{"title":"Single Origins","description":"\u003cp style=\"font-size: 18px; text-align: left;\"\u003eBelow is a selection of our current offerings from different farms all over the world. Each of these coffees can be very different from the next so to help you out please take note of the following categories.\u003c\/p\u003e\n\u003cp style=\"font-size: 18px; text-align: left;\"\u003e\u003cstrong\u003eBright\u003c\/strong\u003e - You can expect lots of fruity notes and a higher acidity from these coffees. They are typically roasted lighter which enhances these flavours and makes them less suitable for adding milk to them. Best suited for the filter or pour over methods of brewing but can also produce a great fruity espresso.\u003c\/p\u003e\n\u003cp style=\"font-size: 18px; text-align: left;\"\u003e\u003cstrong\u003eBalanced\u003c\/strong\u003e - These coffees are roasted to enhance sweetness in the cup which results in lots of chocolate and caramel like notes. Suited to all brew methods and will produce a very smooth crowd pleasing coffee.\u003c\/p\u003e\n\u003cp style=\"font-size: 18px; text-align: left;\"\u003e\u003cstrong\u003eBold\u003c\/strong\u003e - Most of the coffees in our bold category are blends and a big reason behind this is that they are designed more for espresso based beverages. These coffees are also well suited for those who prefer a bolder style and slightly darker roasted coffee with notes of dark chocolate and nuts.\u003c\/p\u003e","products":[{"product_id":"swiss-water-decaf","title":"Swiss Water Decaf","description":"\u003c!-- split --\u003e\n\u003ch3\u003eDecaf Process\u003c\/h3\u003e\n\u003cp\u003eThe Swiss Water Process (SWP) is a non-solvent method or decaffeinating unroasted coffee beans. It was introduced by Coffex in 1979 and was, at that time, the only commercial decaffeination method that did not use solvents. The Swiss Water Process has quickly become one of the most popular methods of decaffeinating specialty coffee. This process was developed in Switzerland, hence the name, Swiss Water.\u003c\/p\u003e\n\u003cp\u003eIn this process, the coffee beans are soaked in caffeine-free green coffee extract, allowing the caffeine to be extracted from the bean and into the solution while the flavor components are retained in the beans. The now caffeine-saturated green coffee extract is then processed through activated charcoal to remove the caffeine, thus becoming caffeine-free again and ready to extract caffeine from a new batch of coffee. The coffee beans are then dried to their originating moisture level and re-bagged. The Swiss Water Process results in coffee that is 99.9% caffeine free.\u003c\/p\u003e\n\u003cp\u003eIn other methods of decaffeination, the caffeine is recovered from the mixture and sold separately from the coffee. Typically, caffeine is captured through the introduction of a volatile solvent (such as methylene chloride or ethyl acetate), which allows the caffeine to attach to the solvent and then be recovered through dehydration. However, in the Swiss Water Process, no chemical solvents are used. The cost of this process is usually slightly higher than solvent-based processes.\u003c\/p\u003e","brand":"Eclipse Coffee Roasters","offers":[{"title":"300g \/ Whole Bean","offer_id":2854398820376,"sku":"","price":20.5,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Coarse (French Press)","offer_id":2854398853144,"sku":"","price":20.5,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium Coarse (Filter)","offer_id":2854398885912,"sku":"","price":20.5,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium (Aeropress)","offer_id":2854398951448,"sku":"","price":20.5,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium Fine (Stove Top)","offer_id":2854398984216,"sku":"","price":20.5,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Fine (Espresso)","offer_id":2854399016984,"sku":"","price":20.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Whole Bean","offer_id":15234978179,"sku":"","price":57.75,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Coarse (French Press)","offer_id":15234978243,"sku":"","price":58.25,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium Coarse (Filter)","offer_id":15234978371,"sku":"","price":58.25,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium (Aeropress)","offer_id":15234978435,"sku":"","price":58.25,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium Fine (Stove Top)","offer_id":15234978499,"sku":"","price":58.25,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Fine (Espresso)","offer_id":15234978627,"sku":"","price":58.25,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Whole Bean","offer_id":46739772440877,"sku":"","price":7.6,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Coarse (French Press)","offer_id":46739772506413,"sku":"","price":7.7,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium Coarse (Filter)","offer_id":46739772670253,"sku":"","price":7.7,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium (Aeropress)","offer_id":46739772834093,"sku":"","price":7.7,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium Fine (Stove Top)","offer_id":46739772965165,"sku":"","price":7.7,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Fine (Espresso)","offer_id":46739773030701,"sku":"","price":7.7,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0461\/0321\/files\/Peru_Decaf_300g_67e6146d-0753-4f45-b5e1-778f93ab5930.jpg?v=1772219381"},{"product_id":"siane-chimbu","title":"Siane Chimbu","description":"\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003eFarm Info\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: \u003cspan\u003eSiane Organic Agriculture Cooperative\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Chimbu Province\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1,350m above sea level\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietals\u003c\/strong\u003e: Bourbon, Typica\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSiane Chimbu is sourced from farms organized around the Siane Organic Agriculture Cooperative (SOAC) located in the Chuave district within the province of Chimbu, Papua New Guinea.  