{"title":"Squall Series","description":"\u003ch4\u003e\u003cem\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eSquall series, this series features more exotic coffees.\u003c\/span\u003e\u003c\/em\u003e\u003c\/h4\u003e","products":[{"product_id":"september-emerson-narvaez-anaerobic-washed-sl28-colombia","title":"September - Emerson Narvaez - Anaerobic Washed SL28 | Colombia (200g)","description":"\u003cp class=\"\" data-end=\"365\" data-start=\"183\"\u003eSeptember's first Nariño lot of 2025, and our first time working with Emerson. Grown at high altitude, this SL28 is bright, clean and sweet—white grape, lemon-lime, and raspberry in the cup.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"365\" data-start=\"183\"\u003e\u003cbr\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e White Grape, Raspberry, Citrus\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"365\" data-start=\"183\"\u003e200g\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"684\" data-start=\"367\"\u003eEl Turpial is named after a bird that sings daily on the farm—its song, for Emerson, a call to persevere. His commitment to innovation is clear: after early struggles with Geisha at altitude, he grafted it with Caturra to preserve flavour and strengthen resilience. A standout coffee from a grower pushing boundaries.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e \u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"200g","offer_id":55638182265206,"sku":"SEPTEMBER-EMERSON-SL28-200","price":22.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/emersonSl28_3000x_527b0e2e-a5d0-4df6-b23b-b8e7fec20efe.webp?v=1747226809"},{"product_id":"september-german-pena-washed-pink-bourbon-colombia","title":"September - German Peña, Washed Pink Bourbon | Colombia","description":"\u003cp data-start=\"112\" data-end=\"157\" class=\"\"\u003e\u003cstrong data-start=\"112\" data-end=\"157\"\u003eGerman Peña - Colombia Washed Pink Bourbon (Copa de Oro)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"112\" data-end=\"157\" class=\"\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"159\" data-end=\"482\" class=\"\"\u003eOne of September's newest releases, a gorgeous Washed Pink Bourbon by German Peña\u003cbr\u003e\u003cbr\u003eA standout Pink Bourbon from German Peña—lush, sweet, and strikingly expressive. The cup opens with a jammy red berry aroma, followed by muscadine grape, black cherry, and passion fruit. Dense and fruit-forward with a strawberry reduction vibe, balanced by bright, articulated acidity and a heavy, rounded mouthfeel.\u003c\/p\u003e\n\u003cp data-start=\"527\" data-end=\"882\" class=\"\"\u003eGerman grows on Finca El Roblar with his wife and kids, supported by extended family who live nearby. What started as a bare patch of high-altitude land—once used only for animals—has become the base for some of Colombia’s most exciting coffees. This lot placed 4th at Osito’s Copa de Oro this year, and it’s easy to see why. Small volume, big impression.\u003c\/p\u003e\n\u003cp data-start=\"527\" data-end=\"882\" class=\"\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Blackberry, Juicy Citrus, Floral\u003c\/p\u003e\n\u003cp data-start=\"527\" data-end=\"882\" class=\"\"\u003e200g\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"200g","offer_id":55638244295030,"sku":"SEPTEMBER-GERMAN-BOURBON-200","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/German_Pena-rg0o3qmn.jpg?v=1747230371"},{"product_id":"september-rafael-velasco-semi-washed-gesha-colombia","title":"September - Rafael Velasco, Semi-Washed Gesha | Colombia","description":"\u003cp class=\"\" data-end=\"170\" data-start=\"130\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003cstrong data-end=\"170\" data-start=\"130\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-end=\"44\" data-start=\"0\"\u003e\u003cbr\u003eRafael Velasco – Geisha, Finca La Colina\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"270\" data-start=\"46\"\u003eSeptember’s first release from Rafael Velasco of Finca La Colina, introduced through long-time partner Eyder Martinez. In the cup: jasmine, juicy berries, purple Kool-Aid, and intense florals—a striking expression of Geisha.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"592\" data-start=\"272\"\u003eCherries are fermented for 48 hours, then pulped without water to retain controlled mucilage. A second 24-hour fermentation follows in sealed tanks. Drying is slow and deliberate: thin layers on raised beds, with low initial temperatures to preserve aromatics, gradually increasing until the coffee reaches 12% moisture.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eJasmine, Koolaid Jammer, Berries\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e250g\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":55818964697462,"sku":"SEPTEMBER-VELASCO-SW-GESHA","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/rafaelVGeisha_3000x_5785e166-68bf-4725-a240-3ccb818a5275.webp?v=1750737749"},{"product_id":"september-jose-jijon-x-fincas-del-putushio-washed-mejorado-ecuador","title":"September - Jose Jijon x Fincas Del Putushio, Washed Mejorado | Ecuador","description":"\u003cp data-start=\"130\" data-end=\"170\" class=\"\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003cbr\u003e\u003c\/em\u003e\u003cstrong data-start=\"130\" data-end=\"170\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong data-start=\"0\" data-end=\"44\"\u003e\u003c\/strong\u003e\u003cstrong data-start=\"0\" data-end=\"46\"\u003eJose Jijon – Mejorado, Fincas del Putushio\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"48\" data-end=\"342\"\u003eSon of celebrated Ecuadorian producer Pepe Jijon, 19-year-old Jose Jijon is already forging a name for himself in coffee. This is September’s second release from Putushio—and it’s even better than the last. Expect a vibrant Mejorado with intense sweetness, delicate florals, and lively acidity.\u003c\/p\u003e\n\u003cp data-start=\"344\" data-end=\"712\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eJose has spent much of his life learning alongside his father at Finca Soledad. Today, he works his own farm, San Pedro, as part of \u003cem data-start=\"476\" data-end=\"497\"\u003eFincas del Putushio\u003c\/em\u003e, a collaborative project with Francisco that represents the next chapter for the Jijon family. With limited production and exceptional quality, September is proud to support their vision and share this special lot.\u003c\/p\u003e\n\u003cp data-start=\"130\" data-end=\"170\" class=\"\"\u003e\u003cstrong data-start=\"0\" data-end=\"44\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eJuicy Pear, Floral, Lemon-Lime\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e200g\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":55818978918774,"sku":"SEPTEMBER-JOSE-PUTUSHIO-MEJORADO","price":27.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/putushio_3000x_c3b196d6-aae1-4d31-9d16-baa6ae8c6d6c.webp?v=1750738064"},{"product_id":"september-wilder-lasso-anaerobic-washed-gesha-colombia","title":"September - Wilder Lasso, Anaerobic Washed Gesha | Colombia","description":"\u003cp class=\"\" data-end=\"170\" data-start=\"130\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003cstrong data-end=\"170\" data-start=\"130\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"42\"\u003e\u003cstrong data-start=\"0\" data-end=\"42\"\u003eWilder Lasso – Anaerobic Washed Geisha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"44\" data-end=\"248\"\u003eAnother exceptional Geisha from long-time producer-partner Wilder Lasso. This lot is an anaerobic washed Geisha—intensely floral, sweet, and elegant. Think lavender, white honey, melon dew, and London fog.\u003c\/p\u003e\n\u003cp data-start=\"250\" data-end=\"721\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eOriginally a veterinarian, Wilder transitioned into coffee in 2016 to support his family, applying scientific precision to improve farm health and cup quality. His meticulous process begins with pH-balanced soils and large, ripe cherries. After careful washing, cherries are fermented for 120 hours in sealed tanks before drying slowly in marquesinas. This method, rooted in true anaerobic fermentation, brings out the clarity and complexity that define Wilder’s coffees.\u003cstrong data-end=\"44\" data-start=\"0\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eWhite Honey, Lavender, Honeydew\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e200g\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":55818984653174,"sku":"SEPTEMBER-LASSO-AW-GESHA","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WilderlassoGeishawashed_3000x_da6c291f-5155-4c08-83b5-de76328bbe92.webp?v=1750738245"},{"product_id":"september-percy-pintado-washed-gesha-peru","title":"September - Percy Pintado, Washed Gesha | Peru","description":"\u003cp data-start=\"174\" data-end=\"226\"\u003e\u003cstrong data-start=\"174\" data-end=\"226\"\u003eA stellar washed Geisha from the northern Andes.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"228\" data-end=\"608\"\u003eSeptember’s second time working with Percy Huamán Pintado, whose Geisha lots continue to stand out for their clarity and sweetness. This washed selection is exceptionally clean and floral—elevated by notes of \u003cstrong data-start=\"437\" data-end=\"452\"\u003ejuicy lemon\u003c\/strong\u003e, \u003cstrong data-start=\"454\" data-end=\"466\"\u003ebergamot\u003c\/strong\u003e, and \u003cstrong data-start=\"472\" data-end=\"483\"\u003ejasmine\u003c\/strong\u003e. A light body carries a sparkling finish, making it an ideal cup for those who value elegance and precision in their Geisha.\u003c\/p\u003e\n\u003cp data-start=\"610\" data-end=\"809\"\u003eIn the cup: \u003cstrong data-start=\"622\" data-end=\"631\"\u003elemon\u003c\/strong\u003e, \u003cstrong data-start=\"633\" data-end=\"645\"\u003ebergamot\u003c\/strong\u003e, \u003cstrong data-start=\"647\" data-end=\"671\"\u003ehoney-like sweetness\u003c\/strong\u003e, and delicate \u003cstrong data-start=\"686\" data-end=\"705\"\u003ejasmine florals\u003c\/strong\u003e. Clean, refined, and structured - among the most pristine Geisha profiles sourced by September this year.\u003c\/p\u003e\n\u003cp data-start=\"816\" data-end=\"1086\"\u003ePercy Huamán Pintado is a third-generation coffee producer and owner of Finca Rayos del Sol, a 5-hectare farm in Alto Ihuamaca, San Ignacio. He works alongside family members, sharing knowledge and refining farming techniques to consistently produce top-quality coffees.\u003c\/p\u003e\n\u003cp data-start=\"1088\" data-end=\"1361\"\u003eThe Geisha trees on Rayos del Sol are given special care. Cherries are harvested only at peak ripeness and dried slowly over raised beds for 15 to 20 days, depending on the weather. This slow drying promotes even airflow and helps preserve the variety’s delicate aromatics.\u003c\/p\u003e\n\u003cp data-start=\"1363\" data-end=\"1685\"\u003ePercy’s meticulous approach extends through every stage - from selection and depulping to fermentation, washing, and drying. Moisture levels are closely monitored, with beans rested to reach an ideal 11% for stability and flavour expression. His commitment and skill earned him a place in the 2023 Cup of Excellence auction.\u003c\/p\u003e\n\u003cp data-start=\"1687\" data-end=\"1844\"\u003eThe name \u003cem data-start=\"1696\" data-end=\"1711\"\u003eRayos del Sol - \u003c\/em\u003e“rays of the sun” - represents Percy’s enduring optimism and dedication to his craft: always seeking light, even in challenging times.\u003c\/p\u003e\n\u003cp data-start=\"1849\" data-end=\"1960\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eChosen by September for its purity, floral depth, and expression of altitude, variety, and intentional process.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eBergamot, Orange Blossom, Jasmine\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e200g\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":55875552706934,"sku":"SEPTEMBER-PERCY-GESHA","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PERCY2025_3000x_01c5c6ed-47d1-4211-8016-0ccc0518aa99.webp?v=1751662843"},{"product_id":"september-wilder-lasso-anaerobic-washed-sl-28-colombia","title":"September - Wilder Lasso, Anaerobic Washed SL-28 | Colombia","description":"\u003cp class=\"\" data-end=\"170\" data-start=\"130\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003cstrong data-end=\"170\" data-start=\"130\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"243\"\u003e\u003cstrong data-start=\"189\" data-end=\"243\"\u003ePrecision, clarity, and a touch of the unexpected.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"245\" data-end=\"534\"\u003eYet another standout lot from Wilder Lasso - this time an \u003cstrong data-start=\"301\" data-end=\"326\"\u003eanaerobic washed SL28\u003c\/strong\u003e with lifted aromatics and clean structure. September is proud to present this unique expression, where \u003cstrong data-start=\"430\" data-end=\"451\"\u003ejuicy red currant\u003c\/strong\u003e, \u003cstrong data-start=\"453\" data-end=\"477\"\u003emint patty sweetness\u003c\/strong\u003e, and \u003cstrong data-start=\"483\" data-end=\"508\"\u003ebright citric acidity\u003c\/strong\u003e come together in harmony.\u003c\/p\u003e\n\u003cp data-start=\"536\" data-end=\"695\"\u003eIn the cup: expect \u003cstrong data-start=\"555\" data-end=\"570\"\u003ered currant\u003c\/strong\u003e, \u003cstrong data-start=\"572\" data-end=\"586\"\u003esweet mint\u003c\/strong\u003e, and a zesty \u003cstrong data-start=\"600\" data-end=\"615\"\u003ecitrus lift\u003c\/strong\u003e. Medium-bodied with a long, sweet finish—both distinctive and deeply drinkable.\u003c\/p\u003e\n\u003cp data-start=\"702\" data-end=\"974\"\u003eWilder Lasso - also known as Lazo - is a veterinarian by training, originally specialising in livestock. In 2016, with coffee prices falling and his father facing serious illness, Wilder returned to the family farm alongside his brother, determined to transform its potential.\u003c\/p\u003e\n\u003cp data-start=\"1317\" data-end=\"1727\"\u003eFor this SL28, only fully ripe, large cherries are selected. They are washed to remove impurities, then pulped and transferred into sealed blue fermentation tanks, where they ferment anaerobically in water infused with \u003cstrong data-start=\"1536\" data-end=\"1544\"\u003emint\u003c\/strong\u003e for 60 hours. After fermentation, the coffee is first washed in the mint water, then rinsed fully with clean water. Drying takes place on raised beds in \u003cstrong data-start=\"1698\" data-end=\"1713\"\u003emarquesinas\u003c\/strong\u003e over 15 days.\u003c\/p\u003e\n\u003cp data-start=\"1732\" data-end=\"1859\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eChosen by September for its clarity, innovation, and botanical elegance—a rare take on SL28 that bridges science and intuition.\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"42\"\u003e\u003cstrong data-start=\"0\" data-end=\"42\"\u003eWilder Lasso – Anaerobic Washed SL-28\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"44\" data-end=\"248\"\u003eAnother exceptional Geisha from long-time producer-partner Wilder Lasso. This lot is an anaerobic washed Geisha—intensely floral, sweet, and elegant. Think lavender, white honey, melon dew, and London fog.\u003c\/p\u003e\n\u003cp data-start=\"250\" data-end=\"721\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eOriginally a veterinarian, Wilder transitioned into coffee in 2016 to support his family, applying scientific precision to improve farm health and cup quality. His meticulous process begins with pH-balanced soils and large, ripe cherries. After careful washing, cherries are fermented for 120 hours in sealed tanks before drying slowly in marquesinas. This method, rooted in true anaerobic fermentation, brings out the clarity and complexity that define Wilder’s coffees.\u003cstrong data-end=\"44\" data-start=\"0\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eRed Currant, Mint Patties, Citrus\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e200g\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":55875567452534,"sku":"SEPTEMBER-LASSO-AW-SL28","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-0519_3000x_4300d4d9-67b1-4483-b315-3e29633417d7.webp?v=1751663220"},{"product_id":"september-edimer-ortega-copa-de-oro-washed-pb-colombia","title":"September - Edimer Ortega, Copa de Oro - Washed PB | Colombia","description":"\u003cp class=\"\" data-end=\"170\" data-start=\"130\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"291\" data-start=\"225\"\u003e\u003cstrong\u003eMEET EDIMER ORTEGA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"153\" data-end=\"421\"\u003eThis is September’s first year working with Edimer Ortega — and it begins on a high note. This lot, which placed 5th in the \u003cem data-start=\"302\" data-end=\"315\"\u003eCopa de Oro\u003c\/em\u003e (Central Region), showcases just how special Pink Bourbon can be when cultivated and processed with care.\u003c\/p\u003e\n\u003cp data-start=\"423\" data-end=\"598\"\u003eIn the cup, September finds a juicy \u003cstrong data-start=\"459\" data-end=\"476\"\u003epink lemonade\u003c\/strong\u003e sweetness, vibrant \u003cstrong data-start=\"496\" data-end=\"523\"\u003egrapefruit-like acidity\u003c\/strong\u003e, and delicate \u003cstrong data-start=\"538\" data-end=\"549\"\u003eflorals\u003c\/strong\u003e that give way to a long, \u003cstrong data-start=\"575\" data-end=\"597\"\u003emaple-toned finish\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"600\" data-end=\"1045\"\u003eEdimer has been growing coffee for 28 years, working closely with his wife Luz Amparo and their children, Yonatan and Daryani. Together, the Ortega family manages five hectares planted with Pink Bourbon and Bourbon Ají — part of a larger 32-hectare estate. This particular lot was grown at \u003cem data-start=\"890\" data-end=\"907\"\u003eFinca La Solita\u003c\/em\u003e (1,700 m.a.s.l), with nearby \u003cem data-start=\"937\" data-end=\"955\"\u003eFinca Buenavista\u003c\/em\u003e sitting slightly higher at 1,800 m.a.s.l, both located in La Palma, Suaza, central Huila.\u003c\/p\u003e\n\u003cp data-start=\"1047\" data-end=\"1232\"\u003eDuring peak harvest, the family brings on 10–15 local pickers and supports three permanent staff. A community-rooted operation, producing coffees of clarity, character, and distinction.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Pink Lemonade, Tangerine, Maple\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":55919089779062,"sku":"SEPTEMBER-ORTEGA-ORO","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EdimerOrtegaCopaDeOro_3000x_100099ed-aebe-4062-b4b3-5977567ef48c.webp?v=1752428556"},{"product_id":"september-maximiliano-garcia-washed-gesha-peru","title":"September - Maximiliano Garcia, Washed Gesha | Peru","description":"\u003cp data-start=\"130\" data-end=\"170\" class=\"\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"199\" data-end=\"517\"\u003e\u003cstrong data-start=\"199\" data-end=\"226\"\u003eMEET MAXIMILIANO GARCÍA\u003c\/strong\u003e\u003cbr data-start=\"226\" data-end=\"229\"\u003eThis marks September’s second release from Maximiliano García — and the first time showcasing his Geisha. It’s a beautifully refined example of the variety, with \u003cstrong data-start=\"391\" data-end=\"419\"\u003edelicate jasmine florals\u003c\/strong\u003e, \u003cstrong data-start=\"421\" data-end=\"435\"\u003elight body\u003c\/strong\u003e, and a \u003cstrong data-start=\"443\" data-end=\"467\"\u003ehoney-like sweetness\u003c\/strong\u003e that defines the experience from start to finish.\u003c\/p\u003e\n\u003cp data-start=\"519\" data-end=\"757\"\u003eIn the cup: a clean, elegant profile. \u003cstrong data-start=\"557\" data-end=\"566\"\u003eHoney\u003c\/strong\u003e sweetness, lifted by \u003cstrong data-start=\"588\" data-end=\"613\"\u003esoft floral aromatics\u003c\/strong\u003e and a \u003cstrong data-start=\"620\" data-end=\"647\"\u003ebalanced citric acidity\u003c\/strong\u003e reminiscent of \u003cstrong data-start=\"663\" data-end=\"677\"\u003elemon-lime\u003c\/strong\u003e. The finish is crisp and clear, with just enough weight to leave an impression.\u003c\/p\u003e\n\u003cp data-start=\"759\" data-end=\"963\"\u003eThis lot is carefully handpicked and sorted to remove any defects before depulping. Cherries are fermented in tanks for 24–48 hours, then washed and dried on raised beds for 15–30 days, weather depending.\u003c\/p\u003e\n\u003cp data-start=\"965\" data-end=\"1401\"\u003eMaximiliano is a first-generation coffee producer working with his wife, Esperanza, in El Huabo, San Ignacio. Before purchasing his own land, he worked as a day labourer on other farms - saving until he could build something of his own. Today, he and Esperanza continue to learn, invest, and improve season after season, producing coffees that are as precise as they are expressive. A standout example of the potential in northern Peru.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Sweet Honey, Jasmine, Lemon-Lime\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":55919106589046,"sku":"SEPTEMBER-MAXIMILIANO-GESHA","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-0521_3000x_746a1161-6596-41c0-8e69-ae621558a8c4.webp?v=1752428805"},{"product_id":"september-juan-pena-yeast-inoculated-typica-ecuador","title":"September - Juan Peña, Yeast Inoculated Typica | Ecuador","description":"\u003cp class=\"\" data-end=\"170\" data-start=\"130\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"514\" data-start=\"205\"\u003e\u003cstrong data-end=\"261\" data-start=\"205\"\u003eHacienda La Papaya – Typica Mejorado (Yeast Natural)\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"264\" data-start=\"261\"\u003eThis is \u003cstrong data-end=\"302\" data-start=\"272\"\u003eSeptember’s fourth release\u003c\/strong\u003e from celebrated Ecuadorian producer \u003cstrong data-end=\"352\" data-start=\"339\"\u003eJuan Peña\u003c\/strong\u003e. A \u003cstrong data-end=\"392\" data-start=\"356\"\u003eyeast-inoculated natural process\u003c\/strong\u003e, this lot brings a distinctly \u003cstrong data-end=\"442\" data-start=\"423\"\u003ejammy sweetness\u003c\/strong\u003e and a vibrant, \u003cstrong data-end=\"474\" data-start=\"458\"\u003ecrisp finish\u003c\/strong\u003e to the classic Typica Mejorado profile.\u003c\/p\u003e\n\u003cp data-end=\"881\" data-start=\"516\"\u003eProcessing begins with meticulous selection—only the ripest cherries are harvested. Upon arrival, the cherries are cleaned to remove leaves and debris, then disinfected to reduce microbial load. Once prepped, they are placed into \u003cstrong data-end=\"768\" data-start=\"746\"\u003efermentation tanks\u003c\/strong\u003e, where \u003cstrong data-end=\"827\" data-start=\"776\"\u003eIntense Coffee yeast (Saccharomyces Cerevisiae)\u003c\/strong\u003e is added at a rate of \u003cstrong data-end=\"869\" data-start=\"850\"\u003e2g per kilogram\u003c\/strong\u003e of cherry.\u003c\/p\u003e\n\u003cp data-end=\"1166\" data-start=\"883\"\u003eFermentation begins with a pH of \u003cstrong data-end=\"929\" data-start=\"916\"\u003e5.80–6.00\u003c\/strong\u003e and is closely monitored until reaching \u003cstrong data-end=\"981\" data-start=\"970\"\u003epH 4.00\u003c\/strong\u003e, typically around \u003cstrong data-end=\"1018\" data-start=\"1000\"\u003e38 to 48 hours\u003c\/strong\u003e. At this point, fermentation is halted, and the cherries are rinsed briefly with clean water before being transferred directly to the drying rooms.