{"title":"Rested Coffee","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRested and ready\u003c\/span\u003e. Every coffee in this collection has rested for at least seven weeks since roasting - fully degassed, settled, and with flavours that have softened and rounded out. The result is coffee that's easy to dial in, consistent in the cup, and ready to brew the moment it reaches you.\u003c\/p\u003e","products":[{"product_id":"onyx-coffee-eclipse","title":"Onyx Coffee - Eclipse","description":"\u003cp\u003eEclipse takes the crown as the most traditional roast Onyx has to offer. Expect a dark roast with classic bitter sugar, almost burnt caramel notes. Acidity takes a back seat as more developed sweetness takes the front row. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLike Monarch, Eclipse gives a great basis for milk based drinks, or a french press for those who long for a robust cup with a full bodied experience in the mouth. Perfect for that morning pick-me-up.\u003c\/p\u003e\n\u003cp\u003eThink European, think classic Italian roast, but with the Onyx flair.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx 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":"Onyx Coffee","offers":[{"title":"April 23rd","offer_id":55385800049014,"sku":"ONYX-ECLIPSE-286-APR23","price":15.95,"currency_code":"GBP","in_stock":false},{"title":"February 26th","offer_id":55385800081782,"sku":"ONYX-ECLIPSE-286-FEB26","price":14.5,"currency_code":"GBP","in_stock":true},{"title":"March 20th","offer_id":57864633450870,"sku":"ONYX-ECLIPSE-286-MAR20","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Eclipse.png?v=1742085824"},{"product_id":"manhattan-roasters-colombia-viani","title":"Manhattan Roasters - Colombia Viani","description":"\u003cp\u003eOne of the originals from Manhattan, Viani presents in the cup as typical and bold. A classical filter, with mellowed acidity at the front and lasting sweetness in the finish.\u003cbr\u003e\u003cbr\u003eExpect Grape acidity, stonefruit and cocoa sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003cbr\u003e\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Espresso \/ May 12th","offer_id":55404141674870,"sku":"MANHATTAN-VIANI-250ESP-MAY12","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ June 12th","offer_id":58128559669622,"sku":"MANHATTAN-VIANI-250FIL-JUN12","price":11.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColombiaViani_1.png?v=1742504271"},{"product_id":"onyx-coffee-tropical-weather","title":"Onyx Coffee - Tropical Weather","description":"\u003cp\u003eA Seasonal offering from Onyx incorporating both washed and natural processed coffees from Ethiopia in equal blend. Floral aromas hit the nose followed by plum and black forest in the round. Fantastic as an iced pour over, or americano. If you enjoy ice teas, this is the blend for you. It tastes of summer!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx 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":"Onyx Coffee","offers":[{"title":"May 5th","offer_id":57899913445750,"sku":"ONYX-TROPWEATHER-MAY05","price":19.95,"currency_code":"GBP","in_stock":true},{"title":"June 4th","offer_id":58061373768054,"sku":"ONYX-TROPWEATHER-JUN04","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/TropicalWeather.png?v=1742572400"},{"product_id":"onyx-coffee-rwanda-kanzu-natural","title":"Onyx Coffee - Rwanda Kanzu Natural","description":"\u003cp\u003eThe Kanzu station, nestled west of Lake Kivu, exists amongst mineral-rich volcanic soils where Bourbon varieties are cultivated by smallholder farmers.\u003c\/p\u003e\n\u003cp\u003eAcidity takes a back seat in this Naturally processed Rwanda, where dried fruit tart-sweetness takes centre stage. The body presents as chocolate, with a finish that suggests syrupy sweetness. If you prefer low acidity brews with fruity sweetness, this is for you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx 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":"Onyx Coffee","offers":[{"title":"May 15th","offer_id":55408790536566,"sku":"ONYX-RWANDA-MAY15","price":20.95,"currency_code":"GBP","in_stock":true},{"title":"May 18th","offer_id":57958144213366,"sku":"ONYX-RWANDA-MAY18","price":20.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RwandaKanzuNatural.png?v=1744300167"},{"product_id":"native-diego-bermudez-hachi-spiced-citrus","title":"Native - Diego Bermudez | HACHI  - Spiced Citrus","description":"\u003cp\u003eSpiced Citrus sits on the 'Top Shelf' level from Native.\u003c\/p\u003e\n\u003cp\u003eWith a fully double anaerobic thermal shock castillio and a roast profile to give a killer combination of ginger, lemongrass and black tea with a hint of lime acidity at the back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"May 15th","offer_id":55426927919478,"sku":"NATIVE-DIEGO-SPICEDCITRUS-MAY15","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SPICEDCITRUS.png?v=1742990059"},{"product_id":"hydrangea-diego-finca-el-paraiso-geisha","title":"Hydrangea - Gesha - Letty Bermudez, Finca El Paraiso","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Diego Samuel Bermúdez Finca El Paraíso Gesha \"Letty Bermúdez\" (Double Fermentation Thermal Shock)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 White Peach • 🍵 Jasmine Milk Tea • 🌹 Dried 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 Diego Samuel Bermúdez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraíso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, 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 Double Fermentation Thermal Shock\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1930 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 4oz (114g) \/ 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]\"\u003eLetty showcases the refined work of Finca El Paraíso, using double anaerobic fermentation at low temperatures with tropical yeast. The coffee is finished with a thermal shock wash to lock in flavour precursors and maintain structure.\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]\"\u003eDiego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His \"Letty Bermúdez\" lot represents the refined work of the farm, combining precision fermentation control with the exceptional terroir of Cauca at 1930 metres above sea level.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farm's commitment to innovation whilst maintaining structure and balance has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee, with the Letty Bermúdez lot showcasing the potential of Gesha grown in Colombia.\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 Double Fermentation Thermal Shock process at Finca El Paraíso 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 Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e❄️ \u003cstrong\u003eDouble Anaerobic Fermentation\u003c\/strong\u003e — Low temperature fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eTropical Yeast\u003c\/strong\u003e — Fermentation with tropical yeast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eThermal Shock Wash\u003c\/strong\u003e — Temperature differential washing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔒 \u003cstrong\u003eFlavour Precursor Locking\u003c\/strong\u003e — Locks in flavour whilst maintaining structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis innovative double anaerobic fermentation at low temperatures with tropical yeast, finished with thermal shock washing, creates layered fruit expression whilst maintaining structure.\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]\"\u003eWhite peach, jasmine milk tea, and dried rose, supported by a medium body and prolonged acidity. We selected this coffee for its layered fruit expression and silky, balanced mouthfeel. The refined work of Finca El Paraíso's double anaerobic fermentation with thermal shock finishing showcases Colombian Gesha at its finest.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eWhite Peach\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\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌹 \u003cstrong\u003eDried Rose\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"March 22nd \/ 114g (4oz)","offer_id":55461313413494,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-114-MAR22","price":23.0,"currency_code":"GBP","in_stock":false},{"title":"May 3rd \/ 114g (4oz)","offer_id":57838187020662,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-MAY03","price":23.0,"currency_code":"GBP","in_stock":false},{"title":"April 19th \/ 114g (4oz)","offer_id":57842122097014,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-114-APR19","price":23.0,"currency_code":"GBP","in_stock":true},{"title":"April 19th \/ 227g (8oz)","offer_id":57842122752374,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-227-APR19","price":35.0,"currency_code":"GBP","in_stock":true},{"title":"June 21st \/ 114g (4oz)","offer_id":58199368139126,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-114-JUN21","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangeageisha.png?v=1743763827"},{"product_id":"hydrangea-gesha-salma-bermudez-finca-el-paraiso","title":"Hydrangea - Gesha - Salma Bermudez, Finca El Paraiso","description":"\u003cp data-start=\"115\" data-end=\"355\" class=\"\"\u003eSalma is a Gesha profile with a twist—starting with overripe cherry selection, then undergoing a 72-hour submerged anaerobic fermentation with added yeast. Drying is done gently using a dehumidifier to keep the profile soft and the aromatics clear.\u003c\/p\u003e\n\u003cp data-start=\"357\" data-end=\"487\" class=\"\"\u003eIn the cup, it’s all mango, dulce de leche, and elderflower. Silky texture, bright citric acidity, and loads of layered sweetness.\u003c\/p\u003e\n\u003cp data-start=\"489\" data-end=\"560\" class=\"\"\u003eWe picked this lot for its lush tropical depth and elegant floral lift.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"412\" data-start=\"163\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eTasting Notes: M\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eango, Dulce de Leches, Elderflower\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"996\" data-start=\"885\"\u003eProducer - \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSamuel Diego Bermudez \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ May 10th","offer_id":55485939876214,"sku":"HYDRANGEA-GESHA-SALMA-114-MAY10","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"227g (8oz) \/ May 10th","offer_id":55485939941750,"sku":"HYDRANGEA-GESHA-SALMA-227-MAY10","price":34.95,"currency_code":"GBP","in_stock":true},{"title":"114g (4oz) \/ May 17th","offer_id":57948887515510,"sku":"HYDRANGEA-GESHA-SALMA-114-MAY17","price":22.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Mango_DulcedeLeches_Elderflower-PinkBG.webp?v=1744359874"},{"product_id":"april-colombia-decaf-sustainable-profile-coffee","title":"April - Colombia - Decaf Sustainable Profile Coffee","description":"\u003cp data-end=\"1015\" data-start=\"956\"\u003eA structured blend of Castillo, Catuai and Caturra from a cooperative in the Huila region of Colombia. Decaffeinated using a mixture of Ethyl Acetate and water, the process involve steaming the green before multiple washes in the solution to wholly decaffeinate the coffee.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eRoasted medium to be enjoyed as either a robust filter, or a bold base for milk based espresso drinks. Hints of candied apple sweetness, with subtle but present acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Notes:\u003c\/strong\u003e\u003cspan\u003e Milk Chocolate, Biscuit, Candied Apple\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/aprilcoffeeroasters.com\/pages\/sustainable-profile-coffee\" target=\"_blank\"\u003e\u003c\/a\u003e\u003cspan\u003eSweetness: ●●●●○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBody: ●●●●○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAcidity: ●●○○○\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eWhat is the Sustainable Profile Project?\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThe 'House Coffee' series by April, also known as their 'Sustainable Profile' Coffee. The idea is to grow together with partner producers that April already purchase smaller lots from. Importantly, the farmer sets the price \u003cem\u003ethey want\u003c\/em\u003e for the green coffee based on their own valuation, giving them a more predictable revenue structure. This symbiotic relationship between the farmer and April means the farmer gets a consistent and predictable income, and April get consistent and predictable coffee all-year round.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"March 31st \/ 250g","offer_id":55600752263542,"sku":"APRIL-COLOMBIA-SUSTAIN-DECAF-250-MAR31","price":17.0,"currency_code":"GBP","in_stock":false},{"title":"May 12th \/ 250g","offer_id":57921906835830,"sku":"APRIL-COLOMBIA-SUSTAIN-MAY12","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SPDecaf_2362x2362_crop_center_522d5490-62fb-4a01-b490-811a1155279c.webp?v=1746527470"},{"product_id":"a-m-o-c-gesha-colombia-las-marias","title":"A.M.O.C. - GESHA³ Colombia — Las Marias (100g)","description":"\u003cp class=\"\" data-end=\"570\" data-start=\"141\"\u003eLas Marias is the newest chapter in the Giraldo family story. Jose was looking for altitude, forest cover, and the right light—conditions that bring out the best in exotic varietals. He found it in Pijao, Quindio, a quiet town deep in the Andes. Las Marias had been left to the wild for over two decades—grass thick, plants invasive—yet somehow, rare coffee cherries were still holding on. It was exactly what he was looking for.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"896\" data-start=\"572\"\u003eOnce harvested, the cherries are taken to the Café 1959 facilities at La Clarita Drying Station. There, they are pulped and placed into closed tanks for an initial 24-hour anaerobic fermentation. After which the coffee is washed followed by a second 24-hour fermentation. The coffee is then rinsed and spread out on raised beds to dry.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Sunkist Orange, Peach, Flowers\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e100g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"Filter \/ May 13th","offer_id":55644008579446,"sku":"AMOC-GESHA3-COLOMBIA-MAY13","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-gesha3-768x765.png?v=1747318717"},{"product_id":"a-m-o-c-sidra-wush-wush-ecuador-la-reserva","title":"A.M.O.C. - SIDRA x Wush Wush, Ecuador — La Reserva","description":"\u003cp data-start=\"91\" data-end=\"316\"\u003eLa Reserva Kanaa sits in Zamora Chinchipe, southern Ecuador, surrounded by five protected reserves. The humid climate makes drying a challenge, so cherries are taken to cooler, drier Loja for a more controlled drying process.\u003c\/p\u003e\n\u003cp data-start=\"318\" data-end=\"512\"\u003eThe Quevedo family has farmed this land since the 1940s. Now led by David, the farm grows Geisha, Sidra, Wush Wush, and Typica Mejorado, producing washed, natural, and honey lots with precision.\u003c\/p\u003e\n\u003cp data-start=\"514\" data-end=\"667\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eCherries undergo a 96-hour sealed tank fermentation on the farm before being dried slowly in Loja - ensuring clarity, stability, and complexity in the cup.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Raspberry Sour Candy, Magnolia\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"March 25th","offer_id":55797815738742,"sku":"AMOC-SIDRAWUSHWUSH-RESERVA-100-MAR25","price":17.25,"currency_code":"GBP","in_stock":false},{"title":"May 13th","offer_id":57930412130678,"sku":"AMOC-SIDRAWUSHWUSH-RESERVA-MAY13","price":17.25,"currency_code":"GBP","in_stock":false},{"title":"June 12th","offer_id":58119517864310,"sku":"AMOC-SIDRAWUSHWUSH-RESERVA-JUN12","price":17.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-sidra-wush-768x765.png?v=1750267579"},{"product_id":"september-peanut-brittle-espresso-brazil","title":"September - Peanut Brittle, Espresso | Brazil","description":"\u003cp data-start=\"130\" data-end=\"170\" class=\"\"\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003ePart of the Storm series, Kyle designs such coffees to be enjoyed as approachable, sweet and low in acidity. Perfect for milk based drinks, or a smoother long black.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"225\" data-end=\"291\"\u003e\u003cstrong data-start=\"225\" data-end=\"243\"\u003ePeanut Brittle\u003c\/strong\u003e\u003cbr data-start=\"243\" data-end=\"246\"\u003e\u003cstrong data-start=\"246\" data-end=\"291\"\u003eSweet. Approachable. Unmistakably Brazil.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"293\" data-end=\"544\"\u003eA classic single origin espresso from Brazil—roasted as part of the \u003cstrong data-start=\"361\" data-end=\"377\"\u003eStorm Series\u003c\/strong\u003e with deeper development to suit everyday use. Designed to shine across a range of brew methods: \u003cstrong data-start=\"474\" data-end=\"489\"\u003eflat whites\u003c\/strong\u003e, \u003cstrong data-start=\"491\" data-end=\"515\"\u003etraditional espresso\u003c\/strong\u003e, or an easygoing \u003cstrong data-start=\"533\" data-end=\"543\"\u003efilter\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"546\" data-end=\"717\"\u003eIn the cup: \u003cstrong data-start=\"558\" data-end=\"569\"\u003ecaramel\u003c\/strong\u003e, \u003cstrong data-start=\"571\" data-end=\"589\"\u003edark chocolate\u003c\/strong\u003e, and the unmistakable \u003cstrong data-start=\"612\" data-end=\"649\"\u003enutty sweetness of peanut brittle\u003c\/strong\u003e. Medium-bodied with a smooth texture and long, lingering sweetness.\u003c\/p\u003e\n\u003cp data-start=\"724\" data-end=\"1039\"\u003e\u003cstrong data-start=\"724\" data-end=\"746\"\u003eAbout the Cultivar\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"746\" data-end=\"749\"\u003eThis lot comes from a cross between \u003cstrong data-start=\"785\" data-end=\"799\"\u003eMundo Novo\u003c\/strong\u003e and \u003cstrong data-start=\"804\" data-end=\"815\"\u003eCaturra\u003c\/strong\u003e, developed by the \u003cstrong data-start=\"834\" data-end=\"876\"\u003eInstituto Agronômico de Campinas (IAC)\u003c\/strong\u003e in São Paulo, Brazil. Known as \u003cstrong data-start=\"908\" data-end=\"918\"\u003eCatuaí\u003c\/strong\u003e, this variety combines compact growth with high productivity—allowing for denser planting and efficient farm management.\u003c\/p\u003e\n\u003cp data-start=\"1041\" data-end=\"1421\"\u003eCreated in 1949 (initially labelled H-2077), Catuaí was officially released in 1972 after years of pedigree selection. It is widely grown in Brazil and known for its balance of \u003cstrong data-start=\"1218\" data-end=\"1227\"\u003evigor\u003c\/strong\u003e, \u003cstrong data-start=\"1229\" data-end=\"1250\"\u003emanageable height\u003c\/strong\u003e, and \u003cstrong data-start=\"1256\" data-end=\"1271\"\u003eversatility\u003c\/strong\u003e, though it remains susceptible to leaf rust. Available in both \u003cstrong data-start=\"1335\" data-end=\"1345\"\u003eyellow\u003c\/strong\u003e and \u003cstrong data-start=\"1350\" data-end=\"1357\"\u003ered\u003c\/strong\u003e cherry types, with several regional selections now established.\u003c\/p\u003e\n\u003cp data-start=\"1426\" data-end=\"1575\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eSelected by \u003cstrong data-start=\"1438\" data-end=\"1451\"\u003eSeptember\u003c\/strong\u003e for its reliability, sweetness, and crowd-pleasing character—this is an espresso designed to feel familiar, yet never dull.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Peanut Butter, Salted Caramel, Chocolate\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e250g\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"May 9th","offer_id":58067246547318,"sku":"SEPTEMBER-PEANUT-MAY09","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/peanutbrittle_3000x_e2fde2b7-4242-4053-9705-226894997e1d.webp?v=1751665043"},{"product_id":"tim-wendelboe-los-pirineos-washed-pacamara-2025","title":"Tim Wendelboe - Los Pirineos - Washed Pacamara 2025","description":"\u003cp data-start=\"133\" data-end=\"228\"\u003eAn intense and fruity Pacamara with notes of tart red berries, stone fruit, and dark chocolate.