{"title":"Presta Coffee","description":null,"products":[{"product_id":"costa-rica-don-eli-tematica-2-catuai-honey-reposado","title":"Costa Rica - Don Eli Tematica 2 - Catuaí, Honey Reposado","description":"\u003cdiv id=\"message-list_1784136198.841939\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cb\u003eProducer\u003c\/b\u003e: Carlos and Jacob Montero \u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cb\u003eWet Mill:\u003c\/b\u003e Don Eli\u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cb\u003eElevation:\u003c\/b\u003e 1800 masl\u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cb\u003eRegion:\u003c\/b\u003e Los Santos \/Tarrazu (El Llano de La Piedra, San Marcos)\u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cb\u003eFarm Size:\u003c\/b\u003e 3 hectares\u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cb\u003eVariety:\u003c\/b\u003e Catuai\u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cb\u003eProcess\u003c\/b\u003e: Honey Reposado (ALL mucilage is left on, only the skin of the cherry is removed)\u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cbr\u003e\u003cb\u003eProducer History\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe Montero Family have been visionaries, pioneers, and game changers in the Micro Mill Revolution in Tarrazu, Costa Rica. Carlos Montero has been growing coffee his whole life and comes from a long line of farmers. He had the vision of processing their own coffee fruit and working more directly with consumers - constructing Don Eli, named after his father, in 2014. Carlos was also instrumental in encouraging many other coffee growers in the Tarrazu region to do the same and begin creating relationships with roasters. Jacob has taken charge of the wet mill over the years and really honed in his passion for processing their fruit. This year, they added a humble dry mill station to prepare their parchment for export. Always adding onto their skillset, improving quality, and strengthening their direct relationships.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLot - Tematica:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eTematica means subjects or topics in Spanish. It was Carlos’ vision to have a place where he could do and share with others various disciplines - with focus on environment, coffee, sustainable agriculture, and exchange of ideas. That was his dream when he was finally able to take out a loan and purchase the land which became available in the early 2010’s - just on the other side of the Pirris River from his home. After years of hard work, sacrifice, and development the farm now houses the wet mill, Don Eli, a structure for visitors to stay and host events, as well as an “organic” farm for research and demonstration. The area of Tematica where coffee is grown in an organic or biodynamic style is actually referred to as the Chamaco Lot. This is because Carlos bought the land from a man named Chamaco who had not disturbed the land since he purchased it in the 70s.\u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cbr aria-hidden=\"true\"\u003eUnlike many farms in the area, the forest which makes up the Chamaco Lot was not destroyed in order to make way for coffee plantations. Rather, the land has coffee planted among the indigenous growth that has always resided there. Many of the coffee trees found in this farm were planted nearly 100 years ago. Back then, the Typica Variety or as it’s often referred to as Cafe Arabigo was popular to plant. Until today you can see those same tall, strong, and low yielding plants growing under the canopy of the natural forest. As time went on, Carlos added plants where he could within the woods - experimenting with a few other varieties ie Catuai, Mundo Novo, Yellow Bourbon, Ethiopian Lineages, and others.\u003c\/blockquote\u003e\n\u003cblockquote type=\"cite\"\u003e\n\u003cbr aria-hidden=\"true\"\u003eThese efforts were always to see how each variety would behave in this shaded, crowded, and organically managed plantation. Carlos has been dedicated not to use any synthetic products in this farm - which is nearly unheard of in a productive field. The only materials added or used in this farm are made on this property from byproducts also coming from the same land. While it is not the most productive farm Carlos has, it definitely attracts a lot of intrigue and results in a quality in which one can taste the sustainable nature of. This is a natural coffee farm that the entire family is very proud of, has taught and inspired many coffee lovers, and creates some beautiful coffees to drink.