{"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-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":"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":"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":"nomad-filter-kii-1","title":"Nomad - Espresso - Kii #1","description":"\u003ch3 data-start=\"0\" data-end=\"38\"\u003e\u003cstrong data-start=\"4\" data-end=\"36\"\u003eLevel - Special Espresso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch2 data-start=\"202\" data-end=\"217\"\u003e\u003cstrong data-start=\"205\" data-end=\"217\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"218\" data-end=\"839\"\u003e\n\u003cli data-start=\"218\" data-end=\"244\"\u003e\n\u003cp data-start=\"220\" data-end=\"244\"\u003e\u003cstrong data-start=\"220\" data-end=\"231\"\u003eOrigin:\u003c\/strong\u003e Kenya\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"245\" data-end=\"386\"\u003e\n\u003cp data-start=\"247\" data-end=\"386\"\u003e\u003cstrong data-start=\"247\" data-end=\"270\"\u003eProducer \/ Station:\u003c\/strong\u003e Rungeto Farmers Cooperative ‑ Kii Washing Station (smallholder cooperative) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"387\" data-end=\"474\"\u003e\n\u003cp data-start=\"389\" data-end=\"474\"\u003e\u003cstrong data-start=\"389\" data-end=\"403\"\u003eVarieties:\u003c\/strong\u003e SL‑28, SL‑34, Batian, Ruiru‑11 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"475\" data-end=\"561\"\u003e\n\u003cp data-start=\"477\" data-end=\"561\"\u003e\u003cstrong data-start=\"477\" data-end=\"491\"\u003eElevation:\u003c\/strong\u003e 1,310–1,900 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"562\" data-end=\"623\"\u003e\n\u003cp data-start=\"564\" data-end=\"623\"\u003e\u003cstrong data-start=\"564\" data-end=\"576\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"624\" data-end=\"686\"\u003e\n\u003cp data-start=\"626\" data-end=\"686\"\u003e\u003cstrong data-start=\"626\" data-end=\"638\"\u003eHarvest:\u003c\/strong\u003e 2024\/25 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"687\" data-end=\"710\"\u003e\n\u003cp data-start=\"689\" data-end=\"710\"\u003e\u003cstrong data-start=\"689\" data-end=\"702\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"711\" data-end=\"738\"\u003e\n\u003cp data-start=\"713\" data-end=\"738\"\u003e\u003cstrong data-start=\"713\" data-end=\"723\"\u003eRoast:\u003c\/strong\u003e \u003cstrong data-start=\"724\" data-end=\"736\"\u003eEspresso\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"739\" data-end=\"839\"\u003e\n\u003cp data-start=\"741\" data-end=\"839\"\u003e\u003cstrong data-start=\"741\" data-end=\"759\"\u003eTasting Notes:\u003c\/strong\u003e Dried apricot 🍑 • Kiwi 🥝 • Pineapple 🍍 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"841\" data-end=\"844\"\u003e\n\u003ch2 data-start=\"846\" data-end=\"859\"\u003e\u003cstrong data-start=\"849\" data-end=\"859\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"860\" data-end=\"1239\"\u003eNomad is excited to present \u003cstrong data-start=\"888\" data-end=\"897\"\u003eKII#1\u003c\/strong\u003e, a bright and vibrant Kenyan espresso that showcases the classic clarity, sweetness, and intensity for which Kenyan coffees are renowned. This lot delivers an expressive tropical profile with juicy acidity, intense sweetness, and a rich, enveloping body — making it a truly engaging espresso experience. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1241\" data-end=\"1244\"\u003e\n\u003ch2 data-start=\"1246\" data-end=\"1266\"\u003e\u003cstrong data-start=\"1249\" data-end=\"1266\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1267\" data-end=\"1881\"\u003eThis coffee comes from the \u003cstrong data-start=\"1294\" data-end=\"1317\"\u003eKii Washing Station\u003c\/strong\u003e, part of the \u003cstrong data-start=\"1331\" data-end=\"1370\"\u003eRungeto Farmers Cooperative Society\u003c\/strong\u003e in the \u003cem data-start=\"1378\" data-end=\"1395\"\u003eKibugu District\u003c\/em\u003e on the fertile slopes of Mount Kenya. Established in 1995 and named after the crystal‑clear Kii River, the station serves more than 850 smallholder growers. These farmers cultivate coffee on small plots averaging about 250 trees each, benefiting from rich volcanic soil and high altitude. Meticulous cherry selection and quality control at the station help ensure only the densest, sweetest cherries are processed for specialty lots like this one. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1883\" data-end=\"1886\"\u003e\n\u003ch2 data-start=\"1888\" data-end=\"1907\"\u003e\u003cstrong data-start=\"1891\" data-end=\"1907\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1908\" data-end=\"2485\"\u003e\u003cstrong data-start=\"1908\" data-end=\"1917\"\u003eKII#1\u003c\/strong\u003e is crafted using a traditional \u003cstrong data-start=\"1949\" data-end=\"1967\"\u003ewashed process\u003c\/strong\u003e, a method known for clarity and depth. After being hand‑picked at peak ripeness, cherries are pulped and fermented for 16–24 hours, depending on temperature. They are then washed with clean water from the Kii River and rested for another 12 hours to refine acidity and clarity. Finally, the beans are dried on raised beds for around 14 days with careful coverage to ensure uniform drying. This precision processing highlights the coffee’s natural sweetness and structural nuance. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2487\" data-end=\"2490\"\u003e\n\u003ch2 data-start=\"2492\" data-end=\"2507\"\u003e\u003cstrong data-start=\"2495\" data-end=\"2507\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2508\" data-end=\"2939\"\u003eIn the cup, \u003cstrong data-start=\"2520\" data-end=\"2529\"\u003eKII#1\u003c\/strong\u003e offers a \u003cstrong data-start=\"2539\" data-end=\"2571\"\u003evibrant and tropical profile\u003c\/strong\u003e. Expect succulent \u003cstrong data-start=\"2590\" data-end=\"2610\"\u003edried apricot 🍑\u003c\/strong\u003e sweetness upfront, followed by lively \u003cstrong data-start=\"2649\" data-end=\"2660\"\u003ekiwi 🥝\u003c\/strong\u003e freshness and juicy \u003cstrong data-start=\"2681\" data-end=\"2697\"\u003epineapple 🍍\u003c\/strong\u003e notes that lift the espresso and linger on the palate. Bright acidity and a juicy body wrap around these flavours, creating a balanced yet intense experience that’s both refreshing and richly satisfying. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2941\" data-end=\"2944\"\u003e\n\u003ch2 data-start=\"2946\" data-end=\"2961\"\u003e\u003cstrong data-start=\"2949\" data-end=\"2961\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2962\" data-end=\"3415\"\u003eNomad’s \u003cstrong data-start=\"2970\" data-end=\"2979\"\u003eKII#1\u003c\/strong\u003e is a standout Kenyan espresso that celebrates the classic characteristics of this origin — bold fruit sweetness, sparkling acidity, and expressive clarity. This lot reflects both the \u003cstrong data-start=\"3163\" data-end=\"3250\"\u003erich terroir of Mount Kenya and the meticulous care of its producers and processors\u003c\/strong\u003e, making it a dynamic and memorable coffee for espresso lovers who enjoy vivid, fruit‑forward flavour and depth in every cup.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"June 3rd \/ 250g","offer_id":57172260684150,"sku":"NOMAD-E.KE.KII-JUN03","price":17.95,"currency_code":"GBP","in_stock":true},{"title":"June 29th \/ 250g","offer_id":58206076338550,"sku":"NOMAD-E.KE.KII-JUN29","price":17.95,"currency_code":"GBP","in_stock":true},{"title":"September 9th \/ 250g","offer_id":58772152811894,"sku":"NOMAD-E.KE.KII-SEP09","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/OnyxCoffeeThumbnails_21.png?v=1769701674"},{"product_id":"black-white-mulugeta-muntasha-washed-ethiopia","title":"Black \u0026 White - Mulugeta Muntasha - Washed | Ethiopia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eEthiopia — Mulugeta Muntasha JARC 74158 (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🌸 White Flowers • 🍋 Meyer Lemon • 🍑 Apricot • 🍯 Wildflower Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Mulugeta Muntasha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Arbegona Wetmill\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Arbegona, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e JARC 74158\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 2300–2400 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 340g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMulugeta Muntasha grew up in the Bursa village of Arbegona, Ethiopia—a region which didn't really grow coffee a decade ago. As a teenager, he worked as a truck driver in neighboring Arsi, transporting coffee lots from local smallholders to a private washing station. It is there that Mulugeta learned the business of coffee, and he took his newfound knowledge and understanding back to his home village of Bursa in 2021, shortly after farmers there had begun to plant coffee trees in an effort to cope with economic strain and climate change.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMulugeta established his own drying station in the area, called Dawencho, and placed second in the Cup of Excellence only a year later. Today, Mulugeta owns a small network of washing and drying stations throughout the Sidama region, and his name is a mainstay at CofE cupping tables. He and others in the region are working to create agency and build value for themselves as coffee producers—a feat which has not often been undertaken, or appreciated, in Ethiopia.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis release comes from his washing station in Arbegona, which is supplied by 600 smallholders in the area. It is made up of only one variety, JARC 74158—another rarity for the coffee powerhouse that is Sidama as a region, and Ethiopia as a whole.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Washed process at Arbegona Wetmill involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHarvest\u003c\/strong\u003e — Cherries handpicked at peak ripeness by smallholder farmers\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Thorough quality sorting at the wetmill\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Cherries are depulped and thoroughly washed\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Spread on raised beds until optimal moisture content (10–12%) is achieved\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis meticulous approach ensures a clean, vibrant cup that showcases the terroir of Arbegona.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHigh-grown and meticulously processed, this coffee is a masterclass in the classic Ethiopian flavour profile. It boasts a clean and vibrant acidity, like Meyer lemons, and leaves us swooning over delicate stone fruit notes, like apricot. From white flowers on the nose to the honey-like sweetness that clings to the final sip, this coffee takes a swing at that beloved flavour profile… and hits it straight out of the park.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eWhite Flowers\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eMeyer Lemon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eWildflower Honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6–12 weeks. 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, if you are looking to use immediately).\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"June 4th","offer_id":57599112741238,"sku":"B\u0026W-MULUGETA-W-74158-JUN04","price":24.95,"currency_code":"GBP","in_stock":true},{"title":"June 18th","offer_id":58138244514166,"sku":"B\u0026W-MULUGETA-W-74158-JUN18","price":24.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/MulugetaMuntashaWashed_brewcardsonline_4x_9aaac3d2-0457-4e1f-b981-6b3ccdbc33af.webp?v=1775116307"},{"product_id":"black-white-ramon-rodriguez-washed-honduras","title":"Black \u0026 White - Ramón Rodríguez - Washed | Honduras","description":"\u003ch2\u003e\u003cstrong\u003eHonduras — Ramón Rodríguez La Bendición Pacas \u0026amp; Bourbon (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍎 Red Apple • 🌰 Candied Hazelnut • 📅 Date • 🍬 Brown Sugar\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 Ramón Rodríguez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Bendición\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Cedral, Santa Bárbara, Honduras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pacas \u0026amp; 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 1580 MASL\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\u003eThink of this as the elevated everyday drinker you didn't know you were missing. Ramón Rodríguez's La Bendición farm sits at 1,580 MASL in El Cedral, one of Santa Bárbara's most celebrated coffee-growing villages, and this Pacas-Bourbon blend is a near-perfect expression of what makes the region so beloved: vibrant acidity, profound sweetness, and a pleasant, round texture that makes every cup feel effortless.\u003c\/p\u003e\n\u003cp\u003eSweet fruits like red apple and dates mingle with more sugary notes — candied hazelnuts, brown sugar — to give this coffee an almost fair-food quality, like a candy apple rolled in chopped nuts. It's immediately inviting and quietly complex.