\u003c\/p\u003e\n\u003cp data-start=\"230\" data-end=\"488\"\u003eWith its bright red fruit character, layered stone fruit notes, and structured acidity, this coffee is a strong example of how complex a washed Pacamara can be. It’s no surprise that Los Pirineos has earned so many accolades for their work with this variety.\u003c\/p\u003e\n\u003cp data-start=\"490\" data-end=\"826\"\u003ePacamara is often associated with herbal or even onion-like flavours—I’ve tasted them myself. This lot, however, shows none of those characteristics. One possible reason for the variability is that Pacamara was released before it was fully stabilised as a cultivar, which has led to inconsistent flavour profiles across different farms.\u003c\/p\u003e\n\u003cp data-start=\"828\" data-end=\"1217\"\u003eIn my experience, the Pacamara from Los Pirineos consistently stands out. It rarely exhibits the less desirable traits common to the variety. I believe this is because the farm played a key role in the early development of Pacamara, selecting a strong line for cultivation. Today, Diego continues that legacy by producing certified Pacamara seed, which he also shares with other producers.\u003c\/p\u003e\n\u003cp data-start=\"1219\" data-end=\"1406\"\u003e\u003cstrong data-start=\"1219\" data-end=\"1242\"\u003ePicking and Sorting\u003c\/strong\u003e\u003cbr data-start=\"1242\" data-end=\"1245\"\u003eAll cherries are selectively picked by hand. Unripe and damaged cherries are carefully removed by hand before processing to ensure only the ripest fruit is used.\u003c\/p\u003e\n\u003cp data-start=\"1408\" data-end=\"1641\"\u003e\u003cstrong data-start=\"1408\" data-end=\"1446\"\u003eDe-pulping, Fermentation \u0026amp; Washing\u003c\/strong\u003e\u003cbr data-start=\"1446\" data-end=\"1449\"\u003eThe cherries are de-pulped on the day of harvest and then dry-fermented overnight. The following morning, the mucilage is washed off the parchment coffee before it is moved to the drying beds.\u003c\/p\u003e\n\u003cp data-start=\"1643\" data-end=\"2162\"\u003e\u003cstrong data-start=\"1643\" data-end=\"1653\"\u003eDrying\u003c\/strong\u003e\u003cbr data-start=\"1653\" data-end=\"1656\"\u003eThe coffees Tim Wendelboe purchases from Los Pirineos are all dried slowly on raised beds, most of which are covered with shade nets. During drying, the parchment is raked regularly throughout the day to ensure uniform drying. At night, beds are covered to prevent condensation and protect the coffee from reabsorbing moisture. Once fully dried, the coffee is stored in airtight GrainPro bags before being milled and sorted on the farm. All coffees are vacuum-packed on-site before being shipped to Norway.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Light (Filter-leaning) \/ May 7th","offer_id":56020034912630,"sku":"TIM-PIRINEOS-PACAMARA-FIL-MAY07","price":16.95,"currency_code":"GBP","in_stock":true},{"title":"'Espresso' Roast \/ May 7th","offer_id":56020034945398,"sku":"TIM-PIRINEOS-PACAMARA-ESP","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"Light (Filter-leaning) \/ May 27th","offer_id":58001624498550,"sku":"TIM-PIRINEOS-PACAMARA-FIL-MAY27","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/25-07-01-Los-Pirineos-Pacamara-Filter-WEBSHOP-768x1018.webp?v=1753952312"},{"product_id":"hydrangea-gesha-firestone-washed-finca-auromar","title":"Hydrangea - Gesha - Firestone Washed Finca Auromar","description":"\u003cp data-start=\"541\" data-end=\"596\"\u003e\u003cstrong data-start=\"541\" data-end=\"594\"\u003eGesha – Firestone Washed | Finca Auromar (Panama)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"603\" data-end=\"988\"\u003eA luminous release of Geisha from Finca Auromar, this washed edition offers an elegant medley of cherry blossom, yuzu, and mellow brown sugar. Sourced from a farm that blends conservation with cup quality - sustaining its forested canopy while championing ethical labour and cultural respect - it’s a refined, delicate, and deeply expressive coffee that embodies purpose as much as terroir.\u003c\/p\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Cherry Blossom, Yuzu, Brown Sugar\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Roberto Brenes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ May 10th","offer_id":56176473440630,"sku":"HYDRANGEA-GESHA-AUROMAR-MAY10","price":26.5,"currency_code":"GBP","in_stock":true},{"title":"227g (8oz) \/ May 10th","offer_id":56176473506166,"sku":"HYDRANGEA-GESHA-AUROMAR-227","price":45.0,"currency_code":"GBP","in_stock":false},{"title":"114g (4oz) \/ May 17th","offer_id":57948763881846,"sku":"HYDRANGEA-GESHA-AUROMAR-MAY17","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Cherry_blossom_Yuzu_1.webp?v=1756541858"},{"product_id":"hydrangea-janson-natural-gesha-lot-909","title":"Hydrangea - Janson Natural Gesha Lot 909","description":"\u003cp data-start=\"1230\" data-end=\"1292\"\u003e\u003cstrong data-start=\"1230\" data-end=\"1290\"\u003eLOT 909, Natural Gesha - Janson Kai\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"123\" data-end=\"244\"\u003e\u003cstrong data-start=\"123\" data-end=\"134\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"134\" data-end=\"137\"\u003eElegant and bright. \u003cstrong data-start=\"157\" data-end=\"173\"\u003eYellow peach\u003c\/strong\u003e, \u003cstrong data-start=\"175\" data-end=\"188\"\u003ewhite tea\u003c\/strong\u003e, and \u003cstrong data-start=\"194\" data-end=\"209\"\u003eMeyer lemon\u003c\/strong\u003e. Clean, expressive, and layered.\u003c\/p\u003e\n\u003cp data-start=\"246\" data-end=\"262\"\u003e\u003cstrong data-start=\"246\" data-end=\"260\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"263\" data-end=\"416\"\u003e\n\u003cli data-start=\"263\" data-end=\"291\"\u003e\n\u003cp data-start=\"265\" data-end=\"291\"\u003e\u003cstrong data-start=\"265\" data-end=\"278\"\u003eProducer:\u003c\/strong\u003e Janson Kai\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"292\" data-end=\"337\"\u003e\n\u003cp data-start=\"294\" data-end=\"337\"\u003e\u003cstrong data-start=\"294\" data-end=\"310\"\u003eFarm\/Region:\u003c\/strong\u003e Volcán, Chiriquí, Panama\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"338\" data-end=\"361\"\u003e\n\u003cp data-start=\"340\" data-end=\"361\"\u003e\u003cstrong data-start=\"340\" data-end=\"352\"\u003eVariety:\u003c\/strong\u003e Geisha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"362\" data-end=\"391\"\u003e\n\u003cp data-start=\"364\" data-end=\"391\"\u003e\u003cstrong data-start=\"364\" data-end=\"378\"\u003eElevation:\u003c\/strong\u003e 1,700 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"392\" data-end=\"416\"\u003e\n\u003cp data-start=\"394\" data-end=\"416\"\u003e\u003cstrong data-start=\"394\" data-end=\"406\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"212\" data-start=\"104\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Yellow Peach, White Tea, Meyer Lemon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"258\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Janson Kai\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ April 19th","offer_id":57842111185270,"sku":"HYDRANGEA-LOT909-JANSON-APR19","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"114g (4oz) \/ May 3rd","offer_id":57838147633526,"sku":"HYDRANGEA-LOT909-JANSON-MAY03","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Yellowpeach_Whitetea_MeyerLemon_dc652354-1df0-4251-94e7-bb1cea887c36.webp?v=1758879928"},{"product_id":"flower-child-decaf-el-nevado","title":"Flower Child - Decaf El Nevado","description":"\u003cp data-start=\"169\" data-end=\"341\"\u003e\u003cstrong data-start=\"169\" data-end=\"180\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"180\" data-end=\"183\"\u003eSmooth and balanced. \u003cstrong data-start=\"204\" data-end=\"216\"\u003eTamarind\u003c\/strong\u003e, \u003cstrong data-start=\"218\" data-end=\"233\"\u003ebrown sugar\u003c\/strong\u003e, and \u003cstrong data-start=\"239\" data-end=\"256\"\u003ealmond butter\u003c\/strong\u003e create a rounded sweetness with gentle depth. Clean, approachable, and comforting.\u003c\/p\u003e\n\u003cp data-start=\"343\" data-end=\"359\"\u003e\u003cstrong data-start=\"343\" data-end=\"357\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"360\" data-end=\"571\"\u003e\n\u003cli data-start=\"360\" data-end=\"415\"\u003e\n\u003cp data-start=\"362\" data-end=\"415\"\u003e\u003cstrong data-start=\"362\" data-end=\"373\"\u003eRegion:\u003c\/strong\u003e Santa María \u0026amp; Pitalito, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"416\" data-end=\"465\"\u003e\n\u003cp data-start=\"418\" data-end=\"465\"\u003e\u003cstrong data-start=\"418\" data-end=\"432\"\u003eVarieties:\u003c\/strong\u003e Caturra, Castillo, V. Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"466\" data-end=\"500\"\u003e\n\u003cp data-start=\"468\" data-end=\"500\"\u003e\u003cstrong data-start=\"468\" data-end=\"481\"\u003eAltitude:\u003c\/strong\u003e 1,600–1,900 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"501\" data-end=\"529\"\u003e\n\u003cp data-start=\"503\" data-end=\"529\"\u003e\u003cstrong data-start=\"503\" data-end=\"515\"\u003eHarvest:\u003c\/strong\u003e August 2023\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"530\" data-end=\"571\"\u003e\n\u003cp data-start=\"532\" data-end=\"571\"\u003e\u003cstrong data-start=\"532\" data-end=\"544\"\u003eProcess:\u003c\/strong\u003e Ethyl Acetate (EA Decaf)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"573\" data-end=\"1044\"\u003e\u003cstrong data-start=\"573\" data-end=\"590\"\u003eTHE PRODUCERS\u003c\/strong\u003e\u003cbr data-start=\"590\" data-end=\"593\"\u003eEl Nevado del Huila is a communal lot, sourced from farmers working the fertile slopes surrounding Colombia’s highest volcano, Nevado del Huila. Each small lot is cupped and approved multiple times before being integrated, ensuring consistency and quality across the entire lot. This project goes beyond cherry-picking exceptional microlots — it represents a commitment to embracing producers’ full harvests while still maintaining strict standards.\u003c\/p\u003e\n\u003cp data-start=\"1046\" data-end=\"1399\"\u003e\u003cstrong data-start=\"1046\" data-end=\"1067\"\u003eTHE DECAF PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1067\" data-end=\"1070\"\u003eDecaffeinated at \u003cstrong data-start=\"1087\" data-end=\"1101\"\u003eDescafecol\u003c\/strong\u003e in Manizales, Colombia, using naturally derived \u003cstrong data-start=\"1150\" data-end=\"1167\"\u003eethyl acetate\u003c\/strong\u003e from sugarcane. Green coffee is steamed, repeatedly soaked in EA solution to bond and remove caffeine, then steamed again and dried. This method removes \u003cstrong data-start=\"1321\" data-end=\"1338\"\u003e97%+ caffeine\u003c\/strong\u003e while preserving sweetness, clarity, and origin character.\u003c\/p\u003e\n\u003cp data-start=\"1401\" data-end=\"1600\"\u003e\u003cstrong data-start=\"1401\" data-end=\"1423\"\u003eWHY WE SELECTED IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1423\" data-end=\"1426\"\u003eEl Nevado del Huila is a decaf that doesn’t compromise. It’s clean, sweet, and representative of the hardworking farmers of Huila — approachable and rewarding in every cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Rounded, tamarind, brown sugar, almond butter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ May 11th","offer_id":56350856020342,"sku":"FLOWER-DECAF-NEVADO-MAY11","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Decaf_2024_250g_Label.webp?v=1758890522"},{"product_id":"hydrangea-gesha-flower-touch-tnt-lab-finca-santamaria","title":"Hydrangea - Gesha 'Flower Touch' TNT Lab - Finca Santamaria","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-190\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-3\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none 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-5\" dir=\"auto\" data-message-id=\"ae48d505-bddd-4a3f-a91a-4fb95a862b5e\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch3 data-end=\"33\" data-start=\"0\"\u003e\u003cstrong data-end=\"31\" data-start=\"4\"\u003eGesha 'Flower Touch' by TNT Lab - Finca Santamaria\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"733\" data-start=\"487\"\u003e\u003cstrong data-end=\"501\" data-start=\"487\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"504\" data-start=\"501\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Edwin Santamaria\u003c\/span\u003e\u003cbr data-end=\"581\" data-start=\"578\"\u003e\u003cstrong data-end=\"592\" data-start=\"581\"\u003eRegion:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePaso Ancho, Tierras Altas, Panama\u003c\/span\u003e\u003cbr data-end=\"608\" data-start=\"605\"\u003e\u003cstrong\u003eVariety: \u003c\/strong\u003eGesha\u003cbr data-end=\"656\" data-start=\"653\"\u003e\u003cstrong data-end=\"669\" data-start=\"656\"\u003eAltitude:\u003c\/strong\u003e 1,900 masl\u003cbr data-end=\"683\" data-start=\"680\"\u003e\u003cstrong data-end=\"695\" data-start=\"683\"\u003eProcess:\u003c\/strong\u003e 2 day Cold Natural Fermentation + 3 day Washed Fermentation\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 class=\"\" data-end=\"412\" data-start=\"163\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: Wisteria, Grape, Peach\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ April 5th","offer_id":56433563468150,"sku":"HYDRANGEA-SANTAMARIA-TNT-APR05","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Wisteria_Grape_Peach_1_01491df6-f8c7-4c25-8b50-17867e43bbff.webp?v=1760305417"},{"product_id":"hydrangea-gesha-flower-touch-tnt-lab-finca-auromar","title":"Hydrangea - Gesha 'Flower Touch' TNT Lab - Finca Auromar","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-3\" data-testid=\"conversation-turn-190\" 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=\"ae48d505-bddd-4a3f-a91a-4fb95a862b5e\" 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-5\" 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 dark markdown-new-styling\"\u003e\n\u003ch3 data-start=\"0\" data-end=\"33\"\u003e\u003cstrong data-start=\"4\" data-end=\"31\"\u003eGesha 'Flower Touch' by TNT Lab - Finca Santamaria\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"487\" data-end=\"733\"\u003e\u003cstrong data-start=\"487\" data-end=\"501\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"501\" data-end=\"504\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Roberto Brenes\u003c\/span\u003e\u003cbr data-start=\"578\" data-end=\"581\"\u003e\u003cstrong data-start=\"581\" data-end=\"592\"\u003eRegion:\u003c\/strong\u003e Volcan, Chiriqui\u003cspan\u003e, Panama (Finca Auromar)\u003c\/span\u003e\u003cbr data-start=\"605\" data-end=\"608\"\u003e\u003cstrong\u003eVariety: \u003c\/strong\u003eGesha\u003cbr data-start=\"653\" data-end=\"656\"\u003e\u003cstrong data-start=\"656\" data-end=\"669\"\u003eAltitude:\u003c\/strong\u003e 1,900 masl\u003cbr data-start=\"680\" data-end=\"683\"\u003e\u003cstrong data-start=\"683\" data-end=\"695\"\u003eProcess:\u003c\/strong\u003e 2 day Cold Natural Fermentation + 3 day Washed Fermentation\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-start=\"163\" data-end=\"412\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e: Orange Blossom, Citrus, Plum\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ April 5th","offer_id":56433570054518,"sku":"HYDRANGEA-AUROMAR-TNT-APR05","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Orangeblossom_Citrus_Plum_2.webp?v=1760305849"},{"product_id":"april-el-tesoro-colombia-washed-pink-bourbon","title":"April - El Tesoro - Colombia - Washed Pink Bourbon","description":"\u003ch3 data-end=\"19\" data-start=\"0\"\u003e\u003cstrong data-end=\"17\" data-start=\"4\"\u003eEl Tesoro - Washed Pink Bourbon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"163\" data-start=\"20\"\u003e\u003cstrong data-end=\"31\" data-start=\"20\"\u003eOrigin:\u003c\/strong\u003e Palestina, Huila, Colombia\u003cbr data-end=\"61\" data-start=\"58\"\u003e\u003cstrong data-end=\"74\" data-start=\"61\"\u003eProducer:\u003c\/strong\u003e Viktor Barrera\u003cbr data-end=\"92\" data-start=\"89\"\u003e\u003cstrong data-end=\"101\" data-start=\"92\"\u003eFarm:\u003c\/strong\u003e El Tesoro\u003cbr data-end=\"114\" data-start=\"111\"\u003e\u003cstrong data-end=\"126\" data-start=\"114\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003cbr data-end=\"142\" data-start=\"139\"\u003e\u003cstrong data-end=\"154\" data-start=\"142\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003ch3 data-end=\"188\" data-start=\"165\"\u003e\u003cstrong data-end=\"186\" data-start=\"169\"\u003eTASTING NOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"405\" data-start=\"189\"\u003e🍯 \u003cstrong data-end=\"201\" data-start=\"192\"\u003eHoney\u003c\/strong\u003e — rich, smooth sweetness that defines the cup.\u003cbr data-end=\"251\" data-start=\"248\"\u003e🍋 \u003cstrong data-end=\"271\" data-start=\"254\"\u003eCandied Lemon\u003c\/strong\u003e — bright, zesty citrus with a touch of confectionary sweetness.\u003cbr data-end=\"338\" data-start=\"335\"\u003e🌸 \u003cstrong data-end=\"352\" data-start=\"341\"\u003eFlorals\u003c\/strong\u003e — delicate and perfumed, adding elegance and lift.\u003c\/p\u003e\n\u003cp data-end=\"468\" data-start=\"407\"\u003e\u003cstrong data-end=\"421\" data-start=\"407\"\u003eSweetness:\u003c\/strong\u003e ●●●●●\u003cbr data-end=\"430\" data-start=\"427\"\u003e\u003cstrong data-end=\"439\" data-start=\"430\"\u003eBody:\u003c\/strong\u003e ●●●○○\u003cbr data-end=\"448\" data-start=\"445\"\u003e\u003cstrong data-end=\"460\" data-start=\"448\"\u003eAcidity:\u003c\/strong\u003e ●●●●○\u003c\/p\u003e\n\u003ch3 data-end=\"497\" data-start=\"470\"\u003e\u003cstrong data-end=\"495\" data-start=\"474\"\u003eABOUT THIS COFFEE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"794\" data-start=\"498\"\u003eFrom the lush hills of \u003cstrong data-end=\"541\" data-start=\"521\"\u003ePalestina, Huila\u003c\/strong\u003e, this Pink Bourbon from \u003cstrong data-end=\"586\" data-start=\"566\"\u003eViktor Barrera’s\u003c\/strong\u003e \u003cem data-end=\"598\" data-start=\"587\"\u003eEl Tesoro\u003c\/em\u003e farm is a brilliant example of balance and clarity. Washed with precision, the coffee highlights the inherent sweetness and floral complexity that make the Pink Bourbon variety so sought after.\u003c\/p\u003e\n\u003cp data-end=\"1026\" data-start=\"796\"\u003eIn the cup, \u003cem data-end=\"819\" data-start=\"808\"\u003eEl Tesoro\u003c\/em\u003e shines with \u003cstrong data-end=\"851\" data-start=\"832\"\u003evibrant acidity\u003c\/strong\u003e, \u003cstrong data-end=\"877\" data-start=\"853\"\u003estructured sweetness\u003c\/strong\u003e, and a \u003cstrong data-end=\"908\" data-start=\"885\"\u003elight, refined body\u003c\/strong\u003e. The result is a clean, expressive coffee that captures the best of Huila — elegant, bright, and full of character.\u003c\/p\u003e\n\u003ch3 data-end=\"1052\" data-start=\"1028\"\u003e\u003cstrong data-end=\"1050\" data-start=\"1032\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"1252\" data-start=\"1053\"\u003eA gorgeous washed Pink Bourbon — \u003cstrong data-end=\"1112\" data-start=\"1092\"\u003esweet like honey\u003c\/strong\u003e, \u003cstrong data-end=\"1134\" data-start=\"1114\"\u003ezesty like lemon\u003c\/strong\u003e, and \u003cstrong data-end=\"1171\" data-start=\"1140\"\u003egraceful with floral nuance\u003c\/strong\u003e. It’s a coffee that rewards careful brewing and lingers long after the last sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"250g \/ May 12th","offer_id":56480710820214,"sku":"APRIL-TESORO-PINKBOURBON-MAY12","price":27.5,"currency_code":"GBP","in_stock":true},{"title":"125g \/ May 12th","offer_id":56480710852982,"sku":"APRIL-TESORO-PINKBOURBON-125","price":19.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ June 2nd","offer_id":58045108945270,"sku":"APRIL-TESORO-PINKBOURBON-JUN02","price":27.