{"title":"American Coffees","description":"","products":[{"product_id":"las-cotorras-washed-decaf","title":"Mexico Las Cotorras Washed Decaf","description":"\u003cp\u003eA super clean and balanced coffee from Chiapas, Mexico. This De-Caffeinated coffee is an all day drinker that delivers\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eclassic sweet and chocolatey coffee as filter, or espresso and works well with milk. It’s not a show-off coffee but it is elegant and refined.\u003c\/p\u003e\n\u003cp\u003eThis lot is made up from cherry submitted by 3 individual farmers out of the 300 members of the Las Cotorras community group.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003e+ Broader Context\u003c\/strong\u003e \u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWhen we decided to start a small roastery, we knew that our smaller scale and our quality\/provenance expectations would require working in partnership with exporters and mills who share our values, and have more expertise and dedicated resource within parts of the value chain where scale and locality really matters. This decaf coffee is a great example of that.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWorking with Caravela, whose long term relationship work has been incredibly impactful within the regions they operate, we’ve been able to source this Mexican coffee from the Las Cotorras group. The farmers who contribute to Las Cotorras have learned about coffee through generations, with some of these small farms being established after foreign landowners left the state and the land being redistributed. These large farms had been\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ededicated to coffee production from the beginning. Over the generations, coffee (and coffee farming) has become part of the local culture, although access to information and resources has historically been limited. In recent years, they have improved their processing techniques and facilities and adopted new coffee varieties, leading to enhanced quality and better prices.\u003c\/p\u003e\n\u003cp\u003eThe producers receive personalized visits from Caravelas PECA Educators and attend workshops to produce organic fertilizers using organic waste from the farm. This approach has helped producers become more conscious of their environmental impact. To date, 300 organic farmers contribute to the Las cotorras community group. This rapid growth led caravela to open a warehouse in 2022, equipped with a cupping lab, an on-the-ground PECA technician, and a Quality Control Analyst. They provide training and orientation to producers year-round.\u003c\/p\u003e\n\u003cp\u003eCaravela Coffee's PECA program (Grower Education Program) provides training and technical assistance to coffee farmers to improve their quality, productivity, and profitability, ultimately fostering sustainable and prosperous coffee communities. Through the program, PECA analysts offer farm-level support, data collection, and educational resources to help farmers manage their businesses, improve farm practices, and ensure the long-term viability of their operations and the coffee supply chain. \u003c\/p\u003e\n\u003cp\u003eFollowing washed processing this lot was shipped to Veracruz for decaffeination, adding further value within the Mexican economy.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn this decaf process\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eGreen coffee undergoes submersion in glacial water sourced from Pico de Orizaba.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eThe water becomes infused with caffeine and captures some of the soluble flavour inherent in the green coffee.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003ePassing through carbon filters, the water effectively eliminates caffeine content.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003eThe now caffeine-free water is reintroduced to the green coffee allowing it to re-assimilate the soluble flavour.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt’s a chemical and flavour neutral process that allows the quality of the terroir and farming to shine through.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003e+ Roast \u0026amp; Brewing Information\u003c\/strong\u003e \u003c\/summary\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan\u003eA medium roast that holds up well as espresso or filter. It really is a crazy good cup - crowd pleasing flavour profile, with gentle acidity, brown sugar sweetness and a long finish\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan\u003eEspresso 18:40g 22s\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan\u003eFilter 24:400g 3:00s \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/details\u003e","brand":"My Store","offers":[{"title":"250g \/ Whole Bean","offer_id":56023085973839,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":56023086006607,"sku":null,"price":48.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/squares-53.jpg?v=1773847545"},{"product_id":"el-salvador-las-brumas-wild-forest-sl28-honey-copy","title":"Guatemala, Santa Irene, Catuai Washed","description":"\u003cp\u003eSaint Irene is a protected natural forest reserve spanning 129 hectares, owned by Dr. Jacinto Estrada Zanabria. Nestled within this preserved landscape, the farm represents a balance between environmental conservation and high-quality coffee production.\u003c\/p\u003e\n\u003cp\u003eIn 2012, his son, Carlos Estrada, began cultivating a 15-hectare section of the land. What started as a small coffee project quickly developed; by 2013, the entire area had been planted with carefully selected coffee varieties, with Caturra and Catuai remaining the farm’s primary crop. Due to the variety's properties and the micro-climate of the area these two varieties flower throughout the year whilst the others flower early spring and april.