SOAC accesses the international coffee markets for farmers, creating greater earning capacity from direct trade relationships. SOAC also assist farmers with financing, coffee quality improvement, organic certification, and community based projects that promote gender equality and education.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eAs a country, Papua New Guinea is a bit of a wild frontier, where tribes exist who've had little contact with the modern world, if at all. Meanwhile, the political system seems to perpetually border on melt-down. Still, this small neighbor of Indonesia manages to maintain a fairly reputable, albeit small, coffee industry becoming increasingly well known for its quality.\u003c\/p\u003e\n\u003cp\u003ePapua New Guinea's first coffee plants were recorded in the 1800s, but it wasn't until the 1920s that commercial production really took off. Since then, its been a series of highs and lows for the Papua New Guinea's coffee trade. The 1960s were boom time, with improvements in infrastructure making it easier to transport coffee. In the 1970s, a slump in the Brazillian coffee market due to frost offered a further boost to Papua New Guinea's economy. Since then, the coffee industry has faced numerous hurdles. The 1980s coffee boom saw many plantation owners incur debts that they later couldn't pay off. After a peak in the 1990s, a depression in coffee prices in the late 1990s dealt Papua New Guinea yet another blow.\u003c\/p\u003e\n\u003cp\u003eToday, the country's poor infrastructure and frequent hijackings are a major hurdle for Papua New Guinea. Some of the larger coffee producers report losing up to 50% of their produce due to theft each year. As a result, production and exports have been declining. In 2009, coffee was reported to be responsible for 18.5% of the country's agricultural exports and just 4.7% of total export revenue (compared to 38% and 13% in the 1990s). However, current movements by the private and public sectors have helped moved Papua New Guinea towards greater sustainability, better soil quality, and improved education of farmers, which has resulted in some notable coffees coming out of this country and are well worth seeking out (provided the thieving bandits don't beat you to it).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCharacteristics of Papua New Guinea Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePapua New Guinea's coffee quality has improved in recent years thanks to better quality assurance and testing processes at the country's wet processing factories. More than 90% of the coffee grown in Papua New Guinea is on smallholder farms or small village \"coffee gardens\", while the rest are grown on large plantations, and there's a distinct difference in their taste profiles, largely due to the way the beans are processed.\u003c\/p\u003e\n\u003cp\u003eEstate coffees (graded A, X, C and PB) are weighed and pulped at a central facility on the farm, then are washed and fermented for 24 hours before being dried in the sun. The result is a clean, mild flavour with balanced acidity - Sigri is one of the more famous estate coffees, famously smooth and well rounded, considered by some to be among the best estate coffees from Papua New Guinea.\u003c\/p\u003e\n\u003cp\u003eSmallholder coffees, by contrast, live a bit more on the country's wild side. The coffee is typically Y grade or Premium Smallholder Coffee (PSC) grade, grown in the wilderness of the Western and Eastern Highlands, picked by hand and processed in a central processing plant - it's here where the coffee takes on its characteristic flavours, which often results in something quite wild and fruity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePapua New Guinea Coffee: Interesting Facts and News Bites\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMost of Papua New Guinea's seeds are the Arabica variety \u003cem\u003eJamaican Blue Mountain\u003c\/em\u003e.\u003c\/li\u003e\n\u003cli\u003eAbout 95% of the coffee is high-grown washed Arabica, which thrives in favourable weather conditions of the highland areas.\u003c\/li\u003e\n\u003cli\u003eAbout 75% of the coffee is grown in the western and easter highlands; other areas include Chimbu, Morobe and Enga\u003c\/li\u003e\n\u003cli\u003eCoffee is Papua New Guinea's most valuable agricultural export, with approximately one million bags per year being shipped to Germany, Australia, Japan, the United States and the UK. \u003c\/li\u003e\n\u003cli\u003eMore than two million people in Papua New Guinea depend on coffee either directly or indirectly for their livelihood.\u003c\/li\u003e\n\u003cli\u003ePapua New Guinea accounts for approximately 1% of world production of coffee.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eclipse Coffee Roasters","offers":[{"title":"300g \/ Whole Bean","offer_id":51683199582509,"sku":null,"price":22.75,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Coarse (French Press)","offer_id":51683199615277,"sku":null,"price":22.75,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium Coarse (Filter)","offer_id":51683199648045,"sku":null,"price":22.75,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium (Aeropress)","offer_id":51683199680813,"sku":null,"price":22.75,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium Fine (Stove Top)","offer_id":51683199713581,"sku":null,"price":22.75,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Fine (Espresso)","offer_id":51683199746349,"sku":null,"price":22.75,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Whole Bean","offer_id":51683199779117,"sku":null,"price":64.0,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Coarse (French Press)","offer_id":51683199811885,"sku":null,"price":64.