{"title":"Presta Coffee","description":"\u003cp\u003e\u003cspan\u003ePresta stems from a desire for better coffee. Operating in Tucson since 2014, and r\u003c\/span\u003e\u003cspan\u003eoasting in small batches using a 15kg Joper Roaster\u003c\/span\u003e\u003cspan\u003e, We handle coffee with care, preserving the work that the producers put in, while sharing our knowledge about the many facets of coffee.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"colombia-finca-milan-caturra-nitro-fermentation-washed","title":"Colombia - Finca Milan - Caturra Nitro Fermentation Washed","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-stringify-type=\"bold\"\u003eFinca Milan Caturra Nitro Fermentation Washed\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eCountry\u003c\/b\u003e\u003cspan\u003e: Colombia\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eRegion\u003c\/b\u003e\u003cspan\u003e: Risaralda\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eFarm\u003c\/b\u003e\u003cspan\u003e: Finca Milán\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eProducer\u003c\/b\u003e\u003cspan\u003e: Julio Cesar Madrid\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eProcess\u003c\/b\u003e\u003cspan\u003e: Nitro Fermentation Washed\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eVariety\u003c\/b\u003e\u003cspan\u003e: Caturra\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eElevation\u003c\/b\u003e\u003cspan\u003e: 1600 meters\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eHarvest\u003c\/b\u003e\u003cspan\u003e: September–November\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb data-stringify-type=\"bold\"\u003eTasting\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eNotes\u003c\/b\u003e\u003cspan\u003e: Watermelon Jolly Ranchers, Kiwi, Melon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eFarm Description:\u003c\/b\u003e\u003cspan\u003e Julio Madrid’s Finca Milán is in Vereda El Hogar in the municipality of Pereira in Colombia's Risaralda growing region. The farm is near the Los Nevados Natural National Park, a 58,300-hectare reserve that surrounds the northern volcanic complex formed by Nevado del Ruiz volcano. Here, Finca Milan rests 1600 meters above sea level, receiving temperatures year-round of 18–28°C which contributes to the quality climate conditions found on the property, benefiting the many varieties grown on the farm including Castillo, Colombia, Caturra, Catiope, Pink Bourbon and Red Bourbon. Finca Milán is the second largest farm in Café UBA, an alliance of farms in Risaralda which also includes La Riviera and Buenos Aires.\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cspan\u003eJulio Cesar Madrid Tisnés is a third-generation coffee producer and has dedicated himself to the production of quality coffees. This dedication has led him to focus on producing coffee varieties that are relatively rare in Colombia and are known for their complex cup profiles, including varieties like Sudan Rume, Yirgacheffe, Laurina, and several others. Julio’s daughter, Maria Antonia Madrid, is a biologist who has researched the organoleptic impact of using microbial starter cultures in coffee fermentation, helping Julio to improve his processing methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cb data-stringify-type=\"bold\"\u003eNitro Fermentation\u003c\/b\u003e\u003cspan\u003e begins with freshly harvested coffee cherries placed in a bag for 10-12 hours to gain rapid increase in temperature. The bacteria present in this environment and on the cherries start breaking carbs into sugars, which increases temperature even more. The coffee is then cooled in a tank with water at 8-10 °C, after which it is de-pulped. The coffee with the mucilage still attached is placed in a plastic barrel for 10-12 hours to allow oxidation. Then, they take the coffee into the sealed bioreactor, adding starter cultures and an injection of nitrogen. During this fermentation process, which takes 4-6 days, the team at Finca Milan constantly monitors the temperature, pH, and Brix to make sure all levels are within their parameters. Once fermentation is complete, the coffee is then washed and sundried for 15-20 days to reach its ideal humidity.\u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\" aria-label=\"\"\u003e\u003c\/span\u003e\u003cspan\u003eWith this coffee, they have won the bronze and silver medals, respectively, for two consecutive years at the World Barista Championship. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRegion Description:\u003c\/strong\u003e Risaralda is one of Colombia’s principal coffee growing Departments. Along with neighboring Caldas and Quindío, it forms part of the “coffee axis” or “coffee triangle,” indicating the important coffee activities—from research to social support programs to freeze drying to dry milling—that take place in the area, which is in turn part of the Coffee Cultural Landscape, recognized by UNESCO as a World Coffee Cultural Heritage site. The soils of Risaralda have their origin in igneous rocks and volcanic ash with slopes descending towards the Cauca River, forming a landscape of colorful towns where more than 20.000 smallholder farms and mid-sized estates dedicate themselves to the department’s main agricultural activity: coffee. The main coffee varieties found there include Castillo, Colombia, Caturra, Típica and Tabi. Risaralda is the only Colombian department recognized as a Model Forest, a title given by the International Model Forest Network because of the community management of the areas declared as reserves, combining social, environmental and economic needs of the local communities with long-term and large-scale perspectives on the sustainability of the territory.