{"title":"The Library","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSigma Coffee presents, our growing library of international superstar roasters brought to your door step. Here you can select a bag of Onyx, perhaps a box of April and a bag of Hydrangea all under one banner - The Library. Say goodbye to extreme shipping fees and hello to world-class coffees.\u003c\/p\u003e","products":[{"product_id":"onyx-coffee-kenya-kevote","title":"Onyx Coffee - Kenya Kevote","description":"\u003cp\u003eCitric-acidity-forward boasts blackberry and papaya notes, this Kenya AA sized lot is grown in Embu country and roasted light.\u003cbr\u003e\u003cbr\u003eLight doesn't mean no espresso, this Kenyan is expressed as gorgeously in filter as it is in espresso.\u003c\/p\u003e\n\u003cp\u003eExpect bright citrusy acidity in the front, with light summer fruits in the finish\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55356413182326,"sku":"ONYX-KENYA-KAVOTE-286","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PressStart2P_4_3696b93a-4ecd-4095-b448-fc79b45feedb.png?v=1744300219"},{"product_id":"onyx-coffee-kenya-kevote-copy","title":"Onyx Coffee - Colombia Torres Pink Bourbon","description":"\u003cp\u003eCarlos Torres and family cultivate this beautiful pink bourbon which has been aerobically fermented for twenty-four hours, before being washed and dried on a raised bed for just over two weeks.\u003c\/p\u003e\n\u003cp\u003eWhat results is tart acidity, with bubblegum finish. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"March 22nd","offer_id":55358347575670,"sku":"ONYX-COL-TORRES-MAR22","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColombiaCarlosTorresPinkBourbon.png?v=1741448163"},{"product_id":"onyx-coffee-southern-weather","title":"Onyx Coffee - Southern Weather","description":"\u003cp\u003eA staple mixed variety, mixed origin roast from Onyx. This moderately roasted coffee manifests in espresso as a rich, bold cup with complexity. In filter, expect the same complexity, stripped back enough for you to enjoy the layers of subtle notes. Southern Weather was developed by Onyx to be a centre ground, ideal for those who aren't sure  what to buy yet, with forgiving extraction qualities and perfect for all methods from French Press to Filter. An ideal for those wandering into specialty, and a workhorse for those who champion it.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"September 3rd \/ 286g","offer_id":58643997950326,"sku":"ONYX-SOUWEATHER-286G-SEP03","price":18.95,"currency_code":"GBP","in_stock":true},{"title":"October 2nd \/ 286g","offer_id":58977024901494,"sku":"ONYX-SOUWEATHER-286G-OCT02","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Onyx_Southern-Weather_main.png?v=1792062611"},{"product_id":"onyx-coffee-geometry","title":"Onyx Coffee - Geometry","description":"\u003cp\u003eA staple mixed variety, mixed origin house roast from Onyx. This light roast presents a fantastic blend of washed Ethiopia and Colombian coffees. Expect orange blossom, honey and those lighter tea-like notes. Think Earl Grey.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGeometry is ideal for the brewer who wants an easy to dial in espresso, or a lighter tea like brew in filter. With delicate notes, owing to the washed process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"August 12th \/ 286g","offer_id":58517287698806,"sku":"ONYX-GEOMETRY-286-AUG12","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Onyx_Geometry_main.png?v=1792062674"},{"product_id":"onyx-coffee-monarch","title":"Onyx Coffee - Monarch","description":"\u003cp\u003eMonarch sits as an expressive dark roast. It is a more developed roast of Ethiopia and Colombian coffees. Think of Monarch as the darker side to Southern Weather or Geometry, less acidity but more caramel, bitter chocolate, a little molasses.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMonarch is the ideal roast for those who drink milk based drinks, it sits a fantastic base for a flat white, or cappuccino. In filter, expect a little more bite and body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"October 9th \/ 286g","offer_id":58977025458550,"sku":"ONYX-MONARCH-286-OCT09","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Onyx_Monarch_main.png?v=1792062619"},{"product_id":"onyx-coffee-eclipse","title":"Onyx Coffee - Eclipse","description":"\u003cp\u003eEclipse takes the crown as the most traditional roast Onyx has to offer. Expect a dark roast with classic bitter sugar, almost burnt caramel notes. Acidity takes a back seat as more developed sweetness takes the front row. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLike Monarch, Eclipse gives a great basis for milk based drinks, or a french press for those who long for a robust cup with a full bodied experience in the mouth. Perfect for that morning pick-me-up.\u003c\/p\u003e\n\u003cp\u003eThink European, think classic Italian roast, but with the Onyx flair.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"August 7th \/ 286g","offer_id":58513438867830,"sku":"ONYX-ECLIPSE-286-AUG07","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Onyx_Eclipse_main.png?v=1792062760"},{"product_id":"onyx-coffee-equador-la-soledad-sidra","title":"Onyx Coffee - Equador La Soledad Sidra Natural","description":"\u003cp\u003eSidra is a new hybrid variety of Bourbon and Typica, resulting in a harmonious blend of the sweetness from Bourbon and the crisp acidity of Typica.\u003c\/p\u003e\n\u003cp\u003eThis delicately roasted Sidra is cultivated on a four-hectare plot of land in Equador - Pepe \u003cspan\u003eJijon's\u003c\/span\u003e farm, Finca Soledad. Shrouded under a forest of trees is the plantation. Pepe himself roasts for businesses and friends in Equador, it is obvious that farming is as important to him as roasting, tasting and enjoying the fruits of his labour.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe love and attention Pepe gives in processing and drying this example of Sidra is evident in the cup quality. Expect merlot body and minerality, with delicate Jasmine and Plum sweetness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g \/ June 16th","offer_id":55385840877942,"sku":"ONYX-EQUADORLSS-284-JUN16","price":48.0,"currency_code":"GBP","in_stock":true},{"title":"113g \/ June 16th","offer_id":55393725088118,"sku":"ONYX-EQUADORLSS-113-JUN16","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Equador_LaSoledadSidraNatural.png?v=1744887009"},{"product_id":"onyx-coffee-panama-hacienda-esmeralda-tumaco-gesha","title":"Onyx Coffee - Panama Hacienda Esmeralda Tumaco Gesha","description":"\u003cp\u003eThe Gesha variety has taken a main character role in the new world of coffee, and what better place in the world than where Gesha originally rose to fame - Panama. Or even better, Hacienda La Esmeralda, arguably the birthplace farm of Geisha as a superstar.\u003c\/p\u003e\n\u003cp\u003eIn the 2000s, farm owner Peterson understood Gesha's resistance to leaf rust and planted Gesha aplenty. In 2004, Hacienda La Esmeralda entered a 100% pure Gesha lot into a 'Best of Panama' competition, where it came first place. Ever since, Hacienda Esmeralda Gesha has fetched the highest prices at auction, smashing records year after year.\u003c\/p\u003e\n\u003cp\u003eEsmeralda continues to strive to cultivate the highest quality Gesha, and Onyx is proud to bring you this beautifully developed, modern style roast from this 66lb microlot.