{"title":"Rested","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\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-geometry","title":"Onyx Coffee - Geometry","description":"\u003cp\u003eA staple mixed variety, mixed origin house roast from Onyx. This light roast presents a fantastic blend of washed Ethiopia and Colombian coffees. Expect orange blossom, honey and those lighter tea-like notes. Think Earl Grey.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGeometry is ideal for the brewer who wants an easy to dial in espresso, or a lighter tea like brew in filter. With delicate notes, owing to the washed process.\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":"July 8th \/ 286g","offer_id":58300221358454,"sku":"ONYX-GEOMETRY-286-JUL08","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"August 12th \/ 286g","offer_id":58517287698806,"sku":"ONYX-GEOMETRY-286-AUG12","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Geometry.png?v=1741515209"},{"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":"August 7th \/ 286g","offer_id":58513438867830,"sku":"ONYX-ECLIPSE-286-AUG07","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Eclipse.png?v=1742085824"},{"product_id":"onyx-coffee-equador-la-soledad-sidra","title":"Onyx Coffee - Equador La Soledad Sidra Natural","description":"\u003cp\u003eSidra is a new hybrid variety of Bourbon and Typica, resulting in a harmonious blend of the sweetness from Bourbon and the crisp acidity of Typica.\u003c\/p\u003e\n\u003cp\u003eThis delicately roasted Sidra is cultivated on a four-hectare plot of land in Equador - Pepe \u003cspan\u003eJijon's\u003c\/span\u003e farm, Finca Soledad. Shrouded under a forest of trees is the plantation. Pepe himself roasts for businesses and friends in Equador, it is obvious that farming is as important to him as roasting, tasting and enjoying the fruits of his labour.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe love and attention Pepe gives in processing and drying this example of Sidra is evident in the cup quality. Expect merlot body and minerality, with delicate Jasmine and Plum sweetness\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 \/ June 16th","offer_id":55385840877942,"sku":"ONYX-EQUADORLSS-284-JUN16","price":48.0,"currency_code":"GBP","in_stock":true},{"title":"113g \/ June 16th","offer_id":55393725088118,"sku":"ONYX-EQUADORLSS-113-JUN16","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Equador_LaSoledadSidraNatural.png?v=1744887009"},{"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 \/ 250g","offer_id":55404141674870,"sku":"MANHATTAN-VIANI-250ESP-MAY12","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ June 12th \/ 250g","offer_id":58128559669622,"sku":"MANHATTAN-VIANI-250FIL-JUN12","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ August 14th \/ 250g","offer_id":58513815896438,"sku":"MANHATTAN-VIANI-250FIL-AUG14","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":"manhattan-roasters-ethiopia-shoondhisa-natural","title":"Manhattan Roasters - Ethiopia Shoondhisa - Natural","description":"\u003cp\u003eThis Natural processed Ethiopia from Guji provides a rich mouthfeel with classic sweetness. Perfect for those who prefer a fruitier long black, or americano, with all the sweetness you need. An easy-going roast for all coffee lovers, or a great introduction to those looking to delve into specialty.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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":"Manhattan Coffee Roasters","offers":[{"title":"Filter \/ 300g \/ July 21st","offer_id":55404117393782,"sku":"MANHATTAN-SHOONDHISA-250FIL","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso \/ 300g \/ July 21st","offer_id":55404139839862,"sku":"MANHATTAN-SHOONDHISA-250ESP","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ 250g \/ July 21st","offer_id":58329690079606,"sku":"MANHATTAN-SHOONDHISA-250FIL-250-JUL21","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 250g \/ August 14th","offer_id":58513807638902,"sku":"MANHATTAN-SHOONDHISA-250ESP-250G-AUG14","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 250g \/ August 31st","offer_id":58611901989238,"sku":"MANHATTAN-SHOONDHISA-250ESP-250G-AUG31","price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EthiopiaShoondhisa-Natural_1.png?v=1742504334"},{"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":false}],"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":"native-diego-bermudez-ember","title":"Native - Diego Bermudez - Ember","description":"\u003cp\u003eEmber sits on the first level from Native - the Essentials collection.\u003cbr\u003e\u003cbr\u003eA 90\/10 blend of washed and double anaerobic thermal shock castillo, this blend is similar to Arcadia, but with a thinner mouthfeel and finish, with more baked pastry and sweet apple notes. Think apple strudel. An easy going daily brew!\u003c\/p\u003e\n\u003cp\u003eExpect Chocolate mousse, puff pastry, cinnamon and baked apple\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"August 7th \/ 250g","offer_id":58480040214902,"sku":"NATIVE-DIEGO-EMBER-250G-AUG07","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/image-87a57e0d-42f3-4393-8363-a410a3edb04c_jpg.webp?v=1742981367"},{"product_id":"native-diego-bermudez-lumen","title":"Native - Diego Bermudez - Lumen","description":"\u003cp\u003eLumen sits on the first level from Native - the Essentials collection.\u003cbr\u003e\u003cbr\u003eAn 80\/20 blend of washed and double anaerobic thermal shock castillo, this blend is what you want if you enjoy acidity and funky brews.\u003c\/p\u003e\n\u003cp\u003eExpect Golden Delicious Apple, Guava, Pear and Cheesecake\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"August 2nd \/ 1kg","offer_id":58464548553078,"sku":"NATIVE-DIEGO-LUMEN-1KG-AUG02","price":40.0,"currency_code":"GBP","in_stock":true},{"title":"August 7th \/ 250g","offer_id":58480040182134,"sku":"NATIVE-DIEGO-LUMEN-250G-AUG07","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lumen.png?v=1742981724"},{"product_id":"manhattan-roasters-brazil-inacio-soares-f2","title":"Manhattan Roasters - Brazil Inacio Soares F2","description":"\u003cp data-start=\"0\" data-end=\"221\" class=\"\"\u003eDelight in the delicate notes of white flowers, the sweet allure of praline, and the deep richness of chocolate—all wrapped in a silky, creamy body. A true reflection of the exceptional coffee from Fazenda Jairo Soares.\u003c\/p\u003e\n\u003cp data-start=\"223\" data-end=\"323\" class=\"\"\u003eManhattan proud to work with Inacio, whose dedication to quality and innovation is evident in every sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 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":"Manhattan Coffee Roasters","offers":[{"title":"Filter \/ July 16th \/ 250g","offer_id":58341912674678,"sku":"MANHATTAN-INACIOF2-FIL-250-JUL16","price":10.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ July 21st \/ 250g","offer_id":58341912707446,"sku":"MANHATTAN-INACIOF2-FIL-250-JUL21","price":10.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ June 12th \/ 250g","offer_id":58373218238838,"sku":"MANHATTAN-INACIOF2-ESP-250-JUN12","price":10.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ August 31st \/ 250g","offer_id":58611900809590,"sku":"MANHATTAN-INACIOF2-ESP-250-AUG31","price":10.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ August 31st \/ 250g","offer_id":58611901235574,"sku":"MANHATTAN-INACIOF2-FIL-250-AUG31","price":10.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BrazilInacioSoaresF2.png?v=1743328845"},{"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":"nomad-burundi-gahahe-red-bourbon","title":"Nomad - Filter, Burundi Gahahe Red Bourbon","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Special Espresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cmeta charset=\"utf-8\"\u003eA vibrant, expressive cup with delicate florals, mandarin citrus, and roasted pineapple. On the palate, it strikes a beautiful balance—sweet and juicy, with a clean acidity and subtle complexity. Ideal for filter brewing, its bright, fruity character makes it a standout choice for those who enjoy a fresh, elegant profile.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cmeta charset=\"utf-8\"\u003eIt begins with careful handpicking—only ripe cherries are selected. After flotation sorting and manual inspection, the cherries are depulped within six hours of arrival. The coffee is then dry-fermented for up to 12 hours and soaked in clean mountain water for 12 to 24 hours. Finally, the harvest is dried on raised beds for 2 to 3 weeks, with frequent turning to ensure even drying and precision quality throughout.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cb\u003eRoasted Pineapple, Mandarin \u003c\/b\u003eand \u003cstrong\u003eFloral\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 \/ 300g","offer_id":55483951972726,"sku":"NOMAD-F.BU.GAH-MAY07","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"June 29th \/ 300g","offer_id":58206076174710,"sku":"NOMAD-F.BU.GAH-JUN29","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"September 9th \/ 250g","offer_id":58772152484214,"sku":"NOMAD-F.BU.GAH-250G-SEP09","price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F.BU.GAH.webp?v=1744301801"},{"product_id":"tim-wendelboe-echemo-washed-ethiopia-heirloom","title":"Tim Wendelboe - Echemo - Washed Ethiopia Heirloom","description":"\u003cp data-start=\"129\" data-end=\"480\" class=\"\"\u003eWashed coffees from Echemo are all about delicacy and softness. In the cup, this one drinks more like a white tea — light-bodied, with elegant notes of peach and florals. A profile that sets it apart from the classic Yirgacheffe and Guji coffees of southern Ethiopia. That difference likely comes down to both the region and the cultivars behind it.\u003c\/p\u003e\n\u003cp data-start=\"482\" data-end=\"847\" class=\"\"\u003eAs with many Ethiopian varieties — and Geishas too — this coffee tends to produce more fines during grinding. When brewing with paper filters (V60, Kalita or similar), it can lead to longer brew times or even the occasional clog. Tim’s advice: avoid grinding coarser to compensate. Instead, reduce agitation during brewing and allow the drawdown to take its time.\u003c\/p\u003e\n\u003cp data-start=\"849\" data-end=\"971\" class=\"\"\u003eThe reward for patience? Higher extractions that bring out even more sweetness and lift the coffee’s delicate aromatics.\u003c\/p\u003e\n\u003cp\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: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eFloral, white tea \u0026amp; stone fruits\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency? And why is TW always on pre-order?