c\/p\u003e\n\u003cp\u003eMay: Colombia Antioquia Yirgacheffe Variety — Juan Luna\u003c\/p\u003e\n\u003cp\u003eJune: Taiwan Alishan SL34 Natural\u003c\/p\u003e\n\u003cp\u003eJuly: Guatemala Coffea Diversa Kenya Rey (Pacamara × SL28 hybrid)\u003c\/p\u003e\n\u003cp\u003eAugust: Vietnam TN9\/10 Champagne Natural\u003c\/p\u003e\n\u003cp\u003eSeptember: Costa Rica Coffea Diversa Benessa variety\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e* Schedule may be subject to change\u003c\/em\u003e\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"Whole Bean \/ 2oz","offer_id":31576822841449,"sku":"rare-tour","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 4oz","offer_id":45448139374882,"sku":"rare-tour-4","price":40.0,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 12oz","offer_id":45448139407650,"sku":"rare-tour-12","price":110.0,"currency_code":"USD","in_stock":true},{"title":"Auto Drip \/ 2oz","offer_id":31576822874217,"sku":"rare-tour-AD","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Auto Drip \/ 4oz","offer_id":45448139440418,"sku":"rare-tour-4-AD","price":40.0,"currency_code":"USD","in_stock":true},{"title":"Auto Drip \/ 12oz","offer_id":45448139473186,"sku":"rare-tour-12-AD","price":110.0,"currency_code":"USD","in_stock":true},{"title":"French Press \/ 2oz","offer_id":45448139505954,"sku":"rare-tour-FP","price":25.0,"currency_code":"USD","in_stock":true},{"title":"French Press \/ 4oz","offer_id":45448139538722,"sku":"rare-tour-4-FP","price":40.0,"currency_code":"USD","in_stock":true},{"title":"French Press \/ 12oz","offer_id":45448139571490,"sku":"rare-tour-12-FP","price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/rare-coffees-subscription.jpg?v=1778192245"},{"product_id":"kona-tropical-punch-washed","title":"Kona Tropical Punch — 100% Kona Coffee (Light Roast)","description":"\u003ch2 data-start=\"439\" data-end=\"475\"\u003eKona Tropical Punch — Light Roast\u003c\/h2\u003e\n\u003cp data-start=\"477\" data-end=\"613\"\u003eA vibrant, fruit-forward expression of 100% Kona coffee, roasted light to highlight citrus and tropical fruit notes.\u003c\/p\u003e\n\u003cp data-start=\"477\" data-end=\"613\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"620\" data-end=\"631\"\u003eOrigin:\u003c\/strong\u003e North Kona, Hawai‘i\u003cbr data-start=\"651\" data-end=\"654\"\u003e\u003cstrong data-start=\"654\" data-end=\"664\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"670\" data-end=\"673\"\u003e\u003cstrong data-start=\"673\" data-end=\"687\"\u003eVarieties:\u003c\/strong\u003e Typica, SL34, Geisha\u003cbr data-start=\"708\" data-end=\"711\"\u003e\u003cstrong data-start=\"711\" data-end=\"723\"\u003eProcess:\u003c\/strong\u003e Washed with yeast fermentation\u003cbr data-start=\"754\" data-end=\"757\"\u003e\u003cstrong data-start=\"757\" data-end=\"768\"\u003eFlavor:\u003c\/strong\u003e Lilikoi (passionfruit), orange zest, strawberry papaya, pineapple\u003cbr data-start=\"834\" data-end=\"837\"\u003e\u003cstrong data-start=\"837\" data-end=\"846\"\u003eBody:\u003c\/strong\u003e Silky, wine-like\u003cbr data-start=\"863\" data-end=\"866\"\u003e\u003cstrong data-start=\"866\" data-end=\"878\"\u003eAcidity:\u003c\/strong\u003e Bright, juicy\u003cbr data-start=\"892\" data-end=\"895\"\u003e\u003cstrong data-start=\"895\" data-end=\"919\"\u003eCoffee Review Score:\u003c\/strong\u003e 97 Points\u003c\/p\u003e\n\u003chr data-start=\"933\" data-end=\"936\"\u003e\n\u003ch3 data-start=\"938\" data-end=\"950\"\u003eOverview\u003c\/h3\u003e\n\u003cp data-start=\"952\" data-end=\"1205\"\u003eKona Tropical Punch is our most expressive and fruit-forward Kona coffee. Produced from small seasonal lots and roasted light, it showcases how modern fermentation and careful variety selection can unlock a vivid, tropical side of Kona’s volcanic terroir.\u003c\/p\u003e\n\u003cp data-start=\"1207\" data-end=\"1364\"\u003eThis coffee departs intentionally from traditional Kona profiles, offering a brighter, more dynamic cup for those who enjoy acidity-driven, aromatic coffees.\u003c\/p\u003e\n\u003chr data-start=\"1366\" data-end=\"1369\"\u003e\n\u003ch3 data-start=\"1371\" data-end=\"1381\"\u003eOrigin\u003c\/h3\u003e\n\u003cp data-start=\"1383\" data-end=\"1696\"\u003eSourced from select farms in Hōlualoa, North Kona, this coffee is grown between approximately 1,600 and 2,500 feet on the western slopes of Hualālai. The combination of elevation, mineral-rich volcanic soil, and cooling trade winds slows cherry maturation, supporting higher sugar development and layered acidity.\u003c\/p\u003e\n\u003cp data-start=\"1698\" data-end=\"1840\"\u003eThis lot brings together three varieties—Typica, SL34, and Geisha—chosen for their complementary structure, sweetness, and aromatic potential.\u003c\/p\u003e\n\u003chr data-start=\"1842\" data-end=\"1845\"\u003e\n\u003ch3 data-start=\"1847\" data-end=\"1872\"\u003eProcess \u0026amp; Roast Style\u003c\/h3\u003e\n\u003cp data-start=\"1874\" data-end=\"2077\"\u003eThis coffee undergoes a \u003cstrong data-start=\"1898\" data-end=\"1932\"\u003eyeast-fermented washed process\u003c\/strong\u003e, where selected yeast strains guide fermentation after pulping, enhancing fruit expression while maintaining the cleanliness of a washed coffee.\u003c\/p\u003e\n\u003cp data-start=\"2079\" data-end=\"2302\"\u003eRoasted \u003cstrong data-start=\"2087\" data-end=\"2096\"\u003elight\u003c\/strong\u003e, the profile is designed to preserve acidity, aromatics, and transparency. Development is intentionally restrained to allow fermentation-derived fruit notes to remain vivid without becoming heavy or winey.\u003c\/p\u003e\n\u003chr data-start=\"2304\" data-end=\"2307\"\u003e\n\u003ch3 data-start=\"2309\" data-end=\"2324\"\u003eCup Profile\u003c\/h3\u003e\n\u003cp data-start=\"2326\" data-end=\"2536\"\u003eExpect a lively, aromatic cup with flavors of passionfruit, orange zest, strawberry papaya, and pineapple. Acidity is bright and refreshing, balanced by a silky, wine-like mouthfeel and a long, resonant finish.\u003c\/p\u003e\n\u003cp data-start=\"2538\" data-end=\"2640\"\u003eCompared to our Kona Classic Medium, this coffee is brighter, fruitier, and more adventurous in style.\u003c\/p\u003e\n\u003chr data-start=\"2642\" data-end=\"2645\"\u003e\n\u003ch3 data-start=\"2647\" data-end=\"2658\"\u003eAcclaim\u003c\/h3\u003e\n\u003cp data-start=\"2660\" data-end=\"2754\"\u003eIn January 2026, \u003cem data-start=\"2678\" data-end=\"2693\"\u003eCoffee Review\u003c\/em\u003e awarded Kona Tropical Punch \u003cstrong data-start=\"2722\" data-end=\"2735\"\u003e97 points\u003c\/strong\u003e, describing it as:\u003c\/p\u003e\n\u003cblockquote data-start=\"2756\" data-end=\"2933\"\u003e\n\u003cp data-start=\"2758\" data-end=\"2933\"\u003e“\u003cspan\u003eRichly aromatic, floral and fruit-forward. Passionfruit, lychee, plumeria, fresh young ginger, vanilla bean in aroma and cup. Bright, juicy acidity; fluffy, silky mouthfeel. Resonant, long, flavor-saturated finish\u003c\/span\u003e.”\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr data-start=\"2935\" data-end=\"2938\"\u003e\n\u003ch3 data-start=\"2940\" data-end=\"2967\"\u003eBrewing Recommendations\u003c\/h3\u003e\n\u003cp data-start=\"2969\" data-end=\"2987\"\u003eBest results with:\u003c\/p\u003e\n\u003cul data-start=\"2988\" data-end=\"3127\"\u003e\n\u003cli data-start=\"2988\" data-end=\"3046\"\u003e\n\u003cp data-start=\"2990\" data-end=\"3046\"\u003ePour-over (highly recommended for clarity and aromatics)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3047\" data-end=\"3080\"\u003e\n\u003cp data-start=\"3049\" data-end=\"3080\"\u003eAuto-drip (clean, balanced cup)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3081\" data-end=\"3127\"\u003e\n\u003cp data-start=\"3083\" data-end=\"3127\"\u003eAeroPress (rounder body with retained fruit)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3129\" data-end=\"3184\"\u003eUse filtered water and brew at approximately 201–203°F.\u003c\/p\u003e\n\u003chr data-start=\"3186\" data-end=\"3189\"\u003e\n\u003ch3 data-start=\"3191\" data-end=\"3217\"\u003eWho This Coffee Is For\u003c\/h3\u003e\n\u003cul data-start=\"3219\" data-end=\"3390\"\u003e\n\u003cli data-start=\"3219\" data-end=\"3271\"\u003e\n\u003cp data-start=\"3221\" data-end=\"3271\"\u003eDrinkers who enjoy bright, fruit-forward coffees\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3272\" data-end=\"3327\"\u003e\n\u003cp data-start=\"3274\" data-end=\"3327\"\u003eFans of modern fermentation and expressive profiles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3328\" data-end=\"3390\"\u003e\n\u003cp data-start=\"3330\" data-end=\"3390\"\u003eThose looking to experience a non-traditional side of Kona\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3392\" data-end=\"3487\"\u003e\u003cstrong data-start=\"3392\" data-end=\"3487\"\u003eIf you prefer a smoother, low-acid, classic Kona profile, this may not be the right choice.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"3489\" data-end=\"3492\"\u003e\n\u003ch3 data-start=\"3494\" data-end=\"3518\"\u003eWhy Our Kona Coffees\u003cstrong data-start=\"3522\" data-end=\"3542\"\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-start=\"3520\" data-end=\"3621\"\u003e\n\u003cp data-start=\"3522\" data-end=\"3621\"\u003e\u003cstrong data-start=\"3522\" data-end=\"3542\"\u003e100% Kona Coffee\u003c\/strong\u003e\u003cbr data-start=\"3542\" data-end=\"3545\"\u003eSourced exclusively from Kona farms on Hawai‘i’s Big Island—never blended.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3623\" data-end=\"3727\"\u003e\n\u003cp data-start=\"3625\" data-end=\"3727\"\u003e\u003cstrong data-start=\"3625\" data-end=\"3651\"\u003eHigh-Elevation Growing\u003c\/strong\u003e\u003cbr data-start=\"3651\" data-end=\"3654\"\u003eCoffees selected from farms between approximately 1,500 and 2,500 feet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3729\" data-end=\"3828\"\u003e\n\u003cp data-start=\"3731\" data-end=\"3828\"\u003e\u003cstrong data-start=\"3731\" data-end=\"3767\"\u003eFreshly Roasted in Small Batches\u003c\/strong\u003e\u003cbr data-start=\"3767\" data-end=\"3770\"\u003eRoasted to preserve aromatics, sweetness, and structure.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3830\" data-end=\"3927\"\u003e\n\u003cp data-start=\"3832\" data-end=\"3927\"\u003e\u003cstrong data-start=\"3832\" data-end=\"3864\"\u003eCarefully Sorted for Quality\u003c\/strong\u003e\u003cbr data-start=\"3864\" data-end=\"3867\"\u003eMachine and hand sorting remove defects prior to roasting.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3929\" data-end=\"4053\"\u003e\n\u003cp data-start=\"3931\" data-end=\"4053\"\u003e\u003cstrong data-start=\"3931\" data-end=\"3968\"\u003eIntentional Processing \u0026amp; Roasting\u003c\/strong\u003e\u003cbr data-start=\"3968\" data-end=\"3971\"\u003eEach Kona coffee is designed to express a specific style, not a generic profile.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr data-start=\"4055\" data-end=\"4058\"\u003e\n\u003ch3 data-start=\"4060\" data-end=\"4088\"\u003eExplore Our Kona Coffees\u003c\/h3\u003e\n\u003cp data-start=\"4090\" data-end=\"4170\"\u003eLooking for a different expression of Kona coffee?\u003cbr data-start=\"4140\" data-end=\"4143\"\u003e\u003cstrong data-start=\"4143\" data-end=\"4170\"\u003eView all Kona coffees → \u003cmeta charset=\"utf-8\"\u003e in our \u003ca href=\"https:\/\/paradiseroasters.com\/collections\/kona-coffee\"\u003eKona Coffee Collection\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4172\" data-end=\"4212\"\u003ePrefer a smoother, more traditional cup?\u003c\/p\u003e\n\u003cul data-start=\"4213\" data-end=\"4277\"\u003e\n\u003cli data-start=\"4213\" data-end=\"4277\"\u003e\n\u003cp data-start=\"4215\" data-end=\"4277\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/paradiseroasters.com\/products\/kona-classic-medium\"\u003eKona Classic Medium Roast\u003c\/a\u003e — balanced, sweet, and refined\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4279\" data-end=\"4323\"\u003eLooking for deeper richness and low acidity?\u003c\/p\u003e\n\u003cul data-start=\"4324\" data-end=\"4387\"\u003e\n\u003cli data-start=\"4324\" data-end=\"4387\"\u003e\n\u003cp data-start=\"4326\" data-end=\"4387\"\u003e\u003ca href=\"https:\/\/paradiseroasters.com\/collections\/kona-coffee\/products\/kona-classic-dark-roast\" title=\"100% Kona Dark Roast -Paradise Roasters\"\u003eKona Classic Dark Roast\u003c\/a\u003e — bold, smooth, and full-bodied\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":39698812174441,"sku":"kona-tropical-4","price":50.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":39698812207209,"sku":"kona-tropical","price":140.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Auto Drip","offer_id":48171477008674,"sku":"kona-tropical-4-AD","price":50.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ French Press","offer_id":48171477041442,"sku":"kona-tropical-4-FP","price":50.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto Drip","offer_id":48171477074210,"sku":"kona-tropical-AD","price":140.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ French Press","offer_id":48171477106978,"sku":"kona-tropical-FP","price":140.0,"currency_code":"USD","in_stock":true},{"title":"2Lb \/ Whole Bean","offer_id":48171477139746,"sku":"kona-tropical-2","price":350.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/4C40E2C1-41B3-4505-9C39-9088DB7C2219.jpg?v=1767678629"},{"product_id":"kona-geisha-peaberry-yeast-fermentation-washed","title":"Kona Geisha Peaberry","description":"\u003ch2 data-start=\"384\" data-end=\"440\"\u003eKona Geisha Peaberry — Washed \u0026amp; Anaerobic Light Roast\u003c\/h2\u003e\n\u003cp data-start=\"442\" data-end=\"582\"\u003eA rare Kona Geisha peaberry from Noelani Farm, produced in extremely small volume and roasted to preserve clarity, florality, and sweetness.\u003c\/p\u003e\n\u003cp data-start=\"584\" data-end=\"827\"\u003eThis lot combines two complementary washed-style processes—Rosé Washed and anaerobic washed with yeast inoculation—resulting in a coffee that is refined and expressive, with layered fruit and floral character grounded by structure and balance.\u003c\/p\u003e\n\u003chr data-start=\"829\" data-end=\"832\"\u003e\n\u003ch2 data-start=\"834\" data-end=\"843\"\u003eOrigin\u003c\/h2\u003e\n\u003cp data-start=\"845\" data-end=\"972\"\u003e\u003cstrong data-start=\"845\" data-end=\"854\"\u003eFarm:\u003c\/strong\u003e Noelani Farm\u003cbr data-start=\"867\" data-end=\"870\"\u003e\u003cstrong data-start=\"870\" data-end=\"881\"\u003eRegion:\u003c\/strong\u003e North Kona, Hawai‘i\u003cbr data-start=\"901\" data-end=\"904\"\u003e\u003cstrong data-start=\"904\" data-end=\"918\"\u003eElevation:\u003c\/strong\u003e ~2,500 ft\u003cbr data-start=\"928\" data-end=\"931\"\u003e\u003cstrong data-start=\"931\" data-end=\"943\"\u003eVariety:\u003c\/strong\u003e Geisha (Peaberry separation)\u003c\/p\u003e\n\u003cp data-start=\"974\" data-end=\"1323\"\u003eNoelani Farm sits high above Hōlualoa in the upper elevations of Kona, where cooler temperatures and persistent cloud cover slow cherry maturation. These conditions mirror aspects of Panama’s Boquete region, allowing the Geisha variety to develop its signature aromatic complexity—while still expressing Kona’s softer acidity and tropical sweetness.\u003c\/p\u003e\n\u003cp data-start=\"1325\" data-end=\"1484\"\u003eGeisha trees were first planted at Noelani in 2021. First harvests began in 2023–2024, harvest volumes remained extremely limited, making this peaberry selection especially scarce.