{"title":"Rested","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRested and ready\u003c\/span\u003e. Every coffee in this collection has rested for at least seven weeks since roasting - fully degassed, settled, and with flavours that have softened and rounded out. The result is coffee that's easy to dial in, consistent in the cup, and ready to brew the moment it reaches you.\u003c\/p\u003e","products":[{"product_id":"onyx-coffee-eclipse","title":"Onyx Coffee - Eclipse","description":"\u003cp\u003eEclipse takes the crown as the most traditional roast Onyx has to offer. Expect a dark roast with classic bitter sugar, almost burnt caramel notes. Acidity takes a back seat as more developed sweetness takes the front row. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLike Monarch, Eclipse gives a great basis for milk based drinks, or a french press for those who long for a robust cup with a full bodied experience in the mouth. Perfect for that morning pick-me-up.\u003c\/p\u003e\n\u003cp\u003eThink European, think classic Italian roast, but with the Onyx flair.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"April 23rd","offer_id":55385800049014,"sku":"ONYX-ECLIPSE-286-APR23","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"February 26th","offer_id":55385800081782,"sku":"ONYX-ECLIPSE-286-FEB26","price":14.5,"currency_code":"GBP","in_stock":true},{"title":"March 20th","offer_id":57864633450870,"sku":"ONYX-ECLIPSE-286-MAR20","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Eclipse.png?v=1742085824"},{"product_id":"hydrangea-diego-finca-el-paraiso-geisha","title":"Hydrangea - Gesha - Letty Bermudez, Finca El Paraiso","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Diego Samuel Bermúdez Finca El Paraíso Gesha \"Letty Bermúdez\" (Double Fermentation Thermal Shock)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 White Peach • 🍵 Jasmine Milk Tea • 🌹 Dried Rose\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 Diego Samuel Bermúdez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraíso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Double Fermentation Thermal Shock\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1930 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 4oz (114g) \/ 8oz (227g)\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]\"\u003eLetty showcases the refined work of Finca El Paraíso, using double anaerobic fermentation at low temperatures with tropical yeast. The coffee is finished with a thermal shock wash to lock in flavour precursors and maintain structure.\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]\"\u003eDiego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His \"Letty Bermúdez\" lot represents the refined work of the farm, combining precision fermentation control with the exceptional terroir of Cauca at 1930 metres above sea level.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farm's commitment to innovation whilst maintaining structure and balance has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee, with the Letty Bermúdez lot showcasing the potential of Gesha grown in Colombia.\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 Double Fermentation Thermal Shock process at Finca El Paraíso 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\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e❄️ \u003cstrong\u003eDouble Anaerobic Fermentation\u003c\/strong\u003e — Low temperature fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eTropical Yeast\u003c\/strong\u003e — Fermentation with tropical yeast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eThermal Shock Wash\u003c\/strong\u003e — Temperature differential washing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔒 \u003cstrong\u003eFlavour Precursor Locking\u003c\/strong\u003e — Locks in flavour whilst maintaining structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis innovative double anaerobic fermentation at low temperatures with tropical yeast, finished with thermal shock washing, creates layered fruit expression whilst maintaining structure.\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]\"\u003eWhite peach, jasmine milk tea, and dried rose, supported by a medium body and prolonged acidity. We selected this coffee for its layered fruit expression and silky, balanced mouthfeel. The refined work of Finca El Paraíso's double anaerobic fermentation with thermal shock finishing showcases Colombian Gesha at its finest.\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\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eJasmine Milk Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌹 \u003cstrong\u003eDried Rose\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"March 22nd \/ 114g (4oz)","offer_id":55461313413494,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-114-MAR22","price":23.0,"currency_code":"GBP","in_stock":false},{"title":"May 3rd \/ 114g (4oz)","offer_id":57838187020662,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-MAY03","price":23.0,"currency_code":"GBP","in_stock":false},{"title":"April 19th \/ 114g (4oz)","offer_id":57842122097014,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-114-APR19","price":23.0,"currency_code":"GBP","in_stock":true},{"title":"April 19th \/ 227g (8oz)","offer_id":57842122752374,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-227-APR19","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangeageisha.png?v=1743763827"},{"product_id":"hydrangea-castillio-lychee-finca-el-paraiso","title":"Hydrangea - Castillo - Lychee, Finca El Paraiso","description":"\u003cp data-start=\"163\" data-end=\"412\" class=\"\"\u003eThis lychee-forward lot goes through a carefully extended fermentation, blending both aerobic and anaerobic stages with selected yeasts to really dial up the fruitiness. A thermal shock wash locks in those vibrant aromatics right after fermentation.\u003c\/p\u003e\n\u003cp data-start=\"414\" data-end=\"566\" class=\"\"\u003eIn the cup, expect bright notes of osmanthus, lychee, and those nostalgic Kasugai gummies. It’s creamy, lively, and finished with a crisp malic acidity.\u003c\/p\u003e\n\u003cp data-start=\"568\" data-end=\"659\" class=\"\"\u003eHydrangea picked this one for its punchy stone fruit sweetness and that super juicy, clean finish.\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003e\u003cspan\u003eOsmanthus, Lychee, Kasugai Gummies\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"885\" data-end=\"996\" class=\"\"\u003eProducer - \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSamuel Diego Bermudez \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"227g (8oz) \/ April 19th","offer_id":57868994969974,"sku":"HYDRANGEA-PARAISO-LYCHEE-227-APR19","price":20.95,"currency_code":"GBP","in_stock":true},{"title":"227g (8oz) \/ May 3rd","offer_id":57868995002742,"sku":"HYDRANGEA-PARAISO-LYCHEE-227-MAY03","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lychee_Osmanthus_PeachGummy.webp?v=1744359100"},{"product_id":"april-colombia-decaf-sustainable-profile-coffee","title":"April - Colombia - Decaf Sustainable Profile Coffee","description":"\u003cp data-end=\"1015\" data-start=\"956\"\u003eA structured blend of Castillo, Catuai and Caturra from a cooperative in the Huila region of Colombia. Decaffeinated using a mixture of Ethyl Acetate and water, the process involve steaming the green before multiple washes in the solution to wholly decaffeinate the coffee.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eRoasted medium to be enjoyed as either a robust filter, or a bold base for milk based espresso drinks. Hints of candied apple sweetness, with subtle but present acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Notes:\u003c\/strong\u003e\u003cspan\u003e Milk Chocolate, Biscuit, Candied Apple\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/aprilcoffeeroasters.com\/pages\/sustainable-profile-coffee\" target=\"_blank\"\u003e\u003c\/a\u003e\u003cspan\u003eSweetness: ●●●●○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBody: ●●●●○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAcidity: ●●○○○\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eWhat is the Sustainable Profile Project?\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThe 'House Coffee' series by April, also known as their 'Sustainable Profile' Coffee. The idea is to grow together with partner producers that April already purchase smaller lots from. Importantly, the farmer sets the price \u003cem\u003ethey want\u003c\/em\u003e for the green coffee based on their own valuation, giving them a more predictable revenue structure. This symbiotic relationship between the farmer and April means the farmer gets a consistent and predictable income, and April get consistent and predictable coffee all-year round.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"March 31st \/ 250g","offer_id":55600752263542,"sku":"APRIL-COLOMBIA-SUSTAIN-DECAF-250-MAR31","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"May 12th \/ 250g","offer_id":57921906835830,"sku":"APRIL-COLOMBIA-SUSTAIN-MAY12","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SPDecaf_2362x2362_crop_center_522d5490-62fb-4a01-b490-811a1155279c.webp?v=1746527470"},{"product_id":"april-el-socorro-guatelama-natural-maracaturra","title":"April - El Socorro - Guatelama - Natural Maracaturra","description":"\u003cp data-end=\"299\" data-start=\"155\"\u003e\u003cstrong data-end=\"194\" data-start=\"155\"\u003eMaracaturra – El Socorro, Guatemala\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"197\" data-start=\"194\"\u003eThis is April's second season working with the Maracaturra varietal from the renowned El Socorro farm.\u003c\/p\u003e\n\u003cp data-end=\"558\" data-start=\"301\"\u003eA natural hybrid of Maragogype and Caturra, Maracaturra is thought to have originated in Brazil in the 1800s. Its large bean size has earned it the nickname \"Elephant Bean,\" while its Caturra heritage contributes to both flavour clarity and generous yields.\u003c\/p\u003e\n\u003cp data-end=\"742\" data-start=\"560\"\u003eIn April’s experience, Maracaturra often presents a distinctive flavour profile—notes of prune, biscuit, and hazelnut—offering a fresh, balanced cup with elevated body and structure.\u003c\/p\u003e\n\u003cp data-end=\"1089\" data-start=\"744\"\u003eEl Socorro is widely respected for its consistency and excellence, with regular high placements in the Guatemalan Cup of Excellence. The farm is currently led by Diego, a third-generation producer who has spent the past 15 years expanding the range of cultivated varietals and refining processing techniques to deliver consistently high quality.\u003c\/p\u003e\n\u003cp data-end=\"1318\" data-start=\"1091\"\u003eEl Socorro’s washed coffees are exceptionally clean. A unique method involving hot water post-milling accelerates fermentation. Diego believes this shortened fermentation preserves bean density - ultimately elevating cup quality.\u003c\/p\u003e\n\u003cp data-end=\"1456\" data-start=\"1320\"\u003eThis marks April’s first year sourcing from El Socorro, and it’s a pleasure to welcome their team into the April Partner Farmer network.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eFlavour Notes:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003ePrune, Biscuit \u0026amp; Hazelnuts.\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eSweetness: \u003c\/strong\u003e\u003cspan\u003e●●●●●\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eBody:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e●●●●○\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eAcidity: \u003c\/strong\u003e\u003cspan\u003e●●●○○\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eHarvest - \u003c\/strong\u003eFebruary 2024\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eAlt \u003c\/strong\u003e\u003cstrong\u003e- \u003c\/strong\u003e1800 amsl.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eRoast - \u003c\/strong\u003eLight\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"May 13th \/ 125g \/ Filter","offer_id":55683952148854,"sku":"APRIL-MARACATURRA-FIL-125-MAY13","price":14.5,"currency_code":"GBP","in_stock":false},{"title":"May 13th \/ 250g \/ Filter","offer_id":55683952181622,"sku":"APRIL-MARACATURRA-FIL-250-MAY13","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"May 13th \/ 250g \/ Espresso","offer_id":55924247003510,"sku":"APRIL-MARACATURRA-ESP-250-MAY13","price":22.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/naturalmaracaturrafil_2362x2362_crop_center_85220897-99d2-4e31-ba4b-b35bc0399cca.webp?v=1748082199"},{"product_id":"a-m-o-c-053-colombia-julian-calderon","title":"A.M.O.C. -  \/052 Colombia — Julián Calderón","description":"\u003cp data-end=\"571\" data-start=\"206\"\u003e\u003cstrong data-end=\"240\" data-start=\"206\"\u003eBy Herbert from 575 and LaREB:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"243\" data-start=\"240\"\u003e“This is an incredible coffee. Everyone involved – the producer, Q team, and clients alike – agreed on that. It didn’t take much convincing, as it was arguably the best coffee LaREB assessed in 2021. Clean, bright, transparent; a true expression of what a great Colombian Gesha should be, while proudly showcasing its terroir.\u003c\/p\u003e\n\u003cp data-end=\"726\" data-start=\"573\"\u003eWhat makes a coffee exceptional? Is it the terroir, the variety, the process? A combination of all these factors – or simply the skill of the producer?\u003c\/p\u003e\n\u003cp data-end=\"1283\" data-start=\"728\"\u003eJulián may well be a coffee virtuoso, though even he might not know it yet. This is the first harvest from his first small plot, planted with a heirloom varietal. The same seeds have produced outstanding cups in the hands of more seasoned local producers, even reaching COE finals. But Julián’s cup goes further. Complex, crystal-clear, leaving no room for doubt. Perhaps its strength lies in its modesty – no glitter, no excess, just honesty. A straightforward coffee, crafted with intention. The first step for someone with a very bright future ahead.\u003c\/p\u003e\n\u003cp data-end=\"1443\" data-start=\"1285\"\u003eSometimes, luck feels better than skill. But is it really luck when the outcome is deliberate? For AMOC, this is pure serendipity – the power of intention.”\u003c\/p\u003e\n\u003cp data-end=\"1509\" data-start=\"1445\"\u003eAMOC fully agrees with Herbert: this nanolot is extraordinary.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Raspberry, Rose and Crisp\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e240g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"April 15th \/ Espresso","offer_id":56124116566390,"sku":"AMOC-052-GESHA-240-ESP-APR15","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-052-768x765.png?v=1755771125"},{"product_id":"hydrangea-janson-natural-gesha-lot-909","title":"Hydrangea - Janson Natural Gesha Lot 909","description":"\u003cp data-start=\"1230\" data-end=\"1292\"\u003e\u003cstrong data-start=\"1230\" data-end=\"1290\"\u003eLOT 909, Natural Gesha - Janson Kai\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003ePre-order for January 4th 2026 Roast, Shipped on or around January 11th.\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"123\" data-end=\"244\"\u003e\u003cstrong data-start=\"123\" data-end=\"134\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"134\" data-end=\"137\"\u003eElegant and bright. \u003cstrong data-start=\"157\" data-end=\"173\"\u003eYellow peach\u003c\/strong\u003e, \u003cstrong data-start=\"175\" data-end=\"188\"\u003ewhite tea\u003c\/strong\u003e, and \u003cstrong data-start=\"194\" data-end=\"209\"\u003eMeyer lemon\u003c\/strong\u003e. Clean, expressive, and layered.\u003c\/p\u003e\n\u003cp data-start=\"246\" data-end=\"262\"\u003e\u003cstrong data-start=\"246\" data-end=\"260\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"263\" data-end=\"416\"\u003e\n\u003cli data-start=\"263\" data-end=\"291\"\u003e\n\u003cp data-start=\"265\" data-end=\"291\"\u003e\u003cstrong data-start=\"265\" data-end=\"278\"\u003eProducer:\u003c\/strong\u003e Janson Kai\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"292\" data-end=\"337\"\u003e\n\u003cp data-start=\"294\" data-end=\"337\"\u003e\u003cstrong data-start=\"294\" data-end=\"310\"\u003eFarm\/Region:\u003c\/strong\u003e Volcán, Chiriquí, Panama\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"338\" data-end=\"361\"\u003e\n\u003cp data-start=\"340\" data-end=\"361\"\u003e\u003cstrong data-start=\"340\" data-end=\"352\"\u003eVariety:\u003c\/strong\u003e Geisha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"362\" data-end=\"391\"\u003e\n\u003cp data-start=\"364\" data-end=\"391\"\u003e\u003cstrong data-start=\"364\" data-end=\"378\"\u003eElevation:\u003c\/strong\u003e 1,700 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"392\" data-end=\"416\"\u003e\n\u003cp data-start=\"394\" data-end=\"416\"\u003e\u003cstrong data-start=\"394\" data-end=\"406\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Yellow Peach, White Tea, Meyer Lemon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Janson Kai\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ January 4th","offer_id":57838147633526,"sku":"HYDRANGEA-LOT909-JANSON-MAY03","price":26.5,"currency_code":"GBP","in_stock":true},{"title":"114g (4oz) \/ April 19th","offer_id":57842111185270,"sku":"HYDRANGEA-LOT909-JANSON-APR19","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Yellowpeach_Whitetea_MeyerLemon_dc652354-1df0-4251-94e7-bb1cea887c36.webp?v=1758879928"},{"product_id":"hydrangea-pink-bourbon-washed-finca-los-capachos","title":"Hydrangea - Pink Bourbon Washed - Finca Los Capachos","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-3\" data-testid=\"conversation-turn-190\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"ae48d505-bddd-4a3f-a91a-4fb95a862b5e\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch3 data-start=\"0\" data-end=\"71\"\u003e\u003cstrong data-start=\"4\" data-end=\"69\"\u003ePINK BOURBON — FINCA LOS CAPACHOS, FLORÉNCIA, CAUCA, COLOMBIA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"73\" data-end=\"509\"\u003e\u003cstrong data-start=\"73\" data-end=\"84\"\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"73\" data-end=\"509\"\u003e\u003cbr data-start=\"84\" data-end=\"87\"\u003eVibrant and refined, this \u003cstrong data-start=\"113\" data-end=\"129\"\u003ePink Bourbon\u003c\/strong\u003e from \u003cstrong data-start=\"135\" data-end=\"157\"\u003eFinca Los Capachos\u003c\/strong\u003e showcases elegant balance. Expect \u003cstrong data-start=\"239\" data-end=\"276\"\u003ebright citrus and red fruit tones\u003c\/strong\u003e, lifted by \u003cstrong data-start=\"288\" data-end=\"308\"\u003efloral aromatics\u003c\/strong\u003e and framed by a \u003cstrong data-start=\"325\" data-end=\"357\"\u003esmooth, structured sweetness\u003c\/strong\u003e. The cup carries a distinct mineral clarity - a reflection of the farm’s mineral rich soils - and a clean, juicy finish that lingers with precision.