{"title":"SLOW Coffee Roasters","description":"\u003cp\u003eFrom SLOW:\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"489\" data-end=\"582\"\u003eSlow Coffee Roasters was born from something simple—\u003cem\u003eWe want to help people slow down and be more present, through exceptional coffee.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-start=\"584\" data-end=\"907\"\u003eFor our founder,\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-start=\"601\" data-end=\"620\"\u003eSam Dakin (OLY)\u003c\/strong\u003e, slowing down wasn’t a luxury; it was a necessity. He is currently still competing and after making himself a double Olympian at Paris 2024 he's learnt a thing or two about what it takes to be great. In the years of competing at the highest level in \u003cstrong data-start=\"721\" data-end=\"753\"\u003eOlympic track sprint cycling\u003c\/strong\u003e, Sam found himself struggling with his mental health. The pressure, the pursuit of perfection, the never-ending cycle of\u003cspan\u003e \u003c\/span\u003e\u003cstrong data-start=\"875\" data-end=\"889\"\u003ego, go, go -\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eit took a toll. Along with his Sports Psychologists he explored ways of being more present.... \u003c\/p\u003e\n\u003cp data-start=\"909\" data-end=\"1126\"\u003eThen came coffee. Not just for the caffeine, but for the process. Grinding the beans, pouring the water, watching the coffee bloom - it was a ritual that forced him to pause. To breathe. To be where his feet were.\u003c\/p\u003e\n\u003cp data-start=\"1128\" data-end=\"1280\"\u003e\u003cstrong data-start=\"1130\" data-end=\"1169\"\u003eSlow is more than a coffee company.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIt’s a mindset. A reminder that some of life’s best moments happen when we’re not rushing to the next thing. The full stop is the middle of our logo represent exactly that. A point in which we stop to take in what's around us. \u003c\/p\u003e","products":[{"product_id":"slow-white-nectar-colombia","title":"SLOW - White Nectar - White Honey Gesha | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Sebastián Ramírez White Honey Gesha - 'White Nectar'\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍯 Manuka Honey • 🍨 Vanilla • 🍑 White Peach • 🌸 Orange Blossom\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Sebastián Ramírez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Placer\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Buenos Aires de Calarcá, Quindío, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e White Honey with 48-hour Anaerobic Fermentation + CO₂ Injection\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650–2000 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhite Nectar comes from El Placer in Calarcá, Quindío—produced by fourth-generation grower Sebastián Ramírez, one of Colombia's most recognised contemporary coffee makers. Sebastián took over the family farm in his early twenties, trading a law degree for a life rooted in coffee. What began as necessity became passion, transforming El Placer into a hub for specialty experimentation.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis Geisha lot is crafted through a highly controlled white honey process with 48-hour anaerobic fermentation and CO₂ injection. After fermentation, the coffee undergoes extended multi-stage drying: first under canopy, then in a marquee at 40°C and 25% humidity, and finally a slow finish in parabolic dryers.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSebastián initially pursued law studies before returning to the family farm. His introduction to specialty coffee came at Alma Café in Armenia, where a SENA instructor introduced him to cupping. He delved into specialty production, learning about varietals, processing methods, and fermentation science.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinca El Placer spans 14 hectares between 1,650 and 2,000 metres, shaded by native trees. Sebastián works with a local microbiology laboratory to understand fermentation flora, using selected microorganisms as ingredients. The farm avoids herbicides and prioritises soil health. He's partnered with Q-graders and Q-Processing professionals to ensure consistency. Today, he balances production with hospitality, inviting visitors to experience the full journey from seed to cup.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe white honey process with CO₂ injection represents controlled fermentation mastery:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Peak-ripeness cherries only\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003e48-Hour Anaerobic Fermentation\u003c\/strong\u003e — Temperature-controlled tanks with CO₂ injection\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eWhite Honey Processing\u003c\/strong\u003e — Partial mucilage retention\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eMulti-Stage Drying\u003c\/strong\u003e — Under canopy → Marquee (40°C, 25% humidity) → Parabolic dryers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e✨ \u003cstrong\u003eMeticulous Monitoring\u003c\/strong\u003e — Each phase protects delicate aromatics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCO₂ injection creates a controlled atmosphere that guides microbial activity. White honey means partial mucilage remains after pulping—creating clarity whilst retaining body and sweetness.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLifted florals and bright aromatics: orange blossom, white peach, and soft vanilla carried by honeyed sweetness. A beautifully fragrant Geisha, refined and unmistakably floral.