{"title":"Home page","description":null,"products":[{"product_id":"farmhouse-blend","title":"Farmhouse Blend","description":"\u003cp\u003e\u003cstrong\u003eFarmhouse Blend | Bold \u0026amp; Beautiful\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe Cup\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBurnt sugar, nutty, dark chocolate, spice.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlend Components\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBrazil, Kenya, Guatemala\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarmhouse Blend\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur quintessential best seller, this coffee is more than just the \"back forty\". Blended for the everyday coffee drinker, this foundational blend was created to be enjoyed as a deeper roasted black coffee with spice, burnt sugar and deep chocolate notes. 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They operate a micromill and control their own wet-milling and drying.\u003cbr\u003e\u003cbr\u003eThe couple has a very interesting, somewhat dramatic backstory, also having to do with medicine: They met in Bujumbura, Burundi, in 1996 when they were both volunteering for Doctors Without Borders: Henry is a veteran war-trauma surgeon from Ecuador, and Verena is a war nurse from Switzerland, and they met in the field during a humanitarian crisis in Burundi. In 1998, the two of them returned to Henry's home country of Ecuador, where they managed a clinic in Quito for 13 years before deciding to devote their time, energy, and resources to another passion—coffee. Henry is extremely methodical and just as dedicated to his coffee production as he used to be about his medical profession, and Verena's management skills clearly show her training and efficiency as a nurse under extreme pressure.\u003cbr\u003e\u003cbr\u003eTogether, they are doing everything right when it comes to picking, processing, and drying coffees, and Cafe Imports senior green-coffee buyer Piero Cristiani says the Gaibors are producing \"some of the best coffees I have ever tasted.\" The Gaibors grow several different varieties, which are clearly divided and marked on their properties: They grow Typica, Bourbon, SL-28, Sidra, Kaffa, and Caturra.\u003cbr\u003e\u003cbr\u003eHenry and Verena produce their coffee in La Perla, Nanegal, which is in the province of Pichincha, relatively close to the border of Colombia. 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The most striking features of its landscape are the 37 volcanoes, with several of them still being active. These volcanoes are not only attractive for travelers to discover but make up the distinct characters to be found in Guatemalan coffees. Set in the northwest, bordering Mexico, Huehuetenango has become one of the most well-known coffee growing areas in the country.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe name “Huehuetenango” stems from the historic Aztec language Nahuatl and translates into “place of the ancestors”. Elevation in this area reaches from 300 to 3,850 meters, creating ideal micro-climate conditions for coffee cultivation. However, this coffee is only grown on the mountain slopes ranging from 1,350 to 2,000 meters, classifying this coffee for strictly hard bean (SHB) grade.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDue to the high elevation, these beans grow slower than usual and develop a higher density, building a very hard core. 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