{"title":"Shoebox Coffee Roasters","description":"\u003cp\u003e\u003cspan\u003eShoebox focuses on sourcing and roasting high quality, small batch coffee. In all of their offerings, expect a lightly roasted profile with great acidity, complexity, and lots of fruit.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"black-white-aricha-washed-landrace-ethiopia-copy","title":"Shoebox - Uraga Outgrowers Washed | Ethiopia","description":"\u003cp data-start=\"0\" data-end=\"424\"\u003e\u003cstrong data-start=\"0\" data-end=\"21\"\u003eUraga Outgrowers Washed | Ethiopia\u003cbr\u003e\u003cbr\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003cbr data-start=\"21\" data-end=\"24\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"175\" data-end=\"436\"\u003eOver 350 local farmers in Uraga, Ethiopia, contribute to the Dida Hora Washing Station, managed by Tesfaye Bekele. Each cherry is carefully collected, sorted, and handled with care by a team of dedicated full-time and seasonal workers.\u003c\/p\u003e\n\u003cp data-start=\"1158\" data-end=\"1453\"\u003e\u003cstrong data-start=\"1158\" data-end=\"1179\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003cbr data-start=\"1179\" data-end=\"1182\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"438\" data-end=\"666\"\u003eAfter depulping, the cherries undergo 36–72 hours of underwater fermentation and are dried on raised beds for 12–15 days. Every step is designed to preserve the coffee’s bright, complex fruit character.\u003c\/p\u003e\n\u003cp data-start=\"1903\" data-end=\"2324\"\u003e\u003cstrong data-start=\"1903\" data-end=\"1917\"\u003eTAKE A SIP\u003c\/strong\u003e\u003cbr data-start=\"1917\" data-end=\"1920\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"668\" data-end=\"875\"\u003eExperience a bolt of lemon-lime acidity, sparkling blackberry soda, and hints of starfruit and pineapple. All the flavors mingle on the finish, creating a long, vibrant, fruit-forward cup.\u003c\/p\u003e\n\u003cp data-start=\"2438\" data-end=\"2694\"\u003e\u003cstrong data-start=\"2438\" data-end=\"2449\"\u003eOrigin:\u003c\/strong\u003e \u003cspan\u003eDida Hora, Uraga, Ethiopia\u003c\/span\u003e\u003cbr data-start=\"2471\" data-end=\"2474\"\u003e\u003cstrong data-start=\"2474\" data-end=\"2487\"\u003eProducer:\u003c\/strong\u003e 3\u003cspan\u003e50 local farmers contributing to Dida Hora washing station, managed by Tesfaye Coffee\u003c\/span\u003e\u003cbr data-start=\"2532\" data-end=\"2535\"\u003e\u003cstrong data-start=\"2535\" data-end=\"2555\"\u003eWashing Station:\u003c\/strong\u003e \u003cspan\u003eUraga district of southern Ethiopia\u003c\/span\u003e\u003cbr data-start=\"2593\" data-end=\"2596\"\u003e\u003cstrong data-start=\"2596\" data-end=\"2608\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"2615\" data-end=\"2618\"\u003e\u003cstrong data-start=\"2618\" data-end=\"2630\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eLandrace \u003c\/span\u003e\u003cbr data-start=\"2665\" data-end=\"2668\"\u003e\u003cstrong data-start=\"2668\" data-end=\"2682\"\u003eElevation:\u003c\/strong\u003e 1,950–2,100 masl\u003cbr\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e125g\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2696\" data-end=\"2780\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2696\" data-end=\"2712\"\u003eTastes Like:🍋 \u003c\/strong\u003eLemon-lime · 🫐 Blackberry Soda · ⭐ Starfruit\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":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":56778941563254,"sku":"SHOE-URAGA-OUTGROWERS-WASHED","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/UragaOutgrowers-shopify_da762c2b-b04e-4b09-97c2-790e84729022.webp?v=1764679312"},{"product_id":"shoebox-uraga-outgrowers-washed-ethiopia-copy","title":"Shoebox - Shibru Dube Natural | Ethiopia","description":"\u003cp data-start=\"0\" data-end=\"424\"\u003e\u003cstrong data-start=\"0\" data-end=\"21\"\u003eShibru Dube Natural | Ethiopia\u003cbr\u003e\u003cbr\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003cbr data-start=\"21\" data-end=\"24\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"399\" data-start=\"146\"\u003eShibru Dube and his son Kefyalew run a small estate in Rudo, Chelchele, Ethiopia. After years exporting through commodity channels, they now focus on quality, carefully hand-processing each cherry with dedication and precision.\u003c\/p\u003e\n\u003cp data-start=\"1158\" data-end=\"1453\"\u003e\u003cstrong data-start=\"1158\" data-end=\"1179\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003cbr data-start=\"1179\" data-end=\"1182\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"622\" data-start=\"401\"\u003eThis lot is naturally processed with meticulous attention to detail, ensuring a clean and vibrant cup. Every cherry is handled with care to preserve its delicate floral and fruit characteristics.\u003c\/p\u003e\n\u003cp data-start=\"1903\" data-end=\"2324\"\u003e\u003cstrong data-start=\"1903\" data-end=\"1917\"\u003eTAKE A SIP\u003c\/strong\u003e\u003cbr data-start=\"1917\" data-end=\"1920\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"881\" data-start=\"624\"\u003eBright and floral, the cup opens with Earl Grey notes, followed by subtle orange blossom and zippy raspberry acidity. As it cools, the flavors meld into a delicate white strawberry finish, leaving a long, elegant fruit-forward impression.\u003c\/p\u003e\n\u003cp data-start=\"2438\" data-end=\"2694\"\u003e\u003cstrong data-start=\"2438\" data-end=\"2449\"\u003eOrigin:\u003c\/strong\u003e Rudo, Chelchele, Ethiopia\u003cbr data-start=\"2471\" data-end=\"2474\"\u003e\u003cstrong data-start=\"2474\" data-end=\"2487\"\u003eProducer:\u003c\/strong\u003e \u003cspan\u003eShibru Dube and \u003c\/span\u003e\u003cspan\u003eKefyalew\u003c\/span\u003e\u003cbr data-start=\"2532\" data-end=\"2535\"\u003e\u003cstrong data-start=\"2535\" data-end=\"2555\"\u003eWashing Station:\u003c\/strong\u003e Shibru Dube’s farm in the village of Rudo, Chelchele, Ethiopia\u003cbr data-start=\"2593\" data-end=\"2596\"\u003e\u003cstrong data-start=\"2596\" data-end=\"2608\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eNatural\u003c\/span\u003e\u003cbr data-start=\"2615\" data-end=\"2618\"\u003e\u003cstrong data-start=\"2618\" data-end=\"2630\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eLandrace \u003c\/span\u003e\u003cbr data-start=\"2665\" data-end=\"2668\"\u003e\u003cstrong data-start=\"2668\" data-end=\"2682\"\u003eElevation:\u003c\/strong\u003e 1,950–2,100 masl\u003cbr\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e125g\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2696\" data-end=\"2780\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2696\" data-end=\"2712\"\u003eTastes Like: ☕ \u003c\/strong\u003eEarl Grey · 🍊 Orange Blossom · 🫐 Raspberry\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":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":56779308761462,"sku":"SHOE-SHIBRU-DUBE-NATURAL","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Shibru_Dube_-_shopify.webp?v=1764681285"},{"product_id":"shoebox-shibru-dube-natural-ethiopia-copy","title":"Shoebox - Miguel Estela Marshell, Washed | Peru","description":"\u003cp data-end=\"424\" data-start=\"0\"\u003e\u003cstrong data-end=\"21\" data-start=\"0\"\u003eMiguel Estela Marshell, Washed | Peru\u003cbr\u003e\u003cbr\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003cbr data-end=\"24\" data-start=\"21\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"162\" data-end=\"626\"\u003eMiguel Estela is a third-generation coffee farmer in Cajamarca, Peru, dedicated to raising the standard of quality in his community. Leading by example, he carefully tends his farm with precision in every stage—from planting the rare Marshell varietal to managing harvest and drying practices. His attention to detail ensures that every cherry reaches its full potential while inspiring surrounding farmers to elevate their own practices.\u003c\/p\u003e\n\u003cp data-end=\"1453\" data-start=\"1158\"\u003e\u003cstrong data-end=\"1179\" data-start=\"1158\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003cbr data-end=\"1182\" data-start=\"1179\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"628\" data-end=\"1093\"\u003eThis coffee is washed and meticulously processed under Miguel’s supervision to highlight the vibrant, clean characteristics of the Marshell varietal. By carefully controlling fermentation, drying, and handling, the beans develop a structured acidity and layered aromatics that reflect both the terroir and the dedication behind the farm. The result is a consistently clean and complex cup that showcases the subtle nuances of each harvest.\u003c\/p\u003e\n\u003cp data-end=\"2324\" data-start=\"1903\"\u003e\u003cstrong data-end=\"1917\" data-start=\"1903\"\u003eTAKE A SIP\u003c\/strong\u003e\u003cbr data-end=\"1920\" data-start=\"1917\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1095\" data-end=\"1466\"\u003eThe cup opens with warm, inviting apple cider notes, evolving as it cools into a symphony of pear, apricot, lime zest, vanilla bean, and delicate jasmine. Each sip is dynamic and layered, offering a slow-unfolding experience that rewards careful tasting. This is a coffee to savor, sip by sip, letting the intricate flavors reveal themselves over time.\u003c\/p\u003e\n\u003cp data-end=\"2694\" data-start=\"2438\"\u003e\u003cstrong data-end=\"2449\" data-start=\"2438\"\u003eOrigin:\u003c\/strong\u003e \u003cspan\u003eCajamarca, Peru\u003c\/span\u003e\u003cbr data-end=\"2474\" data-start=\"2471\"\u003e\u003cstrong data-end=\"2487\" data-start=\"2474\"\u003eProducer:\u003c\/strong\u003e \u003cspan\u003eMiguel Estela, organized with El Morito Producer's Association \u003c\/span\u003e\u003cbr data-end=\"2535\" data-start=\"2532\"\u003e\u003cstrong data-end=\"2555\" data-start=\"2535\"\u003eWashing Station:\u003c\/strong\u003e \u003cspan\u003eEl Morito Producer's Association\u003c\/span\u003e\u003cbr data-end=\"2596\" data-start=\"2593\"\u003e\u003cstrong data-end=\"2608\" data-start=\"2596\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eWashed  \u003c\/span\u003e\u003cbr data-end=\"2618\" data-start=\"2615\"\u003e\u003cstrong data-end=\"2630\" data-start=\"2618\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eMarshell\u003c\/span\u003e\u003cbr data-end=\"2668\" data-start=\"2665\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2668\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e1830–1870\u003c\/span\u003e masl\u003cbr\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e125g\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2780\" data-start=\"2696\"\u003e\u003cstrong data-end=\"2712\" data-start=\"2696\"\u003eTastes Like: 🍎 \u003c\/strong\u003eApple Cider ·🍐Pear · 🌿\u003cspan\u003eVanilla Bean \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":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":56779846287734,"sku":"SHOE-MARSHELL-WASHED","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Miguel-shopify.webp?v=1764682115"},{"product_id":"shoebox-miguel-estela-marshell-washed-peru-copy","title":"Shoebox - Monte De Oro, Natural Gesha | Guatemala","description":"\u003cp data-end=\"424\" data-start=\"0\"\u003e\u003cstrong data-end=\"21\" data-start=\"0\"\u003eMonte De Oro, Natural Gesha | Guatemala\u003cbr\u003e\u003cbr\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003cbr data-end=\"24\" data-start=\"21\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"1533\" data-start=\"1144\"\u003eMario Alarcon took over Monte De Oro in 2008, applying his engineering background to carefully manage every aspect of coffee production. From planting to processing, Mario ensures precision and efficiency, with particular attention to water usage and drying methods. His hands-on approach maintains the farm’s reputation for consistent, high-quality Gesha coffee.\u003c\/p\u003e\n\u003cp data-end=\"1453\" data-start=\"1158\"\u003e\u003cstrong data-end=\"1179\" data-start=\"1158\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003cbr data-end=\"1182\" data-start=\"1179\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"1797\" data-start=\"1535\"\u003eThis lot is naturally processed and carefully dried to preserve its delicate and complex fruit and floral profile. Light roasting enhances the coffee’s bright red fruit and floral notes while avoiding any overpowering fermented flavors.\u003c\/p\u003e\n\u003cp data-end=\"2324\" data-start=\"1903\"\u003e\u003cstrong data-end=\"1917\" data-start=\"1903\"\u003eTAKE A SIP\u003c\/strong\u003e\u003cbr data-end=\"1920\" data-start=\"1917\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"2012\" data-start=\"1799\"\u003eThe cup opens with cherry blossom, red wine, and rose notes, while cooling brings forward mandarin and orange blossom. Bright, layered, and dynamic, this Gesha cup rewards slow, mindful tasting.\u003c\/p\u003e\n\u003cp data-end=\"2694\" data-start=\"2438\"\u003e\u003cstrong data-end=\"2449\" data-start=\"2438\"\u003eOrigin:\u003c\/strong\u003e \u003cspan\u003eAcatenango \u003c\/span\u003e\u003cbr data-end=\"2474\" data-start=\"2471\"\u003e\u003cstrong data-end=\"2487\" data-start=\"2474\"\u003eProducer:\u003c\/strong\u003e Mario Alarcon, Monte De Oro\u003cbr data-end=\"2535\" data-start=\"2532\"\u003e\u003cstrong data-end=\"2555\" data-start=\"2535\"\u003eWashing Station:\u003c\/strong\u003e \u003cspan\u003eMonte De Oro\u003c\/span\u003e\u003cbr data-end=\"2596\" data-start=\"2593\"\u003e\u003cstrong data-end=\"2608\" data-start=\"2596\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eNatural\u003c\/span\u003e\u003cbr data-end=\"2618\" data-start=\"2615\"\u003e\u003cstrong data-end=\"2630\" data-start=\"2618\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eGesha\u003c\/span\u003e\u003cbr data-end=\"2668\" data-start=\"2665\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2668\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e1600\u003c\/span\u003e masl\u003cbr\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e125g\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2780\" data-start=\"2696\"\u003e\u003cstrong data-end=\"2712\" data-start=\"2696\"\u003eTastes Like: 🌸\u003c\/strong\u003eCherry Blossom · 🍊Mandarin ·🌹Rose\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":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":56780270305654,"sku":"SHOE-MONTE-NATURAL-GESHA","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/MontedeOro-shopify.webp?v=1764682996"},{"product_id":"shoebox-monte-de-oro-natural-gesha-guatemala-copy","title":"Shoebox - Matte Matosa Anaerobic 74158 \u0026 74112 | Ethiopia","description":"\u003cp data-start=\"0\" data-end=\"424\"\u003e\u003cstrong data-start=\"0\" data-end=\"21\"\u003eMatte Matosa Anaerobic 74158 \u0026amp; 74112 | Ethiopia\u003cbr\u003e\u003cbr\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003cbr data-start=\"21\" data-end=\"24\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"223\" data-end=\"678\"\u003eMatte Matosa has been carefully cultivating coffee trees in the village of Doko, Bensa, Sidama, Ethiopia for over a decade. By prioritizing quality, consistency, and yield, Matte has earned a reputation for producing some of the cleanest natural process coffees in the region. Always curious and experimental, he has expanded into anaerobic processing, pushing the boundaries of flavor while maintaining the clarity and nuance his coffees are known for.\u003c\/p\u003e\n\u003cp data-start=\"1158\" data-end=\"1453\"\u003e\u003cstrong data-start=\"1158\" data-end=\"1179\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003cbr data-start=\"1179\" data-end=\"1182\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"708\" data-end=\"1139\"\u003eThis lot is fermented anaerobically for 36–96 hours inside the whole cherry before being carefully dried on raised beds. This innovative method preserves the coffee’s fruity complexity and bright acidity while allowing wild, juicy, and layered flavors to emerge. The careful attention Matte gives each stage—from harvest to fermentation to drying—ensures a dynamic yet balanced cup that shines under a light or ultra-light roast.\u003c\/p\u003e\n\u003cp data-start=\"1903\" data-end=\"2324\"\u003e\u003cstrong data-start=\"1903\" data-end=\"1917\"\u003eTAKE A SIP\u003c\/strong\u003e\u003cbr data-start=\"1917\" data-end=\"1920\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1162\" data-end=\"1595\"\u003eThe cup opens with bold cherry notes paired with white chocolate undertones, reminiscent of cherry cordial candy. As it cools, juicy blueberry flavors emerge, with a creamy lactic mouthfeel evoking a no-bake blueberry cheesecake. Delicate floral layers of lavender and hibiscus complete the experience, offering a long, playful, and highly rewarding finish. Each sip unfolds new nuances, making this a coffee meant to savor slowly.\u003c\/p\u003e\n\u003cp data-start=\"2438\" data-end=\"2694\"\u003e\u003cstrong data-start=\"2438\" data-end=\"2449\"\u003eOrigin:\u003c\/strong\u003e Doko, Bensa, Sidama, Ethiopia\u003cbr data-start=\"2471\" data-end=\"2474\"\u003e\u003cstrong data-start=\"2474\" data-end=\"2487\"\u003eProducer: \u003c\/strong\u003eMatte Matosa\u003cstrong data-start=\"2474\" data-end=\"2487\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-start=\"2532\" data-end=\"2535\"\u003e\u003cstrong data-start=\"2535\" data-end=\"2555\"\u003eWashing Station:\u003c\/strong\u003e \u003cspan\u003eDoko in Bensa, Sidama, Ethiopia\u003c\/span\u003e\u003cbr data-start=\"2593\" data-end=\"2596\"\u003e\u003cstrong data-start=\"2596\" data-end=\"2608\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eAnaerobic \u003c\/span\u003e\u003cbr data-start=\"2615\" data-end=\"2618\"\u003e\u003cstrong data-start=\"2618\" data-end=\"2630\"\u003eVariety:\u003c\/strong\u003e JARC 74158 \u0026amp; 74112\u003cbr data-start=\"2665\" data-end=\"2668\"\u003e\u003cstrong data-start=\"2668\" data-end=\"2682\"\u003eElevation:\u003c\/strong\u003e 1,800 – 2,300 masl\u003cbr\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e125g\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"2696\" data-end=\"2780\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2696\" data-end=\"2712\"\u003eTastes Like: 🫐\u003c\/strong\u003eBlueberry Cheesecake · 🍒 Cherry Cordia · 🌺Hibiscus\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":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":56780345180534,"sku":"SHOE-MATOSA-ANAEROBIC","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/MatteMatosaAnae-shopify.webp?v=1764683406"},{"product_id":"shoebox-matte-matosa-anaerobic-74158-74112-ethiopia-copy","title":"Shoebox - Dominga Carrasco, Washed Yellow Caturra | Peru","description":"\u003ch1 data-start=\"188\" data-end=\"234\"\u003e\u003cstrong data-start=\"190\" data-end=\"232\"\u003ePeru — Dominga Carrasco Yellow Caturra\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp data-start=\"235\" data-end=\"263\"\u003e\u003cstrong data-start=\"235\" data-end=\"263\"\u003eWashed • Cajamarca, Peru\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"265\" data-end=\"329\"\u003e\u003cstrong data-start=\"265\" data-end=\"329\"\u003eTastes Like — 🌼 Osmanthus Tea • 🍯 Quince Jam • ⭐ Starfruit\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2482\" data-end=\"2496\"\u003e\u003cstrong data-start=\"2485\" data-end=\"2496\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2497\" data-end=\"2703\"\u003e\u003cstrong data-start=\"2497\" data-end=\"2511\"\u003eProducers:\u003c\/strong\u003e Dominga Carrasco (with El Morito Producer’s Association)\u003cbr data-start=\"2568\" data-end=\"2571\"\u003e\u003cstrong data-start=\"2571\" data-end=\"2580\"\u003eFarm:\u003c\/strong\u003e El Amanecer\u003cbr data-start=\"2592\" data-end=\"2595\"\u003e\u003cstrong data-start=\"2595\" data-end=\"2606\"\u003eRegion:\u003c\/strong\u003e Cajamarca, Peru\u003cbr data-start=\"2622\" data-end=\"2625\"\u003e\u003cstrong data-start=\"2625\" data-end=\"2638\"\u003eVarietal:\u003c\/strong\u003e Yellow Caturra\u003cbr data-start=\"2653\" data-end=\"2656\"\u003e\u003cstrong data-start=\"2656\" data-end=\"2668\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"2675\" data-end=\"2678\"\u003e\u003cstrong data-start=\"2678\" data-end=\"2691\"\u003eAltitude:\u003c\/strong\u003e 1800 masl\u003cbr\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e125g\u003cstrong data-start=\"265\" data-end=\"329\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"336\" data-end=\"391\"\u003e\u003cstrong data-start=\"339\" data-end=\"389\"\u003eINTRO — A Rare Varietal, Beautifully Expressed\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"392\" data-end=\"749\"\u003eYellow Caturra isn’t the easiest varietal to grow—its delicate structure and susceptibility to disease make it a challenge for many farmers. But when it’s done well, the payoff is extraordinary. This lot from \u003cstrong data-start=\"601\" data-end=\"621\"\u003eDominga Carrasco\u003c\/strong\u003e is a perfect example: a washed Peruvian coffee with \u003cstrong data-start=\"674\" data-end=\"746\"\u003estriking florals, glowing acidity, and crystal-clear fruit character\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"751\" data-end=\"882\"\u003eWorking alongside the El Morito Producer’s Association, this lot represents both tradition and innovation in Cajamarca’s highlands.