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍯 \u003cstrong\u003eManuka Honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍨 \u003cstrong\u003eVanilla\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eOrange Blossom\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SL.OW Coffee Roasters","offers":[{"title":"Default Title","offer_id":57425595957622,"sku":"SLOW-WHITENECTAR","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/8_2c597468-cf70-4aea-b251-28f61619a6f8.webp?v=1772909525"},{"product_id":"slow-fruit-orchard-colombia","title":"SLOW - Fruit Orchard | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Jairo Arcila Caturra\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍓 Strawberry • 🍋 Yuzu Lemonade • 🍈 Melon • 💧 Juicy\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jairo Arcila\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Santa Mónica\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Santa Mónica, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFruit Orchard comes from Jairo Arcila at Finca Santa Mónica. It's like a bowl of fruit punch at a party—strawberry sweetness, yuzu freshness, melon refreshment, and all-around juicy. This is a filter for those who love fruity coffee without question. A delicious cup that's drinkable all day long, any moment and any occasion.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJairo Arcila is a third-generation coffee producer operating Finca Santa Mónica in Colombia. He manages six farms spanning different altitudes and microclimates, allowing him to cultivate various coffee varieties and experiment with processing methods. Jairo has become known for his innovative fermentation techniques and co-fermentation experiments.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis Caturra lot undergoes natural processing:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Peak-ripeness cherries only\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eNatural Drying\u003c\/strong\u003e — Whole cherries dried with seed inside fruit\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔄 \u003cstrong\u003eRegular Turning\u003c\/strong\u003e — Ensuring even drying\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e✨ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Careful monitoring throughout\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNatural processing allows the fruit sugars to develop intense sweetness and fruit-forward character as cherries dry slowly.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStrawberry sweetness, yuzu freshness, melon refreshment—just all-around juicy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eStrawberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eYuzu Lemonade\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍈 \u003cstrong\u003eMelon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eJuicy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SL.OW Coffee Roasters","offers":[{"title":"Default Title","offer_id":57425600250230,"sku":"SLOW-FRUITORCHARD","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ShopifyImages_4.webp?v=1772910023"},{"product_id":"slow-between-acts-indonesia","title":"SLOW - Between Acts | Indonesia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eIndonesia — Finca de Berman - 'Between Acts'\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍇 Dark Fruits • 🍒 Cherry • 🍸 Negroni • 🍬 Brown Sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Finca de Berman\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Indonesia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Kartika, LINI, S795, P88\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600-1650 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBetween Acts comes from Finca de Berman in Indonesia. Named to evoke spending time with friends between acts at a festival, this coffee has the beautiful body and brightness that Indonesian coffees are known for. The 2026 crop delivers dark fruits, cherry, Negroni-like complexity, and brown sugar sweetness.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFinca de Berman operates in Indonesia, cultivating multiple varieties including Kartika, LINI, S795, and P88. These varieties are processed together as a multi-varietal lot using anaerobic natural processing.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis multi-varietal lot undergoes anaerobic natural processing:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Peak-ripeness cherries from multiple varieties\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Whole cherries fermented in oxygen-free environment\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eNatural Drying\u003c\/strong\u003e — Extended drying with fruit intact\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e✨ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Careful monitoring throughout\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAnaerobic natural processing creates distinctive dark fruit and complex fermentation characteristics.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDark fruits, cherry, Negroni-like complexity, and brown sugar sweetness combine in a cup reminiscent of festival socialising.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍇 \u003cstrong\u003eDark Fruits\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍸 \u003cstrong\u003eNegroni\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍬 \u003cstrong\u003eBrown Sugar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SL.OW Coffee Roasters","offers":[{"title":"Default Title","offer_id":57425601855862,"sku":"SLOW-BTWN_ACTS","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BlueberryMuffinPDF_1.webp?v=1772910239"},{"product_id":"slow-blueberry-muffin-colombia","title":"SLOW - Blueberry Muffin | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Finca La Divisa Papayo - 'Blueberry Muffin'\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 Chocolate • 🫐 Blueberry • 🍰 Lemon Meringue\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diofanor Ruiz\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Divisa\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Divisa, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Papayo\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1700-1800 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBlueberry Muffin comes from Diofanor Ruiz at Finca La Divisa. This single-origin Papayo lot is roasted for espresso with everyday drinkability in mind. Perfectly creamy with milk, like having a blueberry muffin. Buttery mouthfeel when drunk black. The perfect coffee for any brew method on your espresso machine.