{"title":"OOTG - Smooth and Balanced","description":"\u003cp data-pm-slice=\"1 1 []\" style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan\u003eSweet, rounded \u0026amp; approachable.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eEasy to love and effortless to enjoy, our Smooth \u0026amp; Balanced coffees bring together gentle sweetness, rounded body, and a clean, harmonious finish. Expect comforting notes of caramel, chocolate, toasted nuts, and subtle fruit, depending on the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eThese are dependable, beautifully balanced cups — flavorful without being overpowering and equally at home enjoyed black or with cream.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan\u003eSmooth. Sweet. Balanced. Simply good coffee.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"single-origin-brazilian-santos-italian-coffee","title":"Single Origin - Brazilian Bourbon Santos Italian - Specialty Coffee","description":"\u003cp\u003e\u003cstrong\u003eBalanced, plum, hazelnut and cedar flavors, syrupy mouthfeel and a rich, dry nut-toned dark chocolate sweetening finish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003eRoast: Dark\u003c\/p\u003e\n\u003cp\u003eProcessing: Natural Processed and Sun Dried\u003c\/p\u003e\n\u003cp\u003eAltitude: 1100 - 1250 \u003cspan\u003eM.A.S.L.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHarvest: May - September\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Specialty Coffee\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOur relationship with Brazil can fairly be called more of a love affair: There’s a lot of romance for us in this big, beautiful coffee country, but we are also attracted to the challenges and are always actively seeking new ways to discover, develop, and source quality coffees\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn fact, Brazilian coffee was what started ootgCoffee to begin with: Since then, countless bags from Carmo de Minas and Mogiana have come through our warehouse, and the quality and diversity that we've seen from various regions and microregions (and micro-microregions!) have inspired the development of microlot programs. In short, we're still madly in love.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday, we are building upon our existing relationships and introducing new ones every year. With its efficient production and massive yields, Brazil is often overlooked as a potential source for microlot coffees: Carmo Best Cup should bring to the fore some of the producers who are focused on putting out smaller quantities of hyper focused, high-scoring, practically mind-bendingly good coffees from around the region, and we look forward to that level of quality becoming more of a norm than an exception when “Brazilian coffees” comes to a roaster’s mind.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt’s hard to imagine the “beginnings” of coffee in Brazil, as the two things have become so synonymous. The first coffee plants were reportedly brought in the relatively early 18th century, spreading from the northern state of Pará in 1727 all the way down to Rio de Janerio within 50 years. Initially, coffee was grown almost exclusively for domestic consumption by European colonists, but as demand for coffee began to increase in United States and on the European continent in the early-mid 19th century, coffee supplies elsewhere in the world started to decline: Major outbreaks of coffee-leaf rust practically decimated the coffee-growing powerhouses of Java and Ceylon, creating an opening for the burgeoning coffee industry in Central and South America. Brazil’s size and the variety of its landscapes and microclimates showed incredible production potential, and its proximity to the United States made it an obvious and convenient\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eexport-import partner for the Western market.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1820, Brazil was already producing 30 percent of the world’s coffee supply, but by 1920, it accounted for 80 percent of the global total.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSince the 19th century, the weather in Brazil has been one of the liveliest topics of discussion among traders and brokers, and a major deciding factor in the global market trends and pricing that affect the coffee-commodity market. Incidents of frost and heavy rains have caused coffee yields to wax and wane over the past few decades, but the country is holding strong as one of the two largest coffee producers annually, along with Colombia.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOne of the other interesting things Brazil has contributed to coffee worldwide is the number of varieties, mutant-hybrids, and cultivars that have sprung from here, either spontaneously or by laboratory creation. Caturra (a dwarf mutation of Bourbon variety), Maragogype (an oversize Typica derivative), and Mundo Novo (a Bourbon-Typica that is also a parent plant of Catuai, developed by Brazilian agro-scientists) are only a few of the seemingly countless coffee types that originated in Brazil and, now, spread among coffee-growing countries everywhere.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePICKING AND PROCESSING\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn order to maintain production at the scale and scope for which Brazil is famous, the national industry has adopted specific and to some degree innovative means to achieve both picking and processing in the most highly efficient and organized manner possible, and the structure of the average farm or estate is designed around utilizing these systems and maximizing the yield potential per hectare.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStrip picking, either mechanically or by hand, is one of the efficiencies that is commonly found on farms of all sizes in Brazil: Instead of the labor-intensive selective picking typical to the rest of the coffee-producing Americas, coffee is picked less discriminately cherry-by-cherry, but rather sorted by ripeness after more general collection. In some instances, pickers use towels, tarps, and\/or heavy gloves to simply strip cherries from the branches at the peak of the harvest, collecting them in baskets, barrels, or in sacks and cloth bags. Elsewhere, on much larger farms, coffee plants are arranged in rows more akin to corn fields in Iowa than the forest-like environment of Ethiopia or Colombia: Mechanical pickers will pass through and shake the trees, which loosens the riper cherries and allows them to be collected for sorting and processing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile these methods raise some criticism from specialty-coffee circles, they are what have allowed for Brazil to maintain its position as a tremendous source for volume, and in many cases also imparts some of what is considered the classic Brazil profile that is richer in chocolate, nut, and pulpy coffee-cherry notes.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSpeaking of pulpy notes, Brazil's’ post-harvest processing is also somewhat unique, and has been adapted largely in response to a combination of productivity, climate, and desired profile: Pulped Natural and Natural processing still dominates the industry here: Pulped Natural coffees are depulped and allowed to dry with their mucilage still intact; while Naturals are typically either dried on the trees before harvesting (called Boya), or picked and laid out on patios in order to finish drying before being hulled. Both processes tend to lend the coffees a nutty creaminess that has a more tempered fruit tone than the bright and acidic Washed or even Honey coffees we see elsewhere from Mesoamerica. The Natural coffees ootgCoffee sources from Brazil are “special prep,” picked ripe and dried on patios to spec.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178090954,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178091018,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178091082,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178091146,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178091210,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178091274,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178091338,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Whole Bean (Grind Yourself)","offer_id":41178091402,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Coarse (French Press)","offer_id":41178091466,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178091530,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium (Cone-Bottom Filter)","offer_id":41178091594,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178091658,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Fine (Espresso Machine)","offer_id":41178091722,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Extra Fine (Turkish Coffee)","offer_id":41178091786,"sku":"","price":23.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/BRAZILIANsantosITALIAN.png?v=1611612865"},{"product_id":"single-origin-brazilian-santos-coffee","title":"Single Origin - Brazilian Bourbon Santos - Specialty Coffee","description":"\u003cp\u003e\u003cstrong\u003eCocoa, salted peanut and savory flavors with brisk, sweet acidity and plush, satiny mouthfeel, crisp finish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003eProcessing: Natural Processed and Sun Dried\u003c\/p\u003e\n\u003cp\u003eAltitude: 1100 - 1250 M.A.S.L.\u003c\/p\u003e\n\u003cp\u003eHarvest: May - September\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Specialty Coffee\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOur relationship with Brazil can fairly be called more of a love affair: There’s a lot of romance for us in this big, beautiful coffee country, but we are also attracted to the challenges and are always actively seeking new ways to discover, develop, and source quality coffees\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn fact, Brazilian coffee was what started ootgCoffee to begin with: Since then, countless bags from Carmo de Minas and Mogiana have come through our warehouse, and the quality and diversity that we've seen from various regions and microregions (and micro-microregions!) have inspired the development of microlot programs. In short, we're still madly in love.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eToday, we are building upon our existing relationships and introducing new ones every year. With its efficient production and massive yields, Brazil is often overlooked as a potential source for microlot coffees: Carmo Best Cup should bring to the fore some of the producers who are focused on putting out smaller quantities of hyper focused, high-scoring, practically mind-bendingly good coffees from around the region, and we look forward to that level of quality becoming more of a norm than an exception when “Brazilian coffees” comes to a roaster’s mind.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIt’s hard to imagine the “beginnings” of coffee in Brazil, as the two things have become so synonymous. The first coffee plants were reportedly brought in the relatively early 18th century, spreading from the northern state of Pará in 1727 all the way down to Rio de Janerio within 50 years. Initially, coffee was grown almost exclusively for domestic consumption by European colonists, but as demand for coffee began to increase in United States and on the European continent in the early-mid 19th century, coffee supplies elsewhere in the world started to decline: Major outbreaks of coffee-leaf rust practically decimated the coffee-growing powerhouses of Java and Ceylon, creating an opening for the burgeoning coffee industry in Central and South America. Brazil’s size and the variety of its landscapes and microclimates showed incredible production potential, and its proximity to the United States made it an obvious and convenient\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eexport-import partner for the Western market.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1820, Brazil was already producing 30 percent of the world’s coffee supply, but by 1920, it accounted for 80 percent of the global total.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSince the 19th century, the weather in Brazil has been one of the liveliest topics of discussion among traders and brokers, and a major deciding factor in the global market trends and pricing that affect the coffee-commodity market. Incidents of frost and heavy rains have caused coffee yields to wax and wane over the past few decades, but the country is holding strong as one of the two largest coffee producers annually, along with Colombia.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOne of the other interesting things Brazil has contributed to coffee worldwide is the number of varieties, mutant-hybrids, and cultivars that have sprung from here, either spontaneously or by laboratory creation. Caturra (a dwarf mutation of Bourbon variety), Maragogype (an oversize Typica derivative), and Mundo Novo (a Bourbon-Typica that is also a parent plant of Catuai, developed by Brazilian agro-scientists) are only a few of the seemingly countless coffee types that originated in Brazil and, now, spread among coffee-growing countries everywhere.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePICKING AND PROCESSING\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn order to maintain production at the scale and scope for which Brazil is famous, the national industry has adopted specific and to some degree innovative means to achieve both picking and processing in the most highly efficient and organized manner possible, and the structure of the average farm or estate is designed around utilizing these systems and maximizing the yield potential per hectare.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStrip picking, either mechanically or by hand, is one of the efficiencies that is commonly found on farms of all sizes in Brazil: Instead of the labor-intensive selective picking typical to the rest of the coffee-producing Americas, coffee is picked less discriminately cherry-by-cherry, but rather sorted by ripeness after more general collection. In some instances, pickers use towels, tarps, and\/or heavy gloves to simply strip cherries from the branches at the peak of the harvest, collecting them in baskets, barrels, or in sacks and cloth bags. Elsewhere, on much larger farms, coffee plants are arranged in rows more akin to corn fields in Iowa than the forest-like environment of Ethiopia or Colombia: Mechanical pickers will pass through and shake the trees, which loosens the riper cherries and allows them to be collected for sorting and processing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile these methods raise some criticism from specialty-coffee circles, they are what have allowed for Brazil to maintain its position as a tremendous source for volume, and in many cases also imparts some of what is considered the classic Brazil profile that is richer in chocolate, nut, and pulpy coffee-cherry notes.