{"title":"Mirra Coffee","description":"","products":[{"product_id":"brazil-paulo-vicente-de-morais","title":"Brazil Paulo Vicente de Morais","description":"\u003cp data-rte-preserve-empty=\"true\" class=\"preFade fadeIn\"\u003e\u003cstrong\u003e\u003cspan\u003eCost per 250mL serving - $1.81\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" class=\"preFade fadeIn\"\u003eWhen Mirra first began, there weren’t any real plans to source from Brazil for our standard black coffee menu, having in essence written it off because of the generally-deserved poor reputation for quality and general complexity in Brazilian coffees. However, we love a challenge, so we set ourselves the task of tracking down—or at the very least trying our very best to track down—some stunning, surprisingly one-of-a-kind lots from Brazil. With this super clean and delicate honey acaia from Paulo Vicente de Morais of Sitio 5 Estrelas (1.020 masl) joining our other Brazilian lot of the season, from Matheus Avellar, we are so excited to share the first fruits of this project with the world. When enjoying this one, what first stands out to us is both the degree of cleanness of the cup, as well as the clarity with which the note of a more dark, tannic, roasted oolong comes through. To temper this more dark and heavy note, we find a lovely, bright hit of sweet goji berry, and the refined, powdery florality of white orchid.\u003c\/p\u003e\n\u003cp class=\"p1 preFade fadeIn\" data-rte-preserve-empty=\"true\"\u003eAcaia is a specific selection of the mundo novo variety, which itself is a hybrid of the typica and bourbon varieties. It was developed and released in the 1940s by the Brazilian Instituto Agronomico de Campinas, and remains, by and large, an exclusively Brazilian-grown variety. Large bean size, yield consistency, and reliably good cup quality are characteristic of acaia, and it is well suited to Brazil’s lower altitude growing conditions.\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" class=\"preFade fadeIn\"\u003e\u003cstrong\u003e\u003cspan\u003eAll coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"250g","offer_id":45952046661711,"sku":"R-B-PV-250","price":29.0,"currency_code":"USD","in_stock":true},{"title":"1kg","offer_id":45952046694479,"sku":"R-B-PV-1","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/1595\/3999\/files\/Photo_B-PV_c3b431dd-4c9f-4e28-878c-df0e8498e0cc.jpg?v=1782222310"},{"product_id":"ecuador-servio-gonzalez-sidra","title":"Ecuador Servio Gonzalez - Sidra","description":"\u003cp\u003e\u003cstrong\u003eCost per 250mL serving - $3.37\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe are both honored and excited to officially commence our relationship with Sitio Gonzalez of Finca Clara Luz, which is doubtless one of our absolute favorite farms in Ecuador. Don’t be surprised if you see a generous number of their astounding lots on our menu in the months and years to come. When sipping on this one, you can expect lots of juicy, round tropical fruits, reminding us mostly of papaya. We also find delicate, fresh orange blossom and bright, green kiwi sweetness and acidity—a truly legendary coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFinca Clara Luz is situated at 1.720 masl, near the town of Las Ardas in the Loja region of Ecuador. The Gonzalez family has been tenants of Finca Clara Luz since 1955, when they purchased it from the Cueva family, who founded the farm in 1920. From then until 2014, the farm only cultivated typica for commercial and domestic consumption. This was until they decided to make a go of replacing their typica plots with sidra, yellow bourbon, batian, and geisha.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe genetic heritage of the sidra variety remains relatively uncertain, with two dominant narratives about its origin. The first theory is that it originated from a Nestle research facility in the Pichincha region of Ecuador, where it was created by crossbreeding typica with bourbon; the second being that it is a naturally-occurring mutation of an Ethiopian landrace variety. Due to demonstrable genetic similarities with native Ethiopian varieties when tested in a lab, as well as similarity in cup profile in terms of sweetness, florality, and stone fruit qualities, the later theory is the one we endorse, making it most likely not actually bourbon at all, and instead yet another example of an Ethiopian landrace variety that made its way to Colombia, just like chiroso, geisha, mejorada, papayo, pink bourbon, aji and wush wush. At present, sidra is primarily grown in Colombia and Ecuador, and has only been commercially farmed since 2012, when La Palma y El Tucan planted 1.800 sidra trees on their farm in Cundinamarca, Colombia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"125g","offer_id":45952046727247,"sku":"R-EC-SG-S-125","price":32.0,"currency_code":"USD","in_stock":true},{"title":"250g","offer_id":45952046760015,"sku":"R-EC-SG-S-250","price":54.0,"currency_code":"USD","in_stock":true},{"title":"1kg","offer_id":45952046792783,"sku":"R-EC-SG-S-1","price":168.