{"title":"Koppi Roasters","description":"\u003cp\u003eFounded in Helsingborg in 2007 by Anne Lunell and Charles Nystrand, Koppi builds lasting relationships with skilled coffee producers. Its light roasting brings out sweetness, bright acidity and the distinct character of each origin. Small batches are cupped before release, sharing the work of its farming partners through clean, expressive coffees.\u003c\/p\u003e","products":[{"product_id":"koppi-finca-la-colmena-washed-bourbon-peru","title":"Koppi - Finca La Colmena, Washed Bourbon | Peru","description":"\u003cp data-start=\"117\" data-end=\"287\"\u003e\u003cstrong data-start=\"117\" data-end=\"147\"\u003ePeru – Washed Bourbon\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eJorge Díaz Campos farms in Lonya Grande, Amazonas, and is a proud member of the Norcafé cooperative in Cajamarca. Working within their microlot program, Jorge consistently delivers exceptional coffee from his 3-hectare farm, La Colmena, near the village of Huamboya. Sitting at 1,900 masl, the farm is planted with Caturra and Bourbon under a canopy of native forest, with fresh spring water used in processing.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"799\" data-start=\"576\"\u003eHarvested in September and October, cherries are first fermented in bags for 24 hours before being depulped. A second fermentation follows - 24 to 36 hours in parchment - before drying on covered, raised beds for up to 30 days.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"318\" data-start=\"132\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Ripe Berries, Stone Fruit\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"May 27th","offer_id":58067265585526,"sku":"KOPPI-LACOLMENA-BOURBON-MAY27","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/fincalacolmenaperuwashedbourbonkoppi.png?v=1750265444"},{"product_id":"koppi-finca-la-fuente-washed-pink-bourbon-colombia","title":"Koppi - Finca La Fuente, Washed Pink Bourbon | Colombia","description":"\u003cp data-start=\"117\" data-end=\"287\"\u003e\u003cstrong data-start=\"117\" data-end=\"147\"\u003eHuila, Colombia - Washed Pink Bourbon\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eYobani Ramos and her husband Yaved grow exceptional coffee at Finca La Fuente, a 6-hectare farm in Tarqui, Huila, sitting between 1,825 and 2,000 masl. They grow Caturra, Colombia, and Pink Bourbon, and follow organic and biodynamic practices, producing compost teas and natural pest control to nourish the land.\u003c\/p\u003e\n\u003cp data-start=\"458\" data-end=\"767\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eIn recent years, they’ve made major investments in quality—renovating their beneficio with tiled tanks and improving drying infrastructure with shaded beds for slower, more even drying. The high elevation encourages slow cherry ripening, resulting in clean, sweet lots with notes of papaya, lychee, and melon.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"318\" data-start=\"132\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Red Berries, Fruity, Elegant\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"May 27th \/ 300g","offer_id":55797790900598,"sku":"KOPPI-LAFUENTE-PB-MAY27","price":17.95,"currency_code":"GBP","in_stock":false},{"title":"July 9th \/ 250g","offer_id":58267703214454,"sku":"KOPPI-LAFUENTE-PB-250-JUL09","price":19.0,"currency_code":"GBP","in_stock":true},{"title":"August 20th \/ 250g","offer_id":58537882943862,"sku":"KOPPI-LAFUENTE-PB-250G-AUG20","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/colombia-finca-la-fuente-pink-bourbon-wholesale-764788.webp?v=1750265813"},{"product_id":"koppi-karimikui-aa-washed-kenya","title":"Koppi - Karimikui AA, Washed | Kenya","description":"\u003cp data-end=\"287\" data-start=\"117\"\u003e\u003cstrong data-end=\"147\" data-start=\"117\"\u003eKarimikui Washed AA Lot - Kenya\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eEstablished in 1966, Karimikui Coffee Factory sits on 6 acres and serves smallholders from Githureia, Gituba, and Kiamugumo villages. Now part of the Rungeto Farmers Cooperative Society, it operates in a region better known for tea than coffee, with most farmers growing SL28 and SL34, and occasional Ruiru 11.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"605\" data-start=\"403\"\u003eCherries are hand-sorted before pulping and dry fermentation (16–24 hours). After washing and density grading in channels, the coffee is soaked for 16–20 hours, then dried on raised beds for 14–16 days.\u003c\/p\u003e\n\u003cp data-start=\"132\" data-end=\"318\" class=\"\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Dakr Berries, Juicy, Complex\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"300g \/ July 9th","offer_id":55797795422582,"sku":"KOPPI-KARIMIKUI-AA","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"250g \/ July 9th","offer_id":58241608188278,"sku":"KOPPI-KARIMIKUI-AA-250-JUL09","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ August 20th","offer_id":58537883697526,"sku":"KOPPI-KARIMIKUI-AA-250G-AUG20","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Kenya_-_Karimikui.webp?v=1750266096"},{"product_id":"koppi-finca-el-placer-washed-pink-bourbon-colombia","title":"Koppi - Finca El Placer, Washed Pink Bourbon | Colombia","description":"\u003cp data-start=\"117\" data-end=\"287\"\u003e\u003cstrong data-start=\"117\" data-end=\"147\"\u003eFinca El Placer, Washed Pink Bourbon - Colombia\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eKaren Burbano, just 18, is the fourth generation in her family to grow coffee. Taught by her father, Don Jose - a pioneer in producing for the specialty market - Karen has absorbed his passion and precision, from harvesting ripe cherries to meticulous fermentation and drying.\u003c\/p\u003e\n\u003cp data-start=\"415\" data-end=\"606\"\u003eAfter graduating in 2022, she was entrusted with a small plot of land at higher altitude, home to 3,000 Pink Bourbon trees. This first lot is the result of her care and her family's guidance.\u003c\/p\u003e\n\u003cp data-start=\"608\" data-end=\"836\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eCherries are picked every 15 days and fermented in batches over 3–4 days, with each day’s harvest added to the mass. After a final 48-hour fermentation under water, the coffee is washed and dried in a solar dryer for 18–20 days.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"318\" data-start=\"132\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Rosehips, Red Berries, Aromatic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"250g \/ August 20th","offer_id":55797796929910,"sku":"KOPPI-FINCAELPLACER-PINKBOURBON-AUG20","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Colombia-FincaElPlacer_9db34362-b6cd-4cd1-b2f8-d9ad62be6088.webp?v=1750266249"},{"product_id":"koppi-footprints-espresso","title":"Koppi - Footprints, Espresso","description":"\u003cp data-end=\"309\" data-start=\"256\"\u003e\u003cstrong data-end=\"270\" data-start=\"256\"\u003eFootprints\u003c\/strong\u003e\u003cbr data-end=\"273\" data-start=\"270\"\u003e\u003cstrong data-end=\"309\" data-start=\"273\"\u003eA new blend. A continued legacy.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"555\" data-start=\"311\"\u003eIntroducing \u003cstrong data-end=\"337\" data-start=\"323\"\u003eFootprints\u003c\/strong\u003e, Koppi’s new espresso blend—named after the iconic Wayne Shorter composition from \u003cem data-end=\"434\" data-start=\"420\"\u003eAdam’s Apple\u003c\/em\u003e (1966). A nod to music, craft, and the belief that every stage in the journey—from farm to roast to cup—leaves its mark.\u003c\/p\u003e\n\u003cp data-end=\"655\" data-start=\"557\"\u003eEvery detail matters. Every contributor shapes the final experience.\u003cbr data-end=\"628\" data-start=\"625\"\u003e\u003cstrong data-end=\"655\" data-start=\"628\"\u003eEvery footprint counts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"940\" data-start=\"657\"\u003eFootprints has been in quiet development for years. With its arrival, Koppi bids farewell to \u003cstrong data-end=\"762\" data-start=\"750\"\u003eRed Clay\u003c\/strong\u003e and \u003cstrong data-end=\"783\" data-start=\"767\"\u003eSilent Shout\u003c\/strong\u003e—two beloved blends whose best qualities now converge here. Smooth, rich, and composed, Footprints honours their history while defining its own path forward.\u003c\/p\u003e\n\u003cp data-end=\"972\" data-start=\"947\"\u003e\u003cstrong data-end=\"970\" data-start=\"947\"\u003eCurrent Components:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1098\" data-start=\"973\"\u003e\n\u003cli data-end=\"1036\" data-start=\"973\"\u003e\n\u003cp data-end=\"1036\" data-start=\"975\"\u003e\u003cstrong data-end=\"1003\" data-start=\"975\"\u003e50% Costa Rica – Lia Lia\u003c\/strong\u003e\u003cbr data-end=\"1006\" data-start=\"1003\"\u003eWhite honey processed Catuai\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1098\" data-start=\"1037\"\u003e\n\u003cp data-end=\"1098\" data-start=\"1039\"\u003e\u003cstrong data-end=\"1067\" data-start=\"1039\"\u003e50% Brazil – Dois Irmãos\u003c\/strong\u003e\u003cbr data-end=\"1070\" data-start=\"1067\"\u003eNatural processed Mundo Novo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1101\" data-start=\"1100\"\u003eBuilt for balance. Crafted for clarity. Footprints is Koppi’s new standard for modern espresso.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"318\" data-start=\"132\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Chocolate, Nougat, Caramel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"August 20th \/ 250g","offer_id":58537883206006,"sku":"KOPPI-FOOTPRINTS-AUG20","price":16.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/espresso-footprints-501319.webp?v=1751665287"},{"product_id":"koppi-thikagiki-washed-ab-kenya","title":"Koppi - Thikagiki, Washed AB | Kenya","description":"\u003cp data-end=\"287\" data-start=\"117\"\u003e\u003cstrong data-end=\"147\" data-start=\"117\"\u003eThikagiki, Washed AB - Kenya\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan data-huuid=\"13565839361667908106\"\u003eThikagiki (or Thika-giki) refers to a Kenyan Farmers' Cooperative Society of 2000+ large in Murang'a County known for producing high quality washed coffees. \u003c\/span\u003e\u003cspan data-huuid=\"13565839361667911073\"\u003eThe coffee comes from smallholder farms located at high altitudes, typically growing SL28, SL34, Ruiru 11, and Batian varieties, which are processed at stations like Kiriaini and Kahunyo and marketed through the Thikagiki Cooperative.\u003cspan class=\"pjBG2e\" data-cid=\"89078a1b-28b9-4e53-be1e-e09357fc1c12\"\u003e\u003cspan class=\"UV3uM\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-end=\"147\" data-start=\"117\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"287\" data-start=\"117\"\u003eExpect everything you desire from a beautifully washed Kenya, tart acidity with a warm background of stone fruit, with a rich yoghurt body.\u003c\/p\u003e\n\u003cp data-start=\"132\" data-end=\"318\" class=\"\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Rhubarb, Strawberry Yoghurt, Plum\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"Default Title","offer_id":56333510967670,"sku":"KOPPI-THIKAGIKI-AB","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Kenya-ThikagikiABWeb.webp?v=1758634370"},{"product_id":"koppi-chelchele-kelloo-washed-heirloom-colombia","title":"Koppi - Chelchele Kelloo, Washed Heirloom | Ethiopia","description":"\u003cp data-end=\"287\" data-start=\"117\"\u003e\u003cstrong data-end=\"147\" data-start=\"117\"\u003eChelchele Kelloo - Washed Heirloom, Gedeb\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"145\" data-end=\"347\"\u003e\u003cstrong data-start=\"145\" data-end=\"156\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"156\" data-end=\"159\"\u003eBright and elegant. \u003cstrong data-start=\"179\" data-end=\"196\"\u003eLemon verbena\u003c\/strong\u003e, \u003cstrong data-start=\"198\" data-end=\"216\"\u003epeach iced tea\u003c\/strong\u003e, and soft florals layered with yellow tropical fruit. Fruity, floral, and refreshing — a washed Ethiopian with a unique profile.\u003c\/p\u003e\n\u003cp data-start=\"349\" data-end=\"365\"\u003e\u003cstrong data-start=\"349\" data-end=\"363\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"366\" data-end=\"560\"\u003e\n\u003cli data-start=\"366\" data-end=\"430\"\u003e\n\u003cp data-start=\"368\" data-end=\"430\"\u003e\u003cstrong data-start=\"368\" data-end=\"388\"\u003eWashing station:\u003c\/strong\u003e Chelchele, Gedeb, Yirgacheffe, Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"431\" data-end=\"476\"\u003e\n\u003cp data-start=\"433\" data-end=\"476\"\u003e\u003cstrong data-start=\"433\" data-end=\"447\"\u003eProducers:\u003c\/strong\u003e ~2,000 smallholder farmers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"477\" data-end=\"511\"\u003e\n\u003cp data-start=\"479\" data-end=\"511\"\u003e\u003cstrong data-start=\"479\" data-end=\"492\"\u003eAltitude:\u003c\/strong\u003e 1,900–2,100 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"512\" data-end=\"560\"\u003e\n\u003cp data-start=\"514\" data-end=\"560\"\u003e\u003cstrong data-start=\"514\" data-end=\"528\"\u003eCultivars:\u003c\/strong\u003e Ethiopian landrace \/ heirloom\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"562\" data-end=\"579\"\u003e\u003cstrong data-start=\"562\" data-end=\"577\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"580\" data-end=\"790\"\u003e\n\u003cli data-start=\"580\" data-end=\"624\"\u003e\n\u003cp data-start=\"582\" data-end=\"624\"\u003eRipe cherries hand-delivered by farmers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"625\" data-end=\"661\"\u003e\n\u003cp data-start=\"627\" data-end=\"661\"\u003e48–72 hours of wet fermentation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"662\" data-end=\"722\"\u003e\n\u003cp data-start=\"664\" data-end=\"722\"\u003eWashed and dried on raised beds (130–150 total on site).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"723\" data-end=\"790\"\u003e\n\u003cp data-start=\"725\" data-end=\"790\"\u003eCertified organic; intercropped with enset, beans, and avocado.