{"title":"POMA","description":"","products":[{"product_id":"poma-volcancito-honey-caturra-costa-rica","title":"POMA - Volcancito - Honey Caturra | Costa Rica","description":"\u003ch2\u003e\u003cstrong\u003eCosta Rica — Volcancito Caturra (Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍯 Honey Sweetness • 🍫 Milk Chocolate • 🌰 Toasted Nuts\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 Volcancito\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Volcancito\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Costa Rica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e TBC MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA round and sweet Costa Rican honey-processed Caturra from Volcancito — one of POMA’s Core Collection partners, selected for balance, clarity, and consistent quality.\u003c\/p\u003e\n\u003cp\u003eThe honey process leaves a portion of the cherry’s sugary mucilage intact during drying, lending a soft, syrupy sweetness and gentle body that sets it apart from fully washed preparations.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVolcancito is part of POMA’s long-term cultivation network in Costa Rica, where the country’s volcanic soils and consistent rainfall create ideal conditions for producing clean, well-structured coffees.\u003c\/p\u003e\n\u003cp\u003eThis honey-processed Caturra embodies the everyday expression of Costa Rican specialty coffee — approachable, balanced and honest — making it an excellent choice for daily brewing or as an introduction to POMA’s wider catalogue.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at Volcancito involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Ripe Caturra cherries are selectively hand-picked at peak maturity.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are depulped, removing the outer skin whilst retaining the sticky mucilage layer.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eMucilage Drying\u003c\/strong\u003e — Beans are dried with the mucilage intact, allowing sugars to concentrate into the bean.\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003ePatient Drying\u003c\/strong\u003e — Slow drying on patios and raised beds preserves the honeyed character.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe honey process delivers a cup that is rounder and sweeter than a typical washed coffee, with subtle fruit undertones and a full-bodied finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePOMA describes this coffee as round and sweet — a reliable, comforting cup that balances gentle acidity with honeyed body and a clean finish.\u003c\/p\u003e\n\u003cp\u003eExpect notes of honey, milk chocolate and toasted nuts, with a soft sweetness that makes it easy to enjoy from first sip to last.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eHoney Sweetness\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eMilk Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌰 \u003cstrong\u003eToasted Nuts\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"POMA Coffee","offers":[{"title":"Default Title","offer_id":57743219163510,"sku":"POMA-VOLCANCITO-H","price":13.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/volcancito.jpg?v=1777197196"},{"product_id":"poma-san-sebastian-washed-castillo-colombia","title":"POMA - San Sebastián - Washed Castillo | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — San Sebastián Castillo (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍎 Red Apple • 🍊 Orange • 🍯 Light Honey\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 Small hold farmers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e San Sebastián\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo\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 1700-2000masl.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean and fruity washed Castillo from San Sebastián in Colombia — part of POMA’s Core Collection, selected for balance, clarity and year-round consistency.\u003c\/p\u003e\n\u003cp\u003eCastillo is a Colombia-bred variety prized for disease resistance and its ability to showcase classic Colombian brightness — think juicy red fruit and a clean, structured finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSan Sebastián is one of POMA’s long-term cultivation partners, delivering reliably high-quality coffee harvest after harvest. Careful farm management, selective picking and disciplined wet-milling are the foundation of this crisp, fruit-driven profile.\u003c\/p\u003e\n\u003cp\u003eThis coffee represents the approachable, everyday side of Colombian specialty — clean, sweet and transparent, with the kind of clarity that works equally well as a filter or as a bright espresso.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at San Sebastián involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand Harvest\u003c\/strong\u003e — Ripe Castillo cherries are hand-picked selectively.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are depulped soon after harvest to preserve fruit freshness.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Beans are fermented to loosen mucilage and develop clean acidity.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — Full washing removes all mucilage for a clean cup profile.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSun Drying\u003c\/strong\u003e — Beans are slowly dried to lock in fruit character and stability.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eClassic washed processing delivers the transparent, structured cup that Colombia is known for.