\u003c\/p\u003e\n\u003chr data-start=\"1486\" data-end=\"1489\"\u003e\n\u003ch2 data-start=\"1491\" data-end=\"1515\"\u003eProcess \u0026amp; Composition\u003c\/h2\u003e\n\u003cp data-start=\"1517\" data-end=\"1587\"\u003eThis is \u003cstrong data-start=\"1525\" data-end=\"1556\"\u003enot a single-process coffee\u003c\/strong\u003e, and that distinction matters.\u003c\/p\u003e\n\u003cul data-start=\"1589\" data-end=\"1824\"\u003e\n\u003cli data-start=\"1589\" data-end=\"1650\"\u003e\n\u003cp data-start=\"1591\" data-end=\"1650\"\u003e\u003cstrong data-start=\"1591\" data-end=\"1613\"\u003ePrimary component:\u003c\/strong\u003e Anaerobic washed, yeast-inoculated\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1651\" data-end=\"1710\"\u003e\n\u003cp data-start=\"1653\" data-end=\"1710\"\u003e\u003cstrong data-start=\"1653\" data-end=\"1677\"\u003eSecondary component:\u003c\/strong\u003e Rosé washed (small percentage)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1711\" data-end=\"1756\"\u003e\n\u003cp data-start=\"1713\" data-end=\"1756\"\u003e\u003cstrong data-start=\"1713\" data-end=\"1730\"\u003eFermentation:\u003c\/strong\u003e Controlled, multi-stage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1757\" data-end=\"1824\"\u003e\n\u003cp data-start=\"1759\" data-end=\"1824\"\u003e\u003cstrong data-start=\"1759\" data-end=\"1770\"\u003eDrying:\u003c\/strong\u003e Carefully dried with dehumidifying drying machines.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1826\" data-end=\"1976\"\u003eThe anaerobic washed portion provides structure, sweetness, and depth.\u003cbr data-start=\"1896\" data-end=\"1899\"\u003eThe Rosé washed component contributes lift—soft florals and gentle red fruit.\u003c\/p\u003e\n\u003cp data-start=\"1978\" data-end=\"2165\"\u003eBlended at the green stage, the goal is balance rather than overt fermentation character. The cup remains clean and transparent, with enhanced aromatic range rather than exaggerated funk.\u003c\/p\u003e\n\u003ch3 data-start=\"1196\" data-end=\"1224\"\u003eAbout the Geisha Variety\u003c\/h3\u003e\n\u003cp data-start=\"1226\" data-end=\"1525\"\u003eGeisha is one of the world’s most distinctive coffee varieties, prized for its aromatic intensity, floral character, and refined sweetness. Unlike traditional Kona varieties, Geisha produces a lighter-bodied cup with elevated aromatics and layered fruit notes rather than deep, roast-driven flavors.\u003c\/p\u003e\n\u003cp data-start=\"1527\" data-end=\"1708\"\u003eWhen grown at high elevation and handled with precision, Geisha expresses remarkable clarity and elegance—qualities that make it rare, demanding to produce, and highly sought after.\u003c\/p\u003e\n\u003chr data-start=\"2167\" data-end=\"2170\"\u003e\n\u003ch2 data-start=\"2172\" data-end=\"2186\"\u003eCup Profile\u003c\/h2\u003e\n\u003cp data-start=\"2188\" data-end=\"2340\"\u003e\u003cstrong data-start=\"2188\" data-end=\"2201\"\u003eAromatic:\u003c\/strong\u003e lychee, rose petal, strawberry\u003cbr data-start=\"2240\" data-end=\"2243\"\u003e\u003cstrong data-start=\"2243\" data-end=\"2254\"\u003eFlavor:\u003c\/strong\u003e watermelon, raspberry, pink citrus, honey\u003cbr data-start=\"2296\" data-end=\"2299\"\u003e\u003cstrong data-start=\"2299\" data-end=\"2310\"\u003eFinish:\u003c\/strong\u003e clean, silky, sweet and tea-like\u003c\/p\u003e\n\u003cp data-start=\"2342\" data-end=\"2517\"\u003eThis coffee leans elegant rather than explosive. Compared to Panama Geisha, acidity is softer and more rounded; compared to classic Kona, aromatics are significantly elevated.\u003c\/p\u003e\n\u003chr data-start=\"2519\" data-end=\"2522\"\u003e\n\u003ch2 data-start=\"2524\" data-end=\"2538\"\u003eRoast Style\u003c\/h2\u003e\n\u003cp data-start=\"2540\" data-end=\"2593\"\u003e\u003cstrong data-start=\"2540\" data-end=\"2555\"\u003eLight roast\u003c\/strong\u003e, developed for clarity and sweetness.\u003c\/p\u003e\n\u003cp data-start=\"2595\" data-end=\"2758\"\u003eWe roast this coffee to preserve its floral top notes and refined texture, avoiding roast-driven flavors that would obscure the subtleties created in fermentation.\u003c\/p\u003e\n\u003chr data-start=\"2760\" data-end=\"2763\"\u003e\n\u003ch2 data-start=\"2765\" data-end=\"2791\"\u003eBrewing Recommendations\u003c\/h2\u003e\n\u003cp data-start=\"2793\" data-end=\"2811\"\u003eBest results with:\u003c\/p\u003e\n\u003cul data-start=\"2812\" data-end=\"2888\"\u003e\n\u003cli data-start=\"2812\" data-end=\"2846\"\u003e\n\u003cp data-start=\"2814\" data-end=\"2846\"\u003ePour-over (V60, Kalita, Origami)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2847\" data-end=\"2888\"\u003e\n\u003cp data-start=\"2849\" data-end=\"2888\"\u003eGentle immersion (Clever, Hario Switch)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2890\" data-end=\"2995\"\u003eUse softer water and slightly cooler brew temperatures to highlight florals and avoid sharpening acidity.\u003c\/p\u003e\n\u003chr data-start=\"2997\" data-end=\"3000\"\u003e\n\u003ch2 data-start=\"3002\" data-end=\"3027\"\u003eWho This Coffee Is For\u003c\/h2\u003e\n\u003cul data-start=\"3029\" data-end=\"3199\"\u003e\n\u003cli data-start=\"3029\" data-end=\"3083\"\u003e\n\u003cp data-start=\"3031\" data-end=\"3083\"\u003eGeisha drinkers looking to explore Hawai‘i terroir\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3084\" data-end=\"3143\"\u003e\n\u003cp data-start=\"3086\" data-end=\"3143\"\u003eKona drinkers ready for a more aromatic, expressive cup\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3144\" data-end=\"3199\"\u003e\n\u003cp data-start=\"3146\" data-end=\"3199\"\u003eThose who value elegance and balance over intensity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3201\" data-end=\"3339\"\u003e\u003cstrong data-start=\"3201\" data-end=\"3240\"\u003eThis is not a heavy or bold coffee.\u003c\/strong\u003e If you prefer deep roast flavors or pronounced chocolate notes, this will not be the right choice.\u003c\/p\u003e\n\u003chr data-start=\"3341\" data-end=\"3344\"\u003e\n\u003ch2 data-start=\"3346\" data-end=\"3357\"\u003eScarcity\u003c\/h2\u003e\n\u003cp data-start=\"3359\" data-end=\"3474\"\u003eGeisha is grown on only a handful of farms in Kona. Noelani farm has just 1 acre dedicated to this variety producing only a few hundred pounds each year. Peaberry comprises only 5% of the beans. This lot of Peaberry from Fall 2025 harvests amounted to just 10lb.\u003c\/p\u003e\n\u003cp data-start=\"3476\" data-end=\"3570\"\u003eOnce sold out, this coffee will not be available again until the next harvest—if yields allow.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"40g(1.41oz) \/ Whole Bean","offer_id":51247317582114,"sku":"kona-geisha-pb-40g","price":40.0,"currency_code":"USD","in_stock":false},{"title":"40g(1.41oz) \/ Auto-Drip","offer_id":51247317614882,"sku":"kona-geisha-pb-40g-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"40g(1.41oz) \/ French Press","offer_id":51247317647650,"sku":"kona-geisha-pb-40g-FP","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Whole Bean","offer_id":48651230085410,"sku":"kona-geisha-pb-4","price":100.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto-Drip","offer_id":48651230118178,"sku":"kona-geisha-pb-4-AD","price":100.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":48651230150946,"sku":"kona-geisha-pb-4-FP","price":100.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":48651230183714,"sku":"kona-geisha-pb","price":275.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":48651230216482,"sku":"kona-geisha-pb-AD","price":275.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":48651230249250,"sku":"kona-geisha-pb-FP","price":275.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_5413.jpg?v=1717537488"},{"product_id":"kona-sl34-peaberry","title":"Kona SL34 Peaberry","description":"\u003cp data-start=\"295\" data-end=\"310\"\u003eLimited Release\u003c\/p\u003e\n\u003cp data-start=\"312\" data-end=\"525\"\u003e\u003cstrong data-start=\"312\" data-end=\"323\"\u003eOrigin:\u003c\/strong\u003e 100% Kona coffee\u003cbr data-start=\"340\" data-end=\"343\"\u003e\u003cstrong data-start=\"343\" data-end=\"355\"\u003eVariety:\u003c\/strong\u003e SL34 (Peaberry separation)\u003cbr data-start=\"382\" data-end=\"385\"\u003e\u003cstrong data-start=\"385\" data-end=\"395\"\u003eRoast:\u003c\/strong\u003e Light–Medium\u003cbr data-start=\"408\" data-end=\"411\"\u003e\u003cstrong data-start=\"411\" data-end=\"429\"\u003eTasting Notes:\u003c\/strong\u003e Pineapple, blackberry, pomelo, toasted coconut\u003cbr data-start=\"476\" data-end=\"479\"\u003e\u003cstrong data-start=\"479\" data-end=\"495\"\u003eCup Profile:\u003c\/strong\u003e Bright • Juicy • Structured\u003c\/p\u003e\n\u003chr data-start=\"527\" data-end=\"530\"\u003e\n\u003ch3 data-start=\"532\" data-end=\"554\"\u003eKona SL34 Peaberry\u003c\/h3\u003e\n\u003cp data-start=\"556\" data-end=\"824\"\u003eKona SL34 Peaberry is a vivid, fruit-forward expression of Kona coffee—bright, complex, and unusually expressive for the region. Built around the Kenyan SL34 cultivar and separated as peaberries, this coffee highlights clarity, acidity, and sweetness in equal measure.\u003c\/p\u003e\n\u003cp data-start=\"826\" data-end=\"952\"\u003eThe cup is lively and aromatic, with citrus-driven brightness and a supporting sweetness that recalls fresh-squeezed lemonade.\u003c\/p\u003e\n\u003chr data-start=\"954\" data-end=\"957\"\u003e\n\u003ch3 data-start=\"959\" data-end=\"977\"\u003eOrigin \u0026amp; Farms\u003c\/h3\u003e\n\u003cp data-start=\"979\" data-end=\"1146\"\u003eThis coffee is produced from \u003cstrong data-start=\"1008\" data-end=\"1065\"\u003eSL34 cherries grown at elevations of 1,600–2,400 feet\u003c\/strong\u003e in \u003cstrong data-start=\"1069\" data-end=\"1096\"\u003eHōlualoa and Kealakekua\u003c\/strong\u003e, two of Kona’s highest and coolest growing areas.\u003c\/p\u003e\n\u003cp data-start=\"1148\" data-end=\"1536\"\u003eThe coffee is processed by \u003cstrong data-start=\"1175\" data-end=\"1195\"\u003eKona Farm Direct\u003c\/strong\u003e, a six-acre farm in Hōlualoa operated by \u003cstrong data-start=\"1237\" data-end=\"1250\"\u003eKraig Lee\u003c\/strong\u003e, a 30-year veteran of the Kona coffee industry. In addition to producing coffee, Kraig runs a nursery that supplies coffee trees to farms across the island and maintains trial plantings of multiple varieties—making Kona Farm Direct a hub for innovation and experimentation within Kona.\u003c\/p\u003e\n\u003cp data-start=\"1538\" data-end=\"1681\"\u003eDuring the most recent harvest, SL34 production was high enough to allow \u003cstrong data-start=\"1611\" data-end=\"1649\"\u003epeaberry separation during milling\u003c\/strong\u003e, resulting in this limited lot.\u003c\/p\u003e\n\u003chr data-start=\"1683\" data-end=\"1686\"\u003e\n\u003ch3 data-start=\"192\" data-end=\"218\"\u003eAbout the SL34 Variety\u003c\/h3\u003e\n\u003cp data-start=\"220\" data-end=\"510\"\u003eSL34 is a cultivar originally selected by \u003cstrong data-start=\"262\" data-end=\"293\"\u003eScott Laboratories in Kenya\u003c\/strong\u003e, with genetic roots tracing back to coffee varieties still growing in Yemen today. It is one of the most widely planted coffees in Kenya, prized for its large seed size, vibrant acidity, and powerful fruit character.\u003c\/p\u003e\n\u003cp data-start=\"512\" data-end=\"697\"\u003eIn Kona’s volcanic soils and higher elevations, SL34 produces a cup that is \u003cstrong data-start=\"588\" data-end=\"623\"\u003ebrighter and more fruit-forward\u003c\/strong\u003e than traditional Kona Typica—while still retaining balance and sweetness.\u003c\/p\u003e\n\u003cp data-start=\"699\" data-end=\"931\"\u003e\u003cstrong data-start=\"699\" data-end=\"780\"\u003eSL34 is also one of the varieties that contributes to our Kona Tropical Punch\u003c\/strong\u003e, where it plays a supporting role alongside Typica and Geisha. In this single-variety peaberry lot, SL34’s brightness and structure take center stage.\u003c\/p\u003e\n\u003chr data-start=\"2193\" data-end=\"2196\"\u003e\n\u003ch3 data-start=\"2198\" data-end=\"2220\"\u003eProcessing \u0026amp; Craft\u003c\/h3\u003e\n\u003cp data-start=\"2222\" data-end=\"2295\"\u003eThis SL34 was processed using a \u003cstrong data-start=\"2254\" data-end=\"2294\"\u003eyeast-inoculated washed fermentation\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"2297\" data-end=\"2634\"\u003eCherries were pulped immediately after harvest and fermented in tanks inoculated with a selected wine yeast strain chosen to emphasize \u003cstrong data-start=\"2432\" data-end=\"2472\"\u003ecitrus and tropical fruit expression\u003c\/strong\u003e. After fermentation, the coffee was pre-dried on a wooden patio and then finished in a mechanical dryer to ensure even moisture reduction and clarity in the cup.\u003c\/p\u003e\n\u003chr data-start=\"2636\" data-end=\"2639\"\u003e\n\u003ch3 data-start=\"2641\" data-end=\"2656\"\u003eCup Profile\u003c\/h3\u003e\n\u003cp data-start=\"2658\" data-end=\"2926\"\u003eAromatics of \u003cstrong data-start=\"2671\" data-end=\"2708\"\u003epineapple, blackberry, and pomelo\u003c\/strong\u003e rise from the cup, supported by \u003cstrong data-start=\"2741\" data-end=\"2760\"\u003etoasted coconut\u003c\/strong\u003e sweetness. Acidity is focused and lively, balanced by a clean sweetness that brings to mind \u003cstrong data-start=\"2853\" data-end=\"2880\"\u003efresh-squeezed lemonade\u003c\/strong\u003e. The finish is crisp, bright, and refreshing.\u003c\/p\u003e\n\u003chr data-start=\"2928\" data-end=\"2931\"\u003e\n\u003ch3 data-start=\"2933\" data-end=\"2948\"\u003eRoast Style\u003c\/h3\u003e\n\u003cp data-start=\"2950\" data-end=\"3153\"\u003eRoasted to a \u003cstrong data-start=\"2963\" data-end=\"2987\"\u003elight–medium profile\u003c\/strong\u003e to preserve acidity and fruit while maintaining structure and balance. This roast is designed to highlight the SL34’s inherent vibrancy without overwhelming the cup.\u003c\/p\u003e\n\u003chr data-start=\"3155\" data-end=\"3158\"\u003e\n\u003ch3 data-start=\"3160\" data-end=\"3187\"\u003eBrewing Recommendations\u003c\/h3\u003e\n\u003cul data-start=\"3189\" data-end=\"3362\"\u003e\n\u003cli data-start=\"3189\" data-end=\"3258\"\u003e\n\u003cp data-start=\"3191\" data-end=\"3258\"\u003e\u003cstrong data-start=\"3191\" data-end=\"3219\"\u003ePour-over (V60, Kalita):\u003c\/strong\u003e highlights fruit clarity and acidity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3259\" data-end=\"3301\"\u003e\n\u003cp data-start=\"3261\" data-end=\"3301\"\u003e\u003cstrong data-start=\"3261\" data-end=\"3275\"\u003eAuto-drip:\u003c\/strong\u003e bright, clean daily cup\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3302\" data-end=\"3362\"\u003e\n\u003cp data-start=\"3304\" data-end=\"3362\"\u003e\u003cstrong data-start=\"3304\" data-end=\"3318\"\u003eAeropress:\u003c\/strong\u003e juicy and rounded with slightly more body\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3364\" data-end=\"3459\"\u003eUse filtered water and a slightly finer grind than typical Kona coffees to emphasize structure.