{"title":"Subtext Coffee","description":"\u003cp\u003eSubtext Coffee is based in an industrial part of Toronto, Canada. The roastery avoids blending, renaming or dark roasting its coffees, instead profiling each lot to reveal origin character, and lists every producer's name on the bag to keep sourcing transparent and traceable.\u003c\/p\u003e","products":[{"product_id":"subtext-coffee-francy-burbano-washed-pink-bourbon-colombia","title":"Subtext Coffee - Francy Burbano Washed Pink Bourbon | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Francy Burbano Finca Buenavista Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍈 Grapefruit • 🍋 Citrus Zest • 🍒 Cherry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Francy Burbano\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Buenavista\u003c\/li\u003e\n\u003cli\u003eRegion: El Tabor, San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,800 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: Fall 2025\u003c\/li\u003e\n\u003cli\u003eRecognition: 2025 Copa de Oro Finalist\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eFrancy Burbano was the only woman to place in the top 15 lots at the 2025 Copa de Oro Competition — a genuinely sweet and complex Pink Bourbon marking her first year as a finalist. Grapefruit and citrus zest lead, with a cherry sweetness rounding out the cup. In the cup: grapefruit, citrus zest, and cherry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eFrancy's farm, Finca Buenavista, sits in the rural township of El Tabor in San Agustín, Huila, at 1,800 masl. Though well-known for her Pink Bourbons — highly sought after by quality-conscious buyers — this marks the first year she's been a finalist in the Copa de Oro competition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is Washed, a method that removes the fruit before fermentation and drying — allowing Pink Bourbon's naturally bright, citrus-forward character to come through with clarity, building the grapefruit and citrus zest brightness that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSweet and complex — grapefruit and citrus zest lead the cup, with a cherry sweetness rounding out the finish. A competition-calibre showing from a Copa de Oro finalist.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍈 Grapefruit 🍋 Citrus Zest 🍒 Cherry\u003c\/p\u003e","brand":"Subtext Coffee","offers":[{"title":"Filter \/ 250g \/ September 8th","offer_id":58813014802806,"sku":"STXT-FRANCY-BURBANO-PINK-BOURBON-WASHED-FIL-250G-SEP08","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/900x-3-cropped.jpg?v=1790260778"},{"product_id":"subtext-coffee-gladys-aullon-washed-caturra-colombia","title":"Subtext Coffee - Gladys Aullon Washed Caturra | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Gladys Aullon Finca Armenia Caturra (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍯 Honey • 🍇 Red Grape • 🍫 Milk Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Gladys Aullon\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Armenia\u003c\/li\u003e\n\u003cli\u003eRegion: Vereda El Tauso, Arboleda, Berruecos, Nariño, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Caturra\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,120 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: Summer 2025\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eHoney sweetness meets red grape and a milk chocolate depth — sweet and complex, from a Caturra grown high in the hills of Berruecos, Nariño. In the cup: honey, red grape, and milk chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eGladys cultivates her Caturra variety in Vereda El Tauso, in the municipality of Arboleda, Berruecos. A highly entrepreneurial woman, she manages her farm, Finca Armenia, along with her youngest child. Finca Armenia sits at a very high 2,120 masl, with 1.5 hectares planted with Caturra and Colombia varieties. Historically, Gladys's coffee has been blended into community lots — thanks to help from the teams at Apex and La Indonesia, it was possible to separate her coffee during a visit to Berruecos last year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is Washed, a method that removes the fruit before fermentation and drying — allowing Caturra's naturally sweet, clean character to come through, building the honey and red grape notes that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSweet and complex — honey sweetness leads, with red grape brightness through the middle and a milk chocolate finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍯 Honey 🍇 Red Grape 🍫 Milk Chocolate\u003c\/p\u003e","brand":"Subtext Coffee","offers":[{"title":"Filter \/ 250g \/ September 8th","offer_id":58813031285110,"sku":"STXT-GLADYS-AULLON-CATURRA-WASHED-FIL-250G-SEP08","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/900x-5-cropped.jpg?v=1790261085"},{"product_id":"subtext-coffee-juan-jimenez-washed-pink-bourbon-colombia","title":"Subtext