\u003c\/p\u003e\n\u003cp data-end=\"1593\" data-start=\"1168\"\u003e\u003cstrong data-end=\"1190\" data-start=\"1168\"\u003eHacienda La Papaya\u003c\/strong\u003e, located in the \u003cstrong data-end=\"1226\" data-start=\"1207\"\u003eSaraguro region\u003c\/strong\u003e of southern Ecuador, sits at \u003cstrong data-end=\"1276\" data-start=\"1256\"\u003e1,900–2,100 MASL\u003c\/strong\u003e and spans \u003cstrong data-end=\"1299\" data-start=\"1287\"\u003e28 acres\u003c\/strong\u003e. Just 20 km from Saraguro itself, the project began in 2009 with planting initiated in 2010. From the outset, the vision was clear: produce \u003cstrong data-end=\"1463\" data-start=\"1440\"\u003eexceptional quality\u003c\/strong\u003e using \u003cstrong data-end=\"1501\" data-start=\"1470\"\u003eagronomically-led practices\u003c\/strong\u003e and cutting-edge infrastructure, including \u003cstrong data-end=\"1564\" data-start=\"1545\"\u003edrip irrigation\u003c\/strong\u003e across all \u003cstrong data-end=\"1592\" data-start=\"1576\"\u003e35,000 trees\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1834\" data-start=\"1595\"\u003eJuan Peña—\u003cstrong data-end=\"1639\" data-start=\"1605\"\u003efounder, director, and partner\u003c\/strong\u003e of Hacienda La Papaya—has earned \u003cstrong data-end=\"1726\" data-start=\"1673\"\u003ethree consecutive Sprudge Notable Producer awards\u003c\/strong\u003e, a reflection of the farm’s status as one of the most consistent and forward-thinking producers in Ecuador.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Juicy Strawberry, Raspberry, Jammy\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":56009735340406,"sku":"SEPTEMBER-JUANPENA-YEAST","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JuanPena-MejoradoYEastReserve_3000x_64dcf7e5-d3c9-4240-9fac-6b39af611a38.webp?v=1753797880"},{"product_id":"september-juan-pena-reserve-typica-ecuador","title":"September - Juan Peña, Reserve Typica | Ecuador","description":"\u003cp class=\"\" data-end=\"170\" data-start=\"130\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"157\" data-end=\"428\"\u003eThis is the fourth time September has featured award-winning producer \u003cstrong data-start=\"227\" data-end=\"240\"\u003eJuan Peña\u003c\/strong\u003e, and \u003cstrong data-start=\"246\" data-end=\"258\"\u003eMejorado\u003c\/strong\u003e is a perfect reminder why he’s so beloved. The cup is \u003cstrong data-start=\"313\" data-end=\"334\"\u003eclean and refined\u003c\/strong\u003e, with \u003cstrong data-start=\"341\" data-end=\"365\"\u003ejuicy pear sweetness\u003c\/strong\u003e, \u003cstrong data-start=\"367\" data-end=\"387\"\u003edelicate florals\u003c\/strong\u003e, and a \u003cstrong data-start=\"395\" data-end=\"425\"\u003ebright, lemon-like acidity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"430\" data-end=\"998\"\u003e\u003cstrong data-start=\"430\" data-end=\"452\"\u003eHacienda La Papaya\u003c\/strong\u003e, at 28 acres and 1900–2100 MASL, is a pioneer of coffee cultivation in the \u003cstrong data-start=\"528\" data-end=\"547\"\u003eSaraguro region\u003c\/strong\u003e. Located 20km from Saraguro, the project began in 2009 with planting in 2010. The farm focuses exclusively on \u003cstrong data-start=\"658\" data-end=\"684\"\u003ehigh-quality varieties\u003c\/strong\u003e, advanced agricultural technology, and meticulous management by trained agronomists. Every one of the 35,000 plants is cared for with \u003cstrong data-start=\"819\" data-end=\"838\"\u003edrip irrigation\u003c\/strong\u003e, ensuring consistency and quality. Juan Peña, founder, director, and partner, has been recognised with \u003cstrong data-start=\"942\" data-end=\"995\"\u003ethree consecutive Sprudge Notable Producer awards\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1000\" data-end=\"1744\"\u003eHarvested cherries are \u003cstrong data-start=\"1023\" data-end=\"1104\"\u003ehand-picked, fully de-pulped, and fermented in pure water for around 15 hours\u003c\/strong\u003e. They are then moved to drying rooms and carefully dried over 11 days. This attention to detail at every stage ensures \u003cstrong data-start=\"1224\" data-end=\"1252\"\u003eclean, delicate flavours\u003c\/strong\u003e. Each lot arriving from Hacienda La Papaya during the September–November harvest is meticulously \u003cstrong data-start=\"1350\" data-end=\"1382\"\u003ecoded, sampled, and analyzed\u003c\/strong\u003e at the Cafexporto laboratory. Parchment coffees pass through \u003cstrong data-start=\"1444\" data-end=\"1511\"\u003ethreshing, size classification, cleaning, and visual inspection\u003c\/strong\u003e, followed by physical and sensory quality checks before \u003cstrong data-start=\"1568\" data-end=\"1592\"\u003epacking for shipment\u003c\/strong\u003e. Every step is designed to preserve the integrity and character of the coffee, delivering a cup that speaks to the care of the producer and the farm.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Crispy Pear, Lemonade, Floral\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":56100435526006,"sku":"SEPTEMBER-PENA-RESERVE","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JuanPena-MejoradoReserve_3000x_d84c6211-8c95-4cf2-a458-c68a95bab054.webp?v=1755336516"},{"product_id":"september-henry-bonilla-murcia-sudan-rume-colombia","title":"September - Henry Bonilla Murcia, Sudan Rume | Colombia","description":"\u003cp class=\"\" data-end=\"170\" data-start=\"130\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"279\"\u003e\u003cstrong data-start=\"137\" data-end=\"153\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"153\" data-end=\"156\"\u003eSeptember's first release from \u003cstrong data-start=\"179\" data-end=\"203\"\u003eHenry Bonilla Murcia\u003c\/strong\u003e, and it’s a standout - a rare Sudan Rume that’s both memorable and sweet.\u003c\/p\u003e\n\u003cp data-start=\"281\" data-end=\"298\"\u003e\u003cstrong data-start=\"281\" data-end=\"296\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"299\" data-end=\"557\"\u003e\n\u003cli data-start=\"299\" data-end=\"343\"\u003e\n\u003cp data-start=\"301\" data-end=\"343\"\u003eCherries oxidized for at least 72 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"344\" data-end=\"385\"\u003e\n\u003cp data-start=\"346\" data-end=\"385\"\u003eFermented in blue tanks for 24 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"386\" data-end=\"462\"\u003e\n\u003cp data-start=\"388\" data-end=\"462\"\u003eDried on raised beds for 20 days, with careful rotation for consistency.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"463\" data-end=\"557\"\u003e\n\u003cp data-start=\"465\" data-end=\"557\"\u003eAs a natural, the full mucilage remains throughout processing, amplifying fruit character.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"559\" data-end=\"792\"\u003e\u003cstrong data-start=\"559\" data-end=\"570\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"570\" data-end=\"573\"\u003eJuicy, fruit-driven, and complex. \u003cstrong data-start=\"607\" data-end=\"626\"\u003eStrawberry-kiwi\u003c\/strong\u003e, \u003cstrong data-start=\"628\" data-end=\"637\"\u003elemon\u003c\/strong\u003e, \u003cstrong data-start=\"639\" data-end=\"652\"\u003etangerine\u003c\/strong\u003e, with stone fruit depth and sweet berries like blackberry and strawberry. Sparkling citric acidity, silky body, and a long, sweet finish.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Stone Fruits, Kiwi, Berries\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":56333246431606,"sku":"SEPTEMBER-HENRY-SUDANRUME","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/HenryBonillaMurcia_3000x_51e9f03c-7ab5-4f5f-8133-1946068d10ae.webp?v=1758628145"},{"product_id":"september-abel-salinas-washed-mejorado-ecuador","title":"September - Abel Salinas, Washed Mejorado | Ecuador","description":"\u003cp data-start=\"130\" data-end=\"170\" class=\"\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"150\" data-end=\"512\"\u003e\u003cstrong data-start=\"150\" data-end=\"166\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"166\" data-end=\"169\"\u003eThis is September's second year working with \u003cstrong data-start=\"206\" data-end=\"222\"\u003eAbel Salinas\u003c\/strong\u003e of \u003cstrong data-start=\"226\" data-end=\"242\"\u003eFinca Arashi\u003c\/strong\u003e in Saraguro, Loja, Ecuador. A first-generation farmer, Cup of Excellence winner, and fifth of twelve siblings, Abel manages 7 hectares at \u003cstrong data-start=\"381\" data-end=\"395\"\u003e1,900 masl\u003c\/strong\u003e, with ~22,000 trees in production. While his focus is \u003cstrong data-start=\"450\" data-end=\"469\"\u003eTypica Mejorado\u003c\/strong\u003e, he also cultivates Sidra and H1 Hybrid.\u003c\/p\u003e\n\u003cp data-start=\"514\" data-end=\"698\"\u003e\u003cstrong data-start=\"514\" data-end=\"525\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"525\" data-end=\"528\"\u003eBright, delicate, and sweet. \u003cstrong data-start=\"557\" data-end=\"573\"\u003eSoft florals\u003c\/strong\u003e, \u003cstrong data-start=\"575\" data-end=\"591\"\u003ejuicy citrus\u003c\/strong\u003e, and a mouthwatering lemon acidity that recalls fresh lemonade. Light-bodied, with a long, sweet finish.\u003c\/p\u003e\n\u003cp data-start=\"700\" data-end=\"894\"\u003e\u003cstrong data-start=\"700\" data-end=\"715\"\u003eTHE VARIETY\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"715\" data-end=\"718\"\u003e\u003cstrong data-start=\"718\" data-end=\"737\"\u003eTypica Mejorado\u003c\/strong\u003e — an exotic Ecuadorian cultivar celebrated for clarity and expressive acidity. Abel’s careful work with this variety gives the cup its signature vibrancy.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Lemonade, Soft Florals, Juicy Pear\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e \u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"May 21st","offer_id":56333285458294,"sku":"SEPTEMBER-ABEL-MEJORADO-MAY21","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/abelsalinas2ndharv_3000x_2e76fd79-b585-4975-b7bb-bf666828f8b8.webp?v=1758628756"},{"product_id":"september-el-paraiso-zeo-colombia","title":"September - El Paraiso Zeo | Colombia","description":"\u003cp class=\"\" data-end=\"170\" data-start=\"130\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"174\" data-end=\"492\"\u003e\u003cstrong data-start=\"174\" data-end=\"191\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"191\" data-end=\"194\"\u003eAt \u003cstrong data-start=\"197\" data-end=\"217\"\u003eFinca El Paraíso\u003c\/strong\u003e, Alex and Diego have become synonymous with innovation. Using bioreactors and carefully selected microorganisms, they control every parameter of fermentation - temperature, pH, sugar content, and microbial load. The result: coffees with unmatched precision and complexity.\u003c\/p\u003e\n\u003cp data-start=\"494\" data-end=\"612\"\u003e\u003cstrong data-start=\"494\" data-end=\"509\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"509\" data-end=\"512\"\u003eThis lot is a \u003cstrong data-start=\"526\" data-end=\"559\"\u003eChiroso + Caturra field blend\u003c\/strong\u003e, processed with their cutting-edge \u003cem\u003e\u003cstrong data-start=\"595\" data-end=\"609\"\u003eZeo method\u003c\/strong\u003e:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul data-start=\"613\" data-end=\"1026\"\u003e\n\u003cli data-start=\"613\" data-end=\"657\"\u003e\n\u003cp data-start=\"615\" data-end=\"657\"\u003eRipe cherries hand-selected for quality.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"658\" data-end=\"721\"\u003e\n\u003cp data-start=\"660\" data-end=\"721\"\u003eOzone disinfection tank removes impurities without residue.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"722\" data-end=\"821\"\u003e\n\u003cp data-start=\"724\" data-end=\"821\"\u003eUltra-freezer locks fruit at \u003cstrong data-start=\"753\" data-end=\"777\"\u003e–40°C within 4 hours\u003c\/strong\u003e, preserving cell structure and aromatics.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"822\" data-end=\"889\"\u003e\n\u003cp data-start=\"824\" data-end=\"889\"\u003eFrozen cherries enter a drying chamber under negative pressure.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"890\" data-end=\"1026\"\u003e\n\u003cp data-start=\"892\" data-end=\"1026\"\u003eWith \u003cstrong data-start=\"897\" data-end=\"909\"\u003ezeolites\u003c\/strong\u003e acting as molecular sieves, water sublimates directly from solid to vapor, retaining volatile aromatic precursors.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1028\" data-end=\"1268\"\u003e\u003cstrong data-start=\"1028\" data-end=\"1039\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1039\" data-end=\"1042\"\u003eSweet, juicy, and expressive. \u003cstrong data-start=\"1072\" data-end=\"1088\"\u003eBlackberries\u003c\/strong\u003e, \u003cstrong data-start=\"1090\" data-end=\"1104\"\u003etangerines\u003c\/strong\u003e, and \u003cstrong data-start=\"1110\" data-end=\"1131\"\u003eblueberry candies\u003c\/strong\u003e. Balanced with clarity, a silky body, and a long, sweet finish. Jammy and memorable — a hallmark of El Paraíso’s experimental mastery.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Bright Citrus, Berries, Juicy\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":56333303644534,"sku":"SEPTEMBER-ELPARAISO-ZEO","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ZeoChiroso_3000x_9a496ce4-3947-421e-9ae2-c27362c07f4b.webp?v=1758629067"},{"product_id":"september-jimmy-gomez-anaerobic-washed-gesha-colombia","title":"September - Jimmy Gomez Anaerobic Washed Gesha | Colombia","description":"\u003cp class=\"\" data-end=\"170\" data-start=\"130\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"0\" data-end=\"55\"\u003e\u003cstrong data-start=\"4\" data-end=\"55\"\u003eLA GUADUA GESHA — SAN AGUSTÍN, HUILA, COLOMBIA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"57\" data-end=\"413\"\u003e\u003cstrong data-start=\"57\" data-end=\"68\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"68\" data-end=\"71\"\u003eElegant, sweet, and refreshingly bright. This Gesha from Jimmy Gómez offers notes of \u003cstrong data-start=\"157\" data-end=\"201\"\u003eapple pie, lemongrass, and white florals\u003c\/strong\u003e, with a sparkling citric acidity and a clean, tea-like finish. The cup is delicate yet full of life - a beautiful balance of sweetness, florality, and structure that makes each sip both comforting and complex.\u003c\/p\u003e\n\u003cp data-start=\"415\" data-end=\"715\"\u003e\u003cstrong data-start=\"432\" data-end=\"445\"\u003eProducer:\u003c\/strong\u003e Jimmy Gómez\u003cbr data-start=\"457\" data-end=\"460\"\u003e\u003cstrong data-start=\"460\" data-end=\"469\"\u003eFarm:\u003c\/strong\u003e La Guadua\u003cbr data-start=\"479\" data-end=\"482\"\u003e\u003cstrong data-start=\"482\" data-end=\"493\"\u003eRegion:\u003c\/strong\u003e San Agustín, Huila, Colombia\u003cbr data-start=\"522\" data-end=\"525\"\u003e\u003cstrong data-start=\"525\" data-end=\"537\"\u003eVariety:\u003c\/strong\u003e Gesha\u003cbr data-start=\"544\" data-end=\"547\"\u003e\u003cstrong data-start=\"547\" data-end=\"561\"\u003eElevation:\u003c\/strong\u003e 1,750–1,850 masl\u003cbr data-start=\"578\" data-end=\"581\"\u003e\u003cstrong data-start=\"581\" data-end=\"593\"\u003eHarvest:\u003c\/strong\u003e January 2025\u003cbr data-start=\"606\" data-end=\"609\"\u003e\u003cstrong data-start=\"609\" data-end=\"621\"\u003eProcess:\u003c\/strong\u003e Multi-stage fermentation (10–12h pre-ferment, 2h soak, 72h anaerobic), 30-day shaded drying\u003c\/p\u003e\n\u003cp data-start=\"717\" data-end=\"1184\"\u003e\u003cstrong data-start=\"717\" data-end=\"733\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"733\" data-end=\"736\"\u003eThis is September's \u003cstrong data-start=\"748\" data-end=\"787\"\u003ethird year working with Jimmy Gómez\u003c\/strong\u003e, whose meticulous processing and consistency have made him one of our favourite Colombian producers. A lifelong farmer, Jimmy’s curiosity and drive for innovation led him to plant Gesha nearly a decade ago - a decision that would redefine his approach to coffee. He began experimenting with extended fermentations, developing his own protocols to create cups that are both clean and expressive.\u003c\/p\u003e\n\u003cp data-start=\"1186\" data-end=\"1421\"\u003eToday, his farm, \u003cstrong data-start=\"1203\" data-end=\"1216\"\u003eLa Guadua\u003c\/strong\u003e, is a model of precision and patience. Every detail, from cherry selection to slow drying under shade, is carried out with the care of someone who truly understands how to elevate potential into beauty.\u003c\/p\u003e\n\u003cp data-start=\"1423\" data-end=\"1797\"\u003e\u003cstrong data-start=\"1423\" data-end=\"1438\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1438\" data-end=\"1441\"\u003eOnly the ripest cherries are picked and floated to remove defects. The first fermentation lasts \u003cstrong data-start=\"1537\" data-end=\"1552\"\u003e10–12 hours\u003c\/strong\u003e, followed by pulping and a \u003cstrong data-start=\"1580\" data-end=\"1601\"\u003e2-hour water soak\u003c\/strong\u003e. The coffee then undergoes \u003cstrong data-start=\"1629\" data-end=\"1667\"\u003e72 hours of anaerobic fermentation\u003c\/strong\u003e in sealed plastic barrels before being dried slowly for \u003cstrong data-start=\"1724\" data-end=\"1747\"\u003e30 days under shade\u003c\/strong\u003e, preserving its delicate aromatics and acidity.\u003c\/p\u003e\n\u003cp data-start=\"1799\" data-end=\"2083\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1799\" data-end=\"1817\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1817\" data-end=\"1820\"\u003eJimmy’s Geisha captures everything we love about Colombian innovation - it’s refined, aromatic, and full of personality. A cup that feels like \u003cstrong data-start=\"1963\" data-end=\"2011\"\u003eapple pie with a twist of citrus and florals\u003c\/strong\u003e, and a reminder that great coffee is born from both curiosity and care.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Juicy Citrus, Lemongrass, Floral\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":56410845315446,"sku":"SEPTEMBER-JIMMYGOMEZ-GESHA","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Jimmy_Gomez-r01z3mkw-6_large_3d358420-8b38-4b38-836a-8d6c162cbc95.jpg?v=1759941486"},{"product_id":"september-el-rubi-sidamo-colombia","title":"September - El Rubi Sidamo | Colombia","description":"\u003cp data-start=\"130\" data-end=\"170\" class=\"\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003c\/p\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-294\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-3\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"42880169-557e-4db1-ac7a-494a0fcbb0fc\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 data-end=\"20\" data-start=\"0\"\u003e\u003cstrong data-end=\"18\" data-start=\"0\"\u003eEl Rubí Sidamo\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"381\" data-start=\"22\"\u003eAnother stellar coffee from El Rubí and our friend \u003cstrong data-end=\"88\" data-start=\"73\"\u003eWilder Lazo\u003c\/strong\u003e. This time we’re thrilled to share his \u003cstrong data-end=\"155\" data-start=\"128\"\u003eanaerobic washed Sidamo\u003c\/strong\u003e — a vibrant, floral, and candy-sweet cup that showcases Wilder’s extraordinary precision and innovation in processing. Expect \u003cstrong data-end=\"316\" data-start=\"282\"\u003eblue candies, lavender florals\u003c\/strong\u003e, and a \u003cstrong data-end=\"352\" data-start=\"324\"\u003esparkling citric acidity\u003c\/strong\u003e that makes each sip shine.\u003c\/p\u003e\n\u003cp data-end=\"628\" data-start=\"383\"\u003e\u003cstrong data-end=\"395\" data-start=\"383\"\u003eVariety:\u003c\/strong\u003e Sidamo Heirloom\u003cbr data-end=\"414\" data-start=\"411\"\u003e\u003cstrong data-end=\"426\" data-start=\"414\"\u003eCountry:\u003c\/strong\u003e Colombia\u003cbr data-end=\"438\" data-start=\"435\"\u003e\u003cstrong data-end=\"449\" data-start=\"438\"\u003eRegion:\u003c\/strong\u003e San Adolfo, Huila\u003cbr data-end=\"470\" data-start=\"467\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"482\" data-start=\"470\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003cbr data-end=\"502\" data-start=\"499\"\u003e\u003cstrong data-end=\"515\" data-start=\"502\"\u003eAltitude:\u003c\/strong\u003e 1900 MASL\u003cbr data-end=\"528\" data-start=\"525\"\u003e\u003cstrong data-end=\"541\" data-start=\"528\"\u003eProducer:\u003c\/strong\u003e Wilder Lazo, Segundo Lazo, Heiner Lasso\u003cbr data-end=\"584\" data-start=\"581\"\u003e\u003cstrong data-end=\"593\" data-start=\"584\"\u003eFarm:\u003c\/strong\u003e El Rubí\u003cbr data-end=\"604\" data-start=\"601\"\u003e\u003cstrong data-end=\"620\" data-start=\"604\"\u003eRoast Level:\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003cp data-end=\"979\" data-start=\"630\"\u003e\u003cstrong data-end=\"644\" data-start=\"630\"\u003eIn the Cup\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"647\" data-start=\"644\"\u003eThis coffee bursts with \u003cstrong data-end=\"703\" data-start=\"671\"\u003elavender and jasmine florals\u003c\/strong\u003e, rounded by soft \u003cstrong data-end=\"734\" data-start=\"721\"\u003eEarl Grey\u003c\/strong\u003e tea aromatics and a delicate sweetness that recalls \u003cstrong data-end=\"805\" data-start=\"787\"\u003ehoneydew melon\u003c\/strong\u003e and \u003cstrong data-end=\"825\" data-start=\"810\"\u003ewhite honey\u003c\/strong\u003e. The texture is silky and vibrant, finishing long and sweet. It’s a clean, elegant, and memorable cup that beautifully bridges florality and structure.\u003c\/p\u003e\n\u003cp data-end=\"1637\" data-start=\"981\"\u003e\u003cstrong data-end=\"1003\" data-start=\"981\"\u003eAbout the Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1006\" data-start=\"1003\"\u003eBefore turning to coffee, \u003cstrong data-end=\"1047\" data-start=\"1032\"\u003eWilder Lazo\u003c\/strong\u003e was a \u003cstrong data-end=\"1070\" data-start=\"1054\"\u003eveterinarian\u003c\/strong\u003e specializing in livestock. When his father fell ill in 2016, Wilder decided to revitalise the family’s coffee farm with his brother. Early on, their coffees scored modestly, despite careful processing. Determined to improve, Wilder began studying \u003cstrong data-end=\"1334\" data-start=\"1318\"\u003esoil samples\u003c\/strong\u003e, adjusting \u003cstrong data-end=\"1373\" data-start=\"1346\"\u003enutrients and pH levels\u003c\/strong\u003e, and applying what he calls \u003cstrong data-is-only-node=\"\" data-end=\"1427\" data-start=\"1402\"\u003eprecision agriculture\u003c\/strong\u003e—a method that fine-tunes soil balance to maximise plant health and cup quality. Today, his meticulous and scientific approach has made El Rubí one of Colombia’s most respected farms for experimental coffees.\u003c\/p\u003e\n\u003cp data-end=\"1949\" data-start=\"1639\"\u003e\u003cstrong data-end=\"1653\" data-start=\"1639\"\u003eProcessing\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1656\" data-start=\"1653\"\u003eAfter harvest, cherries are \u003cstrong data-end=\"1706\" data-start=\"1684\"\u003epulped immediately\u003c\/strong\u003e and placed in \u003cstrong data-end=\"1755\" data-start=\"1721\"\u003esealed blue fermentation tanks\u003c\/strong\u003e for \u003cstrong data-end=\"1772\" data-start=\"1760\"\u003e60 hours\u003c\/strong\u003e of anaerobic fermentation. Once complete, the coffee is \u003cstrong data-end=\"1845\" data-start=\"1829\"\u003efully washed\u003c\/strong\u003e and then \u003cstrong data-is-only-node=\"\" data-end=\"1894\" data-start=\"1855\"\u003edried in marquesinas (solar dryers)\u003c\/strong\u003e for \u003cstrong data-end=\"1910\" data-start=\"1899\"\u003e14 days\u003c\/strong\u003e to ensure even drying and stability.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2077\" data-start=\"1951\"\u003eThis Sidamo Heirloom is a stunning expression of Wilder’s process-driven philosophy — \u003cstrong data-is-last-node=\"\" data-end=\"2077\" data-start=\"2037\"\u003efloral, sweet, and dazzlingly clean.