\u003c\/p\u003e\n\u003cp\u003eThis is the crown jewel of Gesha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"113g","offer_id":55385849594230,"sku":"ONYX-PANAMA-113","price":49.0,"currency_code":"GBP","in_stock":false},{"title":"284g","offer_id":55385859490166,"sku":"ONYX-PANAMA-284","price":89.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/panama-hacienda-esmeralda-tumaco-gesha.png?v=1742090477"},{"product_id":"manhattan-roasters-brooklyn","title":"Manhattan Roasters - Brooklyn","description":"\u003cp\u003eBrooklyn is a staple within Manhattan's library of roasts. A 9:1 blend of Brazillian Catuai and Panamanian Geisha, together the cup presents the fullness from Brazil, with the delicate sweetness from the Geisha.\u003cbr\u003e\u003cbr\u003eExpect rich praline, with hints of candied peel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"October 7th \/ 250g","offer_id":58974542659958,"sku":"MANHATTAN-BROOKLYN-OCT07","price":10.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Brooklyn_1.png?v=1742504153"},{"product_id":"manhattan-roasters-city-limits","title":"Manhattan Roasters - City Limits","description":"\u003cp\u003eCity Limits is a staple within Manhattan's library of roasts. A 7:3 blend of Brazillian Catuai and El Salvador Red Bourbon. Roasted to give a profile of dark chocolate, cherry and caramelised sugars, City Limits is the perfect blend to incorporate in milk based drinks.\u003cbr\u003e\u003cbr\u003eExpect chocolate, stone fruit and brown sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"May 12th \/ 300g","offer_id":55403224498550,"sku":"MANHATTAN-CITY-MAY12","price":10.95,"currency_code":"GBP","in_stock":false},{"title":"June 12th \/ 300g","offer_id":58128559898998,"sku":"MANHATTAN-CITY-JUN12","price":10.95,"currency_code":"GBP","in_stock":false},{"title":"October 7th \/ 250g","offer_id":58974542725494,"sku":"MANHATTAN-CITY-250G-OCT07","price":10.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CityLimits_1.png?v=1742504195"},{"product_id":"manhattan-roasters-colombia-viani","title":"Manhattan Roasters - Colombia Viani","description":"\u003cp\u003eOne of the originals from Manhattan, Viani presents in the cup as typical and bold. A classical filter, with mellowed acidity at the front and lasting sweetness in the finish.\u003cbr\u003e\u003cbr\u003eExpect Grape acidity, stonefruit and cocoa sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003cbr\u003e\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Espresso \/ May 12th \/ 250g","offer_id":55404141674870,"sku":"MANHATTAN-VIANI-250ESP-MAY12","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ June 12th \/ 250g","offer_id":58128559669622,"sku":"MANHATTAN-VIANI-250FIL-JUN12","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ August 14th \/ 250g","offer_id":58513815896438,"sku":"MANHATTAN-VIANI-250FIL-AUG14","price":11.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColombiaViani_1.png?v=1742504271"},{"product_id":"manhattan-roasters-ethiopia-shoondhisa-natural","title":"Manhattan Roasters - Ethiopia Shoondhisa - Natural","description":"\u003cp\u003eThis Natural processed Ethiopia from Guji provides a rich mouthfeel with classic sweetness. Perfect for those who prefer a fruitier long black, or americano, with all the sweetness you need. An easy-going roast for all coffee lovers, or a great introduction to those looking to delve into specialty.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Filter \/ 300g \/ July 21st","offer_id":55404117393782,"sku":"MANHATTAN-SHOONDHISA-250FIL","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso \/ 300g \/ July 21st","offer_id":55404139839862,"sku":"MANHATTAN-SHOONDHISA-250ESP","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ 250g \/ July 21st","offer_id":58329690079606,"sku":"MANHATTAN-SHOONDHISA-250FIL-250-JUL21","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 250g \/ August 14th","offer_id":58513807638902,"sku":"MANHATTAN-SHOONDHISA-250ESP-250G-AUG14","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 250g \/ August 31st","offer_id":58611901989238,"sku":"MANHATTAN-SHOONDHISA-250ESP-250G-AUG31","price":14.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EthiopiaShoondhisa-Natural_1.png?v=1742504334"},{"product_id":"manhattan-roasters-brazil-silvio-roberto","title":"Manhattan Roasters - Brazil Silvio Roberto","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] bg-[#FCECC1] dark:bg-[#64572A]\"\u003eSilvio Roberto is a distinguished coffee producer from the Mata de Minas region in Brazil, actively participating in the innovative JS Project.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] bg-[#FCECC1] dark:bg-[#64572A]\"\u003eThis initiative, led by Inacio Soares, aims to revolutionize coffee processing techniques within the community.\u003c\/span\u003e \u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem]\"\u003eSilvio's dedication to quality is evident in this exceptional coffee, offering vibrant notes of passion fruit, delicate hints of rosehip, and a smooth milk chocolate finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Filter","offer_id":55404138463606,"sku":"MANHATTAN-SILVIO-250FIL","price":18.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso","offer_id":55404170248566,"sku":"MANHATTAN-SILVIO-250ESP","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BrazilSilvioRoberto.png?v=1742501215"},{"product_id":"manhattan-roasters-kenya-kegwa-aa","title":"Manhattan Roasters - Kenya Kegwa AA","description":"\u003cp\u003eWashed Kenyas are becoming a darling of the industry, with great acidity in the front balanced with a round mouthfeel.\u003c\/p\u003e\n\u003cp\u003eThis example - a blend of SL28, 34 and Ruiru - benefits from volcanic rich soil, high altitude and is collected from over a thousand small holders who are involved in bringing cherries to the collective. The collective harvest is then pulped and fermented for 12-16 hours, the parchment washed and soaked for 12-24 hours before being dried on raised beds for 10-14 days, tended to by the workers who carefully oversee the process.\u003c\/p\u003e\n\u003cp\u003eRoasted to highlight the fantastic acidity the SL varieties have to offer, what results in the cup is a balanced, but acidic-forward, brew with hints of black forrest fruits and juicy mouthfeel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Filter","offer_id":55404179882358,"sku":"MANHATTAN-KEGWA-250FIL","price":18.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso","offer_id":55404179915126,"sku":"MANHATTAN-KEGWA-250ESP","price":18.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/KenyaKegwaAA.png?v=1742501946"},{"product_id":"onyx-coffee-tropical-weather","title":"Onyx Coffee - Tropical Weather","description":"\u003cp\u003eA Seasonal offering from Onyx incorporating both washed and natural processed coffees from Ethiopia in equal blend. Floral aromas hit the nose followed by plum and black forest in the round. Fantastic as an iced pour over, or americano. If you enjoy ice teas, this is the blend for you. It tastes of summer!