{"title":"Limited Roasts","description":"Rare and excellent coffees roasted in small batches on a limited schedule. Many of these coffees are offered for one roast day only.","products":[{"product_id":"kona-champagne-natural-black-rock-farm","title":"Kona Champagne Natural","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThis coffee will be featured to our \u003ca href=\"https:\/\/paradiseroasters.com\/products\/hawaii-island-tour-subscription\"\u003eHawaii Island Tour\u003c\/a\u003e Subscribers first and then available for online purchase on September 22st\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"181\" data-end=\"236\"\u003eKona Champagne Natural — \u003cem data-start=\"212\" data-end=\"234\"\u003eDiscovery Collection\u003c\/em\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"237\" data-end=\"379\"\u003eA radiant new expression of Kona. Tropical fruit and florals lifted by wine yeast fermentation — effervescent, bright, and celebratory.\u003c\/p\u003e\n\u003ch3 data-start=\"381\" data-end=\"425\"\u003eEstates \u0026amp; Origin: Kona, Hawai‘i Island\u003c\/h3\u003e\n\u003cp data-start=\"426\" data-end=\"813\"\u003eKona, set along the slopes of Hualalai and Mauna Loa volcanoes, is Hawai‘i’s most storied coffee region. Its mineral-rich soils, afternoon shade, and steady trade winds create ideal conditions for slow cherry maturation and refined cup quality. In this special lot, we applied our signature 'champagne natural' fermentation with wine yeasts to reimagine Kona’s classic profile through a lens of innovation.\u003c\/p\u003e\n\u003ch3 data-start=\"815\" data-end=\"867\"\u003eCharacter \u0026amp; Style: Sparkling, Tropical, Floral\u003c\/h3\u003e\n\u003cp data-start=\"868\" data-end=\"1140\"\u003eLight in roast, this Kona reveals aromas of rose and tropical fruit, followed by notes of rambutan, guava, and milk chocolate. The acidity is bright and effervescent, the texture buoyant, and the finish long and elegant — recalling the vibrancy of sparkling wine.\u003c\/p\u003e\n\u003ch3 data-start=\"1142\" data-end=\"1155\"\u003eAcclaim\u003c\/h3\u003e\n\u003cp data-start=\"1156\" data-end=\"1479\"\u003e\u003cstrong data-start=\"1156\" data-end=\"1185\"\u003e94 Points — Coffee Review\u003c\/strong\u003e\u003cbr data-start=\"1185\" data-end=\"1188\"\u003e“Distinctively wine-toned, lush, and rich. Aromas and flavors of muscat grape, lychee, hibiscus, dark chocolate, and almond. Sweetly tart, effervescent acidity; buoyant, lightly syrupy mouthfeel. The finish is long and layered, carrying tropical fruit and floral notes deep into the long.”\u003c\/p\u003e\n\u003ch3 data-start=\"1481\" data-end=\"1519\"\u003eThe Discovery Expression of Kona\u003c\/h3\u003e\n\u003cp data-start=\"1520\" data-end=\"1746\"\u003ePart of our \u003cem data-start=\"1532\" data-end=\"1554\"\u003eDiscovery Collection\u003c\/em\u003e, Kona Champagne Natural is a coffee that invites exploration. It reframes a familiar terroir through process innovation — heritage transformed into something rare, radiant, and celebratory.\u003c\/p\u003e\n\u003ch3 data-start=\"1748\" data-end=\"1788\"\u003eA Moment of Paradise: How to Enjoy\u003c\/h3\u003e\n\u003cp data-start=\"1789\" data-end=\"1966\"\u003eBest enjoyed as a slow pour-over or siphon, where its sparkling clarity and tropical notes can unfold gracefully in the cup. A celebratory coffee to savor, reflect, and share.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":31658319249513,"sku":"konaCN-4oz","price":60.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":32788652720233,"sku":"konaCN","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/image_85501b1e-1a57-4ab0-9fe0-88f88080b2d9.jpg?v=1630121044"},{"product_id":"kona-classic-medium","title":"Kona Classic Medium Roast | 100% Kona Coffee","description":"\u003ch2 data-start=\"452\" data-end=\"482\"\u003eKona Classic — Medium Roast\u003c\/h2\u003e\n\u003cp data-start=\"484\" data-end=\"593\"\u003eA balanced, smooth expression of 100% Kona coffee, roasted for sweetness, clarity, and everyday drinkability.\u003c\/p\u003e\n\u003chr data-start=\"595\" data-end=\"598\"\u003e\n\u003cp data-start=\"600\" data-end=\"844\"\u003e\u003cstrong data-start=\"600\" data-end=\"611\"\u003eOrigin:\u003c\/strong\u003e North Kona, Hawai‘i\u003cbr data-start=\"631\" data-end=\"634\"\u003e\u003cstrong data-start=\"634\" data-end=\"644\"\u003eRoast:\u003c\/strong\u003e Medium\u003cbr data-start=\"651\" data-end=\"654\"\u003e\u003cstrong data-start=\"654\" data-end=\"666\"\u003eVariety:\u003c\/strong\u003e Traditional Kona cultivars\u003cbr data-start=\"693\" data-end=\"696\"\u003e\u003cstrong data-start=\"696\" data-end=\"707\"\u003eFlavor:\u003c\/strong\u003e Toasted macadamia, milk chocolate, brown sugar\u003cbr data-start=\"754\" data-end=\"757\"\u003e\u003cstrong data-start=\"757\" data-end=\"766\"\u003eBody:\u003c\/strong\u003e Smooth, medium\u003cbr data-start=\"781\" data-end=\"784\"\u003e\u003cstrong data-start=\"784\" data-end=\"796\"\u003eAcidity:\u003c\/strong\u003e Balanced\u003cbr data-start=\"805\" data-end=\"808\"\u003e\u003cstrong data-start=\"808\" data-end=\"832\"\u003eCoffee Review Score:\u003c\/strong\u003e 95 Points\u003c\/p\u003e\n\u003chr data-start=\"846\" data-end=\"849\"\u003e\n\u003ch3 data-start=\"851\" data-end=\"863\"\u003eOverview\u003c\/h3\u003e\n\u003cp data-start=\"865\" data-end=\"1069\"\u003eKona Classic Medium is our most approachable expression of 100% Kona coffee. Crafted for balance and refinement, it highlights Kona’s natural sweetness and clarity without leaning too bright or too heavy.\u003c\/p\u003e\n\u003cp data-start=\"1071\" data-end=\"1227\"\u003eThis is a versatile, polished cup designed to be enjoyed daily—equally comfortable as a first introduction to Kona or a dependable staple for longtime fans.\u003c\/p\u003e\n\u003chr data-start=\"1229\" data-end=\"1232\"\u003e\n\u003ch3 data-start=\"1234\" data-end=\"1244\"\u003eOrigin\u003c\/h3\u003e\n\u003cp data-start=\"1246\" data-end=\"1546\"\u003eGrown on the high-elevation slopes above Hōlualoa in North Kona, this coffee develops slowly in mineral-rich volcanic soil under warm mornings and cooling afternoon cloud cover. These conditions promote even cherry maturation and the clean, sweet profile that has defined Kona coffee for generations.\u003c\/p\u003e\n\u003chr data-start=\"1548\" data-end=\"1551\"\u003e\n\u003ch3 data-start=\"1553\" data-end=\"1577\"\u003eRoast Style \u0026amp; Intent\u003c\/h3\u003e\n\u003cp data-start=\"1579\" data-end=\"1657\"\u003eThis \u003cstrong data-start=\"1584\" data-end=\"1600\"\u003emedium roast\u003c\/strong\u003e is developed to emphasize balance rather than intensity.\u003c\/p\u003e\n\u003cp data-start=\"1659\" data-end=\"1866\"\u003eWe roast to preserve sweetness and structure, allowing nutty and chocolate tones to come forward while maintaining a smooth finish and gentle acidity. The goal is harmony—nothing sharp, nothing overpowering.\u003c\/p\u003e\n\u003chr data-start=\"1868\" data-end=\"1871\"\u003e\n\u003ch3 data-start=\"1873\" data-end=\"1888\"\u003eCup Profile\u003c\/h3\u003e\n\u003cp data-start=\"1890\" data-end=\"2058\"\u003eExpect a smooth, balanced cup with flavors of toasted macadamia, milk chocolate, and brown sugar. Acidity is refined and supportive, with a clean, lightly sweet finish.\u003c\/p\u003e\n\u003cp data-start=\"2060\" data-end=\"2199\"\u003eCompared to our Kona Classic Dark Roast, this version offers more brightness and clarity, with a lighter mouthfeel and greater versatility.\u003c\/p\u003e\n\u003chr data-start=\"2201\" data-end=\"2204\"\u003e\n\u003ch3 data-start=\"2206\" data-end=\"2217\"\u003eAcclaim\u003c\/h3\u003e\n\u003cp data-start=\"2219\" data-end=\"2403\"\u003eIn 2025, \u003cem data-start=\"2228\" data-end=\"2243\"\u003eCoffee Review\u003c\/em\u003e awarded Kona Classic Medium \u003cstrong data-start=\"2272\" data-end=\"2285\"\u003e95 points\u003c\/strong\u003e, citing its clarity, harmony, and polished structure—placing it among the highest-rated Kona medium roasts available.\u003c\/p\u003e\n\u003chr data-start=\"2405\" data-end=\"2408\"\u003e\n\u003ch3 data-start=\"2410\" data-end=\"2437\"\u003eBrewing Recommendations\u003c\/h3\u003e\n\u003cp data-start=\"2439\" data-end=\"2453\"\u003eExcellent for:\u003c\/p\u003e\n\u003cul data-start=\"2454\" data-end=\"2591\"\u003e\n\u003cli data-start=\"2454\" data-end=\"2497\"\u003e\n\u003cp data-start=\"2456\" data-end=\"2497\"\u003ePour-over (maximum clarity and sweetness)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2498\" data-end=\"2535\"\u003e\n\u003cp data-start=\"2500\" data-end=\"2535\"\u003eAuto-drip (consistent everyday cup)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2536\" data-end=\"2591\"\u003e\n\u003cp data-start=\"2538\" data-end=\"2591\"\u003eFrench press (slightly fuller body, softer sweetness)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2593\" data-end=\"2685\"\u003eUse a medium grind, filtered water, and brew temperatures around 201–203°F for best results.\u003c\/p\u003e\n\u003chr data-start=\"2687\" data-end=\"2690\"\u003e\n\u003ch3 data-start=\"2692\" data-end=\"2718\"\u003eWho This Coffee Is For\u003c\/h3\u003e\n\u003cul data-start=\"2720\" data-end=\"2863\"\u003e\n\u003cli data-start=\"2720\" data-end=\"2768\"\u003e\n\u003cp data-start=\"2722\" data-end=\"2768\"\u003eThose seeking a smooth, balanced Kona coffee\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2769\" data-end=\"2816\"\u003e\n\u003cp data-start=\"2771\" data-end=\"2816\"\u003eDrinkers who value sweetness over intensity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2817\" data-end=\"2863\"\u003e\n\u003cp data-start=\"2819\" data-end=\"2863\"\u003eAn elegant, everyday cup with broad appeal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2865\" data-end=\"2966\"\u003e\u003cstrong data-start=\"2865\" data-end=\"2966\"\u003eIf you prefer deeper roast flavors or very low acidity, consider Kona Classic Dark Roast instead.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"2968\" data-end=\"2971\"\u003e\n\u003ch3 data-start=\"2973\" data-end=\"2997\"\u003eWhy Our Kona Coffees\u003c\/h3\u003e\n\u003cul data-start=\"2999\" data-end=\"3563\"\u003e\n\u003cli data-start=\"2999\" data-end=\"3100\"\u003e\n\u003cp data-start=\"3001\" data-end=\"3100\"\u003e\u003cstrong data-start=\"3001\" data-end=\"3021\"\u003e100% Kona Coffee\u003c\/strong\u003e\u003cbr data-start=\"3021\" data-end=\"3024\"\u003eSourced exclusively from Kona farms on Hawai‘i’s Big Island—never blended.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3102\" data-end=\"3231\"\u003e\n\u003cp data-start=\"3104\" data-end=\"3231\"\u003e\u003cstrong data-start=\"3104\" data-end=\"3130\"\u003eHigh-Elevation Growing\u003c\/strong\u003e\u003cbr data-start=\"3130\" data-end=\"3133\"\u003eSelected from farms between approximately 1,500 and 2,500 feet, promoting sweetness and balance.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3233\" data-end=\"3322\"\u003e\n\u003cp data-start=\"3235\" data-end=\"3322\"\u003e\u003cstrong data-start=\"3235\" data-end=\"3271\"\u003eFreshly Roasted in Small Batches\u003c\/strong\u003e\u003cbr data-start=\"3271\" data-end=\"3274\"\u003eRoasted to order to preserve flavor and aroma.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3324\" data-end=\"3435\"\u003e\n\u003cp data-start=\"3326\" data-end=\"3435\"\u003e\u003cstrong data-start=\"3326\" data-end=\"3358\"\u003eCarefully Sorted for Quality\u003c\/strong\u003e\u003cbr data-start=\"3358\" data-end=\"3361\"\u003eMachine and hand sorting remove defects before roasting for a clean cup.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"3437\" data-end=\"3563\"\u003e\n\u003cp data-start=\"3439\" data-end=\"3563\"\u003e\u003cstrong data-start=\"3439\" data-end=\"3465\"\u003eRoasted for Expression\u003c\/strong\u003e\u003cbr data-start=\"3465\" data-end=\"3468\"\u003eEach Kona coffee is roasted to highlight its natural strengths rather than a generic profile.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"3565\" data-end=\"3568\"\u003e\n\u003ch3 data-start=\"3570\" data-end=\"3598\"\u003eExplore Our Kona Coffees\u003c\/h3\u003e\n\u003cp data-end=\"4171\" data-start=\"4032\"\u003e\u003cbr data-end=\"4121\" data-start=\"4118\"\u003e\u003cmeta charset=\"utf-8\"\u003eLooking for a different expression of Kona coffee? Explore more 100% Kona coffees in our \u003ca title=\"100% Kona Coffee Collection - Paradise Roasters\" href=\"https:\/\/paradiseroasters.com\/collections\/kona-coffee\"\u003eKona Coffee Collection\u003c\/a\u003e\u003ca href=\"https:\/\/paradiseroasters.com\/collections\/kona-coffee\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/paradiseroasters.com\/collections\/kona-coffee-beans\"\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp data-start=\"3682\" data-end=\"3712\"\u003ePrefer a bolder, low-acid cup?\u003c\/p\u003e\n\u003cul data-start=\"3713\" data-end=\"3778\"\u003e\n\u003cli data-start=\"3713\" data-end=\"3778\"\u003e\n\u003cp data-start=\"3715\" data-end=\"3778\"\u003e\u003ca title=\"Kona Dark Roast Coffee Beans -Paradise Roasters\" href=\"https:\/\/paradiseroasters.com\/collections\/kona-coffee\/products\/kona-classic-dark-roast\"\u003e\u003cstrong data-start=\"3715\" data-end=\"3742\"\u003eKona Classic Dark Roast\u003c\/strong\u003e\u003c\/a\u003e — deeper, richer, and full-bodied\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3780\" data-end=\"3831\"\u003eLooking for something brighter and more expressive?\u003c\/p\u003e\n\u003cul data-start=\"3832\" data-end=\"3901\"\u003e\n\u003cli data-start=\"3832\" data-end=\"3901\"\u003e\n\u003cp data-start=\"3834\" data-end=\"3901\"\u003e\u003ca title=\"Kona Tropical Punch Light Roast -Paradise Roasters\" href=\"https:\/\/paradiseroasters.com\/collections\/kona-coffee\/products\/kona-tropical-punch-washed\"\u003e\u003cstrong data-start=\"3834\" data-end=\"3871\"\u003eKona Tropical Punch — Light Roast\u003c\/strong\u003e \u003c\/a\u003e— fruit-forward and vibrant\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":32391635501161,"sku":"kona-classic-4oz","price":25.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Auto Drip","offer_id":44856318722338,"sku":"kona-classic-4oz-AD","price":25.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ French Press","offer_id":44856323801378,"sku":"kona-classic-4oz-FP","price":25.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":32391635533929,"sku":"kona-classic","price":60.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto Drip","offer_id":44856331632930,"sku":"kona-classic-AD","price":60.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ French Press","offer_id":44856323834146,"sku":"kona-classic-FP","price":60.0,"currency_code":"USD","in_stock":true},{"title":"2Lb \/ Whole Bean","offer_id":49228205916450,"sku":"kona-classic-2","price":150.0,"currency_code":"USD","in_stock":true},{"title":"2Lb \/ Auto Drip","offer_id":49228205949218,"sku":"kona-classic-2-AD","price":150.0,"currency_code":"USD","in_stock":true},{"title":"2Lb \/ French Press","offer_id":49228205981986,"sku":"kona-classic-2-FP","price":150.0,"currency_code":"USD","in_stock":true},{"title":"5Lb \/ Whole Bean","offer_id":32575406866537,"sku":"kona-classic-5","price":350.0,"currency_code":"USD","in_stock":true},{"title":"5Lb \/ Auto Drip","offer_id":49228209226018,"sku":"kona-classic-5-AD","price":350.0,"currency_code":"USD","in_stock":true},{"title":"5Lb \/ French Press","offer_id":49228209422626,"sku":"kona-classic-5-FP","price":350.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/kona-classic-medium-100-kona-coffee-paradise-roasters_ce8b3b44-a997-4e6a-bb23-a8f94dc02506.webp?v=1778105376"},{"product_id":"kona-geisha-champagne-natural","title":"Kona Geisha Champagne Natural | 100% Kona | Paradise Coffee Roasters","description":"\u003c!-- AWARD CALLOUT --\u003e\n\u003cdiv style=\"background: #f9f5ef; border-left: 4px solid #b8860b; padding: 12px 16px; margin-bottom: 20px; border-radius: 4px;\"\u003e\n\u003cp style=\"margin: 0; font-size: 0.95em;\"\u003e\u003cstrong\u003e🏆 1st Place — Hawaii Coffee Association Cupping Competition 2024\u003c\/strong\u003e\u003cbr\u003eCompeting against 100+ entries from across the state of Hawai'i. Our Kona Geisha Champagne natural coffees countinue to win awards\u003c\/p\u003e\n\u003cp style=\"margin: 0; font-size: 0.95em;\"\u003e \u003c\/p\u003e\n\u003cp style=\"margin: 0; font-size: 0.95em;\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e2026 Harvest · Lot 1 · Limited Availability\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e — Once this lot sells out, the next Kona Geisha Champagne Natural release won't be available until late 2026 or early 2027.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- TASTING NOTES --\u003e\n\u003cp\u003e\u003cstrong\u003eKona Geisha Champagne Natural\u003c\/strong\u003e delivers notes of strawberry, passionfruit, rose, and perfume — a vibrant, complex cup with a creamy mouthfeel and hints of strawberry jam, dried berries, and orange candy. Milk chocolate in the finish. Exceptional as pour-over or cold brew.\u003c\/p\u003e\n\u003c!-- SOCIAL PROOF --\u003e\n\u003cblockquote style=\"border-left: 3px solid #ccc; padding: 8px 16px; margin: 16px 0; font-style: italic; color: #555;\"\u003e\"Phenomenal aromas and flavors. Fruit punch juice with a coffee aftertaste. I wish this was available more often.\"\u003c\/blockquote\u003e\n\u003cblockquote style=\"border-left: 3px solid #ccc; padding: 8px 16px; margin: 16px 0; font-style: italic; color: #555;\"\u003e\"Never paid this much for coffee in my life — but I'm glad I did. This tastes like no other coffee I've had in my 65 years.