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_2.png?v=1760776353"},{"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}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/125gPepeTyoxi-04.webp?v=1764090035"},{"product_id":"nomad-competition-colombia-las-flores-bourbon-aji","title":"Nomad - Competition, Colombia- Las Flores - Bourbon Aji","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Competition\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"146\" data-end=\"189\"\u003e\u003cstrong data-start=\"149\" data-end=\"187\"\u003eJHOAN VERGARA — Washed Bourbon Ají\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"190\" data-end=\"363\"\u003e\u003cstrong data-start=\"190\" data-end=\"201\"\u003eRegion:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003cbr data-start=\"226\" data-end=\"229\"\u003e\u003cstrong data-start=\"229\" data-end=\"242\"\u003eAltitude:\u003c\/strong\u003e 1750 MASL\u003cbr data-start=\"252\" data-end=\"255\"\u003e\u003cstrong data-start=\"255\" data-end=\"267\"\u003eVariety:\u003c\/strong\u003e Bourbon Ají\u003cbr data-start=\"279\" data-end=\"282\"\u003e\u003cstrong data-start=\"282\" data-end=\"294\"\u003eProcess:\u003c\/strong\u003e Washed (Experimental, Controlled Fermentation)\u003cbr data-start=\"341\" data-end=\"344\"\u003e\u003cstrong data-start=\"344\" data-end=\"356\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003ch3 data-start=\"365\" data-end=\"439\"\u003e\u003cstrong data-start=\"369\" data-end=\"439\"\u003eTastes Like — muscat grape 🍇 • cocoa butter 🤎 • lemon verbena 🌿\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"446\" data-end=\"470\"\u003e\u003cstrong data-start=\"449\" data-end=\"470\"\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"472\" data-end=\"857\"\u003eFinca Las Flores was founded in 1990 by \u003cstrong data-start=\"512\" data-end=\"549\"\u003eEdilberto Vergara and Nubia Ayure\u003c\/strong\u003e, who began with just two hectares in the lush hills of Acevedo, Huila. Their son, \u003cstrong data-start=\"632\" data-end=\"649\"\u003eJhoan Vergara\u003c\/strong\u003e, grew up immersed in the rhythms of farm life and would eventually propel the family name into international recognition—most notably after \u003cstrong data-start=\"790\" data-end=\"823\"\u003ewinning Master of Coffee 2019\u003c\/strong\u003e with his now-famous Pink Bourbon.\u003c\/p\u003e\n\u003cp data-start=\"859\" data-end=\"1338\"\u003eJhoan represents the new generation of Colombian coffee producers: scientifically curious, technically skilled, and deeply devoted to pushing sensory boundaries. Under his leadership, Las Flores has expanded into exotic cultivars such as \u003cstrong data-start=\"1097\" data-end=\"1129\"\u003eSidra, Java, and Bourbon Ají\u003c\/strong\u003e, the latter thriving at 1,750 masl. The farm has become renowned for \u003cstrong data-start=\"1199\" data-end=\"1231\"\u003ehigh-precision fermentations\u003c\/strong\u003e, intentional microbial management, and thermal-shock techniques designed to amplify aromatic expression.\u003c\/p\u003e\n\u003cp data-start=\"1340\" data-end=\"1427\"\u003eHe approaches coffee as both \u003cstrong data-start=\"1369\" data-end=\"1393\"\u003ea science and an art\u003c\/strong\u003e, and the results show in the cup.\u003c\/p\u003e\n\u003ch2 data-start=\"1434\" data-end=\"1458\"\u003e\u003cstrong data-start=\"1437\" data-end=\"1458\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1460\" data-end=\"1607\"\u003eThis washed Bourbon Ají undergoes a \u003cstrong data-start=\"1496\" data-end=\"1539\"\u003ehighly controlled experimental protocol\u003c\/strong\u003e engineered to maximize sweetness, texture, and aromatic complexity:\u003c\/p\u003e\n\u003cul data-start=\"1609\" data-end=\"2072\"\u003e\n\u003cli data-start=\"1609\" data-end=\"1695\"\u003e\n\u003cp data-start=\"1611\" data-end=\"1695\"\u003e\u003cstrong data-start=\"1611\" data-end=\"1643\"\u003e12 hours of cherry oxidation\u003c\/strong\u003e prior to depulping to intensify fruit precursors.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1696\" data-end=\"1782\"\u003e\n\u003cp data-start=\"1698\" data-end=\"1782\"\u003e\u003cstrong data-start=\"1698\" data-end=\"1723\"\u003eThermal shock at 50°C\u003c\/strong\u003e immediately after depulping to “fix” aromatic compounds.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1783\" data-end=\"1931\"\u003e\n\u003cp data-start=\"1785\" data-end=\"1931\"\u003e\u003cstrong data-start=\"1785\" data-end=\"1809\"\u003e80-hour fermentation\u003c\/strong\u003e in sealed plastic tanks with \u003cstrong data-start=\"1839\" data-end=\"1874\"\u003einoculated, cultivated bacteria\u003c\/strong\u003e, ensuring consistency and targeted flavor development.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1932\" data-end=\"2072\"\u003e\n\u003cp data-start=\"1934\" data-end=\"2072\"\u003e\u003cstrong data-start=\"1934\" data-end=\"1949\"\u003eSlow drying\u003c\/strong\u003e in mechanical dehumidifiers for \u003cstrong data-start=\"1982\" data-end=\"1994\"\u003e60 hours\u003c\/strong\u003e until reaching \u003cstrong data-start=\"2010\" data-end=\"2026\"\u003e10% moisture\u003c\/strong\u003e, preserving clarity and structural sweetness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2074\" data-end=\"2206\"\u003eThis combination of scientific precision and varietal uniqueness yields a cup that is vibrant, layered, and unmistakably expressive.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 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 10). 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":"Nomad Coffee","offers":[{"title":"May 7th","offer_id":56763710767478,"sku":"NOMAD-C.CO.AJI-FLORES-250-MAY07","price":28.0,"currency_code":"GBP","in_stock":true},{"title":"June 3rd","offer_id":58085765448054,"sku":"NOMAD-C.CO.AJI-FLORES-JUN03","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_3_35678f15-99b2-4325-90e6-4fa0c07d735c.png?v=1764435469"},{"product_id":"april-volcan-azul-costa-rica-natural-sl28","title":"April - Volcan Azul - Costa Rica - Natural SL28","description":"\u003ch2 data-start=\"127\" data-end=\"175\"\u003e\u003cstrong data-start=\"130\" data-end=\"175\"\u003eCosta Rica — Volcán Azul — SL28 (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"177\" data-end=\"355\"\u003e\u003cstrong data-start=\"177\" data-end=\"190\"\u003eLocation:\u003c\/strong\u003e Alajuela, Central Valley, Costa Rica\u003cbr data-start=\"227\" data-end=\"230\"\u003e\u003cstrong data-start=\"230\" data-end=\"243\"\u003eProducer:\u003c\/strong\u003e Alejo Castro\u003cbr data-start=\"256\" data-end=\"259\"\u003e\u003cstrong data-start=\"259\" data-end=\"279\"\u003eProcess Station:\u003c\/strong\u003e Volcán Azul\u003cbr data-start=\"291\" data-end=\"294\"\u003e\u003cstrong data-start=\"294\" data-end=\"306\"\u003eHarvest:\u003c\/strong\u003e January – March 2024\u003cbr data-start=\"327\" data-end=\"330\"\u003e\u003cstrong data-start=\"330\" data-end=\"343\"\u003eReceived:\u003c\/strong\u003e July 2024\u003c\/p\u003e\n\u003cp data-start=\"357\" data-end=\"455\"\u003e\u003cstrong data-start=\"357\" data-end=\"369\"\u003eVariety:\u003c\/strong\u003e SL28\u003cbr data-start=\"374\" data-end=\"377\"\u003e\u003cstrong data-start=\"377\" data-end=\"390\"\u003eAltitude:\u003c\/strong\u003e 1600–1650 masl\u003cbr data-start=\"405\" data-end=\"408\"\u003e\u003cstrong data-start=\"408\" data-end=\"420\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-start=\"428\" data-end=\"431\"\u003e\u003cstrong data-start=\"431\" data-end=\"441\"\u003eRoast:\u003c\/strong\u003e Light Roast\u003c\/p\u003e\n\u003ch3 data-start=\"457\" data-end=\"478\"\u003e\u003cstrong data-start=\"461\" data-end=\"478\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"479\" data-end=\"531\"\u003e\u003cstrong data-start=\"479\" data-end=\"531\"\u003e🍒 Red Fruits • 🌿 Brown Spice • 🍎 Cooked Apple\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"533\" data-end=\"594\"\u003e\u003cstrong data-start=\"533\" data-end=\"547\"\u003eSweetness:\u003c\/strong\u003e ●●●●○\u003cbr data-start=\"553\" data-end=\"556\"\u003e\u003cstrong data-start=\"556\" data-end=\"565\"\u003eBody:\u003c\/strong\u003e ●●●○○\u003cbr data-start=\"571\" data-end=\"574\"\u003e\u003cstrong data-start=\"574\" data-end=\"586\"\u003eAcidity:\u003c\/strong\u003e ●●●●○\u003c\/p\u003e\n\u003ch3 data-start=\"601\" data-end=\"614\"\u003e\u003cstrong data-start=\"605\" data-end=\"614\"\u003eIntro\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"615\" data-end=\"983\"\u003eThis Natural SL28 from Volcán Azul is a vibrant and expressive expression of a varietal we continue to love year after year. Juicy, spiced, and warmly fruited, it balances clarity with depth, offering a cup that feels both familiar and exciting. This is our fifth season working with SL28 from Volcán Azul, and it remains one of our favorite offerings from the estate.\u003c\/p\u003e\n\u003ch3 data-start=\"985\" data-end=\"1005\"\u003e\u003cstrong data-start=\"989\" data-end=\"1005\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1006\" data-end=\"1385\"\u003eVolcán Azul is a historic and highly respected coffee estate located in Costa Rica’s Central Valley, under the stewardship of \u003cstrong data-start=\"1132\" data-end=\"1152\"\u003eDon Alejo Castro\u003c\/strong\u003e, a fifth-generation producer whose family legacy on the land dates back to the late 19th century. Alejo’s deep understanding of both agronomy and processing has made Volcán Azul a benchmark for quality and consistency in the region.\u003c\/p\u003e\n\u003cp data-start=\"1387\" data-end=\"1660\"\u003eThe farm cultivates a wide array of cultivars, including Catuai, Caturra, Obata, Villa Sarchi, Gesha, and SL28. Alejo continuously experiments with new plantings and processing techniques, always seeking to refine quality and expand the expressive potential of his coffees.\u003c\/p\u003e\n\u003ch3 data-start=\"1662\" data-end=\"1681\"\u003e\u003cstrong data-start=\"1666\" data-end=\"1681\"\u003eThe Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1682\" data-end=\"2057\"\u003eThis lot was \u003cstrong data-start=\"1695\" data-end=\"1758\"\u003ecarefully hand-picked and fully processed on Alejo’s estate\u003c\/strong\u003e, ensuring complete control from cherry to dry parchment. As a \u003cstrong data-start=\"1821\" data-end=\"1840\"\u003enatural process\u003c\/strong\u003e, the cherries were dried whole, allowing sugars and fruit compounds to slowly infuse into the seed. This method enhances sweetness, body, and complexity while preserving the structured acidity that SL28 is known for.\u003c\/p\u003e\n\u003ch3 data-start=\"2059\" data-end=\"2074\"\u003e\u003cstrong data-start=\"2063\" data-end=\"2074\"\u003eThe Cup\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2075\" data-end=\"2450\"\u003eIn the cup, this coffee opens with juicy \u003cstrong data-start=\"2116\" data-end=\"2132\"\u003e🍒 red fruit\u003c\/strong\u003e character, followed by a warming layer of \u003cstrong data-start=\"2175\" data-end=\"2193\"\u003e🌿 brown spice\u003c\/strong\u003e that adds depth and complexity. As it cools, the sweetness deepens into \u003cstrong data-start=\"2266\" data-end=\"2285\"\u003e🍎 cooked apple\u003c\/strong\u003e, creating a comforting, almost pastry-like impression. The acidity is bright and lively, the body medium and rounded, and the finish long, sweet, and gently spiced.\u003c\/p\u003e\n\u003cp data-start=\"2452\" data-end=\"2639\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eA beautifully balanced natural SL28 that showcases both the strength of the varietal and the precision of Volcán Azul’s farming and processing—expressive, polished, and deeply satisfying.\u003c\/p\u003e\n\u003cp data-start=\"294\" data-end=\"590\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"250g \/ May 12th","offer_id":56907224285558,"sku":"APRIL-VOLCAN-NATURAL-SL28-MAY12","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"125g \/ May 12th","offer_id":56907224318326,"sku":"APRIL-VOLCAN-NATURAL-SL28-125","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/natural_sl28_2362x2362_crop_center_68183366-a3d9-46f8-941a-9d21935d3411.webp?v=1770914761"},{"product_id":"native-christian-zuniga-natural-chiroso","title":"Native -  Christian Zuniga - Natural Chiroso","description":"\u003ch3 data-end=\"181\" data-start=\"160\"\u003eLevel 05 HYPER LIMITED\u003c\/h3\u003e\n\u003ch2 data-start=\"0\" data-end=\"30\"\u003e\u003cstrong data-start=\"3\" data-end=\"30\"\u003eDetails \u0026amp; Tasting Notes\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"31\" data-end=\"99\"\u003e\u003cstrong data-start=\"31\" data-end=\"47\"\u003eTastes like:\u003c\/strong\u003e 🍒 \u003cstrong data-start=\"51\" data-end=\"61\"\u003eCherry\u003c\/strong\u003e • 🫐 \u003cstrong data-start=\"67\" data-end=\"80\"\u003eBlueberry\u003c\/strong\u003e • 🥂 \u003cstrong data-start=\"86\" data-end=\"99\"\u003eChampagne\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"101\" data-end=\"242\"\u003e\n\u003cli data-start=\"101\" data-end=\"125\"\u003e\n\u003cp data-start=\"103\" data-end=\"125\"\u003e\u003cstrong data-start=\"103\" data-end=\"114\"\u003eOrigin:\u003c\/strong\u003e Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"126\" data-end=\"159\"\u003e\n\u003cp data-start=\"128\" data-end=\"159\"\u003e\u003cstrong data-start=\"128\" data-end=\"141\"\u003eProducer:\u003c\/strong\u003e Cristian Zúñiga\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"160\" data-end=\"184\"\u003e\n\u003cp data-start=\"162\" data-end=\"184\"\u003e\u003cstrong data-start=\"162\" data-end=\"174\"\u003eVariety:\u003c\/strong\u003e Chiroso\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"185\" data-end=\"209\"\u003e\n\u003cp data-start=\"187\" data-end=\"209\"\u003e\u003cstrong data-start=\"187\" data-end=\"199\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"210\" data-end=\"242\"\u003e\n\u003cp data-start=\"212\" data-end=\"242\"\u003e\u003cstrong data-start=\"212\" data-end=\"223\"\u003eSeries:\u003c\/strong\u003e 05 Hyper Limited\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"210\" data-end=\"242\"\u003e\n\u003cstrong\u003eSize: \u003c\/strong\u003e100g\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"249\" data-end=\"261\"\u003e\u003cstrong data-start=\"252\" data-end=\"261\"\u003eIntro\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"262\" data-end=\"670\"\u003eThis \u003cstrong data-start=\"267\" data-end=\"284\"\u003eHyper Limited\u003c\/strong\u003e release highlights the expressive potential of Chiroso when paired with careful natural processing. Produced in very small quantities by Cristian Zúñiga, this lot is vibrant, elegant, and unmistakably celebratory - layering ripe fruit intensity with a sparkling, wine-like lift.\u003c\/p\u003e\n\u003ch2 data-start=\"677\" data-end=\"696\"\u003e\u003cstrong data-start=\"680\" data-end=\"696\"\u003eThe Producer\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"697\" data-end=\"1135\"\u003eCristian Zúñiga is part of a new generation of Colombian producers pushing quality forward through intentional farming and processing choices. Working with Chiroso—a variety prized for its aromatic clarity and structure—Cristian focuses on maximizing fruit expression while maintaining balance and cleanliness. His lots are small, deliberate, and driven by a clear sensory goal, making them a natural fit for the \u003cstrong data-start=\"1110\" data-end=\"1127\"\u003eHyper Limited\u003c\/strong\u003e series.\u003c\/p\u003e\n\u003ch2 data-start=\"1142\" data-end=\"1160\"\u003e\u003cstrong data-start=\"1145\" data-end=\"1160\"\u003eThe Process\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1161\" data-end=\"1491\"\u003eThis coffee is processed as a \u003cstrong data-start=\"1191\" data-end=\"1202\"\u003enatural\u003c\/strong\u003e, with cherries harvested at peak ripeness and dried whole to preserve sugars and intensify fruit character. Careful drying management ensures clarity rather than heaviness, allowing the varietal character of Chiroso to remain bright and defined while still delivering depth and sweetness.\u003c\/p\u003e\n\u003ch2 data-start=\"1498\" data-end=\"1515\"\u003e\u003cstrong data-start=\"1501\" data-end=\"1515\"\u003eIn the Cup\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1516\" data-end=\"1896\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe cup opens with juicy \u003cstrong data-start=\"1541\" data-end=\"1551\"\u003echerry\u003c\/strong\u003e and ripe \u003cstrong data-start=\"1561\" data-end=\"1574\"\u003eblueberry\u003c\/strong\u003e, immediately expressive and fruit-forward. As it develops, a sparkling, \u003cstrong data-start=\"1647\" data-end=\"1665\"\u003echampagne-like\u003c\/strong\u003e acidity emerges—lifting the sweetness and adding an effervescent, celebratory quality. The texture is silky, the balance refined, and the finish clean and lively, making this a standout natural that feels luxurious without excess.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003c\/p\u003e","brand":"Native","offers":[{"title":"April 24th","offer_id":57026404188534,"sku":"NATIVE-ZUNIGA-CHIROSO-APR24","price":39.0,"currency_code":"GBP","in_stock":true},{"title":"February 20th","offer_id":57026404221302,"sku":"NATIVE-ZUNIGA-CHIROSO-FEB20","price":29.0,"currency_code":"GBP","in_stock":true},{"title":"May 31st","offer_id":58086245958006,"sku":"NATIVE-ZUNIGA-CHIROSO-MAY31","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/image-6bf350fd-0389-46af-a905-b01acca3b43d.webp?v=1767904932"},{"product_id":"prodigal-nilson-lopez-finca-san-antonio-washed-gesha-colombia","title":"Prodigal - Nilson Lopez - Finca San Antonio - Washed Gesha | Colombia","description":"\u003ch2 data-end=\"181\" data-start=\"166\"\u003e\u003cstrong data-end=\"181\" data-start=\"169\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"836\" data-start=\"182\"\u003e\n\u003cli data-end=\"252\" data-start=\"182\"\u003e\n\u003cp data-end=\"252\" data-start=\"184\"\u003e\u003cstrong data-end=\"195\" data-start=\"184\"\u003eOrigin:\u003c\/strong\u003e Nariño, Colombia \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"341\" data-start=\"253\"\u003e\n\u003cp data-end=\"341\" data-start=\"255\"\u003e\u003cstrong data-end=\"268\" data-start=\"255\"\u003eProducer:\u003c\/strong\u003e Nilson Lopez \/ Finca San Antonio \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"402\" data-start=\"342\"\u003e\n\u003cp data-end=\"402\" data-start=\"344\"\u003e\u003cstrong data-end=\"356\" data-start=\"344\"\u003eVariety:\u003c\/strong\u003e Gesha \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"464\" data-start=\"403\"\u003e\n\u003cp data-end=\"464\" data-start=\"405\"\u003e\u003cstrong data-end=\"417\" data-start=\"405\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"571\" data-start=\"465\"\u003e\n\u003cp data-end=\"571\" data-start=\"467\"\u003e\u003cstrong data-end=\"481\" data-start=\"467\"\u003eElevation:\u003c\/strong\u003e ~2,200 - 2,300 m\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"662\" data-start=\"572\"\u003e\n\u003cp data-end=\"662\" data-start=\"574\"\u003e\u003cstrong data-end=\"590\" data-start=\"574\"\u003eRoast Level:\u003c\/strong\u003e Light (filter \/ delicate roast) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"733\" data-start=\"663\"\u003e\n\u003cp data-end=\"733\" data-start=\"665\"\u003e\u003cstrong data-end=\"678\" data-start=\"665\"\u003eBag Size:\u003c\/strong\u003e 150 g (5.3 oz) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"836\" data-start=\"734\"\u003e\n\u003cp data-end=\"836\" data-start=\"736\"\u003e\u003cstrong data-end=\"754\" data-start=\"736\"\u003eTasting Notes:\u003c\/strong\u003e \u003cstrong data-end=\"256\" data-start=\"244\"\u003e🍑 \u003c\/strong\u003ePeach • \u003cstrong data-end=\"327\" data-start=\"304\"\u003e🍊 \u003c\/strong\u003eOrange Marmalade • \u003cstrong data-end=\"447\" data-start=\"421\"\u003e🌸\u003c\/strong\u003eFloral aromatics \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"856\" data-start=\"843\"\u003e\u003cstrong data-end=\"856\" data-start=\"846\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1395\" data-start=\"857\"\u003eProdigal is excited to present the \u003cstrong data-end=\"934\" data-start=\"892\"\u003eNilson Lopez – Finca San Antonio Gesha\u003c\/strong\u003e, a stunning single‑origin coffee from the heights of Nariño, Colombia. Cultivated by one of the region’s most respected producing families and roasted with precision to highlight Gesha’s natural elegance, this coffee is a refined and expressive filter option. With bright fruit sweetness, floral lift, and delicately balanced acidity, it showcases why Colombian Gesha continues to capture the hearts of coffee aficionados. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"1422\" data-start=\"1402\"\u003e\u003cstrong data-end=\"1422\" data-start=\"1405\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2052\" data-start=\"1423\"\u003eAt the heart of this coffee is \u003cstrong data-end=\"1470\" data-start=\"1454\"\u003eNilson Lopez\u003c\/strong\u003e and the family‑run \u003cstrong data-end=\"1511\" data-start=\"1490\"\u003eFinca San Antonio\u003c\/strong\u003e, a farm with a strong legacy of excellence in Colombia’s highly competitive specialty coffee scene. The Lopez family has consistently performed well in national competitions like the \u003cstrong data-end=\"1726\" data-start=\"1695\"\u003eColombian Cup of Excellence\u003c\/strong\u003e, and multiple generations have helped evolve the operation into a source of beautifully cultivated lots. Prodigal’s relationship with Finca San Antonio reflects a deep respect for the care and tradition found on the farm, particularly in how they handle delicate varieties such as Gesha. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"2078\" data-start=\"2059\"\u003e\u003cstrong data-end=\"2078\" data-start=\"2062\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2648\" data-start=\"2079\"\u003eThis Gesha lot undergoes a \u003cstrong data-end=\"2136\" data-start=\"2106\"\u003etraditional washed process\u003c\/strong\u003e, designed to emphasize clarity and varietal brightness. Only the ripest cherries are hand‑picked, then \u003cstrong data-end=\"2269\" data-start=\"2240\"\u003edensity sorted and pulped\u003c\/strong\u003e to prepare the beans for fermentation. After approximately \u003cstrong data-end=\"2365\" data-start=\"2329\"\u003e36 hours of aerobic fermentation\u003c\/strong\u003e, the coffee is thoroughly washed and then \u003cstrong data-end=\"2439\" data-start=\"2408\"\u003eshade‑dried over 18–22 days\u003c\/strong\u003e. This careful pace allows the coffee to mature gently, preserving nuanced sweetness and accentuating floral aromatics without overwhelming fermentation‑derived flavours. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-end=\"135\" data-start=\"120\"\u003e\u003cstrong data-end=\"135\" data-start=\"123\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"658\" data-start=\"136\"\u003eIn the cup, the Nilson Lopez Gesha presents with a \u003cstrong data-end=\"229\" data-start=\"187\"\u003eluminous clarity and refined sweetness\u003c\/strong\u003e. Expect juicy \u003cstrong data-end=\"256\" data-start=\"244\"\u003epeach 🍑\u003c\/strong\u003e notes up front, complemented by touchpoints of \u003cstrong data-end=\"327\" data-start=\"304\"\u003eorange marmalade 🍊\u003c\/strong\u003e that give a citrus‑like brightness to the mid‑palate. Floating above these core flavours is a \u003cstrong data-end=\"447\" data-start=\"421\"\u003elifted floral aroma 🌸\u003c\/strong\u003e that evokes delicate blooms and accentuates the variety’s naturally expressive profile. The finish is clean, elegant, and lingering—making this coffee both approachable and deeply satisfying for filter brewing.\u003c\/p\u003e\n\u003ch2 data-end=\"3246\" data-start=\"3231\"\u003e\u003cstrong data-end=\"3246\" data-start=\"3234\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3749\" data-start=\"3247\"\u003eProdigal’s \u003cstrong data-end=\"3300\" data-start=\"3258\"\u003eNilson Lopez – Finca San Antonio Gesha\u003c\/strong\u003e is a shining example of what happens when thoughtful cultivation, meticulous processing, and careful roasting come together. The result is a coffee that’s bright, layered, and expressive—perfect for drinkers who appreciate finesse and clarity in their cup. Whether you’re seeking a standout daily filter or something special to savor slowly, this Gesha delivers an unforgettable experience from farm to brew.\u003c\/p\u003e\n\u003cp data-end=\"224\" data-start=\"173\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Prodigal Coffee","offers":[{"title":"Filter \/ May 11th","offer_id":57069446988150,"sku":"PRODIGAL-NILSON-ANTONIO-GESHA-MAY11","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBNLSanAntonioGesha.webp?v=1768485410"},{"product_id":"tanat-alo-chilaka-hybrid-washed","title":"TANAT - Alo Chilaka [Hybrid Washed]","description":"\u003ch2 data-end=\"206\" data-start=\"191\"\u003e\u003cstrong data-end=\"206\" data-start=\"194\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"624\" data-start=\"207\"\u003e\n\u003cli data-end=\"263\" data-start=\"207\"\u003e\n\u003cp data-end=\"263\" data-start=\"209\"\u003e\u003cstrong data-end=\"220\" data-start=\"209\"\u003eOrigin:\u003c\/strong\u003e Ethiopia — \u003cem data-end=\"261\" data-start=\"237\"\u003eChilaka, Bensa, Sidama\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"300\" data-start=\"264\"\u003e\n\u003cp data-end=\"300\" data-start=\"266\"\u003e\u003cstrong data-end=\"279\" data-start=\"266\"\u003eProducer:\u003c\/strong\u003e Tamiru Tadesse\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"328\" data-start=\"301\"\u003e\n\u003cp data-end=\"328\" data-start=\"303\"\u003e\u003cstrong data-end=\"316\" data-start=\"303\"\u003eVarietal:\u003c\/strong\u003e 74158\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"400\" data-start=\"329\"\u003e\n\u003cp data-end=\"400\" data-start=\"331\"\u003e\u003cstrong data-end=\"343\" data-start=\"331\"\u003eProcess:\u003c\/strong\u003e Hybrid Washed (72h fermented, mechanically washed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"452\" data-start=\"401\"\u003e\n\u003cp data-end=\"452\" data-start=\"403\"\u003e\u003cstrong data-end=\"417\" data-start=\"403\"\u003eElevation:\u003c\/strong\u003e ~2,320 – 2,400 m above sea level\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"517\" data-start=\"453\"\u003e\n\u003cp data-end=\"517\" data-start=\"455\"\u003e\u003cstrong data-end=\"465\" data-start=\"455\"\u003eRoast:\u003c\/strong\u003e Omniroast (suitable for both filter and espresso)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"541\" data-start=\"518\"\u003e\n\u003cp data-end=\"541\" data-start=\"520\"\u003e\u003cstrong data-end=\"533\" data-start=\"520\"\u003eBag Size:\u003c\/strong\u003e 200 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"624\" data-start=\"542\"\u003e\n\u003cp data-end=\"624\" data-start=\"544\"\u003e\u003cstrong data-end=\"562\" data-start=\"544\"\u003eTasting Notes:\u003c\/strong\u003e Candied lemon 🍋 • Yellow peach 🍑 • Almond 🌰 • Black tea 🍵\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"629\" data-start=\"626\"\u003e\n\u003ch2 data-end=\"646\" data-start=\"631\"\u003e\u003cstrong data-end=\"644\" data-start=\"634\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1049\" data-start=\"647\"\u003eTANAT is excited to present \u003cstrong data-end=\"704\" data-start=\"675\"\u003eAlo Chilaka Hybrid Washed\u003c\/strong\u003e, a high‑altitude Ethiopian coffee from \u003cstrong data-end=\"772\" data-start=\"744\"\u003eChilaka village in Bensa\u003c\/strong\u003e, crafted with both precision and creativity by \u003cstrong data-end=\"838\" data-start=\"820\"\u003eTamiru Tadesse\u003c\/strong\u003e. Grown at over 2,300 m and processed through a unique 72‑hour fermentation and mechanical wash, this lot offers a cup that’s \u003cstrong data-end=\"1009\" data-start=\"964\"\u003ebright, structured, and elegantly complex\u003c\/strong\u003e — perfect for both filter and espresso.\u003c\/p\u003e\n\u003chr data-end=\"1054\" data-start=\"1051\"\u003e\n\u003ch2 data-end=\"1078\" data-start=\"1056\"\u003e\u003cstrong data-end=\"1076\" data-start=\"1059\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1471\" data-start=\"1079\"\u003e\u003cstrong data-end=\"1097\" data-start=\"1079\"\u003eTamiru Tadesse\u003c\/strong\u003e is an accomplished producer based in \u003cstrong data-end=\"1153\" data-start=\"1135\"\u003eChilaka, Bensa\u003c\/strong\u003e, a microregion known for its extreme elevation and exceptional cup clarity. Renowned for the consistency and quality of his micro-lots, Tamiru approaches production with care and an eye for detail — from selective harvesting to innovative fermentation — helping elevate the distinctive character of the 74158 variety.\u003c\/p\u003e\n\u003chr data-end=\"1476\" data-start=\"1473\"\u003e\n\u003ch2 data-end=\"1499\" data-start=\"1478\"\u003e\u003cstrong data-end=\"1497\" data-start=\"1481\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1971\" data-start=\"1500\"\u003eThis \u003cstrong data-end=\"1532\" data-start=\"1505\"\u003e“Hybrid Washed” process\u003c\/strong\u003e begins with careful selection of ripe cherries, followed by a \u003cstrong data-end=\"1635\" data-start=\"1595\"\u003e72-hour fermentation in closed tanks\u003c\/strong\u003e, encouraging depth and complexity. After fermentation, the coffee is \u003cstrong data-end=\"1728\" data-start=\"1705\"\u003emechanically washed\u003c\/strong\u003e — a rare step in Ethiopian processing — to streamline mucilage removal while preserving brightness. The beans are then \u003cstrong data-end=\"1880\" data-start=\"1848\"\u003edried on raised African beds\u003c\/strong\u003e for ~12 days, turned frequently to ensure clean, even drying and full flavour development.\u003c\/p\u003e\n\u003chr data-end=\"1976\" data-start=\"1973\"\u003e\n\u003ch2 data-end=\"1995\" data-start=\"1978\"\u003e\u003cstrong data-end=\"1993\" data-start=\"1981\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2387\" data-start=\"1996\"\u003eThe result is a \u003cstrong data-end=\"2036\" data-start=\"2012\"\u003ebright and clean cup\u003c\/strong\u003e with layered complexity. \u003cstrong data-end=\"2082\" data-start=\"2062\"\u003eCandied lemon 🍋\u003c\/strong\u003e leads with citrus lift, followed by soft \u003cstrong data-end=\"2143\" data-start=\"2124\"\u003eyellow peach 🍑\u003c\/strong\u003e sweetness that rounds out the mid-palate. Notes of \u003cstrong data-end=\"2208\" data-start=\"2195\"\u003ealmond 🌰\u003c\/strong\u003e add a creamy, nutty undertone, while a \u003cstrong data-end=\"2271\" data-start=\"2248\"\u003eblack tea 🍵 finish\u003c\/strong\u003e lends elegant structure and clarity — making this coffee both refreshing and composed across multiple brew methods.\u003c\/p\u003e\n\u003chr data-end=\"2392\" data-start=\"2389\"\u003e\n\u003ch2 data-end=\"2411\" data-start=\"2394\"\u003e\u003cstrong data-end=\"2409\" data-start=\"2397\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2801\" data-start=\"2412\"\u003eThis is a refined and high-elevation Ethiopian offering that shines with \u003cstrong data-end=\"2577\" data-start=\"2518\"\u003efruit brightness, aromatic clarity, and textural nuance\u003c\/strong\u003e. The unique fermentation and mechanical wash give this lot a clean and expressive profile that bridges the gap between tradition and innovation — delivering a beautifully versatile cup whether enjoyed as filter or espresso.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"December 23rd","offer_id":57262690992502,"sku":"TANAT-CHILAKA-HYBRID-DEC23","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_ChilakaHW.png?v=1770658563"},{"product_id":"april-kenya-sustainable-profile-coffee","title":"April - Kenya - Sustainable Profile Coffee","description":"\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eKamavindi Estate\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePeter Mbature\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEmbu, Kenya\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSL28, SL34, Ruiru 11, Batian (AB)\u003cbr\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWashed\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003cspan\u003ePeter is producing several varietals familiar to buyers of Kenyan coffee, from SL28 to Ruiru 11, but he is also proudly farming 300 Gesha trees on his estate in Embu. He operates his own wet and dry processing. \u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003eFlavour notes:\u003c\/strong\u003e Blackberries, Red Apple \u0026amp; Florals\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSweetness:\u003c\/strong\u003e ●●●○○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBody:\u003c\/strong\u003e ●●●○○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e ●●●●○\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eWhat is the Sustainable Profile Project?\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThe 'House Coffee' series by April, also known as their 'Sustainable Profile' Coffee. The idea is to grow together with partner producers that April already purchase smaller lots from. Importantly, the farmer sets the price \u003cem\u003ethey want\u003c\/em\u003e for the green coffee based on their own valuation, giving them a more predictable revenue structure. This symbiotic relationship between the farmer and April means the farmer gets a consistent and predictable income, and April get consistent and predictable coffee all-year round.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"February 3rd \/ 250g","offer_id":57282030764406,"sku":"APRIL-KENYA-SUSTAIN-250-FEB03","price":17.0,"currency_code":"GBP","in_stock":false},{"title":"February 3rd \/ 1000g\/1kg","offer_id":57282036171126,"sku":"APRIL-KENYA-SUSTAIN-LARGEBAG-1000-FEB03","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Spkenya_2362x2362_crop_center_f1380a95-a688-4d3f-ad74-0f483aae601e.webp?v=1770915246"},{"product_id":"flower-child-victor-bonillas-aruzi","title":"Flower Child - Victor Bonilla's Aruzi","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Víctor Alfonso Bonilla Aruzi\u003c\/strong\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍒 Black Cherry • 🍫 Chocolate • 🫐 Date\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Víctor Alfonso Bonilla\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Chorrera\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Argentina, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon Aruzi\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1900 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — A Rare Bourbon Mutation from a Dedicated Specialist\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBourbon Aruzi is one of specialty coffee's most intriguing mysteries. This rare variety has won Cup of Excellence competitions and impressed cupping tables worldwide, yet its lineage remains uncertain. What we do know is that when cultivated by someone as dedicated as Víctor Alfonso Bonilla, it produces exceptional coffee—stately, balanced, and deeply satisfying.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVíctor's 3.5-hectare farm is devoted entirely to Aruzi, with over 5,500 trees now in production. As a third-generation coffee grower and Q-Grader, he's combined family knowledge with professional expertise to become one of the world's leading specialists in this enigmatic variety. This lot represents years of refinement—Aruzi trees maturing beautifully and Víctor's processing precision reaching new heights.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Víctor Alfonso Bonilla \u0026amp; Finca La Chorrera\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVíctor has been involved in coffee since childhood, but his journey as a producer began deliberately and thoughtfully. In 2013, he became a Q-Grader, and exposure to exceptional coffees at cupping tables inspired him to produce his own. He started with Finca Villa María in 2015, where he perfected post-harvest processing and discovered the rare Bourbon Aruzi variety.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat sets Víctor apart is his focus. Whilst many producers diversify across multiple varieties, Finca La Chorrera is dedicated entirely to Aruzi. This singular focus allows him to understand every nuance of the variety—how it responds to different fermentation times, what drying schedules produce optimal results, how the trees perform as they mature year after year.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLocated in Vereda El Progreso, La Argentina, Huila, the 3.5-hectare farm sits at 1,900 metres above sea level. The combination of high altitude, cool temperatures, and Víctor's meticulous care creates ideal conditions for Aruzi to express its distinctive character. With over 5,500 trees now in production, Víctor has the volume to maintain consistency whilst still treating each lot with the attention it deserves.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAs a Q-Grader, Víctor approaches coffee production with both the practical knowledge of a farmer and the analytical skills of a professional taster. This dual perspective informs every decision he makes, from harvest timing to fermentation duration, always with the goal of making the best Aruzi possible.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Precision Washed Method with Eco-Conscious Practices\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVíctor's processing method balances traditional Colombian techniques with modern efficiency and environmental responsibility. The protocol is carefully controlled at every stage:\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only ripe cherries are picked from the Aruzi trees\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eSame-Day Depulping\u003c\/strong\u003e — Cherries are depulped on harvest day to preserve freshness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003e36–40 Hour Sealed Fermentation\u003c\/strong\u003e — Wet parchment ferments in sealed barrels for precise control\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eEco-Mill Washing\u003c\/strong\u003e — An Eco-Mill reduces water consumption whilst ensuring thorough washing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏠 \u003cstrong\u003eMarquesina Drying\u003c\/strong\u003e — Parchment dries in covered structures (marquesinas) for 15–18 days, depending on weather\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe sealed barrel fermentation is crucial—it allows Víctor to control oxygen levels and temperature more precisely than open-tank fermentation, developing complexity whilst maintaining clarity. The Eco-Mill washing represents his commitment to sustainability, significantly reducing water usage without compromising cup quality. The extended drying in marquesinas protects the coffee from weather fluctuations whilst allowing gradual, even moisture removal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Comforting Dried Fruit with Buttery Texture\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Aruzi expressing the maturity of both the trees and Víctor's expertise. The cup is stately and straightforward—no tricks, no gimmicks, just exceptional coffee handled with care. There's a comforting quality to this lot, with its balanced profile of dried fruit, condensed sugars, and notably buttery texture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eBlack Cherry\u003c\/strong\u003e — rich, dark fruit character with dried cherry intensity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍫 \u003cstrong\u003eChocolate\u003c\/strong\u003e — deep cocoa notes adding structure and satisfaction\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eDate\u003c\/strong\u003e — condensed sugar sweetness with dried fruit complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is medium-plus, providing substantial presence without heaviness. The sweetness level is equally generous—medium-plus—whilst the acidity remains mellow and approachable. The buttery texture is particularly notable, coating the palate with a luxurious mouthfeel that makes this coffee genuinely comforting to drink.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Aruzi at its finest—a variety that's still revealing its secrets to the coffee world, cultivated by a producer who's dedicated his career to understanding it completely.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"582\" data-start=\"512\"\u003e\u003cmeta charset=\"utf-8\"\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ May 11th","offer_id":57361828512118,"sku":"FLOWER-VICTOR-ARUZI-MAY11","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_1500.webp?v=1771953843"},{"product_id":"shoebox-ninga-hill-washed-burundi","title":"Shoebox - Ninga Hill Washed | Burundi","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eBurundi — Ninga Hill\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003e\u003cbr\u003eTastes Like — 🍋 Lime Juice • 🍵 White Tea • 🌼 Jasmine Pearls\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Local producers surrounding Ninga washing station\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Ninga\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kayanza, Burundi\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietals:\u003c\/strong\u003e Field Blend\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1900 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\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 — Built to Serve a High-Potential Region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSitting beside the Nkokoma River at 1,900 metres above sea level, Ninga washing station represents Long Miles Coffee Project's strategic expansion. Previously, farmers in this area needed to travel all the way to Bukeye to deliver cherries—a journey that discouraged selective picking and compromised quality. After recognising the immense quality potential of the region, Long Miles built Ninga to centralise production and reduce farmers' commute, unlocking the exceptional coffee this area can produce.