{"title":"Swerl Coffee Roasters","description":"\u003cp\u003eSwerl began in Falkenberg in 2019, when Beatriz and Daniel converted a 1972 Mercedes bus into a coffee bar. Now a dedicated roastery, it works closely with producers to share seasonal coffees that express their origin. Careful sampling, roasting and quality control support its focus on traceability, consistency and connection.\u003c\/p\u003e","products":[{"product_id":"swerl-luis-aguirre-pink-bourbon-washed-colombia","title":"Swerl - Luis Aguirre - Pink Bourbon - Washed | Colombia","description":"\u003cp data-start=\"146\" data-end=\"351\"\u003e\u003cstrong data-start=\"146\" data-end=\"194\"\u003eSuper Bright, Sparkling \u0026amp; Intensely Tropical\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"194\" data-end=\"197\"\u003eA lively cup bursting with ripe grape and cantaloupe melon, balanced by a deep, tropical sweetness. This Pink Bourbon is nothing short of extraordinary.\u003c\/p\u003e\n\u003cp data-start=\"353\" data-end=\"439\"\u003eSwerl proudly roasts this exceptional coffee, sourced through our partners at LaREB.\u003c\/p\u003e\n\u003ch3 data-start=\"735\" data-end=\"765\"\u003eThe Story Behind the Cup\u003c\/h3\u003e\n\u003cp data-start=\"766\" data-end=\"1141\"\u003eWe’re excited to share the second harvest of Luis Aguirre’s lot – and it’s even better than last year’s. When we first tasted his coffee, Luis was new to specialty production, and the variety was initially a mystery, suspected to be a hybrid. Thanks to genetic testing by LaREB, it’s now confirmed as Pink Bourbon (Rosado), one of the most celebrated varieties in Colombia.\u003c\/p\u003e\n\u003cp data-start=\"1143\" data-end=\"1507\"\u003eThis lot was sourced through LaREB – a producer-founded and producer-led cooperative of around 60 members. LaREB handles everything from quality control and shipping to warehousing and sales, ensuring that 80–90% of profits stay in Colombia. By removing intermediaries, they empower smallholder farmers like Luis to access the international market on fair terms.\u003c\/p\u003e\n\u003cp data-start=\"1509\" data-end=\"1707\"\u003eLuis’s commitment to quality is evident in every step of processing: in-husk fermentation for 24 hours, followed by dry-mass fermentation in tank, and slow sun drying for a clean, complex profile.\u003c\/p\u003e\n\u003cp data-start=\"1709\" data-end=\"1859\"\u003eWe’re proud to support this sustainable, farmer-driven model – and to bring you a Pink Bourbon that shines with vibrancy and sweetness in every cup.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Ripe Grapes, Cantaloupe Melon, Elderflower. Bright, Clean, Tropical.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Default Title","offer_id":55816639152502,"sku":"SWERL-LUIS-PINKBOURBON","price":14.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/3_ed04c2e0-68c6-4264-b533-1ef4bc96e25e.png?v=1750688294"},{"product_id":"swerl-rio-bamisa-natural-caturron-espresso-colombia","title":"Swerl - Rio Bamisa Natural Caturrón | Colombia","description":"\u003cp data-start=\"0\" data-end=\"33\"\u003e\u003cstrong data-start=\"0\" data-end=\"33\"\u003eRio Bamisa – Caturrón Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"33\"\u003e\u003cstrong\u003eAvailable in both Filter and Espresso roast!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"35\" data-end=\"433\"\u003eNamed after the Bamisa River that nourishes the valleys of southern Colombia, Rio Bamisa embodies the harmony between fertile terrain and agricultural precision. Grown in Acevedo, Huila—one of Colombia’s most celebrated coffee regions—this lot benefits from high elevation, volcanic soils, and consistently stable microclimates, creating the perfect conditions for expressive, high-quality coffees.\u003c\/p\u003e\n\u003cp data-start=\"435\" data-end=\"851\"\u003eAt the center of this lot is Caturrón—a rare, resilient Colombian cultivar. Genetically linked to Variedad Colombia and likely a cross between Híbrido de Timor and Bourbon or Caturra, Caturrón is distinguished by its elongated beans and inherent disease resistance. In the cup, it delivers a vibrant tropical fruit profile with deep sweetness that originates in the cherry and lingers beautifully through the finish.\u003c\/p\u003e\n\u003cp data-start=\"853\" data-end=\"1093\"\u003eRio Bamisa is naturally processed. After water sorting to remove floaters, cherries are lightly fermented for 2–3 hours before being dried slowly to a precise 10–11% moisture content—contributing to its layered complexity and vivid clarity.\u003c\/p\u003e\n\u003cp data-start=\"1095\" data-end=\"1368\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eSourced through Qima Colombia, a branch of Qima Coffee, this lot reflects a commitment to transparent, scalable sourcing models that prioritize quality and farmer equity. With Rio Bamisa, Swerl is proud to share a tropical, fruit-forward expression of Colombia’s next wave.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Canned Pineapple, Ripe Blackberries, Milk Chocolate, Floral and Boozy\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Filter","offer_id":55816678080886,"sku":"SWERL-RIO-CATURRON-FILTER","price":17.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso","offer_id":55816727855478,"sku":"SWERL-RIO-CATURRON-ESPRESSO","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/2_79193e44-6167-4810-a2d6-ec333c567d3c.png?v=1750688125"},{"product_id":"swerl-vincent-rukeribuga-anaerobic-natural-red-bourbon-rwanda","title":"Swerl - Vincent Rukeribuga - Anaerobic Natural Red Bourbon | Rwanda","description":"\u003cp data-start=\"0\" data-end=\"54\"\u003e\u003cstrong data-start=\"0\" data-end=\"54\"\u003eVincent Rukeribuga – Red Bourbon Anaerobic Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"56\" data-end=\"244\"\u003eTasting like cherry jam with delicate violet florals, this Red Bourbon from Rwanda leans candy-sweet with a balanced touch of boozy intensity—an unapologetically fun and fruit-forward cup.\u003c\/p\u003e\n\u003cp data-start=\"246\" data-end=\"620\"\u003eGrown in the Western Province by Vincent Rukeribuga, this lot showcases meticulous cherry selection and processing. Cherries are delivered directly after harvest, hand-sorted, and floated to remove defects before undergoing 24–72 hours of anaerobic fermentation in sealed tanks. Drying follows on raised beds for around 20 days, allowing flavor to develop slowly and evenly.\u003c\/p\u003e\n\u003cp data-start=\"622\" data-end=\"744\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eSwerl is proud to feature this traceable, single-farm lot—an expressive snapshot of Rwanda’s evolving specialty landscape.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Cherry-Jam, Dark Chocolate, Violets, Sweet, Boozy\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"June 1st","offer_id":58066608062838,"sku":"SWERL-VINCENT-REDBOURBON-JUN01","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/5_22bb9d76-4786-4160-9b45-f61fb43a7cf9.png?v=1750688203"},{"product_id":"swerl-banko-gotiti-washed-yirgacheffe-heirloom-ethiopia","title":"Swerl - Banko Gotiti - Washed Yirgacheffe Heirloom | Ethiopia","description":"\u003cp data-start=\"0\" data-end=\"34\"\u003e\u003cstrong data-start=\"0\" data-end=\"34\"\u003eBanko Gotiti – Washed Ethiopia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"36\" data-end=\"236\"\u003eGrown in the highlands of Gedeb at 2,100 masl, this washed lot from Banko Gotiti delivers everything expected from top-tier southern Ethiopia: floral clarity, layered stone fruits, and vibrant citrus.\u003c\/p\u003e\n\u003cp data-start=\"238\" data-end=\"499\"\u003eProcessed at Huke, one of Testi Coffee’s premium washing stations, this lot comes from smallholder farmers cultivating organic plots averaging less than a hectare. Each delivery is processed separately by kebele, with Banko Gotiti receiving its own distinction.\u003c\/p\u003e\n\u003cp data-start=\"501\" data-end=\"704\"\u003eThe station’s inclusion in Testi’s Premium Cherry Selection (PCS) program guarantees only the ripest cherries are accepted—resulting in exceptional complexity, traceability, and a consistently clean cup.\u003c\/p\u003e\n\u003cp data-start=\"706\" data-end=\"817\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eSourced through Testi Coffee, a family-owned exporter focused on quality-driven, community-first supply chains.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Orange, Bergamot, Black Tea, Delicate Tropicals\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Default Title","offer_id":55816715600246,"sku":"SWERL-BANKO-YIRGACHEFFE","price":14.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/6_da3cf897-444f-4ba3-95b8-fccb8c70394e.png?v=1750687962"},{"product_id":"swerl-bumba-hill-red-bourbon-honey-burundi","title":"Swerl - Bumba Hill - Red Bourbon, Honey | Burundi","description":"\u003cp data-start=\"101\" data-end=\"281\"\u003e\u003cstrong data-start=\"101\" data-end=\"145\"\u003eSweet, Juicy \u0026amp; Bursting with Red Berries\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"145\" data-end=\"148\"\u003eExpect vibrant tones of red berries and forest fruits, balanced with a smooth milk chocolate creaminess that lingers in the finish.\u003c\/p\u003e\n\u003cp data-start=\"283\" data-end=\"426\"\u003eSwerl proudly roasts this exceptional coffee sourced through the Long Miles Project – a name synonymous with consistent, world-class quality.\u003c\/p\u003e\n\u003ch3 data-start=\"662\" data-end=\"692\"\u003eThe Story Behind the Cup\u003c\/h3\u003e\n\u003cp data-start=\"693\" data-end=\"918\"\u003eReaching Bumba Hill is no easy feat – three rivers and two provincial borders stand in the way. Life here is remote, with limited access to clean water and electricity, yet the community thrives with resilience and purpose.\u003c\/p\u003e\n\u003cp data-start=\"920\" data-end=\"1163\"\u003eCoffee is the lifeblood of Bumba, grown alongside corn and beans. At its heart lies a small, lively market where locals trade fresh produce and daily essentials. A single primary school stands tall as a symbol of hope for future generations.\u003c\/p\u003e\n\u003cp data-start=\"1165\" data-end=\"1472\"\u003eFor years, farmers endured a three-hour walk to deliver cherries to Bukeye Washing Station or the nearest Long Miles collection point. Now, things are changing. Long Miles has secured land near Bumba Hill, building African-style raised drying tables and creating a new Ninga Washing Station delivery site.\u003c\/p\u003e\n\u003cp data-start=\"1474\" data-end=\"1603\"\u003eThis means farmers can now deliver their harvests with ease, walking or cycling short distances rather than trekking for hours.\u003c\/p\u003e\n\u003cp data-start=\"1605\" data-end=\"1898\"\u003eAt Ninga, coffee undergoes meticulous natural processing. Cherries are floated, hand-sorted, and dried on raised tables for 25–30 days until they reach the perfect 10.5% moisture content. Over time, their bright red hue deepens to a prune-like purple-black – the mark of exceptional quality.\u003c\/p\u003e\n\u003cp data-start=\"1900\" data-end=\"2045\"\u003eThis new infrastructure is more than just a convenience. It’s a game-changer for the farmers of Bumba, paving the way for a sustainable future.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Cherry-Jam, Dark Chocolate, Violets, Sweet, Boozy\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Default Title","offer_id":56100320313718,"sku":"SWERL-BUMBA-REDBOURBON","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BumbaHill_LongMiles_Burundi_d779401e-9e54-40b6-98f9-0b89e0065aef.webp?v=1755332830"},{"product_id":"swerl-yivier-quinayas-caturra-washed-colombia","title":"Swerl - Yivier Quinayas - Caturra, Washed | Colombia","description":"\u003cp data-start=\"151\" data-end=\"364\"\u003e\u003cstrong data-start=\"151\" data-end=\"210\"\u003eSparkling, Tropical \u0026amp; Bursting with Sweet Yellow Fruits\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"210\" data-end=\"213\"\u003eExpect vibrant citrus notes and a juicy sweetness reminiscent of ripe tropical fruits. A bright and complex Caturra that delights from the first sip.\u003c\/p\u003e\n\u003cp data-start=\"366\" data-end=\"460\"\u003eSwerl proudly roasts this exceptional coffee sourced through our partners at Semilla Coffee.\u003c\/p\u003e\n\u003ch3 data-start=\"654\" data-end=\"684\"\u003eThe Story Behind the Cup\u003c\/h3\u003e\n\u003cp data-start=\"685\" data-end=\"1000\"\u003eThe cherries for this lot are harvested every three weeks, then fermented in cherry for 24 hours before pulping. After pulping, they undergo a 36-hour fermentation in a traditional majolica tank before being washed and drained. Finally, the beans dry slowly over 18–22 days, ensuring a clean, complex cup profile.\u003c\/p\u003e\n\u003cp data-start=\"1002\" data-end=\"1337\"\u003eThis coffee represents the dedication of Yivier Quinayas, the second of the Quinayas siblings, who grew up in the Los Robles countryside surrounded by the rhythms of farm life. From a young age, Yivier balanced school with demanding responsibilities—gathering firewood, tending calves, and helping with daily work on the family farm.\u003c\/p\u003e\n\u003cp data-start=\"1339\" data-end=\"1665\"\u003eHis introduction to coffee came early. Working on a plot his father, Don Orlando, had given to the children, Yivier learned the value of responsibility and perseverance. At just 15, he planted his first 1,000 San Bernardo coffee trees, a project that taught him crop management, plant care, and planning for future harvests.\u003c\/p\u003e\n\u003cp data-start=\"1667\" data-end=\"2073\"\u003eIn 2021, Yivier’s commitment was rewarded when his father entrusted him with 1.5 hectares of land—complete with Caturra and Cogollo Morado varieties. Initially skeptical of specialty coffee, Yivier’s curiosity led him to learn about its benefits and intricacies. He soon embraced quality-focused farming, realizing that excellence depends on every detail—from variety and soil to fermentation and drying.\u003c\/p\u003e\n\u003cp data-start=\"2075\" data-end=\"2290\"\u003eToday, Yivier continues to refine his practices, improve quality, and push for innovation. His story is one of resilience, curiosity, and evolution—proof that each generation can shape a stronger legacy in coffee.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Sparkling \u0026amp; Tropical: Sweet Yellow Fruits, Vibrant Citrus\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Default Title","offer_id":56100330766710,"sku":"SWERL-QUINAYAS-CATURRA","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Yivier_Quinayas_Colombia.webp?v=1755333651"},{"product_id":"swerl-david-gomez-gesha-washed-colombia","title":"Swerl - David Gomez - Gesha, Washed | Colombia","description":"\u003cp data-start=\"155\" data-end=\"356\"\u003e\u003cstrong data-start=\"155\" data-end=\"196\"\u003eElegant, Floral \u0026amp; Lingering Sweetness\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"196\" data-end=\"199\"\u003eExpect bright jasmine florals layered with honeydew melon and ripe peach, finishing with a long, sweet aftertaste. A classic Gesha experience in every sip.\u003c\/p\u003e\n\u003cp data-start=\"358\" data-end=\"439\"\u003eSwerl proudly roasts this exceptional coffee sourced in partnership with Osito.\u003c\/p\u003e\n\u003ch3 data-start=\"742\" data-end=\"772\"\u003eThe Story Behind the Cup\u003c\/h3\u003e\n\u003cp data-start=\"773\" data-end=\"900\"\u003eThis is the third season we’ve selected David Gomez’s Gesha lot, and it continues to impress with its precision and elegance.\u003c\/p\u003e\n\u003cp data-start=\"902\" data-end=\"1125\"\u003eDavid’s meticulous approach to processing sets this coffee apart: cherries rest for 24 hours before being depulped and fermented for 36 hours, then washed and dried slowly over 22 days to lock in complexity and sweetness.\u003c\/p\u003e\n\u003cp data-start=\"1127\" data-end=\"1396\"\u003eWe source this lot through Osito, whose strong ties to producers in La Plata have been built over years of collaboration. David is part of the Martír group – a community of 20 families farming in the rugged landscapes between Alto Cañada in Huila and Itaibe in Cauca.\u003c\/p\u003e\n\u003cp data-start=\"1398\" data-end=\"1597\"\u003eThe dedication of these producers is extraordinary, and it shows in the cup. We’re proud to share David’s work with you – a coffee that reflects passion, precision, and the unique terroir of Huila.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Elegant \u0026amp; Sweet: Honeydew Melon, Ripe Peach, Lingering Florals\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Default Title","offer_id":56100341514614,"sku":"SWERL-DAVID-GESHA","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/David_Gomez_Gesha.webp?v=1755333438"},{"product_id":"swerl-pb-kainamui-washed-kenya","title":"Swerl - PB Kainamui, Washed | Kenya","description":"\u003cp data-start=\"151\" data-end=\"308\"\u003e\u003cstrong data-start=\"151\" data-end=\"162\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"162\" data-end=\"165\"\u003ePerhaps Swerl's only Kenyan of the season - and a standout. Expect bright, fruit-forward clarity with the structure and sweetness Kirinyaga is known for.\u003c\/p\u003e\n\u003cp data-start=\"310\" data-end=\"680\"\u003e\u003cstrong data-start=\"310\" data-end=\"324\"\u003eTHE ORIGIN\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"324\" data-end=\"327\"\u003eFrom the Kainamui Factory, part of the New Ngariama Farmers Cooperative Society. About 1,800 smallholder farmers contribute, a third of them women. Most farm fewer than 200 trees on half a hectare, alongside crops like macadamia, tea, corn, and bananas. The co-op provides training, agronomy support, and pre-financing for school fees and emergencies.\u003c\/p\u003e\n\u003cp data-start=\"682\" data-end=\"892\"\u003e\u003cstrong data-start=\"682\" data-end=\"696\"\u003eTHE REGION\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"696\" data-end=\"699\"\u003eKirinyaga, on the slopes of Mt. Kenya. Volcanic soils, abundant rainfall, and dense river systems create the conditions that make Kenyan coffees so distinct — bright, clean, and fruit-driven.\u003c\/p\u003e\n\u003cp data-start=\"894\" data-end=\"1157\"\u003e\u003cstrong data-start=\"894\" data-end=\"909\"\u003eTHE PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"909\" data-end=\"912\"\u003eHand-picked and depulped cherries are fermented 24–48 hours, washed, then soaked again for up to 72 hours. Drying follows on raised beds. Lots are built day by day, and only the top selections (fewer than 100 bags) are held aside as microlots.\u003c\/p\u003e\n\u003cp data-start=\"1159\" data-end=\"1361\"\u003e\u003cstrong data-start=\"1159\" data-end=\"1172\"\u003eTHE STORY\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1172\" data-end=\"1175\"\u003eOver a decade ago, before “microlot” was a buzzword, Café Imports began sourcing traceable small-lots from Kenya. Jason Long saw the potential early, and coffees like this one are why.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Blackcurrant, Lemon Jam, Brown Sugar\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Filter","offer_id":56268788072822,"sku":"SWERL-KAINAMUI-PB-FILTER","price":16.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso","offer_id":56268917801334,"sku":"SWERL-KAINAMUI-PB-ESP","price":16.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC09292_1-2.webp?v=1757777764"},{"product_id":"swerl-reinaldo-chilito-washed-pink-bourbon-colombia","title":"Swerl - Reinaldo Chilito, Washed Pink Bourbon | Colombia","description":"\u003cp data-start=\"149\" data-end=\"464\"\u003e\u003cstrong data-start=\"149\" data-end=\"165\"\u003eTHE PRODUCER\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"165\" data-end=\"168\"\u003eDon Reinaldo grew up in El Purutal, San Agustín, Huila. Formal schooling ended early, but farming filled the gap. By nine, he was already tending sugarcane, panela, corn, beans, yucca — and learning to propagate coffee the traditional \u003cem data-start=\"403\" data-end=\"414\"\u003eescobiado\u003c\/em\u003e way, from seeds sprouting beneath coffee trees.\u003c\/p\u003e\n\u003cp data-start=\"466\" data-end=\"745\"\u003eAs a teenager, he worked day jobs on neighbouring farms. At 14, he was given a quarter hectare of family land, planting his first crops and entering “half-time” arrangements where he provided labour in exchange for access to land. Step by step, he built his way toward ownership.\u003c\/p\u003e\n\u003cp data-start=\"747\" data-end=\"1146\"\u003eEventually, one of his employers sold him a small plot. With savings and support from the National Coffee Federation, he planted his first 800 Caturra trees. At 22, he married Doña Mariela, and together they carved out a livelihood — balancing coffee with food crops in the early years. In 2016, Reinaldo planted 3,000 Pink Bourbon and 1,500 Catimor, signaling a shift toward specialty production.\u003c\/p\u003e\n\u003cp data-start=\"1148\" data-end=\"1458\"\u003e\u003cstrong data-start=\"1148\" data-end=\"1169\"\u003eTHE TURNING POINT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1169\" data-end=\"1172\"\u003eFor years, his harvests went to local buyers and cooperatives. More recently, he joined the MonKaaba project, delivering his first micro-lot under his own name. That step wasn’t just commercial — it was about recognition, fair prices, and building a sustainable future for his family.