\"\u003c\/blockquote\u003e\n\u003c!-- ORIGIN SPECS --\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 20px 0; font-size: 0.9em;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 6px 0; font-weight: bold; width: 40%;\"\u003eCountry\u003c\/td\u003e\n\u003ctd\u003eUnited States\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #f7f7f7;\"\u003e\n\u003ctd style=\"padding: 6px 0; font-weight: bold;\"\u003eRegion\u003c\/td\u003e\n\u003ctd\u003eHōlualoa, North Kona, Hawai'i Island\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 6px 0; font-weight: bold;\"\u003eFarm\u003c\/td\u003e\n\u003ctd\u003eKona Hills \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #f7f7f7;\"\u003e\n\u003ctd style=\"padding: 6px 0; font-weight: bold;\"\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eChampagne Natural (yeast-fermented)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 6px 0; font-weight: bold;\"\u003eAltitude\u003c\/td\u003e\n\u003ctd\u003e850 masl (2,800 ft)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #f7f7f7;\"\u003e\n\u003ctd style=\"padding: 6px 0; font-weight: bold;\"\u003eRoast\u003c\/td\u003e\n\u003ctd\u003eLight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 6px 0; font-weight: bold;\"\u003eBest for\u003c\/td\u003e\n\u003ctd\u003ePour-over, cold brew\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"background: #f7f7f7;\"\u003e\n\u003ctd style=\"padding: 6px 0; font-weight: bold;\"\u003eHarvest\u003c\/td\u003e\n\u003ctd\u003eMarch 30, 2026 — Lot 1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c!-- BARISTA CHAMPIONSHIP --\u003e\n\u003cdiv style=\"background: #f0f4f8; padding: 12px 16px; margin: 20px 0; border-radius: 4px;\"\u003e\n\u003cp style=\"margin: 0; font-size: 0.9em;\"\u003e\u003cstrong\u003eFeatured at the 2025 US Barista Championship\u003c\/strong\u003e\u003cbr\u003eBarista Circle Chan of The Coffee Movement selected Lot 1 of this Kona Geisha Champagne Natural as her competition coffee, placing \u003cstrong\u003e5th in the nation\u003c\/strong\u003e. The US Barista Championship is the most prestigious individual coffee competition in the country — competitors hand-select a single coffee to represent the full range of their skill. Being chosen for USBC is one of the highest endorsements a coffee can receive.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eWhy Kona Geisha Is Exceptionally Rare\u003c\/h3\u003e\n\u003cp\u003eGeisha (also spelled Gesha) became the world's most sought-after coffee variety after Hacienda La Esmeralda won the Best of Panama competition in 2004. Today it commands premium prices globally — but \u003cstrong\u003eKona Geisha is in a category of its own\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIn March 2015, farm owner Doug McKenna imported Geisha seeds directly from Finca La Milagrosa in Boquete, Panama. In February 2018, he planted 2,000 trees on slopes overlooking Kealakekua Bay in North Kona at 850 masl. The 2020 harvest was the first commercial-scale lot, and we began working with Doug immediately on yeast fermentation trials using a dozen different wine yeast strains.\u003c\/p\u003e\n\u003cp\u003eWe found that some wine yeast strains pair beautifully with Geisha's inherent tropical aromatics, amplifying fruity and floral ester production and elevating the cup beyond what natural process alone achieves. The result: a Kona Geisha coffee with the floral transparency of Panama Geisha, the terroir of Kona's volcanic soils, and a layer of fermentation complexity you won't find anywhere else.\u003c\/p\u003e\n\u003ch3\u003e2026 Lot 1 — Champagne Natural\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest: March 30, 2026.\u003c\/strong\u003e This lot used our single-inoculant champagne yeast protocol with low-temperature dehumidified drying — citrus and passionfruit-forward, delicate and precise. Very different in character from the more intensely fruited multi-inoculant Lot 2 we produced in 2025.\u003c\/p\u003e\n\u003ch3\u003eAbout Champagne Natural Processing\u003c\/h3\u003e\n\u003cp\u003eYeast-fermented natural coffee introduces a specific wine yeast strain to the coffee cherries during fermentation before drying — analogous to the méthode champenoise in sparkling wine production. This controlled process produces greater consistency and distinct flavor profiles, enhancing complexity while highlighting the coffee's natural terroir. The \"champagne\" designation reflects both the yeast type and the light, effervescent quality it brings to the cup.\u003c\/p\u003e\n\u003ch3\u003eKona Geisha Coffee — Frequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes Geisha coffee different from other varieties?\u003c\/strong\u003e\u003cbr\u003eCoffea arabica var. Geisha is a distinct genetic variety, not a processing style. It's known for an unusually transparent, jasmine-floral aromatic profile and vibrant tropical fruit acidity that other arabica varieties can't replicate. It's also significantly lower-yielding per tree — a key reason it commands premium pricing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is Kona Geisha so rare?\u003c\/strong\u003e\u003cbr\u003eGeisha was only introduced to Hawai'i in 2015, with the first commercial harvest in 2020. There are currently fewer than a handful of farms in the state growing true Geisha. Combined with Kona's limited growing area and the variety's inherently low yield, total annual production is extremely small — typically a few hundred pounds per farm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is this different from other geisha coffees?\u003c\/strong\u003e\u003cbr\u003eMost Geisha is washed or standard natural process. Our champagne natural adds controlled yeast fermentation that heightens ester production while retaining the variety's floral transparency. The Kona terroir — volcanic soils, afternoon cloud cover, slow cherry maturation at 850 masl — adds a mineral richness you won't find in Panama or Ethiopian Geisha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the best brewing method?\u003c\/strong\u003e\u003cbr\u003ePour-over and cold brew both excel. For pour-over, use water at 93–95°C, medium-fine grind, 1:15 ratio. The floral and fruit notes peak at slightly lower temperatures. For cold brew, use a 1:8 ratio steeped 14–16 hours refrigerated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this 100% Kona coffee?\u003c\/strong\u003e\u003cbr\u003eYes. Every cherry is grown on the Kona Hills farm in North Kona, processed on-site, and roasted by us in Hilo, Hawai'i. Single-farm, single-lot. No blending, no off-island green coffee.\u003c\/p\u003e\n\u003ch3\u003eRoasted in Hilo, Hawai'i\u003c\/h3\u003e\n\u003cp\u003eWe roast in small batches on a Diedrich IR12 and ship Monday, Wednesday, and Friday so your coffee arrives as fresh as possible. If you have any difficulty appreciating one of our coffees, contact us within 5 days and we'll help you dial in the brew or issue a credit — that's our satisfaction guarantee.\u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":33031744127081,"sku":"kona-geisha-4oz","price":150.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":33031744159849,"sku":"kona-geisha","price":400.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/image_486127cb-6b52-4577-a553-f5245d32505e.jpg?v=1611694959"},{"product_id":"honduras-santa-lucia-gesha","title":"Honduras Santa Lucia Gesha","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRoasting Wednesday, March 22\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Please note: all items in your cart will roast and ship together.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTASTING NOTES\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAromas of bergamot and coriander. A Lively Cup, delicate and Tea-like with notes of candied lemon, honey and white tea. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBackground\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe Mierisch Family has operated farms in Nicaragua for generations, planting their first coffee farm in 1908. Several years ago while judging the Cup of Excellence competition in neighboring Honduras, They were very impressed by the quality of the coffees and the altitudes available to growers here. They decided to purchase some land at high elevation: 1600-1700m and plant a selection of their best varieties from their farms in Nicaragua. \u003c\/p\u003e\n\u003cp\u003eThe Mierisch's received seeds of the Geisha\/Gesha variety from Don Pachi Estate in Panama in 2013. It was Don Pachi who first introduced this variety: Geisha T.2722 to Panama from the coffee variety collection at \u003ca href=\"https:\/\/www.catie.ac.cr\/en\/nuestra-esencia\/\"\u003eCATIE\u003c\/a\u003e in the 1960's. They began Planting it at Santa Lucia Farm in 2014.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHere it has thrived, Consistently producing some of the best coffees to ever come out of Honduras. Their Gesha was 1st place in the Cup of Excellence in 2020 and 2021. 2022 they submitted a blend of Gesha and Yellow Pacamara that ranked 2nd. A consistently impressive coffee. This coffee show a different spectrum of flavors than Panama Geisha\/Gesha. More Coriander than Bergamot. While still being an excellent example of the sweetness, vibrancy and floral notes this variety can have at its best.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Cherries are pulped immediately after harvest and sorting, then dry fermented for 34-48 hours depending on the weather. After fermentation the parchment is put on raised screens in the sun for 2 days before being moved to the greenhouse and dried under 50% shade for an additional 13 days. After which the coffee is bagged in and allowed to stabilize for 1 month before milling.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"12oz \/ Whole Bean","offer_id":40313863438441,"sku":"honduras-gesha","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":40313863471209,"sku":"honduras-gesha-AD","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":48541065937186,"sku":"honduras-gesha-FP","price":110.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Whole Bean","offer_id":40313864224873,"sku":"honduras-gesha-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":40313864355945,"sku":"honduras-gesha-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":48541065969954,"sku":"honduras-gesha-4-FP","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/DSC04858.jpg?v=1720216125"},{"product_id":"kona-geisha-washed","title":"Kona Geisha Washed Light Roast","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee blossom, bergamot, and passionfruit in the aroma. A sweet, lively cup. Complex flavor with notes of tropical fruit, lemon, green tea, and jasmine. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.coffeereview.com\/review\/kona-geisha-washed\/\"\u003eThis coffee scored 96 on Coffee Review \u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"High-toned, tropical, exquisitely balanced. Orange blossom, cocoa nib, guava, young ginger, cedar in aroma and cup. Juicy-bright yet delicate acidity; silky-smooth mouthfeel. Long, resonant finish that fulfills the promise of the cup.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground info\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLocated in the Holualoa area, Noelani Coffee Farm is one of the Kona District’s highest-elevation farms at 2500ft. The first plantings from 2018-2020 were of the K7 variety . 1.5 acres of the Geisha Variety were added in 2021.\u003c\/p\u003e\n\u003cp\u003eWe featured their K7 last year, which scored \u003ca href=\"https:\/\/www.coffeereview.com\/review\/kona-k7-2\/\"\u003e95 on Coffee Review\u003c\/a\u003e. We were excited when in November of 2023 the first harvests of Geisha started coming in. Tiny amounts of cherry every few weeks. After several months of harvest we have blended the these smalls batches of coffee into our first release of Kona geisha washed. A blend of Self Induced Anaerobic fermentations with some wine yeast inoculated batches. The results are a beautiful coffee that expresses the flavors of the Geisha variety better than any farm we have tasted this variety from in Kona until now. The cool, cloud-shrouded, perpetually misty climate at these altitudes is more akin to the environment of Boquete, Panama than it is most other farms in the Kona district. \u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":47969621606690,"sku":"kona-geisha-w-4","price":100.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":47969621639458,"sku":"kona-geisha-w-4-AD","price":100.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":47969621672226,"sku":"kona-geisha-w-4-FP","price":100.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":47969621704994,"sku":"kona-geisha-w","price":275.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":47969621737762,"sku":"kona-geisha-w-AD","price":275.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":47969621770530,"sku":"kona-geisha-w-FP","price":275.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_6827.jpg?v=1759545906"},{"product_id":"colombia-mokka-anaerobic-natural-finca-hawaii","title":"Colombia Mokka Anaerobic Natural - Finca Hawaii","description":"\u003cp\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAromas of rose and clove. Powerfully acidic. A creamy mouthfeel with flavors of cherimoya, black grapes, figs, and cherry.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinca Hawaii\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA great coffee with an Interesting connection to Hawaii. Finca Hawaii is a farm in Cundinamarca operated by Cafe Granja La Esperanza. Currently over seen by \u003cspan data-mce-fragment=\"1\"\u003eRigoberto Herrera Correa and his brother Luis. Their Grandfather started farming coffee in Cauca, where they also still have farms. In 2007 They also acquired a farm in Panama, growing the geisha variety. They brought seeds from this farm to Colombia and by 2012 their Cerro Azul farm began winning many awards with it. The brothers have focused on growing several varieties that produce excellent quality. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRigoberto was able to acquire some seeds of the Mokka variety grown in Kāʻanapali, Maui. These seeds were planted at a new 12 hectare farm in Cundinamarca, which they named 'Finca Hawaii' after the source of the Mokka seeds. Most of this coffee they process as a natural, dried as whole cherries. We chose a lot that was anaerobically fermented for 3 days before being dried over 6 days in drying machines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMokka Variety\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMokka is a name given to several genetically distinct small bean size varieties. Such plants have very small fruits and seeds and small narrow leaves compared to other coffee varieties. Some of these varieties are derived from populations of coffee in Yemen which are related to the Typica and Bourbon varieties. Mokka can also be a dwarf mutation of the Bourbon Variety. This Mutation and the similar dwarf mutant plant called Laurina or Bourbon Pointu are natural low in caffeine. 50% lower than most arabica varieties. some Mokka plants are hybrids with other varieties that maintain the small seed size of the Mokka parent (such as the Mokkita at Mama Cata Estate in Panama which genetic fingerprinting suggests is a hybrid of Mokka and Geisha T.2722)\u003c\/p\u003e\n\u003cp\u003eThe Mokka variety grown in \u003cspan data-mce-fragment=\"1\"\u003eKāʻanapali, Maui (and thus at Finca Hawaii) is a plant Brazilian agronomists call \"Tall Mokka' believed to be a cross of a Mokka plant and Typica. \u003c\/span\u003e\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":48191517655330,"sku":"colombia-mokka-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":48191517688098,"sku":"colombia-mokka-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":48191517720866,"sku":"colombia-mokka-4-FP","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":48191517753634,"sku":"colombia-mokka","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":48191517786402,"sku":"colombia-mokka-AD","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":48191517819170,"sku":"colombia-mokka-FP","price":110.0,"currency_code":"USD","in_stock":false},{"title":"5Lb \/ Whole Bean","offer_id":48201493414178,"sku":"colombia-mokka-5","price":675.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_7225.jpg?v=1713735759"},{"product_id":"jamaica-blue-mountain-bourbon-rey","title":"Jamaica Blue Mountain Bourbon Rey","description":"\u003ch4 class=\"mb-1 font-weight-bold\"\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: Jamaica\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Blue Mountains\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: Coffea Diversa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: Bourbon Rey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude:\u003cspan\u003e \u003c\/span\u003e900-1000 masl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNot your parents \u003ca rel=\"noopener\" href=\"https:\/\/paradiseroasters.com\/collections\/jamaica-blue-mountain-coffee\" target=\"_blank\"\u003eJamaica Blue Mountain Coffee\u003c\/a\u003e! A powerful, full-bodied cup. Apricot, toasted coconut, and brown sugar in the cup. A coating finish with hints of dark chocolate. Similar cup profile to other large bean varieties such as Pacamara and Maragogype.