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePOMA describes this coffee simply — clean and fruity. The cup is balanced and lively, with red apple and orange leading into a light honeyed finish.\u003c\/p\u003e\n\u003cp\u003eIt’s a reliable, bright, well-structured coffee that rewards both filter and espresso brewing, and pairs beautifully with milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍎 \u003cstrong\u003eRed Apple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eLight Honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"POMA Coffee","offers":[{"title":"Default Title","offer_id":57743219360118,"sku":"POMA-SAN-SEBASTIAN-W","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/sansebastian.jpg?v=1777277087"},{"product_id":"poma-riakiberu-washed-sl28-sl34-kenya","title":"POMA - Riakiberu - Washed SL28 \u0026 SL34 | Kenya","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eKenya — Riakiberu Washing Station, SL28 \u0026amp; SL34 (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 — 🫐 Ripe Red Berries • 🍇 Blackcurrant • 🫐 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 Riakiberu Coffee Factory, Kamacharia Farmers Cooperative Society\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Riakiberu Washing Station\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Murang'a County, Kenya\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28, SL34\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 2,100 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e March 2026\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\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]\"\u003eRiakiberu Coffee Factory, part of the Kamacharia Farmers Cooperative Society in Murang'a County, Kenya, sits at high altitude on red volcanic soils that support quality-focused, carefully managed coffee production.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot is composed of SL28 and SL34 — the classic Kenyan workhorse varieties known for their structured acidity and vibrant dark-fruit character. Processed as a traditional washed coffee, the cherries are pulped, fermented for 12–24 hours depending on temperature, then dried slowly on raised beds for 10 to 22 days to enhance balance and 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\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRiakiberu Washing Station operates as part of the Kamacharia Farmers Cooperative Society, a smallholder collective serving farmers across Murang'a County in central Kenya. The factory sits at 2,100 MASL on the deep red volcanic soils that have made this region one of Africa's most celebrated coffee-growing zones.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSmallholder farmers across the cooperative deliver ripe cherry to Riakiberu, where carefully managed washing protocols and slow raised-bed drying combine to produce coffees with the structured acidity, layered fruit complexity and clean finish that defines the Kenyan style at its best.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePOMA's collaboration at Riakiberu brings together scientific research and practical farming, focusing on improving agricultural practices and refining processing methods to elevate cup quality whilst supporting sustainable production for the cooperative's farmers.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Riakiberu involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Delivery \u0026amp; Sorting\u003c\/strong\u003e — Smallholder farmers across the Kamacharia cooperative deliver ripe cherry to the washing station, where it is sorted to isolate only the densest, ripest fruit.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDisc Pulping\u003c\/strong\u003e — Cherries are mechanically depulped to remove the outer skin, separating the parchment-covered beans from the fruit.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eUnderwater Fermentation\u003c\/strong\u003e — Beans ferment in clean water for 12–24 hours, with duration carefully adjusted to ambient temperature to ensure controlled, even mucilage breakdown.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eThorough Washing\u003c\/strong\u003e — After fermentation, beans are thoroughly washed and graded by density in channels — the classic Kenyan double-wash protocol that delivers exceptional clarity in the cup.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSlow Bed Drying\u003c\/strong\u003e — Beans dry on raised African beds for 10 to 22 days, frequently turned and covered during peak heat to ensure slow, even moisture loss.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eHigh-Altitude Climate\u003c\/strong\u003e — At 2,100 MASL, cool temperatures and intense sunlight slow drying naturally, allowing flavour and structure to fully develop.\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 textbook Kenyan washed cup — vibrant, structured and unmistakably alive with ripe dark-fruit character.\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]\"\u003eExpect a juicy cup with ripe red-berry aromas — blackcurrant and blackberry leading — lifted by a vibrant, mouthwatering acidity that defines the Kenyan SL28\/SL34 profile. The traditional washed protocol delivers exceptional clarity, allowing the dark-fruit intensity of the varieties to take centre stage without distraction.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA classic high-altitude Kenyan coffee, refined through POMA's research-led approach to processing and cooperative collaboration.