\u003c\/p\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-4o\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" dir=\"auto\" data-message-id=\"f0d064cb-8143-4545-bc13-febb03778a57\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark\"\u003e\n\u003cp data-end=\"351\" data-start=\"125\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Gooseberry, Pomelo, Hibiscus\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"March 30th","offer_id":56268809077110,"sku":"SWERL-REINALDO-PINKBOURBON-MAR30","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC09463.webp?v=1757777733"},{"product_id":"swerl-hacienda-sonora-sl28-natural-costa-rica","title":"Swerl - Hacienda Sonora SL28, Natural | Costa Rica","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" data-testid=\"conversation-turn-320\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"5b78b9f4-f6a2-43d1-9ec4-cff56d970e2c\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"39\"\u003e\u003cstrong data-start=\"0\" data-end=\"37\"\u003eCosta Rica – Hacienda Sonora SL28, Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"41\" data-end=\"255\"\u003e\u003cstrong data-start=\"41\" data-end=\"52\"\u003eOrigin:\u003c\/strong\u003e Costa Rica\u003cbr data-start=\"63\" data-end=\"66\"\u003e\u003cstrong data-start=\"66\" data-end=\"77\"\u003eRegion:\u003c\/strong\u003e Central Valley\u003cbr data-start=\"92\" data-end=\"95\"\u003e\u003cstrong data-start=\"95\" data-end=\"108\"\u003eProducer:\u003c\/strong\u003e Hacienda Sonora \/ Alberto \u0026amp; Diego Guardia\u003cbr data-start=\"150\" data-end=\"153\"\u003e\u003cstrong data-start=\"153\" data-end=\"165\"\u003eVariety:\u003c\/strong\u003e SL28\u003cbr data-start=\"170\" data-end=\"173\"\u003e\u003cstrong data-start=\"173\" data-end=\"185\" data-is-only-node=\"\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-start=\"193\" data-end=\"196\"\u003e\u003cstrong data-start=\"196\" data-end=\"210\"\u003eElevation:\u003c\/strong\u003e 1,300–1,825 MASL\u003cbr data-start=\"227\" data-end=\"230\"\u003e\u003cstrong data-start=\"230\" data-end=\"246\"\u003eRoasted for:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-start=\"257\" data-end=\"463\"\u003e\u003cstrong data-start=\"257\" data-end=\"272\"\u003eTastes Like\u003c\/strong\u003e\u003cbr data-start=\"272\" data-end=\"275\"\u003e🍓 \u003cstrong data-start=\"278\" data-end=\"292\"\u003eRed Fruits\u003c\/strong\u003e – juicy and ripe, enhanced by natural processing\u003cbr data-start=\"341\" data-end=\"344\"\u003e🍯 \u003cstrong data-start=\"347\" data-end=\"372\"\u003eCaramelised Sweetness\u003c\/strong\u003e – deep, round sweetness with balance\u003cbr data-start=\"409\" data-end=\"412\"\u003e🌸 \u003cstrong data-start=\"415\" data-end=\"431\"\u003eFloral Notes\u003c\/strong\u003e – delicate, elegant aromatics\u003c\/p\u003e\n\u003cp data-start=\"465\" data-end=\"810\"\u003e\u003cstrong data-start=\"465\" data-end=\"479\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-start=\"479\" data-end=\"482\"\u003eSwerl's third harvest from \u003cstrong data-start=\"505\" data-end=\"531\"\u003eHacienda Sonora’s SL28\u003c\/strong\u003e — and one of their best yet. This year’s Costa Rican harvests have been exceptional, and this lot showcases everything we love about Sonora’s work: \u003cstrong data-start=\"680\" data-end=\"725\"\u003eclarity, structure, and vibrant sweetness\u003c\/strong\u003e. Expect a cup full of ripe fruit, gentle florals, and a honeyed, lingering finish.\u003c\/p\u003e\n\u003cp data-start=\"812\" data-end=\"1302\"\u003e\u003cstrong data-start=\"812\" data-end=\"834\"\u003eAbout the Producer\u003c\/strong\u003e\u003cbr data-start=\"834\" data-end=\"837\"\u003e\u003cstrong data-start=\"837\" data-end=\"856\"\u003eHacienda Sonora\u003c\/strong\u003e has been in the \u003cstrong data-start=\"873\" data-end=\"891\"\u003eGuardia family\u003c\/strong\u003e for over a century, nestled at the foot of Costa Rica’s Poás Volcano. When \u003cstrong data-start=\"967\" data-end=\"986\"\u003eAlberto Guardia\u003c\/strong\u003e took over the farm in the 1970s, he transformed it into a coffee estate, pioneering innovative processing methods and varietal experimentation long before it became the norm. His focus on \u003cstrong data-start=\"1175\" data-end=\"1205\"\u003equality and sustainability\u003c\/strong\u003e led him to build an on-site mill in 1999, allowing full control over every step of production.\u003c\/p\u003e\n\u003cp data-start=\"1304\" data-end=\"1646\"\u003eIn \u003cstrong data-start=\"1307\" data-end=\"1315\"\u003e2011\u003c\/strong\u003e, Alberto’s son \u003cstrong data-start=\"1331\" data-end=\"1348\"\u003eDiego Guardia\u003c\/strong\u003e joined the operation, continuing the family’s tradition of curiosity and innovation. Today, Hacienda Sonora cultivates over \u003cstrong data-start=\"1473\" data-end=\"1496\"\u003e20 coffee varieties\u003c\/strong\u003e across \u003cstrong data-start=\"1504\" data-end=\"1565\"\u003e80 hectares of farmland and 20 hectares of forest reserve\u003c\/strong\u003e, with SL28 standing out as one of their most expressive and complex offerings.\u003c\/p\u003e\n\u003cp data-start=\"1648\" data-end=\"2089\"\u003e\u003cstrong data-start=\"1648\" data-end=\"1662\"\u003eProcessing\u003c\/strong\u003e\u003cbr data-start=\"1662\" data-end=\"1665\"\u003eCherries are \u003cstrong data-start=\"1678\" data-end=\"1710\"\u003ehand-picked at peak ripeness\u003c\/strong\u003e, then dried naturally on patios for \u003cstrong data-start=\"1747\" data-end=\"1757\"\u003e9 days\u003c\/strong\u003e before a \u003cstrong data-start=\"1767\" data-end=\"1781\"\u003e3-day rest\u003c\/strong\u003e in the warehouse. Afterward, the coffee is \u003cstrong data-start=\"1825\" data-end=\"1847\"\u003emechanically dried\u003c\/strong\u003e for uniformity and \u003cstrong data-start=\"1867\" data-end=\"1903\"\u003erested in parchment for 2 months\u003c\/strong\u003e to stabilise and develop its depth of flavour. The result is a \u003cstrong data-start=\"1967\" data-end=\"1995\"\u003eclean, fruit-forward cup\u003c\/strong\u003e that perfectly expresses the SL28’s Kenyan lineage through the lens of Costa Rican terroir.\u003c\/p\u003e\n\u003cp data-start=\"2091\" data-end=\"2390\"\u003e\u003cstrong data-start=\"2091\" data-end=\"2109\"\u003eWhy we Love It\u003c\/strong\u003e\u003cbr data-start=\"2109\" data-end=\"2112\"\u003eHacienda Sonora’s SL28 bridges the elegance of Kenyan acidity with the lush sweetness of Costa Rican naturals. It’s \u003cstrong data-start=\"2228\" data-end=\"2251\"\u003erefined yet vibrant\u003c\/strong\u003e, with a complexity that unfolds sip after sip — a testament to decades of innovation and the Guardias’ relentless pursuit of excellence.\u003c\/p\u003e\n\u003cp data-start=\"2392\" data-end=\"2437\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eSwerl sourced this in collaboration with \u003cstrong data-start=\"2422\" data-end=\"2436\"\u003e88 Graines\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Filter","offer_id":56528027189622,"sku":"SWERL-SONORA-SL28","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC09292_1-3.webp?v=1761503169"},{"product_id":"swerl-bishan-wate-washed-heirloom-ethiopia","title":"Swerl - Bishan Wate, Washed 'Special Prep' Heirloom | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia – Bishan Wate Special Prep Washed\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Ethiopia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Guji\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e 50 Smallholder Farmers in collaboration with the Bishan Wate Washing Station\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Ethiopian Heirloom\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Special Prep Washed\u003cbr\u003e\u003cstrong\u003eElevation:\u003c\/strong\u003e 2,000–2,350 MASL\u003cbr\u003e\u003cstrong\u003eRoasted for:\u003c\/strong\u003e Filter\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTastes Like\u003c\/strong\u003e\u003cbr\u003e🍊 \u003cstrong\u003eOrange Peel\u003c\/strong\u003e – bright and zesty, adding structure and sparkle\u003cbr\u003e🍑 \u003cstrong\u003ePeach Candy\u003c\/strong\u003e – round, juicy sweetness that lingers\u003cbr\u003e🌿 \u003cstrong\u003eBergamot\u003c\/strong\u003e – elegant, tea-like florals with a refreshing finish\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the Cup\u003c\/strong\u003e\u003cbr\u003eLayered, intense, and deeply aromatic — this Guji selection from \u003cstrong\u003eBishan Wate Washing Station\u003c\/strong\u003e captures everything we love about Ethiopian coffees at their finest. The sweetness is candy-like and playful, yet the acidity and florals bring poise and precision. Expect a clean, expressive cup that evolves as it cools — from \u003cstrong\u003eorange zest brightness\u003c\/strong\u003e to \u003cstrong\u003esweet stone fruit\u003c\/strong\u003e and a \u003cstrong\u003ebergamot tea finish\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAbout the Producer\u003c\/strong\u003e\u003cbr\u003eSituated near the Wate River in the Guji Zone, the \u003cstrong\u003eBishan Wate Washing Station\u003c\/strong\u003e works closely with around \u003cstrong\u003e50 local smallholder farmers\u003c\/strong\u003e, each cultivating heirloom varieties at elevations reaching up to \u003cstrong\u003e2,350 MASL\u003c\/strong\u003e. These farmers deliver only the ripest cherries to the station, where meticulous hand-sorting and processing ensure exceptional quality.\u003c\/p\u003e\u003cp\u003eThis particular lot comes from Ethiopia’s \u003cstrong\u003e“Premium” preparation\u003c\/strong\u003e, meaning it is selected from a small group of farmers and carefully sorted by ripeness — roughly \u003cstrong\u003e90% fully ripe\u003c\/strong\u003e, \u003cstrong\u003e5% semi-ripe\u003c\/strong\u003e, and \u003cstrong\u003e5% slightly overripe\u003c\/strong\u003e. These cherries are processed and stored separately from the main harvest, yielding only a \u003cstrong\u003elimited number of bags\u003c\/strong\u003e each year.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003cbr\u003eAfter harvest, cherries are \u003cstrong\u003efloated in clean, cool water\u003c\/strong\u003e to remove defects, then \u003cstrong\u003edepulped and fermented for 48 hours\u003c\/strong\u003e. Following fermentation, the coffee is \u003cstrong\u003ewashed\u003c\/strong\u003e and \u003cstrong\u003edried on raised beds\u003c\/strong\u003e for around \u003cstrong\u003e21 days\u003c\/strong\u003e, with careful control of airflow and shading to ensure even drying and preserve aromatics.\u003c\/p\u003e\u003cp\u003eMost notably, this “special prep” washed lot is a \u003cstrong\u003esingle-day harvest\u003c\/strong\u003e, or \u003cem\u003eday lot\u003c\/em\u003e, meaning all cherries were processed together on the same day — ensuring remarkable \u003cstrong\u003econsistency, clarity, and depth of flavour\u003c\/strong\u003e in the final cup.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy We Love It\u003c\/strong\u003e\u003cbr\u003eA radiant example of Guji terroir — \u003cstrong\u003efloral, structured, and incredibly sweet\u003c\/strong\u003e. The Bishan Wate Special Prep is proof of how small-scale precision and day-lot separation can elevate Ethiopian coffee into something truly transcendent.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWe recommend brewing with beans that are \u003cu\u003eat least two weeks off roast\u003c\/u\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250g \/ Filter \/ October 13th","offer_id":59064699027830,"sku":"SWERL-BISHAN-HEIRLOOM-FIL-OCT13","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC09635-6.webp?v=1761503318"},{"product_id":"swerl-gloria-ortega-pink-bourbon-washed-colombia","title":"Swerl - Gloria Ortega - Pink Bourbon, Washed | Colombia","description":"\u003cp data-start=\"0\" data-end=\"41\"\u003e\u003cstrong data-start=\"0\" data-end=\"39\"\u003eColombia – El Progreso Pink Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"43\" data-end=\"261\"\u003e\u003cstrong data-start=\"43\" data-end=\"54\"\u003eOrigin:\u003c\/strong\u003e Colombia\u003cbr data-start=\"63\" data-end=\"66\"\u003e\u003cstrong data-start=\"66\" data-end=\"77\"\u003eRegion:\u003c\/strong\u003e Sevilla, San Agustín, Huila\u003cbr data-start=\"105\" data-end=\"108\"\u003e\u003cstrong data-start=\"108\" data-end=\"121\"\u003eProducer:\u003c\/strong\u003e Gloria at Finca El Progreso\u003cbr data-start=\"149\" data-end=\"152\"\u003e\u003cstrong data-start=\"152\" data-end=\"164\"\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003cbr data-start=\"177\" data-end=\"180\"\u003e\u003cstrong data-start=\"180\" data-end=\"192\"\u003eProcess:\u003c\/strong\u003e Washed\u003cbr data-start=\"199\" data-end=\"202\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"202\" data-end=\"216\"\u003eElevation:\u003c\/strong\u003e 1,870–1,920 MASL\u003cbr data-start=\"233\" data-end=\"236\"\u003e\u003cstrong data-start=\"236\" data-end=\"252\"\u003eRoasted for:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-start=\"263\" data-end=\"440\"\u003e\u003cstrong data-start=\"263\" data-end=\"278\"\u003eTastes Like\u003c\/strong\u003e\u003cbr data-start=\"278\" data-end=\"281\"\u003e🍇 \u003cstrong data-start=\"284\" data-end=\"301\"\u003eBlack Currant\u003c\/strong\u003e – deep, jammy sweetness\u003cbr data-start=\"325\" data-end=\"328\"\u003e🍒 \u003cstrong data-start=\"331\" data-end=\"344\"\u003eCranberry\u003c\/strong\u003e – lively tartness with a crisp edge\u003cbr data-start=\"380\" data-end=\"383\"\u003e🍷 \u003cstrong data-start=\"386\" data-end=\"399\"\u003eRed Grape\u003c\/strong\u003e – round and juicy with elegant acidity\u003c\/p\u003e\n\u003cp data-start=\"442\" data-end=\"777\"\u003e\u003cstrong data-start=\"442\" data-end=\"456\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-start=\"456\" data-end=\"459\"\u003eA vibrant and beautifully layered Pink Bourbon, \u003cstrong data-start=\"507\" data-end=\"531\"\u003ejammy and berry-like\u003c\/strong\u003e with notes of black currant, red grape, and cranberry. The sweetness is reminiscent of fruit preserves, while the acidity shines with clarity — a profile that’s both \u003cstrong data-start=\"698\" data-end=\"724\"\u003erefined and refreshing\u003c\/strong\u003e. Clean, balanced, and lively from start to finish.\u003c\/p\u003e\n\u003cp data-start=\"779\" data-end=\"1212\"\u003e\u003cstrong data-start=\"779\" data-end=\"793\"\u003eProcessing\u003c\/strong\u003e\u003cbr data-start=\"793\" data-end=\"796\"\u003eRipe cherries are \u003cstrong data-start=\"814\" data-end=\"847\"\u003ehand-picked every three weeks\u003c\/strong\u003e and undergo a \u003cstrong data-start=\"862\" data-end=\"890\"\u003e24-hour bag fermentation\u003c\/strong\u003e before being de-pulped. The coffee then experiences a \u003cstrong data-start=\"945\" data-end=\"973\"\u003e36-hour dry fermentation\u003c\/strong\u003e in tiled tanks, developing depth and complexity. After fermentation, the seeds are \u003cstrong data-start=\"1057\" data-end=\"1095\"\u003erinsed and drained for three hours\u003c\/strong\u003e, then \u003cstrong data-start=\"1102\" data-end=\"1149\"\u003eslowly dried in solar dryers for 15–20 days\u003c\/strong\u003e, preserving the variety’s signature sweetness and structure.\u003c\/p\u003e\n\u003cp data-start=\"1214\" data-end=\"1594\"\u003e\u003cstrong data-start=\"1214\" data-end=\"1236\"\u003eAbout the Producer\u003c\/strong\u003e\u003cbr data-start=\"1236\" data-end=\"1239\"\u003e\u003cstrong data-start=\"1239\" data-end=\"1257\"\u003eGloria’s story\u003c\/strong\u003e is one of courage, resilience, and transformation. Born in the vereda of Sevilla near San Agustín, she grew up picking coffee with her family and left school early to support herself. Over the years, she worked tirelessly alongside her husband, \u003cstrong data-start=\"1503\" data-end=\"1514\"\u003eAlberto\u003c\/strong\u003e, to revive a neglected piece of land that would become \u003cstrong data-start=\"1570\" data-end=\"1591\"\u003eFinca El Progreso\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1596\" data-end=\"1992\"\u003eLife took a difficult turn in 2020 when Gloria faced both personal and economic challenges amid the pandemic. Rather than give up, she began again — rebuilding her farm and home from the ground up. Guided by her neighbor and mentor \u003cstrong data-start=\"1828\" data-end=\"1849\"\u003eDon Daniel Ortega\u003c\/strong\u003e, a pioneer of specialty coffee in Huila and a founding member of \u003cstrong data-start=\"1915\" data-end=\"1927\"\u003eMonkaaba\u003c\/strong\u003e, Gloria began to transform her approach to coffee cultivation.\u003c\/p\u003e\n\u003cp data-start=\"1994\" data-end=\"2237\"\u003eShe replanted \u003cstrong data-start=\"2008\" data-end=\"2036\"\u003e2,000 Pink Bourbon trees\u003c\/strong\u003e and rejuvenated her existing Caturra plants, all while caring for her children and continuing her education — earning her high school diploma at age 35 through Colombia’s \u003cem data-start=\"2208\" data-end=\"2226\"\u003ePacifist Diploma\u003c\/em\u003e program.\u003c\/p\u003e\n\u003cp data-start=\"2239\" data-end=\"2404\"\u003eBy 2023, Gloria officially joined \u003cstrong data-start=\"2273\" data-end=\"2285\"\u003eMonkaaba\u003c\/strong\u003e, connecting her work to a network of forward-thinking producers committed to traceability, quality, and empowerment.\u003c\/p\u003e\n\u003cp data-start=\"2406\" data-end=\"2699\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2406\" data-end=\"2424\"\u003eWhy We Love It\u003c\/strong\u003e\u003cbr data-start=\"2424\" data-end=\"2427\"\u003eEl Progreso is more than a farm — it’s a story of perseverance and renewal. Gloria’s Pink Bourbon embodies her journey: \u003cstrong data-start=\"2547\" data-end=\"2582\"\u003ebright, sweet, and full of life\u003c\/strong\u003e, with the elegance of Huila’s terroir and the soul of a producer who never stopped believing in what she could grow.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"June 1st","offer_id":56528036626806,"sku":"SWERL-GLORIAORTEGA-PB-JUN01","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC09804.webp?v=1761503638"},{"product_id":"swerl-la-guaca-red-honey-sealed-catuai-costa-rica","title":"Swerl - La Guaca, Red Honey Sealed, Catuai | Costa Rica","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" data-testid=\"conversation-turn-320\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"5b78b9f4-f6a2-43d1-9ec4-cff56d970e2c\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003cp data-end=\"37\" data-start=\"0\"\u003e\u003cstrong data-end=\"35\" data-start=\"0\"\u003eCosta Rica – La Guaca Red Honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"263\" data-start=\"39\"\u003e\u003cstrong data-end=\"50\" data-start=\"39\"\u003eOrigin:\u003c\/strong\u003e Costa Rica\u003cbr data-end=\"64\" data-start=\"61\"\u003e\u003cstrong data-end=\"75\" data-start=\"64\"\u003eRegion:\u003c\/strong\u003e Chirripó\u003cbr data-end=\"87\" data-start=\"84\"\u003e\u003cstrong data-end=\"100\" data-start=\"87\"\u003eProducer:\u003c\/strong\u003e Ureña Rojas Family \/ Café Rivense\u003cbr data-end=\"137\" data-start=\"134\"\u003e\u003cstrong data-end=\"149\" data-start=\"137\"\u003eVariety:\u003c\/strong\u003e Catuai\u003cbr data-end=\"159\" data-start=\"156\"\u003e\u003cstrong data-end=\"171\" data-start=\"159\"\u003eProcess:\u003c\/strong\u003e Sealed Fermentation Red Honey\u003cbr data-is-only-node=\"\" data-end=\"204\" data-start=\"201\"\u003e\u003cstrong data-end=\"218\" data-start=\"204\"\u003eElevation:\u003c\/strong\u003e 1,300–1,825 MASL\u003cbr data-end=\"238\" data-start=\"235\"\u003e\u003cstrong data-end=\"254\" data-start=\"238\"\u003eRoasted for:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-end=\"559\" data-start=\"265\"\u003e\u003cstrong data-end=\"280\" data-start=\"265\"\u003eTastes Like\u003c\/strong\u003e\u003cbr data-end=\"283\" data-start=\"280\"\u003e🥭 \u003cstrong data-end=\"304\" data-start=\"286\"\u003eTropical Fruit\u003c\/strong\u003e – vibrant and juicy with exotic sweetness\u003cbr data-end=\"349\" data-start=\"346\"\u003e🍑 \u003cstrong data-end=\"367\" data-start=\"352\"\u003eYellow Plum\u003c\/strong\u003e – ripe and tangy, bringing balance and brightness\u003cbr data-end=\"420\" data-start=\"417\"\u003e🍯 \u003cstrong data-end=\"445\" data-start=\"423\"\u003eCaramelised Almond\u003c\/strong\u003e – smooth sweetness with nutty depth\u003cbr data-end=\"484\" data-start=\"481\"\u003e🌸 \u003cstrong data-end=\"498\" data-start=\"487\"\u003eFlorals\u003c\/strong\u003e – delicate and elegant, lingering softly in the background\u003c\/p\u003e\n\u003cp data-end=\"1007\" data-start=\"561\"\u003e\u003cstrong data-end=\"575\" data-start=\"561\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-end=\"578\" data-start=\"575\"\u003eVibrant, elegant, and full of life — \u003cstrong data-end=\"627\" data-start=\"615\"\u003eLa Guaca\u003c\/strong\u003e is one of our favourite coffees each year and the result of our ongoing collaboration with \u003cstrong data-end=\"752\" data-start=\"719\"\u003eSupernova Bakehouse in Prague\u003c\/strong\u003e. This year’s harvest is exceptional, offering layers of tropical fruit, ripe stone fruit, and a caramelised nut sweetness that ties everything together. It’s balanced, complex, and endlessly drinkable — a true testament to Café Rivense’s craftsmanship.