Coffee - Juan Jímenez Washed Pink Bourbon | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Juan Jiménez Peña Finca El Porvenir Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Peach • 🍋 Lemonade • 🍈 Tropical Fruit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Juan Jiménez Peña\u003c\/li\u003e\n\u003cli\u003eFarm: El Porvenir\u003c\/li\u003e\n\u003cli\u003eRegion: Palestina, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,700 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: Fall 2025\u003c\/li\u003e\n\u003cli\u003eImporter: Osito\u003c\/li\u003e\n\u003cli\u003eCupping Score: 87\u003c\/li\u003e\n\u003cli\u003eRecognition: Copa de Oro Finalist consideration (scored as high as some lots that made the final 15)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eDon Juan Jiménez Peña owns Finca El Porvenir in Palestina, Huila — at 16 hectares, substantially larger than the average Colombian coffee farm, yet completely focused on quality, and it shows in the cup. While this washed Pink Bourbon didn't make the final 15 at Copa de Oro, it scored as high or higher than some lots that did. Juicy and vibrant, bursting with tropical fruit and peach notes. In the cup: peach, lemonade, and tropical fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eHuila, in southwestern Colombia, grows more coffee than any other department, with coffee cultivated in 35 of its 37 municipalities across a wide diversity of microclimates, temperatures, altitudes, and varieties. Pink Bourbon, famed for its pink ripened cherries and unique flavour characteristics, has become highly sought after — now genetically confirmed as an Ethiopian Landrace variety, proliferating particularly across Huila among specialty-focused producers like Juan Jiménez Peña.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is Washed, a method that removes the fruit before fermentation and drying — allowing Pink Bourbon's naturally juicy, tropical character to come through with clarity, building the peach and lemonade brightness that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eJuicy and vibrant — a classic washed Pink Bourbon bursting with tropical fruit and peach notes, finishing on a bright lemonade acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍑 Peach 🍋 Lemonade 🍈 Tropical Fruit\u003c\/p\u003e","brand":"Subtext Coffee","offers":[{"title":"Filter \/ 250g \/ September 8th","offer_id":58813043540342,"sku":"STXT-JUAN-JIMENEZ-PINK-BOURBON-WASHED-FIL-250G-SEP08","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/900x-7-cropped.jpg?v=1790261474"},{"product_id":"subtext-coffee-chelbesa-danche-kurume-wolisho-yellow-honey-ethiopia","title":"Subtext Coffee - Chelbesa Danche Kurume \u0026 Wolisho Yellow Honey | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — SNAP \u0026amp; Smallholders of Chelbesa Danche Kurume \u0026amp; Wolisho (Yellow Honey)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍬 Bubblegum • 🍑 Nectarine • 🍒 Cherry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: SNAP \u0026amp; Smallholders of Chelbesa (~800 producers)\u003c\/li\u003e\n\u003cli\u003eStation: Chelbesa Danche\u003c\/li\u003e\n\u003cli\u003eRegion: Chelbesa, Gedeb, Gedeo, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: Kurume \u0026amp; Wolisho\u003c\/li\u003e\n\u003cli\u003eProcess: Yellow Honey\u003c\/li\u003e\n\u003cli\u003eElevation: 2,200 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: December 2025–January 2026\u003c\/li\u003e\n\u003cli\u003eImporter: Quest\u003c\/li\u003e\n\u003cli\u003eCupping Score: 86.75\u003c\/li\u003e\n\u003cli\u003eRelationship: 4th year buying from SNAP\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eIn January of last year, a trip to Gedeb, Ethiopia included a few days with SNAP Coffee, visiting a number of their stations in the region — Chelbesa Danche among them. This yellow honey lot delivers bubblegum sweetness with nectarine and cherry throughout. In the cup: bubblegum, nectarine, and cherry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eAbout 800 producers deliver cherry — primarily Kurume and Wolisho varieties — to the Chelbesa Danche station, located in the Chelbesa Kebele. Processing is overseen by Frew, the Special Prep Coordinator and Yirgacheffe Operations Manager, who produces a number of different processes at Danche, this yellow honey lot among them.\u003c\/p\u003e\n\u003cp\u003eGedeb is one of four coffee-growing woredas in the Gedeo zone, which also includes the famous Yirgacheffe woreda. As in other Ethiopian regions, farm sizes here are very small, planted mostly with JARC varieties. Kurume and Wolisho are JARC (Jimma Agricultural Research Centre) varieties, developed in response to a devastating wave of Coffee Berry Disease in the 1960s and bred for resistance to it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eCherries are de-pulped and left to dry-ferment in tanks for 2 days, then moved to raised beds to dry. The parchment is constantly moved each day, taking 10-14 days depending on weather.