{"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 \/ 286g","offer_id":55385800049014,"sku":"ONYX-ECLIPSE-286-APR23","price":15.95,"currency_code":"GBP","in_stock":false},{"title":"February 26th \/ 286g","offer_id":55385800081782,"sku":"ONYX-ECLIPSE-286-FEB26","price":14.5,"currency_code":"GBP","in_stock":true},{"title":"March 20th \/ 286g","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-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":"onyx-coffee-colombia-nestor-lasso-ombligon-experimental","title":"Onyx Coffee - Colombia Nestor Lasso Ombligon Experimental","description":"\u003cp data-end=\"383\" data-start=\"85\"\u003eA truly modern and innovative coffee, crafted by Nestor Lasso where the lot earned its place at the top—featuring as the \u003cem data-end=\"209\" data-start=\"197\"\u003enumber one\u003c\/em\u003e coffee at the World Barista Championship 2022. Finca El Diviso is renowned for producing competition-winning coffees, celebrated on both national and international stages.\u003c\/p\u003e\n\u003cp data-end=\"780\" data-start=\"385\"\u003eThis exceptional micro-lot undergoes a meticulous multi-stage oxidation and fermentation process. It begins with a four-day fermentation after depulping and washing, followed by a 60-hour fermentation in a tank. Next comes a unique thermal shock fermentation in a sealed, pressurized tank, where carefully selected inoculates are introduced. Finally, the parchment coffee is dried for 16 days.\u003c\/p\u003e\n\u003cp data-end=\"954\" data-start=\"782\"\u003eThe result? A cup bursting with vibrant fruit character, funky fermentation notes, and a layered balance of sweetness and tart acidity—reminiscent of ripened raspberries.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eExperience this championship-winning coffee for yourself.\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":"284g \/ May 27th","offer_id":55408971776374,"sku":"ONYX-OMBLIGON-284G-MAY27","price":67.95,"currency_code":"GBP","in_stock":true},{"title":"57g \/ May 27th","offer_id":57979156398454,"sku":"ONYX-OMBLIGON-57G","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Experimental.png?v=1742576849"},{"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":"April 19th \/ 114g (4oz)","offer_id":57842122097014,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-114-APR19","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"April 19th \/ 227g (8oz)","offer_id":57842122752374,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-227-APR19","price":32.5,"currency_code":"GBP","in_stock":false},{"title":"June 21st \/ 114g (4oz)","offer_id":58199368139126,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-114-JUN21","price":23.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangeageisha.png?v=1743763827"},{"product_id":"onyx-coffee-colombia-edward-sandoval-chiroso","title":"Onyx Coffee - Colombia, Edward Sandoval Chiroso","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis striking micro lot from Edward Sandoval, is an excellent example of what the Chiroso variety can achieve. Sometimes likened to Ethiopia Geishas or other Landrace coffees from Ethiopia, this particular roast has notes of Oolong tea and Pear along side some tactile minerality. \u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eRoasters around the globe love working with Chiroso for its bright acidity and delicate florals, owing to its touted origins in Ethiopia landrace varieties.\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":"June 4th","offer_id":55483687960950,"sku":"ONYX-COLOMBIA-EDWARD-JUN04","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColombiaEdwardSandovalChiroso.png?v=1744298140"},{"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":false},{"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-el-morito-guatemala-washed-pacamara","title":"April - El Morito - Guatemala - Washed Pacamara","description":"\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRed Berries, Grapefruit, Lime\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eSweetness: \u003c\/strong\u003e\u003cspan\u003e●●●\u003c\/span\u003e\u003cspan\u003e○\u003c\/span\u003e\u003cspan\u003e○\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eBody:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e●●●\u003c\/span\u003e\u003cspan\u003e○\u003c\/span\u003e\u003cspan\u003e○\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e●●\u003c\/span\u003e\u003cspan\u003e●●\u003c\/span\u003e\u003cspan\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":"April Coffee Roasters","offers":[{"title":"April 15th \/ 250g","offer_id":55502988542326,"sku":"APRIL-MORITO\/PACAMARA-FIL-250-APR15","price":27.95,"currency_code":"GBP","in_stock":false},{"title":"June 2nd \/ 125g","offer_id":58045101834614,"sku":"APRIL-MORITO\/PACAMARA-FIL-JUN02","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"June 30th \/ 125g","offer_id":58215767802230,"sku":"APRIL-MORITO\/PACAMARA-FIL-125-JUN30","price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/washedpacamaraelmorito2_2362x2362_crop_center_1be34da9-10b1-406d-a9d1-81c1a0d66839.webp?v=1744791988"},{"product_id":"hydrangea-sl34-hybrid-washed-cafe-granja-la-esperanza","title":"Hydrangea - SL34, Hybrid Washed - Cafe Granja La Esperanza","description":"\u003cp data-end=\"143\" data-start=\"131\"\u003e\u003cstrong data-end=\"143\" data-start=\"131\"\u003eHacienda La Papaya - Typica Mejorado, Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"137\" data-end=\"556\" class=\"\"\u003eOften overshadowed by its sibling SL28, SL34 is another selection from Scott Agricultural Laboratories, originally chosen for its resilience to drought and disease. The variety traces back to a single “French Mission” tree, though genetic analysis later linked it more closely to Typica than Bourbon.\u003c\/p\u003e\n\u003cp data-start=\"558\" data-end=\"838\" class=\"\"\u003eAt Granja La Esperanza’s Potosi farm in Colombia, SL34 is cultivated at 1,800 meters above sea level and processed with hallmark precision. A vibrant expression of terroir and careful craft.\u003c\/p\u003e\n\u003cp data-start=\"104\" data-end=\"212\"\u003e\u003cspan\u003eTasting Notes: Pink Strawberry, Tree Tomato, Pink Florals\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eProducer - Rigoberto and Luis Eduardo Herrera\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) \/ June 7th","offer_id":55607103029622,"sku":"HYDRANGEA-SL34-GRANJA-114-JUN07","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz) \/ June 7th","offer_id":55607103095158,"sku":"HYDRANGEA-SL34-GRANJA-227-JUN07","price":33.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Pinkstrawberry_Treetomato_Pinkflorals.webp?v=1746629143"},{"product_id":"september-cloudburst-milk-espresso-field-blend-colombia","title":"September - Cloudburst - Milk Espresso, Field Blend | Colombia","description":"\u003cp data-end=\"233\" data-start=\"173\"\u003e\u003cstrong data-end=\"216\" data-start=\"173\"\u003eButtercream - Diego Bermudez, Finca El Paraiso - Thermal Shock Castillo\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\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-end=\"406\" data-start=\"235\"\u003eCloudburst is built for sweetness, clarity, and body. Roasted with extra development as part of the Storm Series, it’s versatile and expressive—balanced enough for espresso, bright enough for filter, and bold enough to hold its own with milk. A reliable all-rounder with just the right amount of punch.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Molasses, Caramel, Milk 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\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":"June 8th \/ 150g","offer_id":58090595385718,"sku":"SEPTEMBER-CLOUDBURST-JUN08","price":12.5,"currency_code":"GBP","in_stock":true},{"title":"June 8th \/ 250g","offer_id":58231268606326,"sku":"SEPTEMBER-CLOUDBURST-250","price":13.0,"currency_code":"GBP","in_stock":false},{"title":"July 6th \/ 250g","offer_id":58267404206454,"sku":"SEPTEMBER-CLOUDBURST-250-JUL06","price":13.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/cloudburst_3000x_e27f5659-91f3-4717-89b2-94890f456871.webp?v=1747226421"},{"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 \/ 100g","offer_id":55644008579446,"sku":"AMOC-GESHA3-COLOMBIA-MAY13","price":18.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ July 10th \/ 100g","offer_id":58273182450038,"sku":"AMOC-GESHA3-COLOMBIA-100-JUL10","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":"tanat-ecuador-hacienda-la-papaya-typica-washed","title":"TANAT - Ecuador, Hacienda La Papaya [Typica Washed]","description":"\u003cp data-start=\"110\" data-end=\"376\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eHacienda La Papaya – Typica Washed\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"110\" data-end=\"376\" class=\"\"\u003eSourced from the Hacienda La Papaya Estate in Ecuador's Loja region, this Typica variety undergoes a washed process. Cultivated at elevations around 2,000 metres above sea level, the coffee benefits from the region's unique microclimate, enhancing its complex flavour profile and bringing out the terroir within this Ecuadorian Typica. The result is a vibrant cup featuring notes of lemon, green tea, and orange, offering a harmonious balance of sweetness and acidity.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Lemon, Green Tea, Orange\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e87\u003c\/strong\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":"Tanat Coffee","offers":[{"title":"June 1st","offer_id":55714002207094,"sku":"TANAT-PAPAYA-TYPICA-JUN01","price":14.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_HLPTypicaWashed15.webp?v=1748683101"},{"product_id":"koppi-finca-la-colmena-washed-bourbon-peru","title":"Koppi - Finca La Colmena, Washed Bourbon | Peru","description":"\u003cp data-start=\"117\" data-end=\"287\"\u003e\u003cstrong data-start=\"117\" data-end=\"147\"\u003ePeru – Washed Bourbon\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eJorge Díaz Campos farms in Lonya Grande, Amazonas, and is a proud member of the Norcafé cooperative in Cajamarca. Working within their microlot program, Jorge consistently delivers exceptional coffee from his 3-hectare farm, La Colmena, near the village of Huamboya. Sitting at 1,900 masl, the farm is planted with Caturra and Bourbon under a canopy of native forest, with fresh spring water used in processing.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"799\" data-start=\"576\"\u003eHarvested in September and October, cherries are first fermented in bags for 24 hours before being depulped. A second fermentation follows - 24 to 36 hours in parchment - before drying on covered, raised beds for up to 30 days.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"318\" data-start=\"132\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Ripe Berries, Stone Fruit\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"May 27th","offer_id":58067265585526,"sku":"KOPPI-LACOLMENA-BOURBON-MAY27","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/fincalacolmenaperuwashedbourbonkoppi.png?v=1750265444"},{"product_id":"koppi-footprints-espresso","title":"Koppi - Footprints, Espresso","description":"\u003cp data-end=\"309\" data-start=\"256\"\u003e\u003cstrong data-end=\"270\" data-start=\"256\"\u003eFootprints\u003c\/strong\u003e\u003cbr data-end=\"273\" data-start=\"270\"\u003e\u003cstrong data-end=\"309\" data-start=\"273\"\u003eA new blend. A continued legacy.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"555\" data-start=\"311\"\u003eIntroducing \u003cstrong data-end=\"337\" data-start=\"323\"\u003eFootprints\u003c\/strong\u003e, Koppi’s new espresso blend—named after the iconic Wayne Shorter composition from \u003cem data-end=\"434\" data-start=\"420\"\u003eAdam’s Apple\u003c\/em\u003e (1966). A nod to music, craft, and the belief that every stage in the journey—from farm to roast to cup—leaves its mark.\u003c\/p\u003e\n\u003cp data-end=\"655\" data-start=\"557\"\u003eEvery detail matters. Every contributor shapes the final experience.\u003cbr data-end=\"628\" data-start=\"625\"\u003e\u003cstrong data-end=\"655\" data-start=\"628\"\u003eEvery footprint counts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"940\" data-start=\"657\"\u003eFootprints has been in quiet development for years. With its arrival, Koppi bids farewell to \u003cstrong data-end=\"762\" data-start=\"750\"\u003eRed Clay\u003c\/strong\u003e and \u003cstrong data-end=\"783\" data-start=\"767\"\u003eSilent Shout\u003c\/strong\u003e—two beloved blends whose best qualities now converge here. Smooth, rich, and composed, Footprints honours their history while defining its own path forward.\u003c\/p\u003e\n\u003cp data-end=\"972\" data-start=\"947\"\u003e\u003cstrong data-end=\"970\" data-start=\"947\"\u003eCurrent Components:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1098\" data-start=\"973\"\u003e\n\u003cli data-end=\"1036\" data-start=\"973\"\u003e\n\u003cp data-end=\"1036\" data-start=\"975\"\u003e\u003cstrong data-end=\"1003\" data-start=\"975\"\u003e50% Costa Rica – Lia Lia\u003c\/strong\u003e\u003cbr data-end=\"1006\" data-start=\"1003\"\u003eWhite honey processed Catuai\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1098\" data-start=\"1037\"\u003e\n\u003cp data-end=\"1098\" data-start=\"1039\"\u003e\u003cstrong data-end=\"1067\" data-start=\"1039\"\u003e50% Brazil – Dois Irmãos\u003c\/strong\u003e\u003cbr data-end=\"1070\" data-start=\"1067\"\u003eNatural processed Mundo Novo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1101\" data-start=\"1100\"\u003eBuilt for balance. Crafted for clarity. Footprints is Koppi’s new standard for modern espresso.