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium Coarse (Filter)","offer_id":51683199844653,"sku":null,"price":64.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium (Aeropress)","offer_id":51683199877421,"sku":null,"price":64.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium Fine (Stove Top)","offer_id":51683199910189,"sku":null,"price":64.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Fine (Espresso)","offer_id":51683199942957,"sku":null,"price":64.5,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Whole Bean","offer_id":51683199975725,"sku":null,"price":8.4,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Coarse (French Press)","offer_id":51683200008493,"sku":null,"price":8.5,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium Coarse (Filter)","offer_id":51683200041261,"sku":null,"price":8.5,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium (Aeropress)","offer_id":51683200074029,"sku":null,"price":8.5,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium Fine (Stove Top)","offer_id":51683200106797,"sku":null,"price":8.5,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Fine (Espresso)","offer_id":51683200139565,"sku":null,"price":8.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0461\/0321\/files\/Chimbu_300g.jpg?v=1772219255"},{"product_id":"danilo-barbosa","title":"Danilo Barbosa","description":"\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003eFarm Info\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Danilo Barbosa\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Cerrado Mineiro\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 950-1100m above sea level\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietals\u003c\/strong\u003e: Catuai 62\u003c\/p\u003e\n\u003cp\u003eThe Barbosa family, a truly Brazilian, family-owned company, has thrived with a clear mission: to foster the sustainable growth of the Cerrado Mineiro region through the production of exceptional, sustainable coffees. Their farming legacy spans back to the 1900s. The tradition of producing coffee was passed down from Danilo's great-grandfather Elias Barbosa to his son Claudio Barbosa de Paula, and then to Danilo's father, Jairo Barbosa de Paula.\u003c\/p\u003e\n\u003cp\u003eIn 1979, it was Danilo's turn to spearhead the Barbosa family business. Following in their ancestor's footsteps, Danilo's wife Imaculada Barbosa and sons Vitor Marcelo and Sergio Ricardo work together on their farms, keeping their passion alive generation after generation. Their extended family is also involved in the business, making a day in the office feel like a natural extension of their homes.\u003c\/p\u003e\n\u003cp\u003eOver the decades, they have relentlessly sought to perfect their craft, incorporating the most advanced technologies available to unlock the full potential of this unique terroir in coffee production. By adopting outstanding coffee varieties and cutting edge technology, the Barbosa family quickly realized that they were producing something truly unique. In 2018, Danilo lead the family business through a pivotal moment in their journey, shifting their focus to producing specialty coffees, a move that underscored their adaptability and innovation. An essential part of this new journey and a merit of Danilo's vision was working closely with Deyvid Leandro, another local producer with over 20 years of experience in coffee production but a focus on Q-grading, quality control, and fermentation processes.\u003c\/p\u003e\n\u003cp\u003eThis transition was successful immediately, with their coffees reaching prominent positions in competitions and awards from the very first harvest. Their excellence was further recognized when they became the Brazilian Champions of the Cup of Excellence in 2021 and 2024, the highest recognition in coffee competitions, a testament to their dedication and innovation. \u003c\/p\u003e\n\u003cp\u003eLocated in the prestigious Cerrado Mineiro Region, the world's first Designation of Origin for coffee, the Barbosa Family production units are at the core of excellence. This origin is recognized for its unparalleled coffee quality, cutting-edge technology application, and unwavering commitment to sustainability. It's no wonder that this region is the largest certified area on the planet, bearing witness to their commitment to the finest coffee possible.\u003c\/p\u003e\n\u003cp\u003eThe Barbosa family farms encompass a total area of 3,322 hectares, with 983 hectares dedicated to coffee production. They have over 1,000 hectares of natural reserves, and this balance between production and protected areas not only ensures a consistent supply of exceptional coffees but also reflects the family’s deep commitment to environmental preservation. All their natural reserve areas are duly legalized and certified, reinforcing their commitment to sustainability.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Cerrado region, the newest of three major Brazilian growing regions, has been building in reputation and production over the last few decades. Located in the heart of Brazil, it is renowned for its unique and highquality coffee production. Spanning across the states of Minas Gerais and Goiás, this region covers an extensive area characterized by its tropical savanna climate.