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIn 2019 we sent the first harvest of this variety in Jamaica to \u003ca href=\"https:\/\/www.coffeereview.com\/review\/coffea-diversa-bourbon-rey-jamaica\/\"\u003eCoffee Review which scored 93 points. Their Highest score ever for a Jamaican Coffee!\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBackground\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGonzalo Hernandez likes to brag that he’s amassed the world’s largest private collection of coffees trees: more than two hundred species, botanical varieties, mutations and cultivars that grow on his exotic Costa Rican “coffee garden”, Coffea Diversa. His collection includes some of the rarest in the world -- coffees many have neither heard of nor tasted.\u003cbr\u003e\u003cbr\u003eOf each variety Gonzalo has only a few trees, and his coffees are sold in small 10 kilogram bags to knowledgeable roasters and friends around the world, first come, first serve. We first visited Coffea Diversa and met Gonzalo 11 years ago, and we’ve been looking forward to sharing these ever since. \u003cbr\u003e\u003cbr\u003eIn 2014 he started a farm in Jamaica's Blue Mountains in partnership with the Sharp Family of Clifton Mount Estate, growing a selection of his best cupping varieties from the original farm in Costa Rica. This farm is finally starting to produce and Paradise is one of the first roasters in the world to have an opportunity to share these coffees. This year harvest was very small in Jamaica. Just one 30kg barrel of this coffee was produced which we happily accepted when Coffea Diversa offered it to us.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003eBourbon Rey\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e is a mutation of the bourbon variety discovered on Coffea Diversa farm in Biollet Costa Rica that produces giant seeds. Similar in size and cup profile to the Typica Mutant Maragogype and hybrids developed from that variety such as Pacamara and Maracaturra. We have tasted several varieties from their Jamaica farm over several harvest seasons now, and the Bourbon Rey is consistently among our top picks year after year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019 we sent the first harvest of this variety in Jamaica to \u003ca href=\"https:\/\/www.coffeereview.com\/review\/coffea-diversa-bourbon-rey-jamaica\/\"\u003eCoffee Review which scored 93 points. Their Highest score ever for a Jamaican Coffee!\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":49301607743778,"sku":"jbm-rey-4","price":50.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":49301607776546,"sku":"jbm-rey-4-AD","price":50.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":49301607809314,"sku":"jbm-rey-4-FP","price":50.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49301607842082,"sku":"jbm-rey","price":140.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49301607874850,"sku":"jbm-rey-AD","price":140.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":49301607907618,"sku":"jbm-rey-FP","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-1099.jpg?v=1764409278"},{"product_id":"ka-u-wood-valley-peaberry","title":"Ka‘ū Wood Valley Peaberry","description":"\u003ch2\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003eA lively, full-bodied cup. A crisp, citrusy acidity with flavors of honey, baking spices, and molasses.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\n\u003cb\u003eBackground Info\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003eWood Valley is a high altitude valley in the Ka‘ū district. The Southern most part of the island of Hawai‘i. It is the highest elevation growing area within the region at 2200-2500ft. This picturesque valley is often covered in clouds and is also the rainiest area of Ka‘ū, receiving 80-100 inches of precipitation annually. The soils here are deep and rich and the area used to be a highly productive area for sugar cane in decades past.\u003c\/p\u003e\n\u003cp\u003eAfter the demise of the sugar industry, coffee began to be planted in this area and other areas above the town of \u003cspan\u003ePāhala\u003c\/span\u003e in the late 1990's.  Owing to its cool temperatures and great soils, coffees from this area are often among the best on the island. Harvest here is also much later than other areas. Only beginning in January when most other farms are finishing for the season, and continuing until June or July.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur Wood Valley Peaberry comes from the 20 acre Ka‘ū Sunshine Farm situated in the heart of Wood Valley. Cherries were harvested from January-March, 2024. The cherries were pulped, fermented over night and then dried on raised screens inside of a drying building.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeaberry Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePeaberries are when coffee trees produce 1 rounded seed inside of a cherry instead of 2 flat sided seeds. Usually only 3-10% of the beans end up as Peaberries. Because of their rounded shape they roast very evenly and we find that the often display a little higher acidity than flat side beans from the same harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat does washed coffee taste like?\u003c\/h3\u003e\n\u003cp\u003eWashed coffee, also known as wet-processed coffee, is characterized by its bright, clean flavors and noticeable acidity. The washing process enhances the intrinsic flavors of the coffee, resulting in a crisp, clear taste profile. Our Ka'u Red Wood Valley Peaberry offers a smooth, balanced taste with a clear profile, thanks to this method.\u003c\/p\u003e\n\u003ch3\u003eWhat does Ka‘ū coffee taste like?\u003c\/h3\u003e\n\u003cp\u003eKa‘ū coffee, hailing from the district of Ka‘ū on the Big Island of Hawaii, is renowned for its distinctive taste profile. It typically features a smooth, medium body with high acidity and notes of caramel, citrus, and tropical fruits. Our Ka'u Wood valley Peaberry wonderfully encapsulates these elements, providing a delightful taste in every cup.\u003c\/p\u003e\n\u003ch3\u003eWhat is light roast coffee?\u003c\/h3\u003e\n\u003cp\u003eLight roast coffee refers to coffee beans that have been roasted for a shorter time, resulting in a lighter color and no oil on the surface of the beans. Light roasts are characterized by their bright, fruity, and acidic flavors, often allowing the inherent taste profiles of the coffee origin to shine through. They offer a more nuanced, delicate flavor experience compared to darker roasts.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":48383549014306,"sku":"kau-wvpb-4","price":30.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto-Drip","offer_id":48383549047074,"sku":"kau-wvpb-4-AD","price":30.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":48383549079842,"sku":"kau-wvpb-4-FP","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":48383549112610,"sku":"kau-wvpb","price":80.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":48383549145378,"sku":"kau-wvpb-AD","price":80.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":48383549178146,"sku":"kau-wvpb-FP","price":80.0,"currency_code":"USD","in_stock":false},{"title":"5Lb \/ Whole Bean","offer_id":48383549210914,"sku":"kau-wvpb-5","price":450.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/WoodValleypeaberrySquarelarge.jpg?v=1716423699"},{"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":"malaysia-liberica-anaerobic-natural-n26","title":"Malaysia Liberica Anaerobic Natural N26","description":"\u003cp\u003e \u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the most intense and unique coffees we have ever come across. Aromas of Lychee, strawberry and mint. In the cup it is very sweet, with a taste like stevia, and also bright citrusy acidity and coating mouthfeel. Tropical fruit flavors like Cherimoya and Jackfruit mix with notes of red dates and amaretto and finish with hints of mint.\u003c\/p\u003e\n\u003cp class=\"has-text-align-center\"\u003e\u003cstrong\u003eBackground\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"has-text-align-center\"\u003eEstablished in 2011, MY LIBERICA is the first coffee producer in Malaysia to specialize local coffee – Liberica. \u003c\/p\u003e\n\u003cp class=\"has-text-align-center\"\u003eThe World Production of Coffea Liberica coffee is only 1-2%. It was first introduced to Malaysia to solve the problem of reduced coffee production from Coffee Leaf rust. It later became the main coffee bean used for traditional coffee. Today this species is mostly commercially cultivated in Malaysia, Indonesia, and the Philippines.\u003c\/p\u003e\n\u003cp\u003eMY LIBERICA has\u003cstrong\u003e \u003c\/strong\u003e50 acres (20 hectares)\u003cstrong\u003e \u003c\/strong\u003eof carefully cultivated coffee in Kulai, Johor. \u003c\/p\u003e\n\u003cp\u003eMost of the coffee trees are from the Liberica variety due to unique soil nutrients and condition. \u003c\/p\u003e\n\u003cp\u003eTo improve the coffee quality and be environmentally responsible, we are using coffee waste to produce organic fertiliser at our farm. \u003c\/p\u003e\n\u003cp\u003eMY LIBERICA began investing in the new processing plant in 2014, which became the first speciality coffee processing facility dedicated to Liberica species in Malaysia. The facility objectives include improving coffee flavours and safe consumption through meticulous and different processing methodologies.  \u003c\/p\u003e\n\u003cp\u003eIn 2020, they began trying the Anaerobic natural Process on their coffees. and have continued to refine this method since. They now produce coffees that undergo between 15 -30 days of anaerobic fermentation. Far longer times than are common with arabica. Their N26 lot is fermented for 26 days before drying on raised screens.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":48942301511970,"sku":"Myliberica-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto-Drip","offer_id":48942301544738,"sku":"Myliberica-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":48942301577506,"sku":"Myliberica","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":48942301610274,"sku":"Myliberica-AD","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG_5508-2.png?v=1722133940"},{"product_id":"ecuador-taza-dorada-robusta-1st-place-calixto-rivera","title":"Ecuador Taza Dorada Robusta 1st Place -Calixto Rivera","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eTasting notes\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eCaramel, tamarind, cacao nibs, dried banana, Soft, tart acidity with a very creamy mouthfeel. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cb\u003eBackground Info\u003c\/b\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e1st place winner of Ecuador’s 2023 Taza Dorada Robusta.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAfter over two decades of promoting Ecuador’s Taza Dorada Arabica - a competition akin to the Cup of Excellence - ANECAFE initiated Ecuador’s first specialty Taza Dorada Robusta competition in 2016.  We have been involved since this first event as judges and buyers of the winning coffees.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis year we purchased the 1st place lot, A honey processed Napopayomino variety from Calixto Rivera Narvaez in Gonzalo Pizarro province. Calixto was the winner of the winner of the first competition in 2016 and has placed in the top 5 most years since. A testiment to his consistency and quality.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Honey processed coffee was produced from the locally developed Napopayomino variety. This year Calixto did a double fermentation on the coffee. Fermenting the cherries first, then pulping and fermenting again before drying the coffee as a honey with the remaining mucilage. While less intense in flavor than some of the other coffees in the competition, his coffee's supreme balance allowed it to win over more extreme coffees. This coffee wonderfully shows the potential of attentive processing applied to this species. A full creamy mouth-feel and pleasant fruit and caramel like flavors with dried banana and spice in the aftertaste.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eBrewing Recommendations\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing this great coffee via espresso and\/or french press. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is a honey processed coffee?\u003c\/h3\u003e\n\u003cp\u003eHoney-processed coffee is a method of coffee processing where a certain amount of the coffee cherry's mucilage, also known as 'honey', is left on the bean during the drying process. This gives the coffee a sweet, complex flavor, adding depth to its taste profile. Our Ecuador Specialty Robusta utilizes this method for a unique, tantalizing brew.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"12oz \/ Whole Bean","offer_id":48994066366754,"sku":"robusta-tdr1","price":50.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":48994066399522,"sku":"robusta-tdr1-AD","price":50.0,"currency_code":"USD","in_stock":false},{"title":"5Lb \/ Whole Bean","offer_id":48994066432290,"sku":"robusta-tdr1-5","price":300.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/3663EF3D-77B2-4845-8239-655B61858140.png?v=1722992050"},{"product_id":"kona-geisha-rose-washed-light-roast","title":"Kona Geisha Rosé Washed Light Roast","description":"\u003ch2\u003e\u003cstrong\u003eKona Geisha Rosé — Washed Light Roast\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eOur 2026 lot 1 batch is now sold out. \u003c\/span\u003e\u003ca href=\"https:\/\/paradiseroasters.com\/collections\/geisha-coffee\" title=\"Geisha Coffee Collection - Paradise Coffee Roasters\"\u003eBrowse our current available Geisha coffee beans\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA rare and radiant Hawaiian Geisha coffee from the misty slopes of Kona.\u003c\/strong\u003e\u003cbr\u003eElegant and expressive, our \u003cstrong\u003eKona Geisha Rosé\u003c\/strong\u003e reveals the delicate florals and fruit character that define the world’s most celebrated coffee variety—reimagined through the volcanic terroir of Hawai‘i’s Big Island.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigins \u0026amp; Elevation: Noelani Farm, North Kona\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHigh above the town of Hōlualoa, \u003cstrong\u003eNoelani Farm\u003c\/strong\u003e 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\u003cp\u003eThe first Geisha plantings took root in 2021; by 2023, small weekly harvests yielded just enough to create our inaugural \u003cstrong\u003eKona Geisha Washed \u003c\/strong\u003elot—a mosaic of micro-pickings brought together in celebration of the variety’s arrival to Kona.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCharacter \u0026amp; Style: Floral, Lively, Refined\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFragrant notes of \u003cstrong\u003eOrange Blossom, white tea, and watermelon\u003c\/strong\u003e rise from the cup.\u003cbr\u003eOn the palate, hints of \u003cstrong\u003epink lemonade and honey\u003c\/strong\u003e unfold in graceful sequence, finishing bright and silky.\u003cbr\u003eA coffee of delicacy and depth—lively yet poised, like its namesake Rosé.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e97 Points — Coffee Review\u003c\/em\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e“\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRadiant, intricately layered. Neroli, silver needle tea, cantaloupe, mandarin blossom and cane honey in aroma and cup. Sparkling, finely etched acidity; buoyant, satin-smooth mouthfeel. Notes of kumquat nectar and orange-blossom honey emerge at the center of the cup, carrying through a remarkably long, perfumed finish.\u003c\/span\u003e”\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCraft \u0026amp; Process: The Rosé Washed Method\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA double-fermentation technique pioneered by Paradise Coffee Roasters in Hawai‘i, inspired by the artistry of Rosé wine.\u003cbr\u003eWhole cherries are rinsed, floated, and inoculated with wine yeasts, then pulped and fermented again in the sweet cherry must.\u003cbr\u003eThe result combines the clarity of a washed coffee with the fruit-forward charm of a natural—producing the distinctive strawberry, white-flower, and melon tones that define \u003cstrong\u003eKona Geisha Rosé\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAcclaim\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe debut roast of Noelani Geisha scored \u003ca href=\"https:\/\/www.coffeereview.com\/review\/kona-geisha-rose-washed\/\"\u003e\u003cstrong\u003e96 Points — Coffee Review\u003c\/strong\u003e\u003c\/a\u003e, joining the highest-rated coffees ever produced in Hawai‘i.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eA Moment of Paradise: How to Enjoy\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBest savored slowly—by pour-over or delicate immersion—to reveal its layered aromatics and crystalline sweetness. Whether shared at dawn or enjoyed in quiet solitude, \u003cstrong\u003eKona Geisha Rosé\u003c\/strong\u003e invites reflection, balance, and a renewed sense of wonder in every cup.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":49289070313762,"sku":"kona-geisha-w-4","price":100.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":49289070346530,"sku":"kona-geisha-w-4-AD","price":100.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":49289070379298,"sku":"kona-geisha-w-4-FP","price":100.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49289070412066,"sku":"kona-geisha-w","price":275.