{"title":"GREEN LIFE COFFEE","description":"\u003cblockquote class=\"_blockquote_13sb5_173\"\u003e\n\u003cp class=\"_p_13sb5_107\"\u003e\u003cstrong\u003e\u003cspan\u003eWelcome to Green Life\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — your destination for premium health, wellness, and performance nutrition. Explore our curated range of high-quality supplements, superfoods, protein powders, vitamins, and functional wellness products, carefully selected to support your active lifestyle and long-term wellbeing. From everyday essentials to advanced performance nutrition, everything in this collection is chosen with one goal in mind: helping you live better, naturally.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","products":[{"product_id":"green-life-french-press-coffee-200gr","title":"Green Life French Press Coffee 200gr","description":"\u003cp\u003eGreen Life French Press Coffee offers a smooth and rich flavor profile, perfect for brewing with a French press. Ideal for coffee enthusiasts who appreciate full-bodied and aromatic cups, this coffee is made from premium beans and is sustainably sourced. It allows for a deeper extraction, bringing out the coffee’s natural oils and flavors.\u003c\/p\u003e","brand":"GREEN LIFE CYPRUS","offers":[{"title":"Default Title","offer_id":40631070490779,"sku":"G0327L","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/INSTAGRAM.png?v=1779348144"},{"product_id":"green-life-espresso-coffee-bean-200gr","title":"Green Life Espresso Coffee Bean 200gr","description":"\u003cp\u003eThe Green Life Espresso Coffee Beans are crafted for those who prefer the deep, robust flavor of freshly ground espresso. These premium beans provide a full-bodied, aromatic experience and are ideal for espresso machines. The beans are sustainably sourced, offering an eco-friendly choice for coffee enthusiasts who value both taste and environmental responsibility.\u003c\/p\u003e","brand":"GREEN LIFE CYPRUS","offers":[{"title":"Default Title","offer_id":40631084941467,"sku":"G0328L","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/INSTAGRAM_2.png?v=1779348146"},{"product_id":"green-life-espresso-ground-coffee-200gr","title":"Green Life Espresso Ground Coffee 200gr","description":"\u003cp\u003eGreen Life Espresso Ground Coffee is a premium blend, offering rich and full-bodied flavor with a smooth finish. Ideal for espresso lovers, it combines high-quality beans with sustainable sourcing practices, ensuring a delightful and eco-friendly coffee experience. Perfect for your morning routine or as a gift for coffee enthusiasts, this espresso brings both taste and sustainability into your cup.\u003c\/p\u003e","brand":"GREEN LIFE CYPRUS","offers":[{"title":"Default Title","offer_id":40631068786843,"sku":"G0330L","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/INSTAGRAM_4.png?v=1779348144"},{"product_id":"green-life-cyprus-coffee-200g","title":"Green Life Cyprus Coffee 200g","description":"\u003cp\u003eGreen Life Cyprus Coffee offers a traditional and rich taste, blending the distinctive flavors of Cyprus coffee culture with premium coffee beans. Ideal for those who enjoy a strong, bold cup, it brings the unique experience of Cypriot coffee to your home. Sourced responsibly, this coffee brings both flavor and sustainability in every cup.\u003c\/p\u003e","brand":"GREEN LIFE CYPRUS","offers":[{"title":"Default Title","offer_id":40631065247899,"sku":"G0331L","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/INSTAGRAM_1.png?v=1779348144"},{"product_id":"brasil-nossa-senhora-das-gracas-green-life-specialty-coffee-250g","title":"Brasil Nossa Senhora das Gracas - Green Life Specialty Coffee - 250g","description":"\u003cp\u003e\u003cstrong\u003eChocolate, caramel, hazelnuts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe slow and careful drying of the ripe drupes in the sun gives the coffee a strong body and at the same time an extreme elegance with warm sensory sensations of chocolate and dried fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOFFEE DATA\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuality score\u003c\/strong\u003e: 82.5\u003cbr\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Catuai 2SL\u003cbr\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e: Washed\u003cbr\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Minas Gerais\u003cbr\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: June – September\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1200-1300 m\u003cbr\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: Our Lady of Graces\u003cbr\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Peixoto Family\u003c\/p\u003e\n\u003cp\u003e\u003cimg style=\"font-size: 0.875rem;\" height=\"179\" width=\"238\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/grafico-brasil-e1718869907315.png?v=1731595517\" alt=\"\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDED RECIPE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBased on the roasting style of our roasters Andrea and Fabrizio we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch.\u003c\/p\u003e\n\u003cp\u003eYou can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain the sensorial nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment you use.\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"151\" width=\"546\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/brazil_3.jpg?v=1731596706\" alt=\"\"\u003e\u003cimg height=\"96\" width=\"544\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/brazil_4.jpg?v=1731596757\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eFazenda Nossa Senhora das Graças\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm is nestled in the highlands of the state of Minas Gerais, Brazil, at an altitude of 1,200\/1,300 meters above sea level. The name of the farm was given by the Peixoto family in homage to the matriarch, Mrs. Maria das Graças Peixoto; originally known as Fazenda Boa Vista (Beautiful View) for its spectacular location, overlooking the Rio Grande River valley and, further north, the majestic Serra da Canastra. The geographical location offers fertile soil and a climate favorable to the cultivation of Specialty coffees, a truly magical and surprising place. The farm features green rows of coffee trees, meticulously planted and carefully managed, in a mix of shady subtropical and Atlantic forests, which receive a fresh breeze from the Rio Grande Valley. Fazenda Nossa Senhora das Graças comprises more than 18 distinct coffee plots, ranging in size from 2 to 35 hectares, each planted with specific varieties that grow in their own unique microclimate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE NATION\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBrazil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrazil's coffee history began in 1700 AD and for a long time cultivation was reserved exclusively for domestic consumption by European settlers; in fact, we have to wait until the mid-1800s to see the first exports of Brazilian coffee to the USA and Europe. Brazil has several production regions with an annual average that varies from 45 to 60 million bags; in fact, today Brazil is the first producer of Arabica coffee in the world and, after Vietnam, the second producer of Robusta coffee. The most common process used for processing coffee is certainly the natural method, even if new generations of producers are starting to experiment with other processes, especially specialty coffees. The harvest is carried out between April and September, while in the Espirito Santo area alone, where the greatest production of Robusta occurs, it is harvested from October to December. Among the most popular varieties we find Bourbon (including Yellow Bourbon), Catimor, Catuai, Caturra, Maragogype, Typica.