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"318\" data-start=\"132\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Chocolate, Nougat, Caramel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"May 27th","offer_id":55875639771510,"sku":"KOPPI-FOOTPRINTS-MAY27","price":16.95,"currency_code":"GBP","in_stock":true},{"title":"June 18th","offer_id":58145034469750,"sku":"KOPPI-FOOTPRINTS-JUN18","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/espresso-footprints-501319.webp?v=1751665287"},{"product_id":"a-m-o-c-022-guatemala-las-brisas","title":"A.M.O.C. - \/022 Guatemala - Las Brisas","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-440\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-15\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"72469d87-b3bf-4329-8db7-494a63e84f89\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003cp data-end=\"49\" data-start=\"0\"\u003e\u003cstrong data-end=\"47\" data-start=\"0\"\u003eGuatemala – Finca Las Brisas, Marvin Carias\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"318\" data-start=\"51\"\u003e\u003cstrong data-end=\"62\" data-start=\"51\"\u003eOrigin:\u003c\/strong\u003e Aldea Las Brisas, Mataquesquintla, Jalapa, Guatemala\u003cbr data-end=\"118\" data-start=\"115\"\u003e\u003cstrong data-end=\"131\" data-start=\"118\"\u003eProducer:\u003c\/strong\u003e Marvin Carias\u003cbr data-end=\"148\" data-start=\"145\"\u003e\u003cstrong data-end=\"160\" data-start=\"148\"\u003eVariety:\u003c\/strong\u003e Caturra\u003cbr data-end=\"171\" data-start=\"168\"\u003e\u003cstrong data-end=\"183\" data-start=\"171\"\u003eProcess:\u003c\/strong\u003e Washed \u0026amp; Sun-Dried\u003cbr data-end=\"205\" data-start=\"202\"\u003e\u003cstrong data-end=\"218\" data-start=\"205\"\u003eAltitude:\u003c\/strong\u003e 1,800 masl\u003cbr data-end=\"232\" data-start=\"229\"\u003e\u003cstrong data-end=\"250\" data-start=\"232\"\u003eRoast Profile:\u003c\/strong\u003e Omni Roast (Filter \u0026amp; Espresso)\u003cbr data-is-only-node=\"\" data-end=\"284\" data-start=\"281\"\u003e\u003cstrong data-end=\"297\" data-start=\"284\"\u003eSize:\u003c\/strong\u003e 240g\u003c\/p\u003e\n\u003cp data-end=\"407\" data-start=\"320\"\u003e\u003cstrong data-end=\"338\" data-start=\"320\"\u003eTasting Notes:\u003c\/strong\u003e 🍏 Green Apple · 🌰 Macadamia · 🍫 Milk Chocolate · 🍇 Green Grape\u003c\/p\u003e\n\u003cstrong data-end=\"436\" data-start=\"414\"\u003eABOUT THE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"439\" data-start=\"436\"\u003e\u003cstrong data-end=\"456\" data-start=\"439\"\u003eMarvin Carias\u003c\/strong\u003e purchased his first parcel of land in \u003cstrong data-end=\"503\" data-start=\"495\"\u003e1990\u003c\/strong\u003e in the Las Brisas area of Jalapa, Guatemala. Over the years, he expanded his holdings, improved farming practices, and implemented \u003cstrong data-end=\"663\" data-start=\"635\"\u003eshade management systems\u003c\/strong\u003e to protect soil health and biodiversity. Today, he not only operates \u003cstrong data-end=\"753\" data-start=\"733\"\u003eFinca Las Brisas\u003c\/strong\u003e but also runs a \u003cstrong data-end=\"782\" data-start=\"770\"\u003ewet mill\u003c\/strong\u003e where he processes cherries—both from his own farm and from his neighbors—to sell to \u003cstrong data-end=\"888\" data-start=\"868\"\u003ePrimavera Coffee\u003c\/strong\u003e, creating economic opportunity throughout the local community.\n\u003cp data-end=\"1172\" data-start=\"955\"\u003eCoffee production has transformed life in Aldea Las Brisas: improved \u003cstrong data-end=\"1058\" data-start=\"1024\"\u003eroads, schools, and healthcare\u003c\/strong\u003e now serve the area, supported by the success of local farmers like Marvin who invest back into their community.\u003c\/p\u003e\n\u003cstrong data-end=\"1193\" data-start=\"1179\"\u003ePROCESSING\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1196\" data-start=\"1193\"\u003eAt his wet mill, Marvin prioritizes \u003cstrong data-end=\"1264\" data-start=\"1232\"\u003esustainable water management\u003c\/strong\u003e with an innovative system of \u003cstrong data-end=\"1330\" data-start=\"1294\"\u003eeight wastewater treatment ponds\u003c\/strong\u003e. Each stage purifies the water naturally, and by the time it reaches the final pond, the water is clean and recirculated through a pump system—dramatically \u003cstrong data-end=\"1517\" data-start=\"1487\"\u003ereducing water consumption\u003c\/strong\u003e and protecting the surrounding environment.\n\u003cp data-end=\"1734\" data-start=\"1565\"\u003eAfter \u003cstrong data-end=\"1584\" data-start=\"1571\"\u003edepulping\u003c\/strong\u003e, the coffee ferments for about \u003cstrong data-end=\"1628\" data-start=\"1616\"\u003e12 hours\u003c\/strong\u003e, followed by careful washing and \u003cstrong data-end=\"1686\" data-start=\"1662\"\u003esun-drying on patios\u003c\/strong\u003e, developing clarity and sweetness in the cup.\u003c\/p\u003e\n\u003cstrong data-end=\"1752\" data-start=\"1741\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1755\" data-start=\"1752\"\u003eOn \u003cstrong data-end=\"1770\" data-start=\"1758\"\u003eespresso\u003c\/strong\u003e, expect a \u003cstrong data-end=\"1805\" data-start=\"1781\"\u003emacadamia creaminess\u003c\/strong\u003e and gentle \u003cstrong data-end=\"1834\" data-start=\"1817\"\u003emalic acidity\u003c\/strong\u003e, with notes of \u003cstrong data-end=\"1865\" data-start=\"1850\"\u003egreen grape\u003c\/strong\u003e and a lingering \u003cstrong data-end=\"1902\" data-start=\"1882\"\u003echocolate finish\u003c\/strong\u003e.\u003cbr data-end=\"1906\" data-start=\"1903\"\u003eOn \u003cstrong data-end=\"1919\" data-start=\"1909\"\u003efilter\u003c\/strong\u003e, this coffee shines as a \u003cstrong data-end=\"1979\" data-start=\"1945\"\u003eclassic, comforting daily brew\u003c\/strong\u003e — \u003cstrong data-end=\"2017\" data-start=\"1982\"\u003enutty, smooth, and softly sweet\u003c\/strong\u003e, with \u003cstrong data-end=\"2064\" data-start=\"2024\"\u003emilk chocolate and crisp green apple\u003c\/strong\u003e tones.\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2228\" data-start=\"2075\"\u003eThis is the kind of coffee you pour into a \u003cstrong data-end=\"2130\" data-start=\"2118\"\u003efull mug\u003c\/strong\u003e, not a dainty cup. The one you sip slowly on quiet mornings — and always go back for \u003cstrong data-end=\"2227\" data-start=\"2216\"\u003eanother\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv class=\"pointer-events-none h-px w-px\" data-edge=\"true\" aria-hidden=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\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":"Filter \/ May 6th \/ 280g","offer_id":55919416672630,"sku":"AMOC-022-GUATEMALA-FIL-MAY06","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso \/ May 27th \/ 280g","offer_id":58026173759862,"sku":"AMOC-022-GUATEMALA-ESP-MAY27","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ May 6th \/ 240g","offer_id":58252238094710,"sku":"AMOC-022-GUATEMALA-FIL-240","price":15.0,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ July 10th \/ 240g","offer_id":58273181434230,"sku":"AMOC-022-GUATEMALA-FIL-240-JUL10","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-022-768x765.png?v=1752432473"},{"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":23.95,"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":23.95,"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":"koppi-la-lia-white-honey-catuai-omni-espresso-costa-rica","title":"Koppi - La Lia, White Honey Catuai - Omni\/Espresso | Costa Rica","description":"\u003cp data-end=\"287\" data-start=\"117\"\u003e\u003cstrong data-end=\"147\" data-start=\"117\"\u003eLa Lia, White Honey Catuai. Omni Roast.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"299\" data-start=\"159\"\u003e\u003cstrong data-end=\"170\" data-start=\"159\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"173\" data-start=\"170\"\u003eSweet and elegant. \u003cstrong data-end=\"202\" data-start=\"192\"\u003eNougat\u003c\/strong\u003e, \u003cstrong data-end=\"213\" data-start=\"204\"\u003eapple\u003c\/strong\u003e, and \u003cstrong data-end=\"230\" data-start=\"219\"\u003evanilla\u003c\/strong\u003e in a clean, balanced profile. Smooth, approachable, and versatile.\u003c\/p\u003e\n\u003cp data-end=\"317\" data-start=\"301\"\u003e\u003cstrong data-end=\"315\" data-start=\"301\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"495\" data-start=\"318\"\u003e\n\u003cli data-end=\"355\" data-start=\"318\"\u003e\n\u003cp data-end=\"355\" data-start=\"320\"\u003e\u003cstrong data-end=\"334\" data-start=\"320\"\u003eProducers:\u003c\/strong\u003e Luis \u0026amp; Oscar Monge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"402\" data-start=\"356\"\u003e\n\u003cp data-end=\"402\" data-start=\"358\"\u003e\u003cstrong data-end=\"372\" data-start=\"358\"\u003eFarm\/Mill:\u003c\/strong\u003e La Lia, Tarrazú, Costa Rica\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"437\" data-start=\"403\"\u003e\n\u003cp data-end=\"437\" data-start=\"405\"\u003e\u003cstrong data-end=\"418\" data-start=\"405\"\u003eAltitude:\u003c\/strong\u003e 1,700–2,100 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"466\" data-start=\"438\"\u003e\n\u003cp data-end=\"466\" data-start=\"440\"\u003e\u003cstrong data-end=\"453\" data-start=\"440\"\u003eCultivar:\u003c\/strong\u003e Red Catuai\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"495\" data-start=\"467\"\u003e\n\u003cp data-end=\"495\" data-start=\"469\"\u003e\u003cstrong data-end=\"481\" data-start=\"469\"\u003eProcess:\u003c\/strong\u003e White Honey\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"853\" data-start=\"497\"\u003e\u003cstrong data-end=\"509\" data-start=\"497\"\u003eTHE FARM\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"512\" data-start=\"509\"\u003eLa Lia has been in the Monge family for nearly 70 years. In 2008, brothers Luis and Oscar took over and established their own micro mill, named after their mother Lia. The farm spans 60 hectares, divided into seven plots, with altitudes reaching up to 2,100 masl. High elevations mean slow cherry maturation and higher sugar concentration.\u003c\/p\u003e\n\u003cp data-end=\"1233\" data-start=\"855\"\u003eWhile most production is \u003cstrong data-end=\"894\" data-start=\"880\"\u003eRed Catuai\u003c\/strong\u003e and \u003cstrong data-end=\"910\" data-start=\"899\"\u003eCaturra\u003c\/strong\u003e, Luis and Oscar also cultivate Bourbon, Pacamara, Typica, Yellow Typica, SL28, Kenya, and Geisha. Around 1,500 bags are produced each year, with lots separated by farm, cultivar, and picking date. A team of 60 trained pickers - many returning season after season for over 14 years - hand-select only the ripest cherries.\u003c\/p\u003e\n\u003cp data-end=\"1476\" data-start=\"1235\"\u003e\u003cstrong data-end=\"1254\" data-start=\"1235\"\u003eTHE PARTNERSHIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1257\" data-start=\"1254\"\u003eKoppi's team have worked with Luis and Oscar since 2012. Their consistency, attention to detail, and warmth have made them feel like family. Each visit to Tarrazú reinforces why Koppi is proud to share their coffees year after year.\u003c\/p\u003e\n\u003cp data-start=\"132\" data-end=\"318\" class=\"\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Nougat, Apples, Vanilla\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"May 27th \/ 300g","offer_id":58067266044278,"sku":"KOPPI-LALIA-ESP-GREEN-MAY27","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"May 7th \/ 250g","offer_id":58241608155510,"sku":"KOPPI-LALIA-ESP-GREEN-250","price":17.0,"currency_code":"GBP","in_stock":false},{"title":"July 9th \/ 250g","offer_id":58267703968118,"sku":"KOPPI-LALIA-ESP-GREEN-250-JUL09","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_9.png?v=1763138939"},{"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},{"title":"250g \/ June 29th","offer_id":58219876548982,"sku":"FLOWER-DECAF-NEVADO-JUN29","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":"ilse-reinaldo-chilto-washed-pink-bourbon-colombia","title":"Ilse - Reinaldo Chilto - Washed Pink Bourbon | Colombia","description":"\u003cp data-start=\"179\" data-end=\"436\"\u003e\u003cstrong data-start=\"179\" data-end=\"190\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"190\" data-end=\"193\"\u003eVibrant and expressive. \u003cstrong data-start=\"217\" data-end=\"240\"\u003eRipe tropical fruit\u003c\/strong\u003e, \u003cstrong data-start=\"242\" data-end=\"254\"\u003ehibiscus\u003c\/strong\u003e, and citrus notes of \u003cstrong data-start=\"276\" data-end=\"286\"\u003eorange\u003c\/strong\u003e and \u003cstrong data-start=\"291\" data-end=\"302\"\u003elimeade\u003c\/strong\u003e, with delicate \u003cstrong data-start=\"318\" data-end=\"334\"\u003erose florals\u003c\/strong\u003e and a refined \u003cstrong data-start=\"349\" data-end=\"374\"\u003ewhite sugar sweetness\u003c\/strong\u003e. High intensity, clean structure, and a long, sweet finish.\u003c\/p\u003e\n\u003cp data-start=\"438\" data-end=\"454\"\u003e\u003cstrong data-start=\"438\" data-end=\"452\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"455\" data-end=\"734\"\u003e\n\u003cli data-start=\"455\" data-end=\"479\"\u003e\n\u003cp data-start=\"457\" data-end=\"479\"\u003e\u003cstrong data-start=\"457\" data-end=\"466\"\u003eFarm:\u003c\/strong\u003e El Paraíso\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"480\" data-end=\"514\"\u003e\n\u003cp data-start=\"482\" data-end=\"514\"\u003e\u003cstrong data-start=\"482\" data-end=\"495\"\u003eProducer:\u003c\/strong\u003e Reinaldo Chilito\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"515\" data-end=\"571\"\u003e\n\u003cp data-start=\"517\" data-end=\"571\"\u003e\u003cstrong data-start=\"517\" data-end=\"528\"\u003eRegion:\u003c\/strong\u003e El Purutal, San Agustín, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"572\" data-end=\"601\"\u003e\n\u003cp data-start=\"574\" data-end=\"601\"\u003e\u003cstrong data-start=\"574\" data-end=\"586\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"602\" data-end=\"636\"\u003e\n\u003cp data-start=\"604\" data-end=\"636\"\u003e\u003cstrong data-start=\"604\" data-end=\"617\"\u003eAltitude:\u003c\/strong\u003e 1,859–1,920 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"637\" data-end=\"666\"\u003e\n\u003cp data-start=\"639\" data-end=\"666\"\u003e\u003cstrong data-start=\"639\" data-end=\"651\"\u003eHarvest:\u003c\/strong\u003e January 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"667\" data-end=\"734\"\u003e\n\u003cp data-start=\"669\" data-end=\"734\"\u003e\u003cstrong data-start=\"669\" data-end=\"681\"\u003eProcess:\u003c\/strong\u003e Washed (two-stage fermentation, 15–20 days drying)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"736\" data-end=\"1174\"\u003e\u003cstrong data-start=\"736\" data-end=\"752\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"752\" data-end=\"755\"\u003eBorn and raised in San Agustín, Reinaldo began farming at age 9 and planted his first Pink Bourbon trees in 2016. Alongside his wife Doña Mariela, he has expanded El Paraíso into a 6-hectare farm with 4 under coffee. After years of selling without traceability, he joined the \u003cstrong data-start=\"1031\" data-end=\"1051\"\u003eMonkaaba project\u003c\/strong\u003e this year, proudly delivering his first micro-lot under his own name — a milestone in his lifelong dedication to coffee.\u003c\/p\u003e\n\u003cp data-start=\"1176\" data-end=\"1492\"\u003e\u003cstrong data-start=\"1176\" data-end=\"1191\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1191\" data-end=\"1194\"\u003eCherries are picked at peak ripeness every three weeks, then fermented for 24 hours. After depulping, seeds undergo another 24-hour fermentation with pulp from the prior day’s picking. Finally, the lot is washed and dried for \u003cstrong data-start=\"1420\" data-end=\"1434\"\u003e15–20 days\u003c\/strong\u003e in controlled drying rooms for stability and sweetness.\u003c\/p\u003e\n\u003cp data-start=\"1494\" data-end=\"1748\"\u003e\u003cstrong data-start=\"1494\" data-end=\"1512\"\u003eWHY ILSE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1512\" data-end=\"1515\"\u003eA standout Pink Bourbon from San Agustín - intense yet elegant, with a profile that celebrates both variety and place. For Isle, it’s also a celebration of Reinaldo’s journey and the start of a new chapter of visibility for his work.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" 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-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-start=\"125\" data-end=\"351\"\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 Yellow Fruit, Hibiscus, Rose\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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; font-size: 0.875rem;\"\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; font-size: 0.875rem;\"\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; font-size: 0.875rem;\"\u003eIlse doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast light.