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSpeaking of pulpy notes, Brazil's’ post-harvest processing is also somewhat unique, and has been adapted largely in response to a combination of productivity, climate, and desired profile: Pulped Natural and Natural processing still dominates the industry here: Pulped Natural coffees are depulped and allowed to dry with their mucilage still intact; while Naturals are typically either dried on the trees before harvesting (called Boya), or picked and laid out on patios in order to finish drying before being hulled. Both processes tend to lend the coffees a nutty creaminess that has a more tempered fruit tone than the bright and acidic Washed or even Honey coffees we see elsewhere from Mesoamerica. The Natural coffees ootgCoffee sources from Brazil are “special prep,” picked ripe and dried on patios to spec.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178089930,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178090058,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178090122,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178090186,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178090250,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178090314,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178090378,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Whole Bean (Grind Yourself)","offer_id":41178090442,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Coarse (French Press)","offer_id":41178090506,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178090570,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium (Cone-Bottom Filter)","offer_id":41178090634,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178090698,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Fine (Espresso Machine)","offer_id":41178090762,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Extra Fine (Turkish Coffee)","offer_id":41178090826,"sku":"","price":23.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/brazilianBOURBONsantos.png?v=1611612833"},{"product_id":"single-origin-colombian-supremo-coffee","title":"Single Origin - Colombian Supremo Medellin - Specialty Coffee","description":"\u003cp\u003e\u003cstrong\u003ePungent, buttery aroma, deep-toned, balanced with floral and chocolaty notes in a long, rich finish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003eProcessing: Washed and Sun Dried\u003c\/p\u003e\n\u003cp\u003eAltitude: 1500 - 1800 M.A.S.L.\u003c\/p\u003e\n\u003cp\u003eHarvest: \u003cspan data-mce-fragment=\"1\"\u003eNovember - March\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Specialty Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMedellín, the “City of Eternal Spring,” is the second-largest city in Colombia and the capital of the department of Antioquia—the birthplace of coffee in Colombia and still its largest growing region. Coffees from Antioquia are known for their medium body and cup profiles that are typically not as fruity or winey as those from other regions. Rather, it produces a smooth, well-balanced cup that can be enjoyed any time of day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFor us at ootgCoffee, there’s something about Colombia.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eReally there’s not just “something” about Colombia, but many, many somethings that make this place particularly special among coffee-growing countries, and as famous. Everyone knows Colombian coffee—or thinks they do. However, to simply say a coffee is from Colombia is to tell just a fragment of the story, like recommending a book to a friend by only telling her the name of the publisher. To really get to know Colombian coffee is to travel thousands of miles, taste through thousands of cups, and wear out dozens of pairs of hiking boots touring hundreds of coffee farms from north to south. Even if that’s just the beginning—but every beautiful story needs a beginning.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCoffee came to Colombia in the late 1700s by way of Jesuit priests who were among the Spanish colonists, and the first plantings were in the north of the country, in the Santander and Boyaca departments. Throughout the 19th century, coffee plants spread through the country, with a smaller average farm size than more commonly found throughout other Latin American producing countries.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCommercial production and export of coffee started in the first decade of the 1800s, but remained somewhat limited until the 20th century: The 1927 establishment of the Federación Nacional de Cafeteros de Colombia (aka FNC, see below) was a tremendous boost to the national coffee industry, and Colombia quickly established itself as a major coffee-growing region, vying with Brazil and Vietnam for the title of top global producer.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eColombia still produces exclusively Arabica coffee, and though the country suffered setbacks and lower yields from an outbreak of coffee-leaf rust in the early 2010s, production has fairly bounced back thanks to the development and spread of disease-resistant plants, as well as aggressive treatment and preventative techniques.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eREGIONALITY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eColombia’s size alone certainly contributes to the different profiles that its 20 coffee-growing departments (out of a total 32) express in the cup, but even within growing regions there are plentiful variations due to the microclimates created by mountainous terrain, wind patterns, proximity to the Equator, and, of course, differences in varieties and processing techniques.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe country’s northern regions (e.g. Santa Marta and Santander) with their higher temperatures and lower altitudes, offer full-bodied coffees with less brightness and snap; the central “coffee belt” of Antioquia, Caldas, and Quindio among others, where the bulk of the country’s production lies, produce those easy-drinking “breakfast blend” types, with soft nuttiness and big sweetness but low acidity. The southwestern departments of Nariño, Cauca, and Huila tend to have higher altitude farms, which comes through in more complex acidity and heightened florality in the profiles.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eTo capitalize on this broad spectrum of flavors and to emphasize the diversity available to roasters and consumers from within a single country, the coffee growers’ association has begun to provide origin distinctions and has developed aggressive marketing campaigns designed to boost the regions’ signals to buyers worldwide.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNATIONAL FEDERATION OF COFFEE GROWERS\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFounded in 1927, the Federación Nacional de Cafeteros de Colombia (aka the National Federation of Coffee Growers, hence the “FNC” abbreviation) is a large NGO that provides a wide variety of services and support to the country’s coffee producers, regardless of the size of their landholdings or the volume of their production. The marketing arm of the FNC develops campaigns to push not only international consumption of Colombian coffee, but also, more recently, domestic consumption of specifically specialty-grade Colombian coffees. (The creation of the Juan Valdez “character” in the 1950s is the clearest example of the outward-facing advertising that has built the FNC’s reputation; the creation and spread of Juan Valdez cafes in-country continues the institution’s mission to grow domestic consumption as well.)\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe FNC also guarantees a purchase price for any coffee grown within Colombia, which provides some degree of financial security to farmers: They have the option to find private buyers or break into specialty markets, or they can tender their coffee to the FNC and receive a somewhat stable (if also rather standard, influenced by the global commodities market) price at any point during the year. This is designed to eliminate some of the market pressures and provide reliable income to the coffee sector, though it also comes under criticism for disincentivizing the development of super-specialty lots and microlots.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe scientific arm of the organization, Cenicafé, is devoted to research, development, dissemination, and support throughout the country. A wide-ranging extension service employing more than 1,500 field workers is deployed to meet and consult with farmers on soil management, processing techniques, variety selection, disease prevention and treatment, and other agricultural aspects to coffee farming. A tax is imposed on all coffee exports in order to fund this work as well as the other provisions and protections that the FNC offers, regardless of a producer’s participation or use of FNC services, marketplace, and programs.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe FNC also built and operates a coffee theme park in Quindío (Parque Nacional del Café), in collaboration with the Department Committee of Coffee Growers of Quindío: In it is a coffee-history museum, a coffee garden,\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003ean example of a traditional farmer’s house, and a roller coaster called “La Broca.”\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178081994,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178082058,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178082122,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178082186,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178082250,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178082314,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178082378,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Whole Bean (Grind Yourself)","offer_id":41178082442,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Coarse (French Press)","offer_id":41178082506,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178082570,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium (Cone-Bottom Filter)","offer_id":41178082634,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178082698,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Fine (Espresso Machine)","offer_id":41178082762,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Extra Fine (Turkish Coffee)","offer_id":41178082826,"sku":"","price":23.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/colombianSUPREMO.png?v=1613872913"},{"product_id":"single-origin-costa-rican-tarrazu-shb-coffee","title":"Single Origin - Costa Rican Tarrazu SHB - Specialty Coffee","description":"\u003cp\u003e\u003cstrong\u003eSweet and savory flavors of butterscotch, praline and citrus fruit with a round resonant acidity with heavy mouthfeel.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003eProcessing: Natural Processed \u0026amp; Dried\u003c\/p\u003e\n\u003cp\u003eAltitude: 1800 - 2000 M.A.S.L.\u003c\/p\u003e\n\u003cp\u003eHarvest: November - March\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Specialty Coffee\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSince ootgCoffee bought its first bags of Costa Rican microlots, the country has become a model for other buying relationships around the world. The ability for a producer to separate top lots from more standard coffees; sell the lots at corresponding, appropriate prices; and gain individual recognition for their work and quality, has had a rippling effect among the communities from which we source, and the response has been tremendous. Every year, more producers express an interest in improving the picking, sorting, and processing they do on the farm level in the hopes of earning better prices and achieving a level of market visibility.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile we have a core set of partners—with micro-producers as well as co-ops—whose coffees are the standard-bearers for our Costa Rica offerings year by year, we are always meeting new producers and creating connections that result in some of the most exciting, innovative, and certainly delicious coffees that the country has to offer.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCoffee was planted in Costa Rica in the late 1700s, and it was the first Central American country to have a fully established coffee industry; by the 1820s, coffee was a major agricultural export with great economic significance to the population. National output was greatly increased by the completion of a main road to Puntarenas in 1846, allowing farmers to more readily bring their coffee from their farms to market in oxcarts—which remained the way most small farmers transported their coffee until the 1920s.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1933, the national coffee association, Icafe (Instituto del Café de Costa Rica), was established as an NGO designed to assist with the agricultural and commercial development of the Costa Rican coffee market. It is funded by a 1.5% export tax on all Costa Rican coffee, which contributes to the organization’s $7 million budget, used for scientific research into Arabica genetics and biology, plant pathology, soil and water analysis, and oversight of the national coffee industry. Among other things, Icafe exists to guarantee that contract terms for Costa Rican coffee ensure the farmer receives 80% of the FOB price (“free on board,” the point at which the ownership and price risks are transferred from the farmer\/seller to the buyer).\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCosta Rica contributes less than 1% of the world’s coffee production, yet it has a strong reputation for producing relatively good, if often mild quality. One way that Costa Rica has hoped to differentiate itself among coffee-growing nations is through the diversity of profiles in its growing regions, despite the country’s relatively small geographical size. Tarrazú might be the most famous of the regions: Its high altitudes contribute to its coffees’ crisp acidity. West Valley has a high percentage of Cup of Excellence winners and grows an abundance of both the Costa Rica–specific varieties Villa Sarchi and Villa Lobos, as well as some of the more “experimental” varieties that have come here, such as SL-28 and Gesha. Tres Ríos coffee has a smooth, milder profile—perhaps more “easy drinking” with toffee sweetness and soft citrus than the more complex or dynamic Costas available. Central Valley has some of the most distinct weather patterns in the country, with well-defined wet and dry seasons: We have found some of the best natural processed coffees in this region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn recent years, coffee producers are increasingly interested in using variety selection as another way to stand out in the competitive market: SL-28 and Gesha are becoming more common, and local varieties like Villa Sarchi (a dwarf Bourbon mutation found near the town of Sarchi) and Venesia (a Caturra mutation).\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMICROMILLS\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother development that has helped Costa Rican coffee producers differentiate themselves is the proliferation of micromills, or private wet- and sometimes dry-milling facilities that individual producers or groups of smallholders will build in order to control the processing and lot separation of their coffees. By investing in equipment such as depulpers or demucilaging machines, producers can harvest, depulp, and process their coffees in a variety of ways without relying on third-party mills, which can cut down on operating costs as well as increase the asking price for coffees.