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDiofanor Ruiz operates Finca La Divisa in Colombia, cultivating the Papayo variety—a distinctive cultivar known for its unique flavour characteristics when carefully processed.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis Papayo lot undergoes washed processing:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Peak-ripeness cherries only\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled fermentation after depulping\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashing\u003c\/strong\u003e — Removal of remaining mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Controlled drying to optimal moisture content\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e✨ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Careful monitoring throughout\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWashed processing creates the clean, buttery profile that makes this coffee work beautifully with milk whilst maintaining character when drunk black.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhite chocolate, blueberry, and lemon meringue combine in a cup that's creamy with milk and buttery when black.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍫 \u003cstrong\u003eWhite Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eBlueberry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍰 \u003cstrong\u003eLemon Meringue\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SL.OW Coffee Roasters","offers":[{"title":"Default Title","offer_id":57425624498550,"sku":"SLOW-BLUEBERRYMUFFIN","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Blueberry_Muffin_PDF.webp?v=1772910465"},{"product_id":"slow-studio-blend-brazil-colombia","title":"SLOW - Studio Blend | Brazil\/Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eBrazil + Colombia — 'Studio Blend'\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🌰 Hazelnut • 🍮 Caramel • 🍫 Milk Chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Multiple\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eOrigins:\u003c\/strong\u003e Brazil + Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Various\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural + Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStudio Blend is SL.OW's foundational espresso blend, combining coffees from Brazil and Colombia. Present since the beginning, it's designed for everyday drinkability. Like having a block of sweet chocolate with hazelnut when drunk with milk. As black coffee, beautifully sweet and rich. It delivers for all espresso methods and can be found over café counters through SL.OW's wholesale accounts.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE BLEND\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis blend combines natural-processed Brazilian coffee with washed Colombian coffee. The Brazilian component provides body, sweetness, and chocolate notes, whilst the Colombian component adds brightness and caramel complexity. The combination creates balance suitable for both milk-based drinks and black coffee.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSweet chocolate with hazelnut when drunk with milk. Beautifully sweet and rich as black coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌰 \u003cstrong\u003eHazelnut\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍮 \u003cstrong\u003eCaramel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍫 \u003cstrong\u003eMilk Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SL.OW Coffee Roasters","offers":[{"title":"Default Title","offer_id":57425625514358,"sku":"SLOW-STUDIO","price":11.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/3_a7a17322-f4c7-4092-a6d4-57623a6c55a4.webp?v=1772910576"},{"product_id":"slow-petit-delice-ethiopia-natural","title":"SL.OW Coffee Roasters - Petit Délice - Natural | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia — Petit Délice — G1 Guji Gogaga — Natural Bourbon\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🎂 Ferrero Rocher • 🥐 Almond Croissant • 🍊 Orange Zest\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Various\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm\/Washing Station:\u003c\/strong\u003e G1 Guji Gogaga\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Guji, Ethiopia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEthiopian Naturals are some of SL.OW's favourite coffees in the world. They offer a more tea-like texture than most — something light and delicate that rewards patience. They tasted this one and it felt like little delights. It reminded them of heading to a French bakery on a Sunday morning. Hence the name.\u003c\/p\u003e\n\u003cp\u003ePetit Délice is a coffee everyone will enjoy. From Guji's G1 washing stations, this Bourbon natural delivers Ferrero Rocher richness, the buttery warmth of an almond croissant, and a bright, clean orange zest finish. Petite in name only.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGuji is one of Ethiopia's most celebrated coffee zones, producing some of the country's most complex and expressive natural-process lots. The G1 grading — the highest in Ethiopia's export classification system — signals exceptional cup quality, achieved through rigorous cherry selection and careful drying. Various smallholder producers contribute to this lot, with their cherries aggregated and processed at the Gogaga station.\u003c\/p\u003e\n\u003cp\u003eEthiopia is the birthplace of coffee, and its indigenous Bourbon varieties from the Guji highlands carry a richness and depth that is difficult to replicate anywhere else in the world. The combination of altitude, heirloom genetics, and skilled natural processing is what makes Petit Délice sing.