\u003c\/p\u003e\n\u003cp\u003eThe 2-day dry-ferment ahead of raised-bed drying is the defining step — it's what builds the bubblegum sweetness and nectarine character that define this cup, with cherry rounding things out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSweet and fruity — bubblegum sweetness leads, with nectarine and cherry notes throughout.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍬 Bubblegum 🍑 Nectarine 🍒 Cherry\u003c\/p\u003e","brand":"Subtext Coffee","offers":[{"title":"Filter \/ 250g \/ September 8th","offer_id":58813063135606,"sku":"STXT-CHELBESA-DANCHE-WOLISHO-KURUME-HONEY-FIL-250G-SEP08","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/900x-8-cropped.jpg?v=1790261773"},{"product_id":"subtext-coffee-karamo-adara-walega-washed-ethiopia","title":"Subtext Coffee - Karamo Adara Walega Washed | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Karamo Adara Station Walega (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍊 Orange • 🍑 Apricot • 🍵 White Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: ~1,500 smallholder producers, Karamo Adara Station\u003c\/li\u003e\n\u003cli\u003eRegion: Bensa, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: Walega (JARC 74158) and other indigenous varieties\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,300 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: December 2025–February 2026\u003c\/li\u003e\n\u003cli\u003eRecognition: Daye Bensa Cup of Excellence, 3 consecutive years (2020–2022)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eA fourth year bringing in coffee from Karamo Adara station in Bensa, Sidama — the quality produced at these elevations, reaching 2,300 masl, continues to impress. Elegant and complex, with orange and apricot sweetness meeting a white tea structure. In the cup: orange, apricot, and white tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eApproximately 1,500 producers contribute their coffee cherries to the Karamo Adara station, primarily cultivating Walega (JARC 74158) alongside other indigenous varieties. The remarkable elevation results in exceptionally dense beans with a high concentration of smaller screen sizes. The station's excellence is well-documented — Karamo Adara has earned Daye Bensa Cup of Excellence awards for three consecutive years, 2020 through 2022.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is Washed, a method that removes the fruit before fermentation and drying — allowing Walega's naturally elegant, complex character to come through with clarity, built on the station's exceptionally dense, high-elevation cherries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eElegant and complex — orange and apricot sweetness lead the cup, with a white tea structure rounding out the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍊 Orange 🍑 Apricot 🍵 White Tea\u003c\/p\u003e","brand":"Subtext Coffee","offers":[{"title":"Filter \/ 250g \/ September 8th","offer_id":58813073162614,"sku":"STXT-KARAMO-ADARA-WALEGA-WASHED-FIL-250G-SEP08","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/normal-cropped.jpg?v=1790262119"},{"product_id":"subtext-coffee-mullugeta-muntasha-walega-natural-ethiopia","title":"Subtext Coffee - Mullugeta Muntasha Walega Natural | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Mullugeta Muntasha Arbegona Station Walega (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Blueberry • 🍊 Orange • 🍵 Black Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Mullugeta Muntasha (600 outgrowers)\u003c\/li\u003e\n\u003cli\u003eStation: Arbegona\u003c\/li\u003e\n\u003cli\u003eRegion: Bursa, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: Walega\u003c\/li\u003e\n\u003cli\u003eProcess: Natural\u003c\/li\u003e\n\u003cli\u003eElevation: 2,230 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: December 2025–February 2026\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eSweet and jammy — blueberry and orange sweetness lead, with a black tea structure running throughout. This particular lot comes from Mullugeta Muntasha's Arbegona station, supplied by 600 outgrowers. In the cup: blueberry, orange, and black tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eMullugeta Muntasha grew up in Bursa, where until recently, no coffee was grown, despite being part of the Sidama zone. His first work with coffee was as a truck driver in neighbouring Arsi, transporting cherry from collection sites to a washing station — through this experience, he became familiar with the coffee business. Eventually, farmers in Bursa began planting coffee, and in 2021 he returned to open his first drying station, Dawencho, where he produced two top Cup of Excellence lots. In 2022, four of the competition's top lots were processed at his station, located next