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProcessing - Honey Reposado:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe coffee fruit is collected by the same group of Indigenous Panamanians that have been coming to work with Carlos for decades. The sacks of cherries are brought to the wet mill and allowed to rest or ferment until the next day. That’s when Jacob takes over the process and puts the expertly picked coffee through the Penagos depulper. He chooses to leave all of the mucilage on the parchment which has already become a little darker and more red from leaving the cherries in the propylene bags overnight. Once separated from the fruit flesh or skin, the mucilage covered parchment is placed on raised drying beds in a thick layer. For the first 2 or 3 days the coffee is not moved too much - maybe 3 or 4 times during the day. Again, causing the mucilage to continue a controlled ferment and become darker in color. Once the parchment really starts to get dry it is moved more frequently and gets spread out into a thinner layer. After frequent moving\/turning for approximately 15-18 days the coffee is ready to get bagged up (10-11% humidity) and rest in the parchment for 2-4 weeks.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eDry Milling\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThis was the first year that Don Eli had their own little humble dry mill to prepare their own coffees. Right on sight, they peel the parchment, sort by screen size, sort by density, and later sort for defect by hand or electronic color sorter in another warehouse.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhat’s New?\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe Montero Family makes noticeable improvements every year. Some of the most recent are continuing to plant new and progressive varieties. They also make improvements to both the wet and dry mill. Adding drying methods, fermenting methods, dry milling equipment, and quality capacity.\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":51001535692939,"sku":"sku-67259792916555","price":23.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":51001535725707,"sku":"sku-67259792949323","price":64.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":51001535758475,"sku":"sku-67259792982091","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/costricadoneli.png?v=1793408215"},{"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":51001535889547,"sku":"sku-40092526968907","price":23.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":51001535922315,"sku":"sku-41078797926475","price":60.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":51001535955083,"sku":"sku-40092527001675","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/newgroupride_55789d67-d05b-4d08-bc55-33985b8595a1.png?v=1793408220"},{"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":51001535791243,"sku":"sku-40126527275083","price":20.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":51001535824011,"sku":"sku-41078808281163","price":60.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":51001535856779,"sku":"sku-40126527307851","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/decaf_bag_d4c08841-75d0-47ed-a2b8-76b5de324fcb.png?v=1793408220"},{"product_id":"120-psi-blend","title":"120 PSI Blend","description":"\u003cp\u003eBlend: Brazil Natural\/ 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 natural Brazil. 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":51001536020619,"sku":"sku-40275070058571","price":17.0,"currency_code":"USD","in_stock":true},{"title":"2 lbs","offer_id":51001536053387,"sku":"sku-41196574998603","price":40.0,"currency_code":"USD","in_stock":true},{"title":"5 lbs","offer_id":51001536086155,"sku":"sku-41196575621195","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/NEW120PSI.png?v=1793408220"},{"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":51001535987851,"sku":"sku-42551597039691","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/5P0A7209.jpg?v=1793408220"},{"product_id":"instant-coffee-mexico-cafelogia-washed","title":"Instant Coffee \/ Mexico Cafelogia Washed","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eCountry\u003c\/b\u003e: Mexico\u003cbr\u003e\u003cb\u003eRegion\u003c\/b\u003e: Amatenango de la Frontera, Chiapas\u003cbr\u003e\u003cb\u003eFarm\u003c\/b\u003e: Castañón Morales land\u003cbr\u003e\u003cb\u003eProducer\u003c\/b\u003e: Oralia Castañón Morales\u003cbr\u003e\u003cb\u003eVariety\u003c\/b\u003e: Typica\/Garnica\u003cbr\u003e\u003cb\u003eProcess\u003c\/b\u003e: Washed\u003cbr\u003e\u003cb\u003eElevation\u003c\/b\u003e: 1700 m.a.s.l.\u003cbr\u003e\u003cb\u003eHarvest\u003c\/b\u003e: 2024-2025\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePRODUCER’S AND FARM\u003c\/b\u003e\u003cbr\u003eThis coffee comes to us through our partnership with Cafeología. Based in Chiapas, Mexico, Cafeología is dedicated to strengthening coffee communities by combining scientific research, education, and direct collaboration with producers. Their work supports small farmers, helping preserve traditional practices while fostering innovation and creating opportunities for future generations.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOralia is a hardworking coffee farmer and a strong, resilient woman, tending to a diverse and healthy parcel that reflects both care and knowledge. Together with her sister Francisca, she takes responsibility for all fieldwork, ensuring that every stage of cultivation supports the vitality of the coffee and the surrounding ecosystem. Beyond her farm, Oralia actively supports her community, participating out of commitment and responsibility rather than obligation. Her work strengthens both the land she tends and the cultural ties that sustain her community, reflecting a deep connection to her heritage and the people around her.