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTim Wendelboe (TW) roasts in a slightly different way. They have produced coffee that - in their opinion - requires you to brew fresher than you would expect. TW doesn't believe their coffees \u003cem\u003eshould \u003c\/em\u003ebe rested for extended periods of time (months). And the stated peak is between one week off roast to five weeks off roast.\u003c\/p\u003e\n\u003cp\u003eAs a result, we will collect orders up until it is viable for us to place the order and then we will distribute the coffee out, these will be 'Roast-To-Order (Pre-Order)'. Some bags will be left over from this tranche, and these will be sold as 'Roasted (Off-The-Shelf)' which are bags that are at least 1 week off roast, up to four weeks.\u003cbr\u003e\u003cbr\u003eFinally there will be a sale for 'extended rest' coffee, which is outside of TW's recommended resting period, but in our opinion is still fantastic to brew. These are listed under 'Extended Rested'\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 coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Espresso \/ July 8th \/ 250g","offer_id":58267671101814,"sku":"TIM-ECHEMO-FIL-250-JUL08","price":17.5,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ September 9th \/ 250g","offer_id":58716686352758,"sku":"TIM-ECHEMO-FIL-250G-SEP09","price":18.0,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ September 23rd \/ 250g","offer_id":58838411280758,"sku":"TIM-ECHEMO-FIL-250G-SEP23","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/24-08-01-Echemo-Heirloom-Cultivars-Filter-WEBSHOP.webp?v=1744537364"},{"product_id":"a-m-o-c-pink-bourbon-colombia-wilton-benitez","title":"A.M.O.C. - PINK BOURBON² Colombia — Wilton Benitez","description":"\u003cp class=\"\" data-end=\"279\" data-start=\"92\"\u003e \u003c\/p\u003e\n\u003cp class=\"\" data-end=\"279\" data-start=\"92\"\u003eWilton Benitez is a producer obsessed with precision. A lifetime of experience, paired with deep dives into fermentation tech from wine, beer, and cheese, shaped his approach to coffee.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"524\" data-start=\"281\"\u003eBy controlling variables like sugar content, pH, and fermentation time — and selecting specific microorganisms for each stage — Wilton pushes flavour to new heights. One final step, a hot and cold water soak, locks in the coffee’s character.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"620\" data-start=\"526\"\u003eThe result: coffees with clarity, depth, and a signature profile that’s unmistakably Wilton.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003ePassionfruit Nectar, Rose Lemonade, Silky Body\u003c\/p\u003e\n\u003cp\u003eProcess:\u003c\/p\u003e\n\u003cblockquote\u003e1. Manual harvest.\u003c\/blockquote\u003e\n\u003cblockquote\u003e2. Characterisation of the cherry.\u003c\/blockquote\u003e\n\u003cblockquote\u003e3. Classification of the cherry by density and size.\u003c\/blockquote\u003e\n\u003cblockquote\u003e4. Sterilisation of the cherry (with UV and Ozone).\u003c\/blockquote\u003e\n\u003cblockquote\u003e5. Immersion of the fruits in water at 90ºC for a short period of time to achieve better sterilisation and open the pores of the fruits.\u003c\/blockquote\u003e\n\u003cblockquote\u003e6. First phase of cherry fermentation begins in anaerobic bioreactors where a specific microorganism is added.\u003c\/blockquote\u003e\n\u003cblockquote\u003e7. Once the first fermentation is finished, the shell of the fruits is removed and the grains are taken to other bioreactors for a second fermentation phase.\u003c\/blockquote\u003e\n\u003cblockquote\u003e8. After the second phase of fermentation is completed, the grains are subjected to hot water impacts and then washed with cold water.\u003c\/blockquote\u003e\n\u003cblockquote\u003e9. The washed coffee is taken to the ecological drying equipment where the drying curve is set up (40ºC for the initial 12 hours and35ºC for the next 24 hours).\u003c\/blockquote\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"May 28th \/ 150g","offer_id":58026217963894,"sku":"AMOC-PINKBOURBON-WILTON-MAY28","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"September 18th \/ 100g","offer_id":58808039604598,"sku":"AMOC-PINKBOURBON-WILTON-100G-SEP18","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-pink-bourbon-1024x1021.png?v=1744786948"},{"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":"prolog-chelchele-washed-organic-heirloom-ethiopia","title":"Prolog - Chelchele - Washed Organic Heirloom | Ethiopia","description":"\u003ch3 dir=\"ltr\" class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEthiopia — Chelchele Processing Site Heirloom (Washed)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eTastes Like — 🍑 Peach • 🌸 Jasmine • 🍋 Lemon Zest\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\" dir=\"ltr\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\" 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 print:block print:space-y-1\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Chelchele Processing Site (smallholder farmers)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Gedeo, Gedeb, Ethiopia\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Heirloom\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1900–2100 MASL\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body 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\" dir=\"ltr\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eWe have been working with this coffee since 2019 and we are so happy to have it back! Now in our seventh year working with Chelchele, we continue to value their outstanding quality and consistency.\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\" dir=\"ltr\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eFrom the highlands of Gedeb, Ethiopia, this coffee comes from hundreds of smallholder farmers growing heirloom varieties with exceptional care. Every cup reflects a shared commitment to sustainability, traceability, and Ethiopia's rich coffee heritage.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eCarefully washed and slowly dried at 2000 metres above sea level, the Chelchele Processing Site continues to demonstrate the outstanding quality and consistency that has made it a valued partner for seven consecutive years.\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\" dir=\"ltr\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThe Washed process at Chelchele involves:\u003c\/p\u003e\n\u003cul dir=\"ltr\" 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 print:block print:space-y-1\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body 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=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Traditional wet fermentation\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Careful slow drying at high altitude\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThis meticulous washed process delivers vibrant sweetness, elegant florals, and lively citrus notes characteristic of high-altitude Gedeb coffees.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eIt delivers vibrant sweetness, elegant florals, and lively citrus notes, with juicy peach, delicate jasmine, and a bright lemon zest finish. Every cup reflects a shared commitment to sustainability, traceability, and Ethiopia's rich coffee heritage, carried through seven years of continuous partnership with these smallholder farmers.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\" 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 print:block print:space-y-1\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eJasmine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eLemon Zest\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Prolog Coffee","offers":[{"title":"250g \/ July 21st","offer_id":58390604743030,"sku":"PROLOG-CHELCHELE-HEIRLOOM-250-JUL21","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ August 25th","offer_id":58596845519222,"sku":"PROLOG-CHELCHELE-HEIRLOOM-250-AUG25","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/chelchele_washed_1440x1440_2823b922-6817-492d-ad89-1a722225a9a6.webp?v=1785767838"},{"product_id":"september-jose-martinez-washed-pink-bourbon-colombia","title":"September Coffee Co. - José Martinez, Washed Pink Bourbon | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — José Martinez Finca El Casino Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌿 Bergamot \u0026amp; Lemongrass • 🌸 Honeysuckle • 🍋 Delicate Citrus\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e José Martinez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Casino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Palestina, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is September Coffee's fifth time featuring José Martinez of Finca El Casino — a testament to the enduring quality this Huila producer delivers with his Pink Bourbon year after year. Floral, delicate, and beautifully clean, this washed lot is a textbook expression of what high-altitude Palestina Pink Bourbon can achieve. A light body and sweet honeysuckle finish make it one of the most effortlessly drinkable coffees in September's current line-up.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJosé Martinez and his wife, Francy Helena Inga, manage 10 hectares at Finca El Casino in Sinaí, Palestina, Huila. Five of those hectares are planted with a range of varieties including Caturra, Pink Bourbon, Gesha, and Tabi. José grew up in a coffee farming family but spent years travelling Colombia as a bus driver before returning to his roots and purchasing El Casino. Today, he and Francy are known as much for their care for abandoned dogs — having given homes to dozens over the years — as for their exceptional coffees.\u003c\/p\u003e\n\u003cp\u003eJosé's approach in the field is meticulous. From the careful tending of his trees through to the final stages of drying, every step is considered. His washed Pink Bourbons are consistently among the clearest, most expressive lots from the region.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca El Casino involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Picking\u003c\/strong\u003e — Cherries hand-picked at peak ripeness\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eFlotation\u003c\/strong\u003e — Floated to remove any outlier or defect cherries\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — 30-hour dry fermentation in cherry\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eTraditional Washed\u003c\/strong\u003e — Conventional wet-process washing\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eParchment Drying\u003c\/strong\u003e — Dried on raised beds until stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJosé's exacting attention at each stage produces a clean, transparent washed coffee where the Pink Bourbon variety's natural florality and brightness are allowed to shine without interference.