to his farm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is a Natural — cherries are dried whole, allowing the fruit to impart its character directly into the bean. This approach is what builds the sweet, jammy blueberry and orange character that define this cup, with a black tea structure rounding things out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSweet and jammy — blueberry and orange sweetness throughout, with a black tea structure on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🫐 Blueberry 🍊 Orange 🍵 Black Tea\u003c\/p\u003e","brand":"Subtext Coffee","offers":[{"title":"Filter \/ 250g \/ September 8th","offer_id":58813097574774,"sku":"STXT-ARBEGONA-MULLUGETA-MUNTASHA-WALEGA-NATURAL-FIL-250G-SEP08","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/900x-9-cropped.jpg?v=1790262454"},{"product_id":"subtext-coffee-heber-avila-washed-sidra-honduras","title":"Subtext Coffee - Heber Ávila Washed Sidra | Honduras","description":"\u003cp\u003e\u003cstrong\u003eHonduras — Heber Ávila Finca Las Moras Sidra (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌺 Hibiscus • 🍇 Raspberry • 🍑 Stewed Fruit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Heber Hernán Ávila\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Las Moras\u003c\/li\u003e\n\u003cli\u003eRegion: Guajiquiro, La Paz, Honduras\u003c\/li\u003e\n\u003cli\u003eVarietal: Sidra\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,600–1,800 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: Spring 2026\u003c\/li\u003e\n\u003cli\u003eTier: Subtext Reserve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eJuicy and complex — hibiscus tartness leads, with raspberry brightness and a stewed fruit depth running throughout. This Reserve-tier Sidra comes from Heber Ávila's Finca Las Moras in Guajiquiro, La Paz. In the cup: hibiscus, raspberry, and stewed fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eHeber Hernán Ávila owns and operates Finca Las Moras, at 1,600 to 1,800 masl in Guajiquiro, La Paz, Honduras. A 39-year-old, third-generation producer, both his father and grandfather were coffee producers before him. While the farm is a family inheritance, Heber has expanded Las Moras by acquiring neighbouring land — now 4.2 hectares, planted with IHCAFE 90 and Catimor alongside Sidra and Pacamara. Heber takes a sustainable approach to coffee production, ensuring nothing goes to waste and focusing on reducing the farm's water consumption.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is Washed, a method that removes the fruit before fermentation and drying — allowing Sidra's naturally juicy, complex character to come through, built on Heber's sustainable, water-conscious approach to production.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eJuicy and complex — hibiscus tartness leads, with raspberry brightness through the middle and a stewed fruit depth on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🌺 Hibiscus 🍇 Raspberry 🍑 Stewed Fruit\u003c\/p\u003e","brand":"Subtext Coffee","offers":[{"title":"Filter \/ 250g \/ September 8th","offer_id":58813115728246,"sku":"STXT-HEBER-AVILA-SIDRA-WASHED-FIL-250G-SEP08","price":21.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/900x-11-cropped.jpg?v=1790262845"},{"product_id":"subtext-coffee-kivanga-estate-washed-sl28-sl34-aa-kenya","title":"Subtext Coffee - Kivanga Estate Washed SL28 \u0026 SL34 AA | Kenya","description":"\u003cp\u003e\u003cstrong\u003eKenya — Morris Njagi Kivanga Estate SL28 \u0026amp; SL34 (Washed, AA)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🫐 Blackcurrant • 🍇 Raspberry • 🥤 Cola\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Morris Njagi\u003c\/li\u003e\n\u003cli\u003eFarm: Kivanga Estate\u003c\/li\u003e\n\u003cli\u003eRegion: Embu, Kenya\u003c\/li\u003e\n\u003cli\u003eVarietal: SL28 \u0026amp; SL34\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,750 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: Winter '25–'26\u003c\/li\u003e\n\u003cli\u003eImporter: Quest\u003c\/li\u003e\n\u003cli\u003eCupping Score: 87\u003c\/li\u003e\n\u003cli\u003eRelationship: First year for both Quest and Subtext\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eKivanga Estate is managed by Morris Njagi in Embu County, Kenya, operating its own factory (washing station). Recognised in the region for high-quality SL28 and SL34 selections, which make up the entirety of this washed lot — with the proliferation of hybrids like Ruiru 11 and Batian across Kenya, pure SL variety lots like this are increasingly rare. In the cup: blackcurrant, raspberry, and cola.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eEmbu lies on the eastern side of Kenya's Central Highlands. The geography of the eastern slopes of Mount Kenya provides a different growing environment than the western and southern Nyeri and Kirinyaga regions — facing Indian Ocean moisture systems more directly, Embu experiences higher annual rainfall.