{"title":"Past Offer","description":"","products":[{"product_id":"blue-iris-project-one-light","title":"Blue Iris - Project One Light","description":"\u003cp\u003eRoast: Light\u003cbr\u003e Details:\u003cbr\u003eOrigin: \u003cspan\u003eMangshi, Yunnan, China\u003c\/span\u003e\u003cbr\u003eVariety: Catimor \u003cbr\u003eEstate: Project One Light\u003cbr\u003eProducer: \u003cspan\u003eOlina Cai\u003c\/span\u003e \u003cbr\u003eAltitude: 1,300 - 1,500m \u003cbr\u003eProcessing Method: Anaerobic Honey \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eTasting Notes: Blue Iris, Lychee, White Flower\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eRecommended Rest: 2+ Weeks\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eSourced by : Yunnan Coffee LLC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm Info:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eFounded in 2020 in the heart of Mangshi, Yunnan, China. POL is a specialty coffee processing venture led by Olina Cai, a local with deep roots in the coffee and tea industry. The team includes coffee agriculture and processing experts who prioritize ethics, environmental care, and quality at every step from the farm to the final cup. They hold the conviction that special processing techniques are a means to elevate the inherent qualities of the beans, rather than compensating for any deficiencies. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHarvesting and Cleaning \u003c\/strong\u003e\u003cbr\u003eFully ripened red coffee cherries were selectively harvested. After harvesting,  the cherries were immediately subjected to two successive flotation steps in  clean water. Floating cherries were discarded to maintain uniform ripeness  and stable sugar concentration in the selected cherries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDepulping and Pre-treatment \u003c\/strong\u003e\u003cbr\u003eThe selected cherries were mechanically depulped to remove the outer skin  while retaining part of the mucilage and pulp. Controlled enzymatic hydrolysis  was optionally applied to promote the partial degradation of the mucilage layer  and enhance microbial activity during fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eYeast Preparation and Inoculation \u003c\/strong\u003e\u003cbr\u003eYeast was prepared according to the required dosage and activated in a 2%  sucrose solution (tenfold the yeast volume) at 34–37 °C for approximately 30 minutes. The activated yeast suspension was uniformly applied to the depulped beans with residual mucilage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation \u003c\/strong\u003e\u003cbr\u003eThe inoculated beans were placed in airtight fermentation tanks filled to approximately 80% of capacity. \u003cbr\u003e●  Early fermentation phase (2–4 days):  tanks were opened  once daily for gentle agitation and limited oxygen exposure. \u003cbr\u003e●  Middle-to-late fermentation phase (7–12 days, depending on ambient temperature, typically 9–14 days):  tanks remained  sealed to ensure anaerobic conditions, allowing stable microbial activity and controlled flavor development.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying \u003c\/strong\u003e\u003cbr\u003eFollowing fermentation, the parchment coffee with residual mucilage was spread on raised drying beds. The drying period typically ranged from 15 to 20 days. Direct exposure to strong midday sunlight was avoided, and drying was controlled to preserve sweetness, fruit-like aromatics, and balance in the final flavor profile.\u003cbr\u003e\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":50876070756673,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/Blue_Iris.pdf.png?v=1764631896"},{"product_id":"non-woven-filter","title":"Non - Woven Filter","description":"\u003cp\u003eMaterial: P\u003cspan\u003eolypropylene (PP) and Polyethylene (PE)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCounts: 50 \/ Pack\u003c\/p\u003e\n\u003cp\u003eLimited Quantity\u003c\/p\u003e\n\u003cp\u003eQ\u0026amp;A:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eQ1: Why can't non-woven filter paper be soaked in water?\u003c\/p\u003e\n\u003cp\u003eBecause it's a composite non-woven fabric material developed specifically for the molecular density of coffee liquid, it has a special hydrophobic layer. Water without coffee grounds won't soak the filter paper. This filter paper doesn't need to be wetted; you can brew directly.\u003c\/p\u003e\n\u003cp\u003eQ2: Why does brewing with non-woven filter paper produce oily flavor?\u003c\/p\u003e\n\u003cp\u003eBecause non-woven filter paper has a lower density than regular filter paper, it retains oils and fats during filtration and reduces the amount of grounds that end up in the coffee pot. Brewing with non-woven filter paper results in a smoother, fuller taste than with regular filter paper.