\u003c\/p\u003e\n\u003cp\u003eThe Catuai cultivar is a genetic cross between two natural Arabica mutations of yellow Caturra (a dwarf variety famed for its impact on farm viability, whilst retaining the cup quality of its parent Bourbon) and Mundo Novo, that can come in red and variations. As it is a smaller plant, it can be planted closer together, creating a higher planting density, and allowing for easier access to its cherries during harvesting. Catuai was first introduced to Guatemala in 1970, where it now represents 20% of the country’s coffee production. Following this, it was introduced to Honduras in 1983 and now accounts for almost half of all the Arabica cultivated.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhile Catuai offers great farming benefits, it also shares Bourbon’s weakness against coffee leaf rust, the fungal disease that has plagued coffee farms for generations. During the 2013 \"La Roya” epidemic in Central America, these crops suffered badly. Its compact, dense canopy boosts productivity but also traps humidity and limits airflow, creating perfect conditions for rust to thrive. Combined with its genetic susceptibility, it’s a tough challenge. The quality of this coffee is a testament to Carlos’s farming approach and the unique terroir of Santa Irene.\u003c\/p\u003e\n\u003cp\u003eFor this washed coffee, following harvest the cherries are sent to the wet mill where the coffee is weighed and moved to flotation tanks. Once any underripe floaters are removed, the coffee is pulped and placed in concrete fermentation tanks. After fermenting, a demucilager removes the mucilage, and the coffee heads to washing channels that sort the beans by density. The lighter beans are removed, and the rest are transferred to raised beds, where the coffee is dried, and once it reaches the perfect moisture level for storage, the parchment is removed.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"My Store","offers":[{"title":"250g \/ Whole Bean","offer_id":57368483037519,"sku":null,"price":15.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":57368483070287,"sku":null,"price":52.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/newsquares-48_5d78af03-ca3b-41b0-9f4d-5bcb030f7dad.jpg?v=1775642760"},{"product_id":"guatemala-santa-irene-gesha-natural","title":"Guatemala, Santa Irene, Gesha Natural","description":"\u003cp\u003eCobán is a unique coffee-growing region defined by its cool temperatures, constant cloud cover, and year-round misty rainfall, often compared to the landscapes of the UK. Instead of distinct wet and dry seasons, the region experiences a fine, persistent drizzle known locally as “chipi-chipi,” which can last up to 10 months of the year.\u003c\/p\u003e\n\u003cp\u003eThis climate creates challenges for farmers, particularly in managing diseases like leaf rust, and requires careful, adaptive farming practices. Most coffee is shade-grown by small producers, helping protect plants and maintain ecological balance.\u003c\/p\u003e\n\u003cp\u003eSaint Irene is a protected natural forest reserve spanning 129 hectares, owned by Dr. Jacinto Estrada Zanabria. Nestled within this preserved landscape. In 2012, Carlos Estrada, his son, began cultivating a 15-hectare section of the land. What started as a small coffee project quickly developed; by 2013, the entire area had been planted with carefully selected coffee varieties.\u003c\/p\u003e\n\u003cp\u003eThe Gesha variety is a recent addition to Santa Irene. First discovered in the 1930s in Ethiopia’s Gori Gesha Forest, it’s celebrated for its floral notes and tea-like mouthfeel.\u003c\/p\u003e\n\u003cp\u003eGuatemalan Geshas often deliver pronounced sweetness and complexity, with volcanic minerality adding unique touches to their signature floral profile. Thanks to the country’s long tradition of producing top-tier specialty coffee, producers have honed the skills to bring out the best in Gesha, earning growing recognition at international competitions.\u003c\/p\u003e\n\u003cp\u003eAt Santa Irene, the Brix levels of coffee cherries are measured to determine which parcels and coffee cherries to pick. Brix is a unit used to measure the sugar content of a liquid. In coffee farming, it’s mainly used to gauge the sugar concentration in ripe coffee cherries, offering an objective sign of ripeness and potential quality at harvest. Brix range is between 18-22 degrees. Coffee is sorted at the end of the day. Cherries are weighed, and transported to the wet mill.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"250g \/ Whole Bean","offer_id":57422190281039,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":57422190313807,"sku":null,"price":86.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/GESHA.jpg?v=1776781641"},{"product_id":"bolivia-humberto-mamani-pacamara-coco-oxidized-natural","title":"Bolivia, Humberto Mamani, Pacamara, Coco (Oxidized) Natural","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eA unique process, and a unique flavour, this is as progressive as coffee can get.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis 40kg micro-lot is a process-led fusion of the most advanced fermentation science, the incredible terroir and altitude of Bolivia and the skill of a producer and mill team that are truly revealing the flavour potential of coffee.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eOrigin \u0026amp; Producers\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHumberto Mamani is a relatively small producer in Uchimachi, La Paz, one of Bolivias oldest coffee growing regions, but also one where coffee growing\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ehas declined over the last 50 years.