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/1595\/3999\/files\/PhotoEC-SG.jpg?v=1782222310"},{"product_id":"colombia-sisterhood-of-huila","title":"Colombia Sisterhood of Huila","description":"\u003cp data-rte-preserve-empty=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003e\u003cspan\u003eCost per 250mL serving - $1.37\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eOne of our projects this season has been to track down some more beautifully complex field blends from Colombia, following our earlier release of the Inza Community lot, and this coffee from the Sisterhood of Huila Cooperative represents the latest fruits of this project. Despite being made up of coffee from a number of different producers and varieties, this lot is as complex and expressive as one would hope an excellent single-variety, single-farm lot to be. This is a super sweet and juicy one, giving us an abundance of ripe yellow goose- and blue-berry, with a subtle hint of rosemary to round it off. It is an absolute delight to sip on, no matter the season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eIn 2017, a larger cooperative operating in Huila launched an initiative to guarantee greater access to quality coffee-processing infrastructure and training to female small-holding farmers in the region. This coffee is a direct result of this initiative, which is the product of the organization of many of these producers into the Sisterhood of Huila Cooperative. This specific lot is made up of coffee harvested by producers whose farms surround the town of Garzon. Lectures on quality cultivation and processing of coffee were given to members of the cooperative, and as a reward, African raised beds, for drying coffee, were given away to those who participated in these lectures. These efforts have resulted in a direct increase of quality among participating producers, which has consequently generated a 20% increase in the price paid on the market for their coffees, when compared to the market average price of coffees sold by non-participating producers in the department.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eCastillo, like colombia, is a cross between caturra and timor hybrid, also developed by Cenicafe. It was first released in 2005 in response to the persistence of coffee leaf rust. Where caturra was once the most common variety in Colombia, now castillo has taken its place, making up over 40% of all coffee grown there. Named for researcher Jamie Castillo, castillo does better than most varieties when planted in higher density due to the tree’s dwarfism, and as such has a relatively higher yield. Although its quality can range, castillo is able to yield beautiful final cups under careful cultivation, at altitude. In fact in a blind cupping alongside one of Colombia’s most lauded varieties, caturra, there was no notable difference in quality between the two varieties according to professional tasters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eCaturra is a natural mutation of the bourbon variety, and was first discovered in the Minas Gerais region of Brazil between 1915 and 1918. It is common throughout South and Central America, and is known for its flavor quality at altitude.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eThe colombia variety was developed by researchers at the Cenicafe laboratory in Colombia by crossing caturra and timor hybrid, and was first released for cultivation in 1982. It was bred in anticipation of future outbreaks of leaf rust in Colombia, and is relatively resistant as a consequence. Many credit this variety for saving the Colombian coffee industry following the arrival of leaf rust in the mid-1980’s. Although its quality can range, colombia is able to yield beautiful final cups under careful cultivation, at altitude.