\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\u003eRipe Red Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eBlackcurrant\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBlackberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"POMA Coffee","offers":[{"title":"Default Title","offer_id":57743219491190,"sku":"POMA-RIAKIBERU-W","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/riakiberu.jpg?v=1777196735"},{"product_id":"poma-santa-monica-ef2-natural-chiroso-colombia","title":"POMA - Santa Monica - EF2 Natural Chiroso | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Jairo Arcila, Santa Monica Chiroso (EF2 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 — 🍉 Watermelon • 🌸 Honeysuckle • 🍇 Red Grape\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 Jairo Arcila\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Santa Monica\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 Chiroso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e EF2 Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e March 2026\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\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]\"\u003eSanta Monica is a family-managed farm in Colombia led by Jairo Arcila, where cool temperatures and steady airflow create ideal conditions for both slow cherry development and precise post-harvest work.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot is Chiroso, a distinctive Colombian variety known for its elegant and aromatic profile — shaped here through Jairo's balance of tradition and modern processing. The EF2 Natural protocol builds layered fruit complexity whilst preserving the variety's hallmark 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 PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSanta Monica sits in the Quindío department of Colombia at 1,900 MASL, where cool Andean temperatures and steady mountain airflow create textbook conditions for slow, even cherry development. The farm is family-managed by Jairo Arcila — part of the renowned Arcila family that founded Cofinet and operates several of Colombia's most innovative experimental farms.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJairo's approach balances generations of farming tradition with modern processing science, allowing Santa Monica to consistently produce coffees of exceptional clarity and structure. The farm's elevation, microclimate and meticulous post-harvest discipline together yield lots that punch well above their weight in cupping rooms across the world.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePOMA's collaboration with Santa Monica focuses on fermentation, processing techniques and agronomic research — including foliar nutrition and variety testing — to better understand and refine how complexity and clarity are developed in the cup.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe EF2 Natural process at Santa Monica involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Ripe Chiroso cherries are hand-picked at peak maturity, sorted to isolate the densest, most flawless fruit.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eAerobic Fermentation\u003c\/strong\u003e — Whole cherries undergo 24 hours of dry aerobic fermentation, allowing native microorganisms to begin breaking down the sugars in the mucilage and unlocking the variety's flavour potential.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Cherries then transfer into GrainPro bags for 50 hours of anaerobic fermentation, carefully maintained below 22°C to ensure consistent, controlled flavour development.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eTemperature Control\u003c\/strong\u003e — Cool conditions throughout fermentation prevent over-development and preserve the elegant aromatic structure of the Chiroso variety.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Beans dry on raised beds for around 18 days, with regular rotation to ensure even airflow and uniform moisture loss.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e✅ \u003cstrong\u003eQuality Sorting\u003c\/strong\u003e — Final hand-sorting before packaging guarantees only the most consistent beans make the lot.\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 vibrant, structured cup with intense fruit character, lifted florality and the clean, juicy finish that defines the EF2 protocol applied to Colombia's most aromatic varieties.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eExpect a vibrant, intense and structured cup bursting with fresh watermelon and red grape sweetness, lifted by honeysuckle florals and a clean, juicy finish. The Chiroso variety's elegant aromatic profile shines through the careful EF2 Natural protocol, delivering both depth and clarity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA textbook example of what happens when a distinctive Colombian variety meets meticulous processing on a high-altitude experimental farm — layered, lifted and unmistakably Chiroso.