\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":"Ilse Coffee","offers":[{"title":"May 25th","offer_id":56363046142326,"sku":"ISLE-CHILTO-WASHEDPB-MAY25","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Reinaldo.webp?v=1759140104"},{"product_id":"ilse-diana-quinayas-washed-gesha-colombia","title":"Ilse - Diana Quinayas - Washed Gesha | Colombia","description":"\u003cp data-start=\"181\" data-end=\"418\"\u003e\u003cstrong data-start=\"181\" data-end=\"192\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"192\" data-end=\"195\"\u003eClean and elegant. \u003cstrong data-start=\"214\" data-end=\"226\"\u003eBergamot\u003c\/strong\u003e, \u003cstrong data-start=\"228\" data-end=\"246\"\u003eorange sherbet\u003c\/strong\u003e, and \u003cstrong data-start=\"252\" data-end=\"261\"\u003emango\u003c\/strong\u003e lead the way, opening into a crisp, refreshing finish. From hot to cool, the cup develops beautifully, each sip revealing new layers of fruit and florals.\u003c\/p\u003e\n\u003cp data-start=\"420\" data-end=\"436\"\u003e\u003cstrong data-start=\"420\" data-end=\"434\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"437\" data-end=\"700\"\u003e\n\u003cli data-start=\"437\" data-end=\"462\"\u003e\n\u003cp data-start=\"439\" data-end=\"462\"\u003e\u003cstrong data-start=\"439\" data-end=\"448\"\u003eFarm:\u003c\/strong\u003e Buena Vista\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"463\" data-end=\"495\"\u003e\n\u003cp data-start=\"465\" data-end=\"495\"\u003e\u003cstrong data-start=\"465\" data-end=\"478\"\u003eProducer:\u003c\/strong\u003e Diana Quinayas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"496\" data-end=\"552\"\u003e\n\u003cp data-start=\"498\" data-end=\"552\"\u003e\u003cstrong data-start=\"498\" data-end=\"509\"\u003eRegion:\u003c\/strong\u003e Los Robles, San Agustín, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"553\" data-end=\"575\"\u003e\n\u003cp data-start=\"555\" data-end=\"575\"\u003e\u003cstrong data-start=\"555\" data-end=\"567\"\u003eVariety:\u003c\/strong\u003e Gesha\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"576\" data-end=\"604\"\u003e\n\u003cp data-start=\"578\" data-end=\"604\"\u003e\u003cstrong data-start=\"578\" data-end=\"591\"\u003eAltitude:\u003c\/strong\u003e 1,950 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"605\" data-end=\"634\"\u003e\n\u003cp data-start=\"607\" data-end=\"634\"\u003e\u003cstrong data-start=\"607\" data-end=\"619\"\u003eHarvest:\u003c\/strong\u003e January 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"635\" data-end=\"700\"\u003e\n\u003cp data-start=\"637\" data-end=\"700\"\u003e\u003cstrong data-start=\"637\" data-end=\"649\"\u003eProcess:\u003c\/strong\u003e Washed (40h dry fermentation, 15–20 days drying)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"702\" data-end=\"1144\"\u003e\u003cstrong data-start=\"702\" data-end=\"718\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"718\" data-end=\"721\"\u003eDiana’s journey in coffee began when her father, Orlando, entrusted her and her brother Yivier with small plots as a lesson in responsibility. When she turned 18, she received her own hectare at Buena Vista, where she and her partner Jhonathan now farm together. This Gesha separation — the first from trees originally transplanted from her brother’s farm — may be the most impressive Gesha we’ve tasted from San Agustín.\u003c\/p\u003e\n\u003cp data-start=\"1146\" data-end=\"1426\"\u003e\u003cstrong data-start=\"1146\" data-end=\"1161\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1161\" data-end=\"1164\"\u003eRipe cherries are hand-picked every three weeks, depulped, and left to \u003cstrong data-start=\"1235\" data-end=\"1263\"\u003eferment dry for 40 hours\u003c\/strong\u003e in majolica tanks. After fermentation, the seeds are washed and carefully dried in controlled rooms for \u003cstrong data-start=\"1368\" data-end=\"1382\"\u003e15–20 days\u003c\/strong\u003e, ensuring clarity and balance in the cup.\u003c\/p\u003e\n\u003cp data-start=\"1428\" data-end=\"1638\"\u003e\u003cstrong data-start=\"1428\" data-end=\"1446\"\u003eWHY ILSE LOVE IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1446\" data-end=\"1449\"\u003eA remarkable debut Gesha from Diana Quinayas - vibrant, structured, and refined. It’s not just an exceptional lot; it’s a milestone for Diana and her growing legacy in San Agustín coffee.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" 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=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\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 Bergamot, Orange Sherbert, Mango\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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; font-size: 0.875rem;\"\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; font-size: 0.875rem;\"\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; font-size: 0.875rem;\"\u003eILee doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast light.\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":"Ilse Coffee","offers":[{"title":"May 25th","offer_id":56363165221238,"sku":"ISLE-DIANA-GESHA-MAY25","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/diana_9d8a3d6b-92a5-4af3-997b-c7f653da2f4f.webp?v=1759143512"},{"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":"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":29.0,"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 29th","offer_id":58206076043638,"sku":"NOMAD-C.CO.AJI-FLORES-JUN29","price":28.0,"currency_code":"GBP","in_stock":true}],"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":"nomad-competition-colombia-las-flores-natural-sidra","title":"Nomad - Competition, Colombia- Las Flores - Natural Sidra","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\u003cstrong data-start=\"165\" data-end=\"206\"\u003eJHOAN VERGARA — Natural Bourbon Sidra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"209\" data-end=\"358\"\u003e\u003cstrong data-start=\"209\" data-end=\"220\"\u003eRegion:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003cbr data-start=\"245\" data-end=\"248\"\u003e\u003cstrong data-start=\"248\" data-end=\"261\"\u003eAltitude:\u003c\/strong\u003e 1750 MASL\u003cbr data-start=\"271\" data-end=\"274\"\u003e\u003cstrong data-start=\"274\" data-end=\"286\"\u003eVariety:\u003c\/strong\u003e Bourbon Sidra\u003cbr data-start=\"300\" data-end=\"303\"\u003e\u003cstrong data-start=\"303\" data-end=\"315\"\u003eProcess:\u003c\/strong\u003e Experimental Natural\u003cbr data-start=\"336\" data-end=\"339\"\u003e\u003cstrong data-start=\"339\" data-end=\"351\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003ch3 data-start=\"360\" data-end=\"422\"\u003e\u003cstrong data-start=\"364\" data-end=\"422\"\u003eTastes Like — cacao nibs 🍫 • lychee 🩷 • pineapple 🍍\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"429\" data-end=\"453\"\u003e\u003cstrong data-start=\"432\" data-end=\"453\"\u003eMEET THE PRODUCER\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"455\" data-end=\"744\"\u003eFinca Las Flores was founded in 1990 by \u003cstrong data-start=\"495\" data-end=\"532\"\u003eEdilberto Vergara and Nubia Ayure\u003c\/strong\u003e in the highlands of Acevedo, Huila. What began as a modest family farm has since evolved into one of Colombia’s most innovative centers for experimental processing—largely thanks to their son, \u003cstrong data-start=\"726\" data-end=\"743\"\u003eJhoan Vergara\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"746\" data-end=\"1066\"\u003eAfter formal training at SENA, Jhoan became the farm’s processing director and ushered in a new era of experimentation. Today, Las Flores cultivates a suite of exotic varieties including \u003cstrong data-start=\"933\" data-end=\"1003\"\u003eJava, Pink Bourbon, Maracaturra, Castillo, Tabi, and Bourbon Sidra\u003c\/strong\u003e, each grown and processed with extraordinary scientific rigor.\u003c\/p\u003e\n\u003cp data-start=\"1068\" data-end=\"1393\"\u003eJhoan’s rise to international recognition began when he \u003cstrong data-start=\"1124\" data-end=\"1153\"\u003ewon Master of Coffee 2019\u003c\/strong\u003e with Pink Bourbon, later representing Colombia in South Korea. His work has placed Finca Las Flores firmly on the global specialty map, celebrated for its \u003cstrong data-start=\"1309\" data-end=\"1362\"\u003emicrobial-driven fermentations, precision control\u003c\/strong\u003e, and profound sensory clarity.\u003c\/p\u003e\n\u003ch2 data-start=\"1400\" data-end=\"1424\"\u003e\u003cstrong data-start=\"1403\" data-end=\"1424\"\u003eTRUST THE PROCESS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1426\" data-end=\"1584\"\u003eThis Bourbon Sidra natural follows an \u003cstrong data-start=\"1464\" data-end=\"1501\"\u003eexperimental multi-stage protocol\u003c\/strong\u003e designed to build high fruit intensity while preserving structure and cleanliness:\u003c\/p\u003e\n\u003cul data-start=\"1586\" data-end=\"2013\"\u003e\n\u003cli data-start=\"1586\" data-end=\"1666\"\u003e\n\u003cp data-start=\"1588\" data-end=\"1666\"\u003e\u003cstrong data-start=\"1588\" data-end=\"1628\"\u003e12 hours of initial cherry oxidation\u003c\/strong\u003e to jump-start enzymatic development\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1667\" data-end=\"1737\"\u003e\n\u003cp data-start=\"1669\" data-end=\"1737\"\u003e\u003cstrong data-start=\"1669\" data-end=\"1707\"\u003e48 hours of submerged fermentation\u003c\/strong\u003e in a controlled environment\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1738\" data-end=\"1813\"\u003e\n\u003cp data-start=\"1740\" data-end=\"1813\"\u003e\u003cstrong data-start=\"1740\" data-end=\"1765\"\u003eThermal shock at 50°C\u003c\/strong\u003e to stabilize and “lock in” aromatic compounds\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1814\" data-end=\"1893\"\u003e\n\u003cp data-start=\"1816\" data-end=\"1893\"\u003e\u003cstrong data-start=\"1816\" data-end=\"1844\"\u003eA second oxidation cycle\u003c\/strong\u003e (24 hours) to deepen tropical and fruity notes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1894\" data-end=\"1934\"\u003e\n\u003cp data-start=\"1896\" data-end=\"1934\"\u003e\u003cstrong data-start=\"1896\" data-end=\"1921\"\u003eMechanical pre-drying\u003c\/strong\u003e (24 hours)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1935\" data-end=\"2013\"\u003e\n\u003cp data-start=\"1937\" data-end=\"2013\"\u003e\u003cstrong data-start=\"1937\" data-end=\"1963\"\u003eSlow greenhouse drying\u003c\/strong\u003e for \u003cstrong data-start=\"1968\" data-end=\"1979\"\u003e15 days\u003c\/strong\u003e until reaching \u003cstrong data-start=\"1995\" data-end=\"2013\"\u003e10.4% moisture\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2015\" data-end=\"2197\"\u003eThe result is a natural processed coffee with the \u003cstrong data-start=\"2065\" data-end=\"2094\"\u003eprecision of a washed lot\u003c\/strong\u003e and the \u003cstrong data-start=\"2103\" data-end=\"2132\"\u003eintensity of an anaerobic\u003c\/strong\u003e, delivering remarkable clarity for such a fruit-forward process.\u003c\/p\u003e\n\u003ch2 data-start=\"2204\" data-end=\"2221\"\u003e\u003cstrong data-start=\"2207\" data-end=\"2221\"\u003eTAKE A SIP\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2223\" data-end=\"2271\"\u003eThis cup is vivid, tropical, and deeply layered:\u003c\/p\u003e\n\u003cul data-start=\"2273\" data-end=\"2453\"\u003e\n\u003cli data-start=\"2273\" data-end=\"2329\"\u003e\n\u003cp data-start=\"2275\" data-end=\"2329\"\u003e\u003cstrong data-start=\"2275\" data-end=\"2289\"\u003eCacao nibs\u003c\/strong\u003e bring bittersweet depth and structure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2330\" data-end=\"2395\"\u003e\n\u003cp data-start=\"2332\" data-end=\"2395\"\u003e\u003cstrong data-start=\"2332\" data-end=\"2342\"\u003eLychee\u003c\/strong\u003e adds perfume-like sweetness and delicate florality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2396\" data-end=\"2453\"\u003e\n\u003cp data-start=\"2398\" data-end=\"2453\"\u003e\u003cstrong data-start=\"2398\" data-end=\"2411\"\u003ePineapple\u003c\/strong\u003e provides bright, tangy tropical acidity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2455\" data-end=\"2536\"\u003eA fully expressive natural from Las Flores—lush, vibrant, and unmistakably Jhoan.\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":"June 3rd","offer_id":58085765742966,"sku":"NOMAD-C.CO.SIDRA-FLORES-JUN03","price":28.0,"currency_code":"GBP","in_stock":true},{"title":"June 29th","offer_id":58206076076406,"sku":"NOMAD-C.CO.SIDRA-FLORES-JUN29","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DAK-Thumbnails_4_ef2d87fd-bfd1-43cf-abfd-da599a3230e9.png?v=1764435660"},{"product_id":"april-kamavindi-kenya-washed-sl34","title":"April - Kamavindi - Kenya - Washed SL34 (AB)","description":"\u003ch2\u003e\u003cstrong\u003eKenya — Kamavindi Estate — SL34 (AB)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🫐 Berries • 🍎 Red Apple • 🫐 Plum\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Peter Mbature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Kamavindi Estate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Embu, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL34 (AB grade)\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 250g or 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis varietal-separated SL34 lot at AB grade comes from Peter Mbature's Kamavindi Estate in Embu County, north of Nairobi. Peter 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. He operates his own wet and dry processing facilities.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKamavindi Farm was established by the late John Njiru Mbature during British colonial rule in 1958. Initially, the 20-hectare (~50-acre) farm began with just 100 seedlings due to a law restricting native Africans to a maximum of 100 trees. After these restrictions were lifted in 1961, John planted an additional 500 trees.\u003c\/p\u003e\n\u003cp\u003eOver the years, Kamavindi has expanded its land and now boasts a total of 10,000 trees: 7,000 SL28 and 3,000 Ruiru 11. Today, Peter Mbature, his mother Hellen Weveti, and his sister Gladwell Wanjira manage the farm together. They aim to replace the Ruiru 11 trees with SL28, creating a farm of pure SL28. Additionally, they are establishing a training centre to educate farmers and coffee buyers on processing and farm management.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter flotation and skimming, the cherries are processed through a two-disk pulper, followed by:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eInitial Fermentation\u003c\/strong\u003e — 20-hour fermentation in parchment\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eLight Washing\u003c\/strong\u003e — To remove mucilage\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eSecond Hold\u003c\/strong\u003e — Another 20 hours before final wash\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eControlled Drying\u003c\/strong\u003e — 14–18 days in temperature-monitored drying room (ambient temperatures not exceeding 24°C)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDuring this process, careful attention is given to maintaining consistent mass and even temperatures in the tanks to ensure clean fermentation with minimal volatile or acetic acid buildup.