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":56512079954294,"sku":"SEPTEMBER-ELRUBI-SIDAMO","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/elrubisidamo_3000x_c7672b4c-b42d-4493-94d6-c40feb7cc5c2.webp?v=1761178407"},{"product_id":"september-fincas-del-putushio-washed-mejorado-2nd-harvest-ecuador","title":"September - Fincas Del Putushio, Washed Mejorado 2nd Harvest | Ecuador","description":"\u003cp class=\"\" data-end=\"170\" data-start=\"130\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003cstrong data-end=\"170\" data-start=\"130\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"47\" data-start=\"0\"\u003e\u003cstrong data-end=\"45\" data-start=\"0\"\u003eEcuador – Fincas Del Putushio, Jose Jijón\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"308\" data-start=\"49\"\u003e\u003cstrong data-end=\"60\" data-start=\"49\"\u003eOrigin:\u003c\/strong\u003e Loja, Putushio, Ecuador\u003cbr data-end=\"87\" data-start=\"84\"\u003e\u003cstrong data-end=\"100\" data-start=\"87\"\u003eProducer:\u003c\/strong\u003e José Jijón\u003cbr data-end=\"114\" data-start=\"111\"\u003e\u003cstrong data-end=\"123\" data-start=\"114\"\u003eFarm:\u003c\/strong\u003e Fincas Del Putushio (San Pedro \u0026amp; Francisco plots)\u003cbr data-end=\"176\" data-start=\"173\"\u003e\u003cstrong data-end=\"188\" data-start=\"176\"\u003eVariety:\u003c\/strong\u003e Mejorado\u003cbr data-end=\"200\" data-start=\"197\"\u003e\u003cstrong data-end=\"212\" data-start=\"200\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-end=\"222\" data-start=\"219\"\u003e\u003cstrong data-end=\"235\" data-start=\"222\"\u003eAltitude:\u003c\/strong\u003e 2,222 masl\u003cbr data-is-only-node=\"\" data-end=\"249\" data-start=\"246\"\u003e\u003cstrong data-end=\"265\" data-start=\"249\"\u003eRoast Level:\u003c\/strong\u003e Light\u003cbr data-end=\"274\" data-start=\"271\"\u003e\u003cstrong data-end=\"287\" data-start=\"274\"\u003eContents:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003cp data-end=\"400\" data-start=\"310\"\u003e\u003cstrong data-end=\"328\" data-start=\"310\"\u003eTasting Notes:\u003c\/strong\u003e 🍐 Juicy Pear · 🌸 White Florals · ☁️ Marshmallow\u003c\/p\u003e\n\u003cp data-end=\"743\" data-start=\"407\"\u003e\u003cstrong data-end=\"429\" data-start=\"407\"\u003eABOUT THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"432\" data-start=\"429\"\u003eAt just \u003cstrong data-end=\"456\" data-start=\"440\"\u003e19 years old\u003c\/strong\u003e, \u003cstrong data-end=\"472\" data-start=\"458\"\u003eJosé Jijón\u003c\/strong\u003e is already charting a remarkable path in specialty coffee. The son of renowned producer \u003cstrong data-end=\"575\" data-start=\"561\"\u003ePepe Jijón\u003c\/strong\u003e of \u003cstrong data-end=\"596\" data-start=\"579\"\u003eFinca Soledad\u003c\/strong\u003e, José has grown up immersed in coffee — learning cultivation, processing, and the art of precision from one of Ecuador’s most visionary farmers.\u003c\/p\u003e\n\u003cp data-end=\"1182\" data-start=\"745\"\u003eThis is our \u003cstrong data-end=\"785\" data-start=\"757\"\u003ethird crop from Putushio\u003c\/strong\u003e with José, and it represents an exciting new chapter for the \u003cstrong data-end=\"870\" data-start=\"847\"\u003eJijón family legacy\u003c\/strong\u003e. Together with his father Pepe and his brother Francisco, José operates \u003cstrong data-end=\"966\" data-start=\"943\"\u003eFincas Del Putushio\u003c\/strong\u003e, a sister-farm project nestled in the highlands of Loja. Small in scale but mighty in ambition, these farms embody the next generation of Ecuadorian coffee farming: experimental, sustainable, and quality-obsessed.\u003c\/p\u003e\n\u003cp data-end=\"1509\" data-start=\"1189\"\u003e\u003cstrong data-end=\"1203\" data-start=\"1189\"\u003ePROCESSING\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1206\" data-start=\"1203\"\u003eThis \u003cstrong data-end=\"1223\" data-start=\"1211\"\u003eMejorado\u003c\/strong\u003e lot—a prized hybrid of \u003cstrong data-end=\"1269\" data-start=\"1247\"\u003eTypica and Bourbon\u003c\/strong\u003e—was \u003cstrong data-end=\"1306\" data-start=\"1274\"\u003ehand-picked at full ripeness\u003c\/strong\u003e and \u003cstrong data-end=\"1336\" data-start=\"1311\"\u003edepulped the same day\u003c\/strong\u003e. The coffee then \u003cstrong data-end=\"1394\" data-start=\"1354\"\u003efermented overnight in dry parchment\u003c\/strong\u003e before being \u003cstrong data-end=\"1442\" data-start=\"1408\"\u003ewashed with clean spring water\u003c\/strong\u003e and \u003cstrong data-end=\"1484\" data-start=\"1447\"\u003eslow-dried on covered raised beds\u003c\/strong\u003e for about \u003cstrong data-end=\"1506\" data-start=\"1495\"\u003e30 days\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1684\" data-start=\"1511\"\u003eThe result is a beautifully structured washed coffee: \u003cstrong data-end=\"1596\" data-start=\"1565\"\u003eclean, bright, and aromatic\u003c\/strong\u003e, with a balance of \u003cstrong data-end=\"1651\" data-start=\"1616\"\u003efloral complexity and sweetness\u003c\/strong\u003e that shines through every cup.\u003c\/p\u003e\n\u003cp data-end=\"1957\" data-start=\"1691\"\u003e\u003cstrong data-end=\"1702\" data-start=\"1691\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1705\" data-start=\"1702\"\u003eThis year’s harvest is truly special: a \u003cstrong data-end=\"1783\" data-start=\"1745\"\u003esweet and luminous washed Mejorado\u003c\/strong\u003e with an effervescent acidity that sparkles on the palate. Expect \u003cstrong data-end=\"1869\" data-start=\"1849\"\u003edelicate florals\u003c\/strong\u003e, a \u003cstrong data-end=\"1897\" data-start=\"1873\"\u003ehoney-like sweetness\u003c\/strong\u003e, and \u003cstrong data-end=\"1924\" data-start=\"1903\"\u003ecrisp fruit tones\u003c\/strong\u003e of \u003cstrong data-end=\"1954\" data-start=\"1928\"\u003egreen apple and citrus\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2051\" data-start=\"1959\"\u003eA coffee that’s \u003cstrong data-end=\"2017\" data-start=\"1975\"\u003evibrant, youthful, and full of promise\u003c\/strong\u003e — much like the producer himself.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":56644235657590,"sku":"SEPTEMBER-PUTUSHIO-GREEN","price":27.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Fincas_Del_Putushio.webp?v=1762901697"},{"product_id":"september-white-honey-gesha-colombia","title":"September - White Honey Gesha, El Placer | Colombia","description":"\u003cp class=\"\" data-end=\"170\" data-start=\"130\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003ePart of the Squall series, this series features more exotic coffees.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-290\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"9369abda-e67f-427e-8135-7d085300175d\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-474\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"cbfa4d25-f0c4-46de-8889-6444bd6d8196\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-end=\"33\" data-start=\"0\"\u003e\u003cstrong data-end=\"33\" data-start=\"0\"\u003eSeptember – White Honey Gesha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"102\" data-start=\"35\"\u003e\u003cstrong data-end=\"102\" data-start=\"35\"\u003eTastes Like: Froot Loops 🟣🍊 · Lavender 💜 · Powdered Sugar 🍥\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"362\" data-start=\"104\"\u003e\u003cstrong data-end=\"116\" data-start=\"104\"\u003eVariety:\u003c\/strong\u003e Geisha\u003cbr data-end=\"126\" data-start=\"123\"\u003e\u003cstrong data-end=\"138\" data-start=\"126\"\u003eCountry:\u003c\/strong\u003e Colombia\u003cbr data-end=\"150\" data-start=\"147\"\u003e\u003cstrong data-end=\"161\" data-start=\"150\"\u003eRegion:\u003c\/strong\u003e Quindío\u003cbr data-end=\"172\" data-start=\"169\"\u003e\u003cstrong data-end=\"184\" data-start=\"172\"\u003eProcess:\u003c\/strong\u003e Anaerobic White Honey + Carbonic Maceration\u003cbr data-end=\"231\" data-start=\"228\"\u003e\u003cstrong data-end=\"244\" data-start=\"231\"\u003eAltitude:\u003c\/strong\u003e 1750–2000 MASL\u003cbr data-end=\"262\" data-start=\"259\"\u003e\u003cstrong data-end=\"274\" data-start=\"262\"\u003eHarvest:\u003c\/strong\u003e 2025\u003cbr data-end=\"282\" data-start=\"279\"\u003e\u003cstrong data-end=\"295\" data-start=\"282\"\u003eProducer:\u003c\/strong\u003e Sebastián Ramírez\u003cbr data-is-only-node=\"\" data-end=\"316\" data-start=\"313\"\u003e\u003cstrong data-end=\"325\" data-start=\"316\"\u003eFarm:\u003c\/strong\u003e El Placer\u003cbr data-end=\"338\" data-start=\"335\"\u003e\u003cstrong data-end=\"354\" data-start=\"338\"\u003eRoast Level:\u003c\/strong\u003e Light\u003c\/p\u003e\nThis marks \u003cstrong data-end=\"407\" data-start=\"380\"\u003eSeptember’s second year\u003c\/strong\u003e partnering with \u003cstrong data-end=\"445\" data-start=\"424\"\u003eSebastián Ramírez\u003c\/strong\u003e and \u003cstrong data-end=\"469\" data-start=\"450\"\u003eFinca El Placer\u003c\/strong\u003e, and this White Honey Geisha may be one of the most expressive lots yet. It’s an aromatic, intensely sweet, wildly floral coffee—bold, playful, and unforgettable.\n\u003cp data-end=\"911\" data-start=\"634\"\u003eIn the cup, expect a \u003cstrong data-end=\"682\" data-start=\"655\"\u003esweet, floral explosion\u003c\/strong\u003e reminiscent of \u003cstrong data-end=\"713\" data-start=\"698\"\u003eFroot Loops\u003c\/strong\u003e, layered with \u003cstrong data-end=\"752\" data-start=\"728\"\u003elavender and jasmine\u003c\/strong\u003e florals. A deep \u003cstrong data-end=\"790\" data-start=\"769\"\u003ehoneyed sweetness\u003c\/strong\u003e and ripe \u003cstrong data-end=\"815\" data-start=\"800\"\u003ewhite grape\u003c\/strong\u003e character round out the profile, finishing with a long, silky texture that lingers beautifully.\u003c\/p\u003e\n\u003cstrong data-end=\"944\" data-start=\"922\"\u003eABOUT THE PRODUCER\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-end=\"1310\" data-start=\"945\"\u003eSebastián Ramírez, a fourth-generation coffee producer from Quindío, left law studies to return to coffee full-time—a decision that has made him one of the most exciting innovators in Colombia today. His farm, \u003cstrong data-end=\"1168\" data-start=\"1155\"\u003eEl Placer\u003c\/strong\u003e, covers 14 hectares at 1,650–2,000 meters and is shaded by native trees, creating an ideal ecosystem for slow maturation and high complexity.\u003c\/p\u003e\n\u003cp data-end=\"1396\" data-start=\"1312\"\u003eSebastián’s approach to processing is meticulous and highly technical. For this lot:\u003c\/p\u003e\n\u003ch3 data-end=\"1416\" data-start=\"1398\"\u003e\u003cstrong data-end=\"1416\" data-start=\"1402\"\u003ePROCESSING\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1756\" data-start=\"1417\"\u003e\n\u003cli data-end=\"1477\" data-start=\"1417\"\u003e\n\u003cp data-end=\"1477\" data-start=\"1419\"\u003eCherries are hand-selected to ensure \u003cstrong data-end=\"1468\" data-start=\"1456\"\u003e95% ripe\u003c\/strong\u003e fruit.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1618\" data-start=\"1478\"\u003e\n\u003cp data-end=\"1618\" data-start=\"1480\"\u003eFermented anaerobically in \u003cstrong data-end=\"1521\" data-start=\"1507\"\u003e200L tanks\u003c\/strong\u003e at a stable \u003cstrong data-end=\"1542\" data-start=\"1534\"\u003e18°C\u003c\/strong\u003e, with \u003cstrong data-end=\"1566\" data-start=\"1549\"\u003eCO₂ injection\u003c\/strong\u003e and \u003cstrong data-end=\"1602\" data-start=\"1571\"\u003eoxygenated water submersion\u003c\/strong\u003e for 48 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1698\" data-start=\"1619\"\u003e\n\u003cp data-end=\"1698\" data-start=\"1621\"\u003eDried in a controlled \u003cstrong data-end=\"1675\" data-start=\"1643\"\u003etwo-phase slow-drying system\u003c\/strong\u003e under shade netting.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1756\" data-start=\"1699\"\u003e\n\u003cp data-end=\"1756\" data-start=\"1701\"\u003eRested in \u003cstrong data-end=\"1723\" data-start=\"1711\"\u003eGrainPro\u003c\/strong\u003e for 15 days to stabilize flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1943\" data-start=\"1758\"\u003eThe combination of \u003cstrong data-end=\"1792\" data-start=\"1777\"\u003eWhite Honey\u003c\/strong\u003e processing and \u003cstrong data-end=\"1831\" data-start=\"1808\"\u003ecarbonic maceration\u003c\/strong\u003e creates a cup that is both deeply sweet and intensely aromatic—a signature of Sebastián’s experimental mastery.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2023\" data-start=\"1945\"\u003eA truly standout Geisha: \u003cstrong data-is-last-node=\"\" data-end=\"2023\" data-start=\"1970\"\u003eplayful, floral, sweet, and absolutely memorable.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":56679374618998,"sku":"SEPTEMBER-WHITEHONEY","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/White_Honey-2_3000x_c8d48b58-c918-4973-8f81-706899e86168.webp?v=1763406051"},{"product_id":"september-white-honey-gesha-el-placer-colombia-copy","title":"September - Pepe Jijón - Ty-oxy Washed (Late Harvest)","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cem\u003ePart of the \u003cmeta charset=\"utf-8\"\u003eSquall series, featuring rare and experimental coffees\u003c\/em\u003e\u003c\/p\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-290\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"9369abda-e67f-427e-8135-7d085300175d\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-474\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"cbfa4d25-f0c4-46de-8889-6444bd6d8196\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-end=\"33\" data-start=\"0\"\u003e\u003cstrong data-end=\"33\" data-start=\"0\"\u003eSeptember – \u003cspan data-sheets-root=\"1\"\u003ePepe Jijón - Ty-oxy Ecuador\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"102\" data-start=\"35\"\u003e\u003cstrong data-end=\"102\" data-start=\"35\"\u003eTastes Like: 🍭 Cotton Candy · 🍒 Red Currant · 🌸 Delicate Florals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"362\" data-start=\"104\"\u003e\u003cstrong data-end=\"116\" data-start=\"104\"\u003eVariety:\u003c\/strong\u003e Mejorado\u003cbr data-end=\"126\" data-start=\"123\"\u003e\u003cstrong data-end=\"138\" data-start=\"126\"\u003eCountry:\u003c\/strong\u003e Ecuador\u003cbr data-end=\"150\" data-start=\"147\"\u003e\u003cstrong data-end=\"161\" data-start=\"150\"\u003eRegion:\u003c\/strong\u003e Imbabura\u003cbr data-end=\"172\" data-start=\"169\"\u003e\u003cstrong data-end=\"184\" data-start=\"172\"\u003eProcess:\u003c\/strong\u003e Ty-Oxy Washed\u003cbr data-end=\"231\" data-start=\"228\"\u003e\u003cstrong data-end=\"244\" data-start=\"231\"\u003eAltitude:\u003c\/strong\u003e 1,515 MASL\u003cbr data-end=\"262\" data-start=\"259\"\u003e\u003cstrong data-end=\"274\" data-start=\"262\"\u003eHarvest:\u003c\/strong\u003e Summer 2025\u003cbr data-end=\"282\" data-start=\"279\"\u003e\u003cstrong data-end=\"295\" data-start=\"282\"\u003eProducer:\u003c\/strong\u003e \u003cspan\u003ePepe Jijón\u003c\/span\u003e\u003cbr data-is-only-node=\"\" data-end=\"316\" data-start=\"313\"\u003e\u003cstrong data-end=\"325\" data-start=\"316\"\u003eFarm:\u003c\/strong\u003e \u003cspan\u003eFinca Soledad\u003c\/span\u003e\u003cbr data-end=\"338\" data-start=\"335\"\u003e\u003cstrong data-end=\"354\" data-start=\"338\"\u003eRoast Level:\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003cp data-start=\"607\" data-end=\"932\"\u003eThis marks September's \u003cstrong data-start=\"622\" data-end=\"651\"\u003efifth consecutive harvest\u003c\/strong\u003e working with Pepe Jijón and Finca Soledad, and his \u003cstrong data-start=\"703\" data-end=\"729\"\u003eTy-Oxy Typica Mejorado\u003c\/strong\u003e continues to amaze with intense sweetness and expressive complexity. This lot is a playful yet refined coffee, with a profile that evokes some of the most memorable Kenyan microlots we’ve ever tasted.\u003c\/p\u003e\n\u003cp data-start=\"934\" data-end=\"1155\"\u003eIn the cup, expect a \u003cstrong data-start=\"955\" data-end=\"983\"\u003elively red fruit profile\u003c\/strong\u003e, bright and juicy cotton candy sweetness, delicate floral aromatics, and a long, lingering \u003cstrong data-start=\"1075\" data-end=\"1110\"\u003eKenyan-like “Spegetti-O” finish\u003c\/strong\u003e. Sweet, memorable, and utterly delightful.\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong data-end=\"944\" data-start=\"922\"\u003eABOUT THE PRODUCER\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"1188\" data-end=\"1502\"\u003e\u003cstrong data-start=\"1188\" data-end=\"1202\"\u003ePepe Jijón\u003c\/strong\u003e is an award-winning Ecuadorian coffee producer, renowned for meticulous cultivation and processing at Finca Soledad. His farm supports the local community, employing and empowering single mothers, and produces only \u003cstrong data-start=\"1418\" data-end=\"1456\"\u003eTypica Mejorado, Geisha, and Sydra\u003c\/strong\u003e, ensuring limited, high-quality production.\u003c\/p\u003e\n\u003ch3 data-end=\"1416\" data-start=\"1398\"\u003e\u003cstrong data-end=\"1416\" data-start=\"1402\"\u003ePROCESSING\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1602\" data-start=\"1529\"\u003eThe \u003cstrong data-end=\"1555\" data-start=\"1533\"\u003eTy-Oxidator method\u003c\/strong\u003e is a playful variation of washed processing:\u003c\/p\u003e\n\u003cul data-end=\"1919\" data-start=\"1604\"\u003e\n\u003cli data-end=\"1687\" data-start=\"1604\"\u003e\n\u003cp data-end=\"1687\" data-start=\"1606\"\u003e\u003cstrong data-end=\"1631\" data-start=\"1606\"\u003eAerobic fermentation:\u003c\/strong\u003e Cherries left in open air to promote oxidized flavors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1776\" data-start=\"1688\"\u003e\n\u003cp data-end=\"1776\" data-start=\"1690\"\u003e\u003cstrong data-end=\"1714\" data-start=\"1690\"\u003ePulped fermentation:\u003c\/strong\u003e Coffee fermented in sealed tanks with mucilage for 48 hours\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1838\" data-start=\"1777\"\u003e\n\u003cp data-end=\"1838\" data-start=\"1779\"\u003e\u003cstrong data-end=\"1791\" data-start=\"1779\"\u003eWashing:\u003c\/strong\u003e Cherries carefully washed after fermentation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1919\" data-start=\"1839\"\u003e\n\u003cp data-end=\"1919\" data-start=\"1841\"\u003e\u003cstrong data-end=\"1852\" data-start=\"1841\"\u003eDrying:\u003c\/strong\u003e Coffee dried for 20 days using both indirect and direct sunlight\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2029\" data-start=\"1921\"\u003eThis experimental process highlights fruity complexity, clarity, and a distinctively sweet, memorable cup.\u003c\/p\u003e\n\u003cp data-end=\"2147\" data-start=\"2036\"\u003eA truly standout Ecuadorian coffee: vibrant, sweet, floral, and unforgettable—perfect for filter or espresso.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":56913595302262,"sku":"SEPTEMBER-PEPE-TYOXY","price":39.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PepeJijonTy-Oxy.webp?v=1766044663"},{"product_id":"september-volcan-azul-typica-warm-anaerobic","title":"September - Volcan Azul - Typica, Warm Anaerobic","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cem\u003ePart of the \u003cmeta charset=\"utf-8\"\u003eSquall series, featuring rare and experimental coffees\u003c\/em\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-1\" data-testid=\"conversation-turn-290\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"9369abda-e67f-427e-8135-7d085300175d\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" data-testid=\"conversation-turn-474\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"cbfa4d25-f0c4-46de-8889-6444bd6d8196\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"33\"\u003e\u003cstrong data-start=\"0\" data-end=\"33\"\u003eSeptember – \u003cspan data-sheets-root=\"1\"\u003eVolcan Azul - Typica Warm Anaerobic 2025\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"35\" data-end=\"102\"\u003e\u003cstrong data-start=\"35\" data-end=\"102\"\u003eTastes Like: 🍯 Molasses · 🥤 Cola · 🍒 Cherry · 🍑 Juicy Plum\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"362\"\u003e\u003cstrong data-start=\"104\" data-end=\"116\"\u003eVariety:\u003c\/strong\u003e Typica\u003cbr data-start=\"123\" data-end=\"126\"\u003e\u003cstrong data-start=\"126\" data-end=\"138\"\u003eCountry:\u003c\/strong\u003e Costa Rica\u003cbr data-start=\"147\" data-end=\"150\"\u003e\u003cstrong data-start=\"150\" data-end=\"161\"\u003eRegion:\u003c\/strong\u003e Poás Volcano, Alajuela\u003cbr data-start=\"169\" data-end=\"172\"\u003e\u003cstrong data-start=\"172\" data-end=\"184\"\u003eProcess: \u003c\/strong\u003eWarm Anaerobic\u003cbr data-start=\"228\" data-end=\"231\"\u003e\u003cstrong data-start=\"231\" data-end=\"244\"\u003eAltitude:\u003c\/strong\u003e 1,500 MASL\u003cbr data-start=\"259\" data-end=\"262\"\u003e\u003cstrong data-start=\"262\" data-end=\"274\"\u003eHarvest:\u003c\/strong\u003e 2025\u003cbr data-start=\"279\" data-end=\"282\"\u003e\u003cstrong data-start=\"282\" data-end=\"295\"\u003eProducer:\u003c\/strong\u003e Alejo Castro\u003cbr data-start=\"313\" data-end=\"316\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"316\" data-end=\"325\"\u003eFarm:\u003c\/strong\u003e Volcan Azul\u003cbr data-start=\"335\" data-end=\"338\"\u003e\u003cstrong data-start=\"338\" data-end=\"354\"\u003eRoast Level:\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003cp data-start=\"585\" data-end=\"861\"\u003eThis Typica comes from \u003cstrong data-start=\"608\" data-end=\"624\"\u003eAlejo Castro\u003c\/strong\u003e, a fifth-generation coffee producer at the award-winning \u003cstrong data-start=\"682\" data-end=\"697\"\u003eVolcan Azul\u003c\/strong\u003e farm. Known for Cup of Excellence-winning lots, Alejo’s meticulous care and volcanic soil create coffee that is \u003cstrong data-start=\"810\" data-end=\"858\"\u003ejammy, deeply sweet, balanced, and memorable\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"863\" data-end=\"1016\"\u003eIn the cup, expect \u003cstrong data-start=\"882\" data-end=\"913\"\u003emolasses and cola sweetness\u003c\/strong\u003e, bright cherry and juicy plum notes, a silky body, balanced citric acidity, and a long sugar finish.\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong data-start=\"922\" data-end=\"944\"\u003eABOUT THE PRODUCER\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-end=\"1502\" data-start=\"1188\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAlejo Castro is the fifth-generation descendant of renowned coffee pioneers Alejo C. Jimenez and Wilhelm Kahle. Alejo's ancestors planted some of the first specialty coffee plantations in the early 1900s with the aim to produce the best coffee in the world. With over 200 years of family tradition in trading specialty coffee, Alejo's mission for the farm has been exclusively focused on improving coffee quality while making a positive impact on the environment. The highly fertile volcanic soil combined with the mill's impeccable processing methods has produced a history of award - winning coffees in Costa Rica.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"1398\" data-end=\"1416\"\u003e\u003cstrong data-start=\"1402\" data-end=\"1416\"\u003ePROCESSING\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-start=\"1489\" data-end=\"1505\"\u003eProcessing\u003c\/h3\u003e\n\u003cul data-start=\"1507\" data-end=\"1938\"\u003e\n\u003cli data-start=\"1507\" data-end=\"1611\"\u003e\n\u003cp data-start=\"1509\" data-end=\"1611\"\u003e\u003cstrong data-start=\"1509\" data-end=\"1541\"\u003eWarm Anaerobic Fermentation:\u003c\/strong\u003e 4 days in tanks at 22°C, until the beans reached a final Brix of 17\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1612\" data-end=\"1702\"\u003e\n\u003cp data-start=\"1614\" data-end=\"1702\"\u003e\u003cstrong data-start=\"1614\" data-end=\"1633\"\u003eInitial Drying:\u003c\/strong\u003e 3 days on patio at 1,500 MASL to naturally slow the drying process\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1703\" data-end=\"1805\"\u003e\n\u003cp data-start=\"1705\" data-end=\"1805\"\u003e\u003cstrong data-start=\"1705\" data-end=\"1720\"\u003eRefinement:\u003c\/strong\u003e 48 hours in mechanical dryers to achieve a precise final moisture content of 10.6%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1806\" data-end=\"1938\"\u003e\n\u003cp data-start=\"1808\" data-end=\"1938\"\u003e\u003cstrong data-start=\"1808\" data-end=\"1826\"\u003eDrying Method:\u003c\/strong\u003e Combination of patio drying and mechanical dryers for micro-lots, ensuring clarity, sweetness, and complexity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1945\" data-end=\"2113\"\u003eA truly \u003cstrong data-start=\"1953\" data-end=\"1989\"\u003ejammy, sweet, and layered Typica\u003c\/strong\u003e: silky, complex, and perfectly expressive of Volcan Azul’s volcanic terroir—an exceptional coffee for filter or espresso.