{"title":"Moonwake Coffee Roasters","description":"\u003cp data-start=\"80\" data-end=\"254\"\u003e\u003cstrong data-start=\"80\" data-end=\"108\"\u003eMoonwake Coffee Roasters\u003c\/strong\u003e exists to create moments of calm in a busy world. Every small batch is roasted with care to deliver a cup that’s both captivating and comforting.\u003c\/p\u003e\n\u003cp data-start=\"256\" data-end=\"346\"\u003eThe name comes from the moon’s reflection on water — a fleeting pause, a space to breathe.\u003c\/p\u003e\n\u003cp data-start=\"348\" data-end=\"557\"\u003eMoonwake began roasting in 2020, born from a passion for coffee and a desire to share comfort in uncertain times. What started as a hobby has grown into a pursuit to explore coffee’s depth and share it widely.\u003c\/p\u003e\n\u003cp data-start=\"559\" data-end=\"869\"\u003eBased in San Jose, California, Moonwake sources traceable beans from across the globe, showcasing single origins that celebrate the unique character of each region — from delicate, tea-like notes to rich chocolate tones. Every coffee is selected through rigorous evaluation by Q-Grader certified co-owner Ming.\u003c\/p\u003e\n\u003cp data-start=\"871\" data-end=\"969\"\u003eAll roasting is done in small batches, with orders shipped at peak freshness — coffee at its best.\u003c\/p\u003e","products":[{"product_id":"moonwake-kirimahiga-aa-kenya","title":"Moonwake - Kirimahiga AA - Kenya","description":"\u003cp data-start=\"145\" data-end=\"551\"\u003e\u003cstrong data-start=\"145\" data-end=\"174\"\u003eKirimahiga Coffee Factory\u003c\/strong\u003e sits 200 km north of Nairobi in Kenya’s upper midlands, at 1,700 masl. Established in 1998, though coffee has grown here since the ’60s, the factory now works with 781 smallholder farmers, each tending 1–2 hectares on rich red volcanic soil. The climate is ideal, with long rains from April to June and shorter rains in October and November, supporting two harvests each year.\u003c\/p\u003e\n\u003cp data-start=\"553\" data-end=\"964\"\u003eProducers hand-pick ripe cherries, sort them carefully, and deliver them the same day for wet processing using fresh water from the Kananahu stream. After pulping and 16–18 hours of fermentation, the beans are washed, graded, and dried under the sun before hulling and final preparation. Farms are family-run, though rural migration and limited educational opportunities pose challenges for the next generation.\u003c\/p\u003e\n\u003cp data-start=\"966\" data-end=\"1256\"\u003e\u003cstrong data-start=\"966\" data-end=\"986\"\u003eWhy Moonwake chose it:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"986\" data-end=\"989\"\u003eThis lot captures the elegance of a great Kenyan coffee: bright grapefruit and blackcurrant, layered with sweet basil florals and deep red strawberry notes. Clean, vibrant, and beautifully structured — a showcase of why Kenya remains a coffee lover’s favourite origin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Strawberry, Basil, Grapefruit, Blackcurrant\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56129336082806,"sku":"MOONWAKE-KIRIMAHIGA-AA","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KenyaKirimahigaLabelandWebsite-02_ba1bc971-96ff-48f8-bda7-2d13f8c9c73a.webp?v=1755856824"},{"product_id":"moonwake-finca-potosi-natural-pink-bourbon-colombia","title":"Moonwake - Finca Potosi, Natural Pink Bourbon - Colombia","description":"\u003cp data-start=\"143\" data-end=\"445\"\u003e\u003cstrong data-start=\"143\" data-end=\"159\"\u003eFinca Potosí\u003c\/strong\u003e is the birthplace of Café Granja La Esperanza, established in 1945 by the Herrera family. This historic farm is where generations of the family mastered the art of producing exceptional coffees — a tradition Rigoberto and Luis Herrera have carried forward with award-winning precision.\u003c\/p\u003e\n\u003cp data-start=\"447\" data-end=\"693\"\u003eEvery cherry is hand-picked at peak ripeness, sorted, and measured for sweetness before a careful 72-hour open-tank fermentation. Drying is slow and controlled, followed by climate-stabilized storage to preserve the vibrant character of each lot.\u003c\/p\u003e\n\u003cp data-start=\"695\" data-end=\"957\"\u003e\u003cstrong data-start=\"695\" data-end=\"715\"\u003eWhy Moonwake chose it:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"695\" data-end=\"957\"\u003e\u003cbr data-start=\"715\" data-end=\"718\"\u003eThis Pink Bourbon natural is a standout — creamy and structured, with bright notes of cherry and strawberry, a juicy red grape sweetness, and a clean, wine-like finish. Elegant, expressive, and full of the clarity Café Granja is known for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Cherry, Strawberry Cream, Red Grape, Ros\u003cspan\u003eé\u003c\/span\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56129346306422,"sku":"MOONWAKE-POTOSI-PB-125","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CGLEPotosiNaturalPinkBourbonLabelandWebsite-04.webp?v=1755857045"},{"product_id":"moonwake-finca-juan-martin-oxidation-washed-sidra-colombia","title":"Moonwake - Finca Juan Martin, Oxidation Washed Sidra - Colombia","description":"\u003cp data-start=\"106\" data-end=\"286\"\u003e\u003cstrong data-start=\"106\" data-end=\"127\"\u003eFinca Juan Martín\u003c\/strong\u003e sits at 2,050 meters in Sotará, Cauca, Colombia. Established in 2018 by Banexport, the farm serves as a model for sustainable, high-quality coffee production.\u003c\/p\u003e\n\u003cp data-start=\"288\" data-end=\"636\"\u003eThis washed Sidra undergoes an innovative process: after sorting and pulping, the beans ferment in a controlled bioreactor with regulated oxygen flow. This unique approach promotes aromatic precursors while minimizing organic acids, resulting in exceptional clarity and complexity. The beans are then washed three times and slow-dried over 10 days.\u003c\/p\u003e\n\u003cp data-start=\"638\" data-end=\"927\"\u003e\u003cstrong data-start=\"638\" data-end=\"658\"\u003eWhy Moonwake chose it:\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eA vibrant, elegant cup with layers of kumquat, pink grapefruit, and mango, balanced by soft vanilla sweetness and subtle floral-spice tones. Sparkling acidity adds energy without funk, making this an outstanding choice for both pourover and bright, nuanced espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Kumquat, Pink Grapefruit, Mango, Vanilla\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56129362329974,"sku":"MOONWAKE-JUANMARTIN-OXIDATION","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaJuanMartinSidraLabelandWebsite-02.webp?v=1755857215"},{"product_id":"moonwake-granja-paraiso-92-lager-typica-colombia","title":"Moonwake - Granja Paraiso 92, Lager Typica - Colombia","description":"\u003cp data-start=\"125\" data-end=\"506\"\u003eFinca El Paraíso-92 is a family-run farm in Cauca, known for pushing the boundaries of coffee innovation. The farm cultivates exceptional varieties — including Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia — using advanced techniques like terraced planting, drip irrigation, shade management, and precision nutrition guided by lab analysis.\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"928\"\u003eWith an on-site microbiology and quality lab, El Paraíso-92 takes processing to the next level. Each lot begins with strict cherry selection and sterilization, followed by controlled anaerobic fermentation phases enhanced with specific microorganisms. After pulping and a second fermentation, beans undergo a unique thermal shock process — alternating hot and cold water — to lock in flavor and enhance cup complexity.\u003c\/p\u003e\n\u003cp data-start=\"930\" data-end=\"1056\"\u003eA meticulous approach from start to finish, resulting in coffees with remarkable clarity, sweetness, and layered complexity.\u003cbr\u003e\u003cbr\u003eThis yeast-inoculated, anaerobic washed Typica brings fruit-forward notes of Peach with a silky mouthfeel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Peach Rings, Custard, Peach gose\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56129373340022,"sku":"MOONWAKE-PARAISO92-LAGERTYPICA","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GP92LagerWebsite.webp?v=1755857388"},{"product_id":"moonwake-finca-la-leona-decaf-honey-caturra-colombia","title":"Moonwake - Finca La Leona - Decaf Honey Caturra - Colombia","description":"\u003cp data-start=\"80\" data-end=\"122\"\u003e\u003cstrong data-start=\"80\" data-end=\"120\"\u003eLuz Helena Salazar – Honey Swiss Water Decaf, Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"124\" data-end=\"578\"\u003eLuz Helena Salazar manages two farms in Armenia, Quindío, where she has spent the past two decades refining her approach to specialty coffee. Focused on sustainable farming, careful cherry selection, and pest management, her work translates directly into a cup of remarkable clarity and balance. Beyond coffee, Luz supports her community through local humanitarian initiatives, helping vulnerable families, the elderly, and those displaced by violence.\u003c\/p\u003e\n\u003cp data-start=\"580\" data-end=\"931\"\u003e\u003cstrong data-start=\"580\" data-end=\"600\"\u003eWhy Moonwake chose it:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"600\" data-end=\"603\"\u003eThis medium-roast decaf is a rare delight—smooth, rich, and expressive without the typical decaf notes. The cup opens with sweet raspberry dessert notes, layered with chocolate-covered cherry, and finishes with a gentle hazelnut sweetness. Versatile for both espresso and filter, it’s a decaf that never compromises on flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Raspberry Jam, Chocolate Cherry, Hazlenut\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56129455030646,"sku":"MOONWAKE-LEONA-DECAF","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaLaLeonaDecafLabelandWebsite-02.webp?v=1755858067"},{"product_id":"moonwake-ermera-lacau-timor-leste","title":"Moonwake - Ermera Lacau - Timor Leste","description":"\u003cp data-start=\"99\" data-end=\"136\"\u003e\u003cstrong data-start=\"99\" data-end=\"134\"\u003eCafé Brisa Serena – Timor-Leste\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"138\" data-end=\"543\"\u003eTimor-Leste may be small in scale, but coffee here is central to the livelihoods of 25% of the population. The island is also the birthplace of the Timor Hybrid—a natural cross of robusta and typica identified in the 1920s—whose genetics have influenced coffee varieties worldwide. Isolation has preserved rare typica varieties, producing a cup with purity and diversity reminiscent of Papua New Guinea.\u003c\/p\u003e\n\u003cp data-start=\"545\" data-end=\"854\"\u003eCafé Brisa Serena works with over 400 farmers in the Letefoho area, supporting sustainable practices and specialty coffee development. This lot comes from 14 select farmers in Ducurai village. Cherries are handpicked, fermented using shared or personal equipment, dried on raised beds, and carefully sorted.\u003c\/p\u003e\n\u003cp data-start=\"856\" data-end=\"1127\"\u003e\u003cstrong data-start=\"856\" data-end=\"876\"\u003eWhy Moonwake chose it:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"876\" data-end=\"879\"\u003eSweet, clean, and approachable, this coffee offers notes of cocoa and rounded pear, making it perfect as a comforting black cup or with milk. Timor-Leste remains a largely undiscovered region, but this lot proves its consistent quality and charm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Pear Tart, Milk Chocolate, Brown Sugar\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56129468891510,"sku":"MOONWAKE-EMERE-TIMOR","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TimorLesteLabelandWebsite-02.webp?v=1755858319"},{"product_id":"moonwake-granja-paraiso-92-red-bourbon-colombia","title":"Moonwake - Granja Paraiso 92, Red Bourbon - Colombia","description":"\u003cp data-start=\"125\" data-end=\"506\"\u003eFinca El Paraíso-92 is a family-run farm in Cauca, known for pushing the boundaries of coffee innovation. The farm cultivates exceptional varieties — including Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia — using advanced techniques like terraced planting, drip irrigation, shade management, and precision nutrition guided by lab analysis.\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"928\"\u003eWith an on-site microbiology and quality lab, El Paraíso-92 takes processing to the next level. Each lot begins with strict cherry selection and sterilization, followed by controlled anaerobic fermentation phases enhanced with specific microorganisms. After pulping and a second fermentation, beans undergo a unique thermal shock process — alternating hot and cold water — to lock in flavour and enhance cup complexity.\u003c\/p\u003e\n\u003cp data-start=\"930\" data-end=\"1056\"\u003eA meticulous approach from start to finish, resulting in coffees with remarkable clarity, sweetness, and layered complexity.\u003cbr\u003e\u003cbr\u003eThis double anaerobic washed red Bourbon brings sweet notes of Strawberry soda, with a light airy hibiscus floral aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Strawberry Creme Saver, Strawberry Soda, Hibiscus\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56277555446134,"sku":"MOONWAKE-P92-REDBOURBON","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GP92RedBourbonWebsite.webp?v=1757947250"},{"product_id":"moonwake-rwenzori-silverback-uganda-natural-dark-roast","title":"Moonwake - Rwenzori Silverback - Uganda Natural - Dark Roast","description":"\u003cp data-end=\"450\" data-start=\"105\"\u003e\u003cstrong data-end=\"119\" data-start=\"105\"\u003eSigma's first Dark roast offering.\u003cbr\u003e\u003cbr\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"122\" data-start=\"119\"\u003eFrom the Rwenzori region in Uganda, where coffee grows in fertile volcanic soils. This lot is a collection from smallholder producers who selectively hand-pick cherries and deliver them the same day. After flotation, cherries dry on raised tables for 21–35 days before being milled in Kampala. Harvest runs September–December.\u003c\/p\u003e\n\u003cp data-end=\"668\" data-start=\"452\"\u003e\u003cstrong data-end=\"474\" data-start=\"452\"\u003eWHY MOONWAKE SELECTED IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"477\" data-start=\"474\"\u003eOne of our first releases back in 2020 was a natural Uganda — small-batch, shared with friends, and a spark for everything since. We’ve brought it back, this time with more depth and focus.\u003c\/p\u003e\n\u003cp data-end=\"911\" data-start=\"670\"\u003e\u003cstrong data-end=\"681\" data-start=\"670\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"684\" data-start=\"681\"\u003eRich cacao at the core. Rum raisin sweetness lifts the profile. Smooth, layered, and approachable. Built as a dark roast that stands well on its own or blends seamlessly with milk. A modern, versatile take on a classic style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Rum \u0026amp; Raisin, Cacao\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56277565276534,"sku":"MOONWAKE-RWENZORI-UGANDA","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/UgandaRwenzoriSilverbackLabelandWebsite-02.webp?v=1757947530"},{"product_id":"moonwake-alo-bensa-murago-tuke-natural-landrace-ethiopia","title":"Moonwake - Alo Bensa Murago Tuke - Natural Landrace - Ethiopia","description":"\u003cp data-start=\"151\" data-end=\"531\"\u003e\u003cstrong data-start=\"151\" data-end=\"166\"\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr data-start=\"166\" data-end=\"169\"\u003eUniformly ripe cherries arrive at the Alo station and are laid out on raised African beds. Drying takes an average of 27 days. Cherries are turned hourly, shaded daily from 12–3 PM to avoid harsh sunlight, and covered at night. Once moisture stabilizes at 10–11%, they’re sealed in GrainPro for preservation, then rested in jute for 45 days before dry milling.\u003c\/p\u003e\n\u003cp data-start=\"533\" data-end=\"824\"\u003e\u003cstrong data-start=\"533\" data-end=\"555\"\u003eWHY MOONWAKE SELECTED IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"555\" data-end=\"558\"\u003eThis marks our second collaboration with Tamiru and the Alo team. After meeting in person at SCA Expo and tasting their stunning washed lot, we knew we had to push further. This natural proves the range of their farms and processing: playful, complex, and vibrant.\u003c\/p\u003e\n\u003cp data-start=\"826\" data-end=\"1106\"\u003e\u003cstrong data-start=\"826\" data-end=\"837\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"837\" data-end=\"840\"\u003eJuicy raspberry and bright limoncello lead the profile, layered with red grape depth. As it cools, subtle florals and velvety wine notes weave in, adding dimension. Sparkling acidity keeps the cup alive - a counterpoint to the floral elegance of Alo’s washed lots.\u003c\/p\u003e\n\u003cp data-start=\"1108\" data-end=\"1334\"\u003e\u003cstrong data-start=\"1108\" data-end=\"1127\"\u003eTHE PARTNERSHIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1127\" data-end=\"1130\"\u003eEach release with Alo moves us closer to year-round access. This natural lot isn’t just a coffee - it’s a celebration of versatility, craft, and the relationship we’re building with Tamiru and his team.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Raspberry, Limoncello, Red Grape\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56277576286582,"sku":"MOONWAKE-MURAGO-LANDRACE","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/AloBensaMuragoTukeLabelandWebsite-02.webp?v=1757947683"},{"product_id":"moonwake-chevas-estate-washed-gesha-6161c-panama","title":"Moonwake - Chevas Estate - Washed Gesha - 6161C Panama","description":"\u003cp data-start=\"165\" data-end=\"572\"\u003e\u003cstrong data-start=\"165\" data-end=\"181\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"181\" data-end=\"184\"\u003eChevas Coffee Estate is family-run in Boquete, Panama, founded in 2016 by \u003cstrong data-start=\"258\" data-end=\"278\"\u003eJosé Luis Chevas\u003c\/strong\u003e. The farm combines generational heritage with modern, experimental processing and partners with top baristas to push Geisha quality to new levels. In 2024, Chevas secured \u003cstrong data-start=\"450\" data-end=\"509\"\u003e9th place in the Best of Panama Geisha Natural category\u003c\/strong\u003e, earning a spot among the world’s most coveted auction lots.\u003c\/p\u003e\n\u003cp data-start=\"574\" data-end=\"643\"\u003e\u003cstrong data-start=\"574\" data-end=\"589\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"589\" data-end=\"592\"\u003eThis washed Geisha follows a meticulous sequence:\u003c\/p\u003e\n\u003cul data-start=\"644\" data-end=\"983\"\u003e\n\u003cli data-start=\"644\" data-end=\"690\"\u003e\n\u003cp data-start=\"646\" data-end=\"690\"\u003eDepulped on arrival to preserve freshness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"691\" data-end=\"817\"\u003e\n\u003cp data-start=\"693\" data-end=\"817\"\u003eParchment returned to harvest sacks for a \u003cstrong data-start=\"735\" data-end=\"766\"\u003e48-hour dry oxidation phase\u003c\/strong\u003e — controlled aerobic fermentation without water.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"818\" data-end=\"898\"\u003e\n\u003cp data-start=\"820\" data-end=\"898\"\u003eGently washed over three days to fully remove mucilage and maintain clarity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"899\" data-end=\"983\"\u003e\n\u003cp data-start=\"901\" data-end=\"983\"\u003eSun-dried on raised African beds with steady airflow for an even, gradual curve.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"985\" data-end=\"1115\"\u003eThe result is a washed Geisha that’s \u003cstrong data-start=\"1022\" data-end=\"1062\"\u003eclean, floral, structured, and sweet\u003c\/strong\u003e, with a delicate acidity and long, elegant finish.\u003c\/p\u003e\n\u003cp data-start=\"1117\" data-end=\"1408\"\u003e\u003cstrong data-start=\"1117\" data-end=\"1139\"\u003eWHY MOONWAKE SELECTED IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1139\" data-end=\"1142\"\u003eThis is the first release in what we hope will be a long collaboration with José and Chevas Coffee Estate. His precision-driven approach and the farm’s strong terroir deliver something rare: a Geisha that feels \u003cstrong data-start=\"1353\" data-end=\"1376\"\u003evibrant yet refined\u003c\/strong\u003e, floral-forward yet balanced.\u003c\/p\u003e\n\u003cp data-start=\"1410\" data-end=\"1639\"\u003e\u003cstrong data-start=\"1410\" data-end=\"1421\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1421\" data-end=\"1424\"\u003eTropical brightness and layers of florals lead the way. A flowing body carries lively acidity, unfolding sip by sip. Memorable, expressive, and pure to its origin - one of the standout washed Panamas the team at Moonwake have tasted.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Orange Blossom, Mangosteen, Sakura\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot specifically, we recommend brewing \u003cspan style=\"text-decoration: underline;\"\u003eat least four weeks off roast\u003c\/span\u003e. \u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56277585625462,"sku":"MOONWAKE-CHEVAS-6161C-GESHA","price":36.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Chevas6161cWashedGeshaLabelandWebsite-04.webp?v=1757947839"},{"product_id":"moonwake-granja-paraiso-92-decaf-colombia","title":"Moonwake - Granja Paraiso 92 Decaf - Colombia","description":"\u003cp data-start=\"125\" data-end=\"506\"\u003eFinca El Paraíso-92 is a family-run farm in Cauca, known for pushing the boundaries of coffee innovation. The farm cultivates exceptional varieties — including Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia — using advanced techniques like terraced planting, drip irrigation, shade management, and precision nutrition guided by lab analysis.\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"928\"\u003eWith an on-site microbiology and quality lab, El Paraíso-92 takes processing to the next level. Each lot begins with strict cherry selection and sterilization, followed by controlled anaerobic fermentation phases enhanced with specific microorganisms. After pulping and a second fermentation, beans undergo a unique thermal shock process — alternating hot and cold water — to lock in flavour and enhance cup complexity.\u003c\/p\u003e\n\u003cp data-start=\"930\" data-end=\"1056\"\u003eA meticulous approach from start to finish, resulting in coffees with remarkable clarity, sweetness, and layered complexity.\u003cbr\u003e\u003cbr\u003eThis anaerobic washed, ethyl acetate decaffeinated red Bourbon undergoes thermal shock to lock in aromatics. Expect notes of:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Lemongrass, Strawberry Soda, Mixed Berry Parfait\u003c\/p\u003e\n\u003cp\u003e284g Net\u003cbr\u003e\u003cbr\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.\u003cbr\u003e\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"April 27th","offer_id":56277591949686,"sku":"MOONWAKE-PARAISO92-DECAF-APR27","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GP92DecafEnhancedLabelandWebsite-02.webp?v=1757948010"},{"product_id":"moonwake-finca-soledad-florcita-double-honey-sidra-ecuador","title":"Moonwake - Finca Soledad - Florcita Double Honey Sidra - Ecuador","description":"\u003ch3 data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"4\" data-end=\"47\"\u003eFinca Soledad – “Florcita” Double Honey\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"50\" data-end=\"313\"\u003e\u003cstrong data-start=\"50\" data-end=\"63\"\u003eProducer:\u003c\/strong\u003e Pepe \u0026amp; Monique Jijón\u003cbr data-start=\"84\" data-end=\"87\"\u003e\u003cstrong data-start=\"87\" data-end=\"96\"\u003eFarm:\u003c\/strong\u003e Finca Soledad\u003cbr data-start=\"110\" data-end=\"113\"\u003e\u003cstrong data-start=\"113\" data-end=\"124\"\u003eRegion:\u003c\/strong\u003e Imbabura, Ecuador\u003cbr data-start=\"142\" data-end=\"145\"\u003e\u003cstrong data-start=\"145\" data-end=\"159\"\u003eElevation:\u003c\/strong\u003e 1,515 MASL\u003cbr data-start=\"170\" data-end=\"173\"\u003e\u003cstrong data-start=\"173\" data-end=\"185\"\u003eVariety:\u003c\/strong\u003e Sidra\u003cbr data-start=\"191\" data-end=\"194\"\u003e\u003cstrong data-start=\"194\" data-end=\"206\"\u003eProcess:\u003c\/strong\u003e Florcita Double Honey\u003cbr data-start=\"228\" data-end=\"231\"\u003e\u003cstrong data-start=\"231\" data-end=\"241\"\u003eRoast:\u003c\/strong\u003e Ultralight\u003cbr data-start=\"252\" data-end=\"255\"\u003e\u003cstrong data-start=\"255\" data-end=\"276\" data-is-only-node=\"\"\u003eRecommended Rest:\u003c\/strong\u003e 5–7 weeks\u003cbr data-start=\"286\" data-end=\"289\"\u003e\u003cstrong data-start=\"289\" data-end=\"298\"\u003eSize:\u003c\/strong\u003e 125g \/ 4.4oz\u003c\/p\u003e\n\u003ch3 data-start=\"315\" data-end=\"336\"\u003e\u003cstrong data-start=\"319\" data-end=\"334\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"337\" data-end=\"543\"\u003e🌸 \u003cstrong data-start=\"340\" data-end=\"349\"\u003eLilac\u003c\/strong\u003e – perfumed and elegant floral aromatics\u003cbr data-start=\"389\" data-end=\"392\"\u003e🍈 \u003cstrong data-start=\"395\" data-end=\"403\"\u003eLime\u003c\/strong\u003e – sparkling, crisp acidity that lifts the cup\u003cbr data-start=\"449\" data-end=\"452\"\u003e🍑 \u003cstrong data-start=\"455\" data-end=\"472\"\u003ePeach Snapple\u003c\/strong\u003e – sweet, tea-like juiciness\u003cbr data-start=\"500\" data-end=\"503\"\u003e🥭 \u003cstrong data-start=\"506\" data-end=\"515\"\u003eMango\u003c\/strong\u003e – tropical, creamy finish\u003c\/p\u003e\n\u003ch3 data-start=\"550\" data-end=\"587\"\u003e\u003cstrong data-start=\"554\" data-end=\"585\"\u003eABOUT THE COFFEE \u0026amp; PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"588\" data-end=\"868\"\u003eWe’re thrilled to welcome back \u003cstrong data-start=\"619\" data-end=\"636\"\u003eFinca Soledad\u003c\/strong\u003e and the \u003cstrong data-start=\"645\" data-end=\"661\"\u003eJijón family\u003c\/strong\u003e to our lineup with this remarkable micro-lot, affectionately named \u003cstrong data-start=\"729\" data-end=\"743\"\u003e“Florcita”\u003c\/strong\u003e — a nickname producer \u003cstrong data-start=\"766\" data-end=\"780\"\u003ePepe Jijón\u003c\/strong\u003e uses for his wife, \u003cstrong data-start=\"800\" data-end=\"811\"\u003eMonique\u003c\/strong\u003e, who personally oversaw the processing of this coffee.\u003c\/p\u003e\n\u003cp data-start=\"870\" data-end=\"1117\"\u003eFinca Soledad, nestled in the lush highlands of \u003cstrong data-start=\"918\" data-end=\"930\"\u003eImbabura\u003c\/strong\u003e, has earned a global reputation for its precision processing and extraordinary clarity of flavour. This lot exemplifies the family’s meticulous approach and innovation in fermentation.\u003c\/p\u003e\n\u003cp data-start=\"1119\" data-end=\"1609\"\u003eThe \u003cstrong data-start=\"1123\" data-end=\"1141\"\u003eSidra cherries\u003c\/strong\u003e were first fermented in whole fruit for \u003cstrong data-start=\"1182\" data-end=\"1209\"\u003esix days in a cold room\u003c\/strong\u003e, before being \u003cstrong data-start=\"1224\" data-end=\"1285\"\u003ede-pulped and left in mucilage for an additional two days\u003c\/strong\u003e under the same chilled conditions. The coffee was then \u003cstrong data-start=\"1341\" data-end=\"1359\"\u003equickly rinsed\u003c\/strong\u003e and placed in a \u003cstrong data-start=\"1376\" data-end=\"1414\"\u003edark fermentation room for 20 days\u003c\/strong\u003e, developing deep sweetness and structure without introducing unwanted funk. Finally, it was \u003cstrong data-start=\"1507\" data-end=\"1550\"\u003edried on shaded raised beds for 10 days\u003c\/strong\u003e, locking in its vibrant aromatics and layered sweetness.\u003c\/p\u003e\n\u003ch3 data-start=\"1616\" data-end=\"1653\"\u003e\u003cstrong data-start=\"1620\" data-end=\"1651\"\u003eWHY WE SELECTED THIS COFFEE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1654\" data-end=\"1892\"\u003eSent to us as a \u003cstrong data-start=\"1670\" data-end=\"1686\"\u003esurprise lot\u003c\/strong\u003e from Pepe, this coffee immediately stood out for its exquisite structure and composure. It’s a shining example of \u003cstrong data-start=\"1801\" data-end=\"1836\"\u003eSidra’s complexity and elegance\u003c\/strong\u003e, elevated by the Jijón family’s masterful processing.\u003c\/p\u003e\n\u003cp data-start=\"1894\" data-end=\"2124\"\u003eThe \u003cstrong data-start=\"1898\" data-end=\"1947\"\u003eextended, temperature-controlled fermentation\u003c\/strong\u003e imparts remarkable depth and refinement, producing a coffee that’s \u003cstrong data-start=\"2015\" data-end=\"2036\"\u003efruity yet poised\u003c\/strong\u003e, with \u003cstrong data-start=\"2043\" data-end=\"2065\"\u003ea luminous acidity\u003c\/strong\u003e and \u003cstrong data-start=\"2070\" data-end=\"2084\"\u003esilky body\u003c\/strong\u003e that evolves beautifully as it cools.\u003c\/p\u003e\n\u003cp data-start=\"2126\" data-end=\"2342\"\u003eOur \u003cstrong data-start=\"2130\" data-end=\"2150\"\u003eultralight roast\u003c\/strong\u003e preserves every delicate nuance — from \u003cstrong data-start=\"2190\" data-end=\"2235\"\u003ethe floral lilac aromatics and zesty lime\u003c\/strong\u003e on the first sip to \u003cstrong data-start=\"2256\" data-end=\"2310\"\u003ethe sweet, tea-like peach and tropical mango tones\u003c\/strong\u003e that unfold later in the cup.\u003c\/p\u003e\n\u003cp data-start=\"2344\" data-end=\"2462\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA coffee to savour slowly — \u003cstrong data-start=\"2372\" data-end=\"2419\"\u003eromantic, complex, and quietly breathtaking\u003c\/strong\u003e, much like the love story behind its name.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot specifically, we recommend brewing \u003cspan style=\"text-decoration: underline;\"\u003eat least four weeks off roast\u003c\/span\u003e. \u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56497057104246,"sku":"MOONWAKE-SOLEDAD-FLORCITA-SIDRA","price":40.