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGentle and expressive, this Pink Bourbon leads with delicate florals — bergamot and lemongrass on the nose, honeysuckle in the finish — and a soft citric brightness that keeps each sip lively. The light body and clean finish make it ideal for filter brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eBergamot \u0026amp; Lemongrass\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eHoneysuckle\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eDelicate Citrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"September Coffee Co.","offers":[{"title":"April 29th","offer_id":55638470754678,"sku":"SEPTEMBER-JOSEMARTINEZ-PINK-APR29","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F1697059-1076-4C62-BC47-AA399ACADFB1.jpg?v=1777993286"},{"product_id":"nomad-espresso-ecuador-kafipamba-washed-sidra","title":"Nomad - Espresso Ecuador Kafipamba - Washed Sidra","description":"\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003e\u003cstrong\u003eLevel - Special Espresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"451\" data-start=\"172\"\u003eJhon Ortiz and Nelly Morales left cattle farming in 2021 to pursue a new path in specialty coffee. From early days, their humility and drive stood out—earning the trust of Nomad Coffee and support from Makicuna, who helped improve drying, processing, and infrastructure in 2024.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"721\" data-start=\"453\"\u003eThis washed lot begins with flotation sorting, followed by 24 hours of fermentation, pulping, and a clean wash. It’s then dried slowly on raised beds under canopy, bringing clarity and balance to the cup. A partnership rooted in progress—and a coffee that reflects it.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"597\" data-start=\"146\"\u003eExpect notes of \u003cstrong\u003eYellow Plum, Apricot \u003c\/strong\u003eand \u003cstrong\u003eBlack Tea\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 29th \/ 250g","offer_id":55639106978166,"sku":"NOMAD-E.EC.KAFI-JUN29","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E.EC.KAFI.webp?v=1747236919"},{"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":false},{"title":"Filter \/ September 18th \/ 100g","offer_id":58808041242998,"sku":"AMOC-GESHA3-COLOMBIA-SEP18","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 \/ 300g","offer_id":55714002207094,"sku":"TANAT-PAPAYA-TYPICA-JUN01","price":14.5,"currency_code":"GBP","in_stock":false},{"title":"July 15th \/ 200g","offer_id":58429967270262,"sku":"TANAT-PAPAYA-TYPICA-200-JUL15","price":17.95,"currency_code":"GBP","in_stock":true},{"title":"August 26th \/ 200g","offer_id":58611950190966,"sku":"TANAT-PAPAYA-TYPICA-200G-AUG26","price":17.95,"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":"manhattan-roasters-colombia-sweet-valley","title":"Manhattan Roasters - Colombia Sweet Valley","description":"\u003cp\u003e\u003cstrong\u003eSweet Valley Revival – Colombia CGLE x Manhattan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eOriginally discontinued, this coffee makes a welcome return thanks to a special collaboration with CGLE. Working closely with the producers, we helped refine the processing and production methods to bring this lot back to life—now exclusively available through Sigma.\u003c\/p\u003e\n\u003cp\u003eGrown at the renowned Café Granja La Esperanza’s Potosí farm, this is a naturally processed Colombia varietal. A hybrid of Caturra and Hybrido de Timor, the Colombia cultivar was developed by Cenicafé in the 1980s to offer rust resistance and improved cup quality for farmers. While now often replaced by Castillo, Colombia still holds potential—especially in the right hands.\u003c\/p\u003e\n\u003cp\u003eCherries underwent a 15-hour controlled fermentation before being gently dried over 72 hours in a mechanical dehumidifier.\u003c\/p\u003e\n\u003cp\u003eIn the cup, look for notes of candy apple, plum, hibiscus and that unmistakably juicy Sweet Valley character.\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":"Manhattan Coffee Roasters","offers":[{"title":"Espresso \/ June 12th \/ 250g","offer_id":58093207585142,"sku":"MANHATTAN-SWEETVALLEY-250ESP-JUN12","price":18.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ August 31st \/ 250g","offer_id":58611912868214,"sku":"MANHATTAN-SWEETVALLEY-250ESP-AUG31","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Sweet_Valley_250G_Filter-1-1536x1536.webp?v=1749803603"},{"product_id":"koppi-finca-la-colmena-washed-bourbon-peru","title":"Koppi - Finca La Colmena, Washed Bourbon | Peru","description":"\u003cp data-start=\"117\" data-end=\"287\"\u003e\u003cstrong data-start=\"117\" data-end=\"147\"\u003ePeru – Washed Bourbon\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eJorge Díaz Campos farms in Lonya Grande, Amazonas, and is a proud member of the Norcafé cooperative in Cajamarca. Working within their microlot program, Jorge consistently delivers exceptional coffee from his 3-hectare farm, La Colmena, near the village of Huamboya. Sitting at 1,900 masl, the farm is planted with Caturra and Bourbon under a canopy of native forest, with fresh spring water used in processing.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"799\" data-start=\"576\"\u003eHarvested in September and October, cherries are first fermented in bags for 24 hours before being depulped. A second fermentation follows - 24 to 36 hours in parchment - before drying on covered, raised beds for up to 30 days.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"318\" data-start=\"132\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Ripe Berries, Stone Fruit\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"May 27th","offer_id":58067265585526,"sku":"KOPPI-LACOLMENA-BOURBON-MAY27","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/fincalacolmenaperuwashedbourbonkoppi.png?v=1750265444"},{"product_id":"koppi-finca-la-fuente-washed-pink-bourbon-colombia","title":"Koppi - Finca La Fuente, Washed Pink Bourbon | Colombia","description":"\u003cp data-start=\"117\" data-end=\"287\"\u003e\u003cstrong data-start=\"117\" data-end=\"147\"\u003eHuila, Colombia - Washed Pink Bourbon\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eYobani Ramos and her husband Yaved grow exceptional coffee at Finca La Fuente, a 6-hectare farm in Tarqui, Huila, sitting between 1,825 and 2,000 masl. They grow Caturra, Colombia, and Pink Bourbon, and follow organic and biodynamic practices, producing compost teas and natural pest control to nourish the land.\u003c\/p\u003e\n\u003cp data-start=\"458\" data-end=\"767\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eIn recent years, they’ve made major investments in quality—renovating their beneficio with tiled tanks and improving drying infrastructure with shaded beds for slower, more even drying. The high elevation encourages slow cherry ripening, resulting in clean, sweet lots with notes of papaya, lychee, and melon.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"318\" data-start=\"132\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Red Berries, Fruity, Elegant\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"May 27th \/ 300g","offer_id":55797790900598,"sku":"KOPPI-LAFUENTE-PB-MAY27","price":17.95,"currency_code":"GBP","in_stock":false},{"title":"July 9th \/ 250g","offer_id":58267703214454,"sku":"KOPPI-LAFUENTE-PB-250-JUL09","price":19.0,"currency_code":"GBP","in_stock":false},{"title":"August 20th \/ 250g","offer_id":58537882943862,"sku":"KOPPI-LAFUENTE-PB-250G-AUG20","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/colombia-finca-la-fuente-pink-bourbon-wholesale-764788.webp?v=1750265813"},{"product_id":"koppi-karimikui-aa-washed-kenya","title":"Koppi - Karimikui AA, Washed | Kenya","description":"\u003cp data-end=\"287\" data-start=\"117\"\u003e\u003cstrong data-end=\"147\" data-start=\"117\"\u003eKarimikui Washed AA Lot - Kenya\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eEstablished in 1966, Karimikui Coffee Factory sits on 6 acres and serves smallholders from Githureia, Gituba, and Kiamugumo villages. Now part of the Rungeto Farmers Cooperative Society, it operates in a region better known for tea than coffee, with most farmers growing SL28 and SL34, and occasional Ruiru 11.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"605\" data-start=\"403\"\u003eCherries are hand-sorted before pulping and dry fermentation (16–24 hours). After washing and density grading in channels, the coffee is soaked for 16–20 hours, then dried on raised beds for 14–16 days.\u003c\/p\u003e\n\u003cp data-start=\"132\" data-end=\"318\" class=\"\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Dakr Berries, Juicy, Complex\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"300g \/ July 9th","offer_id":55797795422582,"sku":"KOPPI-KARIMIKUI-AA","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"250g \/ July 9th","offer_id":58241608188278,"sku":"KOPPI-KARIMIKUI-AA-250-JUL09","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ August 20th","offer_id":58537883697526,"sku":"KOPPI-KARIMIKUI-AA-250G-AUG20","price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Kenya_-_Karimikui.webp?v=1750266096"},{"product_id":"a-m-o-c-sidra-wush-wush-ecuador-la-reserva","title":"A.M.O.C. - SIDRA x Wush Wush, Ecuador — La Reserva","description":"\u003cp data-start=\"91\" data-end=\"316\"\u003eLa Reserva Kanaa sits in Zamora Chinchipe, southern Ecuador, surrounded by five protected reserves. The humid climate makes drying a challenge, so cherries are taken to cooler, drier Loja for a more controlled drying process.\u003c\/p\u003e\n\u003cp data-start=\"318\" data-end=\"512\"\u003eThe Quevedo family has farmed this land since the 1940s. Now led by David, the farm grows Geisha, Sidra, Wush Wush, and Typica Mejorado, producing washed, natural, and honey lots with precision.\u003c\/p\u003e\n\u003cp data-start=\"514\" data-end=\"667\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eCherries undergo a 96-hour sealed tank fermentation on the farm before being dried slowly in Loja - ensuring clarity, stability, and complexity in the cup.