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49289070444834,"sku":"kona-geisha-w-AD","price":275.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":49289070477602,"sku":"kona-geisha-w-FP","price":275.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/4C40E2C1-41B3-4505-9C39-9088DB7C2219.jpg?v=1767678629"},{"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":"kona-s12-kaffa-washed-light-roast","title":"Kona S12 Kaffa Washed -Light Roast","description":"\u003ch4 class=\"mb-1 font-weight-bold\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e* This coffee will be available for 1 roast day only. Wednesday December 11th. Only 4lb available.  orders with this coffee in the cart will not be processed until November 27th.*\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: United States\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Hōlualoa, North Kona\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: Noelani Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: 750masl (2500ft)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste Notes: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLime zest, ginger, and chamomile in the aroma. Full bodied with an excellent supporting acidity and notes of cherry, vanilla and almond in the cup\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eS.12 Kaffa Variety -\u003cmeta charset=\"utf-8\"\u003eA variety from coffee's homeland in Southwest Ethiopia.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eKaffa is an area of southwest Ethiopia where coffea arabica \u003cmeta charset=\"utf-8\"\u003eoriginated From where the our word 'Coffee' is derived from. In 1952-1953 PG Sylvain collected seeds from plants in several areas of Ethiopia including Kaffa to send back to USDA. Some of these varieties like S.6 Cioiccie we have been able to offer from Coffea Diversa before.\u003c\/p\u003e\n\u003cp\u003e The varieties he collected and dozens of other varieties selected by plant breeders in different countries were distributed to coffee regions around the world by USDA in 1955. CTAHR in Kealakekua, Kona, Hawaii received seeds of this variety at that time. S.12 Kaffa showed resistance to coffee leaf rust and was of interest to coffee breeders in the 1960's and 1970s as coffee leaf rust spread across the americas in the following decades. Leaf Rust did not reach Hawaii at this time, but researchers at University of Hawaii found that it showed some tolerance against root know nematodes, which had become a problem in the Kona region reducing farm yields. Despite these strengths S.12 Kaffa has never been planted commercially anywhere in the world.\u003c\/p\u003e\n\u003cp\u003eI became aware of it in 2008, while searching through the coffea collection at CTAHR for varieties that might have the potential for excellent cup quality to plant at a then new farm called Hula Daddy. The only  variety in the collection from Southwest Ethiopia, a region i knew at the time where the geisha variety was from, I felt it may have potential. The trees in the original collection at Kealakekua were in rough shape and not producing many cherries, but there is a replica of the collection on Oahu at HARC Maunawili. In 2009 when I traveled to HARC where we collected seeds of SL34, Mokka, and Laurina\/Bourbon Pointu varieties to plant at Hula Daddy I also collected a handful of seeds of the S.12  Kaffa seeds at this time. Unfortunately Hula Daddy decided not to plant them. A planted 6 of the seedlings in a shady spot at Rusty's Hawaiian farm in Ka'u, but sadly wild coffees sprouted up around them and it was impossible to identify which were the Kaffa.\u003c\/p\u003e\n\u003cp\u003eI never had a chance to taste this variety until 2017 when Juli Burden sent me a sample of it harvested from the 1 tree in Maunawili. Maunawili is a very low altitude location, but this sample showed excellent complexity and many flavors in common with other Ethiopian landrace varieties: citrus, ginger, flowers.\u003c\/p\u003e\n\u003cp\u003eI asked Juli to get me a few seeds from this tree to try planting once again. Once these sprouted I entrusted 4 of them to the care of Kraig Lee of Kona Farm direct who by now was growing plants for farmers of many of the other other varieties I had selected for Hula Daddy years ago. SL34, K7, Laurina, Mokka. Once these trees produced fruit I asked Kraig to try planting some up at Noelani Farm next to the geisha trees he was planting there at the time. 50 plants of Kaffa were placed at the very top of the farm at 2500ft in 2021. Leaf Rust finally came to Kona in 2020, and since then we have seen that the Kaffa plants are seemingly resistant to the strain of leaf rust we have here. As well as nearly as productive as Catuai, and far more vigorous in growth than geisha. But how would it taste at high altitude?  \u003c\/p\u003e\n\u003cp\u003eIn April 2024 we finally could find out. It did not disappoint. the lime zest and ginger notes that I tasted before in this variety ( and find often times in other Ethiopian Landraces like Sidra) were there. The mouthfeel and acidity were excellent. A coffee as special and unique as I had hoped. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSince then we have been slowly collecting the harvests every few weeks. We finally have enough coffee of this variety collected that a handful of people will have the opportunity to taste. A coffee i have been waiting 15 years for the opportunity to share.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e-Miguel Meza \u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNoelani Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLocated in the Holualoa area, Noelani Coffee Farm is one of the Kona District’s highest-elevation farms at 2500ft. The first plantings from 2018-2020 were of the K7 variety . 1.5 acres of the Geisha Variety were added in 2021. We featured their K7 last year, which scored \u003ca href=\"https:\/\/www.coffeereview.com\/review\/kona-k7-2\/\"\u003e95 on Coffee Review\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eWe were excited when in November of 2023 the first harvests of Geisha started coming in. Tiny amounts of cherry every few weeks. After several months of harvest we blended these smalls batches of coffee into our first release of Kona geisha washed this summer. \u003cmeta charset=\"utf-8\"\u003eThe cool, cloud-shrouded, perpetually misty climate at these altitudes is more akin to the environment of Boquete, Panama than it is most other farms in the Kona district. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/www.coffeereview.com\/review\/kona-geisha-washed\/\"\u003eThat first roast of Noelani Geisha coffee scored 96 on Coffee Review \u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"High-toned, tropical, exquisitely balanced. Orange blossom, cocoa nib, guava, young ginger, cedar in aroma and cup. Juicy-bright yet delicate acidity; silky-smooth mouthfeel. Long, resonant finish that fulfills the promise of the cup.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":49325709820194,"sku":"kona-kaffa-w-4","price":100.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":49325709852962,"sku":"kona-geisha-w-4-AD","price":100.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":49325709885730,"sku":"kona-geisha-w-4-FP","price":100.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49325709918498,"sku":"kona-kaffa-w","price":275.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49325709951266,"sku":"kona-geisha-w-AD","price":275.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":49325709984034,"sku":"kona-geisha-w-FP","price":275.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/CR_2025-96_HD.webp?v=1764409316"},{"product_id":"sumatra-abyssinia-wet-hulled-light-roast","title":"Sumatra Abyssinia Wet-hulled Light Roast","description":"\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: Indonesia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Simalungun\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: Back Bay Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: \u003ca href=\"https:\/\/paradiseroasters.com\/blogs\/news\/what-is-giling-basah?_pos=1\u0026amp;_sid=6bdd6c11f\u0026amp;_ss=r\"\u003eWet Hulled\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: 1400masl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/nit9S0aqESw?si=-zmnYP4c1oLJHwKf\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eGeranium blossoms, cane sugar, white grapes, Apricot and tobacco. A Sumatran coffee with an Ethiopian heart. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eAn exceptionally clean Wet-hulled coffee this Ethiopian cultivar still wafts of it's roots: floral aromatics, sweet grapes and tea. a very sweet and full-bodied cup. one that aims for elegance over outright power.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA very unique Sumatran coffee. Single variety lots of any type are very hard to come by from this origin. Typically several varieties are scattered about in fields. This coffee is mostly processed as a natural by the farm. We featured the natural process version of this coffee in 2024.  For this year we asked them to produce a special lot for us in the classic \u003ca href=\"https:\/\/paradiseroasters.com\/blogs\/news\/what-is-giling-basah?_pos=1\u0026amp;_sid=6bdd6c11f\u0026amp;_ss=r\"\u003eSumatran wet-hulled style\u003c\/a\u003e to taste the effect of the processing on a coffee we were already familiar with. Our lot was processed from cherries harvested in March and April 2024.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbysinnia Variety\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn 1928, coffee researcher PJS Cramer travelled from Java to Abyssinia (today known as Ethiopia), and returned with new varieties of coffee seeds to plant. One such variety proved both exquisite and resilient to the debilitating leaf rust disease: Abyssinia. The variety was later planted in Gayo, in North Sumatra, and it can still be found on some farms there today.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eSelections from Abyssinia trees eventually made their way to Cameroon from the island of Java. Further selections of the plant were made in Cameroon and released as the 'Java' variety which in the decades since has become popular with growers around the world: Nicaragua, Colombia, Laos.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003eA pure heirloom variety, Abyssinia is slow growing and produces a single annual harvest of exceptional quality coffee fruit. The large bean size and elongated shape are the trademarks of this variety.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBack Bay Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLisa \u0026amp; Leo’s Organic® Coffee was established in 2010 By Lisa and Leo Wiriadjaja. A lifelong dream of having a coffee farm turned into an ambition to start a company and grow a business based on their personal values that would guide every aspect of the work, the land and the products produced from the land. Located in Simalungun, North Sumatra, the Their organic coffee farm: Back Bay Estate and gardens is complimented by a Macadamia Orchard, a wet mill facility, an ECO Tourism Farm Stay Lodge connected to a Coffee Processing Education Center and the protected Siamang Forest. \u003c\/p\u003e\n\u003cp\u003eAll of their Arabica coffees were started from seed and are grown organically and Biodynamically at elevations of 1400 to 1500+MASL.\u003c\/p\u003e\n\u003cp\u003eOn a trip to Gayo in 2012, Leo was fortunate to find a crop of Abyssinia owned by  a third generation farmer who was willing to part with seedlings that had volunteered under the mature trees. The seedlings made it back to Simalungun in his backpack and 55 trees survived. The timing of the 2012 visit was not during harvest season, so there were only green cherry.  In 2013 Leo returned to harvest cherries from the trees for propegation.  From those seeds they were able to plant an additional 100 trees. Thanks to this growers generosity, Back Bay Estate now has a healthy crop of Abyssinia. This is a special crop for them and they have since increased the crop by taking cuttings from two mother trees and propagating these into trees each year for the last 3 years. They now have 280 trees producing around 500lb of specialty grade coffee per season.\u003c\/p\u003e\n\u003cp\u003e Thank you Lisa and Leo for producing this 20kg (44lb) lot of very special coffee for us!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThey typically process this variety as a natural. Harvesting ripe cherries and drying them on raised beds for 28-35 days. Covered to protect them from the elements and reduce UV.\u003c\/p\u003e\n\u003cp\u003eThese trees only produce around 500Lb of coffee each season. Almost all of which they sell to their customers within Indonesia. We are grateful they were willing to share 44lb of this special coffee with us.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":49560837062946,"sku":"sumatra-ab-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":49560837095714,"sku":"sumatra-ab-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49560837128482,"sku":"sumatra-ab","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49560837161250,"sku":"sumatra-ab-AD","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-1897.jpg?v=1737413629"},{"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":"ecuador-la-noria-green-gesha","title":"Ecuador La Noria Green Gesha","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: Ecuador\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Vilcabamba, Loja\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Double Anaerobic Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: Green Gesha \/ Geisha T.2722\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: 2000-2150m (6500-7000ft)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTASTING NOTES\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003ePerfume and lemon tea like aromas. Very full bodied for a geisha variety coffee. A complex cup with notes of coriander, lime, bergamot orange, and pistachio.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFinca La Noria\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eA multiple award winning farm. In 2023 Their Green Gesha managed to take 1st place in both the Ecuador Cup of Excellence and Ecuador Taza Dorada Competitions\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChocoVilcaMundo (CVM) is an Ecuadorian agricultural company owned by Bernard Uhe and his coffee-growing family from Colombia. The management of the El Dorado and La Noria coffee farms is undertaken by the CVM family, which boasts generations of coffee growers from the province of Ibague, Colombia. In collaboration with Ecuadorians who are well-acquainted with the local terrain, they cultivate high-elevation, award-winning Arabica coffee in the Ecuadorian Andes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePlanting of the farms began in 2017.  El Dorado farm sits at 1700-1900m and La Noria farm starts at 2000m and goes up to an incredible 2265m\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLa Noria Farm grows Geisha, Yellow Geisha, SL28, and Typica Mejorado\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe superior quality of their coffee is attributed to the high elevation, fertile soil, mineral-rich mountain water, nutrient-dense shade trees, 12 hours of sunlight throughout the year, and the application of neem and worm tea on the plants. These factors collectively enhance the vitality of the coffee plant and beans, resulting in a deliciously healthy cup of coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen Gesha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA selection from the famed Geisha T.2722\/Gesha variety. Geisha Variety produces trees with both Green or Copper tipped young leaves. Some growers have separated plants with green young leaves believing these plants to have betterr cup quality. Finca La Noria Sourced their Green Gesha from a farm in Colombia. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFor this Variety they use a double Anaerobic Washed Process. First fermenting the cherries for 3 days in sealed bags, then pulping and fermenting again for 3 more days before drying on raised screens\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":49907387760930,"sku":"ecuador-gesha-4","price":50.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":49907387793698,"sku":"ecuador-gesha-4-AD","price":50.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":49907387826466,"sku":"ecuador-gesha-4-FP","price":50.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49907387859234,"sku":"ecuador-gesha","price":140.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49907387892002,"sku":"ecuador-gesha-AD","price":140.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":49907387924770,"sku":"ecuador-gesha-FP","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/4B87B361-66AB-4C76-A9D8-282CB9C414DF.jpg?v=1764409399"},{"product_id":"ecuador-el-dorado-wush-wush","title":"Ecuador El Dorado Wush Wush","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eFirst Roast Available May 25th, 2025\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: Ecuador\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Vilcabamba, Loja\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Double Anaerobic Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: Wush Wush\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eAltitude: 1770m (5800ft)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTASTING NOTES\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAromas of hibiscus, and cherry. A very sweet and syrupy cup with hints of blueberry, grapefruit and apple.