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePROCESS DESCRIPTION\u003c\/b\u003e\u003cbr\u003eThe traditional washed process is carried out by small producers and their families, closely tied to their natural environment. It begins with the handpicking of ripe cherries, followed by depulping on small manual machines. Fermentation takes place in simple cement tanks or plastic tubs, guided by experience rather than timers. The coffee is then washed in spring or river water, scrubbed by hand until the mucilage is gone, usually as a family effort. Finally, the beans are sun-dried on small patios for about fifteen days until they reach the ideal moisture level.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eREGION\u003c\/b\u003e\u003cbr\u003eChiapas, located in southern Mexico, is a region celebrated for its diverse landscapes and rich cultural heritage. Its mountainous terrain, with altitudes ranging from 1,200 to 1,800 meters, provides the perfect environment for cultivating high-quality coffee. The combination of fertile volcanic soils, abundant rainfall, and varying microclimates allows Chiapas to produce coffees with distinctive flavor profiles, often characterized by bright acidity, fruity notes, and a smooth body. The coffee tradition in Chiapas is deeply rooted in the lives of its indigenous communities, who have been farming the land for generations. These smallholder farmers are committed to sustainable practices, preserving both the environment and their cultural legacy. Chiapas coffee is not just a product; it’s a reflection of the region’s natural beauty and the dedication of its people to crafting exceptional coffee.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"1 Box (Contains 6 Packs)","offer_id":51008074023051,"sku":"sku-67232871678027","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/5P0A3177.jpg?v=1793488301"},{"product_id":"instant-coffee-finca-milan-caturra-nitro-fermentation-washed","title":"Instant Coffee \/ Finca Milan Caturra Nitro Fermentation Washed","description":"\u003cp\u003e\u003cb data-stringify-type=\"bold\"\u003eFinca Milan Caturra Nitro Fermentation Washed\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb data-stringify-type=\"bold\"\u003eCountry\u003c\/b\u003e\u003cspan\u003e: Colombia\u003c\/span\u003e\u003cbr\u003e\u003cb data-stringify-type=\"bold\"\u003eRegion\u003c\/b\u003e\u003cspan\u003e: Risaralda\u003c\/span\u003e\u003cbr\u003e\u003cb data-stringify-type=\"bold\"\u003eFarm\u003c\/b\u003e\u003cspan\u003e: Finca Milán\u003c\/span\u003e\u003cbr\u003e\u003cb data-stringify-type=\"bold\"\u003eProducer\u003c\/b\u003e\u003cspan\u003e: Julio Cesar Madrid\u003c\/span\u003e\u003cbr\u003e\u003cb data-stringify-type=\"bold\"\u003eProcess\u003c\/b\u003e\u003cspan\u003e: Nitro Fermentation Washed\u003c\/span\u003e\u003cbr\u003e\u003cb data-stringify-type=\"bold\"\u003eVariety\u003c\/b\u003e\u003cspan\u003e: Caturra\u003c\/span\u003e\u003cbr\u003e\u003cb data-stringify-type=\"bold\"\u003eElevation\u003c\/b\u003e\u003cspan\u003e: 1600 meters\u003c\/span\u003e\u003cbr\u003e\u003cb data-stringify-type=\"bold\"\u003eHarvest\u003c\/b\u003e\u003cspan\u003e: September–November\u003c\/span\u003e\u003cbr\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\"\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\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\"\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\"\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\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"1 Box (Contains 6 Packs)","offer_id":51008074055819,"sku":"sku-67232875216971","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/5P0A3179.jpg?v=1793488302"},{"product_id":"instant-coffee-group-ride-blend","title":"Instant Coffee \/ Group Ride Blend","description":"\u003cdiv id=\"message-list_1778876825.019679\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eRotating Blend\u003cbr\u003eOrigin: \u003c\/strong\u003eGuatemala Ceiba Washed X Costa 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\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\n\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"1 Box (Contains 6 Packs)","offer_id":51008084410507,"sku":"sku-67232862437451","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/5P0A3174.jpg?v=1793488308"},{"product_id":"guatemala-los-volcanes-covadonga-washed","title":"Guatemala - Los Volcanes - Covadonga - Washed","description":"\u003cdiv id=\"message-list_1784136198.841939\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003e\u003cu\u003eGuatemala - Los Volcanes - Covadonga - Washed\u003c\/u\u003e\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Sacatepéquez, Antigua\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm:\u003c\/b\u003e Covadonga\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProducer:\u003c\/b\u003e