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"Default Title","offer_id":57052194996550,"sku":"sku-41982975180875","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/files\/5P0A9014_be69edcd-0187-43c0-9d02-559d14bf7852.jpg?v=1785642427"},{"product_id":"colombia-rocket-flower-el-paseo-washed-experimental","title":"Colombia - Rocket Flower - El Paseo - Washed Experimental","description":"\u003cdiv\u003e\u003cb\u003e\u003cu\u003eColombia - Rocket Flower\u003c\/u\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eVariety\u003c\/b\u003e: Caturra\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess:\u003c\/b\u003e Washed Experimental \u003ci\u003e(while this isn't a \"flower coferment\" this coffee underwent several stages of experimental fermentation to bring more floral qualities to the finished cup)\u003c\/i\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProducer:\u003c\/b\u003e Huver Castillo\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm:\u003c\/b\u003e  El Paseo\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Nariño (Buesaco)\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation:\u003c\/b\u003e 1.800 m.a.s.l.\u003cbr aria-hidden=\"true\"\u003eFlavor notes: Orange, citric acid, citrus, coconut, floral, lemongrass, sweet aromatics\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003ePROCESS DESCRIPTION:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe process of the Rocket Flower coffee from El Paseo farm in Nariño begins with the careful selection of ripe Caturra cherries, ensuring exceptional quality. The cherries undergo a 36-hour pre-fermentation in cherry, followed by a floating and disinfection process using sea salt at 2% of the total water in the hopper. The beans are then subjected to anaerobic fermentation in stainless steel tanks with regulated relief valves. After moving to a second hopper and being pulped, leachates are collected and 200 liters are used per fermentation tank with the additions of enzymes to promote an specific floral profile. Each tank, holding up to 2,800 kilos of coffee, ferments the coffee for 6 days, developing a complex flavor profile. The beans are then mechanically dried in a silo for 2-3 days at temperatures below 38 degrees, ensuring ideal moisture levels. A 15-day stabilization period follows, guaranteeing the consistency and quality of the coffee. This meticulous process results in a flavor profile rich with notes of lemongrass, citric acid, citrus, cocoa, coffee blossom, floral, orange, and sweet aromatics, making Rocket Flower coffee a standout selection.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eHISTORY:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eHuver is a third-generation coffee grower, but his close relationship with coffee is recent. Until a few years ago (before 2015), he was a math teacher at a school in Nariño. The farm El Paseo is located near Buesaco, on the Suma Paz trail. This family farm is where Huver has had the opportunity to work alongside his father. El Paseo has been in the family for over 20 years and is one of three farms they own. It is a beautiful farm with an altitude range of 1750 meters to 1950 meters, featuring several native shade trees and situated on the slopes overlooking the valley of Buesaco.\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"Default Title","offer_id":57052194963782,"sku":"sku-42551612899403","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/files\/5P0A7251.jpg?v=1785642428"},{"product_id":"decaf-colombian-coffee-el-vergel-estate","title":"Decaf Colombian Coffee – El Vergel Estate","description":"\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eColombia\u003cstrong\u003e\u003cbr\u003eRegion: \u003c\/strong\u003eTolima\u003cstrong\u003e\u003cbr\u003eElevation: \u003c\/strong\u003e1500 MASL\u003cstrong\u003e\u003cbr\u003eFarm\/Farmer: \u003c\/strong\u003eEl Vergel Estate, Elias \u0026amp; Shady Bayter\u003cstrong\u003e\u003cbr\u003eVarietal: \u003c\/strong\u003eRed \u0026amp; Yellow Caturra\u003cstrong\u003e\u003cbr\u003eDecaffeination Process: \u003c\/strong\u003eEthel Acetate\u003cstrong\u003e\u003cbr\u003eTasting Notes: \u003c\/strong\u003eVanilla, Panella, Dark Chocolate, Apple, Stone Fruit\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe have been sourcing from the El Vergel Estate for a few years, and what began as an avocado farm in 1995, started by the parents of Elias and Shady Bayter, has become so much more. After disease severely affected the avocado crop in 2006, their mother, Martha, decided to diversify and plant a few varieties of coffee tree. Initially planting Catimore, Red Caturra, and Yellow Caturra, the desire for knowledge came next. Learning about coffee processing equipment, methods, and how to establish El Vergel in the Colombia