{"title":"Apollon's Gold","description":"\u003cdiv class=\"o-layout__item u-1\/1 u-1\/2@tab js-animation-done\"\u003e\n\u003cdiv class=\"custom-content__item custom-content__item--text\"\u003e\n\u003cdiv class=\"custom-content__item-content custom-content__item-content--text u-text-center\"\u003e\n\u003cdiv class=\"custom-content__item-text rte\"\u003e\n\u003cp\u003eFrom Apollon's Gold:\u003cbr\u003e\u003cbr\u003e\"Our name originally takes inspiration from the symbolism of the sun, resonating with Japan’s endonym\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNihon\u003c\/em\u003e, meaning \"Land of the Rising Sun,\" which underscores its cultural ties to renewal and vitality. This poetic name echoes across languages, emphasizing Japan's historical reverence for the sun and its enduring symbolic significance. Our logo, crafted in the shape of a sun, embodies this cultural motif.\u003c\/p\u003e\n\u003cp\u003eAnd grounded in Greek mythology, Apollo, a figure of light and warmth, together with Japan, united as symbols of radiance and renewal, reflect the essence of coffee—like gold nurtured by the sun's strength, coffee shines brightest when crafted with passion and precision\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"o-layout__item u-1\/1 u-1\/2@tab js-animation-done\"\u003e\n\u003cdiv class=\"custom-content__item custom-content__item--text\"\u003e\n\u003cdiv class=\"custom-content__item-content custom-content__item-content--text u-text-center\"\u003e\n\u003cdiv class=\"custom-content__item-text rte\"\u003e\n\u003cp\u003eOur journey began in Tokyo as a small artisanal coffee roaster, and since then we've grown through local support and meaningful partnerships, evolving to meet the demands of the modern coffee landscape.\u003c\/p\u003e\n\u003cp\u003eToday, we strive to create unique coffee experiences that blend tradition with innovation, ensuring every cup reflects our dedication to quality and craftsmanship.\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"apollons-gold-la-jimena-typica-mejorado-natural-ecuador","title":"Apollon's Gold - La Jimena, Typica Mejorado, Natural | Ecuador","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEcuador — José Manuel Mayo Finca La Jimena Typica Mejorado (Classic Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Grapefruit • 💜 Violet • 🍈 Lychee\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 José Manuel Mayo\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Jimena\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Zamora Chinchipe, Ecuador\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Typica Mejorado\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Classic Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDegassing:\u003c\/strong\u003e 30–50 days post roast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA stunning Mejorado from our favourite terroir, \"Zamora Chinchipe\". It was in 2022 that we have encountered the beautiful terroir from Zamora Chinchipe. Trying both Mejorado and Sidra, we got really impressed by the coffees from this area.\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]\"\u003eThis year we are so excited to bring a very clean Mejorado natural from this area. José Manuel Mayo farms Finca La Jimena at 1650 metres above sea level in Zamora Chinchipe, a region that has established itself as one of Ecuador's most exciting terroirs for specialty coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe combination of altitude, climate, and careful processing creates coffees that preserve the delicate characteristics of the Mejorado cultivar whilst developing rich sweetness and complex fruit notes through natural processing.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Classic Natural process at Finca La Jimena involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Extended natural drying period\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧹 \u003cstrong\u003eClean Processing\u003c\/strong\u003e — Almost free from funkiness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💎 \u003cstrong\u003eDelicate Preservation\u003c\/strong\u003e — Preserving Mejorado characteristics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhilst this is a classic natural process with a rich mouthfeel and sweetness, reminds us of some great \"slow dry\" process coffees, the flavours are almost free from funkiness and preserving its delicate characteristics from Mejorado cultivar.\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]\"\u003eGrapefruit brightness with vibrant violet florals, and then perfumed lychee flavours in the finish. A very clean Mejorado natural from Zamora Chinchipe. Whilst this is a classic natural process with rich mouthfeel and sweetness, the flavours are almost free from funkiness, preserving the delicate characteristics of the Mejorado cultivar.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eGrapefruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💜 \u003cstrong\u003eViolet\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍈 \u003cstrong\u003eLychee\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 28th \/ 250g","offer_id":57577098772854,"sku":"APOLLON-JIMENA-N-MEJORADO-APR28","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/La_Jimena.webp?v=1774782219"},{"product_id":"apollons-gold-la-palestina-bourbon-gesha-washed-peru","title":"Apollon's Gold - La Palestina, Bourbon\/Gesha, Washed | Peru","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Alarcón Family La Palestina Bourbon \u0026amp; Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Grapefruit • 🌸 Jasmine • 🍈 Honeydew\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Alarcón Family\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Palestina\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cajamarca, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon and Geisha (Field Blend)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1790–1850 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDegassing:\u003c\/strong\u003e 30–50 days post roast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe are excited to bring this gem from Cajamarca, our long time favourite terroir in Peru. This is exact the type of coffee we love, we look for in a Peruvian coffee: a high grown field blend mainly featuring local Bourbon varietal.