{"title":"POMA - Research Rarities Collection","description":"","products":[{"product_id":"poma-fincas-del-putushio-washed-typica-mejorado-ecuador","title":"POMA - Fincas del Putushio - Washed Typica Mejorado | Ecuador","description":"\u003ch2\u003e\u003cstrong\u003eEcuador — Pepe Jijón Fincas del Putushio Typica Mejorado (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Strawberry Cotton Candy • 🍑 White Peach • 🍍 Tropical Fruit • 🌸 Floral Sweetness\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Pepe Jijón\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Fincas del Putushio\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Intag Valley, Imbabura, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Typica Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,515 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA floral and juicy washed Typica Mejorado from Fincas del Putushio in Ecuador — part of POMA’s Research Rarities Collection, highlighting rare varieties and experimental processes from their research collaborations.\u003c\/p\u003e\n\u003cp\u003eOwned by Pepe Jijón, a former Ecuadorian mountaineer turned passionate coffee farmer, Fincas del Putushio embodies environmental purpose. Hand-sorted ripe cherries were depulped and dry-fermented for 24–36 hours, then cold-dried on African beds under rotation every 30 minutes — ensuring a clean, floral character with bright and vibrant acidity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHigh in Ecuador’s misty Intag Valley, the Fincas del Putushio estate (including the Finca Soledad lot where much of POMA’s work is focused) spans 120 hectares of biodynamic cloud forest, with just four hectares devoted to coffee.\u003c\/p\u003e\n\u003cp\u003eFounded in 2010 by José Ignacio \"Pepe\" Jijón — a former mountaineer and Seven Summiteer — the farm began as a reforestation project and has since replanted over 25,000 trees, turning deforested land into a thriving ecosystem. Pepe and his family champion ethical labour and community care, employing and supporting local single mothers whilst resisting regional mining pressures.\u003c\/p\u003e\n\u003cp\u003eHonoured in 2024 with Sprudge’s Most Notable Producer award, Fincas del Putushio carries forward a vision that fuses ecological restoration, community empowerment and world-class Ecuadorian coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Fincas del Putushio involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand Harvest\u003c\/strong\u003e — Ripe Typica Mejorado cherries are hand-picked at peak maturity.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eRapid Depulping\u003c\/strong\u003e — Cherries are depulped within hours of arrival at the wet mill.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — Beans ferment for 24–36 hours to develop a bright, clean profile.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eThorough Rinsing\u003c\/strong\u003e — After fermentation, beans are rinsed to remove all remaining mucilage.\u003c\/li\u003e\n\u003cli\u003e❄️ \u003cstrong\u003eCold-Bed Drying\u003c\/strong\u003e — Beans dry slowly on raised African beds for 10–20 days, rotated every 30 minutes.\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eCloud Forest Climate\u003c\/strong\u003e — Year-round cloud-forest mist preserves vibrant acidity and delicate florals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result showcases the refined, elegant character of Typica Mejorado — layered florals, bright structured acidity and a silky body.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePOMA describes this coffee as floral and juicy — alive with strawberry cotton candy, white peach and tropical fruit, balanced by bright acidity and a silky body. The washed process highlights the variety’s hallmark delicacy and floral complexity.\u003c\/p\u003e\n\u003cp\u003eLow-yielding and demanding to grow, Typica Mejorado remains rare and highly sought-after in the specialty world. A standout expression of Ecuadorian terroir and meticulous processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry Cotton Candy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍍 \u003cstrong\u003eTropical Fruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFloral Sweetness\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"POMA Coffee","offers":[{"title":"May 19th","offer_id":57743220113782,"sku":"POMA-PUTUSHIO-W-MAY19","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/fincasdelputushiotypica.jpg?v=1777197236"},{"product_id":"poma-jardines-del-eden-ef2-natural-marageisha-colombia","title":"POMA - Jardines del Edén - EF2 Natural Marageisha | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Felipe \u0026amp; Carlos Arcila, Jardines del Edén Marageisha (EF2 Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 💐 Lavender • 🍬 Cotton Candy • 🍐 Pear\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Felipe \u0026amp; Carlos Arcila\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Jardines del Edén\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pijao, Quindío, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Marageisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e EF2 Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e March 2026\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJardines del Edén is an experimental farm, run by the two brothers Felipe and Carlos Arcila, in the mountains of Pijao, Quindío — where high elevations, volcanic soils and cool mists create ideal conditions for rare and expressive coffee varieties.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot is Marageisha, a unique cross between Geisha and Maragogype, known for its bold floral and fruit-driven profile. Processed as an EF2 Natural, hand-picked cherries are carefully sorted, undergo controlled anaerobic fermentation for 30–72 hours, then dry slowly on raised beds for 15–20 days to preserve acidity and complexity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHigh in the lush mountains of Pijao, Quindío (1,700–1,900 m), Jardines del Edén is a 20-hectare experimental farm where volcanic soils and cool mists nurture rare varieties such as Striped Bourbon, Sidra, SL28 and Wush Wush.