\u003c\/p\u003e\n\u003chr data-start=\"3461\" data-end=\"3464\"\u003e\n\u003ch3 data-start=\"3466\" data-end=\"3482\"\u003eAvailability\u003c\/h3\u003e\n\u003cp data-start=\"3484\" data-end=\"3570\"\u003eThis is a \u003cstrong data-start=\"3494\" data-end=\"3513\"\u003elimited release\u003c\/strong\u003e with approximately \u003cstrong data-start=\"3533\" data-end=\"3569\"\u003e25 lbs available for online sale\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr data-start=\"3572\" data-end=\"3575\"\u003e\n\u003ch3 data-start=\"3577\" data-end=\"3606\"\u003eExplore More Kona Coffees\u003c\/h3\u003e\n\u003cul data-start=\"3608\" data-end=\"3808\"\u003e\n\u003cli data-start=\"3608\" data-end=\"3674\"\u003e\n\u003cp data-start=\"3610\" data-end=\"3674\"\u003e\u003cstrong data-start=\"3610\" data-end=\"3639\"\u003eKona Classic Medium Roast\u003c\/strong\u003e — smooth, balanced, and timeless\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3675\" data-end=\"3744\"\u003e\n\u003cp data-start=\"3677\" data-end=\"3744\"\u003e\u003cstrong data-start=\"3677\" data-end=\"3714\"\u003eKona Tropical Punch (Light Roast)\u003c\/strong\u003e — vibrant and fruit-forward\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3745\" data-end=\"3808\"\u003e\n\u003cp data-start=\"3747\" data-end=\"3808\"\u003e\u003cstrong data-start=\"3747\" data-end=\"3774\"\u003eKona Classic Dark Roast\u003c\/strong\u003e — deep, refined, and comforting\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!----\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":48819267141922,"sku":"kona-slpb-4","price":50.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Auto Drip","offer_id":48819267174690,"sku":"kona-slpb-4-AD","price":50.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ French Press","offer_id":51237169758498,"sku":"kona-slpb-4-FP","price":50.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":48819267207458,"sku":"kona-slpb","price":140.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto Drip","offer_id":48819267240226,"sku":"kona-slpb-AD","price":140.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ French Press","offer_id":51237169791266,"sku":"kona-slpb-FP","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/CR_2026-96_HD.jpg?v=1775530881"},{"product_id":"kona-laurina","title":"Kona Laurina Champagne Natural - Low Caffeine 100% Kona Light Roast","description":"\u003ch2\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eKona Laurina — Kona Farm Direct\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLight Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eRed oolong tea, vanilla and milk chocolate aromatics.\u003cbr\u003eStrawberry, watermelon, pistachio.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.coffeereview.com\/review\/kona-laurina-champagne-natural\/\" title=\"Kona Laurina coffee review 96 pt\"\u003e96 pt Coffee Review score\u003c\/a\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eKona Farm Direct — Holualoa, Kona\u003c\/strong\u003e\u003cbr\u003eProduced on a 6-acre farm operated by Kraig Lee, a 30-year industry veteran. In addition to running a nursery supplying trees to farms across the island, Kraig dedicates small plots to trialing exceptional varieties.\u003c\/p\u003e\n\u003cp\u003eLaurina is one of the rarest—just a handful of trees grown here and at a few nearby farms.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eVariety — Laurina (Bourbon Pointu)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eLaurina is a natural dwarf mutation of Bourbon, originally discovered on Réunion Island. It produces small, pointed cherries and contains roughly \u003cstrong\u003ehalf the caffeine\u003c\/strong\u003e of typical arabica.\u003c\/p\u003e\n\u003cp\u003eYields are extremely low, and harvesting is labor-intensive. As a result, total production in Kona is exceptionally limited—likely under 500 lbs annually across all farms.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eWhy It’s Rare in Kona\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eIn 2009, Paradise founder Miguel Meza sourced Laurina seeds from the Hawaii Agricultural Research Center and helped establish early plantings at Hula Daddy. From there, seeds were propagated to a small number of farms, including Kona Farm Direct.\u003c\/p\u003e\n\u003cp\u003eDespite its quality, the variety remains scarce due to its low productivity and difficulty to grow.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eProcess — Champagne Natural\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eThis coffee is processed using our \u003cstrong\u003eChampagne Natural method\u003c\/strong\u003e, developed in 2019 and refined through ongoing experimentation.\u003c\/p\u003e\n\u003cp\u003eCherries are:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSorted and sanitized\u003c\/li\u003e\n\u003cli\u003eFermented in a bioreactor with selected wine yeast\u003c\/li\u003e\n\u003cli\u003eFully metabolized into acids, alcohols, and aromatic esters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAt the end of fermentation, the fruit becomes \u003cstrong\u003ecrisp, tart, and lightly effervescent\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe coffee is then:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDried at controlled temperatures in a humidity controlled environment\u003c\/li\u003e\n\u003cli\u003eRested in cherry before milling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis process enhances clarity, aromatics, and layered fruit character.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":49097986113826,"sku":"kona-laurina-4","price":75.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Auto Drip","offer_id":49097991127330,"sku":"kona-laurina-4-AD","price":75.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":49097986146594,"sku":"kona-laurina","price":200.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto Drip","offer_id":49097991160098,"sku":"kona-laurina-AD","price":200.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/CR_2026-96_HD.jpg?v=1775530881"},{"product_id":"panama","title":"Panama Geisha Vuelta DRD Natural","description":"\u003ch2\u003ePanama Geisha Vuelta DRD Natural — Elida Estate\u003c\/h2\u003e\n\u003cp\u003eA coffee of quiet brilliance from one of the world’s most celebrated farms. This \u003cstrong\u003eGeisha Vuelta Dark Room Dried Natural\u003c\/strong\u003e from Elida Estate arrives with only a handful of bags remaining — each one drawn from a 10 kg lot inspired by the coffee that placed first at the 2024 Best of Panama competition.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Elida Estate, Boquete, Panama\u003cbr\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003cbr\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Geisha\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Dark Room Dried (DRD) Natural\u003cbr\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Bergamot, jasmine, chamomile, papaya\u003cbr\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e Silken\u003cbr\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Luminous, champagne-like\u003cbr\u003e\n\u003cstrong\u003eCoffee Review Score:\u003c\/strong\u003e 97 Points\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eVery few coffees carry this particular convergence of provenance, process, and critical recognition. The \u003cstrong\u003eVuelta lot\u003c\/strong\u003e is Elida Estate’s highest fully productive block — a parcel perched between \u003cstrong\u003e1,920 and 1,960 meters\u003c\/strong\u003e in the Barú Volcano National Park of Panama’s Chiriquí Highlands. The Geisha variety grown here, under cool cloud forest conditions and in rich volcanic soils, produces cherries of extraordinary aromatic density.\u003c\/p\u003e\n\u003cp\u003eThis lot was inspired by the \u003cstrong\u003eElida Geisha Natural that won 1st place (95.13 points) at the 2024 Best of Panama\u003c\/strong\u003e competition. Only 10 kg of this specific preparation was produced. \u003cem\u003eOnly a few bags remain — this lot will not return.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eOrigin — Elida Estate, Boquete, Panama\u003c\/h3\u003e\n\u003cp\u003eElida Estate has stood at the apex of specialty coffee for over a decade. Situated within the Barú Volcano National Park, the farm benefits from consistent cloud cover, mineral-rich volcanic soils, and dramatic diurnal temperature swings that slow cherry maturation to an extraordinary degree. The Geisha trees at Vuelta block—planted at nearly 2,000 meters—produce cherries with concentrated sugars, layered aromatics, and the crystalline acidity that defines world-class Geisha.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eLamastus Family\u003c\/strong\u003e, stewards of Elida Estate for generations, has become synonymous with Best of Panama victories and a relentless pursuit of processing innovation. The DRD Natural method applied here is one of their most refined preparations.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eProcess — Dark Room Dried Natural\u003c\/h3\u003e\n\u003cp\u003eThe Dark Room Dried (DRD) process is a controlled natural preparation developed at Elida Estate to achieve the sweetness and complexity of a natural coffee while preserving the aromatic transparency that Geisha is known for.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRipe cherries are carefully sorted and laid on raised drying beds\u003c\/li\u003e\n\u003cli\u003eDrying is conducted in a \u003cstrong\u003econtrolled dark environment\u003c\/strong\u003e — shielded from direct sunlight — to slow moisture loss and allow flavor development without harsh oxidation\u003c\/li\u003e\n\u003cli\u003eThe extended, gentle drying period produces a natural coffee that retains Geisha’s signature florals rather than developing the heavy fruit character of conventional naturals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a natural-process coffee with the clarity of a washed — floral, tea-like, and radiant.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eCup Profile\u003c\/h3\u003e\n\u003cp\u003eDespite its natural processing, Vuelta DRD captures the crystalline, tea-like grace of a washed Geisha. Expect \u003cstrong\u003ebergamot, jasmine, chamomile, and papaya\u003c\/strong\u003e, balanced by a \u003cstrong\u003eluminous, champagne-like acidity\u003c\/strong\u003e and a silken mouthfeel. The finish lingers with floral sweetness and tropical depth — a sensory hallmark of the world’s most celebrated coffee variety.\u003c\/p\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points — Coffee Review\u003c\/strong\u003e\u003cbr\u003e\n“Richly floral, exotic and refined… bergamot, jasmine, fresh papaya, chamomile, dark chocolate in aroma and cup. Luminous, champagne-like acidity; silken, delicate mouthfeel. The finish is long and resonant with floral sweetness and tropical depth.”\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eBrewing Recommendations\u003c\/h3\u003e\n\u003cp\u003eThis coffee rewards patience and precision:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePour-over\u003c\/strong\u003e — strongly recommended. Use a gooseneck kettle, medium-fine grind, and a slow, even pour to reveal the full floral and fruit complexity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClever Dripper or Kalita Wave\u003c\/strong\u003e — gentle immersion methods that soften acidity while preserving aromatics\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvoid espresso\u003c\/strong\u003e — this coffee’s delicacy is best expressed at lower extraction intensity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUse filtered water at 198–201°F. Grind fresh immediately before brewing. Allow the bloom to fully degas before your first pour.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eWho This Coffee Is For\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGeisha devotees seeking a world-benchmark expression\u003c\/li\u003e\n\u003cli\u003eCollectors of Best of Panama and competition-adjacent lots\u003c\/li\u003e\n\u003cli\u003eDrinkers who value floral, tea-like, and aromatic coffees above all\u003c\/li\u003e\n\u003cli\u003eThose looking for a genuinely special, once-in-a-season cup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you prefer bold, chocolaty, or milk-forward coffees, this is a different kind of experience — one of refinement, restraint, and extraordinary fragrance.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eWhy This Coffee Stands Out\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points — Coffee Review\u003c\/strong\u003e\u003cbr\u003eAmong the highest scores ever awarded to a Panamanian coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElida Estate — World’s Most Decorated Farm\u003c\/strong\u003e\u003cbr\u003eMultiple Best of Panama victories across multiple categories and processing methods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDark Room Dried Natural — Rare Preparation\u003c\/strong\u003e\u003cbr\u003eProduces natural-process complexity while preserving Geisha’s signature floral transparency.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExtremely Limited — 10 kg Total Lot\u003c\/strong\u003e\u003cbr\u003eOnly a few bags available. This lot will not be restocked.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Fresh in Small Batches\u003c\/strong\u003e\u003cbr\u003eHilo, Hawaiʻi — carefully developed to honor the complexity of this extraordinary coffee.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"40g (1.41oz) \/ Whole Bean","offer_id":51247314567458,"sku":"vuelta-40g","price":45.0,"currency_code":"USD","in_stock":false},{"title":"40g (1.41oz) \/ Auto-Drip","offer_id":51247314600226,"sku":"vuelta-40g-AD","price":45.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Whole Bean","offer_id":49298669633826,"sku":"vuelta-4","price":100.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto-Drip","offer_id":49298669666594,"sku":"vuelta-4-AD","price":100.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49298669699362,"sku":"vuelta","price":300.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":49298669732130,"sku":"vuelta-AD","price":300.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/CR_2024-97_HD-300dpi.jpg?v=1759545843"},{"product_id":"vietnam-liberica-anaerobic-natural-project-96b","title":"Vietnam Liberica Anaerobic Natural -Project 96b","description":"\u003ch2\u003eVietnam Liberica — Anaerobic Natural, Project 96b\u003c\/h2\u003e\n\u003cp\u003eOne of the rarest coffee species on Earth, processed with extraordinary precision in the mountains of Central Vietnam. This \u003cstrong\u003eCoffea Liberica\u003c\/strong\u003e from Quảng Trị province offers a flavor experience unlike any other coffee in our catalog — wild, tropical, and deeply complex.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Quảng Trị Province, Vietnam\u003cbr\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light-Medium\u003cbr\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Coffea Liberica\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003cbr\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Berries, jackfruit, cherimoya, toasted nuts, stevia-like sweetness\u003cbr\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e Full, coating\u003cbr\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Bright, citrusy\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eCoffea Liberica accounts for only \u003cstrong\u003e1–2% of world coffee production\u003c\/strong\u003e — a genuinely rare species that most coffee drinkers will never encounter in its finest form. When we encountered this lot from \u003cstrong\u003e96b\u003c\/strong\u003e, the acclaimed café and roastery in Ho Chi Minh City, we recognized something exceptional: a Liberica that transcends the rough, earthy reputation of its species and delivers a cup of striking tropical complexity and elegance.