{"title":"Ground coffee","description":"\u003cp\u003eAll fourteen of our coffees are available ground, in the grind that matches your method: \u003cstrong\u003eespresso\u003c\/strong\u003e, \u003cstrong\u003efilter\u003c\/strong\u003e or \u003cstrong\u003eFrench press\u003c\/strong\u003e. The price is the same whichever grind you choose.\u003c\/p\u003e\u003cp\u003eChoosing the right grind is not a matter of convenience: it determines how fast water travels through the coffee, and therefore the balance of the cup. A grind too fine for your method gives a bitter, drying cup; too coarse, and the cup turns sour and hollow. Our \u003ca href=\"\/en\/blogs\/journal\/choisir-sa-mouture\"\u003egrind guide\u003c\/a\u003e explains how to decide.\u003c\/p\u003e\u003cp\u003eGround coffee loses its volatile aromatics far faster than whole beans. Two practical consequences: order a size that matches how much you actually drink, and store it properly from the moment it arrives — our \u003ca href=\"\/en\/blogs\/journal\/conserver-son-cafe\"\u003estorage guide\u003c\/a\u003e covers the mistakes that cost the most.\u003c\/p\u003e\u003cp\u003eIf you own a grinder, the \u003ca href=\"\/en\/collections\/cafe-en-grains\"\u003ewhole bean version\u003c\/a\u003e will preserve more aroma. If you don't, ground coffee remains by far the best balance of quality and simplicity.\u003c\/p\u003e\u003cp\u003eTo go further: the \u003ca href=\"\/en\/blogs\/journal\/le-score-sca-explique\"\u003eSCA score\u003c\/a\u003e explains the rating shown on every product page, and our \u003ca href=\"\/en\/pages\/origines-cafe\"\u003eOrigins\u003c\/a\u003e page details the terroirs.\u003c\/p\u003e","products":[{"product_id":"palanda-equateur","title":"Palanday — Ecuador","description":"\u003cp\u003eIn the southeast of Ecuador, in the verdant mountains of Zamora-Chinchipe, Palanda reveals a territory shaped by forests and rivers. Ancestral heritage and high-altitude coffees express a deep connection with generous nature.\u003c\/p\u003e\u003cp\u003eHarvested at perfect ripeness, the cherries are pulped, fermented, then washed, before slow drying on raised beds. 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