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBrothers Felipe and Carlos Arcila, founders of Cofinet, have transformed the farm into a hub for innovation — practising low-impact polyculture and meticulous hand-picking whilst pioneering bold processes such as anaerobic fermentation, carbonic maceration and long natural drying.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePOMA's collaboration with the Jardines farms is built on shared experimentation, combining the farm's advanced processing techniques with POMA's focus on agricultural practices like variety testing, foliar nutrition and pruning — pushing the boundaries of quality with every harvest.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe EF2 Natural process at Jardines del Edén involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Hand-picked Marageisha cherries are floated and sorted to isolate the densest, most flawless fruit.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eEF2 Anaerobic Fermentation\u003c\/strong\u003e — Whole cherries undergo controlled anaerobic fermentation in sealed GrainPro bags or anaerobic tanks for 30–72 hours, developing intensified fruit depth and floral complexity.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eTemperature Management\u003c\/strong\u003e — Fermentation is carefully temperature-controlled to ensure consistent, predictable flavour development across the lot.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👁️ \u003cstrong\u003eConsistent Rotation\u003c\/strong\u003e — Cherries are turned several times per day to maintain even airflow and prevent hotspots during fermentation.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSlow African Bed Drying\u003c\/strong\u003e — Drying takes 15–20 days on raised African beds, until moisture content reaches around 10–11%.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eAndean Microclimate\u003c\/strong\u003e — The farm's cool, breezy Andean microclimate slows and evens the drying process, preserving acidity and enhancing fruit sweetness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a clean, structured cup with vibrant acidity, silky sweetness and tropical elegance — an exceptional expression of Colombian terroir.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eExpect a bold cup with inherent aromas of lavender and pear, a cotton candy finish, a crisp integrated acidity and a long, sweet aftertaste. The Marageisha variety's hallmark florality fuses with the depth and sweetness drawn out by POMA's EF2 Natural protocol.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA textbook expression of one of Colombia's rarest varietals — at once perfumed and structured, with the sweet aromatic intensity that has made Jardines del Edén one of the most exciting experimental farms in specialty coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💐 \u003cstrong\u003eLavender\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍬 \u003cstrong\u003eCotton Candy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍐 \u003cstrong\u003ePear\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003c\/h2\u003e","brand":"POMA Coffee","offers":[{"title":"April 14th","offer_id":57743220310390,"sku":"POMA-JARDINES-EDEN-EF2N-APR14","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"May 19th","offer_id":58004141572470,"sku":"POMA-JARDINES-EDEN-EF2N-MAY19","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/jardinesdeledenmarageisha.jpg?v=1777197216"},{"product_id":"poma-volcan-azul-washed-geisha-costa-rica","title":"POMA - Volcán Azul - Washed Geisha | Costa Rica","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eCosta Rica — Alejo Castro Kahle, Volcán Azul Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🌸 Jasmine • 🍑 White Peach • 🍊 Bergamot • 🍯 Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Alejo Castro Kahle\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Volcán Azul\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Poás Volcano, Central Valley, Costa Rica\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,400–1,900 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA washed Geisha from Volcán Azul, on the fertile volcanic slopes of Costa Rica's Poás Volcano. POMA collaborates closely with Alejo Castro Kahle and his team on cultivation research, and this lot showcases their meticulous washed processing — a method built around clarity, structure and pristine purity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Geisha variety, known for its perfumed florality and elegant tea-like body, finds an exceptional home in Volcán Azul's volcanic soils and high-altitude microclimate. The result is a refined, vibrant cup that highlights both the variety's hallmark complexity and the farm's precise execution.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVolcán Azul, managed by Alejo Castro Kahle, is situated on the fertile volcanic slopes of the Poás Volcano in Costa Rica's Central Valley at altitudes ranging from 1,400 to 1,900 MASL. Complemented by a state-of-the-art mill, Alejo and his team are dedicated to maintaining and improving coffee quality, honouring their family's long legacy of outstanding coffee for several generations.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAlejo's willingness to innovate and develop has been essential to POMA's collaborative efforts, with extensive experimentation underway across the farm — exploring everything from pruning and induced shade to thinning systems. Volcán Azul produces some of Central America's most refined and reliable coffees, with the volcanic terroir lending pronounced clarity and distinctive minerality to every lot.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farm's Geisha plantings are particularly prized — high-elevation, low-yielding and meticulously cared for, they represent the pinnacle of what Costa Rican specialty coffee can achieve.