{"title":"Flower Child Coffee","description":"\u003cp\u003eFlower Child is a roasting project founded by Prestin, focused on clean coffees that express their harvest, variety and place of origin. Fully developed light roasts are carefully cupped and refined to reveal each lot’s character. Close producer relationships and higher payments support the people whose work makes those coffees possible.\u003c\/p\u003e","products":[{"product_id":"flower-child-servio-bonita-pink-bourbon","title":"Flower Child - Servio Bonita - Pink Bourbon","description":"\u003cp data-start=\"171\" data-end=\"449\"\u003e\u003cstrong data-start=\"171\" data-end=\"182\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"182\" data-end=\"185\"\u003eDynamic and fruit-forward. Big berry aromatics with \u003cstrong data-start=\"237\" data-end=\"250\"\u003eraspberry\u003c\/strong\u003e, \u003cstrong data-start=\"252\" data-end=\"260\"\u003eplum\u003c\/strong\u003e, and \u003cstrong data-start=\"266\" data-end=\"276\"\u003ecitrus\u003c\/strong\u003e at the core. Layers of \u003cstrong data-start=\"300\" data-end=\"345\"\u003epluot, strawberry, currant, and cranberry\u003c\/strong\u003e unfold as it cools, shifting from round and glossy to firm and citric. Sweet, clean, and captivating.\u003c\/p\u003e\n\u003cp data-start=\"451\" data-end=\"467\"\u003e\u003cstrong data-start=\"451\" data-end=\"465\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"468\" data-end=\"710\"\u003e\n\u003cli data-start=\"468\" data-end=\"514\"\u003e\n\u003cp data-start=\"470\" data-end=\"514\"\u003e\u003cstrong data-start=\"470\" data-end=\"483\"\u003eProducer:\u003c\/strong\u003e Servio Tulio Botina Quinayas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"515\" data-end=\"573\"\u003e\n\u003cp data-start=\"517\" data-end=\"573\"\u003e\u003cstrong data-start=\"517\" data-end=\"526\"\u003eFarm:\u003c\/strong\u003e Finca El Cedro, San Agustín, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"574\" data-end=\"620\"\u003e\n\u003cp data-start=\"576\" data-end=\"620\"\u003e\u003cstrong data-start=\"576\" data-end=\"588\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon (Bourbon Rosado)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"621\" data-end=\"656\"\u003e\n\u003cp data-start=\"623\" data-end=\"656\"\u003e\u003cstrong data-start=\"623\" data-end=\"637\"\u003eElevation:\u003c\/strong\u003e 1,850–1,900 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"657\" data-end=\"680\"\u003e\n\u003cp data-start=\"659\" data-end=\"680\"\u003e\u003cstrong data-start=\"659\" data-end=\"671\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"681\" data-end=\"710\"\u003e\n\u003cp data-start=\"683\" data-end=\"710\"\u003e\u003cstrong data-start=\"683\" data-end=\"695\"\u003eHarvest:\u003c\/strong\u003e January 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"712\" data-end=\"1013\"\u003e\u003cstrong data-start=\"712\" data-end=\"728\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"728\" data-end=\"731\"\u003eServio has worked in coffee all his life, establishing El Cedro eight years ago in San Agustín, one of Colombia’s most storied coffee regions. His meticulous approach stands out from the pulp-heavy profiles common in Huila, delivering coffees that are vibrant, clean, and complex.\u003c\/p\u003e\n\u003cp data-start=\"1015\" data-end=\"1393\"\u003eQuality here is no accident: careful cherry selection, 24 hours in cherry, 36 hours fermentation, and slow drying. Add to that years of daily tending, fertilizing, and irrigation - all culminating in full flowering and rich fruiting. Servio’s commitment is clear: continue improving quality and expanding his plantings, while staying rooted in this magical corner of Colombia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Citrus, Raspberry, Plum\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56350833181046,"sku":"FLOWER-SERVIOBONITA-PB","price":23.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_0567.webp?v=1758890338"},{"product_id":"flower-child-decaf-el-nevado","title":"Flower Child - Decaf El Nevado","description":"\u003cp data-start=\"169\" data-end=\"341\"\u003e\u003cstrong data-start=\"169\" data-end=\"180\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"180\" data-end=\"183\"\u003eSmooth and balanced. \u003cstrong data-start=\"204\" data-end=\"216\"\u003eTamarind\u003c\/strong\u003e, \u003cstrong data-start=\"218\" data-end=\"233\"\u003ebrown sugar\u003c\/strong\u003e, and \u003cstrong data-start=\"239\" data-end=\"256\"\u003ealmond butter\u003c\/strong\u003e create a rounded sweetness with gentle depth. Clean, approachable, and comforting.\u003c\/p\u003e\n\u003cp data-start=\"343\" data-end=\"359\"\u003e\u003cstrong data-start=\"343\" data-end=\"357\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"360\" data-end=\"571\"\u003e\n\u003cli data-start=\"360\" data-end=\"415\"\u003e\n\u003cp data-start=\"362\" data-end=\"415\"\u003e\u003cstrong data-start=\"362\" data-end=\"373\"\u003eRegion:\u003c\/strong\u003e Santa María \u0026amp; Pitalito, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"416\" data-end=\"465\"\u003e\n\u003cp data-start=\"418\" data-end=\"465\"\u003e\u003cstrong data-start=\"418\" data-end=\"432\"\u003eVarieties:\u003c\/strong\u003e Caturra, Castillo, V. Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"466\" data-end=\"500\"\u003e\n\u003cp data-start=\"468\" data-end=\"500\"\u003e\u003cstrong data-start=\"468\" data-end=\"481\"\u003eAltitude:\u003c\/strong\u003e 1,600–1,900 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"501\" data-end=\"529\"\u003e\n\u003cp data-start=\"503\" data-end=\"529\"\u003e\u003cstrong data-start=\"503\" data-end=\"515\"\u003eHarvest:\u003c\/strong\u003e August 2023\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"530\" data-end=\"571\"\u003e\n\u003cp data-start=\"532\" data-end=\"571\"\u003e\u003cstrong data-start=\"532\" data-end=\"544\"\u003eProcess:\u003c\/strong\u003e Ethyl Acetate (EA Decaf)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"573\" data-end=\"1044\"\u003e\u003cstrong data-start=\"573\" data-end=\"590\"\u003eTHE PRODUCERS\u003c\/strong\u003e\u003cbr data-start=\"590\" data-end=\"593\"\u003eEl Nevado del Huila is a communal lot, sourced from farmers working the fertile slopes surrounding Colombia’s highest volcano, Nevado del Huila. Each small lot is cupped and approved multiple times before being integrated, ensuring consistency and quality across the entire lot. This project goes beyond cherry-picking exceptional microlots — it represents a commitment to embracing producers’ full harvests while still maintaining strict standards.\u003c\/p\u003e\n\u003cp data-start=\"1046\" data-end=\"1399\"\u003e\u003cstrong data-start=\"1046\" data-end=\"1067\"\u003eTHE DECAF PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1067\" data-end=\"1070\"\u003eDecaffeinated at \u003cstrong data-start=\"1087\" data-end=\"1101\"\u003eDescafecol\u003c\/strong\u003e in Manizales, Colombia, using naturally derived \u003cstrong data-start=\"1150\" data-end=\"1167\"\u003eethyl acetate\u003c\/strong\u003e from sugarcane. Green coffee is steamed, repeatedly soaked in EA solution to bond and remove caffeine, then steamed again and dried. This method removes \u003cstrong data-start=\"1321\" data-end=\"1338\"\u003e97%+ caffeine\u003c\/strong\u003e while preserving sweetness, clarity, and origin character.\u003c\/p\u003e\n\u003cp data-start=\"1401\" data-end=\"1600\"\u003e\u003cstrong data-start=\"1401\" data-end=\"1423\"\u003eWHY WE SELECTED IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1423\" data-end=\"1426\"\u003eEl Nevado del Huila is a decaf that doesn’t compromise. It’s clean, sweet, and representative of the hardworking farmers of Huila — approachable and rewarding in every cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Rounded, tamarind, brown sugar, almond butter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ June 29th","offer_id":58219876548982,"sku":"FLOWER-DECAF-NEVADO-JUN29","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Decaf_2024_250g_Label.webp?v=1758890522"},{"product_id":"flower-child-keramo","title":"Flower Child - Keramo","description":"\u003cp data-end=\"341\" data-start=\"169\"\u003e\u003cstrong data-end=\"164\" data-start=\"153\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"167\" data-start=\"164\"\u003eBright, sweet, and floral. \u003cstrong data-end=\"211\" data-start=\"194\"\u003ePink lemonade\u003c\/strong\u003e, layered \u003cstrong data-end=\"241\" data-start=\"221\"\u003eberry complexity\u003c\/strong\u003e, and fragrant \u003cstrong data-end=\"276\" data-start=\"256\"\u003etea-like florals\u003c\/strong\u003e. Opens further with \u003cstrong data-end=\"308\" data-start=\"297\"\u003ejuniper\u003c\/strong\u003e, pointed minerality, and a crystalline finish as the roast develops week after week. Elegant and versatile across brew methods: long espresso shots for delicate florals, short for black-tea berry intensity.\u003c\/p\u003e\n\u003cp data-end=\"535\" data-start=\"519\"\u003e\u003cstrong data-end=\"533\" data-start=\"519\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"796\" data-start=\"536\"\u003e\n\u003cli data-end=\"571\" data-start=\"536\"\u003e\n\u003cp data-end=\"571\" data-start=\"538\"\u003e\u003cstrong data-end=\"550\" data-start=\"538\"\u003eVariety:\u003c\/strong\u003e Ethiopian Landrace\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"629\" data-start=\"572\"\u003e\n\u003cp data-end=\"629\" data-start=\"574\"\u003e\u003cstrong data-end=\"587\" data-start=\"574\"\u003eLocation:\u003c\/strong\u003e Keramo Village, Bensa, Sidama, Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"659\" data-start=\"630\"\u003e\n\u003cp data-end=\"659\" data-start=\"632\"\u003e\u003cstrong data-end=\"645\" data-start=\"632\"\u003eAltitude:\u003c\/strong\u003e 2,300+ masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"698\" data-start=\"660\"\u003e\n\u003cp data-end=\"698\" data-start=\"662\"\u003e\u003cstrong data-end=\"674\" data-start=\"662\"\u003eHarvest:\u003c\/strong\u003e Dec. 2024 – Jan. 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"796\" data-start=\"699\"\u003e\n\u003cp data-end=\"796\" data-start=\"701\"\u003e\u003cstrong data-end=\"713\" data-start=\"701\"\u003eProcess:\u003c\/strong\u003e Washed (36–72h wet fermentation, dried on raised African beds for up to 2 weeks)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1150\" data-start=\"798\"\u003e\u003cstrong data-end=\"815\" data-start=\"798\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"818\" data-start=\"815\"\u003eThe farmers of \u003cstrong data-end=\"851\" data-start=\"833\"\u003eKeramo Village\u003c\/strong\u003e and the \u003cstrong data-end=\"882\" data-start=\"860\"\u003eDaye Bensa Station\u003c\/strong\u003e have built a reputation for precision and clarity in Ethiopian coffee. With Cup of Excellence titles to their name, their work at extreme elevation yields dense seeds brimming with sweetness and floral complexity — a benchmark for washed Ethiopian landrace coffees.\u003c\/p\u003e\n\u003cp data-end=\"1369\" data-start=\"1152\"\u003e\u003cstrong data-end=\"1170\" data-start=\"1152\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1173\" data-start=\"1170\"\u003eThis lot overdelivers: clarity, florals, and complexity that continue to evolve weeks off roast. A stunning example of Sidama terroir and one of Ethiopia’s cleanest, most consistent expressions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Pink Lemonade, berry complexity, fragrant tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56350872043894,"sku":"FLOWER-KERAMO","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Keramo_updated_label_2025.webp?v=1758890664"},{"product_id":"flower-child-danche-honey","title":"Flower Child - Danche - Yellow Honey","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Danche Washing Station Ethiopian Landrace (Yellow Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Ripe Peach • 🥭 Mango • 🧃 Tropical Juice\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStation: Danche\u003c\/li\u003e\n\u003cli\u003eRegion: Gedeb, Gedeo, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: Ethiopian Landrace (Kurume, Wolisho \u0026amp; others)\u003c\/li\u003e\n\u003cli\u003eProcess: Yellow Honey\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,200 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: December 2025\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eDanche is an outstanding washing station with veteran contributing farmers and mill workers, drawing from some of the highest-elevation garden-farms in the coffee world. This honey-processed coffee is wildly sweet and fruit-forward: syrupy, with a panela-citrus dynamism and a viscous body. In the cup: ripe peach, mango, and tropical juice, with melon, berry, and jammy peach.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eApproximately 800 farmers deliver cherry to the washing station, from the region, each farming small plots of 2–3 hectares (about 7 acres) at an average of 2,200+ meters. This lot consists of Kurume, Wolisho, and several other landrace varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eA honey process is a hybrid washed process with a fermentation stage that leaves the mucilage on the seed, graded in four levels (white, yellow, red, black): the more mucilage contact and fermentation time, the darker the gradient. Flower Child commissioned a middle-of-the-spectrum yellow honey, letting the acidity shine alongside the fruit-forward sweetness. The cherries are lightly de-pulped and dry-fermented in tanks for 2 days, washed, then placed on raised beds, where the parchment is moved every day for 10–14 days of drying, depending on the weather.\u003c\/p\u003e\n\u003cp\u003eThe yellow-honey balance of mucilage and a 2-day dry fermentation is the defining choice. It's what builds the syrupy sweetness while keeping a sparkle of acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eFruit-forward and syrupy: ripe peach, mango, and tropical juice lead, with melon, berry, and jammy peach in a viscous body, finishing on sweet florals and a sparkle of brightness. An elegant dessert beverage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍑 Ripe Peach 🥭 Mango 🧃 Tropical Juice\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56350889116022,"sku":"FLOWER-DANCHE-HONEY","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_0563.webp?v=1758890800"},{"product_id":"flower-child-kiamugumo-aa","title":"Flower Child - Kiamugumo AA","description":"\u003cp data-start=\"169\" data-end=\"403\"\u003e\u003cstrong data-start=\"169\" data-end=\"180\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"180\" data-end=\"183\"\u003eSparkling and complex. \u003cstrong data-start=\"206\" data-end=\"216\"\u003eOrange\u003c\/strong\u003e, \u003cstrong data-start=\"218\" data-end=\"234\"\u003eblackcurrant\u003c\/strong\u003e, and \u003cstrong data-start=\"240\" data-end=\"254\"\u003elemon-lime\u003c\/strong\u003e lead the way, with rounded cherry sweetness and dried-fruit undertones. Clean and citric, this lot captures the brilliance of Kirinyaga’s terroir.\u003c\/p\u003e\n\u003cp data-start=\"405\" data-end=\"421\"\u003e\u003cstrong data-start=\"405\" data-end=\"419\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"422\" data-end=\"606\"\u003e\n\u003cli data-start=\"422\" data-end=\"471\"\u003e\n\u003cp data-start=\"424\" data-end=\"471\"\u003e\u003cstrong data-start=\"424\" data-end=\"438\"\u003eVarieties:\u003c\/strong\u003e SL-28, SL-34, Ruiru 11, Batian\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"472\" data-end=\"514\"\u003e\n\u003cp data-start=\"474\" data-end=\"514\"\u003e\u003cstrong data-start=\"474\" data-end=\"485\"\u003eRegion:\u003c\/strong\u003e Nyangeni, Kirinyaga, Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"515\" data-end=\"550\"\u003e\n\u003cp data-start=\"517\" data-end=\"550\"\u003e\u003cstrong data-start=\"517\" data-end=\"530\"\u003eAltitude:\u003c\/strong\u003e 1,600–1,800+ masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"551\" data-end=\"582\"\u003e\n\u003cp data-start=\"553\" data-end=\"582\"\u003e\u003cstrong data-start=\"553\" data-end=\"565\"\u003eHarvest:\u003c\/strong\u003e Oct.–Dec. 2024\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"583\" data-end=\"606\"\u003e\n\u003cp data-start=\"585\" data-end=\"606\"\u003e\u003cstrong data-start=\"585\" data-end=\"597\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"608\" data-end=\"941\"\u003e\u003cstrong data-start=\"608\" data-end=\"625\"\u003eTHE PRODUCERS\u003c\/strong\u003e\u003cbr data-start=\"625\" data-end=\"628\"\u003eSmallholder farmers around the Nyangeni community deliver cherry to \u003cstrong data-start=\"696\" data-end=\"717\"\u003eKiamugumo Factory\u003c\/strong\u003e, part of Ngariama in Kirinyaga County, on the slopes of Mount Kenya. Farmers typically manage fewer than two hectares, intercropping coffee with food crops and relying on the factory to handle processing and lot assembly.\u003c\/p\u003e\n\u003cp data-start=\"943\" data-end=\"1355\"\u003e\u003cstrong data-start=\"943\" data-end=\"958\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"958\" data-end=\"961\"\u003eRipe cherries are delivered to the factory, depulped with water from the \u003cstrong data-start=\"1034\" data-end=\"1047\"\u003eKii River\u003c\/strong\u003e, and washed before drying on raised African beds. Once dried to 11–13% moisture, parchment is brought to the \u003cstrong data-start=\"1157\" data-end=\"1186\"\u003eCentral Kenya Coffee Mill\u003c\/strong\u003e in Karatina, Nyeri, for grading and sorting. The factory also promotes sustainability through soak pits for wastewater, farmer training, and conservation initiatives.\u003c\/p\u003e\n\u003cp data-start=\"1357\" data-end=\"1560\"\u003e\u003cstrong data-start=\"1357\" data-end=\"1375\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1375\" data-end=\"1378\"\u003eThis field blend is a vibrant expression of Kirinyaga’s microclimates: citric, fruit-forward, and layered. It reminds us why this region continues to set the bar for Kenyan coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Orange, Blackcurrant, Lemon-Lime\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ September 28th","offer_id":56350899339638,"sku":"FLOWER-KIAMUGUMO-SEP28","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KiagumunoLabel.webp?v=1758890918"},{"product_id":"flower-child-gilberto-chilto-gesha","title":"Flower Child - Gilberto Chilto - Gesha","description":"\u003cp data-start=\"167\" data-end=\"445\"\u003e\u003cstrong data-start=\"167\" data-end=\"178\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"178\" data-end=\"181\"\u003eJuicy and tropical. \u003cstrong data-start=\"201\" data-end=\"214\"\u003eRaspberry\u003c\/strong\u003e, \u003cstrong data-start=\"216\" data-end=\"225\"\u003eguava\u003c\/strong\u003e, and \u003cstrong data-start=\"231\" data-end=\"248\"\u003epassion fruit\u003c\/strong\u003e sit at the forefront, supported by cranberry, blood orange, and a long floral finish. Glossy in texture with lively acidity and layered sweetness — a standout Gesha with both depth and elegance.\u003c\/p\u003e\n\u003cp data-start=\"447\" data-end=\"463\"\u003e\u003cstrong data-start=\"447\" data-end=\"461\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"464\" data-end=\"747\"\u003e\n\u003cli data-start=\"464\" data-end=\"489\"\u003e\n\u003cp data-start=\"466\" data-end=\"489\"\u003e\u003cstrong data-start=\"466\" data-end=\"475\"\u003eFarm:\u003c\/strong\u003e Villa Caney\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"490\" data-end=\"534\"\u003e\n\u003cp data-start=\"492\" data-end=\"534\"\u003e\u003cstrong data-start=\"492\" data-end=\"505\"\u003eProducer:\u003c\/strong\u003e Gilberto Chilito Benabides\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"535\" data-end=\"600\"\u003e\n\u003cp data-start=\"537\" data-end=\"600\"\u003e\u003cstrong data-start=\"537\" data-end=\"548\"\u003eRegion:\u003c\/strong\u003e Llanada de Naranjas, San Agustín, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"601\" data-end=\"623\"\u003e\n\u003cp data-start=\"603\" data-end=\"623\"\u003e\u003cstrong data-start=\"603\" data-end=\"615\"\u003eVariety:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"624\" data-end=\"652\"\u003e\n\u003cp data-start=\"626\" data-end=\"652\"\u003e\u003cstrong data-start=\"626\" data-end=\"639\"\u003eAltitude:\u003c\/strong\u003e 1,650 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"653\" data-end=\"691\"\u003e\n\u003cp data-start=\"655\" data-end=\"691\"\u003e\u003cstrong data-start=\"655\" data-end=\"667\"\u003eHarvest:\u003c\/strong\u003e Dec. 2024 – Jan. 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"692\" data-end=\"747\"\u003e\n\u003cp data-start=\"694\" data-end=\"747\"\u003e\u003cstrong data-start=\"694\" data-end=\"706\"\u003eProcess:\u003c\/strong\u003e Washed (with partial semi-washed lots)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"749\" data-end=\"1086\"\u003e\u003cstrong data-start=\"749\" data-end=\"765\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"765\" data-end=\"768\"\u003eCoffee has been in Gilberto’s life since the age of 15. Today, alongside his wife Marta and their three children, he manages Villa Caney — a 2-hectare farm with around 1,300 Gesha trees. With the help of six seasonal pickers, only the ripest cherries are harvested, hand-selected, and processed with meticulous care.\u003c\/p\u003e\n\u003cp data-start=\"1088\" data-end=\"1418\"\u003e\u003cstrong data-start=\"1088\" data-end=\"1103\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1103\" data-end=\"1106\"\u003eThis lot was traditionally washed, with a small portion semi-washed to extend mucilage contact — adding to its berry-driven sweetness. After fermentation, cherries are washed and carefully dried in solar dryers for up to a month, allowing the coffee to stabilize and mature for a refined, long-lasting profile.\u003c\/p\u003e\n\u003cp data-start=\"1420\" data-end=\"1652\"\u003e\u003cstrong data-start=\"1420\" data-end=\"1438\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1438\" data-end=\"1441\"\u003eVilla Caney Gesha is a vibrant expression of San Agustín terroir, lifted by Gilberto’s hands-on precision. Tropical fruit depth, floral finesse, and polished structure make this a coffee worth savoring slowly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Raspberry, Guava \u0026amp; Passion fruit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56350907400566,"sku":"FLOWER-GILBERTOCHILTO","price":23.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GilbertoLabel.webp?v=1758891024"},{"product_id":"flower-child-udesa-fora","title":"Flower Child - Udesa Fora","description":"\u003ch3 data-start=\"0\" data-end=\"35\"\u003e\u003cstrong data-start=\"4\" data-end=\"35\"\u003eUDESA FORA — GUJI, ETHIOPIA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"37\" data-end=\"310\"\u003e\u003cstrong data-start=\"37\" data-end=\"48\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"48\" data-end=\"51\"\u003eClean, bright, and expressive. Juicy purple fruits—blackberry, plum, and apricot—lead the cup, rounded by light peach and soft florals. The structure is firm and lively, with medium sweetness and a sparkling berry acidity that carries through to the finish.\u003cbr\u003e\u003cstrong data-start=\"312\" data-end=\"326\"\u003e\u003c\/strong\u003e\u003cbr data-start=\"326\" data-end=\"329\"\u003e\u003cstrong data-start=\"329\" data-end=\"349\"\u003eWashing Station:\u003c\/strong\u003e Udesa Fora\u003cbr data-start=\"360\" data-end=\"363\"\u003e\u003cstrong data-start=\"363\" data-end=\"374\"\u003eRegion:\u003c\/strong\u003e Sukke Chiga, Kercha, Guji, Ethiopia\u003cbr data-start=\"442\" data-end=\"445\"\u003e\u003cstrong data-start=\"445\" data-end=\"457\"\u003eVariety:\u003c\/strong\u003e Ethiopian Landrace (74112, 74158)\u003cbr data-start=\"491\" data-end=\"494\"\u003e\u003cstrong data-start=\"494\" data-end=\"507\"\u003eAltitude:\u003c\/strong\u003e 1,900–2,100 masl\u003cbr data-start=\"524\" data-end=\"527\"\u003e\u003cstrong data-start=\"527\" data-end=\"539\"\u003eHarvest:\u003c\/strong\u003e December 2024 – January 2025\u003cbr data-start=\"568\" data-end=\"571\"\u003e\u003cstrong data-start=\"571\" data-end=\"583\"\u003eProcess:\u003c\/strong\u003e Washed (72h fermentation, 8–12 days raised-bed drying)\u003c\/p\u003e\n\u003cp data-start=\"642\" data-end=\"1039\"\u003e\u003cstrong data-start=\"642\" data-end=\"659\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"659\" data-end=\"662\"\u003eUdesa Fora, meaning “resting under a tree,” is managed by Mekonnen Beriso and sources cherries from 300–400 local smallholders. Each farmer tends 1–2 hectares of semi-forested land, where heirloom varieties thrive under the canopy of native trees. The station’s high elevation and natural shade create a cool, slow-ripening environment ideal for building sweetness and depth.\u003c\/p\u003e\n\u003cp data-start=\"1041\" data-end=\"1400\"\u003e\u003cstrong data-start=\"1041\" data-end=\"1056\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1056\" data-end=\"1059\"\u003eOnly fully ripe cherries are selected and delivered to the washing station, where they’re depulped and fermented for 72 hours in clean tanks. After washing, parchment coffee is dried on raised African beds for 8–12 days, turned frequently to ensure even drying and covered during the hottest part of the day to preserve delicate aromatics.\u003c\/p\u003e\n\u003cp data-start=\"1402\" data-end=\"1639\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1402\" data-end=\"1420\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1420\" data-end=\"1423\"\u003eA classic Guji profile with refined fruit character and exceptional clarity. Udesa Fora’s high-altitude terroir shines through in this elegant washed lot—velvety, balanced, and bursting with bright, juicy complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Berries, Pluot \u0026amp; Bright\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56396973277558,"sku":"FLOWER-UDESAFORA","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_0846_1.webp?v=1759761825"},{"product_id":"flower-child-martha-cartagena","title":"Flower Child - Martha Cartagena","description":"\u003ch3 data-start=\"0\" data-end=\"45\"\u003e\u003cstrong data-start=\"4\" data-end=\"45\"\u003eHOYO RICO — INZÁ, ANTIOQUIA, COLOMBIA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"47\" data-end=\"361\"\u003e\u003cstrong data-start=\"47\" data-end=\"58\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"58\" data-end=\"61\"\u003eElegant and refined. A radiant Chiroso with graceful notes of yellow fruit and soft florals. Layers of mirabelle plum, mandarin, and yellow cherry lead the cup, balanced by delicate sweetness reminiscent of agave syrup and berry tea. Round, juicy, and beautifully composed from first sip to finish.