{"title":"Latest Additions","description":"","products":[{"product_id":"coffee-and-tea-example-product-1","title":"Ethiopia Benti Nenka","description":"\u003ch3 style=\"text-align: left;\"\u003e\u003cstrong\u003eEthiopia Benti Nenka\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe Benti Nenka processing site, owned by Kedir Hassan, is located in the heart Guji near other processing sites nearby. Kedir started many of these processing sites thanks to his proficient engineering and continual community support. Smallholder farmers combine there crops in the area and process them to make for a larger lot. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee undergoes the classic Dry Process method of fermenting the cherries with the skin on and then dried on beds made out of bamboo. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI have never gotten tired of a classic Natural from Ethiopia and they never disappoint. Subtle hints of blueberry, spice, dried peach and orange make for a really well rounded pour over. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e— Robbie Nuila, Head Roaster\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eBlueberry, Spice, Dried Peach, Orange\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Dry Process (Natural)\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eHeirloom Cultivars\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eAltitude: \u003c\/strong\u003e1900-2100masl\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eOrigin:  \u003c\/strong\u003eBenti Nenka, Hambela Wamena, Guji\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eFarm: \u003c\/strong\u003eSmallholders Farm\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eBag size: \u003c\/strong\u003e8oz\u003c\/h4\u003e","brand":"The Bird and Billy","offers":[{"title":"Default Title","offer_id":42687693389918,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/0247\/4078\/files\/AprilCoffeeOffering2026_dragged_2_page-0001.jpg?v=1778609212"},{"product_id":"coffee-and-tea-example-product-2","title":"Costa Rica Finca Arecas","description":"\u003ch3 style=\"text-align: left;\"\u003e\u003cstrong\u003eCosta Rica Finca Arecas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRodolfo Valverde's farm sits at 1450masl in Palmichal de Acosta, near central Costa Rica.  Instead of doing his own processing, Rodolfo sells his cherry to local millers who process them for him. This Particular lot was sold to Palmichal mill nearby. While Rodolfos farm stretches across 11 hectares, this is considered on the small side for most Costa Rican Farms. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis anaerobic dry process involves first fermenting the whole cherries in airtight barrels with 1-way valves for around 70 hours. The coffee cherry is then moved to raised beds to dry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBoth the anaerobic and natural\/dry process methods are known for producing fruit-forward coffees which we love. I always try to have a Anaerobic coffee on the menu because of its funky tones. This one however is very approachable to all with calm notes of chocolate and cherry. I've enjoyed this extensively on pour over but not much on espresso. Give it a try! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e— Robbie Nuila, Head Roaster\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eDark Chocolate, Rum Cake, Cherry Cobbler, Palo Santo\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Fermentation + Dry Process (Natural)\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eVarietal: \u003c\/strong\u003eCaturra, Pacas\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eAltitude: \u003c\/strong\u003e1450masl\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eOrigin: \u003c\/strong\u003ePalmichal de Acosta, Costa Rica\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca Arecas\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eBag size: \u003c\/strong\u003e8oz\u003c\/h4\u003e","brand":"Nuila Coffee ","offers":[{"title":"Default Title","offer_id":42687693422686,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/0247\/4078\/files\/AprilCoffeeOffering2026_dragged_3_page-0001.jpg?v=1778609645"},{"product_id":"coffee-and-tea-example-product-3","title":"Kenya Nyeri Burumani","description":"\u003ch3\u003e\u003cstrong\u003eKenya Nyeri Burumani\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Burumani is owned and operated by the Gikonyo family in Nyeri, Kenya. They started their farm around 70 years ago with only a few hundred coffee trees. Since then, they have been able to expand and obtain a neighboring farm to increase production. They primarily started with the SL-28 Bourbon varietals but have slowly grafted in Ruiri 11 on the SL root stock. They have moved to fully organic farming and are planning to be certified in the coming year. \u003c\/p\u003e\n\u003cp\u003eThis coffee underwent a hybrid fermentation method where the coffee was sealed in plastic bags for 5 days resulting in anaerobic-like qualities in the coffee. After bag fermentation, the coffee is dried. Due to the amount of time this coffee had to ferment and the amount of sugar available to the bacterias to feed on, it makes for a punchy and sweet brew. \u003c\/p\u003e\n\u003cp\u003eWe always love it when Coffee Shrub (our importer) calls a coffee \"Wild and Wooly\". This coffee lives up to the hype! Don't be intimidated. Try this coffee on espresso with milk! I think the strong fruited notes mixed with chocolate notes makes for an excellent option on spro'. \u003c\/p\u003e\n\u003cp\u003e— Robbie Nuila, Head Roaster\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eWild Fruits, Fermented Berry, Red punch, Kombucha, Dark Chocolate\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Dry Process + Aerobic Bag Fermentation\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eSL-28, Ruiru 11\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eAltitude: \u003c\/strong\u003e\u003cspan class=\"frg-ins2\"\u003e1795masl\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eOrigin: \u003c\/strong\u003eNyeri, Kenya\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eFarm: \u003c\/strong\u003eGikonyo Family\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eBag size: \u003c\/strong\u003e8oz\u003c\/h4\u003e","brand":"The Bird and Billy","offers":[{"title":"Default Title","offer_id":42687693455454,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/0247\/4078\/files\/AprilCoffeeOffering2026_dragged_4_page-0001.jpg?v=1778609734"},{"product_id":"coffee-and-tea-example-product-4","title":"Colombia Valle De Cauca Decaf","description":"\u003ch3 style=\"text-align: left;\"\u003e\u003cstrong\u003eColombia Valle De Cauca Decaf\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe Valle del Cauca is a place where natural resources, water management, and friendly environmental practices are keenly preserved by those who live and farm there. As one of Colombia’s two main biological conservation corridors, Cauca Valley is home to World Heritage-listed national parks, wildlife, coffee farming and water sources that give life to the surrounding land.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe sugarcane decaffeination process begins with the fermentation of molasses derived from sugarcane to create ethanol. This alcohol is then mixed with acetic acid (the main component of vinegar) to create the compound ethyl acetate. In a direct solvent-based process, low-pressure steam opens the pores of the coffee beans. Then the beans are soaked in a solution of water and ethyl acetate. The solvent binds to the salts of chlorogenic acids and allows the removal of caffeine. After flushing the beans with ethyl acetate repeatedly, up to 97% of the caffeine is extracted. Because ethyl acetate comes from sugarcane and is an organic compound that can effectively remove caffeine, the coffee’s flavor attributes are not extracted. \u003c\/p\u003e\n\u003cp\u003eI find this to be a great decaf option because of the flavor that is preserved in the sugarcane process. Right now, we use this on espresso in house and it always makes for a great cup at the end of the day.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e— Robbie Nuila, Head Roaster\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eMilk Chocolate, Almond, Strawberry, Vanilla\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Sugarcane Decaf\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eCaturra, Castillo\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eAltitude: \u003c\/strong\u003e1750masl\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eOrigin: \u003c\/strong\u003eValle de Cauca, Colombia\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eFarm: \u003c\/strong\u003eSmallholder Farmers\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eBag size: \u003c\/strong\u003e8oz\u003c\/h4\u003e","brand":"The Bird and Billy","offers":[{"title":"Default Title","offer_id":42687693488222,"sku":null,"price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/0247\/4078\/files\/DECAF_page-0001.jpg?v=1778611605"},{"product_id":"mexico-chiapas-highlands","title":"Mexico Chiapas Highlands SHG","description":"\u003ch3 style=\"text-align: left;\"\u003e\u003cstrong\u003eMexico Chiapas Highlands SHG\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eFrom smallholder farms that stretch across the Sierra Madre de Chiapas mountains at elevations of 1,200-1,750 masl. Steady rainfall, rich volcanic soil and a dense forest canopy make for the excellent growing conditions that this coffee thrives on. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis washed coffee follows the traditional process of first being depulped, fermented and then washed of the final mucilage layer and laid out to dry. SHG meaning \"Strictly High Grown\" is a way of grading Mexican coffee and certifies that it was grown 1200+masl resulting in slower cherry development and cooler mountain climates.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI choose this coffee to be a crowd pleaser to anyone who tastes it. Pour over, Espresso, French Press, Bripe!? (iykyk). Any way you have it, you will be satisfied.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e— Robbie Nuila, Head Roaster\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eChocolate Truffle, Caramel, Almond, Raisin\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Wet Process (Washed)\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eCatuai, Typica\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eAltitude: \u003c\/strong\u003e1200-1750masl\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eOrigin: \u003c\/strong\u003eChiapas, Mexico\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eFarm: \u003c\/strong\u003eSmallholder Farmers\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eBag size: \u003c\/strong\u003e8oz\u003c\/h4\u003e","brand":"The Bird and Billy","offers":[{"title":"Default Title","offer_id":42758763577438,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/0247\/4078\/files\/AprilCoffeeOffering2026_dragged_6_page-0001.jpg?v=1778610049"},{"product_id":"guatemala-huehuetenango-silvestre-velasquez","title":"Guatemala Huehuetenango Silvestre Velasquez","description":"\u003ch3 style=\"text-align: left;\"\u003e\u003cstrong\u003eGuatemala Huehuetenango Silvestre Velasquez\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee was sourced from Silvestre Velasquez and his small farm \"Rancho Las Vegas in Tectitan, Huehuetenango which sits at around 2000masl. He started eight years ago by planting three different coffee varietals: Bourbon, Catimor and Caturra. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith these three varietals, he combines them and processes them differently. In the case of this coffee, he pulps the seeds and proceeds to ferment them for 48 hours. During this time the sticky mucilage layer breaks down to the point that it is easily washed from the seed. After this the coffee is laid out on cement patios to dry. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee is simple and delicious. Clean notes of vanilla, fermented orange, and caramel.  