\u003c\/p\u003e\n\u003cp\u003eQ3: Why doesn't non-woven filter paper fit the filter cup well?\u003c\/p\u003e\n\u003cp\u003eBecause it has a special hydrophobic layer, it can't be soaked with regular water. Before use, simply place the filter paper in the filter cup and gently press it down to create a crease according to the size of the cup to ensure it fits snugly.\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"V60","offer_id":50876107063617,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true},{"title":"V30","offer_id":50876107096385,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true},{"title":"Kalita Wave","offer_id":50876107129153,"sku":null,"price":15.0,"currency_code":"USD","in_stock":false},{"title":"Fast - Circle 185","offer_id":51113255338305,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true},{"title":"Fast - Circle 155","offer_id":51113255731521,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/1000038403.png?v=1759637124"},{"product_id":"white-orchid-slope-coffee-estate","title":"White Orchid - Slope Coffee Estate","description":"\u003cp\u003eRoast: Light\u003cbr\u003e Details:\u003cbr\u003eOrigin: Xiding, Xishuangbanna\u003cspan\u003e, Yunnan, China\u003c\/span\u003e\u003cbr\u003eVariety: Purple Caturra \u003cbr\u003eEstate: Slope Coffee\u003cbr\u003eProducer: 300 Small Producers\u003cbr\u003eAltitude: 1800m \u003cimg\u003e\u003cbr\u003eProcessing Method: K72 Washed\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eTasting Notes: White Floral, Cherry, Sugar Cane, Matcha Finish\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eRecommended Rest: 2+ Weeks\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eSourced by : Yunnan Coffee LLC\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003cstrong\u003eFarm Info:\u003c\/strong\u003e\u003cbr\u003eSlope Coffee Estate is located in Xiding Township, Menghai County, Xishuangbanna, Yunnan, China, in a village inhabited by the Blang ethnic group. The main coffee variety grown in this region is DR296, a natural mutation of Caturra, developed by the Dehong Tropical Research Institute in Yunnan. The variety is known as \"Purple Leaf\" due to the purplish color of its leaves. The estate is situated at an altitude of 1,800 meters, making it one of the high-altitude coffee-growing regions in Yunnan. After harvesting, this estate is known for its precise K72 washed process, which brings out a bright, clean acidity balanced by layered sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cbr\u003eAfter picking the ripe coffee cherries, they are poured into a flotation tank and washed with spring water, retaining only the fully ripe cherries. A pulping machine is used to remove the skin while keeping the mucilage intact, followed by 24 hours of fermentation before being washed again in spring water, to remove the mucilage, then undergoes a second fermentation, after which the coffee is carefully dried at low temperatures to lock in its vibrant profile.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":50876139766081,"sku":null,"price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/White_Orchid_227.png?v=1769755487"},{"product_id":"kenya-kianjiru","title":"Kenya Kianjiru","description":"\u003cp\u003eRoast: Medium\u003cbr\u003e Details:\u003cbr\u003eOrigin: Kenya Kianjiru Factory\u003cbr\u003eVariety: Batian, Ruiru 11, SL28, SL34 \u003cbr\u003eProducer: Various Smallholders\u003cbr\u003eAltitude: 1600 - 1800m \u003cimg\u003e\u003cbr\u003eProcessing Method: Washed, Overnight fermentation, dried on raised beds\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eTasting Notes: Pomegranate, white raspberry, red plum, dried apricot. \u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003e(During the cupping session, I detected notes reminiscent of corn, carrot, and a savory pork bone soup finish.).\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eRecommended Rest: 2+ Weeks\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarm info:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKianjiru Factory in Kiringyaga is one of twelve washing stations represented by the Baragwi Farmers Cooperative Society and it's 16,000 member farmers. The smallholder farmers delivering cherry to Kianjiru typically grow SL-28, SL-34, Batian, and Ruiru varieties, on about 1-2 hectares apiece. Baragwi FCS supports farmers with a dedicated staff focused on improving quality and productivity. They offer technical and husbandry services, as well various fertilizers and mulches. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":50877548921153,"sku":null,"price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/Kenya_Kianjiru.pdf_fb6c2f67-6441-4a9a-bcee-776f165c29f9.png?v=1769755383"},{"product_id":"la-dinastia-lemongrass-gesha-colombia","title":"Finca La Dinastia Lemongrass Gesha - Colombia","description":"\u003cp\u003eRoast: Light\u003cbr\u003eDetails:\u003cbr\u003eOrigin: Colombia\u003cbr\u003eVariety: Gesha\u003cbr\u003eRegion: San Adolfo, Huila\u003cbr\u003eProducer: Wilder Lazo\u003cbr\u003eAltitude: 1,480 - 1,550m\u003cbr\u003eHarvest: December 2025\u003cimg\u003e\u003cbr\u003eProcessing Method: Lemongrass Fermentation, Washed\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eTasting Notes: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLemongrass, Peach, Apricot, Wild\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRecommended Rest: 3+ Weeks\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer Note:\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eWilder Lazo, a veterinarian specializing in livestock farming, transitioned into coffee production under challenging circumstances. As coffee prices continued to decline in 2016 and his father fell seriously ill, Wilder decided to revitalize the family farm with the help of his brother.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eInitially, their coffees scored between 80 and 83 points on the cupping scale, despite meticulous processes and preparations. Determined to improve, Wilder began analyzing soil samples and applying targeted nutrients and fertilizers to balance the soil's pH. This practice, which he refers to as precision agriculture, significantly enhanced nutrient availability for the coffee trees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eWilder’s approach to anaerobic fermentation highlights what he calls the “true coffee character.” In anaerobic conditions, microorganisms work much slower compared to aerobic processes. While much of what occurs between picking and drying is often misclassified as fermentation (when it is technically oxidation), Wilder adheres to a precise anaerobic methodology.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eTo ensure optimal results, the coffee trees are first provided with nutrient-rich soil. Fully ripe and exceptionally large cherries are harvested and washed in water tanks to remove impurities and floating beans. After pulping the cherries, Wilder places them in blue fermentation tanks along with chopped lemongrass leaves. The tanks are then filled with water and sealed, allowing the coffee to ferment for 120 hours. Once fermentation is complete, the coffee is fully washed and dried in marquesinas over 12 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s11\"\u003e\u003cspan class=\"s9\"\u003eWe coined the term \"refurbish\" to describe Wilder’s co-fermentation process, which enhances the intrinsic flavors of the coffee rather than introducing foreign ones. This method reinforces the natural characteristics of the variety, yielding a unique profile. We especially enjoy the tropical soursop and yogurt-like creaminess that this coffee offers.\u003c\/span\u003e\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":51421130457409,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/LaDinastiaLemongrassGesha.png?v=1772134804"},{"product_id":"jasmin-milk-tea-project-one-light","title":"Jasmin Milk Tea - Hybrid Gesha","description":"\u003cp\u003eRoast: Light\u003cbr\u003e Details:\u003cbr\u003eOrigin: Shuangjiang, Lincang, Yunnan, China\u003cbr\u003eVariety: Hybrid Gesha\u003cbr\u003eEstate: The Nest Manor\u003cbr\u003eProducer: Yao Dexian\u003cbr\u003eAltitude: 1,450 - 1,650m \u003cbr\u003eProcessing Method: Washed \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eTasting Notes: Jasmin Milk Tea with Grass Jelly Topping, Apricot and Lemon Acidity\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eRecommended Rest: 4 Weeks\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"434\"\u003eSourced by : Yunnan Coffee LLC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal Introduction\u003c\/strong\u003e\u003cbr\u003eIn order to enhance yield and develop new varieties better adapted to the local environment, the estate initiated a varietal experiment in the “Xingxing” plot (1,450–1,650 m). By planting pure Geisha alongside Typica, Sarchimor, and Bourbon, and allowing natural cross-pollination and genetic recombination to occur, the nest manor has gradually established a Geisha-centered hybrid population. These plants preserve Geisha’s floral characteristics while expressing improved productivity, resilience, and a\u003cbr\u003ebroader flavor spectrum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003eFollowing the selective harvest of fully ripened red cherries, the coffee undergoes flotation to remove immature and defective fruits. The parchment is then processed through a mechanical depulper and de-mucilager to strip away the skin and mucilage, followed by two successive washes to ensure enhanced cleanliness. The parchment coffee is subsequently dried on raised beds under shade for approximately 12 days, until reaching a stable moisture level. Once fully dried, the coffee is sealed and rested in Ecotact multilayer packaging for 10 days to allow for moisture equilibrium and flavor stabilization. Finally, the beans are hulled to obtain clean green coffee for subsequent\u003cbr\u003egrading and storage.