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cstrong\u003e\u003cspan\u003eAll coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"250g","offer_id":45952046923855,"sku":"R-C-SH-250","price":22.0,"currency_code":"USD","in_stock":true},{"title":"1kg","offer_id":45952046956623,"sku":"R-C-SH-1","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/1595\/3999\/files\/PhotoC-SH.jpg?v=1782222310"},{"product_id":"colombia-dilio-pechene-best-of-cauca-no-1","title":"Colombia Dilio Pechene — Best of Cauca No. 1","description":"\u003cp data-rte-preserve-empty=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003e\u003cspan\u003eCost per 250mL serving - $2.81\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003eThis washed 80% pink bourbon, 20% tabi lot from Dilio Pechene of Finca La Primavera is without a doubt out of this world; it’s no surprise then that it took first place at the 2025 Best of Cauca competition. As soon as we first smelled its aroma while judging the competition in Popayan, Cauca, we knew that we had to get our hands on this truly unique, outstanding coffee. And so, at the competition’s conclusion, we secured this lot at auction, where we placed the highest bid of $67\/kg. Ever since, we have been impatiently awaiting its arrival so that we might finally share it with you. When brewed, our experience begins with a big, bold, red splash of pomegranate, whose natural tendency towards sourness is countered by the viscous, round sweetness of fresh tamarind. We then find that this symphony of flavors is brought into perfect harmony by a sustained note of immensely delicate, lemony magnolia blossom. This coffee is one of a kind, and we feel that it is a true privilege to have the opportunity to roast and share it with the world.\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003eDilio Pechene’s farm, Finca La Primavera, is located at 1.800 masl in the Piendamo department of Cauca, where he works alongside his siblings and uncles, who have farms of their own—being multi-generational coffee producers. Dilio says that a primary component to the quality of the coffee he grows is that he focuses, “on picking very mature cherries . . . The coffee must be fully mature; I identified the optimal time for harvest when I see the coffee tree \"purple color\" almost when the coffee cherry is about to fall off the tree . . . then, when fermenting the coffee, I try to follow the time that the ‘Fermaestro’ tool establishes.” Fermaestro is a tool developed by FNC which is essential for tracking the duration of the fermentation time. Commenting on having won first place in the Best of Cauca competition, and having grown the lot which took the highest price at auction, Dilio says that he feels “immense gratitude in knowing that our daily dedication and meticulous effort has paid off, allowing us to sell our coffee at a great price. This achievement marks a significant milestone: after participating previously, this is the first time our coffee has finally placed and won the contest! The work does not stop here; we are motivated to continue raising the bar and producing even higher-quality coffees.”\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003ePink bourbon is a relatively uncommon variety, first identified relatively recently, in 2013, and grown almost exclusively in Colombia. Pink bourbon is known for its potential for quality, generally represented by pleasant, citric acidity, honeyed sweetness, and strong floral presence in the cup — all qualities present in this offering. Its genetic heritage remains uncertain, although it is most likely not actually bourbon at all, being instead yet another example of an Ethiopian landrace variety that made its way to Colombia, just like chiroso, geisha, mejorada, papayo, sidra, aji and wush wush. This would certainly make sense, given that the flavor of pink bourbon is much more akin to a washed Ethiopian landrace or Panamanian geisha in its florality, than a more typical Colombian bourbon or castillo. The sugar present in pink bourbon, like red bourbon, is predominantly glucose, resulting in a more smooth, silk-like body.\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003eTabi was first released in 2002 in Colombia by the FNC, in an effort to combat the spread of leaf rust. It is a hybrid variety of bourbon, typica, and timor. The word ‘tabi’ simply means ‘good’ in the Guambiano dialect. Tabi, when grown with care and at altitude successfully combines the cup quality of bourbon and typica, and the robustness and disease resistance of timor.\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cstrong\u003e\u003cspan\u003eAll coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"125g","offer_id":45952046825551,"sku":"R-C-DP-125","price":28.0,"currency_code":"USD","in_stock":true},{"title":"250g","offer_id":45952046858319,"sku":"R-C-DP-250","price":45.0,"currency_code":"USD","in_stock":true},{"title":"1kg","offer_id":45952046891087,"sku":"R-C-DP-1","price":155.