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe cup delivers bright, citrus-forward character: loud and juicy lime acidity whilst hot—nearly veering into key lime pie territory—balanced by lovely white tea notes through the centre. As it cools, green tea and jasmine pearls rise to the surface and linger long on the finish. This is Burundian coffee showcasing its brightest, most tea-like expression.\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 — Smallholders \u0026amp; Strategic Washing Station Placement\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNinga washing station serves local producers who previously faced significant challenges delivering cherries to Bukeye. The distance meant farmers had to choose between making multiple trips during harvest season (time-consuming and exhausting) or waiting to accumulate enough cherries for one journey (compromising freshness and quality as cherries sat waiting for transport).\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLong Miles' decision to build Ninga demonstrates their commitment to actualising Burundi's quality potential. When they recognised that this region possessed exceptional terroir but lacked processing infrastructure, they invested in building a washing station rather than accepting lower quality from difficult-to-reach farms. This philosophy—bringing infrastructure to quality rather than expecting quality to find infrastructure—has been central to Long Miles' success.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Nkokoma River location provides essential water access for processing whilst the 1,900-metre elevation positions the washing station at the same altitude as the surrounding farms. This high-altitude terroir contributes to the bright acidity and tea-like characteristics that define this lot.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe field blend of Red Bourbon and Mibirizi reflects traditional Burundian farming, where multiple varieties grow together creating natural complexity. Each farmer contributing cherries to Ninga may have slightly different varietal proportions, microclimates, and cultivation practices—diversity that Long Miles manages through rigorous quality control and processing precision.\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 — Rigorous Burundian Washed Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNinga employs the same rigorous processing standards that Long Miles applies across all their washing stations, ensuring consistent quality regardless of location:\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 — Farmers pick only ripe cherries, now with convenient access to Ninga\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eFlotation\u003c\/strong\u003e — Cherries floated to remove defects and underripes\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👐 \u003cstrong\u003eHand Sorting\u003c\/strong\u003e — Manual quality control ensuring only premium cherries proceed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003eDepulping\u003c\/strong\u003e — Mechanical removal of skin and fruit\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled fermentation breaking down mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eWashing Channels\u003c\/strong\u003e — Multiple washing stages removing all mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚖️ \u003cstrong\u003eDensity Grading\u003c\/strong\u003e — Parchment separated by density for quality consistency\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Traditional African raised beds with regular turning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe proximity to farms matters more than it might seem. When farmers can deliver cherries the same day they're picked—rather than accumulating them over days—processing begins with fresher fruit. This freshness preserves the bright, clean characteristics evident in this lot. The loud lime acidity and tea-like clarity suggest cherries processed within hours of harvest rather than after days of storage.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe density grading ensures only the highest-quality beans make it into premium lots. Combined with the high-altitude terroir and fresh processing, this creates the vibrant, citrus-forward profile that distinguishes Ninga from Long Miles' other washing stations.\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 VARIETALS — Red Bourbon \u0026amp; Mibirizi Expression\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe field blend of Red Bourbon and Mibirizi creates interesting complexity. Red Bourbon brings Burundi's traditional sweetness and body, whilst Mibirizi contributes brightness and potentially more pronounced tea-like characteristics. The combination expresses beautifully in this lot—enough body to carry the intense lime acidity without thinness, enough brightness to create that key lime pie character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 1,900 metres, both varieties benefit from cool temperatures and slow cherry maturation. The altitude contributes significantly to the bright acidity and tea-like qualities that define this coffee. High-altitude Red Bourbon often shows more citrus and less caramel than lower-elevation lots, whilst Mibirizi's characteristics become more pronounced with elevation.\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 — Key Lime Pie Transitioning to Jasmine Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis cup showcases Burundian coffee at its brightest and most tea-like. The evolution from hot to cool is dramatic—starting with intense citrus, settling into balanced white tea, finishing with green tea and jasmine elegance. It's coffee that rewards patience, revealing different characteristics at different temperatures.\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\u003eLime Juice\u003c\/strong\u003e — loud, juicy lime acidity dominating whilst hot\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eWhite Tea\u003c\/strong\u003e — lovely tea notes balancing the acidity through the centre\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌼 \u003cstrong\u003eJasmine Pearls\u003c\/strong\u003e — jasmine tea character rising 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 lime juice character whilst hot is genuinely loud—bright, juicy, almost aggressive in its intensity. There's enough acidity here to nearly veer into key lime pie territory, that particular combination of tart lime and creamy sweetness. White tea notes through the centre provide crucial balance, tempering the lime without diminishing it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAs the cup cools, the profile transforms beautifully. Green tea characteristics rise to the surface alongside jasmine pearls—those distinctive rolled green tea leaves with jasmine flowers that create such aromatic, delicate tea. These tea notes linger long on the finish, creating an elegant conclusion to what begins as a citrus bomb.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is clean and medium-light, appropriate for the bright, tea-like character. The acidity is the star here—structured, vibrant, and evolving throughout the temperature range. The finish is long and refreshing, with those jasmine tea notes extending beautifully.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot from Ninga washing station demonstrates why Long Miles recognised the region's quality potential and invested in infrastructure. The bright, clean, citrus-forward character here differs from the syrupy oolong expression of Mutana Hill—proving that Burundi's terroir diversity allows for multiple expressions when processing infrastructure meets exceptional raw material. Ninga is now unlocking quality that was always present but previously inaccessible.\u003c\/p\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"May 7th","offer_id":57389891486070,"sku":"SHOE-NINGAHILL-MAY07","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Ninga-shopify.webp?v=1772381892"},{"product_id":"datura-finca-deborah-elipse-100g","title":"Datura | Finca Deborah Elipse (100g)","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePanama — Finca Deborah Elipse Gesha (Nitrogen Macerated Natural with Washed Finish)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 💜 Violet • 🫐 Cranberry • 🍊 Citrus • 🍇 Red Grape • 🫐 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 Finca Deborah\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriquí, 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 Natural Nitrogen Macerated with Washed Finish\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2000 masl\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\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinca Deborah's Elipse represents an innovative approach to processing Panamanian Gesha, combining nitrogen maceration with a washed finish to create a unique flavour profile. Cherries are selectively harvested at advanced ripeness (20–22° Brix) and undergo approximately 100 hours of nitrogen maceration in hermetically sealed tanks before being mechanically de-pulped and fully washed. This hybrid process develops violet florals, cranberry brightness, citrus acidity, red grape complexity, and blackberry depth whilst maintaining clean, elegant characteristics.\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]\"\u003eFinca Deborah operates at 2,000 metres above sea level in Chiriquí, Panama—one of the world's premier Gesha-growing regions. The farm has established a reputation for innovative processing techniques that push the boundaries of flavour development whilst maintaining exceptional quality control. The extreme altitude provides ideal conditions for slow cherry maturation, developing the sugar content and complexity that make Panamanian Gesha legendary.\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]\"\u003eThis lot undergoes a sophisticated hybrid process combining nitrogen maceration with washed finishing:\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 — Advanced ripeness, 20–22° Brix\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔍 \u003cstrong\u003eCareful Sorting\u003c\/strong\u003e — Pre-fermentation quality control\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫙 \u003cstrong\u003eNitrogen Maceration\u003c\/strong\u003e — 100 hours in hermetically sealed tanks flushed with nitrogen\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eMonitored Fermentation\u003c\/strong\u003e — Temperature and pH closely controlled for stability\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔪 \u003cstrong\u003eMechanical De-Pulping\u003c\/strong\u003e — Once fermentation is complete\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eFull Washing\u003c\/strong\u003e — All mucilage removed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eClimate-Controlled Drying\u003c\/strong\u003e — Three-level African raised beds, 15–20 days\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📊 \u003cstrong\u003eFinal Moisture\u003c\/strong\u003e — Approximately 11%\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003eRested \u0026amp; Sorted\u003c\/strong\u003e — Density, size, and visual sorting before light vacuum packing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNitrogen maceration creates an oxygen-free environment that develops complex fruit characteristics including cranberry, red grape, and blackberry notes, whilst the washed finish ensures clarity and violet floral elegance 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 CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA sophisticated expression of Panamanian Gesha that combines violet florals with layered berry complexity—cranberry brightness, red grape depth, and blackberry richness—all lifted by vibrant citrus acidity. The hybrid process creates a unique cup profile that showcases both fruit development and clean 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\u003eViolet\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eCranberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eRed Grape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBlackberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eNet 100g\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":"Datura Coffee","offers":[{"title":"February 28th","offer_id":57426002837878,"sku":"DATURA-ELIPSE-FEB28","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/4E397674-FA8F-4B50-9D3E-64E33CE3AD01.webp?v=1772925002"},{"product_id":"datura-finca-deborah-echo-100g","title":"Datura | Finca Deborah Echo (100g)","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePanama — Finca Deborah Echo Gesha\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Bergamot • 💜 Lavender • 🍊 Tangerine • 🌸 Jasmine\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 Finca Deborah\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriquí, 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 Carbonic Maceration Cascara Infused with Washed Finish\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2000 masl\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\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinca Deborah's Echo represents an innovative cascara co-fermentation process that creates exceptional aromatic complexity. Cherries are selectively harvested at advanced ripeness (20–22° Brix), mechanically de-pulped, then layered with fresh cascara in equal ratios inside sealed fermentation tanks. The coffee develops bergamot brightness, lavender aromatics, tangerine sweetness, and jasmine florals through 2–3 days of oxygen-reduced fermentation with daily CO₂ flushing, followed by full washing to ensure clarity and precision.\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]\"\u003eFinca Deborah operates at 2,000 metres above sea level in Chiriquí, Panama—one of the world's premier Gesha-growing regions. The farm has established a reputation for innovative processing techniques that push the boundaries of flavour development whilst maintaining exceptional quality control. The extreme altitude provides ideal conditions for slow cherry maturation, developing the sugar content and complexity that make Panamanian Gesha legendary.\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]\"\u003eThis lot undergoes a sophisticated cascara co-fermentation process:\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 — Advanced ripeness, 20–22° Brix\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔪 \u003cstrong\u003eMechanically De-Pulped\u003c\/strong\u003e — Skin removed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eDensity Sorted\u003c\/strong\u003e — Flotation removes defects\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫙 \u003cstrong\u003eSealed Fermentation\u003c\/strong\u003e — Layered with fresh cascara in equal ratios\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eOxygen-Reduced Environment\u003c\/strong\u003e — Daily CO₂ flushing for stability\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003eShort Fermentation\u003c\/strong\u003e — 2–3 days with close temperature monitoring\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eFull Washing\u003c\/strong\u003e — All mucilage removed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eClimate-Controlled Drying\u003c\/strong\u003e — Three-level African raised beds, approximately 15 days\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📊 \u003cstrong\u003eFinal Moisture\u003c\/strong\u003e — 10–12%\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003eRested \u0026amp; Sorted\u003c\/strong\u003e — Density, size, and visual sorting before light vacuum packing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCascara co-fermentation imparts unique aromatics—bergamot, lavender, and jasmine notes—whilst the washed finish ensures clarity and elegant tangerine sweetness.\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]\"\u003eAromatic and elegant with bergamot brightness, lavender florals, tangerine sweetness, and jasmine perfume. The cascara co-fermentation creates exceptional aromatic complexity whilst the washed finish maintains clarity 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\u003eBergamot\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\u003eTangerine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eNet 100g\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":"Datura Coffee","offers":[{"title":"February 28th","offer_id":57426007720310,"sku":"DATURA-ECHO-FEB28","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F872EB22-94C8-43AE-A8ED-DF0C9B4F06A1.webp?v=1772925227"},{"product_id":"datura-finca-deborah-terroir-100g","title":"Datura | Finca Deborah Terroir (100g)","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePanama — Finca Deborah Terroir Gesha (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 — 🍊 Citrus • 🌸 Floral • 💎 Mineral • 🍵 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 Finca Deborah\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriquí, 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 Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2000 masl\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\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinca Deborah's Terroir represents a pure expression of Panamanian Gesha terroir through meticulous washed processing. Cherries are selectively harvested at advanced ripeness (20–22° Brix) and undergo intentionally short, tightly controlled fermentation to avoid any process-driven flavour dominance. The cup showcases citrus brightness, delicate florals, mineral complexity, and white tea elegance—a transparent, refined profile that allows the terroir and varietal characteristics to shine without interference. Extended resting in parchment for up to 90 days allows full stabilisation before careful sorting and packing.\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]\"\u003eFinca Deborah operates at 2,000 metres above sea level in Chiriquí, Panama—one of the world's premier Gesha-growing regions. The farm has established a reputation for innovative processing techniques that push the boundaries of flavour development whilst maintaining exceptional quality control. For Terroir, the approach focuses on minimal intervention, allowing the extreme altitude, volcanic soil, and microclimate to express themselves fully through the coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot undergoes a meticulously controlled washed process designed for terroir expression:\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 — Advanced ripeness, 20–22° Brix\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔪 \u003cstrong\u003eMechanically De-Pulped\u003c\/strong\u003e — Shortly after picking\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eShort, Controlled Fermentation\u003c\/strong\u003e — Intentionally minimal to avoid process dominance\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eComplete Washing\u003c\/strong\u003e — All mucilage removed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eProgressive Three-Level Drying\u003c\/strong\u003e — Climate-controlled room with African raised beds\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eCareful Management\u003c\/strong\u003e — Airflow, temperature, humidity, bed depth, and agitation controlled\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📊 \u003cstrong\u003eFinal Moisture\u003c\/strong\u003e — 10.5–11%\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003eExtended Rest\u003c\/strong\u003e — Up to 90 days in parchment for full stabilisation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔍 \u003cstrong\u003eSorted\u003c\/strong\u003e — Density, size, and colour before light vacuum packing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe progressive drying system moves parchment from upper beds (surface moisture removal) to lower, more shaded and cooler levels for even completion.