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FlorcitaDoubleHoneySidraLaunchAssets-04.webp?v=1760960062"},{"product_id":"moonwake-setame-natural-74158-ethiopia","title":"Moonwake - Setame Natural 74158 - Ethiopia","description":"\u003ch3 data-start=\"0\" data-end=\"51\"\u003e\u003cstrong data-start=\"4\" data-end=\"49\"\u003eSetame – Nguisse Nare \u0026amp; Murago Outgrowers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"52\" data-end=\"321\"\u003e\u003cstrong data-start=\"52\" data-end=\"63\"\u003eRegion:\u003c\/strong\u003e Bensa, Sidama, Ethiopia\u003cbr data-start=\"87\" data-end=\"90\"\u003e\u003cstrong data-start=\"90\" data-end=\"103\"\u003eProducer:\u003c\/strong\u003e Nguisse Nare \u0026amp; Murago Outgrowers\u003cbr data-start=\"136\" data-end=\"139\"\u003e\u003cstrong data-start=\"139\" data-end=\"148\"\u003eFarm:\u003c\/strong\u003e Setame\u003cbr data-start=\"155\" data-end=\"158\"\u003e\u003cstrong data-start=\"158\" data-end=\"172\"\u003eElevation:\u003c\/strong\u003e 2,300 MASL\u003cbr data-start=\"183\" data-end=\"186\"\u003e\u003cstrong data-start=\"186\" data-end=\"198\"\u003eVariety:\u003c\/strong\u003e 74158\u003cbr data-start=\"204\" data-end=\"207\"\u003e\u003cstrong data-start=\"207\" data-end=\"219\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-start=\"227\" data-end=\"230\"\u003e\u003cstrong data-start=\"230\" data-end=\"240\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"246\" data-end=\"249\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"249\" data-end=\"270\"\u003eRecommended Rest:\u003c\/strong\u003e 4–6 weeks from roast date\u003cbr data-start=\"296\" data-end=\"299\"\u003e\u003cstrong data-start=\"299\" data-end=\"308\"\u003eSize:\u003c\/strong\u003e 8oz \/ 227g\u003c\/p\u003e\n\u003ch3 data-start=\"323\" data-end=\"344\"\u003e\u003cstrong data-start=\"327\" data-end=\"342\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"345\" data-end=\"499\"\u003e🍇 \u003cstrong data-start=\"348\" data-end=\"363\"\u003eGreen Grape\u003c\/strong\u003e – crisp and juicy acidity\u003cbr data-start=\"389\" data-end=\"392\"\u003e🍍 \u003cstrong data-start=\"395\" data-end=\"408\"\u003ePineapple\u003c\/strong\u003e – tangy tropical sweetness\u003cbr data-start=\"435\" data-end=\"438\"\u003e🌿 \u003cstrong data-start=\"441\" data-end=\"454\"\u003eWhite Tea\u003c\/strong\u003e – soft, floral finish with refined clarity\u003c\/p\u003e\n\u003ch3 data-start=\"506\" data-end=\"544\"\u003e\u003cstrong data-start=\"510\" data-end=\"542\"\u003eABOUT THIS COFFEE \u0026amp; PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"545\" data-end=\"889\"\u003eHigh in the hills of \u003cstrong data-start=\"566\" data-end=\"582\"\u003eBombe, Bensa\u003c\/strong\u003e, at a staggering \u003cstrong data-start=\"600\" data-end=\"632\"\u003e2,300 metres above sea level\u003c\/strong\u003e, sits \u003cstrong data-start=\"639\" data-end=\"649\"\u003eSetame\u003c\/strong\u003e, the 10-hectare farm of \u003cstrong data-start=\"674\" data-end=\"690\"\u003eNguisse Nare\u003c\/strong\u003e. Planted with the \u003cstrong data-start=\"709\" data-end=\"726\"\u003e74158 variety\u003c\/strong\u003e and intercropped with taro and sweet potato, this smallholding represents Nguisse’s commitment to elevating both quality and sustainability in Ethiopian coffee.\u003c\/p\u003e\n\u003cp data-start=\"891\" data-end=\"1321\"\u003eBeyond Setame, Nguisse also manages two additional farms—one in \u003cstrong data-start=\"955\" data-end=\"965\"\u003eKokose\u003c\/strong\u003e and another in \u003cstrong data-start=\"981\" data-end=\"991\"\u003eTiburo\u003c\/strong\u003e—and works closely with around \u003cstrong data-start=\"1022\" data-end=\"1054\"\u003e60 neighbouring smallholders\u003c\/strong\u003e to source cherry for his natural and anaerobic lots. Together with his team, including \u003cstrong data-start=\"1142\" data-end=\"1171\"\u003efarm manager Thomas Tosha\u003c\/strong\u003e and \u003cstrong data-start=\"1176\" data-end=\"1211\"\u003eIndustry Manager Demisse Turuma\u003c\/strong\u003e (the local term for postharvest expert), Nguisse ensures meticulous care through every stage of production.\u003c\/p\u003e\n\u003cp data-start=\"1323\" data-end=\"1508\"\u003eCherry is \u003cstrong data-start=\"1333\" data-end=\"1364\"\u003efloated for density sorting\u003c\/strong\u003e before being \u003cstrong data-start=\"1378\" data-end=\"1422\"\u003edried slowly on raised beds over 20 days\u003c\/strong\u003e, a process that preserves the purity and brightness of this high-elevation terroir.\u003c\/p\u003e\n\u003ch3 data-start=\"1515\" data-end=\"1552\"\u003e\u003cstrong data-start=\"1519\" data-end=\"1550\"\u003eWHY WE SELECTED THIS COFFEE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1553\" data-end=\"1828\"\u003eWe’re thrilled to welcome back \u003cstrong data-start=\"1584\" data-end=\"1600\"\u003eNguisse Nare\u003c\/strong\u003e, whose coffees continue to redefine what’s possible from \u003cstrong data-start=\"1658\" data-end=\"1685\"\u003eEthiopia’s Bensa region\u003c\/strong\u003e. His lots have long been celebrated for their remarkable \u003cstrong data-start=\"1743\" data-end=\"1778\"\u003eclarity, sweetness, and balance\u003c\/strong\u003e, and this year’s harvest reaffirms that legacy.\u003c\/p\u003e\n\u003cp data-start=\"1830\" data-end=\"2266\"\u003eThis \u003cstrong data-start=\"1835\" data-end=\"1854\"\u003enatural process\u003c\/strong\u003e coffee stands out for its \u003cstrong data-start=\"1881\" data-end=\"1909\"\u003eclean and structured cup\u003c\/strong\u003e, displaying both \u003cstrong data-start=\"1927\" data-end=\"1961\"\u003ethe expressive fruit character\u003c\/strong\u003e expected of naturals and \u003cstrong data-start=\"1987\" data-end=\"2004\"\u003ethe precision\u003c\/strong\u003e of Nguisse’s processing. Our \u003cstrong data-start=\"2034\" data-end=\"2049\"\u003elight roast\u003c\/strong\u003e was designed to accentuate that vibrancy—bringing forward the lively acidity of \u003cstrong data-start=\"2130\" data-end=\"2145\"\u003egreen grape\u003c\/strong\u003e, the \u003cstrong data-start=\"2151\" data-end=\"2188\"\u003ebright tropical tang of pineapple\u003c\/strong\u003e, and a \u003cstrong data-start=\"2196\" data-end=\"2225\"\u003egraceful white tea finish\u003c\/strong\u003e that lingers delicately on the palate.\u003c\/p\u003e\n\u003cp data-start=\"2268\" data-end=\"2389\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA coffee of \u003cstrong data-start=\"2280\" data-end=\"2305\"\u003eelevation and finesse\u003c\/strong\u003e, Setame captures the quiet brilliance of one of Ethiopia’s most exciting producers.\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56501760852342,"sku":"MOONWAKE-SETAME-74158","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/NguisseNareNaturalAssets-02.webp?v=1761041486"},{"product_id":"moonwake-cimizhu-estate-po-zha-washed-catimor-china","title":"Moonwake - Cimizhu Estate Po Zha - Washed Catimor - China","description":"\u003ch3 data-start=\"0\" data-end=\"33\"\u003e\u003cstrong data-start=\"4\" data-end=\"31\"\u003eCimizhu Estate – Po Zha\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"34\" data-end=\"290\"\u003e\u003cstrong data-start=\"34\" data-end=\"45\"\u003eRegion:\u003c\/strong\u003e Ximeng, Yunnan, China\u003cbr data-start=\"67\" data-end=\"70\"\u003e\u003cstrong data-start=\"70\" data-end=\"83\"\u003eProducer:\u003c\/strong\u003e Po Zha\u003cbr data-start=\"90\" data-end=\"93\"\u003e\u003cstrong data-start=\"93\" data-end=\"102\"\u003eFarm:\u003c\/strong\u003e Cimizhu Estate\u003cbr data-start=\"117\" data-end=\"120\"\u003e\u003cstrong data-start=\"120\" data-end=\"134\"\u003eElevation:\u003c\/strong\u003e 1,100–1,500 MASL\u003cbr data-start=\"151\" data-end=\"154\"\u003e\u003cstrong data-start=\"154\" data-end=\"166\"\u003eVariety:\u003c\/strong\u003e Catimor\u003cbr data-start=\"174\" data-end=\"177\"\u003e\u003cstrong data-start=\"177\" data-end=\"189\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"196\" data-end=\"199\"\u003e\u003cstrong data-start=\"199\" data-end=\"209\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"215\" data-end=\"218\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"218\" data-end=\"239\"\u003eRecommended Rest:\u003c\/strong\u003e 4–6 weeks from roast date\u003cbr data-start=\"265\" data-end=\"268\"\u003e\u003cstrong data-start=\"268\" data-end=\"277\"\u003eSize:\u003c\/strong\u003e 8oz \/ 227g\u003c\/p\u003e\n\u003ch3 data-start=\"292\" data-end=\"313\"\u003e\u003cstrong data-start=\"296\" data-end=\"311\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"314\" data-end=\"504\"\u003e🌿 \u003cstrong data-start=\"317\" data-end=\"331\"\u003eLemongrass\u003c\/strong\u003e – fresh and aromatic herbal brightness\u003cbr data-start=\"370\" data-end=\"373\"\u003e🍐 \u003cstrong data-start=\"376\" data-end=\"390\"\u003eAsian Pear\u003c\/strong\u003e – crisp, clean sweetness with delicate juiciness\u003cbr data-start=\"439\" data-end=\"442\"\u003e🍂 \u003cstrong data-start=\"445\" data-end=\"463\"\u003eYunnan Red Tea\u003c\/strong\u003e – refined structure and gentle tannins\u003c\/p\u003e\n\u003ch3 data-start=\"511\" data-end=\"549\"\u003e\u003cstrong data-start=\"515\" data-end=\"547\"\u003eABOUT THIS COFFEE \u0026amp; PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"550\" data-end=\"935\"\u003eNestled in the \u003cstrong data-start=\"565\" data-end=\"604\"\u003emountainous Ximeng region of Yunnan\u003c\/strong\u003e, \u003cstrong data-start=\"606\" data-end=\"624\"\u003eCimizhu Estate\u003c\/strong\u003e was founded in \u003cstrong data-start=\"640\" data-end=\"648\"\u003e2007\u003c\/strong\u003e by \u003cstrong data-start=\"652\" data-end=\"662\"\u003ePo Zha\u003c\/strong\u003e, a Lahu community leader and former soldier whose vision transformed local agriculture. At a time when coffee was virtually unknown in the area, Po Zha encouraged neighbouring families to plant coffee trees, teaching them cultivation, pruning, and harvesting techniques.\u003c\/p\u003e\n\u003cp data-start=\"937\" data-end=\"1299\"\u003eHis dedication laid the foundation for \u003cstrong data-start=\"976\" data-end=\"1030\"\u003eXimeng’s first large-scale specialty coffee estate\u003c\/strong\u003e, creating stable income and opportunity for local growers. Benefiting from \u003cstrong data-start=\"1106\" data-end=\"1129\"\u003econsistent rainfall\u003c\/strong\u003e and \u003cstrong data-start=\"1134\" data-end=\"1187\"\u003edramatic temperature swings between day and night\u003c\/strong\u003e, the cherries here mature slowly and evenly—developing sweetness and clarity unique to this pocket of Yunnan.\u003c\/p\u003e\n\u003cp data-start=\"1301\" data-end=\"1512\"\u003eFor post-harvest processing, Cimizhu partners with \u003cstrong data-start=\"1352\" data-end=\"1376\"\u003eHuangguan Coffee Co.\u003c\/strong\u003e, whose local wet mill ensures careful sorting, fermentation, and washing to maintain exceptional quality from cherry to green coffee.\u003c\/p\u003e\n\u003ch3 data-start=\"1519\" data-end=\"1556\"\u003e\u003cstrong data-start=\"1523\" data-end=\"1554\"\u003eWHY WE SELECTED THIS COFFEE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1557\" data-end=\"1834\"\u003eThis coffee marks an exciting milestone for us—\u003cstrong data-start=\"1604\" data-end=\"1641\"\u003eour very first release from China\u003c\/strong\u003e. It’s a testament to the incredible work being done by producers like \u003cstrong data-start=\"1712\" data-end=\"1722\"\u003ePo Zha\u003c\/strong\u003e, who are elevating Chinese coffee to the global specialty stage through precision, perseverance, and passion.\u003c\/p\u003e\n\u003cp data-start=\"1836\" data-end=\"2183\"\u003eThe result is a \u003cstrong data-start=\"1852\" data-end=\"1898\"\u003eclean, balanced, and nuanced washed coffee\u003c\/strong\u003e that captures the distinct character of Yunnan’s terroir. \u003cstrong data-start=\"1957\" data-end=\"1981\"\u003eAromas of lemongrass\u003c\/strong\u003e announce themselves with vibrancy, giving way to a \u003cstrong data-start=\"2033\" data-end=\"2066\"\u003ecrisp sweetness of Asian pear\u003c\/strong\u003e on the palate. The finish is elegant and structured, evoking \u003cstrong data-start=\"2128\" data-end=\"2180\"\u003ethe refined tannins and gentle warmth of red tea\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"2185\" data-end=\"2374\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis is a coffee that not only expands our sense of place in the world of coffee but also celebrates \u003cstrong data-start=\"2286\" data-end=\"2313\"\u003ethe emergence of Yunnan\u003c\/strong\u003e as one of the most compelling and promising origins in Asia.\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56501789884790,"sku":"MOONWAKE-CIMIZHU-CATIMOR","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CimizhuWashedCatimorAssets-02.webp?v=1761041747"},{"product_id":"moonwake-el-mirador-natural-gesha-colombia","title":"Moonwake - El Mirador, Natural Gesha - Colombia","description":"\u003ch3 data-start=\"0\" data-end=\"44\"\u003e\u003cstrong data-start=\"4\" data-end=\"42\"\u003eEl Mirador – Yessica \u0026amp; Diego Parra\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"45\" data-end=\"309\"\u003e\u003cstrong data-start=\"45\" data-end=\"56\"\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003cbr data-start=\"82\" data-end=\"85\"\u003e\u003cstrong data-start=\"85\" data-end=\"98\"\u003eProducer:\u003c\/strong\u003e Yessica \u0026amp; Diego Parra\u003cbr data-start=\"120\" data-end=\"123\"\u003e\u003cstrong data-start=\"123\" data-end=\"132\"\u003eFarm:\u003c\/strong\u003e El Mirador\u003cbr data-start=\"143\" data-end=\"146\"\u003e\u003cstrong data-start=\"146\" data-end=\"160\"\u003eElevation:\u003c\/strong\u003e 1,750 MASL\u003cbr data-start=\"171\" data-end=\"174\"\u003e\u003cstrong data-start=\"174\" data-end=\"186\"\u003eVariety:\u003c\/strong\u003e Gesha\u003cbr data-start=\"192\" data-end=\"195\"\u003e\u003cstrong data-start=\"195\" data-end=\"207\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-start=\"215\" data-end=\"218\"\u003e\u003cstrong data-start=\"218\" data-end=\"228\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"284\" data-end=\"287\"\u003e\u003cstrong data-start=\"287\" data-end=\"296\"\u003eSize:\u003c\/strong\u003e 8oz \/ 227g\u003c\/p\u003e\n\u003ch3 data-start=\"311\" data-end=\"332\"\u003e\u003cstrong data-start=\"315\" data-end=\"330\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"333\" data-end=\"526\"\u003e🍒 \u003cstrong data-start=\"336\" data-end=\"349\"\u003eCranberry\u003c\/strong\u003e – tart and juicy acidity that leads the cup\u003cbr data-start=\"393\" data-end=\"396\"\u003e🍷 \u003cstrong data-start=\"399\" data-end=\"410\"\u003eSangria\u003c\/strong\u003e – layered sweetness with a subtle wine-like depth\u003cbr data-start=\"460\" data-end=\"463\"\u003e🍑 \u003cstrong data-start=\"466\" data-end=\"484\"\u003eRainier Cherry\u003c\/strong\u003e – creamy body and rich red fruit finish\u003c\/p\u003e\n\u003ch3 data-start=\"533\" data-end=\"571\"\u003e\u003cstrong data-start=\"537\" data-end=\"569\"\u003eABOUT THIS COFFEE \u0026amp; PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"572\" data-end=\"1150\"\u003eFrom \u003cstrong data-start=\"577\" data-end=\"596\"\u003ePitalito, Huila\u003c\/strong\u003e, siblings \u003cstrong data-start=\"607\" data-end=\"634\"\u003eYessica and Diego Parra\u003c\/strong\u003e represent the fourth generation of a coffee-growing family whose roots stretch back to their great-grandfather’s first crops. Although coffee was always part of their lives, it wasn’t until Yessica began teaching at \u003cstrong data-start=\"851\" data-end=\"859\"\u003eSENA\u003c\/strong\u003e, Colombia’s national learning service, that she discovered the vast potential of \u003cstrong data-start=\"941\" data-end=\"961\"\u003especialty coffee\u003c\/strong\u003e. She soon introduced her brother Diego to the field, and together they founded \u003cstrong data-start=\"1041\" data-end=\"1057\"\u003eDiwan Coffee\u003c\/strong\u003e—a project born from passion and curiosity that has since evolved into a full-time pursuit.\u003c\/p\u003e\n\u003cp data-start=\"1152\" data-end=\"1480\"\u003eWhile \u003cstrong data-start=\"1158\" data-end=\"1167\"\u003eDiego\u003c\/strong\u003e focuses on \u003cstrong data-start=\"1179\" data-end=\"1218\"\u003efermentation and varietal profiling\u003c\/strong\u003e, \u003cstrong data-start=\"1220\" data-end=\"1231\"\u003eYessica\u003c\/strong\u003e oversees \u003cstrong data-start=\"1241\" data-end=\"1283\"\u003ecupping, sourcing, and quality control\u003c\/strong\u003e. Their complementary skills have made Diwan a producer group to watch. In late \u003cstrong data-start=\"1363\" data-end=\"1371\"\u003e2024\u003c\/strong\u003e, they launched their brand’s \u003cstrong data-start=\"1401\" data-end=\"1417\"\u003efirst export\u003c\/strong\u003e, marking a major milestone in their family’s ongoing legacy.\u003c\/p\u003e\n\u003cp data-start=\"1482\" data-end=\"1806\"\u003eAt their farm, \u003cstrong data-start=\"1497\" data-end=\"1511\"\u003eEl Mirador\u003c\/strong\u003e, quality begins with careful \u003cstrong data-start=\"1541\" data-end=\"1561\"\u003echerry selection\u003c\/strong\u003e. Only the ripest cherries are hand-picked, then fermented in \u003cstrong data-start=\"1623\" data-end=\"1650\"\u003eopen tanks for 60 hours\u003c\/strong\u003e before being dried slowly over \u003cstrong data-start=\"1682\" data-end=\"1699\"\u003eabout 20 days\u003c\/strong\u003e under precise temperature control. The result is a coffee that embodies elegance, vibrancy, and balance.\u003c\/p\u003e\n\u003ch3 data-start=\"1813\" data-end=\"1850\"\u003e\u003cstrong data-start=\"1817\" data-end=\"1848\"\u003eWHY WE SELECTED THIS COFFEE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1851\" data-end=\"2101\"\u003eWe’re thrilled to collaborate once again with \u003cstrong data-start=\"1897\" data-end=\"1910\"\u003eUnblended\u003c\/strong\u003e to introduce this stunning \u003cstrong data-start=\"1938\" data-end=\"1955\"\u003eNatural Gesha\u003c\/strong\u003e from Yessica and Diego. It’s expressive, clean, and full of life—everything we love about the variety and process when executed with precision.\u003c\/p\u003e\n\u003cp data-start=\"2103\" data-end=\"2384\"\u003eThe cup opens with \u003cstrong data-start=\"2122\" data-end=\"2150\"\u003ebright cranberry acidity\u003c\/strong\u003e, followed by \u003cstrong data-start=\"2164\" data-end=\"2190\"\u003esangria-like sweetness\u003c\/strong\u003e and \u003cstrong data-start=\"2195\" data-end=\"2223\"\u003esubtle spiced undertones\u003c\/strong\u003e that bring complexity without heaviness. As it cools, the texture turns creamy and round, with \u003cstrong data-start=\"2319\" data-end=\"2354\"\u003eRainier cherry and floral notes\u003c\/strong\u003e gliding through the finish.\u003c\/p\u003e\n\u003cp data-start=\"2386\" data-end=\"2618\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis coffee is \u003cstrong data-start=\"2401\" data-end=\"2422\"\u003evivid yet refined\u003c\/strong\u003e, equally striking as a \u003cstrong data-start=\"2446\" data-end=\"2458\"\u003epourover\u003c\/strong\u003e or a \u003cstrong data-start=\"2464\" data-end=\"2483\"\u003emodern espresso\u003c\/strong\u003e. A perfect representation of Colombia’s new generation of producers—passionate, meticulous, and pushing boundaries with every harvest.\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56501799027062,"sku":"MOONWAKE-MIRADOR-GESHA","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ElMiradorNaturalGeshaAssets-02.webp?v=1761042455"},{"product_id":"moonwake-deiro-garcia-finca-lord-voldemort-yeast-inoculated-ombligon-colombia","title":"Moonwake - Deiro Garcia, Finca Lord Voldemort - Yeast Inoculated Ombligon - Colombia","description":"\u003ch3 data-start=\"0\" data-end=\"52\"\u003e\u003cstrong data-start=\"4\" data-end=\"50\"\u003eFinca Lord Voldemort – Deiro García Botina\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"53\" data-end=\"371\"\u003e\u003cstrong data-start=\"53\" data-end=\"64\"\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003cbr data-start=\"90\" data-end=\"93\"\u003e\u003cstrong data-start=\"93\" data-end=\"106\"\u003eProducer:\u003c\/strong\u003e Deiro García Botina\u003cbr data-start=\"126\" data-end=\"129\"\u003e\u003cstrong data-start=\"129\" data-end=\"138\"\u003eFarm:\u003c\/strong\u003e Finca Lord Voldemort\u003cbr data-start=\"159\" data-end=\"162\"\u003e\u003cstrong data-start=\"162\" data-end=\"176\"\u003eElevation:\u003c\/strong\u003e 1,800 MASL\u003cbr data-start=\"187\" data-end=\"190\"\u003e\u003cstrong data-start=\"190\" data-end=\"202\"\u003eVariety:\u003c\/strong\u003e Ombligon\u003cbr data-start=\"211\" data-end=\"214\"\u003e\u003cstrong data-start=\"214\" data-end=\"226\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed – Yeast \u0026amp; Watermelon Fermentation\u003cbr data-start=\"277\" data-end=\"280\"\u003e\u003cstrong data-start=\"280\" data-end=\"290\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"346\" data-end=\"349\"\u003e\u003cstrong data-start=\"349\" data-end=\"358\"\u003eSize:\u003c\/strong\u003e 8oz \/ 227g\u003c\/p\u003e\n\u003ch3 data-start=\"373\" data-end=\"394\"\u003e\u003cstrong data-start=\"377\" data-end=\"392\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"395\" data-end=\"589\"\u003e🍈 \u003cstrong data-start=\"398\" data-end=\"413\"\u003eCrown Melon\u003c\/strong\u003e – elegant, juicy, and luxuriously sweet\u003cbr data-start=\"453\" data-end=\"456\"\u003e🍧 \u003cstrong data-start=\"459\" data-end=\"473\"\u003eMelona Bar\u003c\/strong\u003e – creamy, candy-like texture and nostalgic sweetness\u003cbr data-start=\"526\" data-end=\"529\"\u003e🍈 \u003cstrong data-start=\"532\" data-end=\"546\"\u003eCantaloupe\u003c\/strong\u003e – soft and rounded tropical melon finish\u003c\/p\u003e\n\u003ch3 data-start=\"596\" data-end=\"634\"\u003e\u003cstrong data-start=\"600\" data-end=\"632\"\u003eABOUT THIS COFFEE \u0026amp; PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"635\" data-end=\"1076\"\u003eDepending on who you ask, there are a few stories behind the name \u003cstrong data-start=\"701\" data-end=\"725\"\u003eFinca Lord Voldemort\u003c\/strong\u003e, but the simplest answer is often the best—\u003cstrong data-start=\"769\" data-end=\"785\"\u003eDeiro García\u003c\/strong\u003e is a big \u003cstrong data-start=\"795\" data-end=\"815\"\u003eHarry Potter fan\u003c\/strong\u003e. A former \u003cstrong data-start=\"826\" data-end=\"844\"\u003emicrobiologist\u003c\/strong\u003e, Deiro has become one of Colombia’s most innovative and experimental coffee producers, known for his precise control of fermentation and his creative use of \u003cstrong data-start=\"1002\" data-end=\"1033\"\u003eyeasts and fruit substrates\u003c\/strong\u003e to develop distinct sensory experiences.\u003c\/p\u003e\n\u003cp data-start=\"1078\" data-end=\"1345\"\u003eAt his farm in \u003cstrong data-start=\"1093\" data-end=\"1112\"\u003ePitalito, Huila\u003c\/strong\u003e, Deiro experiments relentlessly to push the boundaries of flavour and texture in coffee. This lot features the \u003cstrong data-start=\"1224\" data-end=\"1244\"\u003eOmbligon variety\u003c\/strong\u003e, a rare cultivar named for its uniquely shaped cherry—\u003cem data-start=\"1299\" data-end=\"1308\"\u003eombligo\u003c\/em\u003e meaning “belly button” in Spanish.\u003c\/p\u003e\n\u003cp data-start=\"1347\" data-end=\"1859\"\u003eProcessing begins with \u003cstrong data-start=\"1370\" data-end=\"1389\"\u003ecareful sorting\u003c\/strong\u003e of ripe cherries, followed by \u003cstrong data-start=\"1420\" data-end=\"1445\"\u003e36 hours of oxidation\u003c\/strong\u003e. The cherries are then \u003cstrong data-start=\"1469\" data-end=\"1481\"\u003edepulped\u003c\/strong\u003e and placed in sealed tanks along with a \u003cstrong data-start=\"1522\" data-end=\"1556\"\u003efermented watermelon substrate\u003c\/strong\u003e—a mixture made from three-day fermented watermelon pulp inoculated with \u003cstrong data-start=\"1629\" data-end=\"1663\"\u003eSaccharomyces cerevisiae yeast\u003c\/strong\u003e (commonly used in baking and winemaking). The coffee ferments for \u003cstrong data-start=\"1730\" data-end=\"1742\"\u003e48 hours\u003c\/strong\u003e, reaching a target pH of 3.5, before being \u003cstrong data-start=\"1786\" data-end=\"1818\"\u003ewashed and dried for 12 days\u003c\/strong\u003e to preserve its clarity and sweetness.\u003c\/p\u003e\n\u003ch3 data-start=\"1866\" data-end=\"1903\"\u003e\u003cstrong data-start=\"1870\" data-end=\"1901\"\u003eWHY WE SELECTED THIS COFFEE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1904\" data-end=\"2215\"\u003eWe’ve been searching for a \u003cstrong data-start=\"1931\" data-end=\"1972\"\u003etruly expressive melon-forward coffee\u003c\/strong\u003e, and \u003cstrong data-start=\"1978\" data-end=\"2005\"\u003eDeiro García’s Ombligon\u003c\/strong\u003e delivers that in spectacular fashion. The combination of \u003cstrong data-start=\"2063\" data-end=\"2084\"\u003efruit inoculation\u003c\/strong\u003e and \u003cstrong data-start=\"2089\" data-end=\"2118\"\u003eyeast-driven fermentation\u003c\/strong\u003e produces a cup that’s bursting with flavour and character—playful, creamy, and utterly unique.\u003c\/p\u003e\n\u003cp data-start=\"2217\" data-end=\"2482\"\u003eFrom the first sip, this coffee radiates \u003cstrong data-start=\"2258\" data-end=\"2279\"\u003ejuicy crown melon\u003c\/strong\u003e sweetness, a creamy \u003cstrong data-start=\"2300\" data-end=\"2314\"\u003eMelona bar\u003c\/strong\u003e texture, and a crisp \u003cstrong data-start=\"2336\" data-end=\"2357\"\u003ecantaloupe finish\u003c\/strong\u003e. Subtle herbal undertones of \u003cstrong data-start=\"2387\" data-end=\"2408\"\u003ecucumber and mint\u003c\/strong\u003e add freshness and balance, making it as intriguing as it is satisfying.\u003c\/p\u003e\n\u003cp data-start=\"2484\" data-end=\"2760\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eIn smaller milk drinks, it transforms into something reminiscent of \u003cstrong data-start=\"2552\" data-end=\"2578\"\u003emelted melon ice cream\u003c\/strong\u003e—lush, smooth, and sweetly nostalgic.\u003cbr data-start=\"2615\" data-end=\"2618\"\u003eThis is a coffee that perfectly captures the imagination and innovation behind \u003cstrong data-start=\"2697\" data-end=\"2721\"\u003eFinca Lord Voldemort\u003c\/strong\u003e—bold, experimental, and full of magic.\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56501821604214,"sku":"MOONWAKE-VOLDEMORT-OMBLIGON","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/jessjlin_mw_Voldemort_label_both_1_-02.webp?v=1761042690"},{"product_id":"moonwake-altieri-ale-lot-river-flow-natural-gesha-panama","title":"Moonwake - Altieri Ale Lot, River Flow Natural Gesha - Panama","description":"\u003cp data-start=\"0\" data-end=\"93\"\u003e\u003cstrong data-start=\"0\" data-end=\"91\"\u003eAltieri Ale Lot, River Flow Natural Gesha – Altieri Family, Mimas Estate, Panama\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"95\" data-end=\"286\"\u003e\u003cstrong data-start=\"95\" data-end=\"109\"\u003eWhole Bean\u003c\/strong\u003e\u003cbr data-start=\"109\" data-end=\"112\"\u003e\u003cstrong data-start=\"112\" data-end=\"121\"\u003eSize:\u003c\/strong\u003e 3.5 oz \/ 100g\u003cbr data-start=\"135\" data-end=\"138\"\u003e\u003cstrong data-start=\"138\" data-end=\"148\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"154\" data-end=\"157\"\u003e\u003cstrong data-start=\"157\" data-end=\"178\"\u003eRecommended Rest:\u003c\/strong\u003e 4–6 weeks from roast date\u003cbr data-start=\"204\" data-end=\"207\"\u003e\u003cstrong data-start=\"207\" data-end=\"225\"\u003eTasting Notes:\u003c\/strong\u003e 🌸 Cherry Blossom · 🍓 Strawberry Cream · 🥭 Passion Fruit\u003c\/p\u003e\n\u003cp data-start=\"293\" data-end=\"514\"\u003e\u003cstrong data-start=\"293\" data-end=\"311\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-start=\"311\" data-end=\"314\"\u003e\u003cstrong data-start=\"314\" data-end=\"325\"\u003eRegion:\u003c\/strong\u003e Callejón Seco, Boquete, Panama\u003cbr data-start=\"356\" data-end=\"359\"\u003e\u003cstrong data-start=\"359\" data-end=\"373\"\u003eElevation:\u003c\/strong\u003e 1,820 MASL\u003cbr data-start=\"384\" data-end=\"387\"\u003e\u003cstrong data-start=\"387\" data-end=\"400\"\u003eProducer:\u003c\/strong\u003e Altieri Family, Altieri Coffee Mimas Estate\u003cbr data-start=\"444\" data-end=\"447\"\u003e\u003cstrong data-start=\"447\" data-end=\"459\"\u003eProcess:\u003c\/strong\u003e River Flow Fermentation Natural\u003cbr data-start=\"491\" data-end=\"494\"\u003e\u003cstrong data-start=\"494\" data-end=\"506\"\u003eVariety:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003cp data-start=\"521\" data-end=\"1119\"\u003e\u003cstrong data-start=\"521\" data-end=\"555\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"555\" data-end=\"558\"\u003eAltieri Specialty Coffee was founded by \u003cstrong data-start=\"598\" data-end=\"616\"\u003eEugene Altieri\u003c\/strong\u003e, an Italian-New Yorker who purchased two farms in \u003cstrong data-start=\"667\" data-end=\"686\"\u003eBoquete, Panama\u003c\/strong\u003e, sixteen years ago—unknowingly choosing one of the world’s most ideal regions for growing exceptional coffee. Seven years ago, Eugene’s children joined the business, expanding the brand’s reach and refining its processing techniques to achieve world-class quality. Today, the \u003cstrong data-start=\"963\" data-end=\"981\"\u003eAltieri Family\u003c\/strong\u003e, including Eugene’s wife \u003cstrong data-start=\"1007\" data-end=\"1016\"\u003eLelia\u003c\/strong\u003e and eleven grandchildren, all play a role in carrying forward the family’s dedication to excellence.