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRamón Rodríguez planted his first farm on inherited land in 1982, initially growing vegetables whilst trading in the nearby Santa Bárbara region. He quickly fell in love with the area and by 1990 had purchased a plot in El Cedral, planting it with coffee. For years he sold his crop to San Vicente — the well-regarded Honduran export programme — but long resisted their encouragement to separate his harvest into specialty-grade micro-lots or enter the Honduras Cup of Excellence.\u003c\/p\u003e\n\u003cp\u003eWhen he finally did enter, he surprised everyone — including himself — by taking 12th place nationally in his debut year. Since then, Ramón has become a committed specialty producer, and La Bendición has established itself as one of Santa Bárbara's most consistent and respected farms.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at La Bendición involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eHand-picking at peak ripeness\u003c\/strong\u003e — cherries selected and delivered to the wet mill the same day\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — skins removed promptly after harvest\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eDry fermentation\u003c\/strong\u003e — parchment rested in concrete tanks for 17–22 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eTriple rinsing\u003c\/strong\u003e — parchment washed three times in the same tanks to remove fermentation byproducts\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSolar drying\u003c\/strong\u003e — spread in solar dryers for 10–15 days until 9.5% moisture content is reached\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a textbook example of a well-executed washed Central American coffee — clean, sweet, and vibrantly expressive of both variety and terroir.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVibrant, sweet, and satisfying, this is a coffee that rewards both casual drinkers and seasoned enthusiasts in equal measure. The Pacas-Bourbon blend brings a natural sweetness and round body that carries the fruit notes — red apple, date — with real elegance, whilst the brown sugar and candied hazelnut notes give it a warmth and depth that linger pleasantly through the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍎 \u003cstrong\u003eRed Apple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌰 \u003cstrong\u003eCandied Hazelnut\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eDate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eBrown Sugar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"June 4th","offer_id":57700160602486,"sku":"B\u0026W-RAMON-WASBED-JUN04","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"June 5th","offer_id":58086286885238,"sku":"B\u0026W-RAMON-WASBED-JUN05","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RamonRodriguez_Washed_onlinecards_4x_c5e8466e-2e57-4e64-ba18-e747b036815c.png?v=1776445265"},{"product_id":"apollons-gold-el-morito-geisha-peru","title":"Apollon's Gold - El Morito Geisha | Peru","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — David Flores El Morito La Mandarina Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Yuzu • 💜 Lavender • 🫧 Ramune Soda\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 David Flores\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm\/Plot:\u003c\/strong\u003e El Morito — La Mandarina\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cajamarca, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,850 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA second-year direct trade selection from the La Mandarina plot at El Morito Farm in Cajamarca — an exceptional washed Geisha shaped by extreme altitude and remarkable bean density. This year's harvest is particularly bold, anchoring its floral complexity in a deep, pervasive sweetness. In the cup: a crisp yuzu opening, vibrant lavender florals at the heart, and a wholly unique Ramune soda finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Morito Farm is situated in Cajamarca, one of Peru's most exciting high-altitude coffee-growing regions, where extreme elevation and cool temperatures slow cherry development and concentrate sugars to produce beans of exceptional density and clarity. At the heart of the farm is David Flores, whose La Mandarina plot has become a standout source for Apollon's Gold in their ongoing direct trade relationship. The coffees from El Morito are defined by pristine cup clarity, a lush rounded body, and a consistency of sweetness that makes each harvest a compelling proposition — with this year's lot representing the most expressive chapter yet.\u003c\/p\u003e\n\u003cp\u003eGeisha, first cultivated in Ethiopia's Gesha forest and later celebrated worldwide through Panama, thrives at the high altitudes of Cajamarca, where the variety's hallmark florality and refined acidity are given the slow development they require.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Morito involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively harvested at peak ripeness 💧 Flotation sorting — Low-density cherries removed before pulping 🔧 Depulping — Outer fruit skin removed from the bean 🧪 Fermentation — Beans fermented in water to break down the remaining mucilage 💦 Washing — Thoroughly washed to remove all fermentation residue ☀️ Drying — Dried to optimal moisture content, preserving clarity and structure\u003c\/p\u003e\n\u003cp\u003eThe meticulous washing and fermentation management is the defining step — stripping back the fruit to leave the intrinsic character of the Geisha varietal and terroir fully exposed, producing the pristine clarity and vivid floral expression that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA singular washed Geisha from the Peruvian highlands — elegant and electric in equal measure. Yuzu brightness gives way to classic lavender florality before resolving in a Ramune soda finish that is entirely unique to this harvest. A coffee that honours the Geisha tradition while charting its own unmistakable course.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍋 Yuzu 💜 Lavender 🫧 Ramune Soda\u003c\/p\u003e","brand":"Apollon's Gold","offers":[{"title":"100g \/ May 22nd","offer_id":57914424230262,"sku":"APOLLON-MORITO-DAVID-FLORES-GEISHA-WASHED-MAY22","price":20.0,"currency_code":"GBP","in_stock":true},{"title":"100g \/ June 17th","offer_id":58233321095542,"sku":"APOLLON-MORITO-DAVID-FLORES-GEISHA-WASHED-JUN17","price":20.0,"currency_code":"GBP","in_stock":true},{"title":"100g \/ July 9th","offer_id":58318384791926,"sku":"APOLLON-MORITO-DAVID-FLORES-GEISHA-WASHED-100-JUL09","price":20.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ July 9th","offer_id":58318385676662,"sku":"APOLLON-MORITO-DAVID-FLORES-GEISHA-WASHED-250-JUL09","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/elmoritogeisha_1-cropped.jpg?v=1779207855"},{"product_id":"black-white-roasters-nahun-fernandez-honduras","title":"Black \u0026 White Roasters - Nahun Fernandez | Honduras","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHonduras — Nahun Fernandez El Ocotillo Gesha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Soft Florals • 🍊 Sweet Orange • 🍑 White Peach • 🍵 Black Tea\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 Nahun Fernandez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Ocotillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Las Flores, Santa Barbara, Honduras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,500–1,550 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Nahun Fernandez's El Ocotillo farm in Las Flores, Santa Barbara — a purposefully planted Gesha grown at higher elevation than the family's original land, chosen specifically for the cooler temperatures and persistent fog that this variety demands. Immaculately processed and stunningly sweet, this is a perfect expression of Santa Barbaran Gesha. In the cup: soft florals, sweet orange, white peach, and a black tea finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee has been part of the Fernandez family for two generations — Nahun's grandfather moved to Santa Barbara in 1970 and planted the first trees on what is now Finca Don Andres, still farmed today by Nahun's father, brothers, and children. Nahun, however, chose a different path: purchasing his own land a little higher up on the same mountain, seeking the superior elevation, cooler temperatures, and ever-present fog needed to give his Gesha the optimal growing conditions it requires.\u003c\/p\u003e\n\u003cp\u003eThat decision has proven a defining one. El Ocotillo sits above the family's original farm, and the difference in microclimate — though the distance is modest — is precisely what Gesha demands. The variety, first brought to prominence at the 2005 Best of Panama competition, requires patience, precision, and the right environment to reveal its hallmark florality and complexity. In Nahun's hands, at Las Flores, it finds all three.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at El Ocotillo involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries picked at peak ripeness 🔍 Sorting — Sorted for density and defects at the wet mill before fermentation 🧪 Aerobic fermentation — Fermented for 48 hours in traditional stainless steel tanks 💧 Washing — Thoroughly washed with clean water after fermentation ☀️ Raised-bed drying — Spread on raised beds and dried to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe 48-hour aerobic fermentation in stainless steel is the defining step — a controlled, open-environment fermentation that develops the Gesha's inherent complexity and sweetness while maintaining the clean, transparent structure that allows every floral and fruit note to emerge with precision and clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA stunningly sweet and immaculately processed Santa Barbaran Gesha — soft florals open the cup, giving way to sweet orange brightness and the delicate stone fruit character of white peach, before resolving in a clean, lingering black tea finish. 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An elegant and complex washed Gesha that reflects the full essence of what La Esmeralda does best. In the cup: honeysuckle, jasmine, white peach, and mandarin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHacienda La Esmeralda was first purchased as a retirement venture by Rudolph Peterson in 1967, with the land around Boquete initially used for cattle before transitioning to coffee production. In 2004, the Peterson family entered their Gesha from Jaramillo farm into the Best of Panama competition — and won, setting the highest price ever paid for coffee at auction and introducing a variety that would go on to transform the entire specialty coffee industry.\u003c\/p\u003e\n\u003cp\u003eThe Noria lot sits on Jaramillo farm on the edge of the Baru Volcano, where high altitude, cool evening temperatures, volcanic soil, and massive shade trees provide the ideal conditions for Gesha to express its hallmark florality and delicate complexity. Jaramillo elevates from rolling hills on its lower sections to steep 40-degree inclines higher up, making harvesting an entirely manual affair and ensuring only the most committed and careful picking reaches the mill. The farm is currently managed by Rachel Peterson and her daughter Alexandra — the fourth generation of the family to steward this extraordinary estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Jaramillo involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Gesha cherries carefully harvested by hand on the steep slopes of Jaramillo 🔧 Depulping — Outer skin removed at the mill after harvest 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing — Thoroughly washed to remove all fermentation residue ☀️ Raised-bed drying — Dried slowly on raised beds to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe meticulous hand-harvesting on steep terrain and thorough washed processing are the defining steps — by removing all fruit influence and processing with precision, the Peterson family allow the extraordinary terroir of the Noria lot and the Gesha variety's intrinsic character to express themselves with full transparency and elegance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA pristine and deeply elegant washed Gesha from the lot that helped put Panamanian coffee on the world map — honeysuckle and jasmine florality of exceptional delicacy, white peach sweetness, and a bright mandarin finish that speaks clearly of the volcanic terroir and the generational expertise behind every cup. Hacienda La Esmeralda at its most timeless.