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePROCESSING AND PREP\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMicromills have also been at the forefront of the processing innovations that have put Costa Rican coffees in the spotlight over the past decade: Honey processing, a kind of hybrid of a washed and pulped-natural process that originated in Costa Rica, has been more and more popular and prevalent among fine, lot-separated specialty coffees, though the term “honey” and its variations will vary from mill to mill based on their techniques. At some mills, the type of honey process (typically yellow, red, or black) is achieved by removing a certain percentage of the mucilage before the coffee is dried; other mills leave 100% of the mucilage on all their honey coffees, and instead modify the drying technique to create the various honey style.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNatural processing is also rising in popularity, in part because the profile can command higher prices, and because water restrictions can make fully-washed coffees more expensive and difficult to produce.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOne of the Costa Rica–specific production details are that coffee here is measured by volume, rather than weight. Each mill has a receiving area, where cherry is brought and deposited into metal boxes called cajuelas, or “trunks.” Twenty cajuelas equals roughly one fanega, which is the 100-pound unit of measure in which producer receipts are written.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhen the cherry is picked ripe, the fruit is bigger and heavier than if it is over- or under-ripe, which means it will take fewer cherry to fill a fanega, and will bring a higher overall price to the coffee farmer. The country produces an average of 1.8–2.2 million fanegas annually.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178078986,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178079050,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178079114,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178079178,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178079242,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178079306,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178079370,"sku":"","price":23.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/cocstaRICANtarrazu.png?v=1611613157"},{"product_id":"single-origin-guatemalan-antigua-las-nubes-shb-specialty-coffee","title":"Single Origin - Guatemalan Antigua Las Nubes SHB - Specialty Coffee","description":"\u003cp\u003e\u003cstrong\u003eVanilla, spices, caramel, sugared cookie notes with licorice, caramel, fruity lychee and sugary sweetness, soft sparkly acidity with a buttery and silky mouthfeel. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIndustry Review: \u003ca title=\"Out Of The Grey Coffee Review\" href=\"http:\/\/coffeeattendant.com\/2018\/09\/24\/out-of-the-grey-antigua-guatemala-shb\/\"\u003eThe Coffee Attendant\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003eProcessing: Washed\u003cspan\u003e Processed and Sun Dried on Patios\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAltitude: 1550 - 1900 \u003cspan\u003eM.A.S.L.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHarvest: \u003cspan data-mce-fragment=\"1\"\u003eNovember - April\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Specialty Coffee\u003c\/p\u003e\n\u003cp\u003eLas Nubes, or \"Cloud\", is a beautiful farm located on the slopes of Volcan Actenango, facing the city of Antigua. The farm became a coffee plantation in the early 1970’s and is run by the Echeverria family. Humidity at this farm is slightly higher than normal due to its proximity to the coast. This humidity causes coffee to ripen earlier, leading to a unique cupping profile. The coffee is milled in Finca Capetillo which is also owned and run by the family.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn addition to developing ootgCoffee's relationships within several of the district growing regions of Guatemala, which created a diverse menu of offerings and marathon cupping sessions have allowed us and our partners to identify and sort coffees by producer, lot, and quality—which creates the ability not only to single out microlot-level quality but also to blend the lots of many smallholders within a community or geographic area to highlight regional characteristics in the coffees.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis allows smallholder farmers the opportunity to place a larger selection of their harvest into the hands of the same buyers, which provides not only price stability and market access, but also the ability to enjoy recognition and gain valuable feedback about their production.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile coffee came to Guatemala in the late 18th century, as with much of the Central and South American colonies, cultivation of the crop began to gain steam in the 1860s, with the arrival of European immigrants who were encouraged by the Guatemalan government to establish plantations. Seeds and young coffee plants were distributed as encouragement, as the country’s main export crop (indigo) had recently failed, leaving the population somewhat desperate to find an agricultural replacement. By the late 1800s, Guatemala was exporting more nearly 300 million pounds of coffee annually. Until 2011, it was among the five largest coffee-producing countries in the world, though in recent years it has been outperformed by Honduras.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eA large percentage of Guatemala’s population, and therefore also the coffee sector, identifies with one of more than 20 officially recognized indigenous groups, and most of the farmers are smallholders who are either working independently of one another, loosely associated by proximity and cultural ties, or formally affiliated in cooperative associations.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1960, coffee growers developed their own union, which has since become the national coffee institute Anacafé (Asosiación Nacional del Café), which is a research center, marketing agent, and financial organization that provides loans and offers support to growers throughout the various regions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStarting in 2012 and lasting for several years, an outbreak of coffee-leaf rust proved a tremendous obstacle for coffee production in the country, reducing yields by as much as 25%, and causing the government to declare a state of emergency. Farmers attempted a combination of chemical and organic treatments, intensely targeted pruning, reduction of shade plants, and replacing susceptible varieties like Bourbon, Caturra, and Catuai with more leaf-rust-resistant ones. Anacafé, has been working closely with World Coffee Research on variety trials and research that will hopefully result in future protection and prevention of similar outbreaks, as well as provide more productive harvests for the smallholder farmers.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eREGIONAL PROFILES\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDespite its relatively small size, Guatemala’s coffee-producing regions have distinct regional profiles that are influenced primarily by varieties and microclimate. Café Imports primarily works in four of the main growing regions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eANTIGUA has farms mostly between 1300–1600 meters, many situated on one of the three main volcanoes, called Agua, Fuego, and Acatenango. The volcanic soil helps lock in moisture, as the region is sunnier and tends to get less rainfall than elsewhere, and the coffees are sweet, smooth, and good for blending or as mild, lower-acid single-origin offerings.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eATITLAN has a very rich soil composition thanks to the volcanoes that surround Lake Atitlan. The windy and wet climate contribute to the nutty, chocolate characteristics that are balanced by a lemony acid and some florals.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHUEHUETENANGO is probably the most famous (and difficult to pronounce—it is generally said “way-way-ten-AN-go”) region, and has the highest altitudes in the country, as high as 2,000 meters. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNUEVO ORIENTE is a small region to the eastern edge of the country, butting up against the Honduran border. Its climate is cloudier and rainier than some of the other regions, and the relatively stable temperatures and limited sunlight create a full-bodied coffee with loads of balance.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178077962,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178078026,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178078090,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178078154,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178078218,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178078282,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178078346,"sku":"","price":23.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/guatemalanANTIGUA.png?v=1612905162"},{"product_id":"single-origin-guatemalan-asobagri-hue-hue-tenango-shb-fair-trade-coffee","title":"Single Origin - Guatemalan ASOBAGRI Hue Hue Tenango SHB - Fair Trade Coffee","description":"\u003cp\u003e\u003cstrong\u003eDeeply sweet, intricately rich, jasmine, date, pistachio, blood orange zest and coconut flavors with a sweetly tart acidity and satiny mouthfeel.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003eRoast: Medium\u003c\/p\u003e\n\u003cp\u003eProcessing: Wet Processing and Sun Drying\u003c\/p\u003e\n\u003cp\u003eAltitude: 1200 - 1600 \u003cspan\u003eM.A.S.L.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHarvest: November - April\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Fair Trade Coffee\u003c\/p\u003e\n\u003cp\u003eLocated in the Huehuetenango region of Guatemala, ASOBAGRI was founded in 1989 by 20 K'anjob'al Mayan coffee and cardamon farmers. Despite regional political instability and poverty, ASOBAGRI grew steadily throughout the 1990s. The cooperative became certified by Fair Trade Labeling Organizations International (FLO) in 1999.\u003c\/p\u003e\n\u003cp\u003eASOBAGRI has used revenue from Fair Trade sales to:\u003cbr\u003e• \u003cstrong\u003ePromote literacy.\u003c\/strong\u003e Approximately 100 students from four communities participate in reading and writing workshops.\u003c\/p\u003e\n\u003cp\u003e•\u003cstrong\u003e Diversify crops and income.\u003c\/strong\u003e A recent apiculture project has yielded honey that is now sold in local markets. In order to develop alterna tive sources of income, cooperative members have begun intercrop ping banana and citrus trees with coffee plants.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e• Support sustainable agriculture.\u003c\/strong\u003e ASOBAGRI trains agricultural pro motors, who teach farmers about organic production methods, such as creating compost from coffee cherry waste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e• Invest in quality control.\u003c\/strong\u003e A new warehouse was recently constructed for coffee storage. The cooperative educates farmers on milling, dry ing, and sorting according to quality guidelines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e• Support healthcare.\u003c\/strong\u003e ASOBAGRI has created a healthcare program that assists member families in covering emergency medical costs.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn addition to developing ootgCoffee's relationships within several of the district growing regions of Guatemala, which created a diverse menu of offerings and marathon cupping sessions have allowed us and our partners to identify and sort coffees by producer, lot, and quality—which creates the ability not only to single out microlot-level quality but also to blend the lots of many smallholders within a community or geographic area to highlight regional characteristics in the coffees.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis allows smallholder farmers the opportunity to place a larger selection of their harvest into the hands of the same buyers, which provides not only price stability and market access, but also the ability to enjoy recognition and gain valuable feedback about their production.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile coffee came to Guatemala in the late 18th century, as with much of the Central and South American colonies, cultivation of the crop began to gain steam in the 1860s, with the arrival of European immigrants who were encouraged by the Guatemalan government to establish plantations. Seeds and young coffee plants were distributed as encouragement, as the country’s main export crop (indigo) had recently failed, leaving the population somewhat desperate to find an agricultural replacement. By the late 1800s, Guatemala was exporting more nearly 300 million pounds of coffee annually. Until 2011, it was among the five largest coffee-producing countries in the world, though in recent years it has been outperformed by Honduras.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eA large percentage of Guatemala’s population, and therefore also the coffee sector, identifies with one of more than 20 officially recognized indigenous groups, and most of the farmers are smallholders who are either working independently of one another, loosely associated by proximity and cultural ties, or formally affiliated in cooperative associations.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1960, coffee growers developed their own union, which has since become the national coffee institute Anacafé (Asosiación Nacional del Café), which is a research center, marketing agent, and financial organization that provides loans and offers support to growers throughout the various regions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStarting in 2012 and lasting for several years, an outbreak of coffee-leaf rust proved a tremendous obstacle for coffee production in the country, reducing yields by as much as 25%, and causing the government to declare a state of emergency. Farmers attempted a combination of chemical and organic treatments, intensely targeted pruning, reduction of shade plants, and replacing susceptible varieties like Bourbon, Caturra, and Catuai with more leaf-rust-resistant ones. Anacafé, has been working closely with World Coffee Research on variety trials and research that will hopefully result in future protection and prevention of similar outbreaks, as well as provide more productive harvests for the smallholder farmers.