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE REGION\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMinas Gerais\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe region is the largest coffee producing area in Brazil, in fact, it alone produces about 40-50% of the total cultivated; the region has a mild climate with average temperatures around 22°. In this area the plantations, which have extensions varying from 10 to 100 hectares, are considered the beating heart of coffee in Brazil, producing full-bodied coffees with aromas that range from warm notes of cocoa to fresh fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCULTIVAR\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eCatuai 2SL\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe varietal is a cross between the highly productive Mundo Novo and Caturra, created by the Agronomic Institute (IAC) of the State of São Paulo in Campinas, Brazil. The plants are highly productive compared to Bourbon due to their smaller size, which allows them to be planted at almost double the density and makes it easier to apply treatments against pests and diseases. The varietal, which is characterized above all by its great vigor, is less compact than Caturra and very susceptible to coffee leaf rust. Catuaí comes from the Guarani term multo mom, which means “very good”. Today it is considered to have a good but not excellent cup quality. There are yellow-fruited and red-fruited types, and since then many selections have been made in different countries. The cultivar was created in 1949 from a cross between yellow Caturra and Mundo Novo that was initially called H-2077. The variety was released in Brazil in 1972 after a pedigree selection (selection of single plants through successive generations) and is widely cultivated in the country. In Brazil, several lines of Catuai are available, some of which stand out for their high productivity; lines of Catuaí planted in Central America appear to be less productive; studies conducted in Honduras and Costa Rica have not found significant productive differences between Caturra and Catuaí.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCTION PROCESS\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHarvesting the drupes: \u003c\/strong\u003eThe coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFloating:\u003c\/strong\u003e Floating, which consists of immersing the drupes in tanks of water, is carried out within 8 hours of harvesting; at the end of this process only the fruits that sink will be used for subsequent processing while the floating drupes will be discarded as they lack the right cellular density or are defective.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying:\u003c\/strong\u003e The drupes are then left to dry in the sun for a period of about 3 weeks until they reach the permitted humidity level of between 10% and 12%. Warehouse and supply chain management After drying, the drupes are dehulled and the parchment coffee beans are packed in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the humidity percentage thus avoiding the risk of mold formation during sea transport.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHulling:\u003c\/strong\u003e Once the right level of humidity has been reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.\u003c\/p\u003e","brand":"LA TOSTERIA","offers":[{"title":"250g","offer_id":54731707351389,"sku":"G1079L","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/1_a7070b49-8f59-4bce-9e74-d6ea9bac3f0c.png?v=1779347930"},{"product_id":"caffe-ethiopia-agaro-gera-green-life-specialty-coffee-250g","title":"Caffè Ethiopia Agaro Gera - Green Life Specialty Coffee - 250g","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJasmine, black tea, peach\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIntense aromas of jasmine flowers characterize the aroma of this coffee that is completed on the palate with notes of black tea with bergamot; bright acidity, full body and a finish of ripe peach.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOFFEE DATA\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eQuality score\u003c\/strong\u003e: 88.75\u003cbr\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Heirloom\u003cbr\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e: Washed\u003cbr\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Agaric\u003cbr\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: November – February\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 2000 m\u003cbr\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: Quedamesa smallholders\u003cbr\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Duromina Cooperative\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"233\" width=\"310\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/ethipoia_3.png?v=1731598125\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDED RECIPE\u003c\/strong\u003e\u003cbr\u003eBased on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain the sensory nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment you use.\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"154\" width=\"549\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/ethiopia_4.jpg?v=1731598285\" alt=\"\"\u003e\u003cimg height=\"98\" width=\"551\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/ethiopia_5.jpg?v=1731598340\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cimg\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSmall producers Quedamesa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs often happens in African countries, coffee production is in the hands of small producers who belong to consortia and cooperatives and this is the case of the producers in the Quedamesa area, small owners with plots of land of up to 3 hectares.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDuromina Cooperative\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2010, thanks to a government project that promoted training in agronomy, processing and facilities in the coffee sector through funding, the 320 producers of Quedamesa joined together in a cooperative with the aim of improving the production of their coffees and improving their lives; the name Duromina, chosen for the cooperative, in fact means “to improve one’s life” in the Afan Oromo language. Duromina, which carries out all the steps of coffee processing internally, is passionately committed to research, managing to obtain recognition for the quality levels of the processed coffees, which are always improving year after year. The Cooperative contributes to improving the standard of living of the local population by investing in building schools, basic necessities and roads to reach the less accessible places.