\u003c\/p\u003e\n\u003cp\u003eSourced through our partners at \u003cstrong\u003eKarmic Circle Coffee Trading\u003c\/strong\u003e, this small-lot coffee represents years of collaborative improvement between 96b and the farming cooperative Htx nông nghiệp sinh thái bốn phương in Quảng Trị — a region where Liberica has been cultivated for generations.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eQuảng Trị region\u003c\/strong\u003e of Central Vietnam carries a long coffee-growing history, rooted in Liberica cultivation that predates the country’s now-dominant Robusta industry. Introduced to Southeast Asia in the late 19th century as a resistant alternative to Coffee Leaf Rust, Liberica took hold in this region and never left. Today it is still grown here by smallholder farmers, often sold in local markets or blended anonymously with Robusta.\u003c\/p\u003e\n\u003cp\u003e96b’s work with the cooperative Htx nông nghiệp sinh thái bốn phương has changed that. Beginning in 2021, they began applying precision post-harvest handling — starting with anaerobic fermentation and interrupted drying — to elevate Liberica to the standard of the world’s finest specialty coffees.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eProcess — Anaerobic Natural\u003c\/h3\u003e\n\u003cp\u003eThis coffee undergoes one of the most controlled natural processing protocols we have worked with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRipe cherries are sealed in airtight bags and fermented anaerobically for \u003cstrong\u003e120 hours\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eAfter fermentation, cherries are dried for \u003cstrong\u003e3 days\u003c\/strong\u003e on raised beds\u003c\/li\u003e\n\u003cli\u003eThey are then re-bagged and stored in a \u003cstrong\u003edark room for 2 weeks\u003c\/strong\u003e — an interrupted drying phase that develops aromatic complexity slowly and evenly\u003c\/li\u003e\n\u003cli\u003eDrying is completed down to \u003cstrong\u003e12% moisture content\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a coffee with extraordinary aromatic layering — the controlled fermentation amplifying Liberica’s natural tropical fruit character while the interrupted drying preserves sweetness and clarity.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eCup Profile\u003c\/h3\u003e\n\u003cp\u003eExpect an arresting opening aroma of berries, jackfruit, and toasted nuts — wild and inviting. In the cup, an unusual stevia-like natural sweetness dominates, accompanied by bright citrusy acidity and a full, coating mouthfeel unlike any Arabica. Tropical fruit flavors of cherimoya and jackfruit carry through a long, resonant finish.\u003c\/p\u003e\n\u003cp\u003eThese beans are notably smaller than typical Liberica, a characteristic of this particular Quảng Trị terroir, and they roast with exceptional evenness.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eBrewing Recommendations\u003c\/h3\u003e\n\u003cp\u003eExcellent for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePour-over (reveals full aromatic complexity and citrus clarity)\u003c\/li\u003e\n\u003cli\u003eFrench press (enhanced body and tropical depth)\u003c\/li\u003e\n\u003cli\u003eCold brew (extraordinary sweetness and mouthfeel at room temperature)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNote: Liberica beans are lower in density than Arabica. Grind slightly coarser than you would for a comparable Arabica roast. Use filtered water at 200–202°F.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eWho This Coffee Is For\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee enthusiasts seeking a genuinely rare species experience\u003c\/li\u003e\n\u003cli\u003eFans of bold, tropical, and fruit-forward natural coffees\u003c\/li\u003e\n\u003cli\u003eThose curious about the diversity of the coffee plant beyond Arabica\u003c\/li\u003e\n\u003cli\u003eAdventurous drinkers who want something unlike anything else in their rotation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you prefer clean, restrained, or classically structured coffees, this is an intentional departure — and a memorable one.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch3\u003eWhy This Coffee Stands Out\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eCoffea Liberica — Genuinely Rare Species\u003c\/strong\u003e\u003cbr\u003eOnly 1–2% of world coffee production. Most specialty roasters never offer it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnaerobic Natural with Interrupted Drying\u003c\/strong\u003e\u003cbr\u003eA meticulous multi-stage process that produces tropical complexity rarely seen in Liberica.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect Sourcing via 96b \u0026amp; Karmic Circle\u003c\/strong\u003e\u003cbr\u003eYears of producer relationships and processing development in Quảng Trị.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Fresh in Small Batches\u003c\/strong\u003e\u003cbr\u003eHilo, Hawaiʻi — crafted to preserve the coffee’s extraordinary aromatic character.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":49868230263074,"sku":"vn-liberica-4","price":28.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto-Drip","offer_id":49868230295842,"sku":"vn-liberica-4-AD","price":28.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49868230328610,"sku":"vn-liberica","price":77.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto-Drip","offer_id":49868230361378,"sku":"vn-liberica-AD","price":77.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-2731.jpg?v=1745601547"},{"product_id":"eugenioides-rey-coffea-diversa-costa-rica","title":"Eugenioides Rey — Coffea Diversa, Costa Rica -FINAL ROAST JAN 16th","description":"\u003cdiv class=\"relative basis-auto flex-col -mb-(--composer-overlap-px) [--composer-overlap-px:28px] grow flex\"\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch2\u003eEugenioides Rey — Honey Process Light Roast\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eCoffea Diversa, Costa Rica\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA profoundly rare coffee species release, showcasing the ancestral sweetness and elegance at the foundation of Arabica itself.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Buenos Aires de Puntarenas, Costa Rica\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Coffea Diversa — Gonzalo Hernandez\u003cbr\u003e\u003cstrong\u003eSpecies:\u003c\/strong\u003e Coffea eugenioides (“Rey” large-bean mutation)\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003cbr\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003cbr\u003e\u003cstrong\u003eFlavor:\u003c\/strong\u003e Sweet black plum, lime zest, cacao, stevia\u003cbr\u003e\u003cstrong\u003eBody:\u003c\/strong\u003e Velvety, soft\u003cbr\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e Bright, gentle\u003cbr\u003e\u003cstrong\u003eAvailability:\u003c\/strong\u003e Extremely limited (4 kg worldwide)\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eCoffea eugenioides is one of the two parent species of Arabica, responsible for the natural sweetness, low bitterness, and gentle florality that define modern coffee. Today, it is cultivated by only a \u003cstrong\u003ehandful of farms worldwide\u003c\/strong\u003e, almost exclusively for conservation and small experimental releases.\u003c\/p\u003e\n\u003cp\u003eEugenioides Rey is a natural large-bean mutation grown at Coffea Diversa in Costa Rica. The mutation produces \u003cstrong\u003ethe largest beans of any known coffee species\u003c\/strong\u003e and an extraordinary \u003cstrong\u003e~52% natural peaberry yield\u003c\/strong\u003e—a biological anomaly rarely seen in coffee.\u003c\/p\u003e\n\u003cp\u003eThis is also the \u003cstrong\u003efirst honey-processed Eugenioides we have encountered\u003c\/strong\u003e, adding depth and texture while preserving the species’ defining softness. In the cup, Eugenioides Rey is more \u003cstrong\u003eArabica-like than any other coffee species we have tasted\u003c\/strong\u003e—immediately familiar yet unmistakably distinct, with exceptional sweetness, clarity, and elegance.\u003c\/p\u003e\n\u003cp\u003eThis release offers a rare opportunity to taste coffee at its genetic origin—ancestral, refined, and quietly remarkable.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eProcess \u0026amp; Roast Style\u003c\/h3\u003e\n\u003cp\u003eThis lot is \u003cstrong\u003ehoney processed\u003c\/strong\u003e, preserving fruit sugars during drying to enhance sweetness and mouthfeel.\u003c\/p\u003e\n\u003cp\u003eRoasted \u003cstrong\u003elight\u003c\/strong\u003e, the profile is intentionally restrained to protect the species’ natural character — emphasizing clarity, gentle acidity, and a seamless, honeyed finish rather than roast influence.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eCup Profile\u003c\/h3\u003e\n\u003cp\u003eExpect a remarkably soft yet expressive cup, with flavors of sweet black plum, lime zest, cacao, and stevia-like sweetness. Acidity is bright but never sharp, carried by a velvety body and a long, lingering aftertaste.\u003c\/p\u003e\n\u003cp\u003eThis is not a loud or aggressive coffee. Its power lies in finesse, balance, and depth.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eWho This Coffee Is For\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCollectors and experienced drinkers exploring rare coffee species\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThose interested in coffee genetics and origin expression\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDrinkers who value sweetness, elegance, and subtle complexity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eThis coffee is not intended as a daily drinker or value purchase.\u003c\/strong\u003e\u003cbr\u003eIt is an educational and sensory experience.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eWhy Coffea Diversa Matters\u003c\/h3\u003e\n\u003cp\u003eFounded by Gonzalo Hernandez, Coffea Diversa is the world’s most significant private collection of coffee species and mutations. Coffees are produced in tiny quantities and offered to only a handful of roasters globally, first come, first served.\u003c\/p\u003e\n\u003cp\u003eParadise Coffee Roasters is honored to be among them.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eAvailability\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis inaugural release of Eugenioides Rey totals \u003cstrong\u003ejust 4 kilograms worldwide\u003c\/strong\u003e and is available \u003cstrong\u003eexclusively through Paradise Coffee Roasters\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":50454310289698,"sku":"eugenioides-4","price":150.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":50454310322466,"sku":"eugenioides-4","price":150.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":50454310355234,"sku":"eugenioides","price":425.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":50454310388002,"sku":"eugenioides-AD","price":425.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-3945.webp?v=1764409285"},{"product_id":"kona-geisha-2025-harvest","title":"Kona Geisha Noelani — Washed Cold Ferment | 100% Kona Coffee (Light Roast)","description":"\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Noelani Farm, North Kona, Hawaiʻi\u003cbr\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 30, 2025\u003cbr\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003cbr\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Geisha\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed — Cold Ferment, Open Tank, Extended Drying\u003cbr\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Sugarcane, wildflower honey, white florals, lemon citrus\u003cbr\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e Delicate, silky\u003cbr\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Bright, clean\u003cbr\u003e\n\u003cstrong\u003eCoffee Review Score:\u003c\/strong\u003e Past Noelani Geisha washed lots have scored 96–97 Points\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003eA rare and refined Hawaiian Geisha coffee from the highest reaches of Kona's volcanic slopes.\u003c\/p\u003e\n\n\u003cp\u003eElegant and restrained, our Kona Geisha Noelani pursues elegance over power — a philosophy borrowed from the world's finest washed Geishas, now expressed through the luminous terroir of Hawaiʻi's Big Island.\u003c\/p\u003e\n\n\u003ch2\u003eOrigins \u0026amp; Elevation: Noelani Farm, North Kona\u003c\/h2\u003e\n\n\u003cp\u003eHigh above the town of Hōlualoa, Noelani Farm cultivates Geisha trees at roughly 2,500 feet — the highest reaches of the Kona district. The cool, cloud-shrouded climate evokes Boquete, Panama, birthplace of Geisha's legend, yet the result is unmistakably Hawaiian: luminous, tropical, and serene.\u003c\/p\u003e\n\n\u003cp\u003eThe first Geisha plantings took root in 2021. Since then, Noelani has become the origin behind some of the highest-scoring coffees ever produced in Hawaiʻi — including our 97-point Kona Geisha Rosé Washed. This December 30th, 2025 harvest is the latest expression of what this farm is capable of.\u003c\/p\u003e\n\n\u003ch2\u003eCharacter \u0026amp; Style: Elegance Over Power\u003c\/h2\u003e\n\n\u003cp\u003eSugarcane sweetness and wildflower honey form the foundation of the cup.\u003cbr\u003e\nDelicate white flower aromatics rise with grace, followed by a clean, lemon-bright citrus that lingers long on the finish.\u003cbr\u003e\nA coffee of quiet confidence — nothing overstated, everything in balance.\u003c\/p\u003e\n\n\u003ch2\u003eCraft \u0026amp; Process: Cold Ferment, Open Tank\u003c\/h2\u003e\n\n\u003cp\u003eFor the December 30th, 2025 harvest, we took a deliberate departure from inoculated or anaerobic fermentation — drawing inspiration from a technique quietly reshaping the top tier of Panama Geisha production.\u003c\/p\u003e\n\n\u003cp\u003eLast year's Best of Panama winner from Hacienda La Esmeralda was produced through a low-temperature, open-tank dry fermentation — no added yeasts, no sealed tanks. Just controlled temperature, time, and restraint. The result in Panama was a coffee of extraordinary clarity and sweetness. We decided to bring this approach to Noelani for the final harvest of 2025.\u003c\/p\u003e\n\n\u003cp\u003eCherries are pulped and placed in open fermentation tanks at low temperature, slowing microbial activity and allowing a gentle, extended fermentation. This is followed by a slow, prolonged drying period — amplifying sweetness while preserving the delicate floral and citrus notes the Geisha variety is known for. No added yeasts. No sealed environment. Just the coffee, the climate, and time.\u003c\/p\u003e\n\n\u003cp\u003eThe result is a coffee that rewards patience: clean, sweet, and refined — with a clarity that lets the variety and the terroir speak without interference.\u003c\/p\u003e\n\n\u003ch2\u003eA Moment of Paradise: How to Enjoy\u003c\/h2\u003e\n\n\u003cp\u003eBest savored by pour-over or gentle immersion to fully reveal its layered aromatics and crystalline sweetness. Whether shared at dawn or enjoyed in quiet solitude, Kona Geisha Noelani invites you to slow down and pay attention.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eAlso from Noelani Farm:\u003c\/strong\u003e \u003ca href=\"\/en-tw\/products\/kona-geisha-rose-washed-light-roast\"\u003eKona Geisha Rosé Washed — 97 Points, Coffee Review\u003c\/a\u003e — our double-fermented, wine-yeast expression of Noelani Geisha. Back in stock September 2026.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"40g \/ Whole Bean","offer_id":51410160058658,"sku":"kona-geisha-40g","price":30.0,"currency_code":"USD","in_stock":true},{"title":"40g \/ Auto-Drip","offer_id":51410160091426,"sku":"kona-geisha-40g-AD","price":30.0,"currency_code":"USD","in_stock":true},{"title":"40g \/ French Press","offer_id":51410160124194,"sku":"kona-geisha-40g-FP","price":30.