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"792\" data-end=\"1090\"\u003e\u003cstrong data-start=\"792\" data-end=\"807\"\u003eTHE STATION\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"807\" data-end=\"810\"\u003eChelchele sits at 2,000 masl with strong infrastructure: 14 fermentation tanks, two 90,000L water tanks, and a 30×16m warehouse for dry preparation. The climate - 15.5–17.8°C average, ~1,400mm evenly distributed rainfall - supports slow maturation and consistently high quality.\u003c\/p\u003e\n\u003cp data-start=\"132\" data-end=\"318\" class=\"\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Lemon Verbena, Peach, Floral\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"Default Title","offer_id":56333548454262,"sku":"KOPPI-KELLOO","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_11.png?v=1763139058"},{"product_id":"koppi-chelchele-bildiimoo-washed-heirloom-ethiopia","title":"Koppi - Chelchele Bildiimoo, Washed Heirloom | Ethiopia","description":"\u003cp data-start=\"117\" data-end=\"287\"\u003e\u003cstrong data-start=\"117\" data-end=\"147\"\u003eChelchele Bildiimoo - Washed Heirloom, Gedeb\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"145\" data-end=\"321\"\u003e\u003cstrong data-start=\"145\" data-end=\"156\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"156\" data-end=\"159\"\u003eUnusual and expressive. \u003cstrong data-start=\"183\" data-end=\"201\"\u003ePeach iced tea\u003c\/strong\u003e and \u003cstrong data-start=\"206\" data-end=\"232\"\u003etropical fruit yoghurt\u003c\/strong\u003e lead the profile, backed by florals and ripe yellow fruits. Bright, fruity, and silky.\u003c\/p\u003e\n\u003cp data-start=\"323\" data-end=\"339\"\u003e\u003cstrong data-start=\"323\" data-end=\"337\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"340\" data-end=\"565\"\u003e\n\u003cli data-start=\"340\" data-end=\"404\"\u003e\n\u003cp data-start=\"342\" data-end=\"404\"\u003e\u003cstrong data-start=\"342\" data-end=\"362\"\u003eWashing Station:\u003c\/strong\u003e Chelchele, Gedeb, Yirgacheffe, Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"405\" data-end=\"450\"\u003e\n\u003cp data-start=\"407\" data-end=\"450\"\u003e\u003cstrong data-start=\"407\" data-end=\"421\"\u003eProducers:\u003c\/strong\u003e ~2,000 smallholder farmers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"451\" data-end=\"485\"\u003e\n\u003cp data-start=\"453\" data-end=\"485\"\u003e\u003cstrong data-start=\"453\" data-end=\"466\"\u003eAltitude:\u003c\/strong\u003e 1,900–2,100 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"486\" data-end=\"534\"\u003e\n\u003cp data-start=\"488\" data-end=\"534\"\u003e\u003cstrong data-start=\"488\" data-end=\"502\"\u003eCultivars:\u003c\/strong\u003e Ethiopian landrace \/ heirloom\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"535\" data-end=\"565\"\u003e\n\u003cp data-start=\"537\" data-end=\"565\"\u003e\u003cstrong data-start=\"537\" data-end=\"555\"\u003eCertification:\u003c\/strong\u003e Organic\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"567\" data-end=\"584\"\u003e\u003cstrong data-start=\"567\" data-end=\"582\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"585\" data-end=\"729\"\u003e\n\u003cli data-start=\"585\" data-end=\"627\"\u003e\n\u003cp data-start=\"587\" data-end=\"627\"\u003eRipe cherries delivered daily by hand.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"628\" data-end=\"661\"\u003e\n\u003cp data-start=\"630\" data-end=\"661\"\u003e48–72 hours wet fermentation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"662\" data-end=\"729\"\u003e\n\u003cp data-start=\"664\" data-end=\"729\"\u003eDried on raised beds (130–150 total) for clarity and structure.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"731\" data-end=\"1086\"\u003e\u003cstrong data-start=\"731\" data-end=\"746\"\u003eTHE STATION\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"746\" data-end=\"749\"\u003eChelchele sits at \u003cstrong data-start=\"767\" data-end=\"781\"\u003e2,000 masl\u003c\/strong\u003e, with strong infrastructure: 14 fermentation tanks, two 90,000L water tanks, and a 30×16m warehouse. Farms interplant coffee with enset, beans, and avocado in red-brown volcanic soil. The climate - 15.5–17.8°C average, ~1,400mm rain, two rainy seasons — supports slow cherry maturation and consistency.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"318\" data-start=\"132\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Peach Iced-Tea, Tropical Fruit, Yoghurt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"Default Title","offer_id":56333557596534,"sku":"KOPPI-BILDIIMOO","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_10.png?v=1763139000"},{"product_id":"koppi-la-lia-white-honey-catuai-omni-espresso-costa-rica","title":"Koppi - La Lia, White Honey Catuai - Omni\/Espresso | Costa Rica","description":"\u003cp data-end=\"287\" data-start=\"117\"\u003e\u003cstrong data-end=\"147\" data-start=\"117\"\u003eLa Lia, White Honey Catuai. Omni Roast.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"299\" data-start=\"159\"\u003e\u003cstrong data-end=\"170\" data-start=\"159\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"173\" data-start=\"170\"\u003eSweet and elegant. \u003cstrong data-end=\"202\" data-start=\"192\"\u003eNougat\u003c\/strong\u003e, \u003cstrong data-end=\"213\" data-start=\"204\"\u003eapple\u003c\/strong\u003e, and \u003cstrong data-end=\"230\" data-start=\"219\"\u003evanilla\u003c\/strong\u003e in a clean, balanced profile. Smooth, approachable, and versatile.\u003c\/p\u003e\n\u003cp data-end=\"317\" data-start=\"301\"\u003e\u003cstrong data-end=\"315\" data-start=\"301\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"495\" data-start=\"318\"\u003e\n\u003cli data-end=\"355\" data-start=\"318\"\u003e\n\u003cp data-end=\"355\" data-start=\"320\"\u003e\u003cstrong data-end=\"334\" data-start=\"320\"\u003eProducers:\u003c\/strong\u003e Luis \u0026amp; Oscar Monge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"402\" data-start=\"356\"\u003e\n\u003cp data-end=\"402\" data-start=\"358\"\u003e\u003cstrong data-end=\"372\" data-start=\"358\"\u003eFarm\/Mill:\u003c\/strong\u003e La Lia, Tarrazú, Costa Rica\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"437\" data-start=\"403\"\u003e\n\u003cp data-end=\"437\" data-start=\"405\"\u003e\u003cstrong data-end=\"418\" data-start=\"405\"\u003eAltitude:\u003c\/strong\u003e 1,700–2,100 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"466\" data-start=\"438\"\u003e\n\u003cp data-end=\"466\" data-start=\"440\"\u003e\u003cstrong data-end=\"453\" data-start=\"440\"\u003eCultivar:\u003c\/strong\u003e Red Catuai\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"495\" data-start=\"467\"\u003e\n\u003cp data-end=\"495\" data-start=\"469\"\u003e\u003cstrong data-end=\"481\" data-start=\"469\"\u003eProcess:\u003c\/strong\u003e White Honey\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"853\" data-start=\"497\"\u003e\u003cstrong data-end=\"509\" data-start=\"497\"\u003eTHE FARM\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"512\" data-start=\"509\"\u003eLa Lia has been in the Monge family for nearly 70 years. In 2008, brothers Luis and Oscar took over and established their own micro mill, named after their mother Lia. The farm spans 60 hectares, divided into seven plots, with altitudes reaching up to 2,100 masl. High elevations mean slow cherry maturation and higher sugar concentration.\u003c\/p\u003e\n\u003cp data-end=\"1233\" data-start=\"855\"\u003eWhile most production is \u003cstrong data-end=\"894\" data-start=\"880\"\u003eRed Catuai\u003c\/strong\u003e and \u003cstrong data-end=\"910\" data-start=\"899\"\u003eCaturra\u003c\/strong\u003e, Luis and Oscar also cultivate Bourbon, Pacamara, Typica, Yellow Typica, SL28, Kenya, and Geisha. Around 1,500 bags are produced each year, with lots separated by farm, cultivar, and picking date. A team of 60 trained pickers - many returning season after season for over 14 years - hand-select only the ripest cherries.\u003c\/p\u003e\n\u003cp data-end=\"1476\" data-start=\"1235\"\u003e\u003cstrong data-end=\"1254\" data-start=\"1235\"\u003eTHE PARTNERSHIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1257\" data-start=\"1254\"\u003eKoppi's team have worked with Luis and Oscar since 2012. Their consistency, attention to detail, and warmth have made them feel like family. Each visit to Tarrazú reinforces why Koppi is proud to share their coffees year after year.\u003c\/p\u003e\n\u003cp data-start=\"132\" data-end=\"318\" class=\"\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Nougat, Apples, Vanilla\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"May 27th \/ 300g","offer_id":58067266044278,"sku":"KOPPI-LALIA-ESP-GREEN-MAY27","price":17.0,"currency_code":"GBP","in_stock":false},{"title":"August 20th \/ 250g","offer_id":58537882911094,"sku":"KOPPI-LALIA-ESP-GREEN-250G-AUG20","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_9.png?v=1763138939"},{"product_id":"koppi-finca-el-porvenir-washed-caturra-colombia","title":"Koppi - Finca El Porvenir, Washed Caturra | Colombia","description":"\u003cp\u003e\u003cstrong\u003eFinca El Porvenir, Washed Caturra - Colombia\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eComforting and sweet. \u003cstrong\u003eDark chocolate\u003c\/strong\u003e, \u003cstrong\u003ecaramel\u003c\/strong\u003e, and ripe \u003cstrong\u003eberries\u003c\/strong\u003e. Smooth, balanced, and versatile across brew methods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Porvenir, Palestina, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Sandra Milena Mora \u0026amp; Héctor Coy\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750–1,850 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCultivar:\u003c\/strong\u003e Caturra\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e 36–48h wet fermentation, dried on raised beds\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast: \u003c\/strong\u003eOmni\/Espresso leaning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTHE FARM\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eSandra and Héctor purchased El Porvenir in 2006. The farm covers 12 hectares, with 5 under coffee and the rest preserved as natural forest. Around 20,000 Caturra trees form the backbone, alongside Tabi and young Pink Bourbon. From just two rust-resistant Caturra trees, Sandra and Héctor have propagated a new line they call \u003cem\u003eCaturra Mejorado\u003c\/em\u003e, now numbering 3,000 plants.\u003c\/p\u003e\n\u003cp\u003eThe farm is managed organically - no chemical fertilizers or pesticides. Instead, they produce their own organic fertilizer applied annually, supporting both soil health and surrounding biodiversity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eCherries are hand-picked and sorted throughout the harvest, with a main season from late September to December. Fermentation runs 36–48 hours depending on variety (Caturra shorter, Tabi longer). Coffee is pre-dried on raised beds, then finished in a shaded drying house for 20+ days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PARTNERSHIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eKoppi's team have purchased El Porvenir’s entire production for several years now. The consistency in cup reflects Sandra and Héctor’s commitment to detail, hard work, and investment. Beyond the coffee, their hospitality and friendship make each visit to Palestina unforgettable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Dark Chocolate, Caramel, Berries\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cu\u003eat least two weeks off roast\u003c\/u\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":"Koppi Roasters","offers":[{"title":"250g \/ October 7th \/ Omni","offer_id":58977599652214,"sku":"KOPPI-FINCAELPORVENIR-CATURRA-OCT07","price":20.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_8.png?v=1763138889"},{"product_id":"koppi-finca-la-fuente-variedad-colombia-colombia","title":"Koppi - Finca La Fuente, Variedad Colombia | Colombia","description":"\u003cp data-start=\"0\" data-end=\"35\"\u003e\u003cstrong data-start=\"0\" data-end=\"33\"\u003eVariedad Colombia – Finca La Fuente (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"37\" data-end=\"96\"\u003e\u003cstrong data-start=\"37\" data-end=\"55\"\u003eFlavour Notes:\u003c\/strong\u003e 🍓 Red Berries · 🍇 Fruity · ✨ Elegant\u003c\/p\u003e\n\u003cp data-start=\"98\" data-end=\"323\"\u003e\u003cstrong data-start=\"98\" data-end=\"107\"\u003eFarm:\u003c\/strong\u003e La Fuente\u003cbr data-start=\"117\" data-end=\"120\"\u003e\u003cstrong data-start=\"120\" data-end=\"133\"\u003eCultivar:\u003c\/strong\u003e Variedad Colombia\u003cbr data-start=\"151\" data-end=\"154\"\u003e\u003cstrong data-start=\"154\" data-end=\"168\"\u003eProducers:\u003c\/strong\u003e Yobani Ramos \u0026amp; Yaved Guarnizo\u003cbr data-start=\"198\" data-end=\"201\"\u003e\u003cstrong data-start=\"201\" data-end=\"212\"\u003eOrigin:\u003c\/strong\u003e Tarqui, Huila, Colombia\u003cbr data-start=\"236\" data-end=\"239\"\u003e\u003cstrong data-start=\"239\" data-end=\"251\"\u003eProcess:\u003c\/strong\u003e Fully Washed · Dried on Raised Beds\u003cbr data-start=\"287\" data-end=\"290\"\u003e\u003cstrong data-start=\"290\" data-end=\"304\"\u003eElevation:\u003c\/strong\u003e 1,825–2,000 masl\u003c\/p\u003e\n\u003cp data-start=\"330\" data-end=\"678\"\u003e\u003cstrong data-start=\"330\" data-end=\"353\"\u003eABOUT THE PRODUCERS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"353\" data-end=\"356\"\u003eHigh in the mountains of Tarqui sits \u003cstrong data-start=\"393\" data-end=\"412\"\u003eFinca La Fuente\u003c\/strong\u003e, a small, meticulously run farm owned by \u003cstrong data-start=\"454\" data-end=\"501\"\u003eYobani Ramos and her husband Yaved Guarnizo\u003c\/strong\u003e. Perched between 1,825 and 2,000 meters above sea level at the very end of a rural road, the farm spans roughly six hectares planted with Caturra, Colombia, and Pink Bourbon.\u003c\/p\u003e\n\u003cp data-start=\"680\" data-end=\"1035\"\u003eSince the beginning of their relationship with their importing partners, Yobani and Yaved have deeply invested in elevating the quality of their coffee. They renovated their \u003cstrong data-start=\"854\" data-end=\"867\"\u003ebeneficio\u003c\/strong\u003e with tiled tanks designed for easy cleaning and installed new shaded drying beds that allow for slow, controlled drying — a key to their signature clarity and finesse.