\u003c\/p\u003e\n\u003cp\u003eThe consistent weather patterns, marked by distinct dry and wet seasons, create an ideal environment for coffee cultivation. The region's altitude, ranging from 800 to 1,300 meters above sea level, combined with well-defined seasons, contributes to the development of coffee beans with distinct and desirable flavour profiles. These conditions result in beans that are often noted for their sweetness, balanced acidity, and complex aromas, making Cerrado Mineiro coffees highly sought after in the specialty coffee market.\u003c\/p\u003e\n\u003cp\u003eFor over 150 years, Brazil has been the world’s largest coffee producer, supplying nearly a third of the world's coffee. The single state of Minas Gerais alone produces more coffee than any other entire country. The country's diverse climate and vast geographical expanse provide ideal conditions for coffee cultivation. From the high altitudes of Minas Gerais to the rolling hills of São Paulo and the lush landscapes of Espírito Santo, Brazil's coffee growing regions each contribute unique characteristics to the nation's coffee profile. This diversity allows Brazil to produce a wide range of coffee types, including Arabica and Robusta, catering to different taste preferences and market demands.\u003c\/p\u003e\n\u003cp\u003eBrazilian coffee is often celebrated for its smooth, enjoyable flavour, with notes of chocolate, nuts, and balanced acidity, making it a favourite among both consumers and roasters worldwide. What truly distinguishes Brazil as a coffee-producing powerhouse is its commitment to innovation and sustainability in coffee farming. The country has pioneered numerous advancements in coffee cultivation, processing, and logistics, ensuring high-quality production while addressing environmental and social challenges.\u003c\/p\u003e\n\u003cp\u003eBrazilian coffee farms, ranging from small family-owned estates to large plantations, often employ state-of-the-art techniques in irrigation, harvesting, and processing, resulting in consistent and superior specialty green coffee. Additionally, Brazil's robust coffee cooperatives and associations provide crucial support to farmers, promoting best practices and sustainable development. This integrated approach not only boosts the quality and quantity of coffee produced but also enhances the livelihoods of coffee-growing communities, reinforcing Brazil's position as a leader in the global coffee industry.\u003c\/p\u003e","brand":"Eclipse Coffee Roasters","offers":[{"title":"300g \/ Whole Bean","offer_id":51800505942317,"sku":null,"price":20.0,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Coarse (French Press)","offer_id":51800505975085,"sku":null,"price":20.0,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium Coarse (Filter)","offer_id":51800506007853,"sku":null,"price":20.0,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium (Aeropress)","offer_id":51800506040621,"sku":null,"price":20.0,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium Fine (Stove Top)","offer_id":51800506073389,"sku":null,"price":20.0,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Fine (Espresso)","offer_id":51800506106157,"sku":null,"price":20.0,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Whole Bean","offer_id":51800506138925,"sku":null,"price":56.0,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Coarse (French Press)","offer_id":51800506171693,"sku":null,"price":56.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium Coarse (Filter)","offer_id":51800506204461,"sku":null,"price":56.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium (Aeropress)","offer_id":51800506237229,"sku":null,"price":56.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium Fine (Stove Top)","offer_id":51800506269997,"sku":null,"price":56.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Fine (Espresso)","offer_id":51800506302765,"sku":null,"price":56.5,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Whole Bean","offer_id":51800506335533,"sku":null,"price":7.45,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Coarse (French Press)","offer_id":51800506368301,"sku":null,"price":7.55,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium Coarse (Filter)","offer_id":51800506401069,"sku":null,"price":7.55,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium (Aeropress)","offer_id":51800506433837,"sku":null,"price":7.55,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium Fine (Stove Top)","offer_id":51800506466605,"sku":null,"price":7.55,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Fine (Espresso)","offer_id":51800506499373,"sku":null,"price":7.55,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0461\/0321\/files\/Danilo_Barbosa_300g.jpg?v=1772219228"},{"product_id":"gahahe","title":"Gahahe","description":"\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003eFarm Info\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Gahahe washing station\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: Kayanza Province\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1,650-1,900m above sea level\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietals\u003c\/strong\u003e: Bourbon\u003c\/p\u003e\n\u003cp\u003eGahahe Washing Station is located in the province of Kayanza and was established in 1989. Farmers here own less than half a hectare of land, on average, and in addition to growing coffee, they also grow crops like bananas, beans, yams, taro, and cassava, both for sale and for household use. There are 1740 farmers that deliver to this washing station. Each farmer has roughly 240 trees on about a tenth of a hectare of land.