\u003c\/p\u003e\n\u003cp data-start=\"511\" data-end=\"742\"\u003e\u003cstrong data-start=\"511\" data-end=\"525\"\u003eTHE ORIGIN\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-start=\"528\" data-end=\"541\"\u003eProducer:\u003c\/strong\u003e Eyder Martínez\u003cbr data-start=\"556\" data-end=\"559\"\u003e\u003cstrong data-start=\"559\" data-end=\"568\"\u003eFarm:\u003c\/strong\u003e Finca Los Capachos\u003cbr data-start=\"587\" data-end=\"590\"\u003e\u003cstrong data-start=\"590\" data-end=\"601\"\u003eRegion:\u003c\/strong\u003e Florencia, South of Cauca, Colombia\u003cbr data-start=\"637\" data-end=\"640\"\u003e\u003cstrong data-start=\"640\" data-end=\"652\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003cbr data-start=\"665\" data-end=\"668\"\u003e\u003cstrong data-start=\"668\" data-end=\"681\"\u003eAltitude:\u003c\/strong\u003e 1,600–1,680 masl\u003cbr data-start=\"698\" data-end=\"701\"\u003e\u003cstrong data-start=\"701\" data-end=\"713\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"720\" data-end=\"723\"\u003e\u003cstrong data-start=\"723\" data-end=\"735\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003cp data-start=\"744\" data-end=\"1136\"\u003e\u003cstrong data-start=\"744\" data-end=\"760\"\u003eTHE PRODUCER\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-start=\"763\" data-end=\"781\"\u003eEyder Martínez\u003c\/strong\u003e bridges science and craft. A \u003cstrong data-start=\"811\" data-end=\"835\"\u003ebiochemical engineer\u003c\/strong\u003e and part of the renowned \u003cstrong data-start=\"861\" data-end=\"880\"\u003eEl Paraíso team\u003c\/strong\u003e, Eyder brings a technical mastery to coffee processing while staying deeply connected to his roots. His grandfather, the heart of \u003cstrong data-start=\"1011\" data-end=\"1027\"\u003eLos Capachos\u003c\/strong\u003e, manages the cultivation with decades of experience and a commitment to organic, regenerative agriculture.\u003c\/p\u003e\n\u003cp data-start=\"1138\" data-end=\"1397\"\u003eTogether, they’ve created a small but ambitious family project that honors both tradition and innovation. Native trees provide shade and natural compost for the coffee plants, creating a biodiverse environment that enhances soil health and fruit expression.\u003c\/p\u003e\n\u003cp data-start=\"1399\" data-end=\"1585\"\u003eAt Los Capachos, every cherry is picked and processed by hand — an act of care that reflects the family’s philosophy: \u003cstrong data-start=\"1517\" data-end=\"1582\"\u003equality is not a step in the process, it’s the process itself\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1587\" data-end=\"1934\"\u003e\u003cstrong data-start=\"1587\" data-end=\"1602\"\u003eTHE PROCESS\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eRipe cherries are carefully hand-selected and depulped the same day of harvest. The seeds undergo a \u003cstrong data-start=\"1705\" data-end=\"1732\"\u003econtrolled fermentation\u003c\/strong\u003e before being thoroughly washed to remove mucilage. Drying takes place slowly on raised beds, allowing airflow and even dehydration while preserving the coffee’s nuanced acidity and layered sweetness.\u003c\/p\u003e\n\u003cp data-start=\"1936\" data-end=\"2080\"\u003eThe result is a \u003cstrong data-start=\"1952\" data-end=\"1996\"\u003eclean and expressive washed Pink Bourbon\u003c\/strong\u003e, with crystalline fruit sweetness and refined balance throughout.\u003c\/p\u003e\n\u003cp data-start=\"2082\" data-end=\"2391\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2082\" data-end=\"2100\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eFinca Los Capachos represents the \u003cstrong data-start=\"2137\" data-end=\"2169\"\u003enew face of Colombian coffee\u003c\/strong\u003e — where deep-rooted family farming meets modern scientific precision. This lot from Eyder and his grandfather perfectly captures that harmony: \u003cstrong data-start=\"2313\" data-end=\"2362\"\u003ebright yet composed, elegant yet full of life\u003c\/strong\u003e, and unmistakably Colombian.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-start=\"163\" data-end=\"412\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: Lime, Hibiscus, Pomegranate\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"227g (8oz) \/ May 3rd","offer_id":57838174863734,"sku":"HYDRANGEA-LOSCAPACHOS-PB-MAY03","price":19.95,"currency_code":"GBP","in_stock":true},{"title":"227g (8oz) \/ April 19th","offer_id":57842118885750,"sku":"HYDRANGEA-LOSCAPACHOS-PB-APR19","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lime_Hibiscus_Pomegranate.webp?v=1760304828"},{"product_id":"hydrangea-gesha-flower-touch-tnt-lab-finca-santamaria","title":"Hydrangea - Gesha 'Flower Touch' TNT Lab - Finca Santamaria","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-190\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-3\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"ae48d505-bddd-4a3f-a91a-4fb95a862b5e\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch3 data-end=\"33\" data-start=\"0\"\u003e\u003cstrong data-end=\"31\" data-start=\"4\"\u003eGesha 'Flower Touch' by TNT Lab - Finca Santamaria\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"733\" data-start=\"487\"\u003e\u003cstrong data-end=\"501\" data-start=\"487\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"504\" data-start=\"501\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Edwin Santamaria\u003c\/span\u003e\u003cbr data-end=\"581\" data-start=\"578\"\u003e\u003cstrong data-end=\"592\" data-start=\"581\"\u003eRegion:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePaso Ancho, Tierras Altas, Panama\u003c\/span\u003e\u003cbr data-end=\"608\" data-start=\"605\"\u003e\u003cstrong\u003eVariety: \u003c\/strong\u003eGesha\u003cbr data-end=\"656\" data-start=\"653\"\u003e\u003cstrong data-end=\"669\" data-start=\"656\"\u003eAltitude:\u003c\/strong\u003e 1,900 masl\u003cbr data-end=\"683\" data-start=\"680\"\u003e\u003cstrong data-end=\"695\" data-start=\"683\"\u003eProcess:\u003c\/strong\u003e 2 day Cold Natural Fermentation + 3 day Washed Fermentation\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp class=\"\" data-end=\"412\" data-start=\"163\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: Wisteria, Grape, Peach\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ April 5th","offer_id":56433563468150,"sku":"HYDRANGEA-SANTAMARIA-TNT-APR05","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Wisteria_Grape_Peach_1_01491df6-f8c7-4c25-8b50-17867e43bbff.webp?v=1760305417"},{"product_id":"hydrangea-gesha-flower-touch-tnt-lab-finca-auromar","title":"Hydrangea - Gesha 'Flower Touch' TNT Lab - Finca Auromar","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-3\" data-testid=\"conversation-turn-190\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"ae48d505-bddd-4a3f-a91a-4fb95a862b5e\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch3 data-start=\"0\" data-end=\"33\"\u003e\u003cstrong data-start=\"4\" data-end=\"31\"\u003eGesha 'Flower Touch' by TNT Lab - Finca Santamaria\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"487\" data-end=\"733\"\u003e\u003cstrong data-start=\"487\" data-end=\"501\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"501\" data-end=\"504\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Roberto Brenes\u003c\/span\u003e\u003cbr data-start=\"578\" data-end=\"581\"\u003e\u003cstrong data-start=\"581\" data-end=\"592\"\u003eRegion:\u003c\/strong\u003e Volcan, Chiriqui\u003cspan\u003e, Panama (Finca Auromar)\u003c\/span\u003e\u003cbr data-start=\"605\" data-end=\"608\"\u003e\u003cstrong\u003eVariety: \u003c\/strong\u003eGesha\u003cbr data-start=\"653\" data-end=\"656\"\u003e\u003cstrong data-start=\"656\" data-end=\"669\"\u003eAltitude:\u003c\/strong\u003e 1,900 masl\u003cbr data-start=\"680\" data-end=\"683\"\u003e\u003cstrong data-start=\"683\" data-end=\"695\"\u003eProcess:\u003c\/strong\u003e 2 day Cold Natural Fermentation + 3 day Washed Fermentation\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-start=\"163\" data-end=\"412\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: Orange Blossom, Citrus, Plum\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ April 5th","offer_id":56433570054518,"sku":"HYDRANGEA-AUROMAR-TNT-APR05","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Orangeblossom_Citrus_Plum_2.webp?v=1760305849"},{"product_id":"moonwake-finca-juan-martin-oxidation-washed-pink-bourbon-colombia-copy","title":"Moonwake - Finca Soledad, TyOxidator Typica Mejorado","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" data-testid=\"conversation-turn-368\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch4\u003eFinca Soledad, Jose Jijon \u003cstrong data-start=\"0\" data-end=\"43\"\u003e– \u003c\/strong\u003eTyOxidator Typica Mejorado\u003c\/h4\u003e\n\u003cp data-start=\"47\" data-end=\"225\"\u003e\u003cbr data-start=\"61\" data-end=\"64\"\u003e\u003cstrong data-start=\"64\" data-end=\"73\"\u003eSize:\u003c\/strong\u003e \u003cspan\u003e4.4oz \/ 125g\u003c\/span\u003e\u003cbr data-start=\"84\" data-end=\"87\"\u003e\u003cstrong data-start=\"87\" data-end=\"97\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"103\" data-end=\"106\"\u003e\u003cstrong data-start=\"106\" data-end=\"127\"\u003eRecommended Rest:\u003c\/strong\u003e \u003cspan\u003e 4-6 weeks from roast date\u003c\/span\u003e\u003cbr data-start=\"153\" data-end=\"156\"\u003e\u003cstrong data-start=\"156\" data-end=\"174\"\u003eTasting Notes:\u003c\/strong\u003e  G\u003cspan\u003erapefruit,\u003c\/span\u003e Korean pear, Sweet tomato, Assam tea\u003c\/p\u003e\n\u003cstrong data-start=\"232\" data-end=\"250\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-start=\"250\" data-end=\"253\"\u003e\u003cstrong data-start=\"253\" data-end=\"264\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eImbabura, Ecuador\u003c\/span\u003e\u003cbr data-start=\"288\" data-end=\"291\"\u003e\u003cstrong data-start=\"291\" data-end=\"305\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e1515m\u003c\/span\u003e\u003cbr data-start=\"316\" data-end=\"319\"\u003e\u003cstrong data-start=\"319\" data-end=\"332\"\u003eProducer:\u003c\/strong\u003e \u003cspan\u003e Pepe Jijon, Finca Soledad\u003c\/span\u003e\u003cbr data-start=\"361\" data-end=\"364\"\u003e\u003cstrong data-start=\"364\" data-end=\"376\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eTyOxidator\u003c\/span\u003e\u003cbr data-start=\"383\" data-end=\"386\"\u003e\u003cstrong data-start=\"386\" data-end=\"398\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eTypica Mejorado\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"420\" data-end=\"454\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"454\" data-end=\"457\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-74\" data-turn-id=\"c950f8d8-619d-48fe-802e-d7d7d897870e\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"806bc14b-6d10-45dd-be77-f25729c62104\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"752\" data-start=\"0\"\u003eThis coffee comes from \u003cstrong data-end=\"61\" data-start=\"23\"\u003eFinca Soledad in Imbabura, Ecuador\u003c\/strong\u003e, where producer \u003cstrong data-end=\"92\" data-start=\"78\"\u003ePepe Jijon\u003c\/strong\u003e continues to push boundaries through his innovative TyOxidator process. In this method, the cherries first undergo an open-air aerobic fermentation to encourage controlled oxidation, followed by pulping and a 48-hour sealed-tank fermentation in their mucilage. Afterward, the coffee is washed and dried slowly in both direct and indirect sunlight for 20 days, showcasing a low-intervention approach that preserves the farm’s distinct terroir. Pepe’s commitment to precision, experimentation, and flavor clarity results in a cup that is vibrant, structured, and deeply expressive of both the Typica Mejorado variety and the unique environment of Finca Soledad.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cstrong data-start=\"1327\" data-end=\"1358\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1358\" data-end=\"1361\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-76\" data-turn-id=\"1b6a6753-8e9e-4c43-bb32-020fa634a486\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"9bf4e579-bb91-4b8e-9949-30b80919484f\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"715\" data-start=\"0\"\u003eMoonwake selected this coffee for its \u003cstrong data-end=\"105\" data-start=\"38\"\u003erare combination of clarity, complexity, and expressive terroir\u003c\/strong\u003e—a profile that’s nearly impossible to replicate outside Finca Soledad. This Typica Mejorado lot showcases the full potential of Pepe Jijon’s TyOxidator process, bringing out layered fruit tones, refined sweetness, and an elegant tea-like finish. Its balance of crisp grapefruit, pear-like sweetness, and subtle savory tomato notes creates a cup that feels both dynamic and exceptionally clean. Beyond flavor, Moonwake values the craftsmanship and innovation behind this coffee—Pepe’s meticulous, low-intervention processing and deep commitment to quality make this lot a standout offering worthy of featuring.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"April 5th","offer_id":56735187009910,"sku":"MOONWAKE-SOLEDAD-PEPE-TYOXIDATOR-APR05","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/125gPepeTyoxi-04.webp?v=1764090035"},{"product_id":"dak-cardamom-bun-colombia-copy","title":"DAK - Floral Mist | Colombia","description":"\u003ch4 data-end=\"184\" data-start=\"156\"\u003eFloral Mist - Colombia\u003c\/h4\u003e\n\u003cp data-start=\"150\" data-end=\"397\"\u003eFor lovers of delicate Geisha, \u003cstrong data-start=\"181\" data-end=\"196\"\u003eFloral Mist\u003c\/strong\u003e is a refined Colombian Geisha from \u003cstrong data-start=\"232\" data-end=\"252\"\u003eFinca El Arrayán\u003c\/strong\u003e. Washed and beautifully processed, it reveals \u003cstrong data-start=\"299\" data-end=\"350\"\u003erooibos tea notes, hibiscus, and orange blossom\u003c\/strong\u003e, with a gentle jasmine sweetness throughout.\u003c\/p\u003e\n\u003cp data-start=\"399\" data-end=\"566\"\u003eThe result? A \u003cstrong data-start=\"413\" data-end=\"439\"\u003egraceful, aromatic cup\u003c\/strong\u003e with floral elegance and a light, tea-like body. Bright yet soothing, this coffee is perfect for \u003cstrong data-start=\"537\" data-end=\"563\"\u003eslow, mindful mornings\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"318\" data-start=\"132\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Rooibos Tea, Florals, Orange Blossom\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"April 16th","offer_id":56775352418678,"sku":"DAK-FLORALMIST-FIL-APR16","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"May 20th","offer_id":57936590012790,"sku":"DAK-FLORALMIST-FIL-MAY20","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FloralMist_TransparantThumb_Min4000x4000_427b9cab-6e5f-4cef-ab2b-95de900a8747.png?v=1764619199"},{"product_id":"native-christian-zuniga-natural-chiroso","title":"Native -  Christian Zuniga - Natural Chiroso","description":"\u003ch3 data-end=\"181\" data-start=\"160\"\u003eLevel 05 HYPER LIMITED\u003c\/h3\u003e\n\u003ch2 data-start=\"0\" data-end=\"30\"\u003e\u003cstrong data-start=\"3\" data-end=\"30\"\u003eDetails \u0026amp; Tasting Notes\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"31\" data-end=\"99\"\u003e\u003cstrong data-start=\"31\" data-end=\"47\"\u003eTastes like:\u003c\/strong\u003e 🍒 \u003cstrong data-start=\"51\" data-end=\"61\"\u003eCherry\u003c\/strong\u003e • 🫐 \u003cstrong data-start=\"67\" data-end=\"80\"\u003eBlueberry\u003c\/strong\u003e • 🥂 \u003cstrong data-start=\"86\" data-end=\"99\"\u003eChampagne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"101\" data-end=\"242\"\u003e\n\u003cli data-start=\"101\" data-end=\"125\"\u003e\n\u003cp data-start=\"103\" data-end=\"125\"\u003e\u003cstrong data-start=\"103\" data-end=\"114\"\u003eOrigin:\u003c\/strong\u003e Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"126\" data-end=\"159\"\u003e\n\u003cp data-start=\"128\" data-end=\"159\"\u003e\u003cstrong data-start=\"128\" data-end=\"141\"\u003eProducer:\u003c\/strong\u003e Cristian Zúñiga\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"160\" data-end=\"184\"\u003e\n\u003cp data-start=\"162\" data-end=\"184\"\u003e\u003cstrong data-start=\"162\" data-end=\"174\"\u003eVariety:\u003c\/strong\u003e Chiroso\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"185\" data-end=\"209\"\u003e\n\u003cp data-start=\"187\" data-end=\"209\"\u003e\u003cstrong data-start=\"187\" data-end=\"199\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"210\" data-end=\"242\"\u003e\n\u003cp data-start=\"212\" data-end=\"242\"\u003e\u003cstrong data-start=\"212\" data-end=\"223\"\u003eSeries:\u003c\/strong\u003e 05 Hyper Limited\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"210\" data-end=\"242\"\u003e\n\u003cstrong\u003eSize: \u003c\/strong\u003e100g\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"249\" data-end=\"261\"\u003e\u003cstrong data-start=\"252\" data-end=\"261\"\u003eIntro\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"262\" data-end=\"670\"\u003eThis \u003cstrong data-start=\"267\" data-end=\"284\"\u003eHyper Limited\u003c\/strong\u003e release highlights the expressive potential of Chiroso when paired with careful natural processing. Produced in very small quantities by Cristian Zúñiga, this lot is vibrant, elegant, and unmistakably celebratory - layering ripe fruit intensity with a sparkling, wine-like lift.\u003c\/p\u003e\n\u003ch2 data-start=\"677\" data-end=\"696\"\u003e\u003cstrong data-start=\"680\" data-end=\"696\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"697\" data-end=\"1135\"\u003eCristian Zúñiga is part of a new generation of Colombian producers pushing quality forward through intentional farming and processing choices. Working with Chiroso—a variety prized for its aromatic clarity and structure—Cristian focuses on maximizing fruit expression while maintaining balance and cleanliness. His lots are small, deliberate, and driven by a clear sensory goal, making them a natural fit for the \u003cstrong data-start=\"1110\" data-end=\"1127\"\u003eHyper Limited\u003c\/strong\u003e series.\u003c\/p\u003e\n\u003ch2 data-start=\"1142\" data-end=\"1160\"\u003e\u003cstrong data-start=\"1145\" data-end=\"1160\"\u003eThe Process\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1161\" data-end=\"1491\"\u003eThis coffee is processed as a \u003cstrong data-start=\"1191\" data-end=\"1202\"\u003enatural\u003c\/strong\u003e, with cherries harvested at peak ripeness and dried whole to preserve sugars and intensify fruit character. Careful drying management ensures clarity rather than heaviness, allowing the varietal character of Chiroso to remain bright and defined while still delivering depth and sweetness.\u003c\/p\u003e\n\u003ch2 data-start=\"1498\" data-end=\"1515\"\u003e\u003cstrong data-start=\"1501\" data-end=\"1515\"\u003eIn the Cup\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1516\" data-end=\"1896\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe cup opens with juicy \u003cstrong data-start=\"1541\" data-end=\"1551\"\u003echerry\u003c\/strong\u003e and ripe \u003cstrong data-start=\"1561\" data-end=\"1574\"\u003eblueberry\u003c\/strong\u003e, immediately expressive and fruit-forward. As it develops, a sparkling, \u003cstrong data-start=\"1647\" data-end=\"1665\"\u003echampagne-like\u003c\/strong\u003e acidity emerges—lifting the sweetness and adding an effervescent, celebratory quality. The texture is silky, the balance refined, and the finish clean and lively, making this a standout natural that feels luxurious without excess.