{"product_id":"colombia-single-origin-copy-copy-copy","title":"Sample Pack","description":"\u003ch3\u003eWhat's Included:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4oz Honduras Beans (Dark Roast)\u003c\/li\u003e\n\u003cli\u003e4oz Costa Rica Beans (Med\/Light Roast)\u003c\/li\u003e\n\u003cli\u003e4oz Colombia Beans (Medium Roast)\u003c\/li\u003e\n\u003cli\u003e4oz Ethiopia Beans (Light Roast)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: center;\"\u003e----------\u003c\/p\u003e\n\u003ch3\u003eHonduras Reserva\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting\u003c\/strong\u003e \u003cstrong\u003enotes:\u003c\/strong\u003e Milk Chocolate, Almond, Vanilla, Red Apple\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Bright\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e Light\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Comayagua, Honduras\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e 1,250–1,450 masl\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Lempira, Caturra, Catuai, IHCAFE 90, Catimor\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e Organic\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Various smallholders\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e SHB EP\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the region\u003c\/strong\u003e\u003cbr\u003eComayagua is the most productive and most varied of Honduras' 15 coffee-producing regions, home to farms spanning nearly every possible microclimate. This is a community lot built from many contributing smallholders, including growers like Alfonso Ramos, who has farmed coffee for decades and helps farmers in remote parts of the region reach the market and negotiate fair prices.\u003c\/p\u003e\n\u003ch3\u003eColombia Supremo\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Bittersweet Chocolate, Nougat, Cherry, Stone Fruit, Mandarin Orange\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: Medium\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: Heavy\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Pitalito, Huila, Colombia\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1,670–1,950 masl\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety\u003c\/strong\u003e: Caturra, Castillo, Typica\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Various smallholders\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: Supremo (screen size 17)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the region\u003c\/strong\u003e\u003cbr\u003ePitalito sits in Huila, with a humid climate and steady temperatures around 18–21°C that dip to 12–14°C in the cooler months, adding seasonal variation that builds complexity in the cup. Huila is celebrated for a delicate profile, bright acidity, sweetness, and a fragrant aroma, grown on rich volcanic soil near the equator.\u003c\/p\u003e\n\u003ch3\u003eEthiopia Yirgacheffe \u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Cinnamon, Clove, Hibiscus, Lemon, Pear, Winey\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e: Natural (dry)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: Slightly above a typical medium, but still calm on brightness\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: Medium\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Chelbesa kebele, Yirgacheffe, Gedeo Zone, SNNPR, Ethiopia\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1,950–2,200 masl\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety\u003c\/strong\u003e: Ethiopian heirloom landrace\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification\u003c\/strong\u003e: Organic\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Chelbesa wet mill\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: Grade 2\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the region\u003c\/strong\u003e\u003cbr\u003eChelbesa's coffee grows shade-covered beneath a dense, layered semi-forest canopy in one of Yirgacheffe's most respected producing areas. The smallholder gardens around it are dominated by ancient landrace varieties, often organic by default, tended by farmers who intercrop food alongside coffee. In the natural process, only the ripest cherries are picked and dried whole with the fruit intact, turned regularly for airflow and even drying, a slow method that can run up to four weeks and is where the spice character develops.\u003c\/p\u003e\n\u003ch3\u003eCosta Rica Honey\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting notes: \u003c\/strong\u003eMilk Chocolate, Honey, Raspberry\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e: Honey\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity\u003c\/strong\u003e: Bright\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody\u003c\/strong\u003e: Light\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e: Tarrazú, Costa Rica\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1,200–1,750 masl\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety\u003c\/strong\u003e: Caturra, Catuai\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Various smallholders, Beneficio San Diego mill\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: SHB EP (Strictly Hard Bean, 1,200 masl minimum)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the region\u003c\/strong\u003e\u003cbr\u003eTarrazú is Costa Rica's most famous and highest-producing coffee region, awarded Denomination of Origin status for a distinctive cup marked by fine acidity and full body. Farms here average around three hectares, and cherry is delivered to the San Diego wet mill, the most modern mill in the country, where lots are selected on farm condition and cherry ripeness. The honey process originated in Costa Rica: some or all of the mucilage is left on the parchment through drying, lending a sweetness closer to a natural while keeping the brightness of a washed.\u003c\/p\u003e","brand":"Vanilla Moose Coffee","offers":[{"title":"Ground","offer_id":43274553917649,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true},{"title":"Whole","offer_id":43274553950417,"sku":null,"price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/4538\/2609\/files\/SampleImage.jpg?v=1791576315","url":"https:\/\/vanillamoosecoffee.com\/products\/colombia-single-origin-copy-copy-copy","provider":"Vanilla Moose Coffee","version":"1.0","type":"link"}