{"title":"Goût \u0026 Co Roasters","description":"\u003cp data-start=\"60\" data-end=\"247\"\u003e\u003cstrong data-start=\"60\" data-end=\"73\"\u003eGoût \u0026amp; Co\u003c\/strong\u003e is a micro specialty coffee roastery founded in 2020 in Chengdu, China. Today, G\u0026amp;C operate two coffee shops and a roasting atelier powered by two Stronghold S7Pro machines.\u003c\/p\u003e\n\u003cp data-start=\"249\" data-end=\"456\"\u003eG\u0026amp;C focus on light roasts that highlight the unique terroir of each coffee - its origin, climate, soil, and the people behind it. Every bean is roasted with precision to express its full potential in the cup.\u003c\/p\u003e\n\u003cp data-start=\"458\" data-end=\"864\"\u003eFounder \u003cstrong data-start=\"466\" data-end=\"480\"\u003eTong Zhang\u003c\/strong\u003e, a former robotics engineer with a master’s degree from France, discovered specialty coffee in Paris. In his first year as a barista, he placed 3rd in the French Brewers Cup. After returning to Chengdu, he won the 2019 AeroPress Regional Championship and launched Goût \u0026amp; Co in 2020. Tong brings technical skill and creative passion to every roast, crafting coffee that tells a story.\u003c\/p\u003e","products":[{"product_id":"gout-co-yunnan-voiceless-red-dragon-anaerobic-natural-catimor","title":"Goût \u0026 Co - Yunnan Voiceless Red Dragon, Anaerobic Natural Catimor","description":"\u003cp data-start=\"195\" data-end=\"880\"\u003eThe Scarlet Finch lot is grown in the dry-hot valleys of Baoshan, western Yunnan—an area with annual rainfall under 2,000mm. The low moisture environment reduces dilution in the cherries, leading to naturally higher sugar concentrations. At over 1,750m altitude, sharp day–night temperature swings extend the growth cycle, boosting sugar and acid development through intensified photosynthesis and respiration. This lot, a Catimor variety, reaches peak sugar levels of up to 24% (average 20%) at harvest—exceptionally high for the region. Elevated sugar content directly enhances fermentation potential, supporting deeper, more complex flavour development while maintaining clarity and balance.\u003c\/p\u003e\n\u003cp data-start=\"882\" data-end=\"912\"\u003e\u003cstrong data-start=\"882\" data-end=\"912\"\u003eProcess: Anaerobic Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"914\" data-end=\"1482\"\u003eAfter harvest, cherries are vacuum-sealed and fermented anaerobically for 168 hours in sterilized stainless steel tanks at a steady 26°C. The controlled environment encourages native yeasts and lactobacilli to flourish, producing high levels of lactic and tartaric acid—lactic for body and structure, tartaric for a distinctive brightness uncommon in Catimor. Fermentation is halted via sun-drying over 7 days, followed by 30 days of slow shade drying to 11.5% moisture. The coffee is then rested in parchment for 90 days to stabilise and unify flavour before milling.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Pineapple, Berries, Winey\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"200g","offer_id":55810768634230,"sku":"GOUT-YUNAN-CATIMOR-200","price":13.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/960b806031612fbede7fc719e247753a.webp?v=1750501004"},{"product_id":"gout-co-colombia-inmaculada-fellow","title":"Goût \u0026 Co - Colombia Inmaculada Fellows' Farm Natural Gesha","description":"\u003cp data-start=\"132\" data-end=\"177\"\u003e\u003cstrong data-start=\"132\" data-end=\"177\"\u003eFarm: Inmaculada Coffee, Cauca – Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"179\" data-end=\"612\"\u003eEstablished in 2010 by the Holguín family, Inmaculada Coffee is a 60-hectare estate nestled beside the Farallones de Cali Natural Park. The farm cultivates rare and high-performing varieties including Sudán Rumé, Laurina, Gesha, Bourbon, and Eugenioides, under the shade of a rich agroforestry canopy. No synthetic fertilisers or agrochemicals are used, reflecting the farm’s commitment to biodiversity and environmental stewardship.\u003c\/p\u003e\n\u003cp data-start=\"614\" data-end=\"1164\"\u003eIn 2022, Inmaculada launched the \u003cem data-start=\"647\" data-end=\"670\"\u003eFellows Farms Project\u003c\/em\u003e, a collaborative initiative to support neighbouring farmers with agronomic training and selective picking techniques. The project aims to raise the quality of coffees from the surrounding region to specialty standards, offering producers full traceability and access to international markets. Through this program, Inmaculada can present exceptional lots from both its own estate and aligned partner farms—coffees consistently sought after by leading roasters and competition stages worldwide.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Jasmine, Lemongrass, Pineapple, Blackberry, Brown Sugar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e100g Net\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g","offer_id":55810793242998,"sku":"GOUT-INMACULADA-GESHA-100","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColombiaGeshaNaturalFellows_Farms-T997.webp?v=1750501580"},{"product_id":"gout-co-kenya-kii-aa-fully-washed","title":"Goût \u0026 Co - Kenya Kii AA Fully Washe","description":"\u003cp data-start=\"61\" data-end=\"131\"\u003e\u003cstrong data-start=\"61\" data-end=\"131\"\u003eFarm: Kii – Rungeto Farmers Cooperative Society, Kirinyaga – Kenya\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"133\" data-end=\"289\"\u003eRungeto Farmers Cooperative Society, founded in 1997, manages three washing stations in Kirinyaga, including Kii—serving around 850 smallholder producers.\u003c\/p\u003e\n\u003cp data-start=\"291\" data-end=\"540\"\u003eCherries at Kii are fermented for 16 to 18 hours, with timing adjusted according to ambient temperature. The high-altitude conditions introduce daily variability, so fermentation is monitored every three hours by trained staff to ensure consistency.\u003c\/p\u003e\n\u003cp data-start=\"542\" data-end=\"938\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eAfter fermentation, parchment is washed in fresh water using long concrete channels. Agitation during washing helps separate lower-density beans. The coffee is then transferred to raised beds for slow drying—typically 5 to 30 days depending on climate conditions. Once dried, the parchment rests in ventilated boxes on-site to stabilise moisture and preserve quality during storage and transport.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Dark Plum, Grapefruit, Dark Brown Sugar\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"200g","offer_id":55810808709494,"sku":"GOUT-KENYA-KII-200","price":14.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Kii.webp?v=1750502265"},{"product_id":"gout-co-ethiopia-alo-74158-washed-lot-mw11","title":"Goût \u0026 Co - Ethiopia Alo 74158 Mosto 96h Anaerobic Natural","description":"\u003cp data-start=\"64\" data-end=\"120\"\u003e\u003cstrong data-start=\"64\" data-end=\"120\"\u003eFarm: Alo – Tamiru Tadesse, Bensa – Sidama, Ethiopia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"122\" data-end=\"453\"\u003eTamiru Tadesse, a grower from Bensa in Sidama, has spent the past eight years producing and processing coffee in his home region—an area known for its fertile soils and ideal climate. Motivated by a desire to uplift local farmers who had long grown coffee without access to specialty markets, Tamiru founded \u003cstrong data-start=\"430\" data-end=\"444\"\u003eAlo Coffee\u003c\/strong\u003e in 2020.\u003c\/p\u003e\n\u003cp data-start=\"455\" data-end=\"932\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eAlo is a newly formed village sitting at over 2,400m elevation. Despite the risks, Tamiru chose it as his primary processing site, drawn by the altitude's potential to shape flavour. In 2021, his efforts were recognised when one of his anaerobic lots placed in the Cup of Excellence. While the coffees from Alo are often smaller in size—below conventional screen grading—the cup quality stands out, marked by distinct, high-elevation flavour characteristics unique to the site.\u003c\/p\u003e\n\u003cp data-start=\"118\" data-end=\"479\"\u003eThis exceptional lot from Tamiru Tadesse at Alo Coffee showcases meticulous cherry selection and extended fermentation to highlight the potential of Ethiopian varietals. Only fully ripe cherries were hand-selected before undergoing a 96h controlled fermentation. The coffee was then transferred to shaded raised beds for a slow drying phase lasting 3–4 weeks.\u003c\/p\u003e\n\u003cp data-start=\"481\" data-end=\"720\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe result is a cup of remarkable clarity and layered complexity—an expression that challenges expectations of what Ethiopian coffee can be. Tamiru’s work at Alo continues to push the boundaries of quality and innovation at high elevation.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Raspberry, Honeydew Melon, Red Plum, Purple Grape\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g","offer_id":55810818539894,"sku":"GOUT-ALO-74158-96hMOSTO-100","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/image.webp?v=1750503826"},{"product_id":"gout-co-ethiopia-elto-elora-74158-natural","title":"Goût \u0026 Co - Ethiopia Elto Elora 74158 Natural","description":"\u003cp data-start=\"61\" data-end=\"101\"\u003e\u003cstrong data-start=\"61\" data-end=\"101\"\u003eFarm: Elto Coffee – Sidama, Ethiopia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"103\" data-end=\"411\"\u003eElto Coffee is led by Eliyas Dukamo and Atiklit Dejene, a husband-and-wife team with deep roots in Ethiopia’s specialty coffee sector. Atiklit brings extensive expertise in processing and quality control, having formerly served as Processing Manager at Gesha Village—one of Ethiopia’s most respected estates.\u003c\/p\u003e\n\u003cp data-start=\"413\" data-end=\"809\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eBased in Sidama, Elto Coffee specialises in small-batch processing with a focus on quality and traceability. Their facility produces washed, natural, and honey-processed lots, with an emphasis on precision and innovation. Founded with the mission to elevate Ethiopian coffee, Elto is positioning itself as a reference point in the industry, blending experience with a clear vision for excellence.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Lavender, Orange Blossom, Lychee, Apricot\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e200g Net\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"200g","offer_id":55810820178294,"sku":"GOUT-ELTO-74158-NATURAL-200","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EltoNatrul.webp?v=1750502659"},{"product_id":"gout-co-ethiopia-elto-elora-74112-honey","title":"Goût \u0026 Co - Ethiopia Elto Elora 74112 Honey","description":"\u003cp data-start=\"61\" data-end=\"101\"\u003e\u003cstrong data-start=\"61\" data-end=\"101\"\u003eFarm: Elto Coffee – Sidama, Ethiopia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"103\" data-end=\"405\"\u003eFounded by Eliyas Dukamo and Atiklit Dejene, Elto Coffee is a Sidama-based producer focused on micro-lot specialty processing. Atiklit, formerly Processing Manager at Gesha Village, brings deep technical expertise in post-harvest quality control - shaping Elto’s reputation for precision and consistency.\u003c\/p\u003e\n\u003cp data-start=\"407\" data-end=\"718\"\u003eElto operates with a clear mission: to elevate Ethiopian green coffee through careful sourcing, traceability, and processing. Their Sidama facility produces exclusive small lots using washed, natural, and honey processes - positioning Elto as an emerging benchmark in Ethiopia’s modern specialty coffee landscape.\u003c\/p\u003e\n\u003cp data-start=\"720\" data-end=\"740\"\u003e\u003cstrong data-start=\"720\" data-end=\"740\"\u003eProcess: Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"742\" data-end=\"1006\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eFreshly harvested cherries are laid out on raised African beds and turned every 30 minutes to ensure even fermentation and uniform drying. The process spans 15–18 days, depending on weather conditions, allowing for slow sugar concentration and flavour development.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Magnolia, Nectarine, Dried Apricot, Grapefruit\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g","offer_id":55810823586166,"sku":"GOUT-ELTO-74112-HONEY-100","price":14.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/cc87863c-a3a5-4df5-8ade-3dc5ff8feeb7.webp?v=1750502804"},{"product_id":"gout-co-colombia-villa-betulia-castllo-45h-aerobic-slow-dry-natural","title":"Goût \u0026 Co - Colombia Villa Betulia Castillo 45h Aerobic Slow Dry Natural","description":"\u003cp data-start=\"61\" data-end=\"101\"\u003e\u003cstrong data-start=\"61\" data-end=\"101\"\u003eFarm: Villa Betulia, Acevedo Huila\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThis lot comes from Villa Betulia, where Luis Anibal and his team apply meticulous care throughout every stage of harvest and processing. Working closely with his pickers, Luis selects only the ripest cherries before moving them to the sorting area. There, the cherries are hand-sorted and floated to remove any underripe or low-density fruit — a step that ensures only the highest quality enters fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"596\" data-end=\"840\"\u003eAt this point, Luis follows Cofinet’s protocol: a \u003cstrong data-start=\"651\" data-end=\"683\"\u003e45-hour aerobic fermentation\u003c\/strong\u003e, designed to highlight the coffee’s intrinsic sweetness and fruit character. The result is a cup that’s \u003cstrong data-start=\"788\" data-end=\"839\"\u003erefined, expressive, and rooted deeply in place\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"842\" data-end=\"1204\"\u003eOnce fermentation is complete, the cherries are transferred to \u003cstrong data-start=\"905\" data-end=\"925\"\u003eparabolic dryers\u003c\/strong\u003e on the roof of Luis Anibal’s home. Spread in thin layers, the coffee is turned regularly for consistent drying — a process that takes \u003cstrong data-start=\"1060\" data-end=\"1076\"\u003e8 to 15 days\u003c\/strong\u003e, depending on conditions. This careful approach allows sugars to integrate slowly into the seed, building depth and complexity.\u003c\/p\u003e\n\u003cp data-start=\"1206\" data-end=\"1338\"\u003eThe final profile is \u003cstrong data-start=\"1227\" data-end=\"1244\"\u003efruit-forward\u003c\/strong\u003e, \u003cstrong data-start=\"1246\" data-end=\"1255\"\u003esweet\u003c\/strong\u003e, and \u003cstrong data-start=\"1261\" data-end=\"1276\"\u003efull-bodied\u003c\/strong\u003e, with a structure that speaks to both precision and patience.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Dragon Fruit, Strawberry Jam Cream, Specialty Chocolate\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g","offer_id":55919169503606,"sku":"GOUT-BETULIA-CASTILLO-45H-100","price":12.0,"currency_code":"GBP","in_stock":false},{"title":"200g","offer_id":55920753869174,"sku":"GOUT-BETULIA-CASTILLO-45H-200","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/dba1f3fa2cef7493b4b259c02051e765.webp?v=1752430058"},{"product_id":"gout-co-ethiopia-alo-74158-k72-washed","title":"Goût \u0026 Co - Ethiopia Alo 74158 K72 Washed","description":"\u003cp data-start=\"64\" data-end=\"120\"\u003e\u003cstrong data-start=\"64\" data-end=\"120\"\u003eFarm: Alo – Tamiru Tadesse, Bensa – Sidama, Ethiopia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"171\" data-end=\"606\"\u003eTamiru Tadesse is a producer from Bensa, Sidama — a region celebrated for its high elevations, fertile soil, and long-standing coffee heritage. For the past eight years, Tamiru has worked to elevate that legacy, producing and processing coffees in the place where he was raised. His mission is rooted in creating greater market access for the local farmers who have been growing coffee in this region for generations.\u003c\/p\u003e\n\u003cp data-start=\"608\" data-end=\"1002\"\u003eIn 2020, Tamiru founded \u003cstrong data-start=\"632\" data-end=\"646\"\u003eAlo Coffee\u003c\/strong\u003e in the newly established village of Alo, set at over \u003cstrong data-start=\"700\" data-end=\"732\"\u003e2,400 meters above sea level\u003c\/strong\u003e. The altitude in Alo yields coffees that are physically smaller in size, but intensely expressive in flavour. In 2021, Tamiru earned a \u003cstrong data-start=\"868\" data-end=\"889\"\u003eCup of Excellence\u003c\/strong\u003e award for an anaerobic lot produced at this very site — a testament to his commitment to innovation and quality.\u003c\/p\u003e\n\u003cp data-start=\"1004\" data-end=\"1335\"\u003e\u003cstrong data-start=\"1004\" data-end=\"1030\"\u003eAT THE WASHING STATION\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1030\" data-end=\"1033\"\u003eFor this lot, cherries are harvested at peak ripeness from high-altitude plots and fermented in sealed tanks under \u003cstrong data-start=\"1148\" data-end=\"1185\"\u003eanaerobic conditions for 72 hours\u003c\/strong\u003e. Once fermentation is complete, the cherries are \u003cstrong data-start=\"1235\" data-end=\"1247\"\u003edepulped\u003c\/strong\u003e, \u003cstrong data-start=\"1249\" data-end=\"1259\"\u003ewashed\u003c\/strong\u003e to remove mucilage, and \u003cstrong data-start=\"1284\" data-end=\"1297\"\u003esun-dried\u003c\/strong\u003e on raised beds for \u003cstrong data-start=\"1317\" data-end=\"1334\"\u003e12 to 14 days\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1337\" data-end=\"1541\"\u003eThis is a \u003cstrong data-start=\"1347\" data-end=\"1369\"\u003ecustom preparation\u003c\/strong\u003e designed specifically for Ecofarm — showcasing the best of Sidama terroir, precise processing, and a producer whose work continues to shape the future of Ethiopian coffee.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Perfume Lemon, Yellow Peach, Earl Grey Tea\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g","offer_id":55919246377334,"sku":"GOUT-ALO-74158-K72WASHED-100","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/K72.webp?v=1752430592"},{"product_id":"gout-co-colombia-misiones-estate-washed-gesha","title":"Goût \u0026 Co - Colombia Misiones Estate, Washed Gesha","description":"\u003cp data-end=\"120\" data-start=\"64\"\u003e\u003cstrong data-end=\"120\" data-start=\"64\"\u003eFarm: Misiones Estate Coffee, El Colegio Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"151\" data-end=\"671\"\u003eTucked between mist-covered mountains two hours south of Bogotá, \u003cstrong data-start=\"234\" data-end=\"258\"\u003eMisiones Coffee Farm\u003c\/strong\u003e carries a legacy that spans more than a century. Established over 100 years ago, the farm was once a major regional exporter — producing over \u003cstrong data-start=\"401\" data-end=\"432\"\u003e600 tons of coffee annually\u003c\/strong\u003e, with \u003cstrong data-start=\"439\" data-end=\"460\"\u003ehundreds of mules\u003c\/strong\u003e transporting parchment to river ports along the Magdalena. From there, Misiones coffee made its way to \u003cstrong data-start=\"564\" data-end=\"607\" data-is-only-node=\"\"\u003eGermany, England, and the United States\u003c\/strong\u003e, helping define Colombia’s early reputation on the world stage.\u003c\/p\u003e\n\u003cp data-start=\"673\" data-end=\"1061\"\u003eToday, Misiones remains one of the few Colombian farms to preserve its \u003cstrong data-start=\"744\" data-end=\"781\"\u003eoriginal Scottish-built machinery\u003c\/strong\u003e, imported from \u003cstrong data-start=\"797\" data-end=\"808\"\u003eGlasgow\u003c\/strong\u003e in the early 20th century. These historic systems have been carefully restored and now serve as a working museum — a place where \u003cstrong data-start=\"938\" data-end=\"978\"\u003ecoffee professionals and enthusiasts\u003c\/strong\u003e alike can experience the intersection of tradition, innovation, and craftsmanship.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Jasmine, Bergamot, Green Apple, Green Tea\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g","offer_id":55919264399734,"sku":"GOUT-MISIONES-GESHA-100","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Gesha.webp?v=1752430787"},{"product_id":"gout-co-ethiopia-bura-sidama-gara-agena-washed-74110-74158","title":"Goût \u0026 Co - Ethiopia Bura Sidama Gara Agena, Washed 74110 \u0026 74158","description":"\u003cp data-end=\"458\" data-start=\"148\"\u003e\u003cstrong data-end=\"191\" data-start=\"177\"\u003eGara Agena\u003c\/strong\u003e is a washing station located in \u003cstrong data-end=\"242\" data-start=\"224\"\u003eHayissa Olocho\u003c\/strong\u003e, in Ethiopia’s renowned \u003cstrong data-end=\"277\" data-start=\"267\"\u003eSidama\u003c\/strong\u003e region. It is operated by \u003cstrong data-end=\"330\" data-start=\"304\"\u003eTesti Specialty Coffee\u003c\/strong\u003e, a family-run company founded by \u003cstrong data-end=\"383\" data-start=\"364\"\u003eFaysel A. Yonis\u003c\/strong\u003e, committed to quality-driven production and transparent, ethical sourcing.\u003c\/p\u003e\n\u003cp data-end=\"805\" data-start=\"460\"\u003eTesti’s approach begins with location — placing washing stations only in areas with ideal altitude, climate, and soil conditions. At Gara Agena, around \u003cstrong data-end=\"639\" data-start=\"612\"\u003e450 smallholder farmers\u003c\/strong\u003e deliver their harvests during the season. In return, Testi offers \u003cstrong data-end=\"726\" data-start=\"706\"\u003epremium payments\u003c\/strong\u003e for high-quality cherry, encouraging careful picking and selective harvesting.\u003c\/p\u003e\n\u003cp data-end=\"1113\" data-start=\"807\"\u003eAt the station, cherries are \u003cstrong data-end=\"862\" data-start=\"836\"\u003ehand-sorted and graded\u003c\/strong\u003e before being dried on raised beds under close supervision. The process emphasises precision and detail, resulting in coffees that are \u003cstrong data-end=\"1028\" data-start=\"997\"\u003esweet, vibrant, and layered\u003c\/strong\u003e — a clear reflection of Sidama’s exceptional terroir and Testi’s exacting standards.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Mangosteen, Papagan Mandarin Orange, Longjing Tea\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e200g Net\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"Default Title","offer_id":55919289467254,"sku":"GOUT-AGENA-74110-74158","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/agena.webp?v=1752431137"},{"product_id":"gout-co-panama-finca-auromar-lupao-natural","title":"Goût \u0026 Co - Panama Finca Auromar Lupao Natural","description":"\u003cp data-start=\"170\" data-end=\"394\"\u003e\u003cstrong data-start=\"170\" data-end=\"182\"\u003eTHE FARM\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"182\" data-end=\"185\"\u003eFinca La Aurora sits in northwest Chiriquí, Panama, near the Costa Rican border. Owned by Roberto Brenes, the farm produces high-quality Geisha and SHB coffees across two plots: Finca Auromar and Finca Alma.\u003c\/p\u003e\n\u003cp data-start=\"396\" data-end=\"491\"\u003eAltitude: 1,579–1,770 masl.\u003cbr data-start=\"423\" data-end=\"426\"\u003eSize: 30 hectares (14.5 cultivated, the rest preserved forest).\u003c\/p\u003e\n\u003cp data-start=\"493\" data-end=\"730\"\u003eSince 2006, Roberto has led extensive reforestation with native trees, building biodiversity and natural shade. Steep slopes and a stable microclimate keep temperatures steady, producing small volumes of complex, award-winning coffees.\u003c\/p\u003e\n\u003cp data-start=\"732\" data-end=\"971\"\u003eRoberto himself brings discipline and drive from a career that spans finance (director of Panama’s Stock Exchange and Central Bank), exile during the Noriega era, an MBA, and Ironman competition. That intensity now fuels his coffee work.\u003c\/p\u003e\n\u003cp data-start=\"973\" data-end=\"1174\"\u003e\u003cstrong data-start=\"973\" data-end=\"988\"\u003eTHE VARIETY\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"988\" data-end=\"991\"\u003eThe \u003cem data-start=\"995\" data-end=\"1002\"\u003eLupao\u003c\/em\u003e is a naturally developed hybrid from Auromar. It started with two trees, now grown to one acre at 1,600 masl. Floral, expressive, and distinct — but not a Geisha hybrid.\u003c\/p\u003e\n\u003cp data-start=\"1176\" data-end=\"1279\"\u003e2020 production: ~100 kg.\u003cbr data-start=\"1201\" data-end=\"1204\"\u003eThe name honors Roberto’s twin granddaughters, Lucia and Paola — \u003cem data-start=\"1269\" data-end=\"1276\"\u003eLupao\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Chamomile, Red Apple, Hawthorn, Black Tea\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g","offer_id":56248160977270,"sku":"GOUT-LUPAO-NATURAL-100","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/lupao.webp?v=1757503317"},{"product_id":"gout-co-kenya-mutheka-muthuaini-aa-fully-washed","title":"Goût \u0026 Co - Kenya Mutheka Muthuaini AA Fully Washed (200g)","description":"\u003cp data-end=\"338\" data-start=\"130\"\u003e\u003cstrong data-end=\"145\" data-start=\"130\"\u003eTHE STATION\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"148\" data-start=\"145\"\u003eMuthuaini is part of the Mutheka Farmers Cooperative Society (FCS) in Nyeri County, Kenya. The co-op spans 7 wet mills and nearly 5,000 smallholder farmers, each averaging about 200 trees.\u003c\/p\u003e\n\u003cp data-end=\"556\" data-start=\"340\"\u003eNyeri’s reputation speaks for itself: high elevation, volcanic soils rich in minerals, cool nights, and steady water sources from Mt. Kenya and the Aberdares. Perfect terroir for coffees with clarity and structure.\u003c\/p\u003e\n\u003cp data-end=\"630\" data-start=\"558\"\u003e\u003cstrong data-end=\"569\" data-start=\"558\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"572\" data-start=\"569\"\u003eTangerine acidity · Tart cherry · Dried rose · Sugarcane\u003c\/p\u003e\n\u003cp data-end=\"1056\" data-start=\"632\"\u003e\u003cstrong data-end=\"647\" data-start=\"632\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"650\" data-start=\"647\"\u003eFormed in 2004 after splitting from the larger Tetu FCS, Mutheka includes factories such as Chorong’i, Kaiguri, and Muthuaini. Farmers deliver ripe cherries to Muthuaini, where they are hand-sorted, depulped, and fermented for 24 hours. After rinsing, parchment is dried on raised beds for 2–3 weeks until moisture stabilizes at 10–12%. The coffee then rests in perforated bins before milling and export.