{"title":"For Filter","description":"\u003cp\u003eGently roasted for a shorter time at lower temperatures, bringing out the clean, balanced flavors that make each coffee unique. Perfectly suited for brewing with a V60, Aeropress, French Press, and other filter methods!\u003c\/p\u003e","products":[{"product_id":"panama-finca-deborah-gesha-terroir","title":"Panama Finca Deborah Gesha Terroir","description":"\u003cp\u003eClean and bright, with a gentle sweetness that lets the Gesha varietal's own character lead the cup.\u003c\/p\u003e\u003cp\u003eIt's washed processing: the fruit is fermented off and rinsed away before drying, a straightforward method that keeps the focus on where and how the coffee was grown, rather than on the processing itself.\u003c\/p\u003e\u003cp\u003eGrown at 1900 to 2000 masl in Boquete, Panama, by Jamison Savage at Finca Deborah, a farm whose lots have placed in multiple world barista championships. 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That extra fermentation step is what pushes the fruit character further than a typical natural.\u003c\/p\u003e\u003cp\u003eGrown at 2200 masl on the Gatta Farm in Sidama's Bensa zone, by Kenean Dukamo, who runs his own station sourcing from 940 smallholder farmers. 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It's a slower, more careful method than washed coffee.\u003c\/p\u003e\u003cp\u003eThis lot comes from Ephtah Specialty Coffee in Ethiopia, run by Wubit Bekele, who built the company to support women coffee farmers in the region. 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That extra sorting step is what keeps the cup consistent.\u003c\/p\u003e\u003cp\u003eGrown at 1400 masl in Bukidnon by Finca de Garces. Notes of green grape, lime, guava, berry\u003c\/p\u003e","brand":"Good Cup","offers":[{"title":"Filter (Light) \/ 200g","offer_id":47563106189548,"sku":"GC58448946904568","price":950.0,"currency_code":"PHP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0265\/9532\/8052\/files\/photo_2026-04-2414.06.08.jpg?v=1777010778"},{"product_id":"philippines-bukidnon-liberica","title":"Philippines Bukidnon Boy Javier Liberica","description":"\u003cp\u003eA washed Liberica that skips the blunt, heavy reputation Kapeng Barako usually carries.\u003c\/p\u003e\u003cp\u003eIt's grown at 400 masl in Baungon, Bukidnon, by Boy Javier, then washed rather than dried with the fruit still on. 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