\u003c\/p\u003e\n\u003cp data-end=\"1353\" data-start=\"1009\"\u003e\u003cstrong data-end=\"1031\" data-start=\"1009\"\u003eAbout the Producer\u003c\/strong\u003e\u003cbr data-end=\"1034\" data-start=\"1031\"\u003e\u003cstrong data-end=\"1063\" data-start=\"1034\"\u003eCafé Rivense del Chirripó\u003c\/strong\u003e is a family-run micromill founded in 2005 by \u003cstrong data-end=\"1125\" data-start=\"1109\"\u003eRégulo Ureña\u003c\/strong\u003e and \u003cstrong data-end=\"1146\" data-start=\"1130\"\u003eIsabel Rojas\u003c\/strong\u003e in the lush mountains of Chirripó, Costa Rica. The entire Ureña family — sons \u003cstrong data-end=\"1262\" data-start=\"1225\"\u003eRicardo, Mario, Esteban, and Luis\u003c\/strong\u003e — work together across every stage of production, from farming and processing to export.\u003c\/p\u003e\n\u003cp data-end=\"1847\" data-start=\"1355\"\u003eWhat makes Café Rivense so special is their \u003cstrong data-end=\"1420\" data-start=\"1399\"\u003eholistic approach\u003c\/strong\u003e to coffee production. Over the years, they’ve achieved complete independence — hand-picking, processing, milling, and exporting their own coffees. Their farm is a model of \u003cstrong data-end=\"1628\" data-start=\"1593\"\u003esustainability and biodiversity\u003c\/strong\u003e, with native plants and shade trees protecting the soil and supporting local ecosystems. They practice \u003cstrong data-end=\"1780\" data-start=\"1732\"\u003eresponsible fertilisation, minimal water use\u003c\/strong\u003e, and maintain full traceability from cherry to export container.\u003c\/p\u003e\n\u003cp data-end=\"2214\" data-start=\"1849\"\u003e\u003cstrong data-end=\"1863\" data-start=\"1849\"\u003eProcessing\u003c\/strong\u003e\u003cbr data-end=\"1866\" data-start=\"1863\"\u003eThis \u003cstrong data-end=\"1884\" data-start=\"1871\"\u003eRed Honey\u003c\/strong\u003e lot underwent \u003cstrong data-end=\"1922\" data-start=\"1899\"\u003esealed fermentation\u003c\/strong\u003e, a technique that allows the coffee to develop heightened sweetness and complexity while retaining remarkable clarity. After selective hand-picking, the cherries were depulped with mucilage left intact, then sealed for a controlled fermentation before being dried carefully on raised beds.\u003c\/p\u003e\n\u003cp data-end=\"2402\" data-start=\"2216\"\u003eThe result is a coffee that’s \u003cstrong data-end=\"2290\" data-start=\"2246\"\u003eclean, structured, and deeply expressive\u003c\/strong\u003e — full of fruit, sweetness, and texture, with Café Rivense’s unmistakable signature of precision and harmony.\u003c\/p\u003e\n\u003cp data-end=\"2695\" data-start=\"2404\"\u003e\u003cstrong data-end=\"2422\" data-start=\"2404\"\u003eWhy We Love It\u003c\/strong\u003e\u003cbr data-end=\"2425\" data-start=\"2422\"\u003eLa Guaca never disappoints. Each year, it showcases \u003cstrong data-end=\"2523\" data-start=\"2477\"\u003eCafé Rivense’s mastery of honey processing\u003c\/strong\u003e and their deep respect for their environment. The cup is tropical, rich, and graceful — a standout representation of Costa Rican innovation and family-driven excellence.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2742\" data-start=\"2697\"\u003eSwerl sourced this in collaboration with \u003cstrong data-end=\"2741\" data-start=\"2727\"\u003e88 Graines\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Filter","offer_id":56528048128374,"sku":"SWERL-GUACA-CATUAI","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC09463-2.webp?v=1761503742"},{"product_id":"swerl-hacienda-sonora-sl28-natural-costa-rica-copy","title":"Swerl - Danilo Sanches - Washed Espresso | Honduras","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" data-testid=\"conversation-turn-320\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"5b78b9f4-f6a2-43d1-9ec4-cff56d970e2c\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"39\"\u003e\u003cstrong\u003e\u003cspan data-sheets-root=\"1\"\u003eDanilo Sanches - Washed Espresso | Honduras\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"41\" data-end=\"255\"\u003e\u003cstrong data-start=\"41\" data-end=\"52\"\u003eOrigin:\u003c\/strong\u003e Honduras\u003cbr data-start=\"63\" data-end=\"66\"\u003e\u003cstrong data-start=\"66\" data-end=\"77\"\u003eRegion:\u003c\/strong\u003e Delicias, El Paraíso\u003cbr data-start=\"92\" data-end=\"95\"\u003e\u003cstrong data-start=\"95\" data-end=\"108\"\u003eProducer:\u003c\/strong\u003e Los Cedro\u003cbr data-start=\"150\" data-end=\"153\"\u003e\u003cstrong data-start=\"153\" data-end=\"165\"\u003eVariety:\u003c\/strong\u003e Parainema\u003cbr data-start=\"170\" data-end=\"173\"\u003e\u003cstrong data-start=\"173\" data-end=\"185\" data-is-only-node=\"\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003cbr data-start=\"193\" data-end=\"196\"\u003e\u003cstrong data-start=\"196\" data-end=\"210\"\u003eElevation:\u003c\/strong\u003e 1,350–1,500 MASL\u003cbr data-start=\"227\" data-end=\"230\"\u003e\u003cstrong data-start=\"230\" data-end=\"246\"\u003eRoasted for:\u003c\/strong\u003e Espresso\u003c\/p\u003e\n\u003cp data-start=\"257\" data-end=\"463\"\u003e\u003cstrong data-start=\"257\" data-end=\"272\"\u003eTastes Like\u003c\/strong\u003e\u003cbr data-start=\"272\" data-end=\"275\"\u003e\u003cmeta charset=\"utf-8\"\u003e🍯 \u003cstrong data-start=\"3\" data-end=\"29\"\u003eDark brown sugar syrup\u003c\/strong\u003e\u003cbr data-start=\"29\" data-end=\"32\"\u003e🍊 \u003cstrong data-start=\"35\" data-end=\"56\"\u003eBlood orange peel\u003c\/strong\u003e\u003cbr data-start=\"56\" data-end=\"59\"\u003e🍍 \u003cstrong data-start=\"62\" data-end=\"80\" data-is-last-node=\"\"\u003eTropical fruit\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"465\" data-end=\"810\"\u003e\u003cstrong data-start=\"465\" data-end=\"479\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-start=\"479\" data-end=\"482\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"628\" data-end=\"975\"\u003eThis year’s lot from Danilo Sanchez delivers a sweet and syrupy espresso with a layered flavor profile. Expect floral elegance, nutty sweetness, and a bright citrus lift, finishing with a ripe pear note that lingers on the palate. A truly expressive coffee that reflects both Danilo’s craft and the unique terroir of El Paraíso.\u003c\/p\u003e\n\u003cp data-start=\"812\" data-end=\"1302\"\u003e\u003cstrong data-start=\"812\" data-end=\"834\"\u003eAbout the Producer\u003c\/strong\u003e\u003cbr data-start=\"834\" data-end=\"837\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"977\" data-end=\"1402\"\u003eDanilo Sanchez is the third generation of coffee growers in his family. He began planting his own coffee in 2009 and has since expanded his plots to five hectares, continuing a family tradition of quality and care. Coffee for Danilo is both passion and legacy—each harvest is dedicated to producing high-quality, flavorful coffee while navigating challenges like labor shortages and climate change.\u003c\/p\u003e\n\u003cp data-start=\"1648\" data-end=\"2089\"\u003e\u003cstrong data-start=\"1648\" data-end=\"1662\"\u003eProcessing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1648\" data-end=\"2089\"\u003eCherries are harvested at peak ripeness and undergo a 50-hour anaerobic fermentation in sealed plastic bags. After de-pulping, the coffee ferments for an additional 38 hours before drying under sunlight for 20–25 days, with a plastic cover to regulate temperature. The result is a syrupy, fruit-forward espresso with complexity and depth.\u003c\/p\u003e\n\u003cp data-start=\"2091\" data-end=\"2390\"\u003e\u003cstrong data-start=\"2091\" data-end=\"2109\"\u003eWhy we Love It\u003c\/strong\u003e\u003cbr data-start=\"2109\" data-end=\"2112\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1763\" data-end=\"2024\"\u003eDanilo Sanchez’s Parainema showcases the harmony of syrupy sweetness and bright floral lift. It’s a coffee full of character, reflecting the skill and dedication of a third-generation producer committed to both quality and sustainability.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Default Title","offer_id":56935453491574,"sku":"SWERL-DANILO-WASHED-ESPRESSO","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DANILO_SANCHEZ_HONDURAS_2025.webp?v=1766616355"},{"product_id":"swerl-danilo-sanches-washed-espresso-honduras-copy","title":"Swerl - Mr. Mengeche Derso | Ethiopia","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" data-testid=\"conversation-turn-320\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"5b78b9f4-f6a2-43d1-9ec4-cff56d970e2c\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch4\u003eMr. Mengeche Derso - Ethiopia\u003c\/h4\u003e\n\u003cp data-start=\"41\" data-end=\"255\"\u003e\u003cstrong data-start=\"41\" data-end=\"52\"\u003eOrigin:\u003c\/strong\u003e Ethiopia\u003cbr data-start=\"63\" data-end=\"66\"\u003e\u003cstrong data-start=\"66\" data-end=\"77\"\u003eRegion:\u003c\/strong\u003e Gedeo, Yirgacheffe\u003cbr data-start=\"92\" data-end=\"95\"\u003e\u003cstrong data-start=\"95\" data-end=\"108\"\u003eProducer:\u003c\/strong\u003e Mr. Mengeche Derso\u003cbr data-start=\"150\" data-end=\"153\"\u003e\u003cstrong data-start=\"153\" data-end=\"165\"\u003eVariety:\u003c\/strong\u003e Ethiopian Heirloom\u003cbr data-start=\"170\" data-end=\"173\"\u003e\u003cstrong data-start=\"173\" data-end=\"185\" data-is-only-node=\"\"\u003eProcess:\u003c\/strong\u003e Natural\u003cbr data-start=\"193\" data-end=\"196\"\u003e\u003cstrong data-start=\"196\" data-end=\"210\"\u003eElevation:\u003c\/strong\u003e 2,200–2,350 MASL\u003cbr data-start=\"227\" data-end=\"230\"\u003e\u003cstrong data-start=\"230\" data-end=\"246\"\u003eRoasted for:\u003c\/strong\u003e Filter\u003c\/p\u003e\n\u003cp data-start=\"257\" data-end=\"463\"\u003e\u003cstrong data-start=\"257\" data-end=\"272\"\u003eTastes Like\u003c\/strong\u003e\u003cbr data-start=\"272\" data-end=\"275\"\u003e🌺 \u003cstrong data-start=\"414\" data-end=\"441\"\u003eHibiscus \u0026amp; Floral Notes\u003c\/strong\u003e – bright and delicate\u003cbr data-start=\"463\" data-end=\"466\"\u003e🍎 \u003cstrong data-start=\"469\" data-end=\"482\"\u003eRed Apple\u003c\/strong\u003e – juicy and crisp fruitiness\u003cbr data-start=\"511\" data-end=\"514\"\u003e🍯 \u003cstrong data-start=\"517\" data-end=\"542\"\u003eBrown Sugar Sweetness\u003c\/strong\u003e – soft, round, and lingering\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"465\" data-end=\"810\"\u003e\u003cstrong data-start=\"465\" data-end=\"479\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-start=\"479\" data-end=\"482\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"575\" data-end=\"884\"\u003eThis natural-processed Yirgacheffe from Mr. Mengeche Derso is elegant and expressive. Expect a cup full of floral aromatics, bright red apple acidity, and subtle brown sugar sweetness, finishing with a clean, refined complexity. Perfect for filter brewing to highlight its delicate nuances.\u003c\/p\u003e\n\u003cp data-start=\"812\" data-end=\"1302\"\u003e\u003cstrong data-start=\"812\" data-end=\"834\"\u003eAbout the Producer\u003c\/strong\u003e\u003cbr data-start=\"834\" data-end=\"837\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"886\" data-end=\"1188\"\u003eMr. Mengeche Derso cultivates 15 hectares in the highlands of Ethiopia’s Gedeo Zone, a region globally recognized for exceptional Yirgacheffe coffee. At 62 years old, he brings decades of experience to his farm, with a commitment to quality that has earned local recognition.\u003c\/p\u003e\n\u003cp data-start=\"1190\" data-end=\"1460\"\u003eA father of 12, Mr. Mengeche works alongside four of his children to maintain sustainable practices, using natural fertilizers and attentive cultivation at high altitude. Each harvest reflects his dedication to producing coffees with clarity, balance, and personality.\u003c\/p\u003e\n\u003cp data-start=\"1648\" data-end=\"2089\"\u003e\u003cstrong data-start=\"1648\" data-end=\"1662\"\u003eProcessing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"110\" data-end=\"484\"\u003eCherries are harvested at peak ripeness and dried naturally on patios for 9 days, then rested in a warehouse for 3 days. Afterward, the beans are mechanically dried for uniformity and rested in parchment for 2 months to stabilize and develop their full depth of flavor. The result is an elegant, fruit-forward coffee with bright floral notes and a sweet, lingering finish.\u003c\/p\u003e\n\u003cp data-start=\"2091\" data-end=\"2390\"\u003e\u003cstrong data-start=\"2091\" data-end=\"2109\"\u003eWhy we Love It\u003c\/strong\u003e\u003cbr data-start=\"2109\" data-end=\"2112\"\u003e\u003c\/p\u003e\n\u003cp data-start=\"1802\" data-end=\"2061\"\u003eMr. Mengeche Derso’s heirloom showcases the best of Yirgacheffe: floral elegance, juicy fruit, and natural sweetness. It’s a refined and rewarding coffee that reflects a lifetime of care, skill, and tradition in the Ethiopian highlands.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Filter \/ 250g \/ August 19th","offer_id":56935475085686,"sku":"SWERL-MENGECHE-AUG19","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ 250g \/ October 12th","offer_id":59064699158902,"sku":"SWERL-MENGECHE-OCT12","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC09804-2_1.webp?v=1766616294"},{"product_id":"swerl-los-magnificos-gesha-washed-colombia","title":"Swerl - Los Magnificos - Gesha, Washed | Colombia","description":"\u003ch2 data-start=\"225\" data-end=\"240\"\u003e\u003cstrong data-start=\"228\" data-end=\"240\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"241\" data-end=\"1071\"\u003e\n\u003cli data-start=\"366\" data-end=\"456\"\u003e\n\u003cp data-start=\"368\" data-end=\"456\"\u003e\u003cstrong data-start=\"368\" data-end=\"379\"\u003eOrigin:\u003c\/strong\u003e Colombia - \u003cem data-start=\"396\" data-end=\"416\"\u003eSan Agustín, Huila\u003c\/em\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"457\" data-end=\"652\"\u003e\n\u003cp data-start=\"459\" data-end=\"652\"\u003e\u003cstrong data-start=\"459\" data-end=\"472\"\u003eProducer:\u003c\/strong\u003e Various producers from the \u003cstrong data-start=\"500\" data-end=\"518\"\u003eMonkaaba group\u003c\/strong\u003e — including Orlando Quinayas, Diana Quinayas, Jose Omar Muñoz, Rovira Salamanca, Stiven Hoyos \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"653\" data-end=\"719\"\u003e\n\u003cp data-start=\"655\" data-end=\"719\"\u003e\u003cstrong data-start=\"655\" data-end=\"668\"\u003eVarietal:\u003c\/strong\u003e Gesha \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"720\" data-end=\"785\"\u003e\n\u003cp data-start=\"722\" data-end=\"785\"\u003e\u003cstrong data-start=\"722\" data-end=\"734\"\u003eProcess:\u003c\/strong\u003e Washed \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"786\" data-end=\"873\"\u003e\n\u003cp data-start=\"788\" data-end=\"873\"\u003e\u003cstrong data-start=\"788\" data-end=\"802\"\u003eElevation:\u003c\/strong\u003e ~1,600–1,989 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"874\" data-end=\"907\"\u003e\n\u003cp data-start=\"876\" data-end=\"907\"\u003e\u003cstrong data-start=\"876\" data-end=\"886\"\u003eRoast:\u003c\/strong\u003e Light — \u003cstrong data-start=\"895\" data-end=\"905\"\u003eFilter\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"908\" data-end=\"931\"\u003e\n\u003cp data-start=\"910\" data-end=\"931\"\u003e\u003cstrong data-start=\"910\" data-end=\"923\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"932\" data-end=\"1071\"\u003e\n\u003cp data-start=\"934\" data-end=\"954\"\u003e\u003cstrong data-start=\"934\" data-end=\"952\"\u003eTasting Notes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"957\" data-end=\"1071\"\u003e\n\u003cli data-start=\"957\" data-end=\"972\"\u003e\n\u003cp data-start=\"959\" data-end=\"972\"\u003e\u003cstrong data-start=\"959\" data-end=\"970\"\u003eRose 🌹\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"975\" data-end=\"995\"\u003e\n\u003cp data-start=\"977\" data-end=\"995\"\u003e\u003cstrong data-start=\"977\" data-end=\"993\"\u003eRaspberry 🍇\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"998\" data-end=\"1016\"\u003e\n\u003cp data-start=\"1000\" data-end=\"1016\"\u003e\u003cstrong data-start=\"1000\" data-end=\"1014\"\u003eJasmine 🌼\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1019\" data-end=\"1071\"\u003e\n\u003cp data-start=\"1021\" data-end=\"1071\"\u003e\u003cstrong data-start=\"1021\" data-end=\"1033\"\u003ePeach 🍑\u003c\/strong\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1073\" data-end=\"1076\"\u003e\n\u003ch2 data-start=\"1078\" data-end=\"1093\"\u003e\u003cstrong data-start=\"1081\" data-end=\"1091\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1094\" data-end=\"1530\"\u003eSwerl is excited to present \u003cstrong data-start=\"1122\" data-end=\"1147\"\u003eLos Magníficos Geisha\u003c\/strong\u003e, a beautifully vibrant \u003cstrong data-start=\"1171\" data-end=\"1195\"\u003ewashed Geisha coffee\u003c\/strong\u003e from \u003cem data-start=\"1201\" data-end=\"1233\"\u003eSan Agustín in Huila, Colombia\u003c\/em\u003e. Sourced from a group of dedicated smallholder producers working together as the \u003cstrong data-start=\"1315\" data-end=\"1333\"\u003eMonkaaba group\u003c\/strong\u003e, this lot showcases the \u003cstrong data-start=\"1358\" data-end=\"1413\"\u003eclean clarity and expressive floral‑fruit interplay\u003c\/strong\u003e that Geisha is celebrated for — perfectly suited to thoughtful filter brewing. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1532\" data-end=\"1535\"\u003e\n\u003ch2 data-start=\"1537\" data-end=\"1559\"\u003e\u003cstrong data-start=\"1540\" data-end=\"1557\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1560\" data-end=\"2095\"\u003e\u003cstrong data-start=\"1560\" data-end=\"1578\"\u003eLos Magníficos\u003c\/strong\u003e brings together cherries from several growers across \u003cem data-start=\"1632\" data-end=\"1645\"\u003eSan Agustín\u003c\/em\u003e — a high‑elevation coffee region in southern Huila. Members of the \u003cstrong data-start=\"1713\" data-end=\"1731\"\u003eMonkaaba group\u003c\/strong\u003e, including Orlando Quinayas, Diana Quinayas, Jose Omar Muñoz, Rovira Salamanca, and Stiven Hoyos, collaborate on picking, processing, and quality control. By combining microlots that might otherwise be too small to export alone, this initiative highlights \u003cstrong data-start=\"1988\" data-end=\"2038\"\u003ecollective excellence and shared craftsmanship\u003c\/strong\u003e among small farms. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2097\" data-end=\"2100\"\u003e\n\u003ch2 data-start=\"2102\" data-end=\"2123\"\u003e\u003cstrong data-start=\"2105\" data-end=\"2121\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2124\" data-end=\"2545\"\u003eThis lot uses a \u003cstrong data-start=\"2140\" data-end=\"2168\"\u003ewashed processing method\u003c\/strong\u003e, where ripe cherries are depulped soon after harvest and then \u003cstrong data-start=\"2231\" data-end=\"2263\"\u003efermented to remove mucilage\u003c\/strong\u003e before thorough washing and drying on raised beds. The washed process emphasizes \u003cstrong data-start=\"2345\" data-end=\"2378\"\u003eclarity and purity of flavour\u003c\/strong\u003e, allowing the delicate aromatic profile of the \u003cstrong data-start=\"2426\" data-end=\"2445\"\u003eGeisha varietal\u003c\/strong\u003e to shine with both \u003cstrong data-start=\"2465\" data-end=\"2504\"\u003efruity brightness and floral nuance\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2547\" data-end=\"2550\"\u003e\n\u003ch2 data-start=\"2552\" data-end=\"2569\"\u003e\u003cstrong data-start=\"2555\" data-end=\"2567\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2570\" data-end=\"2993\"\u003eIn the cup, \u003cstrong data-start=\"2582\" data-end=\"2607\"\u003eLos Magníficos Geisha\u003c\/strong\u003e delivers a \u003cstrong data-start=\"2619\" data-end=\"2656\"\u003erefined and layered filter coffee\u003c\/strong\u003e experience. \u003cstrong data-start=\"2669\" data-end=\"2688\"\u003eRose 🌹 florals\u003c\/strong\u003e and \u003cstrong data-start=\"2693\" data-end=\"2717\"\u003ejasmine 🌼 aromatics\u003c\/strong\u003e provide a delicate aromatic frame, while \u003cstrong data-start=\"2759\" data-end=\"2785\"\u003eraspberry 🍇 sweetness\u003c\/strong\u003e and \u003cstrong data-start=\"2790\" data-end=\"2808\"\u003epeach 🍑 notes\u003c\/strong\u003e add juicy fruit richness and balance. Together these elements produce a \u003cstrong data-start=\"2881\" data-end=\"2920\"\u003eclean, fragrant, and expressive cup\u003c\/strong\u003e that’s both vibrant and elegant. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2995\" data-end=\"2998\"\u003e\n\u003ch2 data-start=\"3000\" data-end=\"3017\"\u003e\u003cstrong data-start=\"3003\" data-end=\"3015\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3018\" data-end=\"3492\"\u003eSwerl’s \u003cstrong data-start=\"3026\" data-end=\"3051\"\u003eLos Magníficos Gesha\u003c\/strong\u003e is a standout - a \u003cstrong data-start=\"3087\" data-end=\"3161\"\u003ewashed expression that marries floral grace with fruit‑forward clarity\u003c\/strong\u003e. It reflects both the \u003cstrong data-start=\"3184\" data-end=\"3232\"\u003ecollaborative spirit of the Monkaaba growers\u003c\/strong\u003e and Swerl’s commitment to showcasing \u003cstrong data-start=\"3270\" data-end=\"3303\"\u003edistinctive, seasonal coffees\u003c\/strong\u003e with precision and care. Ideal for filter brewing, this coffee rewards attention and slow sipping with a \u003cstrong data-start=\"3409\" data-end=\"3451\"\u003ebalanced, fragrant, and joyful profile\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"June 15th","offer_id":58188222136694,"sku":"SWERL-MAGNIFICOS-GESHA-JUN15","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC01523-Photoroom.webp?v=1770912435"},{"product_id":"swerl-danilo-sanches-washed-honduras","title":"Swerl - Danilo Sanches - Washed | Honduras","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" data-testid=\"conversation-turn-320\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"5b78b9f4-f6a2-43d1-9ec4-cff56d970e2c\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 data-start=\"217\" data-end=\"232\"\u003e\u003cstrong data-start=\"220\" data-end=\"232\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"233\" data-end=\"973\"\u003e\n\u003cli data-start=\"291\" data-end=\"345\"\u003e\n\u003cp data-start=\"293\" data-end=\"345\"\u003e\u003cstrong data-start=\"293\" data-end=\"304\"\u003eOrigin:\u003c\/strong\u003e Honduras — \u003cem data-start=\"321\" data-end=\"343\"\u003eDelicias, El Paraíso\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"346\" data-end=\"401\"\u003e\n\u003cp data-start=\"348\" data-end=\"401\"\u003e\u003cstrong data-start=\"348\" data-end=\"361\"\u003eProducer:\u003c\/strong\u003e \u003cstrong data-start=\"362\" data-end=\"380\"\u003eDanilo Sanchez\u003c\/strong\u003e (Finca Los Cedros)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"402\" data-end=\"433\"\u003e\n\u003cp data-start=\"404\" data-end=\"433\"\u003e\u003cstrong data-start=\"404\" data-end=\"417\"\u003eVarietal:\u003c\/strong\u003e Parainema\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"434\" data-end=\"639\"\u003e\n\u003cp data-start=\"436\" data-end=\"639\"\u003e\u003cstrong data-start=\"436\" data-end=\"448\"\u003eProcess:\u003c\/strong\u003e Anaerobic Washed — extended sealed fermentation (~50 hrs), followed by depulping and additional dry fermentation before slow drying under sunlight \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"640\" data-end=\"729\"\u003e\n\u003cp data-start=\"642\" data-end=\"729\"\u003e\u003cstrong data-start=\"642\" data-end=\"656\"\u003eElevation:\u003c\/strong\u003e ~1,350 – 1,500 m above sea level \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"730\" data-end=\"801\"\u003e\n\u003cp data-start=\"732\" data-end=\"801\"\u003e\u003cstrong data-start=\"732\" data-end=\"742\"\u003eRoast:\u003c\/strong\u003e Filter\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"802\" data-end=\"825\"\u003e\n\u003cp data-start=\"804\" data-end=\"825\"\u003e\u003cstrong data-start=\"804\" data-end=\"817\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"826\" data-end=\"973\"\u003e\n\u003cp data-start=\"828\" data-end=\"973\"\u003e\u003cstrong data-start=\"828\" data-end=\"846\"\u003eTasting Notes:\u003c\/strong\u003e Brown Sugar Syrup - Blood Orange Peel - Tropical Fruit\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"975\" data-end=\"978\"\u003e\n\u003ch2 data-start=\"980\" data-end=\"995\"\u003e\u003cstrong data-start=\"983\" data-end=\"993\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"996\" data-end=\"1371\"\u003eSwerl is excited to present \u003cstrong data-start=\"1024\" data-end=\"1053\"\u003eDanilo Sanchez Parainema \u003c\/strong\u003e— a \u003cem data-start=\"1058\" data-end=\"1082\"\u003evibrant and expressive\u003c\/em\u003e anaerobically washed coffee from \u003cem data-start=\"1116\" data-end=\"1138\"\u003eDelicias, El Paraíso\u003c\/em\u003e. Sourced from \u003cstrong data-start=\"1153\" data-end=\"1182\"\u003eDanilo’s Finca Los Cedros\u003c\/strong\u003e, this lot highlights \u003cstrong data-start=\"1204\" data-end=\"1281\"\u003ejuicy citrus brightness, syrupy sweetness, and layered tropical character\u003c\/strong\u003e in a filter cup that’s both refreshing and nuanced. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1373\" data-end=\"1376\"\u003e\n\u003ch2 data-start=\"1378\" data-end=\"1400\"\u003e\u003cstrong data-start=\"1381\" data-end=\"1398\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1401\" data-end=\"1908\"\u003eThis coffee is grown by \u003cstrong data-start=\"1425\" data-end=\"1443\"\u003eDanilo Sanchez\u003c\/strong\u003e, a third‑generation coffee producer working the \u003cstrong data-start=\"1492\" data-end=\"1506\"\u003eLos Cedros\u003c\/strong\u003e farm in the \u003cem data-start=\"1519\" data-end=\"1531\"\u003eEl Paraíso\u003c\/em\u003e region. Danilo began cultivating coffee under the guidance of his father and has steadily expanded his plots and practices over more than a decade, balancing \u003cem data-start=\"1690\" data-end=\"1735\"\u003efamily tradition with dedication to quality\u003c\/em\u003e. Despite challenges like labour shortages and climate variability, Danilo’s continued commitment to excellence shows in every harvest. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1910\" data-end=\"1913\"\u003e\n\u003ch2 data-start=\"1915\" data-end=\"1936\"\u003e\u003cstrong data-start=\"1918\" data-end=\"1934\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1937\" data-end=\"2527\"\u003e\u003cstrong data-start=\"1937\" data-end=\"1966\"\u003eDanilo Sanchez (Honduras)\u003c\/strong\u003e is crafted using an \u003cstrong data-start=\"1987\" data-end=\"2014\"\u003eanaerobic washed method\u003c\/strong\u003e designed to amplify sweetness and clarity. Fully ripe cherries are \u003cstrong data-start=\"2082\" data-end=\"2112\"\u003eharvested at peak ripeness\u003c\/strong\u003e and sealed in low‑oxygen conditions for about \u003cstrong data-start=\"2159\" data-end=\"2171\"\u003e50 hours\u003c\/strong\u003e, encouraging complex ferment development. After this phase, cherries are depulped and undergo further \u003cstrong data-start=\"2274\" data-end=\"2304\"\u003edry fermentation (~38 hrs)\u003c\/strong\u003e before being dried under sunlight \u003cem data-start=\"2339\" data-end=\"2363\"\u003e(typically 20–25 days)\u003c\/em\u003e with temperature‑regulating covers. This careful sequence enhances both \u003cstrong data-start=\"2436\" data-end=\"2477\"\u003efruit intensity and structural nuance\u003c\/strong\u003e in the cup. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2529\" data-end=\"2532\"\u003e\n\u003ch2 data-start=\"2534\" data-end=\"2551\"\u003e\u003cstrong data-start=\"2537\" data-end=\"2549\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2552\" data-end=\"2948\"\u003eIn the cup, this coffee is \u003cstrong data-start=\"2579\" data-end=\"2609\"\u003ebright, sweet, and layered\u003c\/strong\u003e. \u003cstrong data-start=\"2611\" data-end=\"2628\"\u003eSweet lime 🍋\u003c\/strong\u003e lends a zesty lift upfront, while \u003cstrong data-start=\"2663\" data-end=\"2679\"\u003eripe pear 🍐\u003c\/strong\u003e notes and gentle \u003cstrong data-start=\"2697\" data-end=\"2718\"\u003etropical fruit 🌴\u003c\/strong\u003e flavours carry through the mid‑palate with a \u003cstrong data-start=\"2764\" data-end=\"2782\"\u003esyrupy texture\u003c\/strong\u003e. A soft \u003cstrong data-start=\"2791\" data-end=\"2808\"\u003efloral lift ✨\u003c\/strong\u003e rounds out the experience, creating a \u003cstrong data-start=\"2847\" data-end=\"2884\"\u003ebalanced and engaging filter brew\u003c\/strong\u003e that evolves as it cools. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2950\" data-end=\"2953\"\u003e\n\u003ch2 data-start=\"2955\" data-end=\"2972\"\u003e\u003cstrong data-start=\"2958\" data-end=\"2970\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2973\" data-end=\"3367\"\u003eThis is a \u003cstrong data-start=\"3016\" data-end=\"3065\"\u003ecaptivating Central American coffee\u003c\/strong\u003e that marries \u003cstrong data-start=\"3079\" data-end=\"3128\"\u003efermentation complexity with fruit brightness\u003c\/strong\u003e and sip‑after‑sip sweetness. With its expressive profile and satisfying clarity, it’s a standout filter coffee that celebrates both \u003cstrong data-start=\"3261\" data-end=\"3328\"\u003ethe terroir of El Paraíso and the craft of a dedicated producer\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Default Title","offer_id":57281592263030,"sku":"SWERL-DANILO-YELLOWBAG","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DANILO_SANCHEZ_HONDURAS_2025_f244d181-6418-4bf2-b470-b3da06561892.webp?v=1770913152"},{"product_id":"swerl-danilo-sanches-natural-honduras","title":"Swerl - Danilo Sanches - Natural | Honduras","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-320\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"5b78b9f4-f6a2-43d1-9ec4-cff56d970e2c\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 data-end=\"241\" data-start=\"226\"\u003e\u003cstrong data-end=\"241\" data-start=\"229\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1012\" data-start=\"242\"\u003e\n\u003cli data-end=\"412\" data-start=\"320\"\u003e\n\u003cp data-end=\"412\" data-start=\"322\"\u003e\u003cstrong data-end=\"333\" data-start=\"322\"\u003eOrigin:\u003c\/strong\u003e Honduras  — \u003cem data-end=\"372\" data-start=\"350\"\u003eDelicias, El Paraíso\u003c\/em\u003e \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"508\" data-start=\"413\"\u003e\n\u003cp data-end=\"508\" data-start=\"415\"\u003e\u003cstrong data-end=\"428\" data-start=\"415\"\u003eProducer:\u003c\/strong\u003e Danilo Sanchez (\u003cem data-end=\"467\" data-start=\"449\"\u003eFinca Los Cedros\u003c\/em\u003e) \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"578\" data-start=\"509\"\u003e\n\u003cp data-end=\"578\" data-start=\"511\"\u003e\u003cstrong data-end=\"524\" data-start=\"511\"\u003eVarietal:\u003c\/strong\u003e Parainema \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"681\" data-start=\"579\"\u003e\n\u003cp data-end=\"681\" data-start=\"581\"\u003e\u003cstrong data-end=\"593\" data-start=\"581\"\u003eProcess:\u003c\/strong\u003e Anaerobic Natural \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"681\" data-start=\"579\"\u003e\n\u003cp data-end=\"681\" data-start=\"581\"\u003e\u003cstrong data-end=\"698\" data-start=\"684\"\u003eElevation:\u003c\/strong\u003e ~1,350–1,500 m above sea level \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"841\" data-start=\"770\"\u003e\n\u003cp data-end=\"841\" data-start=\"772\"\u003e\u003cstrong data-end=\"782\" data-start=\"772\"\u003eRoast:\u003c\/strong\u003e Filter\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"865\" data-start=\"842\"\u003e\n\u003cp data-end=\"865\" data-start=\"844\"\u003e\u003cstrong data-end=\"857\" data-start=\"844\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1012\" data-start=\"866\"\u003e\n\u003cp data-end=\"1012\" data-start=\"868\"\u003e\u003cstrong data-end=\"886\" data-start=\"868\"\u003eTasting Notes:\u003c\/strong\u003e Ripe dark berries 🍇 • Candied lemon 🍋  • Slight boozy sweetness 🔥 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1017\" data-start=\"1014\"\u003e\n\u003ch2 data-end=\"1034\" data-start=\"1019\"\u003e\u003cstrong data-end=\"1032\" data-start=\"1022\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1395\" data-start=\"1035\"\u003eSwerl is excited to present \u003cstrong data-end=\"1089\" data-start=\"1063\"\u003eDanilo Sanchez Natural\u003c\/strong\u003e, an expressive \u003cstrong data-end=\"1133\" data-start=\"1105\"\u003eanaerobic natural coffee\u003c\/strong\u003e from \u003cem data-end=\"1161\" data-start=\"1139\"\u003eDelicias, El Paraíso\u003c\/em\u003e in Honduras. This lot highlights the \u003cstrong data-end=\"1245\" data-start=\"1199\"\u003ejuicy intensity and fruit‑driven sweetness\u003c\/strong\u003e that natural processing can unlock, delivering a \u003cstrong data-end=\"1329\" data-start=\"1295\"\u003evibrant and layered filter cup\u003c\/strong\u003e with both depth and energy. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1400\" data-start=\"1397\"\u003e\n\u003ch2 data-end=\"1424\" data-start=\"1402\"\u003e\u003cstrong data-end=\"1422\" data-start=\"1405\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1854\" data-start=\"1425\"\u003eThis coffee comes from \u003cstrong data-end=\"1466\" data-start=\"1448\"\u003eDanilo Sanchez\u003c\/strong\u003e, who farms \u003cstrong data-end=\"1491\" data-start=\"1478\"\u003eParainema\u003c\/strong\u003e at \u003cem data-end=\"1513\" data-start=\"1495\"\u003eFinca Los Cedros\u003c\/em\u003e in the mountainous El Paraíso region. Over many years Danilo has built his farm through dedication and deep knowledge of hillside coffee cultivation. His careful attention to harvesting at \u003cstrong data-end=\"1720\" data-start=\"1703\"\u003epeak ripeness\u003c\/strong\u003e ensures rich sugar development — a key foundation for the expressive natural style of this lot. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1859\" data-start=\"1856\"\u003e\n\u003ch2 data-end=\"1882\" data-start=\"1861\"\u003e\u003cstrong data-end=\"1880\" data-start=\"1864\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2305\" data-start=\"1883\"\u003e\u003cstrong data-end=\"1909\" data-start=\"1883\"\u003eDanilo Sanchez Natural\u003c\/strong\u003e is prepared using an \u003cstrong data-end=\"1960\" data-start=\"1931\"\u003eanaerobic natural process\u003c\/strong\u003e, where fully ripe cherries are sealed in low‑oxygen conditions to encourage \u003cstrong data-end=\"2094\" data-start=\"2037\"\u003eintensified fruit development and aromatic complexity\u003c\/strong\u003e, before being dried whole. This extended contact between bean and fruit elevates sweetness and gives the cup its characteristic \u003cstrong data-end=\"2264\" data-start=\"2223\"\u003efruit saturation and juicy complexity\u003c\/strong\u003e. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2310\" data-start=\"2307\"\u003e\n\u003ch2 data-end=\"2329\" data-start=\"2312\"\u003e\u003cstrong data-end=\"2327\" data-start=\"2315\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2716\" data-start=\"2330\"\u003eIn the cup, this coffee is \u003cstrong data-end=\"2383\" data-start=\"2357\"\u003erich and fruit forward\u003c\/strong\u003e. Expect \u003cstrong data-end=\"2416\" data-start=\"2392\"\u003eripe dark berries 🍇\u003c\/strong\u003e and \u003cstrong data-end=\"2452\" data-start=\"2421\"\u003ecandied lemon 🍋 brightness\u003c\/strong\u003e up front, with an underlying \u003cstrong data-end=\"2513\" data-start=\"2482\"\u003etropical fruit 🌴 sweetness\u003c\/strong\u003e that carries through the mid‑palate. A slight \u003cstrong data-end=\"2582\" data-start=\"2560\"\u003eboozy sweetness 🔥\u003c\/strong\u003e adds a playful complexity and a lingering finish that keeps the profile engaging and dynamic. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2721\" data-start=\"2718\"\u003e\n\u003ch2 data-end=\"2740\" data-start=\"2723\"\u003e\u003cstrong data-end=\"2738\" data-start=\"2726\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3198\" data-start=\"2741\"\u003eThis is a compelling example of how \u003cstrong data-end=\"2850\" data-start=\"2818\"\u003eanaerobic natural processing\u003c\/strong\u003e can amplify the innate richness of a coffee lot, especially when paired with a passionate producer and attentive harvest practices. With its \u003cstrong data-end=\"3049\" data-start=\"2992\"\u003efruit saturation, bright acids, and layered sweetness\u003c\/strong\u003e, this coffee rewards slow, thoughtful brewing and highlights the expressive potential of Honduran Parainema.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv class=\"pointer-events-none h-px w-px\" data-edge=\"true\" aria-hidden=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Default Title","offer_id":57281689158006,"sku":"SWERL-DANILO-REDBAG","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DaniloSanchez_Nat.webp?v=1770914356"},{"product_id":"swerl-carlos-cadena-mexico","title":"Swerl - Carlos Cadena | Mexico","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-320\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"5b78b9f4-f6a2-43d1-9ec4-cff56d970e2c\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 data-end=\"396\" data-start=\"381\"\u003e\u003cstrong data-end=\"396\" data-start=\"384\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"1067\" data-start=\"397\"\u003e\n\u003cli data-end=\"611\" data-start=\"514\"\u003e\n\u003cp data-end=\"611\" data-start=\"516\"\u003e\u003cstrong data-end=\"527\" data-start=\"516\"\u003eOrigin:\u003c\/strong\u003e Mexico  — \u003cem data-end=\"571\" data-start=\"542\"\u003eVeracruz (Cosautlán region)\u003c\/em\u003e \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"718\" data-start=\"612\"\u003e\n\u003cp data-end=\"718\" data-start=\"614\"\u003e\u003cstrong data-end=\"627\" data-start=\"614\"\u003eProducer:\u003c\/strong\u003e Carlos Cadena\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"813\" data-start=\"719\"\u003e\n\u003cp data-end=\"813\" data-start=\"721\"\u003e\u003cstrong data-end=\"734\" data-start=\"721\"\u003eVarietal:\u003c\/strong\u003e Mundo Maya\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"902\" data-start=\"814\"\u003e\n\u003cp data-end=\"902\" data-start=\"816\"\u003e\u003cstrong data-end=\"828\" data-start=\"816\"\u003eProcess:\u003c\/strong\u003e Natural\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"936\" data-start=\"903\"\u003e\n\u003cp data-end=\"936\" data-start=\"905\"\u003e\u003cstrong data-end=\"915\" data-start=\"905\"\u003eRoast: \u003c\/strong\u003eFilter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"960\" data-start=\"937\"\u003e\n\u003cp data-end=\"960\" data-start=\"939\"\u003e\u003cstrong data-end=\"952\" data-start=\"939\"\u003eBag Size:\u003c\/strong\u003e 250 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1067\" data-start=\"961\"\u003e\n\u003cp data-end=\"1067\" data-start=\"963\"\u003e\u003cstrong data-end=\"981\" data-start=\"963\"\u003eTasting Notes:\u003c\/strong\u003e Ripe blueberries 🍇 • Cranberries 🍒 • Cocoa 🍫 \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1072\" data-start=\"1069\"\u003e\n\u003ch2 data-end=\"1087\" data-start=\"1074\"\u003e\u003cstrong data-end=\"1087\" data-start=\"1077\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1431\" data-start=\"1088\"\u003eSwerl is excited to present \u003cstrong data-end=\"1142\" data-start=\"1116\"\u003eCarlos Cadena\u003c\/strong\u003e, a vibrant naturally processed coffee from \u003cem data-end=\"1215\" data-start=\"1186\"\u003eVeracruz’s Cosautlán region\u003c\/em\u003e. This lot celebrates \u003cstrong data-end=\"1286\" data-start=\"1237\"\u003ejuicy fruit sweetness and deep cocoa richness\u003c\/strong\u003e, showcasing the expressive potential of Mexican specialty coffee from one of its most dedicated producers. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1436\" data-start=\"1433\"\u003e\n\u003ch2 data-end=\"1458\" data-start=\"1438\"\u003e\u003cstrong data-end=\"1458\" data-start=\"1441\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1973\" data-start=\"1459\"\u003eThis coffee comes from \u003cstrong data-end=\"1499\" data-start=\"1482\"\u003eCarlos Cadena\u003c\/strong\u003e, a \u003cstrong data-end=\"1539\" data-start=\"1503\"\u003efifth‑generation coffee producer\u003c\/strong\u003e rooted in \u003cem data-end=\"1571\" data-start=\"1550\"\u003eCosautlán, Veracruz\u003c\/em\u003e. His family has been working with coffee since the 1890s, and Carlos continues that deep legacy with a \u003cstrong data-end=\"1715\" data-start=\"1675\"\u003ekeen focus on quality and innovation\u003c\/strong\u003e. Through careful cultivation, varietal separation, and experimentation with processing techniques, he has grown into one of Mexico’s standout specialty producers, earning recognition and awards in national competitions. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1978\" data-start=\"1975\"\u003e\n\u003ch2 data-end=\"1999\" data-start=\"1980\"\u003e\u003cstrong data-end=\"1999\" data-start=\"1983\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2347\" data-start=\"2000\"\u003eThis lot is fully \u003cstrong data-end=\"2039\" data-start=\"2018\"\u003enatural processed\u003c\/strong\u003e — ripe cherries are \u003cstrong data-end=\"2097\" data-start=\"2060\"\u003edried whole with the fruit intact\u003c\/strong\u003e, allowing sugars and aromatics to infuse the bean over an extended drying period. This method brings \u003cstrong data-end=\"2236\" data-start=\"2199\"\u003eintense fruit sweetness and depth\u003c\/strong\u003e, while careful handling ensures clarity and depth of flavour in the cup. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2352\" data-start=\"2349\"\u003e\n\u003ch2 data-end=\"2369\" data-start=\"2354\"\u003e\u003cstrong data-end=\"2369\" data-start=\"2357\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2725\" data-start=\"2370\"\u003eIn the cup, this coffee is \u003cstrong data-end=\"2431\" data-start=\"2397\"\u003ebright, juicy and fruit‑driven\u003c\/strong\u003e. \u003cstrong data-end=\"2456\" data-start=\"2433\"\u003eRipe blueberries 🍇\u003c\/strong\u003e lead with lush sweetness, followed by vibrant \u003cstrong data-end=\"2521\" data-start=\"2503\"\u003ecranberries 🍒\u003c\/strong\u003e that give lively acidity. Underneath, a rich \u003cstrong data-end=\"2579\" data-start=\"2567\"\u003ecocoa 🍫\u003c\/strong\u003e note adds warmth and balance — a combination that feels both playful and satisfying as a \u003cstrong data-end=\"2684\" data-start=\"2669\"\u003efilter brew\u003c\/strong\u003e. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2730\" data-start=\"2727\"\u003e\n\u003ch2 data-end=\"2747\" data-start=\"2732\"\u003e\u003cstrong data-end=\"2747\" data-start=\"2735\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3095\" data-start=\"2748\"\u003eThis is a \u003cstrong data-end=\"2839\" data-start=\"2788\"\u003efruit‑forward, naturally sweet coffee\u003c\/strong\u003e that captures the best of what Veracruz has to offer. With its \u003cstrong data-end=\"2966\" data-start=\"2903\"\u003ejuicy berry character, balanced acidity, and cocoa richness\u003c\/strong\u003e, it’s a delightfully expressive coffee that rewards slow sipping and thoughtful brewing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cdiv class=\"pointer-events-none h-px w-px\" data-edge=\"true\" aria-hidden=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Default Title","offer_id":57281758921078,"sku":"SWERL-CARLOS-MEXICO","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/IMG_3569.webp?v=1770914321"},{"product_id":"swerl-las-marias-double-washed-gesha-limited-edition-colombia","title":"Swerl - Las Marias Double Washed Gesha, Limited Edition | Colombia","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-320\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-10\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"5b78b9f4-f6a2-43d1-9ec4-cff56d970e2c\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 data-end=\"260\" data-start=\"245\"\u003e\u003cstrong data-end=\"260\" data-start=\"248\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"882\" data-start=\"261\"\u003e\n\u003cli data-end=\"359\" data-start=\"320\"\u003e\n\u003cp data-end=\"359\" data-start=\"322\"\u003e\u003cstrong data-end=\"333\" data-start=\"322\"\u003eOrigin:\u003c\/strong\u003e Colombia — \u003cem data-end=\"357\" data-start=\"350\"\u003eHuila\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"421\" data-start=\"360\"\u003e\n\u003cp data-end=\"421\" data-start=\"362\"\u003e\u003cstrong data-end=\"375\" data-start=\"362\"\u003eProducer:\u003c\/strong\u003e Las Marías Estate (José Giraldo \u0026amp; team)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"450\" data-start=\"422\"\u003e\n\u003cp data-end=\"450\" data-start=\"424\"\u003e\u003cstrong data-end=\"437\" data-start=\"424\"\u003eVarietal:\u003c\/strong\u003e \u003cstrong data-end=\"448\" data-start=\"438\"\u003eGeisha\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"596\" data-start=\"451\"\u003e\n\u003cp data-end=\"596\" data-start=\"453\"\u003e\u003cstrong data-end=\"465\" data-start=\"453\"\u003eProcess:\u003c\/strong\u003e Double Washed — extended multi‑stage fermentations \u0026amp; washes for clarity and complexity \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"686\" data-start=\"597\"\u003e\n\u003cp data-end=\"686\" data-start=\"599\"\u003e\u003cstrong data-end=\"613\" data-start=\"599\"\u003eElevation:\u003c\/strong\u003e ~1,800 – 2,050 m above sea level \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"720\" data-start=\"687\"\u003e\n\u003cp data-end=\"720\" data-start=\"689\"\u003e\u003cstrong data-end=\"699\" data-start=\"689\"\u003eRoast:\u003c\/strong\u003e Light — \u003cstrong data-end=\"718\" data-start=\"708\"\u003eFilter\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"756\" data-start=\"721\"\u003e\n\u003cp data-end=\"756\" data-start=\"723\"\u003e\u003cstrong data-end=\"736\" data-start=\"723\"\u003eTin Size:\u003c\/strong\u003e 100g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"882\" data-start=\"757\"\u003e\n\u003cp data-end=\"882\" data-start=\"759\"\u003e\u003cstrong data-end=\"777\" data-start=\"759\"\u003eTasting Notes:\u003c\/strong\u003e Floral - Sparkling - Lemongrass - Rose\u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"887\" data-start=\"884\"\u003e\n\u003ch2 data-end=\"902\" data-start=\"889\"\u003e\u003cstrong data-end=\"902\" data-start=\"892\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1334\" data-start=\"903\"\u003eSwerl is excited to present \u003cstrong data-end=\"966\" data-start=\"931\"\u003eLas Marías Double Washed Gesha\u003c\/strong\u003e, a limited‑edition release Colombian Gesha that celebrates \u003cstrong data-end=\"1067\" data-start=\"1019\"\u003eextraordinary clarity and refined expression\u003c\/strong\u003e through a meticulous double‑washed process. This lot showcases the \u003cstrong data-end=\"1174\" data-start=\"1135\"\u003eelegant floral and citrus interplay\u003c\/strong\u003e that Geisha is cherished for, with sparkling complexity and subtle wine‑like depth perfect for thoughtful filter brewing. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1339\" data-start=\"1336\"\u003e\n\u003ch2 data-end=\"1361\" data-start=\"1341\"\u003e\u003cstrong data-end=\"1361\" data-start=\"1344\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"1861\" data-start=\"1362\"\u003eThis coffee is from \u003cstrong data-end=\"1403\" data-start=\"1382\"\u003eLas Marías Estate\u003c\/strong\u003e in \u003cem data-end=\"1414\" data-start=\"1407\"\u003eHuila\u003c\/em\u003e, grown and nurtured by \u003cstrong data-end=\"1454\" data-start=\"1438\"\u003eJosé Giraldo\u003c\/strong\u003e and his team. Over years of focused varietal research and selective cultivation, Las Marías has become known for offering high‑quality Geisha lots that balance \u003cem data-end=\"1667\" data-start=\"1615\"\u003eterroir, varietal purity, and precision processing\u003c\/em\u003e. Set in high‑altitude terrain with rich soil and ideal microclimates, the farm enables slow cherry maturation that enhances sweetness and aromatic density. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"1866\" data-start=\"1863\"\u003e\n\u003ch2 data-end=\"1887\" data-start=\"1868\"\u003e\u003cstrong data-end=\"1887\" data-start=\"1871\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2409\" data-start=\"1888\"\u003e\u003cstrong data-end=\"1923\" data-start=\"1888\"\u003eLas Marías Double Washed Geisha\u003c\/strong\u003e is prepared through a \u003cstrong data-end=\"1989\" data-start=\"1946\"\u003emulti‑step fermentation and wash regime\u003c\/strong\u003e, starting with whole‑cherry fermentation in a closed environment to build initial complexity. After pulping, the beans enter an open fermentation before a first wash, followed by another 24‑hour post‑wash fermentation. After a final wash, the beans are dried slowly on raised beds for ~25 days under controlled temperatures, preserving \u003cstrong data-end=\"2370\" data-start=\"2326\"\u003eclarity, balance, and delicate aromatics\u003c\/strong\u003e. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2414\" data-start=\"2411\"\u003e\n\u003ch2 data-end=\"2431\" data-start=\"2416\"\u003e\u003cstrong data-end=\"2431\" data-start=\"2419\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"2803\" data-start=\"2432\"\u003eIn the cup, this coffee is \u003cstrong data-end=\"2482\" data-start=\"2459\"\u003evibrant and refined\u003c\/strong\u003e. \u003cstrong data-end=\"2498\" data-start=\"2484\"\u003eJasmine 🌼\u003c\/strong\u003e and \u003cstrong data-end=\"2520\" data-start=\"2503\"\u003elemongrass 🍃\u003c\/strong\u003e aromatics open the profile with bright perfume, while \u003cstrong data-end=\"2594\" data-start=\"2575\"\u003esweet citrus 🍋\u003c\/strong\u003e enliven the palate with a fresh, clean acidity. A \u003cstrong data-end=\"2668\" data-start=\"2645\"\u003erosé wine nuance 🍷\u003c\/strong\u003e weaves through the finish, adding subtle fruit complexity and elegance that lingers beautifully. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-end=\"2808\" data-start=\"2805\"\u003e\n\u003ch2 data-end=\"2825\" data-start=\"2810\"\u003e\u003cstrong data-end=\"2825\" data-start=\"2813\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"3282\" data-start=\"2826\"\u003eThis \u003cstrong\u003eLimited Edition Swerl\u003c\/strong\u003e is a \u003cstrong data-end=\"2904\" data-start=\"2875\"\u003estandout Colombian Gesha\u003c\/strong\u003e — rare, expressive, and meticulously crafted. With its \u003cstrong data-end=\"3026\" data-start=\"2960\"\u003efloral lift, citrus brightness, and delicate wine‑like nuances\u003c\/strong\u003e, this lot exemplifies what careful processing and top‑tier genetics can achieve in the cup. It’s a refined filter coffee for those who love expressive, nuanced, and beautifully balanced specialty lots. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"100g","offer_id":57281770750326,"sku":"SWERL-LASMARIAS-GESHA-LIMITED-100","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC01530-Photoroom_7cd4c5de-51ad-473a-a4ca-d12d8c8f23e2.webp?v=1770914092"},{"product_id":"swerl-los-magnificos-sl28-washed-colombia","title":"Swerl - Los Magnificos SL28 - Washed | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Monkaaba Group Los Magníficos SL28 (Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🥭 Mango • 🍇 Green Grapes • 🍦 Vanilla Cream\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Various smallholder producers — Monkaaba group\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Multiple small farms, San Agustín, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL28\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,989 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSwerl presents Los Magníficos SL28 — a vibrant, juicy washed coffee from San Agustín in Colombia's Huila region. This is the latest iteration of the Los Magníficos programme, a collaborative initiative designed to support smallholder producers by opening doors to the specialty market and giving them a stable, rewarding outlet for their exceptional work.\u003c\/p\u003e\n\u003cp\u003eGrown at high elevations and processed through careful washed methods, this SL28 lot offers a cup profile that's bright, clean, and immediately expressive — everything the variety is celebrated for when given the right terroir and attention.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLos Magníficos brings together a group of dedicated smallholders working under the umbrella of Monkaaba, an initiative founded in San Agustín by Esnaider Ortega. The programme exists to solve a fundamental problem: many excellent small producers grow exceptional coffee in quantities too modest to export independently. Monkaaba pools these tiny lots, creating blends that reflect collective quality whilst ensuring every contributor benefits from the specialty premium.\u003c\/p\u003e\n\u003cp\u003eThe producers involved manage very small plots and deliver cherries to a shared processing point. What they share is a commitment to picking at peak ripeness, selective harvesting, and rigorous post-harvest attention. The result is a programme that has steadily grown in recognition within the specialty coffee world, with each iteration showcasing just how much exceptional coffee is being produced in the hills around San Agustín.\u003c\/p\u003e\n\u003cp\u003eSL28 — originally a Kenyan variety — is an unusual choice for Colombia, making its presence here a deliberate and exciting one. The variety thrives at altitude and rewards careful washed processing with unambiguous fruit clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at the Monkaaba collective involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Cherries picked at peak ripeness for maximum sugar development\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eFlotation Sorting\u003c\/strong\u003e — Cherries floated in water to remove defects and ensure consistency\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eMechanical Depulping\u003c\/strong\u003e — Cherry skin removed to reveal the parchment-covered bean\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Beans fermented to break down mucilage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thorough washing in clean water for a clean, precise cup\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried on African beds to preserve brightness and clarity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis process is designed to let the SL28 variety speak clearly, producing a cup characterised by defined fruit acidity, clean sweetness, and excellent clarity.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLos Magníficos SL28 opens with an inviting tropical juiciness — ripe mango sweetness supported by crisp green grape acidity and a lingering vanilla cream finish. It's a coffee that rewards both careful pour-over brewing and more casual filter preparation, offering brightness and sweetness in equal measure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eGreen Grapes\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍦 \u003cstrong\u003eVanilla Cream\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"April 27th \/ 250g","offer_id":57647824175478,"sku":"SWERL-LOSMAG-SL28-W-APR27","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC01613-Photoroom_1.webp?v=1778175020"},{"product_id":"swerl-fazenda-chapadao-natural-paraiso-brazil","title":"Swerl Coffee Roasters - Fazenda Chapadão - Natural Paraiso | Brazil","description":"\u003ch2\u003e\u003cstrong\u003eBrazil — Fazenda Chapadão Paraiso (Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍒 Red Plum • 🍋 Sweet Citrus • 🍷 Winey Aromatics\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Fazenda Chapadão (Gustavo \u0026amp; Rodrigo)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Fazenda Chapadão\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cerrado Mineiro, Brazil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Paraiso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,200 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFazenda Chapadão’s Paraiso is a very sweet and juicy natural coffee from Cerrado Mineiro — a region celebrated for its dry climate and consistency. This lot placed 3rd in the Cup of Excellence Natural Category, a testament to the exceptional quality Gustavo and Rodrigo have built since dedicating themselves entirely to coffee in 2014.\u003c\/p\u003e\n\u003cp\u003eTasting of red plum, sweet citrus, and winey aromatics, this is a coffee that showcases the depth and richness that Paraiso naturals from Brazil can deliver at their very best.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe story of Fazenda Chapadão begins with Ciro, who originally farmed cows for milk production in Minas Gerais. His sons, Gustavo and Rodrigo, helped where they could but pursued studies in the city. In 2014, when Gustavo returned to the farm, the family made a decisive pivot: they sold the herd and committed entirely to specialty coffee.\u003c\/p\u003e\n\u003cp\u003eRodrigo joined full-time in 2018, and together the brothers have built a farm that embraces innovation in both agronomy and post-harvest processing. They cultivate Catuguá, Yellow Bourbon, Paraiso, and Yellow Catuaí, and have invested in new varieties and methods with each passing harvest. A sustainable practice adopted is the cultivation of Brachiaria grass between the coffee plants — enriching the soil, reducing erosion, controlling nematodes, and protecting young plants from the wind.\u003c\/p\u003e\n\u003cp\u003eFazenda Chapadão has received multiple quality awards and has opened an on-farm roasting shop, deepening the family’s understanding of how their coffee expresses itself from cherry to cup. Their core purpose: to make exceptional specialty coffee more accessible.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Fazenda Chapadão involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective harvest\u003c\/strong\u003e — ripe cherries are hand-picked at peak sugar development\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eSorting\u003c\/strong\u003e — cherries are sorted to remove defects and ensure uniformity\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised-bed drying\u003c\/strong\u003e — whole cherries are dried on raised beds, allowing the fruit pulp to impart sweetness and body over several weeks\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eResting in husk\u003c\/strong\u003e — coffee is stored in its husk to prolong and improve quality before milling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe extended drying in whole fruit creates the characteristic richness, winey depth, and stone-fruit sweetness that define Fazenda Chapadão’s naturals.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA very sweet and richly textured cup, with the Paraiso variety’s natural proclivity for fruit intensity coming through in every sip. Cup of Excellence calibre quality, with a profile that rewards both pour-over and filter brewing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eRed Plum\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eSweet Citrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍷 \u003cstrong\u003eWiney Aromatics\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Default Title","offer_id":57647824339318,"sku":"SWERL-CHAPADAO-PARAISO","price":14.8,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC01617-Photoroom.png?v=1775800829"},{"product_id":"swerl-coffea-diversa-finca-gascon-lactic-natural-sudan-rume-guatemala","title":"Swerl Coffee Roasters - Coffea Diversa x Finca Gascón - Lactic Natural Sudan Rume | Guatemala","description":"\u003ch2\u003e\u003cstrong\u003eGuatemala — Coffea Diversa x Finca Gascón Sudan Rume (Lactic Natural)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍈 Papaya • 🍊 Citrus • 🍬 Candy • 🍷 Winey\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Coffea Diversa (Jose Padilla \u0026amp; Gonzalo Hernandez) x Finca Gascón (Felipe Contreras)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Coffea Diversa Suchitan Garden \/ Finca Gascón\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Suchitan Volcano, Jutiapa \/ Antigua, Guatemala\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sudan Rume\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e 72-Hour Lactic Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis extraordinary Limited Edition collaboration brings together two of Guatemala’s most forward-thinking coffee producers. Coffea Diversa — home to one of the world’s largest private coffee botanical collections, with around 850 specimens — grew this rare Sudan Rume in their Suchitan garden, then sent the cherries to master processor Felipe Contreras at Finca Gascón in Antigua, where they were transformed through a precision 72-hour lactic natural fermentation.\u003c\/p\u003e\n\u003cp\u003eThe result is juicy and complex: tropical papaya, vibrant citrus, and candy sweetness with a long, winey finish. A coffee of genuine rarity and remarkable precision, offered in limited 100g bags.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJose Padilla and Gonzalo Hernandez founded Coffea Diversa with a singular vision: to fix the terroir and explore genetic diversity rather than varietal uniformity. After identifying the Suchitan micro-region on Guatemala’s eastern side as ideal for growing outstanding quality, they established a coffee garden there using seed from the original Coffea Diversa Botanical Garden in Biolley, Costa Rica.\u003c\/p\u003e\n\u003cp\u003eUnlike a conventional mono-varietal farm, the Coffea Diversa garden plants small plots of different botanical variants in identical terroir — meaning that taste differences arise from genetics, not geography. With around 850 specimens, Coffea Diversa holds the largest private coffee botanical variants collection in the world, currently producing microlots of about 25 different botanical variants. Their approach also enhances sustainability: genetic diversity within a population reduces susceptibility to the pests and diseases that devastate genetically uniform plantations.\u003c\/p\u003e\n\u003cp\u003eFelipe Contreras at Finca Gascón is one of Guatemala’s most celebrated processors — known internationally for his biodynamic practices and mastery of controlled fermentation. The collaboration between Coffea Diversa’s rare genetics and Felipe’s processing expertise represents some of the most exciting and distinctive coffee Guatemala is producing today.