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFinca El Dorado\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChocoVilcaMundo (CVM) is an Ecuadorian agricultural company owned by Bernard Uhe and his coffee-growing family from Colombia. The management of the El Dorado and La Noria coffee farms is undertaken by the CVM family, which boasts generations of coffee growers from the province of Ibague, Colombia. In collaboration with Ecuadorians who are well-acquainted with the local terrain, they cultivate high-elevation, award-winning Arabica coffee in the Ecuadorian Andes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePlanting of the farms began in 2017.  \u003cmeta charset=\"utf-8\"\u003eThe El Dorado Farm cultivates four varieties of coffee: Green Gesha, Wush Wush, Yellow Gesha, SL28, and is in the process of planting a fifth variety, Sidra.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe superior quality of their coffee is attributed to the high elevation, fertile soil, mineral-rich mountain water, nutrient-dense shade trees, 12 hours of sunlight throughout the year, and the application of neem and worm tea on the plants. These factors collectively enhance the vitality of the coffee plant and beans, resulting in a deliciously healthy cup of coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn its inaugural year, the El Dorado Farm's Geisha harvest secured the 13th place in the 2021 Cup of Excellence, with a score of 88.52. The farm's Geisha achieved 4th place in the 2022 Cup of Excellence, with a score of 89.10. In the 2024 Ecuador Taza Dorada competition the Wush Wush took 12th Placed \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe superior quality of our coffee is attributed to the high elevation, fertile soil, mineral-rich mountain water, nutrient-dense shade trees, 12 hours of sunlight throughout the year, and the application of neem and worm tea on the plants. These factors collectively enhance the vitality of the coffee plant and beans, resulting in a deliciously healthy cup of coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWush Wush\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWush Wush is an Ethiopian Landrace Originating in Southwest Ethiopia. Recently Popular as a specialty variety in Colombia, Which is where the seeds were sourced from for Finca El Dorado. For the Wush Wush they utilize and extended Fermentation process. First Fermenting cherries in sealed bags for 4 days, and then pulping and fermenting for 4 more days in bags before drying on raised screens.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":49907464241442,"sku":"ecuador-wushwush-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":49907464274210,"sku":"ecuador-wushwush-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":49907464306978,"sku":"ecuador-wushwush-4-FP","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49907464339746,"sku":"ecuador-wushwush","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49907464372514,"sku":"ecuador-wushwush-AD","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":49907464405282,"sku":"ecuador-wushwush-FP","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/DSC04456.webp?v=1764409389"},{"product_id":"kona-tabi-champagne-natural","title":"Kona Tabi Champagne Natural","description":"\u003ch4 class=\"mb-1 font-weight-bold\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eOne Roast Day only: Monday, June 9th.\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: USA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Holualoa, Kona\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Champagne Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVariety: Tabi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: 500m (1600ft)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003epowerful fruited aromas lead into a sweet and complex dessert like cup. Notes of strawberry, pink bubblegum, guava, and milk chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBackground Info\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHarvested at Kona Heritage farm  in Kona at 1600ft elevation in Holualoa.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTabi is a coffee leaf rust resistant variety from Colombia. Since the devastating leaf rust disease arrived on Hawaii island in 2020 growers have been trialing plantings of resistant hybrid varieties. The first harvests of these varieties have finally arrived.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTabi is a hybrid of Typica,  Bourbon and the Timor Hybrid (Typica x Robusta) While most rust resitant hybrids ar compact trees, Tabi is a tall tree like Typica and Bourbon and produces large cherries and seeds. However unlike those varieties it is resistant to coffee leaf rust disease and seems to produce more cherries\/tree than either. We have only been able to taste this variety from a couple of farms on the island thus far, but the results are very encouraging. Acidity seems to be higher than the traditional Typica and Catuai grown here and the variety responds well to fermentation producing a very fruity cup when dried as a natural.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChampagne Natural Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChampagne Natural is a method we began developing in 2019 based off of then new research from Brazil that showed the potential of using selected yeast strains to improve to quality of coffee. We have continued to refine and evolve this process every season through continuous experimentation and cupping.\u003c\/p\u003e\n\u003cp\u003eThe process starts with sanitation of the cherries and removing any floating low density fruit. The cherries are then placed in a Bioreactor, covered with water and inoculated with selected wine yeast strains. After several days of fermentation the sugars in the fruit have been consumed and converted to alcohols, acids, and CO2, and also aromatic Esters which can give aromas reminiscent of fruits and flowers. At the end of fermentation the cherries are no longer sweet, but crisp and tart and effervescent from the CO2, tasting like champagne.\u003c\/p\u003e\n\u003cp\u003eThe Cherries are then laid to dry on trays in a specially built dehumidified drying building that rapidly removes the moisture from the fruit at low temperatures. After the coffee beans have dried to below 11% moisture they are rested for several weeks in the dried cherries before milling.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paradise Coffee","offers":[{"title":"4oz \/ Whole Bean","offer_id":49962541285666,"sku":"kona-Tabi-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":49962560553250,"sku":"kona-Tabi-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":49962541318434,"sku":"kona-Tabi","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":49962560586018,"sku":"kona-Tabi-AD","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/products\/image_85501b1e-1a57-4ab0-9fe0-88f88080b2d9.jpg?v=1630121044"},{"product_id":"aged-panama-geisha-natural-vintage-2022-hacienda-la-esmeralda","title":"Aged Panama Geisha Natural  Vintage 2022-Hacienda La Esmeralda","description":"\u003ch3\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eL\u003cspan\u003eayers of complexity. And a coffee that manages to be a good example of several things at once. Geisha T.2722\/Gesha variety: Bergamot (Earl grey tea, Jasmine, Mango and an a cup with high acidity and sweetness. Natural Process: Strawberry, kiwi, berry and milk chocolate notes. And Aged coffees: Fuller body and more rounded acidity with notes of spice and aromatic wood. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHacienda La Esmeralda Geisha \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eOnce described as \"God in a Cup\" by judges in the Best of Panama competition,  Hacienda La Esmeralda Geisha became a global sensation when, in 2004, it won the Best of Panama competition and set a record for the highest price ever paid for a coffee at auction.\u003c\/p\u003e\n\u003cp\u003eCoffee lovers couldn't get enough of Esmerelda Geisha and it ignited a global \"Geisha goldrush\" among farmers eager to produce a coffee with similar characteristics: layers of explosive tropical fruit and flowers with powerful aromatics. Prices at auctions have only continued to sky rocket. In 2024 reaching over $4500.00\/lb for green coffee in the Best of Panama online auction, coffees we had the pleasure of sourcing for a handful of our customers.\u003c\/p\u003e\n\u003cp\u003eFast forward nearly 20 years later, Hacienda La Esmeralda Geisha is still one of the most stunning coffees in the world and the most quintessential representation of the geisha variety flavor profile and continues to break records. This year setting an all time high score for the Best of Panama and green coffee competitions with a scores of 97 and 98 points for their natural and washed geisha entries.\u003c\/p\u003e\n\u003cp\u003eWe have been tasting Geisha coffees from Esmeralda every year since 2004 and to us this coffee is still the standard we compare all other coffees of this variety to.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAged Geisha Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe at Paradise love aged coffees. A practice done mostly in Indonesia with wet-hulled coffees. After about 2-3 years coffees begin to change. The green bean color will slower turn to orange and then brown, looking a bit like decaffeinated coffee. The acidity softens and the mouthfeel increases, and baking spice and aromatic wood notes like cedar, and sandalwood may appear.\u003c\/p\u003e\n\u003cp\u003eOur Lot of coffee was harvested in the 2021\/22 harvest season from the Mario plot of their original Jaramillo farm at 1650masl. It was aged for 3 years in Grain pro bags. and then we treated it with enzymes to help release more Terpenes such as Linalool and geraniol (floral aromas) Phenolic compounds like 4-vinylguiacol (spicy, clove-like) and Benzyl Alcohol and Benzaldehyde (Cherry\/almond aromas)\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":50152057798946,"sku":"aged-panama-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":50152057831714,"sku":"aged-panama-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":50152057864482,"sku":"aged-panama","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":50152057897250,"sku":"aged-panama-AD","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/IMG-3257.webp?v=1764409339"},{"product_id":"laos-bolavan-geisha","title":"Laos Bolavan Geisha","description":"\u003ch4 class=\"mb-1 font-weight-bold\"\u003eRoast: Light \u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eCountry: Laos\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: Bolavan Plateau\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: small holder farmers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing: Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude: \u003cmeta charset=\"utf-8\"\u003e900-1300 masl\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eLime and Coriander in the aroma. A delicate and sweet cup with a citrusy acidity and hints of graham cracker and tangerine in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eLaos Coffee Background\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eCoffee was introduced to Laos in 1915 by French Colonists.  Around 1920 it was introduced to the Bolaven Plateau n\u003cspan\u003eear the southern tip of Laos. This region, composed of rich volcanic soils, is now where 95% of Laotian coffee is grown. altitudes here range from 800 to 1,350 masl. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003eWar disrupted coffee production here for much of the mid 20th century, but the industry has slowly and steadily been revitalized. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003eCoffee Leaf Rust disease also began to ravage the the industry from the 1970's onward, the original Arabica cultivars being mostly typica and bourbon varieties which are highly susceptible to Diseases. Liberica and Robusta species had also been introduced to the region. Liberica didn't have a strong commercial market, but the hardy robusta species did, and this gradually came to dominate, reaching 88% of all coffee production by 2001. The Lao Government has pushed for a shift towards the more valuable arabica species. and introductions of disease resistant arabica varieties has helped to achieve this goal. Catimor varieties were introduced and also in the 1990's the Java variety: an Ethiopian landrace variety selected first in indonesia, and then further in Cameroon before release in the 1980's. From these Java plants brought to Laos the variety has been introduced to neighboring Thailand and Vietnam. In more recent years additional cultivars have been introduced promising better production and cup quality. including Gesha\/Geisha T.2722 line from Panama.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eGesha\/Geisha T.2722 Variety\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003eperhaps the most famous coffee variety in the world now, this variety is an Ethiopian land race collected from Southwest Ethiopia in 1931. After selection and breeding work in East Africa for two decades (Read more about its early history in Africa Here) the variety made its way to CATIE in Costa Rica in 1955. entered as Accession T.2722 Geisha.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe Geisha\/Gesha variety was brought to Panama in the 1960's by Don Pachi Serracin and he planted this at his farm in Jaramillo. This variety he also shared with his neighbor farms in the region. One of these being Hacienda La Esmeralda whom first brought it to international fame in 2004, whose award winning coffee has continually broken price records. Their 1st Place Best of Panama winning Geisha Washed coffee recently sold at auction for an astounding \u003ca href=\"https:\/\/app.bestofpanama.auction\/product-details\/3981\/hacienda-la-esmeralda-geisha-washed\"\u003e$30,204\/Kg of green coffee\u003c\/a\u003e!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003eThe Gesha\/Geisha T.2722 variety often displays aromas and flavors that are uncommon in other cultivars. distinct citrus notes like Bergamot and floral nots reminescant of Jasmine or coffee blossoms. Coriander is another aroma that can be found in some examples. This variety tends to produce cups with a delicate tea-like mouthfeel and high sweetness compared to other varieties. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan\u003eThe plant unfortunately is as delicate as the cup. Maturing slowly and dying easily when the plants are transplanted to the field. Its cup quality is also highly variable dependent on environment. It can be the absolute best cupping variety in some locations, and merely average performing at others. \u003cmeta charset=\"utf-8\"\u003eThe most distinctive cups tend to come from coffees grown at the highest altitudes. with many of the most award winning coffees coming from altitudes of 2000m+ (at latitudes within 10º from the Equator)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":50266235994402,"sku":"laos-geisha-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":50266236027170,"sku":"laos-geisha-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":50266236059938,"sku":"laos-geisha","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":50266236092706,"sku":"laos-geisha-AD","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/FullSizeRender_dd9a4a67-48a3-4fee-abf4-23fdabe73979.webp?v=1764409336"},{"product_id":"jamaica-blue-mountain-coffea-diversa-reserve","title":"Jamaica Blue Mountain - Coffea Diversa Reserve - Geisha + Bourbon Rey","description":"\u003cp data-end=\"1075\" data-start=\"1049\"\u003e\u003cem\u003eFrom the mist-shrouded peaks of Jamaica’s Blue Mountains comes a rare reserve unlike any other — a union of two distinguished varieties, Geisha and Bourbon Rey, cultivated at high elevation and roasted to reveal their silken harmony.\u003c\/em\u003e\u003cbr data-start=\"922\" data-end=\"925\"\u003e\u003cem\u003eRefined, balanced, and luminously sweet — this is Jamaica rediscovered.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1075\" data-start=\"1049\"\u003e\u003cstrong data-end=\"1073\" data-start=\"1052\"\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 data-end=\"1133\" data-start=\"1076\"\u003e\u003cstrong data-end=\"1133\" data-start=\"1080\"\u003eEstates \u0026amp; Origin: The Heart of the Blue Mountains\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1473\" data-start=\"1135\"\u003eHigh in the forests of Jamaica’s Blue Mountains, volcanic soil, cool mountain mist, and mineral-rich springs create one of the most iconic terroirs in specialty coffee.\u003cbr data-end=\"1306\" data-start=\"1303\"\u003eThis Coffea Diversa Reserve was grown in St. Andrew parish above 4,000 feet—an elevation where slow ripening, dense cherry development, and natural sweetness converge.\u003c\/p\u003e\n\u003cp data-end=\"1742\" data-start=\"1475\"\u003eOur direct partnership with \u003cstrong data-end=\"1529\" data-start=\"1503\"\u003eCoffea Diversa Jamaica\u003c\/strong\u003e provides access to small, rigorously curated lots rarely seen outside the island. This collaboration brings genuine origin transparency and varietal authenticity to one of the world's most storied coffee regions.