\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"380\" data-end=\"393\"\u003eProducer:\u003c\/strong\u003e Martha Cartagena \u0026amp; Arnulfo\u003cbr data-start=\"420\" data-end=\"423\"\u003e\u003cstrong data-start=\"423\" data-end=\"432\"\u003eFarm:\u003c\/strong\u003e Hoyo Rico\u003cbr data-start=\"442\" data-end=\"445\"\u003e\u003cstrong data-start=\"445\" data-end=\"456\"\u003eRegion:\u003c\/strong\u003e Inzá, Antioquia, Colombia\u003cbr data-start=\"482\" data-end=\"485\"\u003e\u003cstrong data-start=\"485\" data-end=\"497\"\u003eVariety:\u003c\/strong\u003e 100% Chiroso\u003cbr data-start=\"510\" data-end=\"513\"\u003e\u003cstrong data-start=\"513\" data-end=\"526\"\u003eAltitude:\u003c\/strong\u003e 2,100 masl\u003cbr data-start=\"537\" data-end=\"540\"\u003e\u003cstrong data-start=\"540\" data-end=\"552\"\u003eHarvest:\u003c\/strong\u003e January–February 2025\u003cbr data-start=\"574\" data-end=\"577\"\u003e\u003cstrong data-start=\"577\" data-end=\"589\"\u003eProcess:\u003c\/strong\u003e Washed (double fermentation, eight days total, 2–3 weeks shaded drying)\u003c\/p\u003e\n\u003cp data-start=\"665\" data-end=\"1185\"\u003e\u003cstrong data-start=\"665\" data-end=\"681\"\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr data-start=\"681\" data-end=\"684\"\u003eHigh in the mountains of Inzá, Martha and her husband Arnulfo are writing the first chapters of a new family legacy. While Arnulfo tends the land, Martha manages the drying, processing, and the farm’s business operations with remarkable precision. Her commitment shows in the cup—this coffee reflects her care, patience, and quiet strength. The farm is a blend of inheritance and new beginnings, planted in 2020 with heirloom seeds gifted by Arnulfo’s brother (and mentor to producer Santiago Caro).\u003c\/p\u003e\n\u003cp data-start=\"1187\" data-end=\"1705\"\u003e\u003cstrong data-start=\"1187\" data-end=\"1202\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1202\" data-end=\"1205\"\u003e95% of cherries are picked at full ripeness and hand-sorted before undergoing a two-stage fermentation. The coffee ferments in cherry for three to four days in open tanks, then is depulped and transferred to stainless steel tanks for an additional eight days with water to moderate temperature. The slow fermentation at 2,100 meters encourages complex sugar and acid development. After washing, the coffee is dried under shade on raised sun beds for 2–3 weeks, ensuring even moisture and stability.\u003c\/p\u003e\n\u003cp data-start=\"1707\" data-end=\"2079\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1707\" data-end=\"1725\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1725\" data-end=\"1728\"\u003eA stunning example of Chiroso’s expressive potential. This lot captures both elegance and substance—sweetness, clarity, and the signature floral lift that defines Antioquia’s highest-grown coffees. But more than that, it’s a celebration of Martha’s craftsmanship and a glimpse into the future of one of Colombia’s most exciting new producing families.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Agave Syrup, Floral, Mirabelle Plum\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56397041107318,"sku":"FLOWER-MARTHA","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_0862.webp?v=1759762189"},{"product_id":"flower-child-chelbessa","title":"Flower Child - Chelbessa","description":"\u003ch3 data-start=\"0\" data-end=\"42\"\u003e\u003cstrong data-start=\"4\" data-end=\"42\"\u003eCHELBESSA — GEDEB, GEDEO, ETHIOPIA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"44\" data-end=\"395\"\u003e\u003cstrong data-start=\"44\" data-end=\"55\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"55\" data-end=\"58\"\u003eRadiant and expressive. Strawberry, nectarine, and florals lead the cup, wrapped in multi-dimensional sweetness and balanced acidity. Silky fruit tones unfold with every sip—bright citrus, moon grape, and passionfruit linger over a tea-like body with waves of candied fruit. Clean, complex, and beautifully articulate from hot to cool.\u003c\/p\u003e\n\u003cp data-start=\"397\" data-end=\"748\"\u003e\u003cbr data-start=\"411\" data-end=\"414\"\u003e\u003cstrong data-start=\"414\" data-end=\"428\"\u003eProducers:\u003c\/strong\u003e ~1,000 smallholder farmers\u003cbr data-start=\"455\" data-end=\"458\"\u003e\u003cstrong data-start=\"458\" data-end=\"478\"\u003eWashing Station:\u003c\/strong\u003e Chelbessa\u003cbr data-start=\"488\" data-end=\"491\"\u003e\u003cstrong data-start=\"491\" data-end=\"502\"\u003eRegion:\u003c\/strong\u003e Gedeb, Gedeo, Ethiopia\u003cbr data-start=\"525\" data-end=\"528\"\u003e\u003cstrong data-start=\"528\" data-end=\"540\"\u003eVariety:\u003c\/strong\u003e Ethiopian Landrace (Kurume, Wolisho, and others)\u003cbr data-start=\"589\" data-end=\"592\"\u003e\u003cstrong data-start=\"592\" data-end=\"606\"\u003eElevation:\u003c\/strong\u003e 1,950–2,200 masl\u003cbr data-start=\"623\" data-end=\"626\"\u003e\u003cstrong data-start=\"626\" data-end=\"638\"\u003eHarvest:\u003c\/strong\u003e December 2024 – January 2025\u003cbr data-start=\"667\" data-end=\"670\"\u003e\u003cstrong data-start=\"670\" data-end=\"682\"\u003eProcess:\u003c\/strong\u003e Washed (2–3 days dry fermentation, 7–10 days raised-bed drying)\u003c\/p\u003e\n\u003cp data-start=\"750\" data-end=\"1191\"\u003e\u003cstrong data-start=\"750\" data-end=\"767\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"767\" data-end=\"770\"\u003eAround a thousand smallholder farmers from the Chelbessa community deliver their cherries to the Chelbessa Washing Station. These producers tend tiny garden plots averaging just a few hectares, sitting at 2,000 meters above sea level. Their careful picking and cultivation of indigenous Ethiopian varieties—Kurume, Wolisho, and unnamed local landraces—are the foundation of this coffee’s extraordinary depth and purity.\u003c\/p\u003e\n\u003cp data-start=\"1193\" data-end=\"1591\"\u003e\u003cstrong data-start=\"1193\" data-end=\"1208\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1208\" data-end=\"1211\"\u003eUpon arrival at the station, freshly harvested cherries are floated to remove underripes, then de-pulped and dry-fermented for two to three days. After washing, the coffee is dried on raised African beds for 7–10 days, turned frequently to ensure even drying. The result is a refined and transparent profile that captures the nuance and high-altitude clarity of Gedeb’s terroir.\u003c\/p\u003e\n\u003cp data-start=\"1593\" data-end=\"1924\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1593\" data-end=\"1611\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1611\" data-end=\"1614\"\u003eChelbessa continues to deliver some of Ethiopia’s most captivating coffees—and this lot may be our favorite yet. It’s layered, graceful, and alive with fruit, offering both sweetness and sparkle in perfect balance. A stunning washed Ethiopian that reminds us why we fell in love with coffee in the first place.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Strawberry, Nectarine, Floral, Multi-dimensional sweetness \u0026amp; acidity\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ August 24th","offer_id":58596820386166,"sku":"FLOWER-CHELBESSA-250-AUG24","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_0864.webp?v=1759762331"},{"product_id":"flower-child-gititu","title":"Flower Child - Gititu","description":"\u003ch3 data-start=\"0\" data-end=\"33\"\u003e\u003cstrong data-start=\"4\" data-end=\"33\"\u003eGITITU AA — KIAMBU, KENYA\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"35\" data-end=\"386\"\u003e\u003cstrong data-start=\"35\" data-end=\"46\"\u003eTHE CUP\u003c\/strong\u003e\u003cbr data-start=\"46\" data-end=\"49\"\u003eVibrant and layered. This Gititu AA sings with classic Kenyan structure—blackberry, currant, and boisenberry lead the way, accented by notes of candied plum, melon, and citrus blossom. A lively, glossy acidity is balanced by complex sweetness, with honey and pineapple tones emerging as it cools. Bright, juicy, and irresistibly clean.\u003c\/p\u003e\n\u003cp data-start=\"388\" data-end=\"721\"\u003e\u003cbr data-start=\"402\" data-end=\"405\"\u003e\u003cstrong data-start=\"405\" data-end=\"419\"\u003eProducers:\u003c\/strong\u003e Members of Gititu Farmers Co-operative Society\u003cbr data-start=\"466\" data-end=\"469\"\u003e\u003cstrong data-start=\"469\" data-end=\"481\"\u003eFactory:\u003c\/strong\u003e Gititu\u003cbr data-start=\"488\" data-end=\"491\"\u003e\u003cstrong data-start=\"491\" data-end=\"502\"\u003eRegion:\u003c\/strong\u003e Kiambu County, Kenya\u003cbr data-start=\"523\" data-end=\"526\"\u003e\u003cstrong data-start=\"526\" data-end=\"540\"\u003eVarieties:\u003c\/strong\u003e SL-28, SL-34, Batian, Ruiru 11 (AA sep)\u003cbr data-start=\"571\" data-end=\"574\"\u003e\u003cstrong data-start=\"574\" data-end=\"588\"\u003eElevation:\u003c\/strong\u003e 1,750 masl\u003cbr data-start=\"599\" data-end=\"602\"\u003e\u003cstrong data-start=\"602\" data-end=\"614\"\u003eHarvest:\u003c\/strong\u003e December 2025\u003cbr data-start=\"628\" data-end=\"631\"\u003e\u003cstrong data-start=\"631\" data-end=\"643\"\u003eProcess:\u003c\/strong\u003e Washed (overnight dry fermentation, raised-bed drying to 10–10.5% moisture)\u003c\/p\u003e\n\u003cp data-start=\"723\" data-end=\"1208\"\u003e\u003cstrong data-start=\"723\" data-end=\"740\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"740\" data-end=\"743\"\u003eThe Gititu Farmers Co-operative Society is one of Kenya’s largest and oldest, founded in 1971 and now home to more than 3,000 smallholders. Seven washing stations operate under the co-op, with Gititu Factory serving over a thousand farmers from Kiambu’s lush highlands, 47 kilometers northwest of Nairobi. The farms average just a few acres each, planted primarily with SL-28 and SL-34—varieties that define Kenya’s signature sweetness and fruit-forward vibrancy.\u003c\/p\u003e\n\u003cp data-start=\"1210\" data-end=\"1616\"\u003e\u003cstrong data-start=\"1210\" data-end=\"1225\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1225\" data-end=\"1228\"\u003eCherries are handpicked at peak ripeness and floated to remove underripes and defects. The selected cherries undergo overnight dry fermentation before being depulped, washed, and soaked. The parchment coffee is then dried on raised beds for 10–14 days until reaching a stable moisture content of 10–10.5%. This careful handling preserves Gititu’s hallmark clarity and sparkling acidity.\u003c\/p\u003e\n\u003cp data-start=\"1618\" data-end=\"1931\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1618\" data-end=\"1636\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1636\" data-end=\"1639\"\u003eA fitting finale to our Kenyan lineup this season—Gititu captures everything we adore about coffees from this region: bright fruit, refined sweetness, and stunning cup clarity. It’s complex yet easy to love, the kind of coffee that reminds you just how exciting Kenya can be, year after year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Currant, Boisenberry \u0026amp; Citrus Blossom\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56397079085430,"sku":"FLOWER-GITITU","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_0857.webp?v=1759762460"},{"product_id":"flower-child-gititu-copy","title":"Flower Child - Wilson Alba, Washed Pink Bourbon","description":"\u003ch3 data-start=\"0\" data-end=\"33\"\u003e\u003cstrong data-start=\"4\" data-end=\"33\"\u003eWILSON ALBA — Washed Pink Bourbon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"35\" data-end=\"386\"\u003e\u003cstrong data-start=\"35\" data-end=\"46\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eThis Pink Bourbon is vibrant, sweet, and beautifully expressive. Expect a lively red-berry profile with notes of raspberry, red currant, and green strawberry, layered over a bright citrus backbone of ruby grapefruit and lemon. Medium+ body and medium+ acidity give the cup both structure and juiciness, while a delicate floral finish lingers long after each sip. It’s a clean, elegant, and deeply satisfying representation of Huila’s best Pink Bourbon.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"388\" data-end=\"721\"\u003e\u003cbr data-start=\"402\" data-end=\"405\"\u003e\u003cstrong data-start=\"405\" data-end=\"419\"\u003eProducers:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eDon Wilson Alba Córdoba\u003cbr data-start=\"488\" data-end=\"491\"\u003e\u003cstrong data-start=\"491\" data-end=\"502\"\u003eRegion:\u003c\/strong\u003e Palestina, Huila, Colombia\u003cbr data-start=\"523\" data-end=\"526\"\u003e\u003cstrong data-start=\"526\" data-end=\"540\"\u003eVarieties:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003ePink Bourbon\u003cbr data-start=\"571\" data-end=\"574\"\u003e\u003cstrong data-start=\"574\" data-end=\"588\"\u003eElevation:\u003c\/strong\u003e 1,700 - 1800 masl\u003cbr data-start=\"599\" data-end=\"602\"\u003e\u003cstrong data-start=\"602\" data-end=\"614\"\u003eHarvest:\u003c\/strong\u003e June 2025\u003cbr data-start=\"628\" data-end=\"631\"\u003e\u003cstrong data-start=\"631\" data-end=\"643\"\u003eProcess:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFully \u003c\/span\u003eWashed\u003c\/p\u003e\n\u003cp data-start=\"723\" data-end=\"1208\"\u003e\u003cstrong data-start=\"723\" data-end=\"740\"\u003eTHE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"740\" data-end=\"743\"\u003eThis exceptional Pink Bourbon lot comes from third-generation producer Don Wilson Alba Córdoba, one of Southern Huila’s most respected granjeros. After spending more than 15 years working alongside his brother at Finca Sierra Morena, Wilson has expanded his coffee projects to over 13 hectares across two farms—Finca Sierra Morena and El Cedro. Both farms consistently deliver some of the region’s most expressive coffees, thanks to meticulous picking at peak ripeness, careful fermentation, and precise raised-bed drying. Wilson’s dedication to craft and quality shines through in every harvest, making his Pink Bourbon one of our favourite lots each season.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1210\" data-end=\"1616\"\u003e\u003cstrong data-start=\"1210\" data-end=\"1225\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1225\" data-end=\"1228\"\u003eThis lot undergoes a meticulous fully washed process that highlights the clarity and vibrancy Pink Bourbon is known for. Cherries are handpicked at peak ripeness and first fermented in-cherry for 15 hours before being depulped and washed. The parchment coffee is then barrel-fermented for an additional 15 hours to build layered acidity and refined sweetness. After a final rinse, the coffee is dried slowly in parabolic greenhouse dryers on raised beds until it reaches an even 10% moisture. This careful, hands-on approach results in a clean, expressive cup with exceptional sweetness and structure.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1618\" data-end=\"1931\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1618\" data-end=\"1636\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003cbr data-start=\"1636\" data-end=\"1639\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"92\" data-end=\"655\"\u003eWe love this Pink Bourbon because it captures everything we look for in a standout Colombian microlot—clarity, complexity, and a vibrant sweetness that keeps you coming back. Wilson Alba’s mastery of fermentation and drying brings out an incredible spectrum of flavours, from raspberry and ruby grapefruit to delicate florals and ripe citrus. The cup is structured, sweet, and beautifully clean, offering both immediate appeal and real depth. It’s the kind of coffee that reminds us why Pink Bourbon remains one of our favourite varieties season after season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"164\" data-start=\"150\"\u003e\n\u003cp data-end=\"164\" data-start=\"152\"\u003e\u003cmeta charset=\"utf-8\"\u003e🍓 Raspberry · 🌺 Hibiscus · 🍊 Ripe Citrus\u003cbr\u003e\u003c\/p\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 data-start=\"512\" data-end=\"582\"\u003e\u003cmeta charset=\"utf-8\"\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","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56733166141814,"sku":"FLOWER-WILSON-ALBA","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Wilson_Alba_Pink_Bourbon.webp?v=1764069144"},{"product_id":"flower-child-gititu-copy-1","title":"Flower Child - Ruber Izaguirre, Washed Pacas","description":"\u003cdiv class=\"product__title\"\u003e\n\u003ch3\u003eRuber Izaguirre - \u003cspan\u003eWashed Pacas\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product__description rte quick-add-hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-start=\"35\" data-end=\"386\"\u003e\u003cstrong data-start=\"35\" data-end=\"46\"\u003eTHE CUP\u003c\/strong\u003e\u003cbr data-start=\"46\" data-end=\"49\"\u003e\u003c\/p\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-32\" data-turn-id=\"request-WEB:b2b54b63-7457-46c0-90ff-f69aa34013be-15\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"67d9b266-2408-48ac-a94f-5c3b1ab9d27d\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"508\" data-start=\"68\"\u003eComforting and sweet. This washed Pacas delivers a classic, approachable profile—brown sugar and date lead the cup, supported by pear, apple, and gentle stone-fruit undertones. The acidity is mild and rounded, giving way to layered sweetness reminiscent of maple syrup and caramelized tamarind. As it cools, notes of raisin and soft peach emerge, adding depth without overwhelming the balance. Smooth, sweet, and quietly complex.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-start=\"388\" data-end=\"721\"\u003e\u003cbr data-start=\"402\" data-end=\"405\"\u003e\u003cstrong data-start=\"405\" data-end=\"419\"\u003eProducers:\u003c\/strong\u003e Ruber Izaguirre \u0026amp; Crecencio Izaguirre\u003cbr data-start=\"466\" data-end=\"469\"\u003e\u003cstrong data-start=\"469\" data-end=\"481\"\u003eFarm:\u003c\/strong\u003e Finca El Pino\u003cbr data-start=\"488\" data-end=\"491\"\u003e\u003cstrong data-start=\"491\" data-end=\"502\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eEl Cedral, Las Vegas, Santa Barbara, Honduras\u003c\/span\u003e\u003cbr data-start=\"523\" data-end=\"526\"\u003e\u003cstrong data-start=\"526\" data-end=\"540\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003ePacas\u003c\/span\u003e\u003cbr data-start=\"571\" data-end=\"574\"\u003e\u003cstrong data-start=\"574\" data-end=\"588\"\u003eElevation:\u003c\/strong\u003e1,720 masl\u003cbr data-start=\"599\" data-end=\"602\"\u003e\u003cstrong data-start=\"602\" data-end=\"614\"\u003eHarvest:\u003c\/strong\u003e June 2025\u003cbr data-start=\"628\" data-end=\"631\"\u003e\u003cstrong data-start=\"631\" data-end=\"643\"\u003eProcess:\u003c\/strong\u003e Washed (24-hour dry fermentation, four-stage washing, parabolic solar drying for 10–15 days to stable moisture)\u003c\/p\u003e\n\u003cp data-start=\"723\" data-end=\"1208\"\u003e\u003cstrong data-start=\"723\" data-end=\"740\"\u003eTHE PRODUCERS\u003c\/strong\u003e\u003cbr data-start=\"740\" data-end=\"743\"\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:b2b54b63-7457-46c0-90ff-f69aa34013be-7\" data-testid=\"conversation-turn-16\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"26742583-fbc8-4423-96ad-de682056f448\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"58\" data-end=\"633\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eRuber and his father, Crecencio Izaguirre, work together as a dedicated father-and-son team behind Finca El Pino in El Cedral, Las Vegas, Honduras. As third-generation farmers, they combine tradition and care in managing their 0.7-hectare farm, where they cultivate Pacas and Paraneima varieties. While Ruber now lives in the United States and supports the farm financially, Crecencio oversees the day-to-day operations at home. Their partnership allows them to maintain high-quality production and continue growing their family’s legacy in specialty coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-start=\"1210\" data-end=\"1616\"\u003e\u003cstrong data-start=\"1210\" data-end=\"1225\"\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr data-start=\"1225\" data-end=\"1228\"\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:b2b54b63-7457-46c0-90ff-f69aa34013be-8\" data-testid=\"conversation-turn-18\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"dd56fd30-b51f-4887-a226-7391c5c0d169\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"57\" data-end=\"646\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis lot is a Washed coffee. Ruber begins by de-pulping freshly harvested cherries each afternoon, then allowing the parchment to undergo a 24-hour dry fermentation in tanks. After fermentation, the coffee is washed thoroughly four times to ensure a clean and refined profile. It is then transferred to a parabolic solar dryer, where it dries slowly and evenly for 10–15 days, depending on weather conditions. Throughout the drying stage, the parchment is carefully hand-sorted to remove any defects, ensuring a clean, sweet, and well-structured cup.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-start=\"1618\" data-end=\"1931\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1618\" data-end=\"1636\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003cbr data-start=\"1636\" data-end=\"1639\"\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:b2b54b63-7457-46c0-90ff-f69aa34013be-9\" data-testid=\"conversation-turn-20\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"a9a92e0d-df4d-49ec-9ba0-27160439809b\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"51\" data-end=\"647\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eWe love this coffee for its balance, clarity, and comforting sweetness. Ruber and Crecencio’s meticulous washed process brings out a clean cup with medium+ sweetness, soft acidity, and layered notes of brown sugar, dates, pear, and subtle stone fruit. It’s a coffee that feels both familiar and elevated—reliable for daily drinking yet nuanced enough to appreciate with intention. Whether pulled as a classic, smooth espresso or brewed as a sweet, full-bodied filter, this lot delivers a warm, approachable profile that reflects the care and dedication behind Finca El Pino.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e \u003cspan\u003eBrown sugar, date, pear \u0026amp; apple.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:b2b54b63-7457-46c0-90ff-f69aa34013be-12\" data-testid=\"conversation-turn-26\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"90dd4de5-0fa6-4636-9bb3-057df192d994\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"381\" data-is-last-node=\"\" data-is-only-node=\"\"\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\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56733559882102,"sku":"FLOWER-IZGUIRRE-PACAS","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_1109.webp?v=1764073888"},{"product_id":"flower-child-gititu-copy-2","title":"Flower Child - José Martínez, Washed Pink Bourbon","description":"\u003cdiv class=\"product__title\"\u003e\n\u003ch2\u003eJosé Martínez \u003cstrong data-end=\"33\" data-start=\"4\"\u003e— \u003cspan\u003eWashed Pink Bourbon!\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp data-end=\"386\" data-start=\"35\"\u003e\u003cstrong data-end=\"46\" data-start=\"35\"\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"e20d63e4-81ae-42b5-b945-f81f49bd7f25\" data-testid=\"conversation-turn-50\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"3477c526-18e7-432a-91e2-d4be2e16acea\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"66\" data-end=\"607\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis Pink Bourbon opens with a lively burst of tropical fruit, carrying notes of prickly pear, candied grape, and bright citrus zest. The acidity is energetic yet clean, giving the cup a refreshing lift without sharpness. Beneath the brightness lies a surprisingly full, rounded body that adds depth and richness, making the fruit feel dense and concentrated rather than delicate. As it cools, softer layers of sweet tropical complexity emerge, creating a cup that is juicy, expressive, and deeply satisfying from start to finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-end=\"721\" data-start=\"388\"\u003e\u003cbr data-end=\"405\" data-start=\"402\"\u003e\u003cstrong data-end=\"419\" data-start=\"405\"\u003eProducers:\u003c\/strong\u003e José Elcias Martínez\u003cbr data-end=\"469\" data-start=\"466\"\u003e\u003cstrong data-end=\"481\" data-start=\"469\"\u003eFactory:\u003c\/strong\u003e Finca El Casino\u003cbr data-end=\"491\" data-start=\"488\"\u003e\u003cstrong data-end=\"502\" data-start=\"491\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003e Huila, Colombia\u003c\/span\u003e\u003cbr data-end=\"526\" data-start=\"523\"\u003e\u003cstrong data-end=\"540\" data-start=\"526\"\u003eVarieties:\u003c\/strong\u003e \u003cspan\u003ePink Bourbon \u003c\/span\u003e\u003cbr data-end=\"574\" data-start=\"571\"\u003e\u003cstrong data-end=\"588\" data-start=\"574\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e17-1800\u003c\/span\u003e masl\u003cbr data-end=\"602\" data-start=\"599\"\u003e\u003cstrong data-end=\"614\" data-start=\"602\"\u003eHarvest:\u003c\/strong\u003e \u003cspan\u003eJune 2025\u003c\/span\u003e\u003cbr data-end=\"631\" data-start=\"628\"\u003e\u003cstrong data-end=\"643\" data-start=\"631\"\u003eProcess:\u003c\/strong\u003e Washed (Immediate depulping, 30-hour fermentation, raised-bed drying to stable moisture)\u003c\/p\u003e\n\u003cp data-end=\"1208\" data-start=\"723\"\u003e\u003cstrong data-end=\"740\" data-start=\"723\"\u003eTHE PRODUCERS\u003c\/strong\u003e\u003cbr data-end=\"743\" data-start=\"740\"\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"17ede322-fe2d-4dd3-a5a2-a415a1f35a83\" data-testid=\"conversation-turn-44\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"15815cb5-7258-4048-9010-75fa5b43dd6a\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"60\" data-end=\"728\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis Pink Bourbon is produced by \u003cstrong data-start=\"110\" data-end=\"134\"\u003eJosé Elcias Martínez\u003c\/strong\u003e and his wife \u003cstrong data-start=\"148\" data-end=\"158\"\u003eFrancy\u003c\/strong\u003e at Finca El Casino in Huila, Colombia. José, originally from Sinaí, Palestina, has spent the past twenty years developing high-quality varieties, with his Pink Bourbon standing out as one of his most expressive and consistent offerings. Together, he and Francy manage the farm with meticulous care, from selective harvesting to precise fermentation and drying. Beyond coffee, they are devoted to rescuing and caring for abandoned dogs, offering a home to dozens over the years. Their dedication, both to their craft and their community, shines through in every harvest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-end=\"1616\" data-start=\"1210\"\u003e\u003cstrong data-end=\"1225\" data-start=\"1210\"\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr data-end=\"1228\" data-start=\"1225\"\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"1df3561e-2b56-44de-ad8b-141de697ed58\" data-testid=\"conversation-turn-46\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"b7da9d4b-50e5-441f-a179-42415e5a77fd\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"65\" data-end=\"657\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis Pink Bourbon undergoes a carefully controlled washed process designed to highlight its vibrant fruit character. After harvesting, the cherries are picked at peak ripeness and immediately depulped to preserve freshness. They then undergo a 30-hour fermentation, allowing the sugars and fruit density to develop before being thoroughly washed and sorted for defects. The coffee is then dried slowly on raised beds until it reaches a stable moisture content, ensuring clarity, consistency, and the expressive tropical and citrus profile José is known for.