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Whole Bean","offer_id":50606715568418,"sku":"kona-geisha-4","price":75.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Auto-Drip","offer_id":50606715601186,"sku":"kona-geisha-4-AD","price":75.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ French Press","offer_id":50606715633954,"sku":"Kona-geisha-4-FP","price":75.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":50606715666722,"sku":"kona-geisha","price":200.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto-Drip","offer_id":50606715699490,"sku":"kona-geisha-AD","price":200.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ French Press","offer_id":50606715732258,"sku":"kona-geisha-FP","price":200.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/kona-geisha-washed-paradise-roasters_f8776299-2fc1-4510-ae5d-43f8caf221cd.webp?v=1764409270"},{"product_id":"ecuador-wush-wush-anaerobic-natural","title":"Ecuador Wush Wush Anaerobic Natural","description":"\u003ch2 data-section-id=\"xjlvxt\" data-start=\"140\" data-end=\"186\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"143\" data-end=\"184\"\u003eEcuador El Dorado Wush Wush — Natural\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"187\" data-end=\"295\"\u003eA vivid, fruit-forward expression of Wush Wush, processed as an anaerobic natural for intensity and clarity.\u003c\/p\u003e\n\u003cp data-start=\"297\" data-end=\"443\"\u003e\u003cstrong data-start=\"297\" data-end=\"308\"\u003eOrigin:\u003c\/strong\u003e Vilcabamba, Loja, Ecuador\u003cbr data-start=\"334\" data-end=\"337\"\u003e\u003cstrong data-start=\"337\" data-end=\"347\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"353\" data-end=\"356\"\u003e\u003cstrong data-start=\"356\" data-end=\"368\"\u003eVariety:\u003c\/strong\u003e Wush Wush\u003cbr data-start=\"378\" data-end=\"381\"\u003e\u003cstrong data-start=\"381\" data-end=\"393\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003cbr data-start=\"411\" data-end=\"414\"\u003e\u003cstrong data-start=\"414\" data-end=\"427\"\u003eAltitude:\u003c\/strong\u003e 1770m (5800 ft)\u003c\/p\u003e\n\u003cp data-start=\"445\" data-end=\"557\"\u003e\u003cstrong data-start=\"445\" data-end=\"456\"\u003eFlavor:\u003c\/strong\u003e Raspberry, guava, liqueur, dark chocolate\u003cbr data-start=\"498\" data-end=\"501\"\u003e\u003cstrong data-start=\"501\" data-end=\"510\"\u003eBody:\u003c\/strong\u003e Silky, syrupy\u003cbr data-start=\"524\" data-end=\"527\"\u003e\u003cstrong data-start=\"527\" data-end=\"539\"\u003eAcidity:\u003c\/strong\u003e Vibrant, bright\u003c\/p\u003e\n\u003chr data-start=\"559\" data-end=\"562\"\u003e\n\u003ch2 data-section-id=\"1i9hwo6\" data-start=\"564\" data-end=\"581\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"567\" data-end=\"579\"\u003eOverview\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"582\" data-end=\"703\"\u003eThis natural-processed Wush Wush from Finca El Dorado offers a more expressive, fruit-driven profile than the washed lot.\u003c\/p\u003e\n\u003cp data-start=\"705\" data-end=\"822\"\u003eIt delivers deeper sweetness, more pronounced aromatics, and greater intensity—while maintaining clarity and balance.\u003c\/p\u003e\n\u003chr data-start=\"824\" data-end=\"827\"\u003e\n\u003ch2 data-section-id=\"14ghx81\" data-start=\"829\" data-end=\"844\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"832\" data-end=\"842\"\u003eOrigin\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"845\" data-end=\"973\"\u003eFinca El Dorado, operated by ChocoVilcaMundo (CVM), combines Colombian growing experience with Ecuador’s high-elevation terroir.\u003c\/p\u003e\n\u003cp data-start=\"975\" data-end=\"1111\"\u003eThe farm’s mineral-rich soils, consistent sunlight, and careful cultivation produce coffees with exceptional clarity and flavor density.\u003c\/p\u003e\n\u003chr data-start=\"1113\" data-end=\"1116\"\u003e\n\u003ch2 data-section-id=\"xkduhv\" data-start=\"1118\" data-end=\"1147\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1121\" data-end=\"1145\"\u003eRoast Style \u0026amp; Intent\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1148\" data-end=\"1212\"\u003eRoasted light to preserve structure and highlight fruit clarity.\u003c\/p\u003e\n\u003cp data-start=\"1214\" data-end=\"1344\"\u003eThe goal is definition—bright acidity, clean sweetness, and controlled intensity without heavy or overripe fermentation character.\u003c\/p\u003e\n\u003chr data-start=\"1346\" data-end=\"1349\"\u003e\n\u003ch2 data-section-id=\"1y2puko\" data-start=\"1351\" data-end=\"1371\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1354\" data-end=\"1369\"\u003eCup Profile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1372\" data-end=\"1454\"\u003eRaspberry and guava lead, with a liqueur-like sweetness and a dark chocolate base.\u003c\/p\u003e\n\u003cp data-start=\"1456\" data-end=\"1533\"\u003eBright acidity carries through a syrupy body into a clean, structured finish.\u003c\/p\u003e\n\u003chr data-start=\"1535\" data-end=\"1538\"\u003e\n\u003ch2 data-section-id=\"9k09rx\" data-start=\"1540\" data-end=\"1572\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1543\" data-end=\"1570\"\u003eBrewing Recommendations\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1573\" data-end=\"1582\"\u003eBest for:\u003c\/p\u003e\n\u003cul data-start=\"1584\" data-end=\"1611\"\u003e\n\u003cli data-section-id=\"oq0m6r\" data-start=\"1584\" data-end=\"1597\"\u003ePour-over\u003c\/li\u003e\n\u003cli data-section-id=\"q1iuly\" data-start=\"1598\" data-end=\"1611\"\u003eAeroPress\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1613\" data-end=\"1651\"\u003eBrew at 198–201°F for optimal balance.\u003c\/p\u003e\n\u003chr data-start=\"1653\" data-end=\"1656\"\u003e\n\u003ch2 data-section-id=\"p5tgou\" data-start=\"1658\" data-end=\"1689\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1661\" data-end=\"1687\"\u003eWho This Coffee Is For\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1690\" data-end=\"1809\"\u003e\n\u003cli data-section-id=\"pukynk\" data-start=\"1690\" data-end=\"1723\"\u003eFruit-forward coffee drinkers\u003c\/li\u003e\n\u003cli data-section-id=\"v5ccg6\" data-start=\"1724\" data-end=\"1768\"\u003eFans of clean natural\/anaerobic profiles\u003c\/li\u003e\n\u003cli data-section-id=\"c2qni8\" data-start=\"1769\" data-end=\"1809\"\u003eThose seeking intensity with clarity\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":51486383571234,"sku":"ec-wush-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto-drip","offer_id":51486383604002,"sku":"ec-wush-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":51486383636770,"sku":"ec-wush","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-drip","offer_id":51486383669538,"sku":"ec-wush-AD","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/ecuador-wushwush-natural.jpg?v=1775170132"},{"product_id":"peru-geisha-natural-finca-la-palmira","title":"Peru Geisha Natural -Finca La Palmira","description":"\u003ch1 data-section-id=\"122r7d4\" data-start=\"646\" data-end=\"686\"\u003ePeru Geisha Natural — Finca La Palmera\u003c\/h1\u003e\n\u003cp data-start=\"688\" data-end=\"799\"\u003eA vibrant, fruit-forward Peru Geisha bursting with tropical sweetness, ripe berry character, and juicy acidity.\u003c\/p\u003e\n\u003cp data-start=\"801\" data-end=\"1036\"\u003eOrigin: Lonya Grande, Amazonas, Peru\u003cbr data-start=\"837\" data-end=\"840\"\u003eRoast: Light\u003cbr data-start=\"852\" data-end=\"855\"\u003eVariety: Geisha\u003cbr data-start=\"870\" data-end=\"873\"\u003eProcess: Natural\u003cbr data-start=\"889\" data-end=\"892\"\u003eFlavor: Strawberry, pineapple, bergamot\u003cbr data-start=\"931\" data-end=\"934\"\u003eBody: Juicy, silky\u003cbr data-start=\"952\" data-end=\"955\"\u003eAcidity: Vibrant\u003cbr data-start=\"971\" data-end=\"974\"\u003eAltitude: 1,500 masl\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 data-section-id=\"rzkdgm\" data-start=\"1038\" data-end=\"1049\"\u003eOverview\u003c\/h2\u003e\n\u003cp data-start=\"1051\" data-end=\"1307\"\u003ePeru Geisha Natural is a vivid, tropical fruit-driven coffee from the Amazonas region of Peru. Roasted lightly to preserve sweetness and clarity, it delivers expressive notes of strawberry, pineapple, and citrus layered over a juicy, saturated cup profile.\u003c\/p\u003e\n\u003cp data-start=\"1309\" data-end=\"1471\"\u003eRather than a delicate floral-style Geisha, this lot leans deeply into ripe fruit intensity and natural-process character while maintaining structure and balance.\u003c\/p\u003e\n\u003ch2 data-section-id=\"11kwdip\" data-start=\"1473\" data-end=\"1482\"\u003eOrigin\u003c\/h2\u003e\n\u003cp data-start=\"1484\" data-end=\"1671\"\u003eProduced by Finca La Palmera in the Lonya Grande district of Amazonas, Peru, this coffee was grown by Mercedes Carranza Montenegro, a founding member of the JUMARP (El Palto) cooperative.\u003c\/p\u003e\n\u003cp data-start=\"1673\" data-end=\"1831\"\u003eCoffee farming runs deeply through the Carranza family, whose farms have helped establish the region’s reputation for exceptional specialty coffee production.\u003c\/p\u003e\n\u003cp data-start=\"1833\" data-end=\"2001\"\u003eAt approximately 1,500 meters above sea level, cool mountain temperatures slow cherry maturation and help develop sweetness, complexity, and vibrant acidity in the cup.\u003c\/p\u003e\n\u003ch2 data-section-id=\"u9t0jl\" data-start=\"2003\" data-end=\"2013\"\u003eVariety\u003c\/h2\u003e\n\u003cp data-start=\"2015\" data-end=\"2136\"\u003eGeisha (or Gesha) is one of the world’s most celebrated coffee varieties, known for its expressive aromatics and clarity.\u003c\/p\u003e\n\u003cp data-start=\"2138\" data-end=\"2319\"\u003eIn this natural processed lot from Amazonas, the variety takes on a more fruit-saturated profile, combining Geisha’s aromatic lift with dense tropical sweetness and juicy structure.\u003c\/p\u003e\n\u003ch2 data-section-id=\"6y59u6\" data-start=\"2321\" data-end=\"2331\"\u003eProcess\u003c\/h2\u003e\n\u003cp data-start=\"2333\" data-end=\"2472\"\u003eThis coffee was processed using the natural method, where the cherries are dried whole after harvest with the fruit intact around the seed.\u003c\/p\u003e\n\u003cp data-start=\"2474\" data-end=\"2734\"\u003eAs the coffee dries, sugars and fruit compounds from the cherry contribute to the cup’s layered sweetness and intense fruit character. Careful drying management helped preserve clarity while amplifying the vibrant tropical and berry notes that define this lot.\u003c\/p\u003e\n\u003ch2 data-section-id=\"111gwmb\" data-start=\"2736\" data-end=\"2759\"\u003eRoast Style \u0026amp; Intent\u003c\/h2\u003e\n\u003cp data-start=\"2761\" data-end=\"2845\"\u003eThis light roast was developed to highlight fruit intensity, sweetness, and clarity.\u003c\/p\u003e\n\u003cp data-start=\"2847\" data-end=\"3027\"\u003eWe roast conservatively to preserve the coffee’s vibrant acidity and expressive tropical character while allowing the natural process sweetness to remain full and juicy in the cup.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1w55tl4\" data-start=\"3029\" data-end=\"3043\"\u003eCup Profile\u003c\/h2\u003e\n\u003cp data-start=\"3045\" data-end=\"3233\"\u003eExpect a highly aromatic cup with notes of strawberry, pineapple, and bergamot. The profile is juicy and fruit-driven, with vibrant acidity, layered tropical sweetness, and a clean finish.\u003c\/p\u003e\n\u003cp data-start=\"3235\" data-end=\"3384\"\u003eCompared to more floral and delicate Geisha profiles, this coffee presents a deeper, more saturated expression shaped heavily by the natural process.\u003c\/p\u003e\n\u003chr data-start=\"3386\" data-end=\"3389\"\u003e\n\u003cp data-start=\"3391\" data-end=\"3430\"\u003e \u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"12oz \/ Whole bean","offer_id":51611512144162,"sku":"peru-geisha","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":51611512176930,"sku":"peru-geisha-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"2LB \/ Whole bean","offer_id":51611512209698,"sku":"peru-geisha-32","price":105.0,"currency_code":"USD","in_stock":false},{"title":"2LB \/ Auto Drip","offer_id":51611512242466,"sku":"peru-geisha-32-AD","price":105.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/peru-geisha-natural.jpg?v=1778191226"},{"product_id":"ka-u-pacamara-lactic-natural-roasting-may-13th-2026","title":"Ka‘ū Pacamara — Lactic Natural: Roasting May 13th, 2026","description":"\u003csection data-turn=\"user\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-41\" data-turn-id=\"962f0ef4-f121-42de-a39f-6a11a104b7af\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\"\u003e\u003c\/section\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-42\" data-turn-id=\"request-68d302cc-a840-832b-b4cf-6339e49a855f-4\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-turn-start-message=\"true\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-5\" dir=\"auto\" data-message-id=\"a6cb31d6-c272-42ad-be48-e9bdfcba469b\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003ch1 data-end=\"32\" data-start=\"0\" data-section-id=\"63i09y\"\u003eKa‘ū Pacamara — Lactic Natural\u003c\/h1\u003e\n\u003cp data-end=\"163\" data-start=\"34\"\u003eAn intensely aromatic and experimental Ka‘ū Pacamara with vivid fruit character, amplified acidity, and layered spice complexity.\u003c\/p\u003e\n\u003cp data-end=\"439\" data-start=\"165\"\u003eOrigin: Ka‘ū, Hawai‘i\u003cbr data-end=\"189\" data-start=\"186\"\u003eRegion: Wood Valley Road, near Pāhala\u003cbr data-end=\"229\" data-start=\"226\"\u003eRoast: Light\u003cbr data-end=\"244\" data-start=\"241\"\u003eVariety: Pacamara\u003cbr data-end=\"264\" data-start=\"261\"\u003eProcess: Lactic Natural\u003cbr data-end=\"290\" data-start=\"287\"\u003eFlavor: Amaretto, dried fig, rose, baking spice\u003cbr data-end=\"336\" data-start=\"333\"\u003eBody: Juicy, syrupy\u003cbr data-end=\"358\" data-start=\"355\"\u003eAcidity: Bright, amplified\u003cbr data-end=\"387\" data-start=\"384\"\u003eAltitude: 2,100 ft\u003cbr data-end=\"408\" data-start=\"405\"\u003eProduction: Limited 5lb Release\u003c\/p\u003e\n\u003ch2 data-end=\"452\" data-start=\"441\" data-section-id=\"rzkdgm\"\u003eOverview\u003c\/h2\u003e\n\u003cp data-end=\"546\" data-start=\"454\"\u003eKa‘ū Pacamara Lactic Natural is one of the most experimental coffees we’ve released to date.\u003c\/p\u003e\n\u003cp data-end=\"795\" data-start=\"548\"\u003eProcessed using our proprietary lactic natural fermentation using a lactic acid producing yeast strain, this coffee pushes Hawaiian coffee into a more intensely aromatic and fruit-driven direction, with notes of cola, dried fig, rose, and warm spice layered over a syrupy body and vibrant acidity.\u003c\/p\u003e\n\u003cp data-end=\"825\" data-start=\"797\"\u003eLes than 10 pounds were produced.\u003c\/p\u003e\n\u003cp data-end=\"943\" data-start=\"827\"\u003e2lb of this lot lot was submitted  as an entry for the 2026 Hawai‘i Coffee Association Best of Hawai‘i cupping competition. \u003c\/p\u003e\n\u003ch2 data-end=\"954\" data-start=\"945\" data-section-id=\"11kwdip\"\u003eOrigin\u003c\/h2\u003e\n\u003cp data-end=\"1039\" data-start=\"956\"\u003eSourced from Elepoki Farm near Pāhala, this coffee was grown by Cory and Connie Koi.