\u003c\/p\u003e\n\u003ch2 data-start=\"889\" data-end=\"943\"\u003e\u003cstrong data-start=\"892\" data-end=\"941\"\u003eTHE PRODUCER — Dominga Carrasco \u0026amp; El Amanecer\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"944\" data-end=\"1263\"\u003eAt \u003cstrong data-start=\"947\" data-end=\"962\"\u003eEl Amanecer\u003c\/strong\u003e, perched at \u003cstrong data-start=\"975\" data-end=\"988\"\u003e1800 masl\u003c\/strong\u003e, Dominga and her husband \u003cstrong data-start=\"1014\" data-end=\"1030\"\u003eAmado Flores\u003c\/strong\u003e have spent years refining the cultivation of Yellow Caturra. Despite the varietal’s demanding nature, Dominga’s success with it has been so notable that \u003cstrong data-start=\"1184\" data-end=\"1262\"\u003eother farmers in El Morito have begun adopting it, inspired by her results\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1265\" data-end=\"1455\"\u003eHer meticulous approach—careful pruning, selective harvesting, and a deep understanding of the plant—makes this lot a standout representation of both producer mastery and regional potential.\u003c\/p\u003e\n\u003ch2 data-start=\"1462\" data-end=\"1522\"\u003e\u003cstrong data-start=\"1465\" data-end=\"1520\"\u003eTHE PROCESS — Clean, Classic, and Highly Expressive\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1523\" data-end=\"1614\"\u003eThis is a traditional washed process with an emphasis on clarity and control. Cherries are:\u003c\/p\u003e\n\u003cul data-start=\"1616\" data-end=\"1803\"\u003e\n\u003cli data-start=\"1616\" data-end=\"1655\"\u003e\n\u003cp data-start=\"1618\" data-end=\"1655\"\u003e🌱 \u003cstrong data-start=\"1621\" data-end=\"1653\"\u003eHand-picked at peak ripeness\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1656\" data-end=\"1723\"\u003e\n\u003cp data-start=\"1658\" data-end=\"1723\"\u003e⚙️ \u003cstrong data-start=\"1661\" data-end=\"1684\"\u003eDepulped and washed\u003c\/strong\u003e using classic wet-milling techniques\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1724\" data-end=\"1803\"\u003e\n\u003cp data-start=\"1726\" data-end=\"1803\"\u003e🌤️ \u003cstrong data-start=\"1730\" data-end=\"1746\"\u003eDried slowly\u003c\/strong\u003e, allowing sugars to concentrate and aromatics to shine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1805\" data-end=\"1897\"\u003eThe result is a cup that is \u003cstrong data-start=\"1833\" data-end=\"1856\"\u003eexceptionally clean\u003c\/strong\u003e yet layered with vibrant, complex fruit.\u003c\/p\u003e\n\u003ch2 data-start=\"1904\" data-end=\"1971\"\u003e\u003cstrong data-start=\"1907\" data-end=\"1969\"\u003eTHE CUP — Florals First, Fruit Second, Elegance Throughout\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1972\" data-end=\"2161\"\u003eFrom the first sip, this coffee offers \u003cstrong data-start=\"2011\" data-end=\"2041\"\u003epunchy, high-toned florals\u003c\/strong\u003e, reminiscent of a freshly steeped cup of osmanthus tea. As it cools, the cup unfolds into deeper, brighter fruit tones.\u003c\/p\u003e\n\u003ch3 data-start=\"2163\" data-end=\"2183\"\u003e\u003cstrong data-start=\"2167\" data-end=\"2183\"\u003eFlavor Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2184\" data-end=\"2359\"\u003e\n\u003cli data-start=\"2184\" data-end=\"2236\"\u003e\n\u003cp data-start=\"2186\" data-end=\"2236\"\u003e🌼 \u003cstrong data-start=\"2189\" data-end=\"2206\"\u003eOsmanthus Tea\u003c\/strong\u003e — floral, aromatic, elegant\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2237\" data-end=\"2296\"\u003e\n\u003cp data-start=\"2239\" data-end=\"2296\"\u003e🍯 \u003cstrong data-start=\"2242\" data-end=\"2256\"\u003eQuince Jam\u003c\/strong\u003e — tart, textured, sweet-zippy acidity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2297\" data-end=\"2359\"\u003e\n\u003cp data-start=\"2299\" data-end=\"2359\"\u003e⭐ \u003cstrong data-start=\"2301\" data-end=\"2314\"\u003eStarfruit\u003c\/strong\u003e — clean, bright, lingering tropical finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2361\" data-end=\"2475\"\u003eThe finish is long, refined, and slightly sparkling—\u003cstrong data-start=\"2413\" data-end=\"2475\"\u003ea gorgeous expression of Yellow Caturra at high elevation.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2497\" data-end=\"2703\"\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":"Shoebox Coffee Roasters","offers":[{"title":"Standard - 0-6 Weeks off Roast","offer_id":56780490146166,"sku":"SHOE-DOMINGA-YELLOW","price":17.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":56780490178934,"sku":"SHOE-DOMINGA-YELLOW-REST","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Dominga-shopify.webp?v=1766240311"},{"product_id":"shoebox-yenifer-rojas-washed-pink-bourbon-colombia","title":"Shoebox - Yenifer Rojas, Washed Pink Bourbon | Colombia","description":"\u003ch2 data-end=\"196\" data-start=\"181\"\u003e\u003cstrong data-end=\"196\" data-start=\"184\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"745\" data-start=\"197\"\u003e\n\u003cli data-end=\"244\" data-start=\"197\"\u003e\n\u003cp data-end=\"244\" data-start=\"199\"\u003e\u003cstrong data-end=\"210\" data-start=\"199\"\u003eOrigin:\u003c\/strong\u003e Colombia, \u003cem data-end=\"237\" data-start=\"221\"\u003eGigante, Huila\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"310\" data-start=\"245\"\u003e\n\u003cp data-end=\"310\" data-start=\"247\"\u003e\u003cstrong data-end=\"260\" data-start=\"247\"\u003eProducer:\u003c\/strong\u003e \u003cstrong data-end=\"287\" data-start=\"261\"\u003eYenifer Rojas Trujillo\u003c\/strong\u003e — \u003cem data-end=\"308\" data-start=\"290\"\u003eFinca Varietales\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"345\" data-start=\"311\"\u003e\n\u003cp data-end=\"345\" data-start=\"313\"\u003e\u003cstrong data-end=\"326\" data-start=\"313\"\u003eVarietal:\u003c\/strong\u003e \u003cstrong data-end=\"343\" data-start=\"327\"\u003ePink Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"523\" data-start=\"346\"\u003e\n\u003cp data-end=\"523\" data-start=\"348\"\u003e\u003cstrong data-end=\"360\" data-start=\"348\"\u003eProcess:\u003c\/strong\u003e Washed — cherries held 12 hrs underwater, depulped, then fermented 48 hrs in water, washed and dried on patios for 15 days \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"589\" data-start=\"524\"\u003e\n\u003cp data-end=\"589\" data-start=\"526\"\u003e\u003cstrong data-end=\"540\" data-start=\"526\"\u003eElevation:\u003c\/strong\u003e ~1,800 m \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"613\" data-start=\"590\"\u003e\n\u003cp data-end=\"613\" data-start=\"592\"\u003e\u003cstrong data-end=\"605\" data-start=\"592\"\u003eBag Size:\u003c\/strong\u003e 100g (Left over December Subscription bags) or 125g Retail\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"635\" data-start=\"614\"\u003e\n\u003cp data-end=\"635\" data-start=\"616\"\u003e\u003cstrong data-end=\"626\" data-start=\"616\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"745\" data-start=\"636\"\u003e\n\u003cp data-end=\"745\" data-start=\"638\"\u003e\u003cstrong data-end=\"656\" data-start=\"638\"\u003eTasting Notes:\u003c\/strong\u003e Honeycrisp apple 🍎 • Elderflower 🌸 • Lavender 💜 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"765\" data-start=\"752\"\u003e\u003cstrong data-end=\"765\" data-start=\"755\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1193\" data-start=\"766\"\u003eShoebox is excited to present \u003cstrong data-end=\"851\" data-start=\"796\"\u003eColombia Yenifer Rojas Trujillo Pink Bourbon Washed\u003c\/strong\u003e, a refined and expressive single‑origin coffee that highlights the unique character of \u003cstrong data-end=\"955\" data-start=\"939\"\u003ePink Bourbon\u003c\/strong\u003e grown in Colombia’s celebrated \u003cem data-end=\"994\" data-start=\"987\"\u003eHuila\u003c\/em\u003e region. This washed lot is bright, clean, and intensely floral — with fruit sweetness and aromatic complexity that make every filter cup engaging and memorable. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1220\" data-start=\"1200\"\u003e\u003cstrong data-end=\"1220\" data-start=\"1203\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1779\" data-start=\"1221\"\u003eThis coffee comes from \u003cstrong data-end=\"1270\" data-start=\"1244\"\u003eYenifer Rojas Trujillo\u003c\/strong\u003e, a dedicated producer whose farm \u003cstrong data-end=\"1318\" data-start=\"1304\"\u003eVarietales\u003c\/strong\u003e sits high in \u003cem data-end=\"1348\" data-start=\"1332\"\u003eGigante, Huila\u003c\/em\u003e. Yenifer’s deep commitment to quality starts in the soil — where careful intercropping with yucca and plantain supports soil health — and continues throughout harvest and processing. This lot marks Shoebox’s first purchase from Yenifer and its first collaboration with importing partner Primavera Coffee, reflecting confidence in her meticulous approach and the exceptional results it yields. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1805\" data-start=\"1786\"\u003e\u003cstrong data-end=\"1805\" data-start=\"1789\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2323\" data-start=\"1806\"\u003eThe lot undergoes a \u003cstrong data-end=\"1878\" data-start=\"1826\"\u003ewashed process with carefully timed fermentation\u003c\/strong\u003e to balance clarity and sweetness. After harvesting ripe cherries, the coffee spends \u003cstrong data-end=\"2012\" data-start=\"1963\"\u003e12 hours submerged in water as whole cherries\u003c\/strong\u003e, then is \u003cstrong data-end=\"2067\" data-start=\"2022\"\u003edepulped and fermented a further 48 hours\u003c\/strong\u003e in water. Once clean and fully fermented, the beans are washed and dried on traditional patios for about \u003cstrong data-end=\"2184\" data-start=\"2173\"\u003e15 days\u003c\/strong\u003e — a drying strategy that develops sweetness and preserves aromatic detail without over‑fermentation. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2345\" data-start=\"2330\"\u003e\u003cstrong data-end=\"2345\" data-start=\"2333\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2801\" data-start=\"2346\"\u003eIn the cup, \u003cstrong data-end=\"2413\" data-start=\"2358\"\u003eColombia Yenifer Rojas Trujillo Pink Bourbon Washed\u003c\/strong\u003e is \u003cstrong data-end=\"2446\" data-start=\"2417\"\u003ebright, floral, and clean\u003c\/strong\u003e. The first sip reveals crisp \u003cstrong data-end=\"2499\" data-start=\"2476\"\u003eHoneycrisp apple 🍎\u003c\/strong\u003e sweetness with a laser‑focused malic acidity, while vibrant \u003cstrong data-end=\"2578\" data-start=\"2560\"\u003eelderflower 🌸\u003c\/strong\u003e and \u003cstrong data-end=\"2598\" data-start=\"2583\"\u003elavender 💜\u003c\/strong\u003e aromatics bring perfumed depth. As the brew cools, subtle \u003cstrong data-end=\"2689\" data-start=\"2657\"\u003ehibiscus, jasmine, and berry\u003c\/strong\u003e tones emerge, adding nuanced layers that linger gracefully on the finish. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2823\" data-start=\"2808\"\u003e\u003cstrong data-end=\"2823\" data-start=\"2811\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3241\" data-start=\"2824\"\u003eShoebox’s \u003cstrong data-end=\"2889\" data-start=\"2834\"\u003eColombia Yenifer Rojas Trujillo Pink Bourbon Washed\u003c\/strong\u003e is a standout example of Pink Bourbon’s expressive potential when paired with thoughtful cultivation and precise processing. With its juicy fruit character, floral complexity, and clean structure, this coffee offers a deeply satisfying filter experience\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 \u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ 125g (Retail)","offer_id":57161957769590,"sku":"SHOE-YENIFERROJAS-PB-W-125","price":17.5,"currency_code":"GBP","in_stock":false},{"title":"Standard - 0-6 Weeks off Roast \/ 100g (Left over December Subscription)","offer_id":57165375897974,"sku":"SHOE-YENIFERROJAS-PB-W-100SUB","price":15.0,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 125g (Retail)","offer_id":57161957802358,"sku":"SHOE-YENIFERROJAS-PB-W-125-REST","price":14.5,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast \/ 100g (Left over December Subscription)","offer_id":57165375930742,"sku":"SHOE-YENIFERROJAS-PB-W-100SUB-REST","price":12.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-0044.webp?v=1769544977"},{"product_id":"shoebox-ethiopia-bekele-yutute-natural-ethiopia","title":"Shoebox - Ethiopia Bekele Yutute Natural | Ethiopia","description":"\u003ch2 data-start=\"195\" data-end=\"210\"\u003e\u003cstrong data-start=\"198\" data-end=\"210\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"211\" data-end=\"593\"\u003e\n\u003cli data-start=\"211\" data-end=\"251\"\u003e\n\u003cp data-start=\"213\" data-end=\"251\"\u003e\u003cstrong data-start=\"213\" data-end=\"224\"\u003eOrigin:\u003c\/strong\u003e Ethiopia, Sidama\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"252\" data-end=\"283\"\u003e\n\u003cp data-start=\"254\" data-end=\"283\"\u003e\u003cstrong data-start=\"254\" data-end=\"267\"\u003eProducer:\u003c\/strong\u003e Bekele Yutute\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"284\" data-end=\"311\"\u003e\n\u003cp data-start=\"286\" data-end=\"311\"\u003e\u003cstrong data-start=\"286\" data-end=\"298\"\u003eVariety:\u003c\/strong\u003e JARC 74158\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"312\" data-end=\"336\"\u003e\n\u003cp data-start=\"314\" data-end=\"336\"\u003e\u003cstrong data-start=\"314\" data-end=\"326\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"337\" data-end=\"430\"\u003e\n\u003cp data-start=\"339\" data-end=\"430\"\u003e\u003cstrong data-start=\"339\" data-end=\"353\"\u003eElevation:\u003c\/strong\u003e Very high altitude (around ~2,300 m) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"431\" data-end=\"454\"\u003e\n\u003cp data-start=\"433\" data-end=\"454\"\u003e\u003cstrong data-start=\"433\" data-end=\"446\"\u003eBag Size:\u003c\/strong\u003e 125g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"455\" data-end=\"476\"\u003e\n\u003cp data-start=\"457\" data-end=\"476\"\u003e\u003cstrong data-start=\"457\" data-end=\"467\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"477\" data-end=\"593\"\u003e\n\u003cp data-start=\"479\" data-end=\"593\"\u003e\u003cstrong data-start=\"479\" data-end=\"497\"\u003eTasting Notes:\u003c\/strong\u003e Violet 🌸 • Hibiscus 🌺 • Blackberry jam 🍇\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"600\" data-end=\"613\"\u003e\u003cstrong data-start=\"603\" data-end=\"613\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"614\" data-end=\"1049\"\u003eShoebox is thrilled to showcase \u003cstrong data-start=\"642\" data-end=\"676\"\u003eEthiopia Bekele Yutute Natural\u003c\/strong\u003e, a striking and expressive single‑origin coffee from the renowned \u003cstrong data-start=\"743\" data-end=\"752\"\u003eBensa\u003c\/strong\u003e region of \u003cstrong data-start=\"763\" data-end=\"783\"\u003eSidama, Ethiopia\u003c\/strong\u003e. This naturally processed lot embodies the vibrant fruit complexity and floral elegance that has made Bekele’s coffees sought‑after in specialty circles, offering a juicy and evolving cup that’s as captivating as it is nuanced. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1056\" data-end=\"1076\"\u003e\u003cstrong data-start=\"1059\" data-end=\"1076\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1077\" data-end=\"1611\"\u003eAt the heart of this microlot is \u003cstrong data-start=\"1110\" data-end=\"1127\"\u003eBekele Yutute\u003c\/strong\u003e, a celebrated producer and exporter whose attention to detail and quality has earned recognition — including multiple placements in Ethiopia’s \u003cstrong data-start=\"1271\" data-end=\"1292\"\u003eCup of Excellence\u003c\/strong\u003e competition over recent years. Working across family‑owned farms and drying stations throughout Bensa, Bekele has built a reputation for consistently clean, expressive natural coffees that beautifully reflect the region’s high‑altitude terroir and his dedication to craftsmanship. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1618\" data-end=\"1637\"\u003e\u003cstrong data-start=\"1621\" data-end=\"1637\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1638\" data-end=\"2136\"\u003eThis coffee is crafted using a \u003cstrong data-start=\"1669\" data-end=\"1700\"\u003etraditional natural process\u003c\/strong\u003e — ripe cherries are hand‑sorted and laid out whole to dry in the sun on raised African beds. The extended contact between fruit and bean during drying allows sugars and aromatic compounds to deeply influence the final cup profile. These careful drying methods, combined with meticulous sorting and handling, help develop the \u003cstrong data-start=\"2026\" data-end=\"2075\"\u003eintense fruit character and floral complexity\u003c\/strong\u003e this lot is known for. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2143\" data-end=\"2158\"\u003e\u003cstrong data-start=\"2146\" data-end=\"2158\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2159\" data-end=\"2658\"\u003eIn the cup, \u003cstrong data-start=\"2171\" data-end=\"2196\"\u003eBekele Yutute Natural\u003c\/strong\u003e delights with \u003cstrong data-start=\"2211\" data-end=\"2242\"\u003erich and layered expression\u003c\/strong\u003e. When hot, delicate \u003cstrong data-start=\"2263\" data-end=\"2276\"\u003eviolet 🌸\u003c\/strong\u003e and \u003cstrong data-start=\"2281\" data-end=\"2296\"\u003ehibiscus 🌺\u003c\/strong\u003e aromatics provide a fragrant, floral introduction. As the brew cools, the profile unfolds into juicy \u003cstrong data-start=\"2398\" data-end=\"2419\"\u003eblackberry jam 🍇\u003c\/strong\u003e and ripe \u003cstrong data-start=\"2429\" data-end=\"2444\"\u003emulberry 🍒\u003c\/strong\u003e notes, creating a \u003cstrong data-start=\"2463\" data-end=\"2487\"\u003efruit‑rich sweetness\u003c\/strong\u003e that lingers beautifully. The overall experience is vibrant yet refined — a perfect showcase of Ethiopian natural coffee complexity. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2665\" data-end=\"2680\"\u003e\u003cstrong data-start=\"2668\" data-end=\"2680\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2681\" data-end=\"3078\"\u003eShoebox's \u003cstrong data-start=\"2687\" data-end=\"2721\"\u003eEthiopia Bekele Yutute Natural\u003c\/strong\u003e is a standout filter coffee that celebrates the best of Sidama’s terroir and the meticulous craft of a seasoned producer. With its evolving fruit profile, floral aromatics, and deep sweetness, this lot offers an engaging and memorable specialty coffee experience.\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":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":57161993552246,"sku":"SHOE-BEKELE-YUTUTE-NATURAL","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-0046.webp?v=1769546333"},{"product_id":"shoebox-durley-sanchez-pink-bourbon-washedl-colombia","title":"Shoebox - Durley Sánchez Pink Bourbon Washed | Colombia","description":"\u003ch2 data-start=\"179\" data-end=\"194\"\u003e\u003cstrong data-start=\"182\" data-end=\"194\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"195\" data-end=\"688\"\u003e\n\u003cli data-start=\"195\" data-end=\"242\"\u003e\n\u003cp data-start=\"197\" data-end=\"242\"\u003e\u003cstrong data-start=\"197\" data-end=\"208\"\u003eOrigin:\u003c\/strong\u003e Colombia, Huila, Palestina\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"243\" data-end=\"275\"\u003e\n\u003cp data-start=\"245\" data-end=\"275\"\u003e\u003cstrong data-start=\"245\" data-end=\"258\"\u003eProducer:\u003c\/strong\u003e Durley Sánchez\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"276\" data-end=\"305\"\u003e\n\u003cp data-start=\"278\" data-end=\"305\"\u003e\u003cstrong data-start=\"278\" data-end=\"290\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"306\" data-end=\"465\"\u003e\n\u003cp data-start=\"308\" data-end=\"465\"\u003e\u003cstrong data-start=\"308\" data-end=\"320\"\u003eProcess:\u003c\/strong\u003e Washed — depulped, fermented 60‑80 hrs without mucilage, then dried on raised beds in a greenhouse setup \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"466\" data-end=\"531\"\u003e\n\u003cp data-start=\"468\" data-end=\"531\"\u003e\u003cstrong data-start=\"468\" data-end=\"482\"\u003eElevation:\u003c\/strong\u003e ~1,650 m \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"532\" data-end=\"555\"\u003e\n\u003cp data-start=\"534\" data-end=\"555\"\u003e\u003cstrong data-start=\"534\" data-end=\"547\"\u003eBag Size:\u003c\/strong\u003e 125g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"556\" data-end=\"577\"\u003e\n\u003cp data-start=\"558\" data-end=\"577\"\u003e\u003cstrong data-start=\"558\" data-end=\"568\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"578\" data-end=\"688\"\u003e\n\u003cp data-start=\"580\" data-end=\"688\"\u003e\u003cstrong data-start=\"580\" data-end=\"598\"\u003eTasting Notes:\u003c\/strong\u003e Limoncello 🍋 • Pine needles 🌲 • Jasmine pearls 🌼 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"695\" data-end=\"708\"\u003e\u003cstrong data-start=\"698\" data-end=\"708\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"709\" data-end=\"1160\"\u003eShoebox is excited to present \u003cstrong data-start=\"739\" data-end=\"786\"\u003eColombia Durley Sánchez Pink Bourbon Washed\u003c\/strong\u003e, a refined and distinctive single‑origin coffee that showcases the delicate balance of sweetness, brightness, and floral nuance that Colombian Pink Bourbon is known for. With expressive aromatics and a structured, tea‑like body, this filter coffee offers a complex yet approachable cup that rewards thoughtful brewing and slow sipping. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1167\" data-end=\"1187\"\u003e\u003cstrong data-start=\"1170\" data-end=\"1187\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1188\" data-end=\"1777\"\u003eThis lot comes from \u003cstrong data-start=\"1208\" data-end=\"1226\"\u003eDurley Sánchez\u003c\/strong\u003e, a member of the highly respected Sánchez family of coffee producers in \u003cstrong data-start=\"1299\" data-end=\"1319\"\u003ePalestina, Huila\u003c\/strong\u003e. The family’s roots in coffee extend back generations — beginning with Durley and his brother Rigoberto’s father cultivating on a small farm since 1949 — and have grown into several plots with deep commitment to quality at every stage of cultivation and processing. Their careful attention to detail ensures beans with uniform density and rich potential for expressive flavour, a hallmark of specialty Colombian coffee. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1784\" data-end=\"1803\"\u003e\u003cstrong data-start=\"1787\" data-end=\"1803\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1804\" data-end=\"2435\"\u003eThe coffee undergoes a \u003cstrong data-start=\"1827\" data-end=\"1856\"\u003emeticulous washed process\u003c\/strong\u003e designed to highlight clarity and structure. After selecting over‑ripe cherries at peak maturity, the coffee is \u003cstrong data-start=\"1969\" data-end=\"2044\"\u003edepulped and fermented for 60–80 hours in closed tanks without mucilage\u003c\/strong\u003e — a prolonged and controlled phase that develops complexity without muddiness. After fermentation, the beans are dried for about \u003cstrong data-start=\"2174\" data-end=\"2228\"\u003e15 days on raised beds under greenhouse conditions\u003c\/strong\u003e, protecting them from rain while allowing gentle drying. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2442\" data-end=\"2457\"\u003e\u003cstrong data-start=\"2445\" data-end=\"2457\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2458\" data-end=\"2997\"\u003eIn the cup, \u003cstrong data-start=\"2470\" data-end=\"2517\"\u003eColombia Durley Sánchez Pink Bourbon Washed\u003c\/strong\u003e delivers a \u003cstrong data-start=\"2529\" data-end=\"2559\"\u003ebright and layered profile\u003c\/strong\u003e. The first impression is a vibrant \u003cstrong data-start=\"2595\" data-end=\"2629\"\u003elimoncello 🍋‑like citrus note\u003c\/strong\u003e, followed by crisp, herbal \u003cstrong data-start=\"2657\" data-end=\"2675\"\u003epine needle 🌲\u003c\/strong\u003e tones that lend freshness and clarity. A prominent \u003cstrong data-start=\"2727\" data-end=\"2749\"\u003ejasmine‑pearled 🌼\u003c\/strong\u003e floral aroma lingers long on the finish, adding perfume and depth reminiscent of a fine green tea. The body is refined and tea‑like, with an elegant, clean sensation.\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"3004\" data-end=\"3019\"\u003e\u003cstrong data-start=\"3007\" data-end=\"3019\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3020\" data-end=\"3481\"\u003eShoebox’s \u003cstrong data-start=\"3030\" data-end=\"3077\"\u003eColombia Durley Sánchez Pink Bourbon Washed\u003c\/strong\u003e is a beautifully expressive filter coffee that celebrates both terroir and careful processing. Its combination of citrus brightness, herbal freshness, and floral aromatics creates a cup that’s lively yet refined.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWhat is the Roast Recency?\u003c\/strong\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 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":"Shoebox Coffee Roasters","offers":[{"title":"February 12th","offer_id":57165297320310,"sku":"SHOE-DURLEY-SANCHEZ-PB-FEB12","price":14.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Durley-shopify.webp?v=1769597241"},{"product_id":"shoebox-mario-hervas-mejorado-washed-ecuador","title":"Shoebox - Mario Hervas Mejorado Washed | Ecuador","description":"\u003ch2 data-start=\"201\" data-end=\"216\"\u003e\u003cstrong data-start=\"204\" data-end=\"216\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"217\" data-end=\"832\"\u003e\n\u003cli data-start=\"217\" data-end=\"251\"\u003e\n\u003cp data-start=\"219\" data-end=\"251\"\u003e\u003cstrong data-start=\"219\" data-end=\"230\"\u003eOrigin:\u003c\/strong\u003e Ecuador, Pichincha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"252\" data-end=\"302\"\u003e\n\u003cp data-start=\"254\" data-end=\"302\"\u003e\u003cstrong data-start=\"254\" data-end=\"267\"\u003eProducer:\u003c\/strong\u003e Mario Hervas — \u003cem data-start=\"283\" data-end=\"300\"\u003eFinca Meridiano\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"303\" data-end=\"410\"\u003e\n\u003cp data-start=\"305\" data-end=\"410\"\u003e\u003cstrong data-start=\"305\" data-end=\"318\"\u003eVarietal:\u003c\/strong\u003e \u003cstrong\u003eTypica \u003c\/strong\u003e\u003cstrong data-start=\"319\" data-end=\"331\"\u003eMejorado\u003c\/strong\u003e\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"411\" data-end=\"627\"\u003e\n\u003cp data-start=\"413\" data-end=\"627\"\u003e\u003cstrong data-start=\"413\" data-end=\"425\"\u003eProcess:\u003c\/strong\u003e \u003cstrong data-start=\"426\" data-end=\"444\"\u003eDouble Washed:\u003c\/strong\u003e in‑cherry fermentation 24–30 hrs, depulped with some mucilage, then underwater fermented 36–40 hrs, washed and dried on raised beds 18–22 days \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"685\" data-end=\"708\"\u003e\n\u003cp data-start=\"687\" data-end=\"708\"\u003e\u003cstrong data-start=\"687\" data-end=\"700\"\u003eBag Size:\u003c\/strong\u003e 125g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"709\" data-end=\"730\"\u003e\n\u003cp data-start=\"711\" data-end=\"730\"\u003e\u003cstrong data-start=\"711\" data-end=\"721\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"731\" data-end=\"832\"\u003e\n\u003cp data-start=\"733\" data-end=\"832\"\u003e\u003cstrong data-start=\"733\" data-end=\"751\"\u003eTasting Notes:\u003c\/strong\u003e Cantaloupe 🍈 • Sugarcane 🌾 • Marigold 🌼 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"839\" data-end=\"852\"\u003e\u003cstrong data-start=\"842\" data-end=\"852\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"853\" data-end=\"1264\"\u003eShoebox is excited to present \u003cstrong data-start=\"883\" data-end=\"923\"\u003eEcuador Mario Hervas Mejorado Washed\u003c\/strong\u003e, a beautifully refined coffee from the cloud‑rich slopes of \u003cstrong data-start=\"984\" data-end=\"1006\"\u003ePichincha, Ecuador\u003c\/strong\u003e. Carefully washed and fermented, this coffee highlights both the sweetness and floral complexity of the unique \u003cstrong data-start=\"1118\" data-end=\"1130\"\u003eMejorado\u003c\/strong\u003e cultivar — delivering a bright, expressive, and layered filter cup that evolves with every sip. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1271\" data-end=\"1291\"\u003e\u003cstrong data-start=\"1274\" data-end=\"1291\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1292\" data-end=\"1897\"\u003eThis coffee comes from \u003cstrong data-start=\"1315\" data-end=\"1331\"\u003eMario Hervas\u003c\/strong\u003e, the passionate owner of \u003cem data-start=\"1357\" data-end=\"1377\"\u003eFinca El Meridiano\u003c\/em\u003e — a farm known for meticulous agronomy and varietal experimentation in Ecuador’s highlands. Mario’s work has gained respect for consistently high‑quality output, thanks to his breeding and selection of the \u003cstrong data-start=\"1584\" data-end=\"1596\"\u003eMejorado\u003c\/strong\u003e cultivar, originally developed from a cross involving Bourbon and Ethiopian landrace genetics. His dedicated approach has led to strong, healthy trees well adapted to the farm’s elevation and microclimate, yielding consistently expressive coffee year after year. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1904\" data-end=\"1923\"\u003e\u003cstrong data-start=\"1907\" data-end=\"1923\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1924\" data-end=\"2476\"\u003eThis lot is processed using a \u003cstrong data-start=\"1954\" data-end=\"1978\"\u003edouble washed method\u003c\/strong\u003e that brings clarity and sweetness into sharp focus. After careful hand‑picking, cherries undergo an extended \u003cstrong data-start=\"2088\" data-end=\"2126\"\u003ein‑cherry fermentation (24–30 hrs)\u003c\/strong\u003e before being depulped with some mucilage still present. A secondary \u003cstrong data-start=\"2195\" data-end=\"2234\"\u003eunderwater fermentation (36–40 hrs)\u003c\/strong\u003e enhances structural complexity. Following this, the beans are thoroughly washed and dried on raised beds for around \u003cstrong data-start=\"2351\" data-end=\"2365\"\u003e18–22 days\u003c\/strong\u003e, producing a clean, nuanced cup with layered fruit and floral character. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2483\" data-end=\"2498\"\u003e\u003cstrong data-start=\"2486\" data-end=\"2498\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2499\" data-end=\"2967\"\u003eIn the cup, this Ecuadorian lot offers a \u003cstrong data-start=\"2540\" data-end=\"2571\"\u003evibrant and nuanced profile\u003c\/strong\u003e. Bright \u003cstrong data-start=\"2580\" data-end=\"2597\"\u003ecantaloupe 🍈\u003c\/strong\u003e sweetness opens the cup, followed by clean \u003cstrong data-start=\"2641\" data-end=\"2657\"\u003esugarcane 🌾\u003c\/strong\u003e tones that give a refreshing, juiciness to the mid‑palate. Delicate \u003cstrong data-start=\"2726\" data-end=\"2741\"\u003emarigold 🌼\u003c\/strong\u003e aromatics linger on the finish, adding floral elegance and length. The overall balance of fruit, sweetness, and floral lift makes this coffee especially rewarding when brewed as a filter, but unctuous with rounded acidity in a modern espresso.\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2974\" data-end=\"2989\"\u003e\u003cstrong data-start=\"2977\" data-end=\"2989\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2990\" data-end=\"3383\"\u003eShoebox’s \u003cstrong data-start=\"3000\" data-end=\"3040\"\u003eEcuador Mario Hervas Mejorado Washed\u003c\/strong\u003e is a standout example of what careful varietal selection and thoughtful processing can achieve. With its lively fruit character, crisp sweetness, and floral complexity, this filter coffee offers a refined and memorable experience — perfect for drinkers who appreciate both clarity and depth in their cup.\u003c\/p\u003e\n\u003cp data-end=\"3481\" data-start=\"3020\"\u003e\u003cstrong\u003eWhat is the Roast Recency?\u003c\/strong\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 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":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":57165330579830,"sku":"SHOE-MARIO-MEJORADO","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Mario-shopify.webp?v=1769597508"},{"product_id":"shoebox-yessica-diego-parra-gesha-washed-colombia","title":"Shoebox - Yessica \u0026 Diego Parra Gesha Washed | Colombia","description":"\u003ch2 data-start=\"179\" data-end=\"194\"\u003e\u003cstrong data-start=\"182\" data-end=\"194\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"195\" data-end=\"674\"\u003e\n\u003cli data-start=\"195\" data-end=\"226\"\u003e\n\u003cp data-start=\"197\" data-end=\"226\"\u003e\u003cstrong data-start=\"197\" data-end=\"208\"\u003eOrigin:\u003c\/strong\u003e Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"227\" data-end=\"282\"\u003e\n\u003cp data-start=\"229\" data-end=\"282\"\u003e\u003cstrong data-start=\"229\" data-end=\"242\"\u003eProducer:\u003c\/strong\u003e Diwan Coffee by Yessica \u0026amp; Diego Parra\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"283\" data-end=\"306\"\u003e\n\u003cp data-start=\"285\" data-end=\"306\"\u003e\u003cstrong data-start=\"285\" data-end=\"298\"\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"307\" data-end=\"468\"\u003e\n\u003cp data-start=\"309\" data-end=\"468\"\u003e\u003cstrong data-start=\"309\" data-end=\"321\"\u003eProcess:\u003c\/strong\u003e Washed — held 48 hrs in cherry, then depulped, washed, and given a short underwater secondary fermentation \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"469\" data-end=\"534\"\u003e\n\u003cp data-start=\"471\" data-end=\"534\"\u003e\u003cstrong data-start=\"471\" data-end=\"485\"\u003eElevation:\u003c\/strong\u003e ~1,750 m \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"535\" data-end=\"558\"\u003e\n\u003cp data-start=\"537\" data-end=\"558\"\u003e\u003cstrong data-start=\"537\" data-end=\"550\"\u003eBag Size:\u003c\/strong\u003e 125g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"559\" data-end=\"580\"\u003e\n\u003cp data-start=\"561\" data-end=\"580\"\u003e\u003cstrong data-start=\"561\" data-end=\"571\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"581\" data-end=\"674\"\u003e\n\u003cp data-start=\"583\" data-end=\"674\"\u003e\u003cstrong data-start=\"583\" data-end=\"601\"\u003eTasting Notes:\u003c\/strong\u003e Mango 🥭 • Agave 🍯 • Chamomile 🌼 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"681\" data-end=\"694\"\u003e\u003cstrong data-start=\"684\" data-end=\"694\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"695\" data-end=\"1116\"\u003eShoebox is pleased to present \u003cstrong data-start=\"725\" data-end=\"772\"\u003eColombia Yessica \u0026amp; Diego Parra Gesha Washed\u003c\/strong\u003e, a striking expression of the revered \u003cstrong data-start=\"811\" data-end=\"820\"\u003eGesha\u003c\/strong\u003e variety grown on the hillsides of Huila. This washed lot combines \u003cstrong data-start=\"887\" data-end=\"958\"\u003ebright tropical sweetness, floral complexity, and refined structure\u003c\/strong\u003e, offering a cup that’s both elegant and richly layered — perfect for filter brewing that highlights clarity and nuance. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1123\" data-end=\"1143\"\u003e\u003cstrong data-start=\"1126\" data-end=\"1143\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1144\" data-end=\"1746\"\u003eThis coffee comes from \u003cstrong data-start=\"1167\" data-end=\"1183\"\u003eDiwan Coffee\u003c\/strong\u003e, the venture of siblings \u003cstrong data-start=\"1209\" data-end=\"1236\"\u003eYessica and Diego Parra\u003c\/strong\u003e, fourth‑generation coffee growers from \u003cstrong data-start=\"1276\" data-end=\"1295\"\u003ePitalito, Huila\u003c\/strong\u003e. With roots in their family’s coffee legacy and experience in specialty coffee gained through education and field work, Yessica and Diego established their own farm \u003cstrong data-start=\"1461\" data-end=\"1475\"\u003eEl Mirador\u003c\/strong\u003e to cultivate and process exceptional coffees. This Gesha lot marks an exciting milestone as one of their first exports, reflecting both their commitment to quality and their evolving approach to fermentation and varietal expression. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1753\" data-end=\"1772\"\u003e\u003cstrong data-start=\"1756\" data-end=\"1772\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1773\" data-end=\"2255\"\u003eThis microlot is crafted with care using a \u003cstrong data-start=\"1816\" data-end=\"1834\"\u003ewashed process\u003c\/strong\u003e that starts with a unique \u003cem data-start=\"1861\" data-end=\"1882\"\u003e48‑hour cherry hold\u003c\/em\u003e prior to depulping. After pulping, the beans undergo a \u003cstrong data-start=\"1938\" data-end=\"1981\"\u003eshort underwater secondary fermentation\u003c\/strong\u003e, which promotes balanced development of sweetness and structure without muddiness. The coffee is then washed clean and dried carefully, resulting in a transparent but expressive profile that lets the varietal’s natural character shine. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2262\" data-end=\"2277\"\u003e\u003cstrong data-start=\"2265\" data-end=\"2277\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2278\" data-end=\"2750\"\u003eIn the cup, this Shoebox Gesha delivers \u003cstrong data-start=\"2318\" data-end=\"2368\"\u003ebright, juicy character with refined aromatics\u003c\/strong\u003e. Expect lively \u003cstrong data-start=\"2384\" data-end=\"2396\"\u003emango 🥭\u003c\/strong\u003e sweetness up front, backed by rich \u003cstrong data-start=\"2432\" data-end=\"2455\"\u003eagave 🍯‑like syrup\u003c\/strong\u003e that adds depth and body. As the coffee cools, delicate \u003cstrong data-start=\"2512\" data-end=\"2535\"\u003echamomile 🌼 floral\u003c\/strong\u003e nuances emerge, lending a fragrant complexity that lingers softly on the finish. Together, these notes create a vibrant yet elegant profile that evolves beautifully sip by sip. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2757\" data-end=\"2772\"\u003e\u003cstrong data-start=\"2760\" data-end=\"2772\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2773\" data-end=\"3237\"\u003eShoebox’s \u003cstrong data-start=\"2783\" data-end=\"2830\"\u003eColombia Yessica \u0026amp; Diego Parra Gesha Washed\u003c\/strong\u003e is a standout filter coffee that celebrates the expressive potential of the Gesha varietal and the meticulous care of its producers. With its combination of tropical sweetness, floral lift, and structured clarity, this lot offers a deeply rewarding and memorable specialty coffee experience — ideal for those who appreciate coffee with personality, depth, and finesse.\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 \u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":57165355581814,"sku":"SHOE-DIEGOPARRA-GESHA","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Yessica-shopify.webp?v=1769597844"},{"product_id":"shoebox-rigoberto-sanchez-pink-bourbon-washed-colombia","title":"Shoebox - Rigoberto Sánchez Pink Bourbon Washed | Colombia","description":"\u003ch2 data-start=\"247\" data-end=\"262\"\u003e\u003cstrong data-start=\"250\" data-end=\"262\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"263\" data-end=\"686\"\u003e\n\u003cli data-start=\"263\" data-end=\"305\"\u003e\n\u003cp data-start=\"265\" data-end=\"305\"\u003e\u003cstrong data-start=\"265\" data-end=\"276\"\u003eOrigin:\u003c\/strong\u003e Colombia, Huila, Palestina\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"306\" data-end=\"341\"\u003e\n\u003cp data-start=\"308\" data-end=\"341\"\u003e\u003cstrong data-start=\"308\" data-end=\"321\"\u003eProducer:\u003c\/strong\u003e Rigoberto Sánchez\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"342\" data-end=\"372\"\u003e\n\u003cp data-start=\"344\" data-end=\"372\"\u003e\u003cstrong data-start=\"344\" data-end=\"357\"\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"373\" data-end=\"510\"\u003e\n\u003cp data-start=\"375\" data-end=\"510\"\u003e\u003cstrong data-start=\"375\" data-end=\"387\"\u003eProcess:\u003c\/strong\u003e Washed (12 hrs held in cherry, depulped, 48 hrs dry fermentation without mucilage, dried on raised beds in a greenhouse)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"511\" data-end=\"538\"\u003e\n\u003cp data-start=\"513\" data-end=\"538\"\u003e\u003cstrong data-start=\"513\" data-end=\"527\"\u003eElevation:\u003c\/strong\u003e ~1,650 m\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"539\" data-end=\"562\"\u003e\n\u003cp data-start=\"541\" data-end=\"562\"\u003e\u003cstrong data-start=\"541\" data-end=\"554\"\u003eBag Size:\u003c\/strong\u003e 125g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"563\" data-end=\"584\"\u003e\n\u003cp data-start=\"565\" data-end=\"584\"\u003e\u003cstrong data-start=\"565\" data-end=\"575\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"585\" data-end=\"686\"\u003e\n\u003cp data-start=\"587\" data-end=\"686\"\u003e\u003cstrong data-start=\"587\" data-end=\"605\"\u003eTasting Notes:\u003c\/strong\u003e Mixed berries 🍓 • Lemon syrup 🍋 • Rose 🌹\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"693\" data-end=\"706\"\u003e\u003cstrong data-start=\"696\" data-end=\"706\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"707\" data-end=\"1116\"\u003eShoebox is excited to present \u003cstrong data-start=\"737\" data-end=\"787\"\u003eColombia Rigoberto Sánchez Pink Bourbon Washed\u003c\/strong\u003e, a vibrant and juicy single‑origin coffee from Huila’s celebrated terroir. This meticulously processed Pink Bourbon lot offers a beautifully balanced cup with \u003cstrong data-start=\"947\" data-end=\"1030\"\u003ebright stone fruit sweetness, zesty citrus lift, and lingering floral aromatics\u003c\/strong\u003e, making it a standout choice for filter brewing.