{"title":"Green beans","description":"","products":[{"product_id":"colombia-yuri-ordonez-pink-bourbon-washed","title":"Colombia, Yuri Ordonez, Pink Bourbon, Washed","description":"\u003cp\u003e*This is un-roasted coffee, you need to roast it by yourself before consume.\u003cbr\u003e*Making your own roasting profile is a joy of home roasting. If you want to taste our version of roast you can shop roasted coffee \u003ca href=\"https:\/\/paradigmspark.com\/pages\/shop-1\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"preFlex flexIn\" data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eFarm \/\/ El Salado\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\" data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eFarmer \/\/ Yuri Ordoñez\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\" data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eVarietal(s) \/\/ Pink Bourbon\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\" data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eAltitude \/\/ 2000 masl\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\" data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eFermentation \/\/ 48 hours in cherry, 90 hours in tank\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\" data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eDrying method \/\/ Washed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\" data-rte-preserve-empty=\"true\"\u003e\u003cspan\u003eDrying time \/\/ 22 days\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"sqsrte-large preFlex flexIn\"\u003e\u003cstrong\u003eAbout:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003eEl Salado is a five-hectare farm rooted in legacy, located in Cartago, Nariño. A region quietly producing some of Colombia’s most vibrant high-elevation coffees. The farm was passed down to Yuri Ordoñez from her father, and today, she and her husband are cultivating it into a model of innovation grounded in family tradition. Alongside Pink Bourbon, they grow Caturra, Colombia, and Geisha—each nurtured with deep respect for the land and a forward-looking approach to processing. Yuri grew up surrounded by coffee, and over time, that early connection evolved into a clear vision: to elevate the quality of her coffees and differentiate them through careful experimentation and scientific precision. Her processing methods reflect this blend of tradition and progress.\u003c\/p\u003e\n\u003cp class=\"sqsrte-large preFlex flexIn\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003eThis Pink Bourbon undergoes a meticulous washed process that begins with selective hand-picking at peak ripeness. Once picked, the cherries are floated to remove lower-density beans, then sealed in plastic tanks for 48 hours of in-cherry fermentation. Afterward, the coffee is depulped and enters a second fermentation phase, spending 90 hours in hermetic tanks, where it undergoes a complex microbial transformation. This stage is enriched by recirculating the coffee must and incorporating cultured microorganisms—isolated and cultivated from previous process on the same coffee cherries from the farm. This hyper-local inoculation adds layers of complexity and deepens the expression of terroir. After fermentation, the coffee passes through a gentle leach system and is dried slowly over 22 days under a solar drying.\u003c\/p\u003e","brand":"Paradigm Spark - green","offers":[{"title":"500g","offer_id":46560773144730,"sku":"PDS-GRB-0001","price":39.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/3726\/9914\/files\/Merchandise_greenbean-14.png?v=1761169992"},{"product_id":"colombia-frank-torres-caturra-extended-fermentation-natural","title":"Colombia, Frank Torres, Caturra, Extended fermentation Natural","description":"\u003cp\u003e*This is un-roasted coffee, you need to roast it by yourself before consume.\u003cbr\u003e*Making your own roasting profile is a joy of home roasting. If you want to taste our version of roast you can shop roasted coffee \u003ca href=\"https:\/\/paradigmspark.com\/pages\/shop-1\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli class=\"preFlex flexIn\"\u003e\u003cspan\u003eFarm \/\/ La Indonesia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\"\u003e\u003cspan\u003eFarmer \/\/ Frank Torres\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\"\u003e\u003cspan\u003eVarietal(s) \/\/ Caturra\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\"\u003e\u003cspan\u003eProcess \/\/ Natural\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\"\u003e\u003cspan\u003eAltitude \/\/ 1750 to 1850 masl \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\"\u003e\u003cspan\u003eFermentation \/\/ 100 to 120 hours\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\"\u003e\u003cspan\u003eDrying method \/\/ Covered patios\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"preFlex flexIn\"\u003e\u003cspan\u003eDrying time \/\/ 20 days \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"sqsrte-large preFlex flexIn\"\u003e \u003c\/p\u003e\n\u003cp class=\"sqsrte-large preFlex flexIn\"\u003e\u003cstrong\u003eAbout:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003eFrank has Finca La Indonesia, located in La Union, 90km from Pasto. This farm is a Torres family inheritance known for exceptional coffee production for over 40 years. This area has been transformed from one of illicit trade and violence, into a resilient community dedicated to growing specialty coffee. This farm is a Torres family inheritance known for exceptional coffee production for over 40 years. He is a Q grader who has been passionate about coffee ever since he was young. He started his coffee career by working for Starbucks' specialty coffee program, as well as a green coffee buyer for exporters and importers. This network of experience has helped him push the boundaries of processing, making his farm one of the most unique and innovative in Colombia. His continuous efforts to improve farming practices has helped him turn 90% of his farm organic as way to preserve soil conditions and protect his crops from plague and devastation. Since 2019 we first started our business, we’ve been carrying is coffee for 6 year and his progress in quality always surprising us every year. His continuous efforts to advance his postharvest techniques is evident in the outstanding complexity and sweetness of his products.