{"title":"New Release Coffees","description":"A collection of our most recently released coffees.","products":[{"product_id":"120-psi-blend","title":"120 PSI Blend","description":"\u003cp\u003eBlend: Peru Washed\/ Ethiopia Natural\u003c\/p\u003e\n\u003cp\u003eTasting Notes:  Balanced, chocolatey, sweet\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOur original house blend, named for the pressure required to operate an espresso machine, but translated into the Presta valve equivalent. Made up currently of a natural Ethiopia and a washed Peru. Great all around workhorse blend; shines on espresso, cold brew, and drip. \u003c\/span\u003e\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10oz","offer_id":40275070058571,"sku":"","price":17.0,"currency_code":"USD","in_stock":true},{"title":"2 lbs","offer_id":41196574998603,"sku":"","price":40.0,"currency_code":"USD","in_stock":true},{"title":"5 lbs","offer_id":41196575621195,"sku":"","price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/NEW120PSI.png?v=1768335330"},{"product_id":"presta-x-rippie-products-fanny-bar-bag","title":"Presta x Rippie Products Fanny Pack \/ HandleBar Bag","description":"\u003cp data-sourcepos=\"5:1-5:312\"\u003eWe're excited to announce our collaboration with Presta Coffee on the first run of our new fanny pack\/handlebar bag! This limited-edition bag is perfect for cyclists who want to stay caffeinated on the go. It's made with durable materials and features a special compartment for your favorite Presta Coffee beans.\u003c\/p\u003e\n\u003cp data-sourcepos=\"7:1-7:49\"\u003eOrder yours today and get ready to ride in style!\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"Blue","offer_id":41306118979659,"sku":"","price":135.0,"currency_code":"USD","in_stock":true},{"title":"Yellow","offer_id":41306119012427,"sku":"","price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/5P0A0203.jpg?v=1740510502"},{"product_id":"rwanda-kabirizi-gateko","title":"Rwanda - Kabirizi - Gateko","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRwanda - Kabirizi - Gateko\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003eWashing Station: Kabirizi\u003cbr aria-hidden=\"true\"\u003eVariety: Bourbon\u003cbr aria-hidden=\"true\"\u003eProcess: Washed\u003cbr aria-hidden=\"true\"\u003eElevation: 1,750 masl\u003cbr aria-hidden=\"true\"\u003eRegion: Rutsiro District\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKabirizi\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eKabirizi washing station was established in 2004 and has placed in the Cup of Excellence competition. The surrounding communities of Gateko, Rwinyoni, and Nganzo contribute coffees to the Kabirizi washing station. It is run by Coopérative pour la Promotion des Activités Café or COOPAC.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003eCOOPAC is a Fair Trade–certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003eCOOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eWashed Process (Rwanda Specific)\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe Washed process in Rwanda includes a unique soaking step, not unlike that often found in Kenya. The cherries are delivered to central processing units the day they are harvested, where they will be depulped and fermented in open-air tanks made of concrete or cement for 12–18 hours. After fermentation, the coffees are soaked in water for 24 hours, after which their mucilage will be removed and spread on raised beds to dry.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRwanda\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eLike most African coffee-producing countries (with the exception of Ethiopia), Rwanda was planted in coffee by colonial interests from Europe in order to supply the booming market back on their home continent. High-yield, low-cost varieties were introduced in the 1930s and made compulsory to farmers by Belgian colonials, offering little in the way of quality incentive or development. Coffee was intended to be a cheap commodity available in abundance, and the colonial government held strict mandates over exports in addition to imposing very high taxes on growers, practically enslaving them to the industry. Roughly 75 percent of the land mass of Rwanda is used for agriculture, and more than 35 percent of its population are subsistence farmers, many of whom rely on coffee for at least a portion of their income.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003eWhile coffee became the staple agricultural export by the 1990s (despite very low market prices), its production, along with the national economy in general, was devastated by the genocide in 1994. Nearly 1 million people were killed in the national tragedy, which stalled development and slowed progress for nearly a decade. Targeted programs initiated by the government in the early 2000s encouraged Rwandans to use specialty coffee as one of the means to recover and create a new niche agricultural market. The erection of the first washing station with USAID support in 2004, and the country was the first to host a Cup of Excellence auction, bringing international recognition to the “Land of a Thousand Hills” as a potential producer of exceptional quality.\u003c\/p\u003e\n\u003cp\u003eToday, this tiny country (roughly the size of Maryland) contributes less than 0.2 percent of the global coffee supply, but its reputation for special quality and unique characteristics—not to mention the incredible story of its development as a specialty-coffee origin since the genocide—have earned Rwanda a significant place at the table among African origins.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":42892348063819,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":42892348096587,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":42892348129355,"sku":null,"price":125.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/rwanda-1.png?v=1783958351"},{"product_id":"kenya-kirinyaga-kamwangi-washed","title":"Kenya Kirinyaga Kamwangi Washed","description":"\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eKenya\u003cstrong\u003e\u003cbr\u003eRegion: \u003c\/strong\u003eGichugu, Kirinyaga\u003cbr\u003e\u003cb\u003eFactory: \u003c\/b\u003eKamwangi \u003cb\u003e\u003cbr\u003eElevation: \u003c\/b\u003e1,500 masl\u003cbr\u003e\u003cb\u003eVarietal: \u003c\/b\u003eSL28, SL34, Ruiru 11, Batian\u003cb\u003e\u003cbr\u003eProcessing Method: \u003c\/b\u003eWashed\u003cb\u003e\u003cbr\u003eTasting Notes: \u003c\/b\u003eCranberry, Raisin, Nectarine, Persimmon, Sweet Cream\u003cem\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eThe Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.