\u003c\/p\u003e\n\u003cp data-end=\"1216\" data-start=\"1041\"\u003eAfter retiring from a 27-year career with the Hawai‘i County Police Department, Cory and Connie expanded from a small 5-acre farm into managing more than 30 acres across Ka‘ū.\u003c\/p\u003e\n\u003cp data-end=\"1390\" data-start=\"1218\"\u003eThis particular Pacamara lot was harvested on January 21, 2026 from Elepoki’s newer high-elevation field above Wood Valley Road at approximately 2,100 feet above sea level.\u003c\/p\u003e\n\u003cp data-end=\"1619\" data-start=\"1392\"\u003eThe site has already shown exceptional promise. In 2025, the first-place coffee in the Best of Hawai‘i competition was a Pacamara produced from a nearby farm located slightly lower on the same slope at approximately 1,900 feet.\u003c\/p\u003e\n\u003cp data-end=\"1699\" data-start=\"1621\"\u003eCompetition results for this coffee will be announced at the end of July 2026.\u003c\/p\u003e\n\u003ch2 data-end=\"1711\" data-start=\"1701\" data-section-id=\"u9t0jl\"\u003eVariety\u003c\/h2\u003e\n\u003cp data-end=\"1803\" data-start=\"1713\"\u003ePacamara is a hybrid of the compact Pacas variety and the large-beaned Maragogype variety.\u003c\/p\u003e\n\u003cp data-end=\"2088\" data-start=\"1805\"\u003eThe coffee inherits the large bean structure and expressive cup profile associated with Maragogype while maintaining the productivity and compact growth characteristics of Pacas. Pacamara coffees are often known for intense aromatics, layered fruit character, and structured acidity.\u003c\/p\u003e\n\u003cp data-end=\"2229\" data-start=\"2090\"\u003eIn this lot, the variety pairs exceptionally well with the lactic natural process, creating an unusually saturated and complex cup profile.\u003c\/p\u003e\n\u003ch2 data-end=\"2241\" data-start=\"2231\" data-section-id=\"6y59u6\"\u003eProcess\u003c\/h2\u003e\n\u003cp data-end=\"2361\" data-start=\"2243\"\u003eThis coffee underwent a custom lactic natural fermentation designed to intensify aroma, acidity, and fruit complexity.\u003c\/p\u003e\n\u003cp data-end=\"2588\" data-start=\"2363\"\u003ePart of the process involves inoculating whole coffee cherries with a lactic acid-producing yeast strain inside a temperature-controlled anaerobic environment for several days before slow drying in a custom dehumidified room.\u003c\/p\u003e\n\u003cp data-end=\"2771\" data-start=\"2590\"\u003eThe result is a dramatically amplified cup profile with uncommon flavor characteristics including cola, dried fruit, rose, and spice layered over vibrant acidity and deep sweetness.\u003c\/p\u003e\n\u003ch2 data-end=\"2796\" data-start=\"2773\" data-section-id=\"111gwmb\"\u003eRoast Style \u0026amp; Intent\u003c\/h2\u003e\n\u003cp data-end=\"2916\" data-start=\"2798\"\u003eThis light roast was developed to preserve aromatic intensity and showcase the complexity created during fermentation.\u003c\/p\u003e\n\u003cp data-end=\"3094\" data-start=\"2918\"\u003eWe roast conservatively to maintain clarity and acidity while allowing the coffee’s fruit saturation, spice character, and syrupy texture to remain fully expressive in the cup.\u003c\/p\u003e\n\u003ch2 data-end=\"3110\" data-start=\"3096\" data-section-id=\"1w55tl4\"\u003eCup Profile\u003c\/h2\u003e\n\u003cp data-end=\"3346\" data-start=\"3112\"\u003eExpect an intensely aromatic cup with notes of cola, dried fig, rose, and baking spice. The profile is rich and fruit-driven with vibrant acidity, layered sweetness, and a lingering finish that continues to evolve as the coffee cools.\u003c\/p\u003e\n\u003cp data-end=\"3473\" data-start=\"3348\"\u003eCompared to more traditional washed Hawaiian coffees, this lot is dramatically more expressive and experimental in character.\u003c\/p\u003e\n\u003ch2 data-end=\"3501\" data-start=\"3475\" data-section-id=\"ssbvy5\"\u003eBrewing Recommendations\u003c\/h2\u003e\n\u003cp data-end=\"3517\" data-start=\"3503\"\u003eExcellent for:\u003c\/p\u003e\n\u003cul data-end=\"3654\" data-start=\"3519\"\u003e\n\u003cli data-end=\"3562\" data-start=\"3519\" data-section-id=\"1ynokms\"\u003ePour-over (maximum clarity and aromatics)\u003c\/li\u003e\n\u003cli data-end=\"3604\" data-start=\"3563\" data-section-id=\"1r9akm1\"\u003eAeroPress (enhanced sweetness and body)\u003c\/li\u003e\n\u003cli data-end=\"3654\" data-start=\"3605\" data-section-id=\"lphav7\"\u003eEspresso (fruit-forward and intensely aromatic)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3796\" data-start=\"3656\"\u003eUse filtered water, brew temperatures around 198–201°F, and allow the coffee adequate rest after roasting for optimal clarity and structure.\u003c\/p\u003e\n\u003ch2 data-end=\"3823\" data-start=\"3798\" data-section-id=\"w65gse\"\u003eWho This Coffee Is For\u003c\/h2\u003e\n\u003cul data-end=\"4055\" data-start=\"3825\"\u003e\n\u003cli data-end=\"3866\" data-start=\"3825\" data-section-id=\"1034khc\"\u003eFans of experimental processing methods\u003c\/li\u003e\n\u003cli data-end=\"3927\" data-start=\"3867\" data-section-id=\"10pn6h1\"\u003eDrinkers seeking highly aromatic and fruit-forward coffees\u003c\/li\u003e\n\u003cli data-end=\"3988\" data-start=\"3928\" data-section-id=\"19m76tx\"\u003eThose interested in progressive Hawaiian coffee production\u003c\/li\u003e\n\u003cli data-end=\"4055\" data-start=\"3989\" data-section-id=\"1ern6at\"\u003eAdvanced coffee enthusiasts looking for uncommon flavor profiles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"4183\" data-start=\"4057\"\u003eIf you prefer more traditional chocolate-forward Hawaiian coffees, consider one of our classic Kona or Ka‘ū offerings instead.\u003c\/p\u003e\n\u003ch2 data-end=\"4214\" data-start=\"4185\" data-section-id=\"jhqlqw\"\u003eWhy This Coffee Stands Out\u003c\/h2\u003e\n\u003cp data-end=\"4270\" data-start=\"4216\"\u003eExtremely Limited Production\u003cbr data-end=\"4247\" data-start=\"4244\"\u003eOnly 5 pounds produced.\u003c\/p\u003e\n\u003cp data-end=\"4372\" data-start=\"4272\"\u003e2026 Best of Hawai‘i Competition Entry\u003cbr data-end=\"4313\" data-start=\"4310\"\u003eSelected as our Hawai‘i Coffee Association competition lot.\u003c\/p\u003e\n\u003cp data-end=\"4482\" data-start=\"4374\"\u003eExperimental Lactic Natural Processing\u003cbr data-end=\"4415\" data-start=\"4412\"\u003eCustom fermentation dramatically intensifies aromatics and acidity.\u003c\/p\u003e\n\u003cp data-end=\"4572\" data-start=\"4484\"\u003eRare Hawaiian Pacamara\u003cbr data-end=\"4509\" data-start=\"4506\"\u003eA distinctive variety rarely seen in Hawai‘i coffee production.\u003c\/p\u003e\n\u003cp data-end=\"4659\" data-start=\"4574\"\u003eHigh-Elevation Ka‘ū Terroir\u003cbr data-end=\"4604\" data-start=\"4601\"\u003eGrown at 2,100 feet above Wood Valley Road near Pāhala.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"4760\" data-start=\"4661\"\u003eRoasted for Expression\u003cbr data-end=\"4686\" data-start=\"4683\"\u003eLightly roasted to preserve complexity, structure, and aromatic intensity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"40g \/ Whole Bean","offer_id":51611650654498,"sku":"kau-pacamara-ln-40g","price":40.0,"currency_code":"USD","in_stock":false},{"title":"40g \/ Auto Drip","offer_id":51611653275938,"sku":"kau-pacamara-ln-40g-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Whole Bean","offer_id":51611650687266,"sku":"kau-pacamara-ln-4","price":100.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":51611653308706,"sku":"kau-pacamara-ln-4-AD","price":100.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":51611650720034,"sku":"kau-pacamara-ln","price":300.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":51611653341474,"sku":"kau-pacamara-ln-AD","price":300.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/kau-pacamara-lactic-natural.jpg?v=1778201515"},{"product_id":"colombia-yirgacheffe-variety","title":"Colombia -Yirgacheffe variety","description":"\u003ch1 data-section-id=\"92c3y\" data-start=\"0\" data-end=\"51\"\u003eColombia Yirgacheffe Variety — Playon de Alajuela\u003c\/h1\u003e\n\u003cp data-start=\"53\" data-end=\"177\"\u003eA delicate and expressive washed Colombian coffee with floral aromatics, tea-like structure, and bright stone fruit acidity.\u003c\/p\u003e\n\u003cp data-start=\"179\" data-end=\"462\"\u003e\u003ca href=\"https:\/\/www.coffeereview.com\/review\/colombia-juan-luna-yirgacheffe\/\"\u003e95 Points Coffee Review Score.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-start=\"179\" data-end=\"462\"\u003e\u003cem\u003e\"\u003cmeta charset=\"utf-8\"\u003eDelicate, uniquely composed. Chamomile, candied violet, cocoa nib, Meyer lemon zest and red plum in aroma and cup. Bright, balanced acidity; silky, vivid mouthfeel. Resonant, long-lingering, flavor-saturated finish.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"179\" data-end=\"462\"\u003eOrigin: Santa Bárbara, Antioquia, Colombia\u003cbr data-start=\"221\" data-end=\"224\"\u003eFarm: Playon de Alajuela\u003cbr data-start=\"248\" data-end=\"251\"\u003eProducer: Juan Guillermo Luna Gomez\u003cbr data-start=\"286\" data-end=\"289\"\u003eRoast: Light\u003cbr data-start=\"301\" data-end=\"304\"\u003eVariety: Yirgacheffe Variety\u003cbr data-start=\"332\" data-end=\"335\"\u003eProcess: Washed\u003cbr data-start=\"350\" data-end=\"353\"\u003eFlavor: Peach, chamomile, green tea\u003cbr data-start=\"388\" data-end=\"391\"\u003eBody: Silky, tea-like\u003cbr data-start=\"412\" data-end=\"415\"\u003eAcidity: Bright, refined\u003cbr data-start=\"439\" data-end=\"442\"\u003eAltitude: 2,250 masl\u003c\/p\u003e\n\u003ch2 data-section-id=\"rzkdgm\" data-start=\"464\" data-end=\"475\"\u003eOverview\u003c\/h2\u003e\n\u003cp data-start=\"477\" data-end=\"619\"\u003eColombia Yirgacheffe Variety is a highly distinctive heirloom Ethiopian-derived coffee grown at extreme elevation in Santa Bárbara, Antioquia.\u003c\/p\u003e\n\u003cp data-start=\"621\" data-end=\"844\"\u003eUnlike heavier fruit-driven modern profiles, this coffee is focused on elegance, transparency, and varietal expression, with delicate floral aromatics, tea-like texture, and layered notes of peach, chamomile, and green tea.\u003c\/p\u003e\n\u003cp data-start=\"846\" data-end=\"1014\"\u003eThe result is a refined and expressive cup that feels deeply connected to traditional Ethiopian coffee character while shaped by the terroir of high-elevation Colombia.\u003c\/p\u003e\n\u003ch2 data-section-id=\"11kwdip\" data-start=\"1016\" data-end=\"1025\"\u003eOrigin\u003c\/h2\u003e\n\u003cp data-start=\"1027\" data-end=\"1235\"\u003eProduced by Juan Guillermo Luna Gomez at Playon de Alajuela in Santa Bárbara, Antioquia, this coffee is grown at approximately 2,250 meters above sea level on a one-hectare plot containing around 2,500 trees.\u003c\/p\u003e\n\u003cp data-start=\"1237\" data-end=\"1454\"\u003eThe project began nearly eight years ago through a collaboration with Costa Rican partners focused on exploring uncommon coffee genetics in a region traditionally centered around more conventional Colombian varieties.\u003c\/p\u003e\n\u003cp data-start=\"1456\" data-end=\"1559\"\u003eOver time, this planting evolved into one of the more unusual and expressive lots produced on the farm.\u003c\/p\u003e\n\u003ch2 data-section-id=\"u9t0jl\" data-start=\"1561\" data-end=\"1571\"\u003eVariety\u003c\/h2\u003e\n\u003cp data-start=\"1573\" data-end=\"1799\"\u003eThis coffee comes from an Ethiopian-derived variety imported through CATIE in Costa Rica from seed material originally collected in Ethiopia’s Gedeo Zone — the region where the famed Yirgacheffe coffee-growing area is located.\u003c\/p\u003e\n\u003cp data-start=\"1801\" data-end=\"2026\"\u003eEarly generations of the plants created some confusion, as they visually resembled Geisha-type material. But continued observation revealed a distinctly different heirloom lineage with its own unique structure and expression.\u003c\/p\u003e\n\u003cp data-start=\"2028\" data-end=\"2247\"\u003eCompared to more modern cultivars, the variety expresses itself with a raw and highly transparent character, emphasizing florals, tea-like structure, and refined acidity over heavier sweetness or fermentation intensity.\u003c\/p\u003e\n\u003ch2 data-section-id=\"6y59u6\" data-start=\"2249\" data-end=\"2259\"\u003eProcess\u003c\/h2\u003e\n\u003cp data-start=\"2261\" data-end=\"2336\"\u003eProcessing for this coffee is intentionally restrained and clarity-focused.\u003c\/p\u003e\n\u003cp data-start=\"2338\" data-end=\"2538\"\u003eClean, controlled washed fermentations are used to preserve the inherent character of the variety and allow the coffee’s floral aromatics and delicate structure to remain fully transparent in the cup.\u003c\/p\u003e\n\u003cp data-start=\"2540\" data-end=\"2653\"\u003eThe goal is not to impose a processing profile, but to highlight the natural expression of the plant and terroir.\u003c\/p\u003e\n\u003ch2 data-section-id=\"111gwmb\" data-start=\"2655\" data-end=\"2678\"\u003eRoast Style \u0026amp; Intent\u003c\/h2\u003e\n\u003cp data-start=\"2680\" data-end=\"2779\"\u003eThis light roast was developed to preserve floral aromatics, tea-like texture, and refined acidity.\u003c\/p\u003e\n\u003cp data-start=\"2781\" data-end=\"2942\"\u003eWe roast conservatively to maintain clarity and structure while allowing the coffee’s delicate stone fruit and herbal characteristics to remain fully expressive.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1w55tl4\" data-start=\"2944\" data-end=\"2958\"\u003eCup Profile\u003c\/h2\u003e\n\u003cp data-start=\"2960\" data-end=\"3040\"\u003eExpect a delicate and layered cup with notes of peach, lemon, chamomile, and green tea.\u003c\/p\u003e\n\u003cp data-start=\"3042\" data-end=\"3140\"\u003eThe profile is floral and tea-like with bright acidity, silky texture, and a clean refined finish.\u003c\/p\u003e\n\u003cp data-start=\"3142\" data-end=\"3291\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWe have tasted several Ethiopian heirloom varieties cultivated in Colombia and across Central America, and this one comes closest to the delicate and complex flavors of coffees from Ethiopia's Yirgacheffe region of any.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"3142\" data-end=\"3291\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBrewing Recommendations\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3321\" data-end=\"3335\"\u003eExcellent for:\u003c\/p\u003e\n\u003cul data-start=\"3337\" data-end=\"3473\"\u003e\n\u003cli data-section-id=\"c9oug0\" data-start=\"3337\" data-end=\"3378\"\u003ePour-over (maximum clarity and florals)\u003c\/li\u003e\n\u003cli data-section-id=\"1r9akm1\" data-start=\"3379\" data-end=\"3420\"\u003eAeroPress (enhanced sweetness and body)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3475\" data-end=\"3550\"\u003eUse filtered water and brew temperatures around 201-203°F for best results.\u003c\/p\u003e\n\u003ch2 data-section-id=\"w65gse\" data-start=\"3552\" data-end=\"3577\"\u003eWho This Coffee Is For\u003c\/h2\u003e\n\u003cul data-start=\"3579\" data-end=\"3784\"\u003e\n\u003cli data-section-id=\"1d74cn5\" data-start=\"3579\" data-end=\"3613\"\u003eFans of washed Ethiopian coffees\u003c\/li\u003e\n\u003cli data-section-id=\"m6w1ox\" data-start=\"3614\" data-end=\"3661\"\u003eDrinkers seeking floral and tea-like profiles\u003c\/li\u003e\n\u003cli data-section-id=\"hbu4hi\" data-start=\"3662\" data-end=\"3713\"\u003eThose interested in rare heirloom coffee genetics\u003c\/li\u003e\n\u003cli data-section-id=\"kdmi08\" data-start=\"3714\" data-end=\"3784\"\u003eCoffee enthusiasts who value clarity and transparency over intensity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3786\" data-end=\"3922\"\u003eIf you prefer more fruit-saturated or fermentation-driven coffees, consider one of our natural or anaerobic processed offerings instead.