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌸 Honeysuckle 🌺 Jasmine 🍑 White Peach 🍊 Mandarin\u003c\/p\u003e","brand":"Datura Coffee","offers":[{"title":"100g \/ June 1st","offer_id":57980044312950,"sku":"DATURA-JARAMILLO-ESMERALDA-GESHA-WASHED-FIL-JUN01","price":50.0,"currency_code":"GBP","in_stock":true},{"title":"100g \/ June 5th","offer_id":58085487051126,"sku":"DATURA-JARAMILLO-ESMERALDA-GESHA-WASHED-FIL-JUN05","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/E93EDD85-01AF-441F-94FD-71D12C37DF2E.png-cropped.jpg?v=1780058328"},{"product_id":"onyx-coffee-juan-pena-hacienda-la-papaya-typica-mejorado","title":"Onyx Coffee - Juan Peña, Hacienda La Papaya - Typica Mejorado Washed | Ecuador","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Juan Peña Hacienda La Papaya Typica Mejorado (Dry Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Peach Honey • 🌺 Hibiscus • 🍎 Tart Apple\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, 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 Dry Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e September\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe best Typica Mejorado lot Onyx Coffee Lab have had from Juan Peña in many years of collaboration — and a favourite among the roasting staff. A washed coffee that hits all the marks: depth and complexity in sweetness, balanced by a tart, almost red-fruit-like acidity. In the cup: peach honey, hibiscus, and tart apple.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJuan Peña has become one of the defining producers in Ecuadorian specialty coffee, and Hacienda La Papaya is at the centre of that work. Located in the Saraguro region of southern Ecuador at around 2,000 MASL, the farm sits in a dry tropical Andean climate with clay-loam soils and water from Andean wetlands. The project began in 2009 and La Papaya is now recognised as a pioneer of specialty coffee production in Ecuador.\u003c\/p\u003e\n\u003cp\u003eJuan's approach is unusually rigorous — trained in agronomy at the University of Cuenca, he has built the farm around close measurement and control: custom fertiliser development, soil sensors monitoring nutrient levels and moisture in real time, pest and disease tracking, drip irrigation across the farm, and seed selection through a managed genetic bank and mother-plant programme. Through CafExporto — the company Juan co-founded — this oversight extends from seed through to dry milling, packing, and export, making every lot \"Juan Peña Certified\". Coffees from La Papaya have been used in winning and top-placing routines in US barista and roasting competitions, and the farm's reputation continues to grow.\u003c\/p\u003e\n\u003cp\u003eTypica Mejorado is a high-yielding selection developed from Typica, one of the oldest and most revered Arabica varieties. At 2,000 MASL in Ecuador's southern highlands, slow cherry development and a cool Andean climate allow the variety's inherent elegance and bright acidity to express themselves with full precision.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Dry Washed process at Hacienda La Papaya involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries picked at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 🧪 Dry fermentation — Fermented dry for 24 hours 💧 Channel washing — Washed through channels after fermentation to remove all residue ☀️ Raised-bed drying — Dried on raised beds for approximately 15 days\u003c\/p\u003e\n\u003cp\u003eThe 24-hour dry fermentation is the defining step — fermenting without water develops the tart, almost red-fruit-like acidity and the layered sweetness that define this lot, while the channel washing and extended raised-bed drying preserve the clean, elegant structure that allows the Typica Mejorado's full character to emerge with precision and clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe finest Typica Mejorado La Papaya has delivered in years — peach honey warmth, hibiscus florality, and a vivid tart apple acidity in a cup of exceptional depth, complexity, and sweetness. 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The result of generations of tradition and decades of ongoing innovation, this washed Gesha delivers Meyer lemon brightness, hibiscus florality, cacao depth, and a warm panela sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Puente is the product of a remarkable story. Twenty-nine years ago, Moisés Herrera visited Honduras from Guatemala and met Marysabel Caballero — a meeting that would eventually produce one of Central America's most celebrated coffee partnerships. Together, across more than 50 farms and a diverse range of cultivars in Marcala, they have built a legacy defined by deep-rooted heritage, ongoing innovation, and an unwavering commitment to quality and sustainability. 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Balanced, sweet, and beautifully clean throughout the drinking experience. In the cup: apricot, honeycomb, tangerine, and black tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Kanzu station sits against the verdant hills west of Lake Kivu, where ancient volcanic ash has enriched the surrounding soil with minerals that contribute directly to the complexity and sweetness of the coffees grown here. Smallholder producers bring their Red Bourbon cherry to the station beginning in March, with harvest stretching through to July — a longer season than most Rwandan stations, carefully managed through lot separation into outturns, much in the way Kenya approaches its harvest.\u003c\/p\u003e\n\u003cp\u003eRwanda's coffee industry has undergone a remarkable transformation since the mid-1990s, driven in large part by focused aid efforts and infrastructure development coordinated by USAID and Dr. Tim Schilling, who led the establishment of collection stations and cooperatives across the country. Those foundations have enabled Rwanda to build the burgeoning international reputation for bright, floral, and citrus-forward specialty coffee that the Kanzu station exemplifies today.\u003c\/p\u003e\n\u003cp\u003eRed Bourbon — one of the oldest and most celebrated Arabica varieties — thrives in the volcanic soils and cool highland conditions of western Rwanda, producing the pronounced sweetness, stone fruit character, and refined acidity that make lots like this so consistently rewarding in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed Dry Fermentation process at Kanzu involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Red Bourbon cherries selectively harvested and delivered to the station 💧 Flotation — Floated upon arrival to separate lower-density cherries as an initial quality check 🔧 Disc pulping — Cherries pulped through a McKinnon disc pulper to remove the outer skin 🧪 Dry fermentation — Mucilage-covered seeds fermented dry for up to 18 hours 💧 Channel washing — Parchment washed through channels after fermentation ♻️ Wastewater treatment — Runoff treated with Effective Microorganisms (EM Technologies) to manage erosion and protect local water resources ☀️ Raised-bed drying — Dried on raised beds for approximately 15 days\u003c\/p\u003e\n\u003cp\u003eThe up-to-18-hour dry fermentation is the defining step — fermenting without water builds the clean, balanced sweetness and stone fruit character that define this lot, while the responsible wastewater treatment speaks to the community-focused ethos that has made Kanzu a model station in the region.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA balanced, sweet, and beautifully clean washed Red Bourbon from one of western Rwanda's most thoughtfully managed stations — apricot and honeycomb sweetness, tangerine brightness, and a classic black tea finish that speaks clearly of the mineral-rich volcanic terroir and the care behind every stage of production.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍑 Apricot 🍯 Honeycomb 🍊 Tangerine 🍵 Black Tea\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g \/ June 2nd","offer_id":58013138223478,"sku":"ONYX-KANZU-WASHING-RED-BOURBON-DRY-WASHED-JUN02","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/rwanda_f070fafe-63ab-4b10-accc-a95994a37d28_500x-cropped.png?v=1780507319"},{"product_id":"black-white-roasters-maikon-fernandez-natural","title":"Black \u0026 White Roasters - Maikon Fernandez - Natural","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eHonduras — Maikon Fernandez Las Flores Natural Mixed Varietals (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🥭 Mango • 🍒 Red Cherry • 🍷 Sangria • 🍫 Milk Chocolate\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 Maikon Fernandez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Las Flores, Santa Barbara, Honduras\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mixed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Maikon Fernandez in Las Flores, Santa Barbara — a young and ambitious producer farming land gifted by his father, just down the mountain from the family's original Finca Don Andres plot planted by his grandfather in 1970. Processed with the purest of intentions: no anaerobic shenanigans, no CO₂ injections — just perfectly ripe cherries, hand-sorted and spread out to dry. Big, intense, and very fun. In the cup: mango, red cherry, sangria, and milk chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Fernandez family's coffee story in Santa Barbara began in 1970, when Maikon's grandfather planted a small plot of trees on a mountain in Las Flores. That land — now called Finca Don Andres — is still farmed today by multiple members of the extended Fernandez family, and Maikon represents the third generation of a lineage that has taken deep root in the mountain. He was gifted part of his father's land just a few years ago and is building his own chapter alongside his cousin Nahun Fernandez — a producer who has become a regular fixture on Black \u0026amp; White's menu. Together they are contributing to what is becoming one of Santa Barbara's most compelling family coffee stories.\u003c\/p\u003e\n\u003cp\u003eThe lot was processed with input from their friend and neighbour Benjamin Paz — another celebrated Santa Barbara producer — whose characteristically straightforward description of the process (\"it's just a straight natural\") says everything about the philosophy behind it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries hand-sorted for quality at peak ripeness 🔍 Sorting — Carefully selected before drying to ensure only the finest ripe cherries proceed ☀️ Natural drying — Whole cherries spread out to dry with fruit intact — no additional intervention\u003c\/p\u003e\n\u003cp\u003eThe simplicity of the approach is the defining step — no sealed tanks, no gas injection, no manipulation. Just ripe fruit, patience, and the mountain air of Santa Barbara doing exactly what they're supposed to do, building the intense red fruit and tropical sweetness that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA classic, big, and joyfully expressive natural from one of Santa Barbara's most promising young producers — mango and red cherry up front, deepening into a memory of red sangria, with a round and smooth milk chocolate body that ties everything together beautifully. Pure fruit, pure fun.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🥭 Mango 🍒 Red Cherry 🍷 Sangria 🍫 Milk Chocolate\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g \/ June 4th","offer_id":58029581697398,"sku":"B\u0026W-MAIKON-FERNANDEZ-MIXED-NATURAL-FIL-JUN04","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ilse_logo_1_-14-cropped.jpg?v=1780654415"},{"product_id":"black-white-roasters-boutet-natural-gesha","title":"Black \u0026 White Roasters - Boutet - Natural Gesha","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePanama — La Victoria Estate Gesha (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌿 Bergamot • 🍑 Stone Fruit • 🫐 Plum • 🍵 Black Tea\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 La Victoria Estate (Lamastus Family)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Boquete, Panama\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom La Victoria Estate in Boquete — a quiet companion to the Lamastus family's coffee empire for over a hundred years, neighbour to the legendary Elida Estate, and producer of excellent Panamanian Gesha lots for many decades. Processed by the careful hands of the Lamastus family at Elida, this natural Gesha is, in the words of one Black \u0026amp; White roaster, an absolute banger. In the cup: bergamot, stone fruit, plum, and black tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Lamastus family's story in Boquete begins in 1918, when Robert Lamastus founded Elida Estate — a farm that would go on to become one of the most celebrated addresses in all of specialty coffee. La Victoria Estate, its neighbouring property, came of age around the same time and has been producing exceptional Panamanian Gesha quietly and consistently ever since. Though it has not reached the same level of name recognition as Elida, the quality that emerges from La Victoria is a direct reflection of over a century of accumulated family knowledge, meticulous farming, and the exacting standards the Lamastus name demands.\u003c\/p\u003e\n\u003cp\u003eThe relationship between the two estates is both neighbourly and deeply practical — cherries harvested at La Victoria make the short commute to Elida for processing, ensuring that every lot benefits from the same infrastructure, expertise, and care that has made Elida so celebrated worldwide.