\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\u003eWatermelon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eHoneysuckle\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eRed Grape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003c\/h2\u003e","brand":"POMA Coffee","offers":[{"title":"Default Title","offer_id":57743219622262,"sku":"POMA-SANTA-MONICA-EF2N","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/santamonicachiroso.jpg?v=1777197158"},{"product_id":"poma-las-brisas-washed-bourbon-aji-colombia","title":"POMA - Las Brisas - Washed Bourbon Aji | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Brayan Smith, Las Brisas Bourbon Ají (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 • 💐 Lavender • 🌼 Elderflower • 🍊 Orange Blossom\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 Brayan Smith\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Las Brisas\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 Bourbon Ají\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 1,800 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e March 2026\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\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]\"\u003eLas Brisas is a hillside estate in southern Huila, Colombia, managed by Brayan Smith, where high elevations and slow ripening cycles produce coffees with exceptional clarity and intensity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot is Bourbon Ají — a distinctive variety chosen for its expressive and aromatic profile, cultivated here as part of Brayan's focus on rare and evolving genetics. For this lot, ripe cherries are picked at peak ripeness, depulped the same day, fermented aerobically for 24 to 36 hours, then dried slowly on raised beds for 20 days.\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]\"\u003eLas Brisas sits at 1,800 MASL in the mountains of southern Huila — one of Colombia's most celebrated coffee-producing departments, renowned for producing coffees of exceptional sweetness, clarity and layered complexity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eManaged by Brayan Smith, the farm operates with a sharp focus on rare varieties and meticulous post-harvest work. Brayan's commitment to cultivating evolving genetics such as Bourbon Ají — combined with careful, unhurried processing — consistently yields lots of refined elegance and expressive character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePOMA's collaboration with Las Brisas centres on variety testing and agronomic research, including foliar nutrition studies, to better understand how cultivation decisions and processing choices shape cup quality at every stage from soil to cup.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Las Brisas involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Bourbon Ají cherries are hand-picked at peak ripeness, with careful selection to ensure only the most mature fruit is processed.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eSame-Day Depulping\u003c\/strong\u003e — Cherries are depulped on the day of picking, minimising the window between harvest and processing to preserve freshness and floral clarity.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eAerobic Fermentation\u003c\/strong\u003e — Depulped beans ferment aerobically for 24–36 hours, allowing native microorganisms to break down the remaining mucilage and develop the variety's hallmark floral complexity.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — After fermentation, beans are thoroughly washed to remove all residual mucilage, ensuring a clean and precise cup free from fermentation artefacts.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSlow Raised Bed Drying\u003c\/strong\u003e — Beans dry on raised African beds for 20 days, allowing slow and even moisture loss that deepens sweetness and preserves delicate aromatic structure.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eHigh-Altitude Huila Climate\u003c\/strong\u003e — At 1,800 MASL, cool temperatures and steady airflow slow cherry ripening and drying alike, building the elegant, layered profile Las Brisas is known for.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result is an elegant, refined expression of Bourbon Ají — heady florals given space to breathe by the clarity of an unhurried washed process.\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]\"\u003eExpect an elegant and refined Bourbon with heady florals of jasmine, lavender and elderflower, delicate tea-like clarity and subtle orange blossom on the finish. There is nothing pushed or forced here — just the Bourbon Ají variety expressing itself with quiet intensity through Brayan's precise, patient processing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA standout from Huila's hillsides: floral, structured and unmistakably refined.\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\u003eLavender\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼 \u003cstrong\u003eElderflower\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eOrange Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003c\/h2\u003e","brand":"POMA Coffee","offers":[{"title":"Default Title","offer_id":57743219851638,"sku":"POMA-LAS-BRISAS-W","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/lasbrisasbourbonaji.jpg?v=1777197252"},{"product_id":"poma-fincas-del-putushio-washed-typica-mejorado-ecuador","title":"POMA - Fincas del Putushio - Washed Typica Mejorado | Ecuador","description":"\u003ch2\u003e\u003cstrong\u003eEcuador — Pepe Jijón Fincas del Putushio Typica Mejorado (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Strawberry Cotton Candy • 🍑 White Peach • 🍍 Tropical Fruit • 🌸 Floral Sweetness\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 Pepe Jijón\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Fincas del Putushio\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Intag Valley, Imbabura, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Typica Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,515 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA floral and juicy washed Typica Mejorado from Fincas del Putushio in Ecuador — part of POMA’s Research Rarities Collection, highlighting rare varieties and experimental processes from their research collaborations.