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Raspberry Sour Candy, Magnolia\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"June 12th \/ 150g","offer_id":58119517864310,"sku":"AMOC-SIDRAWUSHWUSH-RESERVA-JUN12","price":17.25,"currency_code":"GBP","in_stock":false},{"title":"July 10th \/ 100g","offer_id":58273179599222,"sku":"AMOC-SIDRAWUSHWUSH-RESERVA-100-JUL10","price":16.5,"currency_code":"GBP","in_stock":false},{"title":"August 10th \/ 100g","offer_id":58464227852662,"sku":"AMOC-SIDRAWUSHWUSH-RESERVA-100G-AUG10","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-sidra-wush-768x765.png?v=1750267579"},{"product_id":"a-m-o-c-rosado-colombia-finca-el-jaragual","title":"A.M.O.C. - Rosado Colombia — Finca El Jaragual","description":"\u003cp data-start=\"138\" data-end=\"388\"\u003eThis first harvest from Finca El Jaragual comes from young trees grown at 1,500 masl in Amalfi, Antioquia—an ideal microclimate in Colombia’s central Andes. Named after Jaragua grass, the farm reflects a balance of resilience and careful stewardship.\u003c\/p\u003e\n\u003cp data-start=\"390\" data-end=\"698\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThough early harvests have the potential to lean green or herbal, El Jaragual’s lots are clean and expressive thanks to precise plant husbandry. Processing involves extended fermentation with yeast inoculation, thermal control, and careful modulation - yielding structured, vibrant coffees with no trace of funk or over-fermentation.\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 Bubblegum, Silky, Milk Chocolate\u003cbr\u003e\u003c\/span\u003e\u003c\/p\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":"June 15th \/ 150g","offer_id":58119517569398,"sku":"AMOC-ROSADO-JARAGUAL-JUN15","price":12.95,"currency_code":"GBP","in_stock":false},{"title":"September 18th \/ 100g","offer_id":58808037474678,"sku":"AMOC-ROSADO-JARAGUAL-100G-SEP18","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ROSADO_png.webp?v=1784200177"},{"product_id":"onyx-coffee-colombia-juan-jimenez-pink-bourbon","title":"Onyx Coffee - Colombia, Juan Jimenez Pink Bourbon","description":"\u003cp data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"0\" data-end=\"49\"\u003eJuan Jimenez – Pink Bourbon, Palestina, Huila\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"51\" data-end=\"363\"\u003eJuan Jimenez has been growing coffee for over 40 years on his 16-hectare farm, El Porvenir, in the highlands of Palestina, Huila. A second-generation producer and early adopter of Pink Bourbon, Juan’s dedication and agronomic skill have earned him a well-deserved reputation in Colombia’s specialty coffee scene.\u003c\/p\u003e\n\u003cp data-start=\"365\" data-end=\"585\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis washed microlot showcases the best of his work: structured acidity, clarity, and vibrant notes of sweet lemon and grapefruit. A precise expression of cultivar and place from one of Huila’s most quietly influential growers.\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 24th","offer_id":58222077673846,"sku":"ONYX-COLOMBIA-JUANJIMENEZ-JUN24","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JuanJimenezPB.png?v=1750736802"},{"product_id":"september-diego-bermudez-golden-hour-ts-pink-bourbon-colombia","title":"September - Diego Bermudez, Golden Hour - TS Pink Bourbon | Colombia","description":"\u003carticle class=\"text-token-text-primary w-full\" dir=\"auto\" data-testid=\"conversation-turn-22\" data-scroll-anchor=\"true\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto py-5 [--thread-content-margin:--spacing(4)] @[37rem]:[--thread-content-margin:--spacing(6)] @[72rem]:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:32rem] @[34rem]:[--thread-content-max-width:40rem] @[64rem]:[--thread-content-max-width:48rem] mx-auto flex max-w-(--thread-content-max-width) flex-1 text-base gap-4 md:gap-5 lg:gap-6 group\/turn-messages focus-visible:outline-hidden\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"relative flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"22e9ea47-bb5c-418b-a3f4-8ddcca7ee680\" 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\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\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\n\u003cp data-end=\"251\" data-start=\"168\"\u003e\u003cstrong data-end=\"183\" data-start=\"168\"\u003eGolden Hour\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"186\" data-start=\"183\"\u003e\u003cstrong data-end=\"251\" data-start=\"186\"\u003eA Pink Bourbon classic—bright, tropical, and endlessly sweet.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"650\" data-start=\"253\"\u003eNow in its third year on the menu, this expression from \u003cstrong data-end=\"329\" data-start=\"309\"\u003eFinca El Paraíso\u003c\/strong\u003e continues to define what experimental coffee can be. Golden Hour is a signature Pink Bourbon from \u003cstrong data-end=\"446\" data-start=\"428\"\u003eDiego Bermúdez\u003c\/strong\u003e, known for its intense tropical sweetness, creamy texture, and vibrant fruit character. A staple at September—this coffee was a turning point in how experimental processing is understood and appreciated.\u003c\/p\u003e\n\u003cp data-end=\"852\" data-start=\"652\"\u003eIn the cup: \u003cstrong data-end=\"673\" data-start=\"664\"\u003emango\u003c\/strong\u003e, \u003cstrong data-end=\"688\" data-start=\"675\"\u003epineapple\u003c\/strong\u003e, and \u003cstrong data-end=\"704\" data-start=\"694\"\u003elychee\u003c\/strong\u003e lead the way, with a creamy, smoothie-like body and a long, sweet finish. The flavour screams tones of \u003cstrong data-end=\"835\" data-start=\"808\"\u003eorange, red, and yellow\u003c\/strong\u003e—sunset in a cup.\u003c\/p\u003e\n\u003cstrong data-end=\"874\" data-start=\"859\"\u003eProcess\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"877\" data-start=\"874\"\u003eAt El Paraíso, experimentation meets scientific precision. Diego Bermúdez and his team are regarded as global leaders in coffee processing methodology. Instead of traditional anaerobic tanks, El Paraíso uses \u003cstrong data-end=\"1107\" data-start=\"1085\"\u003ecustom bioreactors\u003c\/strong\u003e, tracking variables such as time, temperature, pH, sugar concentration, and microbial activity to exacting standards.\n\u003cp data-end=\"1590\" data-start=\"1227\"\u003eThe process begins with selective harvesting at peak ripeness. Cherries are then disinfected with ozone and undergo a 72-hour anaerobic fermentation submerged in water. After pulping and demucilagination, the removed mucilage is repurposed in a \u003cstrong data-end=\"1487\" data-start=\"1472\"\u003epilot plant\u003c\/strong\u003e to cultivate specific microorganisms, forming a custom \u003cstrong data-end=\"1561\" data-start=\"1543\"\u003eculture medium\u003c\/strong\u003e rich in aromatic precursors.\u003c\/p\u003e\n\u003cp data-end=\"1961\" data-start=\"1592\"\u003eThis culture is reintroduced during a second 36-hour fermentation, allowing precursors to bind to the seeds under controlled pressure. A \u003cstrong data-end=\"1746\" data-start=\"1729\"\u003ethermal shock\u003c\/strong\u003e then locks in these compounds, preparing the coffee for drying. Final drying is done in a \u003cstrong data-end=\"1853\" data-start=\"1837\"\u003edehumidifier\u003c\/strong\u003e—a gentle method that prevents over-oxidation and helps preserve the delicate aromatic structure of the cup.\u003c\/p\u003e\n\u003cp data-end=\"1964\" data-start=\"1963\"\u003eSelected by September for its clarity, innovation, and consistent brilliance. A modern classic.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eMango, Fruit Smoothie, Lychee\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e250g\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"June 17th \/ 300g","offer_id":55875577151862,"sku":"SEPTEMBER-DIEGO-GOLDENHOUR-JUN17","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"August 5th \/ 200g","offer_id":58429899637110,"sku":"SEPTEMBER-DIEGO-GOLDENHOUR-200-AUG05","price":19.0,"currency_code":"GBP","in_stock":false},{"title":"September 14th \/ 200g","offer_id":58838414688630,"sku":"SEPTEMBER-DIEGO-GOLDENHOUR-200G-SEP14","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-0517_3000x_9281bb06-549b-4208-b30c-2930b7acfc26.webp?v=1751663565"},{"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 \/ 250g","offer_id":55875639771510,"sku":"KOPPI-FOOTPRINTS-MAY27","price":16.95,"currency_code":"GBP","in_stock":true},{"title":"August 20th \/ 250g","offer_id":58537883206006,"sku":"KOPPI-FOOTPRINTS-AUG20","price":16.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/espresso-footprints-501319.webp?v=1751665287"},{"product_id":"black-white-unblended-young-producers-project","title":"Black \u0026 White - Unblended - Young Producers Project","description":"\u003ch2\u003e\u003cstrong\u003eColombia — YCA Young Producers Project Castillo, Caturra \u0026amp; Colombia (Various)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍓 Strawberry • 🥭 Mango • 🍫 Chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e YCA | Young Producers Project\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Antioquia, Cauca, Huila \u0026amp; Quindío, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo, Caturra, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Various experimental processing methods\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Various\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUnblended exists to make coffee farming an exciting and meaningful industry for the next generation of Colombian producers. As green buyers, they partner with established growers — including names like Sebastián Ramírez — and connect them with leading roasters in the US, forging relationships that give young farmers a genuine pathway into the specialty market.\u003c\/p\u003e\n\u003cp\u003eThe result in the cup is a blend that's both fruity and sweet, like summer strawberries, and round and smooth, like craft chocolate. Tropical notes of mango hint at the lots that underwent more extensive fermentation, whilst the overall profile stays balanced and crowd-pleasing — a genuine celebration of Colombian specialty coffee, present generation and next.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCERS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUnblended's Young Producer Program is a cooperative initiative that pairs seasoned Colombian coffee farmers with younger mentees who are passionate about specialty production. The young producers learn by doing — experimenting with processing methods on small batches, which are then blended at precise percentages with larger lots from their mentors' farms, ensuring those experimental lots have a market and a home.\u003c\/p\u003e\n\u003cp\u003eThis release draws from multiple farms across Antioquia, Cauca, Huila, and Quindío — four of Colombia's most celebrated coffee-growing departments. Each contributor brings their own terroir and processing approach, and Unblended's skill lies in assembling them into something greater than the sum of its parts.