\u003c\/p\u003e\n\u003cp data-end=\"1210\" data-start=\"1058\"\u003eKenya’s cooperative model ensures transparency: farmers vote on representation, marketing, and profit allocation, keeping production community-driven.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Blackcurrant, Raspberry, Grapefruit, Brown Sugar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e200g\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"200g","offer_id":56248217469302,"sku":"GOUT-MUTHUAINI-AA-200","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/cd888acd58b145cdea2e33e54e4a8310.webp?v=1757503417"},{"product_id":"gout-co-colombia-buena-vista-sambony-bourbon-aji-washed","title":"Goût \u0026 Co - Colombia Buena Vista, Sambony - Bourbon Aji Washed","description":"\u003cp data-end=\"325\" data-start=\"113\"\u003e\u003cstrong data-end=\"125\" data-start=\"113\"\u003eTHE FARM\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"128\" data-start=\"125\"\u003eBuena Vista (“Beautiful View”) sits at 1,650 masl in Huila. For the Sambony family, it’s more than land — it’s a legacy tied to both Huila’s fertile soils and Colombia’s specialty coffee culture.\u003c\/p\u003e\n\u003cp data-end=\"613\" data-start=\"327\"\u003e\u003cstrong data-end=\"343\" data-start=\"327\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"346\" data-start=\"343\"\u003eGildardo Sambony isn’t a large-scale grower. Instead, he’s built recognition through focus and precision. His farm cultivates Caturra, Papayo, and Pink Bourbon — but the standout is \u003cem data-end=\"541\" data-start=\"528\"\u003eBourbon Ají\u003c\/em\u003e (“Chili Bourbon”), a rare variety known for its intensity and flavor.\u003c\/p\u003e\n\u003cp data-end=\"849\" data-start=\"615\"\u003e\u003cstrong data-end=\"630\" data-start=\"615\"\u003eTHE VARIETY\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"633\" data-start=\"630\"\u003eBourbon Ají is scarce worldwide. Yields are low, demands are high. Yet, when grown with care, it delivers a singular cup. Gildardo embraces that challenge, pairing niche varieties with meticulous washed processing.\u003c\/p\u003e\n\u003cp data-end=\"1044\" data-start=\"851\"\u003e\u003cstrong data-end=\"865\" data-start=\"851\"\u003eTHE VISION\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"868\" data-start=\"865\"\u003eBuena Vista is more than a farm — it’s a working lab. Tradition and experimentation overlap, producing coffees that respect Huila’s roots while expanding its flavor frontier.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Pomelo, Orange, White Tea, Brown Sugar\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"200g","offer_id":56248189878646,"sku":"GOUT-BUENAVISTA-BOURBONAJI-200","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/f66e5621f6dc753c3737a259cecd04ea.webp?v=1757503734"},{"product_id":"gout-co-panama-la-esmeralda-el-velo-gesha-washed","title":"Goût \u0026 Co - Panama - La Esmeralda El Velo Gesha Washed","description":"\u003cp data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"0\" data-end=\"47\"\u003ePanama – La Esmeralda El Velo Geisha Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"51\" data-end=\"357\"\u003e\u003cstrong data-start=\"51\" data-end=\"62\"\u003eOrigin:\u003c\/strong\u003e Panama\u003cbr data-start=\"69\" data-end=\"72\"\u003e\u003cstrong data-start=\"72\" data-end=\"83\"\u003eRegion:\u003c\/strong\u003e Boquete\u003cbr data-start=\"91\" data-end=\"94\"\u003e\u003cstrong data-start=\"94\" data-end=\"103\"\u003eFarm:\u003c\/strong\u003e Hacienda La Esmeralda – El Velo\u003cbr data-start=\"135\" data-end=\"138\"\u003e\u003cstrong data-start=\"138\" data-end=\"148\"\u003eOwner:\u003c\/strong\u003e Rachel Peterson\u003cbr data-start=\"164\" data-end=\"167\"\u003e\u003cstrong data-start=\"167\" data-end=\"179\" data-is-only-node=\"\"\u003eVariety:\u003c\/strong\u003e Geisha\u003cbr data-start=\"186\" data-end=\"189\"\u003e\u003cstrong data-start=\"189\" data-end=\"201\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"208\" data-end=\"211\"\u003e\u003cstrong data-start=\"211\" data-end=\"224\"\u003eAltitude:\u003c\/strong\u003e 1,650–1,900 MASL\u003cbr data-start=\"241\" data-end=\"244\"\u003e\u003cstrong data-start=\"244\" data-end=\"252\"\u003eLot:\u003c\/strong\u003e Private Collection\u003cbr data-start=\"271\" data-end=\"274\"\u003e\u003cstrong data-start=\"274\" data-end=\"286\"\u003eHarvest:\u003c\/strong\u003e Picked February 2025 \/ Arrived August 2025\u003cbr data-start=\"329\" data-end=\"332\"\u003e\u003cstrong data-start=\"332\" data-end=\"348\"\u003eRoasted for:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-start=\"359\" data-end=\"669\"\u003e\u003cstrong data-start=\"359\" data-end=\"374\"\u003eTastes Like\u003c\/strong\u003e\u003cbr data-start=\"374\" data-end=\"377\"\u003e🍊 \u003cstrong data-start=\"380\" data-end=\"397\"\u003eMandarin Zest\u003c\/strong\u003e – bright, sweet citrus with refreshing clarity\u003cbr data-start=\"444\" data-end=\"447\"\u003e🌸 \u003cstrong data-start=\"450\" data-end=\"461\"\u003eJasmine\u003c\/strong\u003e – delicate, elegant florals typical of Esmeralda’s finest Geishas\u003cbr data-start=\"527\" data-end=\"530\"\u003e🍯 \u003cstrong data-start=\"533\" data-end=\"545\"\u003eHoneydew\u003c\/strong\u003e – silky and smooth, balancing sweetness and texture\u003cbr data-start=\"597\" data-end=\"600\" data-is-only-node=\"\"\u003e🍋 \u003cstrong data-start=\"603\" data-end=\"619\"\u003eLime Blossom\u003c\/strong\u003e – crisp and aromatic finish with gentle acidity\u003c\/p\u003e\n\u003cp data-start=\"671\" data-end=\"1102\"\u003e\u003cstrong data-start=\"671\" data-end=\"685\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-start=\"685\" data-end=\"688\"\u003eThis \u003cstrong data-start=\"693\" data-end=\"710\"\u003ewashed Geisha\u003c\/strong\u003e from Hacienda La Esmeralda’s \u003cstrong data-start=\"740\" data-end=\"751\"\u003eEl Velo\u003c\/strong\u003e farm is a study in refinement — \u003cstrong data-start=\"784\" data-end=\"825\"\u003evibrant, clean, and endlessly elegant\u003c\/strong\u003e. The cup opens with delicate florals and citrus brightness, before soft stone fruit and honey-like sweetness emerge. It’s quintessentially Esmeralda: structured, transparent, and perfectly balanced, with that unmistakable Geisha perfume that lingers beautifully as it cools.\u003c\/p\u003e\n\u003cp data-start=\"1104\" data-end=\"1603\"\u003e\u003cstrong data-start=\"1104\" data-end=\"1122\"\u003eAbout the Farm\u003c\/strong\u003e\u003cbr data-start=\"1122\" data-end=\"1125\"\u003e\u003cstrong data-start=\"1125\" data-end=\"1136\"\u003eEl Velo\u003c\/strong\u003e is one of \u003cstrong data-start=\"1147\" data-end=\"1174\"\u003eHacienda La Esmeralda’s\u003c\/strong\u003e newest farms, acquired in \u003cstrong data-start=\"1201\" data-end=\"1209\"\u003e2012\u003c\/strong\u003e and now one of its most exciting. Spanning \u003cstrong data-start=\"1253\" data-end=\"1268\"\u003e50 hectares\u003c\/strong\u003e of coffee production in \u003cstrong data-start=\"1293\" data-end=\"1312\"\u003eBoquete, Panama\u003c\/strong\u003e, the farm sits between \u003cstrong data-start=\"1336\" data-end=\"1360\"\u003e1,650 and 1,900 MASL\u003c\/strong\u003e on gently rolling terrain — a rarity in this mountainous region. This flat landscape allows the Peterson family to implement \u003cstrong data-start=\"1486\" data-end=\"1541\"\u003eprecise planting patterns and consistent management\u003c\/strong\u003e, contributing to the uniformity and quality of the harvest.\u003c\/p\u003e\n\u003cp data-start=\"1605\" data-end=\"1850\"\u003eThe farm is primarily planted with \u003cstrong data-start=\"1640\" data-end=\"1661\"\u003eGeisha and Catuai\u003c\/strong\u003e, with smaller plots dedicated to \u003cstrong data-start=\"1695\" data-end=\"1727\"\u003eLaurina, Pacamara, and SL-34\u003c\/strong\u003e, as well as \u003cstrong data-start=\"1740\" data-end=\"1772\"\u003e400+ experimental accessions\u003c\/strong\u003e sourced from CATIE for Esmeralda’s ongoing \u003cstrong data-start=\"1816\" data-end=\"1847\"\u003eresearch and variety trials\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1852\" data-end=\"2217\"\u003eBeyond its coffee plots, \u003cstrong data-start=\"1877\" data-end=\"1923\"\u003eEl Velo borders a protected nature reserve\u003c\/strong\u003e that extends up to \u003cstrong data-start=\"1943\" data-end=\"1957\"\u003e2,900 MASL\u003c\/strong\u003e, home to rare species such as the \u003cstrong data-start=\"1992\" data-end=\"2015\"\u003eResplendent Quetzal\u003c\/strong\u003e. The Peterson family’s dedication to environmental preservation and biodiversity ensures that each harvest reflects not only their precision but also their deep respect for the surrounding ecosystem.\u003c\/p\u003e\n\u003cp data-start=\"2219\" data-end=\"2563\"\u003e\u003cstrong data-start=\"2219\" data-end=\"2237\"\u003eWhy We Love It\u003c\/strong\u003e\u003cbr data-start=\"2237\" data-end=\"2240\"\u003eA shining example of \u003cstrong data-start=\"2261\" data-end=\"2296\"\u003eEsmeralda’s approach\u003c\/strong\u003e to cultivation and processing, this Geisha is \u003cstrong data-start=\"2343\" data-end=\"2388\"\u003epure, aromatic, and profoundly expressive\u003c\/strong\u003e. Every cup captures the essence of Boquete’s terroir — high elevation, volcanic soil, and cool mountain air — all translated into a symphony of florals, fruit, and finesse.\u003c\/p\u003e\n\u003cp data-start=\"2565\" data-end=\"2694\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eAn extraordinary lot from \u003cstrong data-start=\"2591\" data-end=\"2634\"\u003eone of Panama’s most celebrated and revered estates\u003c\/strong\u003e, a perfect expression of what makes Geisha so timeless.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"75g","offer_id":56544289882486,"sku":"GOUT-EMERALDA-VELO-75","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/4d20619ed8f283777d7db460b00c4a33.webp?v=1761736428"},{"product_id":"gout-co-honduras-el-laurel-parainema-washed","title":"Goût \u0026 Co - Honduras - El Laurel, Parainema Washed","description":"\u003cp data-end=\"43\" data-start=\"0\"\u003e\u003cstrong data-end=\"41\" data-start=\"0\"\u003eHonduras – El Laurel Parainema Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"327\" data-start=\"45\"\u003e\u003cstrong data-end=\"56\" data-start=\"45\"\u003eOrigin:\u003c\/strong\u003e Honduras\u003cbr data-end=\"68\" data-start=\"65\"\u003e\u003cstrong data-end=\"79\" data-start=\"68\"\u003eRegion:\u003c\/strong\u003e Danlí, El Paraíso\u003cbr data-end=\"100\" data-start=\"97\"\u003e\u003cstrong data-end=\"109\" data-start=\"100\"\u003eFarm:\u003c\/strong\u003e El Laurel\u003cbr data-end=\"122\" data-start=\"119\"\u003e\u003cstrong data-end=\"135\" data-start=\"122\"\u003eProducer:\u003c\/strong\u003e Oscar Daniel Ramírez Valerio\u003cbr data-end=\"167\" data-start=\"164\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"179\" data-start=\"167\"\u003eVariety:\u003c\/strong\u003e Parainema\u003cbr data-end=\"192\" data-start=\"189\"\u003e\u003cstrong data-end=\"204\" data-start=\"192\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-end=\"214\" data-start=\"211\"\u003e\u003cstrong data-end=\"227\" data-start=\"214\"\u003eAltitude:\u003c\/strong\u003e 1,400 MASL\u003cbr data-end=\"241\" data-start=\"238\"\u003e\u003cstrong data-end=\"253\" data-start=\"241\"\u003eHarvest:\u003c\/strong\u003e January–March 2025\u003cbr data-end=\"275\" data-start=\"272\"\u003e\u003cstrong data-end=\"287\" data-start=\"275\"\u003eArrival:\u003c\/strong\u003e August 2025\u003cbr data-end=\"302\" data-start=\"299\"\u003e\u003cstrong data-end=\"318\" data-start=\"302\"\u003eRoasted for:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-end=\"590\" data-start=\"329\"\u003e\u003cstrong data-end=\"344\" data-start=\"329\"\u003eTastes Like\u003c\/strong\u003e\u003cbr data-end=\"347\" data-start=\"344\"\u003e🍋 \u003cstrong data-end=\"365\" data-start=\"350\"\u003eMeyer Lemon\u003c\/strong\u003e – bright, clean acidity with gentle sweetness\u003cbr data-end=\"414\" data-start=\"411\"\u003e🍯 \u003cstrong data-end=\"426\" data-start=\"417\"\u003eHoney\u003c\/strong\u003e – silky texture and deep natural sweetness\u003cbr data-end=\"472\" data-start=\"469\"\u003e🍑 \u003cstrong data-end=\"488\" data-start=\"475\"\u003ePeach Tea\u003c\/strong\u003e – soft, lingering stone fruit finish\u003cbr data-is-only-node=\"\" data-end=\"528\" data-start=\"525\"\u003e🌿 \u003cstrong data-end=\"549\" data-start=\"531\"\u003eHerbal Florals\u003c\/strong\u003e – delicate aromatics adding complexity\u003c\/p\u003e\n\u003cp data-end=\"974\" data-start=\"592\"\u003e\u003cstrong data-end=\"606\" data-start=\"592\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-end=\"609\" data-start=\"606\"\u003eA beautifully balanced \u003cstrong data-end=\"652\" data-start=\"632\"\u003ewashed Parainema\u003c\/strong\u003e that showcases the beautioful \u003cstrong data-end=\"711\" data-start=\"680\"\u003eHonduras’ El Paraíso region\u003c\/strong\u003e. The cup opens with sparkling, almost effervescent, citrus and transitions into smooth honeyed sweetness, framed by subtle florals and soft stone fruit. Vibrant yet refined, this coffee has a clarity and structure that makes it deeply satisfying, whether enjoyed hot or as it cools.\u003c\/p\u003e\n\u003cp data-end=\"1454\" data-start=\"976\"\u003e\u003cstrong data-end=\"994\" data-start=\"976\"\u003eAbout the Farm\u003c\/strong\u003e\u003cbr data-end=\"997\" data-start=\"994\"\u003eThe story of \u003cstrong data-end=\"1023\" data-start=\"1010\"\u003eEl Laurel\u003c\/strong\u003e is one of dedication, family, and steady growth. Its owner, \u003cstrong data-end=\"1116\" data-start=\"1084\"\u003eOscar Daniel Ramírez Valerio\u003c\/strong\u003e, began his coffee journey with just \u003cstrong data-end=\"1179\" data-start=\"1153\"\u003ehalf a hectare of land\u003c\/strong\u003e inherited from his father. Through years of hard work and reinvestment — and with the unwavering support of his wife — Oscar gradually expanded the estate. Today, his sons have joined the operation, bringing new energy and ensuring the continuity of this family tradition.\u003c\/p\u003e\n\u003cp data-end=\"1847\" data-start=\"1456\"\u003eThe farm’s success is built on \u003cstrong data-end=\"1525\" data-start=\"1487\"\u003esustainable agricultural practices\u003c\/strong\u003e and a close relationship with \u003cstrong data-end=\"1597\" data-start=\"1556\"\u003eIHCAFE (Instituto Hondureño del Café)\u003c\/strong\u003e. By following scientific cultivation recommendations, Oscar maintains healthy, high-yielding coffee trees. Dense foliage across the property serves as \u003cstrong data-end=\"1776\" data-start=\"1749\"\u003enatural erosion control\u003c\/strong\u003e, protecting the soil and retaining moisture during the rainy season.\u003c\/p\u003e\n\u003cp data-end=\"2349\" data-start=\"1849\"\u003e\u003cstrong data-end=\"1917\" data-start=\"1849\"\u003eEl Laurel’s commitment to quality has earned global recognition.\u003c\/strong\u003e In the \u003cstrong data-end=\"1960\" data-start=\"1925\"\u003e2017 Honduras Cup of Excellence\u003c\/strong\u003e, the farm won \u003cstrong data-end=\"1990\" data-start=\"1975\"\u003efirst place\u003c\/strong\u003e, achieving an impressive \u003cstrong data-end=\"2041\" data-start=\"2016\"\u003escore of 91.81 points\u003c\/strong\u003e — a milestone that placed Oscar among Honduras’ most respected producers. The winning lot sold at auction for \u003cstrong data-end=\"2185\" data-start=\"2152\"\u003e$124.50 and $122.90 per pound\u003c\/strong\u003e, an extraordinary achievement. El Laurel has continued to excel in national competitions, finishing \u003cstrong data-end=\"2323\" data-start=\"2286\"\u003esecond in the 2023 Best Parainema\u003c\/strong\u003e and \u003cstrong data-end=\"2346\" data-start=\"2328\"\u003eeighth in 2025\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2772\" data-start=\"2351\"\u003e\u003cstrong data-end=\"2372\" data-start=\"2351\"\u003eAbout the Variety\u003c\/strong\u003e\u003cbr data-end=\"2375\" data-start=\"2372\"\u003e\u003cstrong data-end=\"2388\" data-start=\"2375\"\u003eParainema\u003c\/strong\u003e is a \u003cstrong data-end=\"2422\" data-start=\"2394\"\u003eSarchimor-derived hybrid\u003c\/strong\u003e that thrives at medium altitudes. It is known for its \u003cstrong data-end=\"2518\" data-start=\"2477\"\u003eresistance to leaf rust and nematodes\u003c\/strong\u003e, and for producing large, high-quality beans with \u003cstrong data-end=\"2609\" data-start=\"2569\"\u003eremarkably sweet and fruity profiles\u003c\/strong\u003e. El Laurel’s Parainema, in particular, has become one of the \u003cstrong data-end=\"2699\" data-start=\"2671\"\u003emost celebrated examples\u003c\/strong\u003e of the variety — praised for its balance, clarity, and aromatic depth.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"3152\" data-start=\"2774\"\u003e\u003cstrong data-end=\"2792\" data-start=\"2774\"\u003eWhy We Love It\u003c\/strong\u003e\u003cbr data-end=\"2795\" data-start=\"2792\"\u003eThis coffee captures everything we admire about Honduran craftsmanship: \u003cstrong data-end=\"2915\" data-start=\"2867\"\u003eprecision, purity, and family-driven passion\u003c\/strong\u003e. The \u003cstrong data-end=\"2939\" data-start=\"2921\"\u003ewashed process\u003c\/strong\u003e highlights the Parainema’s elegant acidity and honeyed sweetness, while Oscar’s meticulous farming ensures consistency and depth. A shining example of why \u003cstrong data-end=\"3109\" data-start=\"3095\"\u003eEl Paraíso\u003c\/strong\u003e continues to stand out on the world stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"200g","offer_id":56544339296630,"sku":"GOUT-ELLAUREL-200","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ELla.webp?v=1761736610"},{"product_id":"gout-co-costa-rica-volcan-azul-typica-washed-gesha-warm-red-honey","title":"Goût \u0026 Co - Costa Rica - Volcan Azul, Typica \u0026 Washed Gesha Warm Red Honey","description":"\u003cp data-end=\"61\" data-start=\"0\"\u003e\u003cstrong data-end=\"59\" data-start=\"0\"\u003eCosta Rica – Volcán Azul Typica \u0026amp; Geisha Warm Red Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"367\" data-start=\"63\"\u003e\u003cstrong data-end=\"74\" data-start=\"63\"\u003eOrigin:\u003c\/strong\u003e Costa Rica\u003cbr data-end=\"88\" data-start=\"85\"\u003e\u003cstrong data-end=\"99\" data-start=\"88\"\u003eRegion:\u003c\/strong\u003e Poás Volcano, West Valley\u003cbr data-end=\"128\" data-start=\"125\"\u003e\u003cstrong data-end=\"137\" data-start=\"128\"\u003eFarm:\u003c\/strong\u003e Volcán Azul\u003cbr data-end=\"152\" data-start=\"149\"\u003e\u003cstrong data-end=\"165\" data-start=\"152\"\u003eProducer:\u003c\/strong\u003e Alejo Castro Kahle\u003cbr data-end=\"187\" data-start=\"184\"\u003e\u003cstrong data-end=\"201\" data-start=\"187\"\u003eVarieties:\u003c\/strong\u003e Typica \u0026amp; Geisha\u003cbr data-end=\"220\" data-start=\"217\"\u003e\u003cstrong data-is-only-node=\"\" data-end=\"232\" data-start=\"220\"\u003eProcess:\u003c\/strong\u003e Warm Red Honey\u003cbr data-end=\"250\" data-start=\"247\"\u003e\u003cstrong data-end=\"263\" data-start=\"250\"\u003eAltitude:\u003c\/strong\u003e 1,650–1,700 MASL\u003cbr data-end=\"283\" data-start=\"280\"\u003e\u003cstrong data-end=\"295\" data-start=\"283\"\u003eHarvest:\u003c\/strong\u003e January–March 2025\u003cbr data-end=\"317\" data-start=\"314\"\u003e\u003cstrong data-end=\"329\" data-start=\"317\"\u003eArrival:\u003c\/strong\u003e June 2025\u003cbr data-end=\"342\" data-start=\"339\"\u003e\u003cstrong data-end=\"358\" data-start=\"342\"\u003eRoasted for:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-end=\"663\" data-start=\"369\"\u003e\u003cstrong data-start=\"0\" data-end=\"15\" data-is-only-node=\"\"\u003eTastes Like\u003c\/strong\u003e\u003cbr data-start=\"15\" data-end=\"18\"\u003e🍍 \u003cstrong data-start=\"21\" data-end=\"34\"\u003ePineapple\u003c\/strong\u003e – bright, juicy tropical acidity with a refreshing tang\u003cbr data-start=\"90\" data-end=\"93\"\u003e🥭 \u003cstrong data-start=\"96\" data-end=\"105\"\u003eMango\u003c\/strong\u003e – rich, sweet body with smooth tropical depth\u003cbr data-start=\"151\" data-end=\"154\"\u003e🍊 \u003cstrong data-start=\"157\" data-end=\"173\"\u003eNavel Orange\u003c\/strong\u003e – vibrant citrus sweetness and a clean, sunny finish\u003c\/p\u003e\n\u003cp data-end=\"1106\" data-start=\"665\"\u003e\u003cstrong data-end=\"679\" data-start=\"665\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-end=\"682\" data-start=\"679\"\u003eThis \u003cstrong data-end=\"705\" data-start=\"687\"\u003eWarm Red Honey\u003c\/strong\u003e blend of \u003cstrong data-end=\"736\" data-start=\"715\"\u003eTypica and Geisha\u003c\/strong\u003e from Volcán Azul is a beautiful balance between tradition and innovation. It’s \u003cstrong data-end=\"839\" data-start=\"816\"\u003evibrant yet elegant\u003c\/strong\u003e, opening with florals and citrus before melting into layers of ripe fruit and creamy sweetness. The Typica brings structure and depth, while the Geisha contributes ethereal florals and clarity — a truly harmonious combination that feels classic and modern at once.\u003c\/p\u003e\n\u003cp data-end=\"1569\" data-start=\"1108\"\u003e\u003cstrong data-end=\"1126\" data-start=\"1108\"\u003eAbout the Farm\u003c\/strong\u003e\u003cbr data-end=\"1129\" data-start=\"1126\"\u003eThe story of \u003cstrong data-end=\"1157\" data-start=\"1142\"\u003eVolcán Azul\u003c\/strong\u003e begins in the \u003cstrong data-end=\"1194\" data-start=\"1172\"\u003eearly 19th century\u003c\/strong\u003e, when the \u003cstrong data-end=\"1244\" data-start=\"1205\"\u003eCastro-Jiménez family of Costa Rica\u003c\/strong\u003e and the \u003cstrong data-end=\"1288\" data-start=\"1253\"\u003eKahle family of Chiapas, Mexico\u003c\/strong\u003e, established a coffee legacy that would last generations. Today, \u003cstrong data-end=\"1376\" data-start=\"1354\"\u003eAlejo Castro Kahle\u003c\/strong\u003e, fifth-generation producer, continues that tradition on the \u003cstrong data-end=\"1463\" data-start=\"1437\"\u003eslopes of Poás Volcano\u003c\/strong\u003e, where volcanic soils and cool highland air create ideal conditions for cultivating exceptional coffee.\u003c\/p\u003e\n\u003cp data-end=\"2022\" data-start=\"1571\"\u003eThe farm is a model of \u003cstrong data-end=\"1643\" data-start=\"1594\"\u003eenvironmental and agricultural sustainability\u003c\/strong\u003e — more than just producing world-class coffees, Volcán Azul is deeply committed to \u003cstrong data-end=\"1761\" data-start=\"1727\"\u003ebiodiversity and reforestation\u003c\/strong\u003e. Large portions of the estate are preserved as \u003cstrong data-end=\"1831\" data-start=\"1809\"\u003enatural rainforest\u003c\/strong\u003e, helping protect native species and offset carbon emissions. Through these practices, the Castro family ensures their farming legacy coexists harmoniously with Costa Rica’s lush ecosystem.\u003c\/p\u003e\n\u003cp data-end=\"2275\" data-start=\"2024\"\u003e\u003cstrong data-end=\"2045\" data-start=\"2024\"\u003eAbout the Process\u003c\/strong\u003e\u003cbr data-end=\"2048\" data-start=\"2045\"\u003eAlejo’s \u003cstrong data-end=\"2074\" data-start=\"2056\"\u003eWarm Red Honey\u003c\/strong\u003e process represents an innovative twist on a traditional method. This lot was produced from \u003cstrong data-end=\"2176\" data-start=\"2166\"\u003eTypica\u003c\/strong\u003e trees in the \u003cstrong data-end=\"2203\" data-start=\"2190\"\u003eLima plot\u003c\/strong\u003e, a section of the farm shaded beneath ancient tropical forest canopy.\u003c\/p\u003e\n\u003cp data-end=\"2735\" data-start=\"2277\"\u003eAfter cherries were selectively hand-picked at peak ripeness and floated to remove underripes, they were placed in \u003cstrong data-end=\"2441\" data-start=\"2392\"\u003efermentation tanks exposed to direct sunlight\u003c\/strong\u003e during the dry season. Maintaining temperatures between \u003cstrong data-end=\"2509\" data-start=\"2498\"\u003e25–30°C\u003c\/strong\u003e, the cherries underwent \u003cstrong data-end=\"2569\" data-start=\"2534\"\u003ea 5-day controlled fermentation\u003c\/strong\u003e, with constant monitoring of \u003cstrong data-end=\"2648\" data-start=\"2599\"\u003eBrix levels, pH, and environmental conditions\u003c\/strong\u003e. A portion of the mucilage was intentionally retained to enhance body and sweetness.\u003c\/p\u003e\n\u003cp data-end=\"2917\" data-start=\"2737\"\u003eFollowing fermentation, the parchment was \u003cstrong data-end=\"2819\" data-start=\"2779\"\u003esun-dried on raised beds for 11 days\u003c\/strong\u003e, then finished with \u003cstrong data-end=\"2877\" data-start=\"2840\"\u003e8 hours of slow mechanical drying\u003c\/strong\u003e for perfect uniformity and stability.