\u003c\/p\u003e\n\u003cp\u003e\u003cimg\u003e\u003cstrong\u003eTHE NATION\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEthiopia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee in Ethiopia is simply different from coffee grown anywhere else in the world as the plant was not introduced but grew wild in the forests of the country. Legend has it that its discovery dates back to the beginning of 800 AD, in the western region of Kaffa; this is why Ethiopia is considered the cradle of coffee, the place where it all began, where we still find some of the best coffee in the world. Coffee production is generally carried out thanks to the work of many small farmers with less than 1 hectare of land each; in many cases these small farms are described as “coffee gardens” as the plants grow in an environment more similar to a garden than to agricultural land. There are some large private estates, as well as cooperative societies that group small and medium-sized farms. Only Arabica coffee is grown in Ethiopia, with a multitude of cultivated varieties that is unrivaled in the world. Coffee cultivation in Ethiopia represents about 70% of exports and involves about 15 million people in its supply chain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE REGION\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eAgaric\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNestled in the heart of Ethiopia, Agaro is a lush district that sits at an altitude of between 1500 and 2200 meters above sea level and the area is renowned for producing some of the most sophisticated and sought-after specialty coffees in Ethiopia. Although the country boasts a coffee history dating back to 800 AD, this area became famous starting in 1800 BC during the reign of Emperor Menelik II who, recognizing the potential of fertile soil and an ideal climate, promoted the cultivation of coffee to become a key production area for the Ethiopian economy. The combination of altitude, soil and microclimate, allows for the production of coffee with excellent aromatic profiles reminiscent of citrus and fruit in general, bright acidity, extreme sweetness and full body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCULTIVAR\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHeirloom\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHeirloom refers to the regional indigenous varieties that grow naturally in the forests of Ethiopia; it is estimated that there are between six thousand and ten thousand varieties in Ethiopia, each with distinct characteristics that are further influenced by differences in growing conditions, processing methods, and farming techniques. Because of this great diversity and the lack of genetic testing, the term Heirloom is often used to encompass the different coffees from Ethiopia; specifically, it refers to one or more unknown varieties from the same batch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCTION PROCESS\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHarvesting the drupes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeel and pulp removal\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe first processing phase consists in the mechanical removal of the peel and pulp of the fruit in order to separate the green coffee beans that will be subsequently fermented in water. The processing waste, peels and pulp, will be used as natural compost to nourish the plants.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation in water\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee beans are immersed in water in fermentation tanks, where they will remain for a period that varies from 12 to 24 hours depending on the external climate. After fermentation, the coffee beans are passed through special rinsing channels where the mucilage still present will be removed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee beans are now placed on raised beds (African bed) and left to dry in the sun for a period of time that varies from 3 to 4 weeks. This slow procedure will allow to obtain homogeneous beans with a final humidity percentage between 10% and 12%. Packaging and humidity reduction After drying, the coffees will be packaged in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the humidity percentage thus avoiding the risk of mold formation during maritime transport.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDecortication\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce the right level of humidity is reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.\u003c\/p\u003e","brand":"LA TOSTERIA","offers":[{"title":"250g","offer_id":54732406391133,"sku":"G1080L","price":21.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/3_964dda25-e339-4795-acb7-a4db6142b5db.png?v=1779347930"},{"product_id":"kenya-kianjuri-meru-green-life-specialty-coffee-250g","title":"Kenya Kianjuri Meru - Green Life Specialty Coffee - 250g","description":"\u003cp\u003e\u003cstrong\u003eRed fruits, papaya and mango\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe particular fermentation method used gives the coffee aromatic notes of ripe tropical fruits; in the cup it is balanced, sweet and rich in aromas with a finish of ripe red fruits.\u003c\/p\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"9c86a8d\" class=\"elementor-element elementor-element-9c86a8d e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"87b6192\" class=\"elementor-element elementor-element-87b6192 e-con-full e-flex e-con e-child\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"7e143cd\" class=\"elementor-element elementor-element-7e143cd elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOFFEE DATA\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eQuality score\u003c\/strong\u003e: 89.50\u003cbr\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Batian, SL-28, SL-34, Ruiru 11\u003cbr\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e: Washed\u003cbr\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: North Imenti, Meru County\u003cbr\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: February – April\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1800 m\u003cbr\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: Meru County Smallholders\u003cbr\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Kianjuri Farmers Cooperative\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"254\" width=\"338\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/kenya_3.png?v=1731599405\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRECOMMENDED RECIPE\u003c\/strong\u003e\u003cbr\u003eBased on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain the sensory nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment you use.\u003c\/p\u003e\n\u003cp\u003e\u003cimg height=\"157\" width=\"549\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/kenya_4.jpg?v=1731599556\" alt=\"\"\u003e\u003cimg height=\"95\" width=\"547\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/kenya_5.jpg?v=1731599571\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSmall producers Meru County\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMeru County is home to the Ameru people, who have a rich history and tradition of growing coffee, which is done on small plantations, often less than one or two hectares each. As soon as the coffee is picked, the farmers immediately take it to the washing station for processing, so each day's batch can come from several dozen farmers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKianjuri Farmers Cooperative\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKianjuri Cooperative Coffee Farmers Ltd, established in the 1970s, is made up of around 900 smallholder farmers and is managed by an elected board of directors who oversee the day-to-day operations through a factory manager who is responsible for registering members, maintaining records and processing the coffee after delivery to the factory. The farms are located in Meru County, Kenya, around Kianjuri, on the north-eastern slope of Mount Kenya, at altitudes of around 1,800 metres above sea level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE NATION\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eKenya\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKenya is Africa's largest coffee producer, with the industry accounting for about 20% of the country's exports. Coffee, introduced to the country in 1893, is grown in the central and western parts of the country at altitudes between 1,200 and 2,100 metres above sea level, on fertile, clayey and well-drained soils. The total area used for coffee cultivation is estimated at 160,000 hectares. In the production areas, the summer and spring climate is very similar to that of Europe, with a temperature range of no more than 19°C and rainfall well distributed throughout the year. These conditions make most of Kenya's districts unique in the world for coffee cultivation. The country enjoys two flowerings each year, the first just after the onset of the rains in March\/April and the second in October, but in most districts the main crop matures from October to December. The Kenyan coffee industry is regulated and guaranteed by the Kenya Coffee Board, the body that imposes and verifies the application of strict quality standards. Kenyan coffee is known for its unique aromatic profile, characterized by fruity aromas and soft acidity, which make each tasting an inimitable experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE REGION\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMeru County\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe county, which covers an area of ​​approximately 7,000 square kilometers along the eastern side of Mount Kenya, enjoys a microclimate that favors agriculture, the main activity in the area, allowing the production of quality tea and tobacco. But it is above all coffee that, grown at an altitude of between 1,350 and 1,950 meters above sea level, manages to reach very high levels of quality thanks to the fertile volcanic soils and abundant rainfall which, combined with the experience and passion of the farmers, contribute to the exceptional quality of the coffee produced. Cultivation in Meru County dates back to the early 20th century, when the British colonial government introduced the cultivation of the coffee plant; but it was only from the 1950s that the Ameru people embraced coffee cultivation as a primary economic activity, over time establishing the county as a production area of ​​Specialty Coffees and earning numerous awards for its unique and high-quality beans, sought after by coffee enthusiasts around the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCULTIVAR\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBatian\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBatian is a composite variety, the result of a cross between the Typica and Bourbon varieties; resistant to leaf rust and the most common diseases, the cultivar was introduced in Kenya in 2010.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSL 28\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAmong the best known and most appreciated African varieties, SL 28, widespread in Kenya since the 1930s, is suitable for medium-high altitudes, shows resistance to drought but is susceptible to the main coffee diseases.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSL 34\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe cultivar, originally selected in Kenya in the late 1930s at Scott Agricultural Laboratories, is adapted to high altitude areas with good rainfall and features plants with dark bronze shoot tips alternating with green-tipped stumps.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRuiru 11\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe cultivar is a high-yielding variety, planted in Kenya to allow for more intensive coffee production, with fewer losses due to disease and pests, while maintaining high quality standards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCTION PROCESS\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHarvesting the drupes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePeel and pulp removal\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe first processing phase consists in the mechanical removal of the peel and pulp of the fruit in order to separate the green coffee beans that will be subsequently fermented in water. The processing waste, peels and pulp, will be used as natural compost to nourish the plants.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation in water\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee beans are immersed in water in fermentation tanks, where they will remain for a period that varies from 12 to 24 hours depending on the external climate. After fermentation, the coffee beans are passed through special rinsing channels where the mucilage still present will be removed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoaking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe beans are then sent to soaking tanks where they remain under water for another 48 hours. This process increases the proteins and amino acids, which in turn increases the complexity of the acidity. After soaking, the coffee is left to drain for 1-2 hours\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee beans are now placed on raised beds (African bed) and left to dry in the sun for a period of time that varies from 3 to 4 weeks. This slow procedure will allow to obtain homogeneous beans with a final humidity percentage between 10% and 12%.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging and moisture reduction\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter drying, the coffees will be packed in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the percentage of humidity thus avoiding the risk of mold formation during sea transport.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDecortication\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce the right level of humidity is reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LA TOSTERIA","offers":[{"title":"Default Title","offer_id":54732705169757,"sku":"G1081L","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/5_8902ebb7-b7bb-4da6-99b4-d6320a3d980d.png?v=1779347932"},{"product_id":"guatemala-concepcion-huista-green-life-specialty-coffee-250g","title":"Guatemala Concepcion Huista - Green Life Specialty Coffee - 250g","description":"\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\" _msthash=\"7\" _msttexthash=\"965133\"\u003eBlueberry, macaroon, ripe pineapple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp _msthash=\"8\" _msttexthash=\"15411890\"\u003eDelicately fruity, the coffee reveals a pleasant balance of sweetness, body and acidity in the cup with aromas reminiscent of ripe tropical fruits and notes of amaretto.