{"title":"Café","description":"","products":[{"product_id":"caliu-descafeinado","title":"Decaffeinated Caliu","description":"\u003cp\u003e\u003cem\u003eNaturally roasted decaffeinated coffee\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eIn Valencian, \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eCaliu\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is that feeling of warmth, of being comfortable, of sharing a good moment without rushing. 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There, between \u003cstrong\u003e1,570 and 1,850 meters of altitude\u003c\/strong\u003e, the \u003cstrong\u003eGesha\u003c\/strong\u003e variety reaches its maximum expression thanks to a unique microclimate that slows down maturation and concentrates the sugars of the fruit.\u003c\/p\u003e\u003cp\u003eThe work at La Palma combines precision and respect for the environment. The cherries are hand-picked and selectively harvested, sanitized with filtered water and ultraviolet light, and undergo a double classification before being pulped using a \u003cstrong\u003eHoney\u003c\/strong\u003e process, which preserves part of the mucilage and enhances its natural sweetness. Drying is carried out in two phases: first for twenty days on African beds, and then by controlled mechanical drying that ensures consistency and stability in the bean.\u003c\/p\u003e\u003cp\u003eBeyond the process, La Palma is also the story of a vision. What began as a livestock project in 2015 transformed into a leading coffee farm in its region, involving local and indigenous families and committing to a sustainable and quality model. Each harvest is the result of that union between technique and community, of a way of working that seeks to leave a positive mark on the land and on the people who cultivate it.\u003c\/p\u003e\u003cp\u003eIn the cup, \u003cstrong\u003eLa Palma\u003c\/strong\u003e displays all the charm of the Gesha variety: \u003cstrong\u003ebright acidity, silky body, and floral and citrus notes\u003c\/strong\u003e that evoke jasmine and orange blossom. 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