{"title":"Coffee","description":"","products":[{"product_id":"el-salvador-jose-diaz","title":"José Díaz","description":"\u003cdiv class=\"page\" title=\"Page 7\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eVariety Pacamara\u003cbr\u003e\nProcess Washed\u003cbr\u003e\nProducer José Díaz                                                                                                                                                                                                                                                                                                                      Farm El Volcán\u003cbr\u003e\nRegion Chalatenango, El Salvador\u003cbr\u003e\nAltitude 1600- 1650masl\u003c\/p\u003e\n\u003cp\u003eApricot,\u003cbr\u003e\nDried Berries,\u003cbr\u003e\nClove.\u003c\/p\u003e\n\u003cp\u003eSuggested for Filter \u0026amp; Espresso\u003c\/p\u003e\n\u003cp\u003eThe Project\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eJosé Díaz, known in his community as “Chepito,” was born in San Miguel Ingenio. The son of Alfonso and Jesús Díaz, his family later settled in the El Pinar hamlet as some of its earliest residents. His father, Alfonso, worked at Hacienda El Pinar, the first coffee farm in the area, passing on to José a deep connection to coffee cultivation from an early age.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eLike many Salvadorans, José emigrated to the United States in the 1980s, where he worked long shifts for ten years in order to save money and eventually return to El Salvador. In 1997 he purchased his first plot of land and planted 1.5 hectares of coffee.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eHis first harvest coincided with the global coffee price crisis of the early 2000s, when his coffee sold for only $0.20 per pound. Despite the challenges, José never abandoned his farm.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eToday, in the El Pinar community, “Chepito” is a respected local figure, recognized for his strong agronomic practices and for the quality and abundance of his ripe coffee cherries.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThe Coffee\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThis coffee is produced using a washed process with a 72 hour anaerobic fermentation.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eAfter harvesting, the ripe coffee cherries are pulped and the beans ferment in sealed tanks without oxygen, allowing controlled microbial activity that enhances complexity, sweetness, and clarity in the cup.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eOnce fermentation and washing are completed, the coffee is slowly dried on three tier raised beds for an average of five weeks. This gradual drying method allows consistent airflow and careful moisture reduction, preserving the coffee’s delicate flavors and highlighting the distinctive character of the farm.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 8\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSHIPPING:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e· Spain: Free delivery on orders over 30 €.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e· International: Shipping costs are calculated at checkout.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"Three Marks Coffee","offers":[{"title":"250g bag \/ Beans","offer_id":53536793198929,"sku":"S-JOSEDIAZ-250","price":20.0,"currency_code":"EUR","in_stock":true},{"title":"250g bag \/ Espresso","offer_id":53806372028753,"sku":null,"price":20.0,"currency_code":"EUR","in_stock":true},{"title":"250g bag \/ Moka Pot","offer_id":53806372061521,"sku":null,"price":20.0,"currency_code":"EUR","in_stock":true},{"title":"250g bag \/ Pour Over","offer_id":53806372094289,"sku":null,"price":20.0,"currency_code":"EUR","in_stock":true},{"title":"250g bag \/ Mocca Master","offer_id":53806372127057,"sku":null,"price":20.0,"currency_code":"EUR","in_stock":true},{"title":"1Kg bag \/ Beans","offer_id":53536793166161,"sku":"S-JOSEDIAZ-1000","price":76.0,"currency_code":"EUR","in_stock":true},{"title":"1Kg bag \/ Espresso","offer_id":53806372159825,"sku":null,"price":76.0,"currency_code":"EUR","in_stock":true},{"title":"1Kg bag \/ Moka Pot","offer_id":53806372192593,"sku":null,"price":76.0,"currency_code":"EUR","in_stock":true},{"title":"1Kg bag \/ Pour Over","offer_id":53806372225361,"sku":null,"price":76.0,"currency_code":"EUR","in_stock":true},{"title":"1Kg bag \/ Mocca Master","offer_id":53806372258129,"sku":null,"price":76.