\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1123\" data-end=\"1143\"\u003e\u003cstrong data-start=\"1126\" data-end=\"1143\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1144\" data-end=\"1647\"\u003eThis coffee comes from \u003cstrong data-start=\"1167\" data-end=\"1188\"\u003eRigoberto Sánchez\u003c\/strong\u003e, a respected producer based in \u003cstrong data-start=\"1220\" data-end=\"1240\"\u003ePalestina, Huila\u003c\/strong\u003e — one of Colombia’s most dynamic specialty coffee regions. Working with export partner \u003cstrong data-start=\"1328\" data-end=\"1337\"\u003eLaREB\u003c\/strong\u003e, Rigoberto cultivates Pink Bourbon alongside other coffee varieties on fertile, high‑altitude slopes. His farm benefits from rich soils and abundant shade cover, promoting healthy tree growth and complex cherry development that contribute to the lot’s vibrant cup profile.\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"1654\" data-end=\"1673\"\u003e\u003cstrong data-start=\"1657\" data-end=\"1673\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1674\" data-end=\"2169\"\u003eThe \u003cstrong data-start=\"1678\" data-end=\"1696\"\u003ewashed process\u003c\/strong\u003e for this lot begins with overripe cherry picking to ensure deep sweetness right from the start. After harvest, cherries are held \u003cstrong data-start=\"1826\" data-end=\"1848\"\u003e12 hours in‑cherry\u003c\/strong\u003e, fostering gentle fermentation. They are then \u003cstrong data-start=\"1895\" data-end=\"1951\"\u003edepulped and fermented without mucilage for 48 hours\u003c\/strong\u003e in dry tanks, which builds structure without muddiness. Finally, the beans are dried slowly on \u003cstrong data-start=\"2047\" data-end=\"2086\"\u003eraised beds in a greenhouse setting\u003c\/strong\u003e, stabilising flavours and preserving clarity.\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2176\" data-end=\"2191\"\u003e\u003cstrong data-start=\"2179\" data-end=\"2191\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2192\" data-end=\"2650\"\u003eIn the cup, \u003cstrong data-start=\"2204\" data-end=\"2245\"\u003eRigoberto Sánchez Pink Bourbon Washed\u003c\/strong\u003e is expressive and juicy. \u003cstrong data-start=\"2271\" data-end=\"2291\"\u003eMixed berries 🍓\u003c\/strong\u003e lead the way with sweet ripeness, balanced by \u003cstrong data-start=\"2338\" data-end=\"2369\"\u003elemon syrup 🍋‑like acidity\u003c\/strong\u003e that gives lift and brightness. On the finish, delicate \u003cstrong data-start=\"2426\" data-end=\"2437\"\u003erose 🌹\u003c\/strong\u003e aromatics emerge, adding floral elegance and depth. Together, these elements create a lively yet refined profile that showcases both varietal clarity and processing precision.\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"2657\" data-end=\"2672\"\u003e\u003cstrong data-start=\"2660\" data-end=\"2672\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2673\" data-end=\"3036\"\u003eShoebox’s \u003cstrong data-start=\"2683\" data-end=\"2733\"\u003eColombia Rigoberto Sánchez Pink Bourbon Washed\u003c\/strong\u003e is a beautifully articulated filter coffee that highlights the best of Pink Bourbon from Huila — combining fruit intensity, bright acidity, and refined floral notes into a nuanced, layered cup. It’s a perfect choice for those who appreciate coffee with vibrant character and a clean, expressive finish.\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 \u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":57165362561398,"sku":"SHOE-RIGOBERTO-PB","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Rigoberto_-_shopify.webp?v=1769597954"},{"product_id":"shoebox-emiliano-lame-gesha-washed-copa-de-oro-2-colombia","title":"Shoebox - Emiliano Lame Gesha Washed, Copa De Oro #2 | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Emiliano Lame 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 — 🌼 Elderflower • 🍋 Matcha Lemonade • 🍊 Ruby Grapefruit\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 Emiliano Lame\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Holguín\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Esperanza, La Plata, 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 (36-hour cherry hold, 40-hour underwater fermentation)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1880 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\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 — Copa de Oro Second Place Winner\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEmiliano Lame's Gesha secured second place in the Copa de Oro (Cup of Gold) competition—testament to both exceptional terroir at 1,880 metres and meticulous processing that included a 36-hour held-in-cherry step followed by 40 hours of underwater fermentation. The cup delivers exactly what you'd expect from competition-calibre Gesha: lively candied lemon peel alongside sweet matcha flavours that combine like matcha lemonade, loud florals (elderflower, lilac, jasmine) emerging as it cools, finishing with ruby red grapefruit and white tea.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinca El Holguín in La Esperanza dedicates just four hectares to specialty coffee production, with the remainder planted to Caturra, Colombia variety, beans, and tomatoes sold locally. This diversified approach provides economic stability whilst allowing Emiliano to focus quality efforts on the specialty coffee acreage—producing competition-winning lots like this one.\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 — Emiliano Lame \u0026amp; Finca El Holguín\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEmiliano Lame manages Finca El Holguín at 1,880 metres above sea level in La Esperanza, La Plata, Huila. The farm's modest four-hectare specialty coffee allocation demonstrates that exceptional quality doesn't require massive scale—it requires expertise, attention to detail, and willingness to invest in varieties and processing that command premium prices.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGrowing Gesha alongside more traditional varieties like Caturra and Colombia shows strategic thinking. Gesha provides the competition-winning, premium lots that generate headlines and top prices. Caturra and Colombia offer more reliable yields and easier cultivation, providing baseline income whilst the Gesha trees mature and produce their exceptional but lower-volume harvests.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe diversification beyond coffee—beans and tomatoes sold locally—represents practical risk management. Coffee prices fluctuate, harvests vary, and putting all agricultural effort into one crop creates vulnerability. By maintaining multiple revenue streams, Emiliano ensures farm stability regardless of coffee market conditions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis second-place Copa de Oro finish validates Emiliano's approach. Competition success brings recognition, opens premium market access, and justifies the investment required to grow varieties like Gesha at this quality level. It also demonstrates that small-scale producers with limited specialty coffee acreage can compete with larger operations when they focus on excellence.\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 — Extended Fermentation with Underwater Stage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEmiliano's processing protocol for this competition lot involved multiple fermentation stages, each carefully timed and controlled:\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 Harvesting\u003c\/strong\u003e — Only peak-ripeness Gesha cherries picked\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eFlotation \u0026amp; Sorting\u003c\/strong\u003e — Cherries floated and hand-sorted for quality\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003e36-Hour Underwater Cherry Hold\u003c\/strong\u003e — Whole cherries submerged for extended pre-fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping \u0026amp; Washing\u003c\/strong\u003e — Cherries fully depulped and washed after cherry hold\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003e40-Hour Underwater Fermentation\u003c\/strong\u003e — Parchment ferments underwater for additional development\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eDouble Rinsing\u003c\/strong\u003e — Coffee rinsed twice after fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏠 \u003cstrong\u003eGreenhouse Raised Bed Drying\u003c\/strong\u003e — Slow, even drying for 12–15 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 36-hour underwater cherry hold is the first critical stage. Submerging whole cherries creates anaerobic conditions that begin fermentation whilst the seed remains protected inside the fruit. This develops precursor compounds that will influence final flavour whilst preventing the aggressive fermentation that can create defects.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAfter depulping and washing, the 40-hour underwater fermentation of parchment creates another anaerobic stage. This extended underwater fermentation develops the bright, lively character evident in the cup—those candied lemon notes and vibrant acidity that make this coffee sing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe double rinsing ensures complete mucilage removal and stops fermentation at precisely the right moment. The greenhouse raised bed drying provides controlled conditions—protection from weather fluctuations whilst allowing the slow, even moisture removal over 12–15 days that preserves the delicate aromatics developed during processing.\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 VARIETY — Gesha at Competition Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGesha remains the gold standard for competition coffees—the variety that consistently scores highest and commands premium prices when cultivated and processed at this level. Emiliano's second-place Copa de Oro finish demonstrates what well-grown Gesha can achieve when given meticulous processing attention.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 1,880 metres in La Esperanza, the elevation provides ideal conditions for Gesha cultivation. The cool temperatures slow cherry maturation, allowing complex sugars and acids to develop. The significant diurnal temperature variation—warm days, cool nights—creates stress that concentrates flavours whilst the altitude ensures the pronounced florals and delicate fruit characteristics that define exceptional Gesha.\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 — Matcha Lemonade Transitioning to Loud Florals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis cup evolves beautifully as it cools, revealing layers of complexity that justify its competition success. Initially, there's lively candied lemon peel alongside sweet matcha flavour—combining into something genuinely reminiscent of matcha lemonade. As temperature drops, loud florals emerge: elderflower, lilac, jasmine. The finish settles into ruby red grapefruit and white tea 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\u003eElderflower\u003c\/strong\u003e — pronounced floral notes emerging as the coffee cools\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eMatcha Lemonade\u003c\/strong\u003e — the unique combination of sweet matcha and candied lemon peel\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eRuby Grapefruit\u003c\/strong\u003e — ruby red grapefruit character in the finish\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eLilac \u0026amp; Jasmine\u003c\/strong\u003e — additional loud florals adding aromatic complexity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eWhite Tea\u003c\/strong\u003e — refined, tea-like finish on the last sips\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe matcha lemonade descriptor is genuinely accurate—there's sweet, slightly vegetal matcha character alongside bright, candied lemon. It's an unusual combination that works beautifully, creating something familiar yet unique. As the cup cools, the florals become dominant—elderflower, lilac, jasmine all \"popping off\" as the description notes. These aren't subtle florals; they're loud and pronounced, exactly what exceptional Gesha delivers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe finish is where everything comes together: ruby red grapefruit provides tart, complex citrus whilst white tea adds refined, elegant closure. It's a finish that invites you to take another sip immediately.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is delicate but present, that silky Gesha mouthfeel that's refined without being thin. The acidity is lively and vibrant—structured like lemonade, bright without being sharp. The overall impression is of a meticulously crafted competition coffee that delivers complexity without confusion, brightness without harshness, florals without perfume.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEmiliano Lame's second-place Copa de Oro Gesha demonstrates what small-scale, quality-focused production can achieve. Four hectares of specialty coffee, exceptional terroir, meticulous processing, and genuine expertise combine to produce coffee that competes with Colombia's finest.\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 \u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":57389885915510,"sku":"SHOE-EMILIANO-GESHA","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Emiliano-shopify.webp?v=1772381150"},{"product_id":"shoebox-yilver-pajoy-gesha-washed-copa-de-oro-5-colombia","title":"Shoebox - Yilver Pajoy Gesha Washed, Copa De Oro #5 | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Yilver Pajoy 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 — 🍈 Starfruit • 🍊 Bergamot • 🍋 Pomelo\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 Yilver Pajoy\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Arrayán\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Alto Cañada, La Plata, 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 (36-hour cherry fermentation, 36-hour underwater fermentation)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1860 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\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 — Copa de Oro Fifth Place \u0026amp; a Family Triumph\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYilver Pajoy's Gesha secured fifth place in the Copa de Oro competition—but the real story is even better. This is the first year that Yilver and his cousins Didier and Yesid Pajoy all placed together in Copa de Oro, creating a family triumph that demonstrates both exceptional terroir in Alto Cañada and shared commitment to quality across the Pajoy family farms.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAfter 36 hours fermenting in cherry followed by another 36 hours underwater post-depulping, then 18 days drying in a greenhouse, this Gesha delivers loud, sweet citrus up front with tropical fruit backing it up. Pineapple and starfruit mingle with pink and purple flowers whilst hot; jasmine and bergamot rise to the surface as it cools; pomelo and Taiwanese oolong tea linger sweetly on the finish.\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 — Yilver Pajoy \u0026amp; Finca El Arrayán\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYilver Pajoy has been growing coffee at Finca El Arrayán for 14 years—building expertise, refining techniques, and developing the quality-focused approach that's now yielding competition success. His farm sits at 1,860 metres above sea level in Alto Cañada, La Plata, with over 2,500 coffee plants spread across the property.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe varietal diversity at El Arrayán demonstrates strategic thinking: Caturra provides reliable yields and proven quality, Chiroso offers distinctive cup characteristics and premium pricing potential, and Gesha delivers competition-winning lots like this one. Each variety serves a purpose, and Yilver's 14 years of experience mean he understands how to cultivate and process each one to maximise its potential.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat makes this Copa de Oro placement particularly special is the family context. Yilver's cousins Didier and Yesid Pajoy also work with Osito Coffee (the exporter connecting these producers to international markets), and 2025 marks the first year all three cousins placed together in the competition. This isn't coincidence—it represents shared knowledge, collaborative learning, and probably friendly competition that pushes each cousin to improve.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe family success also validates the Alto Cañada terroir. When multiple producers in the same area achieve competition success, it demonstrates that the region possesses the fundamental conditions for exceptional coffee: altitude, soil, climate, water quality. The Pajoy cousins have learned to work with what their land provides, developing processing protocols that showcase their terroir's potential.\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 — Balanced Fermentation Protocol\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYilver's processing mirrors Emiliano Lame's approach (the second-place winner) but with perfectly balanced timing—36 hours for each fermentation stage rather than the asymmetrical 36\/40 split:\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 Harvesting\u003c\/strong\u003e — Only peak-ripeness Gesha cherries picked\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Cherries sorted for uniformity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003e36-Hour Cherry Fermentation\u003c\/strong\u003e — Whole cherries ferment before depulping\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping \u0026amp; Washing\u003c\/strong\u003e — Complete pulp removal after cherry fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003e36-Hour Underwater Fermentation\u003c\/strong\u003e — Parchment ferments underwater for additional development\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏠 \u003cstrong\u003e18-Day Greenhouse Drying\u003c\/strong\u003e — Extended raised bed drying in controlled environment\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe symmetrical 36\/36 timing creates beautiful balance in the cup. The initial cherry fermentation develops fruit complexity whilst the cherry structure protects the seed. After depulping, the underwater fermentation stage builds brightness and aromatic intensity without the aggressive fermentation that longer periods might create.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 18-day greenhouse drying is slightly longer than Emiliano's 12–15 days, suggesting Yilver prioritises slow, gradual moisture removal over speed. This extended drying preserves the delicate aromatics developed during fermentation—those jasmine and bergamot notes that rise as the coffee cools, the pomelo and oolong tea character in the finish.\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 VARIETY — Gesha Delivering Competition Results\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGesha continues to dominate competition coffees for good reason: when cultivated at proper altitude and processed meticulously, the variety delivers complexity, florals, and distinctive character that judges consistently reward. Yilver's 14 years of experience show in understanding exactly what Gesha needs—from cultivation through harvest timing to processing protocols.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 1,860 metres, Finca El Arrayán sits in the sweet spot for Gesha cultivation. The altitude provides cool temperatures that slow cherry maturation, allowing complex sugar and acid development. The elevation also ensures the pronounced florals and bright acidity that define exceptional Gesha—characteristics fully expressed in this fifth-place 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 CUP — Tropical Citrus Evolving into Jasmine and Oolong\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis cup showcases Gesha's ability to evolve as it cools, revealing different characteristics at different temperatures. Initially, loud and sweet citrus dominates with tropical fruit backing it. As temperature drops, the profile shifts towards florals and tea. The finish brings everything together with pomelo and Taiwanese oolong 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\u003eStarfruit\u003c\/strong\u003e — distinctive tropical fruit with citrus-like tartness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eBergamot\u003c\/strong\u003e — aromatic citrus emerging as the cup cools\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003ePomelo\u003c\/strong\u003e — complex grapefruit-like citrus lingering in the finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe starfruit character is particularly distinctive—it has that unique combination of tropical sweetness and citrus tartness that makes starfruit immediately recognizable. Pineapple adds classic tropical fruit whilst hot, creating an initial impression that's bright, sweet, and fruit-forward. Pink and purple flowers mingle throughout, adding aromatic complexity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAs the cup cools, the profile shifts beautifully. Jasmine becomes dominant—those pronounced floral notes that Gesha is famous for, rising to the surface as temperature drops. Bergamot adds aromatic citrus complexity, more sophisticated than simple lemon or orange. The finish is where everything resolves: pomelo provides complex, slightly bitter citrus character whilst Taiwanese oolong tea notes add refined, elegant closure.