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhilst Bourbon variety is known as something \"classic\" with less vibrancy and delicate mouthfeel, some Peruvian Bourbon offer incredible brightness with Geisha-like florals. This is the very best type of those coffees with incredibly vibrant florals, whilst majority of the beans in the lot are Bourbon.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Alarcón Family farms La Palestina between 1790 and 1850 metres above sea level in Cajamarca, Peru's long-established specialty coffee region. Their field blend approach, combining traditional Bourbon with Geisha, creates a distinctive profile that showcases the best characteristics of both varieties whilst expressing the exceptional terroir of high-altitude Cajamarca.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at La Palestina involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏔️ \u003cstrong\u003eHigh-Altitude Processing\u003c\/strong\u003e — 1790–1850 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis clean washed process preserves the vibrant florals and bright acidity characteristic of high-altitude Peruvian coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBright grapefruit, vibrant jasmine florals, some passionfruit vibes and delicate honeydew sweetness. This is the very best type of Peruvian Bourbon with incredibly vibrant florals, whilst majority of the beans in the lot are Bourbon. A gem from Cajamarca showcasing the type of coffee we love in a Peruvian coffee: a high grown field blend mainly featuring local Bourbon varietal with Geisha-like characteristics.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eGrapefruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍈 \u003cstrong\u003eHoneydew\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 30th \/ 250g","offer_id":57577895985526,"sku":"APOLLON-PALESTINA-W-BOUR\/GESH-APR30","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/la_palestina_f60082cb-008f-46d0-b8cb-c4e5e8340c7a.webp?v=1774785239"},{"product_id":"apollons-gold-marcia-mendez-washed-sydra-ecuador","title":"Apollon's Gold - Marcia Mendez - Washed Sydra | Ecuador","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEcuador — Marcia Méndez Sidra (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Pomelo • 🥤 Ginger Ale • 🌰 Tamarind\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Marcia Méndez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Not Specified\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Zamora Chinchipe, Ecuador\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1400 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDegassing:\u003c\/strong\u003e 30–50 days post roast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOur favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, \"Zamora Chinchipe\". This is our 2nd purchase from Marcia Méndez. Just a year ago, we introduced her Mejorado natural and we were impressed with how bright it is for a natural Mejorado so we are really excited to finally bring her washed coffee this year.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMarcia Méndez farms at 1400 metres above sea level in Zamora Chinchipe, Ecuador—a region that has established itself as one of the country's most exciting terroirs for specialty coffee. Her commitment to quality was first demonstrated through her bright Mejorado natural, which impressed with its vibrant characteristics.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis washed Sidra represents her second collaboration with Apollon's Gold, showcasing her ability to produce exceptional coffees across different processing methods whilst expressing the distinctive character of Zamora Chinchipe's terroir.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Marcia Méndez's farm involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis clean washed process highlights the distinctive ginger ale florals and bright citrus characteristics that make Zamora Chinchipe Sidra so special.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBright pomelo, lots of ginger ale florals and tart tamarind in the aftertaste. Our favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, Zamora Chinchipe. Just a year ago, we introduced her Mejorado natural and were impressed with how bright it is, and we are really excited to finally bring her washed coffee this year.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003ePomelo\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥤 \u003cstrong\u003eGinger Ale\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌰 \u003cstrong\u003eTamarind\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 29th \/ 250g","offer_id":57577900278134,"sku":"APOLLON-MENDEZ-W-SYDRA-APR29","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Marcia_Mendez.webp?v=1774785376"},{"product_id":"apollons-gold-kiamabara-washed-sl28-kenya","title":"Apollon's Gold - Kiamabara - Washed SL28 | Kenya","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eKenya — Mugaga Cooperative Kiamabara Factory SL28 (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 — 🥭 Passionfruit • 🍈 Guava • 🍈 Melon\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 Mugaga Cooperative\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFactory:\u003c\/strong\u003e Kiamabara Factory\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nyeri, Kenya\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDegassing:\u003c\/strong\u003e 30–50 days post roast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOur first purchase from Kiamabara was a lot in 2018. Their coffee left a pretty good impression to us, with bright tropical flavours so this is our 2nd purchase from the factory, after 7 years of the first purchase.