{"title":"Guest Coffee — Single Origins","description":"\u003cp\u003eRotating single-origin micro-lots, sourced and roasted for Tera Espresso Bar's Guest Coffee program. Availability changes with the season.\u003c\/p\u003e","products":[{"product_id":"ethiopia-yirgacheffe-aricha-adorsi-premium-black-honey","title":"Ethiopia Yirgacheffe Aricha Adorsi Premium Black Honey","description":"\u003cp\u003eFrom the Adorsi Washing Station (Yonis family), Aricha Woreda, Gedeo Zone — 800 smallholders growing the Kerume varietal at 1,900–2,150 masl. Premium black honey process.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Dark chocolate, red currant, and orange-zest aromatics; flavors of green grape, pineapple, cherry, and orange; dark chocolate, red apple, and red currant in the finish. Bright malic acidity, syrupy medium body.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44310848208999,"sku":"TEB-GC-026-150","price":27.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600935219303,"sku":null,"price":40.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_2_10.jpg?v=1787718827"},{"product_id":"ecuador-loja-el-dorado-green-gesha-lot-1-anaerobic-washed-double-fermented-3x3","title":"Ecuador Loja El Dorado Green Gesha Lot 1 Anaerobic Washed Double Fermented 3x3","description":"\u003cp\u003eFrom Finca El Dorado, Loja, Ecuador — producers the Elder Family and Bernard Uhe. Green Gesha varietal (plants established 2019, roughly third year of production), grown at 1,730–1,780 masl. Anaerobic washed, double-fermented: 48 hours fermenting in bags turned every 12 hours, depulped, a second 48-hour ferment in mucilage, thorough wash, then raised-bed drying turned every 8 hours for 10+ days. A decorated lot — Cup of Excellence-recognized (placement varies by source\/year).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Jasmine, yuzu, and mixed citrus aromatics; flavors of jasmine and peach; stone fruit, tannin, and a sugary sweetness in the finish. Balanced, subtle malic\/lactic\/citric acidity, medium creamy body. Our highest-scoring lot.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44310849323111,"sku":"TEB-GC-044-150","price":70.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600928829543,"sku":null,"price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_2_15.jpg?v=1787718827"},{"product_id":"ethiopia-sidama-arbegona-duwancho-premium-washed","title":"Ethiopia Sidama Arbegona Duwancho Premium Washed","description":"\u003cp\u003eFrom the Duwancho Washing Station, Cherico, Arbegona, Sidama — around 350 smallholders growing varietals 74148 and 74110 at 1,900–2,300 masl. Washed process (Premium tier).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Cocoa and rue aromatics; flavors of crème fraîche, lemongrass, raw cocoa, and stone fruit; floral and tannin notes in the finish. Medium malic\/lactic acidity, creamy medium body.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44310849618023,"sku":"TEB-GC-047-150","price":25.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44601176457319,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_3_7.jpg?v=1787718827"},{"product_id":"ecuador-loja-la-noria-green-gesha-lot-3-washed","title":"Ecuador Loja La Noria Green Gesha Lot 3 Washed","description":"\u003cp\u003eFrom Finca La Noria (Spanish for \"the windmill\"), purchased in 2017 by Tim Leahy, Loja, Ecuador — producers Tim Leahy and Bernard Uhe. Green Gesha varietal, grown at 2,200–2,275 masl. Anaerobic washed: 48-hour whole-cherry ferment in sealed bags (turned every 12 hours), depulped, a second ferment, washed, then raised-bed drying turned every 8 hours for 10+ days, with climate-controlled storage. A decorated lot — Cup of Excellence and Golden Cup-recognized (placements vary by source\/year).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Jasmine and grape aromatics; flavors of cocoa, jasmine, and stone fruit; citrus and milk chocolate in the finish, with a brown-sugar sweetness. Medium citric\/malic acidity, creamy medium-heavy body.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44310850568295,"sku":"TEB-GC-048-150","price":115.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600928534631,"sku":null,"price":115.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/card_gesha_ecuador.png?v=1787537144"},{"product_id":"panama-lost-origin-las-margaritas-gesha-washed-197","title":"Panama Lost Origin Las Margaritas Gesha Washed #197","description":"\u003cp\u003eFrom Lost Origin Coffee Lab, producers Franz Zeimetz and Andy Typalos, Las Margaritas farm, Panama City region, Panama. Gesha varietal, washed with advanced fermentation. Lot #197.