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is delicate and silky, characteristic of well-processed Gesha. The acidity is loud and sweet initially, then settles into structured brightness that carries the florals and citrus beautifully. The overall impression is of meticulous quality—a competition coffee that earns its placement through complexity, balance, and evolution.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYilver Pajoy's Copa de Oro success, shared with his cousins, demonstrates what family collaboration and 14 years of dedicated learning can achieve. This fifth-place Gesha proves that Alto Cañada possesses exceptional terroir and the Pajoy family has mastered how to showcase it.\u003c\/p\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":57389887455606,"sku":"SHOE-YILVER-GESHA","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Yilver_-_insta.webp?v=1772381269"},{"product_id":"shoebox-mutana-hill-washed-burundi","title":"Shoebox - Mutana Hill Washed | Burundi","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eBurundi — Mutana Hill\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003e\u003cbr\u003eTastes Like — 🍑 Peaches • 🍵 Oolong Milk Tea • 🌿 Lemon Verbena\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\u003eProducers:\u003c\/strong\u003e Local producers surrounding Heza washing station\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Heza\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kayanza, Burundi\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietals:\u003c\/strong\u003e 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 Information not specified\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\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 — From Long Miles' Most Remote Washing Station\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGetting to Heza washing station requires long treks up mountainsides and crossing small hand-built log bridges—testament to Long Miles Coffee Project's commitment to serving communities that would otherwise face arduous journeys come harvest season. \"Heza\" means \"Beautiful Place\" in Kirundi, the local language, named for the enchanting views of the East African sky seen from these remote mountains.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot delivers exactly what you'd hope from Burundian coffee: intense oolong notes with subtle syrupy tones underneath, ripe and creamy peach and apricot flavours emerging as it cools, classic Ethiopian-style florals (lemon verbena, bergamot, jasmine) popping throughout. It's coffee that justifies the difficult journey required to process it.\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 — Smallholders \u0026amp; Long Miles Coffee Project\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHeza washing station serves local producers in one of Burundi's most remote coffee-growing regions. The station's location—requiring mountain treks and hand-built log bridge crossings to reach—demonstrates Long Miles Coffee Project's philosophy: bring processing infrastructure to farmers, rather than expecting farmers to transport cherries long distances to centralised facilities.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLong Miles Coffee Project was founded by Ben and Kristy Carlson in 2011 with a simple dream: help coffee growers by helping roasters source consistently high-quality coffees from Burundi. Starting with 50 farmers in 2013, the project has grown to work with over 6,000 producers across multiple washing stations, making an incredible impact socially, economically, and environmentally throughout Burundi's coffee-growing regions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe smallholder model means cherries arriving at Heza come from numerous farms, each with slightly different microclimates and cultivation practices. Managing this diversity whilst maintaining quality requires rigorous cherry selection, careful lot separation, and processing expertise that Long Miles has perfected over more than a decade of operation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe field blend nature of this lot—likely Red Bourbon and Mibirizi—reflects Burundian coffee's traditional varietal diversity. Rather than single-varietal lots, Burundian farmers typically grow multiple varieties together, creating natural blends that express the region's terroir across different genetic profiles.\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 — Traditional Burundian Washed Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLong Miles employs rigorous traditional washed processing at Heza, applying the same quality standards across all their washing stations regardless of how remote the location:\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 Harvesting\u003c\/strong\u003e — Smallholders pick only ripe cherries for delivery to Heza\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eFlotation\u003c\/strong\u003e — Cherries floated to remove underripes and defects\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👐 \u003cstrong\u003eHand Sorting\u003c\/strong\u003e — Additional manual quality control\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Mechanical removal of skin and fruit\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled fermentation to break down mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eWashing Channels\u003c\/strong\u003e — Multiple washing stages to remove all mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚖️ \u003cstrong\u003eDensity Grading\u003c\/strong\u003e — Parchment separated by density for quality consistency\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Traditional African raised beds ensuring even drying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe density grading step is particularly important in Burundian processing. By separating coffee by bean density after washing, Long Miles ensures only the highest-quality beans make it into premium lots like this one. Denser beans typically indicate better growing conditions, optimal ripeness at harvest, and superior cup quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe raised bed drying allows for gradual, even moisture removal whilst constant air circulation prevents defects. Despite Heza's remote location, Long Miles maintains the same processing standards that have made their coffees renowned—proving that geography doesn't determine quality when systems and expertise are properly implemented.\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 VARIETALS — Red Bourbon \u0026amp; Mibirizi Field Blend\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot likely combines Red Bourbon—Burundi's traditional variety known for sweet, syrupy character—with Mibirizi, a more recently introduced variety. Red Bourbon brings the classic sweetness and body that Burundian coffee is celebrated for, whilst Mibirizi adds complexity and potentially contributes to the bright, floral characteristics in the cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eField blends occur naturally when farmers cultivate multiple varieties together rather than in separated plots. Whilst single-varietal lots offer precision and repeatability, field blends often deliver greater complexity—each variety contributing different characteristics that create more dimensional cups than single varietals typically achieve.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe combination expresses beautifully in this lot: that syrupy oolong character and creamy peach sweetness likely come from Red Bourbon's genetics, whilst the bright florals (lemon verbena, bergamot, jasmine) may reflect Mibirizi's contribution or simply excellent Burundian terroir expressing across both varieties.\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 — Oolong Tea Evolving into Creamy Stone Fruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis cup evolves beautifully as it cools, revealing layers of complexity that justify Long Miles' reputation. Initially, intense oolong notes dominate with subtle syrupy tones underneath. As temperature drops, ripe, creamy peach and apricot flavours emerge—milky sweetness like peach ice cream. Classic Ethiopian-style florals pop throughout the experience.\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\u003ePeaches\u003c\/strong\u003e — ripe, creamy peach character emerging as the coffee cools\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eOolong Milk Tea\u003c\/strong\u003e — intense oolong notes with milky sweetness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌿 \u003cstrong\u003eLemon Verbena\u003c\/strong\u003e — bright, herbal-citrus florals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe oolong milk tea character sets the foundation—there's genuine tea-like quality here, with that particular milky sweetness that makes milk oolong so distinctive. Subtle syrupy notes underneath add body and richness. As the cup cools, the stone fruit character emerges beautifully: ripe, creamy peaches and apricots with that milky sweetness reminiscent of peach ice cream.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe florals are described as \"classic eth[iopian] florals\"—and indeed, there's that pronounced aromatic character typical of East African coffee. Lemon verbena provides bright, herbal-citrus notes. Bergamot adds sophisticated aromatic complexity. Jasmine brings classic floral perfume that ties everything together.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is syrupy and satisfying, coating the palate with that characteristic Burundian richness. The acidity is present but integrated, providing structure without sharp brightness. The finish is clean and sweet, with those tea and floral notes extending beautifully.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot from Heza washing station demonstrates that Long Miles Coffee Project's commitment extends to even the most remote corners of Burundi's coffee-growing regions. Despite requiring mountain treks and hand-built bridges to reach, Heza produces coffee that stands alongside the project's more accessible washing stations—proof that with proper systems, expertise, and dedication, exceptional quality can come from anywhere.\u003c\/p\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"May 7th \/ 125g","offer_id":57978964640118,"sku":"SHOE-MUTANAHILL-125G-MAY07","price":17.0,"currency_code":"GBP","in_stock":false},{"title":"May 26th \/ 250g","offer_id":57978709574006,"sku":"SHOE-MUTANAHILL-250G-MAY26","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Mutana_-_shopify.webp?v=1772381741"},{"product_id":"shoebox-ninga-hill-washed-burundi","title":"Shoebox - Ninga Hill Washed | Burundi","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eBurundi — Ninga Hill\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003e\u003cbr\u003eTastes Like — 🍋 Lime Juice • 🍵 White Tea • 🌼 Jasmine Pearls\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\u003eProducers:\u003c\/strong\u003e Local producers surrounding Ninga washing station\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Ninga\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kayanza, Burundi\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietals:\u003c\/strong\u003e 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 1900 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\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 — Built to Serve a High-Potential Region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSitting beside the Nkokoma River at 1,900 metres above sea level, Ninga washing station represents Long Miles Coffee Project's strategic expansion. Previously, farmers in this area needed to travel all the way to Bukeye to deliver cherries—a journey that discouraged selective picking and compromised quality. After recognising the immense quality potential of the region, Long Miles built Ninga to centralise production and reduce farmers' commute, unlocking the exceptional coffee this area can produce.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cup delivers bright, citrus-forward character: loud and juicy lime acidity whilst hot—nearly veering into key lime pie territory—balanced by lovely white tea notes through the centre. As it cools, green tea and jasmine pearls rise to the surface and linger long on the finish. This is Burundian coffee showcasing its brightest, most tea-like expression.\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 — Smallholders \u0026amp; Strategic Washing Station Placement\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNinga washing station serves local producers who previously faced significant challenges delivering cherries to Bukeye. The distance meant farmers had to choose between making multiple trips during harvest season (time-consuming and exhausting) or waiting to accumulate enough cherries for one journey (compromising freshness and quality as cherries sat waiting for transport).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLong Miles' decision to build Ninga demonstrates their commitment to actualising Burundi's quality potential. When they recognised that this region possessed exceptional terroir but lacked processing infrastructure, they invested in building a washing station rather than accepting lower quality from difficult-to-reach farms. This philosophy—bringing infrastructure to quality rather than expecting quality to find infrastructure—has been central to Long Miles' success.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Nkokoma River location provides essential water access for processing whilst the 1,900-metre elevation positions the washing station at the same altitude as the surrounding farms. This high-altitude terroir contributes to the bright acidity and tea-like characteristics that define this lot.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe field blend of Red Bourbon and Mibirizi reflects traditional Burundian farming, where multiple varieties grow together creating natural complexity. Each farmer contributing cherries to Ninga may have slightly different varietal proportions, microclimates, and cultivation practices—diversity that Long Miles manages through rigorous quality control and processing 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 PROCESS — Rigorous Burundian Washed Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNinga employs the same rigorous processing standards that Long Miles applies across all their washing stations, ensuring consistent quality regardless of location:\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 Harvesting\u003c\/strong\u003e — Farmers pick only ripe cherries, now with convenient access to Ninga\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eFlotation\u003c\/strong\u003e — Cherries floated to remove defects and underripes\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👐 \u003cstrong\u003eHand Sorting\u003c\/strong\u003e — Manual quality control ensuring only premium cherries proceed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Mechanical removal of skin and fruit\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled fermentation breaking down mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eWashing Channels\u003c\/strong\u003e — Multiple washing stages removing all mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚖️ \u003cstrong\u003eDensity Grading\u003c\/strong\u003e — Parchment separated by density for quality consistency\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Traditional African raised beds with regular turning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe proximity to farms matters more than it might seem. When farmers can deliver cherries the same day they're picked—rather than accumulating them over days—processing begins with fresher fruit. This freshness preserves the bright, clean characteristics evident in this lot. The loud lime acidity and tea-like clarity suggest cherries processed within hours of harvest rather than after days of storage.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe density grading ensures only the highest-quality beans make it into premium lots. Combined with the high-altitude terroir and fresh processing, this creates the vibrant, citrus-forward profile that distinguishes Ninga from Long Miles' other washing stations.\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 VARIETALS — Red Bourbon \u0026amp; Mibirizi Expression\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe field blend of Red Bourbon and Mibirizi creates interesting complexity. Red Bourbon brings Burundi's traditional sweetness and body, whilst Mibirizi contributes brightness and potentially more pronounced tea-like characteristics. The combination expresses beautifully in this lot—enough body to carry the intense lime acidity without thinness, enough brightness to create that key lime pie character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 1,900 metres, both varieties benefit from cool temperatures and slow cherry maturation. The altitude contributes significantly to the bright acidity and tea-like qualities that define this coffee. High-altitude Red Bourbon often shows more citrus and less caramel than lower-elevation lots, whilst Mibirizi's characteristics become more pronounced with elevation.\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 — Key Lime Pie Transitioning to Jasmine Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis cup showcases Burundian coffee at its brightest and most tea-like. The evolution from hot to cool is dramatic—starting with intense citrus, settling into balanced white tea, finishing with green tea and jasmine elegance. It's coffee that rewards patience, revealing different characteristics at different temperatures.\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\u003eLime Juice\u003c\/strong\u003e — loud, juicy lime acidity dominating whilst hot\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eWhite Tea\u003c\/strong\u003e — lovely tea notes balancing the acidity through the centre\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼 \u003cstrong\u003eJasmine Pearls\u003c\/strong\u003e — jasmine tea character rising as the cup cools\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe lime juice character whilst hot is genuinely loud—bright, juicy, almost aggressive in its intensity. There's enough acidity here to nearly veer into key lime pie territory, that particular combination of tart lime and creamy sweetness. White tea notes through the centre provide crucial balance, tempering the lime without diminishing it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAs the cup cools, the profile transforms beautifully. Green tea characteristics rise to the surface alongside jasmine pearls—those distinctive rolled green tea leaves with jasmine flowers that create such aromatic, delicate tea. These tea notes linger long on the finish, creating an elegant conclusion to what begins as a citrus bomb.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is clean and medium-light, appropriate for the bright, tea-like character. The acidity is the star here—structured, vibrant, and evolving throughout the temperature range. The finish is long and refreshing, with those jasmine tea notes extending beautifully.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot from Ninga washing station demonstrates why Long Miles recognised the region's quality potential and invested in infrastructure. The bright, clean, citrus-forward character here differs from the syrupy oolong expression of Mutana Hill—proving that Burundi's terroir diversity allows for multiple expressions when processing infrastructure meets exceptional raw material. Ninga is now unlocking quality that was always present but previously inaccessible.\u003c\/p\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"May 7th","offer_id":57389891486070,"sku":"SHOE-NINGAHILL-MAY07","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Ninga-shopify.webp?v=1772381892"},{"product_id":"shoebox-mystery-coffee-league-feb","title":"Shoebox - Mystery Coffee League (Feb)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAh! This is the \"Mystery Coffee League\" - a playful product where all the details are intentionally hidden. This is designed as a blind tasting challenge\/game rather than a regular product listing. Since there are no actual producer details, origin information, or tasting notes provided (they're all deliberately vague\/humorous placeholders), I cannot create a proper product description in the same format as the others.