\u003c\/p\u003e\n\u003cp\u003eDue to the small size and yield on the average coffee farm or plot, washing stations are the primary point of purchase for Burundi. Unlike other coffee-growing regions in Central and South America where landholdings are slightly larger and coffee-centric resources are more available, most producers do not have space on their property or the financial means to do their wet- or dry-milling. Instead, the majority of growers deliver cherry to a facility that does sorting, blending, and post-harvest processing of day lots to create different offerings.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eLike many of its neighbors in Africa, Burundi produces microlots almost by default. Each farmer owns an average of less than even a single hectare and delivers cherries to centralized depulping and washing stations, SOGESTALs (Sociéte de Gestion des Stations de Dépulpage Lavage), and it may take more than one producers’ delivery in order to create a lot.\u003c\/p\u003e\n\u003cp\u003eThis purchasing style makes it nearly impossible, if not completely impossible, to arrive at single-producer, single-farm, or single-variety lots. Instead, coffees are typically sold under the appellation of the washing station.\u003c\/p\u003e\n\u003cp\u003eDepending on the leadership and management at the stations, both private- and state-run, the attention to detail in the processing makes a big difference. Meticulous sorting, fermenting and washing are necessary to create quality and uniformity among the coffee. The typical processing method in Burundi is somewhat similar to Kenya, with a “dry fermentation” of roughly 12 hours after de-pulping, followed by a soak of 12–14 hours in mountain water. 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Their farming legacy spans back to the 1900s. The tradition of producing coffee was passed down from Danilo's great-grandfather Elias Barbosa to his son Claudio Barbosa de Paula, and then to Danilo's father, Jairo Barbosa de Paula.\u003c\/p\u003e\n\u003cp\u003eIn 1979, it was Danilo's turn to spearhead the Barbosa family business. Following in their ancestor's footsteps, Danilo's wife Imaculada Barbosa and sons Vitor Marcelo and Sergio Ricardo work together on their farms, keeping their passion alive generation after generation. Their extended family is also involved in the business, making a day in the office feel like a natural extension of their homes.\u003c\/p\u003e\n\u003cp\u003eOver the decades, they have relentlessly sought to perfect their craft, incorporating the most advanced technologies available to unlock the full potential of this unique terroir in coffee production. By adopting outstanding coffee varieties and cutting edge technology, the Barbosa family quickly realized that they were producing something truly unique. In 2018, Danilo lead the family business through a pivotal moment in their journey, shifting their focus to producing specialty coffees, a move that underscored their adaptability and innovation. An essential part of this new journey and a merit of Danilo's vision was working closely with Deyvid Leandro, another local producer with over 20 years of experience in coffee production but a focus on Q-grading, quality control, and fermentation processes.\u003c\/p\u003e\n\u003cp\u003eThis transition was successful immediately, with their coffees reaching prominent positions in competitions and awards from the very first harvest. Their excellence was further recognized when they became the Brazilian Champions of the Cup of Excellence in 2021 and 2024, the highest recognition in coffee competitions, a testament to their dedication and innovation.\u003c\/p\u003e\n\u003cp\u003eLocated in the prestigious Cerrado Mineiro Region, the world's first Designation of Origin for coffee, the Barbosa Family production units are at the core of excellence. This origin is recognized for its unparalleled coffee quality, cutting-edge technology application, and unwavering commitment to sustainability. It's no wonder that this region is the largest certified area on the planet, bearing witness to their commitment to the finest coffee possible.\u003c\/p\u003e\n\u003cp\u003eThe Barbosa family farms encompass a total area of 3,322 hectares, with 983 hectares dedicated to coffee production. They have over 1,000 hectares of natural reserves, and this balance between production and protected areas not only ensures a consistent supply of exceptional coffees but also reflects the family’s deep commitment to environmental preservation. All their natural reserve areas are duly legalized and certified, reinforcing their commitment to sustainability.\u003c\/p\u003e\n\u003cp\u003eFor this specific lot the cherries were hand picked and placed as whole fruit directly into sealed GrainPro bags for approximately 96 hours of anaerobic fermentation. No pulping or additives are used. The fermentation is driven by native microbial activity within the sealed environment. Following fermentation, the cherries were removed and dried slowly on patios until the optimal moisture content was reached.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Cerrado region, the newest of three major Brazilian growing regions, has been building in reputation and production over the last few decades. Located in the heart of Brazil, it is renowned for its unique and high quality coffee production. Spanning across the states of Minas Gerais and Goiás, this region covers an extensive area characterized by its tropical savanna climate.