\u003c\/p\u003e\u003cp\u003eLost Origin isn't a traditional farm — it's a processing lab founded in 2023 by Zeimetz and Typalos, two former craft brewers who ran a beer operation in Panama City before turning that fermentation know-how toward coffee. Cherries are trucked overnight, refrigerated, from the growing region of Boquete to their lab in the capital, where custom-built vessels control temperature, pressure, and agitation during fermentation, followed by a three-stage, HEPA-filtered drying process. Their experimental approach has drawn real attention in the specialty world — a Lost Origin geisha was behind the 2024 World Brewers Cup-winning routine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Hop-forward and bright, with fig jam, ginger candy, and white peach.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44460577194087,"sku":"TEB-GC-049-150","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_2_13.jpg?v=1787718827"},{"product_id":"ethiopia-sidama-bombe-white-honey","title":"Ethiopia Sidama Bombe White Honey","description":"\u003cp\u003eFrom Sidama, Ethiopia — a landrace varietal, white honey process, part of Apex's Bombe special prep lineup.\u003c\/p\u003e\u003cp\u003eThis lot comes from the Bombe kebele, on the slopes of Bombe Mountain in Sidama's Bensa district — an area served by the Testi Ayla Washing Station, founded in 2010 and now part of the Testi group. The station works with roughly 375 smallholder farmers, each farming an average of about 2.5 hectares, growing local Mikicho and Setami varieties alongside the more familiar heirloom types.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Dried cranberry, yellow cherry, and hibiscus, with a peach and tonic-water brightness.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44460579094631,"sku":"TEB-GC-050-150","price":26.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600928010343,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_2_12.jpg?v=1787718827"},{"product_id":"colombia-huila-finca-nogales-azahar-perfume-gesha-washed","title":"Colombia Huila Finca Nogales Azahar Perfume Gesha Washed","description":"\u003cp\u003eFrom Finca Nogales, Bruselas, Huila, Colombia, producers Angie and Oscar Hernandez. Gesha varietal, washed and dried alongside flowers (\"Azahar Perfume\").\u003c\/p\u003e\u003cp\u003eFinca Nogales is a third-generation family farm in El Diamante, near Bruselas, Huila, dating back to the 1940s. Under patriarch Ricaurte Hernández, it won Colombia's Cup of Excellence in 2006. After his death in 2013, his children Oscar, Angie, and Olga took over — Oscar leads farm strategy, while Angie, trained as an industrial engineer, drives fermentation design and microbiology. The farm now runs its own cupping lab and microbiology lab, pairing family tradition with genuine research infrastructure.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Yuzu and lime cream up front, with floral and custard notes in a creamy body.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44460580700263,"sku":"TEB-GC-051-150","price":28.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600927846503,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_3_9.jpg?v=1787718827"},{"product_id":"colombia-narino-finca-la-indonesia-pink-bourbon-hydro-honey","title":"Colombia Nariño Finca La Indonesia Pink Bourbon Hydro Honey","description":"\u003cp\u003eFrom Finca La Indonesia, Berruecos, Nariño, Colombia, producer Frank Torres. Pink Bourbon varietal, hydro-honey process.\u003c\/p\u003e\u003cp\u003eFrank (Rivas) Torres is a Q Grader who now oversees his family's estate in La Union, Nariño — land handed down from his grandfather, one of the first people to grow coffee in the area more than 80 years ago. Before returning to the farm, Frank worked in Starbucks' specialty coffee program and as a green coffee buyer for exporters. That background shows in the details: over 90% of Finca La Indonesia is now organic, and Frank runs his own careful, brix-monitored fermentation protocols across the farm's washed and honey lots.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Tropical fruit and gooseberry, with cooked blueberry and caramel in a round, coating body.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44460582666343,"sku":"TEB-GC-052-150","price":27.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600927387751,"sku":null,"price":40.