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003c\/p\u003e","brand":"Native","offers":[{"title":"April 24th","offer_id":57026404188534,"sku":"NATIVE-ZUNIGA-CHIROSO-APR24","price":39.0,"currency_code":"GBP","in_stock":true},{"title":"February 20th","offer_id":57026404221302,"sku":"NATIVE-ZUNIGA-CHIROSO-FEB20","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/image-6bf350fd-0389-46af-a905-b01acca3b43d.webp?v=1767904932"},{"product_id":"mazelab-bekele-yututie-natural-landrace-ethiopia","title":"Mazelab - Bekele Yututie, Natural Landrace | Ethiopia","description":"\u003ch2 data-start=\"150\" data-end=\"165\"\u003e\u003cstrong data-start=\"153\" data-end=\"165\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"166\" data-end=\"524\"\u003e\n\u003cli data-start=\"166\" data-end=\"195\"\u003e\n\u003cp data-start=\"168\" data-end=\"195\"\u003e\u003cstrong data-start=\"168\" data-end=\"179\"\u003eOrigin:\u003c\/strong\u003e Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"196\" data-end=\"226\"\u003e\n\u003cp data-start=\"198\" data-end=\"226\"\u003e\u003cstrong data-start=\"198\" data-end=\"209\"\u003eRegion:\u003c\/strong\u003e Gonjobé, Bensa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"227\" data-end=\"263\"\u003e\n\u003cp data-start=\"229\" data-end=\"263\"\u003e\u003cstrong data-start=\"229\" data-end=\"242\"\u003eProducer:\u003c\/strong\u003e Bekele Yututie\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"264\" data-end=\"309\"\u003e\n\u003cp data-start=\"266\" data-end=\"309\"\u003e\u003cstrong data-start=\"266\" data-end=\"279\"\u003eVarietal:\u003c\/strong\u003e Landrace Ethiopian heirloom\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"310\" data-end=\"334\"\u003e\n\u003cp data-start=\"312\" data-end=\"334\"\u003e\u003cstrong data-start=\"312\" data-end=\"324\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"335\" data-end=\"378\"\u003e\n\u003cp data-start=\"337\" data-end=\"378\"\u003e\u003cstrong data-start=\"337\" data-end=\"347\"\u003eRoast: \u003c\/strong\u003eMedium-Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"379\" data-end=\"412\"\u003e\n\u003cp data-start=\"381\" data-end=\"412\"\u003e\u003cstrong data-start=\"381\" data-end=\"394\"\u003eBag Size:\u003c\/strong\u003e Typically 200 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"413\" data-end=\"524\"\u003e\n\u003cp data-start=\"415\" data-end=\"524\"\u003e\u003cstrong data-start=\"415\" data-end=\"433\"\u003eTasting Notes:\u003c\/strong\u003e Yellow tropical fruits 🍍 • Sugarcane 🍯 • Panela 🌾 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"526\" data-end=\"529\"\u003e\n\u003ch2 data-start=\"531\" data-end=\"544\"\u003e\u003cstrong data-start=\"534\" data-end=\"544\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"545\" data-end=\"961\"\u003eMazelab is delighted to present \u003cstrong data-start=\"577\" data-end=\"595\"\u003eBekele Yututie\u003c\/strong\u003e, an expressive and vibrant \u003cstrong data-start=\"623\" data-end=\"651\"\u003enatural Ethiopian coffee\u003c\/strong\u003e from the high‑altitude region of \u003cstrong data-start=\"685\" data-end=\"705\"\u003eGonjobé in Bensa\u003c\/strong\u003e. Carefully sourced and roasted to highlight its intrinsic sweetness and fruit complexity, this lot offers a deeply rewarding and layered filter cup — showcasing the best of Sidama’s terroir and traditional processing. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"963\" data-end=\"966\"\u003e\n\u003ch2 data-start=\"968\" data-end=\"988\"\u003e\u003cstrong data-start=\"971\" data-end=\"988\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"989\" data-end=\"1417\"\u003eThis coffee comes from \u003cstrong data-start=\"1012\" data-end=\"1030\"\u003eBekele Yututie\u003c\/strong\u003e, a smallholder producer in the Bensa region of Sidama. Bekele’s farm, known locally as Denbi, sits high in the mountains where cool conditions allow cherries to mature slowly, developing intense sweetness and depth. He farms organically under native shade trees and works with neighbours to cultivate and process this landrace coffee traditionally. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1419\" data-end=\"1422\"\u003e\n\u003ch2 data-start=\"1424\" data-end=\"1443\"\u003e\u003cstrong data-start=\"1427\" data-end=\"1443\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1444\" data-end=\"1877\"\u003eThis lot is processed using the \u003cstrong data-start=\"1476\" data-end=\"1494\"\u003enatural method\u003c\/strong\u003e, where ripe cherries are sun‑dried whole after harvest. The extended contact between fruit and bean during drying allows sugars and aromatic compounds to be absorbed into the bean, enhancing \u003cstrong data-start=\"1686\" data-end=\"1727\"\u003ebody, sweetness, and fruit complexity\u003c\/strong\u003e. Delicate turning and careful drying help preserve brightness and clarity while building a rich, juicy profile. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1879\" data-end=\"1882\"\u003e\n\u003ch2 data-start=\"1884\" data-end=\"1899\"\u003e\u003cstrong data-start=\"1887\" data-end=\"1899\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1900\" data-end=\"2303\"\u003eIn the cup, \u003cstrong data-start=\"1912\" data-end=\"1930\"\u003eBekele Yututie\u003c\/strong\u003e delivers a \u003cstrong data-start=\"1942\" data-end=\"1970\"\u003erich yet nuanced profile\u003c\/strong\u003e. Juicy \u003cstrong data-start=\"1978\" data-end=\"2007\"\u003eyellow tropical fruits 🍍\u003c\/strong\u003e come forward first, followed by smooth \u003cstrong data-start=\"2047\" data-end=\"2073\"\u003esugarcane 🍯 sweetness\u003c\/strong\u003e, and a hint of earthy \u003cstrong data-start=\"2096\" data-end=\"2109\"\u003epanela 🌾\u003c\/strong\u003e that rounds out the experience. The natural process gives the cup a \u003cstrong data-start=\"2178\" data-end=\"2219\"\u003elush body and fruit‑forward intensity\u003c\/strong\u003e, making each sip feel vibrant and satisfying. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2305\" data-end=\"2308\"\u003e\n\u003ch2 data-start=\"2310\" data-end=\"2325\"\u003e\u003cstrong data-start=\"2313\" data-end=\"2325\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2326\" data-end=\"2806\"\u003eMazelab’s \u003cstrong data-start=\"2336\" data-end=\"2354\"\u003eBekele Yututie\u003c\/strong\u003e is a standout example of \u003cstrong data-start=\"2380\" data-end=\"2408\"\u003enatural Ethiopian coffee\u003c\/strong\u003e — \u003cstrong data-start=\"2411\" data-end=\"2452\"\u003ejuicy, sweet, and beautifully layered\u003c\/strong\u003e. Its tropical fruit character, molasses‑like sweetness, and rounded body make it a compelling filter coffee that’s both expressive and deeply satisfying. Whether you’re a fan of fruit‑driven naturals or exploring Ethiopian heritage lots for the first time, this coffee offers an impressive and memorable experience.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast towards a developed medium-light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"March 17th","offer_id":57223307624822,"sku":"MAZELAB-LANDRACE-NATURAL(BEKELE)-MAR17","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BEKELEYUTUTIE.webp?v=1770309069"},{"product_id":"mazelab-bombe-washed-74158-ethiopia","title":"Mazelab - Bombe, Washed 74158 | Ethiopia","description":"\u003ch2 data-start=\"143\" data-end=\"158\"\u003e\u003cstrong data-start=\"146\" data-end=\"158\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"159\" data-end=\"495\"\u003e\n\u003cli data-start=\"159\" data-end=\"188\"\u003e\n\u003cp data-start=\"161\" data-end=\"188\"\u003e\u003cstrong data-start=\"161\" data-end=\"172\"\u003eOrigin:\u003c\/strong\u003e Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"189\" data-end=\"218\"\u003e\n\u003cp data-start=\"191\" data-end=\"218\"\u003e\u003cstrong data-start=\"191\" data-end=\"202\"\u003eRegion:\u003c\/strong\u003e Bensa, Sidama\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"219\" data-end=\"248\"\u003e\n\u003cp data-start=\"221\" data-end=\"248\"\u003e\u003cstrong data-start=\"221\" data-end=\"234\"\u003eProducer:\u003c\/strong\u003e Faysel Abdo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"249\" data-end=\"302\"\u003e\n\u003cp data-start=\"251\" data-end=\"302\"\u003e\u003cstrong data-start=\"251\" data-end=\"264\"\u003eVarietal:\u003c\/strong\u003e JARC 74158 \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"303\" data-end=\"326\"\u003e\n\u003cp data-start=\"305\" data-end=\"326\"\u003e\u003cstrong data-start=\"305\" data-end=\"317\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"327\" data-end=\"348\"\u003e\n\u003cp data-start=\"329\" data-end=\"348\"\u003e\u003cstrong data-start=\"329\" data-end=\"339\"\u003eRoast:\u003c\/strong\u003e Medium Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"349\" data-end=\"382\"\u003e\n\u003cp data-start=\"351\" data-end=\"382\"\u003e\u003cstrong data-start=\"351\" data-end=\"364\"\u003eBag Size:\u003c\/strong\u003e 200 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"383\" data-end=\"495\"\u003e\n\u003cp data-start=\"385\" data-end=\"495\"\u003e\u003cstrong data-start=\"385\" data-end=\"403\"\u003eTasting Notes:\u003c\/strong\u003e Citrus zest 🍊 • Honey 🍯 • Apricot 🍑 • Blueberry 🫐 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"497\" data-end=\"500\"\u003e\n\u003ch2 data-start=\"502\" data-end=\"515\"\u003e\u003cstrong data-start=\"505\" data-end=\"515\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"516\" data-end=\"910\"\u003eMazelab is pleased to present \u003cstrong data-start=\"546\" data-end=\"555\"\u003eBombe\u003c\/strong\u003e, a bright and nuanced \u003cstrong data-start=\"578\" data-end=\"605\"\u003ewashed Ethiopian coffee\u003c\/strong\u003e from the celebrated high‑altitude region of \u003cstrong data-start=\"650\" data-end=\"669\"\u003eBensa in Sidama\u003c\/strong\u003e. This lot delivers a classic Ethiopian profile — vibrant citrus character with sweet fruit layers and delicately aromatic complexity — ideal for an elegant \u003cstrong data-start=\"826\" data-end=\"841\"\u003efilter brew\u003c\/strong\u003e that’s refreshing and refined. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"912\" data-end=\"915\"\u003e\n\u003ch2 data-start=\"917\" data-end=\"937\"\u003e\u003cstrong data-start=\"920\" data-end=\"937\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"938\" data-end=\"1390\"\u003eThis coffee is sourced from the \u003cstrong data-start=\"970\" data-end=\"1001\"\u003eBombe area of Bensa, Sidama\u003c\/strong\u003e, and crafted by \u003cstrong data-start=\"1018\" data-end=\"1033\"\u003eFaysel Abdo\u003c\/strong\u003e, a producer known for careful handling and quality‑focused practices. Bensa’s elevation and microclimates slow cherry maturation, helping develop \u003cstrong data-start=\"1180\" data-end=\"1209\"\u003esugar and acidity balance\u003c\/strong\u003e that translates into beautifully expressive coffee. The region’s rich coffee biodiversity also contributes to depth and complexity in the cup. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1392\" data-end=\"1395\"\u003e\n\u003ch2 data-start=\"1397\" data-end=\"1416\"\u003e\u003cstrong data-start=\"1400\" data-end=\"1416\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1417\" data-end=\"1830\"\u003e\u003cstrong data-start=\"1417\" data-end=\"1426\"\u003eBombe\u003c\/strong\u003e is prepared with a \u003cstrong data-start=\"1446\" data-end=\"1464\"\u003ewashed process\u003c\/strong\u003e, a traditional method that highlights transparency and varietal clarity. After harvesting ripe cherries, the beans are depulped and fermented to remove mucilage before being thoroughly washed. Careful drying at high altitude preserves brightness and accentuates the coffee’s citrus and fruit character without adding heaviness. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1832\" data-end=\"1835\"\u003e\n\u003ch2 data-start=\"1837\" data-end=\"1852\"\u003e\u003cstrong data-start=\"1840\" data-end=\"1852\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1853\" data-end=\"2256\"\u003eIn the cup, \u003cstrong data-start=\"1865\" data-end=\"1874\"\u003eBombe\u003c\/strong\u003e shines with \u003cstrong data-start=\"1887\" data-end=\"1912\"\u003elively citrus zest 🍊\u003c\/strong\u003e and honeyed sweetness 🍯 that provides a warm, inviting core. Notes of \u003cstrong data-start=\"1984\" data-end=\"2004\"\u003ejuicy apricot 🍑\u003c\/strong\u003e and subtle \u003cstrong data-start=\"2016\" data-end=\"2032\"\u003eblueberry 🫐\u003c\/strong\u003e bring layered fruit complexity and balance to the profile. The finish is clean and expressive, with a gentle sweetness that lingers — perfect for lovers of crisp, vibrant filter coffee. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2258\" data-end=\"2261\"\u003e\n\u003ch2 data-start=\"2263\" data-end=\"2278\"\u003e\u003cstrong data-start=\"2266\" data-end=\"2278\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2279\" data-end=\"2677\"\u003eMazelab’s \u003cstrong data-start=\"2289\" data-end=\"2298\"\u003eBombe\u003c\/strong\u003e is a delightful expression of \u003cstrong data-start=\"2329\" data-end=\"2347\"\u003eSidama terroir\u003c\/strong\u003e — a washed lot that balances \u003cstrong data-start=\"2377\" data-end=\"2441\"\u003ebright acidity, fruit‑driven sweetness, and aromatic clarity\u003c\/strong\u003e. Whether enjoyed as a thoughtful morning brew or a slow afternoon cup, this coffee offers a refreshing and nuanced experience that embodies the classic character of high‑altitude Ethiopian coffees.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"March 17th","offer_id":57223353926006,"sku":"MAZELAB-BOMBE-74158-MAR17","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BOMBE_75445ac8-d79e-4067-872c-78fb338c704a.webp?v=1770309170"},{"product_id":"april-kenya-sustainable-profile-coffee","title":"April - Kenya - Sustainable Profile Coffee","description":"\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eKamavindi Estate\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePeter Mbature\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEmbu, Kenya\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSL28, SL34, Ruiru 11, Batian (AB)\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWashed\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003cspan\u003ePeter is producing several varietals familiar to buyers of Kenyan coffee, from SL28 to Ruiru 11, but he is also proudly farming 300 Gesha trees on his estate in Embu. He operates his own wet and dry processing. \u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003eFlavour notes:\u003c\/strong\u003e Blackberries, Red Apple \u0026amp; Florals\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSweetness:\u003c\/strong\u003e ●●●○○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBody:\u003c\/strong\u003e ●●●○○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e ●●●●○\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eWhat is the Sustainable Profile Project?\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThe 'House Coffee' series by April, also known as their 'Sustainable Profile' Coffee. The idea is to grow together with partner producers that April already purchase smaller lots from. Importantly, the farmer sets the price \u003cem\u003ethey want\u003c\/em\u003e for the green coffee based on their own valuation, giving them a more predictable revenue structure. This symbiotic relationship between the farmer and April means the farmer gets a consistent and predictable income, and April get consistent and predictable coffee all-year round.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"February 3rd \/ 250g","offer_id":57282030764406,"sku":"APRIL-KENYA-SUSTAIN-250-FEB03","price":17.0,"currency_code":"GBP","in_stock":false},{"title":"February 3rd \/ 1000g\/1kg","offer_id":57282036171126,"sku":"APRIL-KENYA-SUSTAIN-LARGEBAG-1000-FEB03","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Spkenya_2362x2362_crop_center_f1380a95-a688-4d3f-ad74-0f483aae601e.webp?v=1770915246"},{"product_id":"datura-finca-deborah-elipse-100g","title":"Datura | Finca Deborah Elipse (100g)","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePanama — Finca Deborah Elipse Gesha (Nitrogen Macerated Natural with Washed Finish)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 💜 Violet • 🫐 Cranberry • 🍊 Citrus • 🍇 Red Grape • 🫐 Blackberry\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 Finca Deborah\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriquí, Panama\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural Nitrogen Macerated with Washed Finish\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2000 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\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]\"\u003eFinca Deborah's Elipse represents an innovative approach to processing Panamanian Gesha, combining nitrogen maceration with a washed finish to create a unique flavour profile. Cherries are selectively harvested at advanced ripeness (20–22° Brix) and undergo approximately 100 hours of nitrogen maceration in hermetically sealed tanks before being mechanically de-pulped and fully washed. This hybrid process develops violet florals, cranberry brightness, citrus acidity, red grape complexity, and blackberry depth whilst maintaining clean, elegant characteristics.\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]\"\u003eFinca Deborah operates at 2,000 metres above sea level in Chiriquí, Panama—one of the world's premier Gesha-growing regions. The farm has established a reputation for innovative processing techniques that push the boundaries of flavour development whilst maintaining exceptional quality control. The extreme altitude provides ideal conditions for slow cherry maturation, developing the sugar content and complexity that make Panamanian Gesha legendary.\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]\"\u003eThis lot undergoes a sophisticated hybrid process combining nitrogen maceration with washed finishing:\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 — Advanced ripeness, 20–22° Brix\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔍 \u003cstrong\u003eCareful Sorting\u003c\/strong\u003e — Pre-fermentation quality control\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫙 \u003cstrong\u003eNitrogen Maceration\u003c\/strong\u003e — 100 hours in hermetically sealed tanks flushed with nitrogen\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eMonitored Fermentation\u003c\/strong\u003e — Temperature and pH closely controlled for stability\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔪 \u003cstrong\u003eMechanical De-Pulping\u003c\/strong\u003e — Once fermentation is complete\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eFull Washing\u003c\/strong\u003e — All mucilage removed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eClimate-Controlled Drying\u003c\/strong\u003e — Three-level African raised beds, 15–20 days\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📊 \u003cstrong\u003eFinal Moisture\u003c\/strong\u003e — Approximately 11%\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003eRested \u0026amp; Sorted\u003c\/strong\u003e — Density, size, and visual sorting before light vacuum packing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNitrogen maceration creates an oxygen-free environment that develops complex fruit characteristics including cranberry, red grape, and blackberry notes, whilst the washed finish ensures clarity and violet floral elegance in the cup.\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]\"\u003eA sophisticated expression of Panamanian Gesha that combines violet florals with layered berry complexity—cranberry brightness, red grape depth, and blackberry richness—all lifted by vibrant citrus acidity. The hybrid process creates a unique cup profile that showcases both fruit development and clean finish.