\u003c\/p\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"d90db2a\" class=\"elementor-element elementor-element-d90db2a e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"d5622e1\" class=\"elementor-element elementor-element-d5622e1 e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"4f82668\" class=\"elementor-element elementor-element-4f82668 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\u003cbr\u003e\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\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"9c86a8d\" class=\"elementor-element elementor-element-9c86a8d e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"87b6192\" class=\"elementor-element elementor-element-87b6192 e-con-full e-flex e-con e-child\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"7e143cd\" class=\"elementor-element elementor-element-7e143cd elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\" _msthash=\"55\" _msttexthash=\"487695\"\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"d5622e1\" class=\"elementor-element elementor-element-d5622e1 e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"4f82668\" class=\"elementor-element elementor-element-4f82668 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\u003cstrong _msthash=\"39\" _msttexthash=\"105456\"\u003eCOFFEE DATA\u003c\/strong\u003e\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\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"ad71646\" class=\"elementor-element elementor-element-ad71646 e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"e8a4ac1\" class=\"elementor-element elementor-element-e8a4ac1 e-con-full e-flex e-con e-child\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"a53dabc\" class=\"elementor-element elementor-element-a53dabc elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp _msthash=\"40\" _msttexthash=\"224965\"\u003e\u003cstrong\u003eQuality score:\u003c\/strong\u003e 85,5\u003c\/p\u003e\n\u003cp _msthash=\"40\" _msttexthash=\"224965\"\u003e\u003cstrong\u003eVarietal\u003c\/strong\u003e: Caturra, Maragogype, Pache\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"a8665fa\" class=\"elementor-element elementor-element-a8665fa e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"9ebd2f5\" class=\"elementor-element elementor-element-9ebd2f5 e-con-full e-flex e-con e-child\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"49b3a7b\" class=\"elementor-element elementor-element-49b3a7b elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp _msthash=\"44\" _msttexthash=\"171613\"\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e: washed\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"aaeb2b3\" class=\"elementor-element elementor-element-aaeb2b3 e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"dad6434\" class=\"elementor-element elementor-element-dad6434 e-con-full e-flex e-con e-child\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"f825c11\" class=\"elementor-element elementor-element-f825c11 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp _msthash=\"46\" _msttexthash=\"86502\"\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Huehuetenango\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"ea28d6a\" class=\"elementor-element elementor-element-ea28d6a e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"3be998d\" class=\"elementor-element elementor-element-3be998d e-con-full e-flex e-con e-child\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"eed42a7\" class=\"elementor-element elementor-element-eed42a7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp _msthash=\"48\" _msttexthash=\"107861\"\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: September – April\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"0225846\" class=\"elementor-element elementor-element-0225846 e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"cb88341\" class=\"elementor-element elementor-element-cb88341 e-con-full e-flex e-con e-child\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"1b8a59a\" class=\"elementor-element elementor-element-1b8a59a elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp _msthash=\"50\" _msttexthash=\"125801\"\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e:1800 – 2200 m\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"a8e24fe\" class=\"elementor-element elementor-element-a8e24fe e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"693705c\" class=\"elementor-element elementor-element-693705c e-con-full e-flex e-con e-child\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"c097420\" class=\"elementor-element elementor-element-c097420 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp _msthash=\"52\" _msttexthash=\"52260\"\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: Small holders\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"9c86a8d\" class=\"elementor-element elementor-element-9c86a8d e-flex e-con-boxed e-con e-child\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"87df6d8\" class=\"elementor-element elementor-element-87df6d8 e-con-full e-flex e-con e-child\"\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"9065251\" class=\"elementor-element elementor-element-9065251 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp _msthash=\"54\" _msttexthash=\"126425\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Women CODECH Cooperative\u003c\/p\u003e\n\u003cp _msthash=\"54\" _msttexthash=\"126425\"\u003e\u003cimg height=\"249\" width=\"330\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/guatemala_6.png?v=1731601039\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cdiv data-element_type=\"container\" data-id=\"64bc6e0\" class=\"elementor-element elementor-element-64bc6e0 e-flex e-con-boxed e-con e-parent\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv data-widget_type=\"heading.default\" data-element_type=\"widget\" data-id=\"c22453c\" class=\"elementor-element elementor-element-c22453c elementor-widget elementor-widget-heading\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"34cf432\" class=\"elementor-element elementor-element-34cf432 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cdiv data-widget_type=\"heading.default\" data-element_type=\"widget\" data-id=\"c22453c\" class=\"elementor-element elementor-element-c22453c elementor-widget elementor-widget-heading\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eRECOMMENDED RECIPE\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"34cf432\" class=\"elementor-element elementor-element-34cf432 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eBased on the roasting style of our Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch. You can also enjoy this coffee with other extraction methods; use our suggestions as a starting point to obtain the sensory nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment used.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg height=\"154\" width=\"553\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/guatemala_7.jpg?v=1731601226\" alt=\"\"\u003e\u003cimg height=\"98\" width=\"551\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/guatemala_8.jpg?v=1731601232\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"heading.default\" data-element_type=\"widget\" data-id=\"db4daeb\" class=\"elementor-element elementor-element-db4daeb elementor-widget elementor-widget-heading\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eTHE PRODUCER\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"2e36357\" class=\"elementor-element elementor-element-2e36357 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCODECH\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCODECH (Coordinator of Development Organizations of Concepcion Huista) is a cooperative of Mayan producers founded in 1998, where some of the best coffees in Guatemala are grown. Gregorio, the general manager, sets as the primary objectives of the Cooperative the participation of women in society and the workforce, as well as the renewal of their farms. The special program CODECH's women producer coffee is one of the catalysts of the collaboration with women producers; in fact, the coffees in this batch come 100% from farms owned or managed by women. The women producers receive a premium for the sale of their coffee, which they use to support health initiatives that benefit their community, including helping the research laboratory for women's health in the Municipality of Concepcion Huista, which unfortunately has a high infant mortality rate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"heading.default\" data-element_type=\"widget\" data-id=\"08e2f3d\" class=\"elementor-element