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAs a member of Agricafe’s award-winning Sol de la Mañana program Humberto has benefitted from its efforts driving quality, consistency, and market access, but it has also allowed him the opportunity to push beyond the traditional cup profiles and create this unique lot.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eCoffee was introduced to Bolivia by Spanish colonists in the 1800s, and though originally mostly consumed locally by the wealthy elites, cultivation expanded into a larger commercial scale in the 1920s.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn the 50’s as part of the Bolivian revolution’s focus on support of minority groups and rural areas, land ownership was reformed and redistributed, giving indigenous farmers ownership over small agricultural plots (typically 1–8 hectares). These smallholder plots still produce 85–95% of Bolivia's coffee today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eInternational funding supporting alternatives to coca production, drove a peak in coffee yields (over 100,000 60kg bags per year), but changing international policies and the collapse of the coffee market decimated this growth, resulting in a pivot towards specialty coffee (including the \u003ci\u003eCup of Excellence\u003c\/i\u003e in 2004) which better reflect the unique Andean altitude and quality potential of growing regions like Caranava, La Paz and Samaipata. These days Bolivia is widely regarded as one of the most unique and important specialty producers, with some of the worlds most famous coffee buyers making an annual pilgrimage to the Agricafe mill to taste coffees with Pedro and Daniella.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eVariety \u0026amp; Processing\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHumberto grows Pacamara alongside more traditional varietals like Catuai. Since Pacamara is uncommon in Bolivia and known for its exceptional flavour potential, it already earns a premium price, but by combining this with the experimental processes being developed at the Buena Vista mill, that potential is increased and delivered upon consistently.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe coffee has been processed using a carefully designed oxidation–fermentation regime, named ‘Coco Natural’. It begins with ripe cherries, delivered directly to the mill post harvest .From there, responsibility shifts to the Buena Vista team, where Adrian Silva, a chemical engineer who oversees both the experimental and operational aspects of processing takes over.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAdrian brings a uniquely scientific mindset to coffee processing, applying principles from his background in chemical engineering to better understand and control fermentation. Rather than relying solely on tradition, he approaches processing as a series of testable systems, carefully isolating variables and analysing their effects on flavour. Adrian has become a key figure in pushing forward experimental processing techniques in Bolivia.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe process delivers floral aromas and tropical fruit notes, on top of a deep creamy body, that combined with Pacamara's complex stone fruit and sweet finish create a complex and evolving cup.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eBrewing\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\nWhilst this is going to be the star of any cupping table, and give a crazy complex filter coffee, in our opinion it shines as an espresso, or cold brew. With milk it’s going to be almost desert like, with deep boozy tiramisu vibes, but as espresso you’ll find complex layered fruits and incredible sweetness.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003ePacamaras, and particularly advanced processed ones like this, will need quite a grind adjustment from your regular espresso grind, and will reward a longer brewing time. You’ll also find that whilst tasty from 7 days post roast, this coffee will really hit its full potential later, so worth ether waiting, or keeping a little back till 3-4 weeks post roast\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eOur Connection\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe’ve been sourcing coffees from Bolivia for almost 20 years through our different businesses and projects, and to be able to share coffees like this, alongside the Navarro and Carmelita, truly represents our ideals of both what specialty coffee can taste like, (diverse, reflective of soil and skill) and what specialty coffee can do for producers and the land they call home when the value-chain is aligned.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"My Store","offers":[{"title":"250g","offer_id":57922381087055,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":57922381119823,"sku":null,"price":76.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/Artboard_65_copy_8_3x_c7141bb1-06c5-4185-9bbe-7c8c188cbb4c.png?v=1781607976"},{"product_id":"mexico-las-cotorras-washed","title":"Mexico Las Cotorras Washed","description":"\u003cp\u003eOver the last 6 months we’ve been really proud of our decaf coffee, from the Las Cotorras community group in Chiapas, so when the opportunity arose to purchase some of their regular lots we grabbed samples and were amazed with the quality.\u003c\/p\u003e\n\u003cp\u003eThis coffee creates a perfect classic espresso, with layers of chocolate, caramel sweetness and gentle red-fruit notes.