specialty coffee scene. Around 10 years later, At the recommendation of Miguel Jimenez, they began to plant\u003c\/span\u003e\u003cspan\u003e Geisha, Java, Pacamara, and Red Bourbon, releasing the first harvest from these premium varieties in 2017. Since then the farm has modernized, creating an environment for the Bayter family to push the boundaries of coffee processing, from introducing Natural processing on the estate in 2018, to learning more about aerobic and anaerobic fermentation, and developing the unique Koji processing method. Their continued research and experimentation with controlled fermentation will keep pushing the evolution of coffee, and we will keep bringing the coffee in to share with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis bean is decaffeinated using Ethel Acetate derived from sugar cane that is grown locally. Ethel Acetate is used because of its low boiling point so it can be easily flushed, and because it is a caffeine specific solvent. The green coffee is first steamed and soaked, causing it to swell up, enabling easier extraction of the caffeine. The beans are then soaked in the ethel acetate solvent, which attaches to the caffeine molecule, before a going through a second steam and soak, with clean water, to flush the caffeine and the solvent without affecting the coffee flavor as drastically as a repeated soaking method would (like the Swiss Water Process). Finally the beans are dried to a similar moisture content they had prior to the decaffeination process.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10oz","offer_id":57052195258694,"sku":"sku-40126527275083","price":20.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":57052195291462,"sku":"sku-41078808281163","price":60.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":57052195324230,"sku":"sku-40126527307851","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/files\/decaf_bag_d4c08841-75d0-47ed-a2b8-76b5de324fcb.png?v=1785642428"},{"product_id":"colombia-candy-blast-decaf-honey-watermelon-swiss-water-decaf","title":"Colombia - Candy Blast Decaf - Honey + Watermelon - Swiss Water Decaf","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cu\u003e\u003cb\u003eCandy Blast - DECAF (Swiss Water Process)\u003c\/b\u003e\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVariety:\u003c\/b\u003e Caturra + Colombia\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess:\u003c\/b\u003e Honey + Watermelon | Swiss Water Decaf\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation:\u003c\/b\u003e 1,750 m\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Huila - Tolima - Caldas\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm:\u003c\/b\u003e  Processed at El Vergel Estate\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eTasting notes:\u003c\/b\u003e Watermelon, candy, mint, bubblegum, raspberry \u0026amp; citric acid\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cb\u003ePROCESS DESCRIPTION:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThis blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast \u0026amp; watermelon flavors for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eSWISS WATER DECAF PROCESS:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThis process starts with Green Coffee Extract (GCE), a unique solution made by soaking fresh green coffee beans in pure water to capture all the soluble solids—except caffeine. This GCE is the heart of the process, ensuring flavor integrity while removing caffeine naturally. Before decaffeination, green coffee is carefully cleaned and pre-soaked to reach the ideal moisture level, removing impurities like dust and silverskin. Next, the beans are immersed in the GCE, where caffeine is gently drawn out over 8–10 hours, leaving behind rich, aromatic compounds. The caffeine-laden GCE is then filtered through a proprietary carbon system, and the carbon is regenerated for reuse, making the process sustainable. Throughout, the GCE is continuously refreshed and monitored, so no new batch is needed for every new lot of green coffee. Finally, once 99.9% of the caffeine is removed, the beans are dried, bagged, \u0026amp; ready for roasting.\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"Default Title","offer_id":57052195127622,"sku":"sku-42551597039691","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/files\/5P0A7209.jpg?v=1785642427"},{"product_id":"uganda-kisoro-estate-anaerobic-natural-coffee","title":"Uganda Kisoro Estate Anaerobic Natural Coffee","description":"\u003cblockquote type=\"cite\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cb\u003e\u003cu\u003eUganda - Kisoro Estate - Anaerobic Natural\u003c\/u\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eFarm\u003c\/b\u003e: Kisoro Estate \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess\u003c\/b\u003e: Anaerobic Natural \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eVarieties\u003c\/b\u003e: SL14, SL28, Nyasaland, Bugisu \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation\u003c\/b\u003e: 1800 MASL \u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion\u003c\/b\u003e: Western Region\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProcess:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eNaturals in Uganda are typically processed after being initially sorted for quality using a float tank, which allows the producer or the mill to remove defective and damaged cherries. The cherries will then be transfered to raised beds or tarpaulins to dry. It is important to note this coffee was intentionally processed utilizing anaerobic fermentation. In general, placing freshly harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. We find those anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body. Nonetheless, the anaerobic fermentation process has a distinct impact on the outcome of the flavor profile.