\u003c\/p\u003e\n\u003chr data-end=\"1747\" data-start=\"1744\"\u003e\n\u003ch2 data-end=\"1787\" data-start=\"1749\"\u003e\u003cstrong data-end=\"1787\" data-start=\"1752\"\u003eVarieties: Geisha \u0026amp; Bourbon Rey\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1834\" data-start=\"1789\"\u003eThis reserve unites two remarkable varieties:\u003c\/p\u003e\n\u003cp data-end=\"2085\" data-start=\"1836\"\u003e\u003cstrong data-end=\"1846\" data-start=\"1836\"\u003eGeisha\u003c\/strong\u003e — celebrated for its jasmine-like florals, citrus brightness, and tea-like finesse.\u003cbr data-end=\"1933\" data-start=\"1930\"\u003e\u003cstrong data-end=\"1948\" data-start=\"1933\"\u003eBourbon Rey\u003c\/strong\u003e — a rare large-bean mutation selected at Coffea Diversa Costa Rica; known for its creamy body, composed sweetness, and structural depth.\u003c\/p\u003e\n\u003cp data-end=\"2210\" data-start=\"2087\"\u003eTogether they create a cup that is both luminous and grounded — delicate florals meeting honeyed depth in balanced harmony.\u003c\/p\u003e\n\u003chr data-end=\"2215\" data-start=\"2212\"\u003e\n\u003ch2 data-end=\"2268\" data-start=\"2217\"\u003e\u003cstrong data-end=\"2268\" data-start=\"2220\"\u003eCharacter \u0026amp; Style: Silken, Balanced, Refined\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2533\" data-start=\"2270\"\u003eExpect notes of \u003cstrong data-end=\"2332\" data-start=\"2286\"\u003emilk chocolate, almond, and honeyed citrus\u003c\/strong\u003e, carried by a silken texture and serene finish.\u003cbr data-end=\"2383\" data-start=\"2380\"\u003eAs the cup cools, \u003cstrong data-end=\"2443\" data-start=\"2401\"\u003erose florals and gentle tropical tones\u003c\/strong\u003e emerge — a true high-elevation Jamaican profile interpreted through its rarest varieties.\u003c\/p\u003e\n\u003chr data-end=\"2538\" data-start=\"2535\"\u003e\n\u003ch2 data-end=\"2595\" data-start=\"2540\"\u003e\u003cstrong data-end=\"2595\" data-start=\"2543\"\u003eCraft \u0026amp; Selection: The Coffea Diversa Connection\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2784\" data-start=\"2597\"\u003eHarvested from experimental plots maintained by \u003cstrong data-end=\"2663\" data-start=\"2645\"\u003eCoffea Diversa\u003c\/strong\u003e, the world’s leading living collection of coffee genetic diversity, this lot embodies both exploration and preservation.\u003c\/p\u003e\n\u003cp data-end=\"2988\" data-start=\"2786\"\u003eEach batch is roasted to order on Hawai‘i Island using calibrated heat-profiling that emphasizes sweetness, clarity, and composure — a modern, authentic expression of Jamaica’s timeless coffee heritage.\u003c\/p\u003e\n\u003chr data-end=\"2993\" data-start=\"2990\"\u003e\n\u003ch2 data-end=\"3020\" data-start=\"2995\"\u003e\u003cstrong data-end=\"3020\" data-start=\"2998\"\u003eAcclaim \u0026amp; Heritage\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3 data-end=\"3082\" data-start=\"3022\"\u003e\u003cstrong data-end=\"3080\" data-start=\"3026\"\u003eCoffee Review — 94 Points (Top 50 Coffees of 2025)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"3206\" data-start=\"3083\"\u003eOur Jamaica Blue Mountain Coffea Diversa Reserve was awarded \u003cstrong data-end=\"3157\" data-start=\"3144\"\u003e94 points\u003c\/strong\u003e and named one of the \u003cstrong data-end=\"3205\" data-start=\"3179\"\u003eTop 50 Coffees of 2025\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cblockquote data-end=\"3412\" data-start=\"3208\"\u003e\n\u003cp data-end=\"3412\" data-start=\"3210\"\u003e“Balanced, elegant and quietly luxurious. Notes of Meyer lemon, almond brittle, pink rose, baking chocolate and plum… Silky-smooth body and a serenely sweet finish.”\u003cbr data-end=\"3378\" data-start=\"3375\"\u003e— \u003cem data-end=\"3412\" data-start=\"3382\"\u003eCoffee Review, November 2025\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr data-end=\"3417\" data-start=\"3414\"\u003e\n\u003ch2 data-end=\"3460\" data-start=\"3419\"\u003e\u003cstrong data-end=\"3460\" data-start=\"3422\"\u003eA Moment of Paradise: How to Enjoy\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3690\" data-start=\"3462\"\u003eBest prepared as a \u003cstrong data-end=\"3494\" data-start=\"3481\"\u003epour-over\u003c\/strong\u003e or \u003cstrong data-end=\"3514\" data-start=\"3498\"\u003eFrench press\u003c\/strong\u003e to highlight its aromatic layers and structural balance.\u003cbr data-end=\"3574\" data-start=\"3571\"\u003eSavor slowly as chocolate, almond, citrus, and floral notes unfold — a cultivated expression of Jamaica’s highlands.\u003c\/p\u003e\n\u003cp data-end=\"3745\" data-start=\"3692\"\u003e\u003cstrong data-end=\"3745\" data-start=\"3692\"\u003eCultivated with intention. Crafted for discovery.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eExplore Other Island Rarities\u003c\/h3\u003e\n\u003cp\u003eDiscover more expressions of volcanic terroir — from Hawai‘i Island’s uplands to the cool forests of Holualoa. \u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Kona Classic Medium – 100% Kona Coffee\" href=\"\/zh-tw\/products\/kona-classic-medium\"\u003eKona Classic Medium\u003c\/a\u003e\u003cbr\u003eA beautifully balanced, approachable Kona profile with notes of macadamia brittle, citrus, and plum.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Kaʻū Classic Dark – Hawai‘i Island Coffee\" href=\"https:\/\/paradiseroasters.com\/products\/hawaii-ka-u-classic-dark\"\u003eKaʻū Classic Dark\u003c\/a\u003e\u003ca href=\"https:\/\/paradiseroasters.com\/products\/hawaii-ka-u-classic-dark\"\u003e\u003c\/a\u003e\u003cbr\u003eGrown in the southern uplands of Hawai‘i Island, this dark roast reveals apricot, cream, and dark chocolate with a velvety depth.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Kona Tropical Punch – Light Roast 100% Kona Coffee\" href=\"https:\/\/paradiseroasters.com\/collections\/single-origin-coffees\/products\/kona-tropical-punch-washed\"\u003eKona Tropical Punch – Light Roast\u003c\/a\u003e\u003cbr\u003eA vibrant, fruit-forward Kona showcasing pineapple, passionfruit, and guava — a modern, exotic expression of Hawai‘i Island terroir.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":50410828398882,"sku":"jbm-cdr-4","price":50.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto Drip","offer_id":50410828431650,"sku":"jbm-cdr-4-AD","price":50.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ French Press","offer_id":50410828464418,"sku":"jbm-cdr-4-FP","price":50.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Espresso","offer_id":50410828497186,"sku":"jbm-cdr-4-ESP","price":50.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":50410828529954,"sku":"jbm-cdr","price":140.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto Drip","offer_id":50410828562722,"sku":"jbm-cdr-AD","price":140.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ French Press","offer_id":50410828595490,"sku":"jbm-cdr-FP","price":140.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Espresso","offer_id":50410828628258,"sku":"jbm-cdr-ESP","price":140.0,"currency_code":"USD","in_stock":false},{"title":"2LB \/ Whole Bean","offer_id":50410828661026,"sku":"jbm-cdr-32","price":350.0,"currency_code":"USD","in_stock":false},{"title":"2LB \/ Auto Drip","offer_id":50410828693794,"sku":"jbm-cdr-32-AD","price":350.0,"currency_code":"USD","in_stock":false},{"title":"2LB \/ French Press","offer_id":50410828726562,"sku":"jbm-cdr-32-FP","price":350.0,"currency_code":"USD","in_stock":false},{"title":"2LB \/ Espresso","offer_id":50410828759330,"sku":"jbm-cdr-32-ESP","price":350.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/jamaica-blue-mountain-reserve-paradise-roasters.webp?v=1764409306"},{"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-mokka-malolactic-natural","title":"Kona Mokka Malolactic Natural","description":"\u003ch2 data-start=\"369\" data-end=\"418\"\u003e\u003cstrong data-start=\"372\" data-end=\"416\"\u003eKona Mokka Malolactic — 100% Kona Coffee\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"419\" data-end=\"511\"\u003e\u003cem data-start=\"419\" data-end=\"509\"\u003eA rare varietal, reimagined through innovation. Lush, aromatic, and exquisitely complex.\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-start=\"513\" data-end=\"516\"\u003e\n\u003ch3 data-start=\"518\" data-end=\"575\"\u003e\u003cstrong data-start=\"522\" data-end=\"575\"\u003eEstates \u0026amp; Origin: The Highlands of Holualoa, Kona\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"576\" data-end=\"1025\"\u003eHigh above the coast of Kona, in the volcanic uplands of Holualoa, small groves of Mokka trees produce one of the most distinctive coffees ever cultivated on Hawai‘i Island.\u003cbr data-start=\"749\" data-end=\"752\"\u003eThis diminutive variety—originally a natural mutation of Red Bourbon from Brazil—was first introduced to Hawai‘i in the early 2000s. Its tiny, lentil-sized beans and narrow leaves set it apart, and though yields are low, the cup reveals extraordinary depth and character.\u003c\/p\u003e\n\u003cp data-start=\"1027\" data-end=\"1233\"\u003eOur Mokka is grown by \u003cstrong data-start=\"1049\" data-end=\"1069\"\u003eKona Farm Direct\u003c\/strong\u003e, using seed stock descended from the original trees planted at \u003cstrong data-start=\"1133\" data-end=\"1159\"\u003eHula Daddy Kona Coffee\u003c\/strong\u003e, where this variety first gained renown for its remarkable cup profile.\u003c\/p\u003e\n\u003chr data-start=\"1235\" data-end=\"1238\"\u003e\n\u003ch3 data-start=\"1240\" data-end=\"1291\"\u003e\u003cstrong data-start=\"1244\" data-end=\"1291\"\u003eCharacter \u0026amp; Style: Lush, Floral, and Silken\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1292\" data-end=\"1671\"\u003eA beautifully complex and perfumed cup, expressing notes of \u003cstrong data-start=\"1352\" data-end=\"1421\"\u003erose, plumeria, coconut, vanilla, clove, lime, and milk chocolate\u003c\/strong\u003e.\u003cbr data-start=\"1422\" data-end=\"1425\"\u003eThe malolactic fermentation lends a \u003cstrong data-start=\"1461\" data-end=\"1490\"\u003ecreamy, wine-like texture\u003c\/strong\u003e—balancing bright tropical acidity with deep, velvety sweetness.\u003cbr data-start=\"1554\" data-end=\"1557\"\u003eElegant and full of nuance, this is Kona through the lens of modern enology — refined, sensual, and captivating.\u003c\/p\u003e\n\u003chr data-start=\"1673\" data-end=\"1676\"\u003e\n\u003ch3 data-start=\"1678\" data-end=\"1734\"\u003e\u003cstrong data-start=\"1682\" data-end=\"1734\"\u003eCraft \u0026amp; Process: Malolactic Natural Fermentation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1735\" data-end=\"2082\"\u003eThis season’s lot was crafted using our \u003cstrong data-start=\"1775\" data-end=\"1805\"\u003eMalolactic Natural process\u003c\/strong\u003e, a dual fermentation that employs both \u003cstrong data-start=\"1845\" data-end=\"1869\"\u003eselected wine yeasts\u003c\/strong\u003e and \u003cstrong data-start=\"1874\" data-end=\"1897\"\u003emalolactic bacteria\u003c\/strong\u003e.\u003cbr data-start=\"1898\" data-end=\"1901\"\u003eThe result is a coffee of heightened aromatic complexity and tactile richness—\u003cstrong data-start=\"1979\" data-end=\"1998\"\u003evibrant acidity\u003c\/strong\u003e paired with a \u003cstrong data-start=\"2013\" data-end=\"2041\"\u003esilken, creamy mouthfeel\u003c\/strong\u003e, reminiscent of a fine white Burgundy.\u003c\/p\u003e\n\u003cp data-start=\"2084\" data-end=\"2268\"\u003eIt’s the culmination of years of experimentation in collaboration with \u003cstrong data-start=\"2155\" data-end=\"2175\"\u003eKona Farm Direct\u003c\/strong\u003e, pushing the boundaries of fermentation science while honoring the heritage of the region.\u003c\/p\u003e\n\u003chr data-start=\"2270\" data-end=\"2273\"\u003e\n\u003ch3 data-start=\"2275\" data-end=\"2290\"\u003e\u003cstrong data-start=\"2279\" data-end=\"2290\"\u003eAcclaim\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2291\" data-end=\"2456\"\u003e\u003cstrong data-start=\"2291\" data-end=\"2335\"\u003e95 Points — Coffee Review, December 2023 (Mokka Champagne Natural)\u003c\/strong\u003e\u003cbr data-start=\"2335\" data-end=\"2338\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"2291\" data-end=\"2456\"\u003e\u003cem\u003e\"Elegantly floral, richly fruity. Star jasmine, passionfruit, ginger, cocoa nib, myrrh in aroma and cup. High-toned, sparkling acidity; delicately silky-smooth mouthfeel. Long, lingering, flavor-laden finish.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-start=\"2458\" data-end=\"2461\"\u003e\n\u003ch3 data-start=\"2463\" data-end=\"2485\"\u003e\u003cstrong data-start=\"2467\" data-end=\"2485\"\u003eThe Experience\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2486\" data-end=\"2687\"\u003eBest enjoyed slowly, as the cup cools and reveals its full spectrum of tropical florals and spice.\u003cbr data-start=\"2584\" data-end=\"2587\"\u003eA sensory portrait of Kona’s volcanic highlands, elevated by innovation and crafted for discovery.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":50552880496930,"sku":"kona-mokka-4","price":250.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto-Drip","offer_id":50552880529698,"sku":"kona-mokka-4-AD","price":250.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":50552880562466,"sku":"kona-mokka","price":720.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":50552880595234,"sku":"kona-mokka-AD","price":720.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/kona-mokka-coffee-cherries-beans_10c21b30-bef2-4d0a-9a92-4523a54649e4.webp?v=1764409274"},{"product_id":"california-santa-barbara-geisha-finca-1890","title":"California Santa Barbara Geisha  -Finca 1890","description":"\u003c!-- Product Page Copy: California Geisha — Finca 1890 (Revised Framing) --\u003e\n\u003ch2\u003eCalifornia Geisha — Finca 1890\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSanta Barbara County, California\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eA world-class washed Geisha that stands among the finest coffees we’ve tasted—regardless of origin.\u003c\/em\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eAt a Glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Santa Barbara County, California\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca 1890\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e ~200 ft above sea level\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Geisha (Gesha)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (yeast-assisted fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor:\u003c\/strong\u003e Plumeria, orange blossom, bergamot, sweet lime, blueberry, white chocolate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e Silky\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Brilliant, high-definition\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eThis coffee challenges more than expectations about where great coffee can be grown—it challenges the idea that geography alone defines quality.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eGeisha from Finca 1890\u003c\/strong\u003e is not notable because it comes from California. It is notable because, in tasting, it stands \u003cstrong\u003eshoulder to shoulder with the best washed Geishas we’ve tasted from anywhere in the world in recent years\u003c\/strong\u003e, including Panama.\u003c\/p\u003e\n\u003cp\u003eThe cup is \u003cstrong\u003eclassic, floral, and extraordinarily precise\u003c\/strong\u003e: luminous aromatics, electric acidity, and a silky, tea-like structure that defines elite washed Geisha. There is nothing experimental or novelty-driven about the profile. This is a coffee judged purely on cup quality—and it excels.\u003c\/p\u003e\n\u003cp\u003eIf this coffee were served without context, its place would be clear. At the pinnacle of coffee quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eCup Profile\u003c\/h3\u003e\n\u003cp\u003eAromatics of \u003cstrong\u003ejasmine, orange blossom, and white florals\u003c\/strong\u003e rise immediately from the cup, followed by bright citrus notes of \u003cstrong\u003ebergamot, sweet lime, and Meyer lemon\u003c\/strong\u003e. The acidity is vivid and impeccably clean—high-energy without sharpness—carried by a \u003cstrong\u003esilky, weightless body\u003c\/strong\u003e and a long, resonant finish.\u003c\/p\u003e\n\u003cp\u003eThis is a \u003cstrong\u003etextbook washed Geisha profile\u003c\/strong\u003e, executed at the highest level.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFinca 1890\u003c\/strong\u003e is located in the hills above Carpinteria on California’s central coast. While the farm sits at low elevation by traditional coffee standards, a rare combination of latitude, marine influence, and coastal microclimate creates conditions that slow cherry maturation and preserve acidity— producing a cup that rivals high-elevation tropical farms in structure and clarity. Arabica coffees typically take 6-9 months to ripen, in California they take 12 months! This slow ripening no doubt contributes to the coffees stunning complexity and structure.\u003c\/p\u003e\n\u003cp\u003eHere, \u003cstrong\u003eclimate and precision outweigh altitude\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eProcessing \u0026amp; Roast Approach\u003c\/h3\u003e\n\u003cp\u003eThis lot was selectively hand-picked at peak ripeness, floated to remove defects, and fermented using a \u003cstrong\u003econtrolled, yeast-assisted washed process\u003c\/strong\u003e designed to enhance clarity rather than impart overt fermentation character. After fermentation, the coffee was fully washed, sun-dried, and meticulously sorted before roasting.