\u003c\/p\u003e\n\u003cp\u003eGesha, first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, finds its most iconic expression in Boquete — where the cool highland climate, volcanic soils, and the slow, fog-laden cherry development of the Lamastus farms produce the hallmark florality, citrus brightness, and delicate stone fruit complexity that make this variety so universally revered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at La Victoria involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Gesha cherries carefully harvested at peak ripeness 🔍 Sorting — Whole cherries sorted for quality before drying 🚗 Transport to Elida — Cherries make the short journey to the neighbouring Elida Estate for processing ☀️ Concrete patio drying — Spread out on concrete patios and meticulously monitored throughout until optimal moisture content is achieved\u003c\/p\u003e\n\u003cp\u003eThe slow, carefully monitored concrete patio drying at Elida is the defining step — whole-fruit drying on a surface that retains and reflects heat builds the stone fruit sweetness and depth that define this lot, while the Lamastus family's exacting standards throughout ensure the clarity and florality of the Gesha remain intact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEverything you want from a Panamanian Gesha — and everything you'd expect from a hundred years of Lamastus family expertise. Floral bergamot and black tea elegance up front, giving way to ripe peach and plum stone fruit sweetness in a cup that is, unashamedly, an absolute banger.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌿 Bergamot 🍑 Stone Fruit 🫐 Plum 🍵 Black Tea\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g \/ June 4th","offer_id":58029761659254,"sku":"B\u0026W-BOUTET-VICTORIA-GESHA-NATURAL-FIL-JUN04","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ilse_logo_1_-15-cropped.jpg?v=1780655057"},{"product_id":"the-naughty-dog-burundi-masha-honey","title":"The Naughty Dog - Masha, Honey | Burundi","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eBurundi — Masha Washing Station Red Bourbon (Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌼 Chamomile • ⭐ Carambola • 🍋 Lemon Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Masha Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kayanza, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,627 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the Masha washing station in Kayanza — an espresso-roasted honey processed Red Bourbon of uncommon delicacy and lightness from one of Burundi's most celebrated growing regions. Light, elegant, and unusually refined for the origin, with a higher acidity that brings liveliness and juiciness without any weight. In the cup: chamomile, carambola, and lemon tea, with a delicate spicy hint of star anise woven through.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Masha washing station is situated in Kayanza province — one of Burundi's most celebrated coffee-growing regions, known for its high altitude, rich volcanic soils, and the exceptional conditions they create for Red Bourbon cultivation. The station pays close attention to every stage of production, from the selection of perfectly ripe cherries through to carefully monitored fermentation and drying, with quality and consistency as the guiding principles throughout.\u003c\/p\u003e\n\u003cp\u003eRed Bourbon — the variety the Burundian government mandates for national coffee production — thrives in Kayanza's cool highland environment at 1,627 MASL, producing the deep sweetness, complex fruit character, and refined structure that define the region's finest lots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at Masha involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Ripe Red Bourbon cherries selectively harvested at peak ripeness 🔧 Depulping — Outer skin removed while a portion of the mucilage is retained on the bean ☀️ Raised African bed drying — Coffee dried with mucilage intact on raised beds with good airflow, turned regularly throughout to prevent uncontrolled fermentation and ensure even drying ⏱️ Extended drying — Dried over several days to weeks until optimal moisture content is achieved\u003c\/p\u003e\n\u003cp\u003eThe retention of mucilage during drying is the defining step — the honey process allows the bean to absorb the fruit's natural sugars slowly over the drying period, building the chamomile sweetness and delicate lemon tea character that give this lot its unusual lightness and elegance, while the careful monitoring ensures the process remains clean and controlled throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA delicate, light, and beautifully elegant honey espresso from one of Kayanza's most carefully managed stations — chamomile sweetness, a bright carambola citrus note, and a clean lemon tea finish, with a lively higher acidity that keeps every sip fresh and juicy. Like opening a window on a summer morning to the scent of tea and citrus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌼 Chamomile ⭐ Carambola 🍋 Lemon Tea\u003c\/p\u003e","brand":"The Naughty Dog","offers":[{"title":"200g \/ June 3rd","offer_id":58046845059446,"sku":"NAUGHTY-BURUNDI-MASHA-MASHA-WASHING-RED-BOURBON-HONEY-JUN03","price":14.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/sq_600_WB9PnKi7Fy6kgXaxYCAp_612-cropped.jpg?v=1780920346"},{"product_id":"the-naughty-dog-colombia-patio-bonito-1","title":"The Naughty Dog - Patio Bonito, Washed Aji | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Paola \u0026amp; Carlos Trujillo Finca Patio Bonito Aji Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍵 Assam Tea • 🫐 Redcurrant • 🍋 Lemon • 🍬 Caramel\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 Paola \u0026amp; Carlos Trujillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Patio Bonito\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Aji 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 1,700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Filter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Paola and Carlos Trujillo's Finca Patio Bonito in Cauca — a fresh, precise, and cleanly structured washed Aji Bourbon from a region known for its high altitude, cooler nights, and the distinctive acidity they impart. Light, bright, and readable from the first sip to the last. In the cup: sweet lemon and redcurrant brightness, caramel candy sweetness, and an elegant Assam black tea finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePaola and Carlos Trujillo have worked at Finca Patio Bonito with a consistent emphasis on quality, detail, and respect for the local terroir. The Cauca region is celebrated for its high altitudes, stable climate, and cooler nights — conditions that slow cherry maturation and give coffees from this area their characteristic clean acidity and refined aromatic profile. Aji Bourbon trees growing at 1,700 MASL ripen slowly and build a natural complexity and sweetness that the clean washed process is ideally suited to revealing. The 2025 summer harvest delivers a fresh and energetic crop with all the clarity and Colombian elegance the farm is known for.\u003c\/p\u003e\n\u003cp\u003eAji Bourbon is a variety grown primarily in Huila and Cauca — colloquially referred to as \"Bourbon Aji\" though genetic testing confirms no relation to Bourbon. It is 100% Ethiopian Landrace, belonging to the Core Ethiopia group of varieties alongside Chiroso, Sidra, Gesha, and Pink Bourbon. Its potential for vivid, botanically expressive cup profiles is increasingly well documented, and this clean washed expression from Patio Bonito showcases the variety's inherent brightness and fruit-forward character with exceptional clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Patio Bonito involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Aji Bourbon cherries selectively harvested at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 🧪 Controlled fermentation — Beans fermented under controlled conditions to develop structure and complexity 💧 Washing — Thoroughly washed to remove all residue and ensure maximum cup clarity ☀️ Drying — Dried slowly to stabilise the profile and preserve balance\u003c\/p\u003e\n\u003cp\u003eThe thorough washing and controlled fermentation are the defining steps — by removing all fruit influence with precision, the process reveals the intrinsic character of the Aji Bourbon and the distinct terroir of Cauca in its purest form, producing the clean, tea-like elegance and bright citrus acidity that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA fresh, light, and beautifully structured washed Aji Bourbon from one of Cauca's most quality-focused farms — redcurrant and lemon brightness up front, caramel candy sweetness running through the middle, and a long, elegant Assam black tea finish. A filter coffee that is refreshing, refined, and full of Colombian character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍵 Assam Tea 🫐 Redcurrant 🍋 Lemon 🍬 Caramel\u003c\/p\u003e","brand":"The Naughty Dog","offers":[{"title":"200g \/ June 3rd","offer_id":58046962696566,"sku":"NAUGHTY-PATIO-BONITO-PAOLA-CARLOS-AJI-BOURBON-WASHED-JUN03","price":14.5,"currency_code":"GBP","in_stock":true},{"title":"200g \/ July 22nd","offer_id":58373182587254,"sku":"NAUGHTY-PATIO-BONITO-PAOLA-CARLOS-AJI-BOURBON-WASHED-200-JUL22","price":14.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/F_bonito_2-cropped.jpg?v=1780921076"},{"product_id":"tanat-coffee-hacienda-la-papaya-geisha-washed","title":"Tanat Coffee - HACIENDA LA PAPAYA [GEISHA WASHED]","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Juan Peña Hacienda La Papaya Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 White Flowers • 🍋 Lemon • 🍵 Black Tea • 🍑 Caramelised Peach\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, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900–2,100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Summer 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore:\u003c\/strong\u003e 90 SCA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Juan Peña's Hacienda La Papaya in Saraguro — a 90-point washed Geisha of exceptional refinement and generous complexity from one of Ecuador's most celebrated and internationally decorated farms. Delicate and radiant, with the clarity and precision that Hacienda La Papaya consistently delivers. In the cup: white flowers and lemon freshness up front, the elegance of black tea through the middle, and a gourmand finish of caramelised peach.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHacienda La Papaya was founded by Juan Peña in 2010 in the Andean highlands of Saraguro, at 1,900–2,100 MASL. A genuine pioneer of Ecuadorian specialty coffee, the farm operates as much as a research and innovation centre as a producing estate — combining scientific rigour with deep respect for terroir. Drip irrigation, sensor-based monitoring, controlled drying, and a unique genetic bank preserving the most sought-after varieties — Geisha, Sidra, Pacamara, Typica, Yellow Bourbon — form the foundation of the farm's approach.\u003c\/p\u003e\n\u003cp\u003eBeyond quality, Hacienda La Papaya plays an important social role in its community, employing local workers — particularly women — and training the next generation of producers. Year on year, the results remain consistent: refined, complex, and internationally recognised coffees. This Geisha, scoring 90 SCA, is one of the farm's most accomplished expressions.\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 — Geisha cherries selectively harvested at peak ripeness 💧 Flotation — Floated to remove defects before processing 🔧 Depulping — Outer skin removed before fermentation 💧 Submerged fermentation — Beans fermented submerged in water 💦 Rinsing — Thoroughly rinsed after fermentation to remove all mucilage ☀️ Controlled drying — Dried under precisely monitored conditions to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe precisely controlled fermentation and drying are the defining steps — by managing each stage with sensor-based precision, Juan builds the crystalline clarity and delicate aromatic complexity that allow the Geisha's white florality, citrus brightness, and caramelised stone fruit finish to emerge with full elegance and definition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA radiant and beautifully harmonious 90-point washed Geisha from one of Ecuador's most accomplished specialty farms — white floral freshness and bright lemon up front, refined black tea elegance through the middle, and a long, gourmand finish of caramelised peach. Hacienda La Papaya at its most refined.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌸 White Flowers 🍋 Lemon 🍵 Black Tea 🍑 Caramelised Peach\u003c\/p\u003e","brand":"Tanat Coffee","offers":[{"title":"100g \/ June 4th","offer_id":58053570855286,"sku":"TANAT-PAPAYA-JUAN-PENA-GEISHA-WASHED-FIL-JUN04","price":27.