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhilst the other Kenya in our lineup, Gititu, is a great lot that reminds us of those Kenyas in the good old days, with black currant flavours and red wine vibes, Kiamabara represents the other side of Kenya in a perfect way. This lot is full of bright and tropical flavours that we seek for in a modern Kenya coffees, with its underlying rich sweetness that creates amazing balance in the cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Mugaga Cooperative operates the Kiamabara Factory at 1600 metres above sea level in Nyeri, one of Kenya's most prestigious coffee-growing regions. Their commitment to quality processing has created coffees that showcase the bright, tropical character of modern Kenyan specialty coffee whilst maintaining the depth and sweetness expected from this renowned origin.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Kiamabara Factory involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eHand-Picked at Peak Ripeness\u003c\/strong\u003e — Selective harvesting\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👁️ \u003cstrong\u003eHand-Sorting\u003c\/strong\u003e — Only the best cherries selected\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Traditional Kenyan wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eChannel Floating\u003c\/strong\u003e — Density sorting through channels\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eSoaking\u003c\/strong\u003e — Fresh water soaking\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Careful drying with turning and hand-sorting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis meticulous Kenyan washed process creates the bright tropical flavours and rich underlying sweetness characteristic of modern Kenyan coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePerfumed passionfruit, followed by guava flavours, and sweet melon notes in the finish. This lot is full of bright and tropical flavours that we seek for in modern Kenya coffees, with its underlying rich sweetness that creates amazing balance in the cup. Our 2nd purchase from Kiamabara Factory after 7 years, representing the bright, tropical side of Kenyan coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003ePassionfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍈 \u003cstrong\u003eGuava\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍈 \u003cstrong\u003eMelon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"March 26th \/ 250g","offer_id":57577905357174,"sku":"APOLLON-KIAMABARA-W-SL28-MAR26","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Kiamabara_1_ebafa015-2c1f-4bad-a9e7-651eec8aca58.webp?v=1774785490"},{"product_id":"apollons-gold-las-guayacanes-washed-pink-bourbon-colombia","title":"Apollon's Gold - Las Guayacanes - Washed Pink Bourbon | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eKenya — Mugaga Cooperative Kiamabara Factory SL28 (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 — 🥭 Passionfruit • 🍈 Guava • 🍈 Melon\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 Mugaga Cooperative\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFactory:\u003c\/strong\u003e Kiamabara Factory\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nyeri, Kenya\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDegassing:\u003c\/strong\u003e 30–50 days post roast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOur first purchase from Kiamabara was a lot in 2018. Their coffee left a pretty good impression to us, with bright tropical flavours so this is our 2nd purchase from the factory, after 7 years of the first purchase.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhilst the other Kenya in our lineup, Gititu, is a great lot that reminds us of those Kenyas in the good old days, with black currant flavours and red wine vibes, Kiamabara represents the other side of Kenya in a perfect way. This lot is full of bright and tropical flavours that we seek for in a modern Kenya coffees, with its underlying rich sweetness that creates amazing balance in the cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Mugaga Cooperative operates the Kiamabara Factory at 1600 metres above sea level in Nyeri, one of Kenya's most prestigious coffee-growing regions. Their commitment to quality processing has created coffees that showcase the bright, tropical character of modern Kenyan specialty coffee whilst maintaining the depth and sweetness expected from this renowned origin.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Kiamabara Factory involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eHand-Picked at Peak Ripeness\u003c\/strong\u003e — Selective harvesting\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👁️ \u003cstrong\u003eHand-Sorting\u003c\/strong\u003e — Only the best cherries selected\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Traditional Kenyan wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eChannel Floating\u003c\/strong\u003e — Density sorting through channels\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eSoaking\u003c\/strong\u003e — Fresh water soaking\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Careful drying with turning and hand-sorting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis meticulous Kenyan washed process creates the bright tropical flavours and rich underlying sweetness characteristic of modern Kenyan coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePerfumed passionfruit, followed by guava flavours, and sweet melon notes in the finish. This lot is full of bright and tropical flavours that we seek for in modern Kenya coffees, with its underlying rich sweetness that