\u003c\/p\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eOrigin \u0026amp; Producers\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWhen we decided to start a small roastery, we knew that our smaller scale and our quality\/provenance expectations would require working in partnership with exporters and mills who share our values, and have more expertise and dedicated resource within parts of the value chain where scale and locality really matter. This decaf coffee is a great example of that. Working with Caravela, whose long-term relationship work has been incredibly impactful within the regions they operate, we've been able to source this Mexican coffee from the Las Cotorras group.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSmallholders, typically farming in family owned plots of less than 10 hectares, make up the backbone (around 70%) of Mexicos coffee production. Whilst various areas have large farms and mills, small-holders reliance on traditional shade-grown methods, and the positive benefits to rural and indigenous\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ecommunities mean that our purchases supporting these producers, and the market access Caravela have enabled, are more impactful by social, environmental and economic measures.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaravela Coffee's PECA program (Grower Education Program) provides training and technical assistance to farmers to improve\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003equality, productivity, and profitability, ultimately fostering sustainable and prosperous coffee communities. Through the program, PECA analysts offer farm-level support, data collection, and educational resources to help farmers manage their businesses, improve farm practices, and ensure the long-term viability of their operations and the coffee supply chain.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe farmers who contribute to Las Cotorras have learned about coffee through generations. Some of today's smaller farms were established on land redistributed after foreign landowners left the state — formerly large estates that had been dedicated to coffee production from the start. Over the generations, coffee farming has become part of the local culture, although access to information and resources has historically been limited. In recent years, producers have improved their processing techniques and facilities and adopted new coffee varieties, leading to enhanced quality and better prices.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe producers receive personalised visits from Caravela's PECA Educators and attend workshops to produce organic fertilizers using organic waste from the farm, helping them become more conscious of their environmental impact. To date, 300 organic farmers contribute to the Las Cotorras community group. This rapid growth led Caravela to open a warehouse in 2022, equipped with a cupping lab, an on-the-ground PECA technician, and a Quality Control Analyst, providing training and orientation to producers year-round.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee is grown in the highlands of Chiapas, home to the Triunfo Biosphere Reserve. As you journey through the remote highlands here, you can see an incredibly beautiful species of bird called Cotorras. Although they\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ecan be seen in many parts of the world, the Cotorra is endemic to Mexico, and many can be found in the jungles of Chiapas. In the region, these birds are not just known for preferring a \"coffeelands\" habitat for nesting, but also for being a symbol of authenticity and freedom.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn this area, you can witness the juxtaposition of southern and northern species, which are attracted to the area's natural richness. The Triunfo Biosphere is a protected area of close to 120 thousand hectares. It represents the very last of the Central American cloud forests, where naturally occurring condensation is trapped by the forest, giving life to a large number of plant and animal species.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/details\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdetails\u003e\n\u003csummary\u003e\u003cstrong\u003eVariety \u0026amp; Processing\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis lot is made up of submissions from 7 of the groups producers, and cherries that were predominantly wet or ‘washed’ processed. Following picking of ripe cherries. At the micro wet mills on the farms, the cherries are floated to clean the coffee from foreign materials, such as leaves, and defective ones are removed. Afterward, the cherries are pulped without water for fermentation; producers use traditional open-air tanks.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe hours of fermentation vary according to the climatic conditions and elevations of each farm, ranging from 20 to 24 hours, all done without any water. Following fermentation, the beans are washed 2 to 3 times, and then taken to the drying beds, where they remain for 15 to 20 days, depending on the climate, to reach the ideal humidity level of between 10% and 11%.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe varietal mix, and the higher growing conditions than much of Mexico, with support a higher level of sweetness through extended maturation times. You’ll find the depth and body of the Bourbon and Typica, along with red fruit and rich nutty tones, and a long chocolate finish. This is a perfect single origin coffee for espresso and milk drinks, and will make a rich everyday filter.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"My Store","offers":[{"title":"250g \/ Whole Bean","offer_id":57955477848399,"sku":null,"price":12.5,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":57955477881167,"sku":null,"price":43.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/Artboard_65_copy_3_3x_a671a56d-ccd8-49a8-9abf-f492da3e60ed.png?v=1781695540"}],"url":"https:\/\/ithaka.coffee\/collections\/american-coffees.oembed","provider":"Ithaka","version":"1.0","type":"link"}