\u003c\/p\u003e\n\u003cp\u003eSL28 is one of the best-known and highly sought-after varieties in Kenya, originally selected in the 1930s by Scott Laboratories. It's well regarded for high-quality potential, drought resistance, and rusticity — meaning it can survive on its own for years and later be brought back into production. It's also highly susceptible to coffee diseases, which is why single-variety SL lots from Kenya grow rarer each year as farmers rely more on disease-resistant hybrids. SL28 has also made its way to Latin America, most notably Costa Rica.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThe coffee is hand-picked at peak ripeness, then sorted and floated before pulping. It's fermented in open tanks, thoroughly washed to remove mucilage, and laid to dry on raised beds for 14 to 21 days depending on weather, consistently rotated and hand-sorted throughout to ensure top physical quality.\u003c\/p\u003e\n\u003cp\u003eRare pure-SL varietal composition is the defining factor here — with most Kenyan lots now blended with disease-resistant hybrids, this cup shows what classic SL28 and SL34 character looks like on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eClassic and pure — blackcurrant depth leads, with raspberry brightness through the middle and a cola-like sweetness on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🫐 Blackcurrant 🍇 Raspberry 🥤 Cola\u003c\/p\u003e","brand":"Subtext Coffee","offers":[{"title":"Filter \/ 250g \/ September 8th","offer_id":58813138338166,"sku":"STXT-KIVANGA-AND-AA-SL28-SL34-WASHED-FIL-250G-SEP08","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/900x-13-cropped.jpg?v=1790263186"},{"product_id":"subtext-coffee-lenin-flores-washed-caturra-peru","title":"Subtext Coffee - Lenin Flores Washed Caturra | Peru","description":"\u003cp\u003e\u003cstrong\u003ePeru — Lenin Flores El Morito Group Yellow Caturra (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Golden Raisin • 🍫 Milk Chocolate • 🍐 Pear\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Lenin Flores\u003c\/li\u003e\n\u003cli\u003eGroup: El Morito\u003c\/li\u003e\n\u003cli\u003eRegion: Jaén, Cajamarca, Peru\u003c\/li\u003e\n\u003cli\u003eVarietal: Yellow Caturra\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eElevation: 2,000–2,050 masl\u003c\/li\u003e\n\u003cli\u003eHarvest: Summer 2025\u003c\/li\u003e\n\u003cli\u003eImporter: Crop to Cup\u003c\/li\u003e\n\u003cli\u003eCupping Score: 85\u003c\/li\u003e\n\u003cli\u003eRelationship: First year for both Crop to Cup and Subtext\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eThe next release from the El Morito group comes from Lenin Flores — golden raisin sweetness meets milk chocolate depth and a pear-like fruitiness. In the cup: golden raisin, milk chocolate, and pear.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eLenin Flores is both a grower and an organiser — serving as El Morito's quality assurance lead while managing his own farm. Part of his work has been fostering relationships with farmers abroad, from whom he's sourced varieties like Wush Wush and Pink Bourbon; in 2026, he'll be the first in the area to harvest them, with plans to share seedstock across the network. El Morito began as a family initiative and became a formal producers' association in 2022. At over 2,000 meters, Lenin's farm is one of the highest in the group, and his work — both agronomic and administrative — reflects El Morito's ethos: invest in quality, share what works, and grow together.\u003c\/p\u003e\n\u003cp\u003eCajamarca is the most famous of Peru's growing regions, sitting on the border with Ecuador, where the Eastern and Western Andes meet to create distinct microclimates ideal for high-quality coffee. Caturra is a natural mutation of Bourbon, discovered in Brazil in the early 20th century — the name derives from the Guaraní word for \"small,\" referencing its dwarfism from a single-gene mutation, which allows more trees to be planted closer together. Mass selections were made by São Paulo's Instituto Agronômico in the 1930s, and the variety spread to Guatemala in the 1940s before wide Central American adoption in the 1970s. At high altitude, Caturra shows strong quality and yield potential, but remains quite susceptible to disease.