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/1595\/3999\/files\/PhotoC-DP.jpg?v=1782222310"},{"product_id":"ecuador-mery-garcito","title":"Ecuador Mery Garcito","description":"\u003cp data-rte-preserve-empty=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003e\u003cspan\u003eCost per 250mL serving - $2.00\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eWe have been very eagerly awaiting the arrival of this delightful washed mejorada lot from Mery Garcito of Finca La Benedicion of Loja, Ecuador, and are so pleased that it has finally arrived, so that we can finally release it publicly. This lot presents a classically beautiful  profile for a washed Ecuadorean mejorada variety in the cup—with tons of sweet, balanced sumo mandarin, white, delicate vanilla orchid, and a yummy, textured, light brown graham cracker feel to the finish. If you’re a fan of mejorada from Ecuador, Mery’s lot surely isn’t one to miss out on this season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eMery operates her farm, Finca La Benecicion, alongside her husband, Luis, and their two children. La Benedicion is very small, measuring only .75 hetares in size, and is located at 1.900 masl in the Loja Province, in southern Ecuador, along the border with Peru. On the farm, she has around 2,000 coffee trees planted, all of the mejorada variety.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eThe origins of mejorada, also known as typica mejorada\/o, aren’t certain, but at present it is believed to be the product of a Nestle coffee research lab in Pinchincha, Ecuador. A technician at this facility named Don Olger Rogel was the first to identify two unique F1 hybrid varieties which presented unusually high potential for quality in the cup, namely, sidra and mejorada. Mejorada seeds from this project were then shared with Pepe Jijon, who in 2010 became the first producer to plant the variety, which he planted on his farm, Finca Soledad, in Imbabura, Ecuador. Despite often being referred to as ‘typica mejorada\/o’, mejorada is in fact not a descendent of typica at all, instead being a bourbon descendent; this name is believed to be a reference to its similarity with typica in flavor profile, rather than its genetic composition. For this reason, we simply refer to it as ‘mejorada’. Today, mejorada cultivation remains largely exclusive to Ecuador, although every year we discover new origins, such as Colombia and Costa Rica, which are beginning to grow it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cstrong\u003e\u003cspan\u003eAll coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"125g","offer_id":45952046989391,"sku":"R-EC-MG-125","price":22.0,"currency_code":"USD","in_stock":true},{"title":"250g","offer_id":45952047022159,"sku":"R-EC-MG-250","price":32.0,"currency_code":"USD","in_stock":true},{"title":"1kg","offer_id":45952047054927,"sku":"R-EC-MG-1","price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/1595\/3999\/files\/PhotoEC-MG.jpg?v=1782222310"},{"product_id":"colombia-arley-vargas","title":"Colombia Arley Vargas","description":"\u003cp data-rte-preserve-empty=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003e\u003cspan\u003eCost per 250mL serving - $2.00\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eWe have been on the lookout for some incredibly floral, complex, and delicate yet accessible geishas from Colombia for a bit of time now, and feel that this stunning lot from Arley Vargas of Finca La Piragua fits those criteria to a tee. Given the immense quality and layers of flavor that this coffee expresses, it could easily pass for a highly exclusive and pricey geisha offering, however as luck would have it, we are able to share this one with the world for an incredibly accessible price. If you’ve been wanting to wade into the world of beautiful washed geishas, this is the one to begin with. When enjoying this coffee, expect to be hit by a wave of perfumed, pink peony florals blended with ripe, juicy, orange cantaloupe, and made bright by stable blood orange acidity throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eArley is a second generation coffee producer who works alongside his father, Alexander Vargas, on their shared farm, Finca La Piragua, which is located at 1.800 masl in Huila, Colombia. The farm is 18 hectares in size, and is fully operated following regenerative farming practices, which include reforestation of previously deforested parts of the farm. With such a stunning introduction to the work of Alexander and Arley, we can’t wait to see what the future holds for them, and to hopefully continue to work with their outstanding coffees in the future.