\u003c\/p\u003e\n\u003cp data-start=\"1042\" data-end=\"1311\"\u003e\u003cstrong data-start=\"1042\" data-end=\"1060\"\u003eFARM PRACTICES\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1060\" data-end=\"1063\"\u003eLa Fuente is run according to \u003cstrong data-start=\"1093\" data-end=\"1130\"\u003eorganic and biodynamic principles\u003c\/strong\u003e. Yaved, passionate about biodynamic agriculture, produces several types of compost teas and natural plant treatments to nourish the land while protecting the farm’s biodiversity.\u003c\/p\u003e\n\u003cp data-start=\"1313\" data-end=\"1596\"\u003eThe region’s \u003cstrong data-start=\"1326\" data-end=\"1359\"\u003ecooler high-elevation climate\u003c\/strong\u003e encourages slow cherry maturation, which intensifies sweetness and enhances complex fruit development. Their cherries regularly show stunning flavors of papaya, lychee, and melon — a testament to both terroir and thoughtful cultivation.\u003c\/p\u003e\n\u003cp data-start=\"1603\" data-end=\"1918\"\u003e\u003cstrong data-start=\"1603\" data-end=\"1617\"\u003eIN THE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1617\" data-end=\"1620\"\u003eThis washed Variedad Colombia selection is \u003cstrong data-start=\"1663\" data-end=\"1709\"\u003erefined, expressive, and beautifully clean\u003c\/strong\u003e. Expect \u003cstrong data-start=\"1718\" data-end=\"1733\"\u003ered berries\u003c\/strong\u003e, layered \u003cstrong data-start=\"1743\" data-end=\"1763\"\u003efruit complexity\u003c\/strong\u003e, and an \u003cstrong data-start=\"1772\" data-end=\"1793\"\u003eelegant structure\u003c\/strong\u003e that lingers with sweetness. It is a superb example of what Huila can produce when skill, elevation, and intention converge.\u003c\/p\u003e\n\u003cp data-start=\"1920\" data-end=\"2076\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eYobani and Yaved continue to set the standard for excellence in Tarqui, and their dedication makes this one of the standout Colombian coffees of the season.\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":"Koppi Roasters","offers":[{"title":"250g \/ October 7th","offer_id":56662005252470,"sku":"KOPPI-FUENTE-VARIEDADCOLOMBIA-OCT07","price":20.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_7.png?v=1763138793"},{"product_id":"koppi-kenya-karinga-aa-colombia","title":"Koppi - Karinga AA | Kenya","description":"\u003cp data-end=\"30\" data-start=\"0\"\u003e\u003cstrong data-end=\"28\" data-start=\"0\"\u003eKenya – Karinga Washed AA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"106\" data-start=\"32\"\u003e\u003cstrong data-end=\"50\" data-start=\"32\"\u003eFlavour Notes:\u003c\/strong\u003e 🥭 Tropical Yellow Fruits · 🍓 Red Berries · 💧 Juicy\u003c\/p\u003e\n\u003cp data-end=\"277\" data-start=\"108\"\u003e\u003cstrong data-end=\"135\" data-start=\"108\"\u003eFarm \/ Washing Station:\u003c\/strong\u003e Karinga\u003cbr data-end=\"146\" data-start=\"143\"\u003e\u003cstrong data-end=\"160\" data-start=\"146\"\u003eCultivars:\u003c\/strong\u003e SL28, SL34 (AA Sort)\u003cbr data-end=\"174\" data-start=\"171\"\u003e\u003cstrong data-end=\"185\" data-start=\"174\"\u003eOrigin:\u003c\/strong\u003e Thika District, Central Province, Kenya\u003cbr data-end=\"228\" data-start=\"225\"\u003e\u003cstrong data-end=\"242\" data-start=\"228\"\u003eElevation:\u003c\/strong\u003e ~1800 masl\u003cbr data-end=\"256\" data-start=\"253\"\u003e\u003cstrong data-end=\"268\" data-start=\"256\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003cp data-end=\"720\" data-start=\"284\"\u003e\u003cstrong data-end=\"321\" data-start=\"284\"\u003eABOUT THE KARINGA WASHING STATION\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"324\" data-start=\"321\"\u003eEstablished in \u003cstrong data-end=\"347\" data-start=\"339\"\u003e1983\u003c\/strong\u003e, Karinga Washing Station sits in the highlands of the \u003cstrong data-end=\"420\" data-start=\"402\"\u003eThika District\u003c\/strong\u003e, surrounded by red volcanic soils and lush hillsides that receive an impressive \u003cstrong data-end=\"533\" data-start=\"501\"\u003e1500 mm of rainfall annually\u003c\/strong\u003e. Though the region is better known for tea, the surrounding smallholders—around \u003cstrong data-end=\"636\" data-start=\"614\"\u003e500 active members\u003c\/strong\u003e—produce some exceptional coffee thanks to the area’s fertile land and cool climate.\u003c\/p\u003e\n\u003cp data-end=\"1000\" data-start=\"722\"\u003eOccupying about \u003cstrong data-end=\"752\" data-start=\"738\"\u003e5 hectares\u003c\/strong\u003e, the station primarily processes \u003cstrong data-end=\"803\" data-start=\"786\"\u003eSL28 and SL34\u003c\/strong\u003e, which together make up over 99% of its annual volume. These classic Kenyan cultivars thrive in the region’s volcanic soil and contribute to the station’s signature vibrant, fruit-forward profile.\u003c\/p\u003e\n\u003cp data-end=\"1267\" data-start=\"1007\"\u003e\u003cstrong data-end=\"1021\" data-start=\"1007\"\u003ePROCESSING\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1024\" data-start=\"1021\"\u003eOnce smallholders deliver their ripe cherries, the coffee goes through meticulous sorting and flotation to remove any defects. The cherries are then \u003cstrong data-end=\"1210\" data-start=\"1173\"\u003ede-pulped and fermented overnight\u003c\/strong\u003e, a step that helps refine acidity and develop clarity.\u003c\/p\u003e\n\u003cp data-end=\"1459\" data-start=\"1269\"\u003eThe next morning, the coffee is \u003cstrong data-end=\"1319\" data-start=\"1301\"\u003ewashed, soaked\u003c\/strong\u003e, and then carefully \u003cstrong data-end=\"1381\" data-start=\"1340\"\u003edried on raised tables in thin layers\u003c\/strong\u003e, ensuring slow, even drying that preserves the lot’s bright, juicy character.\u003c\/p\u003e\n\u003cp data-end=\"1791\" data-start=\"1461\"\u003eKaringa is also committed to environmental stewardship. The station uses \u003cstrong data-end=\"1563\" data-start=\"1534\"\u003efive wastewater soak pits\u003c\/strong\u003e, positioned away from local water sources to ensure safe filtration back into the soil. Additionally, the cooperative invests in its producers, offering training and access to financing to strengthen the local coffee community.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1995\" data-start=\"1798\"\u003eA vibrant, fruit-forward washed Kenya with \u003cstrong data-end=\"1877\" data-start=\"1841\"\u003etropical yellow fruit brightness\u003c\/strong\u003e, \u003cstrong data-end=\"1902\" data-start=\"1879\"\u003ered berry sweetness\u003c\/strong\u003e, and a \u003cstrong data-end=\"1941\" data-start=\"1910\"\u003ejuicy, refreshing structure\u003c\/strong\u003e—a beautiful expression of Karinga’s highland terroir.\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":"Koppi Roasters","offers":[{"title":"Default Title","offer_id":56662014099830,"sku":"KOPPI-KARINGA-AA","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_6.png?v=1763138839"},{"product_id":"koppi-finca-el-porvenir-washed-papayo-colombia","title":"Koppi - Finca El Porvenir, Washed Papayo | Colombia","description":"\u003ch2 data-start=\"0\" data-end=\"30\"\u003e\n\u003cstrong data-start=\"3\" data-end=\"30\"\u003eFinca El Porvenir - Washed Papayo\u003c\/strong\u003e\u003cstrong data-start=\"3\" data-end=\"30\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003ch2 data-start=\"0\" data-end=\"30\"\u003e\u003cstrong data-start=\"3\" data-end=\"30\"\u003eDetails \u0026amp; Tasting Notes\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"31\" data-end=\"93\"\u003e\u003cstrong data-start=\"31\" data-end=\"47\"\u003eTastes like:\u003c\/strong\u003e 🍯 \u003cstrong data-start=\"51\" data-end=\"60\"\u003eHoney\u003c\/strong\u003e • 🌰 \u003cstrong data-start=\"66\" data-end=\"77\"\u003eAlmonds\u003c\/strong\u003e • 🥛 \u003cstrong data-start=\"83\" data-end=\"93\"\u003eCreamy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"95\" data-end=\"347\"\u003e\n\u003cli data-start=\"95\" data-end=\"137\"\u003e\n\u003cp data-start=\"97\" data-end=\"137\"\u003e\u003cstrong data-start=\"97\" data-end=\"108\"\u003eOrigin:\u003c\/strong\u003e Palestina, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"138\" data-end=\"169\"\u003e\n\u003cp data-start=\"140\" data-end=\"169\"\u003e\u003cstrong data-start=\"140\" data-end=\"149\"\u003eFarm:\u003c\/strong\u003e Finca El Porvenir\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"170\" data-end=\"219\"\u003e\n\u003cp data-start=\"172\" data-end=\"219\"\u003e\u003cstrong data-start=\"172\" data-end=\"185\"\u003eProducer:\u003c\/strong\u003e Sandra Milena Mora \u0026amp; Hector Coy\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"220\" data-end=\"243\"\u003e\n\u003cp data-start=\"222\" data-end=\"243\"\u003e\u003cstrong data-start=\"222\" data-end=\"234\"\u003eVariety:\u003c\/strong\u003e Papayo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"244\" data-end=\"312\"\u003e\n\u003cp data-start=\"246\" data-end=\"312\"\u003e\u003cstrong data-start=\"246\" data-end=\"258\"\u003eProcess:\u003c\/strong\u003e Washed (36–48h wet fermentation, raised-bed drying)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"313\" data-end=\"347\"\u003e\n\u003cp data-start=\"315\" data-end=\"347\"\u003e\u003cstrong data-start=\"315\" data-end=\"328\"\u003eAltitude:\u003c\/strong\u003e 1,750–1,850 MASL\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"354\" data-end=\"366\"\u003e\u003cstrong data-start=\"357\" data-end=\"366\"\u003eIntro\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"367\" data-end=\"740\"\u003eThis coffee from \u003cstrong data-start=\"384\" data-end=\"405\"\u003eFinca El Porvenir\u003c\/strong\u003e is a beautiful expression of patience, care, and organic farming at its best. Smooth, comforting, and quietly complex, it reflects years of thoughtful investment and a deep respect for both coffee and the surrounding ecosystem. It’s the kind of cup that doesn’t shout for attention—but once you notice it, you don’t want to let it go.\u003c\/p\u003e\n\u003ch2 data-start=\"747\" data-end=\"766\"\u003e\u003cstrong data-start=\"750\" data-end=\"766\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"767\" data-end=\"1087\"\u003eFinca El Porvenir is located in the heart of \u003cstrong data-start=\"812\" data-end=\"841\"\u003ePalestina, southern Huila\u003c\/strong\u003e, and has been run by \u003cstrong data-start=\"863\" data-end=\"912\"\u003eSandra Milena Mora and her husband Hector Coy\u003c\/strong\u003e since 2006. Of their 12-hectare property, only 5 hectares are dedicated to coffee production—the rest is preserved as natural forest, supporting biodiversity and soil health.\u003c\/p\u003e\n\u003cp data-start=\"1089\" data-end=\"1511\"\u003eSandra and Hector grow coffee organically, without chemical fertilizers or pesticides. They produce their own organic fertilizer, applied once per year, believing strongly that healthy soil leads to healthier coffee—and a healthier environment. Their dedication extends beyond farming: they are warm, generous hosts and long-term partners, and we’ve proudly purchased their entire production for several consecutive years.\u003c\/p\u003e\n\u003ch2 data-start=\"1518\" data-end=\"1536\"\u003e\u003cstrong data-start=\"1521\" data-end=\"1536\"\u003eThe Process\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1537\" data-end=\"1782\"\u003eCherries are \u003cstrong data-start=\"1550\" data-end=\"1586\"\u003ehand-picked and carefully sorted\u003c\/strong\u003e, with harvesting spread over a full month to ensure optimal ripeness. After processing, the coffee undergoes \u003cstrong data-start=\"1696\" data-end=\"1731\"\u003e36–48 hours of wet fermentation\u003c\/strong\u003e, depending on the lot, before being gently washed.\u003c\/p\u003e\n\u003cp data-start=\"1784\" data-end=\"2036\"\u003eDrying begins on raised African beds for five days, followed by a slow finish in a shaded drying house for up to 20 additional days, weather permitting. This extended, controlled drying preserves sweetness and builds a soft, rounded texture in the cup.\u003c\/p\u003e\n\u003ch2 data-start=\"2043\" data-end=\"2060\"\u003e\u003cstrong data-start=\"2046\" data-end=\"2060\"\u003eIn the Cup\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2061\" data-end=\"2454\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe cup is \u003cstrong data-start=\"2072\" data-end=\"2114\"\u003eelegant, smooth, and deeply comforting\u003c\/strong\u003e. Sweet \u003cstrong data-start=\"2122\" data-end=\"2139\"\u003ehoneyed tones\u003c\/strong\u003e lead the way, supported by delicate \u003cstrong data-start=\"2176\" data-end=\"2196\"\u003ealmond nuttiness\u003c\/strong\u003e and a \u003cstrong data-start=\"2203\" data-end=\"2232\"\u003ecreamy, rounded mouthfeel\u003c\/strong\u003e. There’s no sharp edge here—just balance, warmth, and a silky texture that lingers gently on the palate. It’s a coffee that rewards slow sipping and showcases the quiet excellence that comes from true attention to detail.