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eUganda\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eHistorically, Uganda has been known for Robusta production, being that it is the origin of this species. In the early 20th century, Arabica varieties were introduced from Malawi and Ethiopia. Today, Arabica production accounts for about 20% of Uganda's annual coffee exports and we have been seeing a rise in quality since we started sourcing Ugandan coffee in 2014. Farms are typically less than 2.5 hectares in size and coffee is cultivated among other subsistence crops.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cb\u003e\u003cu\u003eKisoro Estate\u003c\/u\u003e\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eIn the southern reaches of the Kigezi Highlands lies Kisoro, a district of volcanic soils and sweeping hillsides that border the Virunga Mountains and Rwanda. Known for its cool climate, fertile terrain, and rich biodiversity, Kisoro embodies everything that makes southwestern Uganda so distinct. Here, coffee thrives in harmony with banana, shade trees, and forest life—a landscape that has long sustained families through both beauty and resilience. When Kenneth Barigye founded Mountain Harvest in 2017, his mission was simple yet ambitious: to improve the livelihoods of Uganda’s smallholder coffee farmers. They began by establishing demonstration farms, training communities in regenerative agriculture, and helping farmers achieve consistency and quality. But one farmer’s question reshaped their journey: “Are you a farmer yourself? How can you ask me to take risks you’ve never taken?” It was a challenge that became a turning point. In response, they began investing in farmland of their own—places where they could test, learn, and lead by doing.\u003cbr\u003e\u003cbr\u003eToday, with over 250 acres across Western Uganda, Kenneth is now considered the country’s largest Arabica farmer. The Kisoro Estate was among the first of these farms, planted in early 2022 by a small, dedicated team of agronomists and one onsite processing assistant. It has since become a living laboratory—where we experiment with tree spacing, shade management, and agroforestry models that mirror what we teach to our partner farmers. Every stage, from seedling to drying table, is carefully monitored and refined, embodying our philosophy of practice what we teach. These estate-grown coffees represent the intersection of innovation and tradition. They’ve already captured the attention of Uganda’s top baristas and international buyers, with champions selecting these nanolots for competition—guided by processing protocols refined by Ibrahim Kiganda on Mount Elgon. For us, Kisoro is more than a farm. It’s a promise—to lead by example, to learn alongside the farmers we serve, and to continue raising the standard for Ugandan coffee from the ground up. With full control over cherry selection and processing, Kisoro Estate has consistently produced some of Mountain Harvest’s highest-performing coffees. In 2025, Ibrahim Kiganda used Kisoro coffees to win the Uganda Barista Championship and represent the country at the World Barista Championship in Milan, while John Dixon featured Kisoro in his U.S. Barista Championship routine, marking the first time an East African coffee outside Ethiopia placed as a finalist. These results highlight the precision and potential of the Kisoro Estate’s processing systems.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cb\u003eRegion\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe Western Region is one of the four geographic regions of Uganda that are then divided into smaller districts. This region spans from the center of the western border of Uganda down to the southwestern-most corner.Its location along the Albertine Rift makes it a fertile coffee-growing region. Many subregions or districts in the area are well-known for their coffee production. Redistricting across Uganda has changed some regions' borders. The Kigezi district was a broader region that encompassed what is now divided into the Kabale District, Kanungu District, Kisoro District, and Rukungiri District.\u003c\/div\u003e\n\u003c\/blockquote\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":57052195029318,"sku":"sku-42510149943371","price":26.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":57052195062086,"sku":"sku-42510149976139","price":70.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":57052195094854,"sku":"sku-42510150008907","price":135.