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eREGIONAL PROFILES\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDespite its relatively small size, Guatemala’s coffee-producing regions have distinct regional profiles that are influenced primarily by varieties and microclimate. Café Imports primarily works in four of the main growing regions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eANTIGUA has farms mostly between 1300–1600 meters, many situated on one of the three main volcanoes, called Agua, Fuego, and Acatenango. The volcanic soil helps lock in moisture, as the region is sunnier and tends to get less rainfall than elsewhere, and the coffees are sweet, smooth, and good for blending or as mild, lower-acid single-origin offerings.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eATITLAN has a very rich soil composition thanks to the volcanoes that surround Lake Atitlan. The windy and wet climate contribute to the nutty, chocolate characteristics that are balanced by a lemony acid and some florals.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHUEHUETENANGO is probably the most famous (and difficult to pronounce—it is generally said “way-way-ten-AN-go”) region, and has the highest altitudes in the country, as high as 2,000 meters. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNUEVO ORIENTE is a small region to the eastern edge of the country, butting up against the Honduran border. Its climate is cloudier and rainier than some of the other regions, and the relatively stable temperatures and limited sunlight create a full-bodied coffee with loads of balance.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178077002,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178077066,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178077130,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178077194,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178077258,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178077322,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178077386,"sku":"","price":23.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/guatemalanHUEHUE.png?v=1611613326"},{"product_id":"single-origin-mexican-custepec-shg-coffee","title":"Single Origin - Mexican Custepec SHG - Specialty Coffee","description":"\u003cp\u003e\u003cstrong\u003eFull bodied, intense and creamy with flavors of nuts, dark chocolate and sweet caramel with woody smooth finish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIndustry Review: \u003ca href=\"http:\/\/www.coffeeattendant.com\/2018\/04\/17\/review-grey-mexico-custepec-shg\/\" title=\"The Coffee Attendant review on Out Of The Grey Coffee\"\u003eThe Coffee Attendant\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003eProcessing: Fully Washed\u003c\/p\u003e\n\u003cp\u003eAltitude: 1100 M.A.S.L.\u003c\/p\u003e\n\u003cp\u003eHarvest: November - March\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Specialty Coffee\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHistorically, Mexican coffee was viewed as an inexpensive, low-grown blender with cup characteristics including a nuttiness, chocolate, and generally mild citric acid. However, today, high-grown Mexican coffee has extremely interesting complex citric and malic acidity, balanced sweetness in the form of chocolate and toffee, and an overall clean cup. We've had Mexican coffees that have absolutely knocked our socks off; in fact, some of the ootgCoffee staff wax very poetically about the fruity, floral, vanilla-cherry-chocolate cups they've had from here.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eBeing such a large producing country and relatively close to visit, Mexico is bursting with potential. The climate and altitude conditions are excellent for specialty coffee, and every year more efforts are made to not just find it, but improve it, and of course to then protect it from dangers like leaf rust and ojo de gallo. Throughout the countryside you find a number of nurseries hosting stronger, better varieties that will lead to a sustainable focus on quality and consistency. The diversity throughout the country leaves endless possibilities for new, exciting cup profiles.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eWe have been thrilled to find taste characteristics from across the world present in coffees grown so close to home, and we’re only at the beginning of discovering what is possible. Lot separation, altitude separation, variety separation—all are being tried more and more, with great results. We believe that some of the biggest opportunities and the most potential is basically there with our next-door neighbors to the south, and we continue to nurture our relationships with growers there—specifically within the Chiapas region—to empower and encourage them as they continue to overcome the obstacles of the past 15 to 20 years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAs throughout most of Mesoamerica, Mexico was first planted in coffee during early colonial times, most likely in the late 18th century. Due to the greater attention paid to the region's rich mineral deposits and mining opportunities, however, coffee didn't really develop as an industry until later, especially coming into its own in the late 19th and early 20th centuries, with the redistribution of farms after independence and the emergence of smallholder farmers, specifically those of indigenous origin. In the late 20th century, the Mexican government established a national coffee institution called INMECAFE, which, like the FNC in Colombia and ICAFE in Costa Rica, was developed in order to offer technical assistance, botanical information and material, and financial credits to producers. Unfortunately, INMECAFE was something of a short-lived experiment, and dissolved in 1989, leaving growers with a vacuum in their access to support and resources—especially those in very remote rural areas. This disruption to the infrastructure as well as the coffee crisis that followed the end of the International Coffee Agreement plunged Mexico's coffee farmers into despairing financial times, which of course in turn affected quality dramatically. Throughout the 1990s and since the beginning of the 21st century, an increased presence, influence, and focus of Fair Trade and Fairtrade certifications and the emphasis of the democratically run small-farmer cooperative organization has worked to transform the image of Mexican coffee to one that reflects sustainability, affordability, and relatively easy logistics, considering its proximity to the United States.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn recent years, Mexico has struggled mightily with coffee-leaf rust and other pathogens that have reduced both yield and cup quality. This, combined with enormous turnover of land ownership and loss of labor to emigration and relocation has created a somewhat tentative future for the producing country, though we have seen great cups and great promise from quality-inclined growers and associations there. The top cups are fantastic, and they're worth the work and long-term investment to try to overcome the obstacles facing the average farmer, who owns between 1–5 hectares. (Though some of the mid-size estates will run closer to 25 hectares.)\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eFAIR TRADE, ORGANIC\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOne of the things that has set Mexico's coffee apart is the abundance of both Fair Trade- and organic-certified coffees, especially in areas like Oaxaca, Veracruz, and Chiapas. The strong influence of indigenous groups and cultures has long been the driving force between smallholders' embrace of organic practices, as they are often in line with traditional growing philosophies and utilize similar if not the same techniques. Fair Trade has also done considerable work with regards to encouraging smallholders to organize and operate within cooperatives, which allows them to pool resources, provides better access to credit and financing options, and creates more market presence and leverage in a competitive global economy. In addition, many of the coffees that we at ootgCoffee source from Mexico come from the buffer zones around one of the largest and most forest reserves in the world: El Triunfo Biosphere Reserve.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178073098,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178073162,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178073226,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178073290,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178073354,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178073418,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178073482,"sku":"","price":23.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/mexicanCUSTEPEC.png?v=1613873475"},{"product_id":"single-origin-haitian-neg-mawon-shg-fair-trade-plus-coffee","title":"Single Origin - Haitian NEG MAWON™ SHG- Fair Trade Plus Coffee","description":"\u003cp\u003e\u003cstrong\u003eRich, smooth and bold with an extra bite of orange and mandarin notes in the background, bright and soft acidity with lingering chocolate, cocoa long finish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003e100% of All Profits Support Haitian coffee growing families!\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003eShade Grown Unshackled Richness\u003c\/p\u003e\n\u003cp\u003eNeg Mawon Pap Jamn Kraze\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e(The Free Man Can Never Be Destroyed)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIndustry Review: \u003ca href=\"http:\/\/www.coffeeattendant.com\/2019\/04\/15\/review-out-of-the-grey-haitian-neg-mawon\/\" title=\"Out Of The Grey Coffee\"\u003eThe Coffee Attendant\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003eProcessing: Natural Processed and Dried\u003c\/p\u003e\n\u003cp\u003eAltitude: 1400 - 1600 \u003cspan\u003eM.A.S.L.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHarvest: September - March\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e12 oz. Handcrafted Fair Trade Plus Coffee\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAmidst the rubble of the houses, schools and in front of the once grand National Palace stands Neg Mawon - the symbol of Haiti. Neg Mawon means at once - the marooned man, the runaway slave and the free man. A testament of the complex history of the Haitian people stolen from Africa, marooned on an island and liberated through a brave and radical revolution.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eShackles broken, machete in hand, the free man blows the conch to gather others in his fight for the freedom and dignity of all people and for the self-evident truth - that all men are created equal. Neg Mawon is the symbol of Haiti's greatest resource - her indefatigable people, a people profoundly and proudly woven to their history. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNeg Mawon still stands and will always stand. We too must stand with Haiti and, through solidarity, work toward the future the Haitian people deserve.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eHaiti, which shares the island of Hispaniola with the Dominican Republic, is one of many countries in which coffee has been called upon to help heal the scars of war and alleviate poverty. During the mid-1990s conditions in Haiti were so dire owing to a United States-led embargo against the prevailing dictatorship that many farmers burned their coffee trees to produce charcoal for sale in local markets. Haiti coffee, another Caribbean origin with a long and distinguished tradition, virtually disappeared from the specialty coffee menu. Decades of disorder had so depressed the quality of this once celebrated origin that few in the coffee world probably even noticed or regretted its absence.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178071050,"sku":"","price":25.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178071114,"sku":"","price":26.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178071178,"sku":"","price":26.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178071242,"sku":"","price":26.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178071306,"sku":"","price":26.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178071370,"sku":"","price":26.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178071434,"sku":"","price":26.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/files\/negmawon2023c.png?v=1687458752"},{"product_id":"single-origin-panamanian-boquete-coffee","title":"Single Origin - Panamanian Boquete - Specialty Coffee","description":"\u003cp\u003e\u003cstrong\u003eSweet caramel fudge, macadamia nuts and subtle prune flavors, bright citric acidity with bittersweet dark chocolate finish that lingers.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIndustry Review: \u003ca title=\"Out Of The Grey Coffee Review\" href=\"http:\/\/coffeeattendant.com\/2018\/08\/30\/out-of-the-grey-panama-boquete\/\"\u003eThe Coffee Attendant\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003eProcessing: Washed and Patio Dried\u003c\/p\u003e\n\u003cp\u003eAltitude: 1350 - 1750 M.A.S.L.\u003c\/p\u003e\n\u003cp\u003eHarvest: November - March\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Specialty Coffee\u003c\/p\u003e\n\u003cp\u003ePanama, the natural land bridge between Central and South America, has many excellent coffee growing regions. Currently, ootgCoffee \u003cspan\u003esources Washed and Natural lots\u003c\/span\u003e from the Boquete region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePanama’s coffee arrived with European immigrants in the 19th century, about 50 years after the country achieved its independence from Spain, but as an agricultural product it didn’t gain a real foothold until arguably the last 20 years. In contemporary Panama, coffee is primarily produced by smallholders from two main Indigenous groups—the Bugle and Ngobe people—as well as mid- and large-scale estates owned privately, often by European or North American immigrants or their descendants.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe coffee-growing regions comprise microclimates that are varied by soil quality (there is quite a bit of volcanic soil in Volcán, for instance) and altitude (from 1,000–1650 meters), and there tends to be ample fresh water for processing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe country itself has long been appealing to Europeans and North Americans in search of “idyllic” life in a beautiful, tropical, and relatively stable Latin American country, and the high demand for real estate, comparatively protective national labor and wage laws, and the large influence from the Global North have colluded to make Panamanian coffees among the more expensive to produce as well as to buy. Additionally, on the scale of global coffee production, Panama’s contribution is almost minuscule, and yields have been declining over the past few years.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHowever, the coffees’ mild profile and approachable sweet\/nuttiness continue to draw fans, as a nice foil to the higher and more dynamic acidity of other Central American coffee profiles.