\u003c\/p\u003e\n\u003cp\u003eThe consistent weather patterns, marked by distinct dry and wet seasons, create an ideal environment for coffee cultivation. The region's altitude, ranging from 800 to 1,300 meters above sea level, combined with well-defined seasons, contributes to the development of coffee beans with distinct and desirable flavour profiles. These conditions result in beans that are often noted for their sweetness, balanced acidity, and complex aromas, making Cerrado Mineiro coffees highly sought after in the specialty coffee market.\u003c\/p\u003e\n\u003cp\u003eFor over 150 years, Brazil has been the world’s largest coffee producer, supplying nearly a third of the world's coffee. The single state of Minas Gerais alone produces more coffee than any other entire country. The country's diverse climate and vast geographical expanse provide ideal conditions for coffee cultivation. From the high altitudes of Minas Gerais to the rolling hills of São Paulo and the lush landscapes of Espírito Santo, Brazil's coffee growing regions each contribute unique characteristics to the nation's coffee profile. This diversity allows Brazil to produce a wide range of coffee types, including Arabica and Robusta, catering to different taste preferences and market demands.\u003c\/p\u003e\n\u003cp\u003eBrazilian coffee is often celebrated for its smooth, enjoyable flavour, with notes of chocolate, nuts, and balanced acidity, making it a favourite among both consumers and roasters worldwide. What truly distinguishes Brazil as a coffee-producing powerhouse is its commitment to innovation and sustainability in coffee farming. The country has pioneered numerous advancements in coffee cultivation, processing, and logistics, ensuring high-quality production while addressing environmental and social challenges.\u003c\/p\u003e\n\u003cp\u003eBrazilian coffee farms, ranging from small family-owned estates to large plantations, often employ state-of-the-art techniques in irrigation, harvesting, and processing, resulting in consistent and superior specialty green coffee. Additionally, Brazil's robust coffee cooperatives and associations provide crucial support to farmers, promoting best practices and sustainable development. This integrated approach not only boosts the quality and quantity of coffee produced but also enhances the livelihoods of coffee-growing communities, reinforcing Brazil's position as a leader in the global coffee industry.\u003c\/p\u003e","brand":"Eclipse Coffee Roasters","offers":[{"title":"300g \/ Whole Bean","offer_id":52029907239213,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Coarse (French Press)","offer_id":52029907271981,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium Coarse (Filter)","offer_id":52029907304749,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium (Aeropress)","offer_id":52029907337517,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium Fine (Stove Top)","offer_id":52029907370285,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Fine (Espresso)","offer_id":52029907403053,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Whole Bean","offer_id":52029907435821,"sku":null,"price":62.25,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Coarse (French Press)","offer_id":52029907468589,"sku":null,"price":62.75,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium Coarse (Filter)","offer_id":52029907501357,"sku":null,"price":62.75,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium (Aeropress)","offer_id":52029907534125,"sku":null,"price":62.75,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium Fine (Stove Top)","offer_id":52029907566893,"sku":null,"price":62.75,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Fine (Espresso)","offer_id":52029907599661,"sku":null,"price":62.75,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Whole Bean","offer_id":52029907632429,"sku":null,"price":8.1,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Coarse (French Press)","offer_id":52029907665197,"sku":null,"price":8.2,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium Coarse (Filter)","offer_id":52029907697965,"sku":null,"price":8.2,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium (Aeropress)","offer_id":52029907730733,"sku":null,"price":8.2,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium Fine (Stove Top)","offer_id":52029907763501,"sku":null,"price":8.2,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Fine (Espresso)","offer_id":52029907796269,"sku":null,"price":8.2,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0461\/0321\/files\/JoiaRara300gBag.jpg?v=1777921329"},{"product_id":"monkaaba","title":"Monkaaba","description":"\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003eFarm Info\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Various smallholder farms\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: San Agustin\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1,650-1900m above sea level\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietals\u003c\/strong\u003e: Castillo, Pink Bourbon, Colombia, Papayo, Catimor, Tabi\u003c\/p\u003e\n\u003cp\u003eLa Colmena - or The Beehive in Spanish- was a name conceived of by Esnaider Ortega-Gomez and Didier Ortega of Monkaaba to capture the spirit of this traceable blend from Colombia. The spirit of the name is derived from the fact that in the beehive, each member works for the greater good of the whole, not simply for themselves. This coffee exemplifies this philosophy as it is centered around coffees grown by the younger members of the group and those making their first attempts to process a coffee for microlot sale. This means that each indivual lot may not be strong enough to stand on its own, but once grouped together the sum becomes greater than its parts.