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1931\" data-start=\"1618\"\u003e\u003cstrong data-end=\"1636\" data-start=\"1618\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003cbr data-end=\"1639\" data-start=\"1636\"\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"1fc92f1d-8c87-42a9-b91a-8675bb224f14\" data-testid=\"conversation-turn-48\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"09ef9a1b-bda8-495f-85fa-1baf762366ee\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"583\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eWe love this Pink Bourbon for its vibrant, expressive fruit character and the clarity that José consistently achieves with each harvest. This lot bursts with tropical sweetness, prickly pear, and bright citrus zest, all carried by an unexpectedly big yet clean body that makes the cup both exciting and deeply satisfying. The careful fermentation and meticulous drying bring out a condensed, candy-like fruit profile that remains balanced and refined. It’s a joyful, juicy Pink Bourbon that showcases the skill, dedication, and precision behind Finca El Casino.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e \u003cspan\u003eTropical fruit, lemon zest and prickly pear.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56733941170550,"sku":"FLOWER-MARTINEZ-PINKBOURBON","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_1111.webp?v=1764079283"},{"product_id":"flower-child-gititu-copy-3","title":"Flower Child - Danche, Washed Landrace","description":"\u003cdiv class=\"product__title\"\u003e\n\u003ch2\u003eDanche \u003cstrong data-start=\"4\" data-end=\"33\"\u003e— Washed\u003cspan\u003e Landraces\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-start=\"4\" data-end=\"33\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cp data-start=\"35\" data-end=\"386\"\u003e\u003cstrong data-start=\"35\" data-end=\"46\"\u003eTHE CUP\u003c\/strong\u003e\u003cbr data-start=\"46\" data-end=\"49\"\u003e\u003c\/p\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-66\" data-turn-id=\"0ff8c223-b973-40c9-bb80-75ded1a6c9a5\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"9eb1536d-fd5f-4960-b088-3fc7ce05ab34\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"492\" data-start=\"0\"\u003eThe cup is vibrant, sweet, and exceptionally clean, showcasing the full expressive range of Ethiopian landrace varieties. It opens with bright nectarine and white peach tones, followed by layers of pink fruit, sweet tea, and silky floral nectar. A lively acidity lifts the profile from start to finish, while a deep sugary sweetness adds balance and roundness. Overall, it’s an energetic, elegant cup with both clarity and character—lush fruit, gentle florals, and a beautifully sweet finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-start=\"388\" data-end=\"721\"\u003e\u003cbr data-start=\"402\" data-end=\"405\"\u003e\u003cstrong data-start=\"405\" data-end=\"419\"\u003eProducers:\u003c\/strong\u003e Members of Gititu Farmers Co-operative Society\u003cbr data-start=\"466\" data-end=\"469\"\u003e\u003cstrong data-start=\"469\" data-end=\"481\"\u003eFactory:\u003c\/strong\u003e \u003cspan\u003eWolisho and Dega\u003c\/span\u003e\u003cbr data-start=\"488\" data-end=\"491\"\u003e\u003cstrong data-start=\"491\" data-end=\"502\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eGedeb, Gedeo, Ethiopia\u003c\/span\u003e\u003cbr data-start=\"523\" data-end=\"526\"\u003e\u003cstrong data-start=\"526\" data-end=\"540\"\u003eVarieties:\u003c\/strong\u003e \u003cspan\u003eEthiopian Landraces\u003c\/span\u003e\u003cbr data-start=\"571\" data-end=\"574\"\u003e\u003cstrong data-start=\"574\" data-end=\"588\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e1,950-2,200\u003c\/span\u003e masl\u003cbr data-start=\"599\" data-end=\"602\"\u003e\u003cstrong data-start=\"602\" data-end=\"614\"\u003eHarvest:\u003c\/strong\u003e \u003cspan\u003eJanuary 2025\u003c\/span\u003e\u003cbr data-start=\"628\" data-end=\"631\"\u003e\u003cstrong data-start=\"631\" data-end=\"643\"\u003eProcess:\u003c\/strong\u003e Washed (overnight wet fermentation, followed by raised-bed drying to stable low moisture)\u003c\/p\u003e\n\u003cp data-start=\"723\" data-end=\"1208\"\u003e\u003cstrong data-start=\"723\" data-end=\"740\"\u003eTHE PRODUCERS\u003c\/strong\u003e\u003cbr data-start=\"740\" data-end=\"743\"\u003e\u003c\/p\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"49003845-5a7b-4282-987c-d9b74934aeae\" data-testid=\"conversation-turn-58\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"d90d0b52-5db7-460f-afd7-996b963aff05\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-start=\"65\" data-end=\"566\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe cherries are carefully sorted before being depulped and placed into overnight wet fermentation tanks to break down the mucilage. After fermentation, the coffee is thoroughly washed with clean water and moved to raised drying beds, where it is slowly dried in thin layers until it reaches a stable, low moisture level ideal for preserving clarity and sweetness. This gentle, controlled workflow highlights the bright, silky, fruit-forward character typical of high-elevation Gedeo landrace coffees.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-start=\"1210\" data-end=\"1616\"\u003e\u003cstrong data-start=\"1210\" data-end=\"1225\"\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr data-start=\"1225\" data-end=\"1228\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"3567253a-cbda-4d7e-86f9-c6ed66290b76\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"657\" data-start=\"58\"\u003eThis lot undergoes a traditional washed process, beginning with careful hand-sorting of freshly harvested cherries from smallholder farmers. The fruit is then depulped and placed into overnight wet fermentation tanks, allowing the mucilage to break down slowly and cleanly. After fermentation, the coffee is thoroughly washed and moved to raised African beds, where it dries in thin, even layers under steady airflow until it reaches a stable moisture level. This meticulous approach enhances the clarity, bright acidity, and sweet nectarine-forward profile that Danche is known for.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-start=\"1618\" data-end=\"1931\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1618\" data-end=\"1636\"\u003eWHY WE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1636\" data-end=\"1639\"\u003eWe love this coffee for its incredible expression of Ethiopian Landrace character—bright, sweet, juicy, and effortlessly elegant. Danche consistently delivers a cup that feels both classic and elevated, with its shimmering nectarine notes, silky berry sweetness, and soft floral lift. The combination of high-altitude growing conditions and careful communal processing brings out a lively, sparkling profile that stands out even among other top Gedeo lots. It’s the kind of coffee that feels vibrant, refreshing, and deeply comforting all at once.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e \u003cspan\u003eWhite nectarine, silky berry \u0026amp; floral.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ September 28th","offer_id":56734013817206,"sku":"FLOWER-DANCHE-WASHED-SEP28","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DancheWashed2025Label_d1df6c57-66e0-4ef8-9ed1-86a0d5972ff3.webp?v=1764080081"},{"product_id":"flower-child-wilson-alba-washed-pink-bourbon-copy","title":"Flower Child - Pepe Jijon Mejorado","description":"\u003ch3 data-start=\"0\" data-end=\"33\"\u003e\n\u003cspan data-sheets-root=\"1\"\u003ePepe Jijon Mejorado\u003c\/span\u003e\u003cspan data-sheets-root=\"1\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"35\" data-end=\"386\"\u003e\u003cstrong data-start=\"35\" data-end=\"46\"\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"182\" data-end=\"478\"\u003eThis Mejorado is bright, crystalline, and delicately expressive. Expect juicy notes of Pink Lady apple, starfruit, and citrus, layered over a subtle floral undertone. Light-bodied with lively acidity, the cup is both refreshing and elegant, a clear representation of Putushio’s finest Mejorado.\u003c\/p\u003e\n\u003cp data-start=\"388\" data-end=\"721\"\u003e\u003cbr data-start=\"402\" data-end=\"405\"\u003e\u003cstrong data-start=\"405\" data-end=\"419\"\u003eProducers:\u003c\/strong\u003e \u003cspan\u003ePepe Jijon\u003c\/span\u003e\u003cbr data-start=\"488\" data-end=\"491\"\u003e\u003cstrong data-start=\"491\" data-end=\"502\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003ePutushio, Loja, Ecuador\u003c\/span\u003e\u003cbr data-start=\"523\" data-end=\"526\"\u003e\u003cstrong data-start=\"526\" data-end=\"540\"\u003eVarieties:\u003c\/strong\u003e \u003cspan\u003eMejorado\u003c\/span\u003e\u003cbr data-start=\"571\" data-end=\"574\"\u003e\u003cstrong data-start=\"574\" data-end=\"588\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e2,222\u003c\/span\u003e masl\u003cbr data-start=\"599\" data-end=\"602\"\u003e\u003cstrong data-start=\"602\" data-end=\"614\"\u003eHarvest:\u003c\/strong\u003e \u003cspan\u003eAugust 2025\u003c\/span\u003e\u003cbr data-start=\"628\" data-end=\"631\"\u003e\u003cstrong data-start=\"631\" data-end=\"643\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eWashed \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"723\" data-end=\"1208\"\u003e\u003cstrong data-start=\"723\" data-end=\"740\"\u003eTHE PRODUCERS\u003c\/strong\u003e\u003cbr data-start=\"740\" data-end=\"743\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"717\" data-end=\"1169\"\u003ePepe Jijon has spent years refining his biodynamic coffee practices atop the Putushio mountains. His dedication to working in harmony with the environment ensures that each coffee lot reflects both the land and the care of its pickers. Pepe’s farm is a testament to sustainable farming, where water, temperature, and time are carefully managed to minimize stress on the coffee cherry. Every harvest is an expression of nature, nurture, and precision.\u003c\/p\u003e\n\u003cp data-start=\"1210\" data-end=\"1616\"\u003e\u003cstrong data-start=\"1210\" data-end=\"1225\"\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr data-start=\"1225\" data-end=\"1228\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1195\" data-end=\"1630\"\u003eCherries are handpicked at peak ripeness, depulped immediately, and washed to highlight clarity and brightness. They are then shade-dried for 18 days until reaching 10.5% moisture. Mejorado, an Ethiopian landrace crossed with Bourbon, thrives under this gentle approach, producing a clean, luminous cup with pronounced fruit and floral notes. Pepe’s meticulous handling ensures a balanced sweetness and refined elegance in every sip.\u003c\/p\u003e\n\u003cp data-start=\"1618\" data-end=\"1931\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1618\" data-end=\"1636\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003cbr data-start=\"1636\" data-end=\"1639\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1659\" data-end=\"2030\"\u003eWe love this Mejorado for its clarity, precision, and expressive sweetness. Notes of Pink Lady apple, starfruit, and citrus combine with a delicate floral finish to create a bright, light-bodied cup that is both refreshing and complex. Pepe Jijon’s care and philosophy shine through in every sip, making this a truly special representation of Ecuador’s Putushio region.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"164\" data-start=\"150\"\u003e\n\u003cp data-end=\"164\" data-start=\"152\"\u003e\u003cmeta charset=\"utf-8\"\u003e🍎 Pink Lady Apple · 🌟 Starfruit · 🍋 Citrus · \u003cbr\u003e\u003c\/p\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 data-start=\"512\" data-end=\"582\"\u003e\u003cmeta charset=\"utf-8\"\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","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56889613648246,"sku":"FLOWER-PEPE-MEJORADO","price":35.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FINAL_Pepe_Label_Mejorado_2025_Putushio_81b5001d-ac17-4fad-a325-cb85670efb57.webp?v=1765810506"},{"product_id":"flower-child-wilson-alba-washed-pink-bourbon-copy-1","title":"Flower Child - Boku Sayisa  - Washed Landrace","description":"\u003ch3 data-end=\"33\" data-start=\"0\"\u003e\u003cspan data-sheets-root=\"1\"\u003eBoku Sayisa - Washed Landrace\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-end=\"386\" data-start=\"35\"\u003e\u003cstrong data-end=\"46\" data-start=\"35\"\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"244\" data-end=\"655\"\u003eThis washed Ethiopian Landrace is strikingly aromatic and beautifully layered. Expect expressive berry notes of blueberry, stewed fruit, and grape, complemented by a viscous lychee-like sweetness. A bouquet of florals—led by peony—carries through the cup, finishing with a long, elegant floral aftertaste. Bright, refined, and deeply expressive, this is a standout representation of high-elevation Western Guji.\u003c\/p\u003e\n\u003cp data-end=\"721\" data-start=\"388\"\u003e\u003cbr data-end=\"405\" data-start=\"402\"\u003e\u003cstrong data-end=\"419\" data-start=\"405\"\u003eProducers:\u003c\/strong\u003e \u003cspan\u003eBoku Sayisa\u003c\/span\u003e\u003cbr data-end=\"491\" data-start=\"488\"\u003e\u003cstrong data-end=\"502\" data-start=\"491\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eWestern Guji, Ethiopia\u003c\/span\u003e\u003cbr data-end=\"526\" data-start=\"523\"\u003e\u003cstrong data-end=\"540\" data-start=\"526\"\u003eVarieties:\u003c\/strong\u003e \u003cspan\u003eEthiopian Landrace\u003c\/span\u003e\u003cbr data-end=\"574\" data-start=\"571\"\u003e\u003cstrong data-end=\"588\" data-start=\"574\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e2,350\u003c\/span\u003e masl\u003cbr data-end=\"602\" data-start=\"599\"\u003e\u003cstrong data-end=\"614\" data-start=\"602\"\u003eHarvest:\u003c\/strong\u003e \u003cspan\u003eDec.'24- Jan. 2025\u003c\/span\u003e\u003cbr data-end=\"631\" data-start=\"628\"\u003e\u003cstrong data-end=\"643\" data-start=\"631\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003cp data-end=\"1208\" data-start=\"723\"\u003e\u003cstrong data-end=\"740\" data-start=\"723\"\u003eTHE PRODUCERS\u003c\/strong\u003e\u003cbr data-end=\"743\" data-start=\"740\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"941\" data-end=\"1458\"\u003eBoku Sayisa Station is located in the highlands of the Hambella district in Western Guji. Approximately 565 smallholder farmers deliver cherry to the station, each farming just a few acres on average. The coffee grown here consists of several Ethiopian landrace strains, including JARC varieties, Heirloom Dega, and Kudhume. In Amharic, \u003cem data-start=\"1278\" data-end=\"1291\"\u003eBoku Sayisa\u003c\/em\u003e translates to “Blessed Valley,” a place steeped in local legend among the Guji Oromo people, where coffee is said to have emerged from the tears of the sky god Waaqa.\u003c\/p\u003e\n\u003cp data-end=\"1616\" data-start=\"1210\"\u003e\u003cstrong data-end=\"1225\" data-start=\"1210\"\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr data-end=\"1228\" data-start=\"1225\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1482\" data-end=\"1825\"\u003eRipe cherries are meticulously sorted before depulping, then fermented in sealed tanks for 72 hours to build depth and clarity. After fermentation, the coffee is washed and dried slowly on raised beds for over 13 days. Throughout drying, parchment is turned every three hours to ensure even moisture reduction and a clean, vibrant cup profile.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1931\" data-start=\"1618\"\u003e\u003cstrong data-end=\"1636\" data-start=\"1618\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003cbr data-end=\"1639\" data-start=\"1636\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1852\" data-end=\"2217\"\u003eWe love this coffee for its remarkable intensity and elegance. The combination of high elevation, extended fermentation, and careful drying results in a cup bursting with berry sweetness and layered florals, while maintaining exceptional clarity. It’s a coffee that feels both powerful and refined—one of the most memorable washed Ethiopians we’ve tasted this year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"150\" data-end=\"164\"\u003e\n\u003cp data-start=\"152\" data-end=\"164\"\u003e\u003cmeta charset=\"utf-8\"\u003e🫐 Blueberry · 🌸 Peony · 🍬 Sugar Cane\u003cbr\u003e\u003c\/p\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 data-end=\"582\" data-start=\"512\"\u003e\u003cmeta charset=\"utf-8\"\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","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56889788334454,"sku":"FLOWER-BOKUSAYISA","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_0859.webp?v=1765811385"},{"product_id":"flower-child-boku-sayisa-washed-landrace-copy","title":"Flower Child - Rumudamo - Washed Landrace","description":"\u003ch3 data-start=\"0\" data-end=\"33\"\u003e\u003cspan data-sheets-root=\"1\"\u003eRumudamo - Washed Landrace\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-start=\"35\" data-end=\"386\"\u003e\u003cstrong data-start=\"35\" data-end=\"46\"\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"239\" data-end=\"641\"\u003eThis washed Ethiopian Landrace with barrel fermentation is syrupy-sweet, vibrant, and deeply comforting. Expect jammy berry notes of blackberry and raspberry, layered with milk chocolate sweetness and a bright blood orange lift. A black cherry–like acidity adds structure, while soft rose florals carry through the finish. Balanced, rich, and refreshing, this coffee truly shines as a stellar espresso.\u003c\/p\u003e\n\u003cp data-start=\"239\" data-end=\"641\"\u003e\u003cstrong data-start=\"405\" data-end=\"419\"\u003eProducers:\u003c\/strong\u003e Arbegona\u003cbr data-start=\"488\" data-end=\"491\"\u003e\u003cstrong data-start=\"491\" data-end=\"502\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003e Arbogena, Ethiopia\u003c\/span\u003e\u003cbr data-start=\"523\" data-end=\"526\"\u003e\u003cstrong data-start=\"526\" data-end=\"540\"\u003eVarieties:\u003c\/strong\u003e \u003cspan\u003eEthiopian Landrace\u003c\/span\u003e\u003cbr data-start=\"571\" data-end=\"574\"\u003e\u003cstrong data-start=\"574\" data-end=\"588\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e2,200\u003c\/span\u003e masl\u003cbr data-start=\"599\" data-end=\"602\"\u003e\u003cstrong data-start=\"602\" data-end=\"614\"\u003eHarvest:\u003c\/strong\u003e \u003cspan\u003eDec.'24- Jan. 2025\u003c\/span\u003e\u003cbr data-start=\"628\" data-end=\"631\"\u003e\u003cstrong data-start=\"631\" data-end=\"643\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eWashed w\/Barrel Fermentation\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"723\" data-end=\"1208\"\u003e\u003cstrong data-start=\"723\" data-end=\"740\"\u003eTHE PRODUCERS\u003c\/strong\u003e\u003cbr data-start=\"740\" data-end=\"743\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"986\" data-end=\"1449\"\u003eThe Arbegona Rumudamo Washing Station is located in the Arbegona woreda within Ethiopia’s Sidama zone and is managed by Asefa Dukamo Korma. More than 600 smallholder farmers contribute cherries to this station, growing primarily 74112 and other heirloom landrace varieties. Rumudamo has built a strong reputation for quality, placing 2nd and 3rd in the 2020 Ethiopia Cup of Excellence and consistently producing coffees that impress graders and enthusiasts alike.\u003c\/p\u003e\n\u003cp data-start=\"1210\" data-end=\"1616\"\u003e\u003cstrong data-start=\"1210\" data-end=\"1225\"\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr data-start=\"1225\" data-end=\"1228\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1473\" data-end=\"1918\"\u003eThis lot features an experimental processing method for Rumudamo. Upon arrival, cherries are floated and carefully sorted to ensure only the ripest fruit is selected. They are then sealed in large barrels and dry-fermented without water for six days, intensifying fruit expression and sweetness. After fermentation, the cherries are depulped, washed, and dried slowly on raised African beds for 16–20 days to achieve balance, clarity, and depth.\u003c\/p\u003e\n\u003cp data-start=\"1618\" data-end=\"1931\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1618\" data-end=\"1636\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003cbr data-start=\"1636\" data-end=\"1639\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1945\" data-end=\"2324\"\u003eWe love this coffee for its approachable richness and impressive versatility. The extended barrel fermentation brings out lush berry preserves and syrupy sweetness, while the washed finish maintains structure and clarity. Whether brewed as filter or pulled as espresso, Rumudamo delivers a comforting yet complex cup that showcases the excellence of high-elevation Sidama coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"164\" data-start=\"150\"\u003e\n\u003cp data-end=\"164\" data-start=\"152\"\u003e\u003cmeta charset=\"utf-8\"\u003e🫐 Blackberry · 🍓 Raspberry · 🌹 Rose\u003cbr\u003e\u003c\/p\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 data-start=\"512\" data-end=\"582\"\u003e\u003cmeta charset=\"utf-8\"\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","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":56889820152182,"sku":"FLOWER-RUMUDAMO","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RumudamoLabel.webp?v=1765811699"},{"product_id":"flower-child-ernedis-rodriguez-sidra","title":"Flower Child - Ernedis Rodriguez - Sidra","description":"\u003ch2 data-start=\"198\" data-end=\"213\"\u003e\u003cstrong data-start=\"201\" data-end=\"213\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"214\" data-end=\"700\"\u003e\n\u003cli data-start=\"214\" data-end=\"257\"\u003e\n\u003cp data-start=\"216\" data-end=\"257\"\u003e\u003cstrong data-start=\"216\" data-end=\"227\"\u003eOrigin:\u003c\/strong\u003e Colombia, Huila — \u003cem data-start=\"246\" data-end=\"255\"\u003eGigante\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"258\" data-end=\"317\"\u003e\n\u003cp data-start=\"260\" data-end=\"317\"\u003e\u003cstrong data-start=\"260\" data-end=\"273\"\u003eProducer:\u003c\/strong\u003e \u003cstrong data-start=\"274\" data-end=\"295\"\u003eErnedis Rodriguez\u003c\/strong\u003e — \u003cem data-start=\"298\" data-end=\"310\"\u003eEl Paraiso\u003c\/em\u003e farm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"318\" data-end=\"345\"\u003e\n\u003cp data-start=\"320\" data-end=\"345\"\u003e\u003cstrong data-start=\"320\" data-end=\"333\"\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"346\" data-end=\"454\"\u003e\n\u003cp data-start=\"348\" data-end=\"454\"\u003e\u003cstrong data-start=\"348\" data-end=\"360\"\u003eProcess:\u003c\/strong\u003e Washed (dry fermentation then long greenhouse drying) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"455\" data-end=\"520\"\u003e\n\u003cp data-start=\"457\" data-end=\"520\"\u003e\u003cstrong data-start=\"457\" data-end=\"471\"\u003eElevation:\u003c\/strong\u003e ~1,840 m \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"521\" data-end=\"544\"\u003e\n\u003cp data-start=\"523\" data-end=\"544\"\u003e\u003cstrong data-start=\"523\" data-end=\"536\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"545\" data-end=\"566\"\u003e\n\u003cp data-start=\"547\" data-end=\"566\"\u003e\u003cstrong data-start=\"547\" data-end=\"557\"\u003eRoast:\u003c\/strong\u003e Fully Developed Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"567\" data-end=\"700\"\u003e\n\u003cp data-start=\"569\" data-end=\"700\"\u003e\u003cstrong data-start=\"569\" data-end=\"587\"\u003eTasting Notes:\u003c\/strong\u003e Plum 🍑 • White nectarine 🍑 • Lychee 🍇 • Violet 🌸 • Grape complexity 🍇 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"702\" data-end=\"705\"\u003e\n\u003ch2 data-start=\"707\" data-end=\"720\"\u003e\u003cstrong data-start=\"710\" data-end=\"720\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"721\" data-end=\"1092\"\u003eFlowerchild is thrilled to present \u003cstrong data-start=\"756\" data-end=\"783\"\u003eErnedis Rodriguez Sidra\u003c\/strong\u003e, a vibrant and intricately layered single‑origin coffee from one of \u003cem data-start=\"852\" data-end=\"861\"\u003eHuila’s\u003c\/em\u003e standout producers. This washed Sidra delivers bright purple‑fruit sweetness balanced with floral elegance and crisp clarity, creating an engaging and lively cup that shines in filter brewing. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1094\" data-end=\"1097\"\u003e\n\u003ch2 data-start=\"1099\" data-end=\"1119\"\u003e\u003cstrong data-start=\"1102\" data-end=\"1119\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1120\" data-end=\"1716\"\u003eErnedis Rodriguez is the passionate owner and operator of \u003cstrong data-start=\"1178\" data-end=\"1198\"\u003eFinca El Paraiso\u003c\/strong\u003e in \u003cem data-start=\"1202\" data-end=\"1218\"\u003eGigante, Huila\u003c\/em\u003e, where he has blended traditional farming with forward‑looking processing and infrastructure improvements. Over time Ernedis has upgraded his wet‑mill and begun composting and eco‑washing techniques to reduce environmental impact and improve consistency. While he now manages teams for cultivation, picking, and fertilisation, Ernedis continues to focus especially on cup quality and processing excellence — making his coffees stand out in speciality circles. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1718\" data-end=\"1721\"\u003e\n\u003ch2 data-start=\"1723\" data-end=\"1742\"\u003e\u003cstrong data-start=\"1726\" data-end=\"1742\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1743\" data-end=\"2282\"\u003eThis Sidra lot starts with \u003cstrong data-start=\"1770\" data-end=\"1819\"\u003eselective hand‑picking of the ripest cherries\u003c\/strong\u003e, which are \u003cstrong data-start=\"1831\" data-end=\"1855\"\u003efloated and depulped\u003c\/strong\u003e upon arrival at the mill. The beans undergo a \u003cstrong data-start=\"1902\" data-end=\"1935\"\u003edry fermentation for 84 hours\u003c\/strong\u003e, allowing controlled development of sugars and acids before they are washed clean. After washing, the beans are \u003cstrong data-start=\"2048\" data-end=\"2079\"\u003elaid to dry in a greenhouse\u003c\/strong\u003e for approximately \u003cstrong data-start=\"2098\" data-end=\"2112\"\u003e18–25 days\u003c\/strong\u003e depending on weather conditions. This extended drying period enhances sweetness while preserving clarity and complexity in the cup. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2284\" data-end=\"2287\"\u003e\n\u003ch2 data-start=\"2289\" data-end=\"2304\"\u003e\u003cstrong data-start=\"2292\" data-end=\"2304\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2305\" data-end=\"2763\"\u003eIn the cup, \u003cstrong data-start=\"2317\" data-end=\"2344\"\u003eErnedis Rodriguez Sidra\u003c\/strong\u003e delivers a captivating \u003cem data-start=\"2368\" data-end=\"2391\"\u003efruit‑forward profile\u003c\/em\u003e. Expect juicy \u003cstrong data-start=\"2406\" data-end=\"2417\"\u003eplum 🍑\u003c\/strong\u003e and \u003cstrong data-start=\"2422\" data-end=\"2444\"\u003ewhite nectarine 🍑\u003c\/strong\u003e sweetness up front, complemented by lush \u003cstrong data-start=\"2486\" data-end=\"2499\"\u003elychee 🍇\u003c\/strong\u003e notes and delicate \u003cstrong data-start=\"2519\" data-end=\"2532\"\u003eviolet 🌸\u003c\/strong\u003e florals on the aroma. Bright grape complexity emerges throughout, lending depth and persistence to every sip. The finish is crisp and lively, making this coffee both structured and refreshing. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2765\" data-end=\"2768\"\u003e\n\u003ch2 data-start=\"2770\" data-end=\"2785\"\u003e\u003cstrong data-start=\"2773\" data-end=\"2785\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2786\" data-end=\"3219\"\u003eFlowerchild’s \u003cstrong data-start=\"2800\" data-end=\"2827\"\u003eErnedis Rodriguez Sidra\u003c\/strong\u003e is a beautifully expressive filter coffee that showcases both the \u003cem data-start=\"2894\" data-end=\"2927\"\u003epotential of the Sidra varietal\u003c\/em\u003e and the \u003cem data-start=\"2936\" data-end=\"2964\"\u003ededication of its producer\u003c\/em\u003e. With its layered fruit character, floral lift, and refined sweetness, it’s a standout example of Colombian specialty coffee — one that’s sure to delight lovers of clarity, balance, and nuanced complexity in the cup. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"512\" data-end=\"582\"\u003e\u003cmeta charset=\"utf-8\"\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","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":57172074758518,"sku":"FLOWER-RODRIGUEZ-SIDRA","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Ernedis_December_Harvest_2025.webp?v=1769699100"},{"product_id":"flower-child-andres-felipe-osorio-washed","title":"Flower Child - Andrés Felipe Osorio Washed","description":"\u003ch2 data-start=\"163\" data-end=\"178\"\u003e\u003cstrong data-start=\"166\" data-end=\"178\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"179\" data-end=\"821\"\u003e\n\u003cli data-start=\"179\" data-end=\"266\"\u003e\n\u003cp data-start=\"181\" data-end=\"266\"\u003e\u003cstrong data-start=\"181\" data-end=\"192\"\u003eOrigin:\u003c\/strong\u003e Colombia, Santa María, Huila\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"267\" data-end=\"366\"\u003e\n\u003cp data-start=\"269\" data-end=\"366\"\u003e\u003cstrong data-start=\"269\" data-end=\"282\"\u003eProducer:\u003c\/strong\u003e \u003cstrong data-start=\"283\" data-end=\"307\"\u003eAndrés Felipe Osorio\u003c\/strong\u003e — \u003cem data-start=\"310\" data-end=\"326\"\u003eFinca El Nogal\u003c\/em\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"367\" data-end=\"439\"\u003e\n\u003cp data-start=\"369\" data-end=\"439\"\u003e\u003cstrong data-start=\"369\" data-end=\"382\"\u003eVarietal:\u003c\/strong\u003e \u003cstrong data-start=\"383\" data-end=\"399\"\u003ePink Bourbon\u003c\/strong\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"440\" data-end=\"501\"\u003e\n\u003cp data-start=\"442\" data-end=\"501\"\u003e\u003cstrong data-start=\"442\" data-end=\"454\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"502\" data-end=\"583\"\u003e\n\u003cp data-start=\"504\" data-end=\"583\"\u003e\u003cstrong data-start=\"504\" data-end=\"518\"\u003eElevation:\u003c\/strong\u003e ~1,700 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"584\" data-end=\"645\"\u003e\n\u003cp data-start=\"586\" data-end=\"645\"\u003e\u003cstrong data-start=\"586\" data-end=\"599\"\u003eBag Size:\u003c\/strong\u003e 250 g \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"646\" data-end=\"705\"\u003e\n\u003cp data-start=\"648\" data-end=\"705\"\u003e\u003cstrong data-start=\"648\" data-end=\"658\"\u003eRoast:\u003c\/strong\u003e Fully Developed Light \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"706\" data-end=\"821\"\u003e\n\u003cp data-start=\"708\" data-end=\"821\"\u003e\u003cstrong data-start=\"708\" data-end=\"726\"\u003eTasting Notes:\u003c\/strong\u003e Mango 🥭 • Clementine 🍊 • Meyer lemon 🍋 • Pineapple 🍍 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"823\" data-end=\"826\"\u003e\n\u003ch2 data-start=\"828\" data-end=\"841\"\u003e\u003cstrong data-start=\"831\" data-end=\"841\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"842\" data-end=\"1240\"\u003eFlowerchild is delighted to present \u003cstrong data-start=\"878\" data-end=\"902\"\u003eAndrés Felipe Osorio\u003c\/strong\u003e, a vibrant expression of \u003cem data-start=\"928\" data-end=\"942\"\u003ePink Bourbon\u003c\/em\u003e from \u003cem data-start=\"948\" data-end=\"964\"\u003eFinca El Nogal\u003c\/em\u003e in Santa María, Huila — a coffee that combines tropical fruit sweetness with a nuanced citrus lift. This lot highlights the dynamic sweetness and complexity possible from this varietal when grown at high altitude and processed with care. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1242\" data-end=\"1245\"\u003e\n\u003ch2 data-start=\"1247\" data-end=\"1267\"\u003e\u003cstrong data-start=\"1250\" data-end=\"1267\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1268\" data-end=\"1783\"\u003e\u003cstrong data-start=\"1268\" data-end=\"1292\"\u003eAndrés Felipe Osorio\u003c\/strong\u003e is a young and passionate producer working his family’s \u003cem data-start=\"1349\" data-end=\"1365\"\u003eFinca El Nogal\u003c\/em\u003e near Santa María in the Huila region of Colombia. At just 20 years old, Andrés already brings several years of experience growing and processing coffee, having grown up surrounded by the craft. On his 11‑hectare farm, he focuses primarily on \u003cem data-start=\"1608\" data-end=\"1622\"\u003ePink Bourbon\u003c\/em\u003e, cultivating around 11,000 coffee trees with plans to expand into other varietals such as \u003cem data-start=\"1713\" data-end=\"1720\"\u003eGesha\u003c\/em\u003e, \u003cem data-start=\"1722\" data-end=\"1731\"\u003eChiroso\u003c\/em\u003e, and \u003cem data-start=\"1737\" data-end=\"1744\"\u003eSidra\u003c\/em\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1785\" data-end=\"1788\"\u003e\n\u003ch2 data-start=\"1790\" data-end=\"1809\"\u003e\u003cstrong data-start=\"1793\" data-end=\"1809\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1810\" data-end=\"2344\"\u003eThis microlot is \u003cstrong data-start=\"1827\" data-end=\"1847\"\u003ewashed processed\u003c\/strong\u003e with meticulous attention to development and clarity. Ripe cherries are hand‑picked and depulped before the wet parchment undergoes \u003cstrong data-start=\"1980\" data-end=\"2008\"\u003e36 hours of fermentation\u003c\/strong\u003e to develop balanced sweetness and structural complexity. After thorough washing, the beans are dried in a modular covered drying structure (\u003cem data-start=\"2149\" data-end=\"2163\"\u003ecasilla elba\u003c\/em\u003e) for \u003cstrong data-start=\"2169\" data-end=\"2183\"\u003e10–12 days\u003c\/strong\u003e, depending on weather conditions, until they reach optimal moisture stability — ensuring a clean and expressive profile. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2346\" data-end=\"2349\"\u003e\n\u003ch2 data-start=\"2351\" data-end=\"2366\"\u003e\u003cstrong data-start=\"2354\" data-end=\"2366\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2367\" data-end=\"2777\"\u003eIn the cup, \u003cstrong data-start=\"2379\" data-end=\"2403\"\u003eAndrés Felipe Osorio\u003c\/strong\u003e offers a \u003cstrong data-start=\"2413\" data-end=\"2441\"\u003ebright and juicy profile\u003c\/strong\u003e with tropical charm. Expect rich \u003cstrong data-start=\"2475\" data-end=\"2487\"\u003emango 🥭\u003c\/strong\u003e sweetness up front, layered with \u003cem data-start=\"2521\" data-end=\"2536\"\u003eclementine 🍊\u003c\/em\u003e and \u003cem data-start=\"2541\" data-end=\"2557\"\u003eMeyer lemon 🍋\u003c\/em\u003e brightness that brings lift and clarity. As the brew cools, notes of \u003cstrong data-start=\"2627\" data-end=\"2643\"\u003epineapple 🍍\u003c\/strong\u003e emerge, adding a lush tropical finish to a cup that feels both refreshing and richly layered. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2779\" data-end=\"2782\"\u003e\n\u003ch2 data-start=\"2784\" data-end=\"2799\"\u003e\u003cstrong data-start=\"2787\" data-end=\"2799\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2800\" data-end=\"3200\"\u003eFlowerchild’s \u003cstrong data-start=\"2814\" data-end=\"2838\"\u003eAndrés Felipe Osorio\u003c\/strong\u003e is a beautifully balanced filter coffee that celebrates both its \u003cem data-start=\"2904\" data-end=\"2918\"\u003ePink Bourbon\u003c\/em\u003e genetics and the care of a rising producer from Huila’s vibrant coffee landscape. With lively fruit character, zesty citrus notes, and evolving sweetness, it’s an engaging and rewarding choice for lovers of expressive, fruit‑forward coffees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"512\" data-end=\"582\"\u003e\u003cmeta charset=\"utf-8\"\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","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":57172088029558,"sku":"FLOWER-OSORIO-WASHED","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_1248.webp?v=1769699299"},{"product_id":"flower-child-el-paraiso-caturra","title":"Flower Child - El Paraiso Caturra","description":"\u003ch2 data-start=\"175\" data-end=\"190\"\u003e\u003cstrong data-start=\"178\" data-end=\"190\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"191\" data-end=\"839\"\u003e\n\u003cli data-start=\"191\" data-end=\"277\"\u003e\n\u003cp data-start=\"193\" data-end=\"277\"\u003e\u003cstrong data-start=\"193\" data-end=\"204\"\u003eOrigin:\u003c\/strong\u003e Colombia — \u003cem data-start=\"221\" data-end=\"237\"\u003eGigante, Huila\u003c\/em\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"278\" data-end=\"375\"\u003e\n\u003cp data-start=\"280\" data-end=\"375\"\u003e\u003cstrong data-start=\"280\" data-end=\"293\"\u003eProducer:\u003c\/strong\u003e \u003cstrong data-start=\"294\" data-end=\"315\"\u003eErnedis Rodriguez\u003c\/strong\u003e — \u003cem data-start=\"318\" data-end=\"330\"\u003eEl Paraiso\u003c\/em\u003e farm \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"376\" data-end=\"443\"\u003e\n\u003cp data-start=\"378\" data-end=\"443\"\u003e\u003cstrong data-start=\"378\" data-end=\"391\"\u003eVarietal:\u003c\/strong\u003e Caturra \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"444\" data-end=\"574\"\u003e\n\u003cp data-start=\"446\" data-end=\"574\"\u003e\u003cstrong data-start=\"446\" data-end=\"458\"\u003eProcess:\u003c\/strong\u003e Washed — extended dry fermentation before washing and greenhouse drying \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"575\" data-end=\"656\"\u003e\n\u003cp data-start=\"577\" data-end=\"656\"\u003e\u003cstrong data-start=\"577\" data-end=\"591\"\u003eElevation:\u003c\/strong\u003e ~1,840 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"657\" data-end=\"680\"\u003e\n\u003cp data-start=\"659\" data-end=\"680\"\u003e\u003cstrong data-start=\"659\" data-end=\"672\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"681\" data-end=\"702\"\u003e\n\u003cp data-start=\"683\" data-end=\"702\"\u003e\u003cstrong data-start=\"683\" data-end=\"693\"\u003eRoast:\u003c\/strong\u003e Fully Developed Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"703\" data-end=\"839\"\u003e\n\u003cp data-start=\"705\" data-end=\"839\"\u003e\u003cstrong data-start=\"705\" data-end=\"723\"\u003eTasting Notes:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eKumquat 🍊 • Berries 🍒 • Sugar cane 🌾 • Yellow cherry \u0026amp; mandarine hints \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"841\" data-end=\"844\"\u003e\n\u003ch2 data-start=\"846\" data-end=\"859\"\u003e\u003cstrong data-start=\"849\" data-end=\"859\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"860\" data-end=\"1245\"\u003eFlowerchild is excited to present \u003cstrong data-start=\"894\" data-end=\"916\"\u003eEl Paraiso Caturra\u003c\/strong\u003e, a bright and juicy Colombian filter coffee from one of Huila’s standout producers. This washed Caturra is both \u003cem data-start=\"1029\" data-end=\"1053\"\u003evibrant and satisfying\u003c\/em\u003e, offering a big‑bodied cup with lively acidity, layered sweetness, and fruit‑forward complexity — perfect for lovers of expressive, nuanced filter brews. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1247\" data-end=\"1250\"\u003e\n\u003ch2 data-start=\"1252\" data-end=\"1272\"\u003e\u003cstrong data-start=\"1255\" data-end=\"1272\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1273\" data-end=\"1759\"\u003e\u003cstrong data-start=\"1273\" data-end=\"1294\"\u003eErnedis Rodriguez\u003c\/strong\u003e manages \u003cem data-start=\"1303\" data-end=\"1315\"\u003eEl Paraiso\u003c\/em\u003e — a family‑run coffee farm in \u003cstrong data-start=\"1346\" data-end=\"1364\"\u003eGigante, Huila\u003c\/strong\u003e. Ernedis has built his operation with a focus on quality and innovation, overseeing improvements in infrastructure, wet‑mill technology, and sustainable practices that enhance consistency and cup potential. While he once worked alongside his team in the field, Ernedis now directs operations to ensure each microlot realizes its fullest flavour expression. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1761\" data-end=\"1764\"\u003e\n\u003ch2 data-start=\"1766\" data-end=\"1785\"\u003e\u003cstrong data-start=\"1769\" data-end=\"1785\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1786\" data-end=\"2270\"\u003eThis lot is crafted through a \u003cstrong data-start=\"1816\" data-end=\"1852\"\u003ecarefully managed washed process\u003c\/strong\u003e. Only the \u003cem data-start=\"1863\" data-end=\"1880\"\u003eripest cherries\u003c\/em\u003e are selected and floated upon arrival at the mill, before being depulped. A \u003cem data-start=\"1957\" data-end=\"1975\"\u003edry fermentation\u003c\/em\u003e period of about \u003cstrong data-start=\"1992\" data-end=\"2004\"\u003e84 hours\u003c\/strong\u003e allows flavours to develop, after which the coffee is washed and then laid to dry in a \u003cem data-start=\"2092\" data-end=\"2104\"\u003egreenhouse\u003c\/em\u003e for \u003cstrong data-start=\"2109\" data-end=\"2123\"\u003e18–25 days\u003c\/strong\u003e, depending on weather. This extended drying enhances sweetness and helps build clarity and depth in the cup. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2272\" data-end=\"2275\"\u003e\n\u003ch2 data-start=\"2277\" data-end=\"2292\"\u003e\u003cstrong data-start=\"2280\" data-end=\"2292\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2293\" data-end=\"2726\"\u003eIn the cup, \u003cstrong data-start=\"2305\" data-end=\"2327\"\u003eEl Paraiso Caturra\u003c\/strong\u003e is \u003cem data-start=\"2331\" data-end=\"2375\"\u003ejuicy, well‑balanced, and richly flavoured\u003c\/em\u003e. Bright \u003cstrong data-start=\"2384\" data-end=\"2398\"\u003ekumquat 🍊\u003c\/strong\u003e acidity dances with ripe \u003cstrong data-start=\"2424\" data-end=\"2446\"\u003eberry 🍒 sweetness\u003c\/strong\u003e, while subtle \u003cstrong data-start=\"2461\" data-end=\"2478\"\u003esugar cane 🌾\u003c\/strong\u003e undertones add smooth, natural sweetness. There’s also a hint of \u003cem data-start=\"2544\" data-end=\"2579\"\u003eyellow cherry and juicy mandarine\u003c\/em\u003e character that gives this coffee great breadth and playful energy — making it both \u003cem data-start=\"2663\" data-end=\"2687\"\u003einviting and memorable\u003c\/em\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2728\" data-end=\"2731\"\u003e\n\u003ch2 data-start=\"2733\" data-end=\"2748\"\u003e\u003cstrong data-start=\"2736\" data-end=\"2748\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2749\" data-end=\"3216\"\u003eFlowerchild’s \u003cstrong data-start=\"2763\" data-end=\"2785\"\u003eEl Paraiso Caturra\u003c\/strong\u003e is a delightful showcase of what thoughtful processing and excellent terroir can achieve. With its \u003cem data-start=\"2885\" data-end=\"2952\"\u003ejuicy fruit character, balanced acidity, and satisfying sweetness\u003c\/em\u003e, it’s a compelling filter coffee that highlights both the \u003cem data-start=\"3011\" data-end=\"3030\"\u003evibrancy of Huila\u003c\/em\u003e and the \u003cem data-start=\"3039\" data-end=\"3062\"\u003eskill of its producer\u003c\/em\u003e. Whether you’re starting your day or savouring a slow brew, this coffee delivers complexity and joy in every cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"582\" data-start=\"512\"\u003e\u003cmeta charset=\"utf-8\"\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","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":57172094583158,"sku":"FLOWER-PARAISO-CATURRA","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ErnedisCaturraLable.webp?v=1769699434"},{"product_id":"flower-child-cafe-ticuna-sl28","title":"Flower Child - Cafe Ticuna SL28","description":"\u003ch2 data-start=\"156\" data-end=\"171\"\u003e\u003cstrong data-start=\"159\" data-end=\"171\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"172\" data-end=\"725\"\u003e\n\u003cli data-start=\"172\" data-end=\"254\"\u003e\n\u003cp data-start=\"174\" data-end=\"254\"\u003e\u003cstrong data-start=\"174\" data-end=\"185\"\u003eOrigin:\u003c\/strong\u003e Colombia, Garzón, Huila\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"255\" data-end=\"383\"\u003e\n\u003cp data-start=\"257\" data-end=\"383\"\u003e\u003cstrong data-start=\"257\" data-end=\"270\"\u003eProducer:\u003c\/strong\u003e \u003cstrong data-start=\"271\" data-end=\"286\"\u003eCafé Ticuna\u003c\/strong\u003e (project co‑owned by José Jadir Losada \u0026amp; Kyle Bellinger) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"384\" data-end=\"449\"\u003e\n\u003cp data-start=\"386\" data-end=\"449\"\u003e\u003cstrong data-start=\"386\" data-end=\"399\"\u003eVarietal:\u003c\/strong\u003e \u003cstrong data-start=\"400\" data-end=\"409\"\u003eSL‑28\u003c\/strong\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"450\" data-end=\"511\"\u003e\n\u003cp data-start=\"452\" data-end=\"511\"\u003e\u003cstrong data-start=\"452\" data-end=\"464\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"512\" data-end=\"582\"\u003e\n\u003cp data-start=\"514\" data-end=\"582\"\u003e\u003cstrong data-start=\"514\" data-end=\"528\"\u003eElevation:\u003c\/strong\u003e 1,900–2,000 m \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"583\" data-end=\"606\"\u003e\n\u003cp data-start=\"585\" data-end=\"606\"\u003e\u003cstrong data-start=\"585\" data-end=\"598\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"607\" data-end=\"628\"\u003e\n\u003cp data-start=\"609\" data-end=\"628\"\u003e\u003cstrong data-start=\"609\" data-end=\"619\"\u003eRoast: \u003c\/strong\u003eFully Developed Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"629\" data-end=\"725\"\u003e\n\u003cp data-start=\"631\" data-end=\"725\"\u003e\u003cstrong data-start=\"631\" data-end=\"649\"\u003eTasting Notes:\u003c\/strong\u003e Wild berries 🍇 • Peach 🍑 • Apple 🍏 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"727\" data-end=\"730\"\u003e\n\u003ch2 data-start=\"732\" data-end=\"745\"\u003e\u003cstrong data-start=\"735\" data-end=\"745\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"746\" data-end=\"1120\"\u003eFlowerchild is delighted to present \u003cstrong data-start=\"782\" data-end=\"803\"\u003eCafe Ticuna SL‑28\u003c\/strong\u003e, a beautifully bright and expressive single‑origin coffee showcasing the acclaimed \u003cstrong data-start=\"887\" data-end=\"896\"\u003eSL‑28\u003c\/strong\u003e varietal grown in \u003cem data-start=\"915\" data-end=\"924\"\u003eHuila’s\u003c\/em\u003e high‑altitude terroir. This washed Colombia lot celebrates clarity and juicy fruit acidity, creating a vibrant and nuanced cup that shines in filter brewing. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1122\" data-end=\"1125\"\u003e\n\u003ch2 data-start=\"1127\" data-end=\"1147\"\u003e\u003cstrong data-start=\"1130\" data-end=\"1147\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1148\" data-end=\"1710\"\u003eThis coffee comes from \u003cstrong data-start=\"1171\" data-end=\"1186\"\u003eCafé Ticuna\u003c\/strong\u003e, a collaborative coffee project in the \u003cstrong data-start=\"1226\" data-end=\"1236\"\u003eGarzón\u003c\/strong\u003e region of \u003cem data-start=\"1247\" data-end=\"1254\"\u003eHuila\u003c\/em\u003e, Colombia — co‑owned by local grower \u003cstrong data-start=\"1292\" data-end=\"1313\"\u003eJosé Jadir Losada\u003c\/strong\u003e and importer \u003cstrong data-start=\"1327\" data-end=\"1345\"\u003eKyle Bellinger\u003c\/strong\u003e. The initiative encompasses multiple farms and emphasizes both varietal exploration and meticulous processing practices. The result is coffee that reflects thoughtful farm care and consistency across harvests, allowing storied varieties like \u003cstrong data-start=\"1588\" data-end=\"1597\"\u003eSL‑28\u003c\/strong\u003e to express their full potential outside their traditional African context. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1712\" data-end=\"1715\"\u003e\n\u003ch2 data-start=\"1717\" data-end=\"1736\"\u003e\u003cstrong data-start=\"1720\" data-end=\"1736\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1737\" data-end=\"2249\"\u003eCafé Ticuna’s \u003cem data-start=\"1751\" data-end=\"1758\"\u003eSL‑28\u003c\/em\u003e cherries are \u003cstrong data-start=\"1772\" data-end=\"1804\"\u003ehand‑picked at peak ripeness\u003c\/strong\u003e, floated to remove defects, then \u003cstrong data-start=\"1838\" data-end=\"1851\"\u003ede‑pulped\u003c\/strong\u003e and left to undergo \u003cstrong data-start=\"1872\" data-end=\"1918\"\u003edry fermentation in parchment for 24 hours\u003c\/strong\u003e. After fermentation, the beans are \u003cstrong data-start=\"1954\" data-end=\"1975\"\u003ewashed thoroughly\u003c\/strong\u003e to highlight clarity and then \u003cstrong data-start=\"2006\" data-end=\"2037\"\u003edried on shaded raised beds\u003c\/strong\u003e until they reach an optimal moisture content (~10.5 %). This careful, transparent approach ensures both sweetness and structure are well preserved in the final green coffee. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2251\" data-end=\"2254\"\u003e\n\u003ch2 data-start=\"2256\" data-end=\"2271\"\u003e\u003cstrong data-start=\"2259\" data-end=\"2271\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2272\" data-end=\"2693\"\u003eIn the cup, \u003cstrong data-start=\"2284\" data-end=\"2305\"\u003eCafe Ticuna SL‑28\u003c\/strong\u003e delivers a \u003cstrong data-start=\"2317\" data-end=\"2358\"\u003edistinctly juicy and fragrant profile\u003c\/strong\u003e. Expect vibrant \u003cstrong data-start=\"2375\" data-end=\"2394\"\u003ewild berries 🍇\u003c\/strong\u003e, with lively acidity and bright \u003cstrong data-start=\"2427\" data-end=\"2439\"\u003epeach 🍑\u003c\/strong\u003e sweetness. Notes of crisp \u003cstrong data-start=\"2466\" data-end=\"2478\"\u003eapple 🍏\u003c\/strong\u003e bring refreshing balance and clarity. The overall experience is clean yet layered, with a firm structure and subtle floral hints that add depth without overwhelming the palate. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2695\" data-end=\"2698\"\u003e\n\u003ch2 data-start=\"2700\" data-end=\"2715\"\u003e\u003cstrong data-start=\"2703\" data-end=\"2715\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2716\" data-end=\"3167\"\u003eFlowerchild’s \u003cstrong data-start=\"2730\" data-end=\"2751\"\u003eCafe Ticuna SL‑28\u003c\/strong\u003e is an engaging expression of one of coffee’s most respected varietals — offering \u003cstrong data-start=\"2833\" data-end=\"2882\"\u003eclarity, fruit complexity, and bright acidity\u003c\/strong\u003e in every cup. It’s an excellent example of how meticulous processing and exceptional terroir can showcase SL‑28’s renowned flavour potential far from its traditional African roots, resulting in a filter coffee that’s both vibrant and memorable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"582\" data-start=\"512\"\u003e\u003cmeta charset=\"utf-8\"\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","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":57172127514998,"sku":"FLOWER-TICUNA-SL28","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TicunaSL28Label.webp?v=1769699697"},{"product_id":"flower-child-victor-bonillas-aruzi","title":"Flower Child - Victor Bonilla's Aruzi","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Víctor Alfonso Bonilla Aruzi\u003c\/strong\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍒 Black Cherry • 🍫 Chocolate • 🫐 Date\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\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\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\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 Víctor Alfonso Bonilla\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Chorrera\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Argentina, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon Aruzi\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1900 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — A Rare Bourbon Mutation from a Dedicated Specialist\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBourbon Aruzi is one of specialty coffee's most intriguing mysteries. This rare variety has won Cup of Excellence competitions and impressed cupping tables worldwide, yet its lineage remains uncertain. What we do know is that when cultivated by someone as dedicated as Víctor Alfonso Bonilla, it produces exceptional coffee—stately, balanced, and deeply satisfying.