creates amazing balance in the cup. Our 2nd purchase from Kiamabara Factory after 7 years, representing the bright, tropical side of Kenyan coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003ePassionfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍈 \u003cstrong\u003eGuava\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍈 \u003cstrong\u003eMelon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 29th \/ 250g","offer_id":57577908207990,"sku":"APOLLON-GUAYACANES-W-PB-APR29","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/las_guayacanes.webp?v=1774785583"},{"product_id":"apollons-gold-el-placer-washed-castillo-colombia","title":"Apollon's Gold - El Placer - Washed Castillo | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Jesús Antonio Saavedra El Placer Castillo (Classic Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍇 Grape • 🫐 Blackcurrant • 🍓 White Strawberry\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 Jesús Antonio Saavedra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Placer\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tolima, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Classic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2100 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCastillo is a hybrid cultivar as a result of crossbreeding the Arabica and Catimor cultivars, and was originally produced as a disease resistant varietal. Whilst Castillo is mainly known for its amount of production and coffee pickers friendly low height trees, it's also recognised that Castillo sometimes outperforms Arabica coffees in some regions when it's treated exclusively.\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]\"\u003eMany Castillo varietal lots have marked top 10 in many green beans competitions including Cup of Excellence. El Placer Castillo, produced by Jesús Saavedra, has also been acknowledged for its another level quality driven by the super high grown terroir in Tolima, Colombia. We are honoured to bring this top notch Castillo home as our 2nd purchase from Jesús Alberto.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJesús Antonio Saavedra farms El Placer at 2100 metres above sea level in Tolima, Colombia. The extreme altitude combined with meticulous processing demonstrates that Castillo, when treated exclusively in exceptional terroir, can produce coffees that rival and even outperform traditional Arabica varieties.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Classic Washed process at El Placer involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Traditional wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏔️ \u003cstrong\u003eSuper High Grown\u003c\/strong\u003e — 2100 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis classic washed process applied to Castillo at extreme altitude creates another level quality driven by the super high grown terroir in Tolima.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA plethora of sweet fruit tones. We found a juicy grape acidity, followed by ripe blackcurrant notes, with underlying sweetness of white strawberries throughout. Top notch Castillo that demonstrates how this disease-resistant hybrid can outperform traditional Arabica when treated exclusively in exceptional high-altitude terroir. Our 2nd purchase from Jesús Antonio Saavedra.\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\u003eGrape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBlackcurrant\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eWhite Strawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 7th \/ 250g","offer_id":57577914401142,"sku":"APOLLON-PLACER-W-CASTILLO-APR07","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/El_Placer.png?v=1774785685"},{"product_id":"apollons-gold-el-mirador-washed-gesha-colombia","title":"Apollon's Gold - El Mirador - Washed Gesha | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Milton Olse Cerón El Mirador Geisha (Classic Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍓 Strawberry • 🌸 Osmanthus • 🍋 Yuzu\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Milton Olse Cerón\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Mirador\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nariño, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Classic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1950 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe are super excited to introduce this incredible Geisha from Nariño! Definitely our new favourite, as this coffee has another level florals and juiciness. We are so honoured to bought the whole lot of this production as our exclusive lot.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMilton Olse Cerón farms El Mirador at 1950 metres above sea level in Nariño, Colombia. His dedication to producing exceptional Geisha has resulted in a coffee with another level florals and juiciness—our new favourite from this renowned Colombian coffee region.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe entire production of this lot has been purchased as an exclusive offering, demonstrating the exceptional quality and unique characteristics that set El Mirador Geisha apart from other Colombian offerings.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Classic Washed process at El Mirador involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Traditional wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏔️ \u003cstrong\u003eHigh Altitude\u003c\/strong\u003e — 1950 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis classic washed process preserves the another level florals and juiciness characteristic of this incredible Nariño Geisha.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe were greeted with lots fresh strawberries, followed by insanely vibrant Osmanthus florals, and long lasting bright aftertaste of Yuzu. Definitely our new favourite, as this coffee has another level florals and juiciness. An exclusive lot from Milton Olse Cerón's El Mirador in Nariño—we are honoured to have bought the whole production.