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis blend is composed of several lots, each processed using various experimental methods:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand-picking at peak ripeness\u003c\/strong\u003e — across all contributing farms\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eVarious fermentation experiments\u003c\/strong\u003e — individual lots undergo different processing iterations, from traditional washed to more extensively fermented methods\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — method varies by lot and producer\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003ePrecision blending\u003c\/strong\u003e — lots combined at specific percentages to balance fermentation character with sweetness and approachability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe interplay between lots at different stages of experimental processing is what gives this blend its complexity — fruity and dynamic, yet never overwhelming.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eComplex but still completely approachable, this is a blend built to deliver. Strawberry leads the way — bright, sweet, and summery — whilst mango adds a tropical depth that hints at the more extensively fermented lots in the mix. Craft chocolate rounds out the cup with a smooth, satisfying finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍓 \u003cstrong\u003eStrawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eChocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz) \/ July 13th","offer_id":58300237480310,"sku":"B\u0026W-UNBLENDED-12OZ-340-JUL13","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Unblended_YoungProducersProject_2025_online_4x_90f62fea-4665-4911-a70d-f06c0ec8a108.png?v=1752427221"},{"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 \/ July 10th \/ 240g","offer_id":58273181434230,"sku":"AMOC-022-GUATEMALA-FIL-240-JUL10","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ August 12th \/ 240g","offer_id":58464738443638,"sku":"AMOC-022-GUATEMALA-FIL-240G-AUG12","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ September 18th \/ 240g","offer_id":58808035967350,"sku":"AMOC-022-GUATEMALA-ESP-240G-SEP18","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":"onyx-coffee-colombia-yulieth-mora-pink-bourbon","title":"Onyx Coffee - Colombia, Yulieth Mora Pink Bourbon","description":"\u003cp data-start=\"161\" data-end=\"381\"\u003eAn exemplary Pink Bourbon from Onyx’s partners at \u003cstrong data-start=\"211\" data-end=\"230\"\u003eEquation Coffee\u003c\/strong\u003e, grown by \u003cstrong data-start=\"241\" data-end=\"257\"\u003eYulieth Mora\u003c\/strong\u003e in Cauca, Colombia. Delicate florals and bright, honeyed acidity make this lot particularly well-suited for filter brewing.\u003c\/p\u003e\n\u003cp data-start=\"383\" data-end=\"568\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eOnyx continues to rely on a wide network of producers across Colombia, and this microlot captures everything that makes the region special - clarity, sweetness, and varietal expression.\u003cbr\u003e\u003cstrong data-start=\"187\" data-end=\"200\"\u003e\u003c\/strong\u003e\u003cbr data-start=\"200\" data-end=\"203\"\u003eThis coffee comes via Onyx’s long-standing partners at \u003cstrong data-start=\"258\" data-end=\"277\"\u003eEquation Coffee\u003c\/strong\u003e. Each season, samples arrive from their network of producers — and from there, Onyx builds regional blends and isolates standout farm-level lots.\u003c\/p\u003e\n\u003cp data-start=\"427\" data-end=\"670\"\u003eThis particular coffee, grown by \u003cstrong data-start=\"460\" data-end=\"476\"\u003eYulieth Mora\u003c\/strong\u003e in Cauca, was immediately flagged during cupping and separated as a single origin release. A Pink Bourbon microlot with clarity, structure, and sweetness - a result of both terroir and variety.\u003c\/p\u003e\n\u003cp data-start=\"672\" data-end=\"867\"\u003eWhile Pink Bourbon is now cultivated globally, Onyx continues to prefer expressions from Huila and Inzá for their bright, sugary profiles and light confectionary tones. More on the variety below.\u003cstrong data-start=\"874\" data-end=\"890\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"June 12th \/ 286g","offer_id":58119504560502,"sku":"ONYX-COLOMBIA-YULIETHMORA-PB-JUN12","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"August 19th \/ 286g","offer_id":58513438900598,"sku":"ONYX-COLOMBIA-YULIETHMORA-PB-286G-AUG19","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/YuliethMoraPB.png?v=1752624431"},{"product_id":"april-tadese-ethiopia-washed-krume-74158","title":"April - Tadesse - Ethiopia - Washed Krume 74158","description":"\u003cp data-end=\"590\" data-start=\"294\"\u003e\u003cspan\u003eAfter years of searching and tasting Patrik and his team at April finally found a producer from Ethiopia, Tadesse Henka, that shares their passion for quality. Finally, April are ready to introduce a Washed Processed lot of selected Krume 74158 from this season.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eCitrus, floral \u0026amp; Stone Fruit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\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\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":"125g \/ June 30th \/ Filter","offer_id":55980788973942,"sku":"APRIL-ETHIOPIA-74158-FIL-125-JUN30","price":15.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ August 18th \/ Filter","offer_id":58534580486518,"sku":"APRIL-ETHIOPIA-74158-FIL-250G-AUG18","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/tadesse_2362x2362_crop_center_d52bb32f-aaf2-40e3-a1a7-a1458f41a154.webp?v=1770914803"},{"product_id":"september-juan-pena-washed-typica-ecuador","title":"September - Juan Peña, Washed Typica | Ecuador","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Juan Peña Hacienda La Papaya Typica Mejorado (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Juicy Lime • 🍇 Green Grape • 🌸 Florals • 🍋 Sparkling Citrus\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Juan Peña\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Hacienda La Papaya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Saraguro Formation, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Typica Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800–2,200 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Late 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDirect:\u003c\/strong\u003e $20.94\/kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA third year featuring Juan Peña and Hacienda La Papaya — and a Typica Mejorado that is a great representation of everything the farm stands for. Clean, sweet, and memorable, with a sparkling character that makes every sip feel alive. In the cup: juicy limes reminiscent of margarita syrup, green grapes, beautiful florals, and a lemon-lime acidity with a clean, sparkling finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJuan Peña is the pioneer of specialty coffee cultivation in the Saraguro region of Loja — the founder of Hacienda La Papaya and a producer whose vision for quality has been unwavering since the farm's first export in 2014. Since 2015, La Papaya has been consistently recognised in top international competitions, often placing in the top three, and Juan has won three consecutive Sprudge Notable Producer awards. The farm plants exclusive varietals and applies the best available agricultural technology — including drip irrigation, agronomist-managed processes, and Juan's proprietary Integrated Coffee Pulse System: a network of soil sensors that continuously measures nutrient levels, humidity, and absorption rates in real time, allowing the team to understand precisely how much water and nutrients each plant absorbs and transfers to its cherries.\u003c\/p\u003e\n\u003cp\u003eMejorado has become the gem of Ecuadorian specialty coffee — despite similarity in name to Typica, it is now understood to be a cross-pollination of Bourbon and Ethiopian Landrace, distinct from Typica entirely. At 1,800–2,200 MASL in the Saraguro Formation, its refined aromatic complexity and bright acidity find ideal conditions to express themselves with full precision.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Hacienda La Papaya involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Typica Mejorado cherries hand-selected at peak ripeness 🧪 15-hour controlled washing — Parchment coffee washed for 15 hours in pure spring water under careful supervision, with complete removal of mucilage throughout ☀️ Solar drying — Dried over 11 days in solar drying rooms to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe 15-hour controlled spring water washing is the defining step — by washing with pure spring water for an extended and carefully supervised period, Juan achieves the complete and precise mucilage removal that produces the exceptional cleanliness, sparkling citrus acidity, and green grape brightness that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA clean, sweet, and vibrantly sparkling washed Typica Mejorado from one of Ecuador's most celebrated and award-winning specialty farms — juicy lime and margarita-like brightness, green grape sweetness, beautiful florals, and a lemon-lime acidity with a clean, sparkling finish that is impossible to forget.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍋 Juicy Lime 🍇 Green Grape 🌸 Florals 🍋 Sparkling Citrus\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"300g \/ July 7th","offer_id":56009730752886,"sku":"SEPTEMBER-JUANPENA-WASHED","price":20.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ July 7th","offer_id":58231268966774,"sku":"SEPTEMBER-JUANPENA-WASHED-250-JUL07","price":20.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ July 28th","offer_id":58429900259702,"sku":"SEPTEMBER-JUANPENA-WASHED-250-JUL28","price":20.0,"currency_code":"GBP","in_stock":false},{"title":"250g \/ September 14th","offer_id":58838414754166,"sku":"SEPTEMBER-JUANPENA-WASHED-250G-SEP14","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/juanpenamejorado_1_3000x.jpg-cropped.jpg?v=1783513493"},{"product_id":"september-red-velvet-cake-caturra-co-ferment-colombia","title":"September - Red Velvet Cake, Caturra Co-Ferment | Colombia","description":"\u003cp data-start=\"130\" data-end=\"170\" class=\"\"\u003e\u003cem\u003ePart of the shower series, Kyle designs such coffees to be enjoyed as bright filter coffees or modern espresso.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"411\"\u003e\u003cstrong data-start=\"116\" data-end=\"135\"\u003eRed Velvet Cake\u003c\/strong\u003e marks September’s first collaboration with \u003cstrong data-start=\"179\" data-end=\"195\"\u003eEdwin Noreña\u003c\/strong\u003e, and it’s a partnership that brings something truly wild and memorable to the table. This cup is exactly what the name promises—sweet notes of \u003cstrong data-start=\"339\" data-end=\"385\"\u003echerries, strawberries, and rich chocolate\u003c\/strong\u003e, layered in complexity.