\u003c\/p\u003e\n\u003cp data-end=\"3259\" data-start=\"2919\"\u003e\u003cstrong data-end=\"2937\" data-start=\"2919\"\u003eWhy We Love It\u003c\/strong\u003e\u003cbr data-end=\"2940\" data-start=\"2937\"\u003eVolcán Azul never stops innovating — and this \u003cstrong data-end=\"3020\" data-start=\"2986\"\u003eWarm Red Honey Typica \u0026amp; Geisha\u003c\/strong\u003e is one of Alejo’s most exciting experiments yet. The meticulous process enhances the natural sweetness of Typica while preserving the Geisha’s delicate floral character, resulting in a \u003cstrong data-end=\"3256\" data-start=\"3206\"\u003erefined, fruit-forward, and honey-textured cup\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"3436\" data-start=\"3261\"\u003eIt’s a coffee that bridges \u003cstrong data-end=\"3320\" data-start=\"3288\"\u003eheritage and experimentation\u003c\/strong\u003e, expressing the best of Costa Rican craftsmanship and the passion of one of the country’s most visionary producers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"Default Title","offer_id":56544362398070,"sku":"GOUT-AZUL-TYPICAGESHA-HONEY","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/AZUl2.webp?v=1761736830"},{"product_id":"gout-co-ethiopia-guzguz-tatatu-heirloom-g1-washed","title":"Goût \u0026 Co - Ethiopia Guzguz Tatatu, Heirloom G1 Washed","description":"\u003cp data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"0\" data-end=\"47\"\u003eEthiopia – Guzguz Tatatu Heirloom G1 Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"51\" data-end=\"316\"\u003e\u003cstrong data-start=\"51\" data-end=\"62\"\u003eOrigin:\u003c\/strong\u003e Ethiopia\u003cbr data-start=\"71\" data-end=\"74\"\u003e\u003cstrong data-start=\"74\" data-end=\"85\"\u003eRegion:\u003c\/strong\u003e Banco Tatatu, Gedeb, Yirgacheffe\u003cbr data-start=\"118\" data-end=\"121\"\u003e\u003cstrong data-start=\"121\" data-end=\"133\"\u003eStation:\u003c\/strong\u003e Guzguz Tatatu\u003cbr data-start=\"147\" data-end=\"150\"\u003e\u003cstrong data-start=\"150\" data-end=\"163\"\u003eAltitude:\u003c\/strong\u003e 2100–2200 MASL\u003cbr data-start=\"178\" data-end=\"181\"\u003e\u003cstrong data-start=\"181\" data-end=\"193\"\u003eVariety:\u003c\/strong\u003e Ethiopian Heirloom\u003cbr data-start=\"212\" data-end=\"215\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"215\" data-end=\"224\"\u003eCrop:\u003c\/strong\u003e Picked December 2024 \/ Arrived April 2025\u003cbr data-start=\"266\" data-end=\"269\"\u003e\u003cstrong data-start=\"269\" data-end=\"281\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"288\" data-end=\"291\"\u003e\u003cstrong data-start=\"291\" data-end=\"307\"\u003eRoasted for:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-start=\"318\" data-end=\"618\"\u003e\u003cstrong data-start=\"0\" data-end=\"15\" data-is-only-node=\"\"\u003eTastes Like\u003c\/strong\u003e\u003cbr data-start=\"15\" data-end=\"18\"\u003e🌸 \u003cstrong data-start=\"21\" data-end=\"37\"\u003eWhite Floral\u003c\/strong\u003e – delicate and perfumed aromatics that lift the cup\u003cbr data-start=\"89\" data-end=\"92\"\u003e🍋 \u003cstrong data-start=\"95\" data-end=\"105\"\u003eCitrus\u003c\/strong\u003e – bright and refreshing, bringing balance and vibrancy\u003cbr data-start=\"160\" data-end=\"163\"\u003e🍊 \u003cstrong data-start=\"166\" data-end=\"180\"\u003eGrapefruit\u003c\/strong\u003e – zesty and juicy with a gentle tartness\u003cbr data-start=\"221\" data-end=\"224\"\u003e🍵 \u003cstrong data-start=\"227\" data-end=\"240\"\u003eGreen Tea\u003c\/strong\u003e – clean, calming finish with soft herbal undertones\u003c\/p\u003e\n\u003cp data-start=\"620\" data-end=\"1023\"\u003e\u003cstrong data-start=\"620\" data-end=\"641\"\u003eAbout the Station\u003c\/strong\u003e\u003cbr data-start=\"641\" data-end=\"644\"\u003eLocated at the southernmost edge of the traditional Yirgacheffe growing region, \u003cstrong data-start=\"724\" data-end=\"740\"\u003eGedeb Woreda\u003c\/strong\u003e is one of Ethiopia’s highest-altitude coffee-producing areas, averaging \u003cstrong data-start=\"813\" data-end=\"850\"\u003eover 2,000 meters above sea level\u003c\/strong\u003e. These high elevations, combined with fertile red-brown loamy soil and cool nights, create ideal conditions for slow cherry maturation and exceptional flavor development.\u003c\/p\u003e\n\u003cp data-start=\"1025\" data-end=\"1427\"\u003eThe \u003cstrong data-start=\"1029\" data-end=\"1062\"\u003eGuzguz Tatatu Washing Station\u003c\/strong\u003e, established in \u003cstrong data-start=\"1079\" data-end=\"1087\"\u003e2020\u003c\/strong\u003e, has quickly earned recognition for its meticulous processing and the clarity of its coffees. The station receives cherries from \u003cstrong data-start=\"1217\" data-end=\"1252\"\u003earound 1,000 local smallholders\u003c\/strong\u003e, each cultivating between 0.5 and 2 hectares of semi-forest coffee. Annual production reaches roughly \u003cstrong data-start=\"1355\" data-end=\"1379\"\u003e1,000 tons of cherry\u003c\/strong\u003e, yielding \u003cstrong data-start=\"1390\" data-end=\"1424\"\u003eabout 150 tons of green coffee\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1429\" data-end=\"1817\"\u003eThe coffee trees in this area are relatively young — between \u003cstrong data-start=\"1490\" data-end=\"1513\"\u003e10 and 20 years old\u003c\/strong\u003e — and in their prime production phase. This gives Tatatu’s coffees a distinct vibrancy and balance compared to older trees elsewhere in Yirgacheffe. Coffees from this micro-region are known for their \u003cstrong data-start=\"1714\" data-end=\"1747\"\u003eclassic Yirgacheffe character\u003c\/strong\u003e: crisp citrus, rose-like florals, and bright stone fruit sweetness.\u003c\/p\u003e\n\u003cp data-start=\"1819\" data-end=\"2164\"\u003e\u003cstrong data-start=\"1819\" data-end=\"1840\"\u003eAbout the Process\u003c\/strong\u003e\u003cbr data-start=\"1840\" data-end=\"1843\"\u003eThis \u003cstrong data-start=\"1848\" data-end=\"1866\"\u003eGrade 1 Washed\u003c\/strong\u003e lot was carefully handpicked at peak ripeness during the mid-2024\/25 harvest. After cherry selection and flotation to remove defects, the coffee was \u003cstrong data-start=\"2016\" data-end=\"2028\"\u003edepulped\u003c\/strong\u003e and placed in fermentation tanks for \u003cstrong data-start=\"2066\" data-end=\"2105\"\u003e36 hours of underwater fermentation\u003c\/strong\u003e — a process that develops clarity and a refined acidity.\u003c\/p\u003e\n\u003cp data-start=\"2166\" data-end=\"2546\"\u003eOnce fermentation was complete, the parchment coffee was \u003cstrong data-start=\"2223\" data-end=\"2244\"\u003ethoroughly washed\u003c\/strong\u003e in clean spring water, then moved to \u003cstrong data-start=\"2282\" data-end=\"2304\"\u003eraised drying beds\u003c\/strong\u003e, where it dried under the sun for about \u003cstrong data-start=\"2345\" data-end=\"2356\"\u003e15 days\u003c\/strong\u003e, with regular turning to ensure even drying. Once the moisture content reached approximately \u003cstrong data-start=\"2450\" data-end=\"2457\"\u003e12%\u003c\/strong\u003e, the coffee was rested in parchment and later \u003cstrong data-start=\"2504\" data-end=\"2529\"\u003ehulled in Addis Ababa\u003c\/strong\u003e before export.\u003c\/p\u003e\n\u003cp data-start=\"2548\" data-end=\"2830\"\u003e\u003cstrong data-start=\"2548\" data-end=\"2562\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-start=\"2562\" data-end=\"2565\"\u003eThis coffee is everything we love about \u003cstrong data-start=\"2605\" data-end=\"2643\"\u003ehigh-elevation washed Yirgacheffes\u003c\/strong\u003e — fragrant, delicate, and beautifully structured. Expect a bouquet of \u003cstrong data-start=\"2714\" data-end=\"2740\"\u003elemon blossom and rose\u003c\/strong\u003e, a juicy mid-palate of \u003cstrong data-start=\"2764\" data-end=\"2792\"\u003ewhite peach and mandarin\u003c\/strong\u003e, and a \u003cstrong data-start=\"2800\" data-end=\"2827\"\u003ebright, tea-like finish\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"2832\" data-end=\"2936\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eElegant, balanced, and crystal-clear, this is an outstanding example of \u003cstrong data-start=\"2904\" data-end=\"2921\"\u003eGedeb terroir\u003c\/strong\u003e at its finest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"200g","offer_id":56544414105974,"sku":"GOUT-GUZGUZ-G1-200","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Tataturenew.webp?v=1761737104"},{"product_id":"gout-co-costa-rica-la-laguna-anaerobic-natural-caturra","title":"Goût \u0026 Co - Costa Rica - La Laguna, Anaerobic Natural Caturra","description":"\u003ch2 data-start=\"204\" data-end=\"219\"\u003e\u003cstrong data-start=\"207\" data-end=\"219\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"220\" data-end=\"956\"\u003e\n\u003cli data-start=\"275\" data-end=\"337\"\u003e\n\u003cp data-start=\"277\" data-end=\"337\"\u003e\u003cstrong data-start=\"277\" data-end=\"288\"\u003eOrigin:\u003c\/strong\u003e Costa Rica — \u003cem data-start=\"307\" data-end=\"328\"\u003eLos Santos, Tarrazú\u003c\/em\u003e region\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"338\" data-end=\"388\"\u003e\n\u003cp data-start=\"340\" data-end=\"388\"\u003e\u003cstrong data-start=\"340\" data-end=\"349\"\u003eFarm:\u003c\/strong\u003e La Laguna\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"389\" data-end=\"423\"\u003e\n\u003cp data-start=\"391\" data-end=\"423\"\u003e\u003cstrong data-start=\"391\" data-end=\"404\"\u003eProducer:\u003c\/strong\u003e William Mora\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"424\" data-end=\"453\"\u003e\n\u003cp data-start=\"426\" data-end=\"453\"\u003e\u003cstrong data-start=\"426\" data-end=\"439\"\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"454\" data-end=\"592\"\u003e\n\u003cp data-start=\"456\" data-end=\"592\"\u003e\u003cstrong data-start=\"456\" data-end=\"468\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural — low‑oxygen whole‑cherry fermentation followed by sun drying \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"593\" data-end=\"680\"\u003e\n\u003cp data-start=\"595\" data-end=\"680\"\u003e\u003cstrong data-start=\"595\" data-end=\"609\"\u003eElevation:\u003c\/strong\u003e ~1,600–1,800 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"681\" data-end=\"773\"\u003e\n\u003cp data-start=\"683\" data-end=\"773\"\u003e\u003cstrong data-start=\"683\" data-end=\"695\"\u003eHarvest:\u003c\/strong\u003e April–May 2025\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"774\" data-end=\"807\"\u003e\n\u003cp data-start=\"776\" data-end=\"807\"\u003e\u003cstrong data-start=\"776\" data-end=\"786\"\u003eRoast:\u003c\/strong\u003e \u003cstrong data-start=\"787\" data-end=\"805\"\u003eLight (Filter)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"808\" data-end=\"841\"\u003e\n\u003cp data-start=\"810\" data-end=\"841\"\u003e\u003cstrong data-start=\"810\" data-end=\"823\"\u003eBag Size:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"842\" data-end=\"956\"\u003e\n\u003cp data-start=\"844\" data-end=\"956\"\u003e\u003cstrong data-start=\"844\" data-end=\"862\"\u003eTasting Notes:\u003c\/strong\u003e Red berries 🍓 • Tropical fruit 🍍 • Honey sweetness 🍯 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"958\" data-end=\"961\"\u003e\n\u003ch2 data-start=\"963\" data-end=\"978\"\u003e\u003cstrong data-start=\"966\" data-end=\"976\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"979\" data-end=\"1373\"\u003eGout \u0026amp; Co is excited to present \u003cstrong data-start=\"1011\" data-end=\"1061\"\u003eCosta Rica La Laguna Caturra Anaerobic Natural\u003c\/strong\u003e, a vibrant and fruit‑driven coffee from the famed \u003cem data-start=\"1112\" data-end=\"1121\"\u003eTarrazu\u003c\/em\u003e region. This lot highlights the expressive potential of \u003cstrong data-start=\"1178\" data-end=\"1210\"\u003eanaerobic natural processing\u003c\/strong\u003e, marrying \u003cstrong data-start=\"1221\" data-end=\"1270\"\u003ejuicy fruit sweetness and tropical complexity\u003c\/strong\u003e with a clean structural clarity that shines in \u003cstrong data-start=\"1318\" data-end=\"1334\"\u003efilter brews\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1375\" data-end=\"1378\"\u003e\n\u003ch2 data-start=\"1380\" data-end=\"1402\"\u003e\u003cstrong data-start=\"1383\" data-end=\"1400\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1403\" data-end=\"1869\"\u003eThis coffee is grown by \u003cstrong data-start=\"1427\" data-end=\"1443\"\u003eWilliam Mora\u003c\/strong\u003e on \u003cem data-start=\"1447\" data-end=\"1458\"\u003eLa Laguna\u003c\/em\u003e, a coffee estate in the high‑elevation \u003cem data-start=\"1498\" data-end=\"1510\"\u003eLos Santos\u003c\/em\u003e district of Costa Rica’s renowned \u003cstrong data-start=\"1545\" data-end=\"1556\"\u003eTarrazu\u003c\/strong\u003e region — an area beloved for its fertile soils, cool nights, and extended cherry maturation that encourages concentrated and nuanced flavours. La Laguna prioritises sustainable management and ecological balance, with approximately half its land preserved as natural reserve. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1871\" data-end=\"1874\"\u003e\n\u003ch2 data-start=\"1876\" data-end=\"1897\"\u003e\u003cstrong data-start=\"1879\" data-end=\"1895\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1898\" data-end=\"2392\"\u003e\u003cstrong data-start=\"1898\" data-end=\"1931\"\u003eLa Laguna’s Anaerobic Natural\u003c\/strong\u003e begins with \u003cstrong data-start=\"1944\" data-end=\"1983\"\u003ewhole‑cherry anaerobic fermentation\u003c\/strong\u003e — fully ripe cherries are sealed in an oxygen‑limited environment for around two days to promote rich fruit complexity. After this staged fermentation, the cherries are \u003cstrong data-start=\"2153\" data-end=\"2185\"\u003ebriefly piled on raised beds\u003c\/strong\u003e for continued development before \u003cstrong data-start=\"2219\" data-end=\"2233\"\u003esun drying\u003c\/strong\u003e to stable moisture levels. This combination amplifies sweetness and fruit intensity while retaining balance and clarity. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2394\" data-end=\"2397\"\u003e\n\u003ch2 data-start=\"2399\" data-end=\"2416\"\u003e\u003cstrong data-start=\"2402\" data-end=\"2414\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2417\" data-end=\"2826\"\u003eIn the cup, this coffee \u003cstrong data-start=\"2441\" data-end=\"2486\"\u003ebursts with fruit character and sweetness\u003c\/strong\u003e. Bright \u003cstrong data-start=\"2495\" data-end=\"2513\"\u003ered berries 🍓\u003c\/strong\u003e lead the profile, complemented by juicy \u003cstrong data-start=\"2554\" data-end=\"2575\"\u003etropical fruit 🍍\u003c\/strong\u003e nuance and an underlying \u003cstrong data-start=\"2601\" data-end=\"2628\"\u003ehoney‑like sweetness 🍯\u003c\/strong\u003e that lingers through the mid‑palate. The anaerobic natural process gifts layers of complexity and a playful yet refined profile perfect for \u003cstrong data-start=\"2769\" data-end=\"2787\"\u003efilter brewing\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2828\" data-end=\"2831\"\u003e\n\u003ch2 data-start=\"2833\" data-end=\"2850\"\u003e\u003cstrong data-start=\"2836\" data-end=\"2848\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2851\" data-end=\"3275\"\u003eThis is a \u003cstrong data-start=\"2919\" data-end=\"2951\"\u003elively and expressive coffee\u003c\/strong\u003e that celebrates both \u003cem data-start=\"2973\" data-end=\"2990\"\u003eTarrazu terroir\u003c\/em\u003e and innovative processing. With its \u003cstrong data-start=\"3027\" data-end=\"3095\"\u003ebright fruit forwardness, layered sweetness, and tropical nuance\u003c\/strong\u003e, this lot offers a memorable and refreshing specialty coffee experience — ideal for those who appreciate bold, nuanced flavours in their cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"May 18th","offer_id":57282148860278,"sku":"GOUT-LALAGUNA-AN-CATURRA-MAY18","price":12.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/3c68f4c7d7f856b345c405728f2887f0.webp?v=1770916451"},{"product_id":"gout-co-colombia-el-roble-gesha-washed","title":"Goût \u0026 Co - Colombia - El Roble Gesha Washed","description":"\u003ch2 data-end=\"183\" data-start=\"168\"\u003e\u003cstrong data-end=\"183\" data-start=\"171\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"757\" data-start=\"184\"\u003e\n\u003cli data-end=\"288\" data-start=\"239\"\u003e\n\u003cp data-end=\"288\" data-start=\"241\"\u003e\u003cstrong data-end=\"252\" data-start=\"241\"\u003eOrigin:\u003c\/strong\u003e Colombia  — \u003cem data-end=\"286\" data-start=\"269\"\u003ePitalito, Huila\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"315\" data-start=\"289\"\u003e\n\u003cp data-end=\"315\" data-start=\"291\"\u003e\u003cstrong data-end=\"300\" data-start=\"291\"\u003eFarm:\u003c\/strong\u003e El Roble\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"378\" data-start=\"316\"\u003e\n\u003cp data-end=\"378\" data-start=\"318\"\u003e\u003cstrong data-end=\"331\" data-start=\"318\"\u003eProducer:\u003c\/strong\u003e Dionel Chilito\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"407\" data-start=\"379\"\u003e\n\u003cp data-end=\"407\" data-start=\"381\"\u003e\u003cstrong data-end=\"394\" data-start=\"381\"\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"532\" data-start=\"408\"\u003e\n\u003cp data-end=\"532\" data-start=\"410\"\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003cstrong data-end=\"422\" data-start=\"410\"\u003e:\u003c\/strong\u003e Washed — depulped, fermented ~36 hrs, washed and dried (~17 days) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"614\" data-start=\"533\"\u003e\n\u003cp data-end=\"614\" data-start=\"535\"\u003e\u003cstrong data-end=\"549\" data-start=\"535\"\u003eElevation:\u003c\/strong\u003e ~1,740 m above sea level \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"648\" data-start=\"615\"\u003e\n\u003cp data-end=\"648\" data-start=\"617\"\u003e\u003cstrong data-end=\"627\" data-start=\"617\"\u003eRoast:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"689\" data-start=\"649\"\u003e\n\u003cp data-end=\"689\" data-start=\"651\"\u003e\u003cstrong data-end=\"664\" data-start=\"651\"\u003eBag Size:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"757\" data-start=\"690\"\u003e\n\u003cp data-end=\"757\" data-start=\"692\"\u003e\u003cstrong data-end=\"710\" data-start=\"692\"\u003eTasting Notes:\u003c\/strong\u003e Lemon Confiture - Apricot - Ginger Lily\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"762\" data-start=\"759\"\u003e\n\u003ch2 data-end=\"779\" data-start=\"764\"\u003e\u003cstrong data-end=\"777\" data-start=\"767\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1162\" data-start=\"780\"\u003eGout \u0026amp; Co is excited to present \u003cstrong data-end=\"847\" data-start=\"812\"\u003eColombia El Roble Geisha Washed\u003c\/strong\u003e, a refined and expressive Colombian Geisha coffee from \u003cem data-end=\"920\" data-start=\"903\"\u003ePitalito, Huila\u003c\/em\u003e. This washed expression emphasises \u003cstrong data-end=\"989\" data-start=\"956\"\u003eclarity and elegant sweetness\u003c\/strong\u003e, highlighting both the \u003cstrong data-end=\"1043\" data-start=\"1013\"\u003eintricate floral character\u003c\/strong\u003e and \u003cstrong data-end=\"1072\" data-start=\"1048\"\u003ebright citrus energy\u003c\/strong\u003e typically associated with premium Geisha cultivars. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1167\" data-start=\"1164\"\u003e\n\u003ch2 data-end=\"1191\" data-start=\"1169\"\u003e\u003cstrong data-end=\"1189\" data-start=\"1172\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1749\" data-start=\"1192\"\u003eThis lot comes from \u003cstrong data-end=\"1230\" data-start=\"1212\"\u003eDionel Chilito\u003c\/strong\u003e, a third‑generation coffee farmer at \u003cem data-end=\"1284\" data-start=\"1268\"\u003eFinca El Roble\u003c\/em\u003e in the highlands of Huila, Colombia. Dionel and his family have invested deeply in refining cultivation and processing practices, moving beyond traditional varieties and methods to explore the full potential of \u003cstrong data-end=\"1506\" data-start=\"1496\"\u003eGeisha\u003c\/strong\u003e on their land. Their commitment to \u003cstrong data-end=\"1629\" data-start=\"1542\"\u003eselective harvesting, strict quality standards, and meticulous post‑harvest hygiene\u003c\/strong\u003e supports a consistently high‑quality coffee that reflects both terroir and skill. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1754\" data-start=\"1751\"\u003e\n\u003ch2 data-end=\"1777\" data-start=\"1756\"\u003e\u003cstrong data-end=\"1775\" data-start=\"1759\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2254\" data-start=\"1778\"\u003e\u003cstrong data-end=\"1804\" data-start=\"1778\"\u003eEl Roble Geisha Washed\u003c\/strong\u003e is prepared using a \u003cstrong data-end=\"1850\" data-start=\"1825\"\u003eclassic washed method\u003c\/strong\u003e designed to highlight clarity and purity in the cup. Ripe cherries are \u003cem data-end=\"1956\" data-start=\"1922\"\u003ehand‑picked and flotation‑sorted\u003c\/em\u003e, then \u003cstrong data-end=\"2008\" data-start=\"1963\"\u003edepulped and fermented for about 36 hours\u003c\/strong\u003e to break down the mucilage. After a thorough wash, the beans are \u003cstrong data-end=\"2130\" data-start=\"2074\"\u003edried for roughly 17 days in protected drying houses\u003c\/strong\u003e, allowing gentle and consistent moisture reduction that preserves aromatic precision. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2259\" data-start=\"2256\"\u003e\n\u003ch2 data-end=\"2278\" data-start=\"2261\"\u003e\u003cstrong data-end=\"2276\" data-start=\"2264\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2673\" data-start=\"2279\"\u003eIn the cup, this coffee offers a \u003cstrong data-end=\"2366\" data-start=\"2312\"\u003ebright, delicate, and beautifully detailed profile\u003c\/strong\u003e. \u003cstrong data-end=\"2395\" data-start=\"2368\"\u003eJasmine floral 🌼 notes\u003c\/strong\u003e open with fragrant elegance, followed by \u003cstrong data-end=\"2467\" data-start=\"2437\"\u003elemon citrus 🍋 brightness\u003c\/strong\u003e that gives a crisp lift. Subtle \u003cstrong data-end=\"2522\" data-start=\"2500\"\u003epeach 🍑 sweetness\u003c\/strong\u003e rounds out the mid‑palate, delivering a smooth and balanced filter coffee experience with refined fruit clarity. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2678\" data-start=\"2675\"\u003e\n\u003ch2 data-end=\"2697\" data-start=\"2680\"\u003e\u003cstrong data-end=\"2695\" data-start=\"2683\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3129\" data-start=\"2698\"\u003eThis is a \u003cstrong data-end=\"2792\" data-start=\"2751\"\u003egraceful and nuanced specialty coffee\u003c\/strong\u003e that highlights the finesse of Geisha when grown at high elevation and processed with care. \u003cem data-end=\"2897\" data-start=\"2885\"\u003eEl Roble’s\u003c\/em\u003e commitment to quality — from selective harvest to precise washed processing — results in a cup that is bright, floral, and memorable, ideal for lovers of elegant and expressive filter profiles. \u003cspan aria-describedby=\"radix-_r_1uh_\" data-state=\"delayed-open\" class=\"\"\u003e\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g","offer_id":57282167505270,"sku":"GOUT-ELROBLE-GESHA-100","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ELRoble.webp?v=1770916644"},{"product_id":"gout-co-colombia-el-porvenir-tabi-washed","title":"Goût \u0026 Co - Colombia - El Porvenir Tabi Washed","description":"\u003ch2 data-end=\"207\" data-start=\"192\"\u003e\u003cstrong data-end=\"207\" data-start=\"195\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"962\" data-start=\"208\"\u003e\n\u003cli data-end=\"313\" data-start=\"263\"\u003e\n\u003cp data-end=\"313\" data-start=\"265\"\u003e\u003cstrong data-end=\"276\" data-start=\"265\"\u003eOrigin:\u003c\/strong\u003e Colombia  — \u003cem data-end=\"311\" data-start=\"293\"\u003ePalestina, Huila\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"513\" data-start=\"314\"\u003e\n\u003cp data-end=\"513\" data-start=\"316\"\u003e\u003cstrong data-end=\"336\" data-start=\"316\"\u003eFarm \/ Producer:\u003c\/strong\u003e Finca El Porvenir — Cecila Almonacid \u0026amp; Camilo Segura\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"578\" data-start=\"514\"\u003e\n\u003cp data-end=\"578\" data-start=\"516\"\u003e\u003cstrong data-end=\"529\" data-start=\"516\"\u003eVarietal:\u003c\/strong\u003e Tabi \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"682\" data-start=\"579\"\u003e\n\u003cp data-end=\"682\" data-start=\"581\"\u003e\u003cstrong data-end=\"593\" data-start=\"581\"\u003eProcess:\u003c\/strong\u003e Washed — clean depulped and fermented method \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"772\" data-start=\"683\"\u003e\n\u003cp data-end=\"772\" data-start=\"685\"\u003e\u003cstrong data-end=\"699\" data-start=\"685\"\u003eElevation:\u003c\/strong\u003e ~1,600 – 1,800 m above sea level \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"806\" data-start=\"773\"\u003e\n\u003cp data-end=\"806\" data-start=\"775\"\u003e\u003cstrong data-end=\"785\" data-start=\"775\"\u003eRoast:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"840\" data-start=\"807\"\u003e\n\u003cp data-end=\"840\" data-start=\"809\"\u003e\u003cstrong data-end=\"822\" data-start=\"809\"\u003eBag Size:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"962\" data-start=\"841\"\u003e\n\u003cp data-end=\"962\" data-start=\"843\"\u003e\u003cstrong data-end=\"861\" data-start=\"843\"\u003eTasting Notes:\u003c\/strong\u003e Lemongrass 🍋 • Sugarcane 🍬 • Grapefruit 🍏 • Caramel \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"967\" data-start=\"964\"\u003e\n\u003ch2 data-end=\"984\" data-start=\"969\"\u003e\u003cstrong data-end=\"982\" data-start=\"972\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1385\" data-start=\"985\"\u003eGout \u0026amp; Co is excited to present \u003cstrong data-end=\"1053\" data-start=\"1017\"\u003eEl Porvenir Tabi Washed\u003c\/strong\u003e, a finely balanced washed coffee from the mountainous \u003cstrong data-end=\"1139\" data-start=\"1108\"\u003ePalestina district of Huila\u003c\/strong\u003e. Showcasing the often‑underappreciated \u003cstrong data-end=\"1195\" data-start=\"1179\"\u003eTabi variety\u003c\/strong\u003e, this lot combines crisp acidity and refined sweetness with \u003cstrong data-end=\"1284\" data-start=\"1256\"\u003eclean structural clarity\u003c\/strong\u003e — making it a standout filter coffee that’s juicy yet elegant. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1390\" data-start=\"1387\"\u003e\n\u003ch2 data-end=\"1414\" data-start=\"1392\"\u003e\u003cstrong data-end=\"1412\" data-start=\"1395\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1915\" data-start=\"1415\"\u003eThis lot comes from \u003cstrong data-end=\"1456\" data-start=\"1435\"\u003eFinca El Porvenir\u003c\/strong\u003e, a coffee estate in \u003cem data-end=\"1495\" data-start=\"1477\"\u003ePalestina, Huila\u003c\/em\u003e — one of Colombia’s most respected specialty coffee micro‑regions. Farmers like \u003cstrong data-end=\"1647\" data-start=\"1576\"\u003eCecila Almonacid, Camilo Segura, Sandra Milena Mora, and Hector Coy\u003c\/strong\u003e steward the land with attention to detail and care, cultivating \u003cstrong data-end=\"1753\" data-start=\"1712\"\u003eTabi alongside other select varietals\u003c\/strong\u003e at high elevation and benefiting from rich volcanic soils and ideal climate conditions that favour slow cherry development. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1920\" data-start=\"1917\"\u003e\n\u003ch2 data-end=\"1943\" data-start=\"1922\"\u003e\u003cstrong data-end=\"1941\" data-start=\"1925\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2405\" data-start=\"1944\"\u003e\u003cstrong data-end=\"1971\" data-start=\"1944\"\u003eEl Porvenir Tabi Washed\u003c\/strong\u003e is produced using a \u003cstrong data-end=\"2017\" data-start=\"1992\"\u003eclassic washed method\u003c\/strong\u003e to accentuate clarity and brightness. Ripe cherries are picked selectively, depulped soon after harvest, and then undergo a controlled fermentation to build clean acidity and sweetness before washing away mucilage. The beans are dried gently to preserve \u003cstrong data-end=\"2315\" data-start=\"2272\"\u003ecrisp fruit notes and structural nuance\u003c\/strong\u003e — a hallmark of excellent washed coffee from Huila. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2410\" data-start=\"2407\"\u003e\n\u003ch2 data-end=\"2429\" data-start=\"2412\"\u003e\u003cstrong data-end=\"2427\" data-start=\"2415\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2878\" data-start=\"2430\"\u003eIn the cup, this coffee is \u003cstrong data-end=\"2487\" data-start=\"2457\"\u003ebright, fresh, and layered\u003c\/strong\u003e. \u003cstrong data-end=\"2506\" data-start=\"2489\"\u003eLemongrass 🍋\u003c\/strong\u003e provides a pleasant herbal lift up front, while \u003cstrong data-end=\"2581\" data-start=\"2555\"\u003esugarcane 🍬 sweetness\u003c\/strong\u003e underpins the mid‑palate with gentle approachable richness. Juicy \u003cstrong data-end=\"2666\" data-start=\"2648\"\u003egreen apple 🍏\u003c\/strong\u003e adds crisp acidity, and a subtle \u003cstrong data-end=\"2713\" data-start=\"2700\"\u003eherbal 🌿\u003c\/strong\u003e aromatic frame rounds out a cup that is \u003cstrong data-end=\"2801\" data-start=\"2754\"\u003eclean, refreshing, and wonderfully balanced\u003c\/strong\u003e — ideal for thoughtful filter brewing. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2883\" data-start=\"2880\"\u003e\n\u003ch2 data-end=\"2902\" data-start=\"2885\"\u003e\u003cstrong data-end=\"2900\" data-start=\"2888\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3320\" data-start=\"2903\"\u003eThis \u003cstrong\u003eWashed Tabi\u003c\/strong\u003e is a \u003cstrong data-end=\"3007\" data-start=\"2957\"\u003enuanced and elegant coffee\u003c\/strong\u003e that celebrates the charm of the variety and refined washed processing by\u003cstrong data-end=\"3087\" data-start=\"3041\"\u003e Finca El Porvenir\u003c\/strong\u003e. With its \u003cstrong data-end=\"3158\" data-start=\"3098\"\u003eherbal brightness, fresh acidity, and delicate sweetness\u003c\/strong\u003e, it makes a memorable filter coffee that highlights both the terroir of Huila and the craftsmanship behind this lovely lot. \u003cspan data-state=\"closed\" class=\"\"\u003e\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"May 18th","offer_id":57282175828342,"sku":"GOUT-ELPORVENIR-TABI-MAY18","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Tibi.webp?v=1770916796"},{"product_id":"gout-co-peru-miraflores-farm-geisha-cold-ferment-washed-140","title":"Goût \u0026 Co - Peru - Miraflores farm Geisha Cold Ferment Washed #140","description":"\u003ch2 data-end=\"290\" data-start=\"275\"\u003e\u003cstrong data-end=\"290\" data-start=\"278\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1053\" data-start=\"291\"\u003e\n\u003cli data-end=\"454\" data-start=\"353\"\u003e\n\u003cp data-end=\"454\" data-start=\"355\"\u003e\u003cstrong data-end=\"366\" data-start=\"355\"\u003eOrigin:\u003c\/strong\u003e Peru  — \u003cem data-end=\"414\" data-start=\"379\"\u003eFinca Miraflores, Amazonas Region\u003c\/em\u003e \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"543\" data-start=\"455\"\u003e\n\u003cp data-end=\"543\" data-start=\"457\"\u003e\u003cstrong data-end=\"470\" data-start=\"457\"\u003eProducer:\u003c\/strong\u003e \u003cem data-end=\"489\" data-start=\"471\"\u003eFinca Miraflores\u003c\/em\u003e\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"610\" data-start=\"544\"\u003e\n\u003cp data-end=\"610\" data-start=\"546\"\u003e\u003cstrong data-end=\"559\" data-start=\"546\"\u003eVarietal:\u003c\/strong\u003e Gesha \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"781\" data-start=\"611\"\u003e\n\u003cp data-end=\"781\" data-start=\"613\"\u003e\u003cstrong data-end=\"625\" data-start=\"613\"\u003eProcess:\u003c\/strong\u003e \u003cstrong data-end=\"660\" data-start=\"626\"\u003eCold Water Fermentation Washed\u003c\/strong\u003e — extended cold spring water fermentation followed by meticulous wash and drying \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"863\" data-start=\"782\"\u003e\n\u003cp data-end=\"863\" data-start=\"784\"\u003e\u003cstrong data-end=\"798\" data-start=\"784\"\u003eElevation:\u003c\/strong\u003e ~1,920 m above sea level \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"897\" data-start=\"864\"\u003e\n\u003cp data-end=\"897\" data-start=\"866\"\u003e\u003cstrong data-end=\"876\" data-start=\"866\"\u003eRoast:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"939\" data-start=\"898\"\u003e\n\u003cp data-end=\"939\" data-start=\"900\"\u003e\u003cstrong data-end=\"913\" data-start=\"900\"\u003eBag Size:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1053\" data-start=\"940\"\u003e\n\u003cp data-end=\"1053\" data-start=\"942\"\u003e\u003cstrong data-end=\"960\" data-start=\"942\"\u003eTasting Notes:\u003c\/strong\u003e White floral 🌼 • Bergamot • Apricot 🍑 • White Tea\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1058\" data-start=\"1055\"\u003e\n\u003ch2 data-end=\"1075\" data-start=\"1060\"\u003e\u003cstrong data-end=\"1073\" data-start=\"1063\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1469\" data-start=\"1076\"\u003eGout \u0026amp; Co is excited to present \u003cstrong data-end=\"1171\" data-start=\"1105\"\u003eBig Sur Finca Miraflores Cold Water Fermentation Washed Geisha\u003c\/strong\u003e, a refined and expressive washed Geisha from the \u003cstrong data-end=\"1248\" data-start=\"1221\"\u003eAmazonas region of Peru\u003c\/strong\u003e. This lot combines the \u003cstrong data-end=\"1314\" data-start=\"1272\"\u003edelicate purity of the Geisha varietal\u003c\/strong\u003e with an \u003cem data-end=\"1359\" data-start=\"1323\"\u003einnovative cold water fermentation\u003c\/em\u003e that brings heightened clarity and elegant fruit expression to the cup. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1474\" data-start=\"1471\"\u003e\n\u003ch2 data-end=\"1498\" data-start=\"1476\"\u003e\u003cstrong data-end=\"1496\" data-start=\"1479\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1999\" data-start=\"1499\"\u003eThis coffee comes from \u003cstrong data-end=\"1542\" data-start=\"1522\"\u003eFinca Miraflores\u003c\/strong\u003e, a high‑altitude estate in \u003cem data-end=\"1603\" data-start=\"1570\"\u003enorthern Peru’s Amazonas region\u003c\/em\u003e known for producing specialty coffees with nuanced character. Grown in misty cloud‑forest conditions and harvested at peak ripeness, the Geisha cherries benefit from a cool microclimate and careful selective picking practices. This farm’s terroir — similar to some of the great high‑altitude origins — supports vibrant acidity and delicate floral aromatics. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2004\" data-start=\"2001\"\u003e\n\u003ch2 data-end=\"2027\" data-start=\"2006\"\u003e\u003cstrong data-end=\"2025\" data-start=\"2009\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2568\" data-start=\"2028\"\u003eThe “Cold Water Fermentation” approach used here begins with \u003cstrong data-end=\"2132\" data-start=\"2089\"\u003eflotation sorting and a cold‑water soak\u003c\/strong\u003e that stabilises and selects cherries before depulping. The beans then undergo \u003cstrong data-end=\"2269\" data-start=\"2211\"\u003ea prolonged (~100‑hour) cold spring water fermentation\u003c\/strong\u003e, where low water temperatures slow microbial activity and emphasise clean enzymatic development of sugars and precursors. After this stage, the coffee is thoroughly washed to remove mucilage and \u003cstrong data-end=\"2481\" data-start=\"2465\"\u003edried slowly\u003c\/strong\u003e to preserve nuance and clarity in the final cup. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2573\" data-start=\"2570\"\u003e\n\u003ch2 data-end=\"2592\" data-start=\"2575\"\u003e\u003cstrong data-end=\"2590\" data-start=\"2578\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2987\" data-start=\"2593\"\u003eIn the cup, this Geisha is \u003cstrong data-end=\"2647\" data-start=\"2620\"\u003edelicate yet expressive\u003c\/strong\u003e. Aromatics open with \u003cstrong data-end=\"2688\" data-start=\"2669\"\u003ewhite floral 🌼\u003c\/strong\u003e notes and soft perfume, while \u003cstrong data-end=\"2739\" data-start=\"2719\"\u003ebright citrus 🍋\u003c\/strong\u003e and \u003cstrong data-end=\"2759\" data-start=\"2744\"\u003ebergamot 🍋\u003c\/strong\u003e lift the profile with refreshing acidity. A gentle \u003cstrong data-end=\"2835\" data-start=\"2811\"\u003eapricot 🍑 sweetness\u003c\/strong\u003e rounds out the mid‑palate, giving the coffee a lively yet refined flavour that evolves beautifully as it cools. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2992\" data-start=\"2989\"\u003e\n\u003ch2 data-end=\"3011\" data-start=\"2994\"\u003e\u003cstrong data-end=\"3009\" data-start=\"2997\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3472\" data-start=\"3012\"\u003eThis small Peruvian Gesha lot is a \u003cstrong data-end=\"3124\" data-start=\"3084\"\u003erefined and elegant \u003c\/strong\u003eone that celebrates both the \u003cstrong data-end=\"3235\" data-start=\"3150\"\u003edistinctive character of the Geisha varietal and thoughtful processing innovation by Miraflores\u003c\/strong\u003e. With its floral lift, citrus clarity, and layered fruit sweetness, this lot delivers a \u003cstrong data-end=\"3367\" data-start=\"3324\"\u003ememorable and nuanced filter experience\u003c\/strong\u003e — ideal for those who love expressive and remarkably clean profiles. \u003cspan data-state=\"closed\" class=\"\"\u003e\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g","offer_id":57282199486838,"sku":"GOUT-MIRAFLORES-GESHA-CF-WASHED-100","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/002f8e3d-fd98-40dd-91e3-406ca1e82ae0.png?v=1770917725"},{"product_id":"gout-co-ecuador-eliza-gesha-anaerobic-washed-double-ferment","title":"Goût \u0026 Co - Ecuador - Eliza Gesha Anaerobic Washed Double Ferment","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eEcuador — Martin Kutsch Green Tip Geisha\u003c\/strong\u003e\u003cbr\u003eLoja, Ecuador\u003cbr\u003e\u003cstrong\u003eTastes Like — 🌸 White Jasmine • 🍑 Apricot Nectar • 🫖 Bergamot Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Martin Kutsch\u003cbr\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Eliza Estate\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Loja, Ecuador\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Green Tip Geisha\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed Double Fermented\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1740 masl\u003cbr\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\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\u003eINTRO — High-Altitude Geisha, Elevated by Innovation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGreen Tip Geisha is already a rare find—a distinct lineage of the famed Geisha varietal known for its exceptional floral aromatics and delicate structure. But when you combine it with a meticulously controlled double anaerobic fermentation at nearly 1,750 meters, you get something truly exceptional.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot from Eliza Estate represents a bold experiment in processing precision, where traditional washed clarity meets modern fermentation science. The result is a cup that balances the elegance Geisha is known for with an added layer of complexity and vibrancy that only double fermentation can unlock.\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 — Martin Kutsch \u0026amp; Eliza Estate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAfter years of being inspired by the legendary coffee farms of Boquete, Panama, Martin Kutsch and his daughters acquired Eliza Estate in 2016, nestled high in the Andes of Loja. The estate benefits from ideal coffee-growing conditions: high elevation, fertile volcanic soils, mineral-rich spring water, dense canopy shade, and consistent equatorial sunlight.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWorking alongside CVM and a team of experienced Colombian and Ecuadorian growers, the estate has embraced a chemical-free approach, relying on natural pest control methods to maintain a healthy, thriving ecosystem. Eliza Estate focuses on three standout varieties—Green Tip Geisha, Bourbon Sidra, and Mejorado Typica—each cultivated in dedicated plots tailored to their unique needs.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Green Tip Geisha, grown at 1,740 meters, thrives in the cool mountain air, which helps develop the variety's signature floral clarity and refined elegance.\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 — Precision Fermentation, Doubled for Depth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot undergoes a carefully orchestrated double anaerobic fermentation that pushes the boundaries of flavor development while maintaining pristine cup quality. Here's how it works:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe red cherries are picked at peak maturity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eFirst Anaerobic Fermentation\u003c\/strong\u003e — Whole cherries are sealed in bags for 2–3 days, temperature-controlled and turned four times daily\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping \u0026amp; Second Fermentation\u003c\/strong\u003e — After depulping, the mucilage-covered parchment returns to sealed bags for another 2–3 days of anaerobic fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — The coffee is meticulously washed to ensure complete clarity and cleanliness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe double fermentation amplifies the coffee's aromatic intensity and adds layers of complexity, while the final washing stage ensures a pristine, expressive cup.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Floral Grace Meets Fermented Brilliance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Geisha at its finest—delicate, aromatic, and impossibly refined—but with an added dimension of depth that only anaerobic processing can provide. The florals are front and centre from the first sip, blossoming into bright stone fruit and finishing with a tea-like elegance.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eWhite Jasmine\u003c\/strong\u003e — perfumed, delicate, intoxicating floral lift\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eApricot Nectar\u003c\/strong\u003e — silky, juicy, vibrant stone fruit sweetness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫖 \u003cstrong\u003eBergamot Tea\u003c\/strong\u003e — refined, aromatic, lingering citrus-floral complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe finish is clean yet layered, with a sparkling acidity and a long, ethereal aftertaste that seems to linger endlessly. This is what happens when exceptional terroir, rare genetics, and innovative processing come together in perfect harmony.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"April 16th \/ 100g","offer_id":57282246836598,"sku":"GOUT-ELIZA-ANAEROBIC-DF-100-APR16","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/8fb782ad-1bc1-44f1-b032-b3db863198a0.webp?v=1770917619"},{"product_id":"gout-co-ethiopia-agamesa-heirloom-natural-g1","title":"Goût \u0026 Co - Ethiopia Agamesa, Heirloom Natural G1","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eEthiopia — Agamesa Heirloom\u003c\/strong\u003e\u003cbr\u003eNatural\u003cbr\u003eGotiti, Gedeb, Gedeo, Ethiopia\u003cbr\u003e\u003cstrong\u003eTastes Like — 🍓 Wild Strawberry • 🌺 Hibiscus Blossom • 🍊 Candied Orange Peel\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\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Smallholder farmers near Agamesa\u003cbr\u003e\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Agamesa\u003cbr\u003e\u003cstrong\u003eStation Owner:\u003c\/strong\u003e Alemayehu Berno\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Gotiti, Gedeb, Gedeo, Ethiopia\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Heirloom\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2153–2206 masl\u003cbr\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 350g\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\u003eINTRO — Ethiopia's Natural Process at Its Purest\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEthiopian naturals have set the standard for fruit-forward coffee, and this lot from Agamesa exemplifies why. Grown at over 2,150 metres in the legendary Gedeb region, these heirloom varieties benefit from cool mountain air, rich volcanic soil, and a meticulous drying process that coaxes out layer upon layer of vibrant fruit character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a Grade 1 lot—the highest classification in Ethiopia—meaning it represents the cleanest, most uniform, and most expressive cherries from the harvest. What sets Agamesa apart is not just the terroir, but the painstaking care taken during processing to ensure every cherry dries evenly and develops its full flavour potential.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Alemayehu Berno \u0026amp; the Agamesa Washing Station\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAlemayehu Berno oversees the Agamesa washing station, which works with a network of smallholder farmers in the Gotiti area of Gedeb. These farmers cultivate traditional heirloom varieties on small plots surrounding their homes, handpicking only the ripest red cherries at peak maturity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Gedeb region is renowned for producing some of Ethiopia's most sought-after coffees, thanks to its high elevation, favourable microclimate, and generations of farming expertise. By centralising processing at Agamesa, Alemayehu ensures consistency and quality control whilst supporting the livelihoods of local farming families.\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 — Sun-Dried Perfection on African Beds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis natural process is as traditional as it gets, relying on time, sunlight, and careful human attention to develop the coffee's signature fruit-forward profile. Here's how it unfolds:\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 Cherry Sorting\u003c\/strong\u003e — Only fully ripe red cherries are accepted from local farmers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eExtended Sun Drying\u003c\/strong\u003e — Cherries are spread thinly on raised African beds and dried for 18–21 days in the morning sun\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔄 \u003cstrong\u003eConstant Turning\u003c\/strong\u003e — The cherries are raked continuously throughout the day to ensure even drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌤️ \u003cstrong\u003eShade Protection\u003c\/strong\u003e — Beds are covered from 12pm to 3pm to shield cherries from harsh midday heat, and again at night to protect from moisture\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👐 \u003cstrong\u003eIntensive Hand Sorting\u003c\/strong\u003e — Defective cherries are removed during and after drying to ensure only the finest beans make it through\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a meticulously clean natural with concentrated sweetness and explosive fruit aromatics.\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 — Bold Berry Sweetness with Floral Lift\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is classic Ethiopian natural at its finest—bursting with jammy fruit, bright florals, and a syrupy body that coats the palate. From the first sip, you're greeted with intense berry sweetness that evolves into more complex floral and citrus notes as the cup cools.\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\u003eWild Strawberry\u003c\/strong\u003e — jammy, sweet, intensely fruity with berry brightness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌺 \u003cstrong\u003eHibiscus Blossom\u003c\/strong\u003e — floral, tart, vibrant and perfumed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eCandied Orange Peel\u003c\/strong\u003e — zesty, sweet-tart citrus with lingering complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe finish is long and syrupy, with a sparkling acidity that keeps the cup lively and bright. This is Gedeb terroir expressed in its most exuberant form—a celebration of fruit, florals, and the art of natural processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"350g","offer_id":57282329411958,"sku":"GOUT-AGAMESA-NATURAL-G1-350","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Agamesa.webp?v=1770918740"},{"product_id":"gout-co-colombia-la-guayacana-gesha-double-ferment-washed","title":"Goût \u0026 Co - Colombia La Guayacana, Gesha Double Ferment Washed","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 18.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eColombia — La Guayacana, Jhon Gómez Gesha\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 12.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTastes Like — 🌼 Orange Blossom • 🍑 White Peach • 🍵 Silver Needle Tea\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eDETAILS\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eProducers: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eJhon Gómez (in collaboration with Felipe Henao)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eFarm: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eLa Guayacana\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eRegion: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eBuesaco, Nariño, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eVarietal: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eGeisha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eProcess: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eDouble Fermentation Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eAltitude: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e2000 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eSize: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e100g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eINTRO — Where Cup of Excellence Champions Collaborate\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eWhen two of Colombia's finest coffee minds join forces, the results are exceptional. Jhon Gómez, who placed third in the 2020 Colombia Cup of Excellence, met that year's champion, Felipe Henao, and discovered a shared vision: to unlock the full potential of local Geisha varieties through innovative processing.\u003cbr\u003e\u003cbr\u003eLa Guayacana, perched at 2,000 metres in the mountainous region of Buesaco, serves as both Jhon's production base and an experimental laboratory where the pair refine every step of the coffee-making process. This lot represents the culmination of their collaborative work—a double-fermentation washed Geisha that balances clarity with \u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE PRODUCER — Jhon Gómez \u0026amp; La Guayacana\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eJhon Gómez has spent years honing his craft in the cool highlands of Nariño, where the combination of high altitude, gentle sunlight, and fertile volcanic soils creates ideal conditions for cultivating exceptional coffee. His third-place finish in the 2020 Cup of Excellence put him on the map, but his partnership with Felipe Henao has taken his work to new heights.\u003cbr\u003e\u003cbr\u003eAt La Guayacana, every detail is carefully considered—from the selection of Geisha plants to the timing of harvest, the duration of fermentation, and the drying protocols. Jhon's years of processing experience, combined with Felipe's championship-winning expertise, have created a production system that consistently delivers coffees with remarkable clarity, balance, and a distinctive high-altitude character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE PROCESS — Double Fermentation for Layered Complexity\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis lot undergoes a meticulously controlled double-fermentation protocol that amplifies aromatic complexity whilst maintaining pristine cup clarity. The process unfolds as follows:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpFirst\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🍒 Selective Harvest — Only fully ripe cherries are picked at peak maturity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🔬 Initial Fermentation — Whole cherries ferment for 24 hours in controlled conditions\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e⚙️ Depulping \u0026amp; Second Fermentation — After depulping, parchment undergoes dry fermentation for 36–48 hours\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🌡️ Temperature Monitoring — Temperature is closely tracked throughout, with water added as needed to reduce heat\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e💧 Double Washing — Coffee is washed twice to ensure complete clarity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpLast\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🌤️ Extended Drying — Slow-dried on raised beds under cover for approximately 30 days\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE CUP — Delicate Florals Meet Stone Fruit Elegance\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis is Geisha in its most refined form—delicate, aromatic, and impossibly clean. The cup opens with perfumed floral notes that immediately transport you to high-altitude coffee paradise, before evolving into silky stone fruit and finishing with a tea-like sophistication.