\u003c\/p\u003e\n\u003ch2 data-section-id=\"jhqlqw\" data-start=\"3924\" data-end=\"3953\"\u003eWhy This Coffee Stands Out\u003c\/h2\u003e\n\u003cp data-start=\"3955\" data-end=\"4055\"\u003eRare Ethiopian-Derived Genetics\u003cbr data-start=\"3986\" data-end=\"3989\"\u003eOriginating from seed material connected to Ethiopia’s Gedeo Zone.\u003c\/p\u003e\n\u003cp data-start=\"4057\" data-end=\"4129\"\u003eExtreme Elevation\u003cbr data-start=\"4074\" data-end=\"4077\"\u003eGrown at approximately 2,250 meters above sea level.\u003c\/p\u003e\n\u003cp data-start=\"4131\" data-end=\"4225\"\u003eClarity-Focused Washed Processing\u003cbr data-start=\"4164\" data-end=\"4167\"\u003eDesigned to preserve transparency and varietal expression.\u003c\/p\u003e\n\u003cp data-start=\"4227\" data-end=\"4312\"\u003eDistinctive Floral Structure\u003cbr data-start=\"4255\" data-end=\"4258\"\u003eTea-like and refined rather than heavily fruit-driven.\u003c\/p\u003e\n\u003cp data-start=\"4314\" data-end=\"4396\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eRoasted for Expression\u003cbr data-start=\"4336\" data-end=\"4339\"\u003eLightly roasted to preserve nuance, florals, and acidity.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":51663559622946,"sku":"colombia-yirg-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto-Drip","offer_id":51663559655714,"sku":"colombia-yirg-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":51663559688482,"sku":"colombia-yirg-4-FP","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":51663559721250,"sku":"colombia-yirg","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":51663559754018,"sku":"colombia-yirg-AD","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":51663559786786,"sku":"colombia-yirg-FP","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/colombia-yirgacheffe.jpg?v=1779491591"},{"product_id":"ecuador-geisha-washed-finca-llavecocha","title":"Ecuador Geisha Washed — Finca Llavecocha","description":"\u003ch1 data-section-id=\"xcysr7\" data-start=\"0\" data-end=\"42\"\u003eEcuador Geisha Washed — Finca Llavecocha\u003c\/h1\u003e\n\u003cp data-start=\"44\" data-end=\"168\"\u003eA competition-winning washed Geisha from southern Ecuador with floral aromatics, citrus brightness, and remarkable elegance.\u003c\/p\u003e\n\u003cp data-start=\"170\" data-end=\"453\"\u003eOrigin: Saraguro, Loja, Ecuador\u003cbr data-start=\"201\" data-end=\"204\"\u003eFarm: Finca Llavecocha\u003cbr data-start=\"226\" data-end=\"229\"\u003eProducer: Carlos Jaramillo\u003cbr data-start=\"255\" data-end=\"258\"\u003eRoast: Light\u003cbr data-start=\"270\" data-end=\"273\"\u003eVariety: Geisha\u003cbr data-start=\"288\" data-end=\"291\"\u003eProcess: Washed\u003cbr data-start=\"306\" data-end=\"309\"\u003eFlavor: Mandarin, jasmine, peach\u003cbr data-start=\"341\" data-end=\"344\"\u003eBody: Silky, tea-like\u003cbr data-start=\"365\" data-end=\"368\"\u003eAcidity: Bright, refined\u003cbr data-start=\"392\" data-end=\"395\"\u003eAltitude: 2,220 masl\u003cbr data-start=\"415\" data-end=\"418\"\u003eAward: 3rd Place — Taza Dorada 2025\u003c\/p\u003e\n\u003ch2 data-section-id=\"rzkdgm\" data-start=\"455\" data-end=\"466\"\u003eOverview\u003c\/h2\u003e\n\u003cp data-start=\"468\" data-end=\"594\"\u003eThis exceptional washed Geisha earned 3rd Place in Ecuador's 2025 Taza Dorada competition, scoring an impressive 89.25 points.\u003c\/p\u003e\n\u003cp data-start=\"596\" data-end=\"857\"\u003eProduced by Carlos Jaramillo at Finca Llavecocha in the high mountains of Loja, the coffee showcases the qualities that have made Geisha one of the world's most celebrated coffee varieties: floral aromatics, vibrant citrus character, and remarkable cup clarity.\u003c\/p\u003e\n\u003cp data-start=\"859\" data-end=\"976\"\u003eThe result is an elegant and expressive coffee with notes of mandarin, jasmine, peach, and delicate floral sweetness.\u003c\/p\u003e\n\u003ch2 data-section-id=\"11kwdip\" data-start=\"978\" data-end=\"987\"\u003eOrigin\u003c\/h2\u003e\n\u003cp data-start=\"989\" data-end=\"1144\"\u003eFinca Llavecocha is located in the Saraguro canton of Loja Province in southern Ecuador, one of the country's most promising high-elevation coffee regions.\u003c\/p\u003e\n\u003cp data-start=\"1146\" data-end=\"1310\"\u003eAt approximately 2,220 meters above sea level, cool temperatures slow cherry maturation, allowing sugars and aromatic compounds to develop gradually before harvest.\u003c\/p\u003e\n\u003cp data-start=\"1312\" data-end=\"1422\"\u003eThese conditions contribute to the coffee's refined acidity, floral complexity, and exceptional cup structure.\u003c\/p\u003e\n\u003ch2 data-section-id=\"g6yfal\" data-start=\"1424\" data-end=\"1435\"\u003eProducer\u003c\/h2\u003e\n\u003cp data-start=\"1437\" data-end=\"1555\"\u003eCarlos Jaramillo has built a reputation for meticulous cultivation and quality-focused production at Finca Llavecocha.\u003c\/p\u003e\n\u003cp data-start=\"1557\" data-end=\"1696\"\u003eHis dedication was recognized in the 2025 Taza Dorada competition, where this washed Geisha achieved 3rd Place among Ecuador's top coffees.\u003c\/p\u003e\n\u003cp data-start=\"1698\" data-end=\"1827\"\u003eThe award reflects both the farm's high-elevation terroir and careful attention to quality throughout cultivation and processing.\u003c\/p\u003e\n\u003ch2 data-section-id=\"u9t0jl\" data-start=\"1829\" data-end=\"1839\"\u003eVariety\u003c\/h2\u003e\n\u003cp data-start=\"1841\" data-end=\"2009\"\u003eGeisha is one of the world's most sought-after coffee varieties, known for producing coffees with exceptional floral aromatics, citrus character, and tea-like elegance.\u003c\/p\u003e\n\u003cp data-start=\"2011\" data-end=\"2171\"\u003eOriginally collected in Ethiopia and later popularized in Panama, the variety has become synonymous with some of the highest-scoring coffees produced worldwide.\u003c\/p\u003e\n\u003cp data-start=\"2173\" data-end=\"2332\"\u003eIn Ecuador's high-elevation growing environments, Geisha often develops a distinctive balance of floral complexity, stone fruit sweetness, and vibrant acidity.\u003c\/p\u003e\n\u003ch2 data-section-id=\"6y59u6\" data-start=\"2334\" data-end=\"2344\"\u003eProcess\u003c\/h2\u003e\n\u003cp data-start=\"2346\" data-end=\"2408\"\u003eThis coffee was processed using the traditional washed method.\u003c\/p\u003e\n\u003cp data-start=\"2410\" data-end=\"2680\"\u003eAfter harvest, cherries were depulped and fermented before being thoroughly washed and dried. The washed process emphasizes clarity, transparency, and varietal expression, allowing the unique characteristics of the Geisha variety and the farm's terroir to shine through.\u003c\/p\u003e\n\u003ch2 data-section-id=\"111gwmb\" data-start=\"2682\" data-end=\"2705\"\u003eRoast Style \u0026amp; Intent\u003c\/h2\u003e\n\u003cp data-start=\"2707\" data-end=\"2821\"\u003eThis light roast was developed to preserve the coffee's floral aromatics, vibrant acidity, and delicate structure.\u003c\/p\u003e\n\u003cp data-start=\"2823\" data-end=\"2989\"\u003eWe roast conservatively to maximize clarity and sweetness while highlighting the elegant characteristics that earned this coffee recognition on the competition stage.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1w55tl4\" data-start=\"2991\" data-end=\"3005\"\u003eCup Profile\u003c\/h2\u003e\n\u003cp data-start=\"3007\" data-end=\"3128\"\u003eExpect fragrant aromas of jasmine and sweet florals followed by notes of mandarin, peach, and subtle chocolate sweetness.\u003c\/p\u003e\n\u003cp data-start=\"3130\" data-end=\"3207\"\u003eThe cup is silky and tea-like with bright acidity and a long, elegant finish.\u003c\/p\u003e\n\u003cp data-start=\"3209\" data-end=\"3329\"\u003eThis is a refined and transparent expression of washed Geisha, emphasizing balance and complexity rather than intensity.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1e4wki5\" data-start=\"3331\" data-end=\"3341\"\u003eAcclaim\u003c\/h2\u003e\n\u003cp data-start=\"3343\" data-end=\"3375\"\u003e\u003cstrong data-start=\"3343\" data-end=\"3375\"\u003e3rd Place — Taza Dorada 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3377\" data-end=\"3400\"\u003eScore: \u003cstrong data-start=\"3384\" data-end=\"3400\"\u003e89.25 Points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3402\" data-end=\"3467\"\u003eThe competition judges described the coffee with notes including:\u003c\/p\u003e\n\u003cul data-start=\"3469\" data-end=\"3574\"\u003e\n\u003cli data-section-id=\"zxwxqn\" data-start=\"3469\" data-end=\"3487\"\u003eFloral aromatics\u003c\/li\u003e\n\u003cli data-section-id=\"ojl7ay\" data-start=\"3488\" data-end=\"3498\"\u003eMandarin\u003c\/li\u003e\n\u003cli data-section-id=\"2iff5r\" data-start=\"3499\" data-end=\"3508\"\u003eJasmine\u003c\/li\u003e\n\u003cli data-section-id=\"175brp3\" data-start=\"3509\" data-end=\"3516\"\u003ePeach\u003c\/li\u003e\n\u003cli data-section-id=\"1jvps39\" data-start=\"3517\" data-end=\"3529\"\u003eStrawberry\u003c\/li\u003e\n\u003cli data-section-id=\"1f14mmx\" data-start=\"3530\" data-end=\"3542\"\u003eLemongrass\u003c\/li\u003e\n\u003cli data-section-id=\"1w7rgst\" data-start=\"3543\" data-end=\"3551\"\u003eAlmond\u003c\/li\u003e\n\u003cli data-section-id=\"436d0v\" data-start=\"3552\" data-end=\"3562\"\u003eCinnamon\u003c\/li\u003e\n\u003cli data-section-id=\"15i8vbw\" data-start=\"3563\" data-end=\"3574\"\u003eChocolate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-section-id=\"ssbvy5\" data-start=\"3576\" data-end=\"3602\"\u003eBrewing Recommendations\u003c\/h2\u003e\n\u003cp data-start=\"3604\" data-end=\"3618\"\u003eExcellent for:\u003c\/p\u003e\n\u003cul data-start=\"3620\" data-end=\"3746\"\u003e\n\u003cli data-section-id=\"c9oug0\" data-start=\"3620\" data-end=\"3661\"\u003ePour-over (maximum clarity and florals)\u003c\/li\u003e\n\u003cli data-section-id=\"1r9akm1\" data-start=\"3662\" data-end=\"3703\"\u003eAeroPress (enhanced sweetness and body)\u003c\/li\u003e\n\u003cli data-section-id=\"s3fkxu\" data-start=\"3704\" data-end=\"3746\"\u003eFilter brewing (balanced and expressive)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3748\" data-end=\"3823\"\u003eUse filtered water and brew temperatures around 198–201°F for best results.\u003c\/p\u003e\n\u003ch2 data-section-id=\"w65gse\" data-start=\"3825\" data-end=\"3850\"\u003eWho This Coffee Is For\u003c\/h2\u003e\n\u003cul data-start=\"3852\" data-end=\"4043\"\u003e\n\u003cli data-section-id=\"1w92o0p\" data-start=\"3852\" data-end=\"3883\"\u003eFans of washed Geisha coffees\u003c\/li\u003e\n\u003cli data-section-id=\"1m4q6zm\" data-start=\"3884\" data-end=\"3936\"\u003eDrinkers seeking floral and citrus-driven profiles\u003c\/li\u003e\n\u003cli data-section-id=\"nky01g\" data-start=\"3937\" data-end=\"3986\"\u003eThose interested in competition-winning coffees\u003c\/li\u003e\n\u003cli data-section-id=\"1p6wn4j\" data-start=\"3987\" data-end=\"4043\"\u003eCoffee enthusiasts who value elegance and transparency\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4045\" data-end=\"4237\"\u003eIf you enjoy Panama Geisha but want to explore a different expression of the variety, this Ecuadorian Geisha offers a distinctive combination of floral complexity and mountain-grown sweetness.\u003c\/p\u003e\n\u003ch2 data-section-id=\"jhqlqw\" data-start=\"4239\" data-end=\"4268\"\u003eWhy This Coffee Stands Out\u003c\/h2\u003e\n\u003cp data-start=\"4270\" data-end=\"4351\"\u003eCompetition-Winning Coffee\u003cbr data-start=\"4296\" data-end=\"4299\"\u003e3rd Place in Ecuador's 2025 Taza Dorada competition.\u003c\/p\u003e\n\u003cp data-start=\"4353\" data-end=\"4423\"\u003eExceptional Elevation\u003cbr data-start=\"4374\" data-end=\"4377\"\u003eGrown at 2,220 meters above sea level in Loja.\u003c\/p\u003e\n\u003cp data-start=\"4425\" data-end=\"4503\"\u003eClassic Washed Geisha Profile\u003cbr data-start=\"4454\" data-end=\"4457\"\u003eFloral, citrus-driven, and highly transparent.\u003c\/p\u003e\n\u003cp data-start=\"4505\" data-end=\"4594\"\u003eProduced by Carlos Jaramillo\u003cbr data-start=\"4533\" data-end=\"4536\"\u003eOne of Ecuador's most respected quality-focused producers.\u003c\/p\u003e\n\u003cp data-start=\"4596\" data-end=\"4680\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eRoasted for Expression\u003cbr data-start=\"4618\" data-end=\"4621\"\u003eLightly roasted to preserve nuance, aromatics, and acidity.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":51719416807714,"sku":"ecuador-geishatd-4","price":50.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Auto-Drip","offer_id":51719416840482,"sku":"ecuador-geishatd-4-AD","price":50.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ French Press","offer_id":51719416873250,"sku":"ecuador-geishatd-4-FP","price":50.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":51719416906018,"sku":"ecuador-geishatd","price":140.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto-Drip","offer_id":51719416938786,"sku":"ecuador-geishatd-AD","price":140.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ French Press","offer_id":51719416971554,"sku":"ecuador-geishatd-FP","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/tazadorada-3rd.jpg?v=1780541088"},{"product_id":"panama-geisha-mama-cata-estate-anaerobic-natural","title":"Panama Geisha Mama Cata Estate Anaerobic Natural","description":"\u003ch1 class=\"PDq2pG_selectionAnchorContainer\" data-end=\"140\" data-start=\"88\" data-section-id=\"n9hduk\"\u003ePanama Mama Cata Estate Geisha – Anaerobic Natural\u003c\/h1\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasts July 15 · Ships July 16\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA breathtaking expression of Panama's most celebrated variety — the Geisha. Grown at high elevation on the storied Mama Cata Estate in Chiriquí, this anaerobic natural lot delivers extraordinary aromatic intensity: cascading tropical fruit, hibiscus, and a syrupy, berry-like sweetness that lingers long after the cup is empty. Roasted to order in Hilo, Hawaii.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-end=\"342\" data-start=\"142\"\u003e\u003cstrong data-end=\"153\" data-start=\"142\"\u003eOrigin:\u003c\/strong\u003e Mama Cata Estate, Boquete, Panama\u003cbr data-end=\"190\" data-start=\"187\"\u003e\u003cstrong data-end=\"202\" data-start=\"190\"\u003eHarvest:\u003c\/strong\u003e January 17, 2026\u003cbr data-end=\"222\" data-start=\"219\"\u003e\u003cstrong data-end=\"232\" data-start=\"222\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-end=\"241\" data-start=\"238\"\u003e\u003cstrong data-end=\"253\" data-start=\"241\"\u003eVariety:\u003c\/strong\u003e Geisha\u003cbr data-end=\"263\" data-start=\"260\"\u003e\u003cstrong data-end=\"275\" data-start=\"263\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural (48-hour fermentation, 27-day raised bed drying)\u003c\/p\u003e\n\u003ch3 data-end=\"354\" data-start=\"344\" data-section-id=\"cxodwm\"\u003eFlavor\u003c\/h3\u003e\n\u003cp data-end=\"418\" data-start=\"356\"\u003e\u003cstrong data-end=\"418\" data-start=\"356\"\u003eHibiscus Tea • Bergamot • Blueberry • Milk Chocolate • Jasmine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"694\" data-start=\"420\"\u003eA beautifully expressive Geisha with layers of floral aromatics and vibrant tropical fruit. Bright hibiscus and bergamot lead into ripe mango sweetness before finishing with silky milk chocolate and lingering jasmine. Sweet, complex, and remarkably vibrant from hot to cool.