\u003c\/p\u003e\n\u003cp data-start=\"413\" data-end=\"1063\"\u003eEdwin is a fourth-generation coffee farmer and one of Colombia’s most innovative minds in processing. From his farm, \u003cstrong data-start=\"530\" data-end=\"553\"\u003eFinca Campo Hermoso\u003c\/strong\u003e, he produces coffees that break boundaries in both flavour and technique. His approach to co-fermentation is unlike anything else: by adding \u003cstrong data-start=\"695\" data-end=\"735\"\u003edehydrated fruits and organic spices\u003c\/strong\u003e during fermentation, he creates an explosion of character in the cup. The process is also deeply sustainable—minimising water use and recycling coffee husks back into the soil as compost. Beyond the farm, Edwin shares his expertise as a \u003cstrong data-start=\"973\" data-end=\"1060\"\u003eprocessing consultant, Q-grader, and head judge for the Colombian Cup of Excellence\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1065\" data-end=\"1697\"\u003eThis lot showcases \u003cstrong data-start=\"1084\" data-end=\"1122\"\u003eEdwin’s experimental honey process\u003c\/strong\u003e, which is as meticulous as it is creative. It begins with a careful \u003cstrong data-start=\"1191\" data-end=\"1220\"\u003eharvest and two-hour soak\u003c\/strong\u003e, followed by \u003cstrong data-start=\"1234\" data-end=\"1272\"\u003e24 hours under a low-oxygen system\u003c\/strong\u003e at a steady 18–22°C. From there, the cherries undergo \u003cstrong data-start=\"1327\" data-end=\"1362\"\u003e48 hours of carbonic maceration\u003c\/strong\u003e, preceded by the preparation of an external culture inoculated with yeast, dehydrated fruits, and powdered cinnamon. Once the cherries reach a \u003cstrong data-start=\"1506\" data-end=\"1527\"\u003eblack honey stage\u003c\/strong\u003e, they are \u003cstrong data-start=\"1538\" data-end=\"1566\"\u003esun-dried in greenhouses\u003c\/strong\u003e and stabilised for \u003cstrong data-start=\"1586\" data-end=\"1597\"\u003e10 days\u003c\/strong\u003e. The result? A coffee that feels like nothing else—a bold statement in flavour and craftsmanship.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Cinnamon, Strawberry, Chocolate\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"June 29th","offer_id":58791939277174,"sku":"SEPTEMBER-REDVELVET-250-JUN29","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG-0322_3000x_c3c6fe90-10d7-42e1-8ca3-c9e2131b5455.webp?v=1755336011"},{"product_id":"a-m-o-c-053-colombia-julian-calderon","title":"A.M.O.C. -  \/052 Colombia — Julián Calderón","description":"\u003cp data-end=\"571\" data-start=\"206\"\u003e\u003cstrong data-end=\"240\" data-start=\"206\"\u003eBy Herbert from 575 and LaREB:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"243\" data-start=\"240\"\u003e“This is an incredible coffee. Everyone involved – the producer, Q team, and clients alike – agreed on that. It didn’t take much convincing, as it was arguably the best coffee LaREB assessed in 2021. Clean, bright, transparent; a true expression of what a great Colombian Gesha should be, while proudly showcasing its terroir.\u003c\/p\u003e\n\u003cp data-end=\"726\" data-start=\"573\"\u003eWhat makes a coffee exceptional? Is it the terroir, the variety, the process? A combination of all these factors – or simply the skill of the producer?\u003c\/p\u003e\n\u003cp data-end=\"1283\" data-start=\"728\"\u003eJulián may well be a coffee virtuoso, though even he might not know it yet. This is the first harvest from his first small plot, planted with a heirloom varietal. The same seeds have produced outstanding cups in the hands of more seasoned local producers, even reaching COE finals. But Julián’s cup goes further. Complex, crystal-clear, leaving no room for doubt. Perhaps its strength lies in its modesty – no glitter, no excess, just honesty. A straightforward coffee, crafted with intention. The first step for someone with a very bright future ahead.\u003c\/p\u003e\n\u003cp data-end=\"1443\" data-start=\"1285\"\u003eSometimes, luck feels better than skill. But is it really luck when the outcome is deliberate? For AMOC, this is pure serendipity – the power of intention.”\u003c\/p\u003e\n\u003cp data-end=\"1509\" data-start=\"1445\"\u003eAMOC fully agrees with Herbert: this nanolot is extraordinary.\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Raspberry, Rose and Crisp\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"471\" class=\"\"\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 data-start=\"189\" data-end=\"471\" class=\"\"\u003e240g\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":"June 12th \/ Espresso","offer_id":58119515603318,"sku":"AMOC-052-GESHA-240-ESP-JUN12","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-052-768x765.png?v=1755771125"},{"product_id":"tim-wendelboe-finca-el-puente-gesha","title":"Tim Wendelboe - Finca El Puente Gesha","description":"\u003cp data-end=\"773\" data-start=\"240\"\u003e\u003cstrong\u003eGesha, Washed - Finca El Puente\u003c\/strong\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"202\" data-end=\"311\"\u003eExpect sweet mandarin notes, layered with florals and a gentle herbal twist from this award-winning Geisha.\u003c\/p\u003e\n\u003cp data-start=\"313\" data-end=\"568\"\u003eThe Geisha cultivar is celebrated for its elegant florals and citrus brightness. This lot from Marysabel and Moises delivers exactly that, but with a heavier mouthfeel than typical Panamanian Geishas, slightly lower acidity, and a refined herbal finish.\u003c\/p\u003e\n\u003cp data-start=\"570\" data-end=\"981\"\u003eHand-selected by Tim Wendelboe, this lot comes from the first picking period of 2025 at Finca El Puente. Despite challenging conditions—including heavy rain and even frost—Marysabel and Moises managed to produce a clean, aromatic Geisha. Around 50% of the beans suffered frost damage and were meticulously removed through multiple sorting stages at their own dry mill, ensuring only the best quality remained.\u003c\/p\u003e\n\u003cp data-start=\"983\" data-end=\"1156\"\u003eThis early harvest is a little more delicate than the lots coming later in the season, but it remains an exceptional example of why Finca El Puente is renowned for Geisha.\u003c\/p\u003e\n\u003ch3 data-start=\"1163\" data-end=\"1186\"\u003e\u003cstrong data-start=\"1167\" data-end=\"1184\"\u003eBrewing Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1187\" data-end=\"1595\"\u003eWhen brewed as a V60 or other filter method, this coffee may draw down a little slower than expected. Tim Wendelboe recommends allowing more time rather than grinding coarser. In fact, grinding slightly finer than for Catuaí from Finca El Puente can help highlight sweetness, fruit, and floral complexity. The light roast profile means longer extraction times will still produce a balanced, expressive cup.\u003c\/p\u003e\n\u003ch3 data-start=\"1602\" data-end=\"1630\"\u003e\u003cstrong data-start=\"1606\" data-end=\"1628\"\u003eProcessing Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1631\" data-end=\"2458\"\u003e\n\u003cli data-start=\"1631\" data-end=\"1777\"\u003e\n\u003cp data-start=\"1633\" data-end=\"1777\"\u003e\u003cstrong data-start=\"1633\" data-end=\"1654\"\u003ePicking \u0026amp; Sorting\u003c\/strong\u003e: Ripe cherries are handpicked by local workers, who are paid extra to separate ripe from unripe cherries during harvest.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1778\" data-end=\"2104\"\u003e\n\u003cp data-start=\"1780\" data-end=\"2104\"\u003e\u003cstrong data-start=\"1780\" data-end=\"1817\"\u003eDepulping, Fermentation \u0026amp; Washing\u003c\/strong\u003e: Cherries are depulped in the afternoon, partially stripped of mucilage using a mechanical remover, then fermented overnight. The remaining mucilage is washed away in clean channels that also separate floaters and underdeveloped beans. A centrifuge removes excess water before drying.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2105\" data-end=\"2458\"\u003e\n\u003cp data-start=\"2107\" data-end=\"2458\"\u003e\u003cstrong data-start=\"2107\" data-end=\"2117\"\u003eDrying\u003c\/strong\u003e: All coffees selected by Tim Wendelboe are slowly dried on raised beds under shade nets near the family home in Marcala, where conditions are drier. The coffees are raked daily for even drying and covered at night to prevent condensation. Once dried, they’re stored in airtight GrainPro bags, milled, vacuum-packed, and shipped to Norway.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"773\" data-start=\"240\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"June 10th \/ 150g","offer_id":58090359619958,"sku":"TIM-GESHA-PUENTE-JUN10","price":25.95,"currency_code":"GBP","in_stock":false},{"title":"September 9th \/ 250g","offer_id":58716685992310,"sku":"TIM-GESHA-PUENTE-250G-SEP09","price":26.0,"currency_code":"GBP","in_stock":false},{"title":"September 23rd \/ 250g","offer_id":58838411116918,"sku":"TIM-GESHA-PUENTE-250G-SEP23","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/25-08-01-Finca-El-Puente-Geisha-Filter-WEBSHOP-768x1018.webp?v=1755851554"},{"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":"moonwake-granja-paraiso-92-red-bourbon-colombia","title":"Moonwake - Granja Paraiso 92, Red Bourbon - Colombia","description":"\u003cp data-start=\"125\" data-end=\"506\"\u003eFinca El Paraíso-92 is a family-run farm in Cauca, known for pushing the boundaries of coffee innovation. The farm cultivates exceptional varieties — including Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia — using advanced techniques like terraced planting, drip irrigation, shade management, and precision nutrition guided by lab analysis.\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"928\"\u003eWith an on-site microbiology and quality lab, El Paraíso-92 takes processing to the next level. Each lot begins with strict cherry selection and sterilization, followed by controlled anaerobic fermentation phases enhanced with specific microorganisms. After pulping and a second fermentation, beans undergo a unique thermal shock process — alternating hot and cold water — to lock in flavour and enhance cup complexity.\u003c\/p\u003e\n\u003cp data-start=\"930\" data-end=\"1056\"\u003eA meticulous approach from start to finish, resulting in coffees with remarkable clarity, sweetness, and layered complexity.