\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]\"\u003ePure and transparent with citrus brightness, delicate florals, mineral complexity, and white tea elegance. A refined expression of Panamanian Gesha terroir achieved through minimal processing intervention.\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\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💎 \u003cstrong\u003eMineral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eWhite Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eNet 100g\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":"Datura Coffee","offers":[{"title":"April 10th","offer_id":57426007916918,"sku":"DATURA-TERROIR-APR10","price":39.0,"currency_code":"GBP","in_stock":true},{"title":"February 28th","offer_id":57426007949686,"sku":"DATURA-TERROIR-FEB28","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CDC2F302-1A3B-4308-A308-A5C966EED42E.webp?v=1772925339"},{"product_id":"onyx-peru-flores-family-gesha","title":"Onyx - Peru - Flores Family Gesha","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Faustino Flores Finca La Mandarina Gesha (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 • 🍇 Raisin • 🍵 White Tea • 🍈 Melon\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 Faustino Flores\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Mandarina (El Morito)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e San Ignacio, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800 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]\"\u003eProduced by Faustino Flores in San Ignacio, this Gesha microlot reflects the multi-generational foundation of El Morito. The first in his family to follow his father into coffee, Faustino brings decades of experience to one of El Morito's most developed farms, pairing inherited knowledge with a clear openness to innovation. The result is a Gesha that expresses both legacy and intention, shaped by careful stewardship and a deeply rooted sense of place.\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]\"\u003eFaustino Flores is the father of David Flores and the first in his family to follow his own father into coffee, embodying the multi-generational ethos on which El Morito was built. Originally from Cutervo, Faustino migrated to San Ignacio to start anew, bringing with him both inherited knowledge and a deep commitment to the land. Today, he manages one of El Morito's most established and technically developed farms, where tradition and experimentation exist side by side.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWorking with varieties like Gesha, Marshell, and Caturro Amarillo, Faustino's approach reflects decades of experience paired with a genuine openness to innovation. Though El Morito formally became a producers' association in 2022, its roots stretch back decades through collaborative, family-driven farming. That legacy continues today, with David supporting management, Lenin leading quality, and growers like Faustino setting the standard.\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 Finca La Mandarina 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 Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised-Bed Drying\u003c\/strong\u003e — Careful drying 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 meticulous processing creates a Gesha with exceptional clarity and floral intensity.\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]\"\u003eA Gesha that expresses both legacy and intention from one of El Morito's most established farms. Jasmine, raisin, white tea, and melon with exceptional clarity and balance. Faustino's decades of experience paired with genuine openness to innovation shine through in this refined and expressive cup.\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\u003eRaisin\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eWhite Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍈 \u003cstrong\u003eMelon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g (10oz) \/ May 5th","offer_id":57512709194102,"sku":"ONYX-PERU-FLORES-GESHA-MAY05","price":29.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_34.png?v=1773918809"},{"product_id":"onyx-coffee-colombia-brayan-smith-gesha","title":"Onyx Coffee - Colombia Brayan Smith Gesha","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Brayan Smith Gesha (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 — 🌸 Orange Blossom • 🍮 Caramel • 🍎 Fuji Apple • 🧈 Silky\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 Family Farm\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1500–1800 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]\"\u003eBrayan is a third-generation coffee grower from Huila whose relationship with coffee began long before he ever thought about quality scores or specialty markets. Growing up in Pitalito, he watched his family move through each harvest with care and excitement, an annual rhythm defined by long days, close attention to detail, and a deep respect for the land that sustained them. Those early experiences shaped his understanding of coffee not just as a crop, but as a responsibility passed from one generation to the next.\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]\"\u003eAs a young producer, Brayan made a deliberate decision to preserve that tradition whilst pushing it forward. Rather than relying solely on inherited practices, he began focusing on improving agronomic techniques, refining post-harvest processes, and experimenting with varieties better suited to specialty production. This balance—honouring what came before whilst investing in what's possible—has become the foundation of his work.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eToday, Brayan leads a local coffee association in Huila dedicated to producing high-quality, traceable coffees. His role extends beyond his own farm; he actively collaborates with small producers in the surrounding area, sharing tools, knowledge, and practical support to help elevate quality across the community. Through this collective approach, Brayan has helped foster a culture of learning and improvement, strengthening both individual farms and the region as a whole.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHis own farm sits between 1500 and 1800 metres above sea level in Pitalito, Huila. The elevation, combined with careful farm management, allows for slow cherry maturation and expressive flavour development. On the farm, Brayan cultivates a diverse range of varieties, including Pink Bourbon, Gesha, Sidra, Castillo, Caturra, and Bourbon, each selected for its potential and role within the broader ecosystem of the farm.\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 Brayan's farm 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 Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised-Bed Drying\u003c\/strong\u003e — Careful drying 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 meticulous processing creates expressive Gesha with exceptional 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 CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eExpressive and refined with a silky texture. Orange blossom, caramel, and Fuji apple with exceptional clarity and balance. A third-generation producer honouring tradition whilst investing in what's possible—stewardship of the land, the people who depend on it, and a family legacy he's committed to protecting whilst helping it evolve for the next generation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eOrange Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍮 \u003cstrong\u003eCaramel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍎 \u003cstrong\u003eFuji Apple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧈 \u003cstrong\u003eSilky\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx 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":"Onyx Coffee","offers":[{"title":"February 20th \/ 10oz (284g)","offer_id":57512774828406,"sku":"ONYX-COLOMBIA-BRAYAN-GESHA-FEB20","price":29.95,"currency_code":"GBP","in_stock":true},{"title":"June 4th \/ 10oz (284g)","offer_id":58061370720630,"sku":"ONYX-COLOMBIA-BRAYAN-GESHA-JUN04","price":29.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_35.png?v=1773919464"},{"product_id":"black-white-don-eli-white-honey-costa-rica","title":"Black \u0026 White - Don Eli - White Honey | Costa Rica","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eCosta Rica — Carlos Moreno Don Eli White Honey Catuai (White Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍊 Candied Orange • 🍑 Dried Apricot • 🍁 Maple • 🍬 Almond Toffee\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 Carlos Moreno\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Family Operation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWet Mill:\u003c\/strong\u003e Don Eli Wet Mill\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Llano de La Piedra, San Marcos, Tarrazú, Costa Rica\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 White Honey\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800–2000 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 340g \/ 12oz\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]\"\u003eThis coffee is a real family effort! Imported by our friends at Selva Coffee and produced by the father\/father-in-law of that husband-wife duo, Carlos Moreno, this lot was processed at a wet mill bearing Carlos's father's name and touched many familial hands on its way to North Carolina.\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]\"\u003eThe Moreno family are well known in Tarrazú region of Costa Rica; they've been called visionaries, game changers, and even pioneers in the specialty coffee game there. Over 20 years ago, when he took over the family operation, Carlos Moreno had a bold vision of not just farming coffee, but also processing it and selling it directly to consumers and roasters.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFast forward to 2014, when Carlos constructed the wet mill that now bears his father's name—Don Eli Wet Mill. This family operation represents a pioneering approach to specialty coffee in Tarrazú, combining farming, processing, and direct sales in a vertically integrated model.\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 White Honey process at Don Eli Wet Mill 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 Reception\u003c\/strong\u003e — Cherries arrive at the wet mill\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Mechanical pulping machine removes skin\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eMechanical De-Mucilaging\u003c\/strong\u003e — Partial mucilage removal\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — ~12 days on raised beds\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔄 \u003cstrong\u003eHand Movement\u003c\/strong\u003e — Turned every couple of hours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📦 \u003cstrong\u003eResting\u003c\/strong\u003e — Bagged and set aside for weeks\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌾 \u003cstrong\u003eDry Milling On-Site\u003c\/strong\u003e — Parchment peeled\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e✅ \u003cstrong\u003eTriple Sorting\u003c\/strong\u003e — By screen size, density, and hand\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis meticulous processing creates astonishingly clean fruit characteristics.\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 coffee is simply crushable. With astonishingly clean fruit characteristics, like candied orange and dried apricot, you could almost mistake it for a washed coffee. The sweetness is deep and confectionary in nature, reminding us of maple and maple almond toffee. Coffee nerds and their grandmothers alike will swoon.\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 Orange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eDried Apricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍁 \u003cstrong\u003eMaple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍬 \u003cstrong\u003eAlmond Toffee\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-start=\"184\" data-end=\"199\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g \/ 12oz \/ March 16th","offer_id":57573315871094,"sku":"B\u0026W-DON-ELI-WH-MAR16","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DonEliWhiteHoney_brewcardsonline_4x_687c4b6e-eb84-40d7-a880-f2d9621a3228.webp?v=1774690369"},{"product_id":"hydrangea-gesha-asd-t2d-natural-elida-estate-lot-plano","title":"Hydrangea - Gesha - ASD T2D Natural, Elida Estate, Lot Plano","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePanama — Wilford Lamastus Elida Estate Lot Plano Gesha (Natural ASD T2D)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 Plum • 🍊 Red Grapefruit • 🌺 Lilies\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 Wilford Lamastus\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Elida Estate\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e Plano\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Chiriquí, 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 Anaerobic Slow Dried (ASD), Two Day Tank (T2D) Fermented Natural (Natural ASD T2D)\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 4oz (114g)\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 Lot Plano at Elida Estate in Chiriquí, Panama, this Gesha showcases Wilford Lamastus's innovative natural processing approach. The Anaerobic Slow Dried, Two Day Tank Fermented Natural process creates a distinctive expression of this celebrated variety.\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]\"\u003eWilford Lamastus has established Elida Estate as one of Panama's most prestigious coffee farms, pioneering innovative processing techniques that push the boundaries of what's possible with the Gesha variety. Lot Plano represents a specific section of the estate at 1800 metres above sea level, where the combination of exceptional terroir and experimental processing creates truly distinctive coffees.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Lamastus family's commitment to innovation whilst respecting the inherent quality of their Gesha has made Elida Estate a benchmark for Panamanian specialty coffee, with their Natural ASD T2D process representing the cutting edge of coffee fermentation science.\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 ASD T2D process at Elida Estate 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 Selection\u003c\/strong\u003e — Hand-picked at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eTwo Day Tank Fermentation\u003c\/strong\u003e — Anaerobic fermentation for 2 days\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eControlled Anaerobic Environment\u003c\/strong\u003e — Sealed tank fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eAnaerobic Slow Drying\u003c\/strong\u003e — Extended drying whilst maintaining controlled conditions\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📅 \u003cstrong\u003eExtended Timeline\u003c\/strong\u003e — Patient, slow-dried natural process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis innovative anaerobic slow dried, two day tank fermented natural process creates complex fruit-forward characteristics whilst maintaining structure and 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 CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePlum, red grapefruit, and lilies. From Lot Plano at Elida Estate, this Gesha showcases Wilford Lamastus's innovative Natural ASD T2D processing. Two day tank fermentation combined with anaerobic slow drying creates a distinctive expression of Panama's most celebrated variety, balancing complex fruit characteristics with floral elegance.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003ePlum\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eRed Grapefruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌺 \u003cstrong\u003eLilies\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz) \/ March 15th","offer_id":57573502386550,"sku":"HYDRANGEA-NATURAL-ASD-T2D-PLANO-MAR15","price":39.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Plum_RedGrapefruit_Lilies_1.webp?v=1774691981"},{"product_id":"hydrangea-pink-bourbon-gesha-washed-finca-los-capachos","title":"Hydrangea - Pink Bourbon + Gesha, Washed - Finca Los Capachos","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Eyder Martínez Finca Los Capachos Pink Bourbon + Gesha (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 — 🍋 Lime • 🍇 Pomegranate • 🍈 Granadilla\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 Eyder Martínez (and Grandfather)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Los Capachos\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Florencia, South of Cauca, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon and Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600–1680 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 8oz (227g) or 4oz (114g)\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]\"\u003eLos Capachos is a small, family-run farm located in Florencia, a region in the southern part of the Cauca department, near the border with Nariño. The area is known for its mineral-rich soils, which impart a distinctive character to the coffee grown here.\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]\"\u003eThe farm sits at an altitude between 1600 and 1680 metres above sea level, providing the ideal conditions for high-quality Arabica cultivation. The farm is managed with a strong emphasis on organic practices, utilising native tree species to protect the soil and create shade. This approach not only preserves the ecosystem but also supports the nutrient needs of the coffee plants.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis specific lot is produced by Eyder Martínez, a Biochemical Engineer who also works with El Paraíso farm. Eyder's grandfather is the primary grower, and he is responsible for nurturing the Geisha, Pink Bourbon, and Sidra varieties in this farm. The commitment to quality and sustainability is evident in every stage of production. Varieties grown on the farm include Pink Bourbon, Geisha, Sidra, Caturrón, and Papayo.\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 Finca Los Capachos 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 Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌳 \u003cstrong\u003eOrganic Practices\u003c\/strong\u003e — Native tree shade, soil protection\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis clean washed process highlights the distinctive character imparted by the mineral-rich soils of southern Cauca.\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]\"\u003eLime, pomegranate, and granadilla. A small, family-run farm in Florencia managed with strong emphasis on organic practices and native tree shade. Produced by Biochemical Engineer Eyder Martínez and his grandfather, this Pink Bourbon and Gesha blend showcases the distinctive character of the mineral-rich soils near the border with Nariño.\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\u003eLime\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\u003eGranadilla\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"April 19th","offer_id":57573520802166,"sku":"HYDRANGEA-CAPACHOS-GESHA-PINKBOURBON-APR19","price":23.95,"currency_code":"GBP","in_stock":true},{"title":"May 17th","offer_id":58086118883702,"sku":"HYDRANGEA-CAPACHOS-GESHA-PINKBOURBON-MAY17","price":23.95,"currency_code":"GBP","in_stock":true},{"title":"May 3rd","offer_id":58086118916470,"sku":"HYDRANGEA-CAPACHOS-GESHA-PINKBOURBON-MAY03","price":23.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Pomegranate_Granadilla_Lime.webp?v=1774692472"},{"product_id":"apollons-gold-la-jimena-typica-mejorado-natural-ecuador","title":"Apollon's Gold - La Jimena, Typica Mejorado, Natural | Ecuador","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEcuador — José Manuel Mayo Finca La Jimena Typica Mejorado (Classic 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 — 🍊 Grapefruit • 💜 Violet • 🍈 Lychee\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 José Manuel Mayo\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Jimena\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Zamora Chinchipe, Ecuador\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Typica Mejorado\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Classic Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDegassing:\u003c\/strong\u003e 30–50 days post roast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA stunning Mejorado from our favourite terroir, \"Zamora Chinchipe\". It was in 2022 that we have encountered the beautiful terroir from Zamora Chinchipe. Trying both Mejorado and Sidra, we got really impressed by the coffees from this area.