\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":"Koppi Roasters","offers":[{"title":"June 18th \/ 300g","offer_id":57026956624246,"sku":"KOPPI-FINCAELPORVENIR-PAPAYO-JUN18","price":20.0,"currency_code":"GBP","in_stock":true},{"title":"July 9th \/ 250g","offer_id":58267705573750,"sku":"KOPPI-FINCAELPORVENIR-PAPAYO-250-JUL09","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_3_27b744bd-6572-49e8-a999-86138a55f31e.png?v=1767906193"},{"product_id":"koppi-las-moritas-washed-pacamara-guatemala","title":"Koppi - Las Moritas Washed Pacamara | Guatemala","description":"\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-2\" data-testid=\"conversation-turn-640\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"c3fa844f-461f-4d57-9e86-24fd35ff6f4d\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-2\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 data-start=\"0\" data-end=\"30\"\u003e\u003cstrong data-start=\"3\" data-end=\"30\"\u003eDetails \u0026amp; Tasting Notes\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"31\" data-end=\"105\"\u003e\u003cstrong data-start=\"31\" data-end=\"47\"\u003eTastes like:\u003c\/strong\u003e 🍒 \u003cstrong data-start=\"51\" data-end=\"63\"\u003eCherries\u003c\/strong\u003e • 🍫 \u003cstrong data-start=\"69\" data-end=\"88\"\u003eSweet Chocolate\u003c\/strong\u003e • 🫐 \u003cstrong data-start=\"94\" data-end=\"105\"\u003eBerries\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"107\" data-end=\"272\"\u003e\n\u003cli data-start=\"107\" data-end=\"153\"\u003e\n\u003cp data-start=\"109\" data-end=\"153\"\u003e\u003cstrong data-start=\"109\" data-end=\"120\"\u003eOrigin:\u003c\/strong\u003e San Antonio, La Paz, Guatemala\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"154\" data-end=\"179\"\u003e\n\u003cp data-start=\"156\" data-end=\"179\"\u003e\u003cstrong data-start=\"156\" data-end=\"165\"\u003eFarm:\u003c\/strong\u003e Las Moritas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"180\" data-end=\"218\"\u003e\n\u003cp data-start=\"182\" data-end=\"218\"\u003e\u003cstrong data-start=\"182\" data-end=\"195\"\u003eProducer:\u003c\/strong\u003e Higinio \u0026amp; Aura Gomez\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"219\" data-end=\"248\"\u003e\n\u003cp data-start=\"221\" data-end=\"248\"\u003e\u003cstrong data-start=\"221\" data-end=\"233\"\u003eVariety:\u003c\/strong\u003e Red Pacamara\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"249\" data-end=\"272\"\u003e\n\u003cp data-start=\"251\" data-end=\"272\"\u003e\u003cstrong data-start=\"251\" data-end=\"263\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong data-start=\"282\" data-end=\"291\"\u003eIntro\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"292\" data-end=\"578\"\u003eThis washed \u003cstrong data-start=\"304\" data-end=\"320\"\u003eRed Pacamara\u003c\/strong\u003e from Las Moritas is a classic, comforting cup with depth and elegance. Balancing ripe fruit sweetness with chocolatey richness.\u003c\/p\u003e\n\u003cstrong data-start=\"588\" data-end=\"604\"\u003eThe Producer\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"605\" data-end=\"1035\"\u003e\u003cstrong data-start=\"605\" data-end=\"631\"\u003eHiginio and Aura Gomez\u003c\/strong\u003e manage Las Moritas in San Antonio, La Paz, a region known for producing coffees with sweetness, structure, and clarity. Their work is rooted in careful farm management and consistency, focusing on ripe harvesting and clean processing to let the character of the Pacamara variety shine. Las Moritas reflects a family-driven approach to quality, where attention to detail translates directly into the cup\u003c\/p\u003e\n\u003cstrong data-start=\"1045\" data-end=\"1060\"\u003eThe Process\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"1061\" data-end=\"1398\"\u003eThis lot is \u003cstrong data-start=\"1073\" data-end=\"1089\"\u003efully washed\u003c\/strong\u003e, a method that emphasises clarity and balance. Ripe cherries are harvested selectively, depulped shortly after picking, and fermented before being thoroughly washed. The coffee is then dried carefully to preserve sweetness and maintain a clean, transparent profile that highlights both fruit and cacao notes.\u003c\/p\u003e\n\u003cstrong data-start=\"1408\" data-end=\"1422\"\u003eIn the Cup\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"1423\" data-end=\"1767\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe cup opens with \u003cstrong data-start=\"1442\" data-end=\"1473\"\u003ejuicy cherry-like sweetness\u003c\/strong\u003e, followed by layers of \u003cstrong data-start=\"1497\" data-end=\"1516\"\u003esweet chocolate\u003c\/strong\u003e and mixed \u003cstrong data-start=\"1527\" data-end=\"1542\"\u003eberry notes\u003c\/strong\u003e. The body is smooth and rounded, with a gentle acidity that keeps the profile lively without overpowering the pallette\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px absolute bottom-0\"\u003e\u003cbr\u003e\u003c\/div\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":"Koppi Roasters","offers":[{"title":"Default Title","offer_id":57027147202934,"sku":"KOPPI-LASMORITAS-WASHED-PACA","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_2_a6cbcc64-6086-4d6f-a70e-6c2938623992.png?v=1767906448"},{"product_id":"koppi-halo-natural-heirloom-ethiopia","title":"Koppi - Halo, Natural Heirloom | Ethiopia","description":"\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-640\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-2\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-2\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"c3fa844f-461f-4d57-9e86-24fd35ff6f4d\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 data-start=\"0\" data-end=\"30\"\u003e\u003cstrong data-start=\"3\" data-end=\"30\"\u003eDetails \u0026amp; Tasting Notes\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"31\" data-end=\"115\"\u003e\u003cstrong data-start=\"31\" data-end=\"47\"\u003eTastes like:\u003c\/strong\u003e 🌴 \u003cstrong data-start=\"51\" data-end=\"69\"\u003eTropical Fruit\u003c\/strong\u003e • 🍬 \u003cstrong data-start=\"75\" data-end=\"99\"\u003eCandy-like Sweetness\u003c\/strong\u003e • ✨ \u003cstrong data-start=\"104\" data-end=\"115\"\u003eComplex\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"117\" data-end=\"349\"\u003e\n\u003cli data-start=\"117\" data-end=\"161\"\u003e\n\u003cp data-start=\"119\" data-end=\"161\"\u003e\u003cstrong data-start=\"119\" data-end=\"130\"\u003eOrigin:\u003c\/strong\u003e Gedeb, Yirgacheffe, Ethiopia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"162\" data-end=\"205\"\u003e\n\u003cp data-start=\"164\" data-end=\"205\"\u003e\u003cstrong data-start=\"164\" data-end=\"184\"\u003eWashing Station:\u003c\/strong\u003e Halo (Halo Barite)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"206\" data-end=\"249\"\u003e\n\u003cp data-start=\"208\" data-end=\"249\"\u003e\u003cstrong data-start=\"208\" data-end=\"222\"\u003eProducers:\u003c\/strong\u003e ~700 smallholder farmers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"250\" data-end=\"291\"\u003e\n\u003cp data-start=\"252\" data-end=\"291\"\u003e\u003cstrong data-start=\"252\" data-end=\"264\"\u003eVariety:\u003c\/strong\u003e Mixed Ethiopian Heirloom\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"292\" data-end=\"316\"\u003e\n\u003cp data-start=\"294\" data-end=\"316\"\u003e\u003cstrong data-start=\"294\" data-end=\"306\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"317\" data-end=\"349\"\u003e\n\u003cp data-start=\"319\" data-end=\"349\"\u003e\u003cstrong data-start=\"319\" data-end=\"332\"\u003eAltitude:\u003c\/strong\u003e 2000–2100 MASL\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong data-start=\"359\" data-end=\"368\"\u003eIntro\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"369\" data-end=\"688\"\u003eThis natural Ethiopian from \u003cstrong data-start=\"397\" data-end=\"421\"\u003eHalo Washing Station\u003c\/strong\u003e is a vibrant expression of Yirgacheffe at its most playful and expressive. Built from the cherries of hundreds of smallholder farmers, this lot captures the region’s hallmark intensity—bright, fruit-driven, and unmistakably complex—while remaining clean and elegant.\u003c\/p\u003e\n\u003cstrong data-start=\"698\" data-end=\"714\"\u003eThe Producer\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"715\" data-end=\"1140\"\u003eHalo Washing Station is located in \u003cstrong data-start=\"750\" data-end=\"765\"\u003eHalo Barite\u003c\/strong\u003e, Gedeb, at elevations reaching over 2,000 meters above sea level. It serves as a central delivery point for around \u003cstrong data-start=\"881\" data-end=\"910\"\u003e700 smallholder producers\u003c\/strong\u003e, many farming small, semi-forested plots rich with native shade trees. These farms are located close to the station, allowing cherries to be delivered shortly after harvest—an essential factor in preserving freshness and quality.\u003c\/p\u003e\n\u003cp data-start=\"1142\" data-end=\"1497\"\u003eHalo is one of three washing stations supported by \u003cstrong data-start=\"1193\" data-end=\"1201\"\u003eSNAP\u003c\/strong\u003e, an organization dedicated to strengthening coffee-growing communities. Beyond quality control and agronomic training, SNAP invests directly in local infrastructure—supporting schools with technology, improving road access, and working toward better healthcare through future clinic development.\u003c\/p\u003e\n\u003cstrong data-start=\"1507\" data-end=\"1522\"\u003eThe Process\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"1523\" data-end=\"1993\"\u003eThis lot is \u003cstrong data-start=\"1535\" data-end=\"1558\"\u003enaturally processed\u003c\/strong\u003e, beginning with flotation and meticulous hand-sorting to remove defects and ensure uniform ripeness. Cherries are then spread in thin layers on raised drying beds and turned every 30 minutes to ensure even drying and prevent over-fermentation. As drying progresses, the layers are gradually thickened to slow moisture loss while maintaining consistency. Total drying time ranges from \u003cstrong data-start=\"1943\" data-end=\"1959\"\u003e8 to 20 days\u003c\/strong\u003e, depending on weather conditions.\u003c\/p\u003e\n\u003cstrong data-start=\"2003\" data-end=\"2017\"\u003eIn the Cup\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"2018\" data-end=\"2420\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe cup is \u003cstrong data-start=\"2029\" data-end=\"2065\"\u003ebright, tropical, and candy-like\u003c\/strong\u003e, bursting with juicy fruit character and layered sweetness. There’s an unmistakable confectionery quality—playful and vibrant—balanced by the complexity and clarity that high-altitude Gedeb coffees are known for. The result is a lively, expressive natural that’s fun to drink yet impressively refined, with depth that keeps you coming back sip after sip.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\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":"Koppi Roasters","offers":[{"title":"Default Title","offer_id":57027352396150,"sku":"KOPPI-HALO-NATURAL","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_4_cf0ce9e7-cf1d-456f-9144-5d649ccaf216.png?v=1767906544"},{"product_id":"koppi-la-lia-red-honey-sl28-costa-rica","title":"Koppi - La Lia, Red Honey SL28  | Costa Rica","description":"\u003ch2 data-start=\"0\" data-end=\"41\"\u003e\u003cstrong data-start=\"3\" data-end=\"41\"\u003eCosta Rica — La Lia Red Honey SL28\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"43\" data-end=\"128\"\u003e\u003cstrong data-start=\"43\" data-end=\"128\"\u003eTastes Like — 🍒 Cherries • Raspberries • Cranberries\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"130\" data-end=\"133\"\u003e\n\u003ch2 data-start=\"135\" data-end=\"149\"\u003e\u003cstrong data-start=\"138\" data-end=\"149\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"151\" data-end=\"400\"\u003e\n\u003cli data-start=\"174\" data-end=\"223\"\u003e\n\u003cp data-start=\"176\" data-end=\"223\"\u003e\u003cstrong data-start=\"176\" data-end=\"189\"\u003eProducer:\u003c\/strong\u003e La Lia Micro Mill (Luis Campos)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"224\" data-end=\"259\"\u003e\n\u003cp data-start=\"226\" data-end=\"259\"\u003e\u003cstrong data-start=\"226\" data-end=\"237\"\u003eRegion:\u003c\/strong\u003e Tarrazú, Costa Rica\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"260\" data-end=\"282\"\u003e\n\u003cp data-start=\"262\" data-end=\"282\"\u003e\u003cstrong data-start=\"262\" data-end=\"275\"\u003eVarietal:\u003c\/strong\u003e SL28\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"283\" data-end=\"309\"\u003e\n\u003cp data-start=\"285\" data-end=\"309\"\u003e\u003cstrong data-start=\"285\" data-end=\"297\"\u003eProcess:\u003c\/strong\u003e Red Honey\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"310\" data-end=\"345\"\u003e\n\u003cp data-start=\"312\" data-end=\"345\"\u003e\u003cstrong data-start=\"312\" data-end=\"325\"\u003eAltitude:\u003c\/strong\u003e ~1,700–1,900 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"346\" data-end=\"381\"\u003e\n\u003cp data-start=\"348\" data-end=\"381\"\u003e\u003cstrong data-start=\"348\" data-end=\"364\"\u003eRoast Level:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"382\" data-end=\"400\"\u003e\n\u003cp data-start=\"384\" data-end=\"400\"\u003e\u003cstrong data-start=\"384\" data-end=\"393\"\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"402\" data-end=\"405\"\u003e\n\u003ch2 data-start=\"407\" data-end=\"459\"\u003e\u003cstrong data-start=\"410\" data-end=\"459\"\u003eINTRO — A Kenyan Varietal Thriving in Tarrazú\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"461\" data-end=\"802\"\u003eKoppi is proud to present \u003cem data-start=\"487\" data-end=\"523\"\u003eCosta Rica — La Lia Red Honey SL28\u003c\/em\u003e, a striking example of how legendary African genetics can flourish in Central American soil. Grown in the high elevations of \u003cstrong data-start=\"649\" data-end=\"660\"\u003eTarrazú\u003c\/strong\u003e, this SL28 lot combines the vibrant acidity the varietal is known for with the sweetness and structure that define Costa Rican craftsmanship.\u003c\/p\u003e\n\u003cp data-start=\"804\" data-end=\"1031\"\u003eAt Koppi, the focus is always clarity and balance. This coffee is roasted lightly to highlight both the fruit-forward vibrancy of SL28 and the rich sweetness developed through Costa Rica’s meticulous honey processing tradition.\u003c\/p\u003e\n\u003chr data-start=\"1033\" data-end=\"1036\"\u003e\n\u003ch2 data-start=\"1038\" data-end=\"1086\"\u003e\u003cstrong data-start=\"1041\" data-end=\"1086\"\u003eTHE PRODUCER — La Lia \u0026amp; the Campos Family\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1088\" data-end=\"1387\"\u003eLa Lia Micro Mill, led by \u003cstrong data-start=\"1114\" data-end=\"1129\"\u003eLuis Campos\u003c\/strong\u003e, is part of a family deeply rooted in Tarrazú coffee production. By operating their own micro mill, the Campos family maintains full control over harvesting and processing — enabling careful lot separation and experimental varietal cultivation such as SL28.\u003c\/p\u003e\n\u003cp data-start=\"1389\" data-end=\"1652\"\u003eThe farm’s high altitude, cool nights, and nutrient-rich volcanic soils allow cherries to mature slowly, building density and complexity in the seed. This environment brings a refined sweetness and structured acidity to a varietal typically associated with Kenya.