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PAQUETWEBMICROLOT_PapayaGW.png-cropped.jpg?v=1781004490"},{"product_id":"september-coffee-co-abel-salinas-ecuador-washed-mejorado-2026","title":"September Coffee Co. - Abel Salinas - Ecuador Washed Mejorado (2026)","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Abel Salinas Finca Arashi Mejorado (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Peach • 🍵 Oolong Tea • 🍋 Lemon\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 Abel Salinas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Arashi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Saraguro, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e 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 1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Late 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA third year featuring the exceptional work of Abel Salinas at Finca Arashi — and a washed Mejorado of notable elegance, brightness, and delicacy. Bright stone fruit and fresh lemon acidity, with a florality reminiscent of oolong tea and an incredibly light body that makes this one of the cleanest and most refined cups in September's current lineup. In the cup: sweet peach, oolong tea, and fresh lemon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAbel Salinas is a Cup of Excellence winner and first-generation coffee grower from Saraguro, Loja — the fifth of twelve siblings, now managing seven hectares of land at Finca Arashi with approximately 22,000 coffee trees in production. The majority of his output is the exotic Typica Mejorado, alongside some Sidra and H1 Hybrid. At 1,900 MASL in Loja's southern Andean highlands, the cool temperatures and mineral soils create ideal conditions for the kind of delicate, expressive cup that Finca Arashi consistently produces.\u003c\/p\u003e\n\u003cp\u003eMejorado has become the gem of Ecuadorian specialty coffee. Despite similarity in name to Typica, it is not related — now identified as a cross-pollination of Bourbon and Ethiopian Landrace, it delivers the refined, aromatic complexity and bright acidity that have made Ecuador's finest lots so sought after in the specialty market.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Arashi involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Mejorado cherries selectively harvested at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 🧪 Dry fermentation — Beans fermented dry for 24 hours 💧 Washing — Thoroughly washed immediately after fermentation to remove all residue ☀️ Drying — Dried for approximately 15 days to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe 24-hour dry fermentation followed by immediate washing is the defining step — a clean, restrained approach that develops just enough structure and complexity to complement the Mejorado's inherent brightness without introducing fermentation influence, producing the crisp, transparent cup with an incredibly light body and clean finish that defines this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA bright, delicate, and beautifully refined washed Mejorado from one of Ecuador's most consistently excellent small farms — sweet peach and plum stone fruit up front, a delicate oolong tea florality through the middle, and a fresh lemon finish in a cup of exceptional lightness and clarity. 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A 48 and 72-hour depulped dry anaerobic fermentation on sunbeds produces the kind of complex, layered elegance that reflects both Frank's deep technical expertise and over 40 years of family coffee heritage. In the cup: cherimoya, apricot, and lavender.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca La Indonesia is situated 90km from Pasto in La Unión — a community that, thanks to the efforts of producers like Frank Torres, has been transformed from an area associated with illicit trade and violence into a resilient and thriving specialty coffee community. The farm is a Torres family inheritance with over 40 years of coffee production history, and Frank now oversees all farming and processing practices on his inherited portion of the estate.\u003c\/p\u003e\n\u003cp\u003eFrank's background is unusually wide-ranging for a producer: a Q Grader who began his coffee career in Starbucks' specialty programme before moving into green coffee buying for exporters and importers, his network of industry experience has allowed him to push the boundaries of processing in ways that set Finca La Indonesia apart. His continuous efforts to improve farming practices have taken 90% of the farm organic — a commitment to soil health and sustainable production that is as much about preserving the land for future generations as it is about cup quality.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila and Nariño, genetically identified as Ethiopian Landrace. At 1,750–1,850 MASL in La Unión's distinct mountain microclimate, its characteristic floral and fruit complexity thrives — and in Frank's precise, technically accomplished hands, the results consistently exceed expectations.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed Dry Anaerobic process at Finca La Indonesia involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Pink Bourbon cherries selectively harvested at peak ripeness 🔧 Depulping — Outer skin removed before anaerobic fermentation 🔒 First dry anaerobic fermentation — Depulped beans sealed in anaerobic conditions on sunbeds for 48 hours 🔒 Second dry anaerobic fermentation — A further 72-hour dry anaerobic fermentation phase on sunbeds 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drying — Dried to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe two-stage depulped dry anaerobic fermentation is the defining step — by fermenting in two consecutive sealed, oxygen-free phases on sunbeds, Frank builds the layered floral and tropical fruit complexity that defines this lot, while the dry environment and clean washed finish ensure the outstanding clarity and sweetness that have made his coffees so distinctive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautifully clear and sweetly complex washed Pink Bourbon from one of Nariño's most technically accomplished and community-rooted producers — exotic cherimoya sweetness, soft apricot warmth, and a delicate lavender florality in a cup of exceptional clarity and elegance. A farm and a producer with a story as compelling as what's in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍈 Cherimoya 🍑 Apricot 💜 Lavender\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"227g \/ June 7th","offer_id":58060007571830,"sku":"HYDRANGEA-INDONESIA-FRANK-TORRES-PINK-BOURBON-WASHED-FIL-JUN07","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/56e53756b2163473636110b6e3c3736e.jpg-cropped.jpg?v=1781083258"},{"product_id":"hydrangea-coffee-roasters-java-natural-finca-potosi-cgle","title":"Hydrangea Coffee Roasters - Java Natural Finca Potosi CGLE","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Rigoberto \u0026amp; Luis Eduardo Herrera Granja La Esperanza Finca Potosí Java (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍍 Pineapple • 🍷 Merlot • 🥃 Rum\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 Rigoberto \u0026amp; Luis Eduardo Herrera (Café Granja La Esperanza)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Potosí\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Caicedonia, Valle del Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Java\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,570–1,850 MASL\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Finca Potosí — the historic founding farm of Café Granja La Esperanza and the birthplace of the Herrera family's celebrated specialty coffee story. A naturally processed Java of juicy tropical character, wine-like depth, and a distinctly indulgent rum-toned finish. In the cup: pineapple sweetness, Merlot depth, and rum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCafé Granja La Esperanza is one of Colombia's most recognised and respected specialty enterprises, led by brothers Rigoberto and Luis Eduardo Herrera. The family's story begins at Potosí — where their father Juan Antonio Herrera expanded the farm's original Typica plantings to include Yellow Bourbon, Red Bourbon, and Caturra, establishing the variety-focused philosophy that defines CGLE across all their farms today. Finca Potosí spans 1,570–1,850 MASL in Caicedonia, Valle del Cauca, and is specialised in natural and honey processing with controlled cherry fermentations — the historic and operational heart of an estate that now encompasses farms across multiple Colombian microclimates.\u003c\/p\u003e\n\u003cp\u003eJava is an Arabica variety associated with Ethiopian landrace genetics — named for the island of Java, where it was cultivated extensively during the Dutch colonial era. In specialty coffee, it is valued for its structural acidity, natural sweetness, and clean fruit expression. At Finca Potosí, its inherent structure provides the clean framework that allows the natural process to build its full tropical fruit and wine-like complexity without losing definition or clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Finca Potosí involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Java cherries selectively harvested at peak ripeness 🔒 Controlled cherry fermentation — Whole cherries fermented for 18–50 hours under controlled conditions, with duration adjusted according to the target cup profile ☀️ Natural drying — Cherries dried whole-fruit after fermentation, allowing sugars and fruit character to integrate fully into the bean\u003c\/p\u003e\n\u003cp\u003eThe controlled cherry fermentation is the defining step — by managing duration and conditions with precision, the CGLE team direct the development of the Java's fruit character toward the juicy tropical pineapple sweetness, Merlot-like depth, and rum warmth that define this lot, while the variety's inherent structure keeps the cup expressive without losing clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA juicy, fruit-forward, and richly indulgent natural Java from one of Colombia's most storied and precisely managed specialty farms — tropical pineapple sweetness leads into a wine-toned Merlot depth, before a warm, lingering rum finish ties everything together. CGLE's Potosí at its most expressive and enjoyable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍍 Pineapple 🍷 Merlot 🥃 Rum\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g \/ June 7th","offer_id":58060287967606,"sku":"HYDRANGEA-POTOSI-CGLE-JAVA-NATURAL-FIL-JUN07","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"114g \/ June 21st","offer_id":58199368630646,"sku":"HYDRANGEA-POTOSI-CGLE-JAVA-NATURAL-FIL-JUN21","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Rum_MerlotGrapes_Pineapple.jpg-cropped.jpg?v=1781088114"},{"product_id":"hydrangea-coffee-roasters-pink-bourbon-washed-finca-el-calamar","title":"Hydrangea Coffee Roasters - Pink Bourbon Washed Finca El Calamar","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eColombia — Gildardo López Hoyos Finca El Calamar Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTastes Like — 🍋 Citrus • 🌿 Rosemary Flower • 🌲 Juniper\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Gildardo López Hoyos\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Calamar\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e El Carmen, Paicol, Huila, Colombia\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (30hr Whole Cherry + 48hr Parchment Fermentation)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,950–2,000 MASL\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFrom Gildardo López Hoyos at Finca El Calamar on the western edge of Huila — a bright, herbaceous, and distinctly aromatic washed Pink Bourbon from one of the region's most consistent high-elevation producers. A two-stage fermentation builds sweetness and structure while keeping the cup clean and high-toned. In the cup: citrus acidity, rosemary flower aromatics, and a cool juniper finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGildardo López Hoyos produces coffee at Finca El Calamar in El Carmen, Paicol — situated on the western edge of Huila at 1,950–2,000 MASL, an elevation range that promotes slow cherry maturation and a structured, acidity-driven profile. Osito has worked with Gildardo and his sons Luis and Ivan since late 2019, with the López-Bolaños family earning recognition in Osito's local cup competitions and their Pink Bourbon lots becoming a consistent point of interest for buyers seeking expressive, high-elevation Huila coffees.\u003c\/p\u003e\u003cp\u003ePink Bourbon is a variety grown primarily in Colombia's Huila region, named for the pink hue of its ripe cherries and identified as Ethiopian Landrace. In this lot from Finca El Calamar, its characteristic aromatic intensity reads through a particularly herbaceous and savoury lens — rosemary flower and juniper giving the cup a distinctive cool, high-altitude character that sets it apart from the more fruit-forward Pink Bourbon expressions.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Washed process at Finca El Calamar involves:\u003c\/p\u003e\u003cp\u003e🍒 Hand-picking — Pink Bourbon cherries selectively harvested at peak ripeness 💧 Flotation — Floated for initial quality sorting before fermentation ⏳ Whole cherry fermentation — Cherries fermented intact for 30 hours before depulping 🔧 Depulping — Outer skin removed after the initial cherry fermentation 🧪 Parchment fermentation — Depulped beans fermented for a further 48 hours in parchment 💧 Washing — Thoroughly washed to remove all fermentation residue ☀️ Raised-bed drying — Dried on raised beds for 20–25 days\u003c\/p\u003e\u003cp\u003eThe two-stage fermentation — 30 hours in the whole cherry followed by 48 hours in parchment — is the defining step. Building complexity across two distinct phases while maintaining the clean, high-toned structure that characterises this lot, before the extended 20–25 day raised-bed drying locks in the herbaceous aromatics and cool juniper finish that make this Pink Bourbon so distinctive.