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_3_8.jpg?v=1787718827"},{"product_id":"colombia-narino-finca-el-uberrimo-geisha-pink-bourbon-natural","title":"Colombia Nariño Finca El Uberrimo Geisha Pink Bourbon Natural","description":"\u003cp\u003eFrom Finca El Uberrimo, Nariño, Colombia, producer Francy Castillo. Geisha\/Pink Bourbon varietal blend, natural process.\u003c\/p\u003e\u003cp\u003eFrancy Castillo runs Finca El Uberrimo in Berruecos\/Arboleda, Nariño, alongside her parents and four sisters. She studied agronomy while working the farm to fund her degree, then joined Colombia's National Federation of Coffee Growers as a field assistant and gained further experience in sensory analysis at a private export lab. Today she also leads the Berruecos project, a collection point she helped build to give hundreds of smaller local producers better access to the specialty market.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Pomegranate and Asian pear, with navel orange, golden raisin, and chocolate fudge in the finish.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44460584140903,"sku":"TEB-GC-053-150","price":31.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600920768615,"sku":null,"price":46.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_1_5.jpg?v=1787718827"},{"product_id":"colombia-caldas-finca-capri-wush-wush-washed","title":"Colombia Caldas Finca Capri Wush Wush Washed","description":"\u003cp\u003eFrom Finca Capri, Manizales, Caldas, Colombia — producers Julio César Madrid Tisnés and Julio Andrés Quiceno, part of the Café Uba project (four farms, a dry mill, processing station, roasting center, and cupping lab). Wush Wush varietal, grown at 2,000 masl, managed through selective pruning rather than stumping to keep the delicate variety's trees healthier. Washed: depulped, fermented 18 hours, washed clean, then dried 25 days on raised beds plus 5 days mechanical drying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Floral and pear aromatics with dark chocolate, cocoa, and a yuzu-tinged finish. Brown sugar sweetness, bright citric and lactic acidity, heavy juicy body.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44461149683815,"sku":"TEB-GC-055-150","price":28.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600919949415,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_0_9.jpg?v=1787718827"},{"product_id":"colombia-risaralda-finca-milan-nitro-watermelon-infused","title":"Colombia Risaralda Finca Milán Nitro Watermelon Infused","description":"\u003cp\u003eFrom Finca Milán, Pereira, Risaralda, Colombia — producers Julio César Madrid Tisnés and Julio Andrés Quiceno, part of the Café Uba project (a farm growing coffee since 1982). Caturra varietal, grown at 1,500 masl. Café Uba's own \"Nitro\" process: fermented inside a bioreactor with fruit must, starter cultures, and culturing lixiviates while oxygen is replaced with nitrogen, with temperature, pH, and Brix tracked throughout. This lot's co-ferment includes watermelon. Dried 25 days on raised beds plus 5 days mechanical drying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Watermelon leads throughout, alongside cantaloupe and watermelon candy. Mild lactic acidity, medium creamy body.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44461150765159,"sku":"TEB-GC-056-150","price":26.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600918999143,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_0_8.jpg?v=1787718827"},{"product_id":"colombia-risaralda-finca-milan-tangerine-orange-co-ferment","title":"Colombia Risaralda Finca Milán Tangerine Orange Co-Ferment","description":"\u003cp\u003eFrom Finca Milán, Pereira, Risaralda, Colombia — producers Julio César Madrid Tisnés and Julio Andrés Quiceno, part of the Café Uba project. Caturra varietal, grown at 1,500 masl. Fermented together with an orange and pineapple must under restricted oxygen for more than 144 hours, bringing in fruit, aromatic plants, and a chosen mix of yeasts and bacteria. Dried 25 days on raised beds plus 5 days mechanical drying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Chocolate and orange aromatics, with mandarin orange and orange blossom. Sweet, candy-like citrus finish, mild citric acidity, medium milky body.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44461150797927,"sku":"TEB-GC-057-150","price":26.