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully structured Kenyan cup with vibrant berry notes, crisp red apple acidity, and rich plum sweetness. The washed process brings exceptional clarity and a crystalline fruit character typical of the finest Kenyan coffees.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBerries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍎 \u003cstrong\u003eRed Apple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003ePlum\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 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.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"June 2nd \/ 125g","offer_id":58045094166902,"sku":"APRIL-KAMA-SL34-WASHED-125-JUN02","price":21.95,"currency_code":"GBP","in_stock":true},{"title":"June 2nd \/ 250g","offer_id":58045101113718,"sku":"APRIL-KAMA-SL34-WASHED-250-JUN02","price":29.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/sl34_2362x2362_crop_center_88d3c50c-fa14-4f98-8e4e-b516bd56a9e6.webp?v=1776265910"},{"product_id":"hydrangea-gesha-washed-910-nws-finca-nuguo-copy","title":"Hydrangea - Cafe Granja La Esperanza - Natural Sudan Rume | Colombia","description":"\u003cp\u003eCafe Granja La Esperanza - Natural Sudan Rume | Colombia\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eDetails \u0026amp; Tasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Finca Las Margaritas, Cauca, Colombia\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Rigoberto \u0026amp; Luis Eduardo Herrera – Café Granja La Esperanza\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Sudan Rume\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eElevation:\u003c\/strong\u003e 1570–1850 MASL\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTastes Like:\u003c\/strong\u003e 🍒 \u003cem\u003eCherry\u003c\/em\u003e • 🌸 \u003cem\u003eBergamot Flowers\u003c\/em\u003e • 🍐 \u003cem\u003ePapaya\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIntro\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis Natural Sudan Rume from Café Granja La Esperanza is a beautiful intersection of rare genetics and meticulous Colombian craftsmanship. Sudan Rume is already one of the most intriguing varieties in the coffee world, and when paired with Granja La Esperanza’s precision and experience, the result is a coffee that feels both exotic and incredibly polished—fruit-forward, floral, and elegantly structured.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Producer\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCafé Granja La Esperanza, led by Rigoberto and Luis Eduardo Herrera, is one of Colombia’s most influential and forward-thinking coffee producers. Known globally for pioneering the cultivation of rare varieties such as Sudan Rume, Gesha, and Sidra, the Herrera family operates multiple farms across Cauca and Valle del Cauca, each chosen for its unique microclimate.\u003c\/p\u003e\u003cp\u003eAt Finca Las Margaritas, their focus is on genetic exploration, sustainability, and uncompromising quality. Every lot reflects decades of experience, technical expertise, and a relentless pursuit of excellence—making Granja La Esperanza a benchmark producer in the specialty coffee world.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Process\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis lot was processed using a traditional natural method, carefully adapted to preserve clarity while enhancing fruit expression. Fully ripe cherries were harvested and slowly dried with the fruit intact, allowing sugars and aromatics to infuse deeply into the seed. Constant monitoring throughout drying ensures even fermentation resulting in a clean and expressive natural profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the Cup\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe cup opens with vibrant cherry sweetness, immediately setting a juicy and inviting tone. Delicate bergamot flower aromatics float through the mid-palate, adding elegance and lift. As the coffee cools, soft tropical papaya notes emerge, rounding out the profile with a gentle, creamy fruit sweetness. The body is smooth and silky, the acidity refined, and the finish long, floral, and graceful.\u003c\/p\u003e\u003cp\u003eWe recommend brewing with beans that are \u003cu\u003eat least two weeks off roast\u003c\/u\u003e. All beans are roasted to peak flavour at around 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\u003cp\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) \/ June 7th","offer_id":56958620795254,"sku":"HYDRANGEA-CGLE-NATURAL-SUDANRUME-JUN07","price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Cherry_BergamontFlowers_Papaya.webp?v=1766767116"},{"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":"nomad-filter-kii-1","title":"Nomad - Espresso - Kii #1","description":"\u003ch3 data-start=\"0\" data-end=\"38\"\u003e\u003cstrong data-start=\"4\" data-end=\"36\"\u003eLevel - Special Espresso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"202\" data-end=\"217\"\u003e\u003cstrong data-start=\"205\" data-end=\"217\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"218\" data-end=\"839\"\u003e\n\u003cli data-start=\"218\" data-end=\"244\"\u003e\n\u003cp data-start=\"220\" data-end=\"244\"\u003e\u003cstrong data-start=\"220\" data-end=\"231\"\u003eOrigin:\u003c\/strong\u003e Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"245\" data-end=\"386\"\u003e\n\u003cp data-start=\"247\" data-end=\"386\"\u003e\u003cstrong data-start=\"247\" data-end=\"270\"\u003eProducer \/ Station:\u003c\/strong\u003e Rungeto Farmers Cooperative ‑ Kii Washing Station (smallholder cooperative) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"387\" data-end=\"474\"\u003e\n\u003cp data-start=\"389\" data-end=\"474\"\u003e\u003cstrong data-start=\"389\" data-end=\"403\"\u003eVarieties:\u003c\/strong\u003e SL‑28, SL‑34, Batian, Ruiru‑11 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"475\" data-end=\"561\"\u003e\n\u003cp data-start=\"477\" data-end=\"561\"\u003e\u003cstrong data-start=\"477\" data-end=\"491\"\u003eElevation:\u003c\/strong\u003e 1,310–1,900 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"562\" data-end=\"623\"\u003e\n\u003cp data-start=\"564\" data-end=\"623\"\u003e\u003cstrong data-start=\"564\" data-end=\"576\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"624\" data-end=\"686\"\u003e\n\u003cp data-start=\"626\" data-end=\"686\"\u003e\u003cstrong data-start=\"626\" data-end=\"638\"\u003eHarvest:\u003c\/strong\u003e 2024\/25 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"687\" data-end=\"710\"\u003e\n\u003cp data-start=\"689\" data-end=\"710\"\u003e\u003cstrong data-start=\"689\" data-end=\"702\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"711\" data-end=\"738\"\u003e\n\u003cp data-start=\"713\" data-end=\"738\"\u003e\u003cstrong data-start=\"713\" data-end=\"723\"\u003eRoast:\u003c\/strong\u003e \u003cstrong data-start=\"724\" data-end=\"736\"\u003eEspresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"739\" data-end=\"839\"\u003e\n\u003cp data-start=\"741\" data-end=\"839\"\u003e\u003cstrong data-start=\"741\" data-end=\"759\"\u003eTasting Notes:\u003c\/strong\u003e Dried apricot 🍑 • Kiwi 🥝 • Pineapple 🍍 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"841\" data-end=\"844\"\u003e\n\u003ch2 data-start=\"846\" data-end=\"859\"\u003e\u003cstrong data-start=\"849\" data-end=\"859\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"860\" data-end=\"1239\"\u003eNomad is excited to present \u003cstrong data-start=\"888\" data-end=\"897\"\u003eKII#1\u003c\/strong\u003e, a bright and vibrant Kenyan espresso that showcases the classic clarity, sweetness, and intensity for which Kenyan coffees are renowned. This lot delivers an expressive tropical profile with juicy acidity, intense sweetness, and a rich, enveloping body — making it a truly engaging espresso experience. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1241\" data-end=\"1244\"\u003e\n\u003ch2 data-start=\"1246\" data-end=\"1266\"\u003e\u003cstrong data-start=\"1249\" data-end=\"1266\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1267\" data-end=\"1881\"\u003eThis coffee comes from the \u003cstrong data-start=\"1294\" data-end=\"1317\"\u003eKii Washing Station\u003c\/strong\u003e, part of the \u003cstrong data-start=\"1331\" data-end=\"1370\"\u003eRungeto Farmers Cooperative Society\u003c\/strong\u003e in the \u003cem data-start=\"1378\" data-end=\"1395\"\u003eKibugu District\u003c\/em\u003e on the fertile slopes of Mount Kenya. Established in 1995 and named after the crystal‑clear Kii River, the station serves more than 850 smallholder growers. These farmers cultivate coffee on small plots averaging about 250 trees each, benefiting from rich volcanic soil and high altitude. Meticulous cherry selection and quality control at the station help ensure only the densest, sweetest cherries are processed for specialty lots like this one. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1883\" data-end=\"1886\"\u003e\n\u003ch2 data-start=\"1888\" data-end=\"1907\"\u003e\u003cstrong data-start=\"1891\" data-end=\"1907\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1908\" data-end=\"2485\"\u003e\u003cstrong data-start=\"1908\" data-end=\"1917\"\u003eKII#1\u003c\/strong\u003e is crafted using a traditional \u003cstrong data-start=\"1949\" data-end=\"1967\"\u003ewashed process\u003c\/strong\u003e, a method known for clarity and depth. After being hand‑picked at peak ripeness, cherries are pulped and fermented for 16–24 hours, depending on temperature. They are then washed with clean water from the Kii River and rested for another 12 hours to refine acidity and clarity. Finally, the beans are dried on raised beds for around 14 days with careful coverage to ensure uniform drying. This precision processing highlights the coffee’s natural sweetness and structural nuance. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2487\" data-end=\"2490\"\u003e\n\u003ch2 data-start=\"2492\" data-end=\"2507\"\u003e\u003cstrong data-start=\"2495\" data-end=\"2507\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2508\" data-end=\"2939\"\u003eIn the cup, \u003cstrong data-start=\"2520\" data-end=\"2529\"\u003eKII#1\u003c\/strong\u003e offers a \u003cstrong data-start=\"2539\" data-end=\"2571\"\u003evibrant and tropical profile\u003c\/strong\u003e. Expect succulent \u003cstrong data-start=\"2590\" data-end=\"2610\"\u003edried apricot 🍑\u003c\/strong\u003e sweetness upfront, followed by lively \u003cstrong data-start=\"2649\" data-end=\"2660\"\u003ekiwi 🥝\u003c\/strong\u003e freshness and juicy \u003cstrong data-start=\"2681\" data-end=\"2697\"\u003epineapple 🍍\u003c\/strong\u003e notes that lift the espresso and linger on the palate. Bright acidity and a juicy body wrap around these flavours, creating a balanced yet intense experience that’s both refreshing and richly satisfying. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2941\" data-end=\"2944\"\u003e\n\u003ch2 data-start=\"2946\" data-end=\"2961\"\u003e\u003cstrong data-start=\"2949\" data-end=\"2961\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2962\" data-end=\"3415\"\u003eNomad’s \u003cstrong data-start=\"2970\" data-end=\"2979\"\u003eKII#1\u003c\/strong\u003e is a standout Kenyan espresso that celebrates the classic characteristics of this origin — bold fruit sweetness, sparkling acidity, and expressive clarity. This lot reflects both the \u003cstrong data-start=\"3163\" data-end=\"3250\"\u003erich terroir of Mount Kenya and the meticulous care of its producers and processors\u003c\/strong\u003e, making it a dynamic and memorable coffee for espresso lovers who enjoy vivid, fruit‑forward flavour and depth in every cup.\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":"June 3rd","offer_id":57172260684150,"sku":"NOMAD-E.KE.KII-JUN03","price":17.95,"currency_code":"GBP","in_stock":true},{"title":"June 29th","offer_id":58206076338550,"sku":"NOMAD-E.KE.KII-JUN29","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_21.png?v=1769701674"},{"product_id":"tanat-acacia-hills-geisha-washed-ab-pb","title":"TANAT - Acacia Hills [Geisha Washed AB \/ PB]","description":"\u003cdiv class=\"vc_custom_heading_wrap\"\u003e\n\u003cdiv class=\"heading-text el-text\"\u003e\n\u003ch2 data-end=\"195\" data-start=\"180\"\u003e\u003cstrong data-end=\"195\" data-start=\"183\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"766\" data-start=\"196\"\u003e\n\u003cli data-end=\"296\" data-start=\"196\"\u003e\n\u003cp data-end=\"296\" data-start=\"198\"\u003e\u003cstrong data-end=\"209\" data-start=\"198\"\u003eOrigin:\u003c\/strong\u003e Tanzania 🇹🇿 (Karatu District, Arusha region) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"399\" data-start=\"297\"\u003e\n\u003cp data-end=\"399\" data-start=\"299\"\u003e\u003cstrong data-end=\"312\" data-start=\"299\"\u003eProducer:\u003c\/strong\u003e Acacia Hills (Leon \u0026amp; Aideen Christianakis) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"466\" data-start=\"400\"\u003e\n\u003cp data-end=\"466\" data-start=\"402\"\u003e\u003cstrong data-end=\"415\" data-start=\"402\"\u003eVarietal:\u003c\/strong\u003e Geisha \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"532\" data-start=\"467\"\u003e\n\u003cp data-end=\"532\" data-start=\"469\"\u003e\u003cstrong data-end=\"481\" data-start=\"469\"\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=\"622\" data-start=\"533\"\u003e\n\u003cp data-end=\"622\" data-start=\"535\"\u003e\u003cstrong data-end=\"549\" data-start=\"535\"\u003eElevation:\u003c\/strong\u003e ~1,800 – 1,925 m above sea level \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"646\" data-start=\"623\"\u003e\n\u003cp data-end=\"646\" data-start=\"625\"\u003e\u003cstrong data-end=\"638\" data-start=\"625\"\u003eBag Size:\u003c\/strong\u003e 200 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"668\" data-start=\"647\"\u003e\n\u003cp data-end=\"668\" data-start=\"649\"\u003e\u003cstrong data-end=\"659\" data-start=\"649\"\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"766\" data-start=\"669\"\u003e\n\u003cp data-end=\"766\" data-start=\"671\"\u003e\u003cstrong data-end=\"689\" data-start=\"671\"\u003eTasting Notes:\u003c\/strong\u003e Bergamot 🍊 • Citrus 🍋 • Black tea 🫖 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"771\" data-start=\"768\"\u003e\n\u003ch2 data-end=\"786\" data-start=\"773\"\u003e\u003cstrong data-end=\"786\" data-start=\"776\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1168\" data-start=\"787\"\u003eTanat is delighted to present \u003cstrong data-end=\"855\" data-start=\"817\"\u003eAcacia Hills Geisha Washed AB \/ PB\u003c\/strong\u003e, a \u003cstrong data-end=\"882\" data-start=\"859\"\u003erefined and elegant\u003c\/strong\u003e expression of Geisha from one of \u003cstrong data-end=\"956\" data-start=\"916\"\u003eTanzania’s most prestigious terroirs\u003c\/strong\u003e. This washed lot showcases the distinctive clarity and aromatic finesse of the Geisha variety, delivering a cup that’s both delicate and engaging — ideal for filter brewing. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1173\" data-start=\"1170\"\u003e\n\u003ch2 data-end=\"1195\" data-start=\"1175\"\u003e\u003cstrong data-end=\"1195\" data-start=\"1178\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1781\" data-start=\"1196\"\u003eThis coffee comes from \u003cstrong data-end=\"1235\" data-start=\"1219\"\u003eAcacia Hills\u003c\/strong\u003e, a farm managed by \u003cstrong data-end=\"1288\" data-start=\"1255\"\u003eLeon and Aideen Christianakis\u003c\/strong\u003e in northern Tanzania’s \u003cstrong data-end=\"1329\" data-start=\"1312\"\u003eArusha region\u003c\/strong\u003e, near the iconic Ngorongoro Crater and Serengeti National Park. Their location on the fertile slopes of \u003cem data-end=\"1449\" data-start=\"1434\"\u003eMount Oldeani\u003c\/em\u003e — at high altitude and with rich volcanic soils — offers ideal conditions for growing specialty coffee. Acacia Hills has built a strong reputation for producing high‑quality microlots year after year, combining careful cultivation with expert processing to highlight Geisha’s unique potential. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1786\" data-start=\"1783\"\u003e\n\u003ch2 data-end=\"1807\" data-start=\"1788\"\u003e\u003cstrong data-end=\"1807\" data-start=\"1791\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2220\" data-start=\"1808\"\u003eThis lot is prepared using a \u003cstrong data-end=\"1855\" data-start=\"1837\"\u003ewashed process\u003c\/strong\u003e, a method that accentuates clarity and balance. After \u003cstrong data-end=\"1937\" data-start=\"1910\"\u003emeticulous hand‑picking\u003c\/strong\u003e, cherries are depulped and fermented to remove most of the mucilage, then thoroughly washed. The beans are dried with precision at high altitude, ensuring that acidity, sweetness, and varietal character are preserved and articulated in the cup. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2225\" data-start=\"2222\"\u003e\n\u003ch2 data-end=\"2242\" data-start=\"2227\"\u003e\u003cstrong data-end=\"2242\" data-start=\"2230\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2669\" data-start=\"2243\"\u003eIn the cup, \u003cstrong data-end=\"2285\" data-start=\"2255\"\u003eAcacia Hills Geisha Washed\u003c\/strong\u003e reveals a \u003cstrong data-end=\"2335\" data-start=\"2296\"\u003eclean, elegant, and nuanced profile\u003c\/strong\u003e. Bright \u003cstrong data-end=\"2359\" data-start=\"2344\"\u003ebergamot 🍊\u003c\/strong\u003e and fresh \u003cstrong data-end=\"2383\" data-start=\"2370\"\u003ecitrus 🍋\u003c\/strong\u003e notes give the coffee a crisp, uplifting acidity, while delicate \u003cstrong data-end=\"2465\" data-start=\"2449\"\u003eblack tea 🫖\u003c\/strong\u003e tones add depth and refined structure. The overall experience is subtle yet expressive, with gentle fruit brightness and aromatic complexity that lingers pleasantly. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2674\" data-start=\"2671\"\u003e\n\u003ch2 data-end=\"2691\" data-start=\"2676\"\u003e\u003cstrong data-end=\"2691\" data-start=\"2679\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3117\" data-start=\"2692\"\u003eTanat’s \u003cstrong data-end=\"2738\" data-start=\"2700\"\u003eAcacia Hills Geisha Washed AB \/ PB\u003c\/strong\u003e is a beautiful example of Geisha from East Africa — combining \u003cstrong data-end=\"2852\" data-start=\"2801\"\u003eclarity, floral elegance, and citrus brightness\u003c\/strong\u003e into a highly refined filter coffee. Whether you’re exploring Geisha origins or seeking a delicate yet expressive specialty cup, this lot offers an unforgettable tasting experience grounded in both terroir and craftsmanship.\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\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":"June 8th","offer_id":57178149519734,"sku":"TANAT-ACAICIA-GESHA-ABPB-JUN08","price":22.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEB_ACACIAHILSSGEISHA.webp?v=1769793721"},{"product_id":"prodigal-el-espejo-ii-gesha-washed-colombia","title":"Prodigal - El Espejo II Gesha Washed | Colombia","description":"\u003ch2 data-end=\"238\" data-start=\"223\"\u003e\u003cstrong data-end=\"238\" data-start=\"226\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"874\" data-start=\"239\"\u003e\n\u003cli data-end=\"326\" data-start=\"239\"\u003e\n\u003cp data-end=\"326\" data-start=\"241\"\u003e\u003cstrong data-end=\"252\" data-start=\"241\"\u003eOrigin:\u003c\/strong\u003e Colombia — \u003cem data-end=\"287\" data-start=\"269\"\u003ePlanadas, Tolima\u003c\/em\u003e\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"427\" data-start=\"327\"\u003e\n\u003cp data-end=\"427\" data-start=\"329\"\u003e\u003cstrong data-end=\"342\" data-start=\"329\"\u003eProducer:\u003c\/strong\u003e Yerly Marcela Morales\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"492\" data-start=\"428\"\u003e\n\u003cp data-end=\"492\" data-start=\"430\"\u003e\u003cstrong data-end=\"443\" data-start=\"430\"\u003eVarietal:\u003c\/strong\u003e Gesha\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"594\" data-start=\"493\"\u003e\n\u003cp data-end=\"594\" data-start=\"495\"\u003e\u003cstrong data-end=\"507\" data-start=\"495\"\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=\"688\" data-start=\"595\"\u003e\n\u003cp data-end=\"688\" data-start=\"597\"\u003e\u003cstrong data-end=\"611\" data-start=\"597\"\u003eElevation:\u003c\/strong\u003e ~1,700 m (typical for Planadas Gesha)\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"722\" data-start=\"689\"\u003e\n\u003cp data-end=\"722\" data-start=\"691\"\u003e\u003cstrong data-end=\"701\" data-start=\"691\"\u003eRoast:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"764\" data-start=\"723\"\u003e\n\u003cp data-end=\"764\" data-start=\"725\"\u003e\u003cstrong data-end=\"738\" data-start=\"725\"\u003eBag Size:\u003c\/strong\u003e 150 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"874\" data-start=\"765\"\u003e\n\u003cp data-end=\"874\" data-start=\"767\"\u003e\u003cstrong data-end=\"785\" data-start=\"767\"\u003eTasting Notes:\u003c\/strong\u003e Ripe plum 🍑 • Crisp apple 🍎 • Floral aromatics 🌸\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"879\" data-start=\"876\"\u003e\n\u003ch2 data-end=\"896\" data-start=\"881\"\u003e\u003cstrong data-end=\"894\" data-start=\"884\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1311\" data-start=\"897\"\u003eProdigal is excited to present \u003cstrong data-end=\"944\" data-start=\"928\"\u003eEl Espejo II\u003c\/strong\u003e, a bright and expressive \u003cstrong data-end=\"986\" data-start=\"970\"\u003ewashed Gesha\u003c\/strong\u003e from the Planadas region of \u003cem data-end=\"1033\" data-start=\"1015\"\u003eTolima, Colombia\u003c\/em\u003e. Grown and meticulously tended by \u003cstrong data-end=\"1093\" data-start=\"1068\"\u003eYerly Marcela Morales\u003c\/strong\u003e, this lot showcases the clean purity and elegant fruit character that the Gesha varietal is renowned for, with a \u003cem data-end=\"1234\" data-start=\"1207\"\u003ejuicy, floral‑forward cup\u003c\/em\u003e that rewards thoughtful filter brewing.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1316\" data-start=\"1313\"\u003e\n\u003ch2 data-end=\"1340\" data-start=\"1318\"\u003e\u003cstrong data-end=\"1338\" data-start=\"1321\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1789\" data-start=\"1341\"\u003eThis coffee comes from \u003cstrong data-end=\"1389\" data-start=\"1364\"\u003eYerly Marcela Morales\u003c\/strong\u003e, who manages a \u003cem data-end=\"1423\" data-start=\"1405\"\u003etwo‑hectare farm\u003c\/em\u003e in Planadas where she’s invested in enhancing quality through careful cultivation and attention to detail. Working with local partners and industry collaborators, Yerly focuses on maximising the potential of Gesha — a delicate and demanding varietal — through \u003cem data-end=\"1751\" data-start=\"1684\"\u003etimely harvesting, selective picking, and precision in processing\u003c\/em\u003e.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1794\" data-start=\"1791\"\u003e\n\u003ch2 data-end=\"1817\" data-start=\"1796\"\u003e\u003cstrong data-end=\"1815\" data-start=\"1799\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2265\" data-start=\"1818\"\u003e\u003cstrong data-end=\"1840\" data-start=\"1818\"\u003eEl Espejo II Gesha\u003c\/strong\u003e is prepared using a classic \u003cstrong data-end=\"1886\" data-start=\"1869\"\u003ewashed method\u003c\/strong\u003e designed to emphasise clarity and varietal nuance. After \u003cstrong data-end=\"1970\" data-start=\"1944\"\u003eselective hand‑picking\u003c\/strong\u003e, ripe cherries are briefly fermented (typically ~24 hours), then thoroughly washed to remove mucilage before slow drying on raised beds over 15–20 days. This process preserves \u003cem data-end=\"2186\" data-start=\"2147\"\u003efresh acidity and aromatic complexity\u003c\/em\u003e, resulting in a \u003cem data-end=\"2227\" data-start=\"2203\"\u003eclean and balanced cup\u003c\/em\u003e.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2270\" data-start=\"2267\"\u003e\n\u003ch2 data-end=\"2289\" data-start=\"2272\"\u003e\u003cstrong data-end=\"2287\" data-start=\"2275\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2701\" data-start=\"2290\"\u003eIn the cup, this Colombian Gesha delivers a \u003cstrong data-end=\"2365\" data-start=\"2334\"\u003evibrant and layered profile\u003c\/strong\u003e. Sweet \u003cstrong data-end=\"2389\" data-start=\"2373\"\u003eripe plum 🍑\u003c\/strong\u003e and crisp \u003cstrong data-end=\"2412\" data-start=\"2400\"\u003eapple 🍎\u003c\/strong\u003e mingle with \u003cem data-end=\"2455\" data-start=\"2425\"\u003edelicate floral aromatics 🌸\u003c\/em\u003e, giving brightness and clarity to every sip. The finish is elegant and clean, with a refined structure that makes this coffee especially rewarding as a \u003cstrong data-end=\"2623\" data-start=\"2608\"\u003efilter brew\u003c\/strong\u003e — alive with clarity and subtle depth.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2706\" data-start=\"2703\"\u003e\n\u003ch2 data-end=\"2725\" data-start=\"2708\"\u003e\u003cstrong data-end=\"2723\" data-start=\"2711\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3178\" data-start=\"2726\"\u003eProdigal’s \u003cstrong data-end=\"2779\" data-start=\"2737\"\u003eEl Espejo II (Colombia, Washed, Gesha)\u003c\/strong\u003e is a \u003cstrong data-end=\"2825\" data-start=\"2785\"\u003erefined and expressive filter coffee\u003c\/strong\u003e that highlights both the elegant character of the \u003cstrong data-end=\"2894\" data-start=\"2876\"\u003eGesha varietal\u003c\/strong\u003e and the thoughtful care of its producer. With \u003cem data-end=\"3003\" data-start=\"2941\"\u003ejuicy fruit notes, floral complexity, and remarkable clarity\u003c\/em\u003e, it’s a standout example of Colombian specialty coffee at its best — perfect for fans of delicate, nuanced, and bright filter profiles.\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 data-start=\"166\" data-end=\"181\"\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\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 22nd","offer_id":57269754855798,"sku":"PRODIGAL-ESPEJO-GESHA-MAY22","price":23.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WEBEspejoII_204cba03-40dc-480b-8878-ed5cdedb95b2.webp?v=1770802199"},{"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":"gout-co-colombia-el-porvenir-tabi-washed","title":"Goût \u0026 Co - Colombia - El Porvenir Tabi Washed","description":"\u003ch2 data-end=\"207\" data-start=\"192\"\u003e\u003cstrong data-end=\"207\" data-start=\"195\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"962\" data-start=\"208\"\u003e\n\u003cli data-end=\"313\" data-start=\"263\"\u003e\n\u003cp data-end=\"313\" data-start=\"265\"\u003e\u003cstrong data-end=\"276\" data-start=\"265\"\u003eOrigin:\u003c\/strong\u003e Colombia  — \u003cem data-end=\"311\" data-start=\"293\"\u003ePalestina, Huila\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"513\" data-start=\"314\"\u003e\n\u003cp data-end=\"513\" data-start=\"316\"\u003e\u003cstrong data-end=\"336\" data-start=\"316\"\u003eFarm \/ Producer:\u003c\/strong\u003e Finca El Porvenir — Cecila Almonacid \u0026amp; Camilo Segura\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"578\" data-start=\"514\"\u003e\n\u003cp data-end=\"578\" data-start=\"516\"\u003e\u003cstrong data-end=\"529\" data-start=\"516\"\u003eVarietal:\u003c\/strong\u003e Tabi \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"682\" data-start=\"579\"\u003e\n\u003cp data-end=\"682\" data-start=\"581\"\u003e\u003cstrong data-end=\"593\" data-start=\"581\"\u003eProcess:\u003c\/strong\u003e Washed — clean depulped and fermented method \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"772\" data-start=\"683\"\u003e\n\u003cp data-end=\"772\" data-start=\"685\"\u003e\u003cstrong data-end=\"699\" data-start=\"685\"\u003eElevation:\u003c\/strong\u003e ~1,600 – 1,800 m above sea level \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"806\" data-start=\"773\"\u003e\n\u003cp data-end=\"806\" data-start=\"775\"\u003e\u003cstrong data-end=\"785\" data-start=\"775\"\u003eRoast:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"840\" data-start=\"807\"\u003e\n\u003cp data-end=\"840\" data-start=\"809\"\u003e\u003cstrong data-end=\"822\" data-start=\"809\"\u003eBag Size:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"962\" data-start=\"841\"\u003e\n\u003cp data-end=\"962\" data-start=\"843\"\u003e\u003cstrong data-end=\"861\" data-start=\"843\"\u003eTasting Notes:\u003c\/strong\u003e Lemongrass 🍋 • Sugarcane 🍬 • Grapefruit 🍏 • Caramel \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"967\" data-start=\"964\"\u003e\n\u003ch2 data-end=\"984\" data-start=\"969\"\u003e\u003cstrong data-end=\"982\" data-start=\"972\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1385\" data-start=\"985\"\u003eGout \u0026amp; Co is excited to present \u003cstrong data-end=\"1053\" data-start=\"1017\"\u003eEl Porvenir Tabi Washed\u003c\/strong\u003e, a finely balanced washed coffee from the mountainous \u003cstrong data-end=\"1139\" data-start=\"1108\"\u003ePalestina district of Huila\u003c\/strong\u003e. Showcasing the often‑underappreciated \u003cstrong data-end=\"1195\" data-start=\"1179\"\u003eTabi variety\u003c\/strong\u003e, this lot combines crisp acidity and refined sweetness with \u003cstrong data-end=\"1284\" data-start=\"1256\"\u003eclean structural clarity\u003c\/strong\u003e — making it a standout filter coffee that’s juicy yet elegant. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1390\" data-start=\"1387\"\u003e\n\u003ch2 data-end=\"1414\" data-start=\"1392\"\u003e\u003cstrong data-end=\"1412\" data-start=\"1395\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1915\" data-start=\"1415\"\u003eThis lot comes from \u003cstrong data-end=\"1456\" data-start=\"1435\"\u003eFinca El Porvenir\u003c\/strong\u003e, a coffee estate in \u003cem data-end=\"1495\" data-start=\"1477\"\u003ePalestina, Huila\u003c\/em\u003e — one of Colombia’s most respected specialty coffee micro‑regions. Farmers like \u003cstrong data-end=\"1647\" data-start=\"1576\"\u003eCecila Almonacid, Camilo Segura, Sandra Milena Mora, and Hector Coy\u003c\/strong\u003e steward the land with attention to detail and care, cultivating \u003cstrong data-end=\"1753\" data-start=\"1712\"\u003eTabi alongside other select varietals\u003c\/strong\u003e at high elevation and benefiting from rich volcanic soils and ideal climate conditions that favour slow cherry development. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1920\" data-start=\"1917\"\u003e\n\u003ch2 data-end=\"1943\" data-start=\"1922\"\u003e\u003cstrong data-end=\"1941\" data-start=\"1925\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2405\" data-start=\"1944\"\u003e\u003cstrong data-end=\"1971\" data-start=\"1944\"\u003eEl Porvenir Tabi Washed\u003c\/strong\u003e is produced using a \u003cstrong data-end=\"2017\" data-start=\"1992\"\u003eclassic washed method\u003c\/strong\u003e to accentuate clarity and brightness. Ripe cherries are picked selectively, depulped soon after harvest, and then undergo a controlled fermentation to build clean acidity and sweetness before washing away mucilage. The beans are dried gently to preserve \u003cstrong data-end=\"2315\" data-start=\"2272\"\u003ecrisp fruit notes and structural nuance\u003c\/strong\u003e — a hallmark of excellent washed coffee from Huila. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2410\" data-start=\"2407\"\u003e\n\u003ch2 data-end=\"2429\" data-start=\"2412\"\u003e\u003cstrong data-end=\"2427\" data-start=\"2415\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2878\" data-start=\"2430\"\u003eIn the cup, this coffee is \u003cstrong data-end=\"2487\" data-start=\"2457\"\u003ebright, fresh, and layered\u003c\/strong\u003e. \u003cstrong data-end=\"2506\" data-start=\"2489\"\u003eLemongrass 🍋\u003c\/strong\u003e provides a pleasant herbal lift up front, while \u003cstrong data-end=\"2581\" data-start=\"2555\"\u003esugarcane 🍬 sweetness\u003c\/strong\u003e underpins the mid‑palate with gentle approachable richness. Juicy \u003cstrong data-end=\"2666\" data-start=\"2648\"\u003egreen apple 🍏\u003c\/strong\u003e adds crisp acidity, and a subtle \u003cstrong data-end=\"2713\" data-start=\"2700\"\u003eherbal 🌿\u003c\/strong\u003e aromatic frame rounds out a cup that is \u003cstrong data-end=\"2801\" data-start=\"2754\"\u003eclean, refreshing, and wonderfully balanced\u003c\/strong\u003e — ideal for thoughtful filter brewing. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2883\" data-start=\"2880\"\u003e\n\u003ch2 data-end=\"2902\" data-start=\"2885\"\u003e\u003cstrong data-end=\"2900\" data-start=\"2888\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3320\" data-start=\"2903\"\u003eThis \u003cstrong\u003eWashed Tabi\u003c\/strong\u003e is a \u003cstrong data-end=\"3007\" data-start=\"2957\"\u003enuanced and elegant coffee\u003c\/strong\u003e that celebrates the charm of the variety and refined washed processing by\u003cstrong data-end=\"3087\" data-start=\"3041\"\u003e Finca El Porvenir\u003c\/strong\u003e. With its \u003cstrong data-end=\"3158\" data-start=\"3098\"\u003eherbal brightness, fresh acidity, and delicate sweetness\u003c\/strong\u003e, it makes a memorable filter coffee that highlights both the terroir of Huila and the craftsmanship behind this lovely lot. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"May 18th","offer_id":57282175828342,"sku":"GOUT-ELPORVENIR-TABI-MAY18","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Tibi.webp?v=1770916796"},{"product_id":"gout-co-colombia-la-guayacana-gesha-double-ferment-washed","title":"Goût \u0026 Co - Colombia La Guayacana, Gesha Double Ferment Washed","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 18.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eColombia — La Guayacana, Jhon Gómez Gesha\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 12.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 12.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTastes Like — 🌼 Orange Blossom • 🍑 White Peach • 🍵 Silver Needle Tea\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eDETAILS\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eProducers: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eJhon Gómez (in collaboration with Felipe Henao)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eFarm: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eLa Guayacana\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eRegion: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eBuesaco, Nariño, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eVarietal: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eGeisha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eProcess: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003eDouble Fermentation Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eAltitude: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e2000 masl\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eSize: \u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e100g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eINTRO — Where Cup of Excellence Champions Collaborate\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eWhen two of Colombia's finest coffee minds join forces, the results are exceptional. Jhon Gómez, who placed third in the 2020 Colombia Cup of Excellence, met that year's champion, Felipe Henao, and discovered a shared vision: to unlock the full potential of local Geisha varieties through innovative processing.\u003cbr\u003e\u003cbr\u003eLa Guayacana, perched at 2,000 metres in the mountainous region of Buesaco, serves as both Jhon's production base and an experimental laboratory where the pair refine every step of the coffee-making process. This lot represents the culmination of their collaborative work—a double-fermentation washed Geisha that balances clarity with \u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE PRODUCER — Jhon Gómez \u0026amp; La Guayacana\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eJhon Gómez has spent years honing his craft in the cool highlands of Nariño, where the combination of high altitude, gentle sunlight, and fertile volcanic soils creates ideal conditions for cultivating exceptional coffee. His third-place finish in the 2020 Cup of Excellence put him on the map, but his partnership with Felipe Henao has taken his work to new heights.\u003cbr\u003e\u003cbr\u003eAt La Guayacana, every detail is carefully considered—from the selection of Geisha plants to the timing of harvest, the duration of fermentation, and the drying protocols. Jhon's years of processing experience, combined with Felipe's championship-winning expertise, have created a production system that consistently delivers coffees with remarkable clarity, balance, and a distinctive high-altitude character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE PROCESS — Double Fermentation for Layered Complexity\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis lot undergoes a meticulously controlled double-fermentation protocol that amplifies aromatic complexity whilst maintaining pristine cup clarity. The process unfolds as follows:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpFirst\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🍒 Selective Harvest — Only fully ripe cherries are picked at peak maturity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🔬 Initial Fermentation — Whole cherries ferment for 24 hours in controlled conditions\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e⚙️ Depulping \u0026amp; Second Fermentation — After depulping, parchment undergoes dry fermentation for 36–48 hours\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🌡️ Temperature Monitoring — Temperature is closely tracked throughout, with water added as needed to reduce heat\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpMiddle\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e💧 Double Washing — Coffee is washed twice to ensure complete clarity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpLast\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🌤️ Extended Drying — Slow-dried on raised beds under cover for approximately 30 days\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan style=\"font-size: 14.0pt; mso-bidi-font-size: 11.0pt; line-height: 115%;\" lang=\"EN-US\"\u003eTHE CUP — Delicate Florals Meet Stone Fruit Elegance\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThis is Geisha in its most refined form—delicate, aromatic, and impossibly clean. The cup opens with perfumed floral notes that immediately transport you to high-altitude coffee paradise, before evolving into silky stone fruit and finishing with a tea-like sophistication.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb style=\"mso-bidi-font-weight: normal;\"\u003e\u003cspan lang=\"EN-US\"\u003eFlavour Notes\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpFirst\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🌼 Orange Blossom — perfumed, bright, intoxicating floral aromatics\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin-left: 18.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt;\" class=\"MsoListBulletCxSpLast\"\u003e\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\" lang=\"EN-US\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cspan lang=\"EN-US\"\u003e🍑 White Peach — silky, juicy, elegant stone fruit sweetness\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"49\" data-start=\"0\"\u003e\u003cspan style=\"font-size: 11.0pt; line-height: 115%; font-family: 'Calibri',sans-serif; mso-fareast-font-family: 'MS Mincho'; mso-fareast-theme-font: minor-fareast; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\" lang=\"EN-US\"\u003e🍵 Silver Needle Tea — refined, delicate, lingering complexity\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Goût \u0026 Co","offers":[{"title":"May 18th","offer_id":57282337440118,"sku":"GOUT-GUAYACANA-DF-GESHA-MAY18","price":19.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LaGuayacana.webp?v=1770918779"},{"product_id":"tanat-colombia-cgle-las-margaritas-sudan-rume-natural","title":"TANAT - Colombia ,CGLE Las Margaritas [Sudan Rume, Natural]","description":"\u003ch2 data-end=\"58\" data-start=\"0\"\u003e\u003cstrong data-end=\"58\" data-start=\"3\"\u003eColombia — CGLE Las Margaritas [Sudan Rume Natural]\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"136\" data-start=\"60\"\u003e\u003cstrong data-end=\"136\" data-start=\"60\"\u003eTastes Like — 🍃 Cardamom • 🍋 Citron • 🥭 Passion Fruit • 🌿 Eucalyptus\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-end=\"141\" data-start=\"138\"\u003e\n\u003ch2 data-end=\"157\" data-start=\"143\"\u003e\u003cstrong data-end=\"157\" data-start=\"146\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"534\" data-start=\"159\"\u003e\n\u003cli data-end=\"248\" data-start=\"182\"\u003e\n\u003cp data-end=\"248\" data-start=\"184\"\u003e\u003cstrong data-end=\"204\" data-start=\"184\"\u003eProducer \/ Farm:\u003c\/strong\u003e Café Granja La Esperanza — Las Margaritas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"300\" data-start=\"249\"\u003e\n\u003cp data-end=\"300\" data-start=\"251\"\u003e\u003cstrong data-end=\"262\" data-start=\"251\"\u003eRegion:\u003c\/strong\u003e Trujillo, Valle del Cauca, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"329\" data-start=\"301\"\u003e\n\u003cp data-end=\"329\" data-start=\"303\"\u003e\u003cstrong data-end=\"316\" data-start=\"303\"\u003eVarietal:\u003c\/strong\u003e Sudan Rume\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"354\" data-start=\"330\"\u003e\n\u003cp data-end=\"354\" data-start=\"332\"\u003e\u003cstrong data-end=\"344\" data-start=\"332\"\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"390\" data-start=\"355\"\u003e\n\u003cp data-end=\"390\" data-start=\"357\"\u003e\u003cstrong data-end=\"370\" data-start=\"357\"\u003eAltitude:\u003c\/strong\u003e ~1,570–1,850 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"412\" data-start=\"391\"\u003e\n\u003cp data-end=\"412\" data-start=\"393\"\u003e\u003cstrong data-end=\"405\" data-start=\"393\"\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"448\" data-start=\"413\"\u003e\n\u003cp data-end=\"448\" data-start=\"415\"\u003e\u003cstrong data-end=\"431\" data-start=\"415\"\u003eRoast Level:\u003c\/strong\u003e Light (Filter)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"534\" data-start=\"449\"\u003e\n\u003cp data-end=\"534\" data-start=\"451\"\u003e\u003cstrong data-end=\"460\" data-start=\"451\"\u003eSize:\u003c\/strong\u003e 100 g\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"539\" data-start=\"536\"\u003e\n\u003ch2 data-end=\"593\" data-start=\"541\"\u003e\u003cstrong data-end=\"591\" data-start=\"544\"\u003eINTRO — A Rare Colombian Natural from TANAT\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1118\" data-start=\"594\"\u003eTANAT is delighted to present \u003cem data-end=\"677\" data-start=\"624\"\u003eColombia — CGLE Las Margaritas [Sudan Rume Natural]\u003c\/em\u003e, a truly expressive and exotic single-origin coffee showcasing one of the \u003cstrong data-end=\"780\" data-start=\"752\"\u003erarest Arabica varietals\u003c\/strong\u003e cultivated today. Sourced from the \u003cstrong data-end=\"839\" data-start=\"816\"\u003eLas Margaritas farm\u003c\/strong\u003e — part of the historic \u003cstrong data-end=\"891\" data-start=\"863\"\u003eCafé Granja La Esperanza\u003c\/strong\u003e estate in \u003cstrong data-end=\"921\" data-start=\"902\"\u003eValle del Cauca\u003c\/strong\u003e — this lot highlights the \u003cstrong data-end=\"962\" data-start=\"948\"\u003eSudan Rume\u003c\/strong\u003e variety with vibrant aromatics and layered sweetness developed through a meticulously controlled \u003cstrong data-end=\"1079\" data-start=\"1060\"\u003enatural process\u003c\/strong\u003e. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1367\" data-start=\"1120\"\u003eSudan Rume is a storied and uncommon varietal with deep genetic roots in coffee’s early history. Its combination of bright fruit, floral nuance, and spice complexity makes this an intriguing and memorable cup. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1372\" data-start=\"1369\"\u003e\n\u003ch2 data-end=\"1440\" data-start=\"1374\"\u003e\u003cstrong data-end=\"1438\" data-start=\"1377\"\u003eTHE PRODUCER — Café Granja La Esperanza at Las Margaritas\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1842\" data-start=\"1441\"\u003e\u003cem data-end=\"1467\" data-start=\"1441\"\u003eCafé Granja La Esperanza\u003c\/em\u003e is a renowned Colombian coffee producer with a legacy of experimentation and excellence. At their \u003cstrong data-end=\"1589\" data-start=\"1566\"\u003eLas Margaritas farm\u003c\/strong\u003e, located in the foothills of the \u003cstrong data-end=\"1642\" data-start=\"1623\"\u003eValle del Cauca\u003c\/strong\u003e, the team cultivates rare varietals like Sudan Rume alongside more familiar lines — all with a focus on precision, terroir expression, and thoughtful processing. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"2135\" data-start=\"1844\"\u003eSudan Rume itself is a naturally occurring Arabica that historically predates many modern cultivars. Low-yielding and delicate to grow, it’s prized for its distinct aromatics and fruit-driven complexity — making lots like this both rare and captivating. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2140\" data-start=\"2137\"\u003e\n\u003ch2 data-end=\"2194\" data-start=\"2142\"\u003e\u003cstrong data-end=\"2192\" data-start=\"2145\"\u003eTHE PROCESS — Traditional Natural with Care\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2314\" data-start=\"2195\"\u003eThis coffee is processed as a \u003cstrong data-end=\"2236\" data-start=\"2225\"\u003enatural\u003c\/strong\u003e, meaning cherries are dried whole to emphasize fruit influence and sweetness:\u003c\/p\u003e\n\u003cp data-end=\"2699\" data-start=\"2316\"\u003e🍒 \u003cstrong data-end=\"2348\" data-start=\"2319\"\u003eHand-Picked Ripe Cherries\u003c\/strong\u003e — Only the best red cherries are accepted. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003cbr data-end=\"2432\" data-start=\"2429\"\u003e☀️ \u003cstrong data-end=\"2453\" data-start=\"2435\"\u003eNatural Drying\u003c\/strong\u003e — Whole cherries are dried slowly, concentrating sugars and aromatics. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003cbr data-end=\"2565\" data-start=\"2562\"\u003e🔄 \u003cstrong data-end=\"2588\" data-start=\"2568\"\u003eEven Development\u003c\/strong\u003e — Careful management ensures balanced drying and expressive fruit notes. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"2851\" data-start=\"2701\"\u003eThis method amplifies the varietal’s inherent fruit complexity while retaining clarity and freshness in the cup. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2856\" data-start=\"2853\"\u003e\n\u003ch2 data-end=\"2898\" data-start=\"2858\"\u003e\u003cstrong data-end=\"2896\" data-start=\"2861\"\u003eTHE CUP — Spicy, Exotic \u0026amp; Juicy\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3049\" data-start=\"2899\"\u003eIn the cup, \u003cem data-end=\"2951\" data-start=\"2911\"\u003eCGLE Las Margaritas Sudan Rume Natural\u003c\/em\u003e is rich, vibrant, and multi-layered — a celebration of both rare genetics and refined processing.\u003c\/p\u003e\n\u003ch3 data-end=\"3072\" data-start=\"3051\"\u003e\u003cstrong data-end=\"3072\" data-start=\"3055\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"3348\" data-start=\"3074\"\u003e🍃 \u003cstrong data-end=\"3089\" data-start=\"3077\"\u003eCardamom\u003c\/strong\u003e — bright spice with aromatic warmth\u003cbr data-end=\"3128\" data-start=\"3125\"\u003e🍋 \u003cstrong data-end=\"3141\" data-start=\"3131\"\u003eCitron\u003c\/strong\u003e — lively citrus brightness with clean acidity\u003cbr data-end=\"3190\" data-start=\"3187\"\u003e🥭 \u003cstrong data-end=\"3210\" data-start=\"3193\"\u003ePassion Fruit\u003c\/strong\u003e — tropical sweetness and juicy depth\u003cbr data-end=\"3250\" data-start=\"3247\"\u003e🌿 \u003cstrong data-end=\"3267\" data-start=\"3253\"\u003eEucalyptus\u003c\/strong\u003e — a faint, fresh herbal lift on the finish \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"3610\" data-start=\"3350\"\u003eThe acidity is medium, and the body is juicy and engaging — a profile that lingers with elegance and intrigue. This is a coffee that rewards mindful brewing and highlights what exceptional Colombian naturals can achieve.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eSCA Cup Score - \u003cstrong\u003e88\u003c\/strong\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":"Tanat Coffee","offers":[{"title":"May 19th","offer_id":57297312088438,"sku":"TANAT-CGLE-SUDANRUME-MAY19","price":18.5,"currency_code":"GBP","in_stock":true},{"title":"June 19th","offer_id":58158568604022,"sku":"TANAT-CGLE-SUDANRUME-JUN19","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEBMICROLOT_CGLESUDANRUME.webp?v=1771172777"},{"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":18.0,"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":"black-white-rodrigo-sanchez-green-tea-colombia","title":"Black \u0026 White - Rodrigo Sanchez - Green Tea | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Rodrigo Sánchez Valencia Bourbon \u0026amp; Purple Caturra\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🌿 Lemon Verbena • 🍑 White Peach • 🍵 Green 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 Rodrigo Sánchez Valencia (third-generation)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Edén\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Samaria, Palestina, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietals:\u003c\/strong\u003e Bourbon \u0026amp; Purple Caturra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Co-ferment (Aromatic Herbs \u0026amp; Yeast)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1500 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 12oz \/ 340g\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 — Green Tea Co-Fermentation from a Quality-Focused Innovator\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRodrigo Sánchez Valencia is a third-generation coffee farmer who's reimagined everything his father and grandfather did before him. Growing up, his family grew coffee without understanding how farming and processing techniques could impact cup profile—they simply didn't know that what they did mattered beyond yield. That changed in 2002 when Rodrigo participated in a local programme teaching children of coffee producers about cupping, coffee competitions, and lot scoring.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis green tea co-ferment exemplifies Rodrigo's transformation from traditional farmer to quality-focused innovator. After 190 hours fermenting a mixture of 10 different yeasts with dehydrated aromatic herbs (chamomile, mint, rosemary) and molasses, followed by 150 hours co-fermenting with coffee cherries, this lot is pleasantly herbal, surprisingly balanced, and remarkably similar to green tea—exactly as Rodrigo intended.\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 — Three Generations, One Transformation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRodrigo Sánchez Valencia represents the third generation of coffee farmers in his family, but the first to understand coffee as something beyond a commodity crop. His father and grandfather grew coffee for volume and consistency, never considering that their work could influence flavour and quality. They were good farmers producing decent commercial coffee—nothing more, nothing less.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e2002 marked the turning point. When Rodrigo participated in a programme teaching young people about cupping and quality assessment, he discovered that coffee could be evaluated, scored, and appreciated in ways his family had never imagined. More importantly, he learned that producers—through cultivation and processing decisions—had enormous control over final cup quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eArmed with this newfound understanding and a profound desire to produce high-quality coffee consistently, Rodrigo and his family set off to reimagine the work at Finca Monteblanco (now operating as Finca El Edén in some lots). The transformation required changing everything: varietal selection, harvesting protocols, processing techniques, quality control measures. It meant investing in equipment, education, and infrastructure that previous generations never needed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe coffees coming from Rodrigo's farms today—like this green tea co-ferment and the Purple Caturra Mora Azul lot—are testaments to rigorous persistence in that endeavour. These aren't accidents or lucky experiments. They're the result of over two decades spent learning, refining, and perfecting techniques that allow him to create specific flavour profiles intentionally.\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 — 340 Hours of Controlled Co-Fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is sophisticated fermentation science—the kind that requires both deep knowledge and meticulous execution. Rodrigo's protocol spans nearly two weeks and involves multiple stages, each carefully controlled:\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\u003ePeak Ripeness Harvesting\u003c\/strong\u003e — Only fully ripe cherries handpicked\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eFlotation \u0026amp; Hand Sorting\u003c\/strong\u003e — Cherries floated and hand-sorted for quality\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⚙️ \u003cstrong\u003ePulping\u003c\/strong\u003e — Cherries depulped to expose mucilage-covered parchment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eYeast \u0026amp; Herb Culture Development (190 hours)\u003c\/strong\u003e — 10 different yeasts combined with dehydrated chamomile, mint, and rosemary, plus molasses, sealed for fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCoffee Addition (150 hours)\u003c\/strong\u003e — Pulped cherries added to the developed culture for extended co-fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Coffee washed clean after fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eParabolic Bed Drying\u003c\/strong\u003e — Coffee spread on raised parabolic beds, raked regularly for even drying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 190-hour culture development is where the magic begins. By fermenting the yeast-herb-molasses mixture before adding coffee, Rodrigo creates a specific microbial environment with established flavour compounds. When coffee is added, it ferments in this pre-developed culture rather than creating its own fermentation from scratch. The dehydrated herbs (chamomile, mint, rosemary) contribute aromatic compounds that integrate with the coffee during the additional 150 hours of co-fermentation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe parabolic bed design aids drying by creating airflow patterns that promote even moisture removal. Regular raking prevents uneven drying spots and ensures the developed aromatics are preserved rather than degraded.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis entire 340-hour process requires constant monitoring. Temperature fluctuations, pH changes, or timing errors could produce defects instead of the intended green tea character. Rodrigo's success demonstrates mastery of 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 VARIETALS — Bourbon \u0026amp; Purple Caturra Blend\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot combines two varietals: Bourbon and Purple Caturra. Bourbon brings classic sweetness and body—that honeyed, syrupy character the variety is known for. Purple Caturra contributes vibrant acidity and fruit-forward characteristics, along with the distinctive anthocyanin pigments that give it the purple colour.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBlending varieties within a co-fermentation lot is strategic. Different varieties have different sugar compositions, pH levels, and enzyme activities. When fermented together, they create more complex flavour development than single-variety lots. The Bourbon's sweetness provides a foundation (evident in the floral honey notes), whilst Purple Caturra's brightness contributes to the lemon verbena and white peach character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe choice to co-ferment multiple varieties also demonstrates Rodrigo's confidence. Managing fermentation with one variety is challenging enough; combining two adds complexity. But when executed well—as this lot proves—the results showcase more dimension than single-variety coffees typically achieve.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Remarkably Green Tea-Like Experience\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis co-fermentation experiment showcases coffee variety in a way few such endeavours do. Rather than overwhelming the coffee's natural characteristics with fermentation-derived flavours, Rodrigo has created something pleasantly herbal and surprisingly balanced. The entire experience—aromatics, mouthfeel, flavour—is remarkably similar to green tea, exactly as intended.\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\u003eLemon Verbena\u003c\/strong\u003e — aromatic, citrusy, herbal character providing the primary impression\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eWhite Peach\u003c\/strong\u003e — delicate stone fruit sweetness nodding to the Bourbon and Purple Caturra genetics\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eGreen Tea\u003c\/strong\u003e — the overall sipping experience mirrors quality green tea\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eFloral Honey\u003c\/strong\u003e — sweetness reminiscent of honey infused with flowers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe lemon verbena character dominates the aromatics—it's distinctly herbal and citrusy, likely contributed by the mint and rosemary in the fermentation culture. White peach provides subtle stone fruit sweetness that anchors the profile, reminding you that despite the tea-like qualities, this is still coffee expressing its varietal characteristics. The green tea similarity is uncanny—there's a delicacy to the mouthfeel, a pleasant astringency to the finish, an aromatic quality that genuinely recalls quality green tea. Floral honey sweetness weaves throughout, providing cohesion and preventing the herbal notes from becoming one-dimensional.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe balance is particularly impressive. Co-ferments this complex often tip into overwhelming territory, but Rodrigo has calibrated everything perfectly. The herbs enhance rather than dominate, the varietals express alongside the fermentation, and the result is cohesive rather than disjointed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot demonstrates what two decades of quality-focused learning can achieve. Rodrigo Sánchez Valencia has transformed from a third-generation farmer who didn't understand cup profile into a producer creating intentional, sophisticated co-fermentations that deliver specific flavour experiences. This green tea coffee proves that with knowledge, persistence, and rigorous attention to detail, coffee can become almost anything you envision.\u003c\/p\u003e\n\u003ch3 data-start=\"0\" data-end=\"15\"\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\/h3\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":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz) \/ June 4th","offer_id":57370529792374,"sku":"B\u0026W-RODRIGO-GREENTEA-JUN04","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RodrigoSanchez_GreenTea_onlinecard_4x_b258296a-90e5-4ad4-b5cf-298dcac01253.webp?v=1772105483"},{"product_id":"shoebox-mutana-hill-washed-burundi","title":"Shoebox - Mutana Hill Washed | Burundi","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eBurundi — Mutana 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 — 🍑 Peaches • 🍵 Oolong Milk Tea • 🌿 Lemon Verbena\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 Heza washing station\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Heza\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 Information not specified\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 — From Long Miles' Most Remote Washing Station\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGetting to Heza washing station requires long treks up mountainsides and crossing small hand-built log bridges—testament to Long Miles Coffee Project's commitment to serving communities that would otherwise face arduous journeys come harvest season. \"Heza\" means \"Beautiful Place\" in Kirundi, the local language, named for the enchanting views of the East African sky seen from these remote mountains.