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at G1 Guji Gogaga involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe red and purple cherries hand-picked by smallholder contributors\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eCherry Sorting\u003c\/strong\u003e — Cherries sorted and graded to G1 standard before drying\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-Bed Drying\u003c\/strong\u003e — Whole cherries dried on elevated African beds in open air\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eExtended Slow Drying\u003c\/strong\u003e — Coffee rests for several weeks, concentrating fruit sugars and developing complexity\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDry Milling\u003c\/strong\u003e — Dried cherry skin and pulp removed at mill once optimal moisture is reached\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe natural process allows the fruit's aromatics and sugars to fully permeate the bean during drying — producing the confectionery richness and tea-like delicacy that defines Petit Délice.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn utterly delightful cup — rich, aromatic, and elegant all at once. Ferrero Rocher gives hazelnut-chocolate depth, almond croissant adds a buttery warmth and gentle nuttiness, and orange zest brings a clean citrus brightness that lifts everything. Tea-like body, patience rewarded. A coffee for slow mornings and Sunday bakeries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🎂 \u003cstrong\u003eFerrero Rocher\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥐 \u003cstrong\u003eAlmond Croissant\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange Zest\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"SL.OW Coffee Roasters","offers":[{"title":"200g \/ April 29th","offer_id":57813089583478,"sku":"SLOW-PETITDELICE-ETH-APR29","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1_01c5c55d-2339-4bd5-ae49-0f2417d8a1ce.png?v=1778144181"},{"product_id":"slow-cherry-bomb-peru-washed","title":"SL.OW Coffee Roasters - Cherry Bomb - Washed | Peru","description":"\u003ch2\u003e\u003cstrong\u003ePeru — Cherry Bomb — La Cima — Washed SL28 \u0026amp; Ruiru\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍒 Maraschino Cherries • 🥤 Cola Float • 🍦 Vanilla • 🍼 Milk Bottles\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e San Ignacio\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm\/Station:\u003c\/strong\u003e La Cima\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Peru\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28, Ruiru\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCherry Bomb is a clean, sweet cup that keeps unfolding. Bright cherry up front, rounded by a cola-like sweetness that drifts into something creamy and soft. One that gets better as it cools — the kind of coffee that reveals more with every sip.\u003c\/p\u003e\n\u003cp\u003eFrom La Cima in Peru, produced by the San Ignacio community, this washed lot showcases SL28 and Ruiru varieties delivering a surprisingly vibrant, fruit-forward profile — more East African in character than you might expect from a Peruvian origin.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSan Ignacio is a coffee-producing region in the northernmost tip of Peru's Cajamarca department, bordering Ecuador. The area's high altitude, cool temperatures, and abundant rainfall create ideal conditions for slow cherry development — producing dense, complex beans. La Cima is a station aggregating carefully selected lots from smallholder producers across this exceptional zone.\u003c\/p\u003e\n\u003cp\u003eThe presence of SL28 and Ruiru varieties — cultivars associated primarily with Kenya — speaks to the experimental spirit of Peru's emerging specialty producers, who are embracing diverse genetics to push the quality ceiling of Peruvian coffee.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at La Cima involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe cherries hand-picked at peak sugar content\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Cherry skin removed to expose the mucilage-coated bean\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Beans fermented in water tanks to loosen remaining mucilage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thoroughly washed clean through grading channels\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-Bed Drying\u003c\/strong\u003e — Dried slowly on raised beds to target moisture content\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe washed process strips the fruit entirely before drying, producing a cup with exceptional clarity — the varietal character of SL28 and Ruiru shines clean and precise, delivering the cherry brightness and soft sweetness that makes Cherry Bomb so compelling.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vivid, fruit-forward washed filter that rewards patience — bright maraschino cherry sweetness up front, a cola float juiciness through the middle, and a long, creamy finish of vanilla and milk bottles. Drinks even better as it cools. Deceptively complex for such a clean cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eMaraschino Cherries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥤 \u003cstrong\u003eCola Float\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍦 \u003cstrong\u003eVanilla\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍼 \u003cstrong\u003eMilk Bottles\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"SL.OW Coffee Roasters","offers":[{"title":"200g \/ April 29th","offer_id":57813090074998,"sku":"SLOW-CHERRYBOMB-APR29","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/4_85c23bed-d5d3-46ea-b3f3-72e93ccb03a2.png?v=1778144184"},{"product_id":"slow-pink-phantom-colombia-rose-honey-co-ferment","title":"SL.OW Coffee Roasters - Pink Phantom - Rose Honey Co-Ferment Pink Bourbon | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Pink Phantom — Rose Honey Co-Ferment Pink Bourbon\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌹 Rose • 🍬 Turkish Delight • 🍋 Lemonade Ice Block • 🌿 Vanilla Bean • 🥭 Mango\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Jario Arcila\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Rose Honey Co-Ferment\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCO FERMS ARE BACK. This Rose tea honey co-ferment from Colombia by Jario Arcila is just a wonderful delight. SL.OW love co-ferments for the brightness they bring out in coffees — and they've never had this process before, making it a very exciting first for 2026.