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44601130647655,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_2_9.jpg?v=1787718827"},{"product_id":"colombia-huila-finca-santa-barbara-geisha-anaerobic-washed","title":"Colombia Huila Finca Santa Barbara Geisha Anaerobic Washed","description":"\u003cp\u003eFrom Finca Santa Barbara, Algeciras, Huila, Colombia — producer Jhon Samboni, who has owned this 32-hectare specialty farm for five years and took up experimental fermentation after completing a processing course. Gesha varietal, grown at 1,900–2,050 masl, harvested January through May. Anaerobic fermentation followed by a washed process and patio drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Cane sugar, pluots, peach — a light, delicate cup with medium acidity and body + high sweetness.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44465133518951,"sku":"TEB-GC-058-150","price":24.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600893964391,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_2_8.jpg?v=1787718827"},{"product_id":"ethiopia-guji-sewda-natural","title":"Ethiopia Guji Sewda Natural","description":"\u003cp\u003eFrom the Sewda Washing Station, Benti Korba Kebele, Oddoo Shakiso Woreda, Guji, Oromia, Ethiopia — an NOP and EU Organic-certified site built specifically for natural (fruit-dried) processing, run by around 500 smallholder farmers growing heirloom varieties. Grown at 1,850–2,100 masl, harvested November through February.\u003c\/p\u003e\u003cp\u003eThe station's \"Firē\" lot (Amharic for \"fruit\") is built from a cherry mix of 85% well-ripe, 10% reddish-ripe, and 5% over-ripe fruit. Cherries are soaked in fresh water for 12 hours before drying — removing floaters and encouraging a honey-like sweetness — then dried on raised beds in thin 5cm layers, in a low-sun, high-wind spot that keeps drying even over about 15 days.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Cherry and pomegranate up front, giving way to dark chocolate. Flavors of cherry and mixed red fruits, with honey, dark chocolate, and orange in the aftertaste. Mild citric acidity, creamy, heavy body.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44465142300775,"sku":"TEB-GC-059-150","price":17.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600890753127,"sku":null,"price":25.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_0.jpg?v=1788967790"},{"product_id":"ethiopia-washed-yirgacheffe-g3","title":"Ethiopia Yirgacheffe Banko Dhadhato Washed","description":"\u003cp\u003eFrom Worka community, Gedeb woreda, Gedeo Zone, Ethiopia — the Banko Dhadhato cooperative, founded in 2013 with 250 farmers, now home to 755 farmer members averaging about 0.66 hectares each. Part of the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), a Fair Trade and Organic-certified union of 28 cooperatives and more than 45,000 farmers across the Gedeo Zone. Indigenous landrace and regional heirloom varietals, grown at 1,800–2,300 masl, harvested November through January.\u003c\/p\u003e\u003cp\u003eWashed: cherry is hand-sorted on arrival, depulped, fermented overnight in open tanks, washed clean, soaked in fresh water, then dried on raised beds for about two weeks.\u003c\/p\u003e\u003cp\u003eEvery box of this lot contributes toward a Digital Learning Center at Yirgacheffe Union Academy in Dilla, Ethiopia — a school currently sharing just seven working computers among more than 350 students.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Pluot, hibiscus, white tea, and maple syrup.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44465160945767,"sku":"TEB-GC-060-150","price":20.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44601131073639,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}]},{"product_id":"colombia-narino-finca-la-indonesia-sidra-hydro-honey-lot-20","title":"Colombia Nariño Finca La Indonesia Sidra Hydro Honey Lot 20","description":"\u003cp\u003eFrom Finca La Indonesia, La Union, Nariño, Colombia, producer Frank Torres. Bourbon Sidra varietal, hydro-honey process. Lot 20.\u003c\/p\u003e\u003cp\u003eFrank (Rivas) Torres is a Q Grader who oversees his family's multi-generational estate — land passed down from his grandfather, one of the first people to grow coffee in the area more than 80 years ago. Before returning to the farm, Frank worked in Starbucks' specialty coffee program and as a green coffee buyer. Over 90% of Finca La Indonesia is now organic, and Frank runs his own careful, brix-monitored fermentation across the farm's washed and honey lots.