{"product_id":"mujeres-divinas-set","title":"Mujeres Divinas Set","description":"\u003cdiv\u003eThis set offers five distinct coffees from Huila, Colombia produced by women. This is a celebration of these women’s hard work, dedication, attention to detail and collaborative spirit. In this box set you will get a Pink Bourbon, Tabi, Chiroso and two Caturras. There is a profile for everyone in this box set. Get this for the women you want to celebrate in your life. Get it for yourself and invite friends over to try them all side by side. Have fun with it!!\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThese bags are 100 grams each. \u003cbr\u003e\u003cbr\u003eWe are so proud to have these coffees as part of our coffee program. We love a tasting experience!\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMaria Deya Camacho- Pink Bourbon Honey- Acevedo, Huila, Colombia - Condor Huila \u003cbr\u003eAuction #1 \n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eMaría Deya Camacho is a distinguished coffee producer from Acevedo, Huila, in the village of San Isidro, where she carries forward a rich family tradition of coffee cultivation passed down through generations.\u003cmeta charset=\"utf-8\"\u003eHer commitment to excellence has earned her national acclaim. She achieved second place in the Cup of Excellence in 2011 and fifth place in 2017, firmly positioning her coffees among the finest in Colombia. \u003cmeta charset=\"utf-8\"\u003eOne of her standout offerings, a Borbón Rosado  (Pink Bourbon) coffee, is produced using a meticulous honey process with controlled fermentations.\u003cbr\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eNotes\u003c\/strong\u003e: green apple, blood orange, raspberry candy\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns.\u003cbr\u003eStart with a 1:2.1 ratio for espresso. 198˚F\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAndrea Scarpeta Chicue- Tabi Washed - \u003cmeta charset=\"utf-8\"\u003eNeiva, Huila, Colombia - Condor Huila Auction #3 \n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003eAndrea Scarpeta Chicue, a coffee producer whose story demands admiration. Two years ago, Andrea was diagnosed with cancer. Despite this, she continues to steward her family’s farm, honoring a legacy rooted in coffee while teaching her children to carry it forward. For Andrea, coffee is not only a livelihood, but a way to preserve identity, strength, and future possibility. \u003cmeta charset=\"utf-8\"\u003eThis coffee was produced using a traditional washed process: cherries are selectively handpicked, floated, and depulped the same day. The parchment undergoes 24–36 hours of fermentation before being washed clean and dried slowly on raised beds or patios for 10–15 days. After drying, the coffee is stabilized in parchment to ensure consistency before milling and export.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eNotes\u003c\/strong\u003e: white peach, clementine, lily\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003eBrew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns.\u003cbr\u003eStart with a 1:2.1 ratio for espresso. 198˚F\u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eCecilia Osorio Perdomo - Chiroso Honey - \u003cmeta charset=\"utf-8\"\u003eTimaná, Huila, Colombia - Condor Huila Auction Top 17\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eIn Timaná, coffee is woven into daily life—into memory, into rhythm, into the way knowledge is passed from one generation to the next. Cecilia grew up in that landscape, learning early what it means to care for coffee: the patience it asks for, the attention it requires, the way it gives back over time.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\nFollowing her parents’ path, she chose to stay close to that work. \u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eCecilia is also part of a growing community of women producers in Timaná—an ever-expanding circle of leadership, where knowledge and support move collectively, and where the role of women in coffee is made visible, tangible, and valued. \u003cmeta charset=\"utf-8\"\u003eThis coffee reflects that sense of care and intention.\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli style=\"list-style-type: none;\"\u003e\n\u003cul\u003e\n\u003cli style=\"list-style-type: none;\"\u003e\n\u003cul\u003e\n\u003cli style=\"list-style-type: none;\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: mulberry jam, black currant, kumquat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eBrew Ratios: For pourovers, try a 1:16.6 coffee-to-water ratio. 196˚F water, coarse grind ~750-800 microns.\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eStart with a 1:2 ratio for espresso. 198˚F\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaquel Trujillo  - Caturra Washed - \u003cmeta charset=\"utf-8\"\u003eOporapa, Huila, Colombia - Condor Huila Auction Top 17\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eWe met Raquel Trujillo through her coffee first, then at a lunch where Director of Retail formed a quick bond with her. \u003cmeta charset=\"utf-8\"\u003eFrom Oporapa, Huila—a place where coffee is not just grown, but deeply lived—Raquel tends to Finca San Isidro with a steady kind of care. The kind that doesn’t rush. The kind that returns, day after day, to the same work with intention. Her approach is rooted in discipline and curiosity, holding tradition alongside a quiet drive to keep refining what’s possible. \u003cmeta charset=\"utf-8\"\u003eAt Finca San Isidro, cherries are selectively hand-harvested at peak ripeness, then floated to remove defects. They are depulped the same day, leaving the mucilage intact, before undergoing a traditional 24–36 hour fermentation. The coffee is then washed clean and slowly dried over 10–15 days on raised beds or patios, with constant movement to ensure even drying. Afterward, it rests in parchment—time given for the coffee to stabilize and settle before milling.\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eNotes\u003c\/strong\u003e: blackberry, blueberry, yellow cherry, pear, grapefruit pulp\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003eBrew Ratios: For pourovers, try a 1:16.6 coffee-to-water ratio. 196˚F water, coarse grind ~750-800 microns.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eStart with a 1:2 ratio for espresso. 198˚F\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eMujeres Divinas -Washed Caturra - San Agustín, Huila, Colombia - Condor Huila Project\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eThis cafecito is a part of our array program that aims to source coffees aligned with our pillars of quality, relationship and impact. The women who contribute to this lot are also women who participated in the Condor Huila Auction. The Condor Huila Project was started by one of the founders of Forest, Martha Bayter. The mission of the Condor Huila Project is \"to create a space for women coffee producers in Huila, empowering them to grow and build a community around specialty coffee within an industry traditionally dominated by men. By encouraging collaboration and community among women producers, this project fosters sustainable growth and enables them to access new markets, enhancing the visibility of women’s contributions to the coffee sector in Colombia.\" \u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: plum, blackberry, praline, \u0026amp; angel food cake\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003eBrew Ratios: For pourovers, try a 1:16.6 coffee-to-water ratio. 196˚F water, coarse grind ~750-800 microns.\u003c\/div\u003e\n\u003cdiv\u003eStart with a 1:2 ratio for espresso. 198˚F\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e*If you order more than one box set going to the same place, please let us know in the notes if you would like each set to be packaged individually or if we can package them in bulk.  \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"Default Title","offer_id":49044230439164,"sku":null,"price":76.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/Photoroom_20260501_145824.jpg?v=1777662758","url":"https:\/\/littlewaves.coffee\/products\/mujeres-divinas-set","provider":"Little Waves Coffee Roasters","version":"1.0","type":"link"}