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"September 1st \/ 284g","offer_id":58751785664886,"sku":"ONYX-TROPWEATHER-284-SEP01","price":19.95,"currency_code":"GBP","in_stock":true},{"title":"October 8th \/ 284g","offer_id":59003419853174,"sku":"ONYX-TROPWEATHER-284-OCT08","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Onyx_Tropical-Weather_10oz.png?v=1792062432"},{"product_id":"onyx-coffee-rwanda-kanzu-natural","title":"Onyx Coffee - Rwanda Kanzu Natural","description":"\u003cp\u003eThe Kanzu station, nestled west of Lake Kivu, exists amongst mineral-rich volcanic soils where Bourbon varieties are cultivated by smallholder farmers.\u003c\/p\u003e\n\u003cp\u003eAcidity takes a back seat in this Naturally processed Rwanda, where dried fruit tart-sweetness takes centre stage. The body presents as chocolate, with a finish that suggests syrupy sweetness. If you prefer low acidity brews with fruity sweetness, this is for you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"May 15th","offer_id":55408790536566,"sku":"ONYX-RWANDA-MAY15","price":20.95,"currency_code":"GBP","in_stock":true},{"title":"May 18th","offer_id":57958144213366,"sku":"ONYX-RWANDA-MAY18","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RwandaKanzuNatural.png?v=1744300167"},{"product_id":"onyx-coffee-el-salvador-santa-rosa-honey","title":"Onyx Coffee - El Salvador Santa Rosa Honey","description":"\u003cp\u003eThis modern roast of Pacamara from Finca Santa Rosa has Concord Grape at the centre of the cup's aroma and flavour profile. The competition predecessor to Gesha, Pacamara used to feature in many champion brewers' selection, now you can get stuck into this 'Red' Honey processed coffee at home, with high sweetness and delicate florals at the front, and a rich dark chocolate finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g \/ October 8th","offer_id":55408828023158,"sku":"ONYX-ELSALVADOR-286-OCT08","price":20.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ElSalvadorSantaRosaHoney.png?v=1742574242"},{"product_id":"onyx-coffee-roaster-sample-box","title":"Onyx Coffee - Roaster Sample Box (4 Single Origin Offerings)","description":"\u003cp data-start=\"120\" data-end=\"256\"\u003eCan’t decide which coffee to try first? Wanting to try a broader range of Single Origins without buying full size bags? Perhaps a gift for that coffee nerd or somebody who has been on the fence about getting into Specialty?\u003c\/p\u003e\n\u003cp data-start=\"258\" data-end=\"556\"\u003eOnyx's \u003cem data-start=\"262\" data-end=\"284\"\u003eRoaster’s Sample Box\u003c\/em\u003e brings together four carefully selected 4oz\/113g bags of our current single-origin favourites. It’s the ideal way to explore different origins, processing methods, and flavour profiles—whether you're treating yourself or introducing someone to the world of specialty coffee.\u003c\/p\u003e\n\u003cp data-start=\"558\" data-end=\"789\"\u003eEach coffee comes with its own tasting notes, helping you refine your palate and find your perfect match. Beautifully packed in a fold-out gift box, complete with brewing advice and artwork, it’s a must-have for any coffee lover. And if you love it, we may have the full size for you to purchase should you wish!\u003c\/p\u003e\n\u003cp data-start=\"791\" data-end=\"928\"\u003e🔸 \u003cem data-start=\"794\" data-end=\"857\"\u003eFour 4oz\/113g tasters of Onyx's finest seasonal single-origin coffees\u003c\/em\u003e\u003cbr data-start=\"857\" data-end=\"860\"\u003e🔸 \u003cem data-start=\"863\" data-end=\"926\"\u003ePresented in a stylish gift box with brewing tips and artwork\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":55408857448822,"sku":"ONYX-ROASTERSAMPLE","price":35.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RoasterSampleBox_1200x_0365489f-f900-491c-a104-d999e106f5cd.webp?v=1742575279"},{"product_id":"onyx-coffee-colombia-nestor-lasso-ombligon-experimental","title":"Onyx Coffee - Colombia Nestor Lasso Ombligon Experimental","description":"\u003cp data-end=\"383\" data-start=\"85\"\u003eA truly modern and innovative coffee, crafted by Nestor Lasso where the lot earned its place at the top—featuring as the \u003cem data-end=\"209\" data-start=\"197\"\u003enumber one\u003c\/em\u003e coffee at the World Barista Championship 2022. Finca El Diviso is renowned for producing competition-winning coffees, celebrated on both national and international stages.\u003c\/p\u003e\n\u003cp data-end=\"780\" data-start=\"385\"\u003eThis exceptional micro-lot undergoes a meticulous multi-stage oxidation and fermentation process. It begins with a four-day fermentation after depulping and washing, followed by a 60-hour fermentation in a tank. Next comes a unique thermal shock fermentation in a sealed, pressurized tank, where carefully selected inoculates are introduced. Finally, the parchment coffee is dried for 16 days.\u003c\/p\u003e\n\u003cp data-end=\"954\" data-start=\"782\"\u003eThe result? A cup bursting with vibrant fruit character, funky fermentation notes, and a layered balance of sweetness and tart acidity—reminiscent of ripened raspberries.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eExperience this championship-winning coffee for yourself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"284g \/ May 27th","offer_id":55408971776374,"sku":"ONYX-OMBLIGON-284G-MAY27","price":67.95,"currency_code":"GBP","in_stock":true},{"title":"57g \/ May 27th","offer_id":57979156398454,"sku":"ONYX-OMBLIGON-57G","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Experimental.png?v=1742576849"},{"product_id":"april-kamavindi-kenya-washed-ab","title":"April - Kamavindi - Kenya - Washed SL28 (AB)","description":"\u003cp data-end=\"1015\" data-start=\"956\"\u003eThis washed Kenya from producer Peter Mbature of the Kamavindi Estate consists of a blend of SL28, 34, Ruiru 11 and Batian (AB). Roasted to be enjoyed as filter, what presents in the cup is reminiscent of a fruit forward tea infusion. With Red Apple and Blackberry as tasting notes, the aroma is also floral.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eAvailable in either Filter or Espresso roasts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cspan\u003e\u003cstrong\u003eFlavor notes:\u003c\/strong\u003e Blackberries, Red Apple \u0026amp; Florals\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eSweetness:\u003c\/strong\u003e ●●●○○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eBody:\u003c\/strong\u003e ●●●○○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e ●●●●○\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"Espresso \/ 250g","offer_id":55411600720246,"sku":"APRIL-KAMAVINDI-ESP-250","price":21.95,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ 250g","offer_id":55411542458742,"sku":"APRIL-KAMAVINDI-FIL-250","price":21.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/kamavindiAB2_2362x2362_crop_center_73c3d27a-72be-48ce-aefc-64a6c5f3c06a.webp?v=1748355681"},{"product_id":"april-hacienda-la-esmeralda-panama-natural-catuai","title":"April - Hacienda La Esmeralda - Panama- Natural Catuai","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003eFrom the heralded Jaramillo farm by Hacienda La Esmeralda, this example of a naturally processed Catuai presents as a positively straight forward brew, with orange blossom, biscuit and nougat. A sessionable brew, one for all audiences without too much acidity, tempered sweetness and tactile body.