\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\u003eViolet\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eCranberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eRed Grape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBlackberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eNet 100g\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Datura Coffee","offers":[{"title":"February 28th","offer_id":57426002837878,"sku":"DATURA-ELIPSE-FEB28","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/4E397674-FA8F-4B50-9D3E-64E33CE3AD01.webp?v=1772925002"},{"product_id":"datura-finca-deborah-echo-100g","title":"Datura | Finca Deborah Echo (100g)","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePanama — Finca Deborah Echo Gesha\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Bergamot • 💜 Lavender • 🍊 Tangerine • 🌸 Jasmine\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 Finca Deborah\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriquí, Panama\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Carbonic Maceration Cascara Infused with Washed Finish\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2000 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\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]\"\u003eFinca Deborah's Echo represents an innovative cascara co-fermentation process that creates exceptional aromatic complexity. Cherries are selectively harvested at advanced ripeness (20–22° Brix), mechanically de-pulped, then layered with fresh cascara in equal ratios inside sealed fermentation tanks. The coffee develops bergamot brightness, lavender aromatics, tangerine sweetness, and jasmine florals through 2–3 days of oxygen-reduced fermentation with daily CO₂ flushing, followed by full washing to ensure clarity and precision.\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]\"\u003eFinca Deborah operates at 2,000 metres above sea level in Chiriquí, Panama—one of the world's premier Gesha-growing regions. The farm has established a reputation for innovative processing techniques that push the boundaries of flavour development whilst maintaining exceptional quality control. The extreme altitude provides ideal conditions for slow cherry maturation, developing the sugar content and complexity that make Panamanian Gesha legendary.\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]\"\u003eThis lot undergoes a sophisticated cascara co-fermentation process:\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 — Advanced ripeness, 20–22° Brix\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔪 \u003cstrong\u003eMechanically De-Pulped\u003c\/strong\u003e — Skin removed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eDensity Sorted\u003c\/strong\u003e — Flotation removes defects\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫙 \u003cstrong\u003eSealed Fermentation\u003c\/strong\u003e — Layered with fresh cascara in equal ratios\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eOxygen-Reduced Environment\u003c\/strong\u003e — Daily CO₂ flushing for stability\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003eShort Fermentation\u003c\/strong\u003e — 2–3 days with close temperature monitoring\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eFull Washing\u003c\/strong\u003e — All mucilage removed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eClimate-Controlled Drying\u003c\/strong\u003e — Three-level African raised beds, approximately 15 days\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📊 \u003cstrong\u003eFinal Moisture\u003c\/strong\u003e — 10–12%\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003eRested \u0026amp; Sorted\u003c\/strong\u003e — Density, size, and visual sorting before light vacuum packing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCascara co-fermentation imparts unique aromatics—bergamot, lavender, and jasmine notes—whilst the washed finish ensures clarity and elegant tangerine sweetness.\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]\"\u003eAromatic and elegant with bergamot brightness, lavender florals, tangerine sweetness, and jasmine perfume. The cascara co-fermentation creates exceptional aromatic complexity whilst the washed finish maintains clarity and balance.\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\u003eBergamot\u003c\/strong\u003e\n\u003c\/li\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\u003eTangerine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eNet 100g\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Datura Coffee","offers":[{"title":"February 28th","offer_id":57426007720310,"sku":"DATURA-ECHO-FEB28","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F872EB22-94C8-43AE-A8ED-DF0C9B4F06A1.webp?v=1772925227"},{"product_id":"datura-finca-deborah-terroir-100g","title":"Datura | Finca Deborah Terroir (100g)","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePanama — Finca Deborah Terroir Gesha (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 — 🍊 Citrus • 🌸 Floral • 💎 Mineral • 🍵 White Tea\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 Finca Deborah\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriquí, Panama\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\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 2000 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\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]\"\u003eFinca Deborah's Terroir represents a pure expression of Panamanian Gesha terroir through meticulous washed processing. Cherries are selectively harvested at advanced ripeness (20–22° Brix) and undergo intentionally short, tightly controlled fermentation to avoid any process-driven flavour dominance. The cup showcases citrus brightness, delicate florals, mineral complexity, and white tea elegance—a transparent, refined profile that allows the terroir and varietal characteristics to shine without interference. Extended resting in parchment for up to 90 days allows full stabilisation before careful sorting and packing.\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]\"\u003eFinca Deborah operates at 2,000 metres above sea level in Chiriquí, Panama—one of the world's premier Gesha-growing regions. The farm has established a reputation for innovative processing techniques that push the boundaries of flavour development whilst maintaining exceptional quality control. For Terroir, the approach focuses on minimal intervention, allowing the extreme altitude, volcanic soil, and microclimate to express themselves fully through the coffee.\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]\"\u003eThis lot undergoes a meticulously controlled washed process designed for terroir expression:\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 — Advanced ripeness, 20–22° Brix\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔪 \u003cstrong\u003eMechanically De-Pulped\u003c\/strong\u003e — Shortly after picking\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eShort, Controlled Fermentation\u003c\/strong\u003e — Intentionally minimal to avoid process dominance\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eComplete Washing\u003c\/strong\u003e — All mucilage removed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eProgressive Three-Level Drying\u003c\/strong\u003e — Climate-controlled room with African raised beds\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eCareful Management\u003c\/strong\u003e — Airflow, temperature, humidity, bed depth, and agitation controlled\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📊 \u003cstrong\u003eFinal Moisture\u003c\/strong\u003e — 10.5–11%\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003eExtended Rest\u003c\/strong\u003e — Up to 90 days in parchment for full stabilisation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔍 \u003cstrong\u003eSorted\u003c\/strong\u003e — Density, size, and colour before light vacuum packing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe progressive drying system moves parchment from upper beds (surface moisture removal) to lower, more shaded and cooler levels for even completion.\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]\"\u003ePure and transparent with citrus brightness, delicate florals, mineral complexity, and white tea elegance. A refined expression of Panamanian Gesha terroir achieved through minimal processing intervention.\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\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💎 \u003cstrong\u003eMineral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eWhite Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eNet 100g\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Datura Coffee","offers":[{"title":"April 10th","offer_id":57426007916918,"sku":"DATURA-TERROIR-APR10","price":39.0,"currency_code":"GBP","in_stock":true},{"title":"February 28th","offer_id":57426007949686,"sku":"DATURA-TERROIR-FEB28","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CDC2F302-1A3B-4308-A308-A5C966EED42E.webp?v=1772925339"},{"product_id":"prolog-garmas-by-maximiliano-garcia-washed-gesha-peru","title":"Prolog - Garmas by Maximiliano Garcia, Washed Gesha | Peru","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Maximiliano García Finca Garmas 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 • 🍑 Peach • 🍋 Lemon Soda\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 Maximiliano García\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Garmas (4 Hectares)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Huabo, San Ignacio, Peru\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 1710 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\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]\"\u003eProduced by Maximiliano García on his four-hectare farm, Garmas, comes from El Huabo in San Ignacio, northern Peru. A highly respected and quality-driven producer, Maximiliano farms alongside his wife, Esperanza Armijos, cultivating primarily Red and Yellow Caturra, alongside smaller plantings of Parainema and Geisha. This marks our fourth consecutive year sourcing Geisha from Maximiliano. The lot is a beautiful expression of washed Peruvian Geisha, aromatic, refined and elegantly structured.\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]\"\u003eMaximiliano García is a highly respected and quality-driven producer farming a four-hectare property in El Huabo, San Ignacio. Working alongside his wife, Esperanza Armijos, he cultivates primarily Red and Yellow Caturra, alongside smaller plantings of Parainema and Geisha. The farm has a small wet mill where he pulps and ferments the coffee, demonstrating his commitment to controlling every stage of production.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFour consecutive years of sourcing Geisha from Maximiliano speaks to the consistent quality and refined character he achieves season after season.\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 Finca Garmas 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\u003eDe-Pulping\u003c\/strong\u003e — Processing at the farm's small wet mill\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — Approximately 24 hours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing \u0026amp; Rinsing\u003c\/strong\u003e — Thorough washing after fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eParabolic Drying\u003c\/strong\u003e — Initial drying in parabolic dryer by the house\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏠 \u003cstrong\u003eRoof Drying\u003c\/strong\u003e — Drying on the roof of the house\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌥️ \u003cstrong\u003eShade Net Control\u003c\/strong\u003e — Controlled drying under shade nets\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📅 \u003cstrong\u003e15–20 Days\u003c\/strong\u003e — Total drying time under normal conditions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis meticulous processing creates aromatic, refined and elegantly structured Peruvian Geisha.\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]\"\u003eA beautiful expression of washed Peruvian Geisha. Aromatic and refined with elegant structure. Jasmine, peach, and lemon soda with exceptional clarity and balance. Four consecutive years of sourcing from Maximiliano speaks to the consistent quality achieved at Finca Garmas.\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\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eLemon Soda\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"0\" data-end=\"15\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e \u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eProlog doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Prolog typically roast light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Prolog Coffee","offers":[{"title":"March 17th","offer_id":57502451106166,"sku":"PROLOG-GARMAS-GESHA-MAR17","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Garmas_web_2160x2160_64244097-7267-4c25-a908-70a7ddbb9438.webp?v=1773847388"},{"product_id":"onyx-coffee-colombia-brayan-smith-gesha","title":"Onyx Coffee - Colombia Brayan Smith Gesha","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Brayan Smith Gesha (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 — 🌸 Orange Blossom • 🍮 Caramel • 🍎 Fuji Apple • 🧈 Silky\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 Brayan Smith\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Family Farm\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\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 1500–1800 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 10oz \/ 284g\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]\"\u003eBrayan is a third-generation coffee grower from Huila whose relationship with coffee began long before he ever thought about quality scores or specialty markets. Growing up in Pitalito, he watched his family move through each harvest with care and excitement, an annual rhythm defined by long days, close attention to detail, and a deep respect for the land that sustained them. Those early experiences shaped his understanding of coffee not just as a crop, but as a responsibility passed from one generation to the next.\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]\"\u003eAs a young producer, Brayan made a deliberate decision to preserve that tradition whilst pushing it forward. Rather than relying solely on inherited practices, he began focusing on improving agronomic techniques, refining post-harvest processes, and experimenting with varieties better suited to specialty production. This balance—honouring what came before whilst investing in what's possible—has become the foundation of his work.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eToday, Brayan leads a local coffee association in Huila dedicated to producing high-quality, traceable coffees. His role extends beyond his own farm; he actively collaborates with small producers in the surrounding area, sharing tools, knowledge, and practical support to help elevate quality across the community. Through this collective approach, Brayan has helped foster a culture of learning and improvement, strengthening both individual farms and the region as a whole.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHis own farm sits between 1500 and 1800 metres above sea level in Pitalito, Huila. The elevation, combined with careful farm management, allows for slow cherry maturation and expressive flavour development. On the farm, Brayan cultivates a diverse range of varieties, including Pink Bourbon, Gesha, Sidra, Castillo, Caturra, and Bourbon, each selected for its potential and role within the broader ecosystem of the farm.\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 Brayan's farm 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\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised-Bed Drying\u003c\/strong\u003e — Careful drying on raised beds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis meticulous processing creates expressive Gesha with exceptional clarity.\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]\"\u003eExpressive and refined with a silky texture. Orange blossom, caramel, and Fuji apple with exceptional clarity and balance. A third-generation producer honouring tradition whilst investing in what's possible—stewardship of the land, the people who depend on it, and a family legacy he's committed to protecting whilst helping it evolve for the next generation.\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\u003eOrange Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍮 \u003cstrong\u003eCaramel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍎 \u003cstrong\u003eFuji Apple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧈 \u003cstrong\u003eSilky\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"February 20th \/ 10oz (284g)","offer_id":57512774828406,"sku":"ONYX-COLOMBIA-BRAYAN-GESHA-FEB20","price":29.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_35.png?v=1773919464"},{"product_id":"mazelab-santa-maria-washed-gesha-panama","title":"Mazelab - Santa Maria - Washed Gesha | Panama","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePanama — Edwin Santamaría 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 — 🍊 Citrus • 🌸 White Blossom • 🍑 Nectarine • 🍯 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 Edwin Santamaría\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Paso Ancho, Panama\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 1946 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\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]\"\u003eSantamaría comes from Edwin Santamaría in Paso Ancho, Panama. This is a classic washed Geisha grown in one of the regions where the variety feels completely at home.\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]\"\u003eEdwin Santamaría farms in Paso Ancho, Panama—one of the regions where Geisha feels completely at home. His approach reflects the precision and care expected from this renowned coffee-growing region, producing classic expressions of the variety that showcase both elegance and structure.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWith a clean and precise washed process, Edwin's work demonstrates his commitment to clarity and refinement, allowing the inherent qualities of Geisha to shine through without distraction.\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 Edwin Santamaría's farm 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\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying to preserve clarity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis clean and precise washed process keeps the cup elegant and structured, delivering the clarity and refinement characteristic of classic Panamanian Geisha.\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]\"\u003eCitrus brightness, white blossom aromatics, soft nectarine, and a honey-like sweetness that feels pure and composed. A classic washed Geisha with elegant structure and clarity. This is the kind of coffee we look for when we want refinement—grown in one of the regions where Geisha feels completely at home.