{"title":"Features","description":null,"products":[{"product_id":"indonesia-organic-decaf-bali-hai-indonesia-blend","title":"Indonesia: Organic Decaf Bali Hai, Indonesia Blend","description":"\u003cp\u003eBali Hai Organic Swiss Water Process Decaf is becoming one of our most popular coffees, and for a reason: it's good!\u003c\/p\u003e\n\u003cp\u003eA delicate blend of Indonesian coffees, decaffeinated using the Swiss Water Process. A very mellow, yet full-tasting blend; imagine a well-played Baritone Saxophone - now drink it. There are muted, earthy, cocoa and marshmallow tones. This is a great, quiet evening, after-dinner drink, even the name conjures up romance, but you'll have to supply your own caffeine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes\u003c\/strong\u003e: Very clean with flavors of cocoa and marshmallow.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Coffee Bean Corral","offers":[{"title":"Default Title","offer_id":45911422271624,"sku":"BALIHAISWP","price":11.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/1043\/8536\/files\/IMG_8211.jpg?v=1782686404"},{"product_id":"colombia-paula-20-brix-finca-santa-elena","title":"Colombia Paula 20 Brix, Finca Santa Elena","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e \u003cbr\u003eFinca Santa Elena\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHigh in Colombia, Samuel and Paula are on a mission of rediscovery! They named their farm after the patron saint of lost and forgotten things,\u003cspan\u003e Saint Elena Santilopa, \u003c\/span\u003e and that spirit runs through everything they do — reviving heritage varieties like Caturra and Bourbon while cultivating rarities such as SL28, Chiroso, Laurina, and Geisha. The result is their flagship, Paula 20 Brix Natural Pacamara, and a cup profile unlike much else coming out of the region.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWhat sets Santa Elena apart is how precisely that profile is engineered. The farm uses Brix measurements — a reading of sugar content in the cherry — to pinpoint the exact moment of peak ripeness. Once that ideal cherry is identified, its precise color becomes a visual key for the picking team, who then hand-select only cherries matching that exact hue. It's a level of control that translates directly into sweeter, cleaner, more structured cups. From there, the coffee moves into solar-powered drying infrastructure, trading fossil fuels for stable, sustainable, sun-driven processing.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThat same care extends underground and behind the scenes. Rather than leaning on chemical inputs, Santa Elena manages pests with water traps and organic foliar sprays developed through its own on-site biorefinery. Even waste gets a second life: coffee pulp and animal manure feed into a bioreactor that converts them into biogas, closing the loop between what the farm produces and what it consumes. The result is a farm that operates close to fully organic, without ever claiming the certification.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis same intentionality shows up in how the farm treats its people. Workers earn competitive wages, live in quality housing on-site, and eat well — a standard well above what's typical during harvest season — while the farm actively works to open leadership roles to women in an industry that hasn't always made room for them.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMost of the harvest goes toward Paula 20 Brix, but Santa Elena's experimental streak shows up in its micro and nano lots — tiny releases of 70 to 200kg using varieties like Geisha Honey, Pacamara Natural, and SL28 Honey. These aren't widely available; they're reserved first for recurring Paula 20 Brix buyers and those who've joined an origin trip, keeping the farm's most exclusive coffees connected to the people closest to the project.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSpecial thanks and love to Finca Santa Elena: Samuel and Paula, Isabela Moncada and her hardworking father, Diego, Hector and his donkey, and the young Miss Ana, who handles administration and traceability at the farm. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes:\u003c\/strong\u003e Chocolate with blackberry, cognac, and oak notes.\u003c\/p\u003e","brand":"Coffee Bean Corral","offers":[{"title":"Default Title","offer_id":46426430570632,"sku":"COL20BRIX","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/1043\/8536\/files\/1.png?v=1788276797"},{"product_id":"ethiopia-gedeb-worka-sakaro-g1-yirgacheffe","title":"Ethiopia: Gedeb Worka Sakaro G1 Anaerobic, Yirgacheffe","description":"\u003cp dir=\"ltr\"\u003eWorka Sakaro Washing Station sits in Ethiopia's Gedeo Zone, working with over 400 smallholder farmers who grow coffee at 2,000–2,200 meters, shaded by Birbira, Wild Fig, and Enset trees.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis lot follows the anaerobic natural process. Ripe cherries are picked, floated, then sealed in plastic bags flushed with CO2 and nitrogen. Cherries ferment for 3–7 days, monitored until they hit the target pH and color, then move to raised beds to dry for 18–21 days. Once dried, the coffee is milled to remove the husks and stored locally before shipment. A special treat to those who love Ethiopian traditional and new generational methods of coffee processing! \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCupping Notes: \u003c\/strong\u003eBubblegum, craisin, black cherry, cordial, blueberry, papaya, juicy\u003c\/p\u003e","brand":"Coffee Bean Corral","offers":[{"title":"Default Title","offer_id":46502921240712,"sku":"ETHGADEB","price":12.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/1043\/8536\/files\/1_013066be-1bc9-4729-8752-71ec299a5f74.png?v=1788973256"},{"product_id":"ethiopia-supernatural-guji-hambela-benti-nenka","title":"Ethiopia Supernatural Guji, Hambela Benti Nenka","description":"\u003cp dir=\"ltr\"\u003eGuji is one of Ethiopia's wildest, most forested coffee regions, protected for generations by the Guji people and farmed above 2,000 meters. This natural-process microlot comes from EDN's Benti Nenka station, where about 500 smallholders bring hand-sorted, ripe cherries that are cold-fermented for 24 hours and sun-dried for nearly a month. The station employs 160 seasonal workers and provides them with meals, lodging, and schooling — and by buying direct from farmers, it protects them from the low prices of roaming buyers and keeps this rare, biodiverse coffee traceable.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eLimited Time Offer\u003c\/strong\u003e — this Benti Nenka microlot is only around while current stock lasts, so grab it before it's gone until next harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes:\u003c\/strong\u003e \u003cspan\u003eRaspberry, black cherry, candied papaya, grilled pineapple, hibiscus, white wine\u003c\/span\u003e\u003c\/p\u003e","brand":"Coffee Bean Corral","offers":[{"title":"Default Title","offer_id":46502958203016,"sku":"ETHSUPNAT","price":10.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/1043\/8536\/files\/ETHSUP_ca9196c7-cb32-4cbc-9f20-1b60d77c93f0.png?v=1788974058"}],"url":"https:\/\/coffeebeancorralhype.com\/collections\/features.oembed","provider":"Coffee Bean Corral","version":"1.0","type":"link"}