{"title":"NATURAL","description":"","products":[{"product_id":"yemen-anaerobic-slow-dry-6-day-natural-al-khanshali-estate-iii","title":"Yemen Anaerobic Slow Dry 6 Day Natural Al-Khanshali Estate III","description":"\u003cp\u003eGrown in the highs of Haraz at 2,100m, this lot from Al-Khanshali Estate III reflects Yemen’s deep coffee heritage, with 400 Udaini trees cultivated under shade. Cherries are selectively handpicked at peak ripeness, then sorted and sealed in oxygen-free barrels for a 6-day anaerobic fermentation in cool mountain conditions. After fermentation, the coffee is slow-dried on raised beds for 17–21 days, with careful shading to extend drying and preserve clarity.\u003c\/p\u003e\n\u003cp\u003eGetting coffee out of Yemen is no small task ongoing political instability, complex regional dynamics, and limited infrastructure make every step from farm to export incredibly challenging. Moving coffee often requires navigating multiple checkpoints, coordinating across tribal regions, and overcoming logistical barriers, making each lot not just rare, but a testament to resilience and dedication.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrought to us by- \u003ca href=\"https:\/\/www.instagram.com\/mokhtar_alkhanshali\/\" rel=\"noopener\" target=\"_blank\"\u003eMokhtar Alkhanshali\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\"\u003e\u003c\/p\u003e","brand":"loveluminous.coffee","offers":[{"title":"TAKEOUT BOX - ALL THE EXTRAS","offer_id":48383504744548,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true},{"title":"JUST A BAG","offer_id":48383504777316,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0634\/4500\/8484\/files\/yemeniii-01.png?v=1778166013"},{"product_id":"colombia-laurina-natural-tartaric-acid-cold-room","title":"Colombia Laurina Natural Tartaric Acid Cold Room","description":"\u003cp\u003eThis Laurina from Rodrigo Sanchez at La Loma in Huila, Colombia undergoes a Natural Tartaric Acid Cold Room process designed to carefully control fermentation and drying. The coffee is harvested between 24°–28° Brix before oxidation and flotation, then transferred into anaerobic tanks with tartaric acid for around 70 hours inside a temperature-controlled cold room. After fermentation, the coffee is dried first under direct sunlight for 5–6 days before finishing slowly under shaded canopies for 20–24 days, followed by a 20-day stabilization period before milling.\u003c\/p\u003e","brand":"loveluminous.coffee","offers":[{"title":"TAKEOUT BOX - ALL THE EXTRAS","offer_id":48442799063140,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true},{"title":"JUST A BAG","offer_id":48442799095908,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0634\/4500\/8484\/files\/LaurinaNaturaltartaric-01.png?v=1780680054"}],"url":"https:\/\/www.loveluminous.coffee\/collections\/natural.oembed","provider":"LUMINOUS COFFEE","version":"1.0","type":"link"}