\u003c\/p\u003e\n\u003cp\u003eOwned by Pepe Jijón, a former Ecuadorian mountaineer turned passionate coffee farmer, Fincas del Putushio embodies environmental purpose. Hand-sorted ripe cherries were depulped and dry-fermented for 24–36 hours, then cold-dried on African beds under rotation every 30 minutes — ensuring a clean, floral character with bright and vibrant acidity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHigh in Ecuador’s misty Intag Valley, the Fincas del Putushio estate (including the Finca Soledad lot where much of POMA’s work is focused) spans 120 hectares of biodynamic cloud forest, with just four hectares devoted to coffee.\u003c\/p\u003e\n\u003cp\u003eFounded in 2010 by José Ignacio \"Pepe\" Jijón — a former mountaineer and Seven Summiteer — the farm began as a reforestation project and has since replanted over 25,000 trees, turning deforested land into a thriving ecosystem. Pepe and his family champion ethical labour and community care, employing and supporting local single mothers whilst resisting regional mining pressures.\u003c\/p\u003e\n\u003cp\u003eHonoured in 2024 with Sprudge’s Most Notable Producer award, Fincas del Putushio carries forward a vision that fuses ecological restoration, community empowerment and world-class Ecuadorian coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Fincas del Putushio involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand Harvest\u003c\/strong\u003e — Ripe Typica Mejorado cherries are hand-picked at peak maturity.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eRapid Depulping\u003c\/strong\u003e — Cherries are depulped within hours of arrival at the wet mill.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — Beans ferment for 24–36 hours to develop a bright, clean profile.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eThorough Rinsing\u003c\/strong\u003e — After fermentation, beans are rinsed to remove all remaining mucilage.\u003c\/li\u003e\n\u003cli\u003e❄️ \u003cstrong\u003eCold-Bed Drying\u003c\/strong\u003e — Beans dry slowly on raised African beds for 10–20 days, rotated every 30 minutes.\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eCloud Forest Climate\u003c\/strong\u003e — Year-round cloud-forest mist preserves vibrant acidity and delicate florals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result showcases the refined, elegant character of Typica Mejorado — layered florals, bright structured acidity and a silky body.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePOMA describes this coffee as floral and juicy — alive with strawberry cotton candy, white peach and tropical fruit, balanced by bright acidity and a silky body. The washed process highlights the variety’s hallmark delicacy and floral complexity.\u003c\/p\u003e\n\u003cp\u003eLow-yielding and demanding to grow, Typica Mejorado remains rare and highly sought-after in the specialty world. A standout expression of Ecuadorian terroir and meticulous processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry Cotton Candy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍍 \u003cstrong\u003eTropical Fruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFloral Sweetness\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"POMA Coffee","offers":[{"title":"Default Title","offer_id":57743220113782,"sku":"POMA-PUTUSHIO-W","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/fincasdelputushiotypica.jpg?v=1777197236"},{"product_id":"poma-jardines-del-eden-ef2-natural-marageisha-colombia","title":"POMA - Jardines del Edén - EF2 Natural Marageisha | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Felipe \u0026amp; Carlos Arcila, Jardines del Edén Marageisha (EF2 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 — 💐 Lavender • 🍬 Cotton Candy • 🍐 Pear\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 Felipe \u0026amp; Carlos Arcila\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Jardines del Edén\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pijao, Quindío, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Marageisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e EF2 Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e March 2026\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\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]\"\u003eJardines del Edén is an experimental farm, run by the two brothers Felipe and Carlos Arcila, in the mountains of Pijao, Quindío — where high elevations, volcanic soils and cool mists create ideal conditions for rare and expressive coffee varieties.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot is Marageisha, a unique cross between Geisha and Maragogype, known for its bold floral and fruit-driven profile. Processed as an EF2 Natural, hand-picked cherries are carefully sorted, undergo controlled anaerobic fermentation for 30–72 hours, then dry slowly on raised beds for 15–20 days to preserve acidity and 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\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHigh in the lush mountains of Pijao, Quindío (1,700–1,900 m), Jardines del Edén is a 20-hectare experimental farm where volcanic soils and cool mists nurture rare varieties such as Striped Bourbon, Sidra, SL28 and Wush Wush.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBrothers Felipe and Carlos Arcila, founders of Cofinet, have transformed the farm into a hub for innovation — practising low-impact polyculture and meticulous hand-picking whilst pioneering bold processes such as anaerobic fermentation, carbonic maceration and long natural drying.