{"product_id":"arturo-paz-gesha","title":"Arturo Paz - Gesha","description":"\u003cp\u003eThis marks our first release of coffees from Honduras ever! We are thrilled to have the opportunity to begin working with Honduran coffees through Angel Arturo Paz. Arturo is a respected, and decorated coffee producer as well as the head of quality control for the exporting company Beneficio San Vicente.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe have admired Arturo's coffees over the years, and his Gesha has been a very memorable coffee. The opportunity arose over the late Spring this year to discuss working with Arturo, and we are grateful to now be presenting his exquisite newest harvest Gesha to you.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe experience beautifully perfumed white florals, such as Gardenia and Magnolia. The cup is extremely fruit-forward as well; syrupy yellow tropical fruit such as ripe Mango and a zingy candied lemon. The sweetness is dense and syrupy, and the finish lingers ever so present. This coffee leans heavily towards the Panama style of washed Gesha, and we quite honestly couldn't have hoped for this coffee to be better. This very small amount of coffee will not be around long so do not miss!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePROCESS: \u003c\/strong\u003eThe cherries are carefully picked at peak ripeness and transported to the wet mill, where they are placed in sealed plastic barrels for 36 hours of anaerobic fermentation. \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eAfterward, the cherries are de-pulped, and the parchment with the mucilage is returned to a plastic barrel to complete fermentation for approximately 12 additional hours. The coffee is then thoroughly washed to remove the remaining mucilage from the parchment. \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe washed parchment is transported to a dark room where relative humidity and temperature are carefully controlled. Temperatures are maintained below 18°C (64°F), allowing for a slower and more uniform drying process. The coffee is dried for approximately 25 days until it reaches the ideal moisture content of 10.00%. Coffee was harvested in April 2026, and dry milled out of parchment in July 2026.\u003c\/span\u003e\u003c\/p\u003e","brand":"Thankfully","offers":[{"title":"150g - Standard Light","offer_id":45587530612845,"sku":null,"price":27.5,"currency_code":"USD","in_stock":false},{"title":"150g - Extra Light","offer_id":45587530645613,"sku":null,"price":27.5,"currency_code":"USD","in_stock":true}],"url":"https:\/\/a7k1ra-i0.myshopify.com\/products\/arturo-paz-gesha","provider":"Thankfully","version":"1.0","type":"link"}