Guillermo Sánchez\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eVariety:\u003c\/b\u003e Bourbon, Caturra and Catuai\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess:\u003c\/b\u003e Washed\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation:\u003c\/b\u003e 1600 – 1660 masl\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProducer \u0026amp; Farm Details\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eFinca Covadonga is located in San Juan del Obispo, Sacatepéquez, Guatemala, within the renowned Antigua coffee-growing region, at elevations ranging from approximately 1,600 to 1,660 meters above sea level. The farm is owned and operated by Guillermo Sánchez, the fifth generation of the Sánchez family to cultivate coffee in Sacatepéquez. The family’s long-standing connection to coffee production reflects generations of knowledge, dedication, and a deep respect for the region’s agricultural heritage.\u003cbr\u003e\u003cbr\u003eBenefiting from high elevation, fertile volcanic soils, and distinct rainy and dry seasons, Finca Covadonga provides favorable conditions for slow and even coffee cherry development. The farm’s location within the volcanic landscape surrounding Antigua contributes to the production of coffees with structured sweetness, balanced acidity, and a distinctive sense of place. Antigua is recognized for its volcanic soils, abundant sunlight, relatively dry conditions, and cool nights, all of which contribute to the region’s characteristic coffee profiles.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProces: Washed\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eFreshly harvested cherries are transported a short distance from Finca Covadonga to Beneficio La Esperanza, where the coffee undergoes a traditional Washed process. After pulping, the coffee ferments for approximately 36 hours, allowing the remaining mucilage to break down before the parchment is carefully washed and transferred to drying patios. The parchment coffee is then sun-dried on patios for approximately 3–4 days, depending on weather conditions. Throughout drying, the coffee is carefully managed to promote even moisture reduction while preserving seed vitality, supporting quality and stability throughout storage and export. Once the coffee reaches the appropriate moisture level, it is transported to the dry mill, where it undergoes additional grading by size, density, and color before export.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRegion - Antigua:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eAntigua is one of Guatemala’s most recognized coffee-growing regions and is located in the central highlands of the country. The region is surrounded by three volcanoes (Agua, Fuego, and Acatenango), whose activity has contributed to the development of mineral-rich soils. The combination of high elevation, warm days, cool nights, and a well-defined dry season supports gradual cherry maturation and concentrated flavor development. Coffees from Antigua are often recognized for their balanced structure, refined acidity, pronounced sweetness, and chocolate-forward characteristics.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":51035971682443,"sku":"sku-67375893676107","price":23.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":51035971715211,"sku":"sku-67375893708875","price":60.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":51035971747979,"sku":"sku-67375893741643","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/guatwashed.png?v=1793640521"},{"product_id":"guatemala-finca-la-senda-carbonic-maceration","title":"Guatemala - Finca La Senda - Carbonic Maceration","description":"\u003cdiv\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGuatemala - Finca La Senda - Carbonic Maceration\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv id=\"message-list_1784136198.841939\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eFarm: Finca La Senda\u003cbr aria-hidden=\"true\"\u003eProdcuers: Arnoldo Pérez \u0026amp; Eugenia Escobar\u003cbr aria-hidden=\"true\"\u003eRegion: Acatenango, Chimaltenango\u003cbr aria-hidden=\"true\"\u003eElevation: 1800 masl\u003cbr aria-hidden=\"true\"\u003eProcess: Double Carbonic Maceration (450hrs)\u003cbr aria-hidden=\"true\"\u003eVariety: Bourbon\n\u003cdiv\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLa Senda: \u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eRooted in multigenerational farming, they sharply shifted their focus to specialty in 2017. Since then, they’ve built an experiment-forward workflow: selective cherry picking; controlled, sealed-barrel cherry ferments (anaerobic and carbonic maceration); and selective yeast inoculation to fine-tune clarity and structure. Drying is slow, shaded, and on raised African beds to ensure even dehydration and stable water activity.\u003cbr aria-hidden=\"true\"\u003eVarietals include Typica, Bourbon, Caturra, Pache, Pacamara, and Geisha, with process variation across lots. The result is clean, expressive profiles recognized internationally. Throughout, the family emphasizes stewardship of people and place: a small village team, transparent handling from harvest through drying, and a steady focus on cup quality over volume.