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA bright, herbaceous, and distinctly aromatic washed Pink Bourbon from one of Huila's most consistently recognised high-elevation producers — citrus acidity up front, rosemary flower florality through the middle, and a cool juniper finish that gives this lot a savory, mountain freshness unlike most expressions of the variety. A coffee for those who want their Pink Bourbon with an edge.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e🍋 Citrus 🌿 Rosemary Flower 🌲 Juniper\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"227g \/ June 7th","offer_id":58060359205238,"sku":"HYDRANGEA-CALAMAR-GILDARDO-LOPEZ-PINK-BOURBON-WASHED-FIL-JUN07","price":27.0,"currency_code":"GBP","in_stock":true},{"title":"114g \/ June 21st","offer_id":58199443407222,"sku":"HYDRANGEA-CALAMAR-GILDARDO-LOPEZ-PINK-BOURBON-WASHED-FIL-114-JUN21","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Citrus_Rosemaryflower_Juniper_9c7b67b3-6ed6-45f7-93e4-c2fcb837fe90.jpg-cropped.jpg?v=1781089290"},{"product_id":"three-marks-coffee-ecuador-el-alisal","title":"Three Marks Coffee - Ecuador - El Alisal","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Leonidas Jaramillo El Alisal Batian (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Red Grapes • 🌰 Almond Oil • 🌺 Hibiscus\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 Leonidas Jaramillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Alisal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Quilanga, Loja, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Batian\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural (10-Day Anaerobic + Polytunnel Drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Leonidas Jaramillo's El Alisal estate in Quilanga, Loja — a rare Batian natural from one of Ecuador's most historically rooted and internationally recognised specialty farms. A ten-day sealed anaerobic fermentation followed by a slow 30–32 day polytunnel drying produces a cup of extraordinary depth and aromatic precision. In the cup: red grapes, almond oil, and hibiscus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Alisal historically formed part of the extensive La Elvira hacienda — an estate that has been managed by the Jaramillo family for generations, maintaining the tradition of coffee cultivation alongside other crops. Under Leonidas Jaramillo's stewardship, the estate has evolved significantly: carefully selected coffee varieties chosen for their exceptional flavour potential and adaptation to the farm's unique microclimate have been introduced alongside modern agricultural practices and advanced post-harvest techniques. The estate has earned national and international recognition for excellence in coffee production, and its commitment to sustainability — ecosystem revitalisation, environmental conservation, and native forest preservation — runs through every decision made on the land.\u003c\/p\u003e\n\u003cp\u003eBatian is a variety developed in Kenya as a disease-resistant crossbreed, combining the genetics of SL28, SL34, Sudan Rume, N39, K7, SL4, and the Timor Hybrid. While developed for resilience rather than cup quality, its complex parentage — including the celebrated SL28 and SL34 — gives it a structural richness and aromatic potential that El Alisal's extreme altitude and meticulous processing unlock to remarkable effect.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural Anaerobic process at El Alisal involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries selectively harvested at peak ripeness 💧 Washing \u0026amp; flotation — Cherries washed and sorted by flotation upon arrival at the washing station 🔒 Sealed tank fermentation — Whole cherries placed in sealed plastic tanks for 10 days of anaerobic fermentation ☀️ Initial sun drying — Spread on African beds under direct sunlight for 4–6 hours after fermentation 🏚️ Polytunnel drying — Transferred to polytunnels and dried slowly for 30–32 days to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe ten-day sealed anaerobic fermentation is the defining step — five times longer than most anaerobic natural protocols, it builds an extraordinary depth of red fruit and aromatic complexity into the bean, while the two-stage drying programme — brief sun exposure followed by a month in the polytunnel — slowly and evenly locks in every nuance, producing the almond oil richness and hibiscus florality that complete the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA deeply complex and beautifully layered natural Batian from one of Ecuador's most historically significant and technically accomplished specialty estates — red grape vibrancy, a distinctive almond oil warmth, and a delicate hibiscus florality in a cup of remarkable depth and refinement. A rare variety, treated with exceptional care.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍇 Red Grapes 🌰 Almond Oil 🌺 Hibiscus\u003c\/p\u003e","brand":"Three Marks Coffee","offers":[{"title":"125g \/ June 3rd","offer_id":58067402621302,"sku":"THREEMARKS-ALISAL-ECUADOR-BATIAN-NATURAL-JUN03","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Alisal-web.png-cropped.jpg?v=1781178827"},{"product_id":"prolog-coffee-la-indonesia-caturra-chiroso","title":"Prolog Coffee - La Indonesia Caturra Chiroso","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Frank Rivas Torres Finca La Indonesia Caturra \u0026amp; Chiroso (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Sweet Apricot • 🌿 Ginger\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 Frank Rivas Torres\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Indonesia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Unión, Nariño, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra \u0026amp; Chiroso\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 1,750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 125g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA third year working with the respected Finca La Indonesia — and a curiosity lot combining Caturra and Chiroso, two very different varietals united by careful processing and more than 80 years of family coffee heritage. Sweet apricot and a distinctive ginger note in a clean, well-structured cup. In the cup: sweet apricot and ginger.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca La Indonesia is a family estate in La Unión, Nariño — 90km from Pasto — with a coffee history that stretches back over 80 years to when Marco Antonio Torres, Frank's grandfather, became one of the first people to cultivate coffee in the municipality. The estate has been passed down through the family and is now managed by Frank Rivas Torres alongside his siblings Juan Angel, Gabriel, and Yorgeny — all coffee producers in their own right.\u003c\/p\u003e\n\u003cp\u003eFrank is a Q Grader with an unusually wide background: he began his coffee career working in Starbucks' specialty programme before moving into green coffee buying for exporters and importers. That industry experience, combined with a deep personal connection to the land his grandfather cleared, shapes everything he does at La Indonesia — from Brix measurements at harvest through to experimental fermentation protocols and meticulous processing across 90% organic-managed land. The Torres family's work in La Unión has also contributed to a broader community transformation, helping shift the region from an area associated with illicit trade into a thriving specialty coffee community.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca La Indonesia involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Caturra and Chiroso cherries selectively harvested at peak ripeness 🔬 Brix measurement — Cherries measured for sugar content to ensure optimal ripeness before processing 💧 Flotation — Sorted via flotation to remove defects 🔧 Depulping — Outer skin removed before fermentation 🔒 Depulped dry anaerobic fermentation — Beans fermented dry in anaerobic conditions on sunbeds 💧 Washing — Thoroughly washed after fermentation ☀️ Raised-bed drying — Dried on raised beds to 10–11% humidity\u003c\/p\u003e\n\u003cp\u003eThe depulped dry anaerobic fermentation on sunbeds is the defining step — fermenting without water in a sealed environment after depulping, where the warmth of the sunbed creates a distinctive controlled microclimate that builds the sweet apricot and ginger complexity that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA curiosity lot from one of Nariño's most respected and technically accomplished family estates — sweet apricot warmth and a distinctive ginger note in a clean, well-structured cup that rewards the interest of those exploring what La Indonesia can do with two very different varietals in one processing run.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍑 Sweet Apricot 🌿 Ginger\u003c\/p\u003e","brand":"Prolog Coffee","offers":[{"title":"125g \/ June 2nd","offer_id":58070059712886,"sku":"PROLOG-INDONESIA-FRANK-RIVAS-CATURRA-AND-CHIROSO-WASHED-FIL-JUN02","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LaIndonesia_web_2160x2160.png-cropped.jpg?v=1781199854"},{"product_id":"prolog-coffee-nueva-alianza","title":"Prolog Coffee - Nueva Alianza","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — Yonal Fernandez Silva Nueva Alianza Yellow Caturra (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍊 Sweet Orange • 🍯 Jammy • 🍵 Black Tea\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 Yonal Fernandez Silva\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Nueva Alianza\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Yellow Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Yonal Fernandez Silva at Nueva Alianza — a washed Yellow Caturra of clean sweetness and gentle complexity from Prolog Coffee's ongoing exploration of Peruvian specialty coffee. Sweet orange brightness, a jammy mid-palate, and a long black tea finish in a balanced and approachable cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYonal Fernandez Silva produces Yellow Caturra at Nueva Alianza — a variety and processing combination that, in the right hands and the right terroir, delivers the kind of clean, balanced, and sweetly expressive profile that Prolog consistently seeks from South America. Yellow Caturra, a natural mutation of the Bourbon-derived Caturra first identified in Brazil, is well established across Peru's highland growing regions for its reliability and its ability to produce refined, classic cup profiles under careful washed processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Yellow Caturra cherries selectively harvested at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drying — Dried to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe meticulous washed processing is the defining step — stripping back all fruit influence to allow the Yellow Caturra's inherent sweetness and the terroir of Nueva Alianza to express themselves with the clarity and balance 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 gently layered washed Yellow Caturra from one of Peru's dedicated smallholder producers — sweet orange brightness up front, a jammy mid-palate sweetness, and a long, clean black tea finish. Simple, reliable, and deeply satisfying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍊 Sweet Orange 🍯 Jammy 🍵 Black Tea\u003c\/p\u003e","brand":"Prolog Coffee","offers":[{"title":"250g \/ June 3rd","offer_id":58070100050294,"sku":"PROLOG-NUEVA-ALIANZA-YELLOW-CATURRA-WASHED-FIL-JUN03","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/NuevaAlianza-cropped.jpg?v=1781200403"},{"product_id":"datura-coffee-gesha-village-lot-26-e-24-oma-anaerobic-natural","title":"Datura Coffee - Gesha Village - Lot 26\/E-24 Oma Anaerobic Natural","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEthiopia — Gesha Village Oma Block Gesha 1931 (Anaerobic Natural)\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTastes Like — 🥭 Mango • 🫐 Blackberry • 🥛 Cream • 🍋 Combava • 🍇 Grape\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Gesha Village (Rachel Samuel \u0026amp; Adam Overton)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Gesha Village — Oma Block\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Bench Maji, Ethiopia\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha 1931\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,931–2,040 MASL\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eLot:\u003c\/strong\u003e 26\/E-24\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLot 26\/E-24 from the Oma block at Gesha Village — one of the world's most celebrated and historically significant coffee estates, situated in the Bench Maji region of Ethiopia, just kilometres from the Gori Gesha forest where the Gesha variety originated. A 46-hour anaerobic fermentation and 25–30 day raised-bed drying, followed by a minimum two-month rest before milling, produces a cup of extraordinary complexity and aromatic richness. In the cup: mango, blackberry, cream, combava, and grape.