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eTropical Fruit, Orange, Nougat \u0026amp; Biscuit\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eSweetness:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e●●●○○\u003cbr\u003e\u003cstrong\u003eBody:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e●●●○○\u003cbr\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e●●●\u003cspan\u003e○\u003c\/span\u003e○\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"Filter \/ 125g","offer_id":55503080915318,"sku":"APRIL-ESMERALDA\/CATUAI-FIL-125","price":14.95,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ 250g","offer_id":55411606192502,"sku":"APRIL-ESMERALDA\/CATUAI-FIL-250","price":25.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso \/ 250g","offer_id":55503075148150,"sku":"APRIL-ESMERALDA\/CATUAI-ESP-250","price":25.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/esmeraldanaturalcatuai2_2362x2362_crop_center_3948696f-e152-475a-8d06-c81ec6a359e3.webp?v=1742660601"},{"product_id":"april-costa-rica-sustainable-profile-coffee","title":"April - Costa Rica - Sustainable Profile Coffee","description":"\u003cp data-end=\"1015\" data-start=\"956\"\u003eA gorgeous blend of Catuai and Caturra from producer Alejo Castro in Costa Rica. This house blend by April is roasted medium to accentuate classical sweetness and body with balanced acidity layered into the brew. This roast is easy to pull as espresso or brewed as a filter.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cspan\u003e\u003cstrong\u003eFlavor Notes: \u003c\/strong\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eMilk Chocolate, Brown Sugar \u0026amp; Red Cherries \u003c\/span\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003cspan\u003eSweetness: ●●●○○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBody: ●●●○○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAcidity: ●●●○○\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eWhat is the Sustainable Profile Project?\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThe 'House Coffee' series by April, also known as their 'Sustainable Profile' Coffee. The idea is to grow together with partner producers that April already purchase smaller lots from. Importantly, the farmer sets the price \u003cem\u003ethey want\u003c\/em\u003e for the green coffee based on their own valuation, giving them a more predictable revenue structure. This symbiotic relationship between the farmer and April means the farmer gets a consistent and predictable income, and April get consistent and predictable coffee all-year round.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\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":"April Coffee Roasters","offers":[{"title":"September 22nd \/ 250g","offer_id":58868590150006,"sku":"APRIL-COSTARICA-SUSTAIN-SEP22","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SPCostaRica_2362x2362_crop_center_321c1143-1286-491f-bc51-78128c5386d7.webp?v=1742660775"},{"product_id":"april-sample-box-3-x-100g","title":"April - Sample Box (3 x 100g)","description":"\u003cp data-start=\"0\" data-end=\"251\" class=\"\"\u003eA selection of 3 x 100g of our Filter, Espresso, or SP range. Each week, April handpick the most exciting coffees from their Filter selection, bringing you something truly special to enjoy. You won't know what you get until you open it!\u003cbr\u003e\u003cbr\u003ePerfect for gifting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"Filter","offer_id":55411650232694,"sku":"APRIL-SAMPLE-FIL","price":30.0,"currency_code":"GBP","in_stock":false},{"title":"Espresso","offer_id":55411650265462,"sku":"APRIL-SAMPLE-ESP","price":30.0,"currency_code":"GBP","in_stock":false},{"title":"Sustainable Profile","offer_id":55411650298230,"sku":"APRIL-SAMPLE-SUS","price":30.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/samplebox_2362x2362_crop_center_f2c9c39f-ebb9-4bbd-bc31-09f7b748d785.webp?v=1742661510"},{"product_id":"native-diego-chocolatestrudel","title":"Native - Diego Bermudez - Chocolate Strudel","description":"\u003cp\u003eChocolate strudel is the base level from Native - the workhorse, if you will.\u003c\/p\u003e\n\u003cp\u003eA washed castillo, roasted to hit chocolate notes and freshly baked cookies with a hit of funk at the back.\u003c\/p\u003e\n\u003cp\u003eExpect sweet chocolate, stewed apple, baking spices.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"September 23rd \/ 250g","offer_id":58877368140150,"sku":"NATIVE-DIEGO-CHOCOLATESTRUDEL-250G-SEP23","price":15.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ChocolateStrudel.png?v=1742980808"},{"product_id":"native-diego-bermudez-arcadia","title":"Native - Diego Bermudez - Arcadia","description":"\u003cp\u003eArcadia sits on the first level from Native - the Essentials collection.\u003cbr\u003e\u003cbr\u003eA 60\/40 blend of washed and double anaerobic thermal shock castillo, this blend has slight acidity and sweetness, with a round mouthfeel. Think of raspberry ice cream. \u003cbr\u003e\u003cbr\u003eExpect raspberries, chocolate, cherry and cream.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"September 23rd \/ 250g","offer_id":58877368009078,"sku":"NATIVE-DIEGO-ARCADIA-250G-SEP23","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/image-d7b0bebc-ef56-4164-a88e-d93317e3792a_jpg.webp?v=1742981043"},{"product_id":"native-diego-bermudez-ember","title":"Native - Diego Bermudez - Ember","description":"\u003cp\u003eEmber sits on the first level from Native - the Essentials collection.\u003cbr\u003e\u003cbr\u003eA 90\/10 blend of washed and double anaerobic thermal shock castillo, this blend is similar to Arcadia, but with a thinner mouthfeel and finish, with more baked pastry and sweet apple notes. Think apple strudel. An easy going daily brew!\u003c\/p\u003e\n\u003cp\u003eExpect Chocolate mousse, puff pastry, cinnamon and baked apple\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"September 23rd \/ 250g","offer_id":58877367910774,"sku":"NATIVE-DIEGO-EMBER-250G-SEP23","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/image-87a57e0d-42f3-4393-8363-a410a3edb04c_jpg.webp?v=1742981367"},{"product_id":"native-diego-bermudez-lumen","title":"Native - Diego Bermudez - Lumen","description":"\u003cp\u003eLumen sits on the first level from Native - the Essentials collection.\u003cbr\u003e\u003cbr\u003eAn 80\/20 blend of washed and double anaerobic thermal shock castillo, this blend is what you want if you enjoy acidity and funky brews.\u003c\/p\u003e\n\u003cp\u003eExpect Golden Delicious Apple, Guava, Pear and Cheesecake\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"August 2nd \/ 1kg","offer_id":58464548553078,"sku":"NATIVE-DIEGO-LUMEN-1KG-AUG02","price":40.0,"currency_code":"GBP","in_stock":false},{"title":"September 23rd \/ 250g","offer_id":58877367943542,"sku":"NATIVE-DIEGO-LUMEN-250G-SEP23","price":17.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Lumen.png?v=1742981724"},{"product_id":"native-diego-bermudez-hachi-spiced-citrus","title":"Native - Diego Bermudez | HACHI  - Spiced Citrus","description":"\u003cp\u003eSpiced Citrus sits on the 'Top Shelf' level from Native.\u003c\/p\u003e\n\u003cp\u003eWith a fully double anaerobic thermal shock castillio and a roast profile to give a killer combination of ginger, lemongrass and black tea with a hint of lime acidity at the back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"June 24th","offer_id":58206073356662,"sku":"NATIVE-DIEGO-SPICEDCITRUS-JUN24","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SPICEDCITRUS.png?v=1742990059"},{"product_id":"native-alex-bermudez-finca-el-paraiso-golden-hour","title":"Native - Alex Bermudez | Finca El Paraiso - Golden Hour","description":"\u003cp\u003eGolden sits on the 'Top Shelf' level from Native.