\u003c\/p\u003e\n\u003cp\u003ePink Phantom is a pink lemonade-style Colombian natural with bright florals, soft acidity, and fresh berries. Rose, Turkish delight, lemonade ice block, vanilla bean, mango — the cup reads like a fragrant garden party, and every note is exactly as promised.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJario Arcila is a name well known in Colombian specialty coffee circles. Based in the coffee-growing heartland of Colombia, Arcila has pioneered experimental co-fermentation techniques — particularly honey and floral co-ferments — that express the Pink Bourbon variety's extraordinary potential for sweetness and aromatic complexity. His work has influenced roasters globally and continues to push the frontier of what co-fermented Colombian coffee can achieve.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon, confirmed by genetic analysis to be an Ethiopian landrace rather than a true Bourbon, is prized for its elevated glucose content, silky body, and pastel-bright florality. In Arcila's hands, co-fermented with rose tea, its natural expressiveness is amplified into something genuinely extraordinary.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Rose Honey Co-Ferment process involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only fully ripe Pink Bourbon cherries hand-picked\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Sorting\u003c\/strong\u003e — Cherries sorted by density and ripeness\u003c\/li\u003e\n\u003cli\u003e🌹 \u003cstrong\u003eRose Tea Co-Fermentation\u003c\/strong\u003e — Cherries undergo honey process fermentation with rose tea introduced as the co-fermenting agent, imparting floral aromatics and complexity\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eHoney Drying\u003c\/strong\u003e — Beans dried with mucilage intact on raised beds, developing sweetness and body\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Cupped and graded before export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe rose tea co-fermentation amplifies the Pink Bourbon's natural florality and sweetness, building the layered, fragrant complexity that makes Pink Phantom unlike anything from a conventional process.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn extraordinary cup — fragrant, layered, and unlike anything conventional. Rose leads on the nose with a delicacy that is almost perfume-like. The palate reveals Turkish delight sweetness, lemonade ice block brightness, vanilla bean warmth, and a mango-tropical finish that lingers beautifully. Soft acidity, silky body, a filter coffee that demands to be savoured slowly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌹 \u003cstrong\u003eRose\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eTurkish Delight\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLemonade Ice Block\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eVanilla Bean\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"SL.OW Coffee Roasters","offers":[{"title":"200g \/ April 29th","offer_id":57813090861430,"sku":"SLOW-PINKPHANTOM-APR29","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Pink_Phantom_-_Front_On.png?v=1778144187"},{"product_id":"slow-jammy-dodger-kenya-washed","title":"SL.OW Coffee Roasters - Jammy Dodger - Washed | Kenya","description":"\u003ch2\u003e\u003cstrong\u003eKenya — Jammy Dodger — Ngomano F.C.S — Washed SL28 \u0026amp; Ruiru\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍒 Cherry • 🫐 Ribena • 🍑 Apricot\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Ngomano Farmers Co-operative Society\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Machakos, Kenya\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28, Ruiru\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSourced via:\u003c\/strong\u003e Opal Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJammy Dodger is a juicy party. SL.OW are very selective with their Kenyans — this one from Ngomano F.C.S made the cut with no hesitation. With notes of cherry, Ribena, and apricot, this is a great coffee and one they are really proud to offer.\u003c\/p\u003e\n\u003cp\u003eA washed Kenyan tasting of raspberry jam, biscuit, and sweet citrus — a coffee that every single filter drinker will reach for again and again. It simply doesn't miss.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNgomano Farmers Co-operative Society (F.C.S) is based in Machakos County, in Kenya's eastern region — a less immediately celebrated growing area than the famous central counties, but producing coffees of exceptional character. Ngomano F.C.S aggregates cherries from smallholder members, processing them through a meticulous double-washed method that is the hallmark of quality Kenyan coffee.\u003c\/p\u003e\n\u003cp\u003eThis lot was sourced through Opal Coffee, SL.OW's trusted New Zealand import partner. The SL28 and Ruiru varieties — the backbone of Kenya's best lots — deliver their characteristic blackcurrant depth and wine-like acidity with clarity and precision from this station.