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eStrawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eOsmanthus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eYuzu\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 30th \/ 100g","offer_id":57577952280950,"sku":"APOLLON-MIRADOR-W-GESHA-APR30","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/El_Mirador.webp?v=1774785938"},{"product_id":"apollons-gold-nestor-lasso-washed-ombligon-colombia","title":"Apollon's Gold - Nestor Lasso - Washed Ombligon | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Néstor Lasso El Diviso Ombligón (Anaerobic Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🥭 Passionfruit • 🍓 Strawberry Ice Cream • 🌹 Rose Hip Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Néstor Lasso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Diviso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ombligón\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750–1850 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe are thrilled to introduce the very first Ombligón in our lineup, from an expert of this varietal, Néstor Lasso. His farm, El Diviso is gaining fame for its use in World Barista Championship including 2022 champion's coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNéstor Lasso operates El Diviso at 1750–1850 metres above sea level in Huila, Colombia. His farm has gained fame for its use in World Barista Championship, including the 2022 champion's coffee, establishing Lasso as an expert in cultivating and processing the rare Ombligón varietal.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis coffee is super vibrant with sweet tropical flavours mainly created by the magic of fermentation, displayed on its bright and transparent acidity with super clean body brought by the cultivar.\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 Natural process at El Diviso involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Sealed fermentation environment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eNatural Drying\u003c\/strong\u003e — Whole cherries dried with fruit intact\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eControlled Processing\u003c\/strong\u003e — Magic of fermentation creating sweet tropical flavours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💎 \u003cstrong\u003eClean Body\u003c\/strong\u003e — Super clean body brought by the cultivar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis anaerobic natural process creates super vibrant sweet tropical flavours whilst maintaining bright transparent acidity and super clean body.\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]\"\u003eInsane flavours of raspberry ice cream, rose hip tea and passionfruit body. Super vibrant with sweet tropical flavours mainly created by the magic of fermentation, displayed on its bright and transparent acidity with super clean body brought by the cultivar. The very first Ombligón in our lineup, from World Barista Championship-famed El Diviso.\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\u003ePassionfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eStrawberry Ice Cream\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌹 \u003cstrong\u003eRose Hip Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"March XX \/ 100g","offer_id":57577958015350,"sku":"APOLLON-NESTOR-W-OMBLIGON-APR08","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ombligon.webp?v=1774786030"},{"product_id":"apollons-gold-la-isla-eth47-red-honey-costa-rica","title":"Apollon's Gold - La Isla - Red Honey ETH47 | Costa Rica","description":"\u003ch2\u003e\u003cstrong\u003eCosta Rica — Alietta Family Cafe Ar Bar La Isla ETH47 (Red Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Peach • 🌸 Honeysuckle • 🍊 Clementine • 🍈 Melon\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 Alietta Family \/ Cafe Ar Bar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Isla\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e West Valley, Costa Rica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e ETH47\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Red Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,390 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Isla has been an exclusive sourcing relationship for Apollon's Gold since 2021. The ETH47 varietal grown here by the Alietta family produces a lot that changes character subtly each harvest — this year's expression is particularly reminiscent of Ethiopian coffees, with a florally complex, layered finish that reaches back to the earliest lots they purchased in 2021 and 2022\/2023.\u003c\/p\u003e\n\u003cp\u003eExpect juicy peach upfront, blooming into delicate honeysuckle florals, with a complex and lingering aftertaste of clementine and melon.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Isla farm is owned and operated by the Alietta family under the Cafe Ar Bar label. Nestled in the West Valley region of Costa Rica at 1,390 MASL, the farm has developed a strong identity around its exclusive ETH47 lot — a varietal prized for its unusual flavour expression across different processing methods.