This is one of those \"crowd pleaser\" coffees that anyone would enjoy. I'd reccomend this coffee for pourover because of its delicate notes.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e— Robbie Nuila, Head Roaster\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eFermented Orange, Brulee Sugar, Vanilla, Caramel\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Wet Process (Washed)\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eBourbon, Castillo, Catimor\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eAltitude: \u003c\/strong\u003e2000masl\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eOrigin: \u003c\/strong\u003eHuehuetenango, Guatemala\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eFarm: \u003c\/strong\u003eRancho Las Vegas\u003c\/h4\u003e","brand":"The Bird and Billy","offers":[{"title":"Default Title","offer_id":42758771474526,"sku":null,"price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/0247\/4078\/files\/AprilCoffeeOffering2026_dragged_5_page-0001.jpg?v=1778610643"},{"product_id":"sumatra-ribang-gayo","title":"Sumatra Ribang Gayo","description":"\u003ch3 style=\"text-align: left;\"\u003e\u003cstrong\u003eSumatra Ribang Gayo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eCoffee Shrub sourced this coffee from The Ribang Gayo Musara Cooperative, Aceh in the western most province of Indonesia. Usually, we see a lot of Wet hulled processed coffees coming out of Indonesia which produce that strong woody and chocolatey flavor that we all know and enjoy. This Coop however focuses on methods such as Natural, Washed and Honey processing to keep up with a more specialty turning coffee market. This coffee is one of the results of that and it does not disappoint!\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a full, dry process coffee, meaning the cherry and seed are dried whole. It takes a few weeks to fully dry the coffee, and the fermentation that occurs naturally, from the coffee fruit still intact with the bean, makes a big impact on the cup flavors. When done well, you're left with a fruited coffee unlike any wet-process coffee out there, and certainly a far cry from the average wet-hulled Sumatra.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI sourced this coffee over a year ago and it has since been one of the crowd favorites at the coffee shop. Sweet, funky, chocolatey all while being approachable and delicious. Try it on pour over or espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e— Robbie Nuila, Head Roaster\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eBananas Foster, Caramel, Whiskey, Malted Chocolate\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Dry Process (Natural)\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eModern Hybrids (\u003cspan\u003eAbyssinia, Ateng, Gayo 1, Gayo 2, Tim Tim)\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eAltitude: \u003c\/strong\u003e1500-1700masl\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eOrigin: \u003c\/strong\u003ePantan Musara, Aceh, Sumatra\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eFarm: \u003c\/strong\u003eR\u003cspan\u003eibang Gayo Musara Cooperative\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\u003cstrong\u003eBag Size: 8oz\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"The Bird and Billy","offers":[{"title":"Default Title","offer_id":42758772621406,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/0247\/4078\/files\/AprilCoffeeOffering2026_dragged__page-0001.jpg?v=1778611075"},{"product_id":"seasonal-special-colombia-juan-puerta-co-ferment","title":"SEASONAL SPECIAL - Colombia Juan Puerta Co-Ferment","description":"\u003ch3 style=\"text-align: left;\"\u003e\u003cstrong\u003eColombia Juan Puerta Finca La Sirena \u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis coffee was sourced by our friends over at Yellow Rooster Coffee, from Juan Puerta and his farm, Finca La Sirena, in Armenia, Quindío, Colombia. Juan is known for his experimental and innovative fermentation methods. This one he calls \"spumm\" (rhymes with room), a play off the Spanish word \"espuma\" meaning foam or bubbles. The flavor combo of lychee, rose petals, and pear juice is meant to evoke a champagne-like presence in the cup. \u003c\/p\u003e\n\u003cp\u003eDuring processing, only ripest cherries are selected and sorted for the next steps of fermentation. The whole cherries are then fermented in tanks for three days before depulping, and are then placed back into enclosed tanks along lychee, pear juice, rose petals, and a glucose solution. After two more days, the coffee is laid out to patio dry in the sun for roughly two weeks.\u003c\/p\u003e\n\u003cp\u003eI love this coffee due to its calm, floral flavors and sweet and creamy mouthfeel. From the first time I tried this coffee, I knew I had to get this on the menu to share with people like you. Although \"co-fermented\" coffee is somewhat controversial because of how it reduces the flavor profile to one note, I think this coffee shows lots of complexity and uniqueness that anyone would enjoy. Enjoy this seasonal special release!\u003c\/p\u003e\n\u003cp\u003e— Robbie Nuila, Head Roaster\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eCherry Blossom, Lychee, Rose, Delicate, Creamy\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Co-Fermented w\/ Lychee, Rose Petal, Pear Juice + Honey Process\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eCastillo\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eAltitude: \u003c\/strong\u003e1386masl\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eOrigin:  \u003c\/strong\u003eArmenia, Quindío, Colombia\u003c\/h4\u003e\n\u003ch4\u003e\n\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca La Sirena\u003c\/h4\u003e\n\u003ch4\u003e\u003cstrong\u003eBag size: 6oz\u003c\/strong\u003e\u003c\/h4\u003e","brand":"The Bird and Billy","offers":[{"title":"Default Title","offer_id":42758774784094,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/0247\/4078\/files\/Juan_Puerta.png?v=1778780553"}],"url":"https:\/\/www.thebirdandbilly.com\/collections\/may-bags.oembed","provider":"The Bird and Billy","version":"1.0","type":"link"}