\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\"\u003eRegion: \"A place within a place\"\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eProducer(s?): \"?????\"\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eVarietal: \"Um actually, its 'cultivar'\"\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eProcess: \"At some point water may or may not have touched it and I cannot confirm or deny\"\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eTasting notes: \"Hmm, Yes yes, Tastes so familiar...\"\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eSource: \"I know a guy who knows a guy\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is intentionally mysterious as part of the product concept - customers are meant to taste it blind and guess the origin\/details themselves. Since it doesn't have the information needed for a proper product description template, shall we skip this one and move on to another coffee, or would you like me to compile all 38 descriptions we've completed so far?\u003c\/p\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":57389898858870,"sku":"SHOE-MYSTERYFEB","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/shoeboxfinal.webp?v=1772382244"},{"product_id":"shoebox-house-shoes-omni-light-blend","title":"Shoebox - House Shoes - Omni-Light Blend","description":"\u003ch2\u003e\u003cstrong\u003eKenya \u0026amp; Rwanda — House Shoes Omni-Light Blend\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Raspberry • 🍋 Lemonade • 🍫 Dark Chocolate\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\u003eComponents:\u003c\/strong\u003e Rwanda Jiwama Red Bourbon Washed \u0026amp; Kenya Muinami Estate Ruiru Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlend Ratio:\u003c\/strong\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Rwanda) \/ Natural (Kenya)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs Shoebox has grown as a roastery, they've become increasingly interested in blends and what they can achieve both logistically and for flavour improvements. House Shoes is designed to funnel coffees that don't quite fit their \"ultralight\" standard roast profile into a discounted, bulk-quantity blend roasted omni-light to better suit the green.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE BLEND\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor this iteration, Shoebox chose Rwanda Jiwama Red Bourbon Washed and Kenya Muinami Estate Ruiru Natural, blending them at an exact 50\/50 ratio. The Rwanda washed component delivers very clean stonefruit, a lovely lemonade acidity, and a silky body. The Kenya Natural is bursting with clean red fruits, oolong tea and cola spices.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTogether, we find notes of strawberries, raspberry lemonade, and a lovely specialty dark chocolate bass note that carries this very well as a 1:2 classic espresso or batch brew.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eRaspberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLemonade\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eDark Chocolate\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 6-12 weeks.\u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"May 14th","offer_id":57599231852918,"sku":"SHOE-HOUSESHOES-OMNI-MAY14","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/House-shopify.png?v=1775118065"},{"product_id":"shoebox-hakuna-matata-mejorado-washed-ecuador","title":"Shoebox - Ecuador Hakuna Matata Mejorado Washed","description":"\u003ch2\u003e\u003cstrong\u003eEcuador — Henry \u0026amp; Verena Gaibor Finca Maputo Hakuna Matata Mejorado (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍬 Cane Sugar • 🍇 White Grape • 🍵 Rooibos\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 Henry and Verena Gaibor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Maputo - Hakuna Matata Plot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Perla, Nanegal, Pichincha, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,300 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\u003eHenry and Verena Gaibor first met in Bujumbura, Burundi whilst volunteering together for Doctors Without Borders in 1996. Two years later, they decided to move to Henry's home country of Ecuador to start a clinic together in Quito. After operating that clinic for over 13 years, Henry and Verena decided to purchase land and start farming coffee, and so Finca Maputo was born.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt 1,300 MASL near the border of Colombia in La Perla, Nanegal, their farms have a very specific microclimate, often covered in fog and experiencing very low evening temperatures. The leadership at Finca Maputo credits the labour of their picking team as its most important asset, hiring the same pickers year over year and encouraging them to have a sense of community and ownership at the farm. This dedication leads to impeccable sorting and cherry selection, further contributing to the very high quality ceiling at Finca Maputo.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the cup, we find an abundance of tart white grapes and beautifully layered jasmine florals. As it cools, a bright red cranberry sweetness rises to the surface, alongside rooibos tea and red currant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eCane Sugar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eWhite Grape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍵 \u003cstrong\u003eRooibos\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 6-12 weeks.\u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":57599231918454,"sku":"SHOEBOX-HAKUNA-W","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Hakuna-shopify.png?v=1775118068"},{"product_id":"shoebox-rancho-tio-emilio-mejorado-washed-ecuador","title":"Shoebox - Ecuador Rancho Tio Emilio Mejorado Washed","description":"\u003ch2\u003e\u003cstrong\u003eEcuador — Henry \u0026amp; Verena Gaibor Finca Maputo Rancho Tio Emilio Mejorado (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🥣 Cereal Milk • 🍵 Green Tea • 🌸 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 Henry and Verena Gaibor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Maputo - Rancho Tio Emilio Plot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Perla, Nanegal, Pichincha, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,300 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\u003eHenry and Verena Gaibor at Finca Maputo source coffee from two different plots: \"Hakuna Matata\" and \"Rancho Tio Emilio.\" Despite being very close to each other, these two unique microclimates offer very different flavour profiles, highlighting the importance of specificity when it comes to buying high quality green coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe couple first met in Bujumbura, Burundi volunteering together for Doctors Without Borders in 1996. After operating a clinic in Quito for over 13 years, they purchased land to start farming coffee. At 1,300 MASL near the border of Colombia, their farms have a very specific microclimate often covered in fog with very low evening temperatures.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis one offers a great deal of complexity, starting off with a lactic sweetness similar to fruity cereal milk, with some classic Mejorado raw sugar tones and a body like jasmine green tea. As it cools, tons of citrus comes in with grapefruit, pomelo and lime all making a showing at different points in the cup evolution.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🥣 \u003cstrong\u003eCereal Milk\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍵 \u003cstrong\u003eGreen Tea\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\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.\u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":57599232246134,"sku":"SHOEBOX-TIO-EMILIO-W","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Emilio_-_shopify.png?v=1775118070"},{"product_id":"shoebox-ngomano-washed-kenya","title":"Shoebox - Kenya Ngomano Washed","description":"\u003ch2\u003e\u003cstrong\u003eKenya — Ngomano Coffee Factory (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍒 Red Currant • 🍅 Tomato • 🌸 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 Ngomano Coffee Factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Machakos, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28, SL34, Batian, Ruiru (Field Blend)\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 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNgomano Coffee Factory processes coffee from smallholder farmers in the Machakos region of Kenya. This washed lot showcases the classic Kenyan cup profile with bright acidity and complex fruit notes.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the cup, expect vibrant red currant notes with a distinctive savoury tomato character and delicate jasmine florals. Classic Kenyan brightness with excellent clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eRed Currant\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍅 \u003cstrong\u003eTomato\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eJasmine\u003cimg\u003e\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 6-12 weeks.\u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":57599232344438,"sku":"SHOEBOX-NGOMANO-W","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KenyaNgomano-shopify.webp?v=1775118222"},{"product_id":"shoebox-yessica-diego-parra-pink-bourbon-honey-colombia","title":"Shoebox - Colombia Yessica \u0026 Diego Parra Pink Bourbon Honey","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Yessica \u0026amp; Diego Parra Diwan Coffee Pink Bourbon (Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot Jam • 🌸 Jasmine • 🍩 Honey\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 \u0026amp; Diego Parra (Diwan Coffee)\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 Honey\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\u003eThe story of Diwan Coffee starts four generations prior, with Yessica and Diego's great-grandfather planting coffee as a cash crop to support his family. Interested in her family's history in the Colombian coffee industry, Yessica began taking coffee education courses after graduating from high school, eventually teaching at SENA, a coffee education programme in Colombia.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThree years ago, Yessica and Diego began a small project called Diwan Coffee, purchasing land to develop advanced processing techniques. Today, Diwan has become a popular roasted coffee brand within Colombia and is now exporting their first harvest. Yessica and Diego's style of clean fermentation has created some exceptional coffees.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis clean pink bourbon honey process offers loud and expressive fruit flavours and florals. In the cup, we are hit immediately with an apricot syrup note and very clear jasmine tones. There is a sticky sweetness like a honeybun or glazed donut. Some clean tropical fruits rise to the surface on the cooldown, like pineapple or mango. The finish offers a strong dose of bergamot, peach and jasmine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot Jam\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍩 \u003cstrong\u003eHoney\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 6-12 weeks.\u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Default Title","offer_id":57599232409974,"sku":"SHOEBOX-YESSICA-H-PB","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/YessicaPBHoney-shopify.png?v=1775118075"},{"product_id":"shoebox-munyinya-hill-washed-burundi","title":"Shoebox - Burundi Munyinya Hill Washed","description":"\u003ch2\u003e\u003cstrong\u003eBurundi — Munyinya Hill (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Fresh Oranges • 🥤 Cola Syrup • 🌸 Orange Blossom\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 Local producers surrounding Bukeye Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Bukeye (Long Miles Coffee Project)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kayanza, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon, Mibirizi (Field Blend)\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 1,760 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\u003eLocated on the outskirts of Bukeye Village in Kayanza at 1,760 MASL, Bukeye washing station was the very first operation Long Miles built. Bukeye lives and breathes coffee — most of its population are coffee farmers and the surrounding producers receive both a cherry payout and yearly premiums for quality consistency.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Long Miles Coffee Project works directly with smallholder farmers across Burundi, providing infrastructure, training, and fair premiums to improve both quality and livelihoods. Munyinya Hill is one of the collection areas for the Bukeye washing station.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the cup, the cola spice notes hit first, abruptly countered by a bright orange blossom floral. As the acidity starts to peak, fresh and ripe oranges pop up, settling in with more spice and black tea notes on the finish. A strong oolong tea note crops up just in the final sips, similar to a pu'er tea orange.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eFresh Oranges\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥤 \u003cstrong\u003eCola Syrup\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eOrange Blossom\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 6-12 weeks.\u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"May 26th \/ 125g","offer_id":57979032371574,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":false},{"title":"May 26th \/ 250g","offer_id":57599232475510,"sku":"SHOE-MUNYINYA-W-250G-MAY26","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Munyinya-shopify.png?v=1775118078"},{"product_id":"shoebox-marlon-bolanos-natural-gesha-colombia","title":"Shoebox Coffee Roasters - Marlon Bolaños - Natural Gesha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Marlon Bolaños \/ The Three Coffee Farmers, Gesha (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Jammy Strawberry • 🍈 Grenadine • 🌺 Hibiscus\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 Marlon Bolaños \/ The Three Coffee Farmers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e The Three Coffee Farmers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, 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 Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,800 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\u003eMarlon Bolaños's project \"The Three Coffee Farmers\" produces some of the most extraordinary coffees to come out of Huila. This Natural Gesha delivers the intensity Marlon is known for — overripe jammy strawberry, syrupy grenadine sweetness, cooling into hibiscus florals and a zingy lime finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMarlon didn't take a serious interest in coffee until the age of 17, when he enrolled in a Barista education course at SENA, learning brewing, green coffee grading, and sensory analysis. That course changed everything. Upon returning to the family farm, he began planting differentiated varietals — pink bourbon, gesha, chiroso — whilst experimenting with new fermentation techniques on each subsequent harvest.\u003c\/p\u003e\n\u003cp\u003eToday the farm is jointly owned by Marlon and his brothers Pedro and Hemerson. Marlon leads quality control, fermentation protocol development, sampling, and logistics. He has also won multiple barista and brewing competitions, using spring water drawn directly from the family's farm — water so naturally mineral-rich and well-suited to brewing that peers have coined it \"Champion's Water.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process on this Gesha lot involved careful cherry selection at peak ripeness before a minimal-intervention drying protocol:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvesting\u003c\/strong\u003e — Overripe cherry selection to maximise sweetness and fruit density\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eInitial drying\u003c\/strong\u003e — Brief open-air drying in cherry prior to fermentation\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic phase\u003c\/strong\u003e — 60 hours sealed in a container to develop layered fermentation character\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eGreenhouse drying\u003c\/strong\u003e — Transferred to raised beds in a greenhouse for 20 days of slow, controlled drying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a fruit-forward cup with the clarity and complexity of a carefully managed natural — expressive without being funky.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Natural Gesha opens with an abundance of overripe jammy strawberry and syrupy grenadine sweetness. As it cools, delicate hibiscus florals emerge alongside a bright, citric lime finish that lingers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eJammy Strawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍈 \u003cstrong\u003eGrenadine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌺 \u003cstrong\u003eHibiscus\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 8th","offer_id":57888023052662,"sku":"SHOE-MARLON-NAT-GESHA-MAY08","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Marlon-shopify_14df10f9-ba99-4699-8a26-079e3985a543.webp?v=1779026960"},{"product_id":"shoebox-lorena-pinzon-washed-pink-bourbon-colombia","title":"Shoebox Coffee Roasters - Lorena Pinzón - Washed Pink Bourbon | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Lorena Pinzón, Washed Pink Bourbon | Palestina, Huila\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🐉 Dragonfruit • 🍋 Pink Lemonade • 🩸 Blood Orange • 🌸 Honeysuckle\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 Lorena Pinzón, exported by LaREB\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Palestina, 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: 48hrs held in cherry, depulped, 48hrs underwater\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g or 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Pink Bourbon from Lorena Pinzón — a brand-new LaREB producer — absolutely floored the Shoebox team on the cupping table. With 48 hours of held-in-cherry fermentation followed by a further 48 hours in mucilage underwater, it carries that classic Palestina Pink Bourbon signature: tropical dragonfruit up front, vivid pink lemonade acidity, and a slightly heavier body carrying honeysuckle and jasmine florals long into the finish. As it cools, the pink lemonade slowly transitions to a darker blood orange acidity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLorena Pinzón is a new addition to the LaREB family, and Shoebox were among the first to work with her. We are still awaiting fuller background details on her story and farm — these notes will be updated as more information becomes available. What's already clear is that her dedication to cherry selection and extended fermentation protocols has resulted in a certified LaREB banger: vibrant, structured, and unmistakably Huila Pink Bourbon in character.\u003c\/p\u003e\n\u003cp\u003eLaREB (La Red de Exportadores de Buena Fe) is the exporting partner, a Colombia-based green coffee export network dedicated to transparency, traceability, and consistently high quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot undergoes an extended two-stage washed fermentation:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHeld in cherry\u003c\/strong\u003e — 48 hours immersed underwater in cherry prior to depulping\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Mechanical depulping after the cherry-hold phase\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eUnderwater mucilage fermentation\u003c\/strong\u003e — A further 48 hours submerged in water with mucilage intact\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Slow drying on raised beds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis meticulous double-fermentation approach preserves the inherent clarity of the Washed process whilst building remarkable fruit complexity and body.