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eFlavour Notes\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpFirst\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🌼 Orange Blossom — perfumed, bright, intoxicating floral aromatics\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpLast\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🍑 White Peach — silky, juicy, elegant stone fruit sweetness\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"49\" data-start=\"0\"\u003e\u003cspan style=\"font-size: 11.0pt; line-height: 115%; font-family: 'Calibri',sans-serif; mso-fareast-font-family: 'MS Mincho'; mso-fareast-theme-font: minor-fareast; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" lang=\"EN-US\"\u003e🍵 Silver Needle Tea — refined, delicate, lingering complexity\u003c\/span\u003e\u003cbr\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"May 18th","offer_id":57282337440118,"sku":"GOUT-GUAYACANA-DF-GESHA-MAY18","price":19.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LaGuayacana.webp?v=1770918779"},{"product_id":"gout-co-panama-janson-los-alpes-gesha-washed-lot-975","title":"Goût \u0026 Co - Panama, Janson Los Alpes, Gesha Washed Lot #975","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 18.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003ePanama — Janson Family, Los Alpes Green Tip Geisha Lot #975\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 12.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTastes Like — 🌸 Jasmine • 🍊 Mandarin Zest • 🍯 Acacia Honey\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eDETAILS\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eProducers: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eJanson Family\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eFarm: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eLos Alpes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eRegion: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eVolcán, Chiriquí, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eVarietal: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eGreen Tip Geisha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eProcess: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eClassic Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eAltitude: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e1700–1750 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eLot Number: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e975\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eSize: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e100g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eINTRO — Four Generations of Panamanian Geisha Excellence\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eWhen Swedish immigrant Carl Axel Janson founded this estate in 1941, he couldn't have imagined that his family would become one of Panama's most respected names in Geisha production. Since 1989, the Janson family has been cultivating this legendary varietal in the Talamanca Mountains, perfecting their craft over decades.\u003cbr\u003e\u003cbr\u003eLot 975 comes from Los Alpes, the family's high-altitude farm bordering La Amistad International Park. This Green Tip Geisha represents everything the Janson family has learnt about producing world-class coffee: impeccable farm management, sustainable practices, and a processing precision that consistently earns them Best of Panama recognition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE PRODUCER — The Janson Family \u0026amp; Los Alpes\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThe Janson family operates two exceptional estates in Panama's coffee heartland: Los Alpes (1,600–1,700 metres) and Hacienda Las Lagunas (1,350–1,400 metres). Across 100 hectares, they cultivate Geisha, Caturra, Catuai, and Pacamara using farming practices that prioritise both quality and environmental stewardship.\u003cbr\u003e\u003cbr\u003eWhat sets the Jansons apart is their commitment to sustainability without compromise. Their operations run on solar energy, employ zero chemicals, and utilise closed-loop waste systems. Their dedicated processing mill, established in 1993, allows for complete control over post-harvest handling—a crucial factor in producing consistently exceptional coffee.\u003cbr\u003e\u003cbr\u003eTheir dedication to quality has earned them numerous accolades, including third place for Natural Geisha and fifth for Washed Geisha at the 2023 Best of Panama competition. Through active reforestation and ecosystem preservation, they've proven that premium coffee production and environmental stewardship can exist in perfect harmony.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE PROCESS — Classic Washing, Perfectly Executed\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis lot is processed using the traditional washed method—no experimental fermentations, no shortcuts, just decades of experience applied to every step. Sometimes, the classics are classic for a reason:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpFirst\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🍒 Peak Ripeness Selection — Only the ripest cherries are harvested from high-altitude plots\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e💧 Clean Water Washing — Cherries are depulped and washed using pristine mountain water\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🌊 Fermentation Control — Precise fermentation timing brings out varietal character without masking it\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e☀️ Careful Drying — Slow drying on raised beds allows sugars to concentrate naturally\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpLast\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e👐 Hand Sorting — Multiple quality checks ensure only the finest beans progress\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE CUP — Classic Geisha Elegance from Panama's Finest\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis is what Panamanian Geisha is famous for—ethereal florals, pristine clarity, and a delicate complexity that unfolds with each sip. From the first moment, you're enveloped in jasmine aromatics that give way to bright citrus and honeyed sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eFlavour Notes\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpFirst\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🌸 Jasmine — perfumed, delicate, intoxicating floral lift\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🍊 Mandarin Zest — bright, clean, sparkling citrus acidity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpLast\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🍯 Acacia Honey — silky, sweet, refined elegance\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g","offer_id":57282511044982,"sku":"GOUT-JANSON-975-100","price":35.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1-03.webp?v=1770918899"},{"product_id":"gout-co-colombia-cafe-granja-la-esperanza-las-margaritas-sudan-rume-natural","title":"Goût \u0026 Co - Colombia, Cafe Granja La Esperanza Las Margaritas, Sudan Rume Natural","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 18.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eColombia — cGLE Las Margaritas, Natural Sudan Rume\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 12.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTastes Like — 🍇 Red Grape • 🌹 Rose Petal • 🫐 Blueberry Compote\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eDETAILS\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eProducers: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eRigoberto Herrera\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eFarm: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eCafe Granja La Esperanza, \u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003eLas Margaritas\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eRegion: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eCaicedonia, Valle del Cauca, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eVarietal: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eSudan Rume\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eProcess: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eAltitude: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e1750 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eSize: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e100g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eINTRO — A Rare Varietal from Colombia's Most Innovative Estate\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eSudan Rume is one of specialty coffee's most elusive varieties—a genetic treasure originally discovered in Sudan's Boma Plateau, prized for its exceptional sweetness and complex fruit character. It's notoriously difficult to cultivate, which makes this lot from Granja La Esperanza all the more remarkable.\u003cbr\u003e\u003cbr\u003eLas Margaritas Farm, part of the renowned Granja La Esperanza estate, has become synonymous with innovation in Colombian coffee. Managed by three generations of the Herrera family, this 34-hectare farm in the Penedonia mountain range has moved far beyond traditional washed processing, pioneering new varieties and methods that continue to set trends across the specialty coffee industry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE PRODUCER — Rigoberto Herrera \u0026amp; cGLE Las Margaritas\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eLas Margaritas sits adjacent to the famous Potosí Farm at approximately 1,800 metres above sea level in the Penedonia mountain range. Here, 34 hectares of coffee trees cling to steep hillsides, benefiting from the cool mountain air and rich volcanic soils that make Valle del Cauca one of Colombia's premier coffee-growing regions.\u003cbr\u003e\u003cbr\u003eThe farm is a multi-generational operation, with three generations of the Herrera family bringing their own ideas and innovations to coffee production. Rigoberto Herrera oversees operations, but the family's collective knowledge—spanning decades of experience—informs every decision, from varietal selection to processing protocols.\u003cbr\u003e\u003cbr\u003eThe estate's commitment to innovation can be traced back to the mid-2000s, when the team travelled to Panama to deepen their understanding of coffee processing and agronomy. Since then, they've become leaders in experimental processing and rare varietal cultivation, consistently producing coffees that push the boundaries of what's possible in Colombia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE PROCESS — Natural Processing for Maximum Fruit Expression\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis Sudan Rume lot undergoes a natural process that allows the variety's exceptional fruit character to shine through. The approach is deceptively simple, but requires constant attention and perfect conditions:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpFirst\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🍒 Selective Cherry Picking — Only fully ripe cherries are harvested at peak sugar development\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e☀️ Whole Cherry Drying — Cherries are dried intact, allowing fruit sugars to infuse the beans\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🔄 Careful Monitoring — Regular turning and sorting throughout the drying process\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🌤️ Climate Control — Protected drying environments ensure consistent results\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpLast\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e👐 Quality Selection — Multiple rounds of hand-sorting remove any defects\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE CUP — Rare Genetics, Exuberant Fruit Expression\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis is Sudan Rume at its most expressive—a riot of fruit, florals, and syrupy sweetness that announces itself from the first sip. The natural process amplifies the variety's inherent complexity, creating a cup that's bold, vibrant, and utterly captivating.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eFlavour Notes\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpFirst\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🍇 Red Grape — juicy, sweet-tart, vibrant berry-fruit intensity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🌹 Rose Petal — floral, perfumed, elegant aromatics\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpLast\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🫐 Blueberry Compote — jammy, syrupy, concentrated fruit sweetness\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 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g","offer_id":57282517303670,"sku":"GOUT-ESPERANZA-SUDANRUME-100","price":32.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/lasmargaritassudanrume2025__1.webp?v=1770919081"},{"product_id":"gout-co-panama-lerida-estate-geisha-5-0440-honey","title":"Goût \u0026 Co - Lérida Estate, Geisha #5 0440 Honey | Panama","description":"\u003ch2\u003e\u003cstrong\u003eLérida Estate, Geisha #5 0440 Honey (Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍒 Cranberry • 🍇 Red Grape • 🫐 Berries • 🍫 Cocoa Nibs\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 Maria Antonella Amoruso \/ Amoruso Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Lérida (Lérida Estate)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Alto Quiel, Boquete, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Green Tip Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650-2050 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e March 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA honey-processed Geisha from Finca Lérida — one of Panama's most storied coffee estates — this Lot #5 captures the delicate florality and tropical sweetness that have made the Amoruso family's work a perennial fixture in the Best of Panama rankings. Sweet aromatics lift from the cup with jasmine at the fore; the palate brings juicy pineapple and ripe peach, held together by a silky, honeyed texture that lingers cleanly into the finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Lérida is a historic 100-hectare estate in the prestigious Alto Quiel area of Boquete, founded in 1924 by Norwegian engineer Toleff Bache Mönniche and his wife Julia. Since taking over the estate in 2008, Maria Antonella Amoruso — Boquete-born mother of six, entrepreneur, and coffee lover — has steered Lérida toward global renown as a consistent Best of Panama producer of top-10 scoring lots in both Geisha and Varietal categories.\u003c\/p\u003e\n\u003cp\u003eOf the estate's 100 hectares, 70 are planted with Geisha alongside Orange Bourbon, SL28 \u0026amp; SL34, Typica, and Catuai, whilst 30 hectares of protected forest safeguard the farm's biodiversity and ecosystem integrity. Recognising that coffee workers' well-being is a linchpin of the farm's success, Maria has instituted quality-of-life programmes covering housing, food assistance, and schooling for workers' children, on top of competitive monetary incentives.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at Finca Lérida (Lérida Estate) involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHandpicked ripe cherries\u003c\/strong\u003e — Selectively picked at peak ripeness, identifiable by deep red hue; each bush is harvested up to eight times across the season.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Ripe cherries are carefully depulped shortly after harvest, leaving a controlled amount of mucilage on the parchment.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSlow honey drying\u003c\/strong\u003e — Parchment is slowly dried in the open air during the day with constant turning, then sheltered overnight in a dedicated drying house.\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eRested\u003c\/strong\u003e — After drying, the coffee is rested and conditioned before being sorted, graded, and milled for export.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a cup that expresses the terroir of Alto Quiel, Boquete, Chiriquí, Panama with precision and clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA distinctive honey-processed Geisha that steps well away from the variety's familiar jasmine-and-peach register. Tart cranberry leads on the palate, bright and structured, giving way to the deeper, juicier sweetness of red grape. Mixed berries carry through the middle with a jammy, fruit-forward lift, settling into a finish anchored by cocoa nibs — dry, savoury, and subtly bitter, adding grip and length. Vibrant, complex, and quietly unexpected.\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\u003eCranberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eRed Grape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBerries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍫 \u003cstrong\u003eCocoa Nibs\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Goût \u0026 Co","offers":[{"title":"April 16th","offer_id":57739447632246,"sku":"GOUT-LERIDA-GEISHA-5-H-APR16","price":34.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/967020b1f788594f1ae514010e3a753c_6b090e70-e93b-4fa5-b6d7-68759f4b7bb4.webp?v=1777027263"},{"product_id":"gout-co-ethiopia-elto-bona-74158-washed","title":"Goût \u0026 Co - Elto Coffee-Bona Station 74158 Washed (2026 New Crop) | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia Elto Coffee-Bona Station 74158 Washed (2026 New Crop) (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Jasmine • 🍑 Apricot • 🍋 Lemon • 🍵 Earl Grey Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Eliyas Dukamo \u0026amp; Atiklit Dejene\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Elto Coffee-Bona Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e 74158\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 1940-2350 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Jan 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA new 2026 crop washed lot from the Elto Coffee project's Bona station, this 74158 selection offers the clean, transparent acidity and delicate florality that the Sidama region is celebrated for. The cup opens with bright citrus, moving through white-floral aromatics into a sweet black-tea finish — the kind of crystalline, high-clarity Ethiopian that repays a slow, careful filter brew.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eElto Coffee was founded by Eliyas Dukamo and Atiklit Dejene, a husband-and-wife team committed to producing exceptional washed and natural lots from the Sidama highlands. Alongside their flagship Elora station, their Bona operation processes cherries grown at 2,200–2,400 MASL — altitudes that slow cherry maturation and concentrate the sugars and aromatic compounds that give Ethiopian coffee its hallmark clarity.\u003c\/p\u003e\n\u003cp\u003eThe 74158 variety is one of the selections developed by the Jimma Agricultural Research Centre (JARC) in the 1970s, chosen for its cup quality and resistance to coffee berry disease. It remains one of the most prized selections in Ethiopian specialty coffee, particularly when grown at elevation and processed with care.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Elto Coffee-Bona Station involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHandpicked ripe cherries\u003c\/strong\u003e — Cherries are selectively picked at peak ripeness by smallholder farmers delivering to the Bona station.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003ePulping and fermentation\u003c\/strong\u003e — Cherries are depulped and dry-fermented in controlled conditions to develop clarity and sweetness.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFull wash\u003c\/strong\u003e — After fermentation, parchment is thoroughly washed in fresh water to remove all remaining mucilage.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-bed drying\u003c\/strong\u003e — Parchment is laid on raised African beds and dried slowly over several weeks with regular turning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a cup that expresses the terroir of Sidama, Ethiopia with precision and clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA crystalline, classically expressive Sidama washed. Fragrant jasmine opens the cup — delicate, lifted, and unmistakably Ethiopian — before giving way to juicy apricot and a clean, zesty lemon acidity through the middle. The finish settles into a long, bergamot-inflected Earl Grey note: aromatic, lightly tannic, and beautifully refined. The kind of cup that rewards a slow, careful filter brew.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eLemon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eEarl Grey Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Goût \u0026 Co","offers":[{"title":"May 18th","offer_id":57739448320374,"sku":"GOUT-ELTO-BONA-74158-W-MAY18","price":13.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1-20.webp?v=1777027138"},{"product_id":"gout-co-peru-montana-alta-sl09-lot1-washed","title":"Goût \u0026 Co - Montaña Alta, SL09 Lot #1 Washed | Peru","description":"\u003ch2\u003e\u003cstrong\u003eMontaña Alta, SL09 Lot #1 Washed (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌺 Magnolia • 🫧 Lychee • 🍊 Kumquat • 🥂 Champagne • 🍯 Light Brown Sugar\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 Montaña Alta (producer — TBC)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Montaña Alta\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 SL09\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 2350 masl.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Nov 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeru's Cusco region — with its soaring altitudes, mist-covered ravines, and volcanic soils — has emerged as one of specialty coffee's most exciting origins. This washed Lot #1 from Montaña Alta showcases the rare SL09 variety: a Scott Laboratories selection that's uncommon in cultivation today, closely related to the better-known SL28 and SL34 but with its own distinctive cup profile of juicy stone fruit, florals, and vivid citrus.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMontaña Alta is a small Cusco farm working with the rare SL09 cultivar, a Scott Agricultural Laboratories selection made in Kenya between 1935 and 1939. Whilst its better-known siblings SL28 and SL34 have spread across the coffee world, SL09 has remained uncommon in cultivation — making lots like this one a genuine rarity on the specialty market.\u003c\/p\u003e\n\u003cp\u003eCusco's combination of high altitude, volcanic soils, and a microclimate shaped by mist-covered ravines gives coffees from the region a layered complexity: juicy acidity, a creamy body, and pronounced tropical and floral notes that feel distinct from the more common Peruvian profiles further north.\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 Montaña Alta involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHandpicked ripe cherries\u003c\/strong\u003e — Selectively hand-harvested at peak ripeness, then pre-cleaned and floated to remove defects.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eDouble fermentation\u003c\/strong\u003e — Cherries undergo a double-stage fermentation — first in cherry, then in mucilage after depulping — to build sweetness and clarity.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFull wash\u003c\/strong\u003e — Parchment is thoroughly washed to remove any remaining mucilage.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSlow drying\u003c\/strong\u003e — Coffee is slowly dried on raised African beds for around 25 days, preserving structure and a stable cup profile.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a cup that expresses the terroir of Cusco, Peru with precision and clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA strikingly aromatic, celebratory cup. Magnolia leads the nose — lifted, creamy-floral, and distinctive — giving way to juicy lychee sweetness and the bright, zesty bite of kumquat on the palate. An effervescent, champagne-like quality runs underneath, adding lift and a crisp acidity that keeps the profile elegant rather than heavy. Light brown sugar rounds everything out, tying the florals and fruit together through a long, refined finish. Rare, expressive, and quietly showstopping.\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\u003eMagnolia\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫧 \u003cstrong\u003eLychee\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eKumquat\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥂 \u003cstrong\u003eChampagne\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eLight Brown Sugar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Goût \u0026 Co","offers":[{"title":"Default Title","offer_id":57739448975734,"sku":"GOUT-MONTANA-SL09-LOT1-W","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1-16_0845c9e0-7a63-4663-b679-d17a1fd4b309.webp?v=1777027013"},{"product_id":"gout-co-peru-la-margarita-geisha-2523-anaerobic-washed","title":"Goût \u0026 Co - Peru La Margarita, Geisha Lot #2523 Anaerobic Washed","description":"\u003ch2\u003e\u003cstrong\u003ePeru La Margarita, Geisha Lot #2523 Anaerobic Washed (Anaerobic Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌼 White Floral • 🍋 Lime • 🍑 Apricot • 🍵 Floral Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Solórzano Family (Neto \u0026amp; Ivan Solórzano)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Margarita Coffee Reserve\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Ocobamba, Valle De Ocobamba, 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 Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,950 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Aug-Sep 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Solórzano family's pioneering La Margarita Coffee Reserve in Cusco's Valle de Ocobamba — a farm that rose to international attention with a top-ranking Geisha at the 2022 Peru Cup of Excellence — this anaerobic washed Lot #2523 is a study in controlled, expressive fermentation. The cup leads with ripe blueberry and chocolate, opening into caramel sweetness and delicate florals through a long, refined finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Margarita Coffee Reserve was founded in 2017 by Marco Solórzano, a third-generation grower with over four decades in Peruvian coffee, and is now led by his sons Iván and Neto Solórzano. Their philosophy combines specialty coffee production with environmental regeneration — rehabilitating over 50 hectares of forested land whilst planting rare varieties like Geisha and Sidra at elevations between 1,840 and 2,100 metres.