\u003c\/p\u003e\n\u003cp\u003eOur light roast profile prioritizes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFloral aromatics\u003c\/li\u003e\n\u003cli\u003eHigh-definition acidity\u003c\/li\u003e\n\u003cli\u003eStructural balance\u003c\/li\u003e\n\u003cli\u003eTransparency over roast flavor\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is a roast designed to \u003cstrong\u003eget out of the way\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eAbout the Geisha Variety\u003c\/h3\u003e\n\u003cp\u003eGeisha (Gesha) originates from the \u003cstrong\u003eGori-Gesha forest of Ethiopia\u003c\/strong\u003e and is revered for its floral aromatics, refined acidity, and elegant structure. Since its rise to prominence in Panama in the early 2000s, it has become the benchmark for aromatic washed coffees worldwide.\u003c\/p\u003e\n\u003cp\u003eThis California-grown example demonstrates that when climate, process, and roast align, \u003cstrong\u003eclassic Geisha character can transcend geography\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eBrewing Recommendations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePour-over (V60, Kalita):\u003c\/strong\u003e maximum aromatics and structure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAeropress:\u003c\/strong\u003e ultra-clean, floral presentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUse soft, filtered water and moderate extraction to let the acidity shine without sharpening.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eWho This Coffee Is For\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDrinkers who love \u003cstrong\u003eclassic washed Panama Geishas\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eThose seeking \u003cstrong\u003efloral clarity and electric acidity\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eBuyers more interested in cup quality than origin novelty\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIf you prefer fruit-heavy, winey, or fermentation-driven coffees, this is not the profile.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eExplore More Floral Coffees\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKona Geisha\u003c\/strong\u003e — Hawaiian terroir, luminous and refined\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEugenioides Rey\u003c\/strong\u003e — ancestral sweetness and softness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEcuador SL28\u003c\/strong\u003e — bright, structured, and expressive\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"40g(1.41oz) \/ Whole Bean","offer_id":51247316697378,"sku":"cali-geisha-40g","price":75.0,"currency_code":"USD","in_stock":false},{"title":"40g(1.41oz) \/ Auto-Drip","offer_id":51247316730146,"sku":"cali-geisha-40g-AD","price":75.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Whole Bean","offer_id":50743335158050,"sku":"cali-geisha-1","price":200.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto-Drip","offer_id":50743335190818,"sku":"cali-geisha-2","price":200.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":50743335223586,"sku":"cali-geisha-3","price":550.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":50743335256354,"sku":"cali-geisha-AD","price":550.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/california-geisha.jpg?v=1769737837"},{"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":"ecuador-mejorado-finca-la-noria-light-roast","title":"Ecuador Mejorado -Finca La Noria -Light Roast","description":"\u003ch1 data-section-id=\"12fa0bz\" data-start=\"335\" data-end=\"381\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"337\" data-end=\"381\"\u003eEcuador Finca La Noria — Typica Mejorado\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp data-start=\"383\" data-end=\"521\"\u003eA vibrant, aromatic expression of Typica Mejorado grown at extreme elevation in southern Ecuador, roasted light for clarity and precision.\u003c\/p\u003e\n\u003chr data-start=\"523\" data-end=\"526\"\u003e\n\u003ch2 data-section-id=\"695i7f\" data-start=\"528\" data-end=\"549\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"531\" data-end=\"549\"\u003eCoffee Details\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"551\" data-end=\"739\"\u003e\u003cstrong data-start=\"551\" data-end=\"562\"\u003eOrigin:\u003c\/strong\u003e Loja, Ecuador\u003cbr data-start=\"576\" data-end=\"579\"\u003e\u003cstrong data-start=\"579\" data-end=\"588\"\u003eFarm:\u003c\/strong\u003e Finca La Noria\u003cbr data-start=\"603\" data-end=\"606\"\u003e\u003cstrong data-start=\"606\" data-end=\"619\"\u003eProducer:\u003c\/strong\u003e ChocoVilcaMundo (CVM)\u003cbr data-start=\"641\" data-end=\"644\"\u003e\u003cstrong data-start=\"644\" data-end=\"658\"\u003eElevation:\u003c\/strong\u003e 2,090m\u003cbr data-start=\"665\" data-end=\"668\"\u003e\u003cstrong data-start=\"668\" data-end=\"680\"\u003eVariety:\u003c\/strong\u003e Typica Mejorado\u003cbr data-start=\"696\" data-end=\"699\"\u003e\u003cstrong data-start=\"699\" data-end=\"711\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"718\" data-end=\"721\"\u003e\u003cstrong data-start=\"721\" data-end=\"731\"\u003eRoast:\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003cp data-start=\"741\" data-end=\"852\"\u003e\u003cstrong data-start=\"741\" data-end=\"752\"\u003eFlavor:\u003c\/strong\u003e Grapefruit, Perfume, Mango, Lime\u003cbr data-start=\"785\" data-end=\"788\"\u003e\u003cstrong data-start=\"788\" data-end=\"797\"\u003eBody:\u003c\/strong\u003e Silky, tea-like\u003cbr data-start=\"813\" data-end=\"816\"\u003e\u003cstrong data-start=\"816\" data-end=\"828\"\u003eAcidity:\u003c\/strong\u003e Bright, citrus-driven\u003c\/p\u003e\n\u003chr data-start=\"854\" data-end=\"857\"\u003e\n\u003ch2 data-section-id=\"1og5t7q\" data-start=\"859\" data-end=\"874\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"862\" data-end=\"874\"\u003eOverview\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"876\" data-end=\"1144\"\u003eThis Typica Mejorado from Finca La Noria offers a vivid and aromatic profile shaped by extreme elevation and careful processing. Roasted light, it delivers a cup that is both expressive and refined—balancing citrus intensity with lifted florals and tropical sweetness.\u003c\/p\u003e\n\u003cp data-start=\"1146\" data-end=\"1289\"\u003eCompared to more structured, classic profiles, this coffee leans brighter and more aromatic, with a lively acidity and a clean, focused finish.\u003c\/p\u003e\n\u003cp data-start=\"1291\" data-end=\"1440\"\u003eTypica Mejorado continues to stand out as one of Ecuador’s most compelling varieties, capable of producing coffees that are both dynamic and precise.\u003c\/p\u003e\n\u003chr data-start=\"1442\" data-end=\"1445\"\u003e\n\u003ch2 data-section-id=\"1svdlo1\" data-start=\"1447\" data-end=\"1460\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1450\" data-end=\"1460\"\u003eOrigin\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1462\" data-end=\"1735\"\u003eFinca La Noria is located in Loja, southern Ecuador, with plantings ranging from approximately 2,000 to 2,265 meters above sea level. At these elevations, cool temperatures and intense sunlight slow cherry development, allowing sugars and aromatic compounds to concentrate.\u003c\/p\u003e\n\u003cp data-start=\"1737\" data-end=\"1961\"\u003eThe farm is operated by ChocoVilcaMundo (CVM), led by Bernard Uhe and his coffee-growing family. With deep roots in Colombian coffee production, CVM has established some of Ecuador’s highest-elevation and most awarded farms.\u003c\/p\u003e\n\u003chr data-start=\"1963\" data-end=\"1966\"\u003e\n\u003ch2 data-section-id=\"l28bnr\" data-start=\"1968\" data-end=\"1994\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1971\" data-end=\"1994\"\u003eVariety \u0026amp; Selection\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1996\" data-end=\"2145\"\u003eTypica Mejorado is an Ecuadorian selection known for combining the clarity and structure of traditional Typica with enhanced aromatics and intensity.\u003c\/p\u003e\n\u003cp data-start=\"2147\" data-end=\"2293\"\u003eIn this expression, the variety leans toward bright citrus and perfumed florals, supported by tropical fruit notes and a clean, structured finish.\u003c\/p\u003e\n\u003cp data-start=\"2295\" data-end=\"2431\"\u003eAt high elevation, Typica Mejorado develops exceptional clarity and aromatic lift, making it one of Ecuador’s most sought-after coffees.\u003c\/p\u003e\n\u003chr data-start=\"2433\" data-end=\"2436\"\u003e\n\u003ch2 data-section-id=\"fy1wv7\" data-start=\"2438\" data-end=\"2465\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2441\" data-end=\"2465\"\u003eRoast Style \u0026amp; Intent\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2467\" data-end=\"2552\"\u003eRoasted light, this profile is designed to highlight acidity, aromatics, and clarity.\u003c\/p\u003e\n\u003cp data-start=\"2554\" data-end=\"2774\"\u003eDevelopment is carefully controlled to preserve brightness and structure, allowing the coffee’s natural character to remain fully intact. The goal is a cup that feels vivid and expressive without becoming heavy or muted.\u003c\/p\u003e\n\u003chr data-start=\"2776\" data-end=\"2779\"\u003e\n\u003ch2 data-section-id=\"hjm58o\" data-start=\"2781\" data-end=\"2799\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2784\" data-end=\"2799\"\u003eCup Profile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2801\" data-end=\"2936\"\u003eExpect pronounced citrus aromatics of grapefruit and lime, layered with perfumed florals and a tropical sweetness reminiscent of mango.\u003c\/p\u003e\n\u003cp data-start=\"2938\" data-end=\"3034\"\u003eAcidity is bright and lively, balanced by a silky, tea-like body and a clean, refreshing finish.\u003c\/p\u003e\n\u003cp data-start=\"3036\" data-end=\"3098\"\u003eThis is a dynamic and aromatic cup—structured, but expressive.\u003c\/p\u003e\n\u003chr data-start=\"3100\" data-end=\"3103\"\u003e\n\u003ch2 data-section-id=\"kal0xp\" data-start=\"3105\" data-end=\"3135\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"3108\" data-end=\"3135\"\u003eBrewing Recommendations\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3137\" data-end=\"3155\"\u003eBest results with:\u003c\/p\u003e\n\u003cp data-start=\"3157\" data-end=\"3320\"\u003e\u003cstrong data-start=\"3157\" data-end=\"3184\"\u003ePour-over (V60, Kalita)\u003c\/strong\u003e — highlights clarity and aromatics\u003cbr data-start=\"3219\" data-end=\"3222\"\u003e\u003cstrong data-start=\"3222\" data-end=\"3232\"\u003eChemex\u003c\/strong\u003e — enhances a clean, tea-like structure\u003cbr data-start=\"3271\" data-end=\"3274\"\u003e\u003cstrong data-start=\"3274\" data-end=\"3287\"\u003eAuto-drip\u003c\/strong\u003e — balanced with bright acidity\u003c\/p\u003e\n\u003cp data-start=\"3322\" data-end=\"3416\"\u003eUse filtered water and slightly cooler brew temperatures to keep acidity crisp and controlled.\u003c\/p\u003e\n\u003chr data-start=\"3418\" data-end=\"3421\"\u003e\n\u003ch2 data-section-id=\"kp6sla\" data-start=\"3423\" data-end=\"3452\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"3426\" data-end=\"3452\"\u003eWho This Coffee Is For\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"3454\" data-end=\"3590\"\u003e\n\u003cli data-section-id=\"1bdxglh\" data-start=\"3454\" data-end=\"3506\"\u003eDrinkers who enjoy bright, citrus-driven coffees\u003c\/li\u003e\n\u003cli data-section-id=\"1j11pob\" data-start=\"3507\" data-end=\"3544\"\u003eFans of floral, aromatic profiles\u003c\/li\u003e\n\u003cli data-section-id=\"1nzpbhb\" data-start=\"3545\" data-end=\"3590\"\u003eThose looking for a clean, expressive cup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3592\" data-end=\"3678\"\u003eIf you prefer low-acidity or chocolate-forward coffees, this may not be the right fit.\u003c\/p\u003e\n\u003chr data-start=\"3680\" data-end=\"3683\"\u003e\n\u003ch2 data-section-id=\"1jvoz1a\" data-start=\"3685\" data-end=\"3726\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"3688\" data-end=\"3726\"\u003eWhy We Source from ChocoVilcaMundo\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3728\" data-end=\"3820\"\u003e\u003cstrong data-start=\"3728\" data-end=\"3755\"\u003eExtreme Elevation Farms\u003c\/strong\u003e\u003cbr data-start=\"3755\" data-end=\"3758\"\u003eGrown above 2,000 meters for increased sweetness and clarity\u003c\/p\u003e\n\u003cp data-start=\"3822\" data-end=\"3900\"\u003e\u003cstrong data-start=\"3822\" data-end=\"3843\"\u003eProven Excellence\u003c\/strong\u003e\u003cbr data-start=\"3843\" data-end=\"3846\"\u003eConsistent performance in Ecuador’s top competitions\u003c\/p\u003e\n\u003cp data-start=\"3902\" data-end=\"4006\"\u003e\u003cstrong data-start=\"3902\" data-end=\"3931\"\u003eCareful Variety Selection\u003c\/strong\u003e\u003cbr data-start=\"3931\" data-end=\"3934\"\u003eFocused on expressive varieties like SL28, Geisha, and Typica Mejorado\u003c\/p\u003e\n\u003cp data-start=\"4008\" data-end=\"4099\"\u003e\u003cstrong data-start=\"4008\" data-end=\"4032\"\u003ePrecision Processing\u003c\/strong\u003e\u003cbr data-start=\"4032\" data-end=\"4035\"\u003eClean washed profiles designed to highlight origin and variety\u003c\/p\u003e\n\u003chr data-start=\"4101\" data-end=\"4104\"\u003e\n\u003ch2 data-section-id=\"10wjhea\" data-start=\"4106\" data-end=\"4153\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"4109\" data-end=\"4153\"\u003eExplore More Bright \u0026amp; Expressive Coffees\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"4155\" data-end=\"4329\"\u003e\n\u003cli data-section-id=\"1y60t1l\" data-start=\"4155\" data-end=\"4214\"\u003eKona Tropical Punch — vibrant, fruit-forward expression\u003c\/li\u003e\n\u003cli data-section-id=\"wpsk2g\" data-start=\"4215\" data-end=\"4275\"\u003eKa‘ū Classic Light Roast — bright, balanced, and refined\u003c\/li\u003e\n\u003cli data-section-id=\"w3r0fl\" data-start=\"4276\" data-end=\"4329\"\u003eGeisha selections — floral, aromatic, and elegant\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":51559339720994,"sku":"ec-mejorado-4","price":40.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Auto-Drip","offer_id":51559339753762,"sku":"ec-mejorado-4-AD","price":40.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Whole Bean","offer_id":51559339786530,"sku":"ec-mejorado","price":110.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Auto-Drip","offer_id":51559339819298,"sku":"ec-mejorado-AD","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/Ecuador-mejorado-la-noria.jpg?v=1776799210"},{"product_id":"puna-champagne-natural","title":"Puna Champagne Natural","description":"\u003ch1 data-section-id=\"1b7bc4l\" data-start=\"367\" data-end=\"406\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"369\" data-end=\"404\"\u003ePuna Typica — Champagne Natural\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp data-start=\"407\" data-end=\"438\"\u003ePuna District, Hawai‘i Island\u003c\/p\u003e\n\u003cp data-start=\"440\" data-end=\"558\"\u003eA vibrant, fruit-driven expression of Typica and Geisha shaped by Paradise’s signature Champagne Natural fermentation.\u003c\/p\u003e\n\u003chr data-start=\"560\" data-end=\"563\"\u003e\n\u003ch2 data-section-id=\"695i7f\" data-start=\"565\" data-end=\"586\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"568\" data-end=\"586\"\u003eCoffee Details\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"588\" data-end=\"860\"\u003e\u003cstrong data-start=\"588\" data-end=\"599\"\u003eOrigin:\u003c\/strong\u003e Puna District, Hawai‘i Island\u003cbr data-start=\"629\" data-end=\"632\"\u003e\u003cstrong data-start=\"632\" data-end=\"650\"\u003eFarm Location:\u003c\/strong\u003e Mountain View, Hawai‘i\u003cbr data-start=\"673\" data-end=\"676\"\u003e\u003cstrong data-start=\"676\" data-end=\"690\"\u003eElevation:\u003c\/strong\u003e ~1,500 ft\u003cbr data-start=\"700\" data-end=\"703\"\u003e\u003cstrong data-start=\"703\" data-end=\"715\"\u003eVariety:\u003c\/strong\u003e 90% Typica, 10% Geisha\u003cbr data-start=\"738\" data-end=\"741\"\u003e\u003cstrong data-start=\"741\" data-end=\"753\"\u003eProcess:\u003c\/strong\u003e Champagne Natural (inoculated, submerged fermentation)\u003cbr data-start=\"808\" data-end=\"811\"\u003e\u003cstrong data-start=\"811\" data-end=\"821\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"827\" data-end=\"830\"\u003e\u003cstrong data-start=\"830\" data-end=\"842\"\u003eHarvest:\u003c\/strong\u003e October 7, 2025\u003c\/p\u003e\n\u003cp data-start=\"862\" data-end=\"960\"\u003e\u003cstrong data-start=\"862\" data-end=\"873\"\u003eFlavor:\u003c\/strong\u003e Rose, Dark Chocolate, Raspberry\u003cbr data-start=\"905\" data-end=\"908\"\u003e\u003cstrong data-start=\"908\" data-end=\"917\"\u003eBody:\u003c\/strong\u003e Silky, structured\u003cbr data-start=\"935\" data-end=\"938\"\u003e\u003cstrong data-start=\"938\" data-end=\"950\"\u003eAcidity:\u003c\/strong\u003e Vibrant\u003c\/p\u003e\n\u003chr data-start=\"962\" data-end=\"965\"\u003e\n\u003ch2 data-section-id=\"1og5t7q\" data-start=\"967\" data-end=\"982\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"970\" data-end=\"982\"\u003eOverview\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"984\" data-end=\"1121\"\u003eThis coffee represents a more fruit-driven and structured expression of Puna Typica, shaped by our Champagne Natural fermentation method.