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eGEISHA\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSince the early 2000s, the words Panama and Geisha have been almost synonymous: The variety was “rediscovered” in Boquete on the now-famous farm of Hacienda La Esmeralda, owned by the Peterson family. In 2004, the Petersons selected and separated the Geisha cherries on their farm, entering them in the Taste of Panama competition: They quickly gained the attention of the entire specialty-coffee world, and soon Geisha lots from Esmeralda were fetching upwards of $140\/lb green at private online auctions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe incredible success of Geisha for Esmeralda has naturally inspired other producers to isolate their varieties, and even to plant new Geisha trees on farms where there were previously only Caturra and Bourbon. Geisha has also spread from Panama to other producing countries, where enterprising farmers are hoping to capitalize on the name and that unmistakable floral, tea-like, delicate profile.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e* Note: Unless otherwise specified by a producer, ootgCoffee prefers to spell the cultivar’s name its more traditionally accepted way: Gesha. The cultivar on Hacienda La Esmeralda typically takes the spelling Geisha and is an exception to our general rule.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178068106,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178068170,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178068234,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178068298,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178068426,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178068490,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178068554,"sku":"","price":23.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/panamanianBOQUETE.png?v=1612905306"},{"product_id":"charleston-coffee-blend","title":"Charleston - Coffee Blend","description":"\u003cp\u003e\u003cem\u003e(Guatemalan  \/ Colombian)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmooth, nutty and delicate, with a nice well-rounded acidity.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLocated in the Huehuetenango region of Guatemala, ASOBAGRI was founded in 1989 by 20 K'anjob'al Mayan coffee and cardamon farmers. Despite regional political instability and poverty, ASOBAGRI grew steadily throughout the 1990s. The cooperative became certified by Fair Trade Labeling Organizations International (FLO) in 1999.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eColombia is a country with a colorful and vibrant, rich culture. From the hot arepas (tortillas sold on the street), to the cumbia and salsa music, there is always something to see. The essence of Colombia can be found in its coffee or “tinto”, the term locals use for a cup of black coffee. The country is among the world’s top 3 producers of coffee. The coffee is produced in 18 coffee regions that are spread throughout dramatic landscapes in most of its territory. Colombia is crossed by the Andes Mountains and sprinkled with diverse microclimates and other geographic conditions that allow for distinct coffee flavors and profiles from region to region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Coffee\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178030794,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178030858,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178030922,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178030986,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178031050,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178031114,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178031178,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Whole Bean (Grind Yourself)","offer_id":41178031242,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Coarse (French Press)","offer_id":41178031306,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178031370,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium (Cone-Bottom Filter)","offer_id":41178031434,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178031498,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Fine (Espresso Machine)","offer_id":41178031562,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Extra Fine (Turkish Coffee)","offer_id":41178031690,"sku":"","price":23.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/charleston.png?v=1605924640"},{"product_id":"coast-to-roast-coffee-blend","title":"Coast to Roast™ - Coffee Blend","description":"\u003cp\u003e\u003cem\u003e(Colombian Supremo \/ Kenyan AA \/ Sumatra Viennese)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStrong for the west coast and smooth for the north coast.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eColombia is a country with a colorful and vibrant, rich culture. From the hot arepas (tortillas sold on the street), to the cumbia and salsa music, there is always something to see. The essence of Colombia can be found in its coffee or “tinto”, the term locals use for a cup of black coffee. The country is among the world’s top 3 producers of coffee. The coffee is produced in 18 coffee regions that are spread throughout dramatic landscapes in most of its territory. Colombia is crossed by the Andes Mountains and sprinkled with diverse microclimates and other geographic conditions that allow for distinct coffee flavors and profiles from region to region.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere’s a reason why most coffee cuppers will name Kenya as their favorite origin—we tend to obsess over organic fruit acids and clarity of flavor, and the best coffees from Kenya have a vibrancy that outshines all others. It is easy to detect Kenyan coffees on a blind table, and even those new to specialty coffee learn to recognize their distinct character quickly, because it demands your attention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRatu Ketiara Gayo (RKG) is the Ketiara group’s newest business unit: a women’s cooperative established in 2017 and co-lead by three of Ms. Rahmah’s young protégés: Ms. Indayana as chairwoman; Ms. Dini as quality control; and Ms. Murul Kemala as treasurer. RKG represents a younger generation of farmers, 971 in total, 80% of whom are women, and all of whom are focused on top quality. Together RKG members farm a total of 1,234 hectares of coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRoast: Light Dark to Dark Japanese Roast\u003c\/p\u003e\n\u003cp\u003e12 oz. 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The farm became a coffee plantation in the early 1970’s and is run by the Echeverria family. Humidity at this farm is slightly higher than normal due to its proximity to the coast. This humidity causes coffee to ripen earlier, leading to a unique cupping profile. The coffee is milled in Finca Capetillo which is also owned and run by the family.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eColombia is a country with a colorful and vibrant, rich culture. From the hot arepas (tortillas sold on the street), to the cumbia and salsa music, there is always something to see. The essence of Colombia can be found in its coffee or “tinto”, the term locals use for a cup of black coffee. The country is among the world’s top 3 producers of coffee. The coffee is produced in 18 coffee regions that are spread throughout dramatic landscapes in most of its territory. 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The market name traditionally associated with these coffees is Tapachula, from the city of that name, but coffee sellers now usually label them Chiapas. Chiapas produces some of the very best and highest-grown Mexico coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium to Dark Japanese Roast\u003c\/p\u003e\n\u003cp\u003e12 oz. 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It turns out everything from mass produced coffees that rank among the world’s cheapest to elegant coffees prized as the world’s finest origins for espresso brewing. In Brazil, fruit is removed from the bean using four different processing methods, and it is not uncommon for all four methods to be used on the same farm during the same harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTaman Dadar means “flower garden” which is the name the local farmers give to their area. This coffee comes from smallholder farmers in the villages of Curah Tatal and Kayumas on the Ijen Plateau in eastern Java. After employing organic farming techniques for generations, the farmers obtained organic certification enabling them to receive a premium for their production of this excellent coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePeru is the largest producer of organic coffee in the world and La Florida’s production is certified as such. Much is also Fair Trade certified. Additionally, this coffee meets the sustainability criteria of Utz Certified. Mindful of the environment, care is taken by La Florida during pulping, fermenting, and washing to protect the area’s biodiversity. The cooperative promotes agricultural harmony with nature, practicing soil conservation. Varietals produced are original Typica, Bourbon and Caturra, all 100% Arabica. Shade is provided by Inga and other native forestall trees the additional Fair-Trade revenues enable La Florida to fund various programs for education, environment, health, and other social initiatives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003e12 oz. 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This coffee comes from smallholder farmers in the villages of Curah Tatal and Kayumas on the Ijen Plateau in eastern Java. After employing organic farming techniques for generations, the farmers obtained organic certification enabling them to receive a premium for their production of this excellent coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOn its own as a single origin coffee, or in a blend, ENGORA FTO coffee is reliable and adds value to the cup. It has the complexity and body to use as an espresso base. It is known for its rich syrupy body, fruity flavor, and high acidity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMedellín, the “City of Eternal Spring,” is the second-largest city in Colombia and the capital of the department of Antioquia—the birthplace of coffee in Colombia and still its largest growing region. Coffees from Antioquia are known for their medium body and cup profiles that are typically not as fruity or winey as those from other regions. Rather, it produces a smooth, well-balanced cup that can be enjoyed any time of day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium to Dark Japanese Roast\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Coffee\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178006090,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178006154,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178006218,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178006282,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178006346,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178006410,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178006474,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Whole Bean (Grind Yourself)","offer_id":41178006538,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Coarse (French Press)","offer_id":41178006602,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178006666,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium (Cone-Bottom Filter)","offer_id":41178006730,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178006794,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Fine (Espresso Machine)","offer_id":41178006858,"sku":"","price":23.97,"currency_code":"USD","in_stock":true},{"title":"Decaf \/ Extra Fine (Turkish Coffee)","offer_id":41178006922,"sku":"","price":23.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/wildHEART.png?v=1605925763"},{"product_id":"flavors-of-jamaica-handcrafted-coffees","title":"Flavors of Jamaica - Handcrafted Coffees","description":"\u003cp\u003e\u003cspan\u003eCoffee Pairing includes two: 12 oz. Handcrafted Coffees\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eJamaican Blue Mountain\u003c\/span\u003e (12 oz.)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRich chocolaty brownie experience that just keeps lingering, perfect acidity and creamy, fluffy, intense mouthfeel. The Java Of Kings!\u003c\/p\u003e\n\u003cp\u003eIndustry Review: \u003ca title=\"Best Exotic Coffees in the World\" href=\"https:\/\/www.bestqualitycoffee.com\/coffee-reviews\/list-of-best-exotic-coffees-in-the-world\"\u003eBest Quality Coffee\u003c\/a\u003e \"Best Exotic Coffees in the World\"\u003c\/p\u003e\n\u003cp\u003eIndustry Review: \u003ca title=\"Out Of The Grey Coffee Review\" href=\"http:\/\/coffeeattendant.com\/2018\/08\/17\/review-out-of-the-grey-jamaican-blue-mountain\/\"\u003eThe Coffee Attendant\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eIndustry Review: \u003ca title=\"Out Of The Grey Coffee Review\" href=\"https:\/\/www.bestqualitycoffee.com\/magazine\/whats-is-blue-mountain-coffee\"\u003eBest Quality Coffee\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/outofthegreycoffee.com\/products\/single-origin-jamaican-blue-mountain-specialty-coffee?_pos=1\u0026amp;_psq=blue+m\u0026amp;_ss=e\u0026amp;_v=1.0\" title=\"Jamaican Blue Mountain coffee\"\u003ePlease click here for more information about Jamaican Blue Mountain coffee.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eJamaican Me Crazy\u003cb\u003e®\u003c\/b\u003e\u003c\/span\u003e (12 oz.) – Flavored Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect balance of pure, smooth vanilla and scrumptiously delicious caramel blended with the richness of an island twist.\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIncludes two: 12 oz. Handcrafted Coffees\u003c\/span\u003e\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":41178005194,"sku":"","price":85.49,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":41178005258,"sku":"","price":86.37,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":41178005322,"sku":"","price":86.37,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":41178005386,"sku":"","price":86.37,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":41178005450,"sku":"","price":86.37,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":41178005514,"sku":"","price":86.37,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":41178005578,"sku":"","price":86.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/flavorsofJamaica1000x1000c.png?v=1613695250"},{"product_id":"single-origin-ccda-guatemalan-shb-fair-trade-coffee","title":"Single Origin - CCDA Guatemalan SHB - Fair Trade Coffee","description":"\u003cp\u003e\u003cstrong\u003eSweet brown sugar, roasted almond, hints of chocolate, anise with smooth and balanced fruit-toned acidity and lightly syrupy body.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003eProcessing: Washed\u003cspan\u003e and Sun Dried\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAltitude: 1200 - 1800 \u003cspan\u003eM.A.S.L.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHarvest: November - April\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Fair Trade Coffee\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn addition to developing ootgCoffee's relationships within several of the district growing regions of Guatemala, which created a diverse menu of offerings and marathon cupping sessions have allowed us and our partners to identify and sort coffees by producer, lot, and quality—which creates the ability not only to single out microlot-level quality but also to blend the lots of many smallholders within a community or geographic area to highlight regional characteristics in the coffees.