\u003c\/p\u003e\n\u003cp\u003eApollon's Gold has purchased from La Isla every year since 2021, giving the relationship a continuity rarely seen in specialty coffee sourcing. The collaboration has allowed both parties to refine the roast profile over successive harvests, with the current lot requiring a profile close to the 2022\/2023 iteration to honour its particular bean density and complexity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Red Honey process at La Isla involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only ripe cherry is picked by hand at peak maturity\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherry skin is mechanically removed, leaving a controlled proportion of mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-Bed Drying\u003c\/strong\u003e — Beans are dried on raised African beds in full sun with the mucilage intact, preserving sweetness and adding body\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eExtended Rest\u003c\/strong\u003e — A degassing period of 30–50 days post-roast is recommended to allow the complex flavours to fully develop\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe red honey method retains more mucilage than yellow honey, delivering pronounced sweetness alongside the floral brightness characteristic of the ETH47 varietal.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe La Isla ETH47 delivers a cup that opens with vibrant, juicy peach before giving way to elegant honeysuckle florals. The finish is particularly complex, with clementine brightness and a smooth melon sweetness that lingers well after the last sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eHoneysuckle\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eClementine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍈 \u003cstrong\u003eMelon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Apollon's Gold","offers":[{"title":"April 30th","offer_id":57668994498934,"sku":"APOLLON-LAISLA-H-APR30","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/La_Isla.png?v=1776073979"},{"product_id":"apollons-gold-kibingo-washed-bourbon-burundi","title":"Apollon's Gold - Kibingo - Washed Bourbon | Burundi","description":"\u003ch2\u003e\u003cstrong\u003eBurundi — GREENCO Kibingo Washing Station Bourbon (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍋 Kumquat • 🫐 Blueberry • 🍏 Green Apple\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 GREENCO \/ Kibingo Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Kibingo Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kayanaza, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e 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 1,893 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKibingo is widely regarded as one of Burundi's most celebrated washing stations, having produced Cup of Excellence nominated coffees every year — including the prestigious #1 ranking in 2017. The Bourbon varietal cultivated here is prized for exactly the qualities one would expect from the best of this lineage: iconic sweetness, a rich velvety body, and a fruit-forward clarity that echoes the best SL28 lots from East Africa.\u003c\/p\u003e\n\u003cp\u003eExpect kumquat brightness to open, followed by blueberry sweetness, with crisp green apple in the finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGREENCO operates the Kibingo washing station in Kayanaza, Burundi, at an altitude of 1,893 MASL. The station has built an exceptional reputation over many years, consistently producing lots that rank among the highest-scoring coffees in Burundi's annual Cup of Excellence competition. Its COE #1 victory in 2017 cemented Kibingo's place among the country's most celebrated processing facilities.\u003c\/p\u003e\n\u003cp\u003eThe station works with smallholder farmers in the surrounding area who deliver ripe cherry for processing. GREENCO's rigorous approach to quality control at the wet mill stage is central to the consistency that makes Kibingo lots so recognisable in the cup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Kibingo involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Only fully ripe, red cherry is accepted at the washing station\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Cherry skin and pulp are mechanically removed on the day of delivery\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Parchment coffee is fermented in water tanks to break down residual mucilage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eChannel Washing\u003c\/strong\u003e — Beans are washed through grading channels, separating by density\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-Bed Drying\u003c\/strong\u003e — Parchment is dried on raised African beds under the Kayanaza sun\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Sorting\u003c\/strong\u003e — Lots are sorted and graded before milling and export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe washed method allows the Bourbon varietal's inherent sweetness and fruit character to shine through with exceptional clarity, delivering a clean, structured cup with a notably velvety body.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Kibingo opens with bright, tart kumquat before settling into a generous blueberry sweetness that forms the heart of the cup. The finish is refreshingly crisp, with a clean green apple note that keeps the experience lively and structured from first sip to last.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eKumquat\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBlueberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍏 \u003cstrong\u003eGreen Apple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Apollon's Gold","offers":[{"title":"April 28th","offer_id":57668994695542,"sku":"APOLLON-KIBINGO-W-BOURBON-APR28","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/kibingo-01.png?v=1776073981"},{"product_id":"apollons-gold-corpachi-natural-eth47-panama","title":"Apollon's Gold - Corpachi - Natural ETH47 | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — Edgar Gutiérrez Corpachi Farm ETH47 (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — ⭐ Starfruit • 🌸 Honeysuckle • 🥭 Mango\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Edgar Gutiérrez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Corpachi Farm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cordillera, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e ETH47\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,450 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\u003eThis exclusive Panama–ETH47 lot is the result of a remarkable collaboration between Apollon's Gold, their sourcing partner Jonathan Vaz Matias (JV), and producer Edgar Gutiérrez at Corpachi Farm. The ETH47 seeds were hand-carried from Costa Rica by Jonathan himself and cultivated specifically for this project in the Cordillera highlands of Panama.