\u003c\/p\u003e\n\u003chr data-end=\"699\" data-start=\"696\"\u003e\n\u003ch2 data-end=\"738\" data-start=\"701\" data-section-id=\"zsd34o\"\u003eOne of the Original Geisha Estates\u003c\/h2\u003e\n\u003cp data-end=\"892\" data-start=\"740\"\u003eLong before Geisha became the world's most celebrated coffee variety, \u003cstrong data-end=\"830\" data-start=\"810\"\u003eMama Cata Estate\u003c\/strong\u003e was quietly cultivating it on the volcanic slopes of Boquete.\u003c\/p\u003e\n\u003cp data-end=\"1210\" data-start=\"894\"\u003eThe farm is one of the \u003cstrong data-end=\"968\" data-start=\"917\"\u003ethree original estates growing Geisha in Panama\u003c\/strong\u003e, alongside Hacienda La Esmeralda and Don Pachi. While Esmeralda introduced the variety to the world with its historic 2004 Best of Panama victory, Mama Cata has continued producing exceptional Geishas with remarkable consistency for decades.\u003c\/p\u003e\n\u003cp data-end=\"1334\" data-start=\"1212\"\u003eToday the estate is led by \u003cstrong data-end=\"1253\" data-start=\"1239\"\u003eJosé David\u003c\/strong\u003e, continuing a family tradition of careful cultivation and meticulous processing.\u003c\/p\u003e\n\u003chr data-end=\"1339\" data-start=\"1336\"\u003e\n\u003ch2 data-end=\"1370\" data-start=\"1341\" data-section-id=\"fu5ke1\"\u003eA Fifteen-Year Partnership\u003c\/h2\u003e\n\u003cp data-end=\"1450\" data-start=\"1372\"\u003eParadise's relationship with Mama Cata stretches back more than fifteen years.\u003c\/p\u003e\n\u003cp data-end=\"1789\" data-start=\"1452\"\u003eOur founder and roastmaster, \u003cstrong data-end=\"1491\" data-start=\"1481\"\u003eMiguel\u003c\/strong\u003e, first visited the estate in \u003cstrong data-end=\"1529\" data-start=\"1521\"\u003e2009\u003c\/strong\u003e, beginning one of Paradise's longest-standing direct producer relationships. Since then, José David has entrusted us with many of the farm's finest coffees—from classic Honey Geishas and Mokkita Naturals to experimental lots produced exclusively for Paradise.\u003c\/p\u003e\n\u003cp data-end=\"1974\" data-start=\"1791\"\u003eTogether we've explored new processing techniques including \u003cstrong data-end=\"1879\" data-start=\"1851\"\u003eGeisha Champagne Natural\u003c\/strong\u003e fermentations and some of the first \u003cstrong data-end=\"1937\" data-start=\"1916\"\u003eGeisha Wet-Hulled\u003c\/strong\u003e experiments ever produced in Panama.\u003c\/p\u003e\n\u003cp data-end=\"2034\" data-start=\"1976\"\u003eThat spirit of collaboration continues with every harvest.\u003c\/p\u003e\n\u003chr data-end=\"2039\" data-start=\"2036\"\u003e\n\u003ch2 data-end=\"2078\" data-start=\"2041\" data-section-id=\"agd3sa\"\u003eCrafted for Clarity and Complexity\u003c\/h2\u003e\n\u003cp data-end=\"2189\" data-start=\"2080\"\u003eThis lot comes from the \u003cstrong data-end=\"2126\" data-start=\"2104\"\u003eCable 1 \u0026amp; 2 blocks\u003c\/strong\u003e of Mama Cata Estate and was harvested on \u003cstrong data-end=\"2188\" data-start=\"2168\"\u003eJanuary 17, 2026\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2340\" data-start=\"2191\"\u003eFreshly picked cherries underwent a carefully controlled \u003cstrong data-end=\"2282\" data-start=\"2248\"\u003e48-hour anaerobic fermentation\u003c\/strong\u003e before being slowly dried for \u003cstrong data-end=\"2339\" data-start=\"2313\"\u003e27 days on raised beds\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2585\" data-start=\"2342\"\u003eThe result is a coffee with exceptional sweetness, layered florals, and remarkable transparency—capturing both the unmistakable character of the Geisha variety and the elegance that has made Mama Cata one of Panama's historic Geisha producers.\u003c\/p\u003e\n\u003chr data-end=\"2590\" data-start=\"2587\"\u003e\n\u003ch2 data-end=\"2617\" data-start=\"2592\" data-section-id=\"1vljfwu\"\u003eBrewing Recommendation\u003c\/h2\u003e\n\u003cp data-end=\"2886\" data-start=\"2619\"\u003eWe recommend brewing as a \u003cstrong data-end=\"2658\" data-start=\"2645\"\u003epour-over\u003c\/strong\u003e or \u003cstrong\u003eaeropress\u003c\/strong\u003e to highlight the coffee's floral aromatics and layered fruit sweetness. Allow the coffee to cool as the profile continues to evolve, revealing additional citrus, chocolate, and jasmine notes throughout the cup.\u003c\/p\u003e\n\u003cp\u003eExplore our full \u003ca href=\"\/en-tw\/collections\/geisha-coffee\"\u003eGeisha Coffee Collection\u003c\/a\u003e — including Kona, Guatemala, and Taiwan Geisha lots.\u003cbr\u003eFor another extraordinary Geisha variety coffee, visit our \u003ca title=\"Kona geisha cold ferment washed - 100% Kona coffee -paradise coffee roasters\" href=\"https:\/\/paradiseroasters.com\/collections\/geisha-coffee\/products\/kona-geisha-2025-harvest\"\u003eKona Geisha Cold Ferment Washed\u003c\/a\u003e.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":51884094521634,"sku":"Pan-geisha-an-4","price":50.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Auto Drip","offer_id":51884094554402,"sku":"Pan-geisha-an-4-AD","price":50.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ French Press","offer_id":51884094587170,"sku":"Pan-geisha-an-4-FP","price":50.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":51884094619938,"sku":"Pan-geisha-an","price":140.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto Drip","offer_id":51884094652706,"sku":"Pan-geisha-an-AD","price":140.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ French Press","offer_id":51884094685474,"sku":"Pan-geisha-an-FP","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/image_0c946340-4e40-41ca-b875-ded1982fa594.jpg?v=1638823485"},{"product_id":"guatemala-geisha-corona-coffea-diversa","title":"Guatemala Geisha Corona — Coffea Diversa PRE-SALE","description":"\u003cp\u003e\u003cstrong\u003eRoasts July 22 · Ships July 23\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA rare and botanically extraordinary Geisha from Coffea Diversa — one of the world's most unique coffee research farms. Grown in the highlands of Guatemala using the same Geisha genetics that defined the variety's global rise, this washed lot delivers the classic profile refined and perfected: luminous florals, stone fruit clarity, and an impossibly clean, tea-like finish. Roasted to order in Hilo, Hawaii.\u003c\/p\u003e\u003ch2\u003eCoffee Details\u003c\/h2\u003e\u003cp\u003eOrigin: Guatemala\u003cbr\u003eFarm: Coffea Diversa\u003cbr\u003eVariety: Geisha (Corona selection)\u003cbr\u003eProcess: Washed\u003cbr\u003eRoast: Light Roast\u003cbr\u003eHarvest: 2025–2026\u003c\/p\u003e\u003ch2\u003eFlavor Profile\u003c\/h2\u003e\u003cp\u003eThis washed Geisha delivers the variety's most celebrated characteristics with exceptional precision:\u003c\/p\u003e\u003cp\u003eJasmine\u003cbr\u003eWhite peach\u003cbr\u003eBergamot\u003cbr\u003eMeyer lemon\u003cbr\u003eHoneysuckle\u003cbr\u003eDelicate floral sweetness\u003c\/p\u003e\u003cp\u003eThe cup is silky and tea-like with bright, refined acidity, elegant floral aromatics, and a long, clean finish that showcases the Geisha variety at its most expressive.\u003c\/p\u003e\u003ch2\u003eCoffea Diversa — A Living Coffee Library\u003c\/h2\u003e\u003cp\u003eCoffea Diversa is unlike any other coffee farm in the world. Founded by botanist and coffee researcher Willem Boot, it functions as a living genetic library — home to over 1,000 coffee varieties from across the globe, cultivated and studied on a single estate in the highlands of Costa Rica and Guatemala.\u003c\/p\u003e\u003cp\u003eThe farm's mission is the preservation and exploration of coffee biodiversity. Varieties are grown side by side under controlled conditions, allowing for direct comparison of genetics, processing, and terroir. The result is coffees with documented provenance, exceptional genetic purity, and extraordinary cup quality.\u003c\/p\u003e\u003cp\u003eThe Corona selection is one of Coffea Diversa's most celebrated Geisha expressions — grown from carefully selected genetics and processed with the precision that defines the farm's approach. Each lot is small, traceable, and harvested at peak ripeness before undergoing meticulous washed processing.\u003c\/p\u003e\u003ch2\u003eWashed Process\u003c\/h2\u003e\u003cp\u003eIn washed processing, coffee cherries are pulped and the fruit mucilage is removed through fermentation and washing before the beans are dried. This method produces a cleaner, more transparent cup that highlights the coffee's intrinsic variety character and terroir rather than processing-derived fruit notes.\u003c\/p\u003e\u003cp\u003eFor Geisha, washed processing is the traditional benchmark — it removes all distractions and lets the variety's extraordinary floral aromatics, refined acidity, and tea-like clarity speak for themselves. Coffea Diversa's meticulous water management and fermentation control ensure exceptional consistency lot to lot.\u003c\/p\u003e\u003ch2\u003eBrewing Recommendations\u003c\/h2\u003e\u003cp\u003eThis washed Geisha is best brewed with methods that emphasize clarity, delicacy, and floral aromatics:\u003c\/p\u003e\u003cp\u003ePour-over (V60, Origami, Kalita Wave)\u003cbr\u003eChemex for a clean, classic expression\u003cbr\u003eFlat-bottom brewers for balanced sweetness\u003c\/p\u003e\u003cp\u003eBrew at 200–205°F with a medium-fine grind. Serve in a tulip-shaped cup or wine glass to fully experience the aromatic complexity.\u003c\/p\u003e\u003cp\u003eExplore our full \u003ca href=\"\/en-tw\/collections\/geisha-coffee\"\u003eGeisha Coffee Collection\u003c\/a\u003e — including Panama, Kona, and Taiwan Geisha lots.\u003cbr\u003eFor a Geisha with a different processing approach, try our \u003ca href=\"\/en-tw\/products\/panama-geisha-mama-cata-estate-anaerobic-natural\"\u003ePanama Geisha Mama Cata Estate Anaerobic Natural\u003c\/a\u003e.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":51884154192162,"sku":"guat-geisha-c-4","price":50.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Auto Drip","offer_id":51884154224930,"sku":"guat-geisha-c-AD","price":50.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":51884154257698,"sku":"guat-geisha-c","price":140.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto Drip","offer_id":51884154290466,"sku":"guat-geisha-c-AD","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-1099.webp?v=1782596642"},{"product_id":"taiwan-geisha-anaerobic-natural-jinyunsin-tea-coffee-farm","title":"Taiwan Geisha Anaerobic Natural — JinYunSin Tea Coffee Farm -PRESALE","description":"\u003cp\u003e\u003cstrong\u003eRoasts July 29 · Ships July 30\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne of the rarest Geisha expressions in the world — grown in Taiwan's legendary Alishan Mountain tea district and processed using anaerobic natural fermentation. JinYunSin Tea Coffee Farm brings a distinctly East Asian terroir to the Geisha variety: high-altitude fog, volcanic mineral soils, and generations of agricultural precision. The result is a coffee of extraordinary delicacy and depth. Roasted to order in Hilo, Hawaii.\u003c\/p\u003e\u003ch2\u003eCoffee Details\u003c\/h2\u003e\u003cp\u003eOrigin: Alishan Mountains, Taiwan\u003cbr\u003eFarm: JinYunSin Tea Coffee Farm\u003cbr\u003eElevation: 1,200–1,400 MASL\u003cbr\u003eVariety: Geisha\u003cbr\u003eProcess: Anaerobic Natural\u003cbr\u003eRoast: Light Roast\u003cbr\u003eHarvest: 2025–2026\u003c\/p\u003e\u003ch2\u003eFlavor Profile\u003c\/h2\u003e\u003cp\u003eThis anaerobic natural Taiwan Geisha reveals a distinctive profile shaped by high-altitude terroir and meticulous fermentation:\u003c\/p\u003e\u003cp\u003eLychee\u003cbr\u003ePassionfruit\u003cbr\u003eWhite jasmine\u003cbr\u003eOolong tea\u003cbr\u003eRipe apricot\u003cbr\u003eBrown sugar sweetness\u003c\/p\u003e\u003cp\u003eThe cup offers a uniquely silky, tea-like texture — reminiscent of the high-mountain oolong teas grown on the same slopes — with tropical fruit intensity, vibrant floral aromatics, and a long, clean finish.\u003c\/p\u003e\u003ch2\u003eJinYunSin Tea Coffee Farm — Where Tea Meets Coffee\u003c\/h2\u003e\u003cp\u003eJinYunSin Tea Coffee Farm sits in Taiwan's Alishan Mountain region — a district world-renowned for producing some of Asia's most prized high-mountain oolongs. The farm is operated by a tea-farming family that turned their expertise in altitude cultivation and fermentation toward specialty coffee, applying tea-processing sensibility to every stage of production.\u003c\/p\u003e\u003cp\u003eThe Alishan Mountains rise above 1,200 MASL, draped in cool morning fog and blessed with volcanic mineral soils. These conditions — nearly identical to those that make Alishan oolong tea so sought-after — slow cherry maturation and concentrate aromatic compounds in the coffee bean. The result is a coffee with unusual clarity, restraint, and aromatic complexity.\u003c\/p\u003e\u003cp\u003eTaiwan produces a remarkably small volume of specialty coffee each year, and lots of this quality rarely reach the international market. This is among the most distinctive origins we have ever sourced.\u003c\/p\u003e\u003ch2\u003eAnaerobic Natural Process\u003c\/h2\u003e\u003cp\u003eIn anaerobic natural processing, whole coffee cherries are sealed in oxygen-free fermentation tanks before being dried on raised beds. Without oxygen, fermentation develops at a slower, more controlled rate — producing complex organic acids and aromatic compounds that amplify the coffee's natural fruit character while preserving varietal clarity.\u003c\/p\u003e\u003cp\u003eJinYunSin applies their tea-processing expertise directly to fermentation management: monitoring temperature, pH, and fermentation time with the same precision used in high-mountain tea production. The result is a lot with exceptional consistency, vibrant fruit intensity, and the clean, tea-like finish that defines the farm's style.\u003c\/p\u003e\u003ch2\u003eBrewing Recommendations\u003c\/h2\u003e\u003cp\u003eThis coffee rewards methods that highlight delicacy, aromatic lift, and tea-like texture:\u003c\/p\u003e\u003cp\u003ePour-over (V60, Origami)\u003cbr\u003eSoft water recommended for clarity\u003cbr\u003eAeroPress at lower temperature for sweetness and fruit\u003c\/p\u003e\u003cp\u003eBrew at 195–200°F. Serve in a tulip-shaped cup or tea vessel to fully appreciate the aromatic complexity. This coffee also performs beautifully as a cold brew concentrate — the lychee and passionfruit notes intensify dramatically.\u003c\/p\u003e\u003cp\u003eExplore our full \u003ca href=\"\/en-tw\/collections\/geisha-coffee\"\u003eGeisha Coffee Collection\u003c\/a\u003e — including Panama, Guatemala, and Kona Geisha lots.\u003cbr\u003eFor another exceptional anaerobic fermentation lot, try our \u003ca href=\"\/en-tw\/products\/panama-geisha-mama-cata-estate-anaerobic-natural\"\u003ePanama Geisha Mama Cata Estate Anaerobic Natural\u003c\/a\u003e.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":51884171919650,"sku":"taiwan-geisha-an-4","price":75.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Auto Drip","offer_id":51884171952418,"sku":"taiwan-geisha-an-4-AD","price":75.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":51884171985186,"sku":"taiwan-geisha-an","price":210.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto Drip","offer_id":51884172017954,"sku":"taiwan-geisha-an-AD","price":210.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-8372.png?v=1782599316"}],"url":"https:\/\/paradiseroasters.com\/en-tw\/collections\/rare-coffee.oembed","provider":"Paradise Coffee Roasters","version":"1.0","type":"link"}