\u003cbr\u003e\u003cbr\u003eThis double anaerobic washed red Bourbon brings sweet notes of Strawberry soda, with a light airy hibiscus floral aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Strawberry Creme Saver, Strawberry Soda, Hibiscus\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"June 15th \/ 300g","offer_id":58128716562806,"sku":"MOONWAKE-P92-REDBOURBON-JUN15","price":24.0,"currency_code":"GBP","in_stock":false},{"title":"July 13th \/ 227g","offer_id":58386079449462,"sku":"MOONWAKE-P92-REDBOURBON-227-JUL13","price":24.0,"currency_code":"GBP","in_stock":true},{"title":"August 3rd \/ 227g","offer_id":58453125661046,"sku":"MOONWAKE-P92-REDBOURBON-227-AUG03","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GP92RedBourbonWebsite.webp?v=1757947250"},{"product_id":"koppi-la-lia-white-honey-catuai-omni-espresso-costa-rica","title":"Koppi - La Lia, White Honey Catuai - Omni\/Espresso | Costa Rica","description":"\u003cp data-end=\"287\" data-start=\"117\"\u003e\u003cstrong data-end=\"147\" data-start=\"117\"\u003eLa Lia, White Honey Catuai. Omni Roast.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"299\" data-start=\"159\"\u003e\u003cstrong data-end=\"170\" data-start=\"159\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"173\" data-start=\"170\"\u003eSweet and elegant. \u003cstrong data-end=\"202\" data-start=\"192\"\u003eNougat\u003c\/strong\u003e, \u003cstrong data-end=\"213\" data-start=\"204\"\u003eapple\u003c\/strong\u003e, and \u003cstrong data-end=\"230\" data-start=\"219\"\u003evanilla\u003c\/strong\u003e in a clean, balanced profile. Smooth, approachable, and versatile.\u003c\/p\u003e\n\u003cp data-end=\"317\" data-start=\"301\"\u003e\u003cstrong data-end=\"315\" data-start=\"301\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"495\" data-start=\"318\"\u003e\n\u003cli data-end=\"355\" data-start=\"318\"\u003e\n\u003cp data-end=\"355\" data-start=\"320\"\u003e\u003cstrong data-end=\"334\" data-start=\"320\"\u003eProducers:\u003c\/strong\u003e Luis \u0026amp; Oscar Monge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"402\" data-start=\"356\"\u003e\n\u003cp data-end=\"402\" data-start=\"358\"\u003e\u003cstrong data-end=\"372\" data-start=\"358\"\u003eFarm\/Mill:\u003c\/strong\u003e La Lia, Tarrazú, Costa Rica\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"437\" data-start=\"403\"\u003e\n\u003cp data-end=\"437\" data-start=\"405\"\u003e\u003cstrong data-end=\"418\" data-start=\"405\"\u003eAltitude:\u003c\/strong\u003e 1,700–2,100 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"466\" data-start=\"438\"\u003e\n\u003cp data-end=\"466\" data-start=\"440\"\u003e\u003cstrong data-end=\"453\" data-start=\"440\"\u003eCultivar:\u003c\/strong\u003e Red Catuai\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"495\" data-start=\"467\"\u003e\n\u003cp data-end=\"495\" data-start=\"469\"\u003e\u003cstrong data-end=\"481\" data-start=\"469\"\u003eProcess:\u003c\/strong\u003e White Honey\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"853\" data-start=\"497\"\u003e\u003cstrong data-end=\"509\" data-start=\"497\"\u003eTHE FARM\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"512\" data-start=\"509\"\u003eLa Lia has been in the Monge family for nearly 70 years. In 2008, brothers Luis and Oscar took over and established their own micro mill, named after their mother Lia. The farm spans 60 hectares, divided into seven plots, with altitudes reaching up to 2,100 masl. High elevations mean slow cherry maturation and higher sugar concentration.\u003c\/p\u003e\n\u003cp data-end=\"1233\" data-start=\"855\"\u003eWhile most production is \u003cstrong data-end=\"894\" data-start=\"880\"\u003eRed Catuai\u003c\/strong\u003e and \u003cstrong data-end=\"910\" data-start=\"899\"\u003eCaturra\u003c\/strong\u003e, Luis and Oscar also cultivate Bourbon, Pacamara, Typica, Yellow Typica, SL28, Kenya, and Geisha. Around 1,500 bags are produced each year, with lots separated by farm, cultivar, and picking date. A team of 60 trained pickers - many returning season after season for over 14 years - hand-select only the ripest cherries.\u003c\/p\u003e\n\u003cp data-end=\"1476\" data-start=\"1235\"\u003e\u003cstrong data-end=\"1254\" data-start=\"1235\"\u003eTHE PARTNERSHIP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1257\" data-start=\"1254\"\u003eKoppi's team have worked with Luis and Oscar since 2012. Their consistency, attention to detail, and warmth have made them feel like family. Each visit to Tarrazú reinforces why Koppi is proud to share their coffees year after year.\u003c\/p\u003e\n\u003cp data-start=\"132\" data-end=\"318\" class=\"\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e Nougat, Apples, Vanilla\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Koppi Roasters","offers":[{"title":"May 27th \/ 300g","offer_id":58067266044278,"sku":"KOPPI-LALIA-ESP-GREEN-MAY27","price":17.0,"currency_code":"GBP","in_stock":false},{"title":"August 20th \/ 250g","offer_id":58537882911094,"sku":"KOPPI-LALIA-ESP-GREEN-250G-AUG20","price":17.0,"currency_code":"GBP","in_stock":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 \/ 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":"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":"manhattan-roasters-pepe-jijon-wave-honey-sidra","title":"Manhattan Roasters - Pepe Jijon - Wave Honey Sidra","description":"\u003cp data-start=\"97\" data-end=\"160\"\u003e\u003cstrong data-start=\"97\" data-end=\"160\"\u003eWave Honey Sidra - Pepe Jijon\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"1907\" data-end=\"1922\"\u003e\u003cstrong data-start=\"1911\" data-end=\"1922\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1924\" data-end=\"2081\"\u003e\u003cstrong data-start=\"1924\" data-end=\"1933\"\u003eFarm:\u003c\/strong\u003e Finca Soledad\u003cbr data-start=\"1947\" data-end=\"1950\"\u003e\u003cstrong data-start=\"1950\" data-end=\"1961\"\u003eRegion:\u003c\/strong\u003e Imbabura, Ecuador\u003cbr data-start=\"1979\" data-end=\"1982\"\u003e\u003cstrong data-start=\"1982\" data-end=\"1994\"\u003eVariety:\u003c\/strong\u003e Sidra\u003cbr data-start=\"2000\" data-end=\"2003\"\u003e\u003cstrong data-start=\"2003\" data-end=\"2015\"\u003eProcess:\u003c\/strong\u003e Wave Honey\u003cbr data-start=\"2026\" data-end=\"2029\"\u003e\u003cstrong data-start=\"2029\" data-end=\"2042\"\u003eAltitude:\u003c\/strong\u003e 1515 MASL\u003cbr data-start=\"2052\" data-end=\"2055\"\u003e\u003cstrong data-start=\"2055\" data-end=\"2068\"\u003eProducer:\u003c\/strong\u003e Pepe Jijón\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"97\" data-end=\"160\"\u003eTastes Like — Elstar Apple 🍏 • Lemon Verbena 🍃 • Honey 🍯\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong data-start=\"97\" data-end=\"160\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"162\" data-end=\"308\"\u003eSpirits are always high when \u003cstrong data-start=\"191\" data-end=\"207\"\u003ePepe Jijón’s\u003c\/strong\u003e coffees return to our offer list—and this year’s lot is a truly exceptional expression of his craft.\u003c\/p\u003e\n\u003cp data-start=\"310\" data-end=\"806\"\u003eThis Sidra lot undergoes Pepe’s signature \u003cstrong data-start=\"352\" data-end=\"366\"\u003eWave Honey\u003c\/strong\u003e process, a meticulous and deeply intentional method he has refined over the years. Freshly harvested cherries first undergo a \u003cstrong data-start=\"493\" data-end=\"526\"\u003e72-hour fermentation in tanks\u003c\/strong\u003e, developing layered sweetness and bright aromatics. They are then dried \u003cstrong data-start=\"599\" data-end=\"629\"\u003every slowly in a dark room\u003c\/strong\u003e, using carefully modulated, intermittent temperatures over \u003cstrong data-start=\"689\" data-end=\"706\"\u003eup to 50 days\u003c\/strong\u003e. This extended, controlled drying preserves volatile aromatics and builds extraordinary complexity.\u003c\/p\u003e\n\u003cp data-start=\"808\" data-end=\"981\"\u003eOnce the parchment reaches its ideal moisture level, it is sealed in GrainPro bags and \u003cstrong data-start=\"895\" data-end=\"923\"\u003estabilized for one month\u003c\/strong\u003e, ensuring a clean, polished, and crystalline cup profile.\u003c\/p\u003e\n\u003cp data-start=\"983\" data-end=\"1162\"\u003eIn the cup, we taste \u003cstrong data-start=\"1004\" data-end=\"1026\"\u003ecrisp Elstar apple\u003c\/strong\u003e, \u003cstrong data-start=\"1028\" data-end=\"1052\"\u003ebright lemon verbena\u003c\/strong\u003e, and \u003cstrong data-start=\"1058\" data-end=\"1084\"\u003egentle honey sweetness\u003c\/strong\u003e—a delicate yet expressive Sidra with clarity, purity, and impeccable balance.\u003c\/p\u003e\n\u003ch3 data-start=\"1169\" data-end=\"1195\"\u003e\u003cstrong data-start=\"1173\" data-end=\"1195\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1197\" data-end=\"1545\"\u003eBefore becoming a coffee producer, \u003cstrong data-start=\"1232\" data-end=\"1246\"\u003ePepe Jijón\u003c\/strong\u003e lived a life of breathtaking exploration. A former mountain guide, he traveled to more than 100 countries and impressively completed the \u003cstrong data-start=\"1384\" data-end=\"1406\"\u003eSeven Summits solo\u003c\/strong\u003e. After years of adventure, he sought stillness and rootedness—something he finally found in the lush \u003cstrong data-start=\"1508\" data-end=\"1524\"\u003eIntag Valley\u003c\/strong\u003e of northern Ecuador.\u003c\/p\u003e\n\u003cp data-start=\"1547\" data-end=\"1900\"\u003eHis farm, \u003cstrong data-start=\"1557\" data-end=\"1574\"\u003eFinca Soledad\u003c\/strong\u003e, is small—only about 4 hectares of coffee—but it is a sanctuary of biodiversity, intention, and craftsmanship. Pepe cultivates \u003cstrong data-start=\"1702\" data-end=\"1740\"\u003eTypica Mejorada, Sidra, and Geisha\u003c\/strong\u003e, producing tiny volumes of some of the most distinctive coffees in Ecuador. Because production is so limited, receiving a lot from his farm is always an honor.