\u003c\/p\u003e\n\u003cp class=\"sqsrte-large preFlex flexIn\"\u003e\u003cstrong\u003eIn his words:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003e\"I enjoy experimenting with processing and finding exotic and perfectly layered flavors in coffee, but I have learned over the years that the successful experiment is the one that you can repeat which means to understand each step and make it efficient. The rest is a matter of taste preferences. Indeed, there is nothing like a perfectly balanced, bright and sweet coffee that stands out for unique flavors brought by a complexity of the terroir and genetics of the variety with a bit of care and knowledge into the processing.\"\u003c\/p\u003e\n\u003cp class=\"sqsrte-large preFlex flexIn\"\u003e\u003cstrong\u003eFRANK’S PROCESSING - \"REPOSADO\" NATURAL:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003eHarvested cherries are measured for their sugar content, ensuring a reading of 22 degrees Brix is reached before picking. Selected ripe cherries are floated in water to remove defects before being washed in a mixture of water and alcohol. The cherries are then put into food-grade plastic tanks, where they undergo a period of fermentation for 100–120 hours. Afterwards, the cherries are rinsed with clean water and alcohol and dried for approximately 20 days on covered patios until the humidity level reaches 10-11%.\u003c\/p\u003e","brand":"Paradigm Spark - green","offers":[{"title":"500g","offer_id":46560774881434,"sku":"PDS-GRB-0002","price":22.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/3726\/9914\/files\/Merchandise_greenbean-13.png?v=1761170043"},{"product_id":"colombia-jose-gomez-pink-bourbon-honey","title":"Colombia, Jose Gomez, Pink Bourbon, Honey","description":"\u003cp\u003e*This is un-roasted coffee, you need to roast it by yourself before consume.\u003cbr\u003e*Making your own roasting profile is a joy of home roasting. If you want to taste our version of roast you can shop roasted coffee \u003ca href=\"https:\/\/paradigmspark.com\/pages\/shop-1\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli data-rte-preserve-empty=\"true\" class=\"preFlex flexIn\"\u003e\u003cspan\u003eFarm \/\/ Finca los Angeles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-rte-preserve-empty=\"true\" class=\"preFlex flexIn\"\u003e\u003cspan\u003eFarmer \/\/ Jose Gomez\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-rte-preserve-empty=\"true\" class=\"preFlex flexIn\"\u003e\u003cspan\u003eVarietal(s) \/\/ Pink Bourbon\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-rte-preserve-empty=\"true\" class=\"preFlex flexIn\"\u003e\u003cspan\u003eAltitude \/\/ 1850 masl\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-rte-preserve-empty=\"true\" class=\"preFlex flexIn\"\u003e\u003cspan\u003eFermentation \/\/ 120 hours in tank, 80 hours open tank\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-rte-preserve-empty=\"true\" class=\"preFlex flexIn\"\u003e\u003cspan\u003eDrying method \/\/ Honey process\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-rte-preserve-empty=\"true\" class=\"preFlex flexIn\"\u003e\u003cspan\u003eDrying time \/\/ 18 days\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"sqsrte-large preFlex flexIn\"\u003e\u003cstrong\u003eAbout:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003eFinca Los Angeles is a one-hectare gem nestled just outside Buesaco in the highlands of Nariño. It’s not just a farm, it’s a family-led project grounded in hope, vision, and meticulous care. José Gomez, the producer behind this lot, is cultivating more than just coffee; he’s creating a connection—between his family and the future, and between his terroir and the world. Although the farm itself is modest in size, José brings precision and intentionality to every stage of production. With a growing collection of over 3,000 Geisha trees and a deep respect for clean, terroir-driven profiles, he’s carving out a name for himself in Colombia’s specialty coffee scene.\u003c\/p\u003e\n\u003cp class=\"sqsrte-large preFlex flexIn\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"preFlex flexIn\"\u003eThe process of this Pink Bourbon begins with hand-picking, where only cherries at peak ripeness are selected. After harvest, the cherries are floated in water to sort by density, ensuring only the highest quality beans move forward. These cherries are then carefully washed with sanitized water and drained in preparation for fermentation. The first stage of fermentation happens in sealed polyethylene tanks, where the whole cherries rest in a dry environment for 120 hours. These tanks are equipped with valves for sampling and are closely monitored every 12 hours for pH, Brix, and temperature. Once this controlled sealed in tank fermentation stage is complete, the coffee is depulped and transferred to an open-air environment, where it undergoes an additional 60 hours of oxidation. This stage allows further flavour development, guided by ambient conditions and oxygen exposure. Finally, the coffee is dried using a hybrid system that combines solar energy with low-temperature mechanical drying, powered by by-products from earlier stages, for approximately 18 days, until the beans reach a stable moisture content of 10.5%.