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVíctor's 3.5-hectare farm is devoted entirely to Aruzi, with over 5,500 trees now in production. As a third-generation coffee grower and Q-Grader, he's combined family knowledge with professional expertise to become one of the world's leading specialists in this enigmatic variety. This lot represents years of refinement—Aruzi trees maturing beautifully and Víctor's processing precision reaching new heights.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Víctor Alfonso Bonilla \u0026amp; Finca La Chorrera\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVíctor has been involved in coffee since childhood, but his journey as a producer began deliberately and thoughtfully. In 2013, he became a Q-Grader, and exposure to exceptional coffees at cupping tables inspired him to produce his own. He started with Finca Villa María in 2015, where he perfected post-harvest processing and discovered the rare Bourbon Aruzi variety.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat sets Víctor apart is his focus. Whilst many producers diversify across multiple varieties, Finca La Chorrera is dedicated entirely to Aruzi. This singular focus allows him to understand every nuance of the variety—how it responds to different fermentation times, what drying schedules produce optimal results, how the trees perform as they mature year after year.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLocated in Vereda El Progreso, La Argentina, Huila, the 3.5-hectare farm sits at 1,900 metres above sea level. The combination of high altitude, cool temperatures, and Víctor's meticulous care creates ideal conditions for Aruzi to express its distinctive character. With over 5,500 trees now in production, Víctor has the volume to maintain consistency whilst still treating each lot with the attention it deserves.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAs a Q-Grader, Víctor approaches coffee production with both the practical knowledge of a farmer and the analytical skills of a professional taster. This dual perspective informs every decision he makes, from harvest timing to fermentation duration, always with the goal of making the best Aruzi possible.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Precision Washed Method with Eco-Conscious Practices\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVíctor's processing method balances traditional Colombian techniques with modern efficiency and environmental responsibility. The protocol is carefully controlled at every stage:\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only ripe cherries are picked from the Aruzi trees\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eSame-Day Depulping\u003c\/strong\u003e — Cherries are depulped on harvest day to preserve freshness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003e36–40 Hour Sealed Fermentation\u003c\/strong\u003e — Wet parchment ferments in sealed barrels for precise control\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eEco-Mill Washing\u003c\/strong\u003e — An Eco-Mill reduces water consumption whilst ensuring thorough washing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏠 \u003cstrong\u003eMarquesina Drying\u003c\/strong\u003e — Parchment dries in covered structures (marquesinas) for 15–18 days, depending on weather\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe sealed barrel fermentation is crucial—it allows Víctor to control oxygen levels and temperature more precisely than open-tank fermentation, developing complexity whilst maintaining clarity. The Eco-Mill washing represents his commitment to sustainability, significantly reducing water usage without compromising cup quality. The extended drying in marquesinas protects the coffee from weather fluctuations whilst allowing gradual, even moisture removal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Comforting Dried Fruit with Buttery Texture\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Aruzi expressing the maturity of both the trees and Víctor's expertise. The cup is stately and straightforward—no tricks, no gimmicks, just exceptional coffee handled with care. There's a comforting quality to this lot, with its balanced profile of dried fruit, condensed sugars, and notably buttery texture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\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\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\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\u003eBlack Cherry\u003c\/strong\u003e — rich, dark fruit character with dried cherry intensity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍫 \u003cstrong\u003eChocolate\u003c\/strong\u003e — deep cocoa notes adding structure and satisfaction\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eDate\u003c\/strong\u003e — condensed sugar sweetness with dried fruit complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is medium-plus, providing substantial presence without heaviness. The sweetness level is equally generous—medium-plus—whilst the acidity remains mellow and approachable. The buttery texture is particularly notable, coating the palate with a luxurious mouthfeel that makes this coffee genuinely comforting to drink.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Aruzi at its finest—a variety that's still revealing its secrets to the coffee world, cultivated by a producer who's dedicated his career to understanding it completely.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"582\" data-start=\"512\"\u003e\u003cmeta charset=\"utf-8\"\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","brand":"Flower Child Coffee","offers":[{"title":"250g \/ May 11th","offer_id":57361828512118,"sku":"FLOWER-VICTOR-ARUZI-MAY11","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_1500.webp?v=1771953843"},{"product_id":"flower-child-gaharo","title":"Flower Child - Gaharo","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eBurundi — Gaharo Hill Red Bourbon\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Orange • 🌼 Florals • 🍇 Grapes\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Smallholder farmers of Gaharo Hill\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Bukeye\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Murumvya, Burundi\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietals:\u003c\/strong\u003e Red Bourbon \u0026amp; Various\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 1700–2100 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 — Where the Long Miles Legacy Began\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGaharo Hill holds special significance in Burundi's specialty coffee story. This is where Ben and Kristy Carlson's Long Miles Coffee Project began in 2011—where fifty farmers became 6,000+, where a simple dream of connecting Burundian growers with quality-focused roasters became a reality that's transformed the country's coffee landscape.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBukeye washing station, resting at the foot of Gaharo Hill, was the very first built by Long Miles. The land was cleared by Gaharo farmers, and the bricks for its construction were made from clay in the valley below. The same farmers who helped build this special place now deliver their cherries to it—a beautiful full-circle story that's repeated with every harvest.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Gaharo Hill Farmers \u0026amp; Long Miles Coffee Project\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farmers of Gaharo Hill have been working with Long Miles Coffee since the project's inception. What started as fifty growers in 2013 has grown into a network of over 6,000 farmers across Burundi, but Gaharo remains the heart of the operation—the place where it all began.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLong Miles Coffee Project represents Ben and Kristy Carlson's vision: help coffee growers by helping roasters source consistently high-quality coffees from Burundi. The pair moved to Burundi in 2011 with this simple but powerful idea, and they've succeeded despite the significant challenges that come with working in the country. Their impact extends beyond coffee quality—they've made remarkable contributions socially, economically, and environmentally throughout Burundi's coffee-growing regions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farmers of Gaharo grow primarily Red Bourbon alongside other traditional varieties at elevations between 1,700 and 2,100 metres. The high altitude and careful cultivation practices create ideal conditions for producing the bright, complex coffees that have made Burundian coffee famous amongst specialty roasters worldwide.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Traditional Washed Method with Careful Grading\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe processing at Bukeye washing station follows traditional Burundian methods refined through years of experience. Long Miles has perfected these protocols to consistently produce clean, vibrant coffees that showcase Burundi's exceptional terroir:\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\u003ePeak Ripeness Harvesting\u003c\/strong\u003e — Cherries are handpicked when fully ripe\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eFloating \u0026amp; Hand Sorting\u003c\/strong\u003e — Cherries are floated and hand-sorted to remove defects\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eSame-Day Depulping\u003c\/strong\u003e — Cherries are depulped on the day of harvest\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003e12-Hour Dry Fermentation\u003c\/strong\u003e — Single dry fermentation for 12 hours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eRinsing in Fresh Water\u003c\/strong\u003e — Coffee is thoroughly rinsed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚖️ \u003cstrong\u003eDensity Grading\u003c\/strong\u003e — Parchment is graded by density for quality separation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Traditional African raised beds for 16–20 days until 10.5% moisture content\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe density grading step is particularly important—it separates the coffee by bean density, ensuring only the highest-quality beans make it into the final lot. The extended drying period on raised beds allows for gradual moisture removal whilst the constant air circulation prevents defects and ensures even drying throughout.\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 — Bright Citrus with Floral Complexity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe people of Gaharo Hill have produced a wonderful representation of Red Bourbon with this harvest. The cup is bright, juicy, and full of staccato notations—quick, sharp flavour bursts that keep the experience lively and engaging. There's a firm structure to the acidity with a compact yet elongated feel that makes this coffee particularly versatile across brew methods.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eOrange \u003c\/strong\u003e— bright citrus providing vibrant acidity and freshness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼 \u003cstrong\u003eFlorals\u003c\/strong\u003e — floral notes including coffee blossom adding aromatic complexity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eGrapes\u003c\/strong\u003e— tart berry character with red fruit brightness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cup opens with pronounced florals—marigold and coffee blossom—before transitioning into bright citrus and red currant. The oolong tea notes emerge as the coffee cools, adding an elegant, sophisticated finish. This is a clean and enlivening brew that works beautifully across all brewing styles, from delicate pour-overs to full-immersion methods.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis coffee represents not just exceptional quality, but the realisation of a vision that's transformed Burundian coffee. It's a privilege to support Long Miles' inspiring work with every bag.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"582\" data-start=\"512\"\u003e\u003cmeta charset=\"utf-8\"\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","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":57361833754998,"sku":"FLOWER-GAHARO","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_1451.webp?v=1771953954"},{"product_id":"flower-child-robinson-luis-gesha","title":"Flower Child - Robinson \u0026 Luis' Gesha","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Robinson \u0026amp; Luis Enrique Cuellar Gesha\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🫐 Elegant Berries• 🌸 Floral• 🍯 Wildflower Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Luis Enrique Cuellar \u0026amp; Robinson Cuellar\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Pradera\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santa María, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2050 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 — Colombian Gesha Rivalling Panama's Finest\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinding Colombian Gesha that genuinely rivals the famed T2722 Panama Gesha profile is rare. Most Colombian Geshas, whilst excellent, display distinct characteristics that set them apart from their Panamanian counterparts. This lot from Robinson and Luis Enrique Cuellar is the exception—a brilliant cup that pops with massive florality, elegant berries, and complexity reminiscent of the great Panama Geshas.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat makes this even more impressive is the brothers' complementary approach to coffee production. Luis Enrique, an agronomist by trade, manages the plots and commercialisation, whilst Robinson handles processing and drying. This division of labour allows each brother to focus on what he does best, resulting in exceptional quality from farm to final product.\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 — The Cuellar Brothers \u0026amp; Finca La Pradera\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinca La Pradera spans six hectares in Santa María, Huila, with 3.5 hectares dedicated to coffee production. At 2,050 metres above sea level, the farm's approximately 13,000 coffee trees grow in ideal conditions for cultivating exceptional Gesha alongside other varieties including Caturra, Pacamara, Pink Bourbon, and Chiroso.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe brothers' partnership is beautifully synergistic. Luis Enrique's agronomic training informs every decision about cultivation—from soil management to varietal selection to harvesting protocols. Meanwhile, Robinson's expertise in processing and drying ensures that the exceptional cherries Luis Enrique produces are handled with the precision they deserve.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTheir ambitions extend beyond simply producing great coffee. They aim to plant exotic landrace varieties and advance bio-dynamic farming practices, continuously elevating their professional enterprise. This forward-thinking approach, combined with their complementary skills, positions La Pradera as one of Colombia's most exciting specialty coffee farms.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe brothers also demonstrate their commitment to quality through their picking practices. In earlier years, when production was smaller, harvesting was a family affair. Now, with mature trees producing significant volume, they hire pickers but pay wages over 40% above the regional average. This premium ensures pickers select only the ripest cherries—a crucial factor in producing world-class coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Extended Fermentation with Controlled Drying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRobinson's processing protocol for this Gesha lot involves extended fermentation times and careful drying—techniques that amplify the variety's inherent complexity whilst maintaining pristine clarity:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only the ripest cherries picked by well-compensated pickers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003e24-Hour Cherry Fermentation\u003c\/strong\u003e — Whole cherries rest for 24 hours upon arrival\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eFlotation\u003c\/strong\u003e — Cherries are floated to remove under-ripes and over-ripes\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Careful depulping to expose the parchment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003e48–52 Hour Fermentation\u003c\/strong\u003e — Extended dry fermentation develops complexity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eWashing with Mucilage Retention\u003c\/strong\u003e — Coffee is washed whilst leaving some mucilage for added body\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏠 \u003cstrong\u003eGreenhouse Drying\u003c\/strong\u003e — Traditional greenhouse structure for 18–25 days depending on weather\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe extended 48-to-52-hour fermentation after depulping is what sets this lot apart. This lengthy fermentation develops the complex fruit and floral characteristics that make this Gesha exceptional, whilst Robinson's careful monitoring prevents any off-flavours from developing. Leaving a bit of mucilage during washing adds body and sweetness, whilst the extended greenhouse drying ensures gradual, controlled moisture removal.\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 — Panama-Quality Gesha from Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a top-lot Colombian Gesha that genuinely rivals Panama's finest. The cup is saturated with berry sweetness, massive florality, and a splendidly long finish. It brews brilliantly whether filtered or non-filtered, showcasing the versatility that comes from exceptional quality.\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\u003eElegant Berries\u003c\/strong\u003e — elegant, complex berry notes with refined sweetness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cb\u003eFloral\u003c\/b\u003e— pronounced floral aromatics including bergamot and orange blossom\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eWildflower Honey\u003c\/strong\u003e — long, sweet finish with honeyed complexity\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cup opens with massive florality—lavender, bergamot, orange blossom—immediately signalling that this is exceptional Gesha. The berry notes are elegant rather than jammy, a great balance of sweet and tart, whilst the finish extends beautifully with wildflower honey sweetness that lingers seemingly forever.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is the closest Colombian Gesha to the T2722 Panama profile that Flower Child has encountered—a testament to the Cuellar brothers' dedication, skill, and complementary expertise. It's proof that with the right genetics, terroir, and care, Colombian Gesha can stand shoulder-to-shoulder with the world's finest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"512\" data-end=\"582\"\u003e\u003cmeta charset=\"utf-8\"\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","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":57361841488246,"sku":"FLOWER-ROBINSON\u0026LUIS-GESHA","price":23.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_1431.webp?v=1771954128"},{"product_id":"flower-child-arnaud-causse-heirloom","title":"Flower Child Coffee - Arnaud Causse Heirloom","description":"\u003ch2\u003e\u003cstrong\u003eEcuador — Arnaud Causse \u0026amp; Sebastian Garcés, Terrazas del Pisque — Landrace (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🍯 Honeyed Almond • 🍋 Lemon Custard • 🍐 Pear • 🌸 Lily\u003c\/strong\u003e\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Arnaud Causse \u0026amp; Sebastian Garcés\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Terrazas del Pisque\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pichincha, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Landrace (Heirloom)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e August 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA standout lot from Arnaud and his partner Sebastian — their Heirloom is a coffee of elegant and bright expressions. The variety carries a marigold florality with a light stonefruit character; in the cup expect peach-pear with a delicate nip of lily and minerality.\u003c\/p\u003e\u003cp\u003eUnderstated yet complex, this coffee presents subtle tropicality alongside a lemon meringue sweetness that lingers long into the cool. A rare and refined offering from one of Ecuador's most dedicated growing partnerships.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eArnaud Causse is a man defined by overcoming challenges. For several decades his passion for coffee has evolved into a career as a travelling agronomist — Kenya, Costa Rica, Gabon, El Salvador, the Galápagos Islands and beyond. After years of working across origin countries, Arnaud returned to Ecuador and founded Finca Terrazas del Pisque, a farm carved into the high desert of Pichincha province.\u003c\/p\u003e\u003cp\u003eThe farm is co-managed with Sebastian Garcés and spans 39 hectares, with 17 dedicated to coffee. Sitting at 2,000 MASL, around 10,000 trees are in production across varieties including Red \u0026amp; Yellow Caturra, Pacamara, Las Tolas, Bourbon, Java and Sidra. Arnaud's biodynamic approach has shaped a complete ecosystem: chickens combat larvae, Pelibuey sheep graze and fertilise, and charcoal made from pruned wood is returned to the soil.\u003c\/p\u003e\u003cp\u003eThis philosophy of letting nature lead has produced coffees of outstanding consistency and character — and each new crop season marks a further progression. Terrazas del Pisque is one of the most compelling projects in contemporary Ecuadorian coffee.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Terrazas del Pisque involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Sebastian picks only the ripest cherries at peak maturation\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eFloating \u0026amp; Sorting\u003c\/strong\u003e — cherries are floated to remove over- and under-ripes before processing\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — cherries are rinsed with clean water to remove surface impurities\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDe-pulping\u003c\/strong\u003e — the fruit skin is mechanically removed\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — parchment is left to ferment in tanks for 48 hours\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — coffee is dried on raised beds for 15–18 days depending on weather\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis meticulous approach preserves the natural clarity of the Landrace variety, allowing its floral and stonefruit character to shine without interference.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Heirloom from Terrazas del Pisque is a beautifully measured cup — bright without being sharp, complex without being demanding. It opens with a marigold florality and light stonefruit before revealing subtle tropicality and a distinctive lemon meringue sweetness as it cools.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eHoneyed Almond\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLemon Custard\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍐 \u003cstrong\u003ePear\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eLily\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":57592564941174,"sku":"FLOWER-HEIRLOOM-ARNAUD","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_9816_8ad35e5e-bf6a-412e-abf0-77e5a1e8cd7b.jpg?v=1775031434"},{"product_id":"flower-child-arnaud-causse-pacamara","title":"Flower Child Coffee - Arnaud Causse Pacamara","description":"\u003ch2\u003e\u003cstrong\u003eEcuador — Arnaud Causse \u0026amp; Sebastian Garcés, Terrazas del Pisque — Pacamara (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🍈 Pomegranate • 🌺 Botanical \/ Floral • 🍵 Red Tea • 🍒 Dried Cherry\u003c\/strong\u003e\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Arnaud Causse \u0026amp; Sebastian Garcés\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Arashi \/ Terrazas del Pisque\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pichincha, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pacamara\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e August 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eArnaud Causse and Sebastian Garcés have cultivated a special plot of Pacamara that remains one of Flower Child's favourite representations of the variety. The cup sparkles with red fruit notations of raspberry, cranberry and pomegranate — a bright, crisp profile full of dried cherry sweetness, with a body that is light and long-finishing with florals and red tea leaves.\u003c\/p\u003e\u003cp\u003eThis expression of Pacamara is so uniquely characteristic of Terrazas del Pisque: clean, vibrant, and utterly distinctive. A brilliant reminder of what great growing altitude and meticulous processing can achieve.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eArnaud Causse and Sebastian Garcés co-manage Finca Terrazas del Pisque in Pichincha, Ecuador. The farm spans 39 hectares at 2,000–2,080 MASL, with 17 hectares dedicated to coffee production. Around 10,000 trees grow across a range of varieties including Red \u0026amp; Yellow Caturra, Pacamara, Las Tolas, Bourbon, Java and Sidra.\u003c\/p\u003e\u003cp\u003eTerrazas del Pisque has established itself as one of Ecuador's most thoughtfully run farms. Their biodynamic, regenerative approach — chickens to combat larvae, Pelibuey sheep for grazing and fertilisation, homemade charcoal returned to the soil — has produced measurable improvements in both cup quality and farm resilience. A full stop on chemical inputs and a commitment to letting nature work is at the heart of everything here.\u003c\/p\u003e\u003cp\u003eWith a decade of experience behind them, Sebastian and Arnaud continue to develop the farm's production and quality year on year. Terrazas del Pisque stands as an incubator of elusive and exotic Ecuadorian varietals — and the Pacamara is among its finest achievements.