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThis allows smallholder farmers the opportunity to place a larger selection of their harvest into the hands of the same buyers, which provides not only price stability and market access, but also the ability to enjoy recognition and gain valuable feedback about their production.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile coffee came to Guatemala in the late 18th century, as with much of the Central and South American colonies, cultivation of the crop began to gain steam in the 1860s, with the arrival of European immigrants who were encouraged by the Guatemalan government to establish plantations. Seeds and young coffee plants were distributed as encouragement, as the country’s main export crop (indigo) had recently failed, leaving the population somewhat desperate to find an agricultural replacement. By the late 1800s, Guatemala was exporting more nearly 300 million pounds of coffee annually. Until 2011, it was among the five largest coffee-producing countries in the world, though in recent years it has been outperformed by Honduras.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eA large percentage of Guatemala’s population, and therefore also the coffee sector, identifies with one of more than 20 officially recognized indigenous groups, and most of the farmers are smallholders who are either working independently of one another, loosely associated by proximity and cultural ties, or formally affiliated in cooperative associations.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1960, coffee growers developed their own union, which has since become the national coffee institute Anacafé (Asosiación Nacional del Café), which is a research center, marketing agent, and financial organization that provides loans and offers support to growers throughout the various regions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eStarting in 2012 and lasting for several years, an outbreak of coffee-leaf rust proved a tremendous obstacle for coffee production in the country, reducing yields by as much as 25%, and causing the government to declare a state of emergency. Farmers attempted a combination of chemical and organic treatments, intensely targeted pruning, reduction of shade plants, and replacing susceptible varieties like Bourbon, Caturra, and Catuai with more leaf-rust-resistant ones. Anacafé, has been working closely with World Coffee Research on variety trials and research that will hopefully result in future protection and prevention of similar outbreaks, as well as provide more productive harvests for the smallholder farmers.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eREGIONAL PROFILES\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eDespite its relatively small size, Guatemala’s coffee-producing regions have distinct regional profiles that are influenced primarily by varieties and microclimate. Café Imports primarily works in four of the main growing regions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eANTIGUA has farms mostly between 1300–1600 meters, many situated on one of the three main volcanoes, called Agua, Fuego, and Acatenango. The volcanic soil helps lock in moisture, as the region is sunnier and tends to get less rainfall than elsewhere, and the coffees are sweet, smooth, and good for blending or as mild, lower-acid single-origin offerings.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eATITLAN has a very rich soil composition thanks to the volcanoes that surround Lake Atitlan. The windy and wet climate contribute to the nutty, chocolate characteristics that are balanced by a lemony acid and some florals.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHUEHUETENANGO is probably the most famous (and difficult to pronounce—it is generally said “way-way-ten-AN-go”) region, and has the highest altitudes in the country, as high as 2,000 meters. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNUEVO ORIENTE is a small region to the eastern edge of the country, butting up against the Honduran border. Its climate is cloudier and rainier than some of the other regions, and the relatively stable temperatures and limited sunlight create a full-bodied coffee with loads of balance.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":12581409620056,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":12581409652824,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":12581409685592,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":12581409718360,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":12581409751128,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":12581409783896,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":12581409816664,"sku":"","price":23.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/ccdaGUATEMALAN_46e5a4e6-e845-435a-bff5-f28cc604d1bf.png?v=1611612895"},{"product_id":"single-origin-prococer-nicaraguan-fair-trade-coffee","title":"Single Origin - PROCOCER Nicaraguan - Fair Trade Coffee","description":"\u003cp\u003e\u003cstrong\u003eClean, well-balanced and rich, honey, chocolate, toffee, subtle peach, toasted almond flavors, syrupy body with long lasting bold finish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoast: Dark Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eProcessing: Washed and Sun Dried On Raised Beds\u003c\/p\u003e\n\u003cp\u003eAltitude: 900 - 1250 \u003cspan\u003eM.A.S.L.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHarvest: October - March\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Fair Trade Coffee\u003c\/p\u003e\n\u003cp\u003ePROCOCER grew out of the Nicaraguan Small Farmers and Ranchers Union (UNAG) initiative to provide intensive technical assistance to individual, organic coffee producers in the municipalities of Jícaro, Murra, Ciudad Antigua, San Fernando y Jalapa. From that first experience, 150 participants decided to continue working collectively and establish their own organization. PROCOCER members held their first general assembly in October 1999 and the Cooperativa de Servicios Multiples was formally registered.\u003c\/p\u003e\n\u003cp\u003eToday PROCOCER has approximately 600 members. Membership is open and voluntary; and the organization is controlled democratically with members actively participating in decision-making and policy making for the coop. Representatives are chosen from the farmer groups in their distinct geographical territories to participate in the delegates’ assembly and required to report back directly to the communities they represent.\u003c\/p\u003e\n\u003cp\u003eIn 2003, PROCOCER became one of the founding members of the Association of Cooperatives of Small-Scale Producers (CAFENICA) – which helps promote member-organizations’ coffee and gain support for business management projects. They also are part of the CECOCAFEN central coordinating union of coops, which is now their main source for pre-harvest financing, and export channel and quality control for their Fair Trade and organic green coffee.\u003c\/p\u003e\n\u003cp\u003eSince 2005, PROCOCER has partnered with several local and international allies, helping them to develop their own roasted coffee brand, “El Doradito” for the local market, and facilitating additional technical assistance to strengthen their organization, improve quality control, and improve administration capacity. In 2005, PROCOCER presented their Rural Tourism project to the Nicaraguan United Nations Program and were awarded initial support to enhance their general understanding of the potential for tourism in Las Segovias and their internal capacity to manage the project, as well as some of the up-front costs of the basic infrastructure needed to further develop the project.\u003c\/p\u003e\n\u003cp\u003ePROCOCER maintains a clear mission: to strengthen the organizational and financial capacity of the coop, increase their productive yields, and assure the quality of their coffee to meet the demands of the specialty coffee market. They are also working hard to diversify productive and economic activities, to improve the well-being of their member families while conserving the environmental balance and natural beauty of their region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile Nicaragua has primarily been a source for Fair Trade– and organic-certified coffees for ootgCoffee, recently we have been exploring different partnerships for more specialized coffees from individual producers or groups, and even investigating the possibility of microlots. We see great potential in the Nueva Segovia region, with its higher altitudes and the producers’ growing interest in quality varieties and experimental processing.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNicaragua was planted with coffee in the late 1800s, but it wasn’t until the middle of the 19th century that the crop established itself as an important export: Increasing global demand—especially from North America—and diminished supply from the Pacific Islands contributed to a steady development of the coffee market here, and the first large plantations emerged in the Managua District around this time, spreading to Jinotepe, Matagalpa, Jinotega, and Nueva Segovia. The Nicaraguan government encouraged European immigrants from Italy and Germany to buy land for coffee, and until land redistribution created small parcels of land (typically smaller than 5 hectares), the majority of the coffee was controlled by white landowners who often exploited local labor with very low wages and poor conditions.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile its nearby neighbors of Costa Rica, El Salvador, and even Guatemala began emerging as specialty-coffee origins in the 1980s, Nicaragua’s political and economic instability through the long Nicaraguan Revolution period (roughly 1974–1990), as well as the destruction of Hurricane Mitch in 1998, are among the contributing factors that kept the country out of the specialty spotlight. The breaking up of larger estates into smallholder plots created some confusion and disjointedness among the agrarian sector through the ‘80s and into the early ‘90s; USAID and Fair Trade work in-country was instrumental in unifying small producers into cooperatives and grower societies.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile Nicaragua has historically been planted with good-performing varieties—Typica, Bourbon, Caturra, Maragogype, and other classic cultivars—areas of relatively low altitude (800–900 masl), the remoteness of the small farms, and battles with coffee-leaf rust in the past decade have remained obstacles in the way of the country achieving clear, prized single-origin status. The largest country in Central America, Nicaragua continues to develop its reputation as a coffee origin to watch, however: The crop is still its most important, accounting for over $1.2 billion in exports, and about 15 percent of the country’s labor force is somehow involved in the coffee sector.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":12581728256088,"sku":"","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":12581728288856,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":12581728321624,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":12581728354392,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":12581728387160,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":12581728419928,"sku":"","price":23.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":12581728452696,"sku":"","price":23.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/NICARAGUANprococer.png?v=1611613843"},{"product_id":"hawaiian-island-escape-handcrafted-coffees","title":"Hawaiian Island Escape - Handcrafted Coffees","description":"\u003cp\u003e\u003cspan\u003eCoffee Pairing includes two: 12 oz. Handcrafted Coffees\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e100% delicious!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eRoyal Kona Estate Extra Fancy\u003c\/u\u003e (12 oz.)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDeep, sweet fruit-toned complexity with dark chocolate, musky lily, strawberry, watermelon and roasted almond flavors, round, vibrant acidity and full, syrupy mouthfeel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Royal Kona Estate Extra Fancy coffee\" href=\"https:\/\/outofthegreycoffee.com\/products\/single-origin-royal-kona-estate-extra-fancy-specialty-coffee?_pos=1\u0026amp;_psq=royal+kona\u0026amp;_ss=e\u0026amp;_v=1.0\"\u003ePlease click here for more information about Royal Kona Estate Extra Fancy coffee.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHawaiian Coconut\u003c\/u\u003e (12 oz.) – Flavored\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEscape the daily grind and allow your spirits to drift to a far-off island with this smooth tropical creation of sweet, coconut and a hint of fresh pineapple.\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIncludes two: 12 oz. Handcrafted Coffees\u003c\/span\u003e\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":29452914032728,"sku":"","price":67.49,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":29452914065496,"sku":"","price":68.37,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":29452914098264,"sku":"","price":68.37,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":29452914131032,"sku":"","price":68.37,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":29452914163800,"sku":"","price":68.37,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":29452914229336,"sku":"","price":68.37,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":29452914294872,"sku":"","price":68.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/hawaiianislandescape1000x1000c.png?v=1613873655"},{"product_id":"single-origin-jamaican-blue-mountain-specialty-coffee","title":"Single Origin - Jamaican Blue Mountain - Specialty Coffee","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRich chocolaty brownie experience that just keeps lingering, perfect acidity and creamy, fluffy, intense mouthfeel. The Java Of Kings!