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGesha Village was established after Rachel Samuel and Adam Overton spent years studying Ethiopia's coffee heritage and exploring the forests around Gori Gesha — the region where the Gesha variety first grew wild. Fascinated by the exceptional genetic diversity of these ancient coffees, they selected land at altitude for its favourable climate, fertile soils, and natural coffee ecosystem, establishing the estate in 2012. Today, Gesha Village combines meticulous cultivation with a deep commitment to environmental conservation — large areas of native forest are protected, thousands of indigenous shade trees have been planted, and ongoing genetic research is conducted to better understand and preserve the diversity of Gesha.\u003c\/p\u003e\u003cp\u003eAll coffees from Gesha Village offered through Datura come from the Gesha 1931 selection — originating from wild coffee populations collected near the Gori Gesha forest, closely related to the material gathered during the historic 1931 expedition that ultimately led to the famous Panamanian Gesha. Grown at 1,931–2,040 MASL, these coffees offer a direct connection to the Ethiopian roots of Gesha and the landscapes where its story began.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Anaerobic Natural process at Gesha Village involves:\u003c\/p\u003e\u003cp\u003e🍒 Hand-picking — Gesha 1931 cherries carefully harvested at peak ripeness 🔍 Sorting \u0026amp; flotation — Carefully sorted and floated to ensure only the finest cherries proceed 🔒 Anaerobic fermentation — Whole cherries sealed in plastic barrels for 46 hours of anaerobic fermentation ☀️ Raised African bed drying — Cherries dried directly on raised beds for approximately 25–30 days after fermentation ⏳ Extended rest — Coffee rests for a minimum of two months before milling, allowing the profile to fully stabilise and develop complexity\u003c\/p\u003e\u003cp\u003eThe extended two-month pre-milling rest is the defining step — a patient, unhurried approach that allows the aromatic compounds developed during the 46-hour anaerobic fermentation and the slow natural drying to fully integrate and stabilise, producing the tropical fruit richness, dark berry depth, and creamy complexity that distinguish this lot.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA lot of extraordinary provenance and exceptional complexity from the estate closest to where Gesha's story began — mango and grape tropical sweetness, blackberry depth, a creamy body, and a distinctive combava citrus lift that sets this anaerobic natural apart. A direct and deeply compelling connection to the Ethiopian origins of the world's most celebrated coffee variety.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e🥭 Mango 🫐 Blackberry 🥛 Cream 🍋 Combava 🍇 Grape\u003c\/p\u003e","brand":"Datura Coffee","offers":[{"title":"June 8th \/ 100g \/ Filter","offer_id":58085629264246,"sku":"DATURA-GESHA-VILLAGE-RACHEL-SAMUEL-GESHA-1931-ANAEROBIC-NATURAL-FIL-JUN08","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"August 26th \/ 100g \/ Filter","offer_id":58596831953270,"sku":"DATURA-GESHA-VILLAGE-RACHEL-SAMUEL-GESHA-1931-ANAEROBIC-NATURAL-FIL-AUG26","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"August 27th \/ 100g \/ Filter","offer_id":58596832084342,"sku":"DATURA-GESHA-VILLAGE-RACHEL-SAMUEL-GESHA-1931-ANAEROBIC-NATURAL-FIL-AUG27","price":32.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/40DBFEF8-6274-472C-B578-4420571EA18B.png-cropped.jpg?v=1781201069"},{"product_id":"datura-coffee-gesha-village-lot-26-126-oma-washed","title":"Datura Coffee - Gesha Village - Lot 26\/126 Oma Washed","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Gesha Village Oma Block Gesha 1931 (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍵 Oolong Tea • 🌹 Rose • 🍑 White Peach • 🫐 Blueberry • 🌸 Jasmine\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 Gesha Village (Rachel Samuel \u0026amp; Adam Overton)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Gesha Village — Oma Block\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bench Maji, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha 1931\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 1,931–2,040 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e 26\/126\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLot 26\/126 from the Oma block at Gesha Village — the washed counterpart to the anaerobic natural, and a direct expression of the purest character of Gesha 1931 at altitude. A 12–18 hour dry fermentation, complete shade drying in thin layers for 12–15 days, and a minimum two-month rest before milling produces a cup of exceptional purity and aromatic clarity. In the cup: oolong tea, rose, white peach, blueberry, and jasmine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGesha Village was established after Rachel Samuel and Adam Overton spent years studying Ethiopia's coffee heritage and exploring the forests around Gori Gesha — the region where the Gesha variety first grew wild. Fascinated by the exceptional genetic diversity of these ancient coffees, they selected land at altitude for its favourable climate, fertile soils, and natural coffee ecosystem, establishing the estate in 2012. Today, Gesha Village combines meticulous cultivation with a deep commitment to environmental conservation — large areas of native forest are protected, thousands of indigenous shade trees have been planted, and ongoing genetic research is conducted to better understand and preserve the diversity of Gesha.\u003c\/p\u003e\n\u003cp\u003eAll coffees from Gesha Village offered through Datura come from the Gesha 1931 selection — originating from wild coffee populations collected near the Gori Gesha forest, closely related to the material gathered during the historic 1931 expedition that ultimately led to the famous Panamanian Gesha. Grown at 1,931–2,040 MASL, these coffees offer a direct connection to the Ethiopian roots of Gesha and the landscapes where its story began.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Gesha Village involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Gesha 1931 cherries carefully harvested at peak ripeness 🔍 Sorting \u0026amp; flotation — Carefully sorted and floated before pulping 🔧 Pulping — Outer skin removed before fermentation 🧪 Dry fermentation — Fermented dry for 12–18 hours to degrade and remove the mucilage layer 💧 Washing — Thoroughly washed after fermentation 🌑 Complete shade drying — Dried slowly in very thin layers entirely in the shade for 12–15 days, minimising cracked parchment and sorting out any defects ⏳ Extended rest — Coffee rests for a minimum of two months before milling, allowing the profile to fully stabilise and develop complexity\u003c\/p\u003e\n\u003cp\u003eThe complete shade drying and extended rest are the defining steps — drying in very thin layers entirely under shade slows moisture loss with exceptional precision, preserving the delicate aromatic complexity and purity of the Gesha 1931, while the two-month rest allows every nuance of the washed processing to integrate fully before the coffee reaches the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lot of extraordinary provenance and exceptional purity from the estate closest to where Gesha's story began — oolong tea elegance, rose and jasmine florality, white peach sweetness, and a blueberry brightness that speaks of both the extraordinary altitude and the restraint of the washed process. The Gesha 1931 at its most transparent and refined.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍵 Oolong Tea 🌹 Rose 🍑 White Peach 🫐 Blueberry 🌸 Jasmine\u003c\/p\u003e","brand":"Datura Coffee","offers":[{"title":"100g \/ June 8th \/ Filter","offer_id":58070175187318,"sku":"DATURA-GESHA-VILLAGE-GESHA-WASHED-FIL-JUN08","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"100g \/ August 8th \/ Filter","offer_id":58480101097846,"sku":"DATURA-GESHA-VILLAGE-GESHA-WASHED-FIL-100G-AUG08","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"100g \/ August 13th \/ Filter","offer_id":58480101163382,"sku":"DATURA-GESHA-VILLAGE-GESHA-WASHED-FIL-100G-AUG13","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/21EF0FCF-8F1E-4552-865A-DE429F9E6014.png-cropped.jpg?v=1781201343"},{"product_id":"datura-coffee-gesha-village-lot-26-136-oma-honey","title":"Datura Coffee - Gesha Village - Lot 26\/136 Oma Honey","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Gesha Village Oma Block Gesha 1931 (Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 💜 Lavender • 🍊 Mandarin • 🌸 Jasmine • 🍑 Peach • 🌹 Rose\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 Gesha Village (Rachel Samuel \u0026amp; Adam Overton)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Gesha Village — Oma Block\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bench Maji, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha 1931\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,931–2,040 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e 26\/136\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLot 26\/136 from the Oma block at Gesha Village — the honey expression of Gesha 1931, sitting between the transparency of the washed and the fruit intensity of the natural. Pulped with the full mucilage layer retained, dried for three days under direct sun before completing slowly under shade for 15–18 days, and rested for a minimum of three months before milling — the longest pre-milling rest of any lot in the Gesha Village series. In the cup: lavender, mandarin, jasmine, peach, and rose — an extraordinary floral and fruit profile of the utmost delicacy and refinement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGesha Village was established after Rachel Samuel and Adam Overton spent years studying Ethiopia's coffee heritage and exploring the forests around Gori Gesha — the region where the Gesha variety first grew wild. Fascinated by the exceptional genetic diversity of these ancient coffees, they selected land at altitude for its favourable climate, fertile soils, and natural coffee ecosystem, establishing the estate in 2012. Today, Gesha Village combines meticulous cultivation with a deep commitment to environmental conservation — large areas of native forest are protected, thousands of indigenous shade trees have been planted, and ongoing genetic research is conducted to better understand and preserve the diversity of Gesha.\u003c\/p\u003e\n\u003cp\u003eAll coffees from Gesha Village offered through Datura come from the Gesha 1931 selection — originating from wild coffee populations collected near the Gori Gesha forest, closely related to the material gathered during the historic 1931 expedition that ultimately led to the famous Panamanian Gesha. Grown at 1,931–2,040 MASL, these coffees offer a direct connection to the Ethiopian roots of Gesha and the landscapes where its story began.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at Gesha Village involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Gesha 1931 cherries carefully sorted after harvest 🔧 Pulping — Outer skin removed while the full mucilage layer is retained on the bean ☀️ Sun drying — Dried for 3 days under direct sunlight to begin drying the mucilage layer 🌑 Shade drying — Moved to shade for a slow, controlled finish over a total of 15–18 days to reach 11% moisture content ⏳ Extended rest — Coffee rests for a minimum of 3 months before milling — the longest pre-milling rest of any Gesha Village lot — allowing the profile to fully stabilise and develop complexity\u003c\/p\u003e\n\u003cp\u003eThe three-month pre-milling rest is the defining step — longer than for either the washed or natural lots, this extended patience allows the honeyed sweetness and layered aromatic complexity built during the mucilage-intact drying to integrate fully, producing the extraordinary floral depth and peach-honeyed character that make this lot so singular.