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePOMA's collaboration with the Jardines farms is built on shared experimentation, combining the farm's advanced processing techniques with POMA's focus on agricultural practices like variety testing, foliar nutrition and pruning — pushing the boundaries of quality with every harvest.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe EF2 Natural process at Jardines del Edén involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Hand-picked Marageisha cherries are floated and sorted to isolate the densest, most flawless fruit.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eEF2 Anaerobic Fermentation\u003c\/strong\u003e — Whole cherries undergo controlled anaerobic fermentation in sealed GrainPro bags or anaerobic tanks for 30–72 hours, developing intensified fruit depth and floral complexity.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eTemperature Management\u003c\/strong\u003e — Fermentation is carefully temperature-controlled to ensure consistent, predictable flavour development across the lot.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👁️ \u003cstrong\u003eConsistent Rotation\u003c\/strong\u003e — Cherries are turned several times per day to maintain even airflow and prevent hotspots during fermentation.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSlow African Bed Drying\u003c\/strong\u003e — Drying takes 15–20 days on raised African beds, until moisture content reaches around 10–11%.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eAndean Microclimate\u003c\/strong\u003e — The farm's cool, breezy Andean microclimate slows and evens the drying process, preserving acidity and enhancing fruit sweetness.\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 clean, structured cup with vibrant acidity, silky sweetness and tropical elegance — an exceptional expression of Colombian 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]\"\u003eExpect a bold cup with inherent aromas of lavender and pear, a cotton candy finish, a crisp integrated acidity and a long, sweet aftertaste. The Marageisha variety's hallmark florality fuses with the depth and sweetness drawn out by POMA's EF2 Natural protocol.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA textbook expression of one of Colombia's rarest varietals — at once perfumed and structured, with the sweet aromatic intensity that has made Jardines del Edén one of the most exciting experimental farms in specialty 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\u003eLavender\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍬 \u003cstrong\u003eCotton Candy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍐 \u003cstrong\u003ePear\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003c\/h2\u003e","brand":"POMA Coffee","offers":[{"title":"April 14th","offer_id":57743220310390,"sku":"POMA-JARDINES-EDEN-EF2N-APR14","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/jardinesdeledenmarageisha.jpg?v=1777197216"},{"product_id":"poma-volcan-azul-honey-typica-costa-rica","title":"POMA - Volcán Azul - Honey Typica | Costa Rica","description":"\u003ch2\u003e\u003cstrong\u003eCosta Rica — Alejo Castro Kahle Volcán Azul Typica (Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍯 TBC Honey • 🍑 TBC Stone Fruit • 🌰 TBC Nutty\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 Alejo Castro Kahle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Volcán Azul\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Central Valley, Costa Rica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Typica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,400–1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e[⚠ TO BE POPULATED] A honey-processed Typica from Volcán Azul in Costa Rica — one of POMA’s research partners on the fertile slopes of the Poás Volcano.\u003c\/p\u003e\n\u003cp\u003e[⚠ TO BE POPULATED] Tasting notes, drying protocol and lot-specific context still to be confirmed with the roaster as this coffee is not on POMA’s 2026 public price list.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVolcán Azul, managed by Alejo Castro Kahle, is situated on the fertile volcanic slopes of the Poás Volcano in Central Valley at altitudes ranging from 1,400–1,900 MASL, complemented by a state-of-the-art mill.\u003c\/p\u003e\n\u003cp\u003eAlejo and his team are dedicated to maintaining and improving coffee quality, honouring their family’s long legacy of outstanding coffee for several generations. Their willingness to innovate has been essential to POMA’s collaborative research efforts on pruning, shading, thinning and processing trials.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at Volcán Azul involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand Harvest\u003c\/strong\u003e — Ripe Typica cherries are selectively hand-picked.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are depulped whilst retaining the mucilage layer for honey processing.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eMucilage Drying\u003c\/strong\u003e — [⚠ TBC — specific honey protocol details to confirm with POMA] Beans dry with mucilage intact to concentrate sweetness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e[⚠ TO BE POPULATED once POMA provides full lot details.]\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e[⚠ TO BE POPULATED — tasting notes and cup description pending.]