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            "content": "I heard that last year's Zero Fermentation was really good. But among the coffees I've personally experienced, one of the best was a hybrid washed coffee from Doora, where they dried the parchment and coffee cherries together. It's a method that could be a bit controversial, though...",
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            "content": "I think it was around 2020, or maybe 2019? If I remember correctly, the most expensive coffee Gesha Village sold at the time was the 1931 Honey. After that, I think it was Mossto. Either way, that's how it went. These kinds of processing methods are pretty common in Ethiopia now, but they really weren't back then. That trend just kept evolving from there",
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            "content": "Oh... Gesha Village has been introducing really innovative processing methods for years. Things like Mossto, for example. I think they did it to differentiate themselves from other Ethiopian coffees — and it worked, since they were also among the most expensive coffees.",
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            "content": "It's about that time of year when coffees from La Paz start showing up. If you wait just a little longer, you'll probably see Caballero's SL28, Batian, and even some rare Ethiopian varieties",
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            "content": "If you want to try something like an SL28 from Honduras, I'd recommend coffees from Ben Paz or Caballero",
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            "content": "Rosma is great. Honduras, on the other hand, doesn't really appeal to me.",
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            "content": "It really depends on the coffee. Guat coffees can be great, and with Honduras it varies a lot depending on the region. What coffee are you talking about?",
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            "content": "Well, Panamanian coffee is definitely expensive—I'll give it that. But credit where it's due. Like said earlier, the one thing I can say with confidence is this: coffee is cheapest today. 😂 From here on out, it's only going to get more expensive!",
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            "content": "I'm broke, so I'll just drink Ethiopians with green coffee that costs a little over $100 per kilo. That's the proper way to adapt to the new normal 😎",
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            "content": "I got up a bit late today, so I'm only just now having my coffee and writing this review. Typica grown by Elzer Garcia in Cajamarca. Interestingly, it's cultivated at an elevation of 2,380–2,450 meters, which might make it one of the highest coffee-growing areas in Cajamarca. The variety is Typica as well—the first Peruvian Typica I've had since the one SEY released a while back.\n\nAs for the cup, it has a kind of elegance that reminds me of Colombian coffees—especially Mikava—although it doesn't quite reach the same level of intensity. 😂 It opens with notes reminiscent of Chinese black tea, before lemon and starfruit take over the mid-palate. As those fade, a floral note that reminds me of yellow blossoms emerges, followed by a long finish of rich, yuzu-like citrus.\n\nI think Scenery was selling this same coffee (or maybe it was Obadia?), but regardless, both the coffee and the producer have a very exciting future ahead. I've always felt that coffees from Cajamarca tend to have a certain ceiling in terms of flavor, but this one genuinely breaks through it.",
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              "content": "Oh... Gesha Village has been introducing really innovative processing methods for years. Things like Mossto, for example. I think they did it to differentiate themselves from other Ethiopian coffees — and it worked, since they were also among the most expensive coffees.",
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              "type": 0,
              "content": "It's about that time of year when coffees from La Paz start showing up. If you wait just a little longer, you'll probably see Caballero's SL28, Batian, and even some rare Ethiopian varieties",
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              "content": "If you want to try something like an SL28 from Honduras, I'd recommend coffees from Ben Paz or Caballero",
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          [
            {
              "type": 0,
              "content": "Rosma is great. Honduras, on the other hand, doesn't really appeal to me.",
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          [
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              "type": 0,
              "content": "It really depends on the coffee. Guat coffees can be great, and with Honduras it varies a lot depending on the region. What coffee are you talking about?",
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          [
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              "type": 0,
              "content": "Well, Panamanian coffee is definitely expensive—I'll give it that. But credit where it's due. Like said earlier, the one thing I can say with confidence is this: coffee is cheapest today. 😂 From here on out, it's only going to get more expensive!",
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              "type": 0,
              "content": "I'm broke, so I'll just drink Ethiopians with green coffee that costs a little over $100 per kilo. That's the proper way to adapt to the new normal 😎",
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              "content": "I got up a bit late today, so I'm only just now having my coffee and writing this review. Typica grown by Elzer Garcia in Cajamarca. Interestingly, it's cultivated at an elevation of 2,380–2,450 meters, which might make it one of the highest coffee-growing areas in Cajamarca. The variety is Typica as well—the first Peruvian Typica I've had since the one SEY released a while back.\n\nAs for the cup, it has a kind of elegance that reminds me of Colombian coffees—especially Mikava—although it doesn't quite reach the same level of intensity. 😂 It opens with notes reminiscent of Chinese black tea, before lemon and starfruit take over the mid-palate. As those fade, a floral note that reminds me of yellow blossoms emerges, followed by a long finish of rich, yuzu-like citrus.\n\nI think Scenery was selling this same coffee (or maybe it was Obadia?), but regardless, both the coffee and the producer have a very exciting future ahead. I've always felt that coffees from Cajamarca tend to have a certain ceiling in terms of flavor, but this one genuinely breaks through it.",
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