\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]\"\u003eThis year we are so excited to bring a very clean Mejorado natural from this area. José Manuel Mayo farms Finca La Jimena at 1650 metres above sea level in Zamora Chinchipe, a region that has established itself as one of Ecuador's most exciting terroirs for specialty coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe combination of altitude, climate, and careful processing creates coffees that preserve the delicate characteristics of the Mejorado cultivar whilst developing rich sweetness and complex fruit notes through 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 PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Classic Natural process at Finca La Jimena 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 Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Extended natural drying period\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧹 \u003cstrong\u003eClean Processing\u003c\/strong\u003e — Almost free from funkiness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💎 \u003cstrong\u003eDelicate Preservation\u003c\/strong\u003e — Preserving Mejorado characteristics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhilst this is a classic natural process with a rich mouthfeel and sweetness, reminds us of some great \"slow dry\" process coffees, the flavours are almost free from funkiness and preserving its delicate characteristics from Mejorado cultivar.\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]\"\u003eGrapefruit brightness with vibrant violet florals, and then perfumed lychee flavours in the finish. A very clean Mejorado natural from Zamora Chinchipe. Whilst this is a classic natural process with rich mouthfeel and sweetness, the flavours are almost free from funkiness, preserving the delicate characteristics of the Mejorado cultivar.\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\u003eGrapefruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💜 \u003cstrong\u003eViolet\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍈 \u003cstrong\u003eLychee\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 28th \/ 250g","offer_id":57577098772854,"sku":"APOLLON-JIMENA-N-MEJORADO-APR28","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/La_Jimena.webp?v=1774782219"},{"product_id":"apollons-gold-la-palestina-bourbon-gesha-washed-peru","title":"Apollon's Gold - La Palestina, Bourbon\/Gesha, Washed | Peru","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePeru — Alarcón Family La Palestina Bourbon \u0026amp; 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 — 🍊 Grapefruit • 🌸 Jasmine • 🍈 Honeydew\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 Alarcón Family\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Palestina\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cajamarca, Peru\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon and Geisha (Field Blend)\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 1790–1850 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDegassing:\u003c\/strong\u003e 30–50 days post roast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe are excited to bring this gem from Cajamarca, our long time favourite terroir in Peru. This is exact the type of coffee we love, we look for in a Peruvian coffee: a high grown field blend mainly featuring local Bourbon varietal.\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]\"\u003eWhilst Bourbon variety is known as something \"classic\" with less vibrancy and delicate mouthfeel, some Peruvian Bourbon offer incredible brightness with Geisha-like florals. This is the very best type of those coffees with incredibly vibrant florals, whilst majority of the beans in the lot are Bourbon.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Alarcón Family farms La Palestina between 1790 and 1850 metres above sea level in Cajamarca, Peru's long-established specialty coffee region. Their field blend approach, combining traditional Bourbon with Geisha, creates a distinctive profile that showcases the best characteristics of both varieties whilst expressing the exceptional terroir of high-altitude Cajamarca.\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 La Palestina 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 Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏔️ \u003cstrong\u003eHigh-Altitude Processing\u003c\/strong\u003e — 1790–1850 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis clean washed process preserves the vibrant florals and bright acidity characteristic of high-altitude Peruvian coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBright grapefruit, vibrant jasmine florals, some passionfruit vibes and delicate honeydew sweetness. This is the very best type of Peruvian Bourbon with incredibly vibrant florals, whilst majority of the beans in the lot are Bourbon. A gem from Cajamarca showcasing the type of coffee we love in a Peruvian coffee: a high grown field blend mainly featuring local Bourbon varietal with Geisha-like characteristics.\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\u003eGrapefruit\u003c\/strong\u003e\n\u003c\/li\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\u003eHoneydew\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 30th \/ 250g","offer_id":57577895985526,"sku":"APOLLON-PALESTINA-W-BOUR\/GESH-APR30","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/la_palestina_f60082cb-008f-46d0-b8cb-c4e5e8340c7a.webp?v=1774785239"},{"product_id":"apollons-gold-marcia-mendez-washed-sydra-ecuador","title":"Apollon's Gold - Marcia Mendez - Washed Sydra | Ecuador","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEcuador — Marcia Méndez Sidra (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 — 🍊 Pomelo • 🥤 Ginger Ale • 🌰 Tamarind\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 Marcia Méndez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Not Specified\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Zamora Chinchipe, 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 Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1400 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDegassing:\u003c\/strong\u003e 30–50 days post roast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOur favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, \"Zamora Chinchipe\". This is our 2nd purchase from Marcia Méndez. Just a year ago, we introduced her Mejorado natural and we were impressed with how bright it is for a natural Mejorado so we are really excited to finally bring her washed coffee this year.\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]\"\u003eMarcia Méndez farms at 1400 metres above sea level in Zamora Chinchipe, Ecuador—a region that has established itself as one of the country's most exciting terroirs for specialty coffee. Her commitment to quality was first demonstrated through her bright Mejorado natural, which impressed with its vibrant characteristics.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis washed Sidra represents her second collaboration with Apollon's Gold, showcasing her ability to produce exceptional coffees across different processing methods whilst expressing the distinctive character of Zamora Chinchipe'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 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 Marcia Méndez's farm 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 Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal of skin and mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled wet fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Careful drying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis clean washed process highlights the distinctive ginger ale florals and bright citrus characteristics that make Zamora Chinchipe Sidra so 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\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBright pomelo, lots of ginger ale florals and tart tamarind in the aftertaste. Our favourite type of Sidra, with lots of ginger ale flavours, sourced from our favourite terroir, Zamora Chinchipe. Just a year ago, we introduced her Mejorado natural and were impressed with how bright it is, and we are really excited to finally bring her washed coffee this year.\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\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥤 \u003cstrong\u003eGinger Ale\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌰 \u003cstrong\u003eTamarind\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"April 29th \/ 250g","offer_id":57577900278134,"sku":"APOLLON-MENDEZ-W-SYDRA-APR29","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Marcia_Mendez.webp?v=1774785376"},{"product_id":"mirra-andres-jaramillo-geisha-washed-colombia","title":"Mirra - Colombia Andres Jaramillo - Geisha | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Andres Jaramillo Finca Isaza Geisha (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eTastes Like — 🌺 Hibiscus Blossom • 🌸 Peony • 🍵 Lemongrass Tea • 🍋 Citrus\u003c\/strong\u003e\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Andres Jaramillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Isaza\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 Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMirra’s very first Colombian Geisha arrives in the form of this exceptional lot from Andres Jaramillo of Finca Isaza — and it more than delivers on the promise of the variety. All the hallmark delicateness and florality one expects from a great Geisha are present here, with an added layer of refined brightness and acidity that marks the very best Colombian expressions of this celebrated cultivar. In the cup, expect a wave of deep, syrupy hibiscus blossom, drifting into clouds of perfumed peony, with a finish of bright and citrussy lemongrass tea.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAndres Jaramillo cultivates this exceptional Geisha at Finca Isaza, situated in the renowned growing region of Huila, Colombia. Huila has long been considered one of Colombia’s premier coffee-producing departments, benefiting from high altitudes, volcanic soils, and a climate that creates ideal conditions for slow cherry development and complex cup profiles.\u003c\/p\u003e\u003cp\u003eGeisha has found a particularly sympathetic home in Colombia’s high-altitude farms in recent years, with producers like Andres pushing the boundaries of what Colombian coffee can achieve. The combination of Finca Isaza’s terroir and Andres’ meticulous farming practices has resulted in a lot with the refined clarity and florality that Mirra looks for in every offering.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Finca Isaza involves:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvest\u003c\/strong\u003e — Hand-picked at peak ripeness to ensure uniformity and sweetness\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Cherries floated to remove defects and underdeveloped fruit\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Mechanical removal of the cherry skin\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Dry fermentation in tanks to develop complexity\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing to remove residual mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried on raised beds to preserve floral and citrus clarity\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe result is a coffee of extraordinary transparency — allowing the Geisha’s innate florality and refined acidity to shine without interference.\u003c\/p\u003e\u003chr\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis Colombian Geisha from Andres Jaramillo is a study in elegance: deeply floral, bright, and citrussy, with a delicate, tea-like body that carries the flavours with effortless poise. It is precisely the kind of lot that reminds you why Geisha continues to captivate the specialty coffee world.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e🌺 \u003cstrong\u003eHibiscus Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003ePeony\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍵 \u003cstrong\u003eLemongrass Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003chr\u003e","brand":"Mirra Coffee","offers":[{"title":"May 6th","offer_id":57587981844854,"sku":"MIRRA-JARAMILLO-GEISHA-W-MAY06","price":22.0,"currency_code":"GBP","in_stock":true},{"title":"June 17th","offer_id":58199243129206,"sku":"MIRRA-JARAMILLO-GEISHA-W-JUN17","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Photo_C-AJ.jpg?v=1774970350"},{"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":"koppi-monte-copey-la-mesa-cherry-rested-tipica-costa-rica","title":"Koppi - Monte Copey La Mesa, Cherry-Rested Tipica | Costa Rica","description":"\u003ch2\u003e\u003cstrong\u003eCosta Rica — Enrique Navarro Monte Copey La Mesa Tipica (Cherry-Rested)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🫐 Cranberries • 🍒 Dark Cherries • 🍊 Ripe Tropical\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Enrique Navarro and family\u003cbr\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Monte Copey — La Mesa Plot\u003cbr\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Dota Valley, Tarrazú, Costa Rica\u003cbr\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Tipica\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Cherry-Rested (Reposado), Honey\u003cbr\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900–2,000 MASL\u003cbr\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMonte Copey is one of Koppi's most cherished long-term producer relationships. This Tipica lot from the La Mesa plot has been processed as a cherry-rested \"reposado\" — coffee cherries rested in sealed barrels for 48 hours before honey processing, a technique that amplifies the natural sweetness and complexity of the Tipica varietal to remarkable effect.\u003c\/p\u003e\n\u003cp\u003eThe result is a coffee of striking intensity: dark cherry depth, vibrant cranberry acidity, and a richness of character that speaks to the extraordinary care invested at every stage of production.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2009 the brothers Enrique and Josue Navarro took over the family-owned farms belonging to Monte Copey, investing in a Penagos mechanical depulping machine and building 22 drying tables — early steps in their path towards producing some of Costa Rica's finest coffees. Monte Copey is divided into 5 plots of approximately 20 hectares total, with 15 planted with coffee.\u003c\/p\u003e\n\u003cp\u003eAll coffees are separated by farm, cultivar, and picking date. The same families have returned to work at the farm for over 20 years, trained to pick only perfectly ripe cherries. Koppi has worked with Monte Copey since 2010: when they began, production was 80 bags annually — today it is 250–300 bags, achieved without any compromise to quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Cherry-Rested (Reposado) process at Monte Copey involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Hand-Picking\u003c\/strong\u003e — Only perfectly ripe cherries picked and sorted\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eCherry Resting\u003c\/strong\u003e — Whole cherries rested in sealed plastic barrels for 48 hours, developing sweetness and complexity through controlled natural fermentation\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — After resting, cherries are depulped retaining honey-level mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Coffee dries slowly on raised beds in Tarrazú's cool mountain climate\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eLot Separation\u003c\/strong\u003e — Traceable to plot, picking date, and process batch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe 48-hour cherry rest imparts a fruit-forward richness impossible to achieve through conventional processing alone, making this one of Monte Copey's most distinctive and sought-after lots.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMonte Copey La Mesa Cherry-Rested Tipica is intense, sweet, and deeply satisfying — dark cherry and cranberry flavours with a luscious tropical character. The reposado process adds a layer of sweetness and complexity to Tipica's natural elegance, producing a cup that is both structured and indulgent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eCranberries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eDark Cherries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eRipe Tropical\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Koppi Roasters","offers":[{"title":"May 7th","offer_id":57592634605942,"sku":"KOPPI-MCOPEY-CR-TIPICA-MAY07","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CostaRica-MonteCopeyLaMesaCherryrestedTipica_f337f735-550d-4c16-a6c5-c8e2126b95ba.png?v=1775125773"},{"product_id":"shoebox-house-shoes-omni-light-blend","title":"Shoebox - House Shoes - Omni-Light Blend","description":"\u003ch2\u003e\u003cstrong\u003eKenya \u0026amp; Rwanda — House Shoes Omni-Light Blend\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Raspberry • 🍋 Lemonade • 🍫 Dark Chocolate\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\u003eComponents:\u003c\/strong\u003e Rwanda Jiwama Red Bourbon Washed \u0026amp; Kenya Muinami Estate Ruiru Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlend Ratio:\u003c\/strong\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (Rwanda) \/ Natural (Kenya)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs Shoebox has grown as a roastery, they've become increasingly interested in blends and what they can achieve both logistically and for flavour improvements. House Shoes is designed to funnel coffees that don't quite fit their \"ultralight\" standard roast profile into a discounted, bulk-quantity blend roasted omni-light to better suit the green.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE BLEND\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor this iteration, Shoebox chose Rwanda Jiwama Red Bourbon Washed and Kenya Muinami Estate Ruiru Natural, blending them at an exact 50\/50 ratio. The Rwanda washed component delivers very clean stonefruit, a lovely lemonade acidity, and a silky body. The Kenya Natural is bursting with clean red fruits, oolong tea and cola spices.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTogether, we find notes of strawberries, raspberry lemonade, and a lovely specialty dark chocolate bass note that carries this very well as a 1:2 classic espresso or batch brew.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eRaspberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLemonade\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eDark Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks.\u003c\/p\u003e","brand":"Shoebox Coffee Roasters","offers":[{"title":"May 14th","offer_id":57599231852918,"sku":"SHOE-HOUSESHOES-OMNI-MAY14","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/House-shopify.png?v=1775118065"},{"product_id":"rose-coffee-el-jardin-pink-bourbon-anaerobic-washed-colombia","title":"Rose Coffee Roasters - El Jardin - Anaerobic Washed Pink Bourbon | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Jorge Elías Rojas Finca El Jardin Pink Bourbon (Anaerobic Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Pink Grapefruit • 🍊 Orange • 🍓 Jammy • 💧 Juicy\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 Jorge Elías Rojas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Jardin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tolima, 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 Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1850 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\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\u003eThis lot is a special processed Pink Bourbon from Finca El Jardin in Tolima, Colombia. Sourced through The Coffee Quest, this outstanding expression of Pink Bourbon comes from Jorge Elías Rojas, a producer known for his meticulous attention to quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJorge Elías Rojas cultivates Pink Bourbon at Finca El Jardin in the Tolima region of Colombia. Working with The Coffee Quest as importers, Jorge has developed a reputation for producing exceptional lots that showcase the potential of Pink Bourbon when grown and processed with care.