{"title":"Lots d'exception","description":"","products":[{"product_id":"finca-la-hermosa-sidra","title":"Finca La Hermosa - Sidra","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe are delighted to once again experience this year the exceptional work of Max Pérez and his team at Finca La Hermosa. Located on the fertile slopes of the Acatenango volcano in the Chimaltenango region, this is the second consecutive year we have collaborated with him. His commitment to quality, sustainability, and innovation continues to impress us.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFounded in 2010, La Hermosa embodies the vision of a passionate producer wishing to marry tradition and modernity. On mineral-rich volcanic soil at an altitude of 1,600 meters, Max cultivates, among other varieties, Sidra, known for its aromatic elegance and great complexity in the cup. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMax continues his mission to build a model farm, where respect for the environment, the rigor of well-done work, and the well-being of the community come together. This batch of Sidra once again showcases the exceptional know-how and consistency of his team. We owe this relationship to our importing partner Apex Coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter the manual harvest of perfectly ripe cherries, they are partially depulped, leaving some of the pulp and mucilage adhering to the beans. The beans are then spread out on sunny patios, where they slowly dry under constant control. During this drying process, the beans are regularly turned to ensure uniformity and prevent excessive fermentation. This process helps retain a large part of the fruit's natural sugars. \u003c\/span\u003e\u003c\/p\u003e","brand":"Café Pista","offers":[{"title":"200G","offer_id":47368136556789,"sku":null,"price":42.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0073\/8315\/4758\/files\/trio-vert.jpg?v=1764707495"},{"product_id":"finca-la-soledad","title":"Finca La Soledad","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNestled on the fertile slopes of the Acatenango volcano, Finca La Soledad benefits from a cool microclimate and rich volcanic soil that give rise to coffees of great clarity. The farm, managed by the Perez family, spans 90 hectares, half of which is dedicated to coffee cultivation, while the other half is preserved as natural forest to protect the surrounding ecosystem.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRaul Perez, a sixth-generation producer, works alongside his parents and brother to perfect each harvest. Their approach is based on rigor, sustainable practices, selective picking, and meticulous care at every stage of processing. The lot we present to you is of the Gesha variety. An iconic variety known for its aromatic expression and finesse.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRipe coffee cherries are hand-picked, fermented for 40 to 45 hours in cement tanks, then carefully washed before a slow drying of 12 to 18 days on African beds. This classic washed process, executed with consistency and precision, helps preserve the balance and clarity of the profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn a cup, the Gesha from La Soledad stands out for its floral aromas, with notes of jasmine, a sharp lemony acidity, and a finish reminiscent of black tea. An elegant and structured coffee that reflects both the richness of the Acatenango terroir and the expertise of the Perez family.\u003c\/span\u003e\u003c\/p\u003e","brand":"Café Pista","offers":[{"title":"200G","offer_id":47368174207221,"sku":null,"price":39.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0073\/8315\/4758\/files\/trio-rose.jpg?v=1764625393"},{"product_id":"el-vergel-bourbon-rose","title":"El Vergel - Pink Bourbon","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor the second consecutive year, we are delighted to work with the Bayter family and their El Vergel farm in Colombia, a project that combines innovation and passion for coffee. Since 1995, the family has been cultivating exceptional coffees, and in 2010, they began to develop their production at El Vergel Estate in the Tolima region. Facing the challenges of the local market, Martha, Shady, and Elias founded Forest Coffee in 2019 to enhance Colombian coffee through innovative processes, education, and sustainability, while directly connecting producers to international markets. Today, Forest Coffee brings together 250 families, four major projects across Colombia, and a dedicated team of over 25 people.