\u003c\/p\u003e\n\u003cp\u003eWith cherries sourced from the famed Finca El Paraiso.\u003c\/p\u003e\n\u003cp\u003eGolden hour benefits from a double anaerobic thermal shock Castillio together with a roast profile to produce a sensory combination of lychee, honey and peach with a hint of apple acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"September 23rd \/ 250g","offer_id":58877367779702,"sku":"NATIVE-GOLDENHOUR-250G-SEP23","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GOLDENHOUR.png?v=1742990035"},{"product_id":"native-alex-bermudez-finca-el-paraiso-dragonfruit-spritz","title":"Native - Alex Bermudez | Finca El Paraiso - Dragonfruit Spritz","description":"\u003cp\u003eDragonfruit Spritz sits on the 'Top Shelf' level from Native.\u003c\/p\u003e\n\u003cp\u003eWith cherries sourced from the famed Finca El Paraiso.\u003c\/p\u003e\n\u003cp\u003eDragonfruit Spritz benefits from a double anaerobic thermal shock Castillio together with a roast profile to produce a sensory combination of dragonfruit, raspberry, rose candy and cream.\u003cbr\u003e\u003cbr\u003eThink of the mouthfeel of crisp champagne, but with the aroma and taste of rich raspberry and subtle dragonfruit.\u003c\/p\u003e\n\u003cp\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\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"September 23rd \/ 250g","offer_id":58877367845238,"sku":"NATIVE-DRAGONFRUIT-250G-SEP23","price":19.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/DRAGONFRUITSPRITZ.png?v=1742990048"},{"product_id":"native-alex-bermudez-finca-el-paraiso-cinnamon-leche","title":"Native - Alex Bermudez | Finca El Paraiso - Cinnamon Leche","description":"\u003cp\u003eCinnamon Leche sits on the 'Top Shelf' level from Native.\u003c\/p\u003e\n\u003cp\u003eWith cherries sourced from the famed Finca El Paraiso.\u003c\/p\u003e\n\u003cp\u003eCinnamon Leche benefits from a double anaerobic thermal shock Castillio together with a roast profile to produce a sensory combination of deep cinnamon, roasted apple, chocolate and double cream\u003c\/p\u003e\n\u003cp\u003eThink of traditional Christmas Markets, the roasted nuts and cinnamon. Add some creamy mouthfeel and this is Cinnamon Leche.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\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\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"September 23rd \/ 250g","offer_id":58877367878006,"sku":"NATIVE-CINNAMONLECHE-250G-SEP23","price":22.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CINNAMONLECHE.png?v=1742990023"},{"product_id":"native-diego-bermudez-hachi-kintsugi-金繸司","title":"Native - Diego Bermudez | HACHI - KINTSUGI (金繸司)","description":"\u003cp\u003eKintsugi sits on the 'Top Shelf' level from Native.\u003c\/p\u003e\n\u003cp\u003eWith cherries sourced from the HACHI estate from Diego Bermudez\u003c\/p\u003e\n\u003cp\u003eKintsugi is 100% Caturra, processed via a new process Diego has coined - Symbiotic.\u003cbr\u003e\u003cbr\u003eThe Diego and the Hachi team at an initial cupping thought they were tasting a floral, sweet Gesha! But nope, it is 100% Caturra.\u003c\/p\u003e\n\u003cp\u003eIf you have had a Gesha before, expect Gesha qualities but with hints of Lemon tartness and plum, an extraordinary cup.\u003c\/p\u003e\n\u003cp\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\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003cbr\u003e\u003c\/p\u003e","brand":"Native","offers":[{"title":"Default Title","offer_id":55427001352566,"sku":"NATIVE-KINTSUGI","price":22.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Kintsugi.png?v=1742989181"},{"product_id":"dak","title":"DAK - The Alchemist 2025 Harvest | Rwanda","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eThe Alchemist - 2025 Harvest\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🥭 Tropical Fruits • 🍫 Cacao Nibs • 🍑 Ripe Fruits\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Gasharu Family\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Gasharu Farms\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Gasharu\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Nyamasheke, Rwanda\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Experimental Anaerobic Natural\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750+ masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO — Bridging the Gap Between Grower and Drinker\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Alchemist represents something deeper than just exceptional coffee—it's the Gasharu family's mission to bridge the gap between grower and consumer. This experimental lot is inspired by the emotional connection the producer's family shares with the entire coffee community. Traditionally, coffee farming, processing, and distribution have been kept in separate silos, but the Gasharu family believes this can change. The idea behind this coffee is to provide the most authentic Rwandan coffee experience to coffee lovers, making consumers think of the producer whilst the grower keeps the buyer in mind during processing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis 2025 harvest is cleaner than previous years—a testament to the family's commitment to continuous improvement. The experimental anaerobic natural process creates a punchy cup with vibrant tropical fruits, mango, and rich cacao nibs. It's incredibly sweet, a genuine fruit bomb that's balanced enough to be a daily drinker rather than veering into novelty territory.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER — The Gasharu Family's Vision\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Gasharu family operates at over 1,750 metres above sea level in Nyamasheke, a region near the Rwanda-Congo border known for producing exceptional coffee. What sets them apart isn't just their processing innovation—it's their philosophy about coffee's value chain.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThey believe that keeping farming, processing, and distribution separate creates unnecessary barriers between the people who grow coffee and the people who drink it. By thinking about the end consumer during every processing decision, they're working to dissolve these silos. This isn't just marketing speak—it manifests in real decisions about fermentation timing, drying protocols, and quality control measures designed to deliver the best possible cup rather than maximising yield or efficiency.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe family's emotional connection to the coffee community drives their experimental approach. Each harvest represents an opportunity to refine techniques, learn what works, and share those learnings with other producers. The fact that the 2025 harvest is cleaner than previous years demonstrates this commitment to continuous improvement—they're not satisfied with \"good enough\" when \"better\" is achievable.