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIndustry Review:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/www.bestqualitycoffee.com\/coffee-reviews\/list-of-best-exotic-coffees-in-the-world\" title=\"Best Exotic Coffees in the World\"\u003eBest Quality Coffee\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\"Best Exotic Coffees in the World\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIndustry Review:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"http:\/\/coffeeattendant.com\/2018\/08\/17\/review-out-of-the-grey-jamaican-blue-mountain\/\" title=\"Out Of The Grey Coffee Review\"\u003eThe Coffee Attendant\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIndustry Review:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/www.bestqualitycoffee.com\/magazine\/whats-is-blue-mountain-coffee\" title=\"Out Of The Grey Coffee Review\"\u003eBest Quality Coffee\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHarvest: February\/March - August\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e12 oz. Handcrafted Limited Release Specialty Coffee\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100% Certified Jamaican Blue Mountain Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNestled in a ravine of tropical splendor and perched on an incline between 2,000- and 3,000-feet above sea level, Blue Baron Estate has produced the highest quality Jamaica Blue Mountain coffee for many decades on its 67 acres of coffee. Owned by the Minott family who have been growing and processing coffee for over 68 years, Blue Baron’s trees are harvested up to 20 times over the harvesting period, ensuring that only the very ripest cherries are harvested, then pulped and fermented with natural spring water. Cup is classic Blue Mountain – balanced aroma, body, and acidity, with subtle fruit and floral overtones.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSince 2017, ootgCoffee has been working directly with farmers in the Blue Mountains, buying from individual producers and small associations like the Jamaican Coffee Farmers Association, a group of young producers who are interested in developing their own market share outside of the large commercial operation of Mavis Bank. Our interest in supporting quality driven individual growers and smallholders has inspired us to offer these farmers pre-financing, which allows them to process their coffee themselves, rather than send it through the estate system.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWe are also looking toward developing single-variety lots and other separated and differentiated lots, and we see great potential to innovate the quality and expectations from Jamaican coffee, way beyond simply relying on the Blue Mountain name and brand.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCoffee legend tells the tale of the French naval explorer named Gabriel de Clieu, who is widely (and probably falsely) given sole credit for transporting the first coffee plant from France to the island of Martinique in the Caribbean, but it is said that his coffee plant is the parent of the very first farms in the New World. Sir Nicholas Laws, the governor of Jamaica in 1725, allegedly bought seedlings that were descendants of de Clieu’s plant, thereby beginning the story of coffee in Jamaica.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe Blue Mountain region, Jamaica’s highest-elevation area, is also one of the highest-profile coffee-growing regions in the world, in large part because of the limited supply of the coffees, and the island’s worldwide renown as a luxury vacation destination lends an air of exoticism and romance to the coffees for those who have visited (or dreamed of visiting) the island. Blue Mountain coffees are so significant to the coffee economy of Jamaica that the coffees themselves need to be inspected and certified by the Coffee Industry Board before being labeled with the Blue Mountain name.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eThe average Jamaican farmer has between 80–175 coffee trees and collects their coffee cherries in boxes (equal to 60 pounds) to sell to the processor or mill. A 60-pound box of cherries will yield about 12 pounds of exportable green coffee.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMavis Bank is the other most recognizable name in Jamaican coffee: Mavis Bank is a privately owned coffee estate and mill (formerly owned by the government) located about 10 miles north of the capital city, which is one of the main employers for the community in the immediate surrounding area (which is often also called Mavis Bank, as a kind of “neighborhood” moniker). Mavis Bank processes coffee from roughly 6,000 farmers, which is the vast majority of the growers in the country. Wallenford is another large processor of coffee on the island.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eRecently, the country’s minister of industry, commerce, agriculture, and fisheries began encouraging farmers to expand coffee production to regions outside of the famous Blue Mountains, which would allow the country to create “Blue Mountain blends” of high- and lowland crops to maximize commercial output. It would also create a base of coffees more readily available for domestic consumption, as the vast majority of Blue Mountain coffee is sold on the international market—primarily to Japanese buyers—at great value.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":37987035545780,"sku":"","price":73.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":37987035578548,"sku":"","price":74.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":37987035611316,"sku":"","price":74.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":37987035644084,"sku":"","price":74.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":37987035676852,"sku":"","price":74.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":37987035709620,"sku":"","price":74.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":37987035742388,"sku":"","price":74.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/files\/JBM2023c.png?v=1687452643"},{"product_id":"single-origin-royal-kona-estate-extra-fancy-specialty-coffee","title":"Single Origin - Royal Kona Estate Extra Fancy - Specialty Coffee","description":"\u003cp\u003e\u003cstrong\u003eDeep, sweet fruit-toned complexity with dark chocolate, musky lily, strawberry, watermelon and roasted almond flavors, round, vibrant acidity with full, syrupy mouthfeel.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp\u003eProcessing: Natural Processed and Dried\u003c\/p\u003e\n\u003cp\u003eAltitude: 1800 - 2000 M.A.S.L.\u003c\/p\u003e\n\u003cp\u003eHarvest: August - December\u003c\/p\u003e\n\u003cp\u003e12 oz. Handcrafted Specialty Coffee\u003c\/p\u003e\n\u003cp\u003eThe beautiful islands of Hawaii have long been held in esteem by coffee fans who want some of the most delicious brews in the world. Of course, specialty coffees come from a huge range of countries all around the globe, but people seeking a great caffeine experience still turn to these American classics. Hawaiian coffee is famous for its a nutty, earthy profile – often with a layer of spiciness. Its combination of earthiness- often having an almost musty quality- with snappy finish is hard to come by in other origins.\u003c\/p\u003e\n\u003cp\u003eAlthough there are more highly prized and more expensive coffees grown around the world, the different types from Hawaii have their place in the top lists. Of course, the islands here cannot compete for quantity with major coffee-producing countries like Guatamala, Brazil, and Ethiopia, but they still provide the most from the United States.\u003c\/p\u003e\n\u003cp\u003eAll the plantations in this small US state total around 8200 acres. When you compare that to Brazil with approximately 6 million acres, there really is no competition. When it comes to coffee, quantity matters for many people. Most of the world enjoys this caffeinated brew every day, and most of them purchase standard Arabica grounds from the local market. \u003c\/p\u003e\n\u003cp\u003eThe Kona Districts of the Big Hawaii Island give the world one of the most sought-after coffee varieties anywhere. It is also a variety costing more than almost every other variety. Kona coffee has a distinctive taste due to the volcanic soil found in the area; the plantations on Hawaii trail up the slopes of two massive volcanoes. This soil has a high amount of various minerals that contribute to the overall flavor.\u003c\/p\u003e\n\u003cp\u003eKona began cultivating coffee way back in 1817 when an explorer first tried to introduce coffee plants to the island. It did not work. It took another decade for this new crop to finally take hold and begin to flourish. The path to success and worldwide renown was not easy, however. Even after taking hold, problems with weather, workers, and pests nearly destroyed the industry completely.\u003c\/p\u003e\n\u003cp\u003eOver the centuries since those early, difficult days, Kona coffee has grown to include different varieties, growing processes, and expanded set of different qualities at varying price points. Today, Kona is considered a specialty product because of the small quantities produced and the precise climate and conditions necessary to get the most sought-after taste.\u003c\/p\u003e\n\u003cp\u003eThe relatively high prices of Kona grown coffee, which hover around $60 per pound, come from worker wages, land use, maintenance, and materials needed to operate the plantations successfully. One of the reasons stems from the farms being on US soil, where minimum wages are much higher than in other coffee-growing parts of the world.\u003c\/p\u003e\n\u003cp\u003eIf you want to make sure you are getting the best of the best, you should pay attention to the HDA grade of the Kona. The grade is based on criteria including the size, shape, moisture content and possible flaws in the beans.\u003c\/p\u003e\n\u003cp\u003eHawaiian coffee is divided into eight grade band which are:\u003c\/p\u003e\n\u003cp\u003eExtra fancy (the highest quality)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFancy\u003c\/li\u003e\n\u003cli\u003e#1\u003c\/li\u003e\n\u003cli\u003eSelect\u003c\/li\u003e\n\u003cli\u003ePrime\u003c\/li\u003e\n\u003cli\u003e#3\u003c\/li\u003e\n\u003cli\u003eNatural Prime\u003c\/li\u003e\n\u003cli\u003eMixed Natural Prime (The lowest quality)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e“Extra Fancy” is the highest quality of bean, although any of the first 5 categories can be considered a high-class bean. Grading is affected by qualities like bean size and rarity, which does not really affect the taste of the coffee.\u003c\/p\u003e\n\u003cp\u003eExtra Fancy grades are uniform in color, size, and contains almost no defective beans. They are the most luxurious Kona beans you can get – and you will be paying a premium for it!\u003c\/p\u003e\n\u003cp\u003eBut it is worth every single penny.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":37987085910196,"sku":"","price":53.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":37987085942964,"sku":"","price":54.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":37987085975732,"sku":"","price":54.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":37987086008500,"sku":"","price":54.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":37987086041268,"sku":"","price":54.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":37987086074036,"sku":"","price":54.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":37987086106804,"sku":"","price":54.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/royalKONA.png?v=1613873564"},{"product_id":"single-origin-costa-rican-la-minita-shb-rainforest-alliance-certified-coffee","title":"Single Origin - Costa Rican La Minita SHB - Rainforest Alliance Certified Coffee","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSmooth, rich body with brilliant acidity and sweet flavors of citrus, caramelized sugar and creamy chocolate. Impeccably balanced with long, clean finish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIndustry Review: \u003ca title=\"The Coffee Attendant Review on Out Of The Grey Coffee\" href=\"https:\/\/coffeeattendant.com\/2018\/03\/04\/review-out-of-the-grey-costa-rican\/\"\u003eThe Coffee Attendant\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect choice for coffee drinkers suffering from digestive issues, or those that just prefer low acidic coffees with a higher level of antioxidants.\u003c\/p\u003e\n\u003cp\u003e100% delicious!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRoast: Dark Medium\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProcessing: Washed\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAltitude: 1300 - 1800 M.A.S.L.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHarvest: December - February\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e12 oz. Handcrafted Rainforest Alliance Certified Coffee\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLa Minita means “the small mine.” Traditionally, local legend has it that pre-Columbian indigenous people came to look for gold on the land that is now the farm.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLa Minita is located about one and a half hours drive south of San Jose, in the coffee producing area called “Los Santos.” The zone known as Los Santos includes a series of small villages and towns that begin in the north with San Juan Norte and end in the south with Santa Maria de Dota. The farm is located within the region from which fruit coffee is received by the Tarrazú coffee mills. The coffee from our farm is considered a Tarrazú coffee, but we believe the geography and microclimate of the farm produces a much more balanced and flavorful coffee than other Tarrazú coffees.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe plantation consists of a total of 1,200 acres of land of which 800 acres are currently in production. Of the remaining 400 acres, there are 200 acres of natural forest preserve located on the south side of the farm that will never be brought into coffee production.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe land lays on an east-west axis, bordered by the Tarrazú river to the south and the Candelaria river to the north. These two rivers converge at the western base of the mountain spur upon which the farm is situated. The soil is a pale clay, tan to light red.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlthough there is a section of the farm that approaches 6,000 feet in altitude, the central block lies between 3,750 feet and 5,000 feet. The main house is located at an altitude of 4,850 feet. Despite the considerable altitude differences, the mean temperature variance is minimized by the cooling effect of the large river flow that borders the farm. Importantly, the farm faces the west, which allows for gradual warming in the morning and slow cooling in the evening.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThere are approximately 680 acres of coffee in production. They have four varieties of trees under cultivation: Caturra, Catuai red, Catuai yellow, and Hibrido Tico. After many years of experimentation, statistical analysis, and cup quality testing, they have decided to stay principally with the Caturra and to continue to maintain a small amount of the old Hibrido. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey plant approximately 2,500 trees per acre on the farm depending upon the geography of the area being planted and the variety of tree used. This results in a total of about 1,700,000 trees on the farm.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey employ a selective pruning system to maintain the health and productivity of the coffee trees. Highly skilled employees monitor the coffee trees and as necessary, approximately every five years, the tree is pruned. This will encourage the tree to begin new growth. One year after this cutting, the tree is shaped maximize its continued growth. All this work is performed using hand tools. Each year approximately 350,000 trees are pruned.