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Terrazas del Pisque involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Sebastian picks only the ripest cherries at peak maturation\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eFloating \u0026amp; Sorting\u003c\/strong\u003e — cherries are floated to remove over- and under-ripes\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — cherries are rinsed with clean water\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDe-pulping\u003c\/strong\u003e — fruit skin is mechanically removed\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — parchment ferments in tanks for 48 hours\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — dried for 15–18 days depending on weather conditions\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe process is designed to highlight the natural intensity and red-fruit character of the Pacamara variety, producing a cup of crystalline clarity and precision.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBright and sparkling with red fruit from the first sip, the Pacamara from Terrazas del Pisque is a distinctive and rewarding cup. The body is light and the finish is long — florals and red tea carrying through as the temperature drops.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍈 \u003cstrong\u003ePomegranate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌺 \u003cstrong\u003eBotanical \/ Floral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍵 \u003cstrong\u003eRed Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eDried Cherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":57592565334390,"sku":"FLOWER-ARN-PACAMARA","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Arnaud_Causse_Pacamara_Label.jpg?v=1775031436"},{"product_id":"flower-child-ninga","title":"Flower Child Coffee - Ninga","description":"\u003ch2\u003e\u003cstrong\u003eBurundi — Long Miles Coffee Project, Ninga Washing Station — Bourbon Field Blend (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍂 Persimmon • 🍋 Lemon Meringue • 🫖 Red Marmalade\u003c\/strong\u003e\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Long Miles Coffee Project\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Ninga\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Muramvya, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon Field Blend\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800–2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e June 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNinga Hill has produced a bright and characterful lot this season. This year's offering from the Long Miles Coffee Project is a standout among a very strong field from Muramvya. Upfront the viscosity is like red tea with a marmalade tartness about it — then the cup evolves tremendously from hot and sweet into cool and sharp.\u003c\/p\u003e\u003cp\u003eBeyond the headline apricot and persimmon notes, the cup reveals lemon meringue, baking spice and toffee as it develops. A unique and delicious profile with genuine complexity throughout the temperature range.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLong Miles Coffee Project has been a cornerstone sourcing partner for Flower Child, bringing the potential of Burundian coffee farmers to the world stage. Coffee is central to the Burundian economy, and the Long Miles team has spent years building infrastructure, navigating red tape and raising the ceiling of compensation for specialty work at washing stations like Ninga.\u003c\/p\u003e\u003cp\u003eNinga Washing Station has its own borehole water source — a critical asset for the integrity of the washed process. The station serves smallholder farmers across the Muramvya region, which sits at 1,800–2,000 MASL and produces some of the most vibrant and complex Bourbon-based coffees in East Africa.\u003c\/p\u003e\u003cp\u003eThe years of persistence, determination and logistical tenacity from the Long Miles team have been transformative for the producers they work with. Flower Child has been privileged to observe this project develop over several seasons, and the 2025 Ninga harvest is perhaps the most compelling result yet.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Ninga Washing Station involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — freshly harvested cherries are delivered by farmers to the washing station\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eFloating \u0026amp; Hand Sorting\u003c\/strong\u003e — cherries are floated and hand-sorted for ripeness upon arrival\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — cherries are mechanically de-pulped\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — parchment undergoes around 12 hours of dry fermentation\u003c\/li\u003e\n\u003cli\u003e👁️ \u003cstrong\u003eFooting\u003c\/strong\u003e — parchment is sometimes footed after fermentation to aid separation\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — parchment is washed in the station's borehole water\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — dried on raised beds to the appropriate moisture target\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe single fermentation and careful drying at Ninga preserve the bright acidity and layered complexity that define the best Burundian coffees.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA thoroughly engaging cup that rewards patience. At temperature the Ninga is sweet and syrupy with apricot and persimmon leading; as it cools the tartness sharpens and a lemon meringue brightness emerges, with baking spice and toffee rounding out the base.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍂 \u003cstrong\u003ePersimmon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLemon Meringue\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫖 \u003cstrong\u003eRed Marmalade\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":57592565399926,"sku":"FLOWER-NINGA","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Ninga_Label_24-25.jpg?v=1775031438"},{"product_id":"flower-child-abel-salinas-mejorado","title":"Flower Child Coffee - Abel Salinas - Mejorado","description":"\u003ch2\u003e\u003cstrong\u003eEcuador — Abel Salinas, Finca Arashi — Mejorado (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Peaches • 🌸 Floral • 🍯 Honey • 🍊 Orange Zest\u003c\/strong\u003e\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Abel Salinas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Arashi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Saraguro, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e August 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAbel Salinas' Mejorado is a cup full of sugary fruit with a subtle, refined acidity. His rendition of this variety is laden with stone fruit, honeycomb and citrus — an aromatic profile that announces itself immediately out of the grinder with a grand dulce bouquet.\u003c\/p\u003e\u003cp\u003eThis is a bigger-bodied Mejorado, offering syrupy notes in the likeness of raspberry and nectarine coulis on the warmer side, before evolving into pluot, honey and orange zest as the cup cools. Exceptional work from one of the finest producers in Ecuador.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAbel Salinas is a Cup of Excellence winner and one of Ecuador's most celebrated coffee farmers. He planted his first handful of trees in 2016 and now has upwards of 22,000 trees in production on Finca Arashi, his 7-hectare farm in Saraguro, Loja. The majority of production is dedicated to the exotic Mejorado variety, with some Sidra and H1 Hybrid also grown.\u003c\/p\u003e\u003cp\u003eAbel won Ecuador's 2021 Cup of Excellence — the only time the competition has been held in the country — and has gone on to captivate coffee lovers worldwide. His adaptations in the face of shifting weather patterns are testament to a dedicated and skilled grower: multiple harvesting and picking passes are made to ensure only the most evenly maturated cherries make the cut.\u003c\/p\u003e\u003cp\u003eMejorado is a cross of an Ethiopian Landrace and Bourbon. This heritage informs the profile distinctly — pointed fruit and florality typical of Landrace genetics, combined with the bigger mouthfeel characteristic of Bourbon and the high-altitude terroir of Loja. Abel's Mejorado is a brilliant expression of this variety at its finest.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Finca Arashi involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — multiple picking passes to select only the most evenly ripe cherries\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDe-pulping\u003c\/strong\u003e — cherries are mechanically de-pulped to remove the outer skin\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — coffee ferments dry for 24 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — parchment is washed clean after fermentation\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eGreenhouse Drying\u003c\/strong\u003e — immediately placed in a greenhouse structure for 15 days\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eConstant Movement\u003c\/strong\u003e — lots are turned continually to ensure an even drying process, targeting approximately 10% moisture content\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis careful, controlled approach delivers the clean, transparent cup quality for which Abel Salinas and Finca Arashi are celebrated worldwide.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA sumptuous and rewarding Mejorado with real presence. Abel's lot delivers a grand aromatic experience before the sip, followed by a cup that evolves beautifully from stone fruit sweetness into florals and citrus. Clean, balanced, and a genuine standout from Ecuador's most decorated farmer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeaches\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange Zest\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":57592565465462,"sku":"FLOWER-ABEL-MEJORADO","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_9815_7e266385-c3ea-40e9-b79e-8076b450a76a.jpg?v=1775031441"},{"product_id":"flower-child-carlos-mario","title":"Flower Child - Carlos Mario - Washed Pink Bourbon | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Carlos Mario Washed Pink Bourbon | Pitalito, Huila\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍈 Guava • 🍓 Raspberry • 🍈 Melon • 🍎 Red 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 Carlos Mario\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e September 2025\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\u003eCarlos Mario's Pink Bourbon is a standout coffee from Colombia's main harvest this season. The cup profile is noticeably lively with a juicy-fruit saturation — at times carrying a Kenyan-like acidity and intensity. This Rosado has a round feel with a bright red fruit punch and a prominent stone fruit sweetness with a red apple acidity.\u003c\/p\u003e\n\u003cp\u003eA pleasure all around from hot to cool, a wonderful option for immersion and filter brew styles.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCarlos Mario has been growing his operation in Pitalito for the last fifteen years. He now manages two farms and a growing variety of cultivars. His wife Patricia and uncle Hermes help keep the farms running, supported by up to ten seasonal workers during the main harvest for picking and processing.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is a relatively new varietal in the world of specialty coffee that has vastly changed the Colombian farming landscape in recent years. It has been identified as a Landrace with a prized profile that is now highly sought-after — many roasters are paying considerably higher premiums for coffees of this calibre.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Carlos Mario's beneficio involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries hand-selected at peak ripeness\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eCherry Hold\u003c\/strong\u003e — Held in-cherry for 24 hours\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDe-pulping\u003c\/strong\u003e — Cherries de-pulped after the cherry hold\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eExtended Fermentation\u003c\/strong\u003e — Fermented for 60 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Washed after fermentation\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried on raised beds until moisture content reaches a stable 10.2%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe extended 60-hour fermentation is the key to unlocking the vivid tropical fruit and berry complexity in this Pink Bourbon — a multi-step process that demands precision at every stage.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCarlos Mario's Pink Bourbon is an exuberant, fruit-forward cup with a Kenyan-like brightness and a round, juicy body. Guava, raspberry and melon dominate the mid-palate, supported by stone fruit sweetness and a crisp red apple acidity that carries through to a clean, lingering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍈 \u003cstrong\u003eGuava\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eRaspberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍈 \u003cstrong\u003eMelon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍎 \u003cstrong\u003eRed Apple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g","offer_id":57766514852214,"sku":"FLOWER-CARLOS-MARIO","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CarlosMarioFinal.jpg?v=1777372281"},{"product_id":"flower-child-remera-washed-red-bourbon","title":"Flower Child - Remera - Washed Red Bourbon | Burundi","description":"\u003ch2\u003e\u003cstrong\u003eBurundi — Remera Washing Station Red Bourbon (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🫐 Mixed Berries • 🍦 Whipped Cream • 🍎 Pink Lady 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 Picasso, Zephyrin \u0026amp; Jeremiah (Remera Washing Station)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm\/Station:\u003c\/strong\u003e Remera Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kayanza, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,850–2,100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e July 2025\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\u003eRemera is a prize lot of berry-forward Burundian coffee. This coffee oscillates between firm apple acidity and big berry notes — layering pink lady, whipped cream, blackberry, blueberry, silky florals, and delightful stone fruit sugars into a harmonious medley. There is a refined sweetness and acidity throughout, with a lovely silky-sweet texture in each sip.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRemera Washing Station is led by three close friends: Picasso, Zephyrin, and Jeremiah. Over several years they have built an innovative supply chain that is quite unlike the traditional Burundian model — most station owners are not also farmers at scale, yet this trio has planted over 38,000 coffee trees whilst maintaining a clear commitment to their community and the producers they work alongside.\u003c\/p\u003e\n\u003cp\u003eTheir model creates direct accountability from cherry to export, allowing them to exert quality control at every stage. The result is a consistently exceptional cup that reflects both the terroir of Kayanza and the care of everyone involved.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Remera Washing Station involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only fully ripe cherries are picked at peak ripeness\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWet Fermentation\u003c\/strong\u003e — Cherries fermented for 12 hours in water in cement tanks\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — A further 12-hour dry fermentation follows in the same cement tanks\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Coffee dried on raised beds for 20–25 days until moisture content is stable and even\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis dual-fermentation washed approach results in the exceptional clarity and bright berry character that defines this lot.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRemera's cup is defined by a beautiful interplay between firm apple acidity and exuberant berry sweetness. The texture is silky and inviting, whilst the finish carries lingering stone fruit sugars and soft floral notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eMixed Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍦 \u003cstrong\u003eWhipped Cream\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍎 \u003cstrong\u003ePink Lady Apple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ May 11th","offer_id":57916997304694,"sku":"FLOWER-REMERA-W-RB-MAY11","price":18.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_1450_50814d0b-ac13-4e67-a79f-8f63d9336fe4.jpg?v=1779235006"},{"product_id":"flower-child-roberto-flores-la-rinconada-gesha-washed","title":"Flower Child - Roberto Flores - La Rinconada Washed Gesha | Peru","description":"\u003ch2\u003e\u003cstrong\u003ePeru — Roberto Carlos Palomino Flores La Rinconada Gesha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Raspberry • 🫐 Blueberry • 🌸 Honeysuckle\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Roberto Carlos Palomino Flores\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Rinconada\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cusco, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,200 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e October 2025\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\u003eOur first release of the year from Peru is a beautiful and opulent stunner. Roberto's Gesha is generous on the body and exuberant with its berry-fruit character. The florality is ever present — hitting the senses in the aromatics and the finish with hints of lavender, rose, and honeysuckle. Alongside raspberry, fuji apple, cherry, and a medley of tropical fruits, there is an overall brilliant acidity that makes this a really fun and versatile coffee, easy to brew in all styles.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRoberto Carlos Palomino Flores is a young coffee farmer at just 25 years old who, this year, achieved excellent results with his coffees and is eager to expand his cultivated area. Trained as an agricultural technician, Roberto shares his knowledge and expertise with neighbouring farmers and has been laying the groundwork for an expansive nursery — the foundation for what could be a truly impressive operation in the coming seasons.\u003c\/p\u003e\n\u003cp\u003eFlower Child are delighted to be working with Roberto and watching his skills and ambition translate into extraordinary coffee from La Rinconada.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at La Rinconada involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Hand Harvesting\u003c\/strong\u003e — Only ripe cherries are picked by hand\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eCherry Washing \u0026amp; Flotation\u003c\/strong\u003e — Cherries are washed to eliminate impurities; floated cherries are discarded\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFirst Fermentation\u003c\/strong\u003e — Cherries ferment for 18 hours prior to de-pulping\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eSecond Fermentation\u003c\/strong\u003e — De-pulped beans ferment for a further 36 hours with no water added, until mucilage separates from the parchment\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFinal Washing\u003c\/strong\u003e — Beans are thoroughly washed after fermentation\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eShaded Raised Bed Drying\u003c\/strong\u003e — Dried on shaded raised beds for approximately 20 days until 10.5% moisture content is reached\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis double-fermentation washed process produces exceptional clarity and the vibrant floral-fruit complexity that makes this Gesha so captivating.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRoberto's Gesha opens with a brilliant, fruit-forward aromatics and delivers a cup of tremendous depth — big body, vivid berry and tropical fruit notes, and persistent floral florality from first sip through to the lingering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eRaspberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBlueberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eHoneysuckle\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ May 11th","offer_id":57916997337462,"sku":"FLOWER-ROBERTO-W-GESHA-MAY11","price":23.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_1787_1e4e154f-b3f6-479a-8e33-1177c2a83fa6.jpg?v=1779235009"},{"product_id":"flower-child-erick-bravo-el-chaferote-pink-bourbon-washed","title":"Flower Child - Erick Bravo - El Chaferote Washed Pink Bourbon | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Erick Bravo Finca El Chaferote Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🥝 Kiwi • 🍬 Lychee Sweet • ☕ Full Bodied\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 Erick Bravo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Chaferote\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e August 2025\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\u003eErick Bravo has delivered some of Flower Child's favourite coffees each year out of Colombia, and this year's output is excellent. His Pink Bourbon carries a big body, tropical stone fruit character, and viscous sweetness. The acidity is delicate and firm, balancing out the weighty cane sugar profile. A lively and well-rounded Pink Bourbon — recommended for all brewing types.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eErick is a hard-working and diligent farmer who has placed highly in competitions including Colombia's Cup of Excellence and Huila Mágico. His farms at Finca El Chaferote consist of thousands of trees across Castillo, Catimore, and Pink Bourbon varieties. With the cool air of the Magdalena River at the edge of his farm, the magical conditions of the area are ideally suited for cultivating evenly maturated cherries.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is the variety Erick focuses on most intently for his highest quality coffees — and this lot is a compelling illustration of why.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca El Chaferote involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003e100% Pink Bourbon Cherry\u003c\/strong\u003e — Only Pink Bourbon cherries are used for this lot\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eCherry Fermentation\u003c\/strong\u003e — Fermented for 48 hours in cherry prior to de-pulping\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — A further 36-hour dry fermentation follows after de-pulping\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thoroughly washed after fermentation\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eGreenhouse Drying\u003c\/strong\u003e — Laid out to dry in a greenhouse for approximately 15–20 days depending on weather\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe extended double-fermentation approach builds complexity and depth whilst the greenhouse drying ensures consistency — together producing the full body and viscous sweetness this lot is known for.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eErick's Pink Bourbon is a textbook example of the variety at its most expressive — full bodied and viscously sweet, with tropical and stone fruit notes, delicate acidity, and a satisfying, rounded finish that makes it a pleasure to brew in any style.\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\u003eLychee Sweet\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e☕ \u003cstrong\u003eFull Bodied\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ June 1st","offer_id":58105055576438,"sku":"FLOWER-ERICK-W-PB-JUN01","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/erickbravo2026.jpg?v=1779235012"},{"product_id":"flower-child-lisbeth-marino-sl9-washed-peru","title":"Flower Child - Lisbeth Mariño - Washed SL9 | Peru","description":"\u003ch2\u003e\u003cstrong\u003ePeru — Lisbeth Mariño SL9 (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Iris • 🍓 Pineberry • 🍋 Citrus\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 Lisbeth Mariño\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pacaybamba, Cusco, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL9\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,200 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e October 2025\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\u003eLisbeth Mariño's SL9 is a marvellous and intricate coffee. Among so many stunning coffees from Peru this year, this lot stands out as an elegant and intricately floral highlight. The impression is big, with sugary notes at warmer stages of the brew — mango, plums, peaches, and juicy citrus tones. As the coffee cools, it begins to sing harmonies of floral notes and sweet citrus chords with a long, complex finish. This is a special release, recommended for those who like to drink their coffee neat.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLisbeth Mariño decided to deepen her knowledge of specialty coffee and began training as a cup taster; she is now recognised as a leading woman in her district, providing technical guidance to other coffee producers in her sector. Her work is self-evident in this cup.\u003c\/p\u003e\n\u003cp\u003eShe was very selective during the harvest — picking only fully ripe cherries by hand. This meticulous approach at the picking stage underpins the exceptional quality of her lot, and Flower Child are thrilled to be announcing this new partnership.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process with Lisbeth Mariño involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Hand Harvesting\u003c\/strong\u003e — Only ripe cherries are picked; Lisbeth was especially selective during this harvest\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eCherry Washing \u0026amp; Flotation\u003c\/strong\u003e — Cherries washed to eliminate impurities; floating cherries discarded\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFirst Fermentation\u003c\/strong\u003e — Cherries fermented for 18 hours prior to de-pulping\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eSecond Fermentation\u003c\/strong\u003e — De-pulped beans fermented for a further 36 hours with no water added, until mucilage separates from the parchment\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFinal Washing\u003c\/strong\u003e — Beans are thoroughly washed after fermentation\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eShaded Raised Bed Drying\u003c\/strong\u003e — Dried on shaded raised beds for 20 days until approximately 10.5% moisture content is reached\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eGrainPro Sealing\u003c\/strong\u003e — Sealed in GrainPro and polypropylene bags to preserve freshness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis careful double-fermentation washed process preserves the extraordinary floral and citrus complexity that makes this SL9 so distinctive.