\u003c\/p\u003e\n\u003cp data-start=\"1121\" data-end=\"1405\"\u003eThe \u003cstrong data-start=\"1125\" data-end=\"1136\"\u003eAle lot\u003c\/strong\u003e grows at \u003cstrong data-start=\"1146\" data-end=\"1160\"\u003e1,820 MASL\u003c\/strong\u003e on the \u003cstrong data-start=\"1168\" data-end=\"1184\"\u003eMimas Estate\u003c\/strong\u003e, a lush and steep terrain bordering a 25-hectare forest reserve at the base of \u003cstrong data-start=\"1264\" data-end=\"1280\"\u003eBarú Volcano\u003c\/strong\u003e. This microclimate provides fertile volcanic soil and consistent shade, ideal for the slow ripening of \u003cstrong data-start=\"1384\" data-end=\"1402\"\u003eGesha cherries\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1407\" data-end=\"1950\"\u003eAfter harvest on \u003cstrong data-start=\"1424\" data-end=\"1442\"\u003eApril 12, 2025\u003c\/strong\u003e, the cherries were floated to remove low-density fruit before being sealed in GrainPro bags and submerged in \u003cstrong data-start=\"1552\" data-end=\"1572\"\u003ecold river water\u003c\/strong\u003e for \u003cstrong data-start=\"1577\" data-end=\"1590\"\u003efive days\u003c\/strong\u003e—a signature \u003cstrong data-start=\"1603\" data-end=\"1630\"\u003eRiver Flow Fermentation\u003c\/strong\u003e process that brings out a deep, clean sweetness. The coffee was then \u003cstrong data-start=\"1700\" data-end=\"1721\"\u003edried for 30 days\u003c\/strong\u003e at a controlled temperature of \u003cstrong data-start=\"1753\" data-end=\"1761\"\u003e18°C\u003c\/strong\u003e and \u003cstrong data-start=\"1766\" data-end=\"1782\"\u003e50% humidity\u003c\/strong\u003e, ensuring slow, even drying and a velvety texture in the cup. Finally, the lot was \u003cstrong data-start=\"1866\" data-end=\"1910\"\u003erested in a climate-controlled warehouse\u003c\/strong\u003e to stabilise and mature its flavours.\u003c\/p\u003e\n\u003cp data-start=\"1957\" data-end=\"2250\"\u003e\u003cstrong data-start=\"1957\" data-end=\"1988\"\u003eWhy We Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1988\" data-end=\"1991\"\u003eThis is our \u003cstrong data-start=\"2003\" data-end=\"2026\"\u003efirst collaboration\u003c\/strong\u003e with the \u003cstrong data-start=\"2036\" data-end=\"2054\"\u003eAltieri Family\u003c\/strong\u003e, one of Boquete’s most respected producers. Their precision, care, and creativity have earned them recognition in the \u003cstrong data-start=\"2173\" data-end=\"2191\"\u003eBest of Panama\u003c\/strong\u003e competition, where they consistently rank among the top.\u003c\/p\u003e\n\u003cp data-start=\"2252\" data-end=\"2517\"\u003eThis \u003cstrong data-start=\"2257\" data-end=\"2298\"\u003elimited River Flow Fermentation Gesha\u003c\/strong\u003e is one of their most unique experiments—fermented as \u003cstrong data-start=\"2352\" data-end=\"2368\"\u003ewhole cherry\u003c\/strong\u003e using the natural current of a river that runs through their estate. The result is an \u003cstrong data-start=\"2455\" data-end=\"2479\"\u003eextraordinary coffee\u003c\/strong\u003e that radiates elegance and balance.\u003c\/p\u003e\n\u003cp data-start=\"2519\" data-end=\"2765\"\u003eIn the cup, you’ll find \u003cstrong data-start=\"2543\" data-end=\"2574\"\u003ecreamy strawberry sweetness\u003c\/strong\u003e, a \u003cstrong data-start=\"2578\" data-end=\"2603\"\u003esoft, velvety texture\u003c\/strong\u003e, and a \u003cstrong data-start=\"2611\" data-end=\"2634\"\u003etropical brightness\u003c\/strong\u003e that evokes \u003cstrong data-start=\"2647\" data-end=\"2668\"\u003eripe passionfruit\u003c\/strong\u003e. As it cools, delicate notes of \u003cstrong data-start=\"2701\" data-end=\"2719\"\u003echerry blossom\u003c\/strong\u003e unfold, lingering gracefully on the finish.\u003c\/p\u003e\n\u003cp data-start=\"2767\" data-end=\"2907\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA \u003cstrong data-start=\"2769\" data-end=\"2794\"\u003erare and stunning lot\u003c\/strong\u003e, representing the innovation, heritage, and natural beauty of Boquete.\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56591926788470,"sku":"MOONWAKE-ALTIERI-RIVER-GESHA","price":42.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/AltieriAleRFFNaturalGesha_LaunchAssets-04.webp?v=1762256416"},{"product_id":"moonwake-el-diviso-thermal-shock-anaerobic-washed-bourbon-aji-colombia","title":"Moonwake - El Diviso, Thermal Shock Anaerobic Washed Bourbon Aji - Colombia","description":"\u003cp data-start=\"0\" data-end=\"47\"\u003e\u003cstrong data-start=\"0\" data-end=\"45\"\u003eEl Diviso – Bourbon Aji, Anaerobic Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"49\" data-end=\"227\"\u003e\u003cstrong data-start=\"49\" data-end=\"63\"\u003eWhole Bean\u003c\/strong\u003e\u003cbr data-start=\"63\" data-end=\"66\"\u003e\u003cstrong data-start=\"66\" data-end=\"75\"\u003eSize:\u003c\/strong\u003e 8oz \/ 227g\u003cbr data-start=\"86\" data-end=\"89\"\u003e\u003cstrong data-start=\"89\" data-end=\"99\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"105\" data-end=\"108\"\u003e\u003cstrong data-start=\"108\" data-end=\"129\"\u003eRecommended Rest:\u003c\/strong\u003e 2–3 weeks from roast date\u003cbr data-start=\"155\" data-end=\"158\"\u003e\u003cstrong data-start=\"158\" data-end=\"176\"\u003eTasting Notes:\u003c\/strong\u003e 🌿 Peppermint · 🍬 Lychee Candy · 🥭 Mango Lassi\u003c\/p\u003e\n\u003cp data-start=\"234\" data-end=\"433\"\u003e\u003cstrong data-start=\"234\" data-end=\"252\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-start=\"252\" data-end=\"255\"\u003e\u003cstrong data-start=\"255\" data-end=\"266\"\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003cbr data-start=\"282\" data-end=\"285\"\u003e\u003cstrong data-start=\"285\" data-end=\"299\"\u003eElevation:\u003c\/strong\u003e 1,850 MASL\u003cbr data-start=\"310\" data-end=\"313\"\u003e\u003cstrong data-start=\"313\" data-end=\"326\"\u003eProducer:\u003c\/strong\u003e Néstor Lasso, Finca El Diviso\u003cbr data-start=\"356\" data-end=\"359\"\u003e\u003cstrong data-start=\"359\" data-end=\"371\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed (Thermal Shock)\u003cbr data-start=\"404\" data-end=\"407\"\u003e\u003cstrong data-start=\"407\" data-end=\"419\"\u003eVariety:\u003c\/strong\u003e Bourbon Aji\u003c\/p\u003e\n\u003cp data-start=\"440\" data-end=\"1006\"\u003e\u003cstrong data-start=\"440\" data-end=\"474\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"474\" data-end=\"477\"\u003eFrom \u003cstrong data-start=\"482\" data-end=\"495\"\u003eEl Diviso\u003c\/strong\u003e, a family farm now in its \u003cstrong data-start=\"522\" data-end=\"542\"\u003ethird generation\u003c\/strong\u003e, the Lasso family has long dedicated their lives to coffee cultivation. Founded by \u003cstrong data-start=\"626\" data-end=\"640\"\u003eJosé Uribe\u003c\/strong\u003e, the farm has evolved under the leadership of Néstor and his family, who built the infrastructure needed to process \u003cstrong data-start=\"757\" data-end=\"797\"\u003edifferentiated, high-quality coffees\u003c\/strong\u003e through years of experimentation and innovation. Their mission is simple yet profound: to create \u003cstrong data-start=\"895\" data-end=\"939\"\u003eexceptional coffees that reach the world\u003c\/strong\u003e while improving their community’s livelihood and sustainability.\u003c\/p\u003e\n\u003cp data-start=\"1008\" data-end=\"1677\"\u003eThis lot of \u003cstrong data-start=\"1020\" data-end=\"1035\"\u003eBourbon Aji\u003c\/strong\u003e—a rare \u003cstrong data-start=\"1043\" data-end=\"1065\"\u003eEthiopian landrace\u003c\/strong\u003e known for its sweet, peppery aroma—underwent one of Néstor’s most \u003cstrong data-start=\"1132\" data-end=\"1172\"\u003ecomplex and innovative fermentations\u003c\/strong\u003e. The cherries were first \u003cstrong data-start=\"1198\" data-end=\"1238\"\u003eanaerobically fermented for 40 hours\u003c\/strong\u003e at \u003cstrong data-start=\"1242\" data-end=\"1253\"\u003e16–18°C\u003c\/strong\u003e, then \u003cstrong data-start=\"1260\" data-end=\"1285\"\u003eoxidized for 20 hours\u003c\/strong\u003e in a larger tank, during which the \u003cstrong data-start=\"1321\" data-end=\"1334\"\u003eleachates\u003c\/strong\u003e (fermentation liquids) were collected and reserved. After pulping, the coffee was oxidized again for \u003cstrong data-start=\"1436\" data-end=\"1462\"\u003e20 hours with mucilage\u003c\/strong\u003e, before the leachates were reintroduced for a final \u003cstrong data-start=\"1515\" data-end=\"1547\"\u003e12-hour fermentation at 39°C\u003c\/strong\u003e. The process concluded with a \u003cstrong data-start=\"1578\" data-end=\"1600\"\u003ethermal shock wash\u003c\/strong\u003e, using water at \u003cstrong data-start=\"1617\" data-end=\"1628\"\u003e65–70°C\u003c\/strong\u003e, locking in the distinct aromatics and sugars.\u003c\/p\u003e\n\u003cp data-start=\"1684\" data-end=\"2031\"\u003e\u003cstrong data-start=\"1684\" data-end=\"1715\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1715\" data-end=\"1718\"\u003eThis is our \u003cstrong data-start=\"1730\" data-end=\"1747\"\u003efirst release\u003c\/strong\u003e from \u003cstrong data-start=\"1753\" data-end=\"1789\"\u003eNéstor Lasso and Finca El Diviso\u003c\/strong\u003e, and it’s a remarkable introduction to one of Colombia’s most innovative young producers. Through meticulous fermentation and a deep understanding of microbiology, Néstor brings out flavours that are both \u003cstrong data-start=\"1995\" data-end=\"2028\"\u003evivid and beautifully layered\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"2033\" data-end=\"2307\"\u003eIn the cup, the experience begins with \u003cstrong data-start=\"2072\" data-end=\"2106\"\u003ecool peppermint and lemongrass\u003c\/strong\u003e, leading into \u003cstrong data-start=\"2121\" data-end=\"2159\"\u003esweet lychee and soft rose florals\u003c\/strong\u003e. As it cools, the texture becomes creamy and lush, reminiscent of \u003cstrong data-start=\"2226\" data-end=\"2251\"\u003emango yogurt or lassi\u003c\/strong\u003e, balancing tropical acidity with a rounded sweetness.\u003c\/p\u003e\n\u003cp data-start=\"2309\" data-end=\"2585\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis coffee is \u003cstrong data-start=\"2324\" data-end=\"2371\"\u003evibrant, aromatic, and delightfully complex\u003c\/strong\u003e — a perfect showcase of both the \u003cstrong data-start=\"2405\" data-end=\"2429\"\u003eBourbon Aji varietal\u003c\/strong\u003e and Néstor’s cutting-edge processing. A true conversation piece in the cup, and a coffee that reminds us how science and craft can create pure sensory joy.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWhat is the Roast Recency?\u003c\/strong\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56591950086518,"sku":"MOONWAKE-DIVISO-SHOCK-BOURBONAJI","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ElDivisoAnerobicWashedBourbonAji_LabelAssets-02.webp?v=1762256819"},{"product_id":"moonwake-finca-juan-martin-oxidation-washed-pink-bourbon-colombia","title":"Moonwake - Finca Juan Martin, Oxidation Washed Pink Bourbon - Colombia","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-end=\"45\" data-start=\"0\"\u003e\u003cstrong data-end=\"43\" data-start=\"0\"\u003eFinca Juan Martín – Oxidation Washed Pink Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"225\" data-start=\"47\"\u003e\u003cstrong data-end=\"61\" data-start=\"47\"\u003eWhole Bean\u003c\/strong\u003e\u003cbr data-end=\"64\" data-start=\"61\"\u003e\u003cstrong data-end=\"73\" data-start=\"64\"\u003eSize:\u003c\/strong\u003e 8oz \/ 227g\u003cbr data-end=\"87\" data-start=\"84\"\u003e\u003cstrong data-end=\"97\" data-start=\"87\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-end=\"106\" data-start=\"103\"\u003e\u003cstrong data-end=\"127\" data-start=\"106\"\u003eRecommended Rest:\u003c\/strong\u003e 4–6 weeks from roast date\u003cbr data-end=\"156\" data-start=\"153\"\u003e\u003cstrong data-end=\"174\" data-start=\"156\"\u003eTasting Notes:\u003c\/strong\u003e 🍊 Pomelo · 🍑 Apricot · 🍓 Strawberry · 🌹 Rose\u003c\/p\u003e\n\u003cstrong data-end=\"250\" data-start=\"232\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-end=\"253\" data-start=\"250\"\u003e\u003cstrong data-end=\"264\" data-start=\"253\"\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003cbr data-end=\"291\" data-start=\"288\"\u003e\u003cstrong data-end=\"305\" data-start=\"291\"\u003eElevation:\u003c\/strong\u003e 2,050 MASL\u003cbr data-end=\"319\" data-start=\"316\"\u003e\u003cstrong data-end=\"332\" data-start=\"319\"\u003eProducer:\u003c\/strong\u003e Banexport, Finca Juan Martín\u003cbr data-end=\"364\" data-start=\"361\"\u003e\u003cstrong data-end=\"376\" data-start=\"364\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-end=\"386\" data-start=\"383\"\u003e\u003cstrong data-end=\"398\" data-start=\"386\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003cbr\u003e\u003cbr\u003e\u003cstrong data-end=\"454\" data-start=\"420\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"457\" data-start=\"454\"\u003e\u003cstrong data-end=\"478\" data-start=\"457\"\u003eFinca Juan Martín\u003c\/strong\u003e was founded in \u003cstrong data-end=\"502\" data-start=\"494\"\u003e2018\u003c\/strong\u003e by \u003cstrong data-end=\"524\" data-start=\"506\"\u003eBanexport S.A.\u003c\/strong\u003e as a model farm to advance \u003cstrong data-end=\"602\" data-start=\"552\"\u003esustainable and high-quality coffee production\u003c\/strong\u003e. Nestled in \u003cstrong data-end=\"632\" data-start=\"615\"\u003eSotará, Cauca\u003c\/strong\u003e, at \u003cstrong data-end=\"669\" data-start=\"637\"\u003e2,050 meters above sea level\u003c\/strong\u003e, the farm’s high elevation, volcanic soils, and cool climate create the ideal conditions for cultivating expressive, vibrant coffees.\n\u003cp data-end=\"1320\" data-start=\"807\"\u003eThis \u003cstrong data-end=\"835\" data-start=\"812\"\u003ewashed Pink Bourbon\u003c\/strong\u003e exemplifies the precision and innovation that define Juan Martín’s approach. After harvest, the cherries are \u003cstrong data-end=\"971\" data-start=\"945\"\u003edisinfected and sorted\u003c\/strong\u003e into three distinct size classifications. They are then \u003cstrong data-end=\"1081\" data-start=\"1028\"\u003edepulped and fermented in a controlled bioreactor\u003c\/strong\u003e, a process designed to highlight the \u003cstrong data-end=\"1156\" data-start=\"1119\"\u003efloral, spicy, and fruity nuances\u003c\/strong\u003e that make Pink Bourbon so unique. Once fermentation is complete, the coffee is carefully \u003cstrong data-end=\"1266\" data-start=\"1246\"\u003ewashed and dried\u003c\/strong\u003e, preserving clarity and structure in the final cup.\u003c\/p\u003e\n\u003cstrong data-end=\"1358\" data-start=\"1327\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1361\" data-start=\"1358\"\u003eThis lot marks the \u003cstrong data-end=\"1410\" data-start=\"1380\"\u003efinal and standout release\u003c\/strong\u003e from \u003cstrong data-end=\"1437\" data-start=\"1416\"\u003eFinca Juan Martín\u003c\/strong\u003e this season — and it’s a perfect note to end on.\n\u003cp data-end=\"1915\" data-start=\"1490\"\u003eThe cup is \u003cstrong data-end=\"1540\" data-start=\"1501\"\u003ebright, elegant, and deeply layered\u003c\/strong\u003e, showcasing the balance and precision that have made this farm one of Colombia’s most respected. Expect \u003cstrong data-end=\"1668\" data-start=\"1645\"\u003ezesty pomelo citrus\u003c\/strong\u003e and \u003cstrong data-end=\"1690\" data-start=\"1673\"\u003ejuicy apricot\u003c\/strong\u003e up front, followed by subtle hints of \u003cstrong data-end=\"1753\" data-start=\"1729\"\u003estrawberry sweetness\u003c\/strong\u003e as the coffee cools. A persistent thread of \u003cstrong data-end=\"1814\" data-start=\"1798\"\u003erose florals\u003c\/strong\u003e ties everything together, creating a \u003cstrong data-end=\"1887\" data-start=\"1852\"\u003erefined and graceful experience\u003c\/strong\u003e that lingers beautifully.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2058\" data-start=\"1917\"\u003eA stunning representation of \u003cstrong data-end=\"1974\" data-start=\"1946\"\u003ePink Bourbon’s potential\u003c\/strong\u003e, and a testament to Juan Martín’s ongoing dedication to elevating Colombian coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv class=\"pointer-events-none h-px w-px\" data-edge=\"true\" aria-hidden=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56592013623670,"sku":"MOONWAKE-JUANMARTIN-OXI-PINKB","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Screenshot2025-11-04115445.png?v=1762257296"},{"product_id":"moonwake-finca-juan-martin-oxidation-washed-pink-bourbon-colombia-copy","title":"Moonwake - Finca Soledad, TyOxidator Typica Mejorado","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" data-testid=\"conversation-turn-368\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch4\u003eFinca Soledad, Jose Jijon \u003cstrong data-start=\"0\" data-end=\"43\"\u003e– \u003c\/strong\u003eTyOxidator Typica Mejorado\u003c\/h4\u003e\n\u003cp data-start=\"47\" data-end=\"225\"\u003e\u003cbr data-start=\"61\" data-end=\"64\"\u003e\u003cstrong data-start=\"64\" data-end=\"73\"\u003eSize:\u003c\/strong\u003e \u003cspan\u003e4.4oz \/ 125g\u003c\/span\u003e\u003cbr data-start=\"84\" data-end=\"87\"\u003e\u003cstrong data-start=\"87\" data-end=\"97\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"103\" data-end=\"106\"\u003e\u003cstrong data-start=\"106\" data-end=\"127\"\u003eRecommended Rest:\u003c\/strong\u003e \u003cspan\u003e 4-6 weeks from roast date\u003c\/span\u003e\u003cbr data-start=\"153\" data-end=\"156\"\u003e\u003cstrong data-start=\"156\" data-end=\"174\"\u003eTasting Notes:\u003c\/strong\u003e  G\u003cspan\u003erapefruit,\u003c\/span\u003e Korean pear, Sweet tomato, Assam tea\u003c\/p\u003e\n\u003cstrong data-start=\"232\" data-end=\"250\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-start=\"250\" data-end=\"253\"\u003e\u003cstrong data-start=\"253\" data-end=\"264\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eImbabura, Ecuador\u003c\/span\u003e\u003cbr data-start=\"288\" data-end=\"291\"\u003e\u003cstrong data-start=\"291\" data-end=\"305\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e1515m\u003c\/span\u003e\u003cbr data-start=\"316\" data-end=\"319\"\u003e\u003cstrong data-start=\"319\" data-end=\"332\"\u003eProducer:\u003c\/strong\u003e \u003cspan\u003e Pepe Jijon, Finca Soledad\u003c\/span\u003e\u003cbr data-start=\"361\" data-end=\"364\"\u003e\u003cstrong data-start=\"364\" data-end=\"376\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eTyOxidator\u003c\/span\u003e\u003cbr data-start=\"383\" data-end=\"386\"\u003e\u003cstrong data-start=\"386\" data-end=\"398\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eTypica Mejorado\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"420\" data-end=\"454\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"454\" data-end=\"457\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-74\" data-turn-id=\"c950f8d8-619d-48fe-802e-d7d7d897870e\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"806bc14b-6d10-45dd-be77-f25729c62104\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"752\" data-start=\"0\"\u003eThis coffee comes from \u003cstrong data-end=\"61\" data-start=\"23\"\u003eFinca Soledad in Imbabura, Ecuador\u003c\/strong\u003e, where producer \u003cstrong data-end=\"92\" data-start=\"78\"\u003ePepe Jijon\u003c\/strong\u003e continues to push boundaries through his innovative TyOxidator process. In this method, the cherries first undergo an open-air aerobic fermentation to encourage controlled oxidation, followed by pulping and a 48-hour sealed-tank fermentation in their mucilage. Afterward, the coffee is washed and dried slowly in both direct and indirect sunlight for 20 days, showcasing a low-intervention approach that preserves the farm’s distinct terroir. Pepe’s commitment to precision, experimentation, and flavor clarity results in a cup that is vibrant, structured, and deeply expressive of both the Typica Mejorado variety and the unique environment of Finca Soledad.\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\u003cstrong data-start=\"1327\" data-end=\"1358\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1358\" data-end=\"1361\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-76\" data-turn-id=\"1b6a6753-8e9e-4c43-bb32-020fa634a486\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5-1\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"9bf4e579-bb91-4b8e-9949-30b80919484f\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"715\" data-start=\"0\"\u003eMoonwake selected this coffee for its \u003cstrong data-end=\"105\" data-start=\"38\"\u003erare combination of clarity, complexity, and expressive terroir\u003c\/strong\u003e—a profile that’s nearly impossible to replicate outside Finca Soledad. This Typica Mejorado lot showcases the full potential of Pepe Jijon’s TyOxidator process, bringing out layered fruit tones, refined sweetness, and an elegant tea-like finish. Its balance of crisp grapefruit, pear-like sweetness, and subtle savory tomato notes creates a cup that feels both dynamic and exceptionally clean. Beyond flavor, Moonwake values the craftsmanship and innovation behind this coffee—Pepe’s meticulous, low-intervention processing and deep commitment to quality make this lot a standout offering worthy of featuring.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"April 5th","offer_id":56735187009910,"sku":"MOONWAKE-SOLEDAD-PEPE-TYOXIDATOR-APR05","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"November 18th","offer_id":56735187042678,"sku":"MOONWAKE-SOLEDAD-PEPE-TYOXIDATOR-NOV18","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/125gPepeTyoxi-04.webp?v=1764090035"},{"product_id":"moonwake-finca-lugmapata-anaerobic-washed-sidra","title":"Moonwake - Finca Lugmapata, Anaerobic Washed Sidra | Ecuador","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" data-testid=\"conversation-turn-368\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch2 data-start=\"125\" data-end=\"183\"\u003e\u003cstrong data-start=\"128\" data-end=\"181\"\u003eEcuador – Finca Lugmapata, Anaerobic Washed Sidra\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"184\" data-end=\"338\"\u003e\u003cstrong data-start=\"184\" data-end=\"260\"\u003eTastes Like — starfruit ⭐️ • bartlett pear 🍐 • yogurt 🍶 • osmanthus 🌸\u003c\/strong\u003e\u003cbr data-start=\"260\" data-end=\"263\"\u003e\u003cstrong data-start=\"263\" data-end=\"272\"\u003eSize:\u003c\/strong\u003e 8oz \/ 227g\u003cbr data-start=\"283\" data-end=\"286\"\u003e\u003cstrong data-start=\"286\" data-end=\"296\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"302\" data-end=\"305\"\u003e\u003cstrong data-start=\"305\" data-end=\"326\"\u003eRecommended Rest:\u003c\/strong\u003e 4–6 weeks\u003c\/p\u003e\n\u003cstrong data-start=\"348\" data-end=\"366\"\u003eORIGIN DETAILS\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"369\" data-end=\"547\"\u003e\u003cstrong data-start=\"369\" data-end=\"380\"\u003eRegion:\u003c\/strong\u003e Pallatanga, Chimborazo, Ecuador\u003cbr data-start=\"412\" data-end=\"415\"\u003e\u003cstrong data-start=\"415\" data-end=\"429\"\u003eElevation:\u003c\/strong\u003e 1600–2000 MASL\u003cbr data-start=\"444\" data-end=\"447\"\u003e\u003cstrong data-start=\"447\" data-end=\"460\"\u003eProducer:\u003c\/strong\u003e Enrique Merino, Finca Lugmapata\u003cbr data-start=\"492\" data-end=\"495\"\u003e\u003cstrong data-start=\"495\" data-end=\"507\"\u003eVariety:\u003c\/strong\u003e Sidra\u003cbr data-start=\"513\" data-end=\"516\"\u003e\u003cstrong data-start=\"516\" data-end=\"528\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/p\u003e\n\u003cstrong data-start=\"557\" data-end=\"589\"\u003eABOUT THIS COFFEE \u0026amp; PRODUCER\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-start=\"591\" data-end=\"974\"\u003eThe Merino family’s relationship with coffee stretches back more than 60 years. Enrique’s father planted the first coffee trees on the farm, but as prices fell, he was eventually forced to abandon cultivation. Still, several of those original trees survived—producing just enough cherries each year to cover the estate’s taxes and quietly preserving the family’s agricultural legacy.\u003c\/p\u003e\n\u003cp data-start=\"976\" data-end=\"1463\"\u003eDecades later, Enrique returned to those memories of childhood among the remaining coffee plants and made a bold decision: to restore Lugmapata’s coffee lands and rebuild production from the ground up. He began replanting, replacing aging trees with new, high-potential varietals and carefully shaping the farm toward the specialty market. What began as a nod to family heritage has grown into a thriving multigenerational project producing around 150 quintales of green coffee annually.\u003c\/p\u003e\n\u003cp data-start=\"1465\" data-end=\"1747\"\u003eFor this Sidra lot, cherries first undergo a brief aerobic fermentation in sacks. They are then washed, submerged, and placed into sealed tanks for a \u003cstrong data-start=\"1615\" data-end=\"1651\"\u003ethree-day anaerobic fermentation\u003c\/strong\u003e, allowing the sugars to deepen and the acidity to crystallize into a clean, structured profile.\u003c\/p\u003e\n\u003chr data-start=\"1749\" data-end=\"1752\"\u003e\n\u003ch2 data-start=\"1754\" data-end=\"1788\"\u003e\u003cstrong data-start=\"1757\" data-end=\"1788\"\u003eWHY WE SELECTED THIS COFFEE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1790\" data-end=\"2072\"\u003eThis is our first collaboration with \u003cstrong data-start=\"1827\" data-end=\"1846\"\u003eFinca Lugmapata\u003c\/strong\u003e, a farm celebrated for its spirit of innovation—from varietal experimentation to its pioneering work with the L1 hybrid. The farm’s precision and commitment to quality shine through beautifully in this anaerobic washed Sidra.\u003c\/p\u003e\n\u003cp data-start=\"2074\" data-end=\"2400\"\u003eThe cup opens with \u003cstrong data-start=\"2093\" data-end=\"2123\"\u003ebright, tropical starfruit\u003c\/strong\u003e, crisp and refreshingly clean. As it cools, notes of \u003cstrong data-start=\"2177\" data-end=\"2199\"\u003eripe Bartlett pear\u003c\/strong\u003e bloom, adding a delicate green sweetness. A distinctive \u003cstrong data-start=\"2256\" data-end=\"2282\"\u003eyogurt-like creaminess\u003c\/strong\u003e gives the cup remarkable texture—silky, high-bodied, and unmistakably characteristic of Lugmapata’s processing style.\u003c\/p\u003e\n\u003cp data-start=\"2402\" data-end=\"2476\"\u003eIt finishes with \u003cstrong data-start=\"2419\" data-end=\"2443\"\u003efloral osmanthus tea\u003c\/strong\u003e, lingering softly and elegantly.\u003c\/p\u003e\n\u003cp data-start=\"2478\" data-end=\"2613\"\u003eThis lot is a stunning expression of both the Sidra variety and the magic of Ecuadorian terroir—refined, complex, and deeply memorable.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003e\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56768397312374,"sku":"MOONWAKE-LUGMAPATA-AN-WASHED","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaLugmapataAnaWashedSidra_Assets-02.webp?v=1764496324"},{"product_id":"moonwake-basha-bekele-murago-white-honey-washed-landrace-ethiopia","title":"Moonwake - Basha Bekele Murago - White Honey Washed Landrace | Ethiopia","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch2 data-end=\"227\" data-start=\"183\"\u003e\u003cstrong data-end=\"225\" data-start=\"186\"\u003eEthiopia – Basha Bekele Honey 74158\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"371\" data-start=\"228\"\u003e\u003cstrong data-end=\"293\" data-start=\"228\"\u003eTastes Like — jasmine 🌼 • mulberry 🫐 • mango 🥭 • orange 🍊\u003c\/strong\u003e\u003cbr data-end=\"296\" data-start=\"293\"\u003e\u003cstrong data-end=\"305\" data-start=\"296\"\u003eSize:\u003c\/strong\u003e 8oz \/ 227g\u003cbr data-end=\"319\" data-start=\"316\"\u003e\u003cstrong data-end=\"329\" data-start=\"319\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-end=\"338\" data-start=\"335\"\u003e\u003cstrong data-end=\"359\" data-start=\"338\"\u003eRecommended Rest:\u003c\/strong\u003e 4–6 weeks\u003c\/p\u003e\n\u003cstrong data-end=\"399\" data-start=\"381\"\u003eORIGIN DETAILS\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-end=\"547\" data-start=\"402\"\u003e\u003cstrong data-end=\"413\" data-start=\"402\"\u003eRegion:\u003c\/strong\u003e Bombe, Bensa, Ethiopia\u003cbr data-end=\"439\" data-start=\"436\"\u003e\u003cstrong data-end=\"453\" data-start=\"439\"\u003eElevation:\u003c\/strong\u003e 2350 MASL\u003cbr data-end=\"466\" data-start=\"463\"\u003e\u003cstrong data-end=\"479\" data-start=\"466\"\u003eProducer:\u003c\/strong\u003e Basha Bekele\u003cbr data-end=\"495\" data-start=\"492\"\u003e\u003cstrong data-end=\"507\" data-start=\"495\"\u003eVariety:\u003c\/strong\u003e 74158 (“Walega”)\u003cbr data-end=\"527\" data-start=\"524\"\u003e\u003cstrong data-end=\"539\" data-start=\"527\"\u003eProcess:\u003c\/strong\u003e Honey\u003c\/p\u003e\n\u003cstrong data-end=\"589\" data-start=\"557\"\u003eABOUT THIS COFFEE \u0026amp; PRODUCER\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-end=\"825\" data-start=\"591\"\u003eThis lot comes from \u003cstrong data-end=\"627\" data-start=\"611\"\u003eBasha Bekele\u003c\/strong\u003e, one of Bensa’s most respected producers and a growing leader in the Bombe community. We visited his drying station on our second day in Bensa, where we learned more about the Bekele family legacy.