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Ngomano F.C.S involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Only fully ripe red cherries hand-picked and delivered to the washing station\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003ePulping\u003c\/strong\u003e — Cherries pulped to remove the outer skin\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eWet Fermentation\u003c\/strong\u003e — Coffee fermented in water tanks, typically 12–36 hours, to loosen mucilage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Beans washed clean through grading channels\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-Bed Drying\u003c\/strong\u003e — Dried slowly on raised African beds in open air\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eGrading \u0026amp; Export\u003c\/strong\u003e — Final grading and quality control before export\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKenya's washed process — with its extended fermentation and thorough washing — produces the extraordinary clarity and fruit precision that distinguishes the country's best coffees from any other origin in the world.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vivid, juicy cup with a clean, precise mouthfeel. Cherry and Ribena-like blackcurrant are immediately apparent, with a sweet apricot finish that lingers well. SL.OW describe it as raspberry jam, biscuit, and sweet citrus — and it delivers every single note. Classic Kenyan brightness without astringency. A filter coffee for every occasion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eRibena\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003eApricot\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"SL.OW Coffee Roasters","offers":[{"title":"200g","offer_id":57813091647862,"sku":"SLOW-JAMMYDODGER","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/3_edbd8be3-ab32-436d-ac87-cfa6eaceb1ac.png?v=1778144191"},{"product_id":"slow-oh-my-fudge-brazil-natural-espresso","title":"SL.OW Coffee Roasters - Oh My Fudge! - Natural Espresso | Brazil","description":"\u003ch2\u003e\u003cstrong\u003eBrazil — Oh My Fudge! — Capim Seco — Natural Acaia\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍫 Chocolate Brownie • 🍮 Caramel Fudge • 🍬 Toffee • 🥜 Peanut Slab\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Carmo De Minas\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Capim Seco\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Brazil\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Acaia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted for:\u003c\/strong\u003e Espresso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSourced via:\u003c\/strong\u003e Cofinet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis fudgey goodness tastes as if you are drinking a chocolate brownie with a sticky caramel and toffee body to it. SL.OW's first single-origin espresso from Brazil in a very long time — and they are very proud to offer it.\u003c\/p\u003e\n\u003cp\u003eOh My Fudge! is your ultimate Easter pairing: rich, indulgent, and impossibly sweet. Sourced via Cofinet from the Capim Seco farm in Carmo De Minas, this Acaia natural is Brazilian espresso at its finest — deep, confectionery, and completely irresistible.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCarmo De Minas is a renowned municipality in the Sul de Minas region of Minas Gerais — one of Brazil's most celebrated coffee-growing areas — known for producing some of the country's most complex and expressive specialty lots. The Capim Seco farm is situated at altitude in this fertile landscape, with conditions ideal for the slow natural drying that builds the deep sweetness and confectionery character that Oh My Fudge! delivers.\u003c\/p\u003e\n\u003cp\u003eThe Acaia variety — a Brazilian cultivar developed from Mundo Novo and Bourbon genetics — is prized for its dense body, exceptional sweetness, and suitability for natural processing. Sourced through Cofinet, SL.OW's Colombian import partner who also operates in Brazil, this lot represents a deliberate choice: the most fudge-like coffee they could find for espresso.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Capim Seco involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Fully ripe cherries harvested at peak sugar content\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — Cherries sorted by density and quality\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eNatural Drying\u003c\/strong\u003e — Whole cherries laid on raised beds and dried in the sun\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eExtended Drying\u003c\/strong\u003e — Slow drying over several weeks concentrates chocolate and caramel sweetness\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDry Milling\u003c\/strong\u003e — Dried cherry removed once optimal moisture is reached\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe natural process allows the fruit's sugars to fully permeate the bean during drying, building the signature chocolate brownie and caramel fudge character that defines this espresso.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA rich, dessert-like espresso of exceptional depth. Chocolate brownie leads with a deep, bittersweet warmth; caramel fudge and toffee build into a luxuriously sticky sweetness; peanut slab adds a gentle nuttiness on the finish. Full-bodied, velvety, and deeply satisfying — exactly as fudgey as the name promises. Best enjoyed 2–4 weeks post roast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eChocolate Brownie\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍮 \u003cstrong\u003eCaramel Fudge\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eToffee\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🥜 \u003cstrong\u003ePeanut Slab\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"SL.OW Coffee Roasters","offers":[{"title":"200g \/ April 29th","offer_id":57813092761974,"sku":"SLOW-OHMYFUDGE-APR29","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/1_d5ed8d24-1a33-42dd-a572-77b7d3b52935.png?v=1778144193"}],"url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/slow-coffee-roasters.oembed","provider":"Sigma Coffee UK","version":"1.0","type":"link"}