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS — Experimental Anaerobic Natural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe experimental anaerobic natural process involves fermenting whole cherries in sealed, oxygen-free environments before drying. This creates unique flavour development whilst maintaining cleanliness—something previous harvests struggled with but this 2025 lot has achieved:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Only peak-ripeness Red Bourbon cherries picked\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Whole cherries sealed in oxygen-free containers\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e⏱️ \u003cstrong\u003eExtended Fermentation Period\u003c\/strong\u003e — Careful monitoring ensures optimal development without over-fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eNatural Drying\u003c\/strong\u003e — Cherries dry slowly with seed inside intact fruit\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔄 \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Rigorous sorting and monitoring to ensure cleanliness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe anaerobic environment is what makes this \"experimental\"—by excluding oxygen, fermentation proceeds differently than traditional natural processing. Different acids, alcohols, and esters develop, creating the tropical fruit character that defines this lot. The challenge is maintaining cleanliness whilst developing intensity—something the Gasharu family has clearly mastered in this harvest.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe improvement from previous years suggests refined fermentation timing, better temperature control, or more rigorous cherry selection. Whatever adjustments were made, they've resulted in coffee that's vibrant and fruity without the \"fermenty\" off-notes that can plague anaerobic processing when executed less carefully.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE VARIETY — Red Bourbon at High Altitude\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRed Bourbon in Rwanda produces some of the world's finest coffee when grown above 1,700 metres. The variety's genetic predisposition towards sweetness and body combines beautifully with Rwanda's volcanic soil and high-altitude terroir. At over 1,750 metres, the Gasharu family's farms provide ideal conditions: cool temperatures slow cherry maturation, allowing complex sugars to develop; significant diurnal temperature variation creates stress that concentrates flavours.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhen processed as anaerobic natural, Red Bourbon's natural sweetness amplifies dramatically. The variety wants to be sweet; the process just turns that characteristic up whilst adding tropical fruit complexity. The cacao nibs note likely comes from the variety's genetics—Red Bourbon often shows chocolate characteristics even in natural processing.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP — Punchy Fruit Bomb with Daily Drinker Balance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis coffee is incredibly sweet and fruit-forward without crossing into novelty territory. It's punchy—vibrant, intense, attention-grabbing—yet balanced enough to enjoy frequently rather than just occasionally. The tropical fruits are bright and ripe without being overwhelming, whilst cacao nibs provide structure that prevents the cup from becoming one-dimensional.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003eTropical Fruits\u003c\/strong\u003e — vibrant tropical character including mango and other ripe fruits\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍫 \u003cstrong\u003eCacao Nibs\u003c\/strong\u003e — rich cocoa notes providing structure and depth\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eRipe Fruits\u003c\/strong\u003e — general ripe fruit sweetness throughout\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003eMango\u003c\/strong\u003e — specific mango character within the tropical fruit profile\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe tropical fruits dominate immediately—there's mango specifically, but also broader tropical character that's ripe, sweet, and vibrant. It's the kind of fruit-forward profile that makes anaerobic naturals so popular, but executed cleanly enough that it doesn't feel heavy or muddled. Cacao nibs provide crucial balance—rich, slightly bitter chocolate notes that ground the fruit and add sophistication. Ripe fruit sweetness extends throughout, creating that \"incredibly sweet\" character without being cloying.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe body is punchy and full, coating the palate without heaviness. The acidity is present but integrated—providing structure without sharpness. The finish is long and satisfying, with those tropical fruit notes lingering alongside chocolate richness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eReviews note it's solid filter coffee at a very reasonable price point—balanced enough to be a daily drinker rather than just an occasional treat. It has the \"fermenty\" profile characteristic of anaerobic processing, but the tropical fruits are balanced enough to prevent it from becoming a novelty. One reviewer specifically mentions brewing on V60 with 15:1 ratio and 185°F water with coarser grind—adjustments that work well with the intensity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Gasharu family's Alchemist proves that experimental processing and philosophical mission can coexist with commercial viability. This is coffee that bridges the gap between producer and consumer not through marketing, but through genuinely excellent coffee that rewards both daily drinking and careful attention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Filter \/ 250g \/ August 31st","offer_id":58596817338742,"sku":"DAK-ALCHEMIST-FIL-250G-AUG31","price":13.5,"currency_code":"GBP","in_stock":false},{"title":"Espresso \/ 250g \/ October 1st","offer_id":58898329534838,"sku":"DAK-ALCHEMIST-ESP-250G-OCT01","price":13.5,"currency_code":"GBP","in_stock":false},{"title":"Filter \/ 250g \/ October 1st","offer_id":58898333729142,"sku":"DAK-ALCHEMIST-FIL-250G-OCT01","price":13.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/The-Alchemist2025_Right-Transparant-Thumb_min4000.png?v=1777995225"},{"product_id":"dak-lime-ball-colombia","title":"DAK - Lime Ball | Colombia","description":"\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eDAK have gotten their hands on the last few bags of Lime Ball from Oscar Hernandez! This Cenicafé experimental washed lot from Finca Los Nogales is bold and vibrant, with zesty Lime, cooling Eucalyptus, and sweet Speculoos notes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan\u003e Lime, Eucalyptus, Speculoos\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"250g","offer_id":55436225249654,"sku":"DAK-LIMEBALL-FIL","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LimeBall.png?v=1743185832"},{"product_id":"dak-abricotine-ethiopia","title":"DAK - Abricotine | Ethiopia","description":"\u003cp class=\"\" data-end=\"350\" data-start=\"66\"\u003eThis washed lot from Gedeo comes via the Gotiti Washing Station, where cherries from around 780 smallholder farmers are processed with precision. Farms sit high up at 1950–2300m above sea level, with Banko Gotiti itself perched at 1980m near Gedeb Town, bordering Guji to the south.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"786\" data-start=\"352\"\u003eRenowned for its rich florals, intense depth, and stone fruit sweetness, this lot is primarily made up of Welisho and Kurume cultivars. Cherries are hand-picked, sorted, and pulped using a traditional Agaarde Disc Pulper, which separates lower and higher density beans. After fermentation for around 48 hours, further grading takes place in channels—denser, higher-quality beans sink, while lower-density ones float and are removed.