\u003c\/p\u003e\n\u003chr data-start=\"1654\" data-end=\"1657\"\u003e\n\u003ch2 data-start=\"1659\" data-end=\"1699\"\u003e\u003cstrong data-start=\"1662\" data-end=\"1699\"\u003eTHE PROCESS — Red Honey Precision\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1701\" data-end=\"1831\"\u003eThis lot is processed using the \u003cstrong data-start=\"1733\" data-end=\"1753\"\u003eRed Honey method\u003c\/strong\u003e, a signature Costa Rican approach that balances fruit intensity with clarity:\u003c\/p\u003e\n\u003cp data-start=\"1833\" data-end=\"2223\"\u003e🍒 \u003cstrong data-start=\"1836\" data-end=\"1862\"\u003eSelective Hand Picking\u003c\/strong\u003e — Only fully ripe cherries are harvested\u003cbr data-start=\"1903\" data-end=\"1906\"\u003e🩸 \u003cstrong data-start=\"1909\" data-end=\"1932\"\u003eRed Honey Depulping\u003c\/strong\u003e — Skin is removed, but a generous layer of mucilage remains on the bean\u003cbr data-start=\"2004\" data-end=\"2007\"\u003e☀️ \u003cstrong data-start=\"2010\" data-end=\"2050\"\u003eControlled Patio \u0026amp; Raised Bed Drying\u003c\/strong\u003e — Beans dry slowly with careful turning to ensure even fermentation\u003cbr data-start=\"2118\" data-end=\"2121\"\u003e🔄 \u003cstrong data-start=\"2124\" data-end=\"2155\"\u003ePrecise Moisture Management\u003c\/strong\u003e — Drying is closely monitored to preserve sweetness and structure\u003c\/p\u003e\n\u003cp data-start=\"2225\" data-end=\"2341\"\u003eThe red honey process enhances body and sugar development while retaining the lively acidity SL28 is celebrated for.\u003c\/p\u003e\n\u003chr data-start=\"2343\" data-end=\"2346\"\u003e\n\u003ch2 data-start=\"2348\" data-end=\"2391\"\u003e\u003cstrong data-start=\"2351\" data-end=\"2391\"\u003eTHE CUP — Bright, Structured \u0026amp; Sweet\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2393\" data-end=\"2519\"\u003eIn the cup, \u003cem data-start=\"2405\" data-end=\"2428\"\u003eLa Lia Red Honey SL28\u003c\/em\u003e is vibrant yet composed — a dynamic balance between juicy fruit and caramelised sweetness.\u003c\/p\u003e\n\u003ch3 data-start=\"2521\" data-end=\"2542\"\u003e\u003cstrong data-start=\"2525\" data-end=\"2542\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2762\" data-end=\"2965\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe body is silky with a clean, structured finish. This is a coffee that bridges continents — Kenyan genetics expressed through Costa Rican terroir, roasted with Koppi’s signature elegance and restraint.\u003c\/p\u003e\n\u003cp data-end=\"287\" data-start=\"117\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eWe recommend brewing with beans that are \u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\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\/span\u003e\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"Default Title","offer_id":57303726817654,"sku":"KOPPI-LIA-REDHONEY-SL28","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_28.png?v=1771236746"},{"product_id":"koppi-monte-copey-la-mesa-black-wash-typica-costa-rica","title":"Koppi - Monte Copey La Mesa Black Wash Typica | Costa Rica","description":"\u003ch2 data-start=\"0\" data-end=\"57\"\u003e\u003cstrong data-start=\"3\" data-end=\"57\"\u003eCosta Rica — Monte Copey La Mesa Black Wash Typica\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"59\" data-end=\"145\"\u003e\u003cstrong data-start=\"59\" data-end=\"145\"\u003eTastes Like — Tropical - Complex - Ripe Berries\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"147\" data-end=\"150\"\u003e\n\u003ch2 data-start=\"152\" data-end=\"166\"\u003e\u003cstrong data-start=\"155\" data-end=\"166\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"168\" data-end=\"427\"\u003e\n\u003cli data-start=\"191\" data-end=\"234\"\u003e\n\u003cp data-start=\"193\" data-end=\"234\"\u003e\u003cstrong data-start=\"193\" data-end=\"206\"\u003eProducer:\u003c\/strong\u003e Monte Copey (La Mesa Lot)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"235\" data-end=\"283\"\u003e\n\u003cp data-start=\"237\" data-end=\"283\"\u003e\u003cstrong data-start=\"237\" data-end=\"248\"\u003eRegion:\u003c\/strong\u003e Dota Valley, Tarrazú, Costa Rica\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"284\" data-end=\"308\"\u003e\n\u003cp data-start=\"286\" data-end=\"308\"\u003e\u003cstrong data-start=\"286\" data-end=\"299\"\u003eVarietal:\u003c\/strong\u003e Typica\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"309\" data-end=\"336\"\u003e\n\u003cp data-start=\"311\" data-end=\"336\"\u003e\u003cstrong data-start=\"311\" data-end=\"323\"\u003eProcess:\u003c\/strong\u003e Black Wash\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"337\" data-end=\"372\"\u003e\n\u003cp data-start=\"339\" data-end=\"372\"\u003e\u003cstrong data-start=\"339\" data-end=\"352\"\u003eAltitude:\u003c\/strong\u003e ~1,900–2,000 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"373\" data-end=\"408\"\u003e\n\u003cp data-start=\"375\" data-end=\"408\"\u003e\u003cstrong data-start=\"375\" data-end=\"391\"\u003eRoast Level:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"409\" data-end=\"427\"\u003e\n\u003cp data-start=\"411\" data-end=\"427\"\u003e\u003cstrong data-start=\"411\" data-end=\"420\"\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"429\" data-end=\"432\"\u003e\n\u003ch2 data-start=\"434\" data-end=\"484\"\u003e\u003cstrong data-start=\"437\" data-end=\"484\"\u003eINTRO — High-Elevation Precision from Koppi\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"486\" data-end=\"835\"\u003eKoppi is proud to present \u003cem data-start=\"512\" data-end=\"564\"\u003eCosta Rica — Monte Copey La Mesa Black Wash Typica\u003c\/em\u003e, a refined and structured lot from the cool, misty heights of the \u003cstrong data-start=\"631\" data-end=\"646\"\u003eDota Valley\u003c\/strong\u003e in Tarrazú. Grown at nearly 2,000 metres above sea level, this Typica expresses remarkable clarity, density, and layered acidity — hallmarks of extreme elevation and meticulous processing.\u003c\/p\u003e\n\u003cp data-start=\"837\" data-end=\"1111\"\u003eKoppi’s roast approach here is delicate and transparent, designed to highlight both the elegance of Typica and the distinct character of the \u003cstrong data-start=\"978\" data-end=\"992\"\u003eBlack Wash\u003c\/strong\u003e method — a process that adds depth and subtle fruit complexity without overshadowing the varietal’s natural structure.\u003c\/p\u003e\n\u003chr data-start=\"1113\" data-end=\"1116\"\u003e\n\u003ch2 data-start=\"1118\" data-end=\"1160\"\u003e\u003cstrong data-start=\"1121\" data-end=\"1160\"\u003eTHE PRODUCER — Monte Copey, La Mesa\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1162\" data-end=\"1434\"\u003eMonte Copey is known for cultivating coffee at some of the highest altitudes in Costa Rica. The \u003cstrong data-start=\"1258\" data-end=\"1269\"\u003eLa Mesa\u003c\/strong\u003e lot comes from a carefully managed parcel where cool temperatures and mineral-rich soils slow cherry maturation, allowing sugars and aromatics to develop gradually.\u003c\/p\u003e\n\u003cp data-start=\"1436\" data-end=\"1661\"\u003eTypica, one of coffee’s foundational heirloom varieties, thrives in these conditions. Its naturally refined acidity and balanced sweetness are amplified by the farm’s attention to harvesting precision and post-harvest detail.\u003c\/p\u003e\n\u003chr data-start=\"1663\" data-end=\"1666\"\u003e\n\u003ch2 data-start=\"1668\" data-end=\"1710\"\u003e\u003cstrong data-start=\"1671\" data-end=\"1710\"\u003eTHE PROCESS — The Black Wash Method\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1712\" data-end=\"1913\"\u003eThe \u003cstrong data-start=\"1716\" data-end=\"1730\"\u003eBlack Wash\u003c\/strong\u003e process is an adaptation of Costa Rica’s innovative honey processing tradition. It combines elements of washed clarity with controlled fermentation to deepen sweetness and structure:\u003c\/p\u003e\n\u003cp data-start=\"1915\" data-end=\"2257\"\u003e🍒 \u003cstrong data-start=\"1918\" data-end=\"1942\"\u003eSelective Harvesting\u003c\/strong\u003e — Only perfectly ripe cherries are hand-picked\u003cbr data-start=\"1989\" data-end=\"1992\"\u003e🧪 \u003cstrong data-start=\"1995\" data-end=\"2020\"\u003eExtended Fermentation\u003c\/strong\u003e — Cherries undergo a carefully managed fermentation prior to washing with mucilage in situ.\u003cbr data-start=\"2089\" data-end=\"2092\"\u003e💧 \u003cstrong data-start=\"2095\" data-end=\"2111\"\u003eWashed Clean\u003c\/strong\u003e — Mucilage is removed to preserve clarity and structure\u003cbr data-start=\"2167\" data-end=\"2170\"\u003e☀️ \u003cstrong data-start=\"2173\" data-end=\"2188\"\u003eSlow Drying\u003c\/strong\u003e — Beans are dried gradually at high altitude to lock in complexity\u003c\/p\u003e\n\u003cp data-start=\"2259\" data-end=\"2397\"\u003eThis method results in a cup that maintains the crisp transparency of a washed coffee while carrying additional depth and fruit resonance.\u003c\/p\u003e\n\u003chr data-start=\"2399\" data-end=\"2402\"\u003e\n\u003ch2 data-start=\"2404\" data-end=\"2447\"\u003e\u003cstrong data-start=\"2407\" data-end=\"2447\"\u003eTHE CUP — Structured, Elegant \u0026amp; Deep\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2449\" data-end=\"2577\"\u003eIn the cup, \u003cem data-start=\"2461\" data-end=\"2500\"\u003eMonte Copey La Mesa Black Wash Typica\u003c\/em\u003e is poised and articulate — balancing bright acidity with grounded sweetness.\u003cstrong data-start=\"2583\" data-end=\"2600\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2833\" data-end=\"3052\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe body is silky yet firm, with a clean, lingering finish that reflects both altitude and precision. This is Typica at its most elegant — a testament to Monte Copey’s terroir and Koppi’s thoughtful roasting philosophy.\u003c\/p\u003e\n\u003cp data-end=\"287\" data-start=\"117\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eWe recommend brewing with beans that are \u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\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\/span\u003e\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"Default Title","offer_id":57303745986934,"sku":"KOPPI-MONTE-LAMESA-BLACKWASH","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_29.png?v=1771237274"},{"product_id":"koppi-finca-santa-elisa-washed-gesha-colombia","title":"Koppi - Finca Santa Elisa, Washed Gesha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eGuatemala — Finca Santa Elisa Geisha\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Peach • 🍋 Lemon Verbena • 🌸 Floral\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Josue Morales \/ Finca Santa Elisa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Acatenango, Guatemala\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e Highland volcanic slopes of Acatenango (typical range ~1,400–1,800 masl)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eINTRO — Geisha Elegance from Guatemala’s Volcanic Highlands\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eKoppi is thrilled to present \u003cem\u003eGuatemala — Finca Santa Elisa Geisha\u003c\/em\u003e, an expressive and aromatic lot showcasing one of coffee’s most revered varieties. Grown on the fertile, volcanic slopes of \u003cstrong\u003eAcatenango\u003c\/strong\u003e near \u003cstrong\u003eSan Pedro Yepocapa\u003c\/strong\u003e, this Geisha highlights both the terroir’s mineral intensity and the variety’s signature aromatic complexity.\u003c\/p\u003e\n\u003cp\u003eFinca Santa Elisa has undergone significant development in recent years, transforming from modest production to a quality-driven estate. Koppi’s light roast approach preserves the coffee’s delicate aromatics and clarity, making this lot a standout filter brew for nuanced tasting.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eTHE PRODUCER — Josue Morales \u0026amp; Finca Santa Elisa\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eLocated on the western slopes of the \u003cstrong\u003eAcatenango\u003c\/strong\u003e and \u003cstrong\u003eFuego\u003c\/strong\u003e volcanoes, \u003cstrong\u003eFinca Santa Elisa\u003c\/strong\u003e spans over 500 hectares with more than 300 hectares planted to coffee. Managed by producer \u003cstrong\u003eJosue Morales\u003c\/strong\u003e, the estate balances scale with quality, employing careful farming and processing methods that elevate varietal character.\u003c\/p\u003e\n\u003cp\u003eThe volcanic soils and unique microclimate of this region — with warm days and cool nights — help develop dense, flavourful cherries that are ideal for specialty profiles like washed Geisha.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eTHE PROCESS — Clean Washed Clarity\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Geisha lot is processed using a traditional \u003cstrong\u003ewashed method\u003c\/strong\u003e, which emphasises purity, balance, and refined acidity:\u003c\/p\u003e\n\u003cp\u003e🍒 \u003cstrong\u003eSelective Hand Picking\u003c\/strong\u003e — Ripe cherries are harvested with care.\u003cbr\u003e💧 \u003cstrong\u003eDepulping \u0026amp; Fermentation\u003c\/strong\u003e — Cherries are washed and fermented to remove mucilage.\u003cbr\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Beans are dried on patios and controlled beds to preserve clarity and brightness.\u003c\/p\u003e\n\u003cp\u003eThis process ensures a clean, articulate cup where nuanced aromatics and fruit notes are front and centre.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003eTHE CUP — Delicate, Juicy \u0026amp; Floral\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eIn the cup, \u003cem\u003eFinca Santa Elisa Geisha\u003c\/em\u003e delivers a refined and expressive profile:\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e — sweet, juicy fruit complexity\u003cbr\u003e🍋 \u003cstrong\u003eLemon Verbena\u003c\/strong\u003e — bright, citrus herbal lift\u003cbr\u003e🌸 \u003cstrong\u003eFloral \u003c\/strong\u003e— delicate, perfumed sweetness\u003c\/p\u003e\n\u003cp\u003eThe body is light-to-medium with vibrant acidity and a lingering aromatic finish — a textbook example of washed Geisha’s finesse and Koppi’s precision roasting philosophy.