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eGeisha is one of the most prized varieties of coffee due to its absolutely exceptional potential for quality, and particularly intense, even perfumed florality, sweetness, and clarity of flavor. Geisha is an Ethiopian heirloom variety, having been first identified in the 1930s in the forests of Gori Gesha. The variety first attracted global attention in 2005, when the Peterson family of Hacienda La Esmeralda in Boquete, Panama entered a lot of geisha grown on their estate into the Best of Panama competition, and won. Ever since, geisha has come to enjoy the status of the most lauded variety of coffee in commercial cultivation, and is heavily represented among winning lots in Cup of Excellence competitions annually.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cstrong\u003e\u003cspan\u003eAll coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"125g","offer_id":45952046563407,"sku":"R-C-AV-125","price":23.0,"currency_code":"USD","in_stock":true},{"title":"250g","offer_id":45952046596175,"sku":"R-C-AV-250","price":32.0,"currency_code":"USD","in_stock":true},{"title":"1kg","offer_id":45952046628943,"sku":"R-C-AV-1","price":126.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/1595\/3999\/files\/PhotoC-AV.jpg?v=1782222310"},{"product_id":"colombia-la-muralla","title":"Colombia La Muralla","description":"\u003cp data-rte-preserve-empty=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003e\u003cspan\u003eCost per 250mL serving - $1.25\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eThis sweet, round, comforting lot from the La Muralla community of the San Augustin department of Huila, Colombia is our next iteration of our line of white coffees, and as per expectations, it comes through yummy both when doctored with milk, and taken simply black. In this lot, we find pleasant, mild red fruits, reminding us of dried cranberry, as well as a note of sweet black liquorice, and a more thick, robust dark caramel flavor which pleasantly lingers on the finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eThis lot is a hyper-local blend of cherries picked by a collection of producers, all from the La Muralla community of the San Augustin department—one of the southernmost departments in the state of Huila. The average age of the farmers that contributed to this lot is between 20-25, making this a representation of the potential and promise that the next generation of coffee producers in Colombia have in store.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eCastillo, like colombia, is a cross between caturra and timor hybrid, also developed by Cenicafe. It was first released in 2005 in response to the persistence of coffee leaf rust. Where caturra was once the most common variety in Colombia, now castillo has taken its place, making up over 40% of all coffee grown there. Named for researcher Jamie Castillo, castillo does better than most varieties when planted in higher density due to the tree’s dwarfism, and as such has a relatively higher yield. Although its quality can range, castillo is able to yield beautiful final cups under careful cultivation, at altitude. In fact in a blind cupping alongside one of Colombia’s most lauded varieties, caturra, there was no notable difference in quality between the two varieties according to professional tasters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eCaturra is a natural mutation of the bourbon variety, and was first discovered in the Minas Gerais region of Brazil between 1915 and 1918. It is common throughout South and Central America, and is known for its flavor quality at altitude.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eThe colombia variety was developed by researchers at the Cenicafe laboratory in Colombia by crossing caturra and timor hybrid, and was first released for cultivation in 1982. It was bred in anticipation of future outbreaks of leaf rust in Colombia, and is relatively resistant as a consequence. Many credit this variety for saving the Colombian coffee industry following the arrival of leaf rust in the mid-1980’s. Although its quality can range, colombia is able to yield beautiful final cups under careful cultivation, at altitude.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\"\u003e\u003cstrong\u003e\u003cspan\u003eAll coffee is sold whole-bean to reduce oxidation, and increase the longevity of volatile organic compounds.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Mirra Coffee","offers":[{"title":"250g","offer_id":45952047087695,"sku":"R-C-LM-250","price":20.0,"currency_code":"USD","in_stock":true},{"title":"1kg","offer_id":45952047120463,"sku":"R-C-LM-1","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/1595\/3999\/files\/PhotoC-LM.jpg?v=1782222311"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/1595\/3999\/collections\/mirra_3x2_a37dc44f-b010-4b95-a753-7865b1866e63.png?v=1782227521","url":"https:\/\/goldenfleececoffee.com\/collections\/mirra-coffee.oembed","provider":"Golden Fleece Coffee","version":"1.0","type":"link"}