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProcess\u003c\/b\u003e:\u003cbr aria-hidden=\"true\"\u003eArnoldo's father planted these slopes in the 1940s. Today 24.5 hectares of Bourbon, Caturra, and Typica climb from the village of El Socorro toward Mount Balám, with the high ground left as native forest. Fuego sits 15 km off, pulling cloud cover that slows the cherry down.\u003cbr aria-hidden=\"true\"\u003eThe process is the long way around on purpose: cherry picked at 24° Brix, 48 hours of open-air fermentation, 24 sealed, then depulped without water and put through a SECOND carbonic maceration, 16 days with temperature and pH held in check, before 25 days of shade drying.\u003cspan aria-describedby=\"sk-tooltip-718\"\u003e \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":51036106588299,"sku":"sku-67375935488075","price":27.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":51036106621067,"sku":"sku-67375935520843","price":75.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":51036106653835,"sku":"sku-67375935553611","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/guatcarbmast.png?v=1793642416"},{"product_id":"costa-rica-don-senel-project-from-el-cola-roja-geisha-cascara","title":"Costa Rica - Don Senel Project from El Cola Roja: Geisha Cascara","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003e\u003ci\u003eWe recommend brewing this hot using 8 grams of cascara to 300ml of 205 degree water and letting it steep for 4 minutes. Adjust this recipe as needed to suit your taste.\u003c\/i\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003ci\u003e\u003cstrong\u003eBrewed as cold brew tea we recommend a 1:40 ratio of cascara to water using cool water and left to steep in a fridge for 16-24 hours.\u003c\/strong\u003e \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNotes\u003c\/b\u003e: when brewed hot we taste tamarind, lemon, and hibiscus. When cold brewed the body becomes much more syrupy and sweet and begins to taste like an Arnold Palmer with a dash of bitters.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFarm Info:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eDon Senel Micromill was founded by Senel Campos in 2014 as a response to poor coffee prices at the time. In his first year, Don Senel processed 300 kg of coffee from Finca La Toboba, fitting a motor from a washing machine to an old hand pulper and using the basic infrastructure already in place at the mill. This first lot scored well, and during the next harvest Senel would purchase and process as much coffee as possible to earn the money needed to buy new equipment, improve the drying areas, and to invest in purchasing land with good conditions for cultivating new varieties known for their complex and high-quality cup profiles.\u003cbr\u003e\u003cbr\u003eToday, Don Senel has two farms, Las Huacas and \u003cb\u003eEl Cola Roja\u003c\/b\u003e. The topography of the land is broken and uneven, but both farms enjoy nutrient-rich soil and a unique microclimate created between two nearby mountain canyons.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRegion\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe Brunca growing region is located in the southern area of Costa Rica and comprises the two youngest coffee producing cantons in the country, Coto Brus and Pérez Zeledón. The region is bordered by Panama to the East, the Pacific Ocean to the South and West, and the Cordillera de Talamanca mountains—home to Chirripó, the tallest peak in Costa Rica—to the North.\u003cbr\u003e\u003cbr\u003eThe Coto Brus canton experiences average temperatures of 18–26°C and a mean elevation of 955 meters. Coffee cultivation here began in the 1950s when Italian settlers and local Costa Ricans established the first coffee farms in the area. Today, the economy of the canton revolves almost entirely around coffee, with 2,600 producers across 75 communities cultivating the crop.\u003cbr\u003e\u003cbr\u003ePérez Zeledón canton, located in the northwest of the Brunca growing region, has developed an economy characterized mostly by agriculture, livestock, trade, industry, and tourism. The primary agriculture in the canton today is sugar cane and coffee, with other fruits and vegetables cultivated as well. Pérez Zeledón’s geographic positioning is prime to connect the Costa Rican capital of San José with the southern areas of the country, especially regions which border Panama such as Coto Brus.\u003c\/div\u003e\n\u003cdiv id=\"message-list_1784136198.841939\"\u003e\n\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003c\/a\u003e \u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"4 oz","offer_id":51036106686603,"sku":"sku-67375937126475","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/cascara.png?v=1793642417"}],"url":"https:\/\/checkout.cherrybookcoffee.com\/collections\/presta-coffee.oembed","provider":"Cherrybook","version":"1.0","type":"link"}