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/files\/Uguanda.png?v=1785642428"},{"product_id":"rwanda-kabirizi-gateko","title":"Rwanda - Kabirizi - Gateko","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRwanda - Kabirizi - Gateko\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003eWashing Station: Kabirizi\u003cbr aria-hidden=\"true\"\u003eVariety: Bourbon\u003cbr aria-hidden=\"true\"\u003eProcess: Washed\u003cbr aria-hidden=\"true\"\u003eElevation: 1,750 masl\u003cbr aria-hidden=\"true\"\u003eRegion: Rutsiro District\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKabirizi\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eKabirizi washing station was established in 2004 and has placed in the Cup of Excellence competition. The surrounding communities of Gateko, Rwinyoni, and Nganzo contribute coffees to the Kabirizi washing station. It is run by Coopérative pour la Promotion des Activités Café or COOPAC.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003eCOOPAC is a Fair Trade–certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003eCOOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eWashed Process (Rwanda Specific)\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe Washed process in Rwanda includes a unique soaking step, not unlike that often found in Kenya. The cherries are delivered to central processing units the day they are harvested, where they will be depulped and fermented in open-air tanks made of concrete or cement for 12–18 hours. After fermentation, the coffees are soaked in water for 24 hours, after which their mucilage will be removed and spread on raised beds to dry.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRwanda\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eLike most African coffee-producing countries (with the exception of Ethiopia), Rwanda was planted in coffee by colonial interests from Europe in order to supply the booming market back on their home continent. High-yield, low-cost varieties were introduced in the 1930s and made compulsory to farmers by Belgian colonials, offering little in the way of quality incentive or development. Coffee was intended to be a cheap commodity available in abundance, and the colonial government held strict mandates over exports in addition to imposing very high taxes on growers, practically enslaving them to the industry. Roughly 75 percent of the land mass of Rwanda is used for agriculture, and more than 35 percent of its population are subsistence farmers, many of whom rely on coffee for at least a portion of their income.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003eWhile coffee became the staple agricultural export by the 1990s (despite very low market prices), its production, along with the national economy in general, was devastated by the genocide in 1994. Nearly 1 million people were killed in the national tragedy, which stalled development and slowed progress for nearly a decade. Targeted programs initiated by the government in the early 2000s encouraged Rwandans to use specialty coffee as one of the means to recover and create a new niche agricultural market. The erection of the first washing station with USAID support in 2004, and the country was the first to host a Cup of Excellence auction, bringing international recognition to the “Land of a Thousand Hills” as a potential producer of exceptional quality.\u003c\/p\u003e\n\u003cp\u003eToday, this tiny country (roughly the size of Maryland) contributes less than 0.2 percent of the global coffee supply, but its reputation for special quality and unique characteristics—not to mention the incredible story of its development as a specialty-coffee origin since the genocide—have earned Rwanda a significant place at the table among African origins.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":57052195160390,"sku":"sku-42892348063819","price":23.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":57052195193158,"sku":"sku-42892348096587","price":64.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":57052195225926,"sku":"sku-42892348129355","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/files\/rwanda-1.png?v=1785642428"},{"product_id":"group-ride-rotating-blend","title":"Group Ride - Rotating Blend","description":"\u003cp\u003e\u003cstrong\u003eRotating Blend\u003cbr\u003eOrigin: \u003c\/strong\u003eGuatemala Ceiba Washed X \u003cmeta charset=\"utf-8\"\u003eCosta Rica Anaerobic Natural\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cb\u003eProcessing Method: \u003c\/b\u003eWashed \u0026amp; Natural\u003cb\u003e\u003cbr\u003eTasting Notes: \u003c\/b\u003eCocoa Puffs, Caramel, Cherry, Cooked Fruit, Tamarind \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGroup Ride is our rotating blend highlighting the evolution in coffee and on our bicycles. We wanted to create a blend that reminds us of the group rides that we love; fun, flexible and approachable. We bring new coffees to the blend like bringing new friends to a group ride. As seasons change so does the blend, always reliable but still fun and fresh. Watch our Instagram story @prestacoffee to find us at an occasional group ride in Tucson.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlending coffee is a good way to create a balanced coffee that is easy to brew well with less concern for your brewing method, equipment, or technique. We choose coffees that we initially sourced to be offered as a single origin, roast them using the same attention to detail that we use for every bean, and blend them after roasting to provide a consistent flavor profile. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe current Group Ride is an equal part blend that includes an anaerobic natural Costa Rica  and a washed Guatemala. Use it for a pour-over, espresso, cold brew, or your preferred brew method.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":57052195356998,"sku":"sku-40092526968907","price":23.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":57052195389766,"sku":"sku-41078797926475","price":60.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":57052195422534,"sku":"sku-40092527001675","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/files\/newgroupride_55789d67-d05b-4d08-bc55-33985b8595a1.png?v=1785642428"},{"product_id":"kenya-kirinyaga-kamwangi-washed","title":"Kenya Kirinyaga Kamwangi Washed","description":"\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eKenya\u003cstrong\u003e\u003cbr\u003eRegion: \u003c\/strong\u003eGichugu, Kirinyaga\u003cbr\u003e\u003cb\u003eFactory: \u003c\/b\u003eKamwangi \u003cb\u003e\u003cbr\u003eElevation: \u003c\/b\u003e1,500 masl\u003cbr\u003e\u003cb\u003eVarietal: \u003c\/b\u003eSL28, SL34, Ruiru 11, Batian\u003cb\u003e\u003cbr\u003eProcessing Method: \u003c\/b\u003eWashed\u003cb\u003e\u003cbr\u003eTasting Notes: \u003c\/b\u003eCranberry, Raisin, Nectarine, Persimmon, Sweet Cream\u003cem\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\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\u003cp\u003e\u003cspan\u003eThe Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.\u003cbr\u003eRoughly 985 active members deliver coffee to the factory; each farmer owns an average of 200–250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24–28 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12–24 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9–13 days, being rotated constantly. Once the moisture content reaches 11–13%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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\u003cp\u003e\u003cspan\u003eThe Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"10oz","offer_id":57052195488070,"sku":"sku-42896554786891","price":24.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":57052195520838,"sku":"sku-42925846659147","price":67.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":57052195553606,"sku":"sku-42925846691915","price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/files\/KenyaKirinyagaWashedBag.png?v=1785642428"},{"product_id":"colombia-bourbon-passiflora-la-reserva-semi-washed-passionfruit-coferment","title":"Colombia - Bourbon Passiflora - La Reserva - Semi-Washed - Passionfruit Coferment","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cu\u003e\u003cb\u003eColombia - Borbon Passiflora\u003c\/b\u003e\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVariety\u003c\/b\u003e: Borbon\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess:\u003c\/b\u003e Semi-Washed (Passionfruit coferment)\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProducer: Marlon Rojas\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm:\u003c\/b\u003e  La Reserva\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Huila (Pitalito - Palestina)\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation:\u003c\/b\u003e 1.650 - 1.750 m\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFlavor Notes:\u003c\/b\u003e Floral, lavender, lemon cheesecake, citric acid, orange, tangerine\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cb\u003ePROCESS DESCRIPTION:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe journey of Borbon Pasiflora begins with a meticulous handpicking process to ensure only the ripest cherries are selected. The cherries are carefully classified to remove impurities such as leaves, stones, or under-ripe fruits, guaranteeing top-quality coffee. The pre-fermentation stage lasts for 24 hours, during which the cherries are left intact to allow their natural enzymes and sugars to begin unlocking the coffee's potential flavors. Following this, the cherries are depulped and semi-washed to remove the outer skin while retaining some mucilage, essential for the next transformative step. The fermentation process takes place over 48 hours under anaerobic conditions in sealed tanks. During this stage, the coffee is submerged with fresh passion fruit, introducing a natural co-fermentation element. This innovative approach enhances the complexity and tropical character of the coffee, as the passion fruit’s organic compounds interact with the coffee’s natural sugars in the oxygen-free environment. Drying takes place on raised beds over 15 days, where the coffee is carefully monitored to ensure even moisture evaporation and preservation of its intricate flavors. The slow drying process also locks in the tropical and floral notes introduced during fermentation. Finally, the coffee undergoes a 15 day stabilization period in a dark room. This timeout ensures the beans achieve the ideal moisture level, harmonizing their flavors and enhancing shelf life.