\u003c\/p\u003e\n\u003cp data-start=\"1123\" data-end=\"1407\"\u003eBlending primarily Typica with a small portion of Geisha, this lot brings together classic Hawaiian sweetness with lifted aromatics and deeper fruit intensity. The result is a cup that is both expressive and grounded—floral, richly fruited, and balanced by underlying chocolate notes.\u003c\/p\u003e\n\u003chr data-start=\"1409\" data-end=\"1412\"\u003e\n\u003ch2 data-section-id=\"1svdlo1\" data-start=\"1414\" data-end=\"1427\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1417\" data-end=\"1427\"\u003eOrigin\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1429\" data-end=\"1620\"\u003eGrown in Mountain View in the Puna district at approximately 1,500 feet above sea level, this coffee benefits from a lush, rain-fed environment with volcanic soils and consistent cloud cover.\u003c\/p\u003e\n\u003cp data-start=\"1622\" data-end=\"1866\"\u003eThese conditions support slow, even cherry development, producing coffees with pronounced sweetness and aromatic complexity. Puna coffees often show a distinct profile—more vibrant and fruit-forward than Kona, with a softer, tropical character.\u003c\/p\u003e\n\u003chr data-start=\"1868\" data-end=\"1871\"\u003e\n\u003ch2 data-section-id=\"3agz2i\" data-start=\"1873\" data-end=\"1898\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"1876\" data-end=\"1898\"\u003eProcessing \u0026amp; Craft\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1900\" data-end=\"2054\"\u003eThis lot was processed using Paradise’s \u003cstrong data-start=\"1940\" data-end=\"1968\"\u003eChampagne Natural method\u003c\/strong\u003e, a signature approach designed to enhance fruit expression while maintaining clarity:\u003c\/p\u003e\n\u003cul data-start=\"2056\" data-end=\"2244\"\u003e\n\u003cli data-section-id=\"1v4h7m7\" data-start=\"2056\" data-end=\"2110\"\u003eWhole cherries submerged in water for fermentation\u003c\/li\u003e\n\u003cli data-section-id=\"1kwwfmy\" data-start=\"2111\" data-end=\"2158\"\u003eInoculated with selected wine yeast strains\u003c\/li\u003e\n\u003cli data-section-id=\"1djvedk\" data-start=\"2159\" data-end=\"2200\"\u003eFermented under controlled conditions\u003c\/li\u003e\n\u003cli data-section-id=\"f9fukk\" data-start=\"2201\" data-end=\"2244\"\u003eDried in whole cherry (natural process)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2246\" data-end=\"2383\"\u003eThis process emphasizes bright fruit, floral aromatics, and a structured sweetness, while avoiding overly heavy or winey characteristics.\u003c\/p\u003e\n\u003chr data-start=\"2385\" data-end=\"2388\"\u003e\n\u003ch2 data-section-id=\"hjm58o\" data-start=\"2390\" data-end=\"2408\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2393\" data-end=\"2408\"\u003eCup Profile\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2410\" data-end=\"2514\"\u003eThe cup opens with rose-like florals and bright raspberry, supported by a deeper note of dark chocolate.\u003c\/p\u003e\n\u003cp data-start=\"2516\" data-end=\"2704\"\u003eAcidity is vibrant and lively, balanced by a silky body and a clean, structured finish. The Geisha component adds lift and aromatic complexity, while Typica provides sweetness and balance.\u003c\/p\u003e\n\u003cp data-start=\"2706\" data-end=\"2782\"\u003eThis is a dynamic yet composed cup—expressive without becoming overwhelming.\u003c\/p\u003e\n\u003chr data-start=\"2784\" data-end=\"2787\"\u003e\n\u003ch2 data-section-id=\"fy1wv7\" data-start=\"2789\" data-end=\"2816\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"2792\" data-end=\"2816\"\u003eRoast Style \u0026amp; Intent\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2818\" data-end=\"2887\"\u003eRoasted light to highlight clarity, acidity, and aromatic expression.\u003c\/p\u003e\n\u003cp data-start=\"2889\" data-end=\"3036\"\u003eDevelopment is carefully controlled to preserve the vibrancy created during fermentation, while maintaining balance and structure in the final cup.\u003c\/p\u003e\n\u003chr data-start=\"3038\" data-end=\"3041\"\u003e\n\u003ch2 data-section-id=\"kal0xp\" data-start=\"3043\" data-end=\"3073\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"3046\" data-end=\"3073\"\u003eBrewing Recommendations\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3075\" data-end=\"3092\"\u003eBest prepared as:\u003c\/p\u003e\n\u003cp data-start=\"3094\" data-end=\"3210\"\u003e\u003cstrong data-start=\"3094\" data-end=\"3121\"\u003ePour-over (V60, Kalita)\u003c\/strong\u003e — highlights florals and acidity\u003cbr data-start=\"3154\" data-end=\"3157\"\u003e\u003cstrong data-start=\"3157\" data-end=\"3170\"\u003eAeropress\u003c\/strong\u003e — fuller body with controlled clarity\u003c\/p\u003e\n\u003cp data-start=\"3212\" data-end=\"3261\"\u003eUse filtered water (80–120 ppm) for best results.\u003c\/p\u003e\n\u003chr data-start=\"3263\" data-end=\"3266\"\u003e\n\u003ch2 data-section-id=\"kp6sla\" data-start=\"3268\" data-end=\"3297\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"3271\" data-end=\"3297\"\u003eWho This Coffee Is For\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"3299\" data-end=\"3454\"\u003e\n\u003cli data-section-id=\"77b946\" data-start=\"3299\" data-end=\"3353\"\u003eDrinkers who enjoy fruit-forward, aromatic coffees\u003c\/li\u003e\n\u003cli data-section-id=\"1blx0bs\" data-start=\"3354\" data-end=\"3406\"\u003eFans of natural and fermentation-driven profiles\u003c\/li\u003e\n\u003cli data-section-id=\"1lfu81\" data-start=\"3407\" data-end=\"3454\"\u003eThose exploring innovative Hawaiian coffees\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3456\" data-end=\"3545\"\u003eIf you prefer low-acidity or roast-driven profiles, this coffee may not be the right fit.\u003c\/p\u003e\n\u003chr data-start=\"3547\" data-end=\"3550\"\u003e\n\u003ch2 data-section-id=\"1o2v68h\" data-start=\"3552\" data-end=\"3587\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"3555\" data-end=\"3587\"\u003eExplore More Hawai‘i Coffees\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul data-start=\"3589\" data-end=\"3762\"\u003e\n\u003cli data-section-id=\"1vj1gbq\" data-start=\"3589\" data-end=\"3652\"\u003eKona Tropical Punch — vibrant, layered fermentation profile\u003c\/li\u003e\n\u003cli data-section-id=\"gwespq\" data-start=\"3653\" data-end=\"3710\"\u003eKa‘ū Classic Light Roast — bright, silky, and refined\u003c\/li\u003e\n\u003cli data-section-id=\"ypi0xq\" data-start=\"3711\" data-end=\"3762\"\u003eKona Classic Medium Roast — smooth and balanced\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":51568042901794,"sku":"puna-cn-4","price":50.0,"currency_code":"USD","in_stock":true},{"title":"4oz \/ Auto-Drip","offer_id":51568042934562,"sku":"puna-cn-4-AD","price":50.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":51568042967330,"sku":"puna-cn","price":140.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Auto-Drip","offer_id":51568043000098,"sku":"puna-cn-AD","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/puna-champagne-natural.jpg?v=1777072634"},{"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":"kona-tropical-punch-espresso","title":"Kona Tropical Punch Espresso","description":"\u003ch1 data-section-id=\"1knxzv1\" data-start=\"0\" data-end=\"30\"\u003eKona Tropical Punch Espresso\u003c\/h1\u003e\n\u003cp data-start=\"32\" data-end=\"194\"\u003eA vibrant, fruit-forward expression of 100% Kona coffee, roasted specifically for espresso while preserving the tropical fruit character that defines this coffee.\u003c\/p\u003e\n\u003cp data-start=\"196\" data-end=\"460\"\u003eOrigin: North Kona, Hawai‘i\u003cbr data-start=\"223\" data-end=\"226\"\u003eRoast: Espresso Roast\u003cbr data-start=\"247\" data-end=\"250\"\u003eVarieties: Typica, SL34, Geisha\u003cbr data-start=\"281\" data-end=\"284\"\u003eProcess: Washed with yeast fermentation\u003cbr data-start=\"323\" data-end=\"326\"\u003eFlavor: Passionfruit, dried mango, jasmine, white grape\u003cbr data-start=\"381\" data-end=\"384\"\u003eBody: Creamy, full\u003cbr data-start=\"402\" data-end=\"405\"\u003eAcidity: Bright, juicy\u003cbr data-start=\"427\" data-end=\"430\"\u003eCoffee Review Score: 96 Points\u003c\/p\u003e\n\u003ch2 data-section-id=\"rzkdgm\" data-start=\"462\" data-end=\"473\"\u003eOverview\u003c\/h2\u003e\n\u003cp data-start=\"475\" data-end=\"699\"\u003eKona Tropical Punch Espresso showcases a different side of modern Kona coffee—one designed specifically for espresso preparation while preserving the vivid fruit character that made the original roast profile so distinctive.\u003c\/p\u003e\n\u003cp data-start=\"701\" data-end=\"942\"\u003eProduced from small seasonal lots and roasted with additional development, this version offers greater sweetness, body, and solubility for espresso applications while retaining the tropical fruit and floral complexity that define the coffee.\u003c\/p\u003e\n\u003cp data-start=\"944\" data-end=\"1046\"\u003eThe result is an exceptionally expressive espresso with remarkable aromatic intensity and persistence.\u003c\/p\u003e\n\u003ch2 data-section-id=\"11kwdip\" data-start=\"1048\" data-end=\"1057\"\u003eOrigin\u003c\/h2\u003e\n\u003cp data-start=\"1059\" data-end=\"1372\"\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=\"1374\" data-end=\"1516\"\u003eThis lot brings together three varieties—Typica, SL34, and Geisha—chosen for their complementary structure, sweetness, and aromatic potential.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1gcdsuc\" data-start=\"1518\" data-end=\"1542\"\u003eProcess \u0026amp; Roast Style\u003c\/h2\u003e\n\u003cp data-start=\"1544\" data-end=\"1760\"\u003eThis coffee undergoes a yeast-fermented washed process, where selected yeast strains guide fermentation after pulping, enhancing fruit expression while maintaining the cleanliness and transparency of a washed coffee.\u003c\/p\u003e\n\u003cp data-start=\"1762\" data-end=\"1960\"\u003eFor this espresso profile, roast development is extended beyond our filter roast version to improve sweetness, body, and extraction performance while preserving the coffee's vibrant fruit character.\u003c\/p\u003e\n\u003cp data-start=\"1962\" data-end=\"2077\"\u003eThe goal is not to mute the acidity or aromatics, but to create a more balanced and expressive espresso experience.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1w55tl4\" data-start=\"2079\" data-end=\"2093\"\u003eCup Profile\u003c\/h2\u003e\n\u003cp data-start=\"2095\" data-end=\"2245\"\u003eAs espresso, expect an intensely aromatic cup with notes of passionfruit, dried mango, jasmine, white grape, honeyed black tea, and candied lime zest.\u003c\/p\u003e\n\u003cp data-start=\"2247\" data-end=\"2351\"\u003eThe body is creamy and full, while the finish is fruit-saturated, vibrant, and exceptionally persistent.\u003c\/p\u003e\n\u003cp data-start=\"2353\" data-end=\"2509\"\u003eIn milk drinks, the profile shifts into a softer and more expansive expression with flavors reminiscent of tropical punch, vanilla cream, and fresh florals.\u003c\/p\u003e\n\u003cp data-start=\"2511\" data-end=\"2691\"\u003eCompared to our Kona Tropical Punch filter roast, this version offers greater body, sweetness, and espresso performance while maintaining the coffee's signature tropical character.\u003c\/p\u003e\n\u003cp data-start=\"2511\" data-end=\"2691\"\u003eThis coffee also works well for cold brew and for pour-over where the profile shifts more towards dried fruit and berries than our filter roast of the Kona Tropical Punch.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1e4wki5\" data-start=\"2693\" data-end=\"2703\"\u003eAcclaim\u003c\/h2\u003e\n\u003cp data-start=\"2705\" data-end=\"2793\"\u003eIn 2026, Coffee Review awarded Kona Tropical Punch Espresso 96 points, describing it as:\u003c\/p\u003e\n\u003cp data-start=\"2795\" data-end=\"2838\"\u003e\u003cem data-start=\"2795\" data-end=\"2838\"\u003e\"Vibrant, layered, arrestingly aromatic.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"2840\" data-end=\"3045\"\u003eThe review highlighted notes of passionfruit, dried mango, jasmine, white grape, honeyed black tea, and candied lime zest, praising its creamy mouthfeel, fruit-saturated finish, and remarkable persistence.\u003c\/p\u003e\n\u003cp data-start=\"3047\" data-end=\"3223\"\u003eCoffee Review further noted the coffee's exceptional performance in cappuccino preparation, where tropical fruit, vanilla cream, and floral notes emerged with striking clarity.\u003c\/p\u003e\n\u003ch2 data-section-id=\"ssbvy5\" data-start=\"3225\" data-end=\"3251\"\u003eBrewing Recommendations\u003c\/h2\u003e\n\u003cp data-start=\"3253\" data-end=\"3267\"\u003eExcellent for:\u003c\/p\u003e\n\u003cul data-start=\"3269\" data-end=\"3327\"\u003e\n\u003cli data-section-id=\"aatqwm\" data-start=\"3269\" data-end=\"3279\"\u003eEspresso\u003c\/li\u003e\n\u003cli data-section-id=\"12by31z\" data-start=\"3280\" data-end=\"3292\"\u003eCappuccino\u003c\/li\u003e\n\u003cli data-section-id=\"1r9653k\" data-start=\"3293\" data-end=\"3305\"\u003eFlat White\u003c\/li\u003e\n\u003cli data-section-id=\"68cxxk\" data-start=\"3306\" data-end=\"3315\"\u003eCortado\u003c\/li\u003e\n\u003cli data-section-id=\"14swr09\" data-start=\"3316\" data-end=\"3327\"\u003eAmericano\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3329\" data-end=\"3446\"\u003eFor espresso, we recommend a brew ratio of approximately 1:2 to 1:2.5 and extraction times in the 28–35 second range.\u003c\/p\u003e\n\u003ch2 data-section-id=\"w65gse\" data-start=\"3448\" data-end=\"3473\"\u003eWho This Coffee Is For\u003c\/h2\u003e\n\u003cul data-start=\"3475\" data-end=\"3693\"\u003e\n\u003cli data-section-id=\"16qwlnp\" data-start=\"3475\" data-end=\"3529\"\u003eEspresso drinkers seeking a fruit-forward experience\u003c\/li\u003e\n\u003cli data-section-id=\"18vcq45\" data-start=\"3530\" data-end=\"3573\"\u003eFans of modern competition-style espresso\u003c\/li\u003e\n\u003cli data-section-id=\"b29ksm\" data-start=\"3574\" data-end=\"3625\"\u003eThose who enjoy tropical fruit and floral coffees\u003c\/li\u003e\n\u003cli data-section-id=\"1400env\" data-start=\"3626\" data-end=\"3693\"\u003eCoffee enthusiasts looking for a unique expression of Kona coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3695\" data-end=\"3808\"\u003eIf you prefer more traditional chocolate-forward espresso profiles, consider Espresso Classico or Espresso Nuevo.\u003c\/p\u003e\n\u003ch2 data-section-id=\"jhqlqw\" data-start=\"3810\" data-end=\"3839\"\u003eWhy This Coffee Stands Out\u003c\/h2\u003e\n\u003cp data-start=\"3841\" data-end=\"3926\"\u003e96-Point Coffee Review Score\u003cbr data-start=\"3869\" data-end=\"3872\"\u003eOne of the highest-rated Kona espressos ever reviewed.\u003c\/p\u003e\n\u003cp data-start=\"3928\" data-end=\"4049\"\u003eDesigned Specifically for Espresso\u003cbr data-start=\"3962\" data-end=\"3965\"\u003eRoasted with additional development for sweetness, body, and extraction performance.\u003c\/p\u003e\n\u003cp data-start=\"4051\" data-end=\"4154\"\u003eThree Exceptional Varieties\u003cbr data-start=\"4078\" data-end=\"4081\"\u003eTypica, SL34, and Geisha contribute complexity, aromatics, and structure.\u003c\/p\u003e\n\u003cp data-start=\"4156\" data-end=\"4252\"\u003eYeast-Fermented Washed Process\u003cbr data-start=\"4186\" data-end=\"4189\"\u003eEnhances fruit expression while preserving clarity and balance.\u003c\/p\u003e\n\u003cp data-start=\"4254\" data-end=\"4346\"\u003e100% Kona Coffee\u003cbr data-start=\"4270\" data-end=\"4273\"\u003eProduced exclusively from Kona-grown coffee and roasted fresh in Hawai‘i.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1h008w0\" data-start=\"4348\" data-end=\"4375\"\u003eExplore Our Kona Coffees\u003c\/h2\u003e\n\u003cp data-start=\"4377\" data-end=\"4479\"\u003eLooking for a different expression of Kona coffee? Explore more coffees in our Kona Coffee Collection.\u003c\/p\u003e\n\u003cp data-start=\"4481\" data-end=\"4517\"\u003ePrefer a brighter filter experience?\u003c\/p\u003e\n\u003cp data-start=\"4519\" data-end=\"4660\"\u003e\u003cstrong data-start=\"4519\" data-end=\"4556\"\u003eKona Tropical Punch — Light Roast\u003c\/strong\u003e — our original filter-focused roast profile highlighting maximum acidity and tropical fruit expression.\u003c\/p\u003e\n\u003cp data-start=\"4662\" data-end=\"4705\"\u003eLooking for a more classic Kona experience?\u003c\/p\u003e\n\u003cp data-start=\"4707\" data-end=\"4819\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"4707\" data-end=\"4730\"\u003eKona Classic Medium\u003c\/strong\u003e — balanced, sweet, and approachable with notes of macadamia, chocolate, and brown sugar.\u003c\/p\u003e","brand":"Paradise Coffee Roasters","offers":[{"title":"4oz \/ Whole Bean","offer_id":51746122891554,"sku":"tropical-espresso-4","price":50.0,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Whole Bean","offer_id":51746122924322,"sku":"tropical-espresso","price":140.0,"currency_code":"USD","in_stock":true},{"title":"2LB \/ Whole Bean","offer_id":51746122957090,"sku":"tropical-espresso-32","price":350.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1403\/7057\/files\/tropical-punch-espresso.jpg?v=1780956635"},{"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=\"\/zh-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=\"\/zh-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=\"\/zh-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=\"\/zh-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=\"\/zh-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\/zh-tw\/collections\/limited-roasts.oembed","provider":"Paradise Coffee Roasters","version":"1.0","type":"link"}