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Orange Julius, fig, and hazelnut aromatics, with white chocolate and a silky, citric-acid finish.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44534549545063,"sku":"TEB-GC-061-150","price":36.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600870338663,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_1_a55bb023-407d-4bea-a15c-da9b5a9d783c.jpg?v=1789159579"},{"product_id":"sumatra-bener-meriah-lychee-co-ferment-wet-hull","title":"Lychee Co-Ferment","description":"\u003cp\u003eFrom Bener Meriah, Aceh Province, Sumatra, Indonesia — grown and processed by Central Sumatera Coffee (CSC), founded in 2015 by Enzo Sauqi Hutabarat. CSC operates a 100-hectare estate in Bener Meriah (plus two more near Lake Toba), giving them unusual control over genetics and processing compared to the typical smallholder-blend coffee from the region.\u003c\/p\u003e\u003cp\u003eThis lot goes through an intentionally high-intervention process: depulped cherry is fermented anaerobically for 48 hours with added yeast, then dried lychee fruit powder is mixed in for another 12 hours of fermentation. After washing, the parchment is dried on raised screens while being lightly coated with a real lychee extract (carried in a food-safe solution that fully burns off during roasting), then wet-hulled in the traditional Sumatran style to finish drying.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Intensely lychee-forward, with honey, orange zest, black cherry, and black tea underneath. Best brewed with a higher dose and coarser grind on a conical pour-over.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44536166318183,"sku":"TEB-GC-062-150","price":26.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600869912679,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_2_2d2e30a0-7e15-4f4f-9048-84c829e07cde.jpg?v=1789159502"},{"product_id":"passionfruit-co-ferment","title":"Passionfruit Co-Ferment","description":"\u003cp\u003eFrom Finca Campo Hermoso, Circasia, Quindío, Colombia — Forest Coffee (El Vergel Estate). Honey process with a passion fruit co-ferment.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Passion fruit and pomegranate, with citric fruit brightness and a brown sugar sweetness underneath.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44596717584487,"sku":"TEB-GC-063-150","price":26.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600869617767,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_2.jpg?v=1789092283"},{"product_id":"lemongrass-co-ferment","title":"Lemongrass Co-Ferment","description":"\u003cp\u003eFrom Banko Chelchele, Gedeb district, Gedeo Zone, Ethiopia — processed by EDN, an independent processor working with roughly 1,400 smallholder farmers. Fresh cherry is sealed with local lemongrass cuttings and fermented anaerobically for 10 full days, then dried slowly on raised beds over 15-20 days.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Lemongrass and blueberry, with a jammy sweetness, marzipan, and nectarine.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44596717944935,"sku":"TEB-GC-064-150","price":26.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600868569191,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_0_7.jpg?v=1787718827"},{"product_id":"strawberry-co-ferment","title":"Strawberry Co-Ferment","description":"\u003cp\u003eFrom producers across Tolima, Huila, and Caldas, Colombia, processed at El Vergel Estate by Forest Coffee. Castillo, Caturra, and Colombia varietals, grown around 1,750 masl.\u003c\/p\u003e\u003cp\u003eRipe cherries are hand-sorted, pre-fermented for 24 hours, then fermented in cherry for another 24 hours. After depulping, the beans ferment anaerobically for 5 days with their mucilage, combined with yeast and strawberry flavoring, layered onto a honey process. Mechanically dried over 10 days, then stabilized 5 days in GrainPro bags.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Strawberry and red fruits, with brown sugar sweetness, lemon, and citric acidity.\u003c\/p\u003e","brand":"Tera Espresso Bar","offers":[{"title":"150g tin","offer_id":44596718338151,"sku":"TEB-GC-065-150","price":26.0,"currency_code":"USD","in_stock":true},{"title":"300g bag","offer_id":44600860442727,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4168\/6631\/files\/0_3_5.jpg?v=1787718827"}],"url":"https:\/\/shop.tera.nyc\/collections\/guest-coffee-single-origins.oembed","provider":"TERA NYC COFFEE ROASTERS","version":"1.0","type":"link"}