elementor-element-08e2f3d elementor-widget elementor-widget-heading\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eTHE NATION\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"1ba10f9\" class=\"elementor-element elementor-element-1ba10f9 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGuatemala\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA large percentage of Guatemala's population, and thus the coffee sector, identifies with one of over 20 officially recognized indigenous groups. Most growers are smallholders who work independently of one another, loosely associated through proximity and cultural ties, or formally affiliated with cooperative associations. In 1960, Guatemalan coffee growers developed their own union, which later became the National Coffee Institute Anacafé (Asosiación Nacional del Café), which is a research center, marketing agent, and financial organization that provides loans and support to growers throughout the various regions. Beginning in 2012 and continuing for several years, the coffee leaf rust epidemic proved to be a major obstacle to coffee production in the country, reducing yields by up to 25% and prompting the government to declare a state of emergency. Farmers have tried a combination of chemical and organic treatments, intensive and targeted pruning, reduction of shade plants and replacement of susceptible varieties such as Bourbon, Caturra and Catuai with others more resistant to leaf rust. Anacafé has worked closely with World Coffee Research on varietal trials and research that will hopefully lead to protection and prevention of similar epidemics in the future, as well as ensuring more productive crops for small growers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"heading.default\" data-element_type=\"widget\" data-id=\"a114612\" class=\"elementor-element elementor-element-a114612 elementor-widget elementor-widget-heading\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eTHE REGION\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"2a914d6\" class=\"elementor-element elementor-element-2a914d6 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHuehuetenango\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe plantations are located in Concepcion Huista, in the Huehuetenango region, on the\u003c\/span\u003e\u003cspan\u003e border with Mexico, more precisely in the Sierra de los Cuchumatanes, the highest mountain range in Central America. Thanks to the climate, altitude, water sources and traditional varietals, the region is known for producing some of the best Specialty Coffees in Latin America, which stand out for their chocolatey and fruity flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"heading.default\" data-element_type=\"widget\" data-id=\"0c3c0e4\" class=\"elementor-element elementor-element-0c3c0e4 elementor-widget elementor-widget-heading\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eCULTIVAR\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"f2c5ddd\" class=\"elementor-element elementor-element-f2c5ddd elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCatch\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Caturra cultivar, which has become common throughout Central America, derives from the natural mutation of a single gene of the Bourbon variety; discovered between 1915 and 1918 in a Brazilian plantation in the state of Minas Gerais, the small plant was introduced into Guatemala in the 1940s, but large-scale commercial adoption developed after about 30 years with the introduction into Costa Rica, Honduras and Panama. For decades, Caturra has been one of the most economically important varietals in Central America, to the point of being often used as a reference point for testing new cultivars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMaragogype\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscovered in 1870 near the Brazilian city of Maragogype, the cultivar, which derives from the natural mutation of a single dominant gene of the cultivar Typica, is due to Maragogype, one of the parents of the Pacamara variety, and Maracaturra, a variety that has particularly large grains and leaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePache\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe variety was discovered in 1949 on the Brito farm in Santa Cruz Naranjo, Santa Rosa, Guatemala; from there the seeds of these plants were selected to form a new high-performance cultivar. Mass selection took place on private farms in Guatemala and from there it spread to other regions and countries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"heading.default\" data-element_type=\"widget\" data-id=\"f3b43db\" class=\"elementor-element elementor-element-f3b43db elementor-widget elementor-widget-heading\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eTHE PRODUCTION PROCESS\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"0ed16bb\" class=\"elementor-element elementor-element-0ed16bb elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHarvesting the drupes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePeel and pulp removal\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe first processing phase consists in the mechanical removal of the peel and pulp of the fruit in order to separate the green coffee beans that will be subsequently fermented in water. The processing waste, peels and pulp, will be used as natural compost to nourish the plants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFermentation in water\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee beans are immersed in water in fermentation tanks, where they will remain for a period that varies from 12 to 24 hours depending on the external climate. After fermentation, the coffee beans are passed through special rinsing channels where the mucilage still present will be removed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDrying\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee beans are now placed on raised beds (African bed) and left to dry in the sun for a period of time that varies from 3 to 4 weeks. This slow procedure will allow to obtain homogeneous beans with a final humidity percentage between 10% and 12%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePackaging and moisture reduction\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter drying, the coffees will be packed in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the percentage of humidity thus avoiding the risk of mold formation during sea transport.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDecortication\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnce the right level of humidity is reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.\u003c\/span\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\/div\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\/div\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\/div\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\/div\u003e","brand":"LA TOSTERIA","offers":[{"title":"250g","offer_id":54732864946525,"sku":"G1082L","price":18.