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe SL9 — colloquially referred to as \"Inca Gesha\" and possibly linked to a prized Scott Laboratories selection — has a Gesha-esque, sweet-nectarous, and bright-floral profile. This lot delivers on all counts, with an intricate and complex cup that rewards patience and rewards those who let it cool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eIris\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍓 \u003cstrong\u003ePineberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ May 11th","offer_id":57916997402998,"sku":"FLOWER-LISBETH-W-SL9-MAY11","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LisbethMorenoLabel.jpg?v=1779235015"},{"product_id":"flower-child-coffee-joaquin-lipa-bourbon","title":"Flower Child Coffee - Joaquin Lipa - Washed Bourbon | Peru","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — Joaquin Coaquira Lipa Santa Juana Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Malbec Grape • 🫐 Currant Jam • 🍫 Cacao\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Joaquin Coaquira Lipa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Santa Juana\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Puno, Inambari, Peru\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 2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e September 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Joaquin Coaquira Lipa's Santa Juana farm in Puno — a full-bodied, layered, and beautifully executed washed Bourbon from a producer who has recently committed entirely to coffee as his family's primary livelihood. Bigger on the body, medium-plus sweetness, and a lightly sparkling acidity. In the cup: juicy Malbec grape, currant jam, and cacao, with pluot, blueberry, and a tropical perk running through.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJoaquin Coaquira Lipa has gone all-in on coffee in recent years — making it his family's main source of income and dedicating his days to farm infrastructure, plant care, and the beehives that sit alongside his coffee plants at Santa Juana. His parents instilled in him a deep respect for ecosystem health, and the practice of tending beehives is an ancestral one at the farm — improving pollination of the coffee flowers, which in turn leads to a better fruiting and a more abundant harvest.\u003c\/p\u003e\n\u003cp\u003eBourbon is one of the most culturally and genetically important Arabica varieties in the world, forming the genetic foundation of a vast proportion of the coffees consumed in specialty coffee today. A tall variety with relatively low cherry production and excellent cup quality at altitude, it has been largely replaced in commercial farming by higher-yielding, more disease-resistant cultivars — making lots like this, from a producer committed to growing it properly at 2,000 MASL, genuinely valuable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Santa Juana involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Selective hand-picking — Cherries harvested by hand, selecting only fully ripe cherries 💧 Washing \u0026amp; flotation — Washed to eliminate impurities, then floated to remove any defective cherries 🔧 Depulping — Outer skin removed before fermentation 🧪 Fermentation — Fermented for just over 24 hours until mucilage separates cleanly from the parchment 💧 Washing — Thoroughly washed after fermentation ☀️ Raised-bed drying — Dried on raised beds for several weeks until moisture content reaches an even 10.5%\u003c\/p\u003e\n\u003cp\u003eThe precise 24-hour fermentation is the defining step — long enough to develop the deep, layered fruit character and structured sweetness that define this Bourbon, but controlled carefully enough to preserve the clean, well-rounded body and lightly sparkling acidity that make it so compelling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA full-bodied and beautifully layered washed Bourbon from one of Puno's most committed and ecosystem-conscious producers — juicy Malbec grape and currant jam up front, deepening into blueberry and pluot, with a warm cacao finish and a tropical brightness that keeps the cup alive from first sip to last. Bourbon near its best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍇 Malbec Grape 🫐 Currant Jam 🍫 Cacao\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ June 1st","offer_id":57980644426102,"sku":"FLOWER-SANTA-JUANA-JOAQUIN-LIPA-BOURBON-WASHED-JUN01","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Joaquin_Lipa_Label.jpg-cropped.jpg?v=1780067525"},{"product_id":"flower-child-coffee-busambo-red-bourbon","title":"Flower Child Coffee - Busambo - Washed Red Bourbon | Burundi","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eBurundi — Umoco Washing Station Busambo Red Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍬 Candied Plum • 🍋 Citrus • 🍐 Quince\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Umoco Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kayanza, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Double Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800–2,100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e June 2025\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA brilliant expression of Kayanza at its sweetest — Flower Child's top Red Bourbon selection from Busambo this season, and one of their favourite Burundian lots of the year. Super bright, glossy, and complex, with a dynamic that shifts beautifully as the cup cools. In the cup: candied plum, citrus, and quince, with loquat, apple, apricot, pink grapefruit, and undertones of dried fruit and cacao woven throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBusambo is a community in Kayanza province — one of Burundi's most celebrated coffee-growing regions, where producers cultivate Red Bourbon on small hillside plots, often without fertilisers due to their cost, growing coffee alongside bananas, maize, cassava, and beans as subsistence crops. Cherries are delivered to the Umoco washing station — named after the Kirundi word for \"light\" — on foot, by bicycle, or by motorcycle, where they are processed with meticulous care.\u003c\/p\u003e\n\u003cp\u003eBurundi is a small, landlocked nation in East Africa with a deep coffee tradition. The Burundian government legally requires that only Bourbon be produced, making this one of the few origins where varietal integrity is enforced at a national level. Red Bourbon — one of the most culturally and genetically important Arabica varieties in the world — thrives in the volcanic soils and high-altitude conditions of Kayanza, producing the pronounced sweetness, bright acidity, and refined fruit complexity that define the region's finest lots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Umoco involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Red Bourbon cherries selectively harvested and delivered to the station 🧪 First wet fermentation — Fermented for 12 hours in water 🧪 Second fermentation — Transferred to cement tanks for a further 12 hours of fermentation 💧 Washing — Thoroughly washed after fermentation to remove all mucilage ☀️ Raised-bed drying — Dried on traditional African raised beds for 20–25 days\u003c\/p\u003e\n\u003cp\u003eThe double fermentation is the defining step — two consecutive 12-hour fermentation phases, first in water and then in cement tanks, build the layered complexity, bright acidity, and clean sweetness that define Busambo's best lots, while the extended raised-bed drying locks in the glossy, well-structured finish that makes this cup so dynamic from hot to cool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA complex, glossy, and brilliantly sweet washed Red Bourbon from one of Kayanza's most carefully processed washing stations — candied plum and quince sweetness, sunshine-bright citrus acidity, and a layered dried fruit and cacao depth that rewards attention as the cup evolves. Burundian Red Bourbon at its most joyful and expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍬 Candied Plum 🍋 Citrus 🍐 Quince\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ July 27th","offer_id":58390631252342,"sku":"FLOWER-UMOCO-WASHING-BUSAMBO-RED-BOURBON-WASHED-DBL-FERMENTATION-250-JUL27","price":26.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BusamboLabel.jpg-cropped.jpg?v=1780067772"},{"product_id":"flower-child-coffee-isaac-espinoza-sl9-peru","title":"Flower Child Coffee - Isaac Espinoza - SL9 | Peru","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — Isaac Espinoza Inkawasi SL9 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Berries • 🍇 Grapes • 🍊 Orange\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Isaac Espinoza\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Inkawasi, Cusco, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL9\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Two-Stage Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,150 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e October 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Isaac Espinoza in Inkawasi — one of the first coffee farmers to establish a coffee plantation and beneficio in the district, whose work has inspired an entire community of producers to follow and helped place Inkawasi on the specialty coffee map. A uniquely berry-forward and silky washed SL9 of real complexity and charm. In the cup: berries, grapes, and orange, with coffee blossom, golden grape, and melon running through.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDon Isaac Espinoza was a pioneer of coffee farming in Inkawasi, Cusco — one of the first in the district to establish both a coffee plantation and a processing facility, or beneficio, at a time when the region was barely known to specialty buyers. His initiative has since inspired many neighbouring farmers to build their own enterprises, and Inkawasi is now making a name for itself in specialty coffee for the quality of its SL9 lots. The coffee farm has become a reference point for the community — a demonstration of what dedicated cultivation at extreme altitude can achieve.\u003c\/p\u003e\n\u003cp\u003eSL9 — colloquially known as \"Inca Gesha\" — is a variety new to much of the specialty market. Genetic testing from the Inkawasi and Amaybamba valleys suggests it is closely related to a prized Scott Agricultural Laboratories selection from the 1930s, belonging to the Ethiopian Legacy group rather than the Gesha family. Gesha-like in stature and cup profile, it shares the berry fruit and floral characteristics associated with Ethiopian Landrace genetics — and at 2,150 MASL in Inkawasi, its expressive aromatic potential is given full room to develop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed Two-Stage Fermentation process involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Selective hand-picking — Only ripe cherries selectively harvested at peak ripeness 💧 Washing \u0026amp; flotation — Cherries washed to remove impurities, then floated to remove lower-density fruit 🧪 18-hour in-cherry fermentation — Whole cherries fermented for 18 hours before depulping 🔧 Depulping — Outer skin removed after the first fermentation 🧪 36-hour dry fermentation — Depulped beans fermented dry for a further 36 hours, without added water, until mucilage fully separates from parchment 💧 Washing — Thoroughly washed after fermentation to remove all residue 🌑 Shaded raised-bed drying — Dried on shaded drying beds for 18 days until moisture content reaches just under 11% 🔒 GrainPro sealing — Sealed in GrainPro and polypropylene bags after drying to preserve freshness\u003c\/p\u003e\n\u003cp\u003eThe two-stage fermentation — 18 hours in-cherry followed by 36 hours dry after depulping — is the defining step, building the silky berry depth and layered complexity that make this SL9 so memorable, while the shaded drying and GrainPro sealing preserve every nuance of the profile through to the final cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA complex, silky, and uniquely berry-forward washed SL9 from one of Inkawasi's most pioneering and community-building producers — berries and golden grape sweetness, a bright orange citrus note, melon freshness, and a coffee blossom florality in a cup that rewards every brew style and every temperature. Don Isaac Espinoza's Inca Gesha at its most expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Berries 🍇 Grapes 🍊 Orange\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ June 29th","offer_id":58178099413366,"sku":"FLOWER-ISAAC-ESPINOZA-SL9-WASHED-FIL-JUN29","price":28.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_2048_1.jpg-cropped.jpg?v=1782760824"},{"product_id":"flower-child-coffee-imani-aa-kenya","title":"Flower Child Coffee - Imani AA | Kenya","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eKenya — Imani Estate SL34, Ruiru 11 \u0026amp; Various AA (Washed)\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTastes Like — 🍓 Raspberry • 🍒 Cherry • 🌹 Wild Roses\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Imani Estate\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Kiambu, Kenya\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL34, Ruiru 11 \u0026amp; Various (AA Grade)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700+ MASL\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2025\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFrom the Imani Estate in Kiambu — a stunning AA separation from a nearly 500-acre estate with deep red volcanic soils and an exceptionally well-managed growing and processing environment. A blast of red fruit and wild roses, with layers of dried and fresh fruit sweetness. Crystal clear, high-toned, and spectacular iced. In the cup: raspberry, cherry, and wild roses, with sangria, cranberry, glossy grape, and a citric medley throughout.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eImani Estate covers close to 500 acres in Kiambu County — one of Kenya's most historically celebrated coffee-growing regions, on the fertile volcanic slopes surrounding Nairobi. Of that land, 280 acres are dedicated to forest, dams, marshland, roads, and labour housing — a commitment to environmental stewardship that runs through every aspect of the estate's operation. The natural forest ecosystem is deliberately preserved, supporting rich biodiversity including snakes, deer, hares, weaverbirds, owls, and hawks. Farmers are encouraged to protect indigenous species, and an efficient water recirculation system of 16 lagoons in series manages and purifies all wastewater from the pulping process.\u003c\/p\u003e\u003cp\u003eThe land features deep, well-drained red volcanic soils — Nitisols and Andosols — that are highly fertile and ideal for coffee production. The cool Kiambu climate, with particularly cold and wet periods between May and July, slows cherry development and extends the maturation period, building the cup quality that this AA separation demonstrates so compellingly.\u003c\/p\u003e\u003cp\u003eSL34 — selected from the Typica family by Scott Agricultural Laboratories in the 1930s — is highly regarded for its cup quality and nuance, and forms the backbone of this lot alongside the disease-resistant Ruiru 11 hybrid, with likely contributions from SL28 and other commonly grown Kenyan varieties.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Imani Estate involves:\u003c\/p\u003e\u003cp\u003e🍒 Hand-picking — Ripe red cherries selectively hand-picked at peak ripeness 🔧 Pulping — Cherries pulped on the day of harvest 🧪 Full fermentation — Beans fully fermented to break down all mucilage 💧 Washing — Thoroughly washed after fermentation ♻️ Water recirculation — Wastewater managed through a 16-lagoon purification system to minimise environmental impact ☀️ Drying — Thoroughly dried before storage in well-ventilated bins\u003c\/p\u003e\u003cp\u003eThe same-day pulping and full fermentation are the defining steps — by processing cherries immediately on the day of harvest and fermenting fully, Imani Estate builds the exceptional brightness, clean red fruit intensity, and crystal clarity that make this AA lot so spectacular — especially as an iced coffee.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA stunning and crystal-clear AA-grade washed Kenyan from one of Kiambu's most ecologically conscientious and beautifully managed estates — raspberry and cherry sweetness, wild rose florality, cranberry tartness, sangria depth, glossy grape richness, and a citric medley acidity in a high-toned, layered, and deeply rewarding cup. Favourite for iced coffee. A stunning expression of Kiambu at its finest.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e🍓 Raspberry 🍒 Cherry 🌹 Wild Roses\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ June 29th","offer_id":58178102264182,"sku":"FLOWER-IMANI-AA-SL34-RUIRU-11-WASHED-FIL-JUN29","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_2042.jpg-cropped.jpg?v=1782760981"},{"product_id":"flower-child-coffee-nkanda-burundi","title":"Flower Child Coffee - Nkanda | Burundi","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eBurundi — Nkanda Washing Station Red Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍅 Persimmon • 🍵 Oolong • 🍑 Apricot\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Nkanda Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Ngozi, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Double Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700–2,200 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e July 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFlower Child's final Burundian release from one of the best seasons the country has had in years — and their favourite separation from Nkanda, a station that has made a name for itself locally for consistently high-quality output. A poignant and inviting tea-like character, bright and clean, with a clear distinction of acidity and sweetness on the finish. In the cup: persimmon, oolong, and apricot, with dried cherry and citrus throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNkanda Washing Station is located in Ngozi — a region just south of the celebrated Kayanza, new to Flower Child's Burundian programme this season, and producing coffees that are rich and vibrant in character. Burundi is a small, densely populated landlocked nation bordered by Tanzania, Rwanda, the DRC, and Lake Tanganyika — the deepest lake in Africa and the second-largest freshwater lake in the world. Coffee is the primary cash crop for much of the country's rural population, with the Burundian government mandating Red Bourbon as the national cultivar.\u003c\/p\u003e\n\u003cp\u003eNkanda's lots are meticulously separated by hill and community — typically representing extended multigenerational families — to honour the specific microclimates of each growing area. At 1,700–2,200 MASL across its farm range, the station draws on cherry from some of the most elevated and coolest growing conditions in Ngozi, building the deep sweetness and refined acidity that define this lot.\u003c\/p\u003e\n\u003cp\u003eRed Bourbon, one of the most culturally and genetically important Arabica varieties in the world, thrives in Burundi's volcanic highland soils — where cool temperatures and slow cherry maturation produce the pronounced sweetness and refined fruit character that make the country's finest lots so compelling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed Double Fermentation process at Nkanda involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Red Bourbon cherries selectively harvested and delivered to the station 🧪 12-hour wet fermentation — Cherries fermented in water for 12 hours 🧪 12-hour cement tank fermentation — Transferred to cement tanks for a further 12 hours of fermentation 💧 Washing — Thoroughly washed after double fermentation to remove all residue ☀️ Raised-bed drying — Dried on traditional African raised beds for 20–25 days\u003c\/p\u003e\n\u003cp\u003eThe double fermentation is the defining step — two consecutive 12-hour phases, first in water and then in cement tanks, build the layered complexity and clean brightness that define this lot, while the 20–25 day raised-bed drying locks in the persimmon sweetness, oolong tea elegance, and apricot depth that make this such a beautiful final chapter to the Burundi season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA bright, clean, and beautifully tea-like washed Red Bourbon from one of Ngozi's most quality-focused washing stations — persimmon sweetness, sweet oolong elegance, apricot warmth, and dried cherry and citrus accents in a cup with a clear and inviting distinction of acidity and sweetness on the finish. A stunning final Burundian release.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍅 Persimmon 🍵 Oolong 🍑 Apricot\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ June 29th","offer_id":58178103869814,"sku":"FLOWER-NKANDA-RED-BOURBON-WASHED-FIL-JUN29","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_2049.jpg-cropped.jpg?v=1782761121"},{"product_id":"flower-child-coffee-alvaro-vargas-chiroso-colombia","title":"Flower Child Coffee - Alvaro Vargas - Chiroso | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Alvaro Vargas Urrao Chiroso (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍮 Dulce de Leche • 🍊 Ripe Citrus • 🍬 Sugar Cane\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Alvaro Vargas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Urrao, Antioquia, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Chiroso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (4-Day Dry Open Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,200 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e February 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Señor Alvaro Vargas — a charming producer with a well-tended garden-farm of Chiroso at 2,200 MASL in Urrao, and a distinguished lot among so many excellent coffees from the region this year. Sweet upfront, honeyed on the finish, and viscid in texture. In the cup: dulce de leche, ripe citrus, and sugar cane, with plum, black cherry, and stone fruit woven throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlvaro Vargas comes from a family with deep roots in coffee farming and cattle ranching in Urrao. He is now beginning to carve his own path in specialty coffee — a journey still in its early stages, but one already marked by discipline, competition experience, and a commitment to quality that has earned him a finalist position in regional coffee competitions. Since Flower Child started working with him in 2025, his lot has consistently stood out. His daughter often accompanies him in the daily work on the farm, making coffee a shared family endeavour.\u003c\/p\u003e\n\u003cp\u003eAt 2,200 MASL in Urrao, Alvaro's Chiroso garden is among the highest-altitude expressions of the variety in the region — where the cool temperatures, volcanic soils, and slow cherry development concentrate the aromatic compounds and sweetness that define his cup. Chiroso is an Ethiopian Landrace variety of uncertain provenance in Antioquia, but its potential for soft florality and tropical nuance at high altitude is now well established — and Alvaro's lot is a distinguished example of exactly that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Alvaro's farm involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking \u0026amp; selection — Cherries harvested and hand-selected for ripeness 💧 Flotation — Floated to remove defects and unripe beans before processing 🔧 Immediate depulping — Depulped immediately after flotation 🧪 4-day dry open fermentation — Coffee seeds fermented dry in open tanks for four full days 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Sun-bed drying — Dried on sun-bed driers for approximately 20 days 🔒 GrainPro resting — Kept in GrainPro bags for a further 20 days before dry milling\u003c\/p\u003e\n\u003cp\u003eThe four-day dry open fermentation is the defining step — a long, open-air dry fermentation that builds the deep dulce de leche sweetness, plum and black cherry fruit character, and honeyed, viscid finish that define this lot. The 20-day sun-bed drying and extended GrainPro rest ensure full stabilisation before milling, allowing the profile to integrate completely.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA sweet, honeyed, and viscidly satisfying washed Chiroso from one of Urrao's most promising emerging producers — dulce de leche warmth, ripe citrus brightness, and sugar cane sweetness upfront, deepening into plum, black cherry, and stone fruit, with caramel and spring florals emerging beautifully when brewed as espresso or with milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍮 Dulce de Leche 🍊 Ripe Citrus 🍬 Sugar Cane\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ July 27th","offer_id":58390631285110,"sku":"FLOWER-ALVARO-VARGAS-CHIROSO-WASHED-FIL-250-JUL27","price":21.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_2206.jpg-cropped.jpg?v=1782761249"},{"product_id":"flower-child-coffee-decaf-divino-colombia","title":"Flower Child Coffee - Decaf Divino | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Divino Niño Producers V. Colombia, Caturra \u0026amp; Castillo (Decaf, Ethyl Acetate Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍫 Milk Chocolate • 🍬 Praline • 🌰 Almond\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Five producers within Divino Niño\u003c\/li\u003e\n\u003cli\u003eRegion: Suaza, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: V. Colombia, Caturra, Castillo\u003c\/li\u003e\n\u003cli\u003eProcess: Ethyl Acetate Washed (Decaf)\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,300–1,950 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: September 2025\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Decaf Divino comes from five long-time producer partners within the Divino Niño community in Suaza, Huila — well balanced and approachable from the start, with a full-bodied feel. Rich milk chocolate and praline sweetness meet a weighted, buttery almond creaminess. In the cup: milk chocolate, praline, and almond.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e This lot comes from five producers within the Divino Niño community in Suaza, Colombia — long-time partners known for careful farming practices. This particular decaf lot is distinguished by its higher-quality cherry production, a step up from typical decaf sourcing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Decaf Divino is decaffeinated at the Descafecol plant in Manizales, using ethyl acetate derived from fermented Colombian sugarcane — a notably gentler method than the more common water process, preserving more of the seed's structure and flavour. Having the decaffeination done locally also supports further investment in Colombian producers and processors.