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":56913614799222,"sku":"SEPTEMBER-VOLCANAZUL-WARM","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Volcan_Azul_Typica.webp?v=1766044936"},{"product_id":"september-karimikui-aa-washed","title":"September - Karimikui AA - Washed","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cem\u003ePart of the Squall series, featuring rare and experimental coffees\u003c\/em\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-1\" data-testid=\"conversation-turn-290\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"9369abda-e67f-427e-8135-7d085300175d\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" data-testid=\"conversation-turn-474\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"cbfa4d25-f0c4-46de-8889-6444bd6d8196\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"33\"\u003e\u003cstrong data-start=\"0\" data-end=\"33\"\u003eSeptember – \u003cspan data-sheets-root=\"1\"\u003eKarimikui AA - Washed\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"35\" data-end=\"102\"\u003e\u003cstrong data-start=\"35\" data-end=\"102\"\u003eTastes Like: 🍒 Juicy Red Currants · 🍓 Tart Berries · 🍬 Raw Sugar · 🌸 Delicate Florals\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"362\"\u003e\u003cstrong data-start=\"104\" data-end=\"116\"\u003eVariety:\u003c\/strong\u003e SL-28, SL-34, Batian, Ruiru\u003cbr data-start=\"123\" data-end=\"126\"\u003e\u003cstrong data-start=\"126\" data-end=\"138\"\u003eCountry:\u003c\/strong\u003e Kenya\u003cbr data-start=\"147\" data-end=\"150\"\u003e\u003cstrong data-start=\"150\" data-end=\"161\"\u003eRegion:\u003c\/strong\u003e Kirinyaga\u003cbr data-start=\"169\" data-end=\"172\"\u003e\u003cstrong data-start=\"172\" data-end=\"184\"\u003eProcess: \u003c\/strong\u003eWashed\u003cbr data-start=\"228\" data-end=\"231\"\u003e\u003cstrong data-start=\"231\" data-end=\"244\"\u003eAltitude:\u003c\/strong\u003e \u003cspan\u003e1650\u003c\/span\u003e MASL\u003cbr data-start=\"259\" data-end=\"262\"\u003e\u003cstrong data-start=\"262\" data-end=\"274\"\u003eHarvest:\u003c\/strong\u003e 2025\u003cbr data-start=\"279\" data-end=\"282\"\u003e\u003cstrong data-start=\"282\" data-end=\"295\"\u003eProducer:\u003c\/strong\u003e Alejo Castro\u003cbr data-start=\"313\" data-end=\"316\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"316\" data-end=\"325\"\u003eFarm:\u003c\/strong\u003e \u003cspan\u003eKarimikui Factory, Rungeto FCS Cooperative\u003c\/span\u003el\u003cbr data-start=\"335\" data-end=\"338\"\u003e\u003cstrong data-start=\"338\" data-end=\"354\"\u003eRoast Level:\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003cp data-start=\"551\" data-end=\"829\"\u003eThis is September's \u003cstrong data-start=\"563\" data-end=\"611\"\u003ethird year working with the Karimikui AA lot\u003c\/strong\u003e, and it’s one of our favorite expressions yet. A \u003cstrong data-start=\"661\" data-end=\"703\"\u003efield blend of iconic Kenyan varietals\u003c\/strong\u003e, this coffee delivers a vibrant, juicy, and intensely sweet cup, with black currant and sweet citrus notes shining through.\u003c\/p\u003e\n\u003cp data-start=\"831\" data-end=\"984\"\u003eIn the cup, expect \u003cstrong data-start=\"850\" data-end=\"918\"\u003ejuicy red currants, tart berries, and a raw sugar-like sweetness\u003c\/strong\u003e, layered with delicate florals and a bright, memorable acidity.\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong data-start=\"922\" data-end=\"944\"\u003eABOUT THE PRODUCER\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-end=\"1502\" data-start=\"1188\"\u003eThe \u003cstrong data-start=\"1021\" data-end=\"1042\"\u003eKarimikui Factory\u003c\/strong\u003e is located in a high-altitude region of Kirinyaga where tea is more commonly grown than coffee. Part of the \u003cstrong data-start=\"1151\" data-end=\"1178\"\u003eRungeto FCS Cooperative\u003c\/strong\u003e, the factory receives ripe cherries from hundreds of smallholders each year. Cherries are \u003cstrong data-start=\"1269\" data-end=\"1294\"\u003ecarefully hand-sorted\u003c\/strong\u003e, and the factory’s meticulous processing methods, combined with nutrient-rich soil, produce \u003cstrong data-start=\"1387\" data-end=\"1427\"\u003econsistently high-performing coffees\u003c\/strong\u003e with remarkable sweetness and clarity.\u003c\/p\u003e\n\u003ch3 data-start=\"1398\" data-end=\"1416\"\u003e\u003cstrong data-start=\"1402\" data-end=\"1416\"\u003ePROCESSING\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 data-start=\"1489\" data-end=\"1505\"\u003eProcessing\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-end=\"1571\" data-start=\"1493\"\u003e\n\u003cp data-end=\"1571\" data-start=\"1495\"\u003e\u003cstrong data-end=\"1516\" data-start=\"1495\"\u003eCherry Selection:\u003c\/strong\u003e Ripe cherries are hand-picked, de-pulped, and graded\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1650\" data-start=\"1572\"\u003e\n\u003cp data-end=\"1650\" data-start=\"1574\"\u003e\u003cstrong data-end=\"1595\" data-start=\"1574\"\u003eDry Fermentation:\u003c\/strong\u003e Cherries ferment in tanks to develop initial flavors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1750\" data-start=\"1651\"\u003e\n\u003cp data-end=\"1750\" data-start=\"1653\"\u003e\u003cstrong data-end=\"1665\" data-start=\"1653\"\u003eWashing:\u003c\/strong\u003e Coffee washed in clean channels, followed by a second soak to fully develop flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1849\" data-start=\"1751\"\u003e\n\u003cp data-end=\"1849\" data-start=\"1753\"\u003e\u003cstrong data-end=\"1764\" data-start=\"1753\"\u003eDrying:\u003c\/strong\u003e Placed on raised beds, covered with plastic during the hottest hours and overnight\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1921\" data-start=\"1850\"\u003e\n\u003cp data-end=\"1921\" data-start=\"1852\"\u003e\u003cstrong data-end=\"1865\" data-start=\"1852\"\u003eRotation:\u003c\/strong\u003e Coffees are periodically turned to ensure even drying\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2076\" data-start=\"1928\"\u003eA \u003cstrong data-end=\"1978\" data-start=\"1930\"\u003esweet, vibrant, and structured Kenyan coffee\u003c\/strong\u003e, showcasing the precision and care of Karimikui Factory’s team. Perfect for filter or espresso.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":56913625973110,"sku":"SEPTEMBER-KARIMIKUI-AA","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KarimikuiAA-2.webp?v=1766045638"},{"product_id":"september-jorge-rojas-anaerobic-washed-gesha","title":"September - Jorge Rojas - Anaerobic Washed Gesha","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cem\u003ePart of the Squall series, featuring rare and experimental coffees\u003c\/em\u003e\u003c\/p\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-290\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"9369abda-e67f-427e-8135-7d085300175d\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-474\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"cbfa4d25-f0c4-46de-8889-6444bd6d8196\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch2 data-end=\"170\" data-start=\"155\"\u003e\u003cstrong data-end=\"170\" data-start=\"158\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"631\" data-start=\"171\"\u003e\n\u003cli data-end=\"200\" data-start=\"171\"\u003e\n\u003cp data-end=\"200\" data-start=\"173\"\u003e\u003cstrong data-end=\"184\" data-start=\"173\"\u003eOrigin:\u003c\/strong\u003e Colombia 🇨🇴\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"268\" data-start=\"201\"\u003e\n\u003cp data-end=\"268\" data-start=\"203\"\u003e\u003cstrong data-end=\"216\" data-start=\"203\"\u003eProducer:\u003c\/strong\u003e \u003cstrong data-end=\"232\" data-start=\"217\"\u003eJorge Rojas\u003c\/strong\u003e — Finca La Roca, Planadas, Tolima\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"297\" data-start=\"269\"\u003e\n\u003cp data-end=\"297\" data-start=\"271\"\u003e\u003cstrong data-end=\"284\" data-start=\"271\"\u003eVarietal:\u003c\/strong\u003e \u003cstrong data-end=\"295\" data-start=\"285\"\u003eGeisha\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"403\" data-start=\"298\"\u003e\n\u003cp data-end=\"403\" data-start=\"300\"\u003e\u003cstrong data-end=\"312\" data-start=\"300\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed (sealed oxygen‑free fermentation) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"469\" data-start=\"404\"\u003e\n\u003cp data-end=\"469\" data-start=\"406\"\u003e\u003cstrong data-end=\"420\" data-start=\"406\"\u003eElevation:\u003c\/strong\u003e ~1,850 m \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"493\" data-start=\"470\"\u003e\n\u003cp data-end=\"493\" data-start=\"472\"\u003e\u003cstrong data-end=\"485\" data-start=\"472\"\u003eBag Size:\u003c\/strong\u003e 200 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"515\" data-start=\"494\"\u003e\n\u003cp data-end=\"515\" data-start=\"496\"\u003e\u003cstrong data-end=\"506\" data-start=\"496\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"631\" data-start=\"516\"\u003e\n\u003cp data-end=\"631\" data-start=\"518\"\u003e\u003cstrong data-end=\"536\" data-start=\"518\"\u003eTasting Notes:\u003c\/strong\u003e Sweet Pink Starburst 🍬 • White florals 🌸 • Bergamot 🍊 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"636\" data-start=\"633\"\u003e\n\u003ch2 data-end=\"651\" data-start=\"638\"\u003e\u003cstrong data-end=\"651\" data-start=\"641\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1093\" data-start=\"652\"\u003eSeptember is delighted to present \u003cstrong data-end=\"708\" data-start=\"686\"\u003eJorge Rojas Geisha\u003c\/strong\u003e, an exceptional Colombian Geisha that showcases the beautiful clarity and expressive sweetness that this variety is known for. Carefully sourced from a fourth‑generation producer and processed with thoughtful anaerobic fermentation, this lot offers a sparkling, elegant cup that highlights both varietal nuance and refined experimental technique. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1098\" data-start=\"1095\"\u003e\n\u003ch2 data-end=\"1120\" data-start=\"1100\"\u003e\u003cstrong data-end=\"1120\" data-start=\"1103\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1731\" data-start=\"1121\"\u003e\u003cstrong data-end=\"1136\" data-start=\"1121\"\u003eJorge Rojas\u003c\/strong\u003e is a fourth‑generation coffee producer from \u003cstrong data-end=\"1203\" data-start=\"1181\"\u003ePlanadas in Tolima\u003c\/strong\u003e, Colombia. Introduced to coffee farming at the age of 13 by his mother, Jorge spent his early years learning every stage of coffee cultivation, harvesting, and preparation. After gaining experience as a bag handler with a local association, he expanded his knowledge and began working with specialty coffee in earnest around 2016. Since then, Jorge has dedicated himself to refining his approach — especially in fermentation and drying — to elevate the inherent qualities of his microlots. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1736\" data-start=\"1733\"\u003e\n\u003ch2 data-end=\"1757\" data-start=\"1738\"\u003e\u003cstrong data-end=\"1757\" data-start=\"1741\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2280\" data-start=\"1758\"\u003eThis Geisha lot is \u003cstrong data-end=\"1797\" data-start=\"1777\"\u003eanaerobic washed\u003c\/strong\u003e, starting with a meticulous hand‑selection of ripe cherries during harvest. The selected cherries are placed into an oxygen‑free sealed tank, where specific microbes break down naturally occurring sugars and acids in a controlled environment. After this fermentation phase, the coffee is depulped, washed, and \u003cstrong data-end=\"2127\" data-start=\"2108\"\u003ecarefully dried\u003c\/strong\u003e — a process that enhances clarity, sweetness, and complexity without overwhelming the delicate varietal character. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2285\" data-start=\"2282\"\u003e\n\u003ch2 data-end=\"2302\" data-start=\"2287\"\u003e\u003cstrong data-end=\"2302\" data-start=\"2290\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2792\" data-start=\"2303\"\u003eIn the cup, \u003cstrong data-end=\"2337\" data-start=\"2315\"\u003eJorge Rojas Geisha\u003c\/strong\u003e is \u003cem data-end=\"2384\" data-start=\"2341\"\u003ebright, clean, and wonderfully expressive\u003c\/em\u003e. The first impression is a \u003cstrong data-end=\"2439\" data-start=\"2412\"\u003esweet Pink Starburst 🍬\u003c\/strong\u003e‑like candy sweetness, gently supported by delicate \u003cstrong data-end=\"2510\" data-start=\"2491\"\u003ewhite floral 🌸\u003c\/strong\u003e aromatics that give it a perfumed lift. A subtle \u003cstrong data-end=\"2575\" data-start=\"2560\"\u003ebergamot 🍊\u003c\/strong\u003e finish adds refreshing citrus clarity and balance. The body is light with a sparkling, elegant finish, making this a compelling filter coffee for lovers of refined, nuanced cups. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2797\" data-start=\"2794\"\u003e\n\u003ch2 data-end=\"2814\" data-start=\"2799\"\u003e\u003cstrong data-end=\"2814\" data-start=\"2802\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3248\" data-start=\"2815\"\u003eSeptember’s \u003cstrong data-end=\"2849\" data-start=\"2827\"\u003eJorge Rojas Geisha\u003c\/strong\u003e is a \u003cem data-end=\"2874\" data-start=\"2855\"\u003ebeautiful example\u003c\/em\u003e of how careful farm practice, experimental fermentation, and varietal excellence can come together to produce a truly standout coffee. With its \u003cem data-end=\"3089\" data-start=\"3019\"\u003ecotton‑like sweetness, delicate floral layers, and citrus brightness\u003c\/em\u003e, this lot is a testament to both the talent of its producer and the expressive potential of Geisha coffee from Colombia.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":57170600722806,"sku":"SEPTEMBER-JORGE-AW-GESHA","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Jorge_Rojas_Geisha_1.webp?v=1769680447"},{"product_id":"september-letty-bermudez-double-anaerobic-thermal-shock-caturra-colombia","title":"September - Letty Bermudez, Double Anaerobic Thermal Shock Gesha | Colombia","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003ePart of the Squall series, featuring rare and experimental coffees\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-1\" data-testid=\"conversation-turn-290\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"9369abda-e67f-427e-8135-7d085300175d\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" data-testid=\"conversation-turn-474\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"cbfa4d25-f0c4-46de-8889-6444bd6d8196\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"5b5e52e1-471e-47d7-a33e-feeb6ef9f50a\" data-testid=\"conversation-turn-676\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"5b5e52e1-471e-47d7-a33e-feeb6ef9f50a\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-2\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 data-end=\"226\" data-start=\"211\"\u003e\u003cstrong data-end=\"226\" data-start=\"214\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"690\" data-start=\"227\"\u003e\n\u003cli data-end=\"276\" data-start=\"227\"\u003e\n\u003cp data-end=\"276\" data-start=\"229\"\u003e\u003cstrong data-end=\"240\" data-start=\"229\"\u003eOrigin:\u003c\/strong\u003e Colombia — \u003cem data-end=\"274\" data-start=\"257\"\u003eCauca, Piendamó\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"341\" data-start=\"277\"\u003e\n\u003cp data-end=\"341\" data-start=\"279\"\u003e\u003cstrong data-end=\"292\" data-start=\"279\"\u003eProducer:\u003c\/strong\u003e \u003cstrong data-end=\"318\" data-start=\"293\"\u003eDiego \u0026amp; Alex Bermudez\u003c\/strong\u003e (\u003cem data-end=\"338\" data-start=\"320\"\u003eFinca El Paraiso\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"370\" data-start=\"342\"\u003e\n\u003cp data-end=\"370\" data-start=\"344\"\u003e\u003cstrong data-end=\"357\" data-start=\"344\"\u003eVarietal:\u003c\/strong\u003e Gesha\/Geisha \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"431\" data-start=\"371\"\u003e\n\u003cp data-end=\"431\" data-start=\"373\"\u003e\u003cstrong data-end=\"385\" data-start=\"373\"\u003eProcess:\u003c\/strong\u003e \u003cstrong data-end=\"429\" data-start=\"386\"\u003eDouble Anaerobic + Thermal Shock Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"475\" data-start=\"432\"\u003e\n\u003cp data-end=\"475\" data-start=\"434\"\u003e\u003cstrong data-end=\"448\" data-start=\"434\"\u003eElevation:\u003c\/strong\u003e ~1,930 m above sea level\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"502\" data-start=\"476\"\u003e\n\u003cp data-end=\"502\" data-start=\"478\"\u003e\u003cstrong data-end=\"490\" data-start=\"478\"\u003eHarvest:\u003c\/strong\u003e Late 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"536\" data-start=\"503\"\u003e\n\u003cp data-end=\"536\" data-start=\"505\"\u003e\u003cstrong data-end=\"515\" data-start=\"505\"\u003eRoast:\u003c\/strong\u003e \u003cstrong data-end=\"534\" data-start=\"516\"\u003eLight\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"560\" data-start=\"537\"\u003e\n\u003cp data-end=\"560\" data-start=\"539\"\u003e\u003cstrong data-end=\"552\" data-start=\"539\"\u003eBag Size:\u003c\/strong\u003e 200 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"690\" data-start=\"561\"\u003e\n\u003cp data-end=\"690\" data-start=\"563\"\u003e\u003cstrong data-end=\"581\" data-start=\"563\"\u003eTasting Notes:\u003c\/strong\u003e \u003cstrong data-end=\"652\" data-start=\"582\"\u003ePeach Candy 🍑 • Floral 🌼 • Citrus Zest 🍋 • Oolong‑like subtlety\u003c\/strong\u003e \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"695\" data-start=\"692\"\u003e\n\u003ch2 data-end=\"710\" data-start=\"697\"\u003e\u003cstrong data-end=\"710\" data-start=\"700\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1158\" data-start=\"711\"\u003eSeptember is thrilled to present \u003cstrong data-end=\"783\" data-start=\"744\"\u003eLetty Bermudez Colombia Gesha\u003c\/strong\u003e, a truly \u003cstrong data-end=\"817\" data-start=\"793\"\u003eexpressive and sweet\u003c\/strong\u003e single‑origin coffee named in honour of Diego Bermudez’s daughter. This exceptional \u003cstrong data-end=\"912\" data-start=\"902\"\u003eGeisha\u003c\/strong\u003e lot brings together \u003cstrong data-end=\"1019\" data-start=\"933\"\u003eintense tropical sweetness, delicate floral aromatics, and crisp citrus brightness\u003c\/strong\u003e, all amplified through innovative processing that pushes the boundaries of washed coffee expression. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1163\" data-start=\"1160\"\u003e\n\u003ch2 data-end=\"1185\" data-start=\"1165\"\u003e\u003cstrong data-end=\"1185\" data-start=\"1168\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1759\" data-start=\"1186\"\u003eThis coffee is from \u003cstrong data-end=\"1231\" data-start=\"1206\"\u003eDiego \u0026amp; Alex Bermudez\u003c\/strong\u003e of \u003cem data-end=\"1253\" data-start=\"1235\"\u003eFinca El Paraiso\u003c\/em\u003e in the \u003cem data-end=\"1268\" data-start=\"1261\"\u003eCauca\u003c\/em\u003e region of Colombia, producers widely known for their \u003cstrong data-end=\"1375\" data-start=\"1322\"\u003eexperimental and highly precise fermentation work\u003c\/strong\u003e. Diego is recognised in specialty coffee circles for pushing processing techniques — using \u003cstrong data-end=\"1507\" data-start=\"1467\"\u003econtrolled bio‑reactor fermentations\u003c\/strong\u003e with strict monitoring of temperature, pH, sugar levels, and microbial cultures to drive complex flavour development. Their commitment to innovation has positioned them as \u003cstrong data-end=\"1720\" data-start=\"1680\"\u003eleaders in coffee processing science\u003c\/strong\u003e. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1764\" data-start=\"1761\"\u003e\n\u003ch2 data-end=\"1785\" data-start=\"1766\"\u003e\u003cstrong data-end=\"1785\" data-start=\"1769\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2395\" data-start=\"1786\"\u003e\u003cstrong data-end=\"1804\" data-start=\"1786\"\u003eLetty Bermudez\u003c\/strong\u003e uses a \u003cstrong data-end=\"1855\" data-start=\"1812\"\u003eDouble Anaerobic + Thermal Shock Washed\u003c\/strong\u003e process: cherries are harvested at peak ripeness with high sugar content, then fermented under both aerobic and anaerobic conditions with selected tropical yeasts to enhance fruit complexity. After mucilage breakdown, beans undergo a \u003cstrong data-end=\"2112\" data-start=\"2090\"\u003ethermal shock wash\u003c\/strong\u003e — rapid temperature fluctuations to “fix” flavours — followed by \u003cstrong data-end=\"2221\" data-start=\"2178\"\u003ecareful drying in controlled conditions\u003c\/strong\u003e to preserve delicate notes and prevent over‑oxidation. This process results in a cup that is both \u003cstrong data-end=\"2356\" data-start=\"2320\"\u003estructured and exquisitely sweet\u003c\/strong\u003e. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2400\" data-start=\"2397\"\u003e\n\u003ch2 data-end=\"2417\" data-start=\"2402\"\u003e\u003cstrong data-end=\"2417\" data-start=\"2405\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2845\" data-start=\"2418\"\u003eIn the cup, \u003cstrong data-end=\"2448\" data-start=\"2430\"\u003eLetty Bermudez\u003c\/strong\u003e is an \u003cstrong data-end=\"2492\" data-start=\"2455\"\u003eelegant and richly layered Gesha\u003c\/strong\u003e. The first impression is \u003cstrong data-end=\"2554\" data-start=\"2518\"\u003eintense peach candy sweetness 🍑\u003c\/strong\u003e — reminiscent of juicy, sugar‑kissed fuzzies — balanced by \u003cstrong data-end=\"2639\" data-start=\"2614\"\u003ebright citrus zest 🍋\u003c\/strong\u003e and delicate \u003cstrong data-end=\"2676\" data-start=\"2653\"\u003efloral 🌼 aromatics\u003c\/strong\u003e. Subtle \u003cstrong data-end=\"2707\" data-start=\"2685\"\u003eoolong‑like nuance\u003c\/strong\u003e adds tea‑like complexity and depth, yielding a finish that is long, refined, and deeply satisfying. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2850\" data-start=\"2847\"\u003e\n\u003ch2 data-end=\"2867\" data-start=\"2852\"\u003e\u003cstrong data-end=\"2867\" data-start=\"2855\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3326\" data-start=\"2868\"\u003eSeptember’s \u003cstrong data-end=\"2919\" data-start=\"2880\"\u003eLetty Bermudez Colombia Gesha\u003c\/strong\u003e is a standout expression of \u003cstrong data-end=\"3030\" data-start=\"2948\"\u003ewhat modern processing can achieve with one of coffee’s most revered varietals\u003c\/strong\u003e. With its \u003cem data-end=\"3064\" data-start=\"3041\"\u003epeach candy sweetness\u003c\/em\u003e, \u003cem data-end=\"3082\" data-start=\"3066\"\u003efloral finesse\u003c\/em\u003e, and \u003cem data-end=\"3107\" data-start=\"3088\"\u003ecrisp citrus lift\u003c\/em\u003e, this coffee delivers a \u003cstrong data-end=\"3175\" data-start=\"3132\"\u003ememorable and nuanced filter experience\u003c\/strong\u003e that celebrates both terroir and technical creativity — perfect for lovers of vibrant, nuanced specialty coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003ch2 data-start=\"88\" data-end=\"116\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"300g \/ August 5th","offer_id":57223873200502,"sku":"SEPTEMBER-BERMUDEZ-GESHA","price":32.0,"currency_code":"GBP","in_stock":false},{"title":"125g \/ August 5th","offer_id":58402229158262,"sku":"SEPTEMBER-BERMUDEZ-GESHA-125-AUG05","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"125g \/ October 27th","offer_id":59245619577206,"sku":"SEPTEMBER-BERMUDEZ-GESHA-125G-OCT27","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-1964.webp?v=1770311081"},{"product_id":"september-arnaldo-guzman-washed-pink-bourbon-colombia","title":"September - Arnaldo Guzman, Washed Pink Bourbon | Colombia","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003ePart of the Squall series, featuring rare and experimental coffees\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-290\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"9369abda-e67f-427e-8135-7d085300175d\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-474\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"cbfa4d25-f0c4-46de-8889-6444bd6d8196\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-676\" data-turn-id=\"5b5e52e1-471e-47d7-a33e-feeb6ef9f50a\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-2\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"5b5e52e1-471e-47d7-a33e-feeb6ef9f50a\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Arnaldo Guzman Finca La Alejandra Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍋 Raspberry Lemonade • 🍑 Stone Fruit • 🌸 Floral\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 Arnaldo Guzman\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Alejandra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Quebradon, San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (72hr Dry + 72hr Wet Fermentation)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis washed Pink Bourbon lot is loud, reminding us of our favourite expressions of Colombia Pink Bourbon. In the cup we taste mouthwatering raspberry lemonade, juicy stone fruits, and delicate florals. This coffee has a light body and a juicy, sweet 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\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eArnaldo (Arnardo) Guzman is a highly-experienced coffee producer. This is his thirtieth year producing coffee in the township of Quebradon in San Agustín, Colombia. He primarily produces Pink Bourbon and Gesha trees and is in the process of renewing his Catimor plantation, working towards producing only speciality coffee. Arnaldo holds daily pre-harvest meetings with his pickers to ensure everyone knows the level of maturity they are looking for in the cherries.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process with extended fermentation at Finca La Alejandra involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Daily pre-harvest meetings ensure optimal ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🛍️ \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — Whole cherries in plastic bags for 72 hours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Cherries mechanically de-pulped after initial fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eWet Fermentation\u003c\/strong\u003e — Seeds fermented in plastic bags for another 72 hours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eRinsing\u003c\/strong\u003e — Seeds thoroughly rinsed after fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eGreenhouse Drying\u003c\/strong\u003e — 10–30 days on parabolic-style solar dryers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis careful processing creates clean, vibrant coffees with high florality and bright acidity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eShowcases the bright, sweet and aromatic profile Pink Bourbon is known for. Mouthwatering raspberry lemonade, juicy stone fruit, and delicate florals with a light body and a juicy, sweet finish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eRaspberry Lemonade\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eStone Fruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003ch2 data-end=\"116\" data-start=\"88\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":57459933610358,"sku":"SEPTEMBER-ARNALDO-WASHED-PB","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EEEB533E-A5CC-4827-A439-7D71D21F6A0B_3000x_48e063dc-0d2d-4f85-a774-6f5626fd516f.webp?v=1773402361"},{"product_id":"september-david-flores-washed-sidra-peru","title":"September - David Flores, Washed Sidra | Peru","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003ePart of the Squall series, featuring rare and experimental coffees\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-290\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-1\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"9369abda-e67f-427e-8135-7d085300175d\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-474\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"cbfa4d25-f0c4-46de-8889-6444bd6d8196\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-676\" data-turn-id=\"5b5e52e1-471e-47d7-a33e-feeb6ef9f50a\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-2\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"5b5e52e1-471e-47d7-a33e-feeb6ef9f50a\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — David Flores Finca La Neblina Sidra (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🧁 Twinkie Filling • 🌺 Purple Florals • 🍊 Citrus\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 David Flores\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Neblina\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e North Cajamarca, El Diamante, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (36hr Anaerobic + 72hr Open-Air Fermentation)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1850–1950 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is our first time featuring a coffee from Peruvian producer David Flores, as this Sidra is a new variety on his farm, La Neblina. In the cup we get a lot of confectionary sweetness and delicate florals. In the cup we taste sweet icing that reminds us of twinkies, delicate purple florals like lilacs, and juicy citrus. This coffee has a light body and a sweet 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\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDavid Flores started young in coffee, always seeking to learn as much as he could from his family farm, Finca El Morito. Now, David is the General Manager of El Morito and owns his own plot of land, Finca La Neblina, which is located in the northernmost zone of El Diamante. David has established new plantings of rare varietals at Finca La Neblina such as the Sidra we share with you today. The cooler climate, higher altitude, and consistent airflow create an ideal environment for slow cherry maturation and structured acidity in the cup. David's journey began with a desire to elevate the quality of coffee on his family's farm and has transformed into an incredible pursuit of new growing and processing techniques for speciality coffee in Peru.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDavid has created a multi-stage Washed process to maximise the complexity of the Sidra varietal:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eHand Picking\u003c\/strong\u003e — Ripe cherries carefully selected at peak maturity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFloating\u003c\/strong\u003e — Defects removed through water flotation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔒 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — 36 hours in sealed timbos for controlled flavour development\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Cherries mechanically de-pulped after fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌬️ \u003cstrong\u003eOpen-Air Fermentation\u003c\/strong\u003e — 72 hours in shaded conditions\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSolar Drying\u003c\/strong\u003e — 30 days slow drying in multi-tier solar dryers with close temperature monitoring\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis meticulous processing creates exceptional complexity with high sweetness and structured acidity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eShowcases the high sweetness, crisp acidity and velvety body that Sidra is known for. Sweet icing reminiscent of twinkies, delicate purple florals like lilacs, and juicy citrus with a light body and a sweet finish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧁 \u003cstrong\u003eTwinkie Filling\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌺 \u003cstrong\u003ePurple Florals\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003ch2 data-end=\"116\" data-start=\"88\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":57459946783094,"sku":"SEPTEMBER-DAVIDFLORES-SIDRA","price":23.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EF87B62A-F00D-49D3-9FF5-079F60977684_3000x_f39235ce-95ea-40a9-a6e3-afb007df524b.webp?v=1773402513"},{"product_id":"september-honeysuckle-sorbet-ethiopia","title":"September - Honeysuckle Sorbet | Ethiopia","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003ePart of the Squall series, featuring rare and experimental coffees\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-1\" data-testid=\"conversation-turn-290\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"9369abda-e67f-427e-8135-7d085300175d\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" data-testid=\"conversation-turn-474\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"cbfa4d25-f0c4-46de-8889-6444bd6d8196\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"5b5e52e1-471e-47d7-a33e-feeb6ef9f50a\" data-testid=\"conversation-turn-676\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"5b5e52e1-471e-47d7-a33e-feeb6ef9f50a\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-2\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEthiopia — Daye Bensa Arbegona Rumudamo Landrace (Anaerobic Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Bergamot • 🌼 Honeysuckle • 🍋 Citrus\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 Daye Bensa \u0026amp; Community Outgrowers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Various Smallholders, Arbegona Woreda\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Arbegona, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Landrace\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2200–2300 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Arbegona Rumudamo (Manager: Asefa Dukamo Korma)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHoneysuckle Sorbet is from the Arbegona Rumudamo washing station in Ethiopia, and is clean and sparkling. Daye Bensa oversees this washing station and is a well-respected producer and exporter. While we have featured some of Daye's coffees before, this is our first time sharing an anaerobic washed lot from Daye and the community farmers that contributed to Rumudamo.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDaye Bensa was established as a producer in 1996 and has persevered through many challenges regarding coffee growing and exporting in the Sidama region. He actively works with various community outgrowers that bring their cherries to one of his central washing stations, such as Arbegona. The Arbegona Washing Station is managed by Asefa Dukamo Korma, who ensures quality throughout the processing stages.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Anaerobic Washed process at Rumudamo Washing Station involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Reception\u003c\/strong\u003e — Cherries delivered from community outgrowers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFloating\u003c\/strong\u003e — Sorting by density, selecting only the ripest cherries\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔒 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Whole cherries in sealed barrels without water for approximately 144 hours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Cherries mechanically de-pulped after fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Seeds thoroughly washed to remove mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — 16–20 days on African beds, weather-dependent\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis careful processing creates clean, sparkling coffees with enhanced sweetness and complexity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eClean and sparkling with bright acidity. Juicy bergamot, sweet honeysuckle, and sparkling citrus with a light body and a clean finish. An expressive anaerobic washed Ethiopian coffee showcasing the terroir of Arbegona.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eBergamot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼 \u003cstrong\u003eHoneysuckle\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003ch2 data-start=\"88\" data-end=\"116\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":57459953533302,"sku":"SEPTEMBER-HONEYSORBET","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/B874D27E-1F1E-4F82-A0CC-5CA542A03940_3000x_08d53919-8a84-4d2a-82db-b75680d0a127.webp?v=1773402630"},{"product_id":"september-el-burro-lot-f-washed-geisha-panama","title":"September Coffee Co. - El Burro Lot F - Washed Gesha | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — Lamastus Family, El Burro Estate, Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Jasmine • 🍋 Sprite • 🍦 Vanilla Bean\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Lamastus Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Burro Estate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Boquete, Chiriquí, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700–1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSeptember's first time working with the Lamastus Family Estates from Panama. The Lamastus Family has been producing coffee in Panama for four generations since 1918. This washed Geisha from Lot F is a masterclass in clarity — sparkling, elegant, and utterly refined.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Lamastus Family Estates have accrued the most Best of Panama awards to date. They won the Producer of the Year Award in 2022, following consecutive victories in 2018 for the Washed Geisha category and in 2019 for both Washed and Natural categories. A coffee company founded in 1918 by Robert Lamastus, they have evolved under the leadership of Robert's grandson Wilford Sr. and great-grandson Wilford Jr.\u003c\/p\u003e\n\u003cp\u003eEl Burro Estate is among the southernmost coffee farms in Panama, nearest to the Pacific Ocean. Part of the estate falls within the protected ecological forest reserve, Baru Volcano National Park. More than half of this farm is located within the park — a protected ecological reserve and sanctuary for exotic plants, birds, and mammals.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Burro involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Hand-picked at burgundy-ripe by the local Ngöbe-Buglé Indigenous people\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — 36–48 hours at controlled temperatures (13–15°C nights, 18–20°C days)\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Fully washed once fermentation is complete\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Sun-dried on raised beds or in the Dark Room (DRD) for 15–20 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis process delivers exceptional clarity and allows the terroir to shine through.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee is clean as you'd expect from Panama Geisha — sparkling with delicate jasmine florals, a zesty lemon-lime acidity reminiscent of Sprite, and a smooth vanilla finish. Elegant, refined, and utterly memorable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eSprite\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍦 \u003cstrong\u003eVanilla Bean\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8–12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast).\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":57599044878710,"sku":"SEPT-ELBURRO-LOTF-W-GEISHA-APR26","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/8B8C6AC2-E213-4273-9BD1-D643235E84BA_3000x_32d59cf0-11de-4a88-8677-890eb0bf18f0.webp?v=1775117887"},{"product_id":"september-neftali-fajardo-honey-geisha-colombia","title":"September Coffee Co. - Neftalí Fajardo - Semi-Washed Gesha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Neftalí Fajardo, Gesha (Semi-Washed\/Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍯 Honey • 🌸 Florals • 🍑 Stone Fruit\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 Neftalí Fajardo\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 Semi-Washed (Honey)\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 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSeptember presents this exceptional Geisha from Neftalí Fajardo in Huila, Colombia. The semi-washed (honey) process allows the natural sweetness and florality of the Geisha variety to shine through whilst maintaining clarity and balance.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNeftalí Fajardo is a dedicated producer in Huila, Colombia's most celebrated coffee region. Working at high altitude with the prized Geisha variety, Neftalí has developed expertise in honey processing techniques that enhance the variety's natural characteristics.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Semi-Washed (Honey) process involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Hand-picked at optimal ripeness\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Skin removed but mucilage partially retained\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried with mucilage intact, developing sweetness and body\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Careful monitoring throughout drying phase\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis honey process allows the fruit's natural sugars to infuse into the bean during drying.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA sweet and aromatic cup with honey sweetness, delicate florals, and ripe stone fruit. The semi-washed process adds body and complexity whilst preserving the Geisha's signature elegance. Clean finish with lingering sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFlorals\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eStone Fruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8–12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast).\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":57599045468534,"sku":"SEPT-NFAJARDO-H-GEISHA-APR26","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/5F96D766-BA2F-426B-A756-FCA1AC208BD5_3000x_f8299c21-6dea-44d2-b923-0226d511b766.webp?v=1775117667"},{"product_id":"september-sugar-dust-wilder-lasso-gesha-anaerobic-washed-colombia","title":"September Coffee Co. - Sugar Dust - Anaerobic Washed Gesha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Wilder Lasso Finca La Dinastía Gesha (Anaerobic Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍯 White Honey • 💐 Lavender • 🥣 Froot Loops\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 Wilder Lasso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Dinastía\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e San Adolfo, 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 Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSugar Dust is an extraordinary Anaerobic Washed Gesha from Wilder Lasso's Finca La Dinastía in the San Adolfo zone of Huila. The result of a precisely controlled 120-hour submerged fermentation, this lot develops a profile of captivating florals, honeyed sweetness, and a nostalgic cereal finish that makes it immediately distinctive.\u003c\/p\u003e\n\u003cp\u003eIn the cup, expect intense florals of lavender and lilac, a deep white honey sweetness, and a signature Froot Loops character that lingers long into the finish. It is vibrant, clean, and memorable — a showcase of what precision agriculture and careful processing can achieve at altitude.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWilder Lasso — also known as Wilder Lazo — is a veterinarian by training, originally specialising in livestock. When coffee prices fell sharply in 2016 and his father faced serious illness, Wilder returned to the family farm alongside his brother, determined to transform its potential. What followed was an extraordinary journey from average cup scores to one of Huila's most sought-after producers.\u003c\/p\u003e\n\u003cp\u003eWilder's approach is rooted in what he calls precision agriculture: meticulous soil analysis, targeted nutrient management, and pH balancing to optimise conditions for the coffee trees. Only the fullest, ripest, and largest cherries are selected for harvest — a commitment to quality that runs through every stage of production.\u003c\/p\u003e\n\u003cp\u003eThrough years of study and experimentation, Lasso's coffees have risen from scores in the low 80s to become celebrated across the specialty coffee world. His Gesha lots in particular have drawn attention for their aromatic complexity, botanical elegance, and the consistency he achieves harvest after harvest at Finca La Dinastía.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Washed process at Finca La Dinastía involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Only fully ripe, large-fruited cherries are harvested and sorted\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Sealed bags, 120 hours, cherries submerged in their own mucilage, pH held above 5.5\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eTemperature Control\u003c\/strong\u003e — Fermentation maintained at a controlled chill of 12–14°C throughout\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Coffee is fully washed after fermentation to remove mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried on raised beds in marquesinas (greenhouse drying structures)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe extended anaerobic environment, combined with strict temperature management, creates the lot's signature sugary, floral intensity — without sacrificing the clarity and cleanliness of a washed cup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSugar Dust is an intensely floral and sweet filter coffee. The lavender and jasmine aromatics are immediate and striking, giving way to a deep white honey sweetness and a uniquely nostalgic Froot Loops finish. The body is silky, the finish long and clean — a coffee that lingers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eWhite Honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e💐 \u003cstrong\u003eLavender\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥣 \u003cstrong\u003eFroot Loops\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"September Coffee Co.","offers":[{"title":"October 7th \/ 125g","offer_id":59002698563958,"sku":"SEPT-SUGAR-DUST-AW-GESHA-OCT07","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/144f62dc-805c-404d-8757-06f1eab7d99d.jpg?v=1775480370"},{"product_id":"september-jose-jijon-fincas-del-putushio-washed-mejorado-ecuador-2026","title":"September Coffee Co. - Jose Jijon - Washed Mejorado | Ecuador (2026)","description":"\u003ch2\u003e\u003cstrong\u003eEcuador — Jose Jijon Fincas Del Putushio Mejorado (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍐 Pear • 🍑 Jammy Apricot • 🍭 Marshmallow \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 Jose Jijon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Fincas Del Putushio (San Pedro)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Loja, Putushio, 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 2222 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e January 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSon of the legendary Pepe Jijon, Jose is a young aspiring producer with a deep passion for coffee. This is September’s fourth harvest from Putushio and Jose — and each release has built on the last. The 2026 Mejorado is a beautifully expressive cup: sweet, clean, and refined, with a character that speaks clearly to the altitude and care that defines Fincas Del Putushio.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePepe Jijon is an inspiring producer with an inspiring farm: Finca Soledad. His son Jose has been learning and working at Soledad for much of his life. His farm, San Pedro, and Francisco’s farm together make up Fincas Del Putushio — a sister-farm duo creating the next evolution in coffee farming for the Jijon family.\u003c\/p\u003e\n\u003cp\u003eSeptember Coffee are proud to support Jose and Pepe’s hard work at Putushio. The farm is very small with limited production, making each harvest a rare and special release.