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn exceptional Palestina Pink Bourbon: tropical dragonfruit sweetness leads, underpinned by vivid pink lemonade acidity. A slightly heavier body carries honeysuckle and jasmine florals into a long finish, whilst cooling brings on a deeper blood orange quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🐉 \u003cstrong\u003eDragonfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003ePink Lemonade\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🩸 \u003cstrong\u003eBlood Orange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eHoneysuckle\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"May 26th \/ 250g","offer_id":57978710884726,"sku":"SHOE-LORENA-W-PB-250G-MAY26","price":25.5,"currency_code":"GBP","in_stock":true},{"title":"May 26th \/ 125g","offer_id":57978917159286,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lorena-shopify.png?v=1779019366"},{"product_id":"shoebox-yoiner-mosquera-anaerobic-natural-gesha-colombia","title":"Shoebox Coffee Roasters - Yoiner Mosquera - Anaerobic Natural Gesha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Yoiner Mosquera, Anaerobic Natural Gesha | Palestina, Huila\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Strawberry Jam • 🍋 Meyer Lemon • 🍵 Earl Grey • 🌿 Lime\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 Yoiner Mosquera, exported by LaREB\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Palestina, Huila, 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 Natural: Overripe picking, 12hr open-air drying in cherry, 60hr anaerobic sealed, 20 days greenhouse drying on raised beds\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\u003eYoiner Mosquera's Anaerobic Natural Gesha is a carefully monitored minimal-intervention natural, drawing on the finest elements of Ethiopian-style naturals whilst showcasing the terroir of Palestina, Huila. A beautifully layered cup of strawberry and raspberry, with Meyer lemon acidity zipping through the middle, cooling into Earl Grey tea florals and a zingy lime finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYoiner's family farm traces its roots to 1949, when his grandfather fled political violence and settled in Palestina under a farming incentive programme. A third-generation coffee farmer by inheritance, Yoiner initially took a different path — becoming an accountant at Banco Agrario, where he managed finance grants for smallholder producers. Witnessing the injustice of loan structures that pigeonholed producers into low-quality high-yield varieties drove him back to the land when his father passed away, leaving him the family farm.\u003c\/p\u003e\n\u003cp\u003eYoiner began introducing intense fermentation protocols and selling cherry to the highest bidder — but after a large buyer walked away from a deal at the last moment, he sought more sustainable, trust-based relationships. LaREB's transparent business model resonated immediately. Working with LaREB, Yoiner has refined his protocols toward cleaner fermentations, and the results speak for themselves in cup quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Anaerobic Natural Gesha involves a multi-stage low-intervention drying protocol:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eOverripe picking\u003c\/strong\u003e — Selective harvest of fully ripe cherry for maximum sugar content\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eOpen-air drying in cherry\u003c\/strong\u003e — Short 12-hour initial drying phase in cherry\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic fermentation\u003c\/strong\u003e — 60 hours sealed in a container to build layered complexity\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eGreenhouse raised-bed drying\u003c\/strong\u003e — 20 days of slow, controlled drying on raised beds inside a greenhouse\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a naturally processed Gesha with the restraint and clarity of a carefully managed fermentation — classic and expressive rather than aggressively fermented.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully layered cup: strawberry and raspberry fruit duo leads, with Meyer lemon citric acidity zipping through. As it cools, Earl Grey tea florals become prominent with a zingy lime finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry Jam\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eMeyer Lemon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍵 \u003cstrong\u003eEarl Grey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eLime\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 7th","offer_id":57888023118198,"sku":"SHOE-YOINER-AN-GESHA-MAY07","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Yoiner_Mos_-_shopify.png?v=1779019368"},{"product_id":"shoebox-luis-camacho-washed-fragrancia-colombia","title":"Shoebox Coffee Roasters - Luis Edgar Camacho - Washed Fragrancia | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Luis Edgar Camacho, Washed Fragrancia (Sidra × Catimor) | Palestina, Huila\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🫐 Mixed Berries • 🌼 Orange Blossom • ☕ Bergamot • 🌸 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 Luis Edgar Camacho, exported by LaREB\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Palma\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Palestina, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Fragrancia (Sidra × Catimor)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed: 24hrs in cherry, depulped, 48hrs underwater, slow-dried 30 days on patios\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,720 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\u003eOriginally catalogued as Bourbon, this lot from Luis Edgar Camacho's farm La Palma turned out to be something entirely unexpected. RD2 Vision Lab genetic testing, prompted by UK-based Scenery Coffee, revealed the variety to be Fragrancia — a crossbreed of Sidra and Catimor. Remarkably, the hybridisation has fully tamed the allium quality typical of Sidra ancestry, instead highlighting intense florality and layered berry complexity. In the cup, complex berry notes range from blueberry to raspberry, underpinned by aggressive orange blossom aromatics, with jasmine, magnolia, and bergamot rounding out a structured, expressive profile.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLuis Edgar Camacho has been growing coffee at La Palma in Palestina since 2014, originally exporting through Caravella before transitioning to LaREB on the recommendation of a trusted colleague, Lizardo Herrera. His farm sits at 1,720 MASL in the heart of Palestina — a region renowned for producing some of Colombia's most complex Pink Bourbon and experimental variety coffees.\u003c\/p\u003e\n\u003cp\u003eThis particular lot attracted an immediate purchase decision on the cupping table for its leaping floral complexity and intense aromatics — qualities that ultimately turned out to reflect its unique genetic heritage as a Fragrancia hybrid.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA multi-stage washed protocol designed to preserve Fragrancia's intense aromatics whilst building structured complexity:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry hold\u003c\/strong\u003e — 24 hours held in cherry\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Mechanical depulping after the cherry-hold phase\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eUnderwater fermentation\u003c\/strong\u003e — 48 hours submerged in water\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eExtended patio drying\u003c\/strong\u003e — Slow-dried for 30 days on patios\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe extended drying phase is key to this lot's remarkable clarity and intensity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA complex, expressive cup: an expansive spectrum of berry notes from blueberry to raspberry, dominated throughout by loud, aggressive orange blossom aromatics. Jasmine, magnolia, and bergamot add structured floral depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eMixed Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌼 \u003cstrong\u003eOrange Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e☕ \u003cstrong\u003eBergamot\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":"Shoebox Coffee Roasters","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 7th","offer_id":57888023150966,"sku":"SHOE-LUIS-W-FRAGRANCIA-MAY07","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Luis_-_shopify.png?v=1779019371"},{"product_id":"shoebox-viktor-pineda-washed-chiroso-colombia","title":"Shoebox Coffee Roasters - Viktor Pineda - Washed Chiroso | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Viktor Pineda, Washed Chiroso | Caicedo, Antioquia\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🩸 Blood Orange • 🍋 Candied Lemon Peel • 🌿 Lemon Balm\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 Viktor Pineda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Tigre\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Caicedo, Antioquia, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Chiroso\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 1,600–1,800 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\u003eViktor Pineda's Washed Chiroso from Caicedo, Antioquia is a vivid, citrus-forward filter coffee with a distinctive blood orange intensity, candied lemon peel sweetness, and a lemon balm herbal freshness. Chiroso — a landrace grown in the high-altitude mountains of Caicedo — has become one of the most exciting and distinctive Colombian varietals of recent years, and Viktor's meticulous processing showcases its natural brilliance.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eViktor Pineda comes from Caicedo, a small region near Urrao in Antioquia that spent years isolated by conflict. Today, thanks to specialty coffee, the region is flourishing, and producers like Viktor are at the heart of that transformation. He has been growing and processing coffee for several years, is deeply passionate about refining his techniques, and has recently invested in planting Gesha and Chiroso trees — a meaningful step into the specialty coffee world.\u003c\/p\u003e\n\u003cp\u003eCaicedo's high altitude provides producers with a natural advantage for growing exceptional coffees, and Viktor's farm Finca El Tigre is a standout producer of Chiroso, a dense and well-structured landrace variety particularly suited to the cool, high-altitude conditions of Antioquia.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean washed protocol that highlights Chiroso's natural citric brightness:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry fermentation\u003c\/strong\u003e — Held in cherry for the initial fermentation phase\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Mechanical removal of cherry\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eOpen-tank fermentation\u003c\/strong\u003e — Extended underwater fermentation to develop structure\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSun-bed drying\u003c\/strong\u003e — Dried on raised sun beds over 2–3 weeks\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality control\u003c\/strong\u003e — Stable 10.6% moisture content at delivery\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a beautifully clean, citric washed Chiroso with sparkling acidity and exceptional clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVivid blood orange intensity leads, followed by sweet candied lemon peel and a refreshing lemon balm herbal note. Delicate florals frame the cup throughout, with a clean, extended finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🩸 \u003cstrong\u003eBlood Orange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eCandied Lemon Peel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eLemon Balm\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 7th","offer_id":57888023183734,"sku":"SHOE-VIKTOR-W-CHIROSO-MAY07","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Viktor-shopify.webp?v=1779026933"},{"product_id":"shoebox-bavyevi-iv-natural-burundi","title":"Shoebox Coffee Roasters - Bavyevi IV - Natural | Burundi","description":"\u003ch2\u003e\u003cstrong\u003eBurundi — Bavyevi IV, Natural Bourbon | Ngozi Province\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Strawberry • 🫐 Cranberry • 🌸 Cherry Blossom\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 Bavyevi community (women-owned producer group), via JNP Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Ngozi Province, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Local Bourbon\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 1,800 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\u003eBavyevi IV is a natural-processed Bourbon from the high-altitude Ngozi Province of Burundi, produced by a women-owned smallholder community working with JNP Coffee. This is a fruit-forward, accessible natural with the restrained sweetness typical of Burundian naturals — strawberry and cranberry fruit, delicate cherry blossom florals, and a clean, juicy finish. Shoebox profile it as an omni roast.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJNP Coffee was founded by Jeanine Niyonzima-Aroian, one of the most influential figures in Burundian specialty coffee. Having earned an MBA from Northwestern's Kellogg School before reconnecting with her birth country, Jeanine founded JNP Coffee with a dual mission: sourcing exceptional Burundian coffees and driving meaningful social change through gender equity programmes and financial literacy education.\u003c\/p\u003e\n\u003cp\u003eThe Bavyevi producer group — \"bavyevi\" means \"parents\" in Kirundi — takes its name in tribute to generations of hardworking parents whose labour in coffee has provided shelter, education, and opportunity for their families. The group is women-owned, working with JNP's trained Q Graders on best practices and lot curation. Over 2,000 IWCA farmer members in Burundi are now part of this network. Ngozi Province, with its high altitudes, volcanic soils, and slightly acidic red earth, produces some of Burundi's most distinctive coffees.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBavyevi IV is a minimal-intervention natural with Ngozi's characteristically extended drying period:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry selection\u003c\/strong\u003e — Floated and sorted for peak ripeness prior to processing\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised mesh drying\u003c\/strong\u003e — Immediately transferred to raised mesh platforms and dried as intact fruit\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eExtended drying\u003c\/strong\u003e — 45–60 days of continuous attention, circulating regularly for even air exposure\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eLot curation\u003c\/strong\u003e — Five unique processing lots from different days throughout harvest are combined\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNgozi's high altitude and cool temperatures create one of the longest natural drying periods in the world — a key contributor to this lot's restrained, clean expression.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean, accessible Burundian natural: strawberry and cranberry fruit lead, with delicate cherry blossom florals throughout. The extended drying creates a restrained, well-balanced cup that's juicy and sweet without being overblown.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eCranberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eCherry Blossom\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 7th","offer_id":57888023249270,"sku":"SHOE-BAVYEVI-IV-NAT-MAY07","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BavyeviIV-shopify_2985e74f-2f53-4287-b017-3f355fc8e67f.webp?v=1779026904"},{"product_id":"shoebox-carlos-estrella-washed-gesha-colombia","title":"Shoebox Coffee Roasters - Carlos Estrella - Washed Gesha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Carlos Estrella, Washed Gesha | La Unión, Nariño\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Peach Ice Cream • 🌿 Jasmine Green Tea • 🍋 Meyer Lemon\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 Carlos Estrella\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Estrella — La Jacoba plot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Unión, 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 Washed: 10hr cool anaerobic in cherry (sealed barrels), washed twice, solar-dried 20 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000 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\u003eCarlos Estrella is one of the pioneers of quality coffee in Nariño, and this Gesha microlot from La Jacoba — the highest of three distinct plots across his 8-hectare farm La Estrella — is a masterclass in elegant Colombian Gesha. The process is intentionally restrained: a short, cool 10-hour anaerobic cherry fermentation, washed twice to remove all mucilage, then solar-dried for 20 days. The result is exactly what Shoebox love from this origin: elegant florals laced with juicy acidity and great texture. Hot, it opens with ripe peach ice cream lactic sweetness; as it cools, jasmine green tea and Meyer lemon take over.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCarlos Estrella is a third-generation coffee farmer who has been involved in farm operations from childhood. As he took greater control of the family farm, he began experimenting with differentiated varietals and advanced processing, eventually becoming recognised as one of the pioneers for quality in Nariño. His farm La Estrella sits at 2,000 MASL and is divided into three distinct plots — La Jacoba, El Mirador, and El Rancho — each with its own microclimate and varietal focus. This subdivision allows for precise quality control across different growing conditions, with different varietals planted in each zone.\u003c\/p\u003e\n\u003cp\u003eThis Gesha microlot comes specifically from La Jacoba, where Gesha grows alongside pink bourbon trees — the interaction of these varietals in the same microclimate contributing to the lot's exceptional complexity and cup clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA deliberately short and controlled fermentation protocol designed to let the Gesha variety speak clearly:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003ePeak-ripeness picking\u003c\/strong\u003e — Cherry selected at precise ripeness and immediately placed in sealed barrels\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eShort cool anaerobic fermentation\u003c\/strong\u003e — 10 hours in cherry in sealed barrels at cool temperature\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eDouble washing\u003c\/strong\u003e — Removed and washed twice to fully strip mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSolar drying\u003c\/strong\u003e — 20 days on solar dryers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe brevity and cool temperature of the fermentation is the key: enough to develop complexity without introducing any process-forward character — a testament to Carlos's precision.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eElegant and precise. Hot, the cup opens with ripe, lactic peach ice cream sweetness and expressive florals; as it cools, jasmine green tea emerges alongside a bright Meyer lemon acidity. A Colombian Gesha that exemplifies clarity and refinement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach Ice Cream\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eJasmine Green Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eMeyer Lemon\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 5th","offer_id":57888023380342,"sku":"SHOE-CARLOS-W-GESHA-MAY05","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CarlosEstrella-shopify.webp?v=1779026851"},{"product_id":"shoebox-jeisson-burbano-washed-gesha-colombia","title":"Shoebox Coffee Roasters - Jeisson Burbano - Washed Gesha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Jeisson Burbano, Washed Gesha | Buenos Aires, Nariño\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍈 Honeydew Melon • 🫐 Mixed Berries • 🌸 Jasmine • ☕ Bergamot\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 Jeisson Burbano\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Costa Rica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Buenos Aires, 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 Washed: 72hr anaerobic in cherry, depulped, 72hr anaerobic underwater, washed, solar-dried 15 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,930 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\u003eJeisson Burbano's Washed Gesha from Finca Costa Rica in Buenos Aires, Nariño is one of the most technically accomplished coffees in this release. Its processing details only emerged late — early brews suggested a very short, clean washed fermentation, but it was later revealed this Gesha underwent 72 hours of anaerobic cherry fermentation followed by a further 72 hours submerged underwater after depulping. The restraint of the result is a testament to Jeisson's skill. In the cup: a uniquely delicate honeydew melon sweetness leads, with berry undertones reminiscent of frozen mixed berries. As it cools, jasmine and bergamot florals peak on the last sips.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJeisson Burbano is a second-generation producer who was inspired by his wife's love and passion for coffee to take over the family farming tradition. He has now been growing coffee for over 8 years at Finca Costa Rica in the village of Buenos Aires in Nariño. The farm sits at 1,930 MASL and maintains relatively cool temperatures throughout the growing season, allowing for very slow, dense cherry maturation.