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 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":"Koppi Roasters","offers":[{"title":"Default Title","offer_id":57303819452790,"sku":"KOPPI-SANTAELISA-GESHA","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_30.png?v=1771238285"},{"product_id":"koppi-santa-rosa-1900-washed-sl28-costa-rica","title":"Koppi - Santa Rosa 1900, Washed SL28 | Costa Rica","description":"\u003ch2\u003e\u003cstrong\u003eCosta Rica — Efraín \u0026amp; Herberth Naranjo Santa Rosa 1900 SL28 (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🫐 Red Berries • 🌸 Floral • 🌿 Eucalyptus\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Efraín \"Macho\" and Herberth Naranjo\u003cbr\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Macho — Santa Rosa 1900\u003cbr\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santa Rosa de Leon Cortez, Tarrazú, Costa Rica\u003cbr\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Double Fully Washed\u003cbr\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900–2,000 MASL\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSanta Rosa 1900 is one of the most elevated micro mills in Costa Rica, and this SL28 lot demonstrates why altitude matters. Grown on steep, shade-covered slopes where cherries ripen extremely slowly, SL28 produces a brilliantly clean and complex cup — crisp red berry acidity, delicate florals, and a characteristic eucalyptus note that sets it apart from any other Costa Rican lot.\u003c\/p\u003e\n\u003cp\u003eThis washed SL28 from Macho and Herberth Naranjo showcases how Kenyan genetics can express themselves with startling clarity when cultivated at extreme altitude in Tarrazú.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2007, Efraín \"Macho\" Naranjo bought his first piece of land on the mountain slopes of Santa Rosa de Leon Cortez. He worked 18–20 hours per day in those early years, and that conviction proved correct: Santa Rosa 1900 now spans 28 hectares planted with a remarkable range of varietals. Macho runs the farm alongside his sons Herberth and Kevin. The micro mill sits at 1,900 metres, with land stretching to 2,000 metres — making it one of the most elevated operations in Costa Rica.\u003c\/p\u003e\n\u003cp\u003eThe coffee trees grow on steep slopes amongst natural shade vegetation, avocado, citrus, and banana trees. Cherries are carefully hand picked and sorted at the washing station before processing, separated into day lots traceable by picking date. Koppi has worked with Herberth and his family since 2011, and every visit feels like returning home.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Double Fully Washed process at Santa Rosa 1900 involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand-Picking \u0026amp; Sorting\u003c\/strong\u003e — Cherries selected at peak ripeness and sorted at the washing station\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDay Lot Separation\u003c\/strong\u003e — Each lot traceable by picking date for full quality control\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eDouble Washing\u003c\/strong\u003e — Full removal of mucilage through two washing stages for exceptional cup clarity\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eDensity Sorting\u003c\/strong\u003e — The \"Oliver\" machine separates beans by weight, ensuring uniformity\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried slowly over 16–18 days in Tarrazú's cool mountain climate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMacho keeps his micro mill immaculately clean at all times, and his meticulous attention to detail at every stage is what consistently produces coffee of the highest quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSanta Rosa 1900 SL28 is crisp and complex — juicy berry notes lead into delicate florals, with a distinctive eucalyptus finish that confirms the extraordinary altitude at which this coffee was grown. One of the finest examples of SL28 produced outside Kenya.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eRed Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eEucalyptus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Koppi Roasters","offers":[{"title":"May 7th","offer_id":57592634474870,"sku":"KOPPI-SR1900-W-SL28-MAY07","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/costa-rica-santa-rosa-1900-sl28-wholesale-211863.png?v=1775032759"},{"product_id":"koppi-monte-copey-la-mesa-cherry-rested-tipica-costa-rica","title":"Koppi - Monte Copey La Mesa, Cherry-Rested Tipica | Costa Rica","description":"\u003ch2\u003e\u003cstrong\u003eCosta Rica — Enrique Navarro Monte Copey La Mesa Tipica (Cherry-Rested)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🫐 Cranberries • 🍒 Dark Cherries • 🍊 Ripe Tropical\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Enrique Navarro and family\u003cbr\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Monte Copey — La Mesa Plot\u003cbr\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Dota Valley, Tarrazú, Costa Rica\u003cbr\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Tipica\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Cherry-Rested (Reposado), Honey\u003cbr\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900–2,000 MASL\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMonte Copey is one of Koppi's most cherished long-term producer relationships. This Tipica lot from the La Mesa plot has been processed as a cherry-rested \"reposado\" — coffee cherries rested in sealed barrels for 48 hours before honey processing, a technique that amplifies the natural sweetness and complexity of the Tipica varietal to remarkable effect.\u003c\/p\u003e\n\u003cp\u003eThe result is a coffee of striking intensity: dark cherry depth, vibrant cranberry acidity, and a richness of character that speaks to the extraordinary care invested at every stage of production.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2009 the brothers Enrique and Josue Navarro took over the family-owned farms belonging to Monte Copey, investing in a Penagos mechanical depulping machine and building 22 drying tables — early steps in their path towards producing some of Costa Rica's finest coffees. Monte Copey is divided into 5 plots of approximately 20 hectares total, with 15 planted with coffee.\u003c\/p\u003e\n\u003cp\u003eAll coffees are separated by farm, cultivar, and picking date. The same families have returned to work at the farm for over 20 years, trained to pick only perfectly ripe cherries. Koppi has worked with Monte Copey since 2010: when they began, production was 80 bags annually — today it is 250–300 bags, achieved without any compromise to quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Cherry-Rested (Reposado) process at Monte Copey involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Hand-Picking\u003c\/strong\u003e — Only perfectly ripe cherries picked and sorted\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eCherry Resting\u003c\/strong\u003e — Whole cherries rested in sealed plastic barrels for 48 hours, developing sweetness and complexity through controlled natural fermentation\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — After resting, cherries are depulped retaining honey-level mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Coffee dries slowly on raised beds in Tarrazú's cool mountain climate\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eLot Separation\u003c\/strong\u003e — Traceable to plot, picking date, and process batch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe 48-hour cherry rest imparts a fruit-forward richness impossible to achieve through conventional processing alone, making this one of Monte Copey's most distinctive and sought-after lots.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMonte Copey La Mesa Cherry-Rested Tipica is intense, sweet, and deeply satisfying — dark cherry and cranberry flavours with a luscious tropical character. The reposado process adds a layer of sweetness and complexity to Tipica's natural elegance, producing a cup that is both structured and indulgent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eCranberries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eDark Cherries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eRipe Tropical\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Koppi Roasters","offers":[{"title":"May 7th","offer_id":57592634605942,"sku":"KOPPI-MCOPEY-CR-TIPICA-MAY07","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CostaRica-MonteCopeyLaMesaCherryrestedTipica_f337f735-550d-4c16-a6c5-c8e2126b95ba.png?v=1775125773"},{"product_id":"koppi-finca-la-fortuna-washed-honduras","title":"Koppi - Finca La Fortuna, Washed | Honduras","description":"\u003ch2\u003e\u003cstrong\u003eHonduras — Enrique Navarro Jr Finca La Fortuna (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍍 Passionfruit • 🍑 Peach • 🍷 Winey\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Enrique Navarro Jr and family\u003cbr\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Fortuna\u003cbr\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Honduras\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca La Fortuna is a coffee that consistently surprises — passionfruit vibrancy, ripe peach sweetness, and a winey depth that demonstrates the exciting potential of Honduran specialty coffee at its finest. Koppi has built a close relationship with the Navarro family over the years, describing them as not only fantastic producers but dear friends.\u003c\/p\u003e\n\u003cp\u003eThis washed lot captures the farm's characteristic brightness and complexity, roasted lightly to preserve every nuance of the fruit-forward cup profile that makes this one of the most distinctive coffees in Koppi's current offering.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEnrique Navarro Jr and his family have developed Finca La Fortuna into one of Honduras's most respected specialty operations. Working with a commitment to quality and sustainability, the Navarros have invested steadily in the farm and processing infrastructure year on year, and their focus, passion, and attention to detail is impressive.\u003c\/p\u003e\n\u003cp\u003eKoppi has worked with Enrique Jr and his family since 2015, a relationship that has grown into genuine friendship. Visiting the farm is always a highlight of Koppi's sourcing trips to Central America.\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 La Fortuna involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand-Picking\u003c\/strong\u003e — Ripe cherries selected and sorted carefully before processing\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries depulped promptly after harvest to preserve freshness\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFermentation \u0026amp; Washing\u003c\/strong\u003e — Coffee ferments before being fully washed to remove all mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried on raised beds allowing air circulation and even moisture loss\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Careful sorting at each stage to ensure only the best beans reach export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe clean washed process reveals Honduras at its most expressive: vibrant, fruit-driven, and full of character.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca La Fortuna is bright, exotic, and deeply flavourful — tropical passionfruit, juicy peach sweetness, and a winey complexity combine to make this a compelling and memorable cup. An exceptional showcase of what Honduras can produce at its finest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍍 \u003cstrong\u003ePassionfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍷 \u003cstrong\u003eWiney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Koppi Roasters","offers":[{"title":"Default Title","offer_id":57592634868086,"sku":"KOPPI-LAFORTUNA-W-HND-MAR25","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Honduras-FincaLaFortunaweb.png?v=1775125805"},{"product_id":"koppi-finca-el-porvenir-tabi-colombia","title":"Koppi - Finca el Porvenir, Washed Tabi | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Sandra \u0026amp; Hector Milena Mora Finca el Porvenir Tabi (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍫 Sweet Chocolate • 🍑 Stone Fruit • 🍬 Sweet\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Sandra \u0026amp; Hector Milena Mora\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca el Porvenir\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Palestina, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Tabi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e 48h Wet Fermentation, Dried on Raised Beds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750–1,850 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca el Porvenir sits in the heart of Palestina in southern Huila — one of Colombia's most celebrated growing regions. Sandra Milena Mora and her husband Hector have farmed here since 2006, and over those years have built something quietly exceptional. Their Tabi trees — a Colombian variety derived from Timor Hybrid, Typica, and Bourbon — are fermented for a full 48 hours before being carefully washed and dried on raised beds in their new shade house. The result is a coffee of uncommon depth and sweetness.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSandra and Hector farm 12 hectares but dedicate only 5 to coffee, leaving the rest as natural reserve. On those 5 hectares they cultivate Caturra, Tabi, and Pink Bourbon trees, tending them without chemical fertilisers or pesticides. They produce their own organic fertiliser, applied just once a year.\u003c\/p\u003e\n\u003cp\u003ePicking is entirely by hand and takes a full month to complete, with the first small harvest in August and the main harvest running from late September through to early December. Attention to detail governs every stage, from sorting on the tree to sorting at the mill. In recent years, big investments in infrastructure — including a new shade-drying house — have resulted in a noticeably more consistent and refined operation. Koppi have bought their whole production for several consecutive years.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca el Porvenir involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHandpicking \u0026amp; Sorting\u003c\/strong\u003e — Only perfectly ripe cherries are selected and sorted at the farm.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eWet Fermentation\u003c\/strong\u003e — Tabi lots ferment for a full 48 hours, compared to 36 hours for Caturra, allowing the variety's distinctive character to fully develop.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Fermented coffee is thoroughly washed in clean water.