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Fincas Del Putushio involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvest \u0026amp; Depulping\u003c\/strong\u003e — Mejorado cherries are picked and depulped on the same day\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eOvernight Rest\u003c\/strong\u003e — Coffee rests overnight in dry parchment\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eRinsing\u003c\/strong\u003e — Rinsed thoroughly in fresh spring water\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Dried on covered raised beds for thirty days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis traditional washed approach preserves the Mejorado variety’s natural sweetness and clarity, producing a clean, refined cup with excellent structure.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2026 harvest delivers sweet pears and jammy apricots, with a confectionary sweetness reminiscent of marshmallows. The body is light and the finish is long and sweet — a quietly elegant coffee that rewards careful brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍐 \u003cstrong\u003ePear\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eJammy Apricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍭 \u003cstrong\u003eMarshmallow\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Default Title","offer_id":57644262883702,"sku":"SEPTEMBER-JOSE-JIJON-MEJORADO-W-2026","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/D5455420-AAAF-42DC-945A-9D8D092BF49C.jpg?v=1775747516"},{"product_id":"september-el-burro-lot-e-natural-geisha-panama","title":"September Coffee Co. - El Burro Lot E, Natural Geisha | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — Lamastus Family El Burro Lot E Geisha (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Fresh Raspberries • 🌸 White Florals • 🍊 Sparkling Tangerine\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Lamastus Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Burro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Potrerillos, Chiriquí Province, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis marks September Coffee's fourth collaboration with the Lamastus Family Estates. El Burro Lot E is a Geisha of exceptional expressiveness — showcasing lovely fresh raspberries, delicate jasmine, and sparkling tangerine from a farm that has earned an international reputation for some of the world's finest Geisha.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Lamastus Family has been producing coffee for four generations since 1918. Their three estates — Elida, El Burro, and Luito Geisha — are situated at very high elevations within a cool, stable microclimate in Chiriquí Province. The coffee trees grow surrounded by native cloud forest, which contributes to the extraordinary complexity and terroir of every lot. Their work with Geisha at altitude has established them as one of Panama's most celebrated coffee families.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at El Burro involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Hand-picked at optimal ripeness\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Sorting\u003c\/strong\u003e — Floated and sorted to remove defects\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eWhole-Cherry Drying\u003c\/strong\u003e — Dried on raised beds with full fruit intact\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDrying the coffee in cherry allows the fruit sugars to migrate into the bean, creating the distinctive sweetness and fruit-forward complexity that defines this Lot E expression.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA light body and long citric finish frame a cup that is bright and elegant, with exceptional aromatic clarity. This is Geisha at its most expressive — clean, precise, and beautifully complex.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eFresh Raspberries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eWhite Florals\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eSparkling Tangerine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"September Coffee Co.","offers":[{"title":"April 30th","offer_id":57930471932278,"sku":"SEPTEMBER-ELBURRO-LOT-E-GEISHA-APR30","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/93CD425A-D611-4481-833D-C06DB193BCB4.jpg?v=1777547116"},{"product_id":"september-javier-cantillo-copa-de-oro-washed-geisha-colombia","title":"September Coffee Co. - Javier Cantillo, Copa de Oro - Washed Geisha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Javier Cantillo Vega Finca Los Delirios Geisha (Washed) — Copa de Oro\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍐 Juicy Pear • 🍋 Sparkling Lime • 🌸 Floral\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 Javier Cantillo Vega\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Los Delirios\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 Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1730 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis award-winning Geisha from Javier Cantillo Vega's Finca Los Delirios is a Copa de Oro lot of extraordinary delicacy. The extended cherry and spring water fermentation brings out a silky, mouthwatering profile of juicy pear and sparkling lime that is elegant and precise. September's third collaboration with Javier confirms his standing as one of Huila's most gifted Geisha producers.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJavier Cantillo Vega farms Geisha at Finca Los Delirios in Huila, Colombia. His coffees have consistently impressed at the cupping table and in competition, and this Copa de Oro designation reflects the exceptional quality he achieves with the Geisha variety at altitude. His methodical approach to fermentation — using spring water to control conditions — contributes to the coffee's remarkable precision and clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Los Delirios involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Hand-picked at peak ripeness\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eCherry Fermentation\u003c\/strong\u003e — 24-hour fermentation in cherry\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eSpring Water Soak\u003c\/strong\u003e — 48-hour soak in spring water\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Dried on raised beds for 30 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe slow, gentle drying over 30 days preserves the delicate floral and fruit notes that define this exceptional lot.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSilky in body with a mouthwatering acidity, this Geisha delivers a clean and elegant cup with a long, sweet finish. A true expression of what high-altitude Huila Geisha can achieve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍐 \u003cstrong\u003eJuicy Pear\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eSparkling Lime\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"September Coffee Co.","offers":[{"title":"April 29th","offer_id":57778844107126,"sku":"SEPTEMBER-JAVIER-COPADORO-GEISHA-APR29","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BD81F7DE-71F1-4646-A7CB-18C7B880C2E3.jpg?v=1777547118"},{"product_id":"september-luna-bermudez-thermal-shock-geisha-colombia","title":"September Coffee Co. - Luna Bermudez, Thermal Shock Geisha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Alex Bermudez Finca El Paraiso Geisha (Double Anaerobic + Thermal Shock Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🫐 Blueberry Pie • 🍇 Grape Jolly Rancher • 🍵 Oolong Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Alex Bermudez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraiso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Double Anaerobic + Thermal Shock Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1930 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNamed after the eldest daughter of Diego Bermudez, Luna Bermudez is a coffee unlike anything the September team has encountered. The Bermudez family at Finca El Paraiso are considered world leaders in precision coffee processing, employing bio reactors and exact measurement of fermentation variables to create profiles of extraordinary depth and complexity. This Geisha is a masterpiece of intentional processing.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bermudez family approach coffee processing with the rigour of scientists. Rather than conventional fermentation tanks, they use precise bio reactors that allow them to control time, temperature, pH, sugar content, and microbial load at every stage. Their dedication to measurable, repeatable processing has earned Finca El Paraiso a reputation as one of the most technically advanced and innovative coffee farms in the world. September regards them as the benchmark for Colombian experimental processing.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Double Anaerobic + Thermal Shock Washed process at El Paraiso involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at optimum ripeness with high sugar concentration\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries depulped and fermented in wet processing with a specialised yeast\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eYeast Fermentation\u003c\/strong\u003e — Specialised yeast inoculation to enhance fruity character\u003c\/li\u003e\n\u003cli\u003e❄️ \u003cstrong\u003eThermal Shock Washing\u003c\/strong\u003e — Temperature rapidly raised and lowered during washing\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eDehumidifier Drying\u003c\/strong\u003e — Dried in a climate-controlled dehumidifier to preserve delicate notes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe thermal shock stage locks in the coffee's aromatic profile and prevents over-fermentation, producing a cup of extraordinary intensity and clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLuna Bermudez has a creamy, enveloping body and a long, sweet blueberry jam finish that is deeply satisfying. The profile is bold and distinctive — the kind of coffee that changes how you think about what's possible in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBlueberry Pie\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eGrape Jolly Rancher\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍵 \u003cstrong\u003eDelicate Oolong Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"September Coffee Co.","offers":[{"title":"August 26th \/ 125g","offer_id":58667970888054,"sku":"SEPTEMBER-LUNA-TSHOCK-GEISHA-AUG26","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/62285C93-5636-48D4-AE1B-F48B3E7CB2BA.jpg?v=1777547122"},{"product_id":"september-wilder-lasso-bella-alejandria-washed-geisha-colombia","title":"September Coffee Co. - Wilder Lasso, Washed Geisha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Wilder Lasso Bella Alejandria Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌿 Intense Lavender • 🍋 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 Wilder Lasso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Bella Alejandria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e San Adolfo, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis phenomenal washed Geisha from Wilder Lasso's Finca Bella Alejandria is a study in floral purity. Grown at 2100 MASL in San Adolfo, Huila, it presents an almost overwhelmingly aromatic profile — lavender, bergamot, and jasmine in a coffee that is light-bodied and lingering. September describes it simply as \"extremely aromatic\".\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWilder Lasso (or Lazo) is a veterinarian turned specialist coffee producer whose farms in San Adolfo, Huila have become a reliable source of outstanding Geisha lots for September Coffee. Bella Alejandria is his highest-altitude farm, and the elevation contributes directly to the delicate, concentrated florality that defines this washed expression. His disciplined, scientific approach to farming and processing ensures consistency across every harvest.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Bella Alejandria involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Picking\u003c\/strong\u003e — Hand-picked Geisha cherries at full ripeness\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eTraditional Washing\u003c\/strong\u003e — Fully washed to remove all mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried on raised beds, preserving the coffee's delicate aromatic clarity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe clean washed process at altitude allows the Geisha variety to express its full floral potential with exceptional transparency.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight-bodied and ethereally aromatic, this washed Geisha has a lingering floral finish that stays with you long after the cup is empty. An almost meditative coffee — quiet, precise, and beautiful.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eIntense Lavender\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eBergamot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eDelicate Jasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"September Coffee Co.","offers":[{"title":"May 21st","offer_id":57956792369526,"sku":"SEPTEMBER-LASSO-WASHED-GEISHA-MAY21","price":27.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/8BA7760F-E374-4B31-B11C-2691CD58FD93.jpg?v=1777547133"},{"product_id":"september-coffee-co-danche-hydro-honey-ethiopia","title":"September Coffee Co. - Danche Hydro Honey | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — SNAP Specialty Coffee Danche Chelbesa Dega \u0026amp; Wolisho (Hydro Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Blueberry • 🍓 Raspberry • \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e🍐\u003c\/span\u003e Guava • 🍈 Melon • 🍊 Tangerine\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 SNAP Specialty Coffee \u0026amp; Various Gedeb Zone Producers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Chelbesa, Danche Village\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Gedeb Zone, Yirgacheffe, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Dega \u0026amp; Wolisho\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Hydro Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,950–2,200 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA third-year collaboration between September Coffee and the Danche washing station — and the second time featuring this remarkable Hydro Honey. Built on Dega and Wolisho, two named Ethiopian heirloom varietals, this is an incredibly sweet, creamy, and complex cup that sits at a fascinating intersection of natural and honey processing. In the cup: fresh blueberries and raspberries, tropical guava, sweet melon, and juicy tangerine, with a light, silky body and a long sweet finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDanche is one of the finest coffee-producing areas within the Gedeb Zone, known for its dense, shaded, and layered vegetational structure that creates ideal conditions for slow cherry development and exceptional cup complexity. In 2019, SNAP Specialty Coffee built a new wet mill in the small hamlet of Chelbesa, within Danche Village, with the ambition of directly connecting to local producers and ensuring their red cherries could be purchased and processed with care. Since then, that ambition has become a reality — local smallholder producers regularly utilise the Chelbesa mill, resulting in exceptional lots like this Hydro Honey.\u003c\/p\u003e\n\u003cp\u003eDega and Wolisho are named sub-varietals of Ethiopia's vast heirloom coffee gene pool — part of an ongoing effort to identify and categorise the many endemic varieties that have been growing and cross-breeding in Ethiopia for centuries. Both are prized for their aromatic complexity and the depth of sweetness they contribute at altitude.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hydro Honey process at Chelbesa involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries harvested at peak ripeness ☀️ Initial shaded drying — Whole cherries dried on shaded drying beds for 48 hours, similar to a natural process 💧 Water tank fermentation — Cherries placed in a tank of water for 48 hours, split between 24 hours of aerobic fermentation and 24 hours of anaerobic fermentation 🔧 De-pulping — Cherries de-pulped after the water fermentation stage 🌑 Shaded honey drying — De-pulped coffee dried on shaded beds for approximately 25 days with mucilage intact, similar to a honey process\u003c\/p\u003e\n\u003cp\u003eThe Hydro Honey process is the defining step — a genuinely innovative hybrid that combines elements of natural, anaerobic, and honey processing in sequence. The initial whole-fruit drying builds sweetness and body; the water fermentation adds complexity and aromatic depth; and the extended shaded honey drying locks in the silky texture and clean, layered finish that make this lot so distinctive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn incredibly sweet, complex, and beautifully layered Hydro Honey from one of Yirgacheffe's most forward-thinking washing stations — fresh mixed berries, tropical guava, sweet melon, and juicy tangerine brightness, all wrapped in a light, silky body with a long, sweet finish. A compelling expression of what innovation and terroir can achieve together in Danche.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Blueberry 🍓 Raspberry \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e🍐\u003c\/span\u003e Guava  🍈 Melon 🍊 Tangerine\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"200g \/ June 29th","offer_id":58791889535350,"sku":"SEPTEMBER-DANCHE-HYDROHONEY-FIL-200G-JUN29","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DancheHydroHoney-May2026_3000x-cropped.jpg?v=1779362096"},{"product_id":"september-coffee-co-el-rubi-sidamo-colombia","title":"September Coffee Co. - El Rubi Sidamo | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Wilder Lazo El Rubí Sidamo Heirloom (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Key Lime • 🍵 Bergamot • 🌸 Florals\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 Wilder Lazo, Segundo Lazo \u0026amp; Heiner Lasso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Rubí\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e San Adolfo, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidamo Heirloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Early 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA second year featuring El Rubí's remarkable Sidamo Heirloom — a variety born from a happy experiment, now producing one of the most distinctive and exciting cups in Huila. Intense, juicy, and sparkling clean. In the cup: key lime acidity, intense bergamot citrus, and a finish of clean, aromatic florals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWilder Lazo is, by training, a veterinarian specialising in livestock farming — not the typical background for one of Huila's most compelling coffee producers. When coffee prices declined sharply in 2016 and his father fell seriously ill, Wilder made the decision to revive the family farm alongside his brother. Their early lots scored between 80 and 83 points despite considerable effort, which led Wilder to apply his scientific background to the problem: soil sampling, targeted nutrients, and pH neutralisation to maximise the availability of nutrients for the coffee trees. He calls this precision agriculture, and the results speak clearly in the cup.\u003c\/p\u003e\n\u003cp\u003eThe Sidamo Heirloom growing at El Rubí is itself the product of an experiment — Wilder and his exporter successfully germinated a sample of green coffee from Sidamo, Ethiopia, producing 1,200 trees now growing on the farm. This is one of the first meaningful harvests from those trees, and the cup profile they deliver — floral, spicy, creamy, and tropical — is remarkable for such an early stage of production.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Rubí involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries harvested at peak ripeness 🔧 Immediate pulping — Cherries pulped directly after harvest 🔒 Closed dry fermentation — Pulped coffee placed in sealed blue fermentation tanks without water for 30 hours 💧 Full washing — Thoroughly washed after fermentation 🏚️ Marquesina drying — Dried in a traditional Colombian marquesina for 14 days\u003c\/p\u003e\n\u003cp\u003eThe sealed 30-hour dry fermentation is the defining step — fermenting without water in a closed environment builds the intense citrus brightness and clean aromatic complexity that define this cup, while the extended marquesina drying ensures a consistent and even result that preserves the Sidamo Heirloom's distinctive floral and tropical character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA stellar and genuinely unique washed Sidamo Heirloom from one of Huila's most scientifically rigorous producers — juicy key lime acidity, intense bergamot citrus, and a long, clean, aromatic floral finish. A coffee born from curiosity and precision, delivering something wholly its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍋 Key Lime 🍵 Bergamot 🌸 Florals\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"200g \/ May 21st","offer_id":57956790796662,"sku":"SEPTEMBER-RUBI-WILDER-LAZO-SIDAMO-HEIRLOOM-WASHED-FIL-MAY21","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/sidamo_wilder_lazo_3000x_2e40b62a-43e3-48ce-a034-4584c17ce6cc.webp?v=1780677337"},{"product_id":"september-coffee-co-javier-cantillo-geisha-colombia","title":"September Coffee Co. - Javier Cantillo Geisha | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Javier Cantillo Vega Finca Los Delirios Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍐 Juicy Pear • 🍋 Sparkling Lime • 🌸 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 Javier Cantillo Vega\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Los Delirios\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Divino Niño, Suaza, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,730 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA debut lot from Javier Cantillo Vega at Finca Los Delirios in Suaza, Huila — a washed Geisha that earned him 3rd place at the Central Copa de Oro competition. Mouthwatering, silky, and impeccably clean. In the cup: malic pear acidity, sparkling lime, and delicate jasmine florality, with a light body and a sparkling finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJavier Cantillo Vega is a member of the Divino Niño cooperative in Suaza, Huila. His trees, ranging from three to ten years old, are planted across approximately three hectares, and during harvest season he employs up to ten local pickers to hand-select cherries at peak ripeness. The Copa de Oro recognition reflects both the quality of the terroir at Finca Los Delirios and the care Javier brings to every stage of production.\u003c\/p\u003e\n\u003cp\u003eGeisha, first collected from coffee forests in Ethiopia in the 1930s and brought to prominence at the 2005 Best of Panama competition, is widely regarded as the benchmark for floral complexity and delicate cup quality in specialty coffee. At 1,730 MASL in Huila, Javier's trees produce the jasmine aromatics, bright acidity, and silky body that have made the variety so sought after worldwide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Los Delirios involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively harvested at peak ripeness ⏳ Whole cherry fermentation — Cherries fermented intact in bags for 24 hours 🔧 De-pulping — Outer skin removed after the initial cherry fermentation 💧 Spring water fermentation — De-pulped beans fermented in spring water for 48 hours 💦 Rinsing — Wet parchment thoroughly rinsed after fermentation 🏚️ Parabolic greenhouse drying — Dried on raised beds inside a parabolic greenhouse solar dryer for 30 days\u003c\/p\u003e\n\u003cp\u003eThe two-stage fermentation is the defining step — a 24-hour whole cherry fermentation begins developing complexity before de-pulping, followed by a 48-hour spring water fermentation that builds the clean, structured acidity and silky body that define this Geisha. The extended 30-day greenhouse drying then locks in every nuance with exceptional precision.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA competition-recognised washed Geisha from one of Huila's most promising cooperative producers — mouthwatering pear and sparkling lime acidity perfectly balanced by a silky body and a delicate jasmine florality that lingers in the finish. A beautiful introduction to Javier Cantillo Vega and Finca Los Delirios.