\u003c\/p\u003e\n\u003cp\u003eIn many ways, the vision of Monkaaba is based in these same roots. A smallholder run sourcing project that operates as a sister company to our partners Semilla, the aim from the beginning has been to give opportunities to those traditionally left outside of the specialty market. Semilla assists them by covering all their costs associated with running an open access cupping laboratory, as well as paying salaries to the smallholders who work as roasters, accountants, lab, and warehouse managers in the small bodega. Monkaaba’s aim has always been to break down the barriers that confront the smallholder - especially in terms of understanding the quality of their own coffees, and the intricacies of the coffee supply chain. Most growers have no idea what their coffee tastes like in a cupping setting which means the knowledge to improve their coffee is not freely accessible. Typically, the most a producer receives when they deliver coffee is a cup score and a few notes on physical defects.\u003c\/p\u003e\n\u003cp\u003eMonkaaba operates contrary to this system - allowing smallholders free and open access to cup their own coffees and to receive feedback and advice on how they can improve. Beyond that, they also have the opportunity to learn things about the supply chain that are typically not available to them. For example, it’s not usually known by the smallholder how much their coffee costs to the buyer or how long it takes to travel to North America or Europe, nor who their final clients are.\u003c\/p\u003e\n\u003cp\u003eBeyond serving as an incubator for many growers, Colmena allows Semilla to buy more levels of quality, and more varieties, from the smallholders involved in Monkaaba at a differentiated price, thereby elevating the economic sustainability of each farm. Almost all growers in San Agustin manage a small plot of their farm with a hybrid variety that is considered non-viable for specialty sale and is relied upon to achieve quick cash in hand at all times via the local market. The goal is to see that these coffees go to the Monkaaba x Semilla network instead, allowing a much better financial result and pushing towards a more sustainable buying system.\u003c\/p\u003e\n\u003cp\u003eThe end goal is always to connect with and support smallholders who have limited or no access to a differentiated market. When we focus only on the highest quality coffees to do this, the truth is that many of these growers will be left out. Projects like La Colmena offers an entry point to new, peripheral growers who can receive a better price for their coffee than the conventional market but also receive complementary advice and feedback on processing and quality that can allow them learn how to achieve quality marks that will set them apart.\u003c\/p\u003e\n\u003cp\u003eMany of the growers who have submitted coffee to this blend have now achieved a micro lot after joining, a sign that this project is working. As Esnaider has discussed before, they truly believe that this type of supportive ecosystem- the beehive - is leading to increased quality and consistency of quality across the board for all the smallholders affiliated with Monkaaba. Beyond that, La Colmena allows for smallholders to know there is one single dedicated buyer for their coffee, run by people they trust and respect, who are members of their own community and even extended family network.\u003c\/p\u003e","brand":"Eclipse Coffee Roasters","offers":[{"title":"300g \/ Whole Bean","offer_id":52072368603437,"sku":null,"price":21.5,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Coarse (French Press)","offer_id":52072368636205,"sku":null,"price":21.5,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium Coarse (Filter)","offer_id":52072368668973,"sku":null,"price":21.5,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium (Aeropress)","offer_id":52072368701741,"sku":null,"price":21.5,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Medium Fine (Stove Top)","offer_id":52072368734509,"sku":null,"price":21.5,"currency_code":"CAD","in_stock":true},{"title":"300g \/ Fine (Espresso)","offer_id":52072368767277,"sku":null,"price":21.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Whole Bean","offer_id":52072368800045,"sku":null,"price":61.0,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Coarse (French Press)","offer_id":52072368832813,"sku":null,"price":61.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium Coarse (Filter)","offer_id":52072368865581,"sku":null,"price":61.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium (Aeropress)","offer_id":52072368898349,"sku":null,"price":61.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Medium Fine (Stove Top)","offer_id":52072368931117,"sku":null,"price":61.5,"currency_code":"CAD","in_stock":true},{"title":"950g \/ Fine (Espresso)","offer_id":52072368963885,"sku":null,"price":61.5,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Whole Bean","offer_id":52072368996653,"sku":null,"price":7.95,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Coarse (French Press)","offer_id":52072369029421,"sku":null,"price":8.05,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium Coarse (Filter)","offer_id":52072369062189,"sku":null,"price":8.05,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium (Aeropress)","offer_id":52072369094957,"sku":null,"price":8.05,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Medium Fine (Stove Top)","offer_id":52072369127725,"sku":null,"price":8.05,"currency_code":"CAD","in_stock":true},{"title":"90g \/ Fine (Espresso)","offer_id":52072369160493,"sku":null,"price":8.05,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0461\/0321\/files\/Monkaaba300gbag.jpg?v=1780343431"},{"product_id":"buena-vista","title":"Buena