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/7010\/1329\/files\/MMM_JoseDiaz250_A.webp?v=1778576703"},{"product_id":"salvador-castelgazzo","title":"Castelgazzo","description":"\u003cdiv class=\"page\" title=\"Page 7\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eVariety Pacamara\u003cbr\u003e\nProcess Washed\u003cbr\u003e\nProducer Mario y \"La Geña\" Cristiani                                                                                                                                                                                                                                                                                        Farm Castelgazzo\u003cbr\u003e\nRegion Santa Ana, El Salvador\u003cbr\u003e\nAltitude 1450- 1780masl\u003c\/p\u003e\n\u003cp\u003eDried Fruits,\u003cbr\u003e\nBlack Plum,\u003cbr\u003e\nMilk Caramel.\u003c\/p\u003e\n\u003cp\u003eSuggested for Espresso\u003c\/p\u003e\n\u003cp\u003eThe Project\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eCastelgazzo was founded in 1995 through the vision of Mario and “La Geña” Cristiani as an agroecological and forestry project deeply committed to the land and sustainability.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eLocated in the bu er zone of Montecristo National Park, within the Trifinio Biosphere Reserve, where El Salvador, Guatemala and Honduras meet, the farm is surrounded by cloud forest at 2,418 meters above sea level. This unique environment provides the perfect microclimate for producing exceptional quality coffee.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eMore than a coffee plantation, Castelgazzo is an ongoing project that brings together forestry production, environmental conservation and sustainable human development. Today, their daughters Paola, Lucía and Carolina continue the family legacy: offering coffees that convey peace, beauty and a deep connection with nature. Each cup helps preserve this project and its commitment to sustainability.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThe Coffee\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThis coffee is fully washed.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eUndergoes a 72-hour fermentation, allowing the beans to develop greater clarity and complexity in the cup.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eAfter fermentation and washing, the coffee is slowly dried on raised beds under covered structures with natural shade, ensuring even drying while protecting the beans from direct sun and sudden weather changes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 8\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSHIPPING:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e· Spain: Free delivery on orders over 30 €.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e· International: Shipping costs are calculated at checkout.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"Three Marks Coffee","offers":[{"title":"250g bag \/ Beans","offer_id":53536794214737,"sku":"S-CASTELGAZZO-250","price":16.5,"currency_code":"EUR","in_stock":true},{"title":"250g bag \/ Espresso","offer_id":53806601929041,"sku":null,"price":62.0,"currency_code":"EUR","in_stock":true},{"title":"250g bag \/ Moka Pot","offer_id":53806601961809,"sku":null,"price":62.0,"currency_code":"EUR","in_stock":true},{"title":"250g bag \/ Pour Over","offer_id":53806601994577,"sku":null,"price":62.0,"currency_code":"EUR","in_stock":true},{"title":"250g bag \/ Mocca Master","offer_id":53806602027345,"sku":null,"price":62.0,"currency_code":"EUR","in_stock":true},{"title":"1Kg bag \/ Beans","offer_id":53536794181969,"sku":"S-CASTELGAZZO-1000","price":62.0,"currency_code":"EUR","in_stock":true},{"title":"1Kg bag \/ Espresso","offer_id":53806602060113,"sku":null,"price":62.0,"currency_code":"EUR","in_stock":true},{"title":"1Kg bag \/ Moka Pot","offer_id":53806602092881,"sku":null,"price":62.0,"currency_code":"EUR","in_stock":true},{"title":"1Kg bag \/ Pour Over","offer_id":53806602125649,"sku":null,"price":62.0,"currency_code":"EUR","in_stock":true},{"title":"1Kg bag \/ Mocca Master","offer_id":53806602158417,"sku":null,"price":62.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/7010\/1329\/files\/MMM_Castelgazzo250_A.webp?v=1778576702"},{"product_id":"manuel-elera-geisha-peru","title":"Perú - Manuel Elera Geisha","description":"\u003cdiv class=\"page\" title=\"Page 3\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 5\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e Geisha\u003cbr\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e Natural\u003cbr\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e Perú\u003cbr\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e San José del Alto, Jaén\u003cbr\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e Manuel Elera\u003cbr\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e 1550 - 1650 masl\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cem\u003eTropical Fruits,\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eBanana,\u003c\/em\u003e\u003cbr\u003e\n\u003cem\u003eCamomile.