\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\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eWhite Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eNectarine\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\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Mazelab typically roast towards a developed medium-light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"March 17th","offer_id":57555308577142,"sku":"MAZELAB-SANTAMARIA-GESHA-MAR17","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SANTAMARIA_5d460959-3718-4f25-899f-4aa0e975c18e.webp?v=1774440284"},{"product_id":"black-white-don-eli-white-honey-costa-rica","title":"Black \u0026 White - Don Eli - White Honey | Costa Rica","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eCosta Rica — Carlos Moreno Don Eli White Honey Catuai (White Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Candied Orange • 🍑 Dried Apricot • 🍁 Maple • 🍬 Almond Toffee\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 Carlos Moreno\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Family Operation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWet Mill:\u003c\/strong\u003e Don Eli Wet Mill\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Llano de La Piedra, San Marcos, Tarrazú, Costa Rica\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Catuai\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e White Honey\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800–2000 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 340g \/ 12oz\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]\"\u003eThis coffee is a real family effort! Imported by our friends at Selva Coffee and produced by the father\/father-in-law of that husband-wife duo, Carlos Moreno, this lot was processed at a wet mill bearing Carlos's father's name and touched many familial hands on its way to North Carolina.\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]\"\u003eThe Moreno family are well known in Tarrazú region of Costa Rica; they've been called visionaries, game changers, and even pioneers in the specialty coffee game there. Over 20 years ago, when he took over the family operation, Carlos Moreno had a bold vision of not just farming coffee, but also processing it and selling it directly to consumers and roasters.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFast forward to 2014, when Carlos constructed the wet mill that now bears his father's name—Don Eli Wet Mill. This family operation represents a pioneering approach to specialty coffee in Tarrazú, combining farming, processing, and direct sales in a vertically integrated model.\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 White Honey process at Don Eli Wet Mill 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\u003eCherry Reception\u003c\/strong\u003e — Cherries arrive at the wet mill\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Mechanical pulping machine removes skin\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eMechanical De-Mucilaging\u003c\/strong\u003e — Partial mucilage removal\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — ~12 days on raised beds\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔄 \u003cstrong\u003eHand Movement\u003c\/strong\u003e — Turned every couple of hours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003eResting\u003c\/strong\u003e — Bagged and set aside for weeks\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌾 \u003cstrong\u003eDry Milling On-Site\u003c\/strong\u003e — Parchment peeled\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e✅ \u003cstrong\u003eTriple Sorting\u003c\/strong\u003e — By screen size, density, and hand\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis meticulous processing creates astonishingly clean fruit characteristics.\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 coffee is simply crushable. With astonishingly clean fruit characteristics, like candied orange and dried apricot, you could almost mistake it for a washed coffee. The sweetness is deep and confectionary in nature, reminding us of maple and maple almond toffee. Coffee nerds and their grandmothers alike will swoon.\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\u003eCandied Orange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eDried Apricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍁 \u003cstrong\u003eMaple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍬 \u003cstrong\u003eAlmond Toffee\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"184\" data-end=\"199\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g \/ 12oz \/ March 16th","offer_id":57573315871094,"sku":"B\u0026W-DON-ELI-WH-MAR16","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DonEliWhiteHoney_brewcardsonline_4x_687c4b6e-eb84-40d7-a880-f2d9621a3228.webp?v=1774690369"},{"product_id":"hydrangea-gesha-asd-t2d-natural-elida-estate-lot-plano","title":"Hydrangea - Gesha - ASD T2D Natural, Elida Estate, Lot Plano","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePanama — Wilford Lamastus Elida Estate Lot Plano Gesha (Natural ASD T2D)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 Plum • 🍊 Red Grapefruit • 🌺 Lilies\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 Wilford Lamastus\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Elida Estate\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e Plano\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriquí, Panama\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Slow Dried (ASD), Two Day Tank (T2D) Fermented Natural (Natural ASD T2D)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 4oz (114g)\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]\"\u003eFrom Lot Plano at Elida Estate in Chiriquí, Panama, this Gesha showcases Wilford Lamastus's innovative natural processing approach. The Anaerobic Slow Dried, Two Day Tank Fermented Natural process creates a distinctive expression of this celebrated variety.\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]\"\u003eWilford Lamastus has established Elida Estate as one of Panama's most prestigious coffee farms, pioneering innovative processing techniques that push the boundaries of what's possible with the Gesha variety. Lot Plano represents a specific section of the estate at 1800 metres above sea level, where the combination of exceptional terroir and experimental processing creates truly distinctive coffees.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Lamastus family's commitment to innovation whilst respecting the inherent quality of their Gesha has made Elida Estate a benchmark for Panamanian specialty coffee, with their Natural ASD T2D process representing the cutting edge of coffee fermentation science.\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 Natural ASD T2D process at Elida Estate 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\u003eCherry Selection\u003c\/strong\u003e — Hand-picked at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eTwo Day Tank Fermentation\u003c\/strong\u003e — Anaerobic fermentation for 2 days\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eControlled Anaerobic Environment\u003c\/strong\u003e — Sealed tank fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eAnaerobic Slow Drying\u003c\/strong\u003e — Extended drying whilst maintaining controlled conditions\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📅 \u003cstrong\u003eExtended Timeline\u003c\/strong\u003e — Patient, slow-dried natural process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis innovative anaerobic slow dried, two day tank fermented natural process creates complex fruit-forward characteristics whilst maintaining structure and clarity.\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]\"\u003ePlum, red grapefruit, and lilies. From Lot Plano at Elida Estate, this Gesha showcases Wilford Lamastus's innovative Natural ASD T2D processing. Two day tank fermentation combined with anaerobic slow drying creates a distinctive expression of Panama's most celebrated variety, balancing complex fruit characteristics with floral elegance.\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\u003ePlum\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eRed Grapefruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌺 \u003cstrong\u003eLilies\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ March 15th","offer_id":57573502386550,"sku":"HYDRANGEA-NATURAL-ASD-T2D-PLANO-MAR15","price":39.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Plum_RedGrapefruit_Lilies_1.webp?v=1774691981"},{"product_id":"apollons-gold-la-palestina-bourbon-gesha-washed-peru","title":"Apollon's Gold - La Palestina, Bourbon\/Gesha, Washed | Peru","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Alarcón Family La Palestina Bourbon \u0026amp; 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 — 🍊 Grapefruit • 🌸 Jasmine • 🍈 Honeydew\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 Alarcón Family\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Palestina\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cajamarca, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon and Geisha (Field Blend)\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 1790–1850 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDegassing:\u003c\/strong\u003e 30–50 days post roast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\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]\"\u003eWe are excited to bring this gem from Cajamarca, our long time favourite terroir in Peru. This is exact the type of coffee we love, we look for in a Peruvian coffee: a high grown field blend mainly featuring local Bourbon varietal.\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]\"\u003eWhilst Bourbon variety is known as something \"classic\" with less vibrancy and delicate mouthfeel, some Peruvian Bourbon offer incredible brightness with Geisha-like florals. This is the very best type of those coffees with incredibly vibrant florals, whilst majority of the beans in the lot are Bourbon.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Alarcón Family farms La Palestina between 1790 and 1850 metres above sea level in Cajamarca, Peru's long-established specialty coffee region. Their field blend approach, combining traditional Bourbon with Geisha, creates a distinctive profile that showcases the best characteristics of both varieties whilst expressing the exceptional terroir of high-altitude Cajamarca.\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 La Palestina 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\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏔️ \u003cstrong\u003eHigh-Altitude Processing\u003c\/strong\u003e — 1790–1850 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis clean washed process preserves the vibrant florals and bright acidity characteristic of high-altitude Peruvian coffee.\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]\"\u003eBright grapefruit, vibrant jasmine florals, some passionfruit vibes and delicate honeydew sweetness. This is the very best type of Peruvian Bourbon with incredibly vibrant florals, whilst majority of the beans in the lot are Bourbon. A gem from Cajamarca showcasing the type of coffee we love in a Peruvian coffee: a high grown field blend mainly featuring local Bourbon varietal with Geisha-like characteristics.\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\u003eGrapefruit\u003c\/strong\u003e\n\u003c\/li\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\u003eHoneydew\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 30th \/ 250g","offer_id":57577895985526,"sku":"APOLLON-PALESTINA-W-BOUR\/GESH-APR30","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/la_palestina_f60082cb-008f-46d0-b8cb-c4e5e8340c7a.webp?v=1774785239"},{"product_id":"apollons-gold-marcia-mendez-washed-sydra-ecuador","title":"Apollon's Gold - Marcia Mendez - Washed Sydra | Ecuador","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEcuador — Marcia Méndez Sidra (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 — 🍊 Pomelo • 🥤 Ginger Ale • 🌰 Tamarind\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 Marcia Méndez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Not Specified\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Zamora Chinchipe, Ecuador\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\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 1400 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDegassing:\u003c\/strong\u003e 30–50 days post roast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\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]\"\u003eOur favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, \"Zamora Chinchipe\". This is our 2nd purchase from Marcia Méndez. Just a year ago, we introduced her Mejorado natural and we were impressed with how bright it is for a natural Mejorado so we are really excited to finally bring her washed coffee this year.\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]\"\u003eMarcia Méndez farms at 1400 metres above sea level in Zamora Chinchipe, Ecuador—a region that has established itself as one of the country's most exciting terroirs for specialty coffee. Her commitment to quality was first demonstrated through her bright Mejorado natural, which impressed with its vibrant characteristics.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis washed Sidra represents her second collaboration with Apollon's Gold, showcasing her ability to produce exceptional coffees across different processing methods whilst expressing the distinctive character of Zamora Chinchipe's 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 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 Marcia Méndez's farm 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\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis clean washed process highlights the distinctive ginger ale florals and bright citrus characteristics that make Zamora Chinchipe Sidra so special.\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]\"\u003eBright pomelo, lots of ginger ale florals and tart tamarind in the aftertaste. Our favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, Zamora Chinchipe. Just a year ago, we introduced her Mejorado natural and were impressed with how bright it is, and we are really excited to finally bring her washed coffee this year.\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\u003ePomelo\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥤 \u003cstrong\u003eGinger Ale\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌰 \u003cstrong\u003eTamarind\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 29th \/ 250g","offer_id":57577900278134,"sku":"APOLLON-MENDEZ-W-SYDRA-APR29","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Marcia_Mendez.webp?v=1774785376"},{"product_id":"apollons-gold-el-mirador-washed-gesha-colombia","title":"Apollon's Gold - El Mirador - Washed Gesha | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Milton Olse Cerón El Mirador Geisha (Classic 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 — 🍓 Strawberry • 🌸 Osmanthus • 🍋 Yuzu\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 Milton Olse Cerón\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Mirador\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nariño, Colombia\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 Classic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1950 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\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]\"\u003eWe are super excited to introduce this incredible Geisha from Nariño! Definitely our new favourite, as this coffee has another level florals and juiciness. We are so honoured to bought the whole lot of this production as our exclusive lot.\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]\"\u003eMilton Olse Cerón farms El Mirador at 1950 metres above sea level in Nariño, Colombia. His dedication to producing exceptional Geisha has resulted in a coffee with another level florals and juiciness—our new favourite from this renowned Colombian coffee region.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe entire production of this lot has been purchased as an exclusive offering, demonstrating the exceptional quality and unique characteristics that set El Mirador Geisha apart from other Colombian offerings.\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 Classic Washed process at El Mirador 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\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Traditional wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏔️ \u003cstrong\u003eHigh Altitude\u003c\/strong\u003e — 1950 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis classic washed process preserves the another level florals and juiciness characteristic of this incredible Nariño Geisha.\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]\"\u003eWe were greeted with lots fresh strawberries, followed by insanely vibrant Osmanthus florals, and long lasting bright aftertaste of Yuzu. Definitely our new favourite, as this coffee has another level florals and juiciness. An exclusive lot from Milton Olse Cerón's El Mirador in Nariño—we are honoured to have bought the whole production.\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\u003eStrawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eOsmanthus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eYuzu\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 30th \/ 100g","offer_id":57577952280950,"sku":"APOLLON-MIRADOR-W-GESHA-APR30","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"May 22nd \/ 100g","offer_id":57962171138422,"sku":"APOLLON-MIRADOR-W-GESHA-MAY22","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/El_Mirador.webp?v=1774785938"},{"product_id":"moonwake-alo-bona-zuria-gute-station-washed-landrace-ethiopia","title":"Moonwake Coffee Roasters - Alo Bona Zuria Gute Station - Washed Landrace | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia — Tamiru Tadesse \/ Alo Coffee Bona Zuria Gute Station Landrace (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Yellow Peach • 🌸 Vanilla • 🍵 Barley Tea \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 Tamiru Tadesse \/ Alo Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Gute Station, Bona Zuria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Landrace\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 2200–2400 MASL (est.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 227g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA pristine expression of high-altitude washed Ethiopian landrace — a profile Moonwake holds as one of their absolute favourites for its purity, clarity, and expressive florality. From the Gute Station in the Bona Zuria area of Sidama, outgrowers deliver ripe cherries to Tamiru Tadesse's Alo Coffee operation, where exacting washed processing brings out the best the terroir has to offer.\u003c\/p\u003e\n\u003cp\u003eExpect vivid citrus and florals with a clean, sparkling acidity and a delicate tea-like finish — everything that makes washed Ethiopian landrace so beloved by filter enthusiasts.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlo Coffee was founded in 2020 by Tamiru Tadesse, a native of Bensa, Sidama, who was inspired to elevate high-quality and competition-level coffees from his region. The Bona Zuria washing station operates at elevations once considered too high for coffee cultivation, but changing climate conditions have made this altitude ideal — producing coffees with a clarity and intensity that can rival the finest Yirgacheffe.\u003c\/p\u003e\n\u003cp\u003eTamiru's meticulous approach to cherry selection, processing protocol, and drying has earned Alo Coffee a reputation among some of the world's most discerning specialty roasters. The Gute Station serves outgrowers surrounding the Bona Zuria area, bringing together the diverse landrace material of this emerging high-altitude region.