\u003c\/p\u003e\n\u003cp\u003eJeisson's farm operations are meticulously organised: brush cutting and fertilisation follow scheduled intervals, and he maintains several sustainability certifications including the Rainforest Alliance. This commitment to both precision and stewardship is reflected directly in the cup quality — a clean, layered Gesha that rewards careful brewing.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn extended double-anaerobic washed protocol demonstrating exceptional fermentation control:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic cherry fermentation\u003c\/strong\u003e — 72 hours sealed in cherry\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Mechanical removal of cherry after the anaerobic phase\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eAnaerobic underwater fermentation\u003c\/strong\u003e — A further 72 hours submerged underwater after depulping\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Washed clean after the underwater phase\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSolar drying\u003c\/strong\u003e — 15 days on solar dryers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe remarkable thing about this lot is how clean the result is: 144 total hours of anaerobic fermentation that reads as fresh, precise, and delicate rather than process-forward — a sign of real mastery.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUniquely delicate: honeydew melon — a green, ripe sweetness with bright berry undertones — leads the cup. As it cools, the cup shifts to frozen mixed berry complexity, with jasmine and bergamot florals building to a peak on the final sips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍈 \u003cstrong\u003eHoneydew Melon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eMixed Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e☕ \u003cstrong\u003eBergamot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"Standard - 0-6 Weeks off Roast \/ May 5th","offer_id":57888023413110,"sku":"SHOE-JEISSON-W-GESHA-MAY05","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JeissonBurbano-shopify_09b72455-688f-4676-9f0f-6875f5dc09cd.webp?v=1779026883"},{"product_id":"shoebox-coffee-roasters-marlon-bolanos-aji-washed-colombia","title":"Shoebox Coffee Roasters - Marlon Bolaños Aji Washed | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Marlon Bolaños The Three Coffee Farmers Aji (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🥝 Golden Kiwi • 🌿 Spearmint • 🌸 Orange Blossom\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Marlon Bolaños (The Three Coffee Farmers)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Aji\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Marlon Bolaños's project The Three Coffee Farmers in Huila — a washed Aji of extraordinary botanical clarity, processed with deliberate minimalism to let the variety speak entirely for itself. In the cup: golden kiwi and bright apple acidity when hot, cooling beautifully into a herbal and floral fusion of spearmint and orange blossom.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMarlon Bolaños grew up in a coffee farming family in Huila but didn't develop a serious interest in coffee until the age of 17, when he enrolled in a barista education course at SENA — learning brewing, green coffee grading, and sensory analysis. Returning to the farm transformed, he began planting differentiated varietals including Pink Bourbon, Gesha, Chiroso, and Aji, while experimenting with new fermentation techniques with each successive harvest.\u003c\/p\u003e\n\u003cp\u003eToday the farm is owned and operated by Marlon and his two brothers, Pedro and Hemerson. Marlon leads quality control, fermentation protocols, and sampling — a role that suits a producer who has also competed and won in multiple barista and brewing competitions. His family's spring water, notable for its natural trace mineral composition, has become something of a legend among peers after earning the nickname \"Champion's Water\" through competition use.\u003c\/p\u003e\n\u003cp\u003eAji is a newer variety being cultivated primarily in Huila — colloquially referred to as \"Bourbon Aji\" though genetic testing confirms no relation to Bourbon. It is 100% Ethiopian Landrace, belonging to the Core Ethiopia group of varieties alongside Chiroso, Sidra, Gesha, and Pink Bourbon, and is increasingly celebrated for its vibrant botanical and herbal character at altitude.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process for this Aji lot involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively harvested at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 💧 Flotation — Floated to remove defects 🧪 Open-tank fermentation — Fermented in open tanks for just 12 hours — a deliberately minimal intervention designed to preserve the Aji's intrinsic botanical and floral character ☀️ Drying — Dried for 10–15 days to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe 12-hour open-tank fermentation is the defining step — Marlon's intention here was an extremely clean processing profile with the lightest possible intervention, allowing the Aji's inherent florality and herbality to emerge with maximum clarity and minimal fermentation influence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA pristine and botanically vivid washed Aji from one of Huila's most talented young producers — golden kiwi brightness and granny smith apple acidity up front, cooling into an immaculate herbal and floral fusion of spearmint and orange blossom. Exceptional clarity from first sip to last.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🥝 Golden Kiwi 🌿 Spearmint 🌸 Orange Blossom\u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"250g \/ May 26th","offer_id":57962981491062,"sku":"SHOE-MARLON-BOLANOS-AJI-WASHED-FIL-MAY26","price":28.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/MarlonAji-shopify.png-cropped.jpg?v=1779899241"},{"product_id":"shoebox-coffee-roasters-busanze-natural-rwanda","title":"Shoebox Coffee Roasters - Busanze Natural | Rwanda","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eRwanda — KUN Cooperative Busanze Washing Station Local Bourbon (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍓 Strawberry • 🌱 Rhubarb • 🌸 Orange Blossom • 🍋 Lemon Zest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e 81 KUN Cooperative Smallholder Farmers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Busanze Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nyaruguru, Southern Province, Rwanda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Local Bourbon Varietals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Busanze Washing Station in Nyaruguru — a low-intervention natural separation sourced from 81 smallholder farmers within the KUN cooperative, processed with deliberate simplicity to let the fruit do the work. In the cup: strawberry and rhubarb sweetness with orange blossom when hot, cooling into bergamot, lemon zest, and an oolong tea finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBusanze is a privately owned washing station in Rwanda's southern Nyaruguru district, supported by the surrounding cooperatives from which it purchases cherry. This lot is a specific separation from the KUN cooperative — 81 smallholder farmers whose collective harvest was selected, floated, sorted, and processed together as a single natural lot. The simplicity of the approach is intentional: minimal intervention, careful sorting, and patient drying allow the inherent sweetness and fruit character of Rwanda's local Bourbon varietals to express themselves without interference.\u003c\/p\u003e\n\u003cp\u003eRwanda's local Bourbon varieties — descendants of the Bourbon cultivar introduced to East Africa in the early twentieth century — have developed distinct characteristics shaped by the country's volcanic soils, high altitude, and cool climate. In Nyaruguru, one of Rwanda's most elevated and remote growing districts, these conditions consistently produce coffees of exceptional sweetness, vibrant acidity, and refined fruit character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Busanze involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively harvested at peak ripeness by KUN cooperative farmers 💧 Flotation — Floated upon delivery to remove defects 🔍 Sorting — Carefully sorted before drying ☀️ Patio drying — Whole cherries dried on patios with ample turning throughout to promote even drying\u003c\/p\u003e\n\u003cp\u003eThe patio drying with regular turning is the defining step — a low-intervention approach that trusts the quality of the cherry and the conditions of Nyaruguru to do the work, building the strawberry sweetness, tart rhubarb character, and floral complexity that define this lot while the careful turning prevents overfermentation and preserves the clean, bright acidity that carries through to the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully clean and fruit-forward natural from one of Rwanda's most remote and elevated growing districts — fresh strawberry and tart rhubarb up front with orange blossom florality, cooling elegantly into bergamot and lemon zest with a supporting oolong tea body in the finish. Low-intervention processing at its most expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍓 Strawberry 🌱 Rhubarb 🌸 Orange Blossom 🍋 Lemon Zest\u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"250g \/ May 26th","offer_id":57962997252470,"sku":"SHOE-BUSANZE-NATURAL-FIL-MAY26","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Busanze-shopify.png-cropped.jpg?v=1779899662"},{"product_id":"shoebox-coffee-roasters-daniel-hernandez-chiroso-washed","title":"Shoebox Coffee Roasters - Daniel Hernandez Chiroso Washed | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Daniel Hernandez El Tigre Chiroso (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍎 Pomegranate • 🍏 Green Apple • 🌸 Jasmine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Daniel Hernandez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Tigre\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Urrao, Antioquia, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Chiroso\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 2,000+ MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Daniel Hernandez's El Tigre farm on the outskirts of Urrao — a washed Chiroso that leapt off the cupping table with screaming florals and ripe, fresh fruit from the first sip. Clean, crisp, and beautifully layered. In the cup: pomegranate, elderflower, and rose when hot, brightening into green apple crispness with jasmine and raw honey as it cools.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDaniel Hernandez farms El Tigre at just over 2,000 MASL on the outskirts of Urrao — one of Colombia's most exciting emerging specialty coffee regions, where Chiroso has become the defining variety of a new wave of exceptional lots. Alongside coffee, Daniel and his sister Natalie grow avocados and other fruits on the farm, and Daniel has invested steadily in improving his processing infrastructure, installing raised drying beds a few years ago and dialling in his cherry selection and fermentation protocols with increasing precision.\u003c\/p\u003e\n\u003cp\u003eBeyond his own farm, Daniel works actively through Colombia's Coffee Excellence Program (PEC) to help neighbouring producers raise their cup quality and tighten their farming and processing practices — a commitment to open collaboration and community improvement that is as much a part of his story as the exceptional coffees he produces.\u003c\/p\u003e\n\u003cp\u003eChiroso is a variety grown primarily in Antioquia, genetically identified as Ethiopian Landrace. Associated with vibrant tropical fruit notes and a naturally expressive aromatic profile, it responds exceptionally well to clean, restrained washed processing — which is precisely the approach Daniel takes here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Tigre involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries carefully selected at peak ripeness before processing 🔧 Depulping — Outer skin removed before fermentation 🧪 Washed fermentation — Fermented for just 24 hours — a deliberately short window designed to keep the cup clean and crisp 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Raised-bed drying — Dried on raised beds to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe 24-hour fermentation is the defining step — deliberately brief, it builds just enough structure and complexity to complement the Chiroso's inherent florality and fruit character without adding fermentation influence, producing the clean, layered, and brilliantly expressive cup that defines this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA stunning and multi-layered washed Chiroso from one of Urrao's most community-minded producers — pomegranate depth, elderflower and rose florality up front, brightening as it cools into crisp green apple and a delicate jasmine and raw honey finish. A coffee that announces itself immediately and rewards attention throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍎 Pomegranate 🍏 Green Apple 🌸 Jasmine\u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"250g \/ May 21st","offer_id":57963012260214,"sku":"SHOE-DANIEL-HERNANDEZ-CHIROSO-WASHED-FIL-MAY21","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DanielChiroso-shopify.png-cropped.jpg?v=1779899975"},{"product_id":"shoebox-coffee-roasters-yulissa-chambi-red-catuai-washed2026","title":"Shoebox Coffee Roasters - Yulissa Chambi Red Catuai Washed(2026) | Bolivia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eBolivia — Yulissa Chambi Red Catuai (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍎 Fried Apples • 🍬 Marzipan • 🍵 Black Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yulissa Chambi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Yunga, Caranavi, La Paz, Bolivia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2026\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Yulissa Chambi's revived family farm in the Yunga mountains of Caranavi — a washed Red Catuai of exceptional sweetness and charm from Bolivia's 2024 Aeropress champion. Stupidly sweet malic fruit up front, warming into the comfort of fried apples, marzipan, and a clean black tea finish. In the cup: fried apples, marzipan, and black tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe story of Yulissa's farm begins in the 1980s, when her family purchased 20 hectares of land in Yunga, within the mountains surrounding Caranavi. Initially planting just four hectares of coffee as a retreat from city life, the farm fell into disrepair when Bolivian government subsidies for coffee growing were withdrawn and production became economically unviable — the trees losing their yield and being gradually reclaimed by the surrounding forest.\u003c\/p\u003e\n\u003cp\u003eIn 2019, Yulissa decided to revive what her family had built, replanting the original four hectares with Red Catuai and adding another three hectares shortly after. Her deep passion for the coffee supply chain has taken her further and further into the specialty world, eventually culminating in winning the 2024 Aeropress Championship in Bolivia — a title that reflects the seriousness and skill she brings to every stage of the process. Her name in Bolivia's specialty scene carries significant weight, with most of each harvest immediately claimed by local buyers.\u003c\/p\u003e\n\u003cp\u003eRed Catuai, a compact and productive cross of Mundo Novo and Caturra, is well established across South America for its reliability and its ability to deliver clean, sweet cup profiles under classical washed processing — exactly what Yulissa demonstrates here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Yulissa's farm involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Red Catuai cherries selectively harvested at peak ripeness 💧 Flotation — Floated to remove defects before processing 🔧 Depulping — Fully depulped before fermentation 🧪 Wet fermentation — Fermented for 20 hours in clean tanks 💧 Washing — Thoroughly washed to remove all remaining mucilage ☀️ Raised-bed drying — Dried in parchment on raised beds for 20 days\u003c\/p\u003e\n\u003cp\u003eThe classical 20-hour wet fermentation is the defining step — a clean, controlled process that develops the natural malic sweetness and structured complexity of the Red Catuai without overworking it, while the 20-day raised-bed drying ensures a consistent, even result that preserves the brightness and charm that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully sweet and deeply charming washed Red Catuai from Bolivia's most celebrated specialty producer — pear and apple malic sweetness up front, warming as it cools into a cooked fruit richness of fried apples, with a gentle marzipan warmth and a clean black tea finish. A compelling chapter in the revival of a family farm and a national specialty origin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍎 Fried Apples 🍬 Marzipan 🍵 Black Tea\u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"250g \/ May 26th","offer_id":57963024122230,"sku":"SHOE-YULISSA-CHAMBI-WASHED-FIL-MAY26","price":24.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Yulissa-shopify.png-cropped.jpg?v=1779900246"},{"product_id":"shoebox-coffee-roasters-heza-hill-pb-honey","title":"Shoebox Coffee Roasters - Heza Hill PB Honey | Burundi","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eBurundi — Long Miles Coffee Project Heza Hill Peaberry Red Bourbon (Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🥭 Mango Syrup • 🍑 Apricot Jam • 🌸 Jasmine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Local Smallholder Farmers — Heza Hill, Butanyerera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Heza Washing Station — Long Miles Coffee Project\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kayanza, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon (Peaberry)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e Peaberry Separation (Screen 14–15)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA peaberry honey separation from Long Miles Coffee Project's Heza washing station in Butanyerera, Kayanza — one of the most celebrated and carefully managed specialty washing stations in Burundi. A whole-season separation of screen 14–15 peaberry lots from all the producers surrounding Heza, processed as honey to unlock a depth of tropical and floral character rarely seen from this origin. In the cup: loud juicy mango up front, cooling into jammy apricot and an intense, lingering jasmine and honeysuckle finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLong Miles Coffee Project was founded in 2013 by Ben and Kristy Carlson after witnessing first-hand the systemic injustice and poor farming practices that had taken hold in Burundi's newly privatised coffee supply chain. Before Long Miles opened, sourcing a directly traceable microlot from a single community in Burundi was nearly impossible, and potato defect made even the best lots inconsistent cup to cup. Through three washing stations and deep, ongoing relationships with 12 individually traceable hill communities, Long Miles has transformed what is possible from Burundi — making year-over-year direct relationships not just achievable, but coveted.\u003c\/p\u003e\n\u003cp\u003eTheir Coffee Scouts project is a natural extension of this commitment — a team of 26 young Burundians, trained as agronomists and employed full-time, who work year-round within the hill communities to teach farming best practices and support the planting of shade trees at smallholder farms. The cumulative result of this education and infrastructure investment is, by many accounts, the best coffee Burundi has ever produced.\u003c\/p\u003e\n\u003cp\u003eThis peaberry lot represents the full harvest contribution from all producers surrounding Heza station — separated by screen size after processing, with anything falling between 14 and 15 screen designated as peaberry and kept as its own regional lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at Heza involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Red Bourbon cherries selectively harvested by surrounding smallholder producers 🔍 Sorting — Cherry sorted and floated before processing 🔧 Depulping — Outer skin removed while mucilage is retained on the bean ☀️ Raised-bed drying — Coffee dried with mucilage intact on raised beds 📐 Peaberry separation — Screen size sorted at the station, with 14–15 screen separated as a distinct peaberry lot\u003c\/p\u003e\n\u003cp\u003eThe honey processing — retaining the mucilage throughout drying — is the defining step, building the tropical fruit sweetness and jammy depth that make this peaberry separation so compelling, while the screen sorting ensures a concentrated, consistent lot that represents the very best of what the Heza Hill community delivered across the full harvest season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA richly tropical and intensely floral honey peaberry from one of Burundi's most purposeful and community-driven washing stations — loud juicy mango sweetness up front, cooling into jammy apricot and a long, lingering finish of jasmine and honeysuckle. 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