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003ePre-Drying on African Beds\u003c\/strong\u003e — Coffee is initially dried on raised beds for 5 days.\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eShade House Drying\u003c\/strong\u003e — Moved to the newly built shade house where drying continues for a further 20 days, depending on weather.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe extended fermentation combined with slow, shaded drying produces a coffee with a clean, sweet cup profile and excellent clarity of flavour.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Tabi displays a beautiful richness and sweetness that is characteristic of the variety. Rich notes of sweet chocolate and ripe stone fruit give way to a lingering, honeyed sweetness — it is a deceptively complex cup with great balance and a velvety finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eSweet Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eStone Fruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eSweet\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e","brand":"Koppi Roasters","offers":[{"title":"April 23rd","offer_id":57759507349878,"sku":"KOPPI-PORVENIR-TABI-W-FIL-APR23","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaElPorvenirTabi-Bag_f2dd1628-53ba-4191-8b5e-4373b9712ef1.jpg?v=1777291773"},{"product_id":"koppi-finca-la-fuente-washed-geisha-colombia","title":"Koppi Roasters - Finca La Fuente, Washed Geisha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Yobani Ramos \u0026amp; Yaved Guarnizo, Finca La Fuente Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌺 Ripe Berries • 🍊 Juicy Stonefruit\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 Yobani Ramos and Yaved Guarnizo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Fuente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tarqui, Central Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Fully Washed, dried on raised beds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,825–2,000 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is an exceptionally rare release: the first Geisha lot from Finca La Fuente large enough to export. A farm celebrated for its Caturra, Colombia variety and Pink Bourbon, Finca La Fuente has long grown a small number of Geisha trees — and what Yobani and Yaved have coaxed from them is extraordinary. Tropical fruits, florals and a bright citrus clarity define a cup that perfectly expresses the high-altitude terroir of Tarqui.\u003c\/p\u003e\n\u003cp\u003eWe are delighted to be stocking this debut Geisha lot, a coffee that showcases the full range of what this remarkable farm can produce.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYobani Ramos and her husband Yaved Guarnizo own Finca La Fuente, a 6-hectare farm set at the end of the road in the mountain pass of Rica Brisa in Tarqui, Central Huila. The farm stretches from 1,825 up to 2,000 metres above sea level — altitude that compels an impossibly slow cherry ripening, building dense sugars and complex flavour in every bean.\u003c\/p\u003e\n\u003cp\u003eKoppi has worked with Yobani and Yaved since 2015, purchasing their full harvest each year. Together they have made continuous improvements: a renovated beneficio fitted with tiled fermentation tanks, new shade-net-covered drying beds to slow the drying process, and an ongoing commitment to organic and biodynamic farming. Yaved produces his own compost teas and natural pesticides, tending the land alongside avocado, citrus and native plants.\u003c\/p\u003e\n\u003cp\u003eTheir pursuit of quality is relentless. This Geisha lot — the first of sufficient volume to leave the farm — is the latest chapter in a relationship built on exceptional results year after year.\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 La Fuente involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective hand-picking\u003c\/strong\u003e — Only perfectly ripe cherries are harvested, sorted on the same day\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are depulped at the on-site beneficio using clean, tiled equipment\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Parchment ferments in tanks, carefully controlled to preserve clarity and sweetness\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Coffee is washed thoroughly with clean water\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-bed drying\u003c\/strong\u003e — Dried on covered raised beds with shade nets, slowing the process for even moisture reduction\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a clean, transparent cup that allows the Geisha variety's signature floral complexity and tropical brightness to speak clearly.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA luminous and aromatic cup with the hallmarks of high-quality Geisha: vivid tropical fruit sweetness, lifted florals and a clean, citrus-bright finish. This is coffee that rewards both a slow pour-over and an attentive espresso pull, with a delicacy and complexity earned through altitude, care and remarkable terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌺 \u003cstrong\u003eRipe Berries\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eJuicy Citrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Koppi Roasters","offers":[{"title":"250g \/ August 20th","offer_id":58537883042166,"sku":"KOPPI-LAFUENTE-W-GEISHA-250-AUG20","price":23.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/colombia-finca-la-fuente-geisha-753029.webp?v=1779028823"},{"product_id":"koppi-la-lia-red-honey-ethiopia-47-costa-rica","title":"Koppi Roasters - La Lia, Red Honey Ethiopia 47 | Costa Rica","description":"\u003ch2\u003e\u003cstrong\u003eCosta Rica — Luis \u0026amp; Oscar Monge, La Lia Ethiopia 47 (Red Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍒 Cranberries  • 🍂\u003cmeta charset=\"utf-8\"\u003e Lingonberries  • 🍋 Citrus\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Luis and Oscar Monge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Piesan – La Lia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santa Rosa de Leon Cortez, Tarrazu, Costa Rica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ethiopia 47\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Red Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900–2,000 MASL\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 celebrated Monge brothers at La Lia comes this extraordinary Red Honey Ethiopia 47 — a cultivar originally developed in Costa Rica from Ethiopian landrace genetics and renowned for its unusual depth of flavour. Processed as a red honey, it retains considerable mucilage during drying, producing a cup of intense cranberry and fig character, warm cinnamon spice and a citrus brightness that lifts the whole profile.\u003c\/p\u003e\n\u003cp\u003eThis is a coffee produced in very limited volume: just two 69-kilo bags. An exceptional find from one of Tarrazu's most dedicated and skilled producer families.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Lia is a farm and micro mill in the heart of Tarrazu, owned by brothers Luis and Oscar Monge. The farm has been in the family for nearly 70 years, but it was in 2008 that the brothers took over production and established their own micro mill — named in honour of their mother, Lia.\u003c\/p\u003e\n\u003cp\u003eThe farm comprises 7 plots of land reaching up to 2,100 metres above sea level at their highest. At altitude, cherries ripen very slowly, concentrating sugars for exceptional cup quality. Red Catuai dominates the higher plots, with Caturra grown slightly lower, supplemented by a growing range of varieties including Bourbon, Pacamara, Tipica, Yellow Tipica, SL28, Kenia and Geisha.\u003c\/p\u003e\n\u003cp\u003eKoppi has worked with Oscar and Luis since 2012. Their coffees are a highlight of the year — visiting Luis, Oscar and Lia each season has made the relationship feel like family. The same 60 pickers return year after year, trained to select only perfectly ripe cherries and sort carefully after picking. The result is consistently outstanding coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Red Honey process at La Lia involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand-picking \u0026amp; sorting\u003c\/strong\u003e — Only fully ripe cherries, selected by the farm's experienced picking team\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are depulped, leaving a substantial layer of mucilage on the parchment\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-bed drying with mucilage\u003c\/strong\u003e — The coffee dries with significant mucilage intact, taking on a deep red colouration and concentrating sweetness and body\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eSlow drying\u003c\/strong\u003e — Extended drying at high altitude, allowing complex fermentation-driven flavours to develop under careful monitoring\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe red honey designation reflects the depth of mucilage retained: more than yellow honey, less than black honey — a deliberate choice to maximise sweetness, body and aromatic complexity whilst retaining approachable clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA richly flavoured, sweetly intense cup with characteristic red fruit depth and warming spice. Cranberry and figs lead, supported by lingonberries and a bright citrus undercurrent, with the full body and long finish typical of well-executed red honey processing. This is a compelling and distinctive coffee from one of Costa Rica's finest farms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCranberries\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍂 \u003cstrong\u003eLingonberries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Koppi Roasters","offers":[{"title":"250g \/ May 7th","offer_id":57881946816886,"sku":"KOPPI-LALIA-RH-MAY07","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LaLiaEthiopia47-Bag.png?v=1779028301"},{"product_id":"koppi-roasters-peru-flor-del-valle","title":"Koppi Roasters - Flor del Valle, Washed | Peru","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — Ylder Herrera Flor del Valle Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Plum • 🍂 Figs • 🍫 Sweet Chocolate\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 Ylder Herrera\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Flor del Valle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Lonya Grande, Amazonas, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900–2,000 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Ylder Herrera's Flor del Valle in the Lonya Grande district of Amazonas — a washed Bourbon of deep sweetness and warm complexity from one of Peru's most quietly impressive young producers. A lifetime of inherited knowledge, refined through education and community leadership, expressed in a cup of plum, figs, and sweet chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYlder Herrera was born and raised in the Lonya Grande district of Amazonas, in the middle of a family dedicated to producing high-quality coffee. He absorbed the techniques and rhythms of the farm from childhood before going on to study at university — bringing that formal knowledge back to bear on his two-hectare plot at Flor del Valle at just 29 years old. Today, Ylder is not only producing exceptional coffee at altitude but also serving as President of the Norcafe Cooperative in Cajamarca — actively encouraging fellow members to cultivate specialty coffee and sharing everything he has learned, from his parents and from his own ongoing experimentation, with the broader community.\u003c\/p\u003e\n\u003cp\u003eAs part of the cooperative's micro-lot programme, Ylder continuously develops and refines his washed processing techniques, treating each harvest as an opportunity to push the quality of his lots further. Bourbon, one of the most culturally and genetically significant Arabica varieties in the world, finds exceptional conditions at 1,900–2,000 MASL in Amazonas — where slow cherry development, rich soils, and a cool mountain climate produce the deep sweetness and fruit complexity that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Flor del Valle involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively harvested at peak ripeness 🔧 Depulping — Outer skin removed on the farm using Ylder's own equipment, with various approaches to pulping experimented with to enhance quality 🧪 Fermentation — Parchment fermented for approximately 10 hours in small tanks or bags ☀️ Solar drying — Dried in solar dryers for approximately 30 days, regularly turned to ensure consistent moisture content\u003c\/p\u003e\n\u003cp\u003eThe extended 30-day solar drying is the defining step — a slow, controlled process that allows the Bourbon's natural sugars to develop fully and evenly, producing the deep plum and fig sweetness and the warm sweet chocolate character that run from the first sip through to the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA warm, deeply sweet, and quietly complex washed Bourbon from one of Amazonas's most community-minded young producers — plum richness, dried fig warmth, and a long sweet chocolate finish that speaks of both the extraordinary potential of Peruvian Bourbon at altitude and the care of a producer committed to excellence at every stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍑 Plum 🍂 Figs 🍫 Sweet Chocolate\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"250g \/ May 27th","offer_id":57980674113910,"sku":"KOPPI-FLOR-VALLE-PERU-BOURBON-WASHED-FIL-MAY27","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ June 18th","offer_id":58145036534134,"sku":"KOPPI-FLOR-VALLE-PERU-BOURBON-WASHED-FIL-JUN18","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_11_21316f8d-dd01-438c-98f3-5882e4bc55c7.png?v=1780640006"},{"product_id":"koppi-roasters-costa-rica-monte-copey-el-alto-yellow-honey-catuai","title":"Koppi Roasters - Monte Copey \"El Alto\", Yellow Honey Catuai | Costa Rica","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eCosta Rica — Enrique Navarro Porras Monte Copey El Alto Red Catuai (Yellow Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍒 Dried Fruit \u0026amp; Berries • 🌸 Floral\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 Enrique Navarro Porras \u0026amp; Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Alto — Monte Copey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Dota Valley, Tarrazú, Costa Rica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Yellow Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900–2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Enrique Navarro Porras and his family at El Alto — one of five named plots within the Monte Copey estate in the Dota Valley, and the result of a partnership with Koppi Roasters stretching back to 2010. A yellow honey processed Red Catuai of elegance and refined sweetness, grown at 1,900–2,000 MASL in one of Costa Rica's most celebrated growing regions. In the cup: dried fruit and berries, with a delicate florality and an elegant, clean finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMonte Copey has been in the Navarro family for generations. In 2009 brothers Enrique and Josué committed to transforming the farm's approach — investing in a Penagos mechanical depulping machine and building 22 raised drying tables to slow the drying process and prevent contamination. These were the first steps in a quality programme that has grown production from 80 bags to 300–350 bags per season without any compromise on cup quality.