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Gute Station involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Sorting\u003c\/strong\u003e — Only ripe, dense cherries progress; floaters removed via water tank\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDe-pulping\u003c\/strong\u003e — Skin and fruit flesh mechanically removed immediately after delivery\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Parchment washed in clean water to remove mucilage, preserving clarity\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Parchment dried on African drying beds with careful turning for even drying\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Rigorous sorting at each stage to ensure Grade 1 cup quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis careful, traditional approach preserves the terroir-driven floral and citrus character of the Bona Zuria landrace varieties.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully transparent cup that showcases the finest qualities of high-altitude washed Ethiopian landrace. Vivid citrus and bright florals lead, with a sparkling acidity that gives way to a clean, honeyed black tea finish as the cup cools.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eYellow Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eVanilla\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍵 \u003cstrong\u003eBarley Tea\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"March 24th","offer_id":57588405502326,"sku":"MOONWAKE-ALO-BONA-W-LANDRACE-MAR24","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Alo_Bona_Zuria_Gute_Station_Washed_Landrace_Assets_Web.png?v=1774973604"},{"product_id":"moonwake-el-mirador-yessica-parra-washed-pink-bourbon-colombia","title":"Moonwake Coffee Roasters - El Mirador Yessica Parra - Washed Pink Bourbon | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Yessica Parra El Mirador Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Cherry Blossom • 🍑 Peach • 🍊 Navel Orange • 🍬 Starfruit\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 Yessica Parra \/ Diwan Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Mirador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\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 1750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 227g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA washed Pink Bourbon from Yessica Parra's El Mirador farm in Pitalito, Huila — a producer Moonwake regards with deep admiration. Where their natural Gesha from the same farm delivers vivid red fruit and complexity, this washed Pink Bourbon offers the variety's characteristic floral sweetness in its cleanest, most transparent form. A coffee that lets Pink Bourbon's extraordinary genetics speak for themselves.\u003c\/p\u003e\n\u003cp\u003eYessica and her brother Diego are siblings from a fourth-generation coffee-growing family who founded Diwan Coffee, initially as a passion project before growing it into a vehicle for producing some of the most distinctive microlots in Huila.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYessica and Diego Parra are the fourth generation of a coffee-growing family from Pitalito, Huila. Their great-grandfather began cultivating coffee as a livelihood, and the tradition was passed down through each generation. It wasn't until Yessica explored specialty coffee through studies and teaching at SENA that she and Diego recognised coffee's full potential, founding Diwan Coffee together.\u003c\/p\u003e\n\u003cp\u003eOver time, their passion grew into a serious enterprise — acquiring their own farm, El Mirador, and developing unique processing approaches. Diego specialises in fermentation and varietal profiling, whilst Yessica masters cupping, logistics, and sourcing. Today, Diwan Coffee brings together their own production with that of allied farmers, launching their brand officially in 2024.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Mirador involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Only the ripest Pink Bourbon cherries are harvested\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDe-pulping\u003c\/strong\u003e — Fruit skin removed to expose the mucilage-covered parchment\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled fermentation to break down remaining mucilage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water to achieve cup clarity\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying with temperature control to preserve delicate floral notes\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Final quality inspection before milling and export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe washed process at El Mirador highlights Pink Bourbon's extraordinary floral and sweet stone fruit character with exceptional clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully clean expression of washed Pink Bourbon — delicate florals lead into sweet stone fruit and a gentle citrus acidity, with a long, honeyed finish. This is Pink Bourbon in its most transparent form: elegant, precise, and deeply satisfying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eCherry Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eNavel Orange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eStarfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"March 24th","offer_id":57588405633398,"sku":"MOONWAKE-ELMIRADOR-YPARRA-W-PB-MAR24","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ElMiradorYessicaParraWashedPinkBourbonAssets_Web.png?v=1774973608"},{"product_id":"datura-finca-el-injerto-gesha-washed-100g","title":"Datura | Finca El Injerto Gesha Washed (100g)","description":"\u003ch2\u003e\u003cstrong\u003eGuatemala — Finca El Injerto Gesha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Coffee Blossom • 🍊 Tangerine • 🍇 White Grape • 🌺 Florals\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 Arturo Aguirre\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Injerto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huehuetenango, Guatemala\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\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 1500–1800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Injerto, a stunning farm in Guatemala, renowned for its impressive Cup of Excellence rankings. A cup truly driven by white florals—Datura has rarely encountered such a clear and expressive coffee blossom aromatic note, with this level of intensity and definition.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca El Injerto, owned by the Aguirre family, has become one of Guatemala's most celebrated coffee estates. Located in the remote highlands of Huehuetenango, the farm has won numerous Cup of Excellence awards and is known for its innovative approach to varietal selection and processing.\u003c\/p\u003e\n\u003cp\u003eTheir Gesha lots are particularly prized, showcasing how this celebrated varietal expresses itself in Guatemalan highlands with remarkable floral intensity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca El Injerto involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvest\u003c\/strong\u003e — Careful hand-picking of ripe cherries\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Same-day processing after harvest\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled underwater fermentation\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Channel washing to remove mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Sun-dried on patios and raised beds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe washed process preserves the delicate floral character of Gesha with exceptional purity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA cup truly driven by white florals—Datura has rarely encountered such a clear and expressive coffee blossom aromatic note, with this level of intensity and definition. The acidity is medium, consistent from hot to cold. Notes of tangerine unfold in the aftertaste, carried by a silky mouthfeel. The finish lingers on white grape, leaving a clean and elegant impression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eCoffee Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eTangerine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eWhite Grape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌺 \u003cstrong\u003eFlorals\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Datura Coffee","offers":[{"title":"April 10th","offer_id":57652489126262,"sku":"DATURA-INJERTO-GESHA-W-APR10","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"May 11th","offer_id":57866696622454,"sku":"DATURA-INJERTO-GESHA-W-MAY11","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-5398.png?v=1775888131"},{"product_id":"datura-black-moon-lot-5-gesha-washed-100g","title":"Datura | Black Moon Lot 5 Gesha Washed (100g)","description":"\u003ch2\u003e\u003cstrong\u003ePanama — Black Moon Lot 5 Gesha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Mandarin • 🍎 Red Apple • 🌸 Orange Blossom • 🧈 Buttery\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 Hunter Tedman\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Black Moon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Boquete, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\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 1750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlack Moon Farm is the personal project of agronomist Hunter Tedman. In just a few harvests, Black Moon has become one of the most closely watched new farms in Panama, producing lots that regularly place at the Best of Panama and attract strong attention from specialty roasters worldwide.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLocated at 1750 metres above sea level above Boquete, Black Moon Farm is managed by agronomist Hunter Tedman. Tedman is known in Panama for a highly data-driven agronomic approach, focusing on soil microbiology, shade density, and parcel-specific microclimates to control cherry development and extend ripening cycles at high altitude.\u003c\/p\u003e\n\u003cp\u003eRather than maximizing yield, the farm is managed around low-density plantings and precise lot separation, allowing small micro-lots to express distinct varietal and site characteristics.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Black Moon involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvest\u003c\/strong\u003e — Precise picking at optimal ripeness\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Careful mechanical processing\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled fermentation\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing for clarity\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Extended drying on raised beds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe precise attention to each step ensures maximum clarity and varietal expression.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA delicate profile, driven by citrus notes, with mandarin when hot. As the cup cools, it shifts toward a fresh red apple character, with a subtle orange blossom aftertaste. The mouthfeel is buttery, giving structure to a composed and elegant cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eMandarin\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍎 \u003cstrong\u003eRed Apple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eOrange Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🧈 \u003cstrong\u003eButtery\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Datura Coffee","offers":[{"title":"April 10th","offer_id":57652489519478,"sku":"DATURA-BLACKMOON-LOT5-GESHA-W-APR10","price":46.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-5406.png?v=1775888136"},{"product_id":"onyx-coffee-colombia-gabriel-castano","title":"Onyx Coffee - Colombia Gabriel Castaño","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Gabriel Castaño Buendía La Granada Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Grapefruit • 🍑 Dried Apricot • 🍈 Fig • 🌰 Walnut\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 Gabriel Castaño Buendía\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Granada\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (90hr cherry fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 283g (10oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGabriel Castaño Buendía's La Granada in Acevedo, Huila is one of the farms that helped define Pink Bourbon in southern Colombia. A longtime producer known for both quality and generosity, Gabriel has shared plant material and knowledge with growers across the region — earning the informal title of Pink Bourbon's \"godfather\" in Huila.\u003c\/p\u003e\n\u003cp\u003eThis lot was fermented whole in cherry for 90 hours, then rinsed and dried for a vibrant, structured cup: grapefruit brightness, dried apricot sweetness, the deep complexity of fig, and a grounded walnut finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGabriel Castaño Buendía has lived through some of the most turbulent chapters of Colombia's recent history. During the instability of the late 1980s and 1990s — when the coffee price pact collapsed and smallholder farmers faced severe economic pressure — Gabriel, like many of his peers, briefly turned to alternative crops to survive. As soon as he could, he returned to coffee. Purchasing his two-hectare finca La Granada in Acevedo's southern Huila, he planted a curious, rust-resistant variety he had encountered on a neighbouring farm: Pink Bourbon.\u003c\/p\u003e\n\u003cp\u003eWhat followed was a decades-long labour of love. Gabriel refined his cultivation and processing techniques through careful observation, built a thriving farm with over 8,000 trees, and became one of the region's most respected producers. Crucially, he shared his knowledge and plant material freely with neighbours and surrounding farms — a generosity that helped spread Pink Bourbon across the entirety of southern Huila and beyond. Gabriel and his wife Carmen have six children, four daughters and two sons, all of whom have followed their parents into coffee farming. Despite his age and the health challenges that prevent him from drinking coffee himself, Gabriel says he wouldn't trade his life for anything.\u003c\/p\u003e\n\u003cp\u003eThis lot reaches Sigma Coffee via Azahar Coffee, one of Colombia's most respected exporters, whose direct relationships with producing families have been central to bringing coffees of this calibre to market.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe extended-fermentation Washed process at La Granada involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Hand-Picking\u003c\/strong\u003e — Only fully ripe pink cherries are selected; difficult to identify at peak ripeness, Pink Bourbon requires experienced, attentive pickers\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003e90-Hour Whole-Cherry Fermentation\u003c\/strong\u003e — Intact cherries are weighed and placed in sealed bags, fermenting whole for 90 hours before de-pulping; this extended pre-fermentation builds intensity and complexity in the seed\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — After the cherry fermentation, fruit is removed mechanically\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eRinsing\u003c\/strong\u003e — Seeds are rinsed thoroughly in fresh water to remove residual mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-Bed \/ Mechanical Drying\u003c\/strong\u003e — Coffee is dried on raised beds and\/or parabolic dryers for 15–20 days until moisture content stabilises\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Sorting\u003c\/strong\u003e — Final cup assessment before milling and export via Azahar Coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe 90-hour whole-cherry fermentation is the defining step — it amplifies the Pink Bourbon variety's natural fruit character whilst maintaining the clarity and structure of a washed process, resulting in a vibrant, complex cup that distinguishes itself clearly from more conventionally processed Colombian coffees.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVibrant and structured, this Pink Bourbon opens with a bright grapefruit citrus that defines the cup's character from the first sip. Dried apricot brings a rounded, concentrated sweetness, whilst fig introduces a darker, more complex fruit dimension. Walnut grounds the finish with a pleasant, roasted nuttiness. Complex, layered, and deeply satisfying — a genuine showcase for what extended fermentation can achieve in the hands of an experienced producer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eGrapefruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eDried Apricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍈 \u003cstrong\u003eFig\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌰 \u003cstrong\u003eWalnut\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Onyx Coffee","offers":[{"title":"April 7th","offer_id":57669924094326,"sku":"ONYX-GCASTANO-W-PKBOURBON-APR07","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/colombia_47f49d58-fc42-4b01-b4d0-a305d7e6d653.webp?v=1776081865"},{"product_id":"onyx-coffee-power-nap","title":"Onyx Coffee - Power Nap","description":"\u003ch2\u003e\u003cstrong\u003ePower Nap — Half-Caf Blend: Ethiopia Worka \u0026amp; Decaf Colombia Huila (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍬 Brown Sugar • ☕ Cocoa • 🌸 Floral • 🍑 Peach • 🥛 Silky\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\u003eBlend:\u003c\/strong\u003e 50% Ethiopia Worka (Washed) + 50% Decaf Colombia Huila (Sugar Cane Process)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaffeine:\u003c\/strong\u003e Half-Caf (~129mg\/10oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mixed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1950 MASL (average)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest For:\u003c\/strong\u003e Filter (also works as espresso)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 283g (10oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou need a quick burst of energy, but your bedtime is in three hours. You, friend, need a Power Nap. Onyx blended their beloved floral washed Ethiopia Worka with a natural sugar cane process Decaf Colombia Huila to create this exceptional half-caf offering — pre-roast blended for uniform extraction and the best possible chance of a true half-caffeine cup.\u003c\/p\u003e\n\u003cp\u003eThe resulting cup is silky, sweet, and deeply satisfying: the floral elegance of the Worka weaves through a cocoa richness and ripe peach sweetness, all held together by a gentle brown sugar warmth. It's so good, you might just have two cups and stay up past your bedtime anyway.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE BLEND\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePower Nap is a pre-roast blend — both components are combined before roasting to achieve a unified, harmonious profile. This approach ensures more even extraction compared to post-roast blending, giving you the full flavour potential of both origins in every cup.\u003c\/p\u003e\n\u003cp\u003eThe Ethiopia Worka component brings Onyx's signature floral character and bright fruit lift, while the sugar cane process Decaf Colombia Huila provides body, cocoa sweetness, and the smooth, silky mouthfeel that makes this blend so approachable. The decaffeination uses a natural sugar cane ethyl acetate process that preserves the coffee's inherent flavour compounds without the harshness of chemical solvents, resulting in a decaf component that punches well above its weight.