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot delivers exactly what you'd hope from Burundian coffee: intense oolong notes with subtle syrupy tones underneath, ripe and creamy peach and apricot flavours emerging as it cools, classic Ethiopian-style florals (lemon verbena, bergamot, jasmine) popping throughout. It's coffee that justifies the difficult journey required to process it.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — Smallholders \u0026amp; Long Miles Coffee Project\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHeza washing station serves local producers in one of Burundi's most remote coffee-growing regions. The station's location—requiring mountain treks and hand-built log bridge crossings to reach—demonstrates Long Miles Coffee Project's philosophy: bring processing infrastructure to farmers, rather than expecting farmers to transport cherries long distances to centralised facilities.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLong Miles Coffee Project was founded by Ben and Kristy Carlson in 2011 with a simple dream: help coffee growers by helping roasters source consistently high-quality coffees from Burundi. Starting with 50 farmers in 2013, the project has grown to work with over 6,000 producers across multiple washing stations, making an incredible impact socially, economically, and environmentally throughout Burundi's coffee-growing regions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe smallholder model means cherries arriving at Heza come from numerous farms, each with slightly different microclimates and cultivation practices. Managing this diversity whilst maintaining quality requires rigorous cherry selection, careful lot separation, and processing expertise that Long Miles has perfected over more than a decade of operation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe field blend nature of this lot—likely Red Bourbon and Mibirizi—reflects Burundian coffee's traditional varietal diversity. Rather than single-varietal lots, Burundian farmers typically grow multiple varieties together, creating natural blends that express the region's terroir across different genetic profiles.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Traditional Burundian Washed Method\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLong Miles employs rigorous traditional washed processing at Heza, applying the same quality standards across all their washing stations regardless of how remote the 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 — Smallholders pick only ripe cherries for delivery to Heza\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eFlotation\u003c\/strong\u003e — Cherries floated to remove underripes and defects\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e👐 \u003cstrong\u003eHand Sorting\u003c\/strong\u003e — Additional manual quality control\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 to break down mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌊 \u003cstrong\u003eWashing Channels\u003c\/strong\u003e — Multiple washing stages to remove 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 ensuring even drying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe density grading step is particularly important in Burundian processing. By separating coffee by bean density after washing, Long Miles ensures only the highest-quality beans make it into premium lots like this one. Denser beans typically indicate better growing conditions, optimal ripeness at harvest, and superior cup quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe raised bed drying allows for gradual, even moisture removal whilst constant air circulation prevents defects. Despite Heza's remote location, Long Miles maintains the same processing standards that have made their coffees renowned—proving that geography doesn't determine quality when systems and expertise are properly implemented.\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 Field Blend\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot likely combines Red Bourbon—Burundi's traditional variety known for sweet, syrupy character—with Mibirizi, a more recently introduced variety. Red Bourbon brings the classic sweetness and body that Burundian coffee is celebrated for, whilst Mibirizi adds complexity and potentially contributes to the bright, floral characteristics in the cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eField blends occur naturally when farmers cultivate multiple varieties together rather than in separated plots. Whilst single-varietal lots offer precision and repeatability, field blends often deliver greater complexity—each variety contributing different characteristics that create more dimensional cups than single varietals typically achieve.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe combination expresses beautifully in this lot: that syrupy oolong character and creamy peach sweetness likely come from Red Bourbon's genetics, whilst the bright florals (lemon verbena, bergamot, jasmine) may reflect Mibirizi's contribution or simply excellent Burundian terroir expressing across both varieties.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Oolong Tea Evolving into Creamy Stone Fruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis cup evolves beautifully as it cools, revealing layers of complexity that justify Long Miles' reputation. Initially, intense oolong notes dominate with subtle syrupy tones underneath. As temperature drops, ripe, creamy peach and apricot flavours emerge—milky sweetness like peach ice cream. Classic Ethiopian-style florals pop throughout the experience.\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\u003ePeaches\u003c\/strong\u003e — ripe, creamy peach character emerging as the coffee cools\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eOolong Milk Tea\u003c\/strong\u003e — intense oolong notes with milky sweetness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌿 \u003cstrong\u003eLemon Verbena\u003c\/strong\u003e — bright, herbal-citrus florals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe oolong milk tea character sets the foundation—there's genuine tea-like quality here, with that particular milky sweetness that makes milk oolong so distinctive. Subtle syrupy notes underneath add body and richness. As the cup cools, the stone fruit character emerges beautifully: ripe, creamy peaches and apricots with that milky sweetness reminiscent of peach ice cream.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe florals are described as \"classic eth[iopian] florals\"—and indeed, there's that pronounced aromatic character typical of East African coffee. Lemon verbena provides bright, herbal-citrus notes. Bergamot adds sophisticated aromatic complexity. Jasmine brings classic floral perfume that ties everything together.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is syrupy and satisfying, coating the palate with that characteristic Burundian richness. The acidity is present but integrated, providing structure without sharp brightness. The finish is clean and sweet, with those tea and floral notes extending beautifully.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot from Heza washing station demonstrates that Long Miles Coffee Project's commitment extends to even the most remote corners of Burundi's coffee-growing regions. Despite requiring mountain treks and hand-built bridges to reach, Heza produces coffee that stands alongside the project's more accessible washing stations—proof that with proper systems, expertise, and dedication, exceptional quality can come from anywhere.\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 \/ 125g","offer_id":57978964640118,"sku":"SHOE-MUTANAHILL-125G-MAY07","price":17.0,"currency_code":"GBP","in_stock":false},{"title":"May 26th \/ 250g","offer_id":57978709574006,"sku":"SHOE-MUTANAHILL-250G-MAY26","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Mutana_-_shopify.webp?v=1772381741"},{"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 \/ 100g","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 \/ 100g","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 \/ 100g","offer_id":57426007916918,"sku":"DATURA-TERROIR-APR10","price":39.0,"currency_code":"GBP","in_stock":true},{"title":"February 28th \/ 100g","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":"mazelab-muntasha-natural-jarc-74158-ethiopia","title":"Mazelab - Muntasha, Natural JARC 74158 | Ethiopia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEthiopia — Muntasha Family JARC 74158 (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 — 🍊 Orange • 🫐 Berries • 🍋 Citrusy • 🥭 Tropical Yellow\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 Muntasha Family\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 Arbegona, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e JARC 74158\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2400 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHigh in Arbegona at around 2400 metres, the Muntasha family farms in conditions that feel almost extreme. The air is thinner, the temperatures cooler, and everything moves a little slower. When we spent time there, we could feel how much patience this altitude demands.\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]\"\u003eTheir natural process is careful and intentional. Nothing rushed, nothing forced. The cherries dry slowly, building energy and clarity at the same time. The Muntasha family farms in conditions that feel almost extreme—the air is thinner, the temperatures cooler, and everything moves a little slower at 2400 metres.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhen we spent time there, we could feel how much patience this altitude demands. The family's approach reflects this environment—careful, intentional, and built on the understanding that quality at this elevation requires time and dedication.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Natural process at Muntasha 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 — Cherries dry slowly, building energy and clarity\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e📅 \u003cstrong\u003ePatient Processing\u003c\/strong\u003e — Nothing rushed, nothing forced\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🏔️ \u003cstrong\u003eHigh-Altitude Conditions\u003c\/strong\u003e — Cool temperatures and thin air demand patience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis careful and intentional natural process creates vibrant and expressive character whilst maintaining balance.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOrange, berries, bright citrus and tropical yellow fruit. Vibrant and expressive, but never chaotic. There is brightness, but also balance. It carries the feeling of that high land—quiet, focused, and full of potential. Cherries dried slowly at 2400 metres, building energy and clarity at the same time.\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\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBerries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eCitrusy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003eTropical Yellow\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\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; font-size: 0.875rem;\"\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; font-size: 0.875rem;\"\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; font-size: 0.875rem;\"\u003eMazelab doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast towards a developed medium-light.\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":"Mazelab","offers":[{"title":"May 5th","offer_id":57555291996534,"sku":"MAZELAB-MUNTASHA-NATURAL-MAY05","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/MUNTASHANATURAL.webp?v=1774440006"},{"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-el-placer-washed-castillo-colombia","title":"Apollon's Gold - El Placer - Washed Castillo | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Jesús Antonio Saavedra El Placer Castillo (Classic 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 — 🍇 Grape • 🫐 Blackcurrant • 🍓 White Strawberry\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 Jesús Antonio Saavedra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Placer\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tolima, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Classic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2100 MASL\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]\"\u003eCastillo is a hybrid cultivar as a result of crossbreeding the Arabica and Catimor cultivars, and was originally produced as a disease resistant varietal. Whilst Castillo is mainly known for its amount of production and coffee pickers friendly low height trees, it's also recognised that Castillo sometimes outperforms Arabica coffees in some regions when it's treated exclusively.\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]\"\u003eMany Castillo varietal lots have marked top 10 in many green beans competitions including Cup of Excellence. El Placer Castillo, produced by Jesús Saavedra, has also been acknowledged for its another level quality driven by the super high grown terroir in Tolima, Colombia. We are honoured to bring this top notch Castillo home as our 2nd purchase from Jesús Alberto.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJesús Antonio Saavedra farms El Placer at 2100 metres above sea level in Tolima, Colombia. The extreme altitude combined with meticulous processing demonstrates that Castillo, when treated exclusively in exceptional terroir, can produce coffees that rival and even outperform traditional Arabica varieties.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Classic Washed process at El Placer 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 — Traditional 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\u003eSuper High Grown\u003c\/strong\u003e — 2100 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis classic washed process applied to Castillo at extreme altitude creates another level quality driven by the super high grown terroir in Tolima.\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 plethora of sweet fruit tones. We found a juicy grape acidity, followed by ripe blackcurrant notes, with underlying sweetness of white strawberries throughout. Top notch Castillo that demonstrates how this disease-resistant hybrid can outperform traditional Arabica when treated exclusively in exceptional high-altitude terroir. Our 2nd purchase from Jesús Antonio Saavedra.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eGrape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBlackcurrant\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eWhite Strawberry\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":"May 22nd \/ 250g","offer_id":57962171367798,"sku":"APOLLON-PLACER-W-CASTILLO-MAY22","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/El_Placer.png?v=1774785685"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/rested-coffee.oembed?page=9","provider":"Sigma Coffee UK","version":"1.0","type":"link"}