\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eTBC Honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eTBC Stone Fruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌰 \u003cstrong\u003eTBC Nutty\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"POMA Coffee","offers":[{"title":"Default Title","offer_id":57743220539766,"sku":"POMA-TYPICA-AZUL-HONEY","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/volcanazultypica.jpg?v=1777196824"},{"product_id":"poma-volcan-azul-washed-geisha-costa-rica","title":"POMA - Volcán Azul - Washed Geisha | Costa Rica","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eCosta Rica — Alejo Castro Kahle, Volcán Azul Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🌸 Jasmine • 🍑 White Peach • 🍊 Bergamot • 🍯 Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Alejo Castro Kahle\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Volcán Azul\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Poás Volcano, Central Valley, Costa Rica\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,400–1,900 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 150g\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 washed Geisha from Volcán Azul, on the fertile volcanic slopes of Costa Rica's Poás Volcano. POMA collaborates closely with Alejo Castro Kahle and his team on cultivation research, and this lot showcases their meticulous washed processing — a method built around clarity, structure and pristine purity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Geisha variety, known for its perfumed florality and elegant tea-like body, finds an exceptional home in Volcán Azul's volcanic soils and high-altitude microclimate. The result is a refined, vibrant cup that highlights both the variety's hallmark complexity and the farm's precise execution.\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]\"\u003eVolcán Azul, managed by Alejo Castro Kahle, is situated on the fertile volcanic slopes of the Poás Volcano in Costa Rica's Central Valley at altitudes ranging from 1,400 to 1,900 MASL. Complemented by a state-of-the-art mill, Alejo and his team are dedicated to maintaining and improving coffee quality, honouring their family's long legacy of outstanding coffee for several generations.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAlejo's willingness to innovate and develop has been essential to POMA's collaborative efforts, with extensive experimentation underway across the farm — exploring everything from pruning and induced shade to thinning systems. Volcán Azul produces some of Central America's most refined and reliable coffees, with the volcanic terroir lending pronounced clarity and distinctive minerality to every lot.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farm's Geisha plantings are particularly prized — high-elevation, low-yielding and meticulously cared for, they represent the pinnacle of what Costa Rican specialty coffee can achieve.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Volcán Azul involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eHand Harvest\u003c\/strong\u003e — Ripe Geisha cherries are selectively hand-picked at peak maturity, reflecting the farm's commitment to quality at every stage.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eCareful Depulping\u003c\/strong\u003e — Cherries are meticulously depulped to remove the outer skin, preparing the beans for fermentation.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eControlled Fermentation\u003c\/strong\u003e — The beans ferment to loosen the sticky mucilage layer, with careful monitoring of time and temperature.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eMechanical Washing\u003c\/strong\u003e — Mucilage is then fully removed through mechanical washing, ensuring no residual sugars remain that could introduce fruitier or fermented notes.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003ePatio \u0026amp; Mechanical Drying\u003c\/strong\u003e — Parchment-covered beans dry slowly, often starting on patios and finished in mechanical dryers for precise control.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eVolcanic Terroir\u003c\/strong\u003e — The fertile volcanic soils and high-elevation microclimate impart pronounced clarity, lively acidity and nuanced flavour development.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis classic, meticulously executed approach allows the Geisha variety to express its hallmark florality and elegant structure whilst showcasing the pristine purity that Volcán Azul is renowned for.\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]\"\u003eThis Geisha presents a bright, elegant cup with pronounced floral aromatics and a silky, tea-like body. The washed process strips back any fermentation veil, leaving the variety's natural character on full display — perfumed jasmine, juicy stone fruit and refined citrus, layered over a clean, honeyed sweetness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eExpect vibrant acidity, exceptional clarity and a long, refined finish. A textbook expression of Volcán Azul's pristine washed protocol applied to one of the world's most celebrated varietals.\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\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eBergamot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"POMA Coffee","offers":[{"title":"Default Title","offer_id":57743220638070,"sku":"POMA-VOLCAN-GEISHA-W","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/volcanazulgeisha.jpg?v=1777196782"},{"product_id":"poma-drip-pack-mixed-pink-bourbon-natural-geisha-colombia","title":"POMA - Mixed Drip Pack - Bourbon Aji \u0026 Natural Geisha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia Drip Bag Series — A Tale of Two Farms: La Divisa Natural EF2 Geisha \u0026amp; Las Brisas Washed Pink Bourbon\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌺 Jasmine \u0026amp; Lychee • 🫐 Blackberry \u0026amp; Red Grape • 🍑 Tropical Stone Fruit • 🍯 Deep Sweetness \u0026amp; Malic Brightness\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eABOUT THIS BOX\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTen drip bags \u003cstrong\u003e(five of each).