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 4\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 6\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe Project\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eManuel Elera has a deep integrity and technical knowledge in coffee cultivation.\u003c\/p\u003e\n\u003cp\u003eYoung, dedicated, and quietly confident, Manuel—alongside his brother—knows exactly what he wants to achieve with his coffees.\u003c\/p\u003e\n\u003cp\u003eHis farm is nestled in San José del Alto, a region where the climate and altitude create the perfect conditions for high-quality coffee.\u003c\/p\u003e\n\u003cp\u003eBut it’s not just nature at work. Manuel follows a meticulous process to bring out the best in his beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-start=\"86\" data-end=\"841\"\u003eBetween July and September, only the ripest cherries are picked by hand.\u003c\/p\u003e\n\u003cp class=\"\" data-start=\"86\" data-end=\"841\"\u003eThey then undergo a double-wash process before being soaked for 3 to 4 hours in 2% saline water, a step that eliminates harmful fungi and ensures a clean, bright cup. After soaking, the cherries are aired briefly in the same tank, then sealed in bags for 30 to 36 hours of fermentation—a crucial stage in developing their complexity.\u003c\/p\u003e\n\u003cp class=\"\" data-start=\"86\" data-end=\"841\"\u003eDrying is equally deliberate. The cherries start in a solar dryer to remove surface moisture, then rest in sealed bags overnight. By midday, they’re back out in the sun to continue drying slowly over 20 days, allowing the flavors to fully develop.\u003c\/p\u003e\n\u003cp class=\"\" data-start=\"86\" data-end=\"841\"\u003eThe result? A coffee that embodies Manuel’s commitment to quality—clean, structured, and expressive.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"Three Marks Coffee","offers":[{"title":"125 g \/ Beans","offer_id":53536846053713,"sku":"P-MANUEL-1","price":22.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/7010\/1329\/files\/MMM_TopGold_WEB_A_a0da24a4-0f43-435e-8775-0d362453359d.webp?v=1776246895"},{"product_id":"ecuador-el-alisal","title":"Ecuador - El Alisal","description":"\u003cp\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e Batian\u003cbr\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e Natural\u003cbr\u003e\n\u003cstrong\u003eRegion\u003c\/strong\u003e Quilanga, Loja\u003cbr\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e Leonidas Jaramillo\u003cbr\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e 2000 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e Red Grapes, Almond Oil, Hibiscus.\u003c\/p\u003e\n\u003cp\u003eSuggested for Filter, 125g\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Project.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe estate historically formed part of the extensive La Elvira hacienda and has been managed by the Jaramillo family for generations. They have upheld the tradition of coffee cultivation alongside other crops and introduced coffee varieties selected for their exceptional flavor and adaptation to the estate's unique microclimate. Additionally, they have implemented modern agricultural practices and advanced post-harvest techniques to enhance coffee quality and showcase its unique terroir. Their commitment to sustainability is reflected in ecosystem revitalization, environmental conservation, and native forest preservation. The estate has been recognized for its excellence in coffee production both nationally and internationally.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis varietal “Batian” was developed in Kenya as a disease-resistant variety. It is a crossbreed between SL28, SL34, Sudan Rume, N39, K7, SL4, and the Timor Hybrid.\u003c\/p\u003e\n\u003cp\u003eUpon arrival at the farm's washing station, the cherries are washed and selected through flotation. Subsequently, the coffee cherries are placed in sealed plastic tanks to ferment for 10 days. After fermentation, the cherries are spread on African beds under direct sunlight to dry for only 4-6 hours. They are then transferred inside polytunnels to dry slowly for approximately 30 to 32 days.