\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":51574920806721,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/JasminMilkTea-HybridGesha.png?v=1775454901"},{"product_id":"peach-oolong-project-one-light","title":"Peach Oolong - Project One Light","description":"\u003cp\u003eRoast: Light\u003c\/p\u003e\n\u003cp\u003eDetails:\u003cbr\u003eName: Peach Oolong\u003cbr\u003eOrigin: Mangshi, Yunnan, China\u003cbr\u003eEstate: Project One Light\u003cbr\u003eVariety: Catimor\u003cbr\u003eProcessing Method: Anaerobic Natural (controlled yeast fermentation)\u003cbr\u003eAltitude: 1,300–1,500m\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eTasting Notes: Peach Milk Tea with Peach Jelly Topping, Pu'er tea base\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eRecommended Rest: 3 Weeks\u003c\/p\u003e\n\u003cp data-end=\"434\" data-start=\"159\"\u003eSourced by : Yunnan Coffee LLC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProject One Light (POL) Intro:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003eFounded in 2020 in the heart of Mangshi, Yunnan, China. POL is a specialty coffee processing venture led by Olina Cai, a local with deep roots in the coffee and tea industry. The team includes Q-graders and processing experts who prioritize ethics, environmental care, and quality at every step from the farm to the final cup. They insist on the integrity of specialized processing methods to ensure consistency At POL, mission is to consistently improve and share passion for Yunnan coffee with the world.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnaerobic Natural Processing Workflow\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvesting and Cleaning\u003cbr\u003e\u003c\/strong\u003eFully ripened red coffee cherries were selectively harvested. After harvesting, the cherries were immediately subjected to two successive flotation steps in clean water. Floating cherries were removed to ensure consistent ripeness and stable sugar concentration in the processed cherries.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePre-treatment\u003c\/strong\u003e\u003cbr\u003eThe selected cherries were subjected to controlled enzymatic hydrolysis to partially degrade the pectin layer, thereby facilitating subsequent microbial fermentation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYeast Preparation and Inoculation\u003cbr\u003e\u003c\/strong\u003eYeast was prepared according to the required dosage and activated in a 2% sucrose solution (tenfold the yeast volume) at 34–37 °C for approximately 30 minutes. The activated yeast suspension was then evenly incorporated into the coffee cherries.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation\u003cbr\u003e\u003c\/strong\u003eThe inoculated cherries were transferred into airtight fermentation tanks, which were filled to approximately 80% of their capacity.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eEarly fermentation phase (3–5 days): tanks were opened once per \u003cmeta charset=\"utf-8\"\u003eday for gentle agitation and limited oxygen exposure.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle-to-late fermentation phase (5–15 days, depending on ambient temperature, typically 10–15 days): tanks remained sealed to maintain anaerobic conditions and to stabilize flavor development.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDrying\u003cbr\u003e\u003c\/strong\u003eAt the end of fermentation, the whole cherries were placed on raised beds for natural sun-drying. The drying period ranged from 15 to 22 days. During drying, exposure to intense midday sunlight was avoided, and drying speed was controlled to ensure uniform dehydration and consistent quality.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Pulse N Pause Coffee","offers":[{"title":"227g \/ 8oz","offer_id":51578202620225,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0952\/5267\/6929\/files\/PeachOolong-ProjectOneLight.png?v=1775456968"}],"url":"https:\/\/pulsenpause.com\/collections\/past-offer.oembed","provider":"Pulse N Pause Coffee","version":"1.0","type":"link"}