\u003c\/strong\u003e Two extraordinary Colombian coffees. No equipment required.\u003c\/p\u003e\n\u003cp\u003eThis curated box from POMA Coffee — the Copenhagen-based research roastery pushing the frontiers of coffee science — brings together two of Colombia's most celebrated micro-lots in a single, ready-to-brew experience. Five bags of the La Divisa Natural EF2 Geisha from Sebastián Gómez, and five bags of the Las Brisas Washed Pink Bourbon. Each bag contains 12g of precision-ground specialty coffee, individually nitrogen-flushed to preserve every volatile aromatic compound from roast to cup.\u003c\/p\u003e\n\u003cp\u003eThis is not instant coffee. Each bag is a genuine pour-over — specialty-grade beans, ground to filter precision, extracting into your cup with nothing but hot water.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e☕ COFFEE ONE — La Divisa Natural EF2 Geisha\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Sebastián Gómez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Divisa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Circasia, Quindío, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural EF2 (24hr Aerobic + 50hr Anaerobic Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700–1,800 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA competition-worthy Geisha of startling complexity. The EF2 process unlocks tropical intensity — lychee and blackberry surge on the nose, backed by a ringing malic acidity and deep winey sweetness. Florals of jasmine and osmanthus carry through to a long, clean finish.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌺 \u003cstrong\u003eJasmine \u0026amp; Osmanthus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBlackberry \u0026amp; Lychee\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eTropical Stone Fruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eDeep Sweetness\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSebastián Gómez farms La Divisa — a 13-hectare estate in Circasia, Quindío — alongside his father John, who has tended the land since 1995. After returning to Colombia in 2014 with firsthand experience of the global specialty movement, Sebastián shifted the family's focus decisively towards high-differentiation micro-lots. In 2018, he planted 5,000 green-tipped Geisha trees; this lot is the fruit of that long-term investment.\u003c\/p\u003e\n\u003cp\u003eThe farm sits in volcanic soil at altitude, shaded by Guamo, Guayacán, Gualandaí, and Nogal trees, creating a microclimate that draws out the Geisha variety's signature floral delicacy and layered sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe EF2 protocol — POMA's signature double-fermentation method — subjects freshly harvested cherries to 24 hours of open aerobic fermentation, then moves them into sealed tanks for 50 hours of controlled anaerobic fermentation at a fixed temperature. The coffee then dries on raised beds. Each stage is designed to maximise aromatic complexity whilst retaining the Geisha variety's inherent clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e🌸 COFFEE TWO — Las Brisas Washed Pink Bourbon\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Las Brisas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e 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\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhere La Divisa reaches for tropical intensity, Las Brisas offers elegance and precision. The washed process clarifies the Pink Bourbon's innate character: strawberry and rosewater on the nose, shifting to fig and brown sugar as the cup cools, with a lingering caramelised finish that showcases why this variety has captivated the specialty world.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eRosewater \u0026amp; Florals\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry \u0026amp; Fig\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eBrown Sugar \u0026amp; Caramel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTHE VARIETY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is one of Colombia's most prized cultivars — first identified in Huila, celebrated at the 2023 World Barista Championships, and recognised for its exceptional cup clarity, high sugar content, and adaptability across processing methods. In washed form, its inherent florals and red fruit notes emerge with striking precision.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eBREW GUIDE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHang the drip bag over your mug (fits cups up to 10cm diameter)\u003c\/li\u003e\n\u003cli\u003ePre-wet with 30ml of water at 92–95°C and allow to bloom for 30 seconds\u003c\/li\u003e\n\u003cli\u003ePour remaining 150–170ml in two slow passes\u003c\/li\u003e\n\u003cli\u003eTotal brew time: approximately 3–4 minutes\u003c\/li\u003e\n\u003cli\u003eEach bag yields approximately 180–200ml\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eNitrogen-flushed for a 6-month peak freshness window. Compostable filter paper.\u003c\/em\u003e\u003c\/p\u003e\n\u003chr\u003e","brand":"POMA Coffee","offers":[{"title":"Default Title","offer_id":57743220834678,"sku":"POMA-DRIP-MIXED-MIX","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Drip_Bag__Pink_Bourbon_12.jpg?v=1777373267"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/poma.oembed","provider":"Sigma Coffee UK","version":"1.0","type":"link"}