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Washed process at Finca El Jardin involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvest\u003c\/strong\u003e — Pink Bourbon cherries are harvested at ripe sweetness\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are depulped and fermented in mucilage\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Anaerobic fermentation to develop complexity\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thoroughly washed to remove mucilage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried on raised beds under shade until 11.5% moisture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis classic yet modern processing elevates the intensity of this coffee, delivering a bright citrus fruit-forward cup with sweetness and a touch of spice.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee delivers a juicy, sweet cup that you could happily drink every day. Bright citrus fruit notes dominate, balanced by natural sweetness and a touch of spice from the anaerobic fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003ePink Grapefruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eJammy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eJuicy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Rose Coffee Roasters","offers":[{"title":"200g \/ April 27th","offer_id":57624404853110,"sku":"ROSE-ELJARDIN-AW-PB-APR27","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ElJardin_ea201963-2b5c-4079-bb7f-97c0f3dea1de.png?v=1775674613"},{"product_id":"rose-coffee-abu-catuai-natural-5140-panama","title":"Rose Coffee Roasters - Abu Catuai Natural #5140 | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — Jose and Bibi Luttrell Abu Coffee Catuai #5140 (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍊 Citrus • 🌴 Date • 🫐 Forest Berries • 🌸 Tea Florals\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 Jose and Bibi Luttrell\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Abu Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cañas Verdes, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the high slopes of Cañas Verdes comes this standout lot from Abu Coffee — a producer Rose Coffee returns to whenever they want a coffee that embodies the Panamanian terroir, this time from a Catuai rather than a Geisha.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAbu Coffee was named to honour the memory of José Guillermo Luttrell Tedman, a third-generation coffee producer. \"ABU\" (short for Abuelo, grandfather in Spanish) is what his grandchildren used to call him. His dream was to achieve the best cup of coffee with the highest standards of quality. Jose and Bibi Luttrell continue this legacy at their farm in Cañas Verdes, Chiriquí, Panama.\u003c\/p\u003e\n\u003cp\u003eThe farm sits in the Chiriquí highlands, where mist, volcanic soils, and cool nights push the plants toward slow, expressive development. Abu's microlots are shaped by this mix of altitude and careful agronomy — sweet cherries, bright acidity, and signature florality.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Abu Coffee involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvest\u003c\/strong\u003e — Cherries picked at peak ripeness\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eMulti-Phase Fermentation\u003c\/strong\u003e — Cherries are fermented, then partially dried, followed by further fermentation\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Fully dried at the farm until 10% moisture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis multi-phase approach leads to deeper notes in the cup, like red grape and raspberry, whilst maintaining cleanliness.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the best Catuai lots out of Panama. Jose's work to improve his Catuai through growing and processing means this impressive lot is complex, rich, sweet, and clean for a natural.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌴 \u003cstrong\u003eDate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eForest Berries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eTea Florals\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Rose Coffee Roasters","offers":[{"title":"100g \/ April 27th","offer_id":57624405737846,"sku":"ROSE-ABU-CAT-N-5140-APR27","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/AbuCatuai_84d4a882-2236-49ff-bb49-265cd286f845.png?v=1775674614"},{"product_id":"rose-coffee-el-burro-geisha-honey-panama","title":"Rose Coffee Roasters - El Burro - Honey Geisha | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — Wilford Lamastus El Burro Estates Geisha (Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Jasmine • 🍊 Citrus • 🍑 Stone Fruit • ✨ Clean\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 Wilford Lamastus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Burro Estates\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Boquete, Panama\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 Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRose Coffee first connected with Wilford during a cupping session at Lamastus Estates — his meticulous approach to his shade-dried processes stood out immediately. The farm sits amid misty terraces in Boquete, where the Geisha plants thrive under a canopy of native shade trees.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWilford Lamastus operates El Burro Estates at 1600m in Boquete, Panama. His meticulous approach to processing has earned him recognition among specialty coffee roasters worldwide. The microclimate at El Burro draws complexity from the surrounding misty terraces and native shade trees.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at El Burro involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvest\u003c\/strong\u003e — Cherries hand-picked at peak ripeness\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries depulped with mucilage intact\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried slowly on raised beds to preserve clarity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis gentle dehydration allows the fruit-forward sweetness to deepen without overwhelming the varietal's expression, resulting in elevated sweetness compared to washed lots.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eExpect a lush mouthfeel with juicy citrus and stone fruit, wrapped in delicate floral notes. Clear sweetness supports the cup from hot to cold, with higher intensity than washed Geisha. A classic Panama Geisha with elevated sweetness from honey processing — forgiving to brew and excellent for daily drinking or special occasions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eStone Fruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e✨ \u003cstrong\u003eClean\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Rose Coffee Roasters","offers":[{"title":"100g \/ April 27th","offer_id":57624406327670,"sku":"ROSE-ELBURRO-GH-H-APR27","price":31.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EBGH_6aa171fe-0272-4de9-8390-cc4785d62dd3.png?v=1775674615"},{"product_id":"rose-coffee-elida-catuai-natural-panama","title":"Rose Coffee Roasters - Elida Catuai Natural | Panama","description":"\u003ch2\u003e\u003cstrong\u003ePanama — Wilford Lamastus Elida Estates Catuai (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍑 Apricot • 🍊 Orange • 🌸 Floral • 💧 Juicy • 🍯 Sweet\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 Wilford Lamastus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Elida Estates\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Boquete, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\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\u003eRose Coffee first connected with Wilford during a cupping session at Lamastus Estates — his meticulous approach to his shade-dried naturals stood out immediately. This Catuai, grown at over 1600m, matures slowly and ripens well, delivering sweetness in the cup. The Panama terroir really makes this Catuai shine.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWilford Lamastus operates Elida Estates in Boquete, Panama, where his meticulous approach to natural processing has established him as one of Panama's most respected producers. Growing at over 1600m, his Catuai develops slowly and ripens fully, contributing to the sweetness and clarity in the cup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Elida Estates involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvest\u003c\/strong\u003e — Cherries hand-picked at peak ripeness\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Dried slowly on raised beds to preserve clarity\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Extensive sorting to reduce quakers and enhance fruity expression\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis gentle dehydration allows the fruit-forward sweetness to deepen without overwhelming the varietal's expression.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA classic Panama Catuai — don't expect Geisha intensity, but it delivers great sweetness and flavour clarity. Rose Coffee worked extensively on roasting and sorting to reduce chocolatey and nutty notes, bringing up the brighter fruity expression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eJuicy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eSweet\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Rose Coffee Roasters","offers":[{"title":"200g \/ April 27th","offer_id":57624407867766,"sku":"ROSE-ELIDA-CAT-N-APR27","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ElidaCatuai_d2520a56-e0c0-4a10-9a46-e828b301cf91.png?v=1775674618"},{"product_id":"rose-coffee-the-house-blend","title":"Rose Coffee Roasters - The House Blend","description":"\u003ch2\u003e\u003cstrong\u003eBrazil \u0026amp; Colombia — Rose Coffee House Blend (Natural \u0026amp; Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍫 Milk Chocolate • 🌰 Hazelnut • 🍯 Sweet • ✨ Smooth\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\u003eOrigin:\u003c\/strong\u003e Brazil, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1000–1700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural and Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mixed Varieties\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted for:\u003c\/strong\u003e Espresso\/Bialetti\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 special House Blend designed specifically for espresso machines and Bialetti. An easy-drinking coffee with a well-developed roast profile that makes it easy to extract whilst still maintaining recognisable flavours of the origins.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE BLEND\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRose Coffee calls this a \"Medium-Dark\" roast — not so much that the beans are oily, but developed enough for low acidity, smooth body, and chocolatey flavour notes. All coffees used are specialty grade, sourced direct from farmers or through importers working in the growing regions.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDesigned to work well in automatic machines, espresso machines, and stovetop brewers. Great on its own or with milk — particularly plant-based milk — as it's strong enough to cut through and create a balanced drink.\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\u003eHazelnut\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eSweet\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e✨ \u003cstrong\u003eSmooth\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Rose Coffee Roasters","offers":[{"title":"200g \/ April 27th","offer_id":57624408686966,"sku":"ROSE-HOUSE-BLEND-APR27","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/HouseBlend_df2e3ba2-7d58-4c8d-a30b-409f9045bafa.png?v=1775674619"},{"product_id":"prolog-altos-del-paraiso-caturra-honey-colombia","title":"Prolog Coffee - Altos del Paraíso - Caturra Honey | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Jose Ignacio Gómez López, Finca El Paraíso, Altos del Paraíso Caturra (Honey)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍎 Red Apple • 🍒 Cherry • 🍯 Honey • 🌸 Floral\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 Jose Ignacio Gómez López\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraíso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nariño, Colombia\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 2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAltos del Paraíso refers specifically to the highest plots on Finca El Paraíso, situated at 2,000 metres above sea level in Nariño. The altitude and micro-terroir of these upper parcels produce coffees with such a distinctive character that José Ignacio Gómez López has chosen to treat them as a separate lot — a coffee within a coffee, as it were. Prolog have been buying from Finca El Paraíso for six years and know these plots intimately.\u003c\/p\u003e\n\u003cp\u003eThe honey process brings out the best of what the Caturra variety can offer at this altitude: a rounded sweetness built on red apple, cherry, and honey, with a gentle floral lift that speaks to the freshness and precision of the processing. This is an accessible, joyful coffee that rewards both careful filter brewing and everyday espresso.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJosé Ignacio Gómez López is a co-owner of Procaal and a key figure in Nariño's specialty coffee scene. His approach to farming is both progressive and deeply community-minded: coffee is cultivated alongside citrus and avocado to promote biodiversity and resilience, whilst a custom-built solar dryer allows precise, energy-efficient processing of the harvested cherries. José also plays an active role in the Cooperativa de Cafés Especiales de Nariño, helping fellow producers gain access to better markets and fairer prices.\u003c\/p\u003e\n\u003cp\u003eFinca El Paraíso is a family-run operation where every cherry is hand-picked by skilled harvesters — a commitment to quality that runs through every stage of production. Prolog visited the farm as recently as last August, and the relationship continues to deepen with each harvest.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at Finca El Paraíso involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Ripe cherries hand-picked at peak maturity on the highest plots\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Mechanical removal of the cherry skin, leaving mucilage intact on the bean\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying with Mucilage\u003c\/strong\u003e — Coffee dried on raised beds with the honey layer left on, transferring sweetness and fruit complexity\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eSolar Dryer\u003c\/strong\u003e — Temperature and airflow managed in the farm's custom-built solar drying structure, ensuring even, controlled drying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe honey process sits between the clarity of washed and the intensity of natural, delivering a cup with layered sweetness and a gentle round body, without sacrificing the inherent cleanliness of Nariño Caturra.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRed apple brightness and ripe cherry sweetness are held together by an underlying honey-like viscosity, with a soft floral note on the finish. The altitude of Altos del Paraíso adds extra precision and vibrancy — an elegant, rounded coffee that excels across all brew methods.\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\u003eCherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Prolog Coffee","offers":[{"title":"250g \/ May 5th","offer_id":57900648923510,"sku":"PROLOG-ALTOSPARAISO-H-CATURRA-MAY05","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ June 9th","offer_id":58104819908982,"sku":"PROLOG-ALTOSPARAISO-H-CATURRA-JUN09","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/AltosDelParaisoHoney_1200x1200_9114385d-3325-48aa-acdc-3ffbb8a5f05f.png?v=1779128226"},{"product_id":"swerl-los-magnificos-sl28-washed-colombia","title":"Swerl - Los Magnificos SL28 - Washed | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Monkaaba Group Los Magníficos SL28 (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🥭 Mango • 🍇 Green Grapes • 🍦 Vanilla Cream\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 Various smallholder producers — Monkaaba group\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Multiple small farms, San Agustín, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,989 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSwerl presents Los Magníficos SL28 — a vibrant, juicy washed coffee from San Agustín in Colombia's Huila region. This is the latest iteration of the Los Magníficos programme, a collaborative initiative designed to support smallholder producers by opening doors to the specialty market and giving them a stable, rewarding outlet for their exceptional work.\u003c\/p\u003e\n\u003cp\u003eGrown at high elevations and processed through careful washed methods, this SL28 lot offers a cup profile that's bright, clean, and immediately expressive — everything the variety is celebrated for when given the right terroir and attention.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLos Magníficos brings together a group of dedicated smallholders working under the umbrella of Monkaaba, an initiative founded in San Agustín by Esnaider Ortega. The programme exists to solve a fundamental problem: many excellent small producers grow exceptional coffee in quantities too modest to export independently. Monkaaba pools these tiny lots, creating blends that reflect collective quality whilst ensuring every contributor benefits from the specialty premium.\u003c\/p\u003e\n\u003cp\u003eThe producers involved manage very small plots and deliver cherries to a shared processing point. What they share is a commitment to picking at peak ripeness, selective harvesting, and rigorous post-harvest attention. The result is a programme that has steadily grown in recognition within the specialty coffee world, with each iteration showcasing just how much exceptional coffee is being produced in the hills around San Agustín.\u003c\/p\u003e\n\u003cp\u003eSL28 — originally a Kenyan variety — is an unusual choice for Colombia, making its presence here a deliberate and exciting one. The variety thrives at altitude and rewards careful washed processing with unambiguous fruit clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at the Monkaaba collective involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Cherries picked at peak ripeness for maximum sugar development\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eFlotation Sorting\u003c\/strong\u003e — Cherries floated in water to remove defects and ensure consistency\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eMechanical Depulping\u003c\/strong\u003e — Cherry skin removed to reveal the parchment-covered bean\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Beans fermented to break down mucilage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water for a clean, precise cup\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried on African beds to preserve brightness and clarity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis process is designed to let the SL28 variety speak clearly, producing a cup characterised by defined fruit acidity, clean sweetness, and excellent clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLos Magníficos SL28 opens with an inviting tropical juiciness — ripe mango sweetness supported by crisp green grape acidity and a lingering vanilla cream finish. It's a coffee that rewards both careful pour-over brewing and more casual filter preparation, offering brightness and sweetness in equal measure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eGreen Grapes\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍦 \u003cstrong\u003eVanilla Cream\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"April 27th \/ 250g","offer_id":57647824175478,"sku":"SWERL-LOSMAG-SL28-W-APR27","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC01613-Photoroom_1.webp?v=1778175020"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/rested-coffee.oembed?page=2","provider":"Sigma Coffee UK","version":"1.0","type":"link"}