\u003cstrong data-start=\"1911\" data-end=\"1922\"\u003e\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 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":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ Filter \/ July 2nd","offer_id":56710635061622,"sku":"MANHATTAN-PEPE-WAVESIDRA-125-JUL02","price":26.5,"currency_code":"GBP","in_stock":true},{"title":"125g \/ Espresso \/ August 14th","offer_id":58513814552950,"sku":"MANHATTAN-PEPE-WAVESIDRA-ESP-125-AUG14","price":26.5,"currency_code":"GBP","in_stock":false},{"title":"125g \/ Filter \/ August 14th","offer_id":58615614341494,"sku":"MANHATTAN-PEPE-WAVESIDRA-125G-AUG14","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Pepe_Jijon_Sidra_125G_Espresso-1536x1536.webp?v=1763729565"},{"product_id":"manhattan-roasters-josejijon-washed-mejorado","title":"Manhattan Roasters - Jose Jijon - Washed Mejorado","description":"\u003ch3 data-start=\"1822\" data-end=\"1837\"\u003e\u003cstrong data-start=\"1826\" data-end=\"1837\"\u003eJose Jijon - Washed Mejorado\u003cbr\u003e\u003cbr\u003eDETAILS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1839\" data-end=\"2012\"\u003e\u003cstrong data-start=\"1839\" data-end=\"1848\"\u003eFarm:\u003c\/strong\u003e Fincas del Putushio\u003cbr data-start=\"1868\" data-end=\"1871\"\u003e\u003cstrong data-start=\"1871\" data-end=\"1882\"\u003eRegion:\u003c\/strong\u003e Loja, Ecuador\u003cbr data-start=\"1896\" data-end=\"1899\"\u003e\u003cstrong data-start=\"1899\" data-end=\"1911\"\u003eVariety:\u003c\/strong\u003e Typica Mejorado\u003cbr data-start=\"1927\" data-end=\"1930\"\u003e\u003cstrong data-start=\"1930\" data-end=\"1942\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"1949\" data-end=\"1952\"\u003e\u003cstrong data-start=\"1952\" data-end=\"1965\"\u003eAltitude:\u003c\/strong\u003e 2222 MASL\u003cbr data-start=\"1975\" data-end=\"1978\"\u003e\u003cstrong data-start=\"1978\" data-end=\"1992\"\u003eProducers:\u003c\/strong\u003e José \u0026amp; Pepe Jijón\u003c\/p\u003e\n\u003cp data-start=\"134\" data-end=\"192\"\u003e\u003cstrong data-start=\"134\" data-end=\"192\"\u003e\u003cbr\u003eTastes Like — Clementine 🍊 • White Tea 🍵 • Violet 💜\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"194\" data-end=\"337\"\u003eThe return of more breathtaking \u003cstrong data-start=\"226\" data-end=\"238\"\u003eMejorado\u003c\/strong\u003e from \u003cstrong data-start=\"244\" data-end=\"267\"\u003ePepe and José Jijón\u003c\/strong\u003e—and this time from their new, ultra–high-altitude farm, \u003cstrong data-start=\"324\" data-end=\"336\"\u003ePutushio\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"339\" data-end=\"769\"\u003ePerched at \u003cstrong data-start=\"350\" data-end=\"363\"\u003e2222 MASL\u003c\/strong\u003e, Putushio is a mountain that looms beside the farm itself, a place rich with rugged terrain and ancient history. Archaeological artifacts found in the area date back more than \u003cstrong data-start=\"540\" data-end=\"555\"\u003e3,000 years\u003c\/strong\u003e, adding to the mysterious, almost sacred atmosphere. Pepe often describes Putushio as \u003cem data-start=\"642\" data-end=\"655\"\u003e“mystical,”\u003c\/em\u003e and the coffees emerging from this new project seem to echo that sentiment—pure, luminous, and deeply expressive.\u003c\/p\u003e\n\u003cp data-start=\"771\" data-end=\"1019\"\u003eThis washed \u003cstrong data-start=\"783\" data-end=\"802\"\u003eTypica Mejorado\u003c\/strong\u003e is a stunning example of terroir clarity. In the cup, we’re tasting \u003cstrong data-start=\"871\" data-end=\"892\"\u003ebright clementine\u003c\/strong\u003e, \u003cstrong data-start=\"894\" data-end=\"916\"\u003edelicate white tea\u003c\/strong\u003e, and \u003cstrong data-start=\"922\" data-end=\"939\"\u003efloral violet\u003c\/strong\u003e, all wrapped in the elegance and precision that define the Jijón family’s work.\u003c\/p\u003e\n\u003ch3 data-start=\"1026\" data-end=\"1053\"\u003e\u003cstrong data-start=\"1030\" data-end=\"1053\"\u003eABOUT THE PRODUCERS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1055\" data-end=\"1387\"\u003e\u003cstrong data-start=\"1055\" data-end=\"1078\"\u003eFincas del Putushio\u003c\/strong\u003e is a collaborative project between \u003cstrong data-start=\"1114\" data-end=\"1128\"\u003ePepe Jijón\u003c\/strong\u003e and his son \u003cstrong data-start=\"1141\" data-end=\"1149\"\u003eJosé\u003c\/strong\u003e, representing the next evolution of the Jijón family’s legacy. José, now running his own parcels with guidance from Pepe, carries forward the same meticulous, curious, and deeply intentional approach to coffee cultivation and processing.\u003c\/p\u003e\n\u003cp data-start=\"1389\" data-end=\"1815\"\u003eAmong the treasures emerging from their farms is \u003cstrong data-start=\"1438\" data-end=\"1457\"\u003eTypica Mejorado\u003c\/strong\u003e, a variety with a legendary origin story. As the tale goes, its seedstock was spirited away from the Ecuadorian Coffee Research Lab decades ago—genetic material with Ethiopian landrace roots that evolved into a cultivar reminiscent of Typica, but more layered, more aromatic, and simply \u003cem data-start=\"1745\" data-end=\"1751\"\u003emore\u003c\/em\u003e. The name \u003cem data-start=\"1762\" data-end=\"1772\"\u003eMejorado\u003c\/em\u003e—“improved”—captures that spirit perfectly.\u003cstrong data-start=\"1826\" data-end=\"1837\"\u003e\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 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":"Manhattan Coffee Roasters","offers":[{"title":"125g \/ Filter \/ July 2nd","offer_id":56710669795702,"sku":"MANHATTAN-JOSE-WASHEDMEJORADO-125-JUL02","price":26.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Jose_Jijon_125G_Filter_Loja-1536x1536.webp?v=1763729775"},{"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":"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":"moonwake-carlos-morera-el-diamante-anaerobic-washed-caturra-copy","title":"Moonwake - Granja Paraíso 92 - Thermal Shock Caturra","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-368\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-0\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"6b466516-2ef2-4048-82d5-3fa1601ee4ec\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\u003ch4 data-end=\"45\" data-start=\"0\"\u003e\u003cspan data-sheets-root=\"1\"\u003eGranja Paraíso 92 - Thermal Shock Caturra\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp data-end=\"225\" data-start=\"47\"\u003e\u003cbr data-end=\"64\" data-start=\"61\"\u003e\u003cstrong data-end=\"73\" data-start=\"64\"\u003eSize:\u003c\/strong\u003e 8 oz \/ 227g\u003cbr data-end=\"87\" data-start=\"84\"\u003e\u003cstrong data-end=\"97\" data-start=\"87\"\u003eRoast:\u003c\/strong\u003e \u003cspan\u003eLight\u003c\/span\u003e\u003cbr data-end=\"156\" data-start=\"153\"\u003e\u003cstrong data-end=\"174\" data-start=\"156\"\u003eTasting Notes:\u003c\/strong\u003e 🌟 Starfruit · 🍬 Pink Starburst · 🥭 P.O.G Juice\u003c\/p\u003e\n\u003cstrong data-end=\"250\" data-start=\"232\"\u003eOrigin Details\u003c\/strong\u003e\u003cbr data-end=\"253\" data-start=\"250\"\u003e\u003cstrong data-end=\"264\" data-start=\"253\"\u003eRegion:\u003c\/strong\u003e \u003cspan\u003eCauca, Colombia\u003c\/span\u003e\u003cbr data-end=\"291\" data-start=\"288\"\u003e\u003cstrong data-end=\"305\" data-start=\"291\"\u003eElevation:\u003c\/strong\u003e \u003cspan\u003e1900\u003c\/span\u003e MASL\u003cbr data-end=\"319\" data-start=\"316\"\u003e\u003cstrong data-end=\"332\" data-start=\"319\"\u003eProducer:\u003c\/strong\u003e \u003cspan\u003eWilton Benitez\u003c\/span\u003e\u003cbr data-end=\"364\" data-start=\"361\"\u003e\u003cstrong data-end=\"376\" data-start=\"364\"\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eAnaerobic Thermal Shock\u003c\/span\u003e\u003cbr data-end=\"386\" data-start=\"383\"\u003e\u003cstrong data-end=\"398\" data-start=\"386\"\u003eVariety:\u003c\/strong\u003e \u003cspan\u003eCaturra\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong data-end=\"454\" data-start=\"420\"\u003eAbout This Coffee and Producer\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"457\" data-start=\"454\"\u003e\n\u003cp data-end=\"808\" data-start=\"594\"\u003eThis coffee comes from the Cauca region of Colombia, produced by \u003cstrong data-end=\"676\" data-start=\"659\"\u003eOscar Riascos\u003c\/strong\u003e and \u003cstrong data-end=\"699\" data-start=\"681\"\u003eWilton Benitez\u003c\/strong\u003e of Granja Paraíso 92. This lot was grown on \u003cstrong data-end=\"759\" data-start=\"744\"\u003eLa Macarena\u003c\/strong\u003e, one of the member farms of Granja Paraíso 92.\u003c\/p\u003e\n\u003cp data-end=\"1095\" data-start=\"810\"\u003eGranja Paraíso 92 is one of Colombia’s leading innovators in specialty coffee processing. With their microbiology lab, quality lab, and processing plant, Oscar and Wilton are able to carefully control fermentation and drying to produce coffees that are vibrant, unique, and expressive.\u003c\/p\u003e\n\u003cp data-end=\"1651\" data-start=\"1097\"\u003eThis Caturra lot undergoes a particularly intricate process. Cherries are first sterilized with \u003cstrong data-end=\"1233\" data-start=\"1193\"\u003eozonated water and ultraviolet light\u003c\/strong\u003e, then anaerobically fermented with a custom yeast culture for 52 hours before a thermal shock wash. After pulping, the coffee undergoes a second 48-hour anaerobic fermentation with the pulped mucilage, followed by a second thermal shock wash. Finally, a third fermentation lasting 68 hours precedes 48 hours of drying. This multi-step, carefully monitored process results in a cup that is both tropical and precise\u003c\/p\u003e\n\u003cbr\u003e\u003cstrong data-end=\"1358\" data-start=\"1327\"\u003eWhy Moonwake Selected This Coffee\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-end=\"1361\" data-start=\"1358\"\u003e\n\u003cp data-end=\"1962\" data-start=\"1696\"\u003eMoonwake deeply values their ongoing relationship with Wilton and his team at Granja Paraíso 92. This thermal shock Caturra stood out due to its \u003cstrong data-end=\"1885\" data-start=\"1832\"\u003elayered fermentations and multiple thermal shocks\u003c\/strong\u003e, yet it remained surprisingly clean and tropical rather than overly funky.\u003c\/p\u003e\n\u003cp data-end=\"2300\" data-start=\"1964\"\u003eIn the cup, it offers bright, fruit-forward flavors reminiscent of candy, but with a playful, tropical twist—a \u003cstrong data-end=\"2102\" data-start=\"2075\"\u003emixed tropical paradise\u003c\/strong\u003e that is fun, expressive, and refreshing. It’s a testament to Granja Paraíso 92’s commitment to process innovation and their ongoing efforts to elevate the reach and enjoyment of specialty coffee.\u003c\/p\u003e\n\u003cp data-start=\"2370\" data-end=\"2625\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"June 15th \/ 300g","offer_id":56913512006006,"sku":"MOONWAKE-GRANJA-THERMALSHOCK-CATURRA-JUN15","price":21.0,"currency_code":"GBP","in_stock":false},{"title":"July 13th \/ 227g","offer_id":58386078499190,"sku":"MOONWAKE-GRANJA-THERMALSHOCK-CATURRA-227-JUL13","price":22.0,"currency_code":"GBP","in_stock":true},{"title":"August 3rd \/ 227g","offer_id":58453125628278,"sku":"MOONWAKE-GRANJA-THERMALSHOCK-CATURRA-227-AUG03","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GP92ThermalShockCaturra_Website_2aca1acc-2ad1-4e2d-8991-f2b9b57db63c.webp?v=1766310950"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/rested.oembed?page=11","provider":"Sigma Coffee UK","version":"1.0","type":"link"}