\u003c\/p\u003e\n\u003cp data-end=\"1309\" data-start=\"827\"\u003eBefore Ethiopia’s export regulations changed, both Basha and his father—who also helped build a church for the community—sold their coffee through the local cooperative that supplied the Sidama Union. After obtaining his export license, Basha began developing his own production and collection network, now managing \u003cstrong data-end=\"1184\" data-start=\"1143\"\u003e12 hectares of semi-forested farmland\u003c\/strong\u003e and multiple cherry collection sites in \u003cstrong data-end=\"1258\" data-start=\"1225\"\u003eBombe, Shantawane, and Kokose\u003c\/strong\u003e, reaching farmers cultivating up to \u003cstrong data-end=\"1308\" data-start=\"1295\"\u003e2300 MASL\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"1751\" data-start=\"1311\"\u003eDespite high cherry prices this season, Basha did something rare: he delivered \u003cstrong data-end=\"1410\" data-start=\"1390\"\u003ea second payment\u003c\/strong\u003e to all 126 smallholders who sold cherry to him—ensuring they benefited directly from the final sale price. His processing style leans heavily toward dry and experimental methods, including selective anaerobic fermentations and shade-controlled drying. This is our \u003cstrong data-end=\"1710\" data-start=\"1675\"\u003efirst-ever honey lot from Basha\u003c\/strong\u003e, and a standout from the year’s harvest.\u003c\/p\u003e\n\u003cstrong data-end=\"1792\" data-start=\"1761\"\u003eWHY WE SELECTED THIS COFFEE\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp data-end=\"1941\" data-start=\"1794\"\u003eThis release marks an exciting milestone: Moonwake's very first \u003cstrong data-end=\"1870\" data-start=\"1851\"\u003ehoney-processed\u003c\/strong\u003e coffee from Basha—and unquestionably our favourite lot from him so far.\u003c\/p\u003e\n\u003cp data-end=\"2261\" data-start=\"1943\"\u003eThe cup begins with \u003cstrong data-end=\"1998\" data-start=\"1963\"\u003ecrisp, fragrant jasmine florals\u003c\/strong\u003e, followed by a rich wave of \u003cstrong data-end=\"2049\" data-start=\"2027\"\u003emulberry sweetness\u003c\/strong\u003e that anchors the cup with depth and structure. As the coffee cools, it opens into \u003cstrong data-end=\"2161\" data-start=\"2132\"\u003elush mango tropical fruit\u003c\/strong\u003e, finishing with clean, sweet \u003cstrong data-end=\"2208\" data-start=\"2191\"\u003eorange citrus\u003c\/strong\u003e that brings energy and brightness to the aftertaste.\u003c\/p\u003e\n\u003cp data-end=\"2501\" data-start=\"2263\"\u003eThis is a beautifully expressive coffee—layered, vibrant, and refined—showcasing both the exceptional elevation of Bombe and the meticulous care of Basha’s processing. It’s a coffee with clarity, sweetness, and dimension in equal measure.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003e\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56768404586870,"sku":"MOONWAKE-BASHA-WHITEHONEY","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BashaBekeleWhiteHoneyLandraceAssets-02.webp?v=1764496478"},{"product_id":"moonwake-finca-juan-martin-oxidation-washed-pink-bourbon-colombia-copy-1","title":"Moonwake - Jhoan Vergara Las Flores - Mosto Thermal Shock Washed Gesha","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-end=\"45\" data-start=\"0\"\u003e\u003cstrong\u003e\u003cspan data-sheets-root=\"1\"\u003eJhoan Vergara Las Flores - Mosto Thermal Shock Washed Gesha\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"225\" data-start=\"47\"\u003e\u003cbr data-end=\"64\" data-start=\"61\"\u003e\u003cstrong data-end=\"73\" data-start=\"64\"\u003eSize:\u003c\/strong\u003e 4.4 oz \/ 125g\u003cbr data-end=\"87\" data-start=\"84\"\u003e\u003cstrong data-end=\"97\" data-start=\"87\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-end=\"156\" data-start=\"153\"\u003e\u003cstrong data-end=\"174\" data-start=\"156\"\u003eTasting Notes:\u003c\/strong\u003e 🥭 Passion Fruit · 🍇 Grape Hi-Chew · 🌹 Rose · 🍍 Pineapple\u003c\/p\u003e\n\u003cstrong data-end=\"250\" data-start=\"232\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-end=\"253\" data-start=\"250\"\u003e\u003cstrong data-end=\"264\" data-start=\"253\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eHuila, Colombia\u003c\/span\u003e\u003cbr data-end=\"291\" data-start=\"288\"\u003e\u003cstrong data-end=\"305\" data-start=\"291\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e1780\u003c\/span\u003e MASL\u003cbr data-end=\"319\" data-start=\"316\"\u003e\u003cstrong data-end=\"332\" data-start=\"319\"\u003eProducer:\u003c\/strong\u003e \u003cspan\u003eJhoan Vergara, Las Flores\u003c\/span\u003e\u003cbr data-end=\"364\" data-start=\"361\"\u003e\u003cstrong data-end=\"376\" data-start=\"364\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eMosto Thermal Shock Washed\u003c\/span\u003e\u003cbr data-end=\"386\" data-start=\"383\"\u003e\u003cstrong data-end=\"398\" data-start=\"386\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eGesha\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong data-end=\"454\" data-start=\"420\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"457\" data-start=\"454\"\u003e\n\u003cp data-start=\"645\" data-end=\"951\"\u003eLas Flores was founded in 1990 by Edilberto Vergara and Nubia Ayure, children of coffee growers originally from Cundinamarca. What began as a small family farm grew into a 16-hectare property fully dedicated to coffee production, built on traditional cultivation, harvesting, washing, and drying practices.\u003c\/p\u003e\n\u003cp data-start=\"953\" data-end=\"1460\"\u003eIn 2006, Nubia’s placement in the Cup of Excellence marked the family’s first step into specialty coffee. After her passing, her legacy inspired her five children to deepen their involvement in every stage of coffee production. Today, \u003cstrong data-start=\"1188\" data-end=\"1211\"\u003eJhoan Vergara Ayure\u003c\/strong\u003e leads the farm as head cupper, process designer, and commercial representative. Through his studies at SENA and continued experimentation, Jhoan has introduced new varieties and refined processing techniques that express Las Flores’ unique terroir.\u003c\/p\u003e\n\u003cp data-start=\"1462\" data-end=\"1981\"\u003eThis Gesha lot showcases Jhoan’s meticulous approach to fermentation and process design. Ripe cherries are hand-selected at 22–26 Brix, disinfected, and floated to remove defects. The coffee undergoes 12 hours of oxidation in cherry, followed by 24 hours of submerged fermentation using mosto from a previous fermentation. After depulping, the coffee is fermented anaerobically for 60 hours, then subjected to a controlled thermal shock at 50°C for 30 minutes before being mechanically dried to optimal moisture levels.\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong data-end=\"1358\" data-start=\"1327\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1361\" data-start=\"1358\"\u003e\n\u003cp data-start=\"2026\" data-end=\"2131\"\u003eThis coffee is a vibrant, process-forward expression of Gesha that remains remarkably clean and composed.\u003c\/p\u003e\n\u003cp data-start=\"2133\" data-end=\"2368\"\u003eIn the cup, it opens with bold tropical notes of passion fruit and grape Hi-Chew, carried by a creamy, silky mouthfeel. As it cools, delicate rose florals emerge, followed by a bright, juicy pineapple finish that adds clarity and lift.\u003c\/p\u003e\n\u003cp data-start=\"2370\" data-end=\"2625\"\u003eWhat sets this lot apart is its balance — delivering the intensity expected from a thermal shock process while maintaining structure, elegance, and precision throughout the cup. A playful yet refined Gesha that’s exciting to brew and even better to share.\u003c\/p\u003e\n\u003cp data-start=\"2370\" data-end=\"2625\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\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 7-12 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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56913454006646,"sku":"MOONWAKE-JHOAN-FLORES-MOSTO-GESHA","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JhoanVergaraLasFloresMostoThermalShockGesha_Assets_webandsocial_fdae2549-ff30-4a8e-92b1-c6f1dbd1c0f3.webp?v=1766311268"},{"product_id":"moonwake-jhoan-vergara-las-flores-mosto-thermal-shock-washed-gesha-copy","title":"Moonwake - Chevas Coffee Estate - Washed DRD Gesha 9501H","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch4 data-end=\"45\" data-start=\"0\"\u003e\u003cspan data-sheets-root=\"1\"\u003eChevas Coffee Estate - Washed DRD Gesha 9501H\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-end=\"225\" data-start=\"47\"\u003e\u003cbr data-end=\"64\" data-start=\"61\"\u003e\u003cstrong data-end=\"73\" data-start=\"64\"\u003eSize:\u003c\/strong\u003e 4.4 oz \/ 125g\u003cbr data-end=\"87\" data-start=\"84\"\u003e\u003cstrong data-end=\"97\" data-start=\"87\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-end=\"106\" data-start=\"103\"\u003e\u003cstrong data-end=\"127\" data-start=\"106\"\u003eRecommended Rest:\u003c\/strong\u003e 4–6 weeks from roast date\u003cbr data-end=\"156\" data-start=\"153\"\u003e\u003cstrong data-end=\"174\" data-start=\"156\"\u003eTasting Notes:\u003c\/strong\u003e 🍊 Tangerine · 🍈 Honeydew · 🌼 Magnolia\u003c\/p\u003e\n\u003cstrong data-end=\"250\" data-start=\"232\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-end=\"253\" data-start=\"250\"\u003e\u003cstrong data-end=\"264\" data-start=\"253\"\u003eRegion:\u003c\/strong\u003e El Salto, Boquete, Panama\u003cbr data-end=\"291\" data-start=\"288\"\u003e\u003cstrong data-end=\"305\" data-start=\"291\"\u003eElevation:\u003c\/strong\u003e 1,600 MASL\u003cbr data-end=\"319\" data-start=\"316\"\u003e\u003cstrong data-end=\"332\" data-start=\"319\"\u003eProducer:\u003c\/strong\u003e José Luis Chevas\u003cbr data-end=\"364\" data-start=\"361\"\u003e\u003cstrong data-end=\"376\" data-start=\"364\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eWashed, Dark Room Dried (DRD)\u003c\/span\u003e\u003cbr data-end=\"386\" data-start=\"383\"\u003e\u003cstrong data-end=\"398\" data-start=\"386\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eGesha\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong data-end=\"454\" data-start=\"420\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"457\" data-start=\"454\"\u003e\n\u003cp data-end=\"939\" data-start=\"604\"\u003eChevas Coffee Estate is a family-run specialty coffee producer located in Boquete, Panama, blending generational knowledge with modern, experimental processing techniques. Founded in 2016 by \u003cstrong data-end=\"815\" data-start=\"795\"\u003eJosé Luis Chevas\u003c\/strong\u003e, the estate collaborates closely with a world-class barista to produce expressive and meticulously crafted Gesha microlots.\u003c\/p\u003e\n\u003cp data-end=\"1280\" data-start=\"941\"\u003eIn the 2024 \u003cem data-end=\"969\" data-start=\"953\"\u003eBest of Panama\u003c\/em\u003e competition, Chevas submitted three standout lots and placed \u003cstrong data-end=\"1068\" data-start=\"1031\"\u003e9th in the Gesha Natural category\u003c\/strong\u003e, earning recognition among some of the world’s most sought-after auction coffees. Their continued focus on precision and innovation has quickly established Chevas as a rising name in Panamanian Gesha production.\u003c\/p\u003e\n\u003cp data-end=\"1612\" data-start=\"1282\"\u003eThis washed Gesha reflects a refined evolution of classic washed processing. After harvest, cherries rested briefly before being depulped on the second day. The parchment then underwent a prolonged three-day soak in fresh water, allowing for a slow, complete removal of mucilage and the development of elegant, structured acidity.\u003c\/p\u003e\n\u003cp data-end=\"1905\" data-start=\"1614\"\u003eDrying began with 28 hours on raised beds under natural sunlight to stabilize the parchment. The coffee was then transferred to Chevas’ Dark Room, where it completed drying over 10 days in a carefully controlled environment—preserving delicate florals, clarity, and balance in the final cup.\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong data-end=\"1358\" data-start=\"1327\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1361\" data-start=\"1358\"\u003e\n\u003cp data-end=\"2132\" data-start=\"1950\"\u003eMoonwake is excited to share their second washed Gesha from Chevas Coffee Estate, this time featuring a Dark Room drying process, which brings an added layer of delicate florals by allowing the cherries to dry without direct sunlight.\u003c\/p\u003e\n\u003cp data-end=\"2472\" data-start=\"2134\"\u003eIn the cup, the coffee opens with bright, sweet tangerine, followed by a juicy honeydew character that adds depth and roundness. As it cools, an elegant magnolia-like white floral note emerges, tying the profile together with grace and refinement. The mouthfeel is silky and smooth, carrying the flavors effortlessly from start to finish.\u003c\/p\u003e\n\u003cp data-end=\"2608\" data-start=\"2474\"\u003eThis is a clean, nuanced expression of Chevas’ terroir and meticulous processing—a standout washed Gesha that Moonwake are thrilled to offer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56913469931894,"sku":"MOONWAKE-CHEVAS-WASHED-DRD-9501H","price":40.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Chevas9501HWashedDarkRoomGesha_Assets_webandsocial_470ff464-1d52-4c1e-9110-4866eadaf478.webp?v=1766311088"},{"product_id":"moonwake-chevas-coffee-estate-washed-drd-gesha-9501h-copy","title":"Moonwake - Alexia Mejia Finca Liquidambar - Anaerobic Washed Parainema","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch4 data-end=\"45\" data-start=\"0\"\u003e\u003cspan data-sheets-root=\"1\"\u003eAlexia Mejia Finca Liquidambar - Anaerobic Washed Parainema\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-end=\"225\" data-start=\"47\"\u003e\u003cbr data-end=\"64\" data-start=\"61\"\u003e\u003cstrong data-end=\"73\" data-start=\"64\"\u003eSize:\u003c\/strong\u003e 8 oz \/ 227g\u003cbr data-end=\"87\" data-start=\"84\"\u003e\u003cstrong data-end=\"97\" data-start=\"87\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr\u003e\u003c\/p\u003e\n\u003cstrong data-end=\"264\" data-start=\"253\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eValle de Angeles, Francisco Morazan, Honduras\u003c\/span\u003e\u003cbr data-end=\"291\" data-start=\"288\"\u003e\u003cstrong data-end=\"305\" data-start=\"291\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e1650\u003c\/span\u003e MASL\u003cbr data-end=\"319\" data-start=\"316\"\u003e\u003cstrong data-end=\"332\" data-start=\"319\"\u003eProducer:\u003c\/strong\u003e \u003cspan\u003eAlexia Mejia, Finca Liquidámbar\u003c\/span\u003e\u003cbr data-end=\"364\" data-start=\"361\"\u003e\u003cstrong data-end=\"376\" data-start=\"364\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eAnaerobic Washed\u003c\/span\u003e\u003cbr data-end=\"386\" data-start=\"383\"\u003e\u003cstrong data-end=\"398\" data-start=\"386\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eParainema\u003cbr\u003e\u003cbr\u003e\u003cstrong data-end=\"174\" data-start=\"156\"\u003eTasting Notes:\u003c\/strong\u003e 🍎 Sweetango Apple · 🥝 Kiwi · 🍑 Plum · 🍵 Herbal Tea\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong data-end=\"454\" data-start=\"420\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"457\" data-start=\"454\"\u003e\n\u003cp data-start=\"686\" data-end=\"1078\"\u003eFinca Liquidámbar is a small, family-run Honduran coffee project built from the ground up with a clear mission: to produce high-quality coffee in a way that is thoughtful, resilient, and sustainable. The farm is named after the Liquidambar tree—abundant in the region—whose autumn leaves and sweet sap symbolize the transformation of forest and land into the “liquid amber” found in each cup.\u003c\/p\u003e\n\u003cp data-start=\"1080\" data-end=\"1345\"\u003eThe coffee grows beneath a diverse forest canopy high in the mountains, where the farm sits among the clouds and overlooks sweeping landscapes. Cultivating coffee in this environment requires both care and courage, reflecting the dedication of the people behind it.\u003c\/p\u003e\n\u003cp data-start=\"1347\" data-end=\"1873\"\u003eLike many small producers, Finca Liquidámbar faced extraordinary challenges during the pandemic, including the loss of their entire first harvest, financial strain, and emotional exhaustion. Despite these setbacks, Alexia Mejía and her family continued forward, guided by the belief that just as harvests continue, so do dreams. That perseverance has resulted in consistent, verifiable quality, with coffees placing among the \u003cstrong data-start=\"1773\" data-end=\"1822\"\u003eTop 30 of the 2023 Honduras Cup of Excellence\u003c\/strong\u003e and gaining recognition from international buyers.\u003c\/p\u003e\n\u003cp data-start=\"1875\" data-end=\"2226\"\u003eFor this Parainema lot, cherries are harvested and rested in sacks for 24 hours before undergoing anaerobic fermentation in sealed barrels for 16 to 24 hours, depending on the coffee’s condition. The cherries are then washed, pulped, and carefully dried to a final moisture content of 11–12 percent, resulting in a clean, expressive, and balanced cup.\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong data-end=\"1358\" data-start=\"1327\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1361\" data-start=\"1358\"\u003e\n\u003cp data-start=\"2271\" data-end=\"2523\"\u003eThis is one of our most personally meaningful coffee releases to date. After years of conversation and shared cuppings, we’re proud to finally offer a coffee from our friend \u003cstrong data-start=\"2445\" data-end=\"2461\"\u003eAlexia Mejía\u003c\/strong\u003e of Finca Liquidámbar—our first direct purchase from her farm.\u003c\/p\u003e\n\u003cp data-start=\"2525\" data-end=\"2836\"\u003eWe first met Alexia at a Honduras cupping session at the Boot Coffee campus, where a simple introduction grew into a genuine friendship. Over time, conversations about coffee, challenges, and shared goals turned into the possibility of working together. Making that a reality this year means a great deal to us.\u003c\/p\u003e\n\u003cp data-start=\"2838\" data-end=\"3240\"\u003eIn the cup, this Parainema is vibrant and distinctive. It opens with a crisp, sweet apple character, then transitions into bright kiwi and juicy purple plum as it cools. A subtle herbal tea note runs underneath, adding complexity without overwhelming the profile. The result is an exceptionally clean and expressive Honduran Parainema that clearly reflects the care and intention behind its production.\u003c\/p\u003e\n\u003cp data-start=\"3242\" data-end=\"3322\"\u003eWe’re truly excited to share this coffee and hope you enjoy it as much as we do.\u003c\/p\u003e\n\u003cp data-start=\"2370\" data-end=\"2625\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"2370\" data-end=\"2625\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56913478287734,"sku":"MOONWAKE-LIQUIDAMBAR-PARAINEMA","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/AlexiaLiquidambarWashedParainema_Assets_Web_e106b80b-49e5-4c87-9142-723c31f83440.webp?v=1766310688"},{"product_id":"moonwake-alexia-mejia-finca-liquidambar-anaerobic-washed-parainema-copy","title":"Moonwake - Elto Coffee Bona Station - Washed Landrace","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" data-testid=\"conversation-turn-368\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch4 data-start=\"0\" data-end=\"45\"\u003e\u003cspan data-sheets-root=\"1\"\u003eElto Coffee Bona Station - Washed Landrace\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-start=\"47\" data-end=\"225\"\u003e\u003cbr data-start=\"61\" data-end=\"64\"\u003e\u003cstrong data-start=\"64\" data-end=\"73\"\u003eSize:\u003c\/strong\u003e 8 oz \/ 227g\u003cbr data-start=\"84\" data-end=\"87\"\u003e\u003cstrong data-start=\"87\" data-end=\"97\"\u003eRoast:\u003c\/strong\u003e Light\u003cbr data-start=\"153\" data-end=\"156\"\u003e\u003cstrong data-start=\"156\" data-end=\"174\"\u003eTasting Notes:\u003c\/strong\u003e 🍊 Cara Cara Orange · 🍋 Lemon · 🍵 Black Tea\u003c\/p\u003e\n\u003cstrong data-start=\"232\" data-end=\"250\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-start=\"250\" data-end=\"253\"\u003e\u003cstrong data-start=\"253\" data-end=\"264\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eSidama, Ethiopia\u003c\/span\u003e\u003cbr data-start=\"288\" data-end=\"291\"\u003e\u003cstrong data-start=\"291\" data-end=\"305\"\u003eElevation:\u003c\/strong\u003e 2,200–2,300 MASL\u003cbr data-start=\"316\" data-end=\"319\"\u003e\u003cstrong data-start=\"319\" data-end=\"332\"\u003eProducer:\u003c\/strong\u003e Elto Coffee\u003cbr data-start=\"361\" data-end=\"364\"\u003e\u003cstrong data-start=\"364\" data-end=\"376\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eWashed\u003c\/span\u003e\u003cbr data-start=\"383\" data-end=\"386\"\u003e\u003cstrong data-start=\"386\" data-end=\"398\"\u003eVariety:\u003c\/strong\u003e 74158, 74165, 74110, 74112\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"420\" data-end=\"454\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"454\" data-end=\"457\"\u003e\n\u003cp data-start=\"589\" data-end=\"1009\"\u003eElto Coffee was founded by \u003cstrong data-start=\"616\" data-end=\"633\"\u003eEliyas Dukamo\u003c\/strong\u003e and \u003cstrong data-start=\"638\" data-end=\"665\"\u003eAtiklit Dejene (“Mimi”)\u003c\/strong\u003e, two rising stars in Ethiopian specialty coffee. Eliyas comes from the renowned Dukamo family, founders of Daye Bensa, while Mimi honed her expertise as a QC specialist at Gesha Village. Together, they operate two drying stations—Bona and Arbegona—dedicated to producing high-quality, competition-grade microlots using industry best practices.\u003c\/p\u003e\n\u003cp data-start=\"1011\" data-end=\"1185\"\u003eThe name \u003cem data-start=\"1020\" data-end=\"1026\"\u003eElto\u003c\/em\u003e carries a dual meaning in Sidama: “abundance” and “more than passion,” reflecting the founders’ vision to craft coffees with care, precision, and intention.\u003c\/p\u003e\n\u003cp data-start=\"1187\" data-end=\"1361\"\u003eThis lot from Bona Station is processed using a traditional washed method and carefully dried on raised beds to highlight clarity, sweetness, and expressive floral character.\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong data-start=\"1327\" data-end=\"1358\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1358\" data-end=\"1361\"\u003e\n\u003cp data-start=\"1406\" data-end=\"1613\"\u003eWe’re thrilled to share our first-ever lot from \u003cstrong data-start=\"1454\" data-end=\"1469\"\u003eElto Coffee\u003c\/strong\u003e, a producer whose craft and dedication we’ve admired for years. This release marks the start of a relationship we’re genuinely excited about.\u003c\/p\u003e\n\u003cp data-start=\"1615\" data-end=\"1869\"\u003eIn the cup, expect a vibrant and lively profile: sweet Cara Cara orange and layered citrusy lemon shine up front, followed by a delicate bergamot brightness. As the coffee cools, it transforms into a honeyed black tea finish, adding elegance and depth.\u003c\/p\u003e\n\u003cp data-start=\"1871\" data-end=\"2127\"\u003eThis is a classic high-altitude Ethiopian landrace expression—pure, clean, and highly expressive. A beautiful example of the potential of Sidama washed coffees, this lot captures both the precision of Elto Coffee and the joy of a remarkable harvest year.\u003c\/p\u003e\n\u003cp data-end=\"2625\" data-start=\"2370\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"2625\" data-start=\"2370\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56913488511350,"sku":"MOONWAKE-ELTOBONA-LANDRACE","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EltoCoffeeWashedEthiopiaLandrace_Website_85f4b76c-13ee-4c1c-a988-1a208963a10b.webp?v=1766310776"},{"product_id":"moonwake-elto-coffee-bona-station-washed-landrace-copy","title":"Moonwake - Carlos Morera El Diamante - Anaerobic Washed Caturra","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" data-testid=\"conversation-turn-368\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch4 data-start=\"0\" data-end=\"45\"\u003e\u003cspan data-sheets-root=\"1\"\u003eCarlos Morera El Diamante - Anaerobic Washed Caturra\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-start=\"47\" data-end=\"225\"\u003e\u003cbr data-start=\"61\" data-end=\"64\"\u003e\u003cstrong data-start=\"64\" data-end=\"73\"\u003eSize:\u003c\/strong\u003e 8 oz \/ 227g\u003cbr data-start=\"84\" data-end=\"87\"\u003e\u003cstrong data-start=\"87\" data-end=\"97\"\u003eRoast:\u003c\/strong\u003e Medium\u003cbr data-start=\"153\" data-end=\"156\"\u003e\u003cstrong data-start=\"156\" data-end=\"174\"\u003eTasting Notes:\u003c\/strong\u003e 🍞 Cinnamon French Toast · 🍁 Maple Syrup · 🍎 Apple Jam\u003c\/p\u003e\n\u003cstrong data-start=\"232\" data-end=\"250\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-start=\"250\" data-end=\"253\"\u003e\u003cstrong data-start=\"253\" data-end=\"264\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eAlajuela, Costa Rica\u003c\/span\u003e\u003cbr data-start=\"288\" data-end=\"291\"\u003e\u003cstrong data-start=\"291\" data-end=\"305\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e1100-1350\u003c\/span\u003e MASL\u003cbr data-start=\"316\" data-end=\"319\"\u003e\u003cstrong data-start=\"319\" data-end=\"332\"\u003eProducer:\u003c\/strong\u003e \u003cspan\u003eCarlos Morera, El Diamante\u003c\/span\u003e\u003cbr data-start=\"361\" data-end=\"364\"\u003e\u003cstrong data-start=\"364\" data-end=\"376\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eAnaerobic Washed\u003c\/span\u003e\u003cbr data-start=\"383\" data-end=\"386\"\u003e\u003cstrong data-start=\"386\" data-end=\"398\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eCaturra\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"420\" data-end=\"454\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"454\" data-end=\"457\"\u003e\n\u003cp data-end=\"1104\" data-start=\"622\"\u003eCarlos Fernández Morera is a seasoned Costa Rican coffee farmer, celebrating his \u003cstrong data-end=\"718\" data-start=\"703\"\u003e65th season\u003c\/strong\u003e cultivating coffee in San Rafael de San Ramón, where his family has farmed since 1895. His deep connection to the land and trees shines through in every aspect of his work: \u003cem data-end=\"1104\" data-start=\"892\"\u003e“Coffee is a very grateful crop. If you dedicate a little love, it responds very well… The earth is a living element; we must take care of it, pamper it, so that it transmits to the coffee plant all its force.”\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"1578\" data-start=\"1106\"\u003eThis lot originates from a section of Finca El Cerro called \u003cstrong data-end=\"1194\" data-start=\"1166\"\u003eDiamante (“The Diamond”)\u003c\/strong\u003e, featuring Caturra and Catuaí cultivars. After harvesting, cherries are pulped and undergo a sealed-tank \u003cstrong data-end=\"1326\" data-start=\"1300\"\u003eanaerobic fermentation\u003c\/strong\u003e, where mucilage and a little water are carefully monitored for pH, Brix, and temperature. The coffee is then dried on patios for three days before transferring to raised beds for another eighteen days, ensuring precise control over flavor development.\u003c\/p\u003e\n\u003cp data-end=\"1749\" data-start=\"1580\"\u003eMany family members contribute to the farm’s operations, from administration to export work, reflecting the multigenerational care and expertise poured into every cup.\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong data-start=\"1327\" data-end=\"1358\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1358\" data-end=\"1361\"\u003e\n\u003cp data-end=\"1869\" data-start=\"1794\"\u003eMoonwake's holiday release is here, and we couldn’t be more excited to share it.\u003c\/p\u003e\n\u003cp data-end=\"2166\" data-start=\"1871\"\u003eThis lot evokes the now-famous \u003cstrong data-end=\"1925\" data-start=\"1902\"\u003eCinnamongate moment\u003c\/strong\u003e in coffee history, when judges at the Cup of Excellence couldn’t believe the natural cinnamon notes in Morera’s coffee and visited the farm to confirm no additives were used. We’re thrilled to give you the chance to taste this for yourself.\u003c\/p\u003e\n\u003cp data-end=\"2464\" data-start=\"2168\"\u003eIn the cup, this coffee is playful, rich, and full-bodied. It opens with warm cinnamon pastry notes reminiscent of sweet French toast, followed by maple syrup richness and a jammy apple undertone. The profile is layered, fun, and approachable, making it a perfect medium roast for the holidays.\u003c\/p\u003e\n\u003cp data-end=\"2644\" data-start=\"2466\"\u003eWhether you’re brewing for family, friends, or yourself, this coffee delivers a cozy, festive experience that is both unique and grounded in traditional medium roast character.\u003c\/p\u003e\n\u003cp data-end=\"2625\" data-start=\"2370\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"2625\" data-start=\"2370\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56913494933878,"sku":"MOONWAKE-DIAMANTE-CATURRA","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ming_temp_art-Carlos_Morera_El_Diamante_Anaerobic_Washed_Caturra_Assets_web_6b99b7da-9f42-4440-9d3e-3a73c6009723.webp?v=1766310878"},{"product_id":"moonwake-carlos-morera-el-diamante-anaerobic-washed-caturra-copy","title":"Moonwake - Granja Paraíso 92 - Thermal Shock Caturra","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch4 data-end=\"45\" data-start=\"0\"\u003e\u003cspan data-sheets-root=\"1\"\u003eGranja Paraíso 92 - Thermal Shock Caturra\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-end=\"225\" data-start=\"47\"\u003e\u003cbr data-end=\"64\" data-start=\"61\"\u003e\u003cstrong data-end=\"73\" data-start=\"64\"\u003eSize:\u003c\/strong\u003e 8 oz \/ 227g\u003cbr data-end=\"87\" data-start=\"84\"\u003e\u003cstrong data-end=\"97\" data-start=\"87\"\u003eRoast:\u003c\/strong\u003e \u003cspan\u003eLight\u003c\/span\u003e\u003cbr data-end=\"156\" data-start=\"153\"\u003e\u003cstrong data-end=\"174\" data-start=\"156\"\u003eTasting Notes:\u003c\/strong\u003e 🌟 Starfruit · 🍬 Pink Starburst · 🥭 P.O.G Juice\u003c\/p\u003e\n\u003cstrong data-end=\"250\" data-start=\"232\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-end=\"253\" data-start=\"250\"\u003e\u003cstrong data-end=\"264\" data-start=\"253\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eCauca, Colombia\u003c\/span\u003e\u003cbr data-end=\"291\" data-start=\"288\"\u003e\u003cstrong data-end=\"305\" data-start=\"291\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e1900\u003c\/span\u003e MASL\u003cbr data-end=\"319\" data-start=\"316\"\u003e\u003cstrong data-end=\"332\" data-start=\"319\"\u003eProducer:\u003c\/strong\u003e \u003cspan\u003eWilton Benitez\u003c\/span\u003e\u003cbr data-end=\"364\" data-start=\"361\"\u003e\u003cstrong data-end=\"376\" data-start=\"364\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eAnaerobic Thermal Shock\u003c\/span\u003e\u003cbr data-end=\"386\" data-start=\"383\"\u003e\u003cstrong data-end=\"398\" data-start=\"386\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eCaturra\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong data-end=\"454\" data-start=\"420\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"457\" data-start=\"454\"\u003e\n\u003cp data-end=\"808\" data-start=\"594\"\u003eThis coffee comes from the Cauca region of Colombia, produced by \u003cstrong data-end=\"676\" data-start=\"659\"\u003eOscar Riascos\u003c\/strong\u003e and \u003cstrong data-end=\"699\" data-start=\"681\"\u003eWilton Benitez\u003c\/strong\u003e of Granja Paraíso 92. This lot was grown on \u003cstrong data-end=\"759\" data-start=\"744\"\u003eLa Macarena\u003c\/strong\u003e, one of the member farms of Granja Paraíso 92.