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1056\" data-start=\"788\"\u003eThe parchment is then soaked in fresh water for two hours before drying on raised beds for 8–20 days. Layers range from 2–8cm, adjusted for climate and drying stage. Finally, the beans undergo meticulous hand sorting for 2–4 hours, ensuring only the best make the cut.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan\u003e Lavender, Baked Apricot, Peach, White Tea\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Espresso","offer_id":55436272599414,"sku":"DAK-ABRICOTINE-ESP","price":13.95,"currency_code":"GBP","in_stock":false},{"title":"Filter","offer_id":55753255453046,"sku":"DAK-ABRICOTINE-FIL","price":13.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Abricotine_TransparantThumb_Min4000x4000.png?v=1747130272"},{"product_id":"dak-pastel-pear-kenya","title":"DAK - Pastel Pear | Kenya","description":"\u003cp class=\"\" data-end=\"320\" data-start=\"0\"\u003e\u003cmeta charset=\"utf-8\"\u003eA beautifully clean and delicate Kenyan profile, showcasing the best of this year’s harvest. This AA lot from Gathaithi Cooperative brings bright notes of pear, yellow plum, and white currant.\u003cbr\u003e\u003cbr\u003eBefore processing, farmers carefully hand-sort the cherries, removing any that are underripe or overripe. An Agaarde disc pulper then strips away the skin and pulp, with the beans graded by density into three categories. The top lots—Grade 1 and 2—are fermented separately, while Grade 3 is set aside as a lower grade.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"726\" data-start=\"322\"\u003eFermentation takes place under closed shade for 16–24 hours, after which the beans are washed and graded again in channels. They’re then soaked in clean water from the Gatomboya stream for 16–18 hours before being transferred to African drying beds. Depending on the weather, drying can take up to 21 days, with the coffee carefully covered during the hottest part of the day and at night for protection.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e\u003cspan\u003e Pear, Yellow Plum, White Currants\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":55436299075958,"sku":"DAK-PASTELPEAR-FIL","price":13.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/PastelPear.png?v=1743186369"},{"product_id":"dak-jazz-fruits-ethiopia","title":"DAK - Jazz Fruits 2026 Harvest | Ethiopia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEthiopia — Daye Bensa Iron Lion Bensa Natural Local Landraces (Natural)\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTastes Like — 🍑 Stone Fruits • 🫐 Berries • 🍫 White Chocolate\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Daye Bensa — Iron Lion Community Lot\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Bensa, Sidama, Ethiopia\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Local Landraces\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000 MASL\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Espresso\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 community natural lot from Daye Bensa in Bensa, Sidama — one of DAK's best price-to-quality picks of the year, and a collaboration with one of Ethiopia's most respected and innovative specialty exporters. Expressively juicy, fruited, and creamy, with a familiarity and generosity that makes it one of the most satisfying espressos in the lineup. In the cup: stone fruits, berries, and white chocolate.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDaye Bensa Coffee is a family-owned specialty exporter founded by Assefa Daye, who grew up in the Bensa district of Sidama and has dedicated his career to transforming how Ethiopian coffee is sourced, processed, and presented to the world. The Iron Lion series is their community lot programme — bringing together the harvests of multiple smallholder producers in the Bensa area under a single processing and quality standard, producing lots that offer exceptional cup quality at an accessible price point.\u003c\/p\u003e\u003cp\u003eSidama is one of Ethiopia's most celebrated growing regions, and Bensa is one of its most prized sub-districts — situated at 2,000 MASL, where volcanic soils, consistent rainfall, and the extraordinary biodiversity of local landrace varieties combine to produce the lush, expressive naturals that have made the area so sought after. Local Landraces reflects Ethiopia's exceptional genetic heritage — with DNA testing confirming over 60 distinct varieties growing across the country, most Ethiopian coffees are blends of many co-existing heirloom cultivars, each contributing to the layered complexity that defines the region's finest lots.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Natural process at Bensa involves:\u003c\/p\u003e\u003cp\u003e🍒 Hand-picking — Ripe cherries selectively harvested by community producers at peak ripeness 🔍 Sorting — Carefully sorted before drying to ensure consistency and quality ☀️ Raised-bed drying — Whole cherries dried on raised beds, turned regularly to ensure even drying throughout\u003c\/p\u003e\u003cp\u003eThe raised-bed natural drying is the defining step — the beans rest inside the intact cherry throughout, slowly absorbing the fruit's sugars and developing the stone fruit sweetness, berry depth, and creamy white chocolate base that define the Iron Lion profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA juicy, fruited, and creamy natural espresso from one of Sidama's most revered growing districts — stone fruit and berry expressiveness layered over a white chocolate base, in a cup that is, as Daye Bensa put it, truly coffee for the people. One of DAK's best value picks of the year.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e🍑 Stone Fruits 🫐 Berries 🍫 White Chocolate\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Espresso \/ October 7th \/ 250g","offer_id":58934338912630,"sku":"DAK-JAZZFRUITS-ESP-250-OCT07","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Hydro-Honey_Right-Transparant-Thumb_min4000_c97d37f6-566e-4ce5-be7b-a4dc8ddb9dad.png?v=1777995645"},{"product_id":"manhattan-roasters-brazil-inacio-soares-f2","title":"Manhattan Roasters - Brazil Inacio Soares F2","description":"\u003cp data-start=\"0\" data-end=\"221\" class=\"\"\u003eDelight in the delicate notes of white flowers, the sweet allure of praline, and the deep richness of chocolate—all wrapped in a silky, creamy body. A true reflection of the exceptional coffee from Fazenda Jairo Soares.\u003c\/p\u003e\n\u003cp data-start=\"223\" data-end=\"323\" class=\"\"\u003eManhattan proud to work with Inacio, whose dedication to quality and innovation is evident in every sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Filter \/ July 21st \/ 250g","offer_id":58341912707446,"sku":"MANHATTAN-INACIOF2-FIL-250-JUL21","price":10.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ June 12th \/ 250g","offer_id":58373218238838,"sku":"MANHATTAN-INACIOF2-ESP-250-JUN12","price":10.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ August 31st \/ 250g","offer_id":58611900809590,"sku":"MANHATTAN-INACIOF2-ESP-250-AUG31","price":10.