\u003c\/p\u003e","brand":"Paradigm Spark - green","offers":[{"title":"500g","offer_id":46560785662106,"sku":"PDS-GRB-0003","price":34.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/3726\/9914\/files\/Merchandise_greenbean-11_fe6cdb5c-dbf3-43c5-9b1c-b475c93b2cc5.png?v=1761169891"},{"product_id":"nicaragua-marilec-sevilla-caturra-washed","title":"Nicaragua, Marilec Sevilla, Caturra, Washed","description":"\u003cp\u003e*This is un-roasted coffee, you need to roast it by yourself before consume.\u003cbr\u003e*Making your own roasting profile is a joy of home roasting. If you want to taste our version of roast you can shop roasted coffee \u003ca href=\"https:\/\/paradigmspark.com\/pages\/shop-1\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eFarm \/\/ Marilec Coffee\u003c\/li\u003e\n\u003cli\u003eFarmer \/\/ Marilec Sevilla and small producers\u003c\/li\u003e\n\u003cli\u003eVarietal(s) \/\/ Caturra, Catuai, Marsellesa\u003c\/li\u003e\n\u003cli\u003eProcess \/\/ \u003cmeta charset=\"utf-8\"\u003e18 hours fermented, Washed\u003c\/li\u003e\n\u003cli\u003eAltitude \/\/ 1400 masl\u003c\/li\u003e\n\u003cli\u003eFlavour notes \/\/ Roasted Walnut, Dark Chocolate, Black Plum\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Marilec Sevilla\u003c\/strong\u003e\u003cbr\u003eMarilec Sevilla's journey in coffee is rooted in both family tradition and years of dedication to improving the lives of coffee producers. Growing up in Nicaragua, her family originally farmed grains, but her early exposure to coffee mills with her mother sparked a curiosity that quickly grew into a lifelong passion. At just eight years old, she began learning the rhythms of the coffee world, and by high school, she was sorting coffee to help cover expenses. Her professional path began in 2000 when she and her father joined PRODECOOP, a cooperative that would shape her future. Over the next two decades, she gained deep expertise in quality control and certifications, working with respected organizations like VOLCAFIC in Nicaragua, COMPRAS S.A. in Mexico, and Peraltacoffees S.A. back in Nicaragua. In 2019, Marilec founded Marilec Coffee, driven by her mission to source high-quality coffee from small producers across Nicaragua while building ethical, long-term partnerships. Today, Marilec and her husband Alex, also a trained cupper, produce coffee themselves in Los Planes, Dipilto, and run a cupping lab and office to stay connected with clients and producers alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Marilec Coffee\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eThe coffee Marilec sources and produces reflects not only Nicaragua’s diverse terroir but also her commitment to quality, transparency, and sustainability. Through Marilec Coffee, she works directly with smallholder farmers both unionized groups and independent producers, ensuring they receive fair prices while providing access to professional support and international markets. Her own farms in Los Planes, Dipilto, lie in one of Nicaragua’s most renowned coffee-growing regions, known for its ideal elevation, climate, and soil. Together with her husband Alex, Marilec produces coffee with careful attention to detail, combining years of quality control experience with a deep respect for the work of farmers. Whether from her own farm or trusted partner producers, Marilec’s coffees are marked by traceability, ethical sourcing, and a clean, refined cup profile, offering not just exceptional coffee, but a direct connection to the people and communities behind each lot.\u003c\/span\u003e \u003c!----\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/3726\/9914\/files\/DKC_-_web_info_-_Marilec_photo-2.png?v=1750785327\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Paradigm Spark - green","offers":[{"title":"500g","offer_id":46560790020250,"sku":"PDS-GRB-0005","price":15.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/3726\/9914\/files\/Merchandise_greenbean-12.png?v=1761170075"},{"product_id":"colombia-las-montanas-ea-natural-decaf","title":"Colombia, Las Montanas, EA Natural, Decaf","description":"\u003cp\u003e*This is un-roasted coffee, you need to roast it by yourself before consume.\u003cbr\u003e*Making your own roasting profile is a joy of home roasting. If you want to taste our version of roast you can shop roasted coffee \u003ca href=\"https:\/\/paradigmspark.com\/pages\/shop-1\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eCoffee Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Las Montanas, Caldes, Colombia\u003c\/li\u003e\n\u003cli\u003eVarieties: Castillo, Colombian varieties\u003c\/li\u003e\n\u003cli\u003eAltitude: 1700 masl\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eDecaffeination process: EA Decaf\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Paradigm Spark - green","offers":[{"title":"500g","offer_id":46560791756954,"sku":"PDS-GRB-0006","price":11.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/3726\/9914\/files\/Merchandise_greenbean-15.png?v=1761169943"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/3726\/9914\/collections\/Merchandise_greenbean-13.png?v=1761170707","url":"https:\/\/paradigmspark.com\/collections\/green-beans.oembed","provider":"Paradigm Spark","version":"1.0","type":"link"}