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍐 Juicy Pear 🍋 Sparkling Lime 🌸 Jasmine\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"200g \/ May 21st","offer_id":57929992503670,"sku":"SEPTEMBER-DELIRIOS-JAVIER-CANTILLO-GEISHA-WASHED-FIL-MAY21","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Javier_Copa-wx87v7or-2_small-cropped.jpg?v=1779376522"},{"product_id":"september-coffee-co-abel-salinas-ecuador-washed-mejorado-2026","title":"September Coffee Co. - Abel Salinas - Ecuador Washed Mejorado (2026)","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Abel Salinas Finca Arashi Mejorado (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Peach • 🍵 Oolong Tea • 🍋 Lemon\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 Abel Salinas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Arashi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Saraguro, Loja, 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 1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Late 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA third year featuring the exceptional work of Abel Salinas at Finca Arashi — and a washed Mejorado of notable elegance, brightness, and delicacy. Bright stone fruit and fresh lemon acidity, with a florality reminiscent of oolong tea and an incredibly light body that makes this one of the cleanest and most refined cups in September's current lineup. In the cup: sweet peach, oolong tea, and fresh lemon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAbel Salinas is a Cup of Excellence winner and first-generation coffee grower from Saraguro, Loja — the fifth of twelve siblings, now managing seven hectares of land at Finca Arashi with approximately 22,000 coffee trees in production. The majority of his output is the exotic Typica Mejorado, alongside some Sidra and H1 Hybrid. At 1,900 MASL in Loja's southern Andean highlands, the cool temperatures and mineral soils create ideal conditions for the kind of delicate, expressive cup that Finca Arashi consistently produces.\u003c\/p\u003e\n\u003cp\u003eMejorado has become the gem of Ecuadorian specialty coffee. Despite similarity in name to Typica, it is not related — now identified as a cross-pollination of Bourbon and Ethiopian Landrace, it delivers the refined, aromatic complexity and bright acidity that have made Ecuador's finest lots so sought after in the specialty market.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Arashi involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Mejorado cherries selectively harvested at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 🧪 Dry fermentation — Beans fermented dry for 24 hours 💧 Washing — Thoroughly washed immediately after fermentation to remove all residue ☀️ Drying — Dried for approximately 15 days to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe 24-hour dry fermentation followed by immediate washing is the defining step — a clean, restrained approach that develops just enough structure and complexity to complement the Mejorado's inherent brightness without introducing fermentation influence, producing the crisp, transparent cup with an incredibly light body and clean finish that defines this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA bright, delicate, and beautifully refined washed Mejorado from one of Ecuador's most consistently excellent small farms — sweet peach and plum stone fruit up front, a delicate oolong tea florality through the middle, and a fresh lemon finish in a cup of exceptional lightness and clarity. Abel Salinas at his most expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍑 Peach 🍵 Oolong Tea 🍋 Lemon\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"200g \/ June 2nd","offer_id":58059916673398,"sku":"SEPTEMBER-ARASHI-ABEL-SALINAS-MEJORADO-WASHED-FIL-JUN02","price":19.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ June 17th","offer_id":58138301366646,"sku":"SEPTEMBER-ARASHI-ABEL-SALINAS-MEJORADO-WASHED-FIL-JUN17","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Abel_Salinas_-_May_2026_815fe02e-83bd-4390-ac45-ce491c9fd867-cropped.jpg?v=1781081886"},{"product_id":"september-coffee-co-yilver-andres-colombia-washed-geisha","title":"September Coffee Co. - Yilver Andrés - Colombia Washed Geisha","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Yilver Andrés Pajoy Ipia Finca El Arrayan Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Key Lime Pie • 🍊 Juicy Citrus • 🌸 Florals\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 Yilver Andrés Pajoy Ipia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Arrayan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Alto Cañada, La Plata, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,860 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA debut lot from Yilver Andrés Pajoy Ipia at Finca El Arrayan — a well-balanced washed Geisha that earned him 5th place at the Western Copa de Oro competition. His first time placing in the top five, and a compelling introduction to a second-generation producer from Alto Cañada, La Plata. In the cup: sweet and tart key lime pie, juicy citrus reminiscent of lemon and grapefruit, and delicate florals, with a light body and a long citric finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYilver Andrés Pajoy is a second-generation coffee grower from the rural community of Alto Cañada in La Plata, Huila — a region celebrated for its exceptional growing conditions and the quality of the specialty lots that consistently emerge from it. Alongside coffee, Yilver and his family grow beans and raise cattle on their farm. He is related to two of importer Osito's partner producers — Yesid Pajoy and Didier Pajoy — and this Copa de Oro fifth-place finish marks a proud first chapter in his own competition story.\u003c\/p\u003e\n\u003cp\u003eGeisha, first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, is widely regarded as the benchmark variety for floral complexity and delicate cup quality in specialty coffee. At 1,860 MASL in Huila's distinct mountain microclimate, the variety's hallmark citrus brightness and elegant florality find ideal conditions to express themselves with precision and clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca El Arrayan involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Geisha cherries selectively harvested at peak ripeness ⏳ Whole cherry fermentation — Cherries fermented intact for 36 hours after coming in from the fields 🔧 Depulping — Outer skin removed after the initial cherry fermentation 🧪 Dry fermentation — Depulped beans dry-fermented for a further 36 hours 💧 Rinsing — Parchment rinsed after fermentation to remove all residue 🏚️ Parabolic greenhouse drying — Dried on raised beds inside a parabolic greenhouse dryer for 18 days\u003c\/p\u003e\n\u003cp\u003eThe two-stage fermentation — 36 hours in the whole cherry followed by 36 hours dry after depulping — is the defining step. Building complexity in two distinct phases while maintaining the clean, citrus-forward clarity that defines this Geisha, before the 18-day greenhouse drying locks in the light body and long citric finish that make this competition lot so expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA well-balanced and beautifully citrus-forward washed Geisha from one of Huila's most promising young producers — sweet and tart key lime pie brightness, juicy lemon and grapefruit acidity, and a delicate florality in a light-bodied cup with a long, clean citric finish. A Copa de Oro fifth-place debut that announces Yilver Andrés Pajoy with real confidence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍋 Key Lime Pie 🍊 Juicy Citrus 🌸 Florals\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"200g \/ June 9th","offer_id":58059945836918,"sku":"SEPTEMBER-ARRAYAN-YILVER-ANDRES-GEISHA-WASHED-FIL-JUN09","price":26.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ June 17th","offer_id":58138302939510,"sku":"SEPTEMBER-ARRAYAN-YILVER-ANDRES-GEISHA-WASHED-FIL-JUN17","price":26.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/YiverAndres-cropped.jpg?v=1781082331"},{"product_id":"september-coffee-co-elder-castro-colombia-washed-pink-bourbon","title":"September Coffee Co. - Elder Castro - Colombia Washed Pink Bourbon","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Elder Castro Garcia Finca Las Acacias Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍓 Raspberry \u0026amp; Strawberry • 🍬 Candy Floss • 🍵 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 Elder Castro Garcia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Las Acacias\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Cerrito, La Plata, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,850 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA debut lot from Elder Castro Garcia at Finca Las Acacias — a clean, bright, and elegantly structured washed Pink Bourbon that earned him 4th place at the Western Copa de Oro competition. Fresh red berry vibrancy, candy floss sweetness, and a delicate black tea finish in a light-bodied cup with a round, satisfying close. In the cup: raspberries and strawberries, candy floss, and black tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eElder Castro Garcia is a coffee producer from the rural township of El Cerrito in La Plata, Huila — a region renowned for its exceptional growing conditions and the quality of specialty lots it consistently produces. His farm, Finca Las Acacias, is planted with approximately 5,000 trees per hectare — predominantly two to five-year-old plants across Colombia, Geisha, Pink Bourbon, and Sidra varieties. Alongside coffee, Elder grows and sells avocados locally, reflecting the diversified approach that characterises smallholder farming in Huila's mountains.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, genetically identified as Ethiopian Landrace and belonging to the Core Ethiopia group. Prized for its bright, sweet, and aromatic profiles, it thrives at 1,850 MASL in La Plata's distinct microclimate — and in Elder's hands, its characteristic red berry freshness and delicate floral qualities are given full, clean expression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Las Acacias involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Pink Bourbon cherries hand-selected and brought in from the field by local and itinerant pickers 💧 Flotation — Floated to remove lower-density beans before fermentation 🔒 Whole cherry fermentation — Cherries placed in plastic bags for 36 hours before de-pulping 🔧 Depulping — Fully de-pulped after the initial fermentation 🧪 Dry fermentation — Depulped beans dry-fermented for a further 40 hours 💧 Rinsing — Parchment rinsed after fermentation to remove all residue 🏚️ Parabolic greenhouse drying — Dried on raised beds inside a parabolic greenhouse dryer for 15–20 days\u003c\/p\u003e\n\u003cp\u003eThe two-stage fermentation — 36 hours in the whole cherry followed by 40 hours dry after depulping — is the defining step. Building complexity and sweetness across two distinct phases while maintaining the crisp, clean character that makes this Pink Bourbon such a compelling competition lot, before the greenhouse drying preserves the light body and round finish that complete the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA crisp, clean, and beautifully balanced washed Pink Bourbon from one of La Plata's most promising young producers — fresh raspberry and strawberry brightness, candy floss sweetness, and a delicate black tea finish in a light-bodied cup with a round, lingering close. A Copa de Oro 4th-place debut that speaks volumes about what Elder Castro Garcia is capable of.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍓 Raspberry \u0026amp; Strawberry 🍬 Candy Floss 🍵 Black Tea\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"200g \/ June 3rd","offer_id":58059972280694,"sku":"SEPTEMBER-ACACIAS-ELDER-CASTRO-PINK-BOURBON-WASHED-FIL-JUN03","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ElderCastro-cropped.jpg?v=1781082824"},{"product_id":"september-coffee-co-juan-pena-ecuador-washed-geisha","title":"September Coffee Co. - Juan Peña - Washed Geisha | Ecuador","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Juan Peña Hacienda La Papaya Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍵 Bergamot • 🌸 Jasmine • 🍑 White Peach\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 Juan Peña\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Hacienda La Papaya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Saraguro Formation, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha (Panamanian Lineage)\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 1,800–2,200 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDirect:\u003c\/strong\u003e $83.77\/kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA third year featuring Juan Peña and Hacienda La Papaya — and a Geisha of rare beauty. Incredibly creamy in body, clean yet intense in its florality, and very limited in availability. In the cup: bergamot, jasmine, and juicy white peaches — a profile of extraordinary delicacy and precision from one of Ecuador's most celebrated and internationally decorated producers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJuan Peña is the pioneer of specialty coffee cultivation in the Saraguro region of Loja — the founder of Hacienda La Papaya and an agronomist-led operation whose vision from the outset has been uncompromising quality at every stage. The farm planted its first Geisha in 2018 using seeds sourced directly from Boquete, Panama — one of the most celebrated Gesha-producing regions on earth — and has been developing the variety under the precise conditions of Loja's southern Andean highlands ever since.\u003c\/p\u003e\n\u003cp\u003eHacienda La Papaya exported its first harvest in 2014, and by 2015 was already placing in the top three of major international coffee competitions in the United States. Juan has won three consecutive Sprudge Notable Producer awards, recognising Hacienda La Papaya as one of the world's most important specialty farms. The operation employs exclusive varietals, drip irrigation, agronomist-managed processes, and rigorous quality control at every stage — from seed selection through to export.\u003c\/p\u003e\n\u003cp\u003eThe Geisha at La Papaya requires high nutritional management and medium-high productivity — grown without shade as long as adequate humidity and nutrition are maintained, at elevations ranging from 1,800 to 2,200 MASL across the Saraguro Formation, where the cool Andean climate builds the aromatic concentration and delicate complexity that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Hacienda La Papaya involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Geisha cherries selectively harvested at optimal ripeness 💧 Flotation \u0026amp; density sorting — Sorted by flotation and density to ensure uniform fermentation and a balanced cup 🔧 Pulping — Outer skin and pulp removed using manual or electric pulping machines, leaving mucilage intact on the bean 🧪 Fermentation — Beans fermented with mucilage present 💧 Spring water washing — Parchment washed in spring water to ensure complete removal of residual mucilage and organisms ☀️ Drying — Dried for 9–18 days depending on weather and altitude\u003c\/p\u003e\n\u003cp\u003eThe spring water washing is the defining step — using spring water rather than conventional water sources for the final wash ensures exceptional cleanliness and purity in the cup, preserving the delicate bergamot and jasmine aromatics and creamy white peach character that make this Geisha so distinctive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn extraordinarily delicate and beautifully creamy washed Geisha from Ecuador's most celebrated specialty farm — bergamot refinement, jasmine florality, and juicy white peach sweetness in a light-bodied, floral cup of exceptional precision and purity. Very limited — and unmistakably worth it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍵 Bergamot 🌸 Jasmine 🍑 White Peach\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"100g \/ June 17th","offer_id":58120871739766,"sku":"SEPTEMBER-PAPAYA-JUAN-PENA-GEISHA-WASHED-FIL-JUN17","price":27.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Juanpenageishawashed_41e0eb41-60cc-4de2-be86-64b4129b8704.jpg-cropped.jpg?v=1781905193"},{"product_id":"september-coffee-co-yacuri-juan-pena-washed-geisha-ecuador","title":"September Coffee Co. - Yacuri - Juan Peña Washed Geisha | Ecuador","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Juan Peña Yacuri Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Bergamot • 🫐 Red Currant • 🍬 Green Candy • 🍐 Pear\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 Juan Peña\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Yacuri\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Upper Mayo-Chinchipe Basin, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,300–1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDirect:\u003c\/strong\u003e $52.91\/kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA third year featuring Juan Peña — and a first from Yacuri, his southernmost processing centre, situated at the transition between two distinct ecosystems. A different expression of La Papaya's Geisha programme: lower in altitude than the Saraguro Formation lots, but no less compelling. Clean, sweet, bright, and tart. In the cup: bergamot, lemon, tart red currants, and a sweetness like green candies and pear, with a bright acidity and a floral finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJuan Peña is the pioneer of coffee cultivation in the Saraguro region — a producer whose commitment to agronomist-led quality management has earned him three consecutive Sprudge Notable Producer awards and consistent top-three finishes in international competitions since 2015. Yacuri is the southernmost of Juan's processing centres, uniquely positioned at the transition between two distinct ecosystems — a boundary that infuses its coffees with a contrast and depth that sets them apart from the Saraguro Formation lots. The farm's rare ecological position creates a microclimate and terroir combination that is unlike anything else in his portfolio.\u003c\/p\u003e\n\u003cp\u003eAs across all Juan's farms, Yacuri's processes are managed entirely by agronomists — from cherry selection through to drying — with the same spring water washing and careful density sorting that define the La Papaya approach applied here to produce the exceptional cleanliness and bright precision that define this Geisha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Yacuri involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Geisha cherries selectively picked at peak ripeness immediately after harvest 🔍 Density sorting — All cherries sorted by density to ensure uniform fermentation and a balanced cup 🔧 Pulping — Outer skin and pulp removed using manual or electric pulping machines, leaving the mucilage layer intact 🧪 Fermentation — Beans fermented with mucilage present 💧 Spring water washing — Washed in spring water to ensure complete removal of residual mucilage and organisms ☀️ Drying — Dried for 9–18 days depending on weather and altitude\u003c\/p\u003e\n\u003cp\u003eThe spring water washing and density sorting are the defining steps — by sorting for uniformity before fermentation and washing with pure spring water afterward, Juan achieves the exceptional cleanliness and bright precision that allow Yacuri's distinct ecosystem character to express itself without interference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean, bright, and memorably expressive washed Geisha from Juan Peña's southernmost and most ecologically distinctive farm — bergamot and lemon juicy citrus, tart red currant acidity, green candy and pear sweetness, and a bright, floral finish in a cup of exceptional clarity and contrast. A first from Yacuri, and a very compelling one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍋 Bergamot 🫐 Red Currant 🍬 Green Candy 🍐 Pear\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"150g \/ July 8th","offer_id":58231243899254,"sku":"SEPTEMBER-YACURI-JUAN-PENA-GEISHA-WASHED-FIL-150-JUL08","price":24.0,"currency_code":"GBP","in_stock":true},{"title":"150g \/ July 28th","offer_id":58429901209974,"sku":"SEPTEMBER-YACURI-JUAN-PENA-GEISHA-WASHED-FIL-150-JUL28","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/yacurri_3000x.jpg-cropped.jpg?v=1783513935"},{"product_id":"september-coffee-co-christmas-in-july-colombia","title":"September Coffee Co. - Christmas In July | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Edwin Noreña Campo Hermoso Caturra (Experimental Honey + Cinnamon Co-Ferment)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍪 Gingerbread • 🍯 Molasses • 🍞 Cinnamon Bun\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 Edwin Noreña\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Campo Hermoso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Quindío, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Experimental Honey \/ Cinnamon Co-Ferment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light–Medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDirect:\u003c\/strong\u003e $27.94\/kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChristmas in July — a summer return of a fan favourite from September Coffee's Christmas season. Edwin Noreña's Honey \u0026amp; Cinnamon Co-fermented Caturra from Finca Campo Hermoso: a coffee that smells like a Christmas morning and tastes even better. Incredibly aromatic, creamy in mouthfeel, and with a cinnamon finish that lingers long after the cup is empty. In the cup: gingerbread cookies, molasses, and cinnamon buns.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEdwin Noreña is a fourth-generation farmer, Q-Grader, coffee processing consultant, and head judge for the Colombian Cup of Excellence — a producer who approaches the craft of fermentation with the rigour and creativity of a scientist. His Finca Campo Hermoso in Quindío has become one of Colombia's most celebrated addresses for experimental processing innovation, where Edwin has pioneered a unique co-fermentation technique that introduces dehydrated fruits and organic spices directly into the fermentation tanks during processing. The approach eliminates the need for large amounts of water, and excess coffee husks are repurposed as compost and fertiliser — a commitment to sustainability running alongside the technical ambition.\u003c\/p\u003e\n\u003cp\u003eCaturra, despite its high susceptibility to disease and lower yield compared to Bourbon, is celebrated for its exceptional cup quality — clean, complex, and characteristically sweet. In Edwin's hands at Campo Hermoso, those qualities are amplified through extraordinarily controlled experimental conditions into something genuinely remarkable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Experimental Honey Cinnamon Co-Ferment process at Campo Hermoso involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Harvesting \u0026amp; cleaning — Cherries harvested and soaked in water for two hours to clean and sort 🔒 24-hour low oxygen fermentation — Cherries placed under a low oxygen system at 18–22°C for 24 hours 💧 48-hour carbonic maceration — Carbonic maceration in 2,000kg tanks for 48 hours, collecting mossto at 4.2 pH \/ 11.5 Brix 🧫 Mossto inoculation — Collected mossto inoculated with a specific yeast starter culture, combined with allulose solution and powdered organic cinnamon 🔧 Black honey pulping \u0026amp; maceration — Cherries pulped to black honey level and macerated in 200kg reactors 🌿 Greenhouse drying — Sun-dried in a greenhouse under controlled conditions for 10 days 🌿 Cinnamon stabilisation — Stabilised with powdered organic cinnamon for a further 10 days before cleaning 🏭 Controlled storage — Stored at 65% RH \/ 18°C after final cupping\u003c\/p\u003e\n\u003cp\u003eThe mossto inoculation with allulose and organic cinnamon is the defining step — by introducing a cinnamon-infused inoculated mossto to the maceration, Edwin coaxes the spice compounds into the bean's structure at a cellular level during fermentation, producing the gingerbread, molasses, and cinnamon bun character that defines this coffee in a way no conventional processing could achieve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA perfectly timed reminder that Christmas is only six months away — Edwin Noreña's Honey \u0026amp; Cinnamon Co-fermented Caturra from Campo Hermoso delivers gingerbread cookie sweetness, molasses warmth, and a cinnamon bun finish that is both deeply festive and deeply satisfying. Incredibly aromatic, creamy in mouthfeel, and unmistakably Edwin. Christmas in July.