\u003c\/p\u003e\n\u003cp\u003eGiven the coffee's delicate yet remarkably dense bean structure, Apollon's Gold revisited their signature 2021\/2022 roast profile to honour its complexity. Expect a brilliant opening of starfruit and honeysuckle, rounded out by a lush, mango-like sweetness.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEdgar Gutiérrez cultivates Corpachi Farm in the Cordillera region of Panama at 1,450 MASL. The farm is part of a collaborative project with sourcing partner Jonathan Vaz Matias, making it a true producer–trader partnership built around an experimental vision: growing ETH47, a varietal rarely seen in Panama, in a terroir capable of expressing its renowned aromatic complexity.\u003c\/p\u003e\n\u003cp\u003eThe Corpachi ETH47 represents a genuinely rare gem in the specialty coffee world — a hand-curated, farm-specific lot that required cross-border seed procurement and intimate involvement at every stage of cultivation. Apollon's Gold describes it as a vibrant expression of both the farm and the cultivar in equal measure.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Corpachi involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Hand Picking\u003c\/strong\u003e — Only peak-ripe cherry is harvested to ensure maximum sweetness\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eWhole-Cherry Drying\u003c\/strong\u003e — Coffee dries with the full cherry intact on raised beds, allowing fruit sugars to penetrate the bean over an extended period\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eExtended Degassing\u003c\/strong\u003e — A rest of 30–50 days post-roast is recommended, allowing the sparkling wine-like acidity and dense fruit character to fully integrate\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Sorting\u003c\/strong\u003e — Meticulous sorting and grading prior to export to preserve the lot's integrity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe natural process amplifies ETH47's inherent aromatic intensity, delivering a cup of sparkling, refined complexity that is both vivid and remarkably structured.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Corpachi ETH47 is defined by a refined, sparkling wine-like acidity that underpins the entire cup. Starfruit brightness opens the palate before honeysuckle florals emerge, with the finish settling into a generous, lush mango sweetness that is both rich and remarkably elegant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e⭐ \u003cstrong\u003eStarfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eHoneysuckle\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Apollon's Gold","offers":[{"title":"April 30th","offer_id":57668994826614,"sku":"APOLLON-CORPACHI-N-APR30","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Corpachi-01.png?v=1776073984"},{"product_id":"apollons-gold-las-delicias-natural-geisha-nicaragua","title":"Apollon's Gold - Las Delicias - Natural Geisha | Nicaragua","description":"\u003ch2\u003e\u003cstrong\u003eNicaragua — Erwin “Wingo” Mierisch, Las Delicias, Fincas Mierisch Geisha (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🥝 Kiwi • 🌼 Daisy • 🍊 Orange Marmalade\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 Erwin “Wingo” Mierisch, Fincas Mierisch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Las Delicias\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Jinotega, Nicaragua\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 Classic Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,400 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLas Delicias is back — and it has been a permanent fixture in Apollon’s Gold’s lineup since 2023. The relationship with Wingo Mierisch began in 2017 when he was the very first producer their roaster ever met, and it deepened further in 2022 when Wingo visited the Tokyo roastery with samples of this coffee. The impression was immediate and decisive: they committed to buying it every year from that point on.\u003c\/p\u003e\n\u003cp\u003eThis year’s harvest is harder and denser than previous lots, with a supremely clean natural process that almost reads as washed in the cup. Expect kiwi fruit brightness, delicate daisy florals, and a round orange marmalade sweetness in the finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFincas Mierisch is one of Central America’s most decorated coffee estates. The Mierisch family operates fourteen distinct farms across Nicaragua and Honduras, with Las Delicias in Jinotega serving as one of their most celebrated experimental plots — renowned originally for Java and Laurina, and more recently for producing outstanding Geisha.\u003c\/p\u003e\n\u003cp\u003eUnder the stewardship of Erwin “Wingo” Mierisch, Fincas Mierisch has become synonymous with meticulous processing, rare cultivar development, and consistent Cup of Excellence performance. Their Santa Lucia Geisha blend won Honduras COE #1 in 2021, and their coffees have attracted attention from the world’s most discerning roasters.\u003c\/p\u003e\n\u003cp\u003eApollon’s Gold are the longest-standing roaster partner of Fincas Mierisch, with a relationship that spans nearly a decade and is grounded in genuine friendship as much as shared values around quality and transparency.