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Volcán Azul involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eHand Harvest\u003c\/strong\u003e — Ripe Geisha cherries are selectively hand-picked at peak maturity, reflecting the farm's commitment to quality at every stage.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eCareful Depulping\u003c\/strong\u003e — Cherries are meticulously depulped to remove the outer skin, preparing the beans for fermentation.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eControlled Fermentation\u003c\/strong\u003e — The beans ferment to loosen the sticky mucilage layer, with careful monitoring of time and temperature.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eMechanical Washing\u003c\/strong\u003e — Mucilage is then fully removed through mechanical washing, ensuring no residual sugars remain that could introduce fruitier or fermented notes.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003ePatio \u0026amp; Mechanical Drying\u003c\/strong\u003e — Parchment-covered beans dry slowly, often starting on patios and finished in mechanical dryers for precise control.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eVolcanic Terroir\u003c\/strong\u003e — The fertile volcanic soils and high-elevation microclimate impart pronounced clarity, lively acidity and nuanced flavour development.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis classic, meticulously executed approach allows the Geisha variety to express its hallmark florality and elegant structure whilst showcasing the pristine purity that Volcán Azul is renowned for.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis Geisha presents a bright, elegant cup with pronounced floral aromatics and a silky, tea-like body. The washed process strips back any fermentation veil, leaving the variety's natural character on full display — perfumed jasmine, juicy stone fruit and refined citrus, layered over a clean, honeyed sweetness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eExpect vibrant acidity, exceptional clarity and a long, refined finish. A textbook expression of Volcán Azul's pristine washed protocol applied to one of the world's most celebrated varietals.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eBergamot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"POMA Coffee","offers":[{"title":"Default Title","offer_id":57743220638070,"sku":"POMA-VOLCAN-GEISHA-W","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/volcanazulgeisha.jpg?v=1777196782"},{"product_id":"poma-coffee-jardines-del-eden-washed-java-ecuador","title":"POMA Coffee - Jardines del Edén - Washed Java | Ecuador","description":"\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eColombia — Jardines del Edén Java (Washed)\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTastes Like — 🌸 Jasmine • 🍊 Mandarin • 🍑 White Peach\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eDETAILS\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProducers: Felipe \u0026amp; Carlos Arcila \u003cbr\u003eFarm: Jardines del Edén \u003cbr\u003eRegion: Pijao, Quindío, Colombia \u003cbr\u003eVarietal: Java \u003cbr\u003eProcess: Washed \u003cbr\u003eAltitude: 1,700–1,900 MASL \u003cbr\u003eSize: 150g\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eINTRO\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA rare Java from Jardines del Edén — the experimental farm built by Cofinet brothers Felipe and Carlos Arcila high in the mountains of Quindío. Jasmine and citrus blossom in the aroma, bright mandarin and white peach in the cup, with a silky sweetness and vibrant acidity that make the variety's Ethiopian heritage feel fully alive in Colombian soil.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE PRODUCER\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJardines del Edén is a 20-hectare farm in Pijao, Quindío, run by Felipe and Carlos Arcila, founders of Cofinet. Built around low-impact polyculture and meticulous hand-picking, the farm serves as a hub for experimentation with rare varieties and innovative processing — from anaerobic fermentation and carbonic maceration to extended naturals. The farm's volcanic soils, consistent mountain breezes, and cool Andean microclimate slow cherry maturation and build the layered complexity that defines every lot that leaves it.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE PROCESS\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHand-harvested red cherries are floated and sorted for density before being depulped and fermented in tanks for 18–36 hours, with the mass carefully monitored and gently stirred to ensure consistency and avoid over-fermentation. After fermentation the beans are thoroughly washed to remove all remaining mucilage, then dried on raised African beds for 10–15 days until moisture content reaches 10–11%. The farm's cool, breezy microclimate slows and evens the drying, preserving bright acidity and floral clarity throughout.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eTHE CUP\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eClean, structured, and quietly extraordinary — a Java that rewards attention with jasmine florals, citrus brightness, and a refined elegance that feels genuinely world-class.\u003c\/p\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eFlavour Notes\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003e🌸 Jasmine 🍊 Mandarin 🍑 White Peach\u003c\/p\u003e","brand":"POMA Coffee","offers":[{"title":"150g \/ May 19th","offer_id":58004087406966,"sku":"POMA-JARDINES-EDEN-JAVA-WASHED-FIL-MAY19","price":17.35,"currency_code":"GBP","in_stock":false},{"title":"150g \/ June 23rd","offer_id":58199667474806,"sku":"POMA-JARDINES-EDEN-JAVA-WASHED-FIL-JUN23","price":17.35,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Screenshot_2026-06-02_151204-cropped.png?v=1780409731"}],"url":"https:\/\/sigmacoffee.co.uk\/collections\/poma-research-rarities-collection.oembed","provider":"Sigma Coffee UK","version":"1.0","type":"link"}