\u003c\/p\u003e\n\u003cp\u003eThe forested microclimate provides around five hours of sunlight per day, encouraging slow cherry maturation. Native trees like Pacae and Pisunay shade the coffee plants, fix nitrogen into the soil, and support broader biodiversity. In 2022, the family's washed Geisha lots ranked amongst the top at the Peru Cup of Excellence — recognition that catalysed a broader reassessment of specialty processing practices across Peru.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Washed process at La Margarita Coffee Reserve involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective picking\u003c\/strong\u003e — Cherries are hand-picked at peak ripeness, sorted, and cleaned on the same day.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eAnaerobic fermentation in cherry\u003c\/strong\u003e — Whole cherries undergo anaerobic fermentation in sealed containers prior to depulping, developing sweetness and complexity.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping and mid-fermentation\u003c\/strong\u003e — After depulping, the parchment continues a mid-stage fermentation, bringing the total ferment cycle to around 52 hours.\u003c\/li\u003e\n\u003cli\u003e❄️ \u003cstrong\u003eSolórzano slow dry\u003c\/strong\u003e — Parchment is laid across six-tier steel drying beds and slowly dried over approximately 22 days — the family's signature slow-dry process.\u003c\/li\u003e\n\u003cli\u003e📦 \u003cstrong\u003eRested and vacuum-sealed\u003c\/strong\u003e — After drying, beans are rested, sorted, and vacuum-sealed to lock in quality for export.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a cup that expresses the terroir of Ocobamba, Valle De Ocobamba, Cusco, Peru with precision and clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA delicate, elegantly lifted Geisha that leans into the variety's signature clarity rather than the deeper, fermented notes an anaerobic process can sometimes bring. White-floral aromatics open the cup — jasmine-adjacent, airy, and fragrant. Bright lime acidity cuts through the middle with a clean, juicy lift, followed by soft apricot sweetness that carries into a long, perfumed floral-tea finish. Restrained, refined, and quietly expressive.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼 \u003cstrong\u003eWhite Floral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eLime\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eFloral Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Goût \u0026 Co","offers":[{"title":"June 19th \/ 100g","offer_id":58199469719926,"sku":"GOUT-MARGARITA-GESHA-LOT2523-AW-JUN19","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"July 13th \/ 100g","offer_id":58361970164086,"sku":"GOUT-MARGARITA-GESHA-LOT2523-AW-100-JUL13","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1-17.webp?v=1777026909"},{"product_id":"gout-co-colombia-acevedo-huila-la-esmeralda-caturron-semi-washed","title":"Goût \u0026 Co - La Esmeralda Caturron Semi-Washed | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia Acevedo Huila, La Esmeralda Caturron Semi-Washed (Semi-Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — ⭐ Starfruit • 🌿 Verbena • 🍓 Raspberry Cream • 🍵 Herbal Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e \u003cspan\u003eNorbey Quimbayo\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Esmeralda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturron\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Semi-Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650–1,780 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Nov 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the renowned Acevedo region of Huila, this semi-washed Caturron — a high-yielding Caturra cultivar selected for its cup quality and large bean size — offers an approachable, balanced cup with a distinctive Colombian sweetness. Juicy orange leads into a smooth cocoa body, with cane-sugar sweetness and a subtle herbal lift rounding out the finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAcevedo, in Colombia's Huila department, is widely regarded as one of the country's premier specialty coffee-growing regions, with its combination of high altitude, nutrient-rich volcanic soils, and a stable microclimate producing beans with exceptional sweetness and clarity. La Esmeralda is one of many family-run farms in the region contributing to Acevedo's reputation.\u003c\/p\u003e\n\u003cp\u003eCaturron is a selection within the Caturra family — a natural dwarf mutation of Bourbon first discovered in Brazil in the 1930s. Caturron produces notably larger beans than standard Caturra whilst retaining the variety's hallmark sweetness and balance, making it a favourite amongst Colombian producers focusing on specialty-grade lots.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Semi-Washed process at Finca La Esmeralda involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHandpicked ripe cherries\u003c\/strong\u003e — Cherries are selectively hand-picked at peak ripeness.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are depulped shortly after harvest.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eSemi-washed fermentation\u003c\/strong\u003e — Beans are fermented with a portion of mucilage retained, producing a cup between the brightness of a washed and the sweetness of a honey process.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-bed drying\u003c\/strong\u003e — Parchment is slowly dried on raised beds with regular turning to ensure even moisture reduction.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a cup that expresses the terroir of Acevedo, Huila, Colombia with precision and clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA distinctive, aromatic cup that steps away from Colombia's more familiar chocolate-and-citrus register. Juicy starfruit leads with a bright, tropical-adjacent acidity, lifted by fragrant verbena — herbal, softly floral, and cooling. Raspberry cream builds through the middle, bringing a smooth, dessert-like sweetness that rounds out against a gentle herbal-tea finish. Elegant, layered, and quietly unusual.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⭐ \u003cstrong\u003eStarfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌿 \u003cstrong\u003eVerbena\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eRaspberry Cream\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eHerbal Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Goût \u0026 Co","offers":[{"title":"Default Title","offer_id":57739449893238,"sku":"GOUT-ESMERALDA-CATURRON-SW","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1-05.png?v=1777025387"},{"product_id":"gout-co-kenya-kamavindi-gatura-sl28-sl34-slow-dry-natural","title":"Goût \u0026 Co - Kenya Kamavindi-Gatura Station, SL28 \u0026 SL34 Slow Dry Natural (2026 New Crop)","description":"\u003ch2\u003e\u003cstrong\u003eKenya Kamavindi-Gatura Station, SL28 \u0026amp; SL34 Slow Dry Natural (2026 New Crop) (Natural (Slow Dry))\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Purple Floral • 🌿 Hawthorn • 🍍 Pineapple • 🍓 Berry Jam\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 Peter Mbature (Kamavindi Coffee Lab) with Rumukia Cooperative\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Gatura Factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nyeri, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28, SL34\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural (Slow Dry)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e ~1,700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Nov 2025, Arrived March 2026\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the foothills of Nyeri, this slow-dry natural marks a compelling new chapter in Kenyan specialty coffee: a collaboration between exporter Peter Mbature of Kamavindi Coffee Lab and the Gatura Factory via the Rumukia Cooperative, aimed at reviving traditional Kenyan processing through full variety separation. The cup leads with spiced plum and redcurrant, lifted by a bright touch of yuzu and anchored by the layered red-fruit character that has made Kenya's heirloom SL varieties so distinctive.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Mbature is a Q grader, exporter, and third-generation steward of Kamavindi Farm in Embu — a pioneering specialty operation established in 1958 by his grandfather. Through Kamavindi Coffee Lab, Peter now works with factories across Kenya's central coffee-growing regions, championing techniques that highlight the clarity and nuance of traditional varieties.\u003c\/p\u003e\n\u003cp\u003eThis lot is the first release from a new collaboration with the Gatura Factory, part of the Rumukia Cooperative in Nyeri County. The project focuses on reintroducing full variety separation and double fermentation — practices that had faded from widespread Kenyan processing — whilst encouraging participating farmers to deliver only ripe SL28 and SL34 cherries. The result is a coffee that channels the vibrant structure and layered acidity long associated with the best of Kenya.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural (Slow Dry) process at Gatura Factory involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eRipe cherry selection\u003c\/strong\u003e — Participating farmers deliver only fully ripe SL28 and SL34 cherries, hand-picked at peak maturity.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSlow dry natural\u003c\/strong\u003e — Whole cherries are dried slowly on raised beds, preserving fruit character whilst building body and depth.\u003c\/li\u003e\n\u003cli\u003e👁️ \u003cstrong\u003eVariety separation\u003c\/strong\u003e — SL28 and SL34 cherries are kept separate from other varieties on the factory's beds, maintaining the clarity of the heirloom profile.\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eCareful moisture management\u003c\/strong\u003e — Cherries are turned regularly and protected during drying to ensure even moisture reduction and prevent over-fermentation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a cup that expresses the terroir of Nyeri, Kenya with precision and clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA vivid, layered Kenya that leans floral and fruit-forward. Delicate purple-floral aromatics open the cup, lifted by a distinctive hawthorn note — herbal, softly sweet, and aromatic. Juicy pineapple brings tropical brightness through the middle, giving way to a dense, jammy red-berry sweetness that carries through a long, refined finish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003ePurple Floral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌿 \u003cstrong\u003eHawthorn\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍍 \u003cstrong\u003ePineapple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eBerry Jam\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Goût \u0026 Co","offers":[{"title":"Default Title","offer_id":57739450417526,"sku":"GOUT-GATURA-SL2834-N","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1-19_f1862a0d-5aa9-4d29-9399-984c33d03794.webp?v=1777026333"},{"product_id":"gout-co-el-dorado-wush-wush-lot2-extra-fermented-washed-ecuador","title":"Goût \u0026 Co - El Dorado Wush Wush Lot2 Extra Fermented Washed | Ecuador","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Elder Family \/ CVM El Dorado Lot #2 Wush Wush (Extra Fermented Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Red Currant • 🍓 Raspberry • 🍋 Passion Fruit • 🍬 Red Candy\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFarm: El Dorado Region: Loja, Ecuador Varietal: Wush Wush Process: Extra Fermented Washed Lot: #2 Altitude: 1,700–1,760 MASL Harvest: Picked November 2025 \/ Arrived January 2026 Size: 100g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Dorado is one of Ecuador's most decorated specialty coffee estates, and this Wush Wush — processed through an extended double-fermentation wash — is among its most striking lots. In the cup: red currant and raspberry, lifted by passion fruit acidity and rounded off with a vivid red candy sweetness.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Dorado was purchased by the Elder family in 2017 and has since been developed in close partnership with CVM, a company owned by Bernard Uhe and his Colombian coffee-growing family from the Ibagué region — bringing generational specialty coffee expertise to Ecuadorian soil. The estate initially grew almonds before transitioning to specialty coffee, and now cultivates five premium varieties — Green-Tip Geisha, Golden-Fruit Geisha, Wush Wush, SL28, and Heicha — across four plots, each tailored to the specific needs of the variety grown within it.\u003c\/p\u003e\n\u003cp\u003eThe farm's natural advantages are considerable: high altitude, fertile volcanic soil, mineral-rich mountain spring water, year-round shade trees, and a consistent twelve hours of daily sunlight. These conditions, combined with natural farming practices including neem oil and organic compost, have earned El Dorado significant recognition — most notably a 4th place finish at the 2022 Cup of Excellence and a 3rd place finish at Ecuador's 2023 Golden Cup Competition.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Extra Fermented Washed process at El Dorado involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe, bright-red cherries selected at peak ripeness 🛍️ Whole-cherry fermentation — Cherries fermented sealed in bags for 4–5 days, turned four times daily; duration adjusted by temperature (4 days at 20°C and above, 5 days at 19°C and below) 🔧 De-pulping — Skin removed following the first fermentation stage 🛍️ Second fermentation — Depulped beans returned to bags for a further 4–5 days under the same temperature-controlled protocol 💧 Washing — Beans thoroughly cleaned once both fermentation stages are complete\u003c\/p\u003e\n\u003cp\u003eThe defining step is the double-fermentation structure — two sequential fermentation stages, first with the cherry intact and again after depulping, building exceptional aromatic depth and the vivid fruit complexity that characterises this lot.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA technically precise and flavour-forward Wush Wush from one of Ecuador's most compelling high-altitude estates — El Dorado's Lot #2 is a testament to what extended fermentation, expertly controlled, can achieve. The result is a brilliantly expressive cup: sharp red fruits, tropical brightness, and a confected sweetness that lingers long into the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Red Currant 🍓 Raspberry 🍋 Passion Fruit 🍬 Red Candy\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ May 18th","offer_id":57870445773174,"sku":"GOUT-DORADO-WUSH-WUSH-EXTRA-FERMENTED-WASHED-2-MAY18","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1-12.png?v=1778769542"},{"product_id":"gout-co-el-escarabajo-pink-bourbon-natural-colombia","title":"Goût \u0026 Co - El Escarabajo Pink Bourbon Natural | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Jaime \u0026amp; Juan Pablo El Escarabajo Pink Bourbon (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Blackberry • 🍊 Orange • 🍯 Honey • 🍫 Cocoa Biscuit\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: Jaime \u0026amp; Juan Pablo Farm: El Escarabajo Region: Tolima, Colombia Varietal: Pink Bourbon Process: Natural Altitude: 1,750 MASL Harvest: Picked August 2025 \/ Arrived January 2026 Size: 100g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Escarabajo is a standout processing station from Tolima — a region whose combination of volcanic soils, high elevations, and diverse microclimates has long made it one of Colombia's most compelling origins. This Natural Pink Bourbon delivers a richly layered cup: blackberry and orange up front, transitioning through honey sweetness to a finish of cocoa biscuit.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Escarabajo was founded in Tolima's Andes Mountains by Jaime and Juan Pablo, whose backgrounds span cultivation, processing, quality control, and international trade. Jaime is a Q Grader and professional barista with hands-on experience running award-winning farms, bringing a refined sensory approach to every lot produced at the station. Juan Pablo's background in political science and market development bridges the farm's production with the global specialty coffee community, positioning El Escarabajo as a deliberate and internationally-minded operation.\u003c\/p\u003e\n\u003cp\u003eTolima itself sits in the heart of the Colombian Andes, where elevations between 1,200 and 2,000 MASL slow cherry development and encourage the accumulation of sugars and complex aromatic compounds. El Escarabajo, at 1,750 MASL, sits firmly within this band — conditions well-suited to a variety as expressive as Pink Bourbon.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at El Escarabajo involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selected at peak ripeness ☀️ Whole-cherry drying — Fruit dried intact on raised beds, allowing sugars and pulp to influence the developing seed throughout\u003c\/p\u003e\n\u003cp\u003eThe defining characteristic of this lot is the Natural process itself — by drying the cherry whole, the seed absorbs the full character of the surrounding fruit, building the sweetness and depth that Pink Bourbon is known to express so vividly at altitude.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA considered and well-crafted Natural from one of Tolima's most purposefully built processing stations — El Escarabajo's Pink Bourbon reflects both the region's exceptional terroir and the technical rigour of the team behind it. Dark fruit and citrus give way to honey sweetness and a grounding cocoa biscuit finish: a profile that speaks clearly to what Pink Bourbon, grown high and processed with care, is capable of.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Blackberry 🍊 Orange 🍯 Honey 🍫 Cocoa Biscuit\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ May 18th","offer_id":57870978253174,"sku":"GOUT-ESCARABAJO-JAMIE-JUAN-PINK-BOURBON-NATURAL-MAY18","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"100g \/ June 19th","offer_id":58199471063414,"sku":"GOUT-ESCARABAJO-JAMIE-JUAN-PINK-BOURBON-NATURAL-JUN19","price":13.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1-08_a3037b9b-177c-400b-bdf5-bc0ed584482b.png?v=1778774506"},{"product_id":"gout-co-2026-new-crop-sidama-rumudamo-74112-washed-ethiopia","title":"Goût \u0026 Co - 2026 New Crop Sidama Rumudamo 74112 Washed | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Rumudamo Station 74112 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Lychee • 🍃 Creamy Guava • 🍇 Crystal Grape • 🍵 Oolong Tea\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStation: Rumudamo Region: Sidama, Ethiopia Varietal: 74112 Process: Washed Altitude: 2,200–2,400 MASL Harvest: Picked December 2025–January 2026 \/ Arrived March 2026\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRumudamo is one of Sidama's most celebrated washing stations, perched at an exceptional altitude in the highlands of Arbegona — among the highest coffee-growing elevations in Ethiopia. This Washed 74112 is a pristine expression of the terroir: lychee and creamy guava lead, followed by crystal grape and the delicate, lingering finish of oolong tea.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRumudamo is a small but highly regarded coffee-producing village in the Arbegona district of Sidama, southern Ethiopia. At 2,200–2,400 MASL, it sits above most coffee-growing regions in the country — an altitude that slows cherry maturation considerably, concentrating sugars and building the layered complexity for which Sidama's finest lots are known.\u003c\/p\u003e\n\u003cp\u003eThe name Rumudamo itself carries a dual meaning — \"fertile land\" and \"abundant roots\" — a fitting reflection of the region's rich volcanic soils and deep agricultural heritage. Farmers cultivate a diverse array of crops alongside coffee, including sugarcane, enset, spices, and vegetables, though coffee remains the primary livelihood for the surrounding communities. The station's reputation is well-established on the international stage: lots from Rumudamo placed 2nd, 3rd, and 8th at the 2020 Ethiopia Cup of Excellence, underscoring the consistency and quality of what this high-altitude village is capable of producing.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Rumudamo involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Freshly harvested cherries delivered to the washing station at peak ripeness 💧 Floatation sorting — Cherries immersed in water to identify and remove defects before processing begins 🧪 Underwater fermentation — Cherries fermented in water for approximately 72 hours under controlled conditions to break down the mucilage 💧 Full washing \u0026amp; de-pulping — Beans thoroughly washed and pulped following fermentation ☀️ Raised-bed drying — Dried on African raised beds over approximately 9 days, with shade applied during peak heat to protect bean integrity and prevent cracking\u003c\/p\u003e\n\u003cp\u003eThe defining step is the extended 72-hour underwater fermentation — a carefully controlled process that cleanly strips the mucilage while preserving the delicate floral and fruit characteristics that make high-altitude Sidama coffees so distinctive.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully composed Washed Ethiopian from one of Sidama's most decorated stations — Rumudamo's 74112 reflects the extraordinary conditions of Arbegona's highland terroir with clarity and elegance. The result is a refined and aromatic cup: soft tropical fruits and cool-climate grape give way to the quiet complexity of oolong, making this a coffee that rewards slow, attentive brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍈 Lychee 🍃 Creamy Guava 🍇 Crystal Grape 🍵 Oolong Tea\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ May 18th","offer_id":57871253340534,"sku":"GOUT-RUMUDAMO-74112-WASHED-MAY18","price":13.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/rumudamo.png?v=1778775877"},{"product_id":"gout-co-2026-new-crop-la-esmeralda-papayo-honey-colombia","title":"Goût \u0026 Co - 2026 New Crop La Esmeralda Papayo Honey | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Norbey Quimbayo Finca La Esmeralda Papayo (Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Raspberry • ⭐ Starfruit • 🍵 Herbal Tea • 🍬 Light Brown Sugar\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 Norbey Quimbayo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Esmeralda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Papayo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650–1,780 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e November 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Norbey Quimbayo's Finca La Esmeralda in Acevedo, Huila, this honey processed Papayo is a rare and labour-intensive lot from one of Colombia's most prestigious growing regions. Processed with meticulous care over 25 days in a shaded drying house, it delivers raspberry, starfruit, herbal tea, and light brown sugar — reflecting both the exceptional potential of the Papayo varietal and the deep expertise Quimbayo has cultivated across nearly three decades of farming.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNorbey Quimbayo inherited Finca La Esmeralda from his father around 27 years ago, and has spent the decades since refining his approach to both cultivation and processing. In 2006 he attended the Colombian Coffee Academy, where he formalised his knowledge of advanced growing and post-harvest techniques — a commitment to continuous improvement that is evident in the quality of his lots.\u003c\/p\u003e\n\u003cp\u003eSituated in Acevedo, Huila, the farm benefits from fertile soils and a stable microclimate at 1,650–1,780 MASL — conditions that deliver the bright, clean fruit character for which the region is celebrated. The Papayo varietal, named for the elongated papaya-like shape of its cherry, is closely related to Ethiopian heirloom varieties. Its unusual appearance makes visual ripeness assessment difficult, demanding higher labour costs at harvest — a challenge Quimbayo meets with careful, selective picking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at Finca La Esmeralda involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively harvested at peak ripeness 💧 Flotation — Low-density cherries removed via water flotation before processing 🔧 Depulping — Outer skin removed while the mucilage layer is retained on the bean 🏚️ Shaded drying house — Coffee dried under shade for 25 days to slow and control fermentation 🔄 Regular turning — Cherries turned every few hours throughout drying to ensure even fermentation and consistent flavour development\u003c\/p\u003e\n\u003cp\u003eDrying under shade for 25 days with frequent turning is the defining step — the retained mucilage slowly ferments around the bean in a controlled environment, developing complexity and sweetness without the risk of overfermentation that direct sunlight can bring.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA rare and carefully crafted honey lot from one of Huila's most dedicated smallholder producers — raspberry brightness and exotic starfruit acidity balanced by the gentle warmth of herbal tea and light brown sugar sweetness. The Papayo varietal's Ethiopian heritage and Acevedo's exceptional terroir, brought together through a meticulous 25-day process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🫐 Raspberry ⭐ Starfruit 🍵 Herbal Tea 🍬 Light Brown Sugar\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ July 13th","offer_id":58361970196854,"sku":"GOUT-ESMERALDA-NORBEY-QUIMBAYO-PAPAYO-HONEY-H25-FIL-100-JUL13","price":13.