Vista","description":"\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003eFarm Info\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Dani \u0026amp; Luisa Gomez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e: La Ermita, San Agustin\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1770m above sea level\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietals\u003c\/strong\u003e: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eDani Ricardo Gómez was born in the village of El Tabor, in a home where effort and sacrifice were the order of the day. His childhood was marked by the tireless struggle of his mother, a resilient and hardworking woman who, as a single mother of four children, supported her family with the only resource she had: her work picking coffee. Without land of their own or a stable roof over their heads, they lived for years in a neighbor's house, sharing the space with the hope of one day owning a home.\u003c\/p\u003e\n\u003cp\u003eWork was part of everyday life, and from a young age they learned that their livelihood depended on everyone's efforts. Their mother, with no other option, took them with her to the farms where she picked coffee, and their siblings took turns helping out. While some filled the baskets with ripe beans, the youngest children watched over the baby in a hammock strung between the trees. This is how they grew up, in an environment where work was not only a necessity but also the greatest lesson.\u003c\/p\u003e\n\u003cp\u003eWhen his mom finally secured a plot of land to build on, her dream of owning a home began to take shape. The first house was constructed using wattle and daub, built through community efforts known as mingas, where neighbours came together to support each other. Over time, with the help of Councilman Marino Ortega, they were able to obtain a sanitary battery through a municipal government program. Gradually, the family established their home, creating not only a roof over their heads but also the foundation for a more stable future.\u003c\/p\u003e\n\u003cp\u003eDani started his education at a children's home, but from a young age, he combined school with work. He attended elementary school in the El Tabor neighbourhood and, when he reached high school, had to commute daily to the village school. His days were demanding: in the mornings, he attended classes, and in the afternoons, he helped around the house or worked as a coffee picker. In eighth grade, he chose to return to school in the El Tabor neighbourhood, where the teacher, recognizing his effort and responsibility, allowed him to miss some days to work. However, by ninth grade, he decided to drop out of school to focus entirely on work, prioritizing his support for his family and his own professional growth.\u003c\/p\u003e\n\u003cp\u003eAt 17, Dani and his older brother, Carlos, started working part-time on a piece of land where they grew coffee. When there was no work available on that farm, Dani also worked on neighboring farms and seized the opportunity to plant beans on rented land. Over the course of four years, growing beans allowed them to save money, buy tools, and enhance their financial stability.\u003c\/p\u003e\n\u003cp\u003eAt 20, Dani met Luisa, and together they began building their family. Due to his close relationship with his father-in-law, Carlos, Dani asked for a plot of land to farm, but at that time, he did not receive a positive response. However, in 2019, Don Carlos acquired a new farm in La Ermita and decided to give Dani and Luisa some land to work on.\u003c\/p\u003e\n\u003cp\u003eSince then, they began planting yellow Caturra coffee and eventually shifted to Pink Bourbon, a variety known for its cold resistance and potential to produce specialty coffee. Although they continued to reside in El Tabor, they frequently travelled to La Ermita, which is located an hour away. The pandemic brought travel restrictions that made accessing their plot even more challenging, lengthening their commute and testing their commitment to the project.\u003c\/p\u003e\n\u003cp\u003eHe wanted to produce specialty coffee and learn more about quality and the market. Inspired by the other producers in the area with whom he worked as a harvester, he decided to evaluate his first harvest of yellow caturra through a cupping session.\u003c\/p\u003e\n\u003cp\u003eHe learned about the MonKaaba project from Diana Quinayas's husband, Yoni. Motivated by his desire to improve the quality of his coffee, he brought in his first sample. Although his production was still small, it was well-received and marketed as a \"Las Nubes\" blend. At MonKaaba, he seized every opportunity to learn, participating in cupping sessions where he discovered how to identify and correct issues in fermentation and cultivation.\u003c\/p\u003e\n\u003cp\u003eHis commitment to coffee and collaborative spirit also led him to support the MonKaaba team, especially during harvest time. With his most recent harvest, he achieved a significant milestone: selling his first batch under his own name, which represented the culmination of years of effort and learning.\u003c\/p\u003e\n\u003ch3\u003eProcessing Details\u003c\/h3\u003e\n\u003cp\u003eThe cherries are harvested every three weeks, allowing the plants to rest for two weeks. The first days picking is placed in a wooden hopper and left to ferment for 24 hours. The second day’s picking is then added to this mass and depulped together on the second day. The depulped coffee, undergoes a dry ferment in ceramic tanks of 36 hours, and then water is added to cover the mass where it is then left to ferment for another 12 hours. 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