\u003cbr\u003eRoughly 985 active members deliver coffee to the factory; each farmer owns an average of 200–250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24–28 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12–24 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9–13 days, being rotated constantly. Once the moisture content reaches 11–13%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eThe Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"10oz","offer_id":42896554786891,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":42925846659147,"sku":null,"price":67.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":42925846691915,"sku":null,"price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/KenyaKirinyagaWashedBag.png?v=1784139008"},{"product_id":"colombia-maria-belen-diaz-pink-bourbon-semi-washed","title":"Colombia - María Belén Díaz Pink Bourbon - Semi-Washed","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv id=\"message-list_1784136198.841939\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cb\u003e\u003cu\u003eColombia - María Belén Díaz Pink Bourbon - Semi-Washed\u003c\/u\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eVariety\u003c\/b\u003e: Pink Bourbon\u003cbr\u003e\u003cb\u003eProcess:\u003c\/b\u003e Semi-Washed (anaerobic honey)\u003cbr\u003e\u003cb\u003eFarmer:\u003c\/b\u003e María Belén Díaz\u003cbr\u003e\u003cb\u003eFarm:\u003c\/b\u003e  Resinas\u003cbr\u003e\u003cb\u003eRegion:\u003c\/b\u003e Huila - Acevedo\u003cbr\u003e\u003cb\u003eElevation:\u003c\/b\u003e 1,800 m.a.s.l.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eHistory:\u003c\/b\u003e\u003cbr\u003eMaría Belén Díaz is the daughter of a coffee grower, and she has been connected to coffee her entire life. She has been producing specialty coffee for over 12 years. Additionally, she worked for several years as a coffee quality analyst in the department of Cauca, Colombia, where she developed cupping skills and acquired knowledge that led her to focus on coffee production. \u003cu\u003eMaría Belén Díaz is one of the 96 women who are part of the Huila Condor Project\u003c\/u\u003e and was one of the first women in the region to obtain a certification in coffee processing from The Forest Academy in 2024.\u003cbr\u003eMaría produces coffee alongside her husband, Narciso Narváez, and their three sons. They arrived in the municipality of Acevedo as workers, and with hard work and savings, they acquired the \"Resinas\" farm, where they grow varieties such as Papayo, Caturra, Castillo, Bourbón Rosado, and Gesha. They dream of having their coffee recognized internationally.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProcess:\u003c\/b\u003e\u003cbr\u003eThe process of the Pink Bourbon Creation coffee begins with the meticulous selection of ripe Pink Bourbon cherries, ensuring exceptional quality. The beans undergo a 24-hour pre-fermentation in cherry, followed by a 36-hour anaerobic fermentation in bags, snug in mucilage blankets, which enhances their unique flavor profile. The drying process takes place on raised beds for 15 days, ensuring optimal moisture levels. This semi-washed process results in a vibrant and complex flavor profile with notes of citric acid, floral, green apple, green tea, and tangerine. This Pink Bourbon exemplifies the dedication and expertise in coffee processing, offering a distinctive and delightful coffee experience.\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","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":42925850493003,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":42925864255563,"sku":null,"price":70.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":42925864288331,"sku":null,"price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/colombiasemi-washed.png?v=1784678761"},{"product_id":"ecuador-finca-la-josefina-leopoldo-andrade-anaerobic-washed-sidra","title":"Ecuador - Finca La Josefina - Leopoldo Andrade - Anaerobic Washed Sidra","description":"\u003cdiv\u003e\u003cb\u003e\u003cu\u003eEcuador - Finca La Josefina - Leopoldo Andrade - Anaerobic Washed Sidra \u003c\/u\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eFarm: Finca La Josefina\u003cbr\u003eProducer: Leopoldo Andrade\u003cbr\u003eRegion: Pichincha\u003cbr\u003eVariety: Sidra\u003cbr\u003eProcess: Anaerobic Washed\u003cbr\u003eElevation: 1,800 masl\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLeopoldo Andrade\u003c\/b\u003e\u003cbr\u003eLa Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSidra\u003c\/b\u003e\u003cbr\u003eSidra is a cross-breed native to Ecuador that is reportedly either\/both derivative of Bourbon and Typica of\/and a hybrid developed by Nestlé. It is argued and some believe that there is a genetic link to the Ethiopian Group (Gesha, Pink Bourbon, etc...) but the understanding is that it was developed by Nestle in Ecuador. It is known from bright, sweet, fruity and light floral characteristics and has gained a lot of traction as a competition vartiety.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProcess\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eWashed coffee is the norm in Ecuador, where most of the lots are either depulped, fermented, and mechanically washed using a demucilaging machine. It is important to note that this coffee was intentionally processed utilizing \u003cspan\u003e\u003cspan draggable=\"true\"\u003e\u003ca href=\"https:\/\/www.cafeimports.com\/north-america\/blog\/2023\/01\/30\/anaerobic-fermentation\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eanaerobic fermentation\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. Anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePichincha\u003c\/b\u003e\u003cbr\u003ePichincha, situated in the northern highlands of the Andean Plateau, is known for its cool weather, two volcanoes, and rose farms. Although the area is relatively lower in elevation, the average temperature is 65° and mist often covers the land in the afternoons, kno\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":43034034798667,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/ecuador_85459b0a-6854-437b-bae5-cfb653f31280.png?v=1786597285"}],"url":"https:\/\/prestacoffee.live\/collections\/new-release-coffees.oembed","provider":"Presta Coffee","version":"1.0","type":"link"}