\u003c\/p\u003e\n\u003cp\u003eThe estate spans close to 20 hectares across five named plots, with 15 planted with coffee. Every lot is separated by picking day, cultivar, plot, and process — and every Monday during harvest, Enrique makes the 2.5-hour drive to a lab in San José to cup all his lots, adjusting processing decisions in real time based on what tastes best. Thirty people work in the field and four at the micro-mill during harvest, with the same families returning to pick for over twenty years — trained to select only perfectly ripe cherries and to sort carefully after each picking.\u003c\/p\u003e\n\u003cp\u003eSustainable farming runs through everything at Monte Copey — environmentally friendly fertilisers only, no pesticides, and an annual soil analysis to maintain soil health and secure consistent yields. Enrique began managing the farm at just 17, and the progress he and Josué have made since is, in Koppi's words, remarkable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Yellow Honey process at El Alto involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Red Catuai cherries selectively harvested at peak ripeness, with careful sorting after each picking 🔧 Mechanical depulping — Outer skin removed using the Penagos depulper, with mucilage retained on the bean ☀️ Raised-bed drying — Coffee dried on 22 raised tables with mucilage intact, lifted off the ground to avoid contamination and slow the drying process\u003c\/p\u003e\n\u003cp\u003eThe raised-bed yellow honey drying is the defining step — retaining the mucilage during drying allows the coffee's natural sugars to slowly ferment and integrate into the bean, building the dried fruit sweetness and floral delicacy that define this lot, while the raised beds ensure clean, even, and controlled drying at altitude.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA refined and elegant yellow honey from one of Tarrazú's most dedicated and meticulous family micro-mill operations — dried fruit and berry sweetness, gentle florality, and a clean, sophisticated finish that reflects over fifteen years of partnership between Koppi Roasters and one of Costa Rica's finest producers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍒 Dried Fruit \u0026amp; Berries 🌸 Floral\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"250g \/ October 7th \/ Filter","offer_id":58977598046582,"sku":"KOPPI-ALTO-COSTA-RICA-RED-CATUAI-YELLOW-HONEY-FIL-OCT07","price":21.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Monte_Copey_El_Alto_-_Bag.png-cropped.jpg?v=1780639475"},{"product_id":"koppi-roasters-finca-la-fuente-cherry-rested-sidra-colombia","title":"Koppi Roasters - Finca La Fuente Cherry rested Sidra | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Yobani Ramos \u0026amp; Yaved Guarnizo Finca La Fuente Sidra (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Lychee • 🌸 Jasmine • 🥛 Creamy\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 Yobani Ramos \u0026amp; Yaved Guarnizo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Fuente\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tarqui, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Cherry Rested, Shade-Net Raised-Bed Drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,825–2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA truly special and extremely limited release — the first Sidra lot produced at Finca La Fuente of sufficient size to export. Only 150 kilos. From one of Koppi Roasters' most cherished and long-standing producer relationships: Yobani Ramos and her husband Yaved Guarnizo, whose farm at the end of the road in Tarqui is one of the most beautiful in Huila. In the cup: lychee, jasmine, and a creamy, elegant mouthfeel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYobani Ramos and Yaved Guarnizo own and farm Finca La Fuente — a six-hectare family farm situated at the end of a road in Tarqui, climbing from 1,825 to 2,000 MASL. Koppi Roasters' Anne has visited twice a year since the partnership began, and the farm holds a special place in the team's heart — not only for the extraordinary quality it produces, but for the warmth, generosity, and humility of the people behind it.\u003c\/p\u003e\n\u003cp\u003eThe farm is cultivated according to organic and biodynamic principles — Yaved is deeply invested in biodynamic study, producing three different composts and compost teas alongside natural pesticides. The beneficio was renovated a few years ago with new tiled tanks and vessels designed for easy cleaning, and new shade-net covered drying beds were installed to slow the drying process and build a more refined cup. The high elevation and cooler average temperatures allow very slow cherry maturation, concentrating sugars and building the papaya, lychee, and melon character that bursts from the fruit at harvest. Every year, Yobani and Yaved push to be better — and every year, the results confirm that they are.\u003c\/p\u003e\n\u003cp\u003eSidra is a variety grown primarily in Huila and Ecuador, genetically identified as Ethiopian Landrace. Celebrated for its vivid aromatic complexity and the lychee and floral character it delivers at altitude, this is the first time a Sidra lot from La Fuente was large enough to export — making it a genuinely historic release from a farm Koppi deeply love.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca La Fuente involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Sidra cherries selectively harvested at peak ripeness ⏳ Cherry resting — Cherries rested before depulping to allow enzymatic activity and sugar development 🔧 Depulping — Outer skin removed in the renovated tiled beneficio 🧪 Fermentation — Beans fermented in clean tiled tanks 💧 Washing — Thoroughly washed to remove all fermentation residue 🌑 Shade-net raised-bed drying — Dried on covered raised beds under shade nets, slowing the process and building greater refinement and cup clarity\u003c\/p\u003e\n\u003cp\u003eThe shade-net covered raised-bed drying is the defining step — by slowing the drying process with shade nets, Yobani and Yaved build the creamy mouthfeel, lychee sweetness, and jasmine florality that define this Sidra with exceptional elegance and refinement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA truly special and historic first — La Fuente's Sidra, finally large enough to share with the world. Lychee sweetness, jasmine florality, and a beautifully creamy, elegant mouthfeel in a cup of exceptional quality and quiet confidence. One of the most beautiful farms in Huila, in one of the most special releases of the year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍈 Lychee 🌸 Jasmine 🥛 Creamy\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"250g \/ July 9th","offer_id":58241592426870,"sku":"KOPPI-FUENTE-YOBANI-RAMOS-SIDRA-WASHED-FIL-250-JUL09","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Colombia-FincaLaFuenteCherry-restedSidra.jpg-cropped.jpg?v=1784039025"},{"product_id":"koppi-roasters-finca-el-porvenir-pink-bourbon-washed-colombia","title":"Koppi Roasters - Finca El Porvenir Pink Bourbon Washed | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Sandra Milena Mora \u0026amp; Hector Coy Finca El Porvenir Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🥭 Mango • 🍋 Lemonade • 💧 Juicy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Sandra Milena Mora \u0026amp; Hector Coy\u003c\/li\u003e\n\u003cli\u003eFarm: Finca El Porvenir\u003c\/li\u003e\n\u003cli\u003eRegion: Palestina, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: 36–48h Wet Fermentation, Raised-Bed Dried\u003c\/li\u003e\n\u003cli\u003eElevation: 1,750–1,850 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From Sandra Milena Mora and Hector Coy's Finca El Porvenir, in the heart of Palestina, southern Huila — a juicy, tropical Pink Bourbon. Mango sweetness leads, with a bright lemonade acidity throughout. In the cup: mango, lemonade, and juicy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Finca El Porvenir is found in the heart of the Palestina region in southern Huila, farmed by Sandra Milena Mora and Hector Coy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot undergoes 36–48 hours of wet fermentation before drying on raised beds — a method that lets Pink Bourbon's naturally juicy, tropical character come through, building the mango sweetness and lemonade brightness that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Juicy and tropical — mango sweetness up front, with a bright lemonade acidity carrying throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🥭 Mango 🍋 Lemonade 💧 Juicy\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"Omni \/ 250g \/ August 20th","offer_id":58520460132726,"sku":"KOPPI-PORVENIR-PINK-BOURBON-OTHER-250G-AUG20","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/colombia-finca-el-porvenir-pink-bourbon-wholesale-325735.jpg-cropped.png?v=1787472764"},{"product_id":"koppi-roasters-thiririka-washed-sl28-sl34-ruiru-11-batian-kenya","title":"Koppi Roasters - Thiririka Washed SL28, SL34, Ruiru 11, Batian | Kenya","description":"\u003cp\u003e\u003cstrong\u003eKenya — Thiririka Farmers Cooperative Society SL28, SL34, Batian \u0026amp; Ruiru 11 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Blackberries • 🍑 Stone Fruit • 🍋 Citrus\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Thiririka Farmers Cooperative Society (1,500 member farmers)\u003c\/li\u003e\n\u003cli\u003eFactory: Thiririka\u003c\/li\u003e\n\u003cli\u003eRegion: Kiambu County, Kenya\u003c\/li\u003e\n\u003cli\u003eVarietal: SL28, SL34, Batian \u0026amp; Ruiru 11\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,600–1,800 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eA washed lot from the Thiririka Farmers Cooperative Society in Kiambu County, drawing on coffees from hundreds of its member farmers. Blackberry depth leads, with stone fruit sweetness and a citrus brightness. In the cup: blackberries, stone fruit, and citrus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eThe lot comes from the Thiririka Farmers Cooperative Society, with 1,500 member farmers delivering to the Thiririka factory in Kiambu County, at 1,600–1,800 masl.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is Washed, a method that removes the fruit before fermentation and drying. It lets the SL and hybrid varieties' naturally bright, fruity character come through with clarity, building the blackberry and citrus notes behind this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eBright and fruit-forward: blackberries lead, with stone fruit through the middle and a citrus finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🫐 Blackberries 🍑 Stone Fruit 🍋 Citrus\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"Filter \/ 250g \/ September 30th","offer_id":58977027719542,"sku":"KOPPI-THIRIRIKA-RUIRU-11-BATIAN-SL28-SL34-WASHED-FIL-250G-SEP30","price":20.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Kenya-ThiririkaAA_195c5b8c-8431-44c0-b0df-b4ded266bd19.png-cropped-removebg.png?v=1792047405"},{"product_id":"koppi-roasters-chelbesa-washed-landrace-ethiopia","title":"Koppi Roasters - Chelbesa Washed Landrace | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Chelbesa Washing Station Ethiopian Landrace (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌼 Elderflower • 🍊 Tangerine • ✨ Silky\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: 450 smallholder member farmers, Chelbesa\u003c\/li\u003e\n\u003cli\u003eRegion: Gedeb, Yirgacheffe, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: Ethiopian Landrace\u003c\/li\u003e\n\u003cli\u003eProcess: Washed (48–72h wet fermentation)\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,900–2,100 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eFrom Chelbesa in the Gedeb District of Yirgacheffe, one of the finest coffee-growing areas in Ethiopia. Elderflower florality and tangerine brightness lead, with a silky texture. In the cup: elderflower, tangerine, and a silky body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eChelbesa sits in the Gedeb District of Yirgacheffe, with 450 smallholder member farmers delivering cherries at 1,900–2,100 masl, growing Ethiopian landrace varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThe coffee goes through a 48–72 hour wet fermentation, then is washed and dried on raised beds.\u003c\/p\u003e\n\u003cp\u003eThe 48–72 hour wet fermentation is the defining step. It's what builds the clean elderflower and tangerine character behind this cup, with a silky texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSilky and floral: elderflower leads, with a bright tangerine finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🌼 Elderflower 🍊 Tangerine ✨ Silky\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"Filter \/ 250g \/ October 7th","offer_id":58977090339190,"sku":"KOPPI-CHELBESA-HEIRLOOM-LANDRACE-WASHED-FIL-250G-OCT07","price":21.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Ethiopia-ChelbesaWashedHeirloom_dddcc660-169c-4beb-a8f5-3f9abfb600ed.png-cropped-removebg.png?v=1792047369"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/kopp_coffee.webp?v=1787585217","url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/koppi-roasters.oembed?page=2","provider":"Sigma Coffee UK","version":"1.0","type":"link"}