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/papayoh.png?v=1779105780"},{"product_id":"gout-co-2026-new-crop-ethiopia-alo-safo-74158-zero-fermentation-washed","title":"Goût \u0026 Co - 2026 New Crop Ethiopia Alo Safo 74158 Zero fermentation washed","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Tamiru Tadesse \u0026amp; Messi Alo Safo JARC 74158 (Zero Fermentation Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Lychee • 🍇 Green Grape • 🍦 Vanilla • 🍵 Bergamot • 🍊 Orange Candy\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 Tamiru Tadesse \u0026amp; Messi — Alo Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Alo Safo (Alo Main Station)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bensa, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e JARC 74158\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Zero Fermentation Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,380–2,600 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e January 2026 — Arrived May 2026 by air\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Tamiru Tadesse and Messi at Alo Coffee's main Safo station — a zero fermentation washed JARC 74158 from one of Ethiopia's most celebrated and purposeful specialty operations. Sourced exclusively from cherries grown above 2,300 MASL, processed without any tank fermentation, and dried over 30 days across two distinct environments. A coffee of extraordinary purity and aromatic precision. In the cup: lychee, green grape, vanilla, bergamot, and orange candy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlo Coffee was founded by Tamiru Tadesse and his wife Messi after Tamiru witnessed first-hand the unfair pricing and systemic undervaluation faced by local coffee farmers throughout his years working in the industry. Inspired by Ethiopia's inaugural Cup of Excellence competition in 2020, the couple launched their own venture — and in 2021, their specialty coffee from their home village of Alo in Bensa claimed the national championship, cementing their commitment to crafting world-class Sidama specialty coffee and transforming a personal mission into one of Ethiopia's most rapidly celebrated producer stories.\u003c\/p\u003e\n\u003cp\u003eAlo Coffee now operates an extensive network of high-altitude processing stations across Bensa, Bona, Burra, and Nensebo, working in close collaboration with smallholder partners and producing some of the highest-scoring microlots in Ethiopia year on year. The Safo station — Alo's main station — sits at 2,380–2,600 MASL, among the highest processing altitudes in all of Ethiopia, where extreme elevation, volcanic soils, and cool temperatures build the aromatic concentration and refined sweetness that define the best Alo Coffee lots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Zero Fermentation Washed process at Alo Safo involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Selective hand-picking — Only premium, fully ripe red cherries grown above 2,300 MASL selected for this lot 🌅 Afternoon collection — Cherries collected in the late afternoon to ensure they are processed at their peak 🔍 Pre-dawn cleaning — Cleaned through a steel screen to remove impurities before dawn the following day 🔧 Penagos depulping — Depulped immediately using professional Penagos equipment 💧 Immediate thorough rinsing — Parchment coffee rinsed immediately and thoroughly with clean water — with absolutely no tank fermentation at any stage 🌑 Shaded raised-bed drying — Parchment laid on shaded African raised beds for slow natural drying for 15 days 🏠 Indoor rack finishing — Moved to multi-layer indoor drying racks in cool, ventilated rooms to finish drying, completing a total drying cycle of approximately 30 days\u003c\/p\u003e\n\u003cp\u003eThe complete absence of tank fermentation is the defining step — by immediately rinsing the depulped parchment rather than allowing any fermentation to occur, Tamiru and Messi eliminate all fermentation influence entirely, allowing the intrinsic character of the JARC 74158 varietal and the extraordinary terroir to express themselves with pure, unmediated transparency. The 30-day dual-environment drying — beginning on shaded raised beds and completing indoors in cool, ventilated conditions — preserves the delicate aromatic structure that this approach unlocks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA study in pure terroir and varietal expression from one of Ethiopia's most decorated and purposeful specialty producers — lychee and green grape clarity, vanilla warmth, bergamot refinement, and a bright orange candy sweetness in a cup of exceptional purity and aromatic precision. The highest altitude, the most restrained processing, and the clearest possible window into what Alo Coffee's Safo station is capable of.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍈 Lychee 🍇 Green Grape 🍦 Vanilla 🍵 Bergamot 🍊 Orange Candy\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ July 13th","offer_id":58361970360694,"sku":"GOUT-ALO-COFFEE-JARC-74158-WASHED-FIL-100-JUL13","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Sofa.png-cropped.jpg?v=1782207688"},{"product_id":"gout-co-2026-new-crop-ethiopia-duwancho-74158-mini-anaerobic-honey","title":"Goût \u0026 Co - 2026 New Crop Ethiopia Duwancho 74158 Mini Anaerobic Honey","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Aklilu Kassa Chirrissa Duwancho Station 74158 Mini (Anaerobic Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Peony • 🍇 Rose Grape • 🍓 Raspberry Jam • 🌺 Floral Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Aklilu Kassa Chirrissa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Duwancho\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Arbegona, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e JARC 74158 Mini (Screen 11 \u0026amp; 12)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,230–2,310 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2025 — Arrived April 2026 by air\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Aklilu Kassa Chirrissa at the Duwancho station in Arbegona — a small-screen anaerobic honey separation of JARC 74158 from a third-generation coffee family whose roots in Sidama stretch back to the 1960s. The Mini designation refers to the small screen 11 \u0026amp; 12 beans sorted and graded separately after processing — a meticulous quality step that produces a cleaner, more balanced and concentrated overall flavour. In the cup: peony florality, rose grape, raspberry jam, and floral tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAklilu Kassa Chirrissa comes from a family whose coffee-growing history in Arbegona dates back to the 1960s. While upholding those agricultural traditions, Aklilu has grown the family operation into a mature coffee export company, founded in 1998, with modern processing facilities capable of handling washed, natural, and experimental processes at scale. Alongside conventional methods, the team specialises in anaerobic fermentation, honey processing, and specialty fermentations including a technique they call \"Soup\" — a commitment to processing innovation that mirrors the ambitions of the best Colombian and Panamanian producers, applied to Ethiopia's extraordinary varietal and terroir base.\u003c\/p\u003e\n\u003cp\u003eJARC 74158 was developed by the Jimma Agricultural Research Centre and selected for its resistance to coffee berry disease and quality potential at high altitude. At 2,230–2,310 MASL in Arbegona — one of Sidama's most elevated growing areas — the variety delivers exceptional aromatic complexity and sweetness, which the anaerobic honey protocol amplifies beautifully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Honey process at Duwancho involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Fresh cherries selectively harvested at peak ripeness 💧 Flotation \u0026amp; grading — Floated and graded upon arrival to remove defects and ensure consistency 🔧 Depulping — Outer skin removed while mucilage is retained on the bean 🔒 Anaerobic fermentation — Depulped beans with mucilage intact fermented in sealed fermentation tanks for approximately 18 hours ☀️ Shaded raised-bed drying — Transferred to raised African drying beds and dried slowly under shaded conditions for 13–15 days to preserve delicate, multi-layered flavour 🔍 Mini screen separation — Small-screen beans (Screen 11 \u0026amp; 12) sorted and graded separately after processing, ensuring a cleaner and more balanced overall cup profile\u003c\/p\u003e\n\u003cp\u003eThe small-screen Mini separation is the defining final step — by sorting screen 11 \u0026amp; 12 beans as a distinct lot after processing, Aklilu Kassa ensures an exceptional consistency and concentration of flavour across the entire batch, producing the clean, balanced, and intensely aromatic profile that defines this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully floral and deeply aromatic anaerobic honey from one of Arbegona's most technically ambitious specialty operations — peony delicacy and rose grape sweetness up front, raspberry jam richness through the middle, and a long floral tea finish that speaks of both the extraordinary altitude and the precision of Duwancho's meticulous processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌸 Peony 🍇 Rose Grape 🍓 Raspberry Jam 🌺 Floral Tea\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ June 19th","offer_id":58135666950518,"sku":"GOUT-AKLILU-KASSA-JARC-74158-ANAEROBIC-HONEY-FIL-JUN19","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Duwancho.png-cropped.jpg?v=1782207902"},{"product_id":"gout-co-2026-new-crop-kenya-kamavindi-coffee-lab-sl28-sl34-aa-fully-washed","title":"Goût \u0026 Co - 2026 New Crop Kenya Kamavindi coffee lab SL28\u0026SL34 AA Fully Washed","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKenya — Peter Mbature Kamavindi Coffee Lab SL28 \u0026amp; SL34 AA (Fully Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍓 Raspberry • 🍑 Plum • 🌱 Fresh Rhubarb • 🍵 Black Tea • 🍬 Light Brown Sugar\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 Peter Mbature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Kamavindi Coffee Lab\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Embu, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28 \u0026amp; SL34 (AA Grade)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Fully Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650–1,750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e November 2025 — Arrived March 2026\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Peter Mbature at Kamavindi Coffee Lab in Embu — one of the most iconic family-run coffee estates on the slopes of Mount Kenya, founded in 1958 by Peter's grandparents and carrying a name that speaks of the land's deep agricultural heritage. An AA-grade fully washed SL28 \u0026amp; SL34 of vibrant fruit, tartness, and classic Kenyan structure. In the cup: raspberry, plum, fresh rhubarb, black tea, and a light brown sugar sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKamavindi takes its name from the stream that runs through the property — a name that carries a beautiful dual meaning in the local tradition. \"Ka\" means \"place\" in the Embu language, while \"mavindi\" refers to the inedible part of the yam — a reference to a time before British colonisation when yams were a key cash crop in the region. Villagers would wash yams in the stream, leaving root cuttings to take root and grow along its banks. The estate's name is thus a quiet tribute to abundant land and enduring family legacy.\u003c\/p\u003e\n\u003cp\u003eFounded in 1958, Kamavindi has been developed with the same generational care and attention across three generations of the Mbature family. Peter now leads the operation as both farmer and innovator — the Coffee Lab designation reflecting an ongoing commitment to quality experimentation and precision that sets this estate apart from conventional cooperative lots. We know Peter well from the Mazelab descriptions written earlier in this session, where his collaboration with Mazelab on the slow indoor drying programme has produced some of the most compelling Kenyan lots of recent seasons.\u003c\/p\u003e\n\u003cp\u003eSL28 and SL34, developed by Scott Agricultural Laboratories in the 1930s, are the backbone of Kenya's specialty identity — responsible for the bold berry and stone fruit acidity, full body, and complex fruit character that define the country's finest lots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Fully Washed process at Kamavindi involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — SL28 \u0026amp; SL34 cherries selectively harvested at peak ripeness 🔧 Pulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing \u0026amp; soaking — Thoroughly washed and soaked in clean water after fermentation — a classic Kenyan step that enhances clarity and brightness ☀️ Drying — Dried on raised beds to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe post-wash soaking is the defining step — a traditional feature of the Kenyan fully washed process that produces the exceptional brightness and clean citric clarity that distinguish Kenyan washed coffees, while the AA-grade screen selection ensures consistent bean size and an even, concentrated cup across the entire lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vibrant and classically structured fully washed Kenyan AA from one of Embu's most historically significant and carefully managed family estates — raspberry brightness, plum depth, fresh rhubarb tartness, and a black tea elegance with light brown sugar sweetness in a clean, complex, and deeply rewarding cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍓 Raspberry 🍑 Plum 🌱 Fresh Rhubarb 🍵 Black Tea 🍬 Light Brown Sugar\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ June 19th","offer_id":58135678255478,"sku":"GOUT-KAMAVINDI-PETER-MBATURE-SL28ANDSL34-WASHED-FIL-JUN19","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KenyacoffeeAA.png-cropped.jpg?v=1782208121"},{"product_id":"gout-co-2026-new-crop-ethiopia-muntasha-74158-natural","title":"Goût \u0026 Co - 2026 New Crop Ethiopia Muntasha 74158 Natural","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Legesse Botasa Muntasha Station JARC 74158 (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌹 Rose • 🍒 Cherry • 🫐 Blueberry • 🍍 Mixed Tropical Fruits • 🍵 Lapsang Souchong Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Legesse Botasa (2022 Cup of Excellence 1st Place)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Muntasha — Mulugeta Muntasha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Arbegona, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e JARC 74158\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,150–2,400 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e January 2026 — Arrived May 2026 by air\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Legesse Botasa — the 2022 Ethiopia Cup of Excellence champion — processing at Mulugeta Muntasha's station in Arbegona. A naturally processed JARC 74158 from one of Sidama's most extraordinary high-altitude growing environments, at a station whose competition pedigree is virtually unmatched. In the cup: rose florality, cherry and blueberry fruit depth, mixed tropical fruits, and a distinctive Lapsang Souchong tea finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMulugeta Muntasha was born in Bursa Village — a region that only recently began cultivating coffee — and began his career as a coffee cherry picker in Arsi before returning home and founding his own mill, Dawencho, in 2021. In his very first year, he placed 2nd at the Cup of Excellence under the Dawencho cooperative name and 6th under his own name. In 2022, four of his lots ranked in the CoE top 10 — including the 1st place winner by Legesse Botasa, his brother-in-law and close collaborator.\u003c\/p\u003e\n\u003cp\u003eLegesse Botasa's 2022 CoE first place win is the defining chapter of this station's story — establishing Muntasha as one of Ethiopia's most celebrated and consistently excellent addresses. The station works in close partnership with local smallholder farmers across farm altitudes ranging from 2,150 to 2,400 MASL — among the highest in all of Sidama, where cool temperatures, volcanic soils, and exceptional growing conditions build the aromatic intensity and refined sweetness that make lots from this station so compelling.\u003c\/p\u003e\n\u003cp\u003eJARC 74158, developed by the Jimma Agricultural Research Centre and selected for its disease resistance and quality potential, reaches its fullest expression at these extreme altitudes — delivering a cup of remarkable complexity and depth that fully justifies the attention it has attracted on the competition stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Muntasha involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe JARC 74158 cherries selectively harvested at peak ripeness 🔍 Sorting — Carefully sorted before drying to ensure only the finest cherries proceed ☀️ Raised-bed drying — Whole cherries dried on raised beds, turned regularly throughout to ensure even drying and prevent overfermentation\u003c\/p\u003e\n\u003cp\u003eThe raised-bed natural drying is the defining step — the beans rest inside the intact cherry throughout the drying period, slowly absorbing the fruit's sugars and aromatic compounds and developing the rose florality, cherry and blueberry depth, tropical fruit sweetness, and Lapsang Souchong tea character that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA deeply expressive and aromatic natural JARC 74158 from one of Ethiopia's most decorated and high-altitude specialty stations — rose florality, cherry and blueberry richness, tropical fruit sweetness, and a distinctive Lapsang Souchong tea finish in a cup that carries the weight of a 2022 Cup of Excellence championship behind every sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌹 Rose 🍒 Cherry 🫐 Blueberry 🍍 Mixed Tropical Fruits 🍵 Lapsang Souchong Tea\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ June 19th","offer_id":58135694115190,"sku":"GOUT-LEGESSE-BOTASA-JARC-74158-NATURAL-FIL-JUN19","price":15.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1-04_84afc606-c56c-4622-9b95-fc27ae1eff40.png-cropped.jpg?v=1782208406"},{"product_id":"gout-co-2026-new-crop-ethiopia-gara-agena-74110-74158-washed","title":"Goût \u0026 Co - 2026 New Crop Ethiopia Gara Agena 74110\u002674158 Washed","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Testi Coffee Gara Agena Station JARC 74110 \u0026amp; 74158 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Fragrant Lemon • 🍈 Mangosteen • 🍵 Bergamot • 🍃 Longjing Tea\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 Gara Agena — Testi Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bura, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e JARC 74110 \u0026amp; 74158\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 2,100–2,300 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2025–February 2026 — Arrived March–April 2026 by air\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Gara Agena station in Haisa Olocho Village, Bura — one of Testi Coffee's most celebrated high-altitude washing stations in Sidama, drawing on cherry from approximately 450 smallholder farmers in the surrounding area. A beautifully precise washed lot from two of the Jimma Agricultural Research Centre's most important selections, processed with exceptional speed and care to preserve every nuance of the fruit. In the cup: fragrant lemon, mangosteen, bergamot, and a delicate Longjing tea finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGara Agena is operated by Testi Coffee — one of Ethiopia's most quality-focused specialty exporters, known for establishing washing stations in areas of exceptional growing potential and paying a premium for well-harvested cherry. The Gara Agena station sits near the Geta River in Haisa Olocho Village at 2,100–2,300 MASL in the Bura area of Sidama — a high-altitude growing environment where volcanic soils, cool temperatures, and slow cherry development build the aromatic intensity and sweetness that define the best lots from this region.\u003c\/p\u003e\n\u003cp\u003eAround 450 farmers deliver their cherry to Gara Agena for processing. The station pays a premium to encourage selective harvesting of only the ripest fruit, and the careful hand-sorting and grading at intake ensure that only the healthiest, most evenly ripened cherries proceed to drying — a quality control approach that is directly visible in the cup.\u003c\/p\u003e\n\u003cp\u003eJARC 74110 and JARC 74158 are both selections developed by the Jimma Agricultural Research Centre — 74110 selected for its broad adaptability and quality potential, 74158 for its disease resistance and high yields. Together at 2,100–2,300 MASL in Bura, they produce a washed cup of exceptional aromatic refinement and citrus-floral complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Gara Agena involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe cherries selectively harvested and carefully hand-sorted and graded at the station ⚡ Rapid pulping — Cherries pulped and washed within 6–8 hours of harvest, preventing any further natural fermentation before processing begins 🧪 36–48 hour tank fermentation — Beans fermented in fermentation tanks for 36–48 hours to fully remove the pectin mucilage 💧 Clear water washing — Washed in water tanks until the water runs completely clear and transparent, confirming all mucilage has been removed 🌑 Shade-net raised-bed drying — Parchment coffee dried on African raised beds under shade nets for 5–7 days until moisture content reaches 11–12% 🏠 Warehouse storage — Transferred to the warehouse for storage once at the correct moisture level\u003c\/p\u003e\n\u003cp\u003eThe rapid 6–8 hour turnaround from harvest to pulping is the defining step — by processing cherries within hours of picking, Testi prevents any unintended fermentation from influencing the cup character before the controlled 36–48 hour tank fermentation begins, ensuring the clean, fragrant lemon and bergamot precision and Longjing tea delicacy that define this lot are preserved intact throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully precise and aromatically refined washed lot from one of Sidama's most carefully managed high-altitude stations — fragrant lemon brightness, mangosteen sweetness, bergamot citrus refinement, and a long Longjing tea finish in a cup of exceptional clarity and elegance. Testi Coffee's Gara Agena at its most expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍋 Fragrant Lemon 🍈 Mangosteen 🍵 Bergamot 🍃 Longjing Tea\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"250g \/ June 19th","offer_id":58135710630262,"sku":"GOUT-TESTI-COFFEE-JARC-74110-AND-74158-WASHED-FIL-250-JUN19","price":23.5,"currency_code":"GBP","in_stock":false},{"title":"100g \/ June 19th","offer_id":58135710892406,"sku":"GOUT-TESTI-COFFEE-JARC-74110-AND-74158-WASHED-FIL-100-JUN19","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/efd87960-661f-45d7-9fd1-64f988798dfe.png-cropped.jpg?v=1782208655"},{"product_id":"gout-co-2026-new-crop-ethiopia-faysel-abdosh-project-74110-74158-triple-fermentation-washed","title":"Goût \u0026 Co - 2026 New Crop Ethiopia Faysel Abdosh Project 74110\u002674158 Triple Fermentation Washed","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Faysel Abdosh Project Station JARC 74110 \u0026amp; 74158 (Triple Fermentation Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 White Florals • 🍵 Bergamot • 🍈 Lychee • 🍑 Honey Peach\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 Faysel Abdosh Project\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Deri, Hambela, Guji, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e JARC 74110 \u0026amp; 74158\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Triple Fermentation Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,350–2,400 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e December 2025–February 2026 — Arrived March–April 2026 by air\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Faysel Abdosh Project station in Deri Village, Hambela — one of Guji's most technically ambitious processing operations, located adjacent to the Dim Alkibich River at 2,350–2,400 MASL. A triple fermentation washed lot of exceptional precision, built on a three-stage process with pH monitoring at every step and a controlled temperature drying protocol that preserves every nuance of the cup. In the cup: white florals, bergamot, lychee, and honey peach.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Faysel Abdosh Project Processing Station is situated in Deri Village, Deri Qidame City, in the Hambela Woreda of Guji Zone — one of Ethiopia's most prestigious and celebrated specialty coffee growing regions. At 2,350–2,400 MASL, the station operates at the very upper limit of viable coffee cultivation, where extreme altitude, cool temperatures, and the volcanic soils of the Guji highlands create the conditions for exceptional aromatic complexity and concentrated sweetness. The triple fermentation washed protocol represents a level of technical investment in processing that is rare even by Ethiopian specialty standards — applying Colombian-level process engineering to the extraordinary raw material that Guji's extreme altitude produces.