\u003c\/p\u003e\n\u003cp data-end=\"1095\" data-start=\"810\"\u003eGranja Paraíso 92 is one of Colombia’s leading innovators in specialty coffee processing. With their microbiology lab, quality lab, and processing plant, Oscar and Wilton are able to carefully control fermentation and drying to produce coffees that are vibrant, unique, and expressive.\u003c\/p\u003e\n\u003cp data-end=\"1651\" data-start=\"1097\"\u003eThis Caturra lot undergoes a particularly intricate process. Cherries are first sterilized with \u003cstrong data-end=\"1233\" data-start=\"1193\"\u003eozonated water and ultraviolet light\u003c\/strong\u003e, then anaerobically fermented with a custom yeast culture for 52 hours before a thermal shock wash. After pulping, the coffee undergoes a second 48-hour anaerobic fermentation with the pulped mucilage, followed by a second thermal shock wash. Finally, a third fermentation lasting 68 hours precedes 48 hours of drying. This multi-step, carefully monitored process results in a cup that is both tropical and precise\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong data-end=\"1358\" data-start=\"1327\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1361\" data-start=\"1358\"\u003e\n\u003cp data-end=\"1962\" data-start=\"1696\"\u003eMoonwake deeply values their ongoing relationship with Wilton and his team at Granja Paraíso 92. This thermal shock Caturra stood out due to its \u003cstrong data-end=\"1885\" data-start=\"1832\"\u003elayered fermentations and multiple thermal shocks\u003c\/strong\u003e, yet it remained surprisingly clean and tropical rather than overly funky.\u003c\/p\u003e\n\u003cp data-end=\"2300\" data-start=\"1964\"\u003eIn the cup, it offers bright, fruit-forward flavors reminiscent of candy, but with a playful, tropical twist—a \u003cstrong data-end=\"2102\" data-start=\"2075\"\u003emixed tropical paradise\u003c\/strong\u003e that is fun, expressive, and refreshing. It’s a testament to Granja Paraíso 92’s commitment to process innovation and their ongoing efforts to elevate the reach and enjoyment of specialty coffee.\u003c\/p\u003e\n\u003cp data-start=\"2370\" data-end=\"2625\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56913512006006,"sku":"MOONWAKE-GRANJA-THERMALSHOCK-CATURRA","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GP92ThermalShockCaturra_Website_2aca1acc-2ad1-4e2d-8991-f2b9b57db63c.webp?v=1766310950"},{"product_id":"moonwake-granja-paraiso-92-thermal-shock-caturra-copy","title":"Moonwake - Alo Worku Station - Natural Landrace","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" data-testid=\"conversation-turn-368\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch4 data-start=\"0\" data-end=\"45\"\u003e\u003cspan data-sheets-root=\"1\"\u003eAlo Worku Station - Natural Landrace\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-start=\"47\" data-end=\"225\"\u003e\u003cbr data-start=\"61\" data-end=\"64\"\u003e\u003cstrong data-start=\"64\" data-end=\"73\"\u003eSize:\u003c\/strong\u003e 8 oz \/ 227g\u003cbr data-start=\"84\" data-end=\"87\"\u003e\u003cstrong data-start=\"87\" data-end=\"97\"\u003eRoast:\u003c\/strong\u003e \u003cspan\u003eLight\u003c\/span\u003e\u003cbr data-start=\"153\" data-end=\"156\"\u003e\u003cstrong data-start=\"156\" data-end=\"174\"\u003eTasting Notes:\u003c\/strong\u003e 🍑 Peach · 🍓 Raspberry · 🍇 Muscat\u003c\/p\u003e\n\u003cstrong data-start=\"232\" data-end=\"250\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-start=\"250\" data-end=\"253\"\u003e\u003cstrong data-start=\"253\" data-end=\"264\"\u003eRegion:\u003c\/strong\u003e West Arsi, Oromia, Ethiopia\u003cbr data-start=\"288\" data-end=\"291\"\u003e\u003cstrong data-start=\"291\" data-end=\"305\"\u003eElevation:\u003c\/strong\u003e 2,160–2,380 MASL\u003cbr data-start=\"316\" data-end=\"319\"\u003e\u003cstrong data-start=\"319\" data-end=\"332\"\u003eProducer:\u003c\/strong\u003e Tamiru Tadesse, Alo Coffee\u003cbr data-start=\"361\" data-end=\"364\"\u003e\u003cstrong data-start=\"364\" data-end=\"376\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-start=\"383\" data-end=\"386\"\u003e\u003cstrong data-start=\"386\" data-end=\"398\"\u003eVariety:\u003c\/strong\u003e Heirloom\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"420\" data-end=\"454\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"454\" data-end=\"457\"\u003e\n\u003cp data-end=\"1177\" data-start=\"590\"\u003eAlo Coffee was founded by \u003cstrong data-end=\"634\" data-start=\"616\"\u003eTamiru Tadesse\u003c\/strong\u003e, a former university teacher and electrical engineer, alongside his wife \u003cstrong data-end=\"717\" data-start=\"708\"\u003eMessi\u003c\/strong\u003e, with a mission to showcase Ethiopia’s finest coffees on the world stage. After witnessing years of undervalued labor and quality overlooked in the coffee industry, Tamiru was inspired in 2020 by Ethiopia’s first-ever Cup of Excellence competition. By 2021, Alo Coffee’s very first submission—a meticulously processed lot from the village of Alo in Bensa—won Ethiopia’s CoE, proving that dedication and precision could elevate coffee to international acclaim.\u003c\/p\u003e\n\u003cp data-end=\"1412\" data-start=\"1179\"\u003eThis lot comes from \u003cstrong data-end=\"1216\" data-start=\"1199\"\u003eWorku Station\u003c\/strong\u003e, one of Alo Coffee’s ultra-high-altitude stations in West Arsi Nensebo. The team implemented a clean, confident natural process that highlights both the terroir and their commitment to quality.\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong data-start=\"1327\" data-end=\"1358\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1358\" data-end=\"1361\"\u003e\n\u003cp data-end=\"1651\" data-start=\"1457\"\u003eWe’re excited to feature our first lot from Worku Station. This natural landrace coffee carries the signature hallmarks of Alo Coffee: bright red raspberry notes and a creamy, satisfying body.\u003c\/p\u003e\n\u003cp data-end=\"1898\" data-start=\"1653\"\u003eWhat sets this lot apart are the \u003cstrong data-end=\"1716\" data-start=\"1686\"\u003esweet peach notes up front\u003c\/strong\u003e, adding a soft, layered complexity. As the coffee cools, delicate muscat grape flavors emerge alongside effervescent florals, keeping the profile ripe, vibrant, and fruit-forward.\u003c\/p\u003e\n\u003cp data-end=\"2083\" data-start=\"1900\"\u003eA thoughtful expression of place and process, this coffee offers a fresh perspective from Alo Coffee’s Worku Station—a clean, elegant, and joyfully expressive natural from Ethiopia.\u003c\/p\u003e\n\u003cp data-end=\"2625\" data-start=\"2370\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"2625\" data-start=\"2370\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56913534615926,"sku":"MOONWAKE-ALOWORKU-NATURAL","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/AloWorkuStationAssets_2cac6bbb-973e-4c78-827f-27b0eace4ce0.webp?v=1766310607"},{"product_id":"moonwake-fincas-del-putushio-washed-typica-mejorado-ecuador","title":"Moonwake - Fincas Del Putushio - Washed Typica Mejorado - Ecuador","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" data-testid=\"conversation-turn-368\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch2 data-start=\"194\" data-end=\"209\"\u003e\u003cstrong data-start=\"197\" data-end=\"209\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"210\" data-end=\"959\"\u003e\n\u003cli data-start=\"210\" data-end=\"295\"\u003e\n\u003cp data-start=\"212\" data-end=\"295\"\u003e\u003cstrong data-start=\"212\" data-end=\"223\"\u003eOrigin:\u003c\/strong\u003e Ecuador — \u003cem data-start=\"239\" data-end=\"255\"\u003eLoja, Putushio\u003c\/em\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"296\" data-end=\"415\"\u003e\n\u003cp data-start=\"298\" data-end=\"415\"\u003e\u003cstrong data-start=\"298\" data-end=\"311\"\u003eProducer:\u003c\/strong\u003e Francisco Vintimilla, José \u0026amp; Pepe Jijón — \u003cem data-start=\"354\" data-end=\"375\"\u003eFincas del Putushio\u003c\/em\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"416\" data-end=\"563\"\u003e\n\u003cp data-start=\"418\" data-end=\"563\"\u003e\u003cstrong data-start=\"418\" data-end=\"431\"\u003eVarietal:\u003c\/strong\u003e \u003cstrong data-start=\"432\" data-end=\"451\"\u003eTypica Mejorado\u003c\/strong\u003e — a rare, high‑altitude Ecuadorian strain prized for clarity and nuance \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"564\" data-end=\"714\"\u003e\n\u003cp data-start=\"566\" data-end=\"714\"\u003e\u003cstrong data-start=\"566\" data-end=\"578\"\u003eProcess:\u003c\/strong\u003e \u003cstrong data-start=\"579\" data-end=\"589\"\u003eWashed\u003c\/strong\u003e (traditional day‑of harvest depulped + fermentation, water rinse, long shade drying) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"715\" data-end=\"796\"\u003e\n\u003cp data-start=\"717\" data-end=\"796\"\u003e\u003cstrong data-start=\"717\" data-end=\"731\"\u003eElevation:\u003c\/strong\u003e ~2,222 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"797\" data-end=\"820\"\u003e\n\u003cp data-start=\"799\" data-end=\"820\"\u003e\u003cstrong data-start=\"799\" data-end=\"812\"\u003eBag Size:\u003c\/strong\u003e 125g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"821\" data-end=\"842\"\u003e\n\u003cp data-start=\"823\" data-end=\"842\"\u003e\u003cstrong data-start=\"823\" data-end=\"833\"\u003eRoast:\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"843\" data-end=\"959\"\u003e\n\u003cp data-start=\"845\" data-end=\"959\"\u003e\u003cstrong data-start=\"845\" data-end=\"863\"\u003eTasting Notes:\u003c\/strong\u003e Grapefruit 🍊 • Gooseberry 🍇 • Honey 🍯 • Wildflowers 🌼 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"961\" data-end=\"964\"\u003e\n\u003ch2 data-start=\"966\" data-end=\"979\"\u003e\u003cstrong data-start=\"969\" data-end=\"979\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"980\" data-end=\"1387\"\u003eMoonwake is excited to present \u003cstrong data-start=\"1011\" data-end=\"1057\"\u003eFincas del Putushio Washed Typica Mejorado\u003c\/strong\u003e, a brilliant and refined expression from the emerging specialty coffee region of \u003cem data-start=\"1139\" data-end=\"1149\"\u003ePutushio\u003c\/em\u003e in southern \u003cstrong data-start=\"1162\" data-end=\"1179\"\u003eLoja, Ecuador\u003c\/strong\u003e. This washed lot showcases \u003cstrong data-start=\"1207\" data-end=\"1228\"\u003eTypica Mejorado’s\u003c\/strong\u003e delicate complexity and vivid clarity — offering a cup that’s simultaneously bright, floral, and layered with sweetness. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1389\" data-end=\"1392\"\u003e\n\u003ch2 data-start=\"1394\" data-end=\"1414\"\u003e\u003cstrong data-start=\"1397\" data-end=\"1414\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1415\" data-end=\"1986\"\u003eThis coffee comes from \u003cstrong data-start=\"1438\" data-end=\"1461\"\u003eFincas del Putushio\u003c\/strong\u003e, a collaboration between visionary producers \u003cstrong data-start=\"1507\" data-end=\"1521\"\u003ePepe Jijón\u003c\/strong\u003e, his son \u003cstrong data-start=\"1531\" data-end=\"1545\"\u003eJosé Jijón\u003c\/strong\u003e, and \u003cstrong data-start=\"1551\" data-end=\"1575\"\u003eFrancisco Vintimilla\u003c\/strong\u003e, working high in the Andes of \u003cem data-start=\"1606\" data-end=\"1621\"\u003eLoja Province\u003c\/em\u003e. Pepe — already well‑regarded for his work with Finca Soledad in Intag — and his team are helping to carve out a new frontier for Ecuadorian specialty coffee by focusing on rare varietals like \u003cstrong data-start=\"1815\" data-end=\"1834\"\u003eTypica Mejorado\u003c\/strong\u003e and meticulous processing. Their commitment to quality and community is evident in every aspect of this microlot. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1988\" data-end=\"1991\"\u003e\n\u003ch2 data-start=\"1993\" data-end=\"2012\"\u003e\u003cstrong data-start=\"1996\" data-end=\"2012\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2013\" data-end=\"2641\"\u003eThis lot is processed using a \u003cstrong data-start=\"2043\" data-end=\"2072\"\u003etraditional washed method\u003c\/strong\u003e aimed at preserving clarity and showcasing terroir. Fully ripe cherries are \u003cstrong data-start=\"2149\" data-end=\"2204\"\u003ehand‑picked and depulped on the same day of harvest\u003c\/strong\u003e, then fermented for about \u003cstrong data-start=\"2231\" data-end=\"2267\"\u003e16 hours with mucilage remaining\u003c\/strong\u003e to develop balanced acidity and sweetness. After a thorough \u003cstrong data-start=\"2328\" data-end=\"2348\"\u003edeep water rinse\u003c\/strong\u003e, the beans are dried slowly — typically for around \u003cstrong data-start=\"2400\" data-end=\"2432\"\u003e30 days in shaded conditions\u003c\/strong\u003e — ensuring even and controlled moisture reduction. This low‑intervention approach lets the high‑altitude \u003cstrong data-start=\"2538\" data-end=\"2557\"\u003eTypica Mejorado\u003c\/strong\u003e express its innate, delicate characteristics. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2643\" data-end=\"2646\"\u003e\n\u003ch2 data-start=\"2648\" data-end=\"2663\"\u003e\u003cstrong data-start=\"2651\" data-end=\"2663\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2664\" data-end=\"3207\"\u003eIn the cup, this delivers a \u003cstrong data-start=\"2734\" data-end=\"2771\"\u003ebright and deeply nuanced profile\u003c\/strong\u003e. Expect \u003cstrong data-start=\"2780\" data-end=\"2797\"\u003egrapefruit 🍊\u003c\/strong\u003e citrus brightness up front, followed by a tart yet refined \u003cstrong data-start=\"2857\" data-end=\"2874\"\u003egooseberry 🍇\u003c\/strong\u003e tang. A honey‑like sweetness 🍯 emerges mid‑palate, adding richness without heaviness, while soft \u003cstrong data-start=\"2973\" data-end=\"2990\"\u003ewildflower 🌼\u003c\/strong\u003e aromatics provide an elegant, lingering finish. The overall balance of acidity, sweetness, and floral nuance makes this coffee particularly rewarding when brewed as a \u003cstrong data-start=\"3158\" data-end=\"3168\"\u003efilter\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"3209\" data-end=\"3212\"\u003e\n\u003ch2 data-start=\"3214\" data-end=\"3229\"\u003e\u003cstrong data-start=\"3217\" data-end=\"3229\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3230\" data-end=\"3734\"\u003e\u003cstrong data-start=\"3241\" data-end=\"3287\"\u003eThis Washed Typica Mejorado\u003c\/strong\u003e is a standout example of Ecuador’s rising specialty coffee scene — where \u003cstrong data-start=\"3361\" data-end=\"3421\"\u003ehigh altitude, thoughtful farming, and gentle processing\u003c\/strong\u003e combine to produce a cup with clarity, complexity, and captivating character. Whether you’re exploring Ecuadorian coffee for the first time or adding another exceptional lot to your rotation, this \u003cstrong\u003ePutushio Mejorado\u003c\/strong\u003e offers a deeply satisfying and memorable filter experience.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57173294023030,"sku":"MOONWAKE-PUTUSHIO-MEJORADO-WASHED-125","price":26.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Finca_Del_Putushio_Washed_Typica_Mejorado_Assets_web_and_social.webp?v=1769706103"},{"product_id":"moonwake-finca-los-angeles-anaerobic-natural-pacamara-el-salvador","title":"Moonwake - Finca Los Angeles - Anaerobic Natural Pacamara - El Salvador","description":"\u003ch2 data-start=\"218\" data-end=\"233\"\u003e\u003cstrong data-start=\"221\" data-end=\"233\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"234\" data-end=\"1021\"\u003e\n\u003cli data-start=\"234\" data-end=\"325\"\u003e\n\u003cp data-start=\"236\" data-end=\"325\"\u003e\u003cstrong data-start=\"236\" data-end=\"247\"\u003eOrigin:\u003c\/strong\u003e El Salvador (Apaneca, Sonsonate) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"326\" data-end=\"423\"\u003e\n\u003cp data-start=\"328\" data-end=\"423\"\u003e\u003cstrong data-start=\"328\" data-end=\"341\"\u003eProducer:\u003c\/strong\u003e Los Naranjos Coffee — \u003cem data-start=\"364\" data-end=\"383\"\u003eFinca Los Angeles\u003c\/em\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"424\" data-end=\"528\"\u003e\n\u003cp data-start=\"426\" data-end=\"528\"\u003e\u003cstrong data-start=\"426\" data-end=\"439\"\u003eVarietal:\u003c\/strong\u003e \u003cstrong data-start=\"440\" data-end=\"452\"\u003ePacamara\u003c\/strong\u003e (nearly 100% plantings on the farm) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"529\" data-end=\"696\"\u003e\n\u003cp data-start=\"531\" data-end=\"696\"\u003e\u003cstrong data-start=\"531\" data-end=\"543\"\u003eProcess:\u003c\/strong\u003e \u003cstrong data-start=\"544\" data-end=\"565\"\u003eAnaerobic Natural\u003c\/strong\u003e — cherries fermented in sealed, oxygen‑free tanks for ~72 hrs before drying on raised beds \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"697\" data-end=\"778\"\u003e\n\u003cp data-start=\"699\" data-end=\"778\"\u003e\u003cstrong data-start=\"699\" data-end=\"713\"\u003eElevation:\u003c\/strong\u003e ~1,380 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"779\" data-end=\"802\"\u003e\n\u003cp data-start=\"781\" data-end=\"802\"\u003e\u003cstrong data-start=\"781\" data-end=\"794\"\u003eBag Size:\u003c\/strong\u003e 340 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"803\" data-end=\"890\"\u003e\n\u003cp data-start=\"805\" data-end=\"890\"\u003e\u003cstrong data-start=\"805\" data-end=\"815\"\u003eRoast:\u003c\/strong\u003e \u003cstrong\u003eDark\u003c\/strong\u003e\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"891\" data-end=\"1021\"\u003e\n\u003cp data-start=\"893\" data-end=\"1021\"\u003e\u003cstrong data-start=\"893\" data-end=\"911\"\u003eTasting Notes:\u003c\/strong\u003e Malt chocolate 🍫 • Ferrero Rocher‑like hazelnut 🌰 • Date sweetness 🍇 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1023\" data-end=\"1026\"\u003e\n\u003ch2 data-start=\"1028\" data-end=\"1041\"\u003e\u003cstrong data-start=\"1031\" data-end=\"1041\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1042\" data-end=\"1444\"\u003eMoonwake is delighted to present \u003cstrong data-start=\"1075\" data-end=\"1143\"\u003eFinca Los Angeles Los Naranjos Coffee Anaerobic Natural Pacamara\u003c\/strong\u003e, a rich and expressive coffee from the \u003cem data-start=\"1183\" data-end=\"1197\"\u003eLos Naranjos\u003c\/em\u003e group in western El Salvador. This anaerobic natural lot emphasizes bold, jammy sweetness and chocolate‑driven depth — crafted to excel in espresso and milk‑based drinks while retaining character and clarity. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1446\" data-end=\"1449\"\u003e\n\u003ch2 data-start=\"1451\" data-end=\"1471\"\u003e\u003cstrong data-start=\"1454\" data-end=\"1471\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1472\" data-end=\"1969\"\u003eThis coffee comes from \u003cstrong data-start=\"1495\" data-end=\"1516\"\u003eFinca Los Angeles\u003c\/strong\u003e, a 16‑hectare farm founded in 2017 as part of the \u003cstrong data-start=\"1567\" data-end=\"1590\"\u003eLos Naranjos Coffee\u003c\/strong\u003e group, situated in the mountainous \u003cem data-start=\"1626\" data-end=\"1645\"\u003eApaneca–Sonsonate\u003c\/em\u003e region. The farm and mill care deeply about quality and consistency, and even competed in the \u003cstrong data-start=\"1740\" data-end=\"1778\"\u003e2020 El Salvador Cup of Excellence\u003c\/strong\u003e — placing 5th in its \u003cstrong data-start=\"1800\" data-end=\"1815\"\u003efirst entry\u003c\/strong\u003e. Pacamara dominates the plantings here, usually on flat terrain with younger trees that deliver standout microlots. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1971\" data-end=\"1974\"\u003e\n\u003ch2 data-start=\"1976\" data-end=\"1995\"\u003e\u003cstrong data-start=\"1979\" data-end=\"1995\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1996\" data-end=\"2558\"\u003eThis lot is crafted using an \u003cstrong data-start=\"2025\" data-end=\"2054\"\u003eanaerobic natural process\u003c\/strong\u003e. Fully ripe cherries are placed into sealed tanks where fermentation occurs in an oxygen‑free environment for around \u003cstrong data-start=\"2172\" data-end=\"2184\"\u003e72 hours\u003c\/strong\u003e, monitored until the pH reaches a target level. After this phase, the coffee undergoes a controlled pre‑drying period until it reaches ~60 % moisture, then moves to \u003cstrong data-start=\"2350\" data-end=\"2365\"\u003eraised beds\u003c\/strong\u003e for slow and even drying (often 30–40 days). This extended natural method encourages intense sweetness, layered complexity, and a velvety body in the cup. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2560\" data-end=\"2563\"\u003e\n\u003ch2 data-start=\"2565\" data-end=\"2580\"\u003e\u003cstrong data-start=\"2568\" data-end=\"2580\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2581\" data-end=\"3068\"\u003eIn the cup, this Pacamara is \u003cstrong data-start=\"2610\" data-end=\"2650\"\u003erich, rounded, and deeply satisfying\u003c\/strong\u003e. Expect \u003cstrong data-start=\"2659\" data-end=\"2680\"\u003emalt chocolate 🍫\u003c\/strong\u003e layers as a core character, with creamy \u003cstrong data-start=\"2721\" data-end=\"2736\"\u003ehazelnut 🌰\u003c\/strong\u003e nuances reminiscent of Ferrero Rocher and lingering \u003cstrong data-start=\"2789\" data-end=\"2800\"\u003edate 🍇\u003c\/strong\u003e‑like sweetness that ties everything together. The profile is \u003cstrong data-start=\"2862\" data-end=\"2883\"\u003ejammy yet refined\u003c\/strong\u003e, with enough density to hold up beautifully under espresso extraction or in milk‑based drinks without losing its expressive fruit and sweetness. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"3070\" data-end=\"3073\"\u003e\n\u003ch2 data-start=\"3075\" data-end=\"3090\"\u003e\u003cstrong data-start=\"3078\" data-end=\"3090\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3091\" data-end=\"3543\"\u003eThis \u003cstrong\u003edark roast Pacamara \u003c\/strong\u003eis a bold and memorable espresso that celebrates both the terroir of El Salvador’s Apaneca region and classic \u003cstrong\u003eanaerobic natural\u003c\/strong\u003e processing. With lush chocolate richness, nutty nuance, and jammy sweetness, this lot delivers warmth, depth, and personality — ideal for baristas and espresso lovers seeking a captivating and versatile coffee experience.\u003c\/p\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57173303296374,"sku":"MOONWAKE-LOSANGELES-PACAMARA","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaLosAngelesLosNaranjosCoffeeAnaerobicNaturalPacamaraAssets.webp?v=1769706295"},{"product_id":"moonwake-sergio-aranda-gomez-finca-anaya-orange-washed-orange-bourbon-colombia","title":"Moonwake - Sergio Aranda Gomez Finca Anaya - Orange Washed, Orange Bourbon | Colombia","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch2 data-start=\"201\" data-end=\"216\"\u003e\u003cstrong data-start=\"204\" data-end=\"216\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"217\" data-end=\"657\"\u003e\n\u003cli data-start=\"217\" data-end=\"256\"\u003e\n\u003cp data-start=\"219\" data-end=\"256\"\u003e\u003cstrong data-start=\"219\" data-end=\"230\"\u003eOrigin:\u003c\/strong\u003e Colombia  — \u003cem data-start=\"247\" data-end=\"254\"\u003eHuila\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"257\" data-end=\"314\"\u003e\n\u003cp data-start=\"259\" data-end=\"314\"\u003e\u003cstrong data-start=\"259\" data-end=\"272\"\u003eProducer:\u003c\/strong\u003e \u003cstrong data-start=\"273\" data-end=\"296\"\u003eSergio Aranda Gomez\u003c\/strong\u003e — \u003cem data-start=\"299\" data-end=\"312\"\u003eFinca Anaya\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"315\" data-end=\"351\"\u003e\n\u003cp data-start=\"317\" data-end=\"351\"\u003e\u003cstrong data-start=\"317\" data-end=\"330\"\u003eVarietal:\u003c\/strong\u003e Orange Bourbon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"352\" data-end=\"421\"\u003e\n\u003cp data-start=\"354\" data-end=\"421\"\u003e\u003cstrong data-start=\"354\" data-end=\"366\"\u003eProcess:\u003c\/strong\u003e \u003cstrong data-start=\"367\" data-end=\"384\"\u003eOrange Washed\u003c\/strong\u003e (yeast and orange co‑fermentation)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"422\" data-end=\"503\"\u003e\n\u003cp data-start=\"424\" data-end=\"503\"\u003e\u003cstrong data-start=\"424\" data-end=\"438\"\u003eElevation:\u003c\/strong\u003e ~1,600 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"504\" data-end=\"527\"\u003e\n\u003cp data-start=\"506\" data-end=\"527\"\u003e\u003cstrong data-start=\"506\" data-end=\"519\"\u003eBag Size:\u003c\/strong\u003e 227 g \/ 8oz\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"528\" data-end=\"549\"\u003e\n\u003cp data-start=\"530\" data-end=\"549\"\u003e\u003cstrong data-start=\"530\" data-end=\"540\"\u003eRoast:\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"550\" data-end=\"657\"\u003e\n\u003cp data-start=\"552\" data-end=\"657\"\u003e\u003cstrong data-start=\"552\" data-end=\"570\"\u003eTasting Notes:\u003c\/strong\u003e Mimosa 🍾 • Sunny D‑like orange 🍊 • Lavender 🌸 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"659\" data-end=\"662\"\u003e\n\u003ch2 data-start=\"664\" data-end=\"679\"\u003e\u003cstrong data-start=\"667\" data-end=\"677\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"680\" data-end=\"1107\"\u003eMoonwake is excited to present \u003cstrong data-start=\"711\" data-end=\"776\"\u003eSergio Aranda Gomez: Finca Anaya Orange Washed Orange Bourbon\u003c\/strong\u003e, a playful and unforgettable Colombian coffee that blurs the line between \u003cem data-start=\"851\" data-end=\"859\"\u003ecoffee\u003c\/em\u003e and \u003cem data-start=\"864\" data-end=\"881\"\u003ecitrus cocktail\u003c\/em\u003e. This unique co‑fermented lot makes for a bright, lively filter coffee experience packed with \u003cstrong data-start=\"976\" data-end=\"1027\"\u003esunny, effervescent character and floral nuance\u003c\/strong\u003e — a real conversation starter in the cup. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1109\" data-end=\"1112\"\u003e\n\u003ch2 data-start=\"1114\" data-end=\"1136\"\u003e\u003cstrong data-start=\"1117\" data-end=\"1134\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1137\" data-end=\"1628\"\u003eThis lot comes from \u003cstrong data-start=\"1157\" data-end=\"1172\"\u003eFinca Anaya\u003c\/strong\u003e, a family farm in \u003cem data-start=\"1191\" data-end=\"1198\"\u003eHuila\u003c\/em\u003e now led by \u003cstrong data-start=\"1210\" data-end=\"1233\"\u003eSergio Aranda Gomez\u003c\/strong\u003e, whose roots in coffee span generations. Based in \u003cem data-start=\"1284\" data-end=\"1296\"\u003eSan Adolfo\u003c\/em\u003e on the fertile slopes of Huila, Sergio blends tradition with innovation in both cultivation and processing — always seeking expressive, distinctive microlots. The farm’s rich biodiversity and careful farm management help ensure healthy cherry development and potential for creative processing. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1630\" data-end=\"1633\"\u003e\n\u003ch2 data-start=\"1635\" data-end=\"1656\"\u003e\u003cstrong data-start=\"1638\" data-end=\"1654\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1657\" data-end=\"2300\"\u003eThis coffee uses an \u003cstrong data-start=\"1677\" data-end=\"1711\"\u003eorange‑infused co‑fermentation\u003c\/strong\u003e that’s as creative as it sounds. After \u003cem data-start=\"1751\" data-end=\"1761\"\u003efloating\u003c\/em\u003e to remove defects, ripe cherries are mixed with yeasts and orange for a \u003cstrong data-start=\"1834\" data-end=\"1863\"\u003e~48‑hour pre‑fermentation\u003c\/strong\u003e. This aromatic base is then added to depulped coffee and fermented further at a warm \u003cstrong data-start=\"1949\" data-end=\"1973\"\u003e~40 °C for ~40 hours\u003c\/strong\u003e in sealed tanks. The elevated temperature and citrus pre‑ferment help open the bean’s pores and lock in vibrant fruit‑derived compounds. After fermentation, the beans are thoroughly washed and dried on traditional patios for about \u003cstrong data-start=\"2205\" data-end=\"2219\"\u003e10–15 days\u003c\/strong\u003e — resulting in bright, unusual expression. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2302\" data-end=\"2305\"\u003e\n\u003ch2 data-start=\"2307\" data-end=\"2324\"\u003e\u003cstrong data-start=\"2310\" data-end=\"2322\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2325\" data-end=\"2755\"\u003eIn the cup, this lot is bright, effervescent, and delightfully “funky.” Think \u003cstrong data-start=\"2403\" data-end=\"2429\"\u003emimosa‑like sparkle 🍾\u003c\/strong\u003e, bold \u003cstrong data-start=\"2436\" data-end=\"2463\"\u003eSunny D‑style orange 🍊\u003c\/strong\u003e sweetness, and delicate \u003cstrong data-start=\"2488\" data-end=\"2515\"\u003elavender 🌸 floral lift\u003c\/strong\u003e that lingers on the finish. Rather than a straightforward coffee profile, it evokes \u003cem data-start=\"2600\" data-end=\"2633\"\u003ecitrus spritz with floral depth\u003c\/em\u003e, bringing a refreshing and playful dimension that’s perfect for light filter brews. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2757\" data-end=\"2760\"\u003e\n\u003ch2 data-start=\"2762\" data-end=\"2779\"\u003e\u003cstrong data-start=\"2765\" data-end=\"2777\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2780\" data-end=\"3209\"\u003eA standout expression of experimental coffee processing at its most joyful. With \u003cstrong data-start=\"2941\" data-end=\"3010\"\u003ebright citrus energy, effervescent flavour, and floral complexity\u003c\/strong\u003e, this Orange Bourbon is a fantastic sipper, with unctuous orange depth\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003e\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57173313323382,"sku":"MOONWAKE-ANAYA-ORANGE","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SergioArandaGomezFincaAnayaOrangeWashedOrangeBourbonAssets_web.webp?v=1769706535"},{"product_id":"moonwake-jeferson-motta-motta-farm-anaerobic-washed-gesha-colombia","title":"Moonwake - Jeferson Motta Motta Farm - Anaerobic Washed Gesha | Colombia","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" data-testid=\"conversation-turn-368\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eColombia — Jeferson Motta Gesha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍓 Candied Strawberry • 🌺 Hibiscus • 🍊 Sweet Orange\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jeferson Motta\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Motta Farm\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750–1800 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 227g \/ 8oz\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — A Family Dream Realised Through Gesha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJeferson Motta's life has been rooted in coffee since childhood. Growing up surrounded by family farms and coffee tradition in Huila, he developed an early passion for cultivation and dreamt of owning his own farm where he could craft coffee with care, precision, and identity. Today, with the support of his parents, that dream is a reality—and his brand, Motta, is both a tribute to his family and a reflection of his roots.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis anaerobic washed Gesha represents Jeferson's approach to coffee: respectful of varietal character whilst embracing innovative processing techniques. It's Gesha taken in a more experimental direction through a combination of aerobic and anaerobic fermentations, landing in genuinely interesting flavour territory without feeling overworked or losing its essential identity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Jeferson Motta \u0026amp; Motta Farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFrom his earliest memories, Jeferson has been connected to coffee. His childhood was spent amongst the farms and traditions of Huila, where coffee wasn't just agriculture—it was family heritage. This deep connection to the land inspired him to pursue his own vision: a farm where he could apply everything he'd learnt about coffee cultivation and processing whilst honouring the legacy of those who came before him.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMotta Farm, established with the support of his parents, is the realisation of that vision. The farm sits at 1,750–1,800 metres in Huila, one of Colombia's premier coffee-growing regions, where the combination of high altitude, rich soils, and ideal climate creates perfect conditions for cultivating exceptional coffee. Jeferson personally oversees every stage of production, from selective harvesting to the final drying, ensuring that each lot meets his exacting standards.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe name \"Motta\" carries weight—it's not just branding, but a declaration of family pride and a commitment to quality that spans generations. Every bag of Motta coffee represents Jeferson's dedication to crafting something meaningful, something that honours both his family's past and his own vision for the future.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Hybrid Fermentation for Balanced Complexity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJeferson's processing method combines traditional and experimental techniques, using both aerobic and anaerobic fermentation to develop complexity whilst preserving the Gesha varietal's distinctive character. The process is carefully controlled at every stage:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only fully ripe cherries are picked by hand\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌬️ \u003cstrong\u003eGentle Aerobic Fermentation\u003c\/strong\u003e — Whole cherries undergo initial aerobic fermentation to begin developing flavour\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003e24-Hour Anaerobic Fermentation\u003c\/strong\u003e — Cherries are placed in sealed containers for proper sugar development\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are carefully depulped after fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Mucilage is removed through washing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eExtended Drying\u003c\/strong\u003e — Coffee is dried on raised beds for 18–20 days, allowing for slow, even drying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe combination of aerobic and anaerobic fermentations adds depth and candied sweetness whilst the extended drying period ensures stability and allows the coffee's natural characteristics to shine through. The result is processing that enhances rather than dominates—a difficult balance that Jeferson has executed beautifully.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Candied Elegance with Gesha Clarity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Gesha with a twist—the processing adds a creamy body and gentle candied sweetness without overwhelming the varietal's inherent elegance. What's remarkable is how much of the Gesha's character remains intact, showing that thoughtful experimental processing can enhance rather than mask a coffee's fundamental qualities.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eCandied Strawberry\u003c\/strong\u003e — sweet, red fruit with a soft, lightly herbal quality reminiscent of haw flake candy\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌺 \u003cstrong\u003eHibiscus\u003c\/strong\u003e — deep red florals that emerge as the cup cools, tying everything together\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eSweet Orange\u003c\/strong\u003e — bright citrus notes that open up mid-palate, adding complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cup progresses beautifully as it cools. Early aromas and flavours lean towards candied red fruit with a gentle herbal sweetness, transitioning into sweet orange citrus as the cup opens up. Deeper red florals emerge in the finish, creating a complex yet cohesive profile that feels thoughtful and well-balanced. This is experimental processing done with restraint—candied flavours presented in a cleaner, more refined way than the heavy fermentation styles that can sometimes dominate Colombian coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57326342504822,"sku":"MOONWAKE-JEFERSONMOTTA-AW-GESHA","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JefersonMottaAnaerobicWashedGeshaAssets_webandsocial.webp?v=1771458101"},{"product_id":"moonwake-lamastus-family-el-burro-lot-16-asd-natural-gesha-panama","title":"Moonwake - Lamastus Family El Burro Lot #16- ASD Natural Gesha | Panama","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePanama — Lamastus Family Gesha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍇 Sparkling Red Grape • 🍷 Chardonnay • 🫐 Wild Blackberry\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Lamastus Family\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Burro Estate\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Boquete, Panama\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e ASD Natural (Anaerobic Slow Dry)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600–1700 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e #16\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — Legendary Terroir Meets Bold Fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Lamastus Family name is synonymous with Panamanian coffee excellence. Since Robert Lamastus founded the first estate in 1918, the family has been at the forefront of quality coffee production, cultivating some of the most sought-after lots in the world. El Burro Estate, one of the southernmost coffee farms in Panama, represents the family's commitment to pushing boundaries whilst honouring exceptional terroir.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot showcases the Lamastus family's skill with bold, expressive fermentations that remain thoughtful and precise. Their Anaerobic Slow Dry (ASD) process amplifies El Burro's unique characteristics—volcanic soils, extreme elevation, virgin rainforest surroundings—creating a natural Gesha that's both powerful and elegant.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Lamastus Family Estates \u0026amp; El Burro\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Lamastus Family Estates comprises four properties established across generations: Elida Estate (founded 1918), El Burro Estate (founded 1925), and the more recent Luito Geisha Estate and Trompo Geisha Estate. Each farm occupies a different microclimate in Panama's highlands, resulting in distinct flavour profiles that reflect their unique terroir.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEl Burro Estate holds a particularly special position in the family's portfolio. Part of the farm lies within Baru Volcano National Park, where coffee trees grow at extreme elevations in young volcanic soils. The estate experiences remarkably low temperatures, a pronounced dry season (unlike other Lamastus properties), and heavy precipitation during the wet season—averaging 3,200mm annually. The farm is surrounded by virgin cloud forest, and the cold nights extend the cherry ripening period by an entire month, allowing for exceptional bean development.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese unique growing conditions—high elevation, volcanic soils, temperature extremes, pristine forest surroundings—combine to create a terroir that's virtually unmatched in the coffee world. When you add the Lamastus family's generations of experience and their willingness to experiment with innovative processing, the result is coffee that pushes the boundaries of what's possible.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWilford Lamastus, who represents the latest generation of family leadership, has become known as one of specialty coffee's most genuine and passionate producers. His commitment to quality and innovation has earned the family numerous accolades and the trust of roasters worldwide.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Anaerobic Slow Dry for Maximum Expression\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Anaerobic Slow Dry (ASD) process is the Lamastus family's signature natural processing method, designed to enhance the coffee's inherent characteristics whilst adding layers of fermentation complexity. The technique is deceptively simple but requires precise control:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only fully ripe cherries are picked at peak maturity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eSealed Tank Fermentation\u003c\/strong\u003e — Whole cherries are placed in sealed anaerobic tanks\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003eThree-Day Slow Dry\u003c\/strong\u003e — Cherries dry slowly inside the sealed environment for 72 hours, allowing controlled fermentation whilst moisture is gradually removed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eCompletion of Drying\u003c\/strong\u003e — After the anaerobic phase, cherries complete drying to proper moisture levels\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe sealed environment creates anaerobic conditions that encourage specific fermentation pathways, developing the coffee's fruit characteristics and adding complexity. The \"slow dry\" aspect prevents the rapid fermentation that can create overwhelming funky notes, instead producing a cleaner, more refined expression of natural processing.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Elegant Structure with Bold Fruit Expression\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is natural Gesha done with confidence—loud and expressive, yet structured and refined. The complexity unfolds gradually as the cup develops, revealing different layers of fruit and fermentation character that keep the experience dynamic from first sip to last.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eSparkling Red Grape\u003c\/strong\u003e — effervescent, juicy, with a subtle sparkle that adds vibrancy\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍷 \u003cstrong\u003eChardonnay\u003c\/strong\u003e — elegant, crisp, wine-like complexity in the opening notes\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eWild Blackberry\u003c\/strong\u003e — darker fruit layers that emerge as the cup cools, adding depth and juiciness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cup opens with an elegant, crisp quality reminiscent of a fine Chardonnay, then shifts into deeper, sparkling red grape notes with subtle effervescence. As the coffee cools, darker fruit layers emerge—wild blackberries adding depth and a lush, juicy quality to the experience. This is natural process coffee at its finest: expressive and fruit-forward without being overwhelming, complex without losing clarity. For lovers of bold natural coffees, this offers plenty of exciting flavours to explore from start to finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57326342766966,"sku":"MOONWAKE-LAMASTUS-LOT#16-ASD","price":34.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LamastusElBurroASDNaturalGeshaAssets_webandsocial_20a96ecc-6802-429f-87fa-3381eab299fd.webp?v=1771458326"},{"product_id":"moonwake-liliana-ramirez-finca-el-yolombo-washed-chiroso-colombia","title":"Moonwake - Liliana Ramirez Finca El Yolombo - Washed Chiroso | Colombia","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eColombia — Liliana Ramírez Chiroso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍋 Key Lime • 🍊 Pink Grapefruit • 🌿 Juniper\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Liliana Ramírez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Yolombo\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Anzá, Antioquia, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Chiroso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (3 Cochadas method)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1850 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 227g \/ 8oz\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — Small-Scale Production with Thoughtful Precision\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eChiroso is one of Colombia's most prized varieties—a natural mutation discovered in the Urrao region that produces exceptional cup quality when grown at high altitude and handled with care. Liliana Ramírez farms just 1,000 coffee trees at Finca El Yolombo, making her a truly small-scale producer. What she lacks in volume, she more than makes up for in precision and attention to detail.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot showcases Chiroso's characteristic citrus brightness and floral complexity whilst highlighting a traditional processing method called \"3 Cochadas\" that's common amongst very small farms in Antioquia. The result is a coffee that's expressive and clean, with well-defined fruit character that balances sweet and tart in perfect harmony.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Liliana Ramírez \u0026amp; Finca El Yolombo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 1,850 metres above sea level in Anzá, Antioquia, Liliana Ramírez tends to approximately 1,000 Chiroso trees on her small farm, Finca El Yolombo. The scale of her operation places her amongst Colombia's smallest specialty coffee producers, yet her coffee consistently demonstrates the quality that comes from careful, hands-on farming.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWorking at this scale allows Liliana to maintain exceptional quality control throughout the production process. She knows each tree, can monitor ripening closely, and harvest with precision that would be impossible on larger estates. This intimate relationship with her farm translates directly into cup quality—every cherry is selected at peak ripeness, and nothing escapes her attention.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHer partnership with Desarolladores, the exporter who discovered her farm and supports her with best practices, has been crucial in bringing her exceptional Chiroso to the international market. This collaboration ensures that small-scale producers like Liliana can compete alongside larger estates whilst maintaining the traditional methods that make their coffee special.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Traditional 3 Cochadas Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLiliana processes her coffee using \"3 Cochadas,\" a traditional washed method common amongst very small farms in Antioquia. The technique is both practical—allowing micro-producers to build up enough volume for a single lot—and flavour-enhancing, creating complexity through staggered fermentation.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eDay 1: First Harvest\u003c\/strong\u003e — Ripe cherries are picked, floated to remove defects, and depulped\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eDay 2: Second Harvest\u003c\/strong\u003e — Another round of cherries is picked, floated, and depulped, joining the first day's coffee\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eDay 3: Third Harvest\u003c\/strong\u003e — The final harvest is picked, floated, and depulped\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eDay 4: Combined Washing\u003c\/strong\u003e — All three days of coffee are washed together\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Coffee is dried slowly and consistently on raised beds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis method creates a single lot that combines 3-day, 2-day, and 1-day fermentations. The result is added depth and complexity whilst maintaining the balance and precision that defines high-quality washed coffee. Careful cherry selection through floating and consistent drying contribute to the clean, vibrant expression that highlights both the Chiroso variety and the terroir of El Yolombo.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Citrus Brightness with Herbal Intrigue\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Chiroso expressing its full potential—bright, expressive, and clean, with fruit character that feels both sweet and tart. The cup showcases high-altitude Colombian coffee at its finest, with citrus notes taking centre stage and subtle herbal complexity adding intrigue.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eKey Lime\u003c\/strong\u003e — bright, zesty, sweet-tart citrus that opens the cup\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003ePink Grapefruit\u003c\/strong\u003e — layered citrus that adds structure and depth\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌿 \u003cstrong\u003eJuniper\u003c\/strong\u003e — subtle resinous, herbal quality that adds unique complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat sets this coffee apart is the interplay between bright citrus and herbal notes. The key lime opens the cup with its characteristic sweet-tartness, whilst pink grapefruit adds structure and depth. But it's the subtle juniper-like quality—slightly resinous and herbal—that makes this Chiroso genuinely interesting, adding a unique twist that keeps the cup lively and engaging from first sip to last. The body is smooth and velvety, providing a luxurious mouthfeel that balances the brightness beautifully.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57326345716086,"sku":"MOONWAKE-YOLOMBO-WASHED-CHIROSO","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Liliana_Ramirez_Finca_El_Yolombo_Washed_Chiroso_Assets_Web.webp?v=1771458492"},{"product_id":"moonwake-x-brianquan-placer-cmwhitehoney-yeast-gesha","title":"Moonwake - Sebastian Ramirez El Placer - CM White Honey + Yeast Gesha - Brian Quan Collab","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eColombia — Sebastián Ramírez Gesha\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🪻 Lavender • 🍑 Apricot • 🍊 Mandarin Orange\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Sebastián Ramírez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Placer\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Quindío, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e CM White Honey + Yeast Inoculated\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — Processing Innovation from Colombia's Producer of the Year\u003cbr\u003e\u003cbr\u003eFrom Moonwake: \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eWe’re really happy to be sharing another collaboration coffee with our friend Brian Quan(\u003c\/span\u003e\u003ca href=\"https:\/\/www.youtube.com\/@BrianQuan\" rel=\"noopener\" target=\"_blank\"\u003eYouTube\u003c\/a\u003e\u003cspan\u003e \/\/ \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/brian.quan_\/\" rel=\"noopener\" target=\"_blank\"\u003eIG\u003c\/a\u003e\u003cspan\u003e) . This one was a fun friends'-of-Brian project where Brian chose the coffee, and we, along with \u003c\/span\u003e\u003ca href=\"https:\/\/picolot.shop\/\" rel=\"noopener\" target=\"_blank\"\u003ePicolot\u003c\/a\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ca href=\"https:\/\/newberyst.com\/\"\u003eNewbery Street Coffee Roasters\u003c\/a\u003e\u003cspan\u003e, each got a split to roast in our own way. It was cool to see how the same coffee could be approached from different perspectives.\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSebastián Ramírez represents a new generation of Colombian coffee innovation. Recently named Sprudge's Notable Coffee Producer of the Year, Sebastián has transformed his family's historic estate in Quindío into a cutting-edge processing facility where experimental fermentation meets exceptional varietal selection. His approach is unique: rather than simply growing coffee, he curates cherries from select farms in Huila and applies advanced processing techniques to unlock flavour profiles that push the boundaries of what's possible.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis Gesha lot showcases Sebastián's signature style—combining a carefully monitored CM white honey process with proprietary botanical yeast inoculation to create aromatics and flavours that are genuinely extraordinary. The result is a coffee that feels like a journey from start to finish, evolving from intense floral perfume to silky stone fruit complexity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Sebastián Ramírez \u0026amp; El Placer\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEl Placer's history stretches back to the 1980s when it operated as a large coffee estate in Quindío. Today, the property functions differently—only half of its original production remains active, and Sebastián has reimagined it as a sophisticated processing facility rather than a traditional farm. He oversees cherry purchases from the remaining farm plots and sources select specialty varieties—particularly Gesha and Pink Bourbon—from carefully chosen farms in Huila.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis model allows Sebastián to focus entirely on what he does best: processing and flavour development. By sourcing exceptional cherries and applying his expertise in fermentation science, he's able to produce lots that compete with the world's finest coffees. His success hasn't gone unnoticed—his recent recognition as Sprudge's Notable Coffee Producer of the Year acknowledges his contribution to advancing coffee processing in Colombia.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLooking ahead, Sebastián has recently acquired a new farm where he plans to cultivate exclusive varietals like Wush Wush and SL-28 that are challenging to grow in Quindío. This expansion will give him even greater control over the entire production chain, from genetics to final processing.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — CM White Honey with Proprietary Yeast Inoculation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSebastián's processing method combines the controlled mucilage retention of white honey processing with advanced fermentation science. The protocol is carefully monitored at every stage to ensure consistency and complexity:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Only the ripest Gesha cherries are selected for processing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🦠 \u003cstrong\u003eMosto Preparation\u003c\/strong\u003e — Harvested cherries are placed with mosto (fermentation starter) in tanks\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003e48-Hour Yeast Inoculation\u003c\/strong\u003e — Sebastián's proprietary botanical yeast mixture is introduced and cherries ferment for 48 hours in controlled conditions\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eWaterless Depulping\u003c\/strong\u003e — Cherries are depulped without water to retain maximum mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eShade-Patio Drying\u003c\/strong\u003e — Coffee is dried slowly on large shaded patios, allowing controlled development of the white honey process character\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe CM (controlled mucilage) white honey process retains a specific amount of mucilage on the bean, adding body and sweetness whilst maintaining clarity. The addition of Sebastián's botanical yeast inoculation takes the coffee further, developing intense aromatics and complex fruit flavours that distinguish his lots from standard honey-processed coffees.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Perfumed Florals Meet Silky Stone Fruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis coffee announces itself immediately with aromatics that are genuinely over the top. The intensity of the perfume is striking—before you even take a sip, you're enveloped in floral and spice notes that signal something special. As the cup develops, the initial intensity gives way to layers of silky fruit and bright citrus that add depth and balance.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🪻 \u003cstrong\u003eLavender\u003c\/strong\u003e — perfumed, intense floral aromatics that dominate the nose and opening\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e — silky, nectarine-like stone fruit that emerges as the cup settles\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eMandarin Orange\u003c\/strong\u003e — sweet citrus adding brightness and depth\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCardamom\u003c\/strong\u003e — warming spice notes that weave through the florals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cup progresses beautifully from start to finish. Those perfumed lavender florals and cardamom spice hit immediately on the nose and first sip, creating an almost overwhelming aromatic intensity. As the coffee settles, a silky nectarine note comes through, mixing with sweet mandarin orange to add depth that balances the intense florals. This is a coffee that demands your attention and rewards it with constant evolution and discovery—truly a journey from start to finish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57326346830198,"sku":"MOONWAKE-PLACER-CMWH-BRIANQUAN","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Sebastian_Ramirez_CM_White_Honey_Yeast_Gesha_Assets.webp?v=1771458815"},{"product_id":"moonwake-alo-gemechu-station-natural-landrace-ethiopia","title":"Moonwake - Alo Gemechu Station - Natural Landrace | Ethiopia","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eEthiopia — Alo Gemechu Station Landrace\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🫐 Boysenberry • 🍊 Tangerine • 🍵 White Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Tamiru Tadesse (Alo Coffee)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Alo Gemechu Station\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Mewa Village, West Arsi, Oromia, Ethiopia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Landrace\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2150–2250 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 227g \/ 8oz\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — Cup of Excellence Winners Redefining Ethiopian Quality\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn 2021, Tamiru Tadesse and his wife Messi achieved what many thought impossible: their very first submission to Ethiopia's inaugural Cup of Excellence competition won the entire contest. This wasn't luck—it was the culmination of years of experience, meticulous processing, and an unwavering commitment to proving that exceptional Ethiopian coffee deserves recognition and fair compensation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot from the Alo Gemechu Station in West Arsi represents everything Tamiru has become known for: the classic berry-and-tea Ethiopian flavour profile elevated by refined cleanliness and precision processing. It's natural Ethiopian coffee at its most elegant—softer, sweeter, and cleaner than typical naturals, with a finish that lingers beautifully.