\u003c\/p\u003e\n\u003cp\u003eThe half-caf format makes Power Nap an ideal companion for afternoon brewing, evenings, or for anyone managing their caffeine intake without wanting to compromise on cup quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSilky smooth from first sip to last, Power Nap delivers a harmonious blend of floral lift from the Ethiopian component and rich, warming depth from the Colombian. Brown sugar sweetness runs through the entire cup; cocoa adds structure and body; peach brings a bright, fruity mid-palate note. The finish is long, clean, and comforting. Roasted to a Light profile for maximum flavour clarity and sweet, approachable acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eBrown Sugar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e☕ \u003cstrong\u003eCocoa\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Onyx Coffee","offers":[{"title":"April 6th","offer_id":57669924192630,"sku":"ONYX-POWERNAP-APR06","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/power-nap_69f9a89a-a9b9-4556-878b-bdccb0438b72.webp?v=1776081866"},{"product_id":"hydrangea-gesha-natural-hacienda-la-esmeralda-valle-3nc","title":"Hydrangea - Gesha - Natural - Hacienda La Esmeralda, Valle 3NC","description":"\u003ch2\u003e\u003cstrong\u003ePanama — The Peterson Family Hacienda La Esmeralda Valle 3NC Gesha (Natural)\u003c\/strong\u003e\u003c\/h2\u003e \u003cp\u003e\u003cstrong\u003eTastes Like — 🌺 Hibiscus • 🍊 Cara Cara Orange • 🍷 Pinot Noir\u003c\/strong\u003e\u003c\/p\u003e \u003chr\u003e \u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e The Peterson Family\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Hacienda La Esmeralda, Valle 3NC Lot\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cañas Verdes, Chiriqui, Panama\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,800 MASL\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 30g (2×15g Tubes)\u003c\/li\u003e \u003c\/ul\u003e \u003chr\u003e \u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eValle 3NC is an exceptional natural-processed Gesha microlot from Hacienda La Esmeralda's legendary Cañas Verdes farm. This prestigious lot showcases the intense fruit character and wine-like complexity that has made Esmeralda's natural Geshas world-renowned, with cupping scores consistently above 91 points.\u003c\/p\u003e \u003chr\u003e \u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eThe Peterson Family's Hacienda La Esmeralda is synonymous with the rediscovery of Gesha and the elevation of Panama coffee to world-class status. Established in 1967 by Rudolph Peterson, the family made history in 2004 when their Jaramillo Geisha broke all records at the Best of Panama auction. The Cañas Verdes farm, home to the Valle lot, sits on the slopes of Volcán Barú and produces some of their most complex microlots.\u003c\/p\u003e \u003chr\u003e \u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eThe Natural process at Hacienda La Esmeralda involves:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only the ripest Gesha cherries from the Valle lot\u003c\/li\u003e \u003cli\u003e☀️ \u003cstrong\u003eExtended Drying\u003c\/strong\u003e — Slow dried for approximately 46 days on raised beds\u003c\/li\u003e \u003cli\u003e🌡️ \u003cstrong\u003eClimate Control\u003c\/strong\u003e — Cold temperature, dehydrated room maintains stable conditions\u003c\/li\u003e \u003cli\u003e📅 \u003cstrong\u003eExtended Rest\u003c\/strong\u003e — Careful conditioning before hulling\u003c\/li\u003e \u003c\/ul\u003e \u003chr\u003e \u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eAn extraordinary natural Gesha with intense hibiscus florals, vibrant Cara Cara orange citrus, and complex Pinot Noir wine notes. The extended natural process amplifies the exotic fruit character while maintaining the elegant Gesha structure.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e🌺 \u003cstrong\u003eHibiscus\u003c\/strong\u003e\n\u003c\/li\u003e \u003cli\u003e🍊 \u003cstrong\u003eCara Cara Orange\u003c\/strong\u003e\n\u003c\/li\u003e \u003cli\u003e🍷 \u003cstrong\u003ePinot Noir\u003c\/strong\u003e\n\u003c\/li\u003e \u003c\/ul\u003e \u003chr\u003e \u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6–12 weeks.\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"30g (2x15g Tube) \/ April 3rd","offer_id":57699731014006,"sku":"HYDRANGEA-VALLE3NC-(2TUBES)-APR03","price":55.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/XHydrangea2.0_2.webp?v=1776438609"},{"product_id":"black-white-edgar-erazo-anaerobic-pacas-honduras","title":"Black \u0026 White - Edgar Erazo - Anaerobic Pacas | Honduras","description":"\u003ch2\u003e\u003cstrong\u003eHonduras — Edgar Erazo El Filo Pacas (Anaerobic Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍯 Dark Honey • 🍑 Apricot • 🍊 Candied Orange\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 Edgar Erazo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Filo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santa Bárbara, Honduras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pacas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEdgar Erazo's Pacas lot is one of Black \u0026amp; White's most beloved recurring releases — and for very good reason. Sourced from the El Filo farm in Santa Bárbara, Honduras, this coffee represents the best of what the storied region has to offer: intense sweetness, comforting approachability, and a clean, crowd-pleasing cup that works equally well for seasoned baristas and first-time specialty drinkers alike.\u003c\/p\u003e\n\u003cp\u003eBlack \u0026amp; White have purchased Edgar's entire Pacas crop at every harvest since establishing their direct-trade relationship in 2017, and this year's lot is an archetype of Santa Bárbara's celebrated profile.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEdgar Erazo's relationship with Black \u0026amp; White began through mutual friends — Kevin Bohlin of Saint Frank Coffee and Benjamin Paz of San Vicente — who facilitated their very first direct-trade partnership back in 2017. In the years since, Edgar's coffees have appeared on Black \u0026amp; White's menu regularly, and the roaster now commits to purchasing his entire Pacas harvest each year without exception.\u003c\/p\u003e\n\u003cp\u003eSanta Bárbara is one of Honduras's most celebrated coffee-growing regions, prized for its high altitude, rich volcanic soils, and a microclimate that yields coffees with a complexity and vibrancy more typically associated with Colombian high-grown lots. Edgar's farm, El Filo, sits at 1,750 MASL and consistently produces Pacas lots of remarkable sweetness and depth.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Washed process at El Filo involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand-picking\u003c\/strong\u003e — cherries selected at peak ripeness\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eHand-sorting \u0026amp; floating\u003c\/strong\u003e — defect removal and density selection\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic fermentation\u003c\/strong\u003e — whole cherries rested in a sealed, oxygen-free environment to develop flavour complexity\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eThorough washing\u003c\/strong\u003e — parchment thoroughly rinsed after fermentation\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-bed drying\u003c\/strong\u003e — spread on African raised beds until optimal moisture content is reached\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe short anaerobic phase amplifies sweetness and adds a subtle ferment-driven complexity, whilst the subsequent washing stage keeps the cup clean and transparent.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSweet, clean, and deeply approachable, this coffee is the rare lot that bridges the gap between specialty enthusiasts and everyday coffee drinkers. The anaerobic fermentation drives up sweetness without introducing any funk, resulting in a cup that is honey-like in body and stone-fruit bright in character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eDark Honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eCandied Orange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"April 14th","offer_id":57700160536950,"sku":"B\u0026W-EDGAR-ANAEROBIC-PACAS-APR14","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"March 16th","offer_id":57700160569718,"sku":"B\u0026W-EDGAR-ANAEROBIC-PACAS-MAR16","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EdgarErazoAnaerobicPacas_onlinecard_4x_1daf6f3a-611c-428e-af2b-3082893cc3ae.png?v=1776445264"},{"product_id":"moonwake-merino-family-finca-lugmapata-washed-sidra-ecuador","title":"Moonwake Coffee Roasters - Merino Family, Finca Lugmapata - Washed Sidra | Ecuador","description":"\u003ch2\u003e\u003cstrong\u003eEcuador — Merino Family, Finca Lugmapata, Sidra (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🍇 Red Pomelo • 🍕 Peach • 🍓 Strawberry • 🍒 Hibiscus\u003c\/strong\u003e\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Merino Family (Enrique Merino)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Lugmapata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pallatanga, Chimborazo, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\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 1,600–2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g \/ 4.4oz\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFinca Lugmapata sits in the highlands of Pallatanga, Chimborazo — a region that has quietly become one of Ecuador’s most exciting origins for specialty coffee. This washed Sidra from the Merino family represents a clean, terroir-driven expression of the farm’s prized Sidra trees, processed with the precision and care that has made Lugmapata a name well known to roasters the world over.\u003c\/p\u003e\u003cp\u003eWhere the anaerobic washed lots emphasise extended fermentation complexity, this washed version strips things back to let the variety speak for itself: a coffee of elegant structure, striking clarity, and vivid fruit character.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe history of coffee at Finca Lugmapata stretches back over sixty years, when the Merino family’s father first planted coffee trees on the land. When low market prices forced him to abandon production, a handful of those original trees continued to grow, covering little more than the estate’s taxes each year — a quiet, living legacy.\u003c\/p\u003e\u003cp\u003eIt was Enrique Merino who chose to honour that legacy. Returning to the farm of his childhood, he began replanting, replacing ageing trees with new ones, and setting his sights on the specialty market. What began as an act of remembrance has since grown into a farm producing around 150 quintales of green coffee per year, with Sidra and Typica Mejorado as its flagship varieties.\u003c\/p\u003e\u003cp\u003eLugmapata’s commitment to quality is well-documented: they placed 3rd in Ecuador’s prestigious Taza Dorada in 2016 and took 1st place the following year. Enrique has also established a nursery to support neighbouring farmers with seedlings and training, helping to build a broader community of specialty producers across Pallatanga.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Finca Lugmapata involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries hand-picked at peak ripeness\u003c\/li\u003e\n\u003cli\u003e✓ \u003cstrong\u003eSorting \u0026amp; Floating\u003c\/strong\u003e — Sorted and floated to remove defects\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Fruit skin and pulp removed\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWet Fermentation\u003c\/strong\u003e — Fermented in tanks to break down mucilage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thoroughly washed to remove fermentation residue\u003c\/li\u003e\n\u003cli\u003e☀ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried on raised beds or via mechanical dryer\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe result is a cup defined by clarity and varietal character — a pure, clean expression of Lugmapata’s prized Sidra.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis washed Sidra opens with a burst of bright, zesty red pomelo — citrus-forward and clean. Ripe peach adds a juicy, sun-warmed sweetness as the cup develops, before a lively strawberry note brings a fresh, fruit-driven lift. The finish is framed by delicate hibiscus florals, lending the cup an elegant, tea-like quality that lingers beautifully.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eRed Pomelo\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍕 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHibiscus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"April 6th","offer_id":57716917895542,"sku":"MOONWAKE-LUGMAPATA-W-SIDRA-APR06","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Merino_Family_Finca_Lugmapata_Washed_Sidra_Assets_web_and_social_88fb90ad-f731-4c2b-8980-b5aa350417aa.png?v=1776699207"},{"product_id":"the-naughty-dog-maja-in-love-peru-geisha-washed","title":"The Naughty Dog - Mája in Love - Washed Geisha | Peru","description":"\u003ch2\u003e\u003cstrong\u003ePeru — San Ignacio, Cajamarca, Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍋 Lemon Lollipop • 🍑 White Peach • 🌼 Meadow Flower • 🍮 Caramel Fudge\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\u003eRegion:\u003c\/strong\u003e San Ignacio, Cajamarca, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\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 1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Autumn 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNamed after Mája — one of The Naughty Dog's beloved dachshunds — this May edition limited release is a celebration of Geisha at altitude. Sourced from San Ignacio in Cajamarca, Peru, at 1,900 metres, this washed Geisha is as elegant and charming as its namesake: sweet lemon lollipop brightness, delicate white peach sweetness, meadow floral complexity, and a caramel fudge finish that lingers beautifully. A coffee for those who appreciate refinement, florality, and the kind of cup you want to sit with slowly.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSan Ignacio in the Cajamarca region of northern Peru sits at the intersection of Amazonian biodiversity and high-altitude Andean growing conditions. Coffee has been cultivated here for generations, and the region has quietly become one of South America's most exciting sources for specialty lots. At 1,900 metres, the diurnal temperature variation is significant — warm days allowing photosynthesis and development, cool nights slowing ripening and concentrating flavour in the cherry.\u003c\/p\u003e\n\u003cp\u003eGeisha thrives in these conditions. Originally from Ethiopia via Panama, the variety's hallmark jasmine florality and stone fruit sweetness are amplified rather than subdued at this altitude, producing a cup of unusual delicacy and complexity. The washed process strips away any interference from the fruit layer, letting the intrinsic character of the Geisha variety speak with complete clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process for this Geisha involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective hand-picking\u003c\/strong\u003e — Ripe cherries are carefully selected at harvest time\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Fruit skin is mechanically removed, exposing the mucilage-coated parchment\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Beans ferment in water to break down the mucilage layer cleanly\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing removes all residue, achieving maximum cup clarity\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-bed drying\u003c\/strong\u003e — Washed beans dry on raised beds in the Cajamarca highland air\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWashed processing on Geisha delivers its purest expression — the meadow florality and lemon-peach clarity come through without any natural processing complexity muddying the profile. A disciplined, transparent process for a variety that rewards exactly that approach.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSweet, aromatic, and delicately complex. Lemon lollipop brightness opens the cup with energy before yielding to the gentle sweetness of white peach and meadow flowers — jasmine-adjacent, luminously floral. Caramel fudge anchors the finish with warmth and sweetness, preventing the cup from feeling ephemeral. A higher acidity that is pleasant rather than aggressive makes this an ideal omni-roast coffee, equally excellent as filter or a bright, fragrant espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLemon Lollipop\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌼 \u003cstrong\u003eMeadow Flower\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍮 \u003cstrong\u003eCaramel Fudge\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"The Naughty Dog","offers":[{"title":"April 13th","offer_id":57727666225526,"sku":"NAUGHTY-MAJAINLOVE-APR13","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"May 13th","offer_id":57936757555574,"sku":"NAUGHTY-MAJAINLOVE-MAY13","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/sq_600_kB9MAmGUlKwJ0452XDFs_612.png?v=1776862923"},{"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":"manhattan-colombia-huver-castillo-anaerobic-washed","title":"Manhattan Roasters - Colombia Huver Castillo - Anaerobic Washed | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Huver Castillo Finca El Paseo (Anaerobic Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Jasmine • 🍋 Lemon • 🫐 Blackberry\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 Huver Castillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paseo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Buesaco, Nariño, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750–1950 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Finca El Paseo in Buesaco, Nariño, Huver Castillo's anaerobic washed process delivers jasmine florals, bright lemon acidity, and rich blackberry depth. A third-generation coffee farmer who transitioned to specialty coffee in 2015 as a crisis response to collapsing commodity prices, Huver's meticulous fermentation protocols and temperature-controlled processing have produced a coffee of exceptional complexity and clarity.\u003c\/p\u003e\n\u003cp\u003eThis is a coffee born from perseverance and discipline — a testament to what can be achieved when agronomic excellence meets innovative post-harvest technique. Suitable for filter brewing.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHuver Castillo is a third-generation coffee farmer based in Buesaco, Nariño. Finca El Paseo, which has been in his family for over 20 years, sits at altitudes between 1750 and 1950 MASL on the slopes overlooking the valley of Buesaco. The farm features native shade trees, volcanic soil, and cooler temperatures that create ideal conditions for cultivating high-value varieties like Pink Bourbon and Geisha.\u003c\/p\u003e\n\u003cp\u003eHuver got into specialty coffee production as a crisis response. In 2014, when global coffee prices cratered, he recognised that his family's traditional approach to coffee farming was becoming unsustainable. \"It was then that we began to incorporate protocols into post-harvest handling that would allow us to improve the organoleptic characteristics of our coffee,\" he explains. \"Perseverance and discipline were our watchwords.