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 72-Hour Lactic Natural process involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective harvest\u003c\/strong\u003e — cherries are harvested at 20+ Brix, ensuring peak ripeness and sugar content\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eLactic inoculation\u003c\/strong\u003e — Felipe inoculates a 1,000-litre inox tank with lactic bacteria isolated from the same cherry, encouraging a precise and controlled fermentation\u003c\/li\u003e\n\u003cli\u003e❄️ \u003cstrong\u003eAnaerobic fermentation\u003c\/strong\u003e — the sealed inox tank creates an anaerobic environment; fermentation runs for 72 hours\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eNatural drying\u003c\/strong\u003e — after fermentation, the coffee dries as a natural on raised beds for 30 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe combination of lactic fermentation and extended natural drying creates a coffee of exceptional complexity — vibrant tropical fruit, precise acidity, candy sweetness, and a long, winey finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJuicy and complex, with a tropical character that unfolds through layers of papaya and citrus brightness before giving way to candy sweetness and a long, winey aftertaste. A rare and captivating coffee that rewards careful brewing and unhurried attention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍈 \u003cstrong\u003ePapaya\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eCitrus\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍬 \u003cstrong\u003eCandy\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍷 \u003cstrong\u003eWiney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Standard - 0-6 Weeks off Roast","offer_id":57647824634230,"sku":"SWERL-GASCON-LACTIC-SUDAN","price":14.0,"currency_code":"GBP","in_stock":false},{"title":"Rested - 7-12 Weeks off Roast","offer_id":57647824666998,"sku":"SWERL-GASCON-LACNAT-SUDAN-REST","price":14.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Photoroom-20260320_170009.png?v=1775800831"},{"product_id":"swerl-karol-ortega-sidra-dry-fermented-washed-colombia","title":"Swerl - Karol Ortega - Sidra, Dry-Fermented Washed | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Karol Ortega Sidra (Dry-Fermented Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🌸 Elderflower Syrup • 🍋 Lime Zest • 🍍 Tropical Fruits\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Karol Ortega\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Leguizamo-Ortega family farm, San Agustín\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Dry-Fermented Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900–2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSwerl presents Karol Ortega's Sidra — a juicy, complex filter coffee from San Agustín, Huila, sourced through long-term partners Semilla and the Monkaaba project. Sidra is one of Colombia's most coveted varieties: delicate, aromatic, and expressive in the right hands, it rewards meticulous cultivation and careful processing with a cup of rare elegance.\u003c\/p\u003e\n\u003cp\u003eKarol and her husband Diego — son of legendary Cup of Excellence winner Arnulfo Leguizamo — are producing some of the most exciting microlots coming out of this storied corner of Huila. This Sidra lot is a testament to what focused, quality-driven farming at altitude can achieve.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKarol Ortega is not only a producer but a central figure in the Monkaaba initiative — the smallholder-run collective and sourcing arm of Semilla operating in San Agustín. She and Diego joined Monkaaba from the outset, contributing financially to establish the farm-based roasting and cupping lab through which all their lots are selected and evaluated.\u003c\/p\u003e\n\u003cp\u003eKarol's engagement goes well beyond growing coffee. She was among the first community members to work directly in the Monkaaba bodega and lab, initially managing physical sample analysis and inventory before moving into sample roasting — a role that now allows smallholders to taste their own coffees at home for the first time. Her example has inspired six other young producers — including Silvia Ordonez, Karen Burbano, and Jhon Jairo Gomez — to join Monkaaba on a part-time basis.\u003c\/p\u003e\n\u003cp\u003eThe Leguizamo-Ortega family has long had specialty access through Diego's father Arnulfo's reputation, but Monkaaba has given them something more valuable: autonomy. Rather than entering each harvest uncertain of what price their coffee would fetch, they now have direct insight into quality, full transparency across the supply chain, and relationships built on trust rather than the word of intermediaries.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Dry-Fermented Washed process at this farm involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Cherries collected every three weeks at peak ripeness\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003ePre-Depulp Fermentation\u003c\/strong\u003e — Freshly picked cherries fermented for 12 hours in a wooden hopper before depulping\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries depulped to remove the fruit skin\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eDry Fermentation\u003c\/strong\u003e — Depulped beans left to dry ferment for a further 36 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFour-Stage Washing\u003c\/strong\u003e — Coffee washed four times in clean water to remove fermentation residue\u003c\/li\u003e\n\u003cli\u003e📅 \u003cstrong\u003eDraining\u003c\/strong\u003e — Left to drain for six hours before being moved to raised beds\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried for 18 days on African raised beds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis extended fermentation protocol amplifies Sidra's inherent aromatic complexity, producing a cup with layered floral depth, bright citric acidity, and a juicy, vibrant finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKarol Ortega's Sidra is a beautifully layered filter coffee — juicy and complex, with the delicate floral character of elderflower syrup, the brightness of fresh lime zest, and a wave of tropical fruit sweetness that lingers in the finish. At 1,900–2,000 MASL, the altitude amplifies clarity and acidity, letting this rare variety shine in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eElderflower Syrup\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍋 \u003cstrong\u003eLime Zest\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍍 \u003cstrong\u003eTropical Fruits\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"April 22nd \/ 250g","offer_id":57815008379254,"sku":"SWERL-KAROL-SIDRA-DFW-APR22","price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KarolOrtega.png?v=1778174720"},{"product_id":"swerl-finca-artemira-tabi-anaerobic-washed-peru","title":"Swerl - Finca Artemira Tabi - Anaerobic Double Fermented \u0026 Washed | Peru","description":"\u003ch2\u003e\u003cstrong\u003ePeru — Ebert Huamán Villegas Finca Artemira Tabi (Anaerobic Double Fermented \u0026amp; Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍊 Orange Jam • 🍈 Guava • 🌸 Floral\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ebert Huamán Villegas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Artemira\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Salinas, San José de Lourdes, San Ignacio, Cajamarca, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Tabi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Double Fermented \u0026amp; Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700–1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSwerl presents Finca Artemira Tabi — a vibrant, sparkling filter coffee from Salinas in Peru's Cajamarca region, sourced through Khipu, Swerl's long-term Peruvian partner. Tabi is a Colombian hybrid variety that in Ebert Huamán Villegas' hands produces a coffee of remarkable brightness: vivid orange jam sweetness, guava fruitiness, and an intensely floral aromatic character that fills the cup.\u003c\/p\u003e\n\u003cp\u003eThis is a coffee that speaks clearly of its altitude and its maker's care — clean, expressive, and alive with the character of Cajamarca's high-elevation growing conditions.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEbert Huamán Villegas leads Finca Artemira, a family farm in Salinas that has been growing coffee and raising cattle for over forty years. The farm is named after Ebert's mother, Doña Artemira, in recognition of the central role she played in raising the family and sustaining the land. When Ebert took charge in 2017, he brought new energy and a quality-first approach that has since earned the farm recognition at Peru's Cup of Excellence — placing 18th in 2023 — and opened export relationships with some of Europe's most discerning specialty roasters.\u003c\/p\u003e\n\u003cp\u003eFinca Artemira spans 15 hectares dedicated to coffee, cultivating a range of varieties including Tabi, Geisha, and Bourbon. Ebert practises regenerative agriculture throughout: agroforestry systems, native shade trees, soil composting, and careful water management are central to how the farm operates. Despite not being formally organic-certified due to the cost of accreditation, the farm avoids synthetic pesticides and fertilisers entirely, aligning closely with organic principles in practice.\u003c\/p\u003e\n\u003cp\u003eSwerl sources this coffee via Khipu, led by Mark Russell and his cousin — originally from Peru — who has built a network of long-term producing partnerships focused on farms with little to no prior export experience. Khipu's ethos mirrors Swerl's: reliability, trust, and returning year after year.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Double Fermented \u0026amp; Washed process at Finca Artemira involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Hand-picked at peak ripeness\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWater Tank Liquidation\u003c\/strong\u003e — Cherries soaked in water tanks to sort and remove defects\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFirst Anaerobic Fermentation\u003c\/strong\u003e — Cherries sealed in GrainPro bags for 24 hours of oxygen-free fermentation\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries depulped after initial fermentation\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eSecond Fermentation\u003c\/strong\u003e — Depulped beans undergo a further fermentation stage\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thoroughly washed in clean water\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Dried on African raised beds with regular turning to ensure even moisture loss\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis double anaerobic approach is Ebert's signature protocol for his finest lots — it locks in the cherry's natural sugars and amplifies aromatic complexity whilst maintaining the clean clarity that washed processing provides.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Artemira Tabi is vibrant and sparkling — a coffee that announces itself with bright tropical energy. Orange jam sweetness and ripe guava fruitiness are underpinned by an intensely floral aromatic character that makes this an exceptional filter coffee, one that also performs beautifully as espresso. The altitude and the Tabi variety combine to produce something genuinely distinctive from Peru.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eOrange Jam\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍈 \u003cstrong\u003eGuava\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌸 \u003cstrong\u003eFloral\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"June 1st \/ 250g","offer_id":58066609176950,"sku":"SWERL-ARTEMIRA-TABI-ADFW-JUN01","price":18.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Finca_Artemira_Tabi.png?v=1778174721"},{"product_id":"swerl-coffee-roasters-finca-artemira-geisha-peru-limited-edition","title":"Swerl Coffee Roasters - Finca Artemira Geisha [Limited Edition] | Peru","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003ePeru — Ebert Huaman Villegas Finca Artemira Geisha (Anaerobic Double Fermented Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Jasmine • 🍋 Sweet Lemonade • 🍑 Peach\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Ebert Huaman Villegas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Artemira\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Salinas, Cajamarca, Peru\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha (La Esmeralda Lineage)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Double Fermented Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA limited edition crown jewel from Finca Artemira — a Geisha of remarkable provenance, tracing its lineage back to a seed from Hacienda La Esmeralda, germinated in Lima and passed to farms in Cajamarca. Super floral, intensely citrus, and deeply fragrant. In the cup: jasmine, sweet lemonade, and peach.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEbert Huaman Villegas is a young and dedicated coffee producer from Salinas in the San Jose de Lourdes District of Cajamarca — one of Peru's most exciting and rapidly developing specialty origins. The farm is named Artemira in honour of Ebert's mother, who raised the family alone following the early passing of his father, and has been operational for over 40 years. Under Ebert's leadership since 2017, Finca Artemira has expanded significantly — now cultivating 15 hectares of coffee and one hectare of fruits and vegetables, with a growing portfolio of exceptional varietals and processing experiments.\u003c\/p\u003e\n\u003cp\u003eEbert's commitment to quality is matched by his dedication to the land: regenerative agriculture, agroforestry systems, soil regeneration, and increasing biodiversity are all central to the farm's operation. Although not formally certified organic due to cost constraints, the farm avoids synthetic pesticides and fertilisers entirely. His growing reputation in Peru is reflected in competition results — 6th place at Expo Cajamarca in 2022 and 18th at the Cup of Excellence in 2023.\u003c\/p\u003e\n\u003cp\u003eThe Geisha at Finca Artemira carries a compelling origin story: the seeds are said to trace back to a La Esmeralda stand at a US expo in 2017 or 2018, taken by Jose from Origin Coffee Lab in Cajamarca, germinated at his home in Lima, and passed on to farms in the region. Whether or not every detail of the story holds, the cup quality speaks for itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Double Fermented Washed process at Finca Artemira involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Geisha cherries selectively harvested at peak ripeness 💧 Flotation \u0026amp; soaking — Cherries soaked in tanks to remove defects 🔒 First fermentation — Sealed in GrainPro bags for 24 hours of anaerobic fermentation 🔧 Depulping — Outer skin removed after first fermentation 🧪 Second fermentation — Depulped beans fermented for a further 36 hours 💧 Washing — Thoroughly washed to remove all remaining mucilage ☀️ Solar drying — Dried in solar dryers for 12–21 days to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe two-stage anaerobic fermentation is the defining step — sealed GrainPro fermentation before depulping, followed by a second 36-hour fermentation after, builds the extraordinary floral intensity and bright citric character that define this Geisha, while the solar drying preserves the delicate aromatic complexity that makes this lot so compelling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA super floral and citrus-forward limited edition Geisha from one of Cajamarca's most ambitious and values-driven family farms — jasmine intensity, sweet lemonade brightness, and a delicate peach sweetness in a cup that traces its lineage to one of the most celebrated estates in the world. A rare and beautiful expression of what Finca Artemira is capable of at its finest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌸 Jasmine 🍋 Sweet Lemonade 🍑 Peach\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"100g \/ May 27th","offer_id":57994116792694,"sku":"SWERL-ARTEMIRA-GESHA-JAR-100-MAY27","price":14.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaArtemiraGeisha.png-cropped.jpg?v=1780326897"},{"product_id":"swerl-coffee-roasters-jhon-jairo-colombia","title":"Swerl Coffee Roasters - Jhon Jairo Tabi Washed | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Jhon Jairo Gomez Tabi (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍍 Tropical Fruits • 🍊 Orange Marmalade • 🌸 Floral\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Jhon Jairo Gomez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e El Rosario, San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Tabi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,950–2,000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA fourth consecutive harvest from Jhon Jairo Gomez — sourced through Semilla and the Monkaaba project in San Agustín, Huila. Vibrant and syrupy, with a warmth and character that speaks of both the extraordinary altitude and the resilience of the producer behind it. In the cup: tropical fruits, orange marmalade, and a delicate florality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJhon Jairo Gomez's story is one of quiet, determined transformation. Just a few years ago, the lack of infrastructure on his farm meant selling most of his coffee en verde — depulped but not yet dried, with little control over the final quality or value it could command. Since then, Jhon has built his own beneficio from scratch: a motorised depulper and a solar dryer that have given him full control over his processing for the first time — and the results are clear in the cup.\u003c\/p\u003e\n\u003cp\u003eHis plot at El Rosario sits at a genuinely exceptional altitude of 1,950–2,000 MASL — cool enough that cherries develop slowly, yields are lower, and the quality potential is correspondingly high. Growing Tabi at this elevation is no easy feat: the variety demands patience and care, and the slower development that the cool temperatures impose is precisely what bides for exceptional cup quality. Jhon works within the Monkaaba project, supported by Semilla, a network that connects producers in San Agustín with international markets and provides the infrastructure, education, and community that allows producers like Jhon to access the specialty market on their own terms.\u003c\/p\u003e\n\u003cp\u003eTabi is a variety developed by Cenicafé in Colombia as a cross between Timor Hybrid, Typica, and Bourbon — the name meaning \"good\" in the Guambiano indigenous language. Designed for disease resistance and quality potential at altitude, it produces a cup of exceptional body, syrupy sweetness, and tropical complexity in the right conditions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Jhon Jairo's farm involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Tabi cherries collected every three weeks at peak ripeness 🔒 Sealed bag fermentation — Cherries left to ferment in sealed bags for 24 hours before depulping 🔧 Depulping — Outer skin removed the following day using the motorised depulper 🧪 Dry fermentation — Depulped coffee mass dry-fermented in tiled tanks for 36 hours 💧 Rinsing \u0026amp; draining — Seeds rinsed and left to drain in bags for three hours after fermentation ☀️ Solar drying — Dried in Jhon's solar dryer for 15–20 days\u003c\/p\u003e\n\u003cp\u003eThe sealed bag pre-fermentation followed by the 36-hour dry fermentation in tiled tanks is the defining step — two distinct fermentation stages that build the syrupy tropical sweetness and vibrant orange marmalade character that define this lot, while the solar dryer — built by Jhon himself — ensures a controlled, even drying result that preserves the florality and structure of the final cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vibrant, syrupy, and deeply satisfying washed Tabi from one of Huila's most resilient and committed smallholder producers — tropical fruit sweetness, orange marmalade richness, and a delicate florality in a cup that tastes of determination, community, and craft in equal measure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍍 Tropical Fruits 🍊 Orange Marmalade 🌸 Floral\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250g \/ June 23rd","offer_id":58188222366070,"sku":"SWERL-JHON-JAIRO-TABI-WASHED-FIL-JUN23","price":14.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Photoroom-20241205_164337_2.png-cropped.jpg?v=1782936601"},{"product_id":"swerl-coffee-roasters-casa-almeida-barreto-filter-brazil-new-harvest","title":"Swerl Coffee Roasters - Casa Almeida Barreto Filter - Brazil (New Harvest)","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil — Casa Almeida Barreto Red Catuai (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍬 Nougat • 🍫 Milk Chocolate • 🍷 Winey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Casa Almeida Barreto (Jorge \u0026amp; Gabriel)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Minas Gerais, Brazil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,200 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Filter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA third year of direct collaboration with Casa Almeida Barreto — a family estate in Minas Gerais where winemaking expertise and coffee production have converged into something genuinely distinctive. Elegant, with a syrupy body and notes of nougat, milk chocolate, and winey aromatics. A naturally processed Red Catuai that carries all the precision and intentionality of a wine producer who never forgot the coffee trees already growing on the land.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCasa Almeida Barreto was originally purchased by Jorge and Gabriel's family with the sole intention of producing wine. When they discovered the established and well-maintained coffee trees already growing on the estate, they decided it would be a waste not to work with them — and so a coffee production story began, guided from the very first harvest by the family's deep background in enology, agronomy, and fermentation science.