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Tamiru Tadesse \u0026amp; Alo Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBefore founding Alo Coffee, Tamiru spent years as a university teacher and electrical engineer whilst working in the coffee industry on the side. He witnessed firsthand the challenges facing Ethiopian coffee producers: unfair pricing, undervalued labour, and an industry where quality was often overlooked. Despite his experience, these frustrations left him hesitant to launch his own venture.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEverything changed in 2020 when Ethiopia held its first-ever Cup of Excellence competition. The event proved that exceptional Ethiopian coffee could be celebrated and rewarded on the world stage. Inspired, Tamiru and his wife Messi set out with a singular mission: to prove that their home region's finest coffees could stand amongst the world's best.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTheir gamble paid off spectacularly. In 2021, against all odds, their very first submission—a meticulously processed lot from their home village of Alo in Bensa—won Ethiopia's Cup of Excellence. This victory cemented their belief that dedication and precision, not just tradition, shape greatness in coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eToday, Alo Coffee operates multiple washing stations across Ethiopia, including this Alo Gemechu Station in West Arsi's Mewa Village. At elevations between 2,150 and 2,250 metres, the station works with smallholder farmers cultivating traditional landrace varieties, applying Tamiru's refined processing methods to create coffees that balance Ethiopia's classic character with exceptional cleanliness.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Natural Processing with Precision\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTamiru's approach to natural processing emphasises cleanliness and control—qualities that set Alo Coffee apart from many Ethiopian naturals. The elegance lies in the simplicity: careful cherry selection, consistent monitoring, and patient drying create complexity without funk.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Cherry Collection\u003c\/strong\u003e — Only fully ripe cherries are accepted from local smallholder farmers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔍 \u003cstrong\u003eQuality Sorting\u003c\/strong\u003e — Cherries are sorted to remove any underripe or damaged fruit\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eWhole Cherry Drying\u003c\/strong\u003e — Cherries are dried intact on raised beds, allowing fruit sugars to infuse the beans\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔄 \u003cstrong\u003eRegular Turning\u003c\/strong\u003e — Consistent turning ensures even drying and prevents over-fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌤️ \u003cstrong\u003eExtended Drying Period\u003c\/strong\u003e — Slow drying at high altitude allows controlled flavour development\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👐 \u003cstrong\u003eFinal Hand Sorting\u003c\/strong\u003e — Multiple rounds of hand-sorting remove any defects\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is a natural process coffee that showcases Ethiopia's signature berry-and-tea character whilst maintaining a cleanliness and refinement that's become Tamiru's trademark. This is precision applied to tradition—respecting Ethiopia's natural processing heritage whilst elevating it through careful attention to detail.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Refined Berry Sweetness with Tea-Like Elegance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Ethiopian natural coffee reimagined—softer, sweeter, and noticeably cleaner than typical naturals. The cup offers a blueberry-driven profile that balances fruit intensity with elegant restraint, finishing with a complexity that keeps you coming back for more.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBoysenberry\u003c\/strong\u003e — berries that bounce between blue and purple, juicy and sweet\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eTangerine\u003c\/strong\u003e — bright citrus that shines through despite the berry dominance\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eWhite Tea\u003c\/strong\u003e — long, refined finish with delicate, tea-like complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cup opens with berries—blueberry and boysenberry notes that are vibrant yet refined. What's remarkable is how a prominent sweet tangerine note manages to shine through the berry intensity, adding brightness and complexity. But it's the finish that truly sets this lot apart: long, elegant, and reminiscent of white tea, adding layers of sophistication that linger well after each sip.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is natural fermentation done with intention and balance—expressive without being overwhelming, complex without losing clarity. It's a timeless classic that showcases both the potential of West Arsi's terroir and Tamiru's mastery of natural processing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57326348566902,"sku":"MOONWAKE-GEMECHU-NATURAL","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/AloGemechuStationNaturalLandraceAssets_Web.webp?v=1771459157"},{"product_id":"moonwake-eulises-guzman-serrato-la-lomita-washed-pink-bourbon-ethiopia","title":"Moonwake - Eulises Guzman Serrato La Lomita - Washed Pink Bourbon | Ethiopia","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" data-testid=\"conversation-turn-368\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eColombia — Eulises Guzmán Serrato Pink Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Pomelo • 🍑 Apricot • 🌼 Chamomile\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Eulises Guzmán Serrato\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Lomita\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1640–1750 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 284g \/ 10oz\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — High-Altitude Pink Bourbon with Exceptional Care\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePink Bourbon has become one of Colombia's most sought-after varieties, prized for its vibrant citrus character and natural complexity. At La Lomita, perched above 1,760 metres in Huila's lush green mountains, Eulises Guzmán Serrato cultivates this exceptional variety with the passion and dedication passed down through generations of coffee farmers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot showcases Pink Bourbon at its finest—bright, layered, and expressive. Through careful fermentation control and patient shed-drying, Eulises has created a washed coffee that highlights the variety's inherent vibrancy whilst adding depth and complexity that continues to unfold as the cup cools.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Eulises Guzmán Serrato \u0026amp; La Lomita\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn the mountainous terrain of Huila, where steep slopes and high altitudes create ideal conditions for specialty coffee, Eulises Guzmán Serrato has made La Lomita his life's work. The farm sits at over 1,760 metres above sea level, where the combination of fertile volcanic soils, cool temperatures, and ample rainfall provides perfect conditions for cultivating exceptional Pink Bourbon.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEulises represents a new generation of Colombian coffee farmers—one that honours traditional farming methods whilst embracing quality-focused processing techniques. He's learnt from the generations that came before him, combining their wisdom about cultivation with modern approaches to post-harvest handling. This marriage of tradition and innovation is evident in every aspect of his work, from the meticulous care given to each coffee tree to the precision applied during fermentation and drying.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLa Lomita may be a small farm, but Eulises's commitment to quality has made it a source of exceptional coffee. His Pink Bourbon consistently demonstrates what's possible when excellent genetics meet passionate farming and careful processing.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Controlled Fermentation with Extended Shed-Drying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEulises processes his Pink Bourbon using a washed method that emphasises controlled fermentation and patient drying. The approach balances traditional Colombian techniques with careful monitoring to develop complexity whilst maintaining the variety's characteristic brightness.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only fully ripe cherries are picked at peak maturity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003e30-Hour Tank Fermentation\u003c\/strong\u003e — Whole cherries undergo controlled fermentation in tanks for 30 hours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are carefully depulped after fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Mucilage is thoroughly washed away\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏠 \u003cstrong\u003e15-Day Shed-Drying\u003c\/strong\u003e — Coffee is dried slowly in covered sheds, protected from direct sunlight and rain\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 30-hour fermentation period allows the coffee to develop additional complexity and body without overwhelming the Pink Bourbon's natural characteristics. The extended shed-drying—15 days under cover—ensures even moisture removal whilst protecting the coffee from weather fluctuations that can compromise quality. This patience during drying is crucial for developing the clean, layered cup profile that makes this lot special.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Citrus Brightness with Stone Fruit Depth\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Pink Bourbon expressing its full potential—bright, juicy, and layered with complexity that continues to reveal itself as the cup cools. The coffee progresses beautifully through distinct stages, making it an excellent candidate for pour-over brewing where you can experience its full evolution.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003ePomelo\u003c\/strong\u003e — bright, juicy citrus burst that opens the cup with vibrant acidity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e — sweet, sticky stone fruit that emerges mid-palate, adding depth\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼 \u003cstrong\u003eChamomile\u003c\/strong\u003e — delicate herbal and floral finish that develops as the cup cools\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cup begins with a bright, juicy burst of pomelo—that characteristic Pink Bourbon citrus character that makes the variety so distinctive. As it develops, sweet apricot notes emerge, adding a sticky stone fruit quality that provides depth and balance. The finish is where this coffee truly shines: as it cools, delicate herbal and floral notes reminiscent of chamomile tea appear, creating a refined, layered conclusion that lingers beautifully.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is a coffee that rewards patient exploration—each temperature reveals something new, making it a perfect choice for those who appreciate the full journey a truly exceptional coffee can provide.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57326351450486,"sku":"MOONWAKE-LALOMITA-WASHED","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EulisesGuzmanSerratoLaLomitaWashedPinkBourbonAssets_Web.webp?v=1771459460"},{"product_id":"moonwake-pepe-jijon-finca-soledad-sidra-wave-hybrid-ecuador","title":"Moonwake - Pepe Jijon, Finca Soledad - Sidra Wave Hybrid - Ecuador","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEcuador — Pepe Jijon Finca Soledad Sidra (Wave Hybrid)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🥤 Sprite • 🥭 Red Mango • 🍇 Pomegranate • 🌹 Rose\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Pepe Jijon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Soledad\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Imbabura, Ecuador\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Wave Hybrid\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1515 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA truly special lot from Pepe Jijon at Finca Soledad showcasing his new Sidra Wave Hybrid processing style—an approach that feels both inventive and deeply considered. This hybrid method combines elements of natural and honey processing in a way that creates layers, almost like adding the best parts of each. The cup opens with clean, sparkling citrus quality—airy Sprite-like tanginess with high sweetness. As it settles, deeper red fruit tones emerge: juicy red mango, pomegranate, and hawthorn, with balance and complexity especially with rose-like florals in the finish.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePepe Jijon operates Finca Soledad in Imbabura, Ecuador, at 1,515 metres above sea level. He has established a reputation for his trademark \"wave\" philosophy and process, which uses gentle fermentation and controlled temperatures to introduce the least strain on coffee cherries whilst still producing high clarity, vibrant coffee. The Wave Hybrid represents an evolution of this philosophy, combining natural and honey processing in a unique sequence that showcases Pepe's mastery of evolving fermentation—turning up the volume on terroir without losing clarity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Wave Hybrid process is a unique multi-stage approach:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCold Storage\u003c\/strong\u003e — 4 days in tanks in Finca Soledad's cold room\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eNatural Drying\u003c\/strong\u003e — 12 days as whole cherries\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eRehydration\u003c\/strong\u003e — Small amount of water added to cherries\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔪 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — After rehydration\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e❄️ \u003cstrong\u003eHoney Drying\u003c\/strong\u003e — 3 days in cold room with mucilage intact\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis complex sequence creates a unique flavour profile that isn't simply a midpoint between natural and honey processing—it's layered, combining clean citrus brightness with deep red fruit complexity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eClean, sparkling citrus opens with airy Sprite-like tanginess and high sweetness. Deeper red fruit tones emerge—juicy red mango, pomegranate, and hawthorn—with rose-like florals in the finish. A fun, complex, and genuinely unique coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥤 \u003cstrong\u003eSprite\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003eRed Mango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003ePomegranate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌹 \u003cstrong\u003eRose\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eAfterward, the coffee is washed and dried slowly in both direct and indirect sunlight for 20 days, showcasing a low-intervention approach that preserves the farm’s distinct terroir. Pepe’s commitment to precision, experimentation, and flavor clarity results in a cup that is vibrant, structured, and deeply expressive of both the Typica Mejorado variety and the unique environment of Finca Soledad.\u003c\/span\u003e\u003c\/h4\u003e\n\u003cstrong data-end=\"1358\" data-start=\"1327\"\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv class=\"pointer-events-none h-px w-px\" data-edge=\"true\" aria-hidden=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\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":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57426226315638,"sku":"MOONWAKE-PEPE-SIDRAWAVE-125","price":27.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PepeJijonFincaSoledadSidraWaveHybridAssets_webandsocial.webp?v=1772933340"},{"product_id":"moonwake-project-one-light-peach-oolong-yeast-anaerobic-natural-catimor-china","title":"Moonwake - Project One Light Peach Oolong - Yeast Anaerobic Natural Catimor | China","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" data-testid=\"conversation-turn-368\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eChina — Olina Cai Project One Light Catimor (Yeast Anaerobic Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍵 Pu'er • 🍑 Peach Candy • 🌸 Jasmine Milk Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Olina Cai, Project One Light\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Project One Light Processing Site\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Yunnan, China\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Catimor\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Yeast Anaerobic Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1300–1500 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 8oz \/ 227g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAn intriguing example of the care and experimentation happening in Yunnan. Produced by Olina Cai at Project One Light, this coffee highlights their work with yeast-inoculated fermentations and evolving fermentation protocols. The name Peach Oolong suits it well. The cup opens with earthy pu'er or red tea depth often associated with Catimors from Yunnan. That base note gives way to distinct peach candy sweetness, reminiscent of peach syrup in boba tea. Jasmine florals and a soft hint of milkiness round it out, bringing to mind a layered, sweetened tea drink.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFounded in 2020 in the heart of Mangshi, Yunnan, China, Project One Light is a specialty coffee processing project led by Olina Cai, a local with deep roots in the coffee and tea industry. Her team includes Q-graders and processing experts who prioritise ethics, environmental care, and quality at every step. The project represents the evolving landscape of specialty coffee in Yunnan, combining traditional knowledge with experimental processing techniques to showcase the region's potential.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Yeast Anaerobic Natural process involves multiple careful stages:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelection\u003c\/strong\u003e — Peak ripeness cherries, double floated for consistency and stable sugar content\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧬 \u003cstrong\u003eEnzymatic Hydrolysis\u003c\/strong\u003e — Breaks down pectin layer to facilitate fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eYeast Inoculation\u003c\/strong\u003e — Specialised yeast introduced to cherries\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫙 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — 10–15 days in airtight containers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — 15–22 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis intentional and expressive approach creates a layered processing showcase.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOpens with earthy pu'er or red tea depth. That base note gives way to distinct peach candy sweetness, reminiscent of peach syrup in boba tea. Jasmine florals and a soft hint of milkiness round it out. A layered and playful coffee that stays interesting from start to finish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003ePu'er\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003ePeach Candy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eJasmine Milk Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57426226446710,"sku":"MOONWAKE-PEACHOOLONG-CATIMOR","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Project_One_Light_Peach_Oolong_Yeast_Anaerobic_Natural_Catimor_Assets_Web_0bc7041b-0202-4db2-a4a4-63e24ebde519.webp?v=1772933650"},{"product_id":"moonwake-alo-hatessa-mini-station-anaerobic-natural-74158-ethiopia","title":"Moonwake - Alo Hatessa Mini Station - Anaerobic Natural 74158 | Ethiopia","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEthiopia — Tamiru Tadesse Alo Coffee Hatessa Mini Station 74158 (Anaerobic Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍇 Grape • 🍒 Cherry • 🍯 Candied Date • 🍷 Syrah\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Tamiru Tadesse, Alo Coffee\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Hatessa Mini Station (smallholder farmers)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Hatessa Village, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e 74158\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2320–2460 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 8oz \/ 227g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFrom the highland village of Hatessa in Bensa, this micro-lot is produced in very limited quantity—just 5 to 8 tonnes of natural coffee are processed at this small, dedicated station each year, all sourced from nearby smallholder farmers. Anaerobic fermentation experiments are still relatively uncommon in Ethiopia, and this coffee reflects some of the latest exploration in that direction. Rather than dramatically changing the character of the coffee, the process adds dimension and turns up the volume on the fruit qualities. The first impression is direct and vibrant—fresh grape and cherry come through immediately. As it opens up, a candied date sweetness develops, lingering and almost confectionary. The finish brings everything together with a jammy, earthy wine quality reminiscent of Syrah.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTamiru Tadesse operates Alo Coffee, a specialty coffee processing project in Sidama, Ethiopia. His 2021 Cup of Excellence first-place win enlarged opportunities for Bensa smallholder coffee growers to prosper. Born in Sidama Bensa, Tamiru saw the great disconnect between the exceptional flavours and high cup quality potential of his hometown's coffees and the way these were being undervalued across the market. The Hatessa Mini Station represents his commitment to producing small-volume, meticulously processed micro-lots that showcase the potential of high-altitude Ethiopian coffees through experimental processing methods.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Anaerobic Natural process at Hatessa Mini Station involves careful, multi-stage handling:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelection\u003c\/strong\u003e — Ripe cherries meticulously handpicked for uniformity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫙 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — 72 hours in sealed blue plastic tanks in cool environment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — 25 days on African raised beds with hourly turning\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌞 \u003cstrong\u003eSun Protection\u003c\/strong\u003e — Beds covered during peak sunlight (12–3 PM) to prevent overheating\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eMoisture Target\u003c\/strong\u003e — Dried to 11–11.5% moisture\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🛡️ \u003cstrong\u003eStorage\u003c\/strong\u003e — Sealed in GrainPro bags, then traditional jute bags\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏳ \u003cstrong\u003eResting\u003c\/strong\u003e — Minimum 45 days before dry milling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis slow and controlled fermentation allows the coffee's delicate complexity to emerge with clarity and balance.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDirect and vibrant—fresh grape and cherry come through immediately. As it opens up, candied date sweetness develops, lingering and almost confectionary. The finish brings everything together with a jammy, earthy wine quality reminiscent of Syrah, adding depth and complexity to the brighter fruit notes. A distinctive profile for those drawn to punchy berry and grape flavours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eGrape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eCandied Date\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍷 \u003cstrong\u003eSyrah\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57426226643318,"sku":"MOONWAKE-ALOHATESSA-AN74158","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Alo_Hatessa_Mini_Staiton_Anaerobic_Natural_Landrace_Assets_copy_Web.webp?v=1772933785"},{"product_id":"moonwake-silvio-sanchez-santa-teresa-de-mogoton-natural-catuai-nicaragua","title":"Moonwake - Silvio Sanchez Santa Teresa de Mogoton - Natural Catuai | Nicaragua","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" 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=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eNicaragua — Silvio Sanchez Santa Teresa de Mogoton Catuai (Natural, Dark Roast)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍫 85% Dark Chocolate Mousse • 🫐 Blackberry Jam\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Silvio Sanchez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Santa Teresa de Mogoton\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nueva Segovia, Nicaragua\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Catuai\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1500 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 10oz \/ 284g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA premium dark roast from Silvio Sanchez of Santa Teresa de Mogoton, roasted with a focus on texture and balance rather than intensity alone. What stands out most in this coffee is the mouthfeel—one of the nicest from a dark roast in a while, with a chocolate mousse-like texture that feels creamy and almost milky, even without any milk added. The body is full and coating, but still clean. Rich, clearly defined chocolate flavour is supported by pleasant, intentional bitterness. Underneath comes a subtle note of blackberry jam from the natural process, adding gentle sweetness and complexity alongside the darker chocolate tones.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSilvio Sanchez came to coffee farming through studying agronomy. His mother loved coffee, so together, they saved up enough money to purchase land well-suited to growing coffee in the La Union, San Fernando region of the Nuevo Segovia department. Santa Teresa de Mogoton is a secluded farm only accessible through a single road. Dense pine forests and interplanted pine trees give the farm a quiet, spectral atmosphere that is complemented by Silvio's expertly organised rows of trees—a testament to his training as an agronomist.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Natural process at Santa Teresa de Mogoton involves careful post-harvest handling:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003ePicking \u0026amp; Quality Check\u003c\/strong\u003e — Cherries picked and checked for quality at the farm\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚗 \u003cstrong\u003eTransport\u003c\/strong\u003e — 1.5-hour journey down the mountain to the dry town of Ocotal in plastic boxes\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSun Drying\u003c\/strong\u003e — Full sun drying at Expocampo Mill\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👀 \u003cstrong\u003eMonitoring\u003c\/strong\u003e — Constant turning and sorting for uniformity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach day's picking, called a \"partida,\" is delivered and dried separately to maintain quality control.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eChocolate mousse-like texture that feels creamy and almost milky, even black. Full, coating body that stays clean. Rich, clearly defined chocolate flavour with pleasant, well-measured bitterness. Subtle blackberry jam note from the natural process adds gentle sweetness and complexity. Works especially well with milk but holds its own brewed black. Stays balanced, textured, and expressive as thick espresso or filter coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍫 \u003cstrong\u003e85% Dark Chocolate Mousse\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBlackberry Jam\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57426226774390,"sku":"MOONWAKE-SILVIOSANCHEZ-NICARAGUA","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SilvioSanchezSantaTeresadeMogotonNaturalCatuaiAssets-02.webp?v=1772933909"},{"product_id":"moonwake-san-antonio-village-extended-washed-caturra-gesha-peru","title":"Moonwake - San Antonio Village - Extended Washed Caturra Gesha | Peru","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" data-testid=\"conversation-turn-368\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Maribel Herrera Torres San Antonio Village Caturra Gesha (Extended Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🌸 Jasmine • 🍊 Kumquat • 🍑 Persimmon • 🥭 Mango\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Maribel Herrera Torres\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e San Antonio Village\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huabal, Jaén, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Extended Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650–1700 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 8oz \/ 227g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMaribel Herrera Torres has done phenomenal work cultivating exceptional quality cherries and executing a remarkably clean process that allows her terroir to speak with clarity and precision. This compelling blend of Caturra and Gesha comes together beautifully as a light roast. The aromatics are immediately expressive, with prominent floral and citrus notes reminiscent of jasmine blossoms and tart kumquat. As it opens up, those bright notes give way to softer, more complex tones—a creamy, gentle persimmon character that subtly builds body and adds rounded texture to the cup. In the background, sweet and clean mango notes weave in and out. An excellent showcase of Peru's terroir and the careful work behind it.