\u003c\/p\u003e\n\u003cp\u003eJARC 74110 and JARC 74158, both developed by the Jimma Agricultural Research Centre, are among Ethiopia's most quality-focused varietal selections. Together at 2,350–2,400 MASL in Hambela, they produce a cup of extraordinary floral precision and fruit-forward elegance that the triple fermentation protocol develops to its fullest potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Triple Fermentation Washed process at the Faysel Abdosh Project involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Selective hand-picking — Only peak-ripeness cherries harvested at a ratio of 90% fully ripe to 10% overripe 💧 Flotation — Floated in a tank to remove low-density defects and ensure uniform cherry size before processing 🔒 Stage 1 — 24-hour anaerobic fermentation of whole cherries in sealed conditions 🔧 Washing \u0026amp; depulping — Washed and depulped after the initial fermentation 🧪 Stage 2 — 12-hour dry fermentation until the pH of the pectin mucilage reaches 4.0–4.3 💧 Stage 3 — A fixed amount of cold water added for a further 12-hour extended fermentation, with the final pH reaching 3.8–4.0 🌊 Drain \u0026amp; transfer — Gently stirred, drained, and transferred to drying beds after the third stage ☀️ Temperature-controlled raised-bed drying — Dried on raised African beds at a stable solar temperature of 23–25°C with strict airflow control, preventing rapid dehydration and surface cracking to ensure even moisture loss throughout\u003c\/p\u003e\n\u003cp\u003eThe three-stage fermentation with pH monitoring is the defining approach — by managing each fermentation phase to a specific target pH, the station builds the white floral complexity, lychee sweetness, and honey peach character with scientific precision, while the controlled temperature drying at 23–25°C under strict airflow management preserves the delicate aromatic structure and prevents the rapid dehydration that could compromise the cup's exceptional clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA technically extraordinary and aromatically refined triple fermentation washed Ethiopian from one of Guji's highest and most ambitiously processed stations — white floral delicacy, bergamot citrus refinement, lychee sweetness, and a honey peach warmth in a cup of exceptional clarity and precision. Ethiopian terroir and Colombian-level processing methodology in perfect alignment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌸 White Florals 🍵 Bergamot 🍈 Lychee 🍑 Honey Peach\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ June 19th","offer_id":58135727735158,"sku":"GOUT-FAYSEL-ABDOSH-JARC-74110-AND-74158-TF-WASHED-FIL-100-JUN19","price":13.5,"currency_code":"GBP","in_stock":false},{"title":"250g \/ June 19th","offer_id":58135727800694,"sku":"GOUT-FAYSEL-ABDOSH-JARC-74110-AND-74158-TF-WASHED-FIL-250-JUN19","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/f74f14d0-f50a-4711-8592-d34ad520518b.png-cropped.jpg?v=1782208887"},{"product_id":"gout-co-peru-la-margarita-geisha-lot2098-anaerobic-washed","title":"Goût \u0026 Co - Peru La Margarita Geisha Lot2098 Anaerobic Washed","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — Solorzano Family La Margarita Geisha Lot 2098 (Anaerobic Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Pink Florals • 🍊 Mandarin Orange • 🍑 Yellow Peach • 🍬 Cane Sugar\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 Solorzano Family (Marco, Neto \u0026amp; Ivan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Margarita\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Ocombamba, Cusco, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed (65hr \/ 14-Day Drawer-Style Raised Beds)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,940 MASL (Lot 2098 plot: 1,920 MASL)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e 2098\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e August–September 2025 — Arrived February 2026\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Solorzano family at La Margarita — a farm founded in 2017, tucked deep within the remote highlands of Ocombamba in Cusco, nearly seven hours from the nearest city. A six-year-old Geisha plot at 1,920 MASL, processed through 65 hours of anaerobic fermentation and dried with exceptional precision on drawer-style raised beds. Delicate, sweet, and aromatic. In the cup: pink florals, mandarin orange, yellow peach, and cane sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Margarita spans approximately 50 hectares in the Inca Valley region of Ocombamba — but only around 9 hectares are dedicated to coffee. The rest remains covered by native forest, preserving the natural ecosystem and protecting water resources in a region where water is genuinely scarce. It is a deliberate and principled choice that speaks to the Solorzano family's deep commitment to sustainability and biodiversity.\u003c\/p\u003e\n\u003cp\u003eThird-generation brothers Marco, Neto, and Ivan Solorzano carry forward a legacy rooted in both tradition and innovation. The coffee grows in shade under banana and pacae trees, benefiting from natural nitrogen fixation and improved soil fertility. With 5–6 hours of daily sunlight and a slow maturation cycle, cherries develop an enhanced sweetness and complexity that the family's careful washed and experimental processing protocols unlock to their fullest. La Margarita is especially known for its varietal selection, with a strong focus on Geisha alongside Yellow Geisha, Sidra, Bourbon, and Typica — all adapted to the unique Andean terroir of the Inca Valley.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Washed process for Lot 2098 involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Selective hand-picking — Cherries hand-picked at peak ripeness from the 6-year-old Geisha plot at 1,920 MASL 🔍 Meticulous sorting — Carefully sorted before processing begins 🔧 Depulping — Outer skin removed before anaerobic fermentation 🔒 65-hour anaerobic fermentation — Depulped beans sealed in an oxygen-free environment for 65 hours, building aromatic complexity and depth 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drawer-style raised-bed drying — Dried slowly for approximately 14 days on drawer-style raised beds, with each layer carefully controlled at around 8kg per tray to ensure even and stable drying throughout\u003c\/p\u003e\n\u003cp\u003eThe 65-hour anaerobic fermentation combined with the drawer-style raised-bed drying is the defining approach — the extended sealed fermentation builds the pink floral complexity and mandarin brightness that define this lot, while the precisely controlled 8kg-per-tray drying ensures exceptional consistency and evenness throughout the 14-day drying cycle, preserving the yellow peach sweetness and cane sugar character that complete the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA delicate, sweet, and aromatically refined anaerobic washed Geisha from one of Cusco's most remote and ecologically purposeful family farms — pink florals, mandarin orange brightness, yellow peach sweetness, and a clean cane sugar finish in a cup of elegant precision and Andean terroir character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌸 Pink Florals 🍊 Mandarin Orange 🍑 Yellow Peach 🍬 Cane Sugar\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ June 19th","offer_id":58135738024310,"sku":"GOUT-MARGARITA-SOLORZANO-FAMILY-GEISHA-ANAEROBIC-WASHED-FIL-JUN19","price":20.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1-18.png-cropped.jpg?v=1782209118"},{"product_id":"gout-co-el-escarabajo-java-120h-slow-dry-natural-colombia","title":"Goût \u0026 Co - El Escarabajo Java 120h Slow Dry Natural | Colombia","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Jaime \u0026amp; Juan Pablo El Escarabajo Java (120h Slow Dry Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Black Plum • 🍎 Red Apple • 🍫 Specialty Cacao\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Jaime \u0026amp; Juan Pablo\u003c\/li\u003e\n\u003cli\u003eFarm: El Escarabajo\u003c\/li\u003e\n\u003cli\u003eRegion: Tolima, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Java\u003c\/li\u003e\n\u003cli\u003eProcess: 120h Slow Dry Natural\u003c\/li\u003e\n\u003cli\u003eAltitude: 1600-1800 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From Jaime and Juan Pablo at El Escarabajo, a specialty processing station in Tolima — a rich, fruit-forward Java showcasing the classic depth this terroir is known for. Black plum and red apple sit over a foundation of specialty cacao, built through an extended 120-hour slow dry natural process. In the cup: black plum, red apple, and specialty cacao.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e El Escarabajo Farm was founded by Jaime and Juan Pablo, drawing on decades of coffee industry experience to showcase Tolima's classic flavour profiles. Set in the Andes, the farm benefits from volcanic soil and diverse microclimates that build real flavour complexity. Jaime oversees the full supply chain — farm management, processing, and quality control — while Juan Pablo leads operations and trade development, connecting local producers with the global specialty market.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is processed as a 120-hour Slow Dry Natural — cherries are dried whole, over an extended drying window, allowing the fruit to develop deep sweetness and body while it dries. This approach is central to building the black plum and red apple richness, along with the cacao-like depth, that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Rich and fruit-driven — black plum and red apple sweetness up front, with a specialty cacao depth underneath. A classic expression of what Tolima's terroir, paired with careful natural processing, can deliver.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍇 Black Plum 🍎 Red Apple 🍫 Specialty Cacao\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ July 13th","offer_id":58276537368950,"sku":"GOUT-ESCARABAJO-JAVA-NATURAL-FIL-100-JUL13","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ELEscar.png-cropped.jpg?v=1784128286"},{"product_id":"gout-co-gesha-village-gaylee055-natural-ethiopia","title":"Goût \u0026 Co - Gesha Village - #Gaylee055,  Natural | Ethiopia","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Gesha Village Gaylee Block Illubabor (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌺 Roselle • 🍑 Apricot • 🍇 Grape Juice\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOwners: Rachel \u0026amp; Adam Overton (Rachel Samuel)\u003c\/li\u003e\n\u003cli\u003eFarm: Gesha Village, Gaylee Block\u003c\/li\u003e\n\u003cli\u003eRegion: Bench Maji, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: Illubabor\u003c\/li\u003e\n\u003cli\u003eProcess: Natural\u003c\/li\u003e\n\u003cli\u003eLot: Single-terroir #Gaylee055\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,931–2,040 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From Gesha Village's Gaylee Block, near the Gori Gesha Forest in remote western Ethiopia — the birthplace of the Gesha lineage itself. This particular lot showcases Illubabor, a distinct disease-resistant cultivar, processed as a natural. Roselle and apricot lead, with a grape juice sweetness running underneath. In the cup: roselle, apricot, and grape juice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Gesha Village is owned by Adam Overton and Rachel Samuel, who selected the farm's location against strict standards — altitude, rainfall, temperature, fertile virgin forest soil, mature native trees, and an intact coffee ecosystem. Covering 34.8 hectares, the Gaylee Block sits at moderate elevation with a mild, humid climate and rich soil, consistently producing well-balanced, clean-cup coffees as a reliable plot within the farm's Green Label series.\u003c\/p\u003e\n\u003cp\u003eIllubabor is a disease-resistant cultivar selected and developed during a 1974 field survey of Illubabor's coffee forest. It's known for strong environmental adaptability, outstanding disease resistance, and a naturally clean, balanced cup character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is processed as a Natural — cherries are dried whole, allowing the fruit to impart its sweetness and character directly into the bean as it dries. This approach underpins the roselle, apricot, and grape juice notes that define the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Vivid and fruit-forward — roselle's tart florality up front, apricot sweetness through the middle, and a grape juice-like richness on the finish. A clean, well-balanced showcase of Illubabor from one of Ethiopia's most storied farms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌺 Roselle 🍑 Apricot 🍇 Grape Juice\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ July 13th","offer_id":58276724375926,"sku":"GOUT-GESHA-VILLAGE-ILLUBABOR-NATURAL-FIL-100-JUL13","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TerriorGesha.png-cropped.jpg?v=1784128788"},{"product_id":"gout-co-alo-safo-74158-24h-spring-cold-anaerobic-natural-ethiopia","title":"Goût \u0026 Co - Alo Safo 74158 24h Spring Cold Anaerobic Natural | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Tamiru Tadesse \u0026amp; Messi Alo Safo 74158 (24h Spring Cold Anaerobic Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 💜 Purple Floral • 🍑 Nectarine • 🫐 Blueberry • 🌰 Fig\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Tamiru Tadesse \u0026amp; Messi\u003c\/li\u003e\n\u003cli\u003eStation: Alo Safo (Alo main station)\u003c\/li\u003e\n\u003cli\u003eRegion: Bensa, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: 74158\u003c\/li\u003e\n\u003cli\u003eProcess: 24h Spring Cold Anaerobic Natural\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,380–2,600 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From Tamiru Tadesse and his wife Messi at Alo Safo, in Bensa, Sidama — a vivid, layered natural from a couple who've become one of the region's most decorated new producers. Purple floral aromatics lead into nectarine and blueberry, with a rich fig sweetness underneath. In the cup: purple floral, nectarine, blueberry, and fig.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Tamiru founded Alo Coffee with his wife Messi, driven by years of witnessing unfair pricing and undervaluation faced by local farmers. Inspired by Ethiopia's first Cup of Excellence in 2020, the couple launched their own coffee business — and just a year later, their coffee from hometown Alo Village won the national Cup of Excellence championship, cementing their commitment to producing world-class specialty coffee from Sidama.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e The 24h Spring Cold Anaerobic Natural process at Alo Safo involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-selection — fresh, ripe cherries selected and sealed inside fermentation tanks ❄️ Cold anaerobic fermentation — submerged in cold spring water for 24 hours of indirect, low-temperature fermentation ☀️ Raised-bed drying — spread in a single layer on shaded, well-ventilated raised beds, turned regularly for even dehydration 🏚️ Extended rest — dried over 30+ days before the parchment coffee moves to resting warehouses\u003c\/p\u003e\n\u003cp\u003eThe cold spring water fermentation is the defining step — its low, controlled temperature slows fermentation down, building the purple floral and blueberry complexity without the heavier, riper notes a warmer anaerobic process would produce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Vivid and complex — purple floral aromatics up front, nectarine and blueberry through the middle, and a rich fig sweetness on the finish. A standout from a producer whose meteoric rise reflects the quality in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 💜 Purple Floral 🍑 Nectarine 🫐 Blueberry 🌰 Fig\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ July 13th","offer_id":58276739809654,"sku":"GOUT-ALO-SAFO-74158-ANAEROBIC-FIL-100-JUL13","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Alospring.png-cropped.jpg?v=1784129053"},{"product_id":"gout-co-nensebo-debo-74158-natural-ethiopia","title":"Goût \u0026 Co - Nensebo Debo 74158 Natural | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Tamiru Tadesse Nensebo Debo 74158 (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Jackfruit • 🫐 Blackberry • 🥭 Mango • 🍈 Melon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Tamiru Tadesse\u003c\/li\u003e\n\u003cli\u003eStation: Nensebo Debo\u003c\/li\u003e\n\u003cli\u003eRegion: Nensebo Woreda, West Arsi, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: 74158\u003c\/li\u003e\n\u003cli\u003eProcess: Natural\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,250–2,300 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From Tamiru Tadesse's ALO Coffee, sourced from the Nensebo Debo Station in West Arsi — a high-altitude natural bursting with tropical fruit. Jackfruit and mango sweetness lead, layered with blackberry depth and a refreshing melon lift. In the cup: jackfruit, blackberry, mango, and melon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Tamiru, ALO Coffee's founder, once worked as a university lecturer and engineer before Ethiopia's Cup of Excellence inspired him to change course. He founded ALO Coffee with his wife Messi, aiming to bring the potential of high-altitude Sidama-area terroir to the world's attention. ALO Village had long been overlooked by the market due to its extreme altitude and small cherry size, but Tamiru believed that altitude was the key to more complex, purer flavours — a belief validated in 2021, when ALO Coffee took both 1st and 5th place at the Ethiopia Cup of Excellence, reshaping perceptions of the region's potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot uses the Natural process: fresh cherries are slowly dried on African raised beds for approximately 22 days, a slow drying window designed to highlight the coffee's signature floral notes, tropical fruit sweetness, and delicate tea-like body — the foundation for the jackfruit, blackberry, mango, and melon character found in this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Tropical and vivid — jackfruit and mango sweetness up front, blackberry depth through the middle, and a clean, melon-like freshness on the finish. A striking result from one of West Arsi's most decorated new producers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍈 Jackfruit 🫐 Blackberry 🥭 Mango 🍈 Melon\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ July 13th","offer_id":58276816126326,"sku":"GOUT-NENSEBO-DEBO-74158-NATURAL-FIL-100-JUL13","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Nesenbo.png-cropped.jpg?v=1784131435"},{"product_id":"gout-co-muntasha-74158-washed-ethiopia","title":"Goût \u0026 Co - Muntasha 74158 Washed | Ethiopia","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Legesse Botasa \u0026amp; Mullugeta Muntasha 74158 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌼 White Floral • 🍊 Sweet Orange • 🍑 White Peach • 🍯 Honey • 🍵 Black Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Legesse Botasa (2022 CoE 1st)\u003c\/li\u003e\n\u003cli\u003eStation: Muntasha\u003c\/li\u003e\n\u003cli\u003eRegion: Arbegona, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: 74158\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,300+ masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From the Muntasha station in Arbegona, Sidama — home to Legesse Botasa's 2022 Cup of Excellence champion lot. A classic washed profile at its most refined: white floral aromatics, sweet orange and white peach sweetness, and a honeyed, black tea finish. In the cup: white floral, sweet orange, white peach, honey, and black tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e The Muntasha station was founded by Mullugeta Muntasha, raised in Bursa Village, a settlement only recently turned to coffee cultivation. Mullugeta started his career as a coffee cherry picker in Arsi before returning home to build his own mill, Dawencho, in 2021 — the same year he placed 2nd at the Cup of Excellence with the Dawencho cooperative and 6th with his personal lot. In 2022, four of his lots reached the CoE Top 10, including the champion entry produced by his brother-in-law and long-term production partner, Legesse Botasa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is Washed, a classic Ethiopian processing method built around careful de-pulping, fermentation, and washing before drying — an approach that lets 74158's naturally bright, floral, and tea-like character come through with clarity, rather than the heavier fruit intensity of a natural process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Clean and elegant — white floral lift up front, sweet orange and white peach sweetness through the middle, and a honeyed, black tea finish. A textbook example of why this station's lots keep landing at the top of Cup of Excellence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌼 White Floral 🍊 Sweet Orange 🍑 White Peach 🍯 Honey 🍵 Black Tea\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ July 13th","offer_id":58276830249334,"sku":"GOUT-LEGESSE-BOTASA-74158-WASHED-FIL-100-JUL13","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Munta.png-cropped.jpg?v=1784131716"},{"product_id":"gout-co-hure-74158-black-honey-ethiopia","title":"Goût \u0026 Co - Hure 74158 Black Honey | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Legesse Botasa \u0026amp; Mullugeta Muntasha Hure 74158 (Black Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌹 Rose • 🌸 Lily • 🍑 Nectarine • 🍒 Cherry • 🫐 Blackberry • 🍵 Black Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Legesse Botasa (2022 CoE 1st)\u003c\/li\u003e\n\u003cli\u003eStation: Hure\u003c\/li\u003e\n\u003cli\u003eRegion: Hure, Arbegona, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: 74158\u003c\/li\u003e\n\u003cli\u003eProcess: Black Honey\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,450 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From the Hure station in Arbegona, Sidama — a one-of-a-kind processing site behind Legesse Botasa's 2022 Cup of Excellence-winning lot. This Black Honey process yields something richly layered: rose and lily florality up front, stone fruit and cherry through the middle, and a blackberry and black tea depth on the finish. In the cup: rose, lily, nectarine, cherry, blackberry, and black tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Mullugeta Muntasha partners with local smallholder farmers to operate this station, with farm elevations ranging from 2,150 to 2,400 masl. Raised in Bursa Village, a region only recently turned to coffee cultivation, Mullugeta began his career as a coffee cherry picker in Arsi before returning home to launch his own mill, Dawencho, in 2021 — the same year he placed 2nd at the Cup of Excellence under the Dawencho cooperative and 6th under his own name. In 2022, four of his lots reached the CoE Top 10, including the 1st-place winner produced by his brother-in-law and close collaborator, Legesse Botasa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot uses a Black Honey process — cherries are de-pulped with the sticky mucilage left almost entirely intact on the parchment, then dried slowly under careful moisture control to prevent over-fermentation. This extended contact with the mucilage is what builds the depth and complexity behind the rose, blackberry, and black tea character in this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Rich and layered — rose and lily florals up front, nectarine and cherry sweetness through the middle, and a blackberry and black tea depth on the finish. A complex, competition-calibre expression from one of Sidama's standout new stations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌹 Rose 🌸 Lily 🍑 Nectarine 🍒 Cherry 🫐 Blackberry 🍵 Black Tea\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ July 13th","offer_id":58276833755510,"sku":"GOUT-HURE-LEGESSE-BOTASA-74158-HONEY-FIL-100-JUL13","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Hure.png-cropped.jpg?v=1784132021"},{"product_id":"gout-co-wate-village-gogogu-dega-kurume-g1-washed-ethiopia","title":"Goût \u0026 Co - Wate Village Gogogu Dega\u0026Kurume G1 Washed | Ethiopia","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Wate Village Gogogu Station Dega \u0026amp; Kurume G1 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌼 White Floral Nectar • 🍇 Green Grape • 🍊 Bergamot • 🍵 Dancong Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStation: Wate Village Gogogu, under Nigusse Debela\u003c\/li\u003e\n\u003cli\u003eRegion: Uraga, Guji, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: Dega, Kurume\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,100–2,300 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From the Wate Village Gogogu station in Uraga, Guji — one of the region's most remote, highest-altitude growing areas, and the No.1 producing area for washed coffee in the 2025 TOH Africa Group. This G1 washed lot bridges Guji's bright citrus and stone fruit character with the rose-like floral sweetness more often associated with Yirgacheffe. In the cup: white floral nectar, green grape, bergamot, and Dancong tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Though Yirgacheffe and Guji both fall under Ethiopia's broader Sidamo coffee zone, Guji carries a distinctly different regional flavour profile. This lot comes from the Wate Village Gogogu station, run by Nigusse Debela and built in 2020 above 2,100 masl. The station serves roughly 510 smallholder farmers across a jurisdiction reaching up to 2,400 masl — among the most remote and highest-altitude areas in the broader Guji zone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e The Washed process here involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — ripe cherries selectively picked 🌱 De-pulping — cherries de-pulped shortly after harvest ⏱️ Extended tank fermentation — fermented in washing tanks for 60 hours ☀️ Raised-bed drying — sun-dried on African drying beds for 17–20 days 📦 Storage \u0026amp; milling — stored in warehouses, then hulled and graded only prior to export\u003c\/p\u003e\n\u003cp\u003eThe 60-hour tank fermentation is the defining step — a notably long window that builds structure and complexity, giving this cup its blend of bright Guji citrus and stone fruit alongside a rose-like floral sweetness more typical of Yirgacheffe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Bright and layered — white floral nectar and bergamot lift up front, green grape running through the middle, and a Dancong tea-like finish. A distinctive showcase of what this remote, high-altitude corner of Guji can produce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🌼 White Floral Nectar 🍇 Green Grape 🍊 Bergamot 🍵 Dancong Tea\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"100g \/ July 13th","offer_id":58276842733942,"sku":"GOUT-WATE-VILLAGE-KURUME-DEGA-WASHED-FIL-100-JUL13","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ July 13th","offer_id":58276842766710,"sku":"GOUT-WATE-VILLAGE-KURUME-DEGA-WASHED-FIL-250-JUL13","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1-05_b5204552-293c-49fa-9f58-6724fe1cf2b0.png-cropped.jpg?v=1784132297"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/gout-co-roasters.oembed?page=3","provider":"Sigma Coffee UK","version":"1.0","type":"link"}