\u003c\/p\u003e\n","brand":"Three Marks Coffee","offers":[{"title":"Default Title","offer_id":53536906379601,"sku":"E-Alisal-1-","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/7010\/1329\/files\/MMM_TopGold_WEB_A_509e8f62-632c-4706-9dde-2f46e33193a2.webp?v=1776247233"},{"product_id":"samplebox","title":"Coffee Sample Box","description":"\u003cp\u003e\u003cstrong\u003eSample kit with 30gr packs of our available origins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis product is aimed for cafe owners and wholesale purpose.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n","brand":"Three Marks Coffee","offers":[{"title":"Default Title","offer_id":53537044529489,"sku":"SAMPLE-BOX","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/7010\/1329\/files\/SamplePack_b5e9c2c1-c004-47b7-bc80-03cc366e473f.webp?v=1777378029"},{"product_id":"santa-clara","title":"Santa Clara","description":"\u003cdiv class=\"page\" title=\"Page 7\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e Yellow Catucaí\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e Paulo Alfonso de Resende Farm Fazenda de Santa Clara\u003cbr\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e Oliveira, Campo das Vertentes\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e 1100masl\u003cbr\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e December 2024 - January 2025\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cem\u003eSuggested for Espresso\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAlmond,\u003cbr\u003eApricot,\u003cbr\u003eVanilla.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Project\u003cbr\u003e\u003c\/strong\u003ePaulo Afonso de Resende grew up in the countryside of Minas Gerais, Brazil, where he witnessed the hard work and dedication of coffee production from his father.\u003c\/p\u003e\n\u003cp\u003eAfter becoming an engineer, he purchased Fazenda Santa Clara in 1993 and started a new chapter as a coffee grower.\u003c\/p\u003e\n\u003cp\u003eWith the help of experts and coworkers, he developed a long-term plan for the farm, making it recognized in the region for producing quality coffees.\u003c\/p\u003e\n\u003cp\u003ePaulo Afonso's engineering background helps him to organize processes and operations, and he has been investing in infrastructure and improving working conditions for employees.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Coffee\u003cbr\u003e\u003c\/strong\u003eFirst of all, these coffees are harvested by machines adjusted to pick mostly ripe cherries, following the maturation cycle of each varietal.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, the cherries are immediately forwarded to paved drying patios, skipping the wet mill. Since there is no water contact, this procedure can greatly avoid any potential “fermented” tastes to develop. In the patios, the beans are spread out thinly to increase sunlight exposure and speed up drying.\u003c\/p\u003e\n\u003cp\u003eAt around 20% moisture content, they move to mechanical dryers where temperatures are electronically preset at around 35-40°C. 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This model not only allows for precise processing and strong traceability, but also ensures better prices and ongoing support programs for producers.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eMutana Hill coffee is the result of this collective effort: cherries are carefully handpicked, meticulously processed, and slowly dried on raised African beds. Mutana Hill represents community, dedication, and the positive impact that a well built project can create at origin.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThe Coffee\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThis coffee is produced using a washed process.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThe coffee processing begins with cherry reception and sorting, where freshly picked cherries are floated and hand sorted to remove any defects.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eNext, pulping is carried out to remove the outer skin and obtain parchment coffee. The beans then undergo fermentation under water for around 36 hours, which helps break down the mucilage surrounding them.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eAfter fermentation, the coffee is subjected to washing and grading, where beans are cleaned and separated by density using water channels. This is followed by a final soaking stage in clean water for several hours to ensure maximum purity.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eFinally, the beans are moved to drying, where they are slowly dried on raised African beds for 16–20 days until they reach the optimal moisture level for quality preservation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 8\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp 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