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMaribel Herrera Torres is a coffee producer from San Antonio, Huabal. She owns two hectares of land and grows Gesha, Caturra, and Catuai. Huabal, in the Jaén province of Cajamarca, is one of the strongest areas for quality. The district has huge potential for coffee, but poor infrastructure means many producers lack the resources and knowledge to fully realise it. Huabal is composed of multiple villages, each a centre of coffee production. The district spans several mountains, resulting in varied climates and soils—from wet, humid areas with red, clay-like soils to dry, hot zones. This diversity contributes to complex and distinctive cup profiles.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Extended Washed process involves careful post-harvest handling:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003ePicking\u003c\/strong\u003e — Ripe cherries picked by Maribel and her family\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing of cherries\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003ePatio Drying\u003c\/strong\u003e — 25 days on lined patios\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis natural complexity combined with Maribel's passion and care allows this washed lot of Caturra and Gesha to shine—a true expression of Peru's terroir.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eImmediately expressive aromatics with prominent jasmine blossoms and tart kumquat. Bright notes give way to softer, more complex tones. Creamy, gentle persimmon character subtly builds body and adds rounded texture. Sweet and clean mango notes weave in and out. A coffee that feels both refined and expressive.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eKumquat\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003ePersimmon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; 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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57426227003766,"sku":"MOONWAKE-SANANTONIO-EXTENDED-PERU","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Maribel_Herrera_Torres_San_Antonio_Village_Assets_Web.webp?v=1772934046"},{"product_id":"moonwake-alo-bona-zuria-gute-station-washed-landrace-ethiopia","title":"Moonwake Coffee Roasters - Alo Bona Zuria Gute Station - Washed Landrace | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia — Tamiru Tadesse \/ Alo Coffee Bona Zuria Gute Station Landrace (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Yellow Peach • 🌸 Vanilla • 🍵 Barley Tea \u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Tamiru Tadesse \/ Alo Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Gute Station, Bona Zuria\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Landrace\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 2200–2400 MASL (est.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 227g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA pristine expression of high-altitude washed Ethiopian landrace — a profile Moonwake holds as one of their absolute favourites for its purity, clarity, and expressive florality. From the Gute Station in the Bona Zuria area of Sidama, outgrowers deliver ripe cherries to Tamiru Tadesse's Alo Coffee operation, where exacting washed processing brings out the best the terroir has to offer.\u003c\/p\u003e\n\u003cp\u003eExpect vivid citrus and florals with a clean, sparkling acidity and a delicate tea-like finish — everything that makes washed Ethiopian landrace so beloved by filter enthusiasts.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlo Coffee was founded in 2020 by Tamiru Tadesse, a native of Bensa, Sidama, who was inspired to elevate high-quality and competition-level coffees from his region. The Bona Zuria washing station operates at elevations once considered too high for coffee cultivation, but changing climate conditions have made this altitude ideal — producing coffees with a clarity and intensity that can rival the finest Yirgacheffe.\u003c\/p\u003e\n\u003cp\u003eTamiru's meticulous approach to cherry selection, processing protocol, and drying has earned Alo Coffee a reputation among some of the world's most discerning specialty roasters. The Gute Station serves outgrowers surrounding the Bona Zuria area, bringing together the diverse landrace material of this emerging high-altitude region.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Gute Station involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Sorting\u003c\/strong\u003e — Only ripe, dense cherries progress; floaters removed via water tank\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDe-pulping\u003c\/strong\u003e — Skin and fruit flesh mechanically removed immediately after delivery\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Parchment washed in clean water to remove mucilage, preserving clarity\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Parchment dried on African drying beds with careful turning for even drying\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Rigorous sorting at each stage to ensure Grade 1 cup quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis careful, traditional approach preserves the terroir-driven floral and citrus character of the Bona Zuria landrace varieties.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully transparent cup that showcases the finest qualities of high-altitude washed Ethiopian landrace. Vivid citrus and bright florals lead, with a sparkling acidity that gives way to a clean, honeyed black tea finish as the cup cools.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eYellow Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eVanilla\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍵 \u003cstrong\u003eBarley Tea\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"March 24th","offer_id":57588405502326,"sku":"MOONWAKE-ALO-BONA-W-LANDRACE-MAR24","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Alo_Bona_Zuria_Gute_Station_Washed_Landrace_Assets_Web.png?v=1774973604"},{"product_id":"moonwake-el-mirador-yessica-parra-washed-pink-bourbon-colombia","title":"Moonwake Coffee Roasters - El Mirador Yessica Parra - Washed Pink Bourbon | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Yessica Parra El Mirador Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Cherry Blossom • 🍑 Peach • 🍊 Navel Orange • 🍬 Starfruit\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 Yessica Parra \/ Diwan Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Mirador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 227g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA washed Pink Bourbon from Yessica Parra's El Mirador farm in Pitalito, Huila — a producer Moonwake regards with deep admiration. Where their natural Gesha from the same farm delivers vivid red fruit and complexity, this washed Pink Bourbon offers the variety's characteristic floral sweetness in its cleanest, most transparent form. A coffee that lets Pink Bourbon's extraordinary genetics speak for themselves.\u003c\/p\u003e\n\u003cp\u003eYessica and her brother Diego are siblings from a fourth-generation coffee-growing family who founded Diwan Coffee, initially as a passion project before growing it into a vehicle for producing some of the most distinctive microlots in Huila.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYessica and Diego Parra are the fourth generation of a coffee-growing family from Pitalito, Huila. Their great-grandfather began cultivating coffee as a livelihood, and the tradition was passed down through each generation. It wasn't until Yessica explored specialty coffee through studies and teaching at SENA that she and Diego recognised coffee's full potential, founding Diwan Coffee together.\u003c\/p\u003e\n\u003cp\u003eOver time, their passion grew into a serious enterprise — acquiring their own farm, El Mirador, and developing unique processing approaches. Diego specialises in fermentation and varietal profiling, whilst Yessica masters cupping, logistics, and sourcing. Today, Diwan Coffee brings together their own production with that of allied farmers, launching their brand officially in 2024.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Mirador involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Only the ripest Pink Bourbon cherries are harvested\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDe-pulping\u003c\/strong\u003e — Fruit skin removed to expose the mucilage-covered parchment\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled fermentation to break down remaining mucilage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water to achieve cup clarity\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying with temperature control to preserve delicate floral notes\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Final quality inspection before milling and export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe washed process at El Mirador highlights Pink Bourbon's extraordinary floral and sweet stone fruit character with exceptional clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully clean expression of washed Pink Bourbon — delicate florals lead into sweet stone fruit and a gentle citrus acidity, with a long, honeyed finish. This is Pink Bourbon in its most transparent form: elegant, precise, and deeply satisfying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eCherry Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eNavel Orange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eStarfruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"March 24th","offer_id":57588405633398,"sku":"MOONWAKE-ELMIRADOR-YPARRA-W-PB-MAR24","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ElMiradorYessicaParraWashedPinkBourbonAssets_Web.png?v=1774973608"},{"product_id":"moonwake-hacienda-la-esmeralda-peterson-guabo-3-fc-washed-gesha-panama","title":"Moonwake Coffee Roasters - Hacienda La Esmeralda - Guabo 3 FC Washed Gesha | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — The Peterson Family Hacienda La Esmeralda Guabo 3 Gesha (FC Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like —  • 🍊 Tangerine • 🌼 Jasmine • 🍑 White Peach • 🥭 Mangosteen\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 The Peterson Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Hacienda La Esmeralda, El Velo Farm, Guabo 3 Lot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriquí, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e FC Washed (Full Clean Washed)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1850–1870 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrown on a farm that swept all three major categories at the 2025 Best of Panama competition — a first in the competition's history — this FC Washed Gesha from Hacienda La Esmeralda's Guabo 3 lot represents the absolute pinnacle of what Panama specialty coffee can achieve. A coffee best enjoyed with full attention: its nuance and complexity are sure to leave a lasting impression.\u003c\/p\u003e\n\u003cp\u003eThe washed process at La Esmeralda delivers Gesha in its most floral and citrus-forward expression. Where the naturals offer stone fruit and berry complexity, this FC Washed lot is all about pristine florals, pomelo brightness, and that haunting lychee sweetness that has made Esmeralda Gesha one of the most coveted coffees on earth.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe lands that make up Hacienda La Esmeralda were first brought together as a single estate in 1940. In 1967, Swedish-American banker Rudolph A. Peterson purchased the estate, and it has remained in the Peterson family ever since — now managed by Rachel and Alex Peterson, who continue to raise the bar for specialty coffee globally.\u003c\/p\u003e\n\u003cp\u003eThe Peterson family's legacy with Gesha is the stuff of coffee history. In 2004, separating production by variety and farm block for the first time, they entered the Gesha at the Best of Panama competition, where it achieved the highest auction price ever recorded at the time and took first place. The variety had previously been passed between gene banks and research stations largely for its disease resistance — nobody had yet understood its extraordinary cup potential until the Petersons revealed it to the world.\u003c\/p\u003e\n\u003cp\u003eIn 2025, Hacienda La Esmeralda became the first producer in history to win all three major categories at Best of Panama — Gesha Washed, Gesha Natural, and Varietals — achieving what commentators called the competition's first-ever \"triple crown.\"\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe FC Washed process at Hacienda La Esmeralda involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand Harvesting\u003c\/strong\u003e — Only peak-ripe Gesha cherries selected at the Guabo 3 plot\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFlotation Tank\u003c\/strong\u003e — Cherries floated to remove any unripe, overripe or lower-density beans\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDe-pulping\u003c\/strong\u003e — Fruit skin removed to expose mucilage-covered parchment\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled fermentation to break down mucilage naturally\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFull Washing\u003c\/strong\u003e — Thorough washing in clean water, achieving the exceptional cup clarity the FC designation demands\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying under precise conditions to preserve the delicate floral and citrus complexity\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Rigorous lot-level quality control at every stage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a washed Gesha of exceptional purity — all magnolia, pomelo, and lychee florals with a structured clarity that reflects both variety and processing excellence.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA masterpiece of washed Gesha. The cup opens with a cascade of pristine florals — magnolia, white blossom, and delicate jasmine — before revealing a bright, elegant pomelo-driven acidity. As it cools, sweet lychee and complex floral undertones emerge, creating a finish of extraordinary length and refinement. This is a coffee for occasions of full attention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍊 \u003cstrong data-end=\"16\" data-start=\"3\"\u003eTangerine\u003c\/strong\u003e – bright, juicy citrus sweetness\u003cbr data-end=\"52\" data-start=\"49\"\u003e🌼 \u003cstrong data-end=\"66\" data-start=\"55\"\u003eJasmine\u003c\/strong\u003e – delicate floral aroma, tea-like elegance\u003cbr data-end=\"112\" data-start=\"109\"\u003e🍑 \u003cstrong data-end=\"130\" data-start=\"115\"\u003eWhite Peach\u003c\/strong\u003e – soft, sweet stone fruit with a silky finish\u003cbr data-end=\"179\" data-start=\"176\"\u003e🥭 \u003cstrong data-end=\"196\" data-start=\"182\"\u003eMangosteen\u003c\/strong\u003e – exotic, creamy sweetness with a hint of tropical tang\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57588405698934,"sku":"MOONWAKE-HLE-GUABO3FC-W-GESHA","price":45.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/HaciendaLaEsmeraldaGuabo3FCWashedGeshaAssets_webandsocial.png?v=1774973610"},{"product_id":"moonwake-rotheca-tugwizikawa-decaf-natural-swp-red-bourbon-burundi","title":"Moonwake Coffee Roasters - Rotheca Project  - Natural Decaf Red Bourbon | Burundi","description":"\u003ch2\u003e\u003cstrong\u003eBurundi — Tugwizikawa Cooperative Kigobe Washing Station Red Bourbon (Natural Swiss Water Decaf)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍫 Milk Chocolate • 🍪 Fig Newton • 🫚 Red Date\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 Tugwizikawa Cooperative \/ Kalico (Kahawa Link Company)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Kigobe Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kirundo, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural Swiss Water Process Decaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 340g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lot of care went into this decaf, and it shows. As a medium roast, it offers a base of sweet milk chocolate, joined by the honeyed, slightly spiced character of fig newtons. As the cup cools, those jammy figs shift into dried red dates, adding a complexity not typical of most decafs. It's a decaf that feels especially comforting in the evening — rich, layered, and particularly lovely with milk on a cold day.\u003c\/p\u003e\n\u003cp\u003eThis coffee comes from the Kigobe Washing Station in Kirundo, which serves approximately 600 smallholder farmers from the Tugwizikawa cooperative — a name that translates beautifully as \"Let's Rise Coffee.\" It represents the fourth season Moonwake has offered coffee from the Rotheca Project, an initiative between Kalico, Phyllis Johnson of BD Imports, and RGC importers, organised to combat poverty and support women-produced coffee in Burundi.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2012, Angèle Ciza decided to go into the coffee business, purchasing a number of washing stations with the intention of working closely with growers and processing some of the finest coffees in the country. Ciza sadly passed away in 2022, but her legacy lives on through Kalico (Kahawa Link Company), now managed by her son, Alexandre Shaka Mugisha, working across seven washing stations in the region.\u003c\/p\u003e\n\u003cp\u003eThrough an emphasis on agricultural education, the quality of Kalico's coffees has grown steadily — along with prices paid to farmers and meaningful improvements for women in the supply chain. Kalico invests continuously in training, environmental protection, micro-finance, and social causes including a scholarship programme to cover school fees for young girls. Seventy per cent of the producers they work with are women.\u003c\/p\u003e\n\u003cp\u003eThis coffee not only represents the quality Burundi has to offer, but also embodies Ciza's vision, whose work has uplifted thousands of farmers and continues to inspire — especially the women whose labour is so essential to coffee production in Burundi.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural Swiss Water Process at Kigobe involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Ripe Red Bourbon cherries harvested and sorted for quality\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eNatural Drying\u003c\/strong\u003e — Whole cherries dried on raised beds to develop fruit-forward sweetness\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eSwiss Water Decaffeination\u003c\/strong\u003e — Chemical-free process using water, temperature and time to remove caffeine whilst preserving flavour integrity\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Final cup clarity and complexity verified post-decaffeination\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a decaf that retains the character and layered sweetness of a naturally processed Red Bourbon — without the caffeine.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA wonderfully comforting cup with more depth than most decafs can claim. The medium roast coaxes out a sweet milk chocolate foundation, with fig newton's honeyed spice taking centre stage in the mid-palate. As the cup cools, dried red dates emerge with a jammy complexity that lingers long on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eMilk Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍪 \u003cstrong\u003eFig Newton\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫚 \u003cstrong\u003eRed Date\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57588518781302,"sku":"MOONWAKE-ROTHECA-DECAF","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RothecaProjectKigobeStationSWPDecafNaturalRedBourbon_web_d1b94dc7-d748-4451-a002-d6493b13c670.png?v=1774975259"},{"product_id":"moonwake-finca-los-cantares-washed-caturra-catuai-panama","title":"Moonwake Coffee Roasters - Finca Los Cantares - Washed Caturra Catuai | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — Marie Vallarino Finca Los Cantares Caturra \u0026amp; Catuai (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — [TBC - awaiting roaster product page]\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 Marie Vallarino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Los Cantares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra, Catuai\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 TBC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 340g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e[Awaiting roaster product page - description TBC]\u003c\/p\u003e\n\u003chr\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57648021832054,"sku":"MOONWAKE-CANTARES-WASHED","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaLosCantaresWashedCaturraCatuaiAssets_Web.png?v=1775804000"},{"product_id":"moonwake-deiro-garcia-finca-lord-voldemort-panela-yeast-washed-caturra-chiroso-colombia","title":"Moonwake Coffee Roasters - Deiro Garcia Finca Lord Voldemort - Panela Yeast Washed Caturra Chiroso | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Deiro García Finca Lord Voldemort Caturra \u0026amp; Chiroso (Panela Yeast Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🫛 Cardamom Bun • 🍰 Marzipan • 🥧 Apple Pie\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 Deiro García Botina\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Lord Voldemort\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra, Chiroso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Panela Yeast Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 227g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Lord Voldemort has earned its cult following in specialty coffee not through mythology but through science. Deiro García is a former microbiologist who applies laboratory precision to coffee fermentation, designing proprietary cultures from yeasts and fruits to coax genuinely unexpected flavour profiles from his Huila growing conditions.\u003c\/p\u003e\n\u003cp\u003eThis Caturra and Chiroso blend — processed through his panela yeast washed method — is something altogether different: the warmth and spice of a cardamom bun, the almond sweetness of marzipan, and a deep, pastry-rich apple pie finish. This is fermentation as craft.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDeiro García Botina is one of Colombia's most forward-thinking producers, and Finca Lord Voldemort — named for his passion for Harry Potter — sits at 1,800 MASL in the Pitalito area of Huila, one of the most competitive growing regions in the country. His academic background in microbiology is the engine behind his work: he has spent years developing and refining his own fermentation cultures, sourced from seasonal fruits, vegetables, and traditional Colombian ingredients including panela — unrefined cane sugar — whose wild yeasts he harnesses to drive complex fermentation reactions.\u003c\/p\u003e\n\u003cp\u003eWhere most producers are limited by commercial processing options, Deiro designs every fermentation as an experiment with a defined outcome. The result is a portfolio of coffees that are unmistakably his: complex, controlled, and consistently surprising in the best possible way.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Panela Yeast Washed process at Finca Lord Voldemort involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Ripe cherries only, hand-picked and sorted for evenness\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eFloat Sorting\u003c\/strong\u003e — Overripe and defective cherries removed via water flotation\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eOxidation Stage\u003c\/strong\u003e — Sorted cherries undergo an initial open-air oxidation to standardise ripeness before fermentation begins\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003ePanela Yeast Fermentation\u003c\/strong\u003e — Depulped parchment is sealed in containers with a panela-derived fermentation substrate and Deiro's proprietary yeast culture; the sugar-rich panela environment drives a controlled fermentation, developing the warm spice, almond, and stone fruit compounds central to the cup profile\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thoroughly rinsed after fermentation to remove all substrate residues and deliver a clean cup\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried on raised beds in Huila's mountain climate until moisture content is stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe panela yeast methodology is Deiro's signature: by feeding his cultures with the wild yeasts in Colombian cane sugar, he produces fermentation byproducts that translate directly into the pastry-like warmth and spiced sweetness of the final cup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA remarkable cup of fermentation craftsmanship. Rich aromatics — with cardamom bun spice, warm almond marzipan, and a rich apple pie sweetness that fills the mouth from first sip to finish. Backed by the clean, structured body that washed processing brings, this is a coffee that feels like a seasonal bakery counter in a single cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🫛 \u003cstrong\u003eCardamom Bun\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍰 \u003cstrong\u003eMarzipan\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥧 \u003cstrong\u003eApple Pie\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57648021930358,"sku":"MOONWAKE-DEIROGARCIA-PANELA","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DeiroGarciaVoldemortPanelaYeastWashedCaturraChirosoAssets_Web.png?v=1775804004"},{"product_id":"moonwake-banko-taratu-washed-landrace-ethiopia","title":"Moonwake Coffee Roasters - Banko Taratu Smallholder Farmers - Washed Landrace | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia — Smallholder Farmers Banko Taratu Landrace (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Orange • 🥭 Mango • 🍑 Pluot • 🍵 Black Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Smallholder Farmers, Banko Taratu Mill\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Multiple smallholder plots, Banko Taratu washing station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Gedeb District, Gedeo Zone, Yirgacheffe, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Landrace\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 1,900–2,300 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 227g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBanko Taratu is one of the most celebrated washing stations in Ethiopia's Gedeo Zone — a region that sits just south of Yirgacheffe and consistently produces coffees of extraordinary clarity and aromatic complexity. The mill processes cherries from hundreds of smallholder farmers working some of the highest-altitude plots in the world, where cool temperatures and ample rainfall slow cherry development and deepen flavour intensity.\u003c\/p\u003e\n\u003cp\u003eThis washed landrace lot is a textbook expression of everything that makes high-elevation Ethiopian coffee so compelling: a sweeping citrus brightness, tropical fruit sweetness, and a refined black tea finish that becomes more elegant as the cup cools.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Banko Taratu washing station sits at the heart of the Gedeb district, drawing cherries from over 300 family-owned farms spread across plots ranging from 1,900 to 2,300 metres above sea level. These are among the highest-grown coffees in the world, and the altitude is central to their character: slow maturation at elevation concentrates sugars and builds the layered complexity the region is known for.\u003c\/p\u003e\n\u003cp\u003eFarmers in this area cultivate coffee in traditional polyculture gardens alongside native trees and food crops, using organic practices rooted in generations of knowledge. Coffee cherries are handpicked and delivered to the mill where they undergo careful sorting and processing — a communal effort that underpins the consistency of the lot year after year.\u003c\/p\u003e\n\u003cp\u003eEthiopia's landrace varieties — indigenous to the region and shaped by centuries of natural selection — carry a genetic diversity that commercial varietals simply cannot replicate, lending Banko Taratu coffees an expressive, almost wild quality that is entirely their own.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Banko Taratu involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries are hand-picked at peak ripeness by individual smallholder farmers and delivered to the central mill\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting \u0026amp; Floating\u003c\/strong\u003e — Cherries are sorted on arrival and floated in water to remove damaged or less dense fruit\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Outer cherry skin is removed mechanically, exposing the mucilage-coated parchment\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Parchment is soaked in clean spring water for 24–48 hours, allowing natural fermentation to break down and wash away the remaining mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Washed parchment is laid on African drying beds and shade-dried with frequent turning until moisture content stabilises at around 11%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis traditional approach preserves the pure, terroir-driven character of the landrace varieties, producing a cup of exceptional clarity and elegance.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBanko Taratu in a glass: sweet orange and mango brightness open the cup, supported by the stone-fruit juiciness of ripe pluot. As it cools, a refined, honey-tinged black tea note emerges — clean, floral, and beautifully balanced. This is high-altitude Ethiopian washed coffee at its most expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePluot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍵 \u003cstrong\u003eBlack Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57648022258038,"sku":"MOONWAKE-BANKO-LANDRACE","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Banko_Taratu_Washed_Landrace_Assets_Web.png?v=1775804008"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/470186870_566881679472185_5913037073729673669_n.jpg?v=1755856597","url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/moonwake-coffee-roasters.oembed?page=3","provider":"Sigma Coffee UK","version":"1.0","type":"link"}