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAfter fifteen to twenty years, the trees become exhausted and are replaced with trees from our nursery. This nursery is located on a small, protected area of the farm. The nursery trees are nurtured on this farm for one year prior to being transplanted to the main farm. In a typical year, we transplant about 150,000 trees.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey use the fast growing, broad-leafed “poro” as our shade tree. These trees are planted on a grid of varying density depending on the light requirements and need for temperature control in each individual section of the farm.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey produce one crop of coffee each year. For them, the cycle begins with the first rains of the year. These rains normally occur sometime between the end of March and the beginning of May. The timing of the first rain is essential, for it is the rain that signals the tree to begin flowering.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eApproximately ten days after the initial rains, small honeysuckle-like flowers form on the trees. Millions of flowers are produced in a spectacular display. The entire farm looks like it is covered in freshly fallen snow. It is a fleeting event, for a few days after they appear, the flowers whither and fall off the trees. The flowering is of critical importance to the coffee crop, for the node where each flower formed will produce a single coffee cherry, and within this cherry are the coffee seeds which will become the coffee bean. If the flowering is adversely affected by the weather, pollination will not occur, no cherry will form and there will be no coffee.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the onset of the initial rains, we enter the seven-month rainy season. During the rainy season, there will typically be four to six hours of rainfall every day. These rains nurture the trees and encourage the growth and development of the green coffee cherries. The rains also have the potential to create huge problems of road and soil erosion. You will notice that all the coffee is planted on terraces interspersed with complex water drainage channels. Thousands of man hours are required during the rainy season to control erosion and maintain the road system of the farm.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe rains also encourage the growth of weeds among the coffee trees. They do not use herbicides to control the weeds at La Minita, but instead hire contract labor who use machetes to clear the weeds by hand. They do not believe in introducing unnecessary chemical influences on the farm, it is their home and the wellbeing of its plants, animals and people is important. Each year, every acre of the farm is weeded three times.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAll sections of the farm are soil tested every year, and they base our fertilization formulas on the results of these tests. They are careful to use the minimum amount of product necessary to achieve production, and they apply it to the base of each tree three times. This is done for both economic and environmental reasons. Additionally, a spray of minor elements (zinc, boron, copper, etc.) is applied to the underside of the leaves. This spray nourishes the plant and protects it from diseases.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eInsecticides are not used on the farm. Fortunately, the geographic advantages of the farm’s climate and altitude limits the number of insect pests. Most importantly, through our careful cultivation and weeding techniques we produce coffee trees which are strong and healthy. The few pests that we have do not significantly affect the trees.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith the end of the rainy season comes the ripening of the coffee cherries. The large green cherries begin to turn either red or yellow and fill with the sweet miel (honey) that surrounds the seeds. Unlike the flowering, the ripening of the fruit is slow and uneven. Because of this, harvesting the fruit must be performed carefully. Only the ripe fruit is picked, leaving the still unripe fruit for subsequent pickings. We pick each tree on the farm up to five times to harvest the fruit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe crop cycle of the farm ends with the “repela”, or the final picking of the trees. This usually occurs at the end of February, and during this pass, all the coffee cherries, both ripe and unripe, are removed from the trees, preparing the trees for the next year’s cycle.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe terrain of the farm is very difficult, and they move a great deal of weight in coffee fruit. To aid in the transport of the coffee and to provide access to all areas of the farm, there are a total of about 30 kilometers of internal road system. As well as the office and storage buildings, there are 23 housing units within the farm. There is also a camp with showers, indoor plumbing, and cooking facilities for pickers who live too far away to travel every day. All the water used in these facilities is fed by springs and is perfectly safe to drink.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey have a core of 80 full time employees. This includes managers, farm workers, clerical staff, drivers, and maintenance personnel. Full time employees have access to on site housing for themselves and their families on the farm when available for as long as they need it. This core of people is augmented by approximately 150 contracted laborers to perform weed control and over 600 pickers during the harvest. It is their policy to assist their workers by actively supporting them in their lives outside of working hours. They contribute matching funds to the workers’ association savings plans. This money is used for retirement savings or to fund large purchases such as appliances or furniture. Each year the association organizes a bus trip to Golfito in Southern Costa Rica where large tax-free purchases can be made.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe association encourages and funds sports programs. There is a soccer team for the adult men, as well as a junior team.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThey have set up an at cost commissary on the farm for the workers. Bulk purchasing power is used to supply inexpensive goods to cover the workers’ basic needs. Additionally, there are 3,000 citrus trees (oranges, grapefruits, and limes) as well as avocados and mangoes throughout the farm.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir own medical clinic is located on the farm near the administration building. A doctor staffs this clinic two days a week to administer to the needs of the workers and their families. They also have a dentist at the farm three days a week to attend to the dental needs of the farm community. The goal of this clinic is to provide preventative care. Detailed records of the medical histories of every person on the farm are kept for future reference. Private hospital care for more serious illnesses is also available.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn San Jose, they have eight people who handle the accounting, quality control, mill management and exportation of all the coffee that we ship. They supervise the preparation of the coffee at the mills and coordinate subsequent shipping. Not one bean of coffee is shipped without prior quality testing and approval at this office.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSince ootgCoffee bought its first bags of Costa Rican microlots, the country has become a model for other buying relationships around the world. The ability for a producer to separate top lots from more standard coffees; sell the lots at corresponding, appropriate prices; and gain individual recognition for their work and quality, has had a rippling effect among the communities from which we source, and the response has been tremendous. Every year, more producers express an interest in improving the picking, sorting, and processing they do on the farm level in the hopes of earning better prices and achieving a level of market visibility.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhile we have a core set of partners—with micro-producers as well as co-ops—whose coffees are the standard-bearers for our Costa Rica offerings year by year, we are always meeting new producers and creating connections that result in some of the most exciting, innovative, and certainly delicious coffees that the country has to offer.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eHISTORY\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCoffee was planted in Costa Rica in the late 1700s, and it was the first Central American country to have a fully established coffee industry; by the 1820s, coffee was a major agricultural export with great economic significance to the population. National output was greatly increased by the completion of a main road to Puntarenas in 1846, allowing farmers to more readily bring their coffee from their farms to market in oxcarts—which remained the way most small farmers transported their coffee until the 1920s.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn 1933, the national coffee association, Icafe (Instituto del Café de Costa Rica), was established as an NGO designed to assist with the agricultural and commercial development of the Costa Rican coffee market. It is funded by a 1.5% export tax on all Costa Rican coffee, which contributes to the organization’s $7 million budget, used for scientific research into Arabica genetics and biology, plant pathology, soil and water analysis, and oversight of the national coffee industry. Among other things, Icafe exists to guarantee that contract terms for Costa Rican coffee ensure the farmer receives 80% of the FOB price (“free on board,” the point at which the ownership and price risks are transferred from the farmer\/seller to the buyer).\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eCosta Rica contributes less than 1% of the world’s coffee production, yet it has a strong reputation for producing relatively good, if often mild quality. One way that Costa Rica has hoped to differentiate itself among coffee-growing nations is through the diversity of profiles in its growing regions, despite the country’s relatively small geographical size. Tarrazú might be the most famous of the regions: Its high altitudes contribute to its coffees’ crisp acidity. West Valley has a high percentage of Cup of Excellence winners and grows an abundance of both the Costa Rica–specific varieties Villa Sarchi and Villa Lobos, as well as some of the more “experimental” varieties that have come here, such as SL-28 and Gesha. Tres Ríos coffee has a smooth, milder profile—perhaps more “easy drinking” with toffee sweetness and soft citrus than the more complex or dynamic Costas available. Central Valley has some of the most distinct weather patterns in the country, with well-defined wet and dry seasons: We have found some of the best natural processed coffees in this region.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eIn recent years, coffee producers are increasingly interested in using variety selection as another way to stand out in the competitive market: SL-28 and Gesha are becoming more common, and local varieties like Villa Sarchi (a dwarf Bourbon mutation found near the town of Sarchi) and Venesia (a Caturra mutation).\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMICROMILLS\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAnother development that has helped Costa Rican coffee producers differentiate themselves is the proliferation of micromills, or private wet- and sometimes dry-milling facilities that individual producers or groups of smallholders will build in order to control the processing and lot separation of their coffees. By investing in equipment such as depulpers or demucilaging machines, producers can harvest, depulp, and process their coffees in a variety of ways without relying on third-party mills, which can cut down on operating costs as well as increase the asking price for coffees.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003ePROCESSING AND PREP\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eMicromills have also been at the forefront of the processing innovations that have put Costa Rican coffees in the spotlight over the past decade: Honey processing, a kind of hybrid of a washed and pulped-natural process that originated in Costa Rica, has been more and more popular and prevalent among fine, lot-separated specialty coffees, though the term “honey” and its variations will vary from mill to mill based on their techniques. At some mills, the type of honey process (typically yellow, red, or black) is achieved by removing a certain percentage of the mucilage before the coffee is dried; other mills leave 100% of the mucilage on all their honey coffees, and instead modify the drying technique to create the various honey style.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eNatural processing is also rising in popularity, in part because the profile can command higher prices, and because water restrictions can make fully-washed coffees more expensive and difficult to produce.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eOne of the Costa Rica–specific production details are that coffee here is measured by volume, rather than weight. Each mill has a receiving area, where cherry is brought and deposited into metal boxes called cajuelas, or “trunks.” Twenty cajuelas equals roughly one fanega, which is the 100-pound unit of measure in which producer receipts are written.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eWhen the cherry is picked ripe, the fruit is bigger and heavier than if it is over- or under-ripe, which means it will take fewer cherry to fill a fanega, and will bring a higher overall price to the coffee farmer. The country produces an average of 1.8–2.2 million fanegas annually.\u003c\/p\u003e","brand":"OutOfTheGreyCoffee.com","offers":[{"title":"Regular \/ Whole Bean (Grind Yourself)","offer_id":38008094818484,"sku":"","price":24.99,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Coarse (French Press)","offer_id":38008094851252,"sku":"","price":25.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Coarse (Drip Coffeemaker)","offer_id":38008094884020,"sku":"","price":25.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium (Cone-Bottom Filter)","offer_id":38008094916788,"sku":"","price":25.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Medium Fine (K-Cup Pod\/Pour-Over)","offer_id":38008094949556,"sku":"","price":25.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Fine (Espresso Machine)","offer_id":38008094982324,"sku":"","price":25.48,"currency_code":"USD","in_stock":true},{"title":"Regular \/ Extra Fine (Turkish Coffee)","offer_id":38008095015092,"sku":"","price":25.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/products\/costaRICANlaMIMITA.png?v=1613873148"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1947\/1527\/collections\/smooth_and_balancedc.png?v=1790386502","url":"https:\/\/outofthegreycoffee.com\/collections\/smooth-balanced.oembed","provider":"Out Of The Grey Coffee","version":"1.0","type":"link"}