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eHISTORY:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eMarlon is a third-generation coffee farmer; his family has been involved in the world of coffee, from his grandfather to his uncles. A few years ago, in search of better opportunities, he became a professional commercial pilot. However, during one of his trips abroad, he realized that the true potential was in Colombia, specifically on his family’s farm. This discovery led him to dedicate himself to specialty coffee production, where he found his true calling.His farm, “La Reserva,” is a family venture where Marlon works alongside his uncles. The farm is located in the municipality of Palestina, with an extension in Pitalito, in the Colombian region of Huila. There, they cultivate varieties such as Gesha, Bourbon, Pacamara, and Sidra. The expertise of his uncles, combined with his training in coffee cupping, production, and sales, has enabled him to create a product that meets high-quality standards.\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"Default Title","offer_id":57052195455302,"sku":"sku-42551603200075","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/files\/5P0A7210.jpg?v=1785642427"},{"product_id":"guatemala-ceiba-washed","title":"Guatemala Ceiba Washed","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHuehuetenango\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVarietal:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCaturra, Bourbon, Typica, Catuai, Catimor, Sarchimor, Pache, Pacamara\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eProcess\u003c\/b\u003e: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAltitude:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e1500 meters\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCupping Notes: \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003eGreen Apple, Milk Chocolate, Almond, Caramel\u003c\/p\u003e\n\u003cp\u003eIn early Mayan and Mesoamerican cultures, the Ceiba symbolized the connection between land and sky. The Ceiba lot from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers. The cup profile boasts a rich floral and berry aroma and is full of chocolate, lemon, and raspberry, with a creamy body thanks to the specific Huehuetenango terroir.\u003c\/p\u003e\n\u003cp\u003eOur sourcing partner for Ceiba, Unitrade Coffee, maintains a close connection with producers and is active in improving regional coffee infrastructure. After the leaf rust epidemic several years ago, Huehuetenango is still recovering and Unitrade’s support of producers has been crucial to keeping family farms in operation. Coffee from the mountain communities around Huehuetenango is specifically selected for its fruity profile.\u003c\/p\u003e\n\u003ch2\u003eRegion: Huehuetenango\u003c\/h2\u003e\n\u003cp\u003eHuehuetenango is located in the rocky Western highlands of Guatemala bordering Mexico. Thanks to the elevation and varied microclimates of this mountainous region, coffee from Huehuetenango is well known worldwide for its bright and crisp acidity.\u003c\/p\u003e\n\u003cp\u003eHuehuetenango lies in the Los Cuchumatanes mountain range, the highest point of which is known as “La Torre,” which reaches almost 3800 meters above sea level. Of the three non-volcanic coffee growing regions of Guatemala, Huehuetenango is the highest and driest under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain, the region is protected from frost, allowing coffee in Huehuetenango to be cultivated up to 2000 meters. The cool, crisp winds from the Cuchumatanes help moderate the temperature, which ranges from 20 to 24 degrees Celsius.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10oz","offer_id":57052195586374,"sku":"sku-41669534679115","price":19.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":57052195619142,"sku":"sku-41669534711883","price":54.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":57052195651910,"sku":"sku-41669534744651","price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/files\/guatceiba.png?v=1785642428"},{"product_id":"120-psi-blend","title":"120 PSI Blend","description":"\u003cp\u003eBlend: Peru Washed\/ Ethiopia Natural\u003c\/p\u003e\n\u003cp\u003eTasting Notes:  Balanced, chocolatey, sweet\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOur original house blend, named for the pressure required to operate an espresso machine, but translated into the Presta valve equivalent. Made up currently of a natural Ethiopia and a washed Peru. Great all around workhorse blend; shines on espresso, cold brew, and drip. \u003c\/span\u003e\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10oz","offer_id":57052195684678,"sku":"sku-40275070058571","price":17.0,"currency_code":"USD","in_stock":true},{"title":"2 lbs","offer_id":57052195717446,"sku":"sku-41196574998603","price":40.0,"currency_code":"USD","in_stock":true},{"title":"5 lbs","offer_id":57052195750214,"sku":"sku-41196575621195","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/files\/NEW120PSI.png?v=1785642428"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1008\/9788\/2438\/collections\/rn-image_picker_lib_temp_5c93fe12-6489-4369-a0eb-766ae027339e.png?v=1785642375","url":"https:\/\/coffeeco.com\/collections\/presta-coffee.oembed","provider":"CoffeeCo","version":"1.0","type":"link"}