\u003c\/p\u003e\n\u003cp\u003eThat cross-disciplinary expertise is the defining characteristic of everything Casa Almeida Barreto produces. Using the stainless steel tanks and fermentation technology from their wine facilities, they have developed precisely controlled processing methods that produce vibrant, interesting flavour profiles while maintaining the consistency their partners expect. The 2025 harvest was a demanding one — an unusually warm and arid winter, a challenging blossoming season, mid-season dryness during grain-filling, and three light-to-moderate frosts between June and August. The estate's higher altitude plots fared best, their cooler, slower cycles less affected by the mid-season stress, with the resulting longer and more delicate harvest and gentler drying producing some of the most exciting lots in recent years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural process at Casa Almeida Barreto involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Selective picking — Red Catuai cherries harvested at peak ripeness, with slightly earlier picking experimented with this season 🛢️ Controlled fermentation — Fermentation managed using stainless steel tanks and wine-industry technology, with precise temperature and environment control ☀️ Slow natural drying — Dried whole-fruit using slower drying methods refined this season, across expanded cement patios that improved efficiency, cleanliness, and consistency\u003c\/p\u003e\n\u003cp\u003eThe stainless steel tank-controlled fermentation is the defining step — by applying wine-industry fermentation precision to coffee processing, Casa Almeida Barreto builds the depth, winey aromatics, and syrupy sweetness that define this lot, while the slow natural drying locks in the nougat and milk chocolate character that complete the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn elegant, syrupy, and warmly expressive natural Red Catuai from one of Minas Gerais' most technically accomplished and cross-disciplinary specialty producers — nougat sweetness, milk chocolate warmth, and a distinctive winey aromatic quality in a round, well-structured filter coffee that rewards every sip. Three years into a partnership, and still exciting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍬 Nougat 🍫 Milk Chocolate 🍷 Winey\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250g \/ October 7th \/ Filter","offer_id":59064698798454,"sku":"SWERL-CASA-ALMEIDA-RED-CATUAI-NATURAL-FIL-OCT07","price":14.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC01531-Photoroom.png-cropped.jpg?v=1782937275"},{"product_id":"swerl-coffee-roasters-ab-ruera-kenya","title":"Swerl Coffee Roasters - AB Ruera  | Kenya","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eKenya — Ruera Factory Batian, SL28, SL34 \u0026amp; Ruiru 11 AB (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍵 Black Tea • 🫐 Red Currant • 🌺 Hibiscus\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Producing Members — Ruera Factory\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kiambu County, Ruiru, Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Batian, SL28, SL34 \u0026amp; Ruiru 11 (AB Grade)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,740 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Filter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSwerl's first Kenyan of the season — and it is tasting absolutely delicious. Ruera Factory in Kiambu, a 190-hectare estate just outside Ruiru in central Kenya, built on rich red volcanic soils and defined by careful, quality-focused processing at every stage. Vibrant, syrupy, and deeply satisfying. In the cup: black tea, red currant, and hibiscus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRuera Factory is located in Kiambu County just outside the town of Ruiru — a substantial estate covering more than 190 hectares of coffee cultivation at 1,740 MASL. Two distinct rainy seasons each year, rich red volcanic soils, and the stable growing conditions of central Kenya's highland plateau combine to create an ideal environment for the classic, vibrant Kenyan cup profile that Ruera has built its reputation on.\u003c\/p\u003e\n\u003cp\u003eBeyond coffee quality, Ruera Factory is a significant employer and community institution — providing work for hundreds of people throughout the harvest season, supporting more than 1,000 livelihoods across the coffee production chain, and offering housing, childcare, education, and healthcare to resident workers and their families. This long-term investment in both quality and community reflects the kind of integrated approach that makes Ruera a genuinely respected address in Kenyan specialty coffee.\u003c\/p\u003e\n\u003cp\u003eSL28 and SL34, developed by Scott Agricultural Laboratories in the 1930s, form the backbone of Kenya's specialty identity — responsible for the bold berry acidity, full body, and complex fruit character that define the country's finest lots. Batian, developed by the Coffee Research Institute of Kenya in 2010 for disease resistance, contributes additional sweetness and structure, while Ruiru 11 rounds out the blend with further depth and consistency.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process at Ruera Factory involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Selective hand-picking — Cherries hand-picked and carefully sorted before processing at the wet mill 🔧 Pulping — Outer skin removed shortly after harvest 🧪 Fermentation — Beans fermented with close attention to every stage to preserve quality and clarity 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Raised-bed drying — Dried on raised beds using natural heat until moisture content reaches a stable 10–11%\u003c\/p\u003e\n\u003cp\u003eThe meticulous fermentation and washing management is the defining step — by paying close attention to every stage of fermentation and washing, Ruera preserves the vibrant fruit character, structured acidity, and syrupy body that define this lot, while the raised-bed natural drying ensures consistency and longevity across the finished lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vibrant, syrupy, and deeply satisfying washed Kenyan AB from one of Kiambu's most respected and community-rooted factory estates — red currant brightness, black tea elegance, and a hibiscus florality in a structured, well-defined cup that delivers everything great Kenyan coffee promises. Delicious.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🍵 Black Tea 🫐 Red Currant 🌺 Hibiscus\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250g \/ June 22nd","offer_id":58143237767542,"sku":"SWERL-AB-RUERA-BATIAN-SL28-SL34-AND-RUIRU-11-WASHED-FIL-JUN22","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ July 15th","offer_id":58320636936566,"sku":"SWERL-AB-RUERA-BATIAN-SL28-SL34-AND-RUIRU-11-WASHED-FIL-250-JUL15","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC01981-Photoroom.jpg-cropped.jpg?v=1782937326"},{"product_id":"swerl-coffee-roasters-stiven-hoyos-washed-pink-bourbon-colombia","title":"Swerl Coffee Roasters - Stiven Hoyos Washed Pink Bourbon | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Stiven Hoyos Pink Bourbon (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Floral • 🍒 Red Cordial • 🍏 Green Apple • 🫧 Sparkling\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Stiven Hoyos\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,850–1,950 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Filter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Stiven Hoyos — at 22, one of the youngest members of the Monkaaba collective and part of a four-generation coffee family in San Agustín. A sparkling, floral washed Pink Bourbon of real vibrancy and elegance. In the cup: red cordial, fresh berries, and green apple, with a syrupy aftertaste that stays clean and bright long into the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStiven Hoyos is the latest chapter in a coffee family story stretching back four generations in San Agustín, Huila — inspired by his father Rodrigo, who spent decades building the family farm. Stiven grew up helping with production while attending school, developing both the knowledge and the connection to the land that now drives everything he does. When an unsuccessful university entrance exam threatened to alter his path, Rodrigo responded by giving Stiven a section of the farm to manage himself. He planted 800 Red Caturra trees and brought them successfully into production — an achievement that deepened his commitment to coffee farming and set the course for his future.\u003c\/p\u003e\n\u003cp\u003eToday, at 22, Stiven is among the youngest members of the Monkaaba collective — a group of mostly under-35 producers in San Agustín working together to prove that specialty coffee farming is a viable and meaningful future for young Colombians. For Stiven, the attention that international buyers and coffee professionals bring to his work is a powerful affirmation that the effort behind each harvest is recognised far beyond Colombia's borders.\u003c\/p\u003e\n\u003cp\u003ePink Bourbon is a variety grown primarily in Huila, genetically identified as Ethiopian Landrace and belonging to the Core Ethiopia group alongside Gesha, Chiroso, Sidra, and Aji. At 1,850–1,950 MASL in San Agustín's cool mountain microclimate, its characteristic vivid fruit character and bright sparkling acidity find ideal conditions to express themselves with the clarity and elegance that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Washed process involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Pink Bourbon cherries selectively harvested at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented to break down remaining mucilage 💧 Washing — Thoroughly washed to remove all fermentation residue ☀️ Drying — Dried to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe meticulous washing and fermentation management is the defining step — by stripping back all fruit influence and fermenting cleanly, Stiven allows the Pink Bourbon's intrinsic red cordial sweetness, green apple brightness, and floral character to express themselves with the sparkling clarity and syrupy finish that define this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA sparkling, floral, and vibrantly expressive washed Pink Bourbon from one of San Agustín's most promising young producers — red cordial sweetness, fresh berry brightness, and crisp green apple acidity in a cup with a sparkling character and a long, syrupy finish. A fourth generation of coffee farming, delivered with fresh eyes and genuine dedication.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌸 Floral 🍒 Red Cordial 🍏 Green Apple 🫧 Sparkling\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250g \/ August 18th \/ Filter","offer_id":58537925804406,"sku":"SWERL-STIVEN-HOYOS-PINK-BOURBON-WASHED-FIL-250-AUG18","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC02032-Photoroom_1.jpg-cropped.jpg?v=1782936710"},{"product_id":"swerl-coffee-roasters-los-magnificos-sidra-colombia","title":"Swerl Coffee Roasters - Los Magnifícos Sidra | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eColombia — Los Magníficos Monkaaba Sidra Field Blend (Washed)\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTastes Like — 🍈 Lychee • ⭐ Star Fruit • 🍇 Sweet Green Grapes • 🍬 Candy\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Orlando Quinayas, Diana Quinayas, Jose Omar Muñoz, Rovira Salamanca \u0026amp; Stiven Hoyos — Monkaaba Group\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e San Agustín, Huila, Colombia\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Sidra\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed (varying protocols per producer)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,989 MASL\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Filter\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA Sidra blend from five Monkaaba producers in San Agustín — bright, candy-like, and deeply aromatic, sourced through Swerl's partners at Semilla. A lot designed with purpose: to ensure that small-scale producers with exceptional quality but insufficient volume can still access the specialty market and earn the prices they deserve. In the cup: lychee, star fruit, sweet green grapes, and a candy-like sweetness that runs from first sip to last.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLos Magníficos is a Semilla and Monkaaba initiative built around a simple and important truth: in a massive producing region like Huila, the economics of small lots work against the producers who make them. When a smallholder cultivates a tiny plot and delivers a small amount of exceptional coffee, the logistics of managing, cupping, and selling that individual lot are often too costly or time-consuming to justify for most buyers. The result is a holding pattern — quality goes unrecognised, and producers are unable to access the higher prices their work deserves.\u003c\/p\u003e\u003cp\u003eLos Magníficos exists to break that cycle. By cupping and selecting individual lots at the Monkaaba bodega, then blending the finest small separations from multiple producers into a single cohesive lot, Semilla creates both an economic pathway and a community — giving smallholders access to dialogue, learning, and international markets that would otherwise be closed to them. Five producers contribute to this Sidra lot: Orlando Quinayas, Diana Quinayas, Jose Omar Muñoz, Rovira Salamanca, and Stiven Hoyos — each farming plots across 1,600–1,989 MASL in San Agustín, with processing varying between producers before each delivers their parchment to the Monkaaba bodega for analysis and selection.\u003c\/p\u003e\u003cp\u003eSidra is a variety grown primarily in Huila and Ecuador, genetically identified as Ethiopian Landrace. Celebrated for its vivid aromatic complexity, bright fruit-forward acidity, and the candy-like botanical character it delivers at altitude, it thrives across the diverse growing conditions represented by these five producers — and the resulting blend is a compelling demonstration of what the variety is capable of in the right hands.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eProcessing varies between the five contributing producers, with each applying their own washed protocol before delivering parchment to the Monkaaba bodega:\u003c\/p\u003e\u003cp\u003e🍒 Hand-picking — Sidra cherries selectively harvested at peak ripeness by each producer 🔧 Depulping — Outer skin removed before fermentation 🧪 Washed fermentation — Beans fermented according to each producer's individual protocol 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drying — Dried to optimal moisture content before delivery to the bodega 🔍 Bodega selection — Parchment coffee from each producer tasted, analysed, and selected by the Semilla and Monkaaba team before blending into the final lot\u003c\/p\u003e\u003cp\u003eThe cupping and selection process at the Monkaaba bodega is the defining step — by tasting and analysing each producer's contribution individually before blending, Semilla ensures that only the finest small separations make it into the final lot, building the candy-like lychee and star fruit complexity that defines this blend while maintaining the clean, bright structure that makes it so compelling.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA bright, candy-like, and deeply aromatic washed Sidra from five smallholder producers in San Agustín — lychee vibrancy, star fruit brightness, and sweet green grape complexity in a clean, sparkling cup with a long candy-like finish. A purposeful and beautifully executed lot that gives small producers a platform their quality deserves.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e🍈 Lychee ⭐ Star Fruit 🍇 Sweet Green Grapes 🍬 Candy\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Filter \/ 250g \/ July 15th","offer_id":58320638181750,"sku":"SWERL-MAGNIFICOS-SIDRA-COLOMBIA-FIL-250-JUL15","price":18.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC02034-Photoroom_1.jpg-cropped.jpg?v=1782936678"},{"product_id":"swerl-coffee-roasters-guariroba-geisha-brazil","title":"Swerl Coffee Roasters - Guariroba Geisha | Brazil","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eBrazil — Gabriel Lamounier Vieira Fazenda Guariroba Geisha (Anaerobic Fermented Pulp Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌿 Lemongrass • 🌸 Jasmine • 🍵 Black Tea • 🌶️ Sichuan Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Gabriel Lamounier Vieira \u0026amp; Eliza\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Fazenda Guariroba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Campo das Vertentes, Brazil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Fermented Pulp Natural (Inoculated Yeast)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Filter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrom Gabriel Lamounier Vieira at Fazenda Guariroba in Campo das Vertentes — one of Brazil's most decorated and scientifically accomplished specialty producers, and a coffee that challenges every assumption about what Brazilian coffee is capable of. Vibrant, floral, and deeply aromatic. In the cup: lemongrass, jasmine, and black tea, with a distinctive Sichuan pepper note and a lingering citrus finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGabriel Lamounier and his wife Eliza balanced careers in dentistry with specialty coffee production at Fazenda Guariroba for more than two decades — a dual life that ended decisively in 2016, when Gabriel won the Cup of Excellence and the international recognition that followed gave the couple the confidence to leave dentistry behind entirely and commit fully to the farm. That decision has paid off comprehensively: Fazenda Guariroba is now one of Brazil's most respected specialty operations, widely recognised for Gabriel's expertise in fermentation science and the clarity, complexity, and longevity his coffees consistently demonstrate at competition level.\u003c\/p\u003e\n\u003cp\u003eFazenda Guariroba cultivates more than ten varieties adapted to the terroir of Campo das Vertentes — a growing region in the highlands of Minas Gerais that produces coffees of exceptional refinement and character. For Gabriel, fermentation is one tool among many: \"Fermentation is one tool for creating complexity — it's not the only one. From variety selection and drying to farm management, every step is essential to producing something truly special.\"\u003c\/p\u003e\n\u003cp\u003eGeisha, first collected from the coffee forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, is an unusual choice for Brazil — but at 1,100 MASL in Campo das Vertentes, under Gabriel's precise fermentation protocols, it produces a cup of striking aromatic complexity that challenges the assumptions many hold about what Brazilian terroir can express.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Fermented Pulp Natural process at Fazenda Guariroba involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Geisha cherries selectively harvested at peak ripeness 🔧 Pulping — Outer skin removed before fermentation, leaving the mucilage layer intact on the bean 🧫 Yeast inoculation — Specific inoculated yeast strains introduced to direct fermentation flavour development toward the target aromatic profile 🔒 Anaerobic fermentation — Pulped, mucilage-covered beans fermented in sealed, oxygen-free conditions with the inoculated yeast active throughout ☀️ Natural drying — Dried whole-fruit style with mucilage intact after fermentation, allowing the aromatic compounds developed during the anaerobic phase to integrate fully into the bean\u003c\/p\u003e\n\u003cp\u003eThe inoculated yeast anaerobic fermentation is the defining step — by introducing specific yeast strains into a sealed, oxygen-free environment, Gabriel precisely directs the development of the lemongrass, jasmine, and Sichuan pepper aromatic complexity that makes this lot so distinctive, while the pulped natural drying builds the black tea structure and lingering citrus character that complete the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA vibrant, floral, and deeply aromatic anaerobic fermented pulp natural Geisha from one of Brazil's most decorated specialty producers — lemongrass freshness, jasmine delicacy, and black tea elegance, with a distinctive Sichuan pepper warmth and a lingering citrus finish. A compelling argument for taking Brazilian specialty coffee seriously.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌿 Lemongrass 🌸 Jasmine 🍵 Black Tea 🌶️ Sichuan Pepper\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"100g \/ August 12th \/ Filter","offer_id":58537921479030,"sku":"SWERL-GUARIROBA-GABRIEL-LAMOUNIER-GEISHA-ANAEROBIC-NATURAL-FIL-AUG12","price":12.