\"\u003c\/p\u003e\n\u003cp\u003eHis family went through years of trial and error before achieving their first exportable harvest of specialty-quality coffee in 2018. That success led Huver down a path of further experimentation with fermentation, processing, and quality control — a journey that has positioned him as one of Nariño's most respected specialty coffee producers.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Washed process at Finca El Paseo involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe cherries are hand-picked at peak ripeness.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFlotation \u0026amp; Sorting\u003c\/strong\u003e — Cherries are floated in water to remove low-density or defective fruit before processing begins.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eWhole-Cherry Anaerobic Fermentation\u003c\/strong\u003e — Whole cherries are placed in sealed, oxygen-free tanks and fermented for 60 hours. During this time, pH and temperature are monitored daily using a heat exchange system to ensure optimal fermentation conditions. Huver considers the coffee ready when the pH approaches 4.5.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — After anaerobic fermentation, cherries are depulped to remove the outer skin.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eSecond Anaerobic Fermentation\u003c\/strong\u003e — Depulped coffee is transferred to special anaerobic steel tanks for a second controlled fermentation phase, where specific bacteria cultures (such as lactic acid bacteria) are introduced to produce additional aromatic complexity.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Coffee is thoroughly washed in clean water to remove all remaining mucilage.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eTemperature-Controlled Drying\u003c\/strong\u003e — Beans are dried on raised beds or in temperature-controlled drying racks kept below 38°C for approximately 22 days, ensuring slow, even moisture reduction that preserves the coffee's delicate aromatics.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis dual-fermentation anaerobic washed method produces a cup of remarkable aromatic lift, structural clarity, and layered complexity — a true expression of Huver's commitment to innovation and quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA precise, elegantly structured anaerobic washed coffee that opens with the delicate floral lift of jasmine, develops into the bright citrus acidity of fresh lemon, and finishes with the rich, jammy depth of blackberry. The dual anaerobic fermentation has enhanced the coffee's aromatic complexity whilst preserving its clean structure and clarity. A coffee that rewards patience and attention — every sip reveals more nuance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLemon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBlackberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"April 14th","offer_id":57745824514422,"sku":"MANHATTAN-HUVER-CASTILLO-AW-FIL-APR14","price":23.95,"currency_code":"GBP","in_stock":true},{"title":"May 29th","offer_id":58010360611190,"sku":"MANHATTAN-HUVER-CASTILLO-AW-FIL-MAY29","price":23.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Huver_Castillo_125G_Filter_d964610e-48fe-42f0-8ed3-d6cbae2b9549.png?v=1777103976"},{"product_id":"hydrangea-gesha-washed-drd-el-burro-lot-16","title":"Hydrangea - Gesha Washed DRD - El Burro Lot 16 | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — Lamastus Family El Burro Estate Gesha (Washed DRD) Lot 16\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Yellow Peach • 🍇 Red Table Grape • 🌼 Chrysanthemum\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 Lamastus Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Burro Estate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriqui, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed, Dark Room Dried (DRD)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,550–1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 114g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Burro Lot 16 is a washed Gesha finished in Hydrangea's Dark Room Dried process — a controlled drying method that brings extraordinary clarity to what is already one of Panama's most distinguished estates. The result is a cup of uncommon delicacy and precision, balancing stone fruit sweetness with a luminous floral note that lingers long after the last sip.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Burro Estate belongs to the Lamastus Family, whose commitment to Panamanian specialty coffee spans generations. The farm sits at the southern edge of Panama, partially within the Barú Volcano National Park, where the land rises from 1,550 to 1,800 MASL. Rich young volcanic soils, dense native rainforest canopy, and markedly cool nights — night temperatures as low as 13°C at the Elida mill where El Burro cherries are also processed — conspire to slow cherry ripening by as much as a month compared to lower-elevation farms, building extraordinary density and sweetness in each bean.\u003c\/p\u003e\n\u003cp\u003eThe Lamastus Family have been consistent contenders at the Best of Panama auction across washed and natural categories. El Burro is prized for its unique microclimate: heavy wet-season precipitation (averaging 3,200mm annually) gives way to a pronounced dry season, concentrating sugars in a way that few farms in the country can replicate.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed Dark Room Dried process at El Burro Estate involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at peak burgundy ripeness by hand\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Skin removed immediately after harvest to prevent over-fermentation\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled at the Elida mill at 13–20°C for 24–36 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Seeds washed once full fermentation is reached\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eDark Room Drying (DRD)\u003c\/strong\u003e — Seeds dried on raised beds or within a temperature-controlled dark room for 15–20 days, preserving delicate aromatics\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Selection\u003c\/strong\u003e — Lot 16 selected for its exceptional cup clarity and balance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe DRD method shields drying beans from direct light and temperature swings, producing a uniquely clean and aromatic cup that highlights Gesha's floral potential without the fruit-forward intensity of a natural process.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLot 16 opens with a luminous yellow peach sweetness, softening into a ripe red table grape depth that gives the cup a beautifully vinous quality. Chrysanthemum florality weaves through from first sip to a long, elegant finish — a textbook expression of washed Panamanian Gesha at altitude.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eYellow Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eRed Table Grape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌼 \u003cstrong\u003eChrysanthemum\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"April 19th","offer_id":57842116329846,"sku":"HYDRANGEA-ELBURRO-LOT16-DRD-W-APR19","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/YellowPeach_RedTableGrape_Chrysanthemum.webp?v=1778505023"},{"product_id":"hydrangea-gesha-washed-lot-17-el-burro","title":"Hydrangea - Gesha Washed - El Burro Lot 17 | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — Lamastus Family El Burro Estate Gesha (Washed) Lot 17\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 White Peach • 🍋 Meyer Lemon • 🌸 Jasmine\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 Lamastus Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Burro Estate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriqui, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\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 1,700–1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 114g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Burro Lot 17 is the latest washed Gesha release from this celebrated Lamastus Family estate — and it speaks with a voice that is distinctly its own. Where Lot 16 leaned into stone fruit and vinous depth, Lot 17 opens brighter and more floral, with a citric clarity and a peach sweetness that feels almost weightless. It's a coffee that rewards patience: the cup evolves beautifully as it cools.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Burro Estate belongs to the Lamastus Family, whose commitment to Panamanian specialty coffee spans generations. The farm sits at the southern edge of Panama, partially within the Barú Volcano National Park, where the land rises from 1,550 to 1,800 MASL. Rich young volcanic soils, dense native rainforest canopy, and markedly cool nights — temperatures at the Elida mill dropping to 13–15°C — slow cherry ripening by as much as a month, building extraordinary density and sweetness in each bean.\u003c\/p\u003e\n\u003cp\u003eThe Lamastus Family have been consistent contenders at the Best of Panama auction. El Burro is prized for its unique microclimate: heavy wet-season precipitation (averaging 3,200mm annually) gives way to a pronounced dry season, concentrating sugars in a way that few farms in the country can replicate.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Burro Estate involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at peak burgundy ripeness\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Skin removed immediately after harvest\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled at the Elida mill at 13–20°C for 24–36 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Seeds washed once full fermentation is complete\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Seeds dried on raised beds or in the Dark Room for 15–20 days\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eLot Selection\u003c\/strong\u003e — Lot 17 selected for its exceptional clarity and citric brightness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCareful temperature management throughout fermentation and gentle drying preserve the Gesha variety's signature florality whilst allowing the estate's terroir — volcanic soils, cool nights, pristine rainforest microclimate — to express itself fully.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLot 17 is a study in luminosity: white peach sweetness leads, anchored by a bright Meyer lemon lift and threaded through with jasmine that carries from aroma all the way into the finish. The cup is pristine and elegant, with a silky mouthfeel that typifies El Burro's exceptional growing conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eMeyer Lemon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"April 19th","offer_id":57842092835190,"sku":"HYDRANGEA-ELBURRO-LOT17-W-APR19","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Whitepeach_MayerLemon_Jasmine_d32a8678-0e50-45ca-88a6-7ed35060153c.webp?v=1778504989"},{"product_id":"hydrangea-gesha-natural-el-velo-hacienda-la-esmeralda","title":"Hydrangea - Gesha Natural El Velo - Hacienda La Esmeralda | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — The Peterson Family, Hacienda La Esmeralda El Velo Gesha (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌹 Rose • 🍈 Passionfruit • 🍇 Muscat Rouge\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 The Peterson Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Hacienda La Esmeralda, El Velo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriqui, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650–1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 114g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Velo is the newest of Hacienda La Esmeralda's three flagship farms — and arguably the most singular. Its unusually flat topography allows for row cultivation unique among Esmeralda's holdings, producing microlots of remarkable consistency. This naturally processed lot from El Velo carries the estate's hallmark clarity whilst adding the ripe, aromatic complexity that careful natural processing provides at altitude.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHacienda La Esmeralda needs little introduction in the specialty coffee world. Purchased by Rudolph Peterson in 1967 as a retirement venture, the land passed through cattle grazing before the family committed fully to coffee. In 2004, the Petersons separated their Gesha lots by farm section and presented them individually at the Best of Panama competition — a then-novel approach that shocked the market, setting auction records that still resonate today.\u003c\/p\u003e\n\u003cp\u003eEl Velo, the newest of Esmeralda's farms, was acquired in 2012. Its 50 hectares are planted from 1,650 to 1,900 MASL, with a nature reserve extending further up the mountain to 2,900 MASL — home to the endangered Quetzal and hundreds of other bird species. The farm grows Gesha and Catuai alongside smaller lots of Laurina, Pacamara, and SL-34, as well as 400+ accessions from CATIE research initiatives. The flat terrain allows for unusually uniform row planting, lending exceptional consistency to each lot.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at El Velo involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at peak ripeness across El Velo's high-altitude plots\u003c\/li\u003e\n\u003cli\u003e👁️ \u003cstrong\u003eSorting\u003c\/strong\u003e — Careful selection to remove underripe and damaged fruit before drying\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Whole cherries dried at Esmeralda's Palmira mill on raised beds under controlled conditions\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eRest\u003c\/strong\u003e — Extended drying time allows the fruit's natural sugars and aromatics to integrate deeply into the bean\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eLot Selection\u003c\/strong\u003e — Each contributing microlot selected personally by Daniel and Rachel Peterson after extensive cupping\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe Peterson Family approach to natural processing at El Velo prioritises restraint: fermentation temperature and drying time are closely monitored to ensure the finished cup retains Gesha's floral transparency, adding fruit complexity without sacrificing clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Velo Natural opens with a heady rose perfume that gives way to ripe passionfruit on the palate — tropical, sweet, and vibrantly acidic. A muscat rouge quality threads through the cup, lending a wine-like depth that unfolds beautifully as the temperature drops. An exceptional and transportive Panamanian Gesha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌹 \u003cstrong\u003eRose\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍈 \u003cstrong\u003ePassionfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eMuscat Rouge\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"April 19th","offer_id":57842107711862,"sku":"HYDRANGEA-ELVELO-NATURAL-GESHA-APR19","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Rose_Passionfruit_Redtablegrape.webp?v=1778504947"},{"product_id":"hydrangea-gesha-natural-finca-mi-finquita-los-pozos-arriba","title":"Hydrangea - Gesha Natural - Finca Mi Finquita, Los Pozos Arriba | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — Hartmann Family, Finca Mi Finquita Gesha (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 💜 Violet • 🥭 Mango • 🍑 Yellow Peach\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 Hartmann Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Mi Finquita, Los Pozos Arriba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tierras Altas, Chiriqui, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650–2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 114g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Hartmann Family's Finca Mi Finquita in the Los Pozos Arriba area of Tierras Altas comes a naturally processed Gesha of extraordinary aromatic depth. The Hartmanns are among Panama's most storied coffee families, and their Geisha lots have consistently placed at the top of the Best of Panama competition — including a first-place natural finish in 2022. This lot showcases their highland terroir at its finest: violet florality, tropical mango sweetness, and a peach softness that lingers through a long, perfumed finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hartmann Family's connection to Panamanian coffee stretches back over a century. The family story began with Alois Hartmann, who settled in Panama in 1912, and his son Ratibor established Finca Hartmann with 100 hectares of virgin rainforest inherited from his father. Today the land is shared by Ratibor's five children and encompasses Finca Mi Finquita as part of the family's holdings in Los Pozos Arriba, Tierras Altas.\u003c\/p\u003e\n\u003cp\u003eAs the farm ascends toward 2,000 MASL, it has been divided into many tablons (plots), with Geisha planted across most of them beneath a dense shade canopy of native rainforest trees. The farm holds Bird Friendly certification — with around 300 recorded bird species, the Hartmanns are as committed to preserving their ecosystem as they are to producing world-class coffee. Their natural Geisha won Best of Panama 2022, confirming what longtime fans of the estate have long known.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Finca Mi Finquita involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at peak ripeness across Los Pozos Arriba's high-altitude plots\u003c\/li\u003e\n\u003cli\u003e👁️ \u003cstrong\u003eSorting\u003c\/strong\u003e — Careful removal of underripe and damaged fruit before drying commences\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Whole cherries dried slowly on raised beds under the highland Chiriqui conditions, benefiting from cool temperatures and consistent airflow\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eExtended Rest\u003c\/strong\u003e — The fruit is allowed to dry over an extended period at altitude, allowing sugars and aromatics to integrate fully\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Rigorous lot selection ensures only the finest cherries contribute to the final cup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNatural processing at these altitudes, combined with the Hartmann Family's meticulous quality standards, produces a coffee that is simultaneously complex and clean — the fruit-forward character never overwhelming the Gesha variety's intrinsic florality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA hauntingly perfumed opening of violet gives way to ripe mango on the mid-palate — tropical, sweet, and beautifully textured. Yellow peach emerges as the cup cools, lending a gentle stone fruit softness to what is already a memorable expression of high-altitude Panamanian natural Gesha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e💜 \u003cstrong\u003eViolet\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eYellow Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"April 19th","offer_id":57842113085814,"sku":"HYDRANGEA-MIFINQUITA-NATURAL-GESHA-APR19","price":37.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Violet_Mango_YellowPeach.webp?v=1778504915"}],"url":"https:\/\/sigmacoffee.co.uk\/collections\/rested.oembed","provider":"Sigma Coffee UK","version":"1.0","type":"link"}