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍪 Gingerbread 🍯 Molasses 🍞 Cinnamon Bun\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"200g \/ July 7th","offer_id":58263181394294,"sku":"SEPTEMBER-CHRISTMAS-IN-JULY-CATURRA-EXPERIMENTAL-FIL-200-JUL07","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/xmasjuly_3000x.jpg-cropped.jpg?v=1783954186"},{"product_id":"september-coffee-co-fincas-del-putushio-washed-mejorado-ecuador","title":"September Coffee Co. - Fincas Del Putushio Washed Mejorado | Ecuador","description":"\u003cp\u003e\u003cstrong\u003eEcuador — Jose Jijón, Pepe Jijón \u0026amp; Francisco Vintimilla Fincas Del Putushio Mejorado (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Green Grapes • 🍋 Sparkling Lemon-Lime • 🍑 Yellow Plum\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Jose Jijón (with Pepe Jijón \u0026amp; Francisco Vintimilla)\u003c\/li\u003e\n\u003cli\u003eFarm: Fincas Del Putushio\u003c\/li\u003e\n\u003cli\u003eRegion: Loja, Putushio, Ecuador\u003c\/li\u003e\n\u003cli\u003eVarietal: Mejorado\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,222 masl\u003c\/li\u003e\n\u003cli\u003eDirect Price: $77 USD\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A fifth consecutive harvest from Putushio and Jose Jijón — the only roaster in Canada trusted to feature this coffee. Fresh green grapes and sparkling lemon-lime lead, with a sweet yellow plum depth. Mejorado is loved for its deep sweetness, but this lot is also sparkling clean, with a very light body. In the cup: green grapes, sparkling lemon-lime, and yellow plum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Jose Jijón is a 19-year-old aspiring producer with a deep passion for coffee, son of Pepe Jijón — the award-winning producer behind Finca Soledad, where Jose has learned and worked for much of his life. Jose's own farm, San Pedro, together with Francisco Vintimilla's farm, makes up Fincas Del Putushio — a sister-farm duo creating the next evolution in coffee farming for the Jijón family. The farm is very small with limited production, making each year's harvest a genuinely lucky get.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This coffee is traditionally washed. The Mejorado is picked and depulped the same day, left overnight in dry parchment, then rinsed in fresh spring water and slow-dried on covered raised beds for thirty days.\u003c\/p\u003e\n\u003cp\u003eThe overnight dry-parchment rest ahead of rinsing is the defining step — combined with the extended 30-day slow drying, it's what builds the clean, sparkling character behind the green grape and lemon-lime brightness that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Sparkling clean with a very light body — fresh green grapes and sparkling lemon-lime lead, with a sweet yellow plum depth and a clean finish. Mejorado's deep sweetness at its most refined.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍇 Green Grapes 🍋 Sparkling Lemon-Lime 🍑 Yellow Plum\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Filter \/ 125g \/ August 26th","offer_id":58607274951030,"sku":"SEPTEMBER-FINCAS-PUTUSHIO-MEJORADO-WASHED-FIL-125G-AUG26","price":28.0,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ 125g \/ October 7th","offer_id":59002691027318,"sku":"SEPTEMBER-FINCAS-PUTUSHIO-MEJORADO-WASHED-FIL-125G-OCT07","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/putushio_47e712e2-d378-4abf-a944-97e2b1fb8049.jpg-cropped.jpg?v=1788516710"},{"product_id":"september-coffee-co-jelly-bean-washed-thermal-shock-castillo-colombia","title":"September Coffee Co. - Jelly Bean Washed Thermal Shock Castillo | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Alex Bermudez Finca El Paraíso Castillo \"Jellybean\" (Washed, Thermal Shock \u0026amp; Double Fermentation)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍬 Turkish Delight • 🍬 Swedish Berries • 🍬 Red Jellybeans\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Alex Bermudez\u003c\/li\u003e\n\u003cli\u003eFarm: Finca El Paraíso\u003c\/li\u003e\n\u003cli\u003eRegion: Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Castillo\u003c\/li\u003e\n\u003cli\u003eProcess: Washed with Thermal Shock \u0026amp; Double Fermentation\u003c\/li\u003e\n\u003cli\u003eElevation: 1,930 masl\u003c\/li\u003e\n\u003cli\u003eDirect Price: $23.54 USD\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Yet another incredible lot from Finca El Paraíso — sweet, expressive, and jammy like red candy, screaming strawberries, raspberries, and red jellybeans. An intense jammy sweetness reminiscent of confectionery candies like Turkish Delights, Swedish Berries, and red jellybeans, with a creamy mouthfeel and a long, sweet finish. In the cup: Turkish Delight, Swedish Berries, and red jellybeans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e El Paraíso and the Bermudez family are absolute geniuses when it comes to processing methodology. Rather than using standard anaerobic fermentation tanks, they use precise bioreactors, measuring everything from time, temperature, and pH to sugar content and microbial load — earning recognition as world leaders in coffee processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Coffee cherries are harvested at optimum ripeness, then disinfected with ozone and moved to fermentation tanks for 72 hours of anaerobic fermentation. The coffee is pulped, and a culture medium is generated containing the aroma and flavour precursors developed during that fermentation. This culture medium is added to a second tank fermentation for 36 hours, fixing those precursors to the coffee beans through pressure. Finally, a thermal shock process fixes an even greater amount of precursors and seals the coffee ahead of drying. The coffee dries in a dehumidifier to preserve its soft notes and avoid over-oxidation.\u003c\/p\u003e\n\u003cp\u003eThis layered process — reintroducing a precursor-rich culture medium into a second fermentation, then locking it in with thermal shock — is the defining step. It's what builds the intensely jammy, candy-like sweetness that defines this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Intensely jammy and candy-like — Turkish Delight, Swedish Berries, and red jellybean sweetness throughout, with a creamy mouthfeel and a long, sweet finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍬 Turkish Delight 🍬 Swedish Berries 🍬 Red Jellybeans\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Filter \/ 200g \/ September 14th","offer_id":58838414721398,"sku":"SEPTEMBER-PARAISO-DIEGO-BERMUDEZ-CASTILLO-THERMAL-SHOCK-FIL-200G-SEP14","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/jellybean.jpg-cropped.jpg?v=1788516962"},{"product_id":"september-coffee-co-jorge-rojas-washed-geisha-colombia","title":"September Coffee Co. - Jorge Rojas Washed Geisha | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Jorge Rojas Finca La Roca Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌼 Honeysuckle • 🌸 Jasmine • 🍋 Lemon Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Jorge Rojas\u003c\/li\u003e\n\u003cli\u003eFarm: Finca La Roca\u003c\/li\u003e\n\u003cli\u003eRegion: Planadas, Tolima, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Geisha\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,850 masl\u003c\/li\u003e\n\u003cli\u003ePrice Paid: $44 USD\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A sixth time featuring Jorge Rojas's coffee, and the third of his Geisha lots — beautifully sweet, sparkling, and as always, very clean. Delicate florals like honeysuckle and jasmine pair with juicy citrus reminiscent of lemon tea. In the cup: honeysuckle, jasmine, and lemon tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Jorge Rojas is a fourth-generation coffee producer whose journey began at just 13 years old, when his mother gave him the chance to work on the family farm, learning the meticulous process of growing, harvesting, and bagging coffee. He later worked as a bag handler at a local association to gain more experience, eventually learning everything needed to run a farm himself. Introduced to specialty coffee in 2016, Jorge has been experimenting with ways to improve his cup quality ever since.\u003c\/p\u003e\n\u003cp\u003eGeisha was originally collected from coffee forests in Ethiopia in the 1930s, later sent to the Lyamungu research station in Tanzania, then brought to CATIE in Central America in 1953, and distributed through Panama in the 1960s for its coffee leaf rust tolerance. Initially overlooked for its brittle branches, it rose to prominence in 2004 when the Peterson family's entry broke green coffee auction records at Best of Panama. Genetic analysis by World Coffee Research has since confirmed that Panamanian Geisha descending from T2722 is distinct and uniform, associated with extremely high cup quality and known for its delicate floral, jasmine, and peach-like aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Jorge has developed his own washing and drying process, beginning with a very strict selection of coffee cherries during harvest. For this lot, selected cherries are pulped and washed before undergoing a meticulous, carefully monitored drying process.\u003c\/p\u003e\n\u003cp\u003eThis strict cherry selection combined with Jorge's carefully developed drying protocol is the defining step — it's what preserves the delicate honeysuckle, jasmine, and lemon tea character that define this consistently clean cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Delicate and clean — honeysuckle and jasmine florals pair with juicy lemon tea-like citrus. Silky body, sparkling finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌼 Honeysuckle 🌸 Jasmine 🍋 Lemon Tea\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Filter \/ 125g \/ August 26th","offer_id":58607319318902,"sku":"SEPTEMBER-JORGE-ROJAS-GEISHA-WASHED-FIL-125G-AUG26","price":22.0,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ 125g \/ August 18th","offer_id":58791890289014,"sku":"SEPTEMBER-JORGE-ROJAS-GEISHA-WASHED-FIL-125G-AUG18","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/653692BF-D95B-4228-B6DB-2CDF39EE01AB.jpg-cropped.jpg?v=1788517151"},{"product_id":"september-coffee-co-pepe-jijon-rainbow-sidra-ecuador","title":"September Coffee Co. - Pepe Jijón Rainbow Wave Sidra | Ecuador","description":"\u003cp\u003e\u003cstrong\u003eEcuador — Pepe Jijón Finca Soledad Sidra \"Rainbow Wave\" (Multi-Stage: Natural\/Honey\/Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Florals • 🍑 Sweet Apricots • 🍵 Black Tea • 🍎 Crisp Red Apples\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Pepe Jijón\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Soledad\u003c\/li\u003e\n\u003cli\u003eRegion: Imbabura, Ecuador\u003c\/li\u003e\n\u003cli\u003eVarietal: Sidra\u003c\/li\u003e\n\u003cli\u003eProcess: Rainbow Wave (Multi-Stage Natural\/Honey\/Washed)\u003c\/li\u003e\n\u003cli\u003eElevation: 1,515 masl\u003c\/li\u003e\n\u003cli\u003eDirect Price: $77 USD\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A fifth harvest working with Pepe Jijón and Finca Soledad — consistently excellent, with unique, sweet profiles. Rainbow Wave is a new processing approach layering multiple fermentation stages to, in Pepe's words, \"highlight the best of each process.\" Delicate florals and sweet apricots lead, with black tea structure and crisp red apple brightness. Incredibly complex, with a light body and sparkling finish. In the cup: florals, sweet apricots, black tea, and crisp red apples.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Pepe Jijón is an award-winning, world-famous coffee farmer. Finca Soledad is a community-oriented project where Pepe and his family support and employ single mothers who have been abandoned by their husbands. He grows only Typica Mejorada, Geisha, and Sidra, on a very small farm with limited production. Pepe continues honing his techniques as a certified Q Processing Professional, learning directly from Best of Panama producers, running ongoing experiments, and taking feedback from a trusted network of world-class roasters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Named \"Rainbow Wave\" for its journey across multiple fermentation stages, this method combines natural, honey, anaerobic, and washed processing in sequence. After picking, the coffee spends 8 days in a slow, cooled, dark-room dehydration — a stage Pepe likens to natural processing. It's then de-pulped and dried before a 4-day bagged cold dark-room fermentation in mucilage, which he compares to honey processing. Finally, the parchment is quickly rinsed and dried, finishing as washed.\u003c\/p\u003e\n\u003cp\u003eThis sequential blending of three distinct processing philosophies into one lot is the defining step — despite the extended time across multiple fermentation stages, extreme care at each one keeps the cup remarkably clean, building the layered floral, apricot, and red apple complexity that define it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Incredibly complex — delicate florals and sweet apricot sweetness up front, black tea structure through the middle, and crisp red apple brightness on the finish. Light body, sparkling finish, and remarkably clean given the extended, multi-stage processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌸 Florals 🍑 Sweet Apricots 🍵 Black Tea 🍎 Crisp Red Apples\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Filter \/ 125g \/ August 25th","offer_id":58607360606582,"sku":"SEPTEMBER-SOLEDAD-PEPE-JIJON-SIDRA-OTHER-FIL-125G-AUG25","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/rainbow_sidra.jpg-cropped.jpg?v=1788517431"},{"product_id":"september-coffee-co-neon-sorbet-granja-paraiso-92-decaf-colombia","title":"September Coffee Co. - Neon Sorbet Granja Paraiso 92 Decaf | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Wilton Benitez Granja Paraíso 92 Pink Bourbon \"Neon Sorbet\" (Inoculated Fermentation, Sugarcane Decaf)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Rose Water • 🍧 Sorbet • 🍬 Brown Sugar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Wilton Benitez\u003c\/li\u003e\n\u003cli\u003eFarm: Granja Paraíso 92\u003c\/li\u003e\n\u003cli\u003eRegion: Piendamó, Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Inoculated Fermentation, Sugarcane Decaffeination\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,900 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: 2026\u003c\/li\u003e\n\u003cli\u003ePrice Paid: $20.83 USD\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A fifth harvest working with Wilton Benitez, and the fifth time featuring his decaf — sourcing decaf always means finding something special enough to compete with the caffeinated lineup, and this one delivers. Delicate florals reminiscent of rose water meet a sweetness like sorbet and brown sugar. In the cup: rose water, sorbet, and brown sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Wilton Benitez has over 26 years as a coffee grower, more than 16 of those in specialty coffee, and works as a roaster, Q-grader, and processor with a lifetime of tasting experience. Paraíso 92 is a family farm using highly innovative systems — terraces, drip irrigation, shading, and laboratory nutrient tracking — all aimed at producing a genuinely unique coffee. The farm runs its own processing plant, microbiology lab, and quality lab, producing washed, natural, honey, and anaerobic coffees (both single and double fermentation). Bioreactors and specific microorganisms, combined with constant monitoring of temperature, pH, brix, and electric conductivity, give Wilton's coffees their distinct, standardised, one-of-a-kind profiles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Cherries are manually harvested, sorted by size and density, then sterilised with ozone water and UV light. They ferment for 48 hours with added Saccharomyces pastorianus yeast, then are pulped and fermented for a further 68 hours — during which natural grain juices produced during cherry fermentation are incorporated into this second stage. The parchment is washed and dried for 48 hours before undergoing sugarcane decaffeination.\u003c\/p\u003e\n\u003cp\u003eThe double fermentation, with grain juices carried over from the first stage into the second, is the defining step — it's what builds the rose water florality and sorbet-like sweetness that survive intact through decaffeination.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Delicate and sweet — rose water florals lead, with a sorbet-like, brown sugar sweetness carrying through a light body to a sweet, clean finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌸 Rose Water 🍧 Sorbet 🍬 Brown Sugar\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Decaf \/ 200g \/ October 6th","offer_id":59002697286006,"sku":"SEPTEMBER-PARAISO-92-WILTON-BENITEZ-PINK-BOURBON-OTHER-200G-OCT06","price":18.0,"currency_code":"GBP","in_stock":false},{"title":"Decaf \/ 200g \/ October 26th","offer_id":59245620920694,"sku":"SEPTEMBER-PARAISO-92-WILTON-BENITEZ-PINK-BOURBON-OTHER-200G-OCT26","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FE528EFF-29DE-4B03-9B71-6AC23E25546D.jpg-cropped.jpg?v=1788534847"},{"product_id":"september-coffee-co-raul-perez-washed-geisha-guatemala","title":"September Coffee Co. - Raul Perez Washed Geisha | Guatemala","description":"\u003cp\u003e\u003cstrong\u003eGuatemala — Raul Perez Finca El Llano Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Jasmine • 🍈 Grapefruit • 🍋 Lemonade\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Raul Perez (Perez family)\u003c\/li\u003e\n\u003cli\u003eFarm: El Llano\u003c\/li\u003e\n\u003cli\u003eRegion: Acatenango, Guatemala\u003c\/li\u003e\n\u003cli\u003eVarietal: Geisha\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,600 masl\u003c\/li\u003e\n\u003cli\u003ePrice Paid: $44.71 USD\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eA third harvest working with Raul, the Perez family, and their wonderful Geishas. Intensely floral and clean — distinct jasmine notes meet a balanced grapefruit-like citric acidity, with a lingering lemonade sweetness. In the cup: jasmine, grapefruit, and lemonade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eThe Perez family uses a traditional washed method for all their coffees, with everything done manually from picking to drying. They've also been experimenting with different fermentations to push flavour profiles further, and recently built a new on-site lab allowing them to cup all their coffees directly at the farm. Raul is a pioneering producer passionately interested in innovation, quality, and sustainability. El Llano spans 45 hectares in the shadow of the Fuego volcano, alongside another 45 hectares of natural forest reserve.\u003c\/p\u003e\n\u003cp\u003eGeisha was originally collected from coffee forests in Ethiopia in the 1930s, sent to the Lyamungu research station in Tanzania, then brought to CATIE in Central America in 1953, where it was logged as accession T2722. It was distributed through Panama via CATIE in the 1960s for its coffee leaf rust tolerance, though not widely planted due to brittle branches — until the Peterson family's 2005 Best of Panama entry broke the then-record for green coffee auction prices at over $20 per pound. Genetic analysis by World Coffee Research has since confirmed that Panamanian Geisha descending from T2722 is distinct and uniform, associated with extremely high cup quality and delicate floral, jasmine, and peach-like aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is Washed, a method that removes the fruit before fermentation and drying — allowing Geisha's naturally intense floral character to come through with clarity, built on the Perez family's fully manual, hands-on approach at every stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eIntensely floral and clean — distinct jasmine notes lead, with a balanced grapefruit-like citric acidity and a lingering lemonade sweetness. Light body, floral yet sweet finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🌸 Jasmine 🍈 Grapefruit 🍋 Lemonade\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Filter \/ 125g \/ September 15th","offer_id":58808112906614,"sku":"SEPTEMBER-RAUL-PEREZ-GEISHA-WASHED-FIL-125G-SEP15","price":22.95,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ 125g \/ October 27th","offer_id":59245621018998,"sku":"SEPTEMBER-RAUL-PEREZ-GEISHA-WASHED-FIL-125G-OCT27","price":22.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/730DA705-5297-48B2-A35A-F6426BB26BF4.jpg-cropped.jpg?v=1790234504"},{"product_id":"september-coffee-co-finca-los-capachos-semi-washed-pink-bourbon-colombia","title":"September Coffee Co. - Finca Los Capachos Semi-Washed Pink Bourbon | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Eyder (Andres) Martinez Finca Los Capachos Pink Bourbon (Semi-Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Honeydew Melon • 🍬 Pink Jolly Ranchers • 🫐 Blackberries\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Eyder (Andres) Martinez\u003c\/li\u003e\n\u003cli\u003eFarm: Los Capachos\u003c\/li\u003e\n\u003cli\u003eRegion: Florencia, South Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Semi-Washed (72h aerobic cherry fermentation)\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,600–1,680 masl\u003c\/li\u003e\n\u003cli\u003ePrice Paid: $25.30 USD\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eThe third coffee from Los Capachos, Eyder Martinez's family farm, and the first Pink Bourbon from it. Eyder once worked for El Paraíso as their biochemical engineer and coffee processor, and September has built a direct relationship with him over the past couple of years. A lively, vibrant profile of honeydew melon, pink jolly ranchers, and blackberries, reminiscent of favourite anaerobic washed coffees, with a honeydew-like sweetness and a juicy citric acidity. In the cup: honeydew melon, pink jolly ranchers, and blackberries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eLos Capachos is a farm in Florencia, in the south of Cauca near Nariño, a region known for mineral soils that give coffees unique terroir. Quality is enhanced by organic handling and protection of the soil with native shade species that aid nutrient absorption. The lot was grown and cared for by Eyder's grandfather, who grows Geisha, Pink Bourbon, and Sidra.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, Colombia, and while newer, it has quickly grown in popularity for its bright, sweet, aromatic profiles. It is now known to be an Ethiopian Landrace, though further information isn't available.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eAfter picking and sorting, the coffee was held in cherry for a 72-hour aerobic fermentation, followed by a traditional washed process, and dried in a solar dryer for an average of 8 days.\u003c\/p\u003e\n\u003cp\u003eThe 72-hour aerobic cherry fermentation is the defining step. It's what builds the vibrant honeydew and candy-like sweetness behind this cup, while the washed finish keeps it clean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eLively and vibrant: honeydew melon sweetness with pink jolly rancher candy and blackberries, and a juicy citric acidity. Round in body with a long, sweet finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍈 Honeydew Melon 🍬 Pink Jolly Ranchers 🫐 Blackberries\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"Filter \/ 200g \/ October 6th","offer_id":58992417276278,"sku":"SEPTEMBER-CAPACHOS-PINK-BOURBON-WASHED-FIL-200G-OCT06","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LosCap2026.jpg-cropped.jpg?v=1791974792"}],"url":"https:\/\/sigmacoffee.co.uk\/collections\/squall-series.oembed?page=5","provider":"Sigma Coffee UK","version":"1.0","type":"link"}