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Guariroba_Geisha.jpg-cropped.jpg?v=1782936646"},{"product_id":"swerl-coffee-roasters-jose-del-mar-honey-bourbon-colombia","title":"Swerl Coffee Roasters - José del Mar Honey Bourbon | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — José del Mar Ordoñez Bourbon Pimienta (Honey Processed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍎 Candied Apples • 🍇 White Grapes • 🥛 Condensed Milk • 🌿 Herbal\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: José del Mar Ordoñez (\"Don Aldemar\")\u003c\/li\u003e\n\u003cli\u003eRegion: La Esperanza, San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Bourbon Pimienta\u003c\/li\u003e\n\u003cli\u003eProcess: 90h Fermented, Honey Processed\u003c\/li\u003e\n\u003cli\u003eElevation: 1,850–1,900 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From José del Mar Ordoñez — known to everyone as Don Aldemar — comes the very first Bourbon Pimienta harvest from the Monkaaba group, and his first coffee exported abroad under his own name. Exciting and flavourful, with candied apple and white grape sweetness, a condensed milk richness, and sweet herbal notes running throughout. In the cup: candied apples, white grapes, condensed milk, and herbal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Don Aldemar's path to coffee has been shaped by persistence. Born in Los Robles, Colombia, he grew up on a small family farm where coffee played only a minor role. After planting his first coffee trees on land he didn't own, the farm was sold out from under him, forcing him to start over. He spent years travelling between regions as a harvest picker before joining a bare-pasture project in La Esperanza in 2016, building a farm from nothing — battling die-back disease along the way — and later expanding into catimor and a small trial of pink bourbon that encouraged him to keep going.\u003c\/p\u003e\n\u003cp\u003eHis curiosity led him to honey processing, even though most producers in the Monkaaba group work exclusively with washed coffee. He remains the only producer in the group doing so — a risky choice, since local buying points typically pay only for washed lots, leaving little market for coffee that doesn't sell. Through the Semilla channel, he's found a more stable outlet for this work, and access to Bourbon Pimienta through local seed banks has let him diversify further, culminating in this, his first export lot under his own name.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Ripe cherries are harvested every three weeks, with the plants resting two weeks between pickings. The cherries are fermented in a tiled tank for 90 hours, then pulped and dried with full mucilage on the parchment for 22 to 25 days.\u003c\/p\u003e\n\u003cp\u003eThe extended 90-hour fermentation combined with full-mucilage drying is the defining step — it's what builds the candied apple and condensed milk richness that sits over Bourbon Pimienta's naturally clean, grape-like character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Rich and exciting — candied apple and white grape sweetness up front, a condensed milk creaminess through the middle, and sweet herbal notes lingering on the finish. A hard-won first export lot, and a distinctive one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍎 Candied Apples 🍇 White Grapes 🥛 Condensed Milk 🌿 Herbal\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250g \/ July 15th","offer_id":58319241281910,"sku":"SWERL-JOSE-MAR-BOURBON-HONEY-FIL-250-JUL15","price":23.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/JoseDelMarBourbonPimienta.jpg-cropped.jpg?v=1784734304"},{"product_id":"swerl-coffee-roasters-las-lajas-san-isidro-39-bd-natural-costa-rica","title":"Swerl Coffee Roasters - Las Lajas San Isidro 39 BD Natural | Costa Rica","description":"\u003cp\u003e\u003cstrong\u003eCosta Rica — Oscar \u0026amp; Francisca Chacón Las Lajas San Isidro 39 (Black Diamond Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍫 Milk Chocolate • 🍑 Dried Sweet Prunes • 🍯 Syrupy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Oscar \u0026amp; Francisca Chacón\u003c\/li\u003e\n\u003cli\u003eFarm\/Mill: Las Lajas\u003c\/li\u003e\n\u003cli\u003eRegion: Sabanilla de Alajuela, Central Valley, Costa Rica\u003c\/li\u003e\n\u003cli\u003eVarietal: San Isidro 39\u003c\/li\u003e\n\u003cli\u003eProcess: Black Diamond Natural\u003c\/li\u003e\n\u003cli\u003eElevation: 1,700 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Swerl's third year working with Las Lajas — one of Costa Rica's most renowned micro mills, run by third-generation producers Oscar and Francisca Chacón. Layered, bold, and complex, this Black Diamond Natural delivers milk chocolate and dried sweet prune depth in a syrupy, delicious cup. In the cup: milk chocolate, dried sweet prunes, and syrupy sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Las Lajas sits in the foothills of the Poás volcano, farmed by the Chacón family for more than 80 years. In 2000, it became one of the first farms in Costa Rica to receive organic certification, though the family's commitment to organic practice began well before that — a deeply personal shift that's since become central to the farm's identity. Across the property's 38 hectares, Oscar and Francisca manage a diverse range of parcels, shaped by different shade trees, microclimates, and processing methods, giving each lot a distinct sense of place. Swerl featured Las Lajas for two years, paused for a season, and is glad to bring them back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Black Diamond is one of Las Lajas' signature natural processes. Only fully ripe, hand-picked cherries with Brix levels above 22% are selected, then cleaned, floater-separated, and electronically sorted before slow-drying in a greenhouse for 22 to 30 days. The coffee then rests in a temperature-controlled warehouse for at least 60 days to stabilise moisture and develop flavour complexity before final threshing, grading, and packaging.\u003c\/p\u003e\n\u003cp\u003eThe high-Brix cherry selection combined with the extended 60-day rest is the defining step — it's what builds the deep milk chocolate and dried prune richness, and the syrupy body, that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Layered, bold, and complex — milk chocolate and dried sweet prune sweetness run throughout, with a syrupy, dessert-like body. A consistently excellent showing from one of Costa Rica's most respected micro mills.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍫 Milk Chocolate 🍑 Dried Sweet Prunes 🍯 Syrupy\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250g \/ August 18th","offer_id":58537926656374,"sku":"SWERL-LAJAS-OSCAR-FRANCISCA-SAN-ISIDRO-39-NATURAL-FIL-250-AUG18","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LasLajasSanIsidro39.jpg-cropped.jpg?v=1784734301"},{"product_id":"swerl-coffee-roasters-mr-berhanu-kurse-natural-heirloom-ethiopia","title":"Swerl Coffee Roasters - Mr. Berhanu Kurse Natural Heirloom | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Berhanu Kurse Gotiti Ethiopian Heirloom (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍇 Red Berries • 🍑 Peach Candy • 🍬 Brown Sugar • 🍊 Orange Jam\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Mr. Berhanu Kurse\u003c\/li\u003e\n\u003cli\u003eVillage: Gotiti, Gedeo\u003c\/li\u003e\n\u003cli\u003eRegion: Yirgacheffe, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: Ethiopian Heirloom\u003c\/li\u003e\n\u003cli\u003eProcess: Natural\u003c\/li\u003e\n\u003cli\u003eElevation: 2,200–2,300 masl\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e From Mr. Berhanu Kurse in the village of Gotiti, Gedeo — part of Cafe Imports' Single Farmer Project, one of the movements that first brought true farm-level traceability to Ethiopian coffee. Jammy, bold, and sweet, this natural is reminiscent of red berries and peach candy, layered with brown sugar and orange jam. In the cup: red berries, peach candy, brown sugar, and orange jam.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Mr. Kurse owns 12 hectares of land in Gedeo, a district in Ethiopia's Southern Regional State known for its high altitude and high-quality coffee production. Most of the land is planted with coffee, farmed with help from his children, who also hold smaller plots of their own. Inherited from his parents, the farm remains the family's main source of income, covering everything from daily needs to education, healthcare, and transportation.\u003c\/p\u003e\n\u003cp\u003eHis lot is part of Cafe Imports' Single Farmer Project, born from efforts in 2012 — a turbulent period in Ethiopia's coffee export history — when Cafe Imports worked with an established cooperative to bring some of the first truly farm-traceable Ethiopian lots to market. It was the first time a roaster could highlight an individual Ethiopian farmer by name, and it helped kick off the broader traceability movement now more common across the country. 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Delicate and complex, this washed heirloom carries ripe apricot sweetness, an iced tea-like structure, and a bright sweet lemon lift. In the cup: ripe apricots, iced tea, and sweet lemon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e Mr. Bekele Gemeda farms 6.5 hectares of coffee in one part of Worka and another 3 hectares elsewhere in the same village. He works the farm full-time, assisted by his children, who completed primary education but couldn't find other work in town. As father of 11 children, he relies fully on income from the farm, which also supports his two elder married sons working alongside him. He was, by his own account, deeply grateful to see the care he puts into his coffee reflected clearly enough in the cup to have his lot kept separate — something still rare in Ethiopia.\u003c\/p\u003e\n\u003cp\u003eThis lot is part of Cafe Imports' Single Farmer Project, born from efforts in 2012 — a turbulent period in Ethiopia's coffee export history — when Cafe Imports worked with an established cooperative to bring some of the first truly farm-traceable Ethiopian lots to market. It was the first time a roaster could highlight an individual Ethiopian farmer by name, helping kick off the broader traceability movement now more common across the country. Samples go out to buyers, prices are negotiated on the farmer's behalf, and contracts are only finalised once the producer agrees to the price, with their name listed directly on it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e This lot is Washed, a method that removes the fruit before fermentation and drying — allowing the Ethiopian heirloom variety's naturally delicate, tea-like clarity to come through, building the ripe apricot and sweet lemon character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Delicate and complex — ripe apricot sweetness up front, an iced tea-like structure through the middle, and a sweet lemon brightness on the finish. A quietly exceptional lot from a farmer whose care shows clearly in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍑 Ripe Apricots 🍵 Iced Tea 🍋 Sweet Lemon\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250g \/ August 18th","offer_id":58537931833718,"sku":"SWERL-MR-BEKELE-HEIRLOOM-LANDRACE-WASHED-FIL-250-AUG18","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Mr.BekeleGemedaWashedEthiopia.jpg-cropped.jpg?v=1784734280"},{"product_id":"swerl-coffee-roasters-kyabwire-natural-sl28-uganda","title":"Swerl Coffee Roasters - Kyabwire Natural SL28 | Uganda","description":"\u003cp\u003e\u003cstrong\u003eUganda — Kyabwire Village 11 Farmers SL28 (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍓 Wild Strawberries • 🍈 Tropical Fruit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: 11 Farmers from Kyabwire Village (Empaako Collective)\u003c\/li\u003e\n\u003cli\u003eRegion: Kazingo, Rwenzori Mountains, Western Uganda\u003c\/li\u003e\n\u003cli\u003eVarietal: SL28\u003c\/li\u003e\n\u003cli\u003eProcess: Natural, Double Fermentation\u003c\/li\u003e\n\u003cli\u003eElevation: 1,700–1,900 masl\u003c\/li\u003e\n\u003cli\u003eRoast Profile: Filter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e Swerl's first-ever Ugandan lot, from the Empaako Collective — a beautiful expression of SL28, juicy and fruit-forward, tasting like wild strawberries with hints of tropical fruit. In the cup: wild strawberries and tropical fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e This lot brings together 11 smallholder farmers from the Kyabwire village, part of the Empaako Collective in Western Uganda. Individual coffee gardens average under 0.75 acres, some under 0.25 acres — too small for traditional export on their own — but by joining together under the Kyabwire name, the group can ship as one. The relationship began after meeting Kabuuka Elimethidas, co-founder of Empaako Collective, at World of Coffee Brussels.\u003c\/p\u003e\n\u003cp\u003eThanks to the efforts of Kajumba Stella, one of Kyabwire's producers, the group gained better access to market information — including learning to use a smartphone to log harvest data for the 11 growers, and travelling to the city centre for enough data to run the Emata financing app. This marked the group's first-ever export season to Europe. Farmers in the surrounding villages had previously been victims of fraudulent intermediaries — undisclosed, shifting pricing and rigged scales that shorted deliveries by up to 7kg. In response, Empaako now works only with agents from within the same community, vetted as trustworthy by the whole group.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e Cherries are floated and sorted three times before processing, then fermented in sealed barrels for 48-72 hours until reaching a pH of 3.5. They're dried on raised beds for 4-7 days to around 20% moisture, then stored in bags for a second, 120-hour dark fermentation to build higher sugar levels, before drying again for 15-20 days until reaching 10% moisture.\u003c\/p\u003e\n\u003cp\u003eThe double fermentation — sealed-barrel first, then a second 120-hour dark fermentation after partial drying — is the defining step. It's what builds the concentrated wild strawberry sweetness and tropical fruit character that define this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e Juicy and fruit-forward — wild strawberries lead, with hints of tropical fruit throughout. A beautiful, community-built expression of SL28 from one of Uganda's most carefully organised smallholder groups.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e 🍓 Wild Strawberries 🍈 Tropical Fruit\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Filter \/ 250g \/ October 12th","offer_id":59064698077558,"sku":"SWERL-EMPAAKO-COLLECTIVE-SL28-NATURAL-FIL-250G-OCT12","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/jpg-2.jpg-cropped.png?v=1787597610"},{"product_id":"swerl-coffee-roasters-roberto-mata-lactic-fermentation-natural-costa-rica","title":"Swerl Coffee Roasters - Roberto Mata Lactic Fermentation Natural | Costa Rica","description":"\u003cp\u003e\u003cstrong\u003eCosta Rica — Roberto Mata Naranjo Las Nubes Farm Caturra (Lactic Fermentation Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍍 Tropical Fruit Bowl • 🍷 Blackberry Liqueur • 🍫 Dark Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Roberto Mata Naranjo\u003c\/li\u003e\n\u003cli\u003eFarm: Las Nubes\u003c\/li\u003e\n\u003cli\u003eRegion: Valle de Dota, Tarrazú, Costa Rica\u003c\/li\u003e\n\u003cli\u003eVarietal: Caturra\u003c\/li\u003e\n\u003cli\u003eProcess: Lactic Fermentation Natural\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,800 masl\u003c\/li\u003e\n\u003cli\u003eRoast Profile: Filter\u003c\/li\u003e\n\u003cli\u003eImporter: Plot\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eFull and complex, tasting like a tropical fruit bowl, blackberry liqueur, and dark chocolate. This coffee is very special to Swerl, produced by the legendary Roberto Mata and sourced through Plot. They first tasted Roberto's coffee in 2021, before they had roasting operations, when they were collaborating with some of the best roasters out there. In the cup: tropical fruit bowl, blackberry liqueur, and dark chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eRoberto has 50 years of experience in coffee cultivation and has focused extensively on processing, continually refining his fermentation recipes. Driven by curiosity, he has long been regarded as a pioneer in sustainable coffee farming. Four years ago, he and his wife Doris and their five children founded a small family business. Directly behind their home is their own washing station, equipped with a water-efficient Ecopulper. All lots dry on raised beds protected from the midday sun with shade nets, and his focus is on producing honey and natural lots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eAll cherries are hand-picked at peak ripeness on Las Nubes Farm and meticulously sorted to remove underripe or damaged fruit. To initiate fermentation, Roberto adds a measured amount of juice from previously pre-fermented cherries to the freshly harvested whole cherries, inoculating the batch with an active community of lactic acid bacteria and yeasts. The cherries and juice are sealed in stainless steel tanks to create an oxygen-free environment. Over 72 hours, the lactic acid bacteria convert natural sugars into lactic acid, lowering the pH and producing creamy, fruit-forward notes. Once the ideal pH is reached, the cherries are removed and dried in thin layers on raised African beds, turned regularly, until moisture reaches 10–12%.\u003c\/p\u003e\n\u003cp\u003eThe juice-inoculated 72-hour lactic fermentation in sealed tanks is the defining step. It's what builds the creamy, fruit-forward sweetness and signature clean lactic finish that mark Roberto Mata's style.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eIntensely sweet and vibrant: tropical fruit character leads, with blackberry liqueur depth and dark chocolate, a silky mouthfeel, and a clean lactic finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍍 Tropical Fruit Bowl 🍷 Blackberry Liqueur 🍫 Dark Chocolate\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Filter \/ 250g \/ October 13th","offer_id":59017223242102,"sku":"SWERL-ROBERTO-MATA-CATURRA-NATURAL-FIL-250G-OCT13","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Roberto_Mata_Filter.jpg-cropped.png?v=1792161130"},{"product_id":"swerl-coffee-roasters-2026-aeropress-championship-coffee-monkaaba-geisha-colombia","title":"Swerl Coffee Roasters - 2026 Aeropress Championship Coffee: Monkaaba Geisha | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Monkaaba Group \"Los Magníficos\" Geisha (Washed, Multi-Producer Lot)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Jasmine • 🍑 Red Plum • 🌴 Tropical\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Monkaaba group, including Orlando Quinayas, Diana Quinayas, Jose Omar Muñoz, Rovira Salamanca \u0026amp; Stiven Hoyos\u003c\/li\u003e\n\u003cli\u003eRegion: San Agustín, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Geisha\u003c\/li\u003e\n\u003cli\u003eProcess: Washed (varies by producer)\u003c\/li\u003e\n\u003cli\u003eElevation: 1,600–1,989 masl\u003c\/li\u003e\n\u003cli\u003eRoast Profile: Filter\u003c\/li\u003e\n\u003cli\u003eSourced via: Semilla and Monkaaba\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eA very exciting release and Swerl's 2026 Swedish AeroPress Championship coffee: complex and versatile, adapting to how it's brewed. Floral and complex, tasting like jasmine and red plum, with a tropical edge. In the cup: jasmine, red plum, and tropical notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eThis lot is the fifth iteration of Los Magníficos, designed so small lots of higher-quality coffee can still be bought despite their size. Most producers in the blend manage very small plots and deliver tiny amounts of coffee. Diana Quinayas, for example, contributed only 32 kg of parchment to this lot, far less than a full exportable bag, which would be too costly and time-consuming to mill and export alone. Rejecting it on size would push the smallholder to sell it to a larger buyer, likely at a lower price, to be blended anonymously into large regional lots with little traceability.\u003c\/p\u003e\n\u003cp\u003eLos Magníficos aims to open opportunities and give smallholders steady ground to build from as they improve their post-harvest practices. Even small amounts of revenue make a difference, and it opens a place for community, dialogue, and learning that smallholders aren't normally offered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eProcessing varies between producers. Each delivers their parchment to the Monkaaba bodega, where it is tasted, analysed, and chosen for this lot, and the lot is Washed.\u003c\/p\u003e\n\u003cp\u003ePooling carefully selected small lots from several producers is the defining structure here. It's what lets very small, high-quality deliveries reach the market, building the layered jasmine and red plum character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eFloral and complex: jasmine and red plum lead, with a tropical lift. Versatile enough to adapt to how it's brewed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🌸 Jasmine 🍑 Red Plum 🌴 Tropical\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Filter \/ 250g \/ October 12th","offer_id":59017249522038,"sku":"SWERL-VARIOUS-GEISHA-WASHED-FIL-250G-OCT12","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DSC02329-Photoroom_1_4099ed48-129a-42d2-8ae2-d55f8145e374.jpg-cropped.png?v=1792161447"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/swerl_logo.jpg?v=1787584717","url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/swerl-coffee-roasters.oembed?page=3","provider":"Sigma Coffee UK","version":"1.0","type":"link"}