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Pink Bourbon cherries are harvested seasonally in the regions of Tolima, Huila, and Caldas, ensuring fresh and perfectly ripe fruits. These diverse terroirs produce balanced coffees, where sweetness and acidity meet harmoniously, reflecting the richness of the Colombian landscape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis coffee benefits from a unique process: after 48 hours of pre-fermentation in sealed plastic bags, the cherries are depulped, and the beans, still covered in mucilage, are co-fermented with yeasts and banana flavors, creating a creamy texture with subtle fruity notes. Fermentation continues for 5 days, allowing the full complexity of the coffee to develop. The beans are then pre-dried on open sun patios before undergoing mechanical drying in static silos, and then stabilized for 30 days to ensure the complete integration of the aromas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe resulting cup is both round and complex, revealing notes of sweet banana, honey, and tropical fruits, with a creamy texture and a rich, harmonious aromatic profile. This exceptional lot beautifully illustrates the finesse of Pink Bourbon and the innovative craftsmanship of the Bayter family.\u003c\/span\u003e\u003c\/p\u003e","brand":"Café Pista","offers":[{"title":"200G","offer_id":47593457975541,"sku":null,"price":33.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0073\/8315\/4758\/files\/trio-creme.jpg?v=1764707406"},{"product_id":"bryan-bautista-co-ferment-coconut","title":"Bryan Bautista - Co-fermentation Coconut","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis coffee is produced at Finca Adolfo, located in the small village of Musula, Honduras, by the Bautista family. After a particularly difficult harvest in 2020, the father of the family considered leaving coffee production. His son, Bryan Adolfo Bautista, then revitalized the project by taking over the processing methods, allowing the farm to reposition itself in the specialty coffee market. Today, the father supervises the picking teams and the workforce on the farm, the mother manages logistics, while Bryan is responsible for processing and marketing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe farm operates as a structured family project, with a clear division of roles and a shared vision for development. Part of the land is also preserved as a nature reserve, in a logic of balance between production and environment. There are several century-old trees and dense, varied vegetation that fosters an impressive ecosystem.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis lot is a co-fermented coffee with coconut, dried using the honey process. The protocol begins with the creation of a bacterial culture over 7 days, using coffee, water, and coconut. During this phase, pH, Brix degrees, and temperature are monitored to maintain stable fermentation conditions. Once the culture is ready, the cherries undergo an initial fermentation of 96 hours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe coffee is then pulped, keeping the culture in the barrel, and begins a second anaerobic fermentation of 120 hours. Drying is done on honey process beds for about 10 days, allowing for a gradual reduction in moisture and stabilization of the profile. The entire process is carried out without the addition of chemicals.\u003c\/span\u003e\u003c\/p\u003e","brand":"Café Pista","offers":[{"title":"200G","offer_id":48071671775477,"sku":null,"price":31.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0073\/8315\/4758\/files\/Bryan-bautista.jpg?v=1777398353"},{"product_id":"andres-martinez-caturra-floral","title":"Andres Martinez - Caturra Floral","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis coffee comes from the Aponte region in Narino, Colombia. It is grown at an altitude of 2000 m by the indigenous community Cabildo Aponte, in collaboration with the producer Daiver Mallama. This lot is part of a collective effort where production is carried out locally, while processing is developed with a technical approach to fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe cultivation of coffee in this region relies on organic agricultural practices, linked to land management rooted in local traditions. Producers grow coffee in agroforestry systems, alongside shade trees, banana plants, corn, and legumes, contributing to the resilience of the plots and the health of the soils. Located near the Galeras volcano, the farms benefit from rich volcanic soils that directly influence the quality of the coffee cherries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOnce harvested, the processing is supervised by Andrés Martínez, whose work focuses on the application of controlled fermentation methods. The process begins with a 48-hour fermentation of whole cherries, followed by depulping. The beans, still covered with mucilage, then undergo a second fermentation of 24 hours in closed tanks. This approach aims to structure the aromatic development and control the fermentation dynamics of the lot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDrying is carried out on raised beds for about 15 days, depending on climatic conditions, until the moisture content stabilizes. The goal is to ensure uniform drying that will provide stability to the flavor profile.\u003c\/span\u003e\u003c\/p\u003e","brand":"Café Pista","offers":[{"title":"200G","offer_id":48071853768949,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0073\/8315\/4758\/files\/Andres-martinez.jpg?v=1777398396"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0073\/8315\/4758\/collections\/3_boites.jpg?v=1764704091","url":"https:\/\/cafepista.com\/en\/collections\/lots-dexception.oembed","provider":"Café Pista","version":"1.0","type":"link"}