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is Washed, a method that removes the fruit before fermentation and drying — allowing Yellow Caturra's naturally sweet, fruity character to come through, building the golden raisin and pear notes that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSweet and fruity — golden raisin leads, with milk chocolate depth through the middle and a pear-like fruitiness on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍇 Golden Raisin 🍫 Milk Chocolate 🍐 Pear\u003c\/p\u003e","brand":"Subtext Coffee","offers":[{"title":"Filter \/ 250g \/ September 8th","offer_id":58813149708662,"sku":"STXT-LENIN-FLORES-CATURRA-WASHED-FIL-250G-SEP08","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/900x-14-cropped.jpg?v=1790263430"},{"product_id":"subtext-coffee-tony-medina-washed-caturra-espresso-guatemala","title":"Subtext Coffee - Tony Medina Washed Caturra Espresso | Guatemala","description":"\u003cp\u003e\u003cstrong\u003eGuatemala — Tony Medina Finca La Colina Caturra (Washed, Espresso)\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTastes Like — 🍑 Fig • 🍎 Dried Apple • 🍈 Melon\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003eProducer: Tony Medina\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFarm: Finca La Colina\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eRegion: Chimaltenango, Guatemala\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eVarietal: Caturra\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eProcess: Washed\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eElevation: 1,700 masl\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eHarvest: February–March 2026\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eImporter: Shared Source\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eCupping Score: 85.5\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eRelationship: 6th consecutive year buying Tony's coffee\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eJust one quarter of Tony Medina's property is planted with coffee — the rest is native forest, protected by Tony and monitored by the government, which supports him financially to protect native flora and fauna. Fig and dried apple sweetness lead, with a melon freshness rounding out the cup. In the cup: fig, dried apple, and melon.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eTony is a fourth-generation grower, twenty years in himself, farming 64 manzanas split evenly between Caturra and Bourbon, much of the latter currently re-growing after pruning — alongside 5,000 Gesha plants and some Pacamara planted in 2019. He's planted many native leguminous shade trees called Chalum, alongside pine and cedar, and prunes only during the full moon, when plant fluids concentrate in the lower parts and roots, making the cuts more effective at retarding growth. His soils are full of large rocks and boulders that protect against erosion, and his farm is home to native squirrels, rabbits, and snakes. The water used for processing comes from the farm and is protected, and the forest is certified by Guatemala's National Institution of Protection of Forests (INAB).\u003c\/p\u003e\u003cp\u003eIn the past, Tony sold coffee in cherry, like the vast majority of Guatemala's small producers, before starting to dry his own coffee to sell parchment at differentiated prices less than 10 years ago. He has five daughters, all of whom he's put through university thanks to selling specialty coffee. He's hoping to eventually purchase a guardiola — a mechanical dryer — for more even drying and less dependence on weather and patio space, and has given the upper part of his farm to members of the local indigenous community who work alongside him.\u003c\/p\u003e\u003cp\u003eChimaltenango lies between Antigua to the south and Huehuetenango to the north — notably dry for a Guatemalan growing region, but rich in natural springs and ideal microclimates.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eTraditional tank fermentation takes around 36 hours, followed by traditional patio drying over eight days. To reduce water use, Tony uses a demucilager to mechanically wash the fermented coffee. An ecologically minded farmer, he fertilises with top-grade, highly efficient inputs to apply less frequently and in smaller volume, composts coffee pulp before returning it to the farm as organic fertiliser, practices manual weeding, and sprays just twice a year for leaf rust with the most non-toxic product available.\u003c\/p\u003e\u003cp\u003eThe mechanical demucilaging, paired with Tony's broader ecological approach, is the defining step here — it's what keeps the cup clean and structured, letting the fig and dried apple sweetness come through clearly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSweet and structured — fig and dried apple lead, with a melon freshness on the finish. A well-rounded, ecologically minded expression of Chimaltenango Caturra.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍑 Fig 🍎 Dried Apple 🍈 Melon\u003c\/p\u003e","brand":"Subtext Coffee","offers":[{"title":"Espresso \/ 250g \/ September 8th","offer_id":58813168320886,"sku":"STXT-TONY-MEDINA-CATURRA-WASHED-ESP-250G-SEP08","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/900x-15-cropped.jpg?v=1790263711"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/subtext_logo.webp?v=1790265530","url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/subtext-coffee.oembed","provider":"Sigma Coffee UK","version":"1.0","type":"link"}