\u003c\/p\u003e\n\u003cp\u003eThe sugarcane-derived ethyl acetate process is the defining step — its gentleness is what keeps the milk chocolate, praline, and almond character so well preserved and nuanced, despite the coffee being decaffeinated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Full-bodied and balanced — rich milk chocolate and pillowy brown sugar-like sweetness up front, with a weighted, buttery almond creaminess through the finish. A sweet, nuanced representation of the cultivars involved, and a genuine pleasure as espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍫 Milk Chocolate 🍬 Praline 🌰 Almond\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ July 27th","offer_id":58370702016886,"sku":"FLOWER-DECAF-DIVINO-COLOMBIA-CATURRA-CASTILLO-WASHED-250-JUL27","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_1498.jpg-cropped.jpg?v=1785429898"},{"product_id":"flower-child-coffee-karatu-sl28-pb-washed-kenya","title":"Flower Child Coffee - Karatu SL28 PB Washed | Kenya","description":"\u003cp\u003e\u003cstrong\u003eKenya — Karatu Coffee Factory SL-28 Peaberry (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍦 Vanilla • 🪴 Tobacco • 🍒 Dried Cherry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFactory: Karatu Coffee Factory\u003c\/li\u003e\n\u003cli\u003eRegion: Gatundu, Kiambu (Thika District), Kenya\u003c\/li\u003e\n\u003cli\u003eVarietal: SL-28 (90%+) \u0026amp; Various\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,850 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: November 2025\u003c\/li\u003e\n\u003cli\u003eLot: Peaberry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A well-balanced Kenyan peaberry, offered specifically as a coffee that isn't overwhelming with acidity while still holding a solid structure and a weighted, tea-like intricacy. Vanilla and dried cherry sweetness sit alongside a tobacco depth, with cacao, black cherry, melon, and soft citrus sugar notes rounding out the cup. In the cup: vanilla, tobacco, and dried cherry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Karatu Coffee Factory sits in Central Province, Thika District, in the Ndarugu location of Gatundu Division near Gatundu town. Established in 1965 on 11 acres, it serves the Karatu, Gitwe, Kibiru, and Kigaa villages, where banana and maize grow alongside coffee, with grevillea and macadamia trees providing shade. In line with growing environmental awareness, the factory has relocated its waste water pits away from the water source, allowing waste water to soak back into the soil, and encourages members to plant trees on their farms.\u003c\/p\u003e\n\u003cp\u003eThis lot is peaberry — a natural occurrence where the coffee cherry produces just one seed instead of the usual two. An estimated 90%+ of this lot is SL-28, a prized variety known for its big fruit character, resilience, and juicy profile, genetically traced back to the Bourbon lineage of Coffea Arabica.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e After harvest, cherry is weighed at the factory, with smallholder farmers paid on the spot. The cherry passes through a disk de-pulper to remove most of the fruit, ferments for 24 hours, then is washed once more, bringing the total process to 72 hours. Drying on parchment takes anywhere from one to fifteen days, depending on climate and volume.\u003c\/p\u003e\n\u003cp\u003eThe peaberry separation is the defining detail here — isolating this naturally occurring single-seed lot is what gives the cup its distinct weighted, tea-like structure alongside the vanilla and dried cherry character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Balanced and structured — vanilla and dried cherry sweetness up front, a tobacco depth running through, with cacao, black cherry, melon, and soft citrus sugar notes rounding things out. A fun, well-balanced Kenyan peaberry suited to both immersion and filter brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍦 Vanilla 🪴 Tobacco 🍒 Dried Cherry\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ July 27th","offer_id":58370714435958,"sku":"FLOWER-KARATU-FACTORY-PB-SL28-WASHED-FIL-250-JUL27","price":19.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ August 24th","offer_id":58596820451702,"sku":"FLOWER-KARATU-FACTORY-PB-SL28-WASHED-FIL-250-AUG24","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_2207_8b8388d4-d464-4e4c-813d-ee0da3a167bd.jpg-cropped.jpg?v=1785430222"},{"product_id":"flower-child-coffee-francy-morales-washed-gesha-colombia","title":"Flower Child Coffee - Francy Morales Washed Gesha | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Francy Leonor Marín Morales La Montañita\/Villa Sofía Gesha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Peach • 🍇 Grapes • 🍯 Agave\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Francy Leonor Marín Morales\u003c\/li\u003e\n\u003cli\u003eFarms: La Montañita \u0026amp; Villa Sofía\u003c\/li\u003e\n\u003cli\u003eRegion: El Palmar, San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Gesha\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,900 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: December 2025\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A big, syrupy Gesha from one of the best in the game — Francy Morales has yet again produced a stunning cup this season. Bright peach and sparkling grape lead, with a stone fruit and agave sweetness, gliding into a fragrant, nectarous floral finish. In the cup: peach, grapes, and agave.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Francy Leonor Marín Morales has been cultivating coffee for seven years. Alongside her husband Gilberto, she grows Pink Bourbon and Gesha across two hectares at her fincas La Montañita and Villa Sofía, in the vereda of El Palmar, San Agustín. Both Francy and Gilberto come from coffee-growing families, and together they carry out all year-round farm chores themselves, hiring three local pickers only during peak harvest for the careful, tedious hand-selection of cherries.\u003c\/p\u003e\n\u003cp\u003eHer coffees have placed in the top 5 in their region at two Copa de Oros, an annual regional cup competition — and in 2024, Francy took the overall grand prize with her washed Pink Bourbon, becoming the first woman ever to win it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This washed Gesha was fermented in cherry for roughly 24–30 hours, then depulped and dry-fermented in a wooden tank for another 24–30 hours, before drying in a shaded patio on raised beds for 20–25 days.\u003c\/p\u003e\n\u003cp\u003eThe double fermentation — first in cherry, then dry in a wooden tank — is the defining step here — it's what builds the big, syrupy body and layered peach and grape sweetness that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Big and syrupy — bright peach and sparkling grape sweetness up front, with stone fruit and a sugary, preserve-like sweetness and a light citrus accent. Florals and tart fruit come forward as it cools, closing with a fragrant, nectarous floral finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍑 Peach 🍇 Grapes 🍯 Agave\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ July 27th","offer_id":58390629745014,"sku":"FLOWER-FRANCY-MORALES-GESHA-WASHED-FIL-250-JUL27","price":25.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_2275.jpg-cropped.jpg?v=1785430565"},{"product_id":"flower-child-coffee-david-berrio-washed-chiroso-colombia","title":"Flower Child Coffee - David Berrio Washed Chiroso | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — David Berrio Finca La Casita Chiroso (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Kumquat • 🍬 Sugar Cane • 🍐 Pear\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: David Berrio\u003c\/li\u003e\n\u003cli\u003eFarm: Finca La Casita\u003c\/li\u003e\n\u003cli\u003eRegion: Urrao, Antioquia, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Chiroso\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,100 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: March 2026\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e David Berrio's latest harvest is outstanding — his hard work and steadfast regimen produce some of the best Chiroso in all of Urrao. This cup has a pillowy soft body with a subtle stone fruit feel, tropical fruit and velvety cherry\/berry notes at random, and a distinguished acidity somewhere between starfruit and pear. In the cup: kumquat, sugar cane, and pear.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Finca La Casita is managed by David Berrio, a second-generation coffee grower. The farm spans just 1.5 hectares at 2,100 masl, with over 5,000 coffee trees dedicated to growing the highly sought-after Chiroso variety. Processing is genuinely difficult here — the farm sits far from the family home where the wet mill is located, so coffee is picked and left in sacks for two days, then transported by horse to the main road and by car to the house, a journey that can take a couple of hours or more.\u003c\/p\u003e\n\u003cp\u003eChiroso has recently impressed and excited the world of coffee, landing at the top of Cup of Excellence and among Flower Child's own top-scoring varieties. It's been identified as an Ethiopian Landrace, though little else is known about how it came to be cultivated in Urrao — still difficult to acquire, making a coffee at this level a rare treat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e After the long journey to the wet mill, the coffee is de-pulped and left in a stainless steel tank for 5 days, with just enough water to cover it. Drying takes 8–12 days in a traditional Colombian dryer called a \"casa helda.\"\u003c\/p\u003e\n\u003cp\u003eThe extended 5-day fermentation, combined with the logistical challenge of transporting cherry from such a remote farm, is the defining step — it's what builds the pillowy soft body and distinguished starfruit-pear acidity that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Pillowy soft with a subtle stone fruit feel — tropical fruit and velvety cherry\/berry notes appear at random, with a distinguished acidity in the range of starfruit and pear. An easy, enjoyable coffee, especially on filter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍈 Kumquat 🍬 Sugar Cane 🍐 Pear\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"Filter \/ 250g \/ August 24th","offer_id":58551781392758,"sku":"FLOWER-CASITA-DAVID-BERRIO-CHIROSO-WASHED-FIL-250G-AUG24","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_2277.jpg-cropped.jpg?v=1787838583"},{"product_id":"flower-child-coffee-oscar-palacio-washed-chiroso-colombia","title":"Flower Child Coffee - Oscar Palacio Washed Chiroso | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Oscar Palacio Finca La Soledad Chiroso (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍒 Cherry • 🍎 Baked Apples • 🍫 Carob\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Oscar Palacio\u003c\/li\u003e\n\u003cli\u003eFarm: Finca La Soledad\u003c\/li\u003e\n\u003cli\u003eRegion: Caicedo, Urrao, Antioquia, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Chiroso\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,000 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: March 2026\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A great showing for Chiroso and Flower Child's new partnership with Oscar Palacio — his Chiroso is clean, cherry-forward, full-bodied with a medium sweetness. Soft, with a clear dimension of complementary citrus. A great coffee for all preferences and brew styles, especially for those who prefer something less intense on acidity. In the cup: cherry, baked apples, and carob.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Oscar grew up in Jardín, Antioquia, where coffee was always part of his family's life — his father, an experienced grower, taught him the fundamentals of the craft. Years later, Oscar moved to Caicedo, at the top of Urrao's region, where he established Finca La Soledad and began cultivating Chiroso. The farm spans 5 hectares with 5,000 Chiroso trees, and Oscar works alongside his brother, who also farms in the region, sharing knowledge and labour.\u003c\/p\u003e\n\u003cp\u003eChiroso has recently impressed and excited the world of coffee, landing at the top of Cup of Excellence and among Flower Child's own top-scoring varieties. It's been identified as an Ethiopian Landrace, though little else is known about how it came to be cultivated in Urrao — still fairly difficult to acquire, making a coffee at this level a rare treat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Oscar's process begins with selective harvesting of ripe cherries, placed in sealed bags for three days of fermentation. After depulping, the coffee returns to bags for another three days before washing and drying in a marquesina for 10-14 days, depending on the weather.\u003c\/p\u003e\n\u003cp\u003eThe double three-day bag fermentation — before and after depulping — is the defining step. It's what builds the clean, cherry-forward character and medium sweetness that define this cup, without pushing the acidity too intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Clean and cherry-forward — full-bodied with a medium sweetness, soft in profile with a clear dimension of complementary citrus. Baked apple and carob round out the finish. Versatile across filter, immersion, and espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍒 Cherry 🍎 Baked Apples 🍫 Carob\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"Filter \/ 250g \/ August 24th","offer_id":58551789289846,"sku":"FLOWER-OSCAR-PALACIO-CHIROSO-WASHED-FIL-250G-AUG24","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_2288.jpg-cropped.jpg?v=1787838831"},{"product_id":"flower-child-coffee-elida-estate-washed-gesha-panama","title":"Flower Child Coffee - Elida Estate Washed Gesha | Panama","description":"\u003cp\u003e\u003cstrong\u003ePanama — Lamastus Family Elida Estate Torre Gesha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Nectarine • 🍯 Honey • 🌸 Orange Blossom • 🌸 Jasmine\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Lamastus Family\u003c\/li\u003e\n\u003cli\u003eFarm: Elida Estate, Torre site\u003c\/li\u003e\n\u003cli\u003eRegion: Boquete, Chiriquí, Panama\u003c\/li\u003e\n\u003cli\u003eVarietal: Gesha (T2722)\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,700–1,900+ masl\u003c\/li\u003e\n\u003cli\u003eHarvest: March 2026\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A special Gesha offering from the highly acclaimed Lamastus Family Elida Estate — wonderfully juicy and citric, delicate and detailed with stone-fruit-to-floral layers. Wildflower honey and mandarin notes meet jasmine and white peach for an exquisite, long finish with elegant taste and aroma. In the cup: nectarine, honey, orange blossom, and jasmine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e The Lamastus family has produced coffee at Elida Estate for four generations since 1918. Elida's coffees grow under a unique set of ecological conditions: shade-grown, bird-friendly, at very high elevation, in a microclimate with very low temperatures, surrounded by the virgin native cloud rainforest of Volcán Barú National Park. Kentucky-born Robert Lamastus started the plantation at around 5,600 feet (1,700m) in the remote Boquete region at the turn of the century, and what he produced then is still considered among the highest-quality coffee in the world. Three generations later, the family continues to produce, process, and export its own rare estate coffees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Hand-picked at peak ripeness from the Torre site, seeds were held in-cherry to ferment for 24 hours, then depulped and dry-fermented for another 36 hours. The coffee was meticulously hand-washed and dried for 14 days on raised beds until the parchment reached a stable moisture content.\u003c\/p\u003e\n\u003cp\u003eThis 24-hour in-cherry fermentation followed by 36 hours dry fermentation after depulping is the defining step — it's what builds the delicate stone-fruit-to-floral layering behind the nectarine, honey, and orange blossom character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Juicy and citric, delicate and detailed — wildflower honey and mandarin sweetness meet jasmine and white peach florality, finishing exquisite, long, and elegant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍑 Nectarine 🍯 Honey 🌸 Orange Blossom 🌸 Jasmine\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"Filter \/ 130g \/ August 24th","offer_id":58551796269430,"sku":"FLOWER-ELIDA-LAMASTUS-FAMILY-GESHA-WASHED-FIL-130G-AUG24","price":59.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/C934EB6B-D3DB-41DE-B8BC-AE61B6852F0C.png-cropped.png?v=1787839171"},{"product_id":"flower-child-coffee-othosololo-station-honey-landrace-ethiopia","title":"Flower Child Coffee - Othosololo Station Honey Landrace | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Osolo Station Landrace (Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍯 Wildflower Honey • 🍊 Citrus • 🍇 Grapes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: 150–200 smallholders, Osolo Station\u003c\/li\u003e\n\u003cli\u003eRegion: Greita Korsa, Guji, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: JARC 74158, 74112 \u0026amp; 74110\u003c\/li\u003e\n\u003cli\u003eProcess: Honey\u003c\/li\u003e\n\u003cli\u003eElevation: 2,240–2,280 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: December 2025\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e A clean and sweetness-forward Landrace — one of Flower Child's favourite coffees of the year. Huge aromatics with sugary tones and long floral permeations, medium-light in body with intricate stone fruit to berry notes. Hot to cool, this cup exudes orange, melon, concord grapes, yellow cherry, and a bright floral bouquet. In the cup: wildflower honey, citrus, and grapes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e The Othosololo Honey lot comes from the Osolo Station in the Greita Korsa highland area of Guji, Oromia. The station serves approximately 150–200 smallholder farmers from the surrounding communities of Wocho Sololo, Tabata, Mebocho, and Mender, farming at 2,240–2,280 masl. The primary variety is JARC 74158, alongside other JARC varieties like 74112 and 74110 — native Ethiopian coffee trees selected in the 1970s by the Jimma Agricultural Research Center for resilience, stability, and cherry production, originating from mother plants in the Metu Bishari forest region of Illubabor. This widely loved and celebrated trio of Landrace varieties is known for its signature citrus-berry and floral character when grown in the Ethiopian Highlands.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Cherries were picked fresh at ripe stages and carefully delivered to the Osolo Station, then de-pulped without the use of water. The wet parchment — cherry mucilage still on the seed — dries on raised beds for 12–13 days, carefully monitored and rotated for even drying.\u003c\/p\u003e\n\u003cp\u003eThe waterless de-pulping combined with the extended honey drying is the defining step — it's what builds the huge, sugary aromatics and layered stone fruit-to-berry complexity that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Clean and sweetness-forward — huge aromatics with sugary tones and long floral permeations. Hot to cool, the cup moves through orange, melon, concord grapes, and yellow cherry, with a bright floral bouquet throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍯 Wildflower Honey 🍊 Citrus 🍇 Grapes\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"Filter \/ 250g \/ September 28th","offer_id":58898508317046,"sku":"FLOWER-OTHOSOLOLO-STATION-HEIRLOOM-LANDRACE-HONEY-FIL-250G-SEP28","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_2444.jpg-cropped.jpg?v=1787839449"},{"product_id":"flower-child-coffee-mario-mejia-washed-pacamara-honduras","title":"Flower Child Coffee - Mario Mejía Washed Pacamara | Honduras","description":"\u003cp\u003e\u003cstrong\u003eHonduras — Mario Mejía Finca El Jardín Pacamara (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌵 Agave • 🌿 Lemongrass • 🍈 Tomatillo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Mario Samuel Mejía\u003c\/li\u003e\n\u003cli\u003eFarm: Finca El Jardín\u003c\/li\u003e\n\u003cli\u003eRegion: La Paz, Honduras\u003c\/li\u003e\n\u003cli\u003eVarietal: Pacamara\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,650 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: March 2026\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eA new partnership this year with Mario Mejía and his crew — a bit of a change-up from other selections in cup profile and flavour. Sharp with a lemony tone and detailed sweet green chile pepper aspects at first, this savoury-sweet coffee is intriguing and versatile. As it cools, an agave-like sweetness emerges with a thicker body and wild berry, herbaceous sweetness. In the cup: agave, lemongrass, and tomatillo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eMario Samuel Mejía represents a new generation of specialty coffee producers, and is actually one of the youngest producers worked with in Honduras. Combining inherited passion with his profession as an agronomist, he's transformed coffee production into a process of scientific endeavour. At only 26, he took over Finca El Jardín from his father and has managed the farm flawlessly ever since. He began the Specialty Program in his region in January 2019, introducing local producers to specialty coffee, and in 2023 built his own wet mill at the farm, offering the service to other producers in the programme as well.\u003c\/p\u003e\n\u003cp\u003ePacamara is a compact plant with big cherries, growing best at higher elevations above 1,500m. It's not genetically homogeneous — plants aren't stable from one generation to the next, which can complicate consistency for farmers working from a growing nursery. Genetically part of the Bourbon-Typica family, it's a cross of Maragogipe and Pacas, highly susceptible to coffee leaf rust, but capable of exceptional cup quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis coffee is handpicked and selected, then de-pulped in the afternoon. It wet-ferments for around 50-70 hours, is washed, and dried on African beds — taking 15-30 days depending on weather, given the region's cold climate and higher elevation.\u003c\/p\u003e\n\u003cp\u003eThe extended 50-70 hour wet fermentation is the defining step — it's what builds the sharp, lemony brightness and green chile pepper character up front, while the cooling profile reveals agave sweetness and wild berry depth underneath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSharp and savoury-sweet — a lemony tone with detailed green chile pepper aspects up front. As it cools, agave-like sweetness and a thicker body bring wild berry and herbaceous notes to the fore.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🌵 Agave 🌿 Lemongrass 🍈 Tomatillo\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"Filter \/ 250g \/ September 28th","offer_id":58846738317686,"sku":"FLOWER-MARIO-MEJIA-PACAMARA-WASHED-FIL-250G-SEP28","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_2442_0e6f9838-69a8-4cb3-96ca-df75797bed07.jpg-cropped.jpg?v=1790709054"},{"product_id":"flower-child-coffee-edgar-gonzalez-washed-chiroso-colombia","title":"Flower Child Coffee - Edgar Gonzalez Washed Chiroso | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Edgar Gonzalez El Bosque Chiroso (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Red Currant • 🍒 Dried Cherry • 🌸 Geranium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Edgar Gonzalez\u003c\/li\u003e\n\u003cli\u003eFarm: El Bosque\u003c\/li\u003e\n\u003cli\u003eRegion: Urrao, Antioquia, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Chiroso\u003c\/li\u003e\n\u003cli\u003eProcess: Washed, Double Fermentation\u003c\/li\u003e\n\u003cli\u003eElevation: 2,000 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: March 2026\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eThis cup from Edgar has an understated, well-balanced character — clean and consistent, with body and sweetness hitting a happy medium. However you brew it, it hits with an approachable brightness that finishes clean. Notes include red currant, dried cherry, a firm minerality, subtle citrus, and undertones of garden flowers and cashew butter. In the cup: red currant, dried cherry, and geranium.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eEdgar is originally from Betulia, where coffee runs deep in his family tradition. He bought his farm in 2017 and moved to Urrao to pursue his passion for quality, but his story there began much earlier. In 2007, during a training mission teaching local producers proper drying techniques and specialty coffee, Edgar encountered a variety that stood out — others called it a Caturra, but he knew it was different. That variety was Chiroso. He recognised its potential before it even had a name, and his discovery, alongside the work of producer Carmen Cecilia Montoya (Doña Carmen), helped put Urrao and Chiroso on the specialty coffee map. Today, Edgar continues refining his craft with the same curiosity and dedication that first led him to this exceptional variety.\u003c\/p\u003e\n\u003cp\u003eChiroso has recently impressed and excited the world of coffee, landing at the top of Cup of Excellence and among Flower Child's own top-scoring varieties. It's been identified as an Ethiopian Landrace, though little else is known about how it appeared in Urrao — still difficult to acquire, making a coffee at this level a rare treat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eEdgar's washed process begins with selective harvesting, with the help of women from the vereda. Cherries are floated and undergo a double fermentation: first in baskets overnight, then after depulping, a second fermentation in open stainless steel tanks for 70 hours. The parchment is then washed in channels and laid to dry in marquesinas for approximately 20-25 days, depending on the weather.\u003c\/p\u003e\n\u003cp\u003eThe overnight basket fermentation followed by 70 hours in open steel tanks is the defining step — it's what builds the red currant and dried cherry character behind this cup, while keeping the profile clean and approachable rather than heavily fermented.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eUnderstated and well-balanced — approachable brightness finishes clean, with red currant and dried cherry at the core, a firm minerality, subtle citrus, and undertones of garden flowers and cashew butter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍇 Red Currant 🍒 Dried Cherry 🌸 Geranium\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"Filter \/ 250g \/ September 28th","offer_id":58846753390966,"sku":"FLOWER-EDGAR-GONZALEZ-CHIROSO-WASHED-FIL-250G-SEP28","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_2289_618c4f89-fdb6-4dd6-89b1-18b7486be8d0.jpg-cropped.jpg?v=1790709267"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/flower_child_coffee.webp?v=1787597163","url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/flower-child-coffee.oembed?page=4","provider":"Sigma Coffee UK","version":"1.0","type":"link"}