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/7_10b139d7-fb62-4b57-a5c5-aed374086ee4.png?v=1779347930"},{"product_id":"jamaica-blue-mountain-green-life-premium-coffee-250g","title":"Jamaica Blue Mountain - Green Life Premium Coffee - 250g","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMelted butter, cocoa and tobacco\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePrecious and exclusive with elegant floral notes and hints of vanilla, almond, melted butter, cocoa and tobacco; delicately acidic with a persistent aftertaste and notes of cocoa\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-d90db2a e-flex e-con-boxed e-con e-child\" data-id=\"d90db2a\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-d5622e1 e-flex e-con-boxed e-con e-child\" data-id=\"d5622e1\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-4f82668 elementor-widget elementor-widget-text-editor\" data-id=\"4f82668\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\u003cstrong\u003e\u003cspan\u003eCOFFEE DATA\u003c\/span\u003e\u003c\/strong\u003e\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\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-ad71646 e-flex e-con-boxed e-con e-child\" data-id=\"ad71646\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-e8a4ac1 e-con-full e-flex e-con e-child\" data-id=\"e8a4ac1\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-a53dabc elementor-widget elementor-widget-text-editor\" data-id=\"a53dabc\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eQuality score\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003e–\u003c\/span\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\u003cdiv class=\"elementor-element elementor-element-c9ce536 e-flex e-con-boxed e-con e-child\" data-id=\"c9ce536\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-1d691b6 e-con-full e-flex e-con e-child\" data-id=\"1d691b6\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-09a723b elementor-widget elementor-widget-text-editor\" data-id=\"09a723b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eTypical\u003c\/span\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\u003cdiv class=\"elementor-element elementor-element-a8665fa e-flex e-con-boxed e-con e-child\" data-id=\"a8665fa\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-9ebd2f5 e-con-full e-flex e-con e-child\" data-id=\"9ebd2f5\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-49b3a7b elementor-widget elementor-widget-text-editor\" data-id=\"49b3a7b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eWashed\u003c\/span\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\u003cdiv class=\"elementor-element elementor-element-aaeb2b3 e-flex e-con-boxed e-con e-child\" data-id=\"aaeb2b3\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-dad6434 e-con-full e-flex e-con e-child\" data-id=\"dad6434\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-f825c11 elementor-widget elementor-widget-text-editor\" data-id=\"f825c11\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: B\u003c\/span\u003e\u003cspan\u003elue Mountain\u003c\/span\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\u003cdiv class=\"elementor-element elementor-element-ea28d6a e-flex e-con-boxed e-con e-child\" data-id=\"ea28d6a\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-3be998d e-con-full e-flex e-con e-child\" data-id=\"3be998d\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-eed42a7 elementor-widget elementor-widget-text-editor\" data-id=\"eed42a7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eNovember – April\u003c\/span\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\u003cdiv class=\"elementor-element elementor-element-0225846 e-flex e-con-boxed e-con e-child\" data-id=\"0225846\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-cb88341 e-con-full e-flex e-con e-child\" data-id=\"cb88341\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-1b8a59a elementor-widget elementor-widget-text-editor\" data-id=\"1b8a59a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAltitud\u003c\/strong\u003ee: \u003c\/span\u003e\u003cspan\u003e1800 – 2350 m\u003c\/span\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\u003cdiv class=\"elementor-element elementor-element-a8e24fe e-flex e-con-boxed e-con e-child\" data-id=\"a8e24fe\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-693705c e-con-full e-flex e-con e-child\" data-id=\"693705c\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-c097420 elementor-widget elementor-widget-text-editor\" data-id=\"c097420\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eWallenford Estate\u003c\/span\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\u003cdiv class=\"elementor-element elementor-element-9c86a8d e-flex e-con-boxed e-con e-child\" data-id=\"9c86a8d\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"e-con-inner\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-87df6d8 e-con-full e-flex e-con e-child\" data-id=\"87df6d8\" data-element_type=\"container\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-9065251 elementor-widget elementor-widget-text-editor\" data-id=\"9065251\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: \u003c\/span\u003e\u003cspan\u003eGeorge McPherson (CEO)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/jamaica_3.png?v=1731601746\" width=\"312\" height=\"234\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-c22453c elementor-widget elementor-widget-heading\" data-id=\"c22453c\" data-element_type=\"widget\" data-widget_type=\"heading.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eRECOMMENDED RECIPE\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-34cf432 elementor-widget elementor-widget-text-editor\" data-id=\"34cf432\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eBased on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60) that you can use as a starting point to emphasize the flavors of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain the sensory nuances you prefer, to be adjusted based on the degree of grinding, the characteristics of the water and the equipment you use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/jamaica_4.jpg?v=1731601852\" width=\"552\" height=\"153\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/jamaic_5.jpg?v=1731601858\" width=\"550\" height=\"97\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-db4daeb elementor-widget elementor-widget-heading\" data-id=\"db4daeb\" data-element_type=\"widget\" data-widget_type=\"heading.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eTHE PRODUCER\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-2e36357 elementor-widget elementor-widget-text-editor\" data-id=\"2e36357\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWallenford Estate\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHaving left for Jamaica in 1746 as an admiral in the British Navy, Irishman Matthew Wallen settled in the Blue Mountains to pursue his passion as a botanist; he began growing coffee and purchased the property he called Wallenford Estate, which, at 250 years old, is the oldest and largest on the island. The company currently manages approximately 5,000 acres of land for the production of Jamaica Blue Mountain Coffee, working with farmers and supporting their businesses and the surrounding communities. One of Wallenford's key social projects is to provide infrastructure and resources to help farmers improve their yields and support their families with education and health programs. The improved well-being of the communities has been reflected over time in a steady increase in the quality of the coffee produced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-08e2f3d elementor-widget elementor-widget-heading\" data-id=\"08e2f3d\" data-element_type=\"widget\" data-widget_type=\"heading.