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Classic Natural process at Las Delicias involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Cherries picked by hand at peak ripeness\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Careful selection to remove defects and unripe fruit prior to drying\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Whole cherries dried intact on raised beds, allowing the fruit to slowly impart sweetness and complexity to the bean\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eSlow, Controlled Drying\u003c\/strong\u003e — Extended drying time to preserve clarity and minimise fermentation artefacts\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eFinal Sorting\u003c\/strong\u003e — Rigorous quality control before milling and export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a natural process of unusual cleanliness — dense, structured, and vibrant, with none of the heaviness or ferment-forward character often associated with naturals at this altitude.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis year’s Las Delicias Geisha is hard and dense, processing with such precision that it almost resembles a washed coffee in clarity. Vibrant kiwi fruit brightness opens the cup, with delicate daisy florals lifting the mid-palate, before settling into a refined, sweet orange marmalade finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🥝 \u003cstrong\u003eKiwi\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌼 \u003cstrong\u003eDaisy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange Marmalade\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Apollon's Gold","offers":[{"title":"April 28th","offer_id":57815008051574,"sku":"APOLLON-LASDELICIAS-NAT-GEISHA-APR28","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Las_Delcias_Geisha_3c2bd0a0-9ed7-4f8e-bc5c-27dbc8c954ed.webp?v=1778233621"},{"product_id":"apollons-gold-la-casona-washed-geisha-honduras","title":"Apollon's Gold - La Casona - Washed Geisha | Honduras","description":"\u003ch2\u003e\u003cstrong\u003eHonduras — Erwin “Wingo” Mierisch, La Casona, Finca Santa Lucia Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍋 Lime • 🌸 Jasmine • 🍈 Rambutan\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 Erwin “Wingo” Mierisch, Fincas Mierisch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Casona, Finca Santa Lucia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Comayagua, Honduras\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 Classic Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,550 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\u003eLa Casona is the other plot within Finca Santa Lucia, owned by Apollon’s Gold’s long-term partner Fincas Mierisch. It is one of the most storied competition lots in Central America — the La Casona plot is the specific lot that took first place at the Honduras Cup of Excellence in 2019 with a remarkable 94.84 points, and the Santa Lucia Geisha (a blend of La Casona and the adjacent El Triangulo plot) went on to win COE #1 again in 2021.\u003c\/p\u003e\n\u003cp\u003eWhilst this has long been Apollon’s Gold’s favourite coffee from Wingo, this particular harvest may be the most vibrant La Casona they have yet received. Expect juicy lime, vibrant jasmine florals, and a sweet rambutan finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFincas Mierisch is one of the most consistently awarded coffee operations in Central America. The Mierisch family produces coffee across fourteen farms in Nicaragua and Honduras, with their Santa Lucia plots in Comayagua, Honduras representing the absolute pinnacle of their output. Wingo Mierisch has been a direct partner and close friend of Apollon’s Gold since 2017, and the relationship between the two has grown into one of the most significant long-term direct trade partnerships in the specialty coffee world.\u003c\/p\u003e\n\u003cp\u003eTheir commitment to cultivar integrity, careful processing, and high-altitude cultivation has made their Geisha lots among the most sought-after in global competition coffee. The La Casona and El Triangulo plots sit side by side within Finca Santa Lucia, each expressing a distinct character despite their proximity — La Casona delivering the elegance and citrus clarity that defines the best classic washed Geisha.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Classic Washed process at La Casona involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Ripe Geisha cherries picked by hand at peak development\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Mechanical removal of the cherry skin shortly after picking\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Parchment fermented in tanks to break down the remaining mucilage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water channels to achieve full clarity\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Parchment dried slowly on raised beds under careful monitoring\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Rigorous sorting at every stage to maintain lot integrity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a brilliantly transparent cup — clean and precise, allowing the inherent character of the Geisha varietal and the Comayagua terroir to express themselves fully and without interference.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Casona is vibrant and refined in equal measure. Juicy lime acidity opens the cup with brightness and precision, giving way to intense jasmine florals on the mid-palate. The finish is soft and sweet, with a lingering rambutan character that speaks directly to the Geisha varietal’s inherent tropical complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLime\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍈 \u003cstrong\u003eRambutan\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Apollon's Gold","offers":[{"title":"April 29th","offer_id":57815008117110,"sku":"APOLLON-LACASONA-W-GEISHA-APR29","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/la_casona_508e5760-0edb-43f4-b046-4319c4a556c0.webp?v=1778233647"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/apollons-gold.oembed","provider":"Sigma Coffee UK","version":"1.0","type":"link"}