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn extraordinarily floral and deeply refined honey Gesha 1931 from the estate at the origin of the variety's story — lavender and rose florality of exceptional delicacy, jasmine lift, mandarin brightness, and a warm peach sweetness that lingers long into the finish. The three-month rest has done its work: a coffee of rare patience, rare provenance, and rare beauty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e💜 Lavender 🍊 Mandarin 🌸 Jasmine 🍑 Peach 🌹 Rose\u003c\/p\u003e","brand":"Datura Coffee","offers":[{"title":"100g \/ June 9th \/ Filter","offer_id":58070206284150,"sku":"DATURA-GESHA-VILLAGE-GESHA-HONEY-FIL-JUN09","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"100g \/ June 2nd \/ Filter","offer_id":58085484102006,"sku":"DATURA-GESHA-VILLAGE-GESHA-HONEY-FIL-JUN02","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"100g \/ August 28th \/ Filter","offer_id":58596832215414,"sku":"DATURA-GESHA-VILLAGE-GESHA-HONEY-FIL-AUG28","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/20A62675-8AFC-40E4-AC14-DED2AA68F026.png-cropped.jpg?v=1781201853"},{"product_id":"mazelab-faysel-abdosh-hambella-mixed-heirloom","title":"Mazelab - Faysel Abdosh Hambella Mixed Heirloom","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEthiopia — Faysel Abdosh Hambella Mixed Heirloom (Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Apricot • 🍑 Yellow Peach • 🍯 Honey • 🌸 White Floral\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 Faysel Abdosh\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Hambella, Guji, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mixed Heirloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey (35-Day Drying)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,100–2,350 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA coffee that immediately stood out on the cupping table during Mazelab's Ethiopia visit — Faysel Abdosh's honey lot from Hambella in Guji, with a warm sweetness, soft fruit depth, and clean, elegant structure that made it impossible to overlook. Soaked, depulped, and dried slowly for 35 days with the mucilage kept on the bean, this is a soft, layered, and sweet honey coffee that is very easy to fall in love with. In the cup: apricot, yellow peach, honey, and white floral.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFaysel Abdosh farms in Hambella, within the Guji zone of southern Ethiopia — a region celebrated for its rich biodiversity of heirloom varieties and the depth of sweetness its high-altitude microclimates can produce. At 2,100–2,350 MASL, slow cherry maturation concentrates sugars and builds the rounded, gentle complexity that defines the best Guji honey lots. The careful cherry selection at harvest is central to the quality of this lot — only the finest, most evenly ripened cherries are chosen before the extended drying process begins.\u003c\/p\u003e\n\u003cp\u003eMixed Heirloom reflects Ethiopia's extraordinary genetic diversity — with DNA testing confirming over 60 distinct varieties growing across the country, most Ethiopian lots are blends of many co-existing heirloom cultivars, each contributing its own layer of complexity to the final cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Honey process at Hambella involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Cherries carefully selected at peak ripeness 💧 Soaking — Cherries soaked before depulping to prepare the fruit for processing 🔧 Depulping — Outer skin removed while the mucilage layer is retained on the bean ☀️ Slow drying — Dried slowly over 35 days with mucilage intact, allowing sugars to integrate gradually into the bean\u003c\/p\u003e\n\u003cp\u003eThe 35-day slow drying with mucilage retained is the defining step — by extending the drying period and keeping the sticky fruit layer on the bean throughout, the natural sugars are given time to develop fully and evenly, producing the rounded sweetness, gentle body, and expressive fruit character that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA beautiful Ethiopian honey from one of Guji's most rewarding producers — apricot and yellow peach sweetness wrapped in a warm honey richness, with a delicate white floral lift throughout. Soft, layered, and sweet — a coffee that is genuinely easy to fall in love with.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍑 Apricot 🍑 Yellow Peach 🍯 Honey 🌸 White Floral\u003c\/p\u003e","brand":"Mazelab","offers":[{"title":"200g \/ June 9th","offer_id":58077245866358,"sku":"MAZELAB-FAYSEL-ABDOSH-MIXED-HEIRLOOM-HONEY-JUN09","price":39.0,"currency_code":"GBP","in_stock":true},{"title":"200g \/ July 7th","offer_id":58300223586678,"sku":"MAZELAB-FAYSEL-ABDOSH-MIXED-HEIRLOOM-HONEY-200-JUL07","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/HAMBELLA.jpg-cropped.jpg?v=1781277777"},{"product_id":"moonwake-coffee-roasters-finca-el-manto-verde-trinidad-pena-silva-anaerobic-washed-gesha","title":"Moonwake Coffee Roasters - Finca El Manto Verde - Trinidad Pena Silva - Anaerobic Washed Gesha","description":"\u003cp\u003eKey details confirmed from metadata — let me search for producer background before writing.Trinidad Pena Silva and Finca El Manto Verde don't appear to be documented online yet — likely a newer or very small producer. The metadata confirms the key details and the opening of Moonwake's producer description. I'll write from what's confirmed and keep the producer section appropriately measured.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — Trinidad Pena Silva Finca El Manto Verde Gesha (Anaerobic Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Lychee • 🍑 Apricot • 🌿 Lemongrass • 🌸 Osmanthus\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 Trinidad Pena Silva\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Manto Verde\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cajamarca, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e 4–6 weeks from roast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Trinidad Pena Silva at Finca El Manto Verde — an anaerobic washed Gesha from the highlands of Cajamarca, one of Peru's most exciting and rapidly developing specialty regions. Fragrant, layered, and deeply expressive. In the cup: lychee, apricot, lemongrass, and osmanthus — a profile of exceptional aromatic precision and exotic complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTrinidad Pena Silva farms Finca El Manto Verde at 1,900 MASL in Cajamarca — a region in northern Peru that has become one of the country's most compelling addresses for high-quality specialty lots. The farm's name, El Manto Verde — the Green Mantle — speaks to the lush, forested landscape that surrounds it, and to the care with which Trinidad tends both the coffee and the environment it grows in.\u003c\/p\u003e\n\u003cp\u003eCajamarca's growing reputation in specialty coffee is built on producers like Trinidad who combine high-altitude growing conditions with meticulous post-harvest processing. At 1,900 MASL, the cool mountain climate slows cherry development and builds the aromatic intensity and concentrated sweetness that allow the Gesha variety's hallmark florality and delicate complexity to express themselves at their fullest. The region's volcanic soils and distinct seasonal rainfall patterns create an exceptional environment for exotic varietals to thrive.\u003c\/p\u003e\n\u003cp\u003eGesha, first collected from the forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, has found compelling new expression across Peru's high-altitude growing regions — and lots like this one from Finca El Manto Verde are building the case for Cajamarca as one of the variety's most exciting new homes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Washed process at Finca El Manto Verde involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Gesha cherries selectively harvested at peak ripeness 🔒 Anaerobic fermentation — Whole cherries sealed in tanks in an oxygen-free environment for a precisely controlled fermentation period, building aromatic complexity and depth 🔧 Depulping — Outer skin removed after anaerobic fermentation 🧪 Secondary fermentation — Depulped beans undergo a further fermentation phase to develop additional complexity 💧 Washing — Thoroughly washed to remove all fermentation residue ☀️ Drying — Dried to optimal moisture content on raised beds\u003c\/p\u003e\n\u003cp\u003eThe sealed anaerobic fermentation is the defining step — by fermenting in an oxygen-free environment before depulping, Trinidad builds the vivid lychee and osmanthus aromatic complexity that define this lot, while the subsequent washed processing and careful drying preserve the clean apricot sweetness and lemongrass brightness that make it so distinctively expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA fragrant, layered, and exotically complex anaerobic washed Gesha from one of Cajamarca's most promising specialty farms — lychee vibrancy, apricot sweetness, lemongrass freshness, and a delicate osmanthus florality in a cup of exceptional aromatic precision. A compelling expression of what Peru's high-altitude Gesha cultivation is capable of.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍈 Lychee 🍑 Apricot 🌿 Lemongrass 🌸 Osmanthus\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"227g \/ June 16th","offer_id":58113337753974,"sku":"MOONWAKE-MANTO-VERDE-TRINIDAD-PENA-GESHA-ANAEROBIC-WASHED-FIL-JUN16","price":27.0,"currency_code":"GBP","in_stock":true},{"title":"227g \/ July 14th","offer_id":58386080432502,"sku":"MOONWAKE-MANTO-VERDE-TRINIDAD-PENA-GESHA-ANAEROBIC-WASHED-FIL-227-JUL14","price":27.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaElMantoVerdeTrinidadPenaSilvaWashedGeshaAssets.png-cropped.jpg?v=1781789655"},{"product_id":"september-coffee-co-daniel-ortega-colombia-washed-pink-bourbon","title":"September Coffee Co. - Daniel Ortega - Washed Pink Bourbon | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Daniel Ortega Finca Buenos Aires Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍋 Lemon Tea • 🌰 Almond • 🌸 White Florals\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 Daniel Ortega\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Buenos Aires\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Muralla, San Agustín, 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 1,850 MASL\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 first-time feature from Daniel Ortega at Finca Buenos Aires — a producer September Coffee have had close ties to through his family and local community in the La Muralla region and the Monkaaba group. This washed Pink Bourbon is a beautifully delicate and complex cup: round-bodied, well-balanced, and quietly expressive. In the cup: lemon tea, almond sweetness, and white florals in the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDaniel Ortega is a lifelong coffee producer from La Muralla, San Agustín — one of the first in his area to dedicate his life to coffee, and still producing exceptional lots at 72 years old. He began his farming career with Caturra, but after leaf rust disease affected his plants significantly, made the decisive choice to replant the entire farm in 2018 with Pink Bourbon and Tabi — a commitment to quality and resilience that is now fully bearing fruit.\u003c\/p\u003e\n\u003cp\u003eLa Muralla sits in the highlands of San Agustín, Huila — a region celebrated for its volcanic soils, distinct mountain microclimate, and the quality of the Pink Bourbon lots that consistently emerge from its most dedicated producers. At 1,850 MASL, slow cherry development and cool temperatures build the delicate complexity and clean structure that define this lot.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is a variety grown primarily in Huila, now identified as Ethiopian Landrace and belonging to the Core Ethiopia group alongside Gesha, Chiroso, Sidra, and Aji. Prized for its bright, sweet, and aromatic profiles, it thrives in the volcanic soils and cool conditions of San Agustín — and in Daniel's hands, after six years of careful cultivation since the replanting, it delivers a cup of genuine refinement.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Finca Buenos Aires involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Pink Bourbon cherries collected every fifteen days at peak ripeness ⏳ 24-hour cherry fermentation — Whole cherries fermented for 24 hours before de-pulping 🔧 De-pulping — Outer skin removed the following day 🧪 22-hour dry fermentation — Depulped beans left to dry-ferment without any mucilage for a further 22 hours 💧 Rinsing — Parchment rinsed after fermentation to remove all residue ☀️ Solar bed drying — Dried on solar beds for approximately 15 days\u003c\/p\u003e\n\u003cp\u003eThe two-stage fermentation — 24 hours in the whole cherry followed by 22 hours dry after de-pulping — is the defining step. Building complexity across two distinct phases while maintaining the clean, delicate structure that defines this Pink Bourbon, before the solar bed drying preserves the round body and lemon tea brightness that carry through to the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA delicate, well-balanced, and quietly expressive washed Pink Bourbon from one of La Muralla's most experienced and committed producers — lemon tea brightness, a creamy almond sweetness, and a delicate white floral finish in a light, round, and thoroughly elegant cup. A long overdue first chapter from Daniel Ortega, and a very fine one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍋 Lemon Tea 🌰 Almond 🌸 White Florals\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"250g \/ June 12th","offer_id":58120870822262,"sku":"SEPTEMBER-BUENOS-AIRES-DANIEL-ORTEGA-PINK-BOURBON-WASHED-FIL-JUN12","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ July 6th","offer_id":58267405255030,"sku":"SEPTEMBER-BUENOS-AIRES-DANIEL-ORTEGA-PINK-BOURBON-WASHED-FIL-250-JUL06","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/danielortega_3000x.jpg-cropped.jpg?v=1781905019"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/rested.oembed?page=13","provider":"Sigma Coffee UK","version":"1.0","type":"link"}