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eTHE NATION\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-1ba10f9 elementor-widget elementor-widget-text-editor\" data-id=\"1ba10f9\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJamaica\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe history of coffee in Jamaica began in 1728 when Sir Nicholas Lawes introduced the first plant in the St. Andrew area, starting the cultivation of coffee; the main production area is located in the Blue Mountains, the mountain range located in the eastern part of the island, with plantations that reach 2300 meters above sea level. Over the years, cultivation spread to other areas of the island, becoming one of the main agricultural activities of the country. The Blue Mountains are the ideal place for growing coffee thanks to the fertility of the soil, abundant rainfall and nighttime formation of fog that hydrates the plants. The main varieties grown in Jamaica are Blue Mountain and High Mountain, both appreciated for their rich and aromatic taste, balanced acidity and velvety body; the aftertaste is very persistent and gives sweet and complex aromas in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-a114612 elementor-widget elementor-widget-heading\" data-id=\"a114612\" data-element_type=\"widget\" data-widget_type=\"heading.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eTHE REGION\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-2a914d6 elementor-widget elementor-widget-text-editor\" data-id=\"2a914d6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBlue Mountains\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Blue Mountains are Jamaica's premier coffee growing region, with high elevations of up to 2,300 meters above sea level; the area spans four parts of Jamaica, St. Andrew in the south, Portland in the north, St. Mary in the west, and St. Thomas in the east. The cool, foggy climate, abundant rainfall, and rich soil contribute to the complex and unique flavors that are characteristic of coffee from this area. Plantations are located between the mountain peaks, surrounded by lush vegetation and protected from the wind and sun, creating an ideal environment for coffee plants to grow. Rising to an impressive 2,350 meters, the Blue Mountains are some of the highest mountains in the Caribbean, providing breathtaking views of the region. The combination of all these elements makes the Blue Mountains one of the world's best coffee growing areas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-0c3c0e4 elementor-widget elementor-widget-heading\" data-id=\"0c3c0e4\" data-element_type=\"widget\" data-widget_type=\"heading.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eCULTIVAR\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-f2c5ddd elementor-widget elementor-widget-text-editor\" data-id=\"f2c5ddd\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eOnly coffee grown in this specific geographical region is certified “100% Jamaica Blue Mountain,” a trademark protected globally by certification issued by the Coffee Industry Board of Jamaica.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTypica \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e\/ Jamaica Blue Mountain\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTypica is one of the original Ethiopian landraces that helped develop coffee cultivation around the world; brought to India around 1700, in 1706 a single Typica plant was brought from Java to Amsterdam and housed in the botanical garden; from there a plant was shared with France in 1714. In 1719 from the Netherlands the variety was sent on the colonial trade routes to Dutch Guiana, then to Martinique in 1723, Jamaica in 1730, Santo Domingo in 1735 and Cuba in 1748.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBecause the variety is low-yielding and highly susceptible to major coffee diseases, it has gradually been replaced in much of the Americas but is still widely grown in Peru, the Dominican Republic and Jamaica, where it is called Jamaica Blue Mountain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-f3b43db elementor-widget elementor-widget-heading\" data-id=\"f3b43db\" data-element_type=\"widget\" data-widget_type=\"heading.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003ch2 class=\"elementor-heading-title elementor-size-default\"\u003e\u003cspan\u003eTHE PRODUCTION PROCESS\u003c\/span\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-0ed16bb elementor-widget elementor-widget-text-editor\" data-id=\"0ed16bb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eHarvesting the drupes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee drupes are hand-picked to ensure the perfect level of ripeness of the fruit and delivered the same day to the washing station for processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePeel and pulp removal\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe first processing phase consists in the mechanical removal of the peel and pulp of the fruit in order to separate the green coffee beans that will be subsequently fermented in water. The processing waste, peels and pulp, will be used as natural compost to nourish the plants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFermentation in water\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee beans are immersed in water in fermentation tanks, where they will remain for a period that varies from 12 to 24 hours depending on the external climate. After fermentation, the coffee beans are passed through special rinsing channels where the mucilage still present will be removed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDrying\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee beans are now placed on raised beds (African bed) and left to dry in the sun for a period of time that varies from 3 to 4 weeks. This slow procedure will allow to obtain homogeneous beans with a final humidity percentage between 10% and 12%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePackaging and moisture reduction\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter drying, the coffees will be packed in jute bags and stored in the warehouse for about 1 month; this process helps to further standardize the percentage of humidity thus avoiding the risk of mold formation during sea transport.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDecortication\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnce the right level of humidity is reached, the parchment is removed from the coffee bean through a roller machine. The coffee is then placed permanently in jute bags and made ready for shipping.\u003c\/span\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\/div\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\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LA TOSTERIA","offers":[{"title":"250g","offer_id":54733396083037,"sku":"G1083L","price":63.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/7_e69c8e31-1bf2-4dbc-9897-10b61455bed8.png?v=1779347929"},{"product_id":"green-life-filter-coffee-200gr","title":"Green Life Filter Coffee 200gr","description":"\u003cp\u003eGreen Life Filter Coffee offers a smooth, aromatic experience with a focus on premium quality beans. It’s perfect for those who enjoy a milder, balanced brew. Sustainably sourced, this coffee brings a rich taste while promoting eco-conscious choices. Ideal for a relaxing morning or afternoon break, it delivers a satisfying cup every time.\u003c\/p\u003e","brand":"GREEN LIFE CYPRUS","offers":[{"title":"Default Title","offer_id":58511453552989,"sku":"G0326L","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0041\/2162\/4676\/files\/INSTAGRAM_3.png?v=1779348431"}],"url":"https:\/\/greenlifestore.gr\/en\/collections\/green-life-coffee.oembed","provider":"GREEN LIFE WORLD","version":"1.0","type":"link"}