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ August 31st \/ 250g","offer_id":58611901235574,"sku":"MANHATTAN-INACIOF2-FIL-250-AUG31","price":10.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BrazilInacioSoaresF2.png?v=1743328845"},{"product_id":"hydrangea-diego-finca-el-paraiso-geisha","title":"Hydrangea Coffee Roasters - Gesha - Letty Bermudez, Finca El Paraiso | Colombia","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Diego Samuel Bermúdez Finca El Paraíso Gesha \"Letty Bermúdez\" (Double Fermentation Thermal Shock)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 White Peach • 🍵 Jasmine Milk Tea • 🌹 Dried Rose\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Samuel Bermúdez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraíso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Double Fermentation Thermal Shock\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1930 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 4oz (114g) \/ 8oz (227g)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLetty showcases the refined work of Finca El Paraíso, using double anaerobic fermentation at low temperatures with tropical yeast. The coffee is finished with a thermal shock wash to lock in flavour precursors and maintain structure.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDiego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His \"Letty Bermúdez\" lot represents the refined work of the farm, combining precision fermentation control with the exceptional terroir of Cauca at 1930 metres above sea level.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farm's commitment to innovation whilst maintaining structure and balance has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee, with the Letty Bermúdez lot showcasing the potential of Gesha grown in Colombia.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Double Fermentation Thermal Shock process at Finca El Paraíso involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e❄️ \u003cstrong\u003eDouble Anaerobic Fermentation\u003c\/strong\u003e — Low temperature fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eTropical Yeast\u003c\/strong\u003e — Fermentation with tropical yeast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eThermal Shock Wash\u003c\/strong\u003e — Temperature differential washing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔒 \u003cstrong\u003eFlavour Precursor Locking\u003c\/strong\u003e — Locks in flavour whilst maintaining structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis innovative double anaerobic fermentation at low temperatures with tropical yeast, finished with thermal shock washing, creates layered fruit expression whilst maintaining structure.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhite peach, jasmine milk tea, and dried rose, supported by a medium body and prolonged acidity. We selected this coffee for its layered fruit expression and silky, balanced mouthfeel. The refined work of Finca El Paraíso's double anaerobic fermentation with thermal shock finishing showcases Colombian Gesha at its finest.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eWhite Peach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eJasmine Milk Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌹 \u003cstrong\u003eDried Rose\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"August 16th \/ 114g (4oz)","offer_id":58518236103030,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-114G-AUG16","price":21.0,"currency_code":"GBP","in_stock":false},{"title":"August 16th \/ 227g (8oz)","offer_id":58518236397942,"sku":"HYDRANGEA-PARAISO-LETTY-GEISHA-227G-AUG16","price":32.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangeageisha.png?v=1743763827"},{"product_id":"hydrangea-diego-bermudez-finca-el-paraiso-pink-bourbon","title":"Hydrangea - Pink Bourbon 'Peach', Finca El Paraiso","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Diego Samuel Bermúdez Finca El Paraíso Pink Bourbon \"Peach\" (Thermal Shock + Two Stage Fermentation)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 Peach Gokuri • 🌿 Rhubarb • 🌸 Sakura\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Samuel Bermúdez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraíso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Thermal Shock + Two Stage Fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1960 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 4oz (114g) \/ 8oz (227g)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis Pink Bourbon lot is the result of double-stage fermentation—first 48 hours whole cherry, then 36 hours pulped with tropical yeast. Finished with a thermal shock wash, the coffee is dried carefully to retain vibrant fruit notes.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDiego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. His commitment to precision and innovation has made El Paraíso a benchmark for cutting-edge processing in Colombian specialty coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 1960 metres above sea level in Cauca, El Paraíso provides the ideal environment for Diego's experimental approach, combining exceptional terroir with meticulous processing control to create distinctive and dynamic coffee profiles.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Thermal Shock + Two Stage Fermentation process at Finca El Paraíso involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eFirst Stage Fermentation\u003c\/strong\u003e — 48 hours whole cherry fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔧 \u003cstrong\u003eDe-Pulping\u003c\/strong\u003e — Mechanical removal after initial fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eSecond Stage Fermentation\u003c\/strong\u003e — 36 hours pulped with tropical yeast\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e❄️ \u003cstrong\u003eThermal Shock Wash\u003c\/strong\u003e — Temperature differential washing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eCareful Drying\u003c\/strong\u003e — Dried carefully to retain vibrant fruit notes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis innovative double-stage fermentation with thermal shock finishing creates dynamic, fruit-forward profiles with clean, creamy structure.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePeach Gokuri, rhubarb, and sakura, framed by a creamy body and prolonged acidity. We selected this coffee for its dynamic, fruit-forward profile and clean, creamy structure. The result of Diego Samuel Bermúdez's innovative double-stage fermentation and thermal shock process at Finca El Paraíso.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003ePeach Gokuri\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌿 \u003cstrong\u003eRhubarb\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌸 \u003cstrong\u003eSakura\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"227g (8oz) \/ July 5th","offer_id":58267747910006,"sku":"HYDRANGEA-PARAISO-PEACH-227-JUL05","price":23.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz) \/ August 16th","offer_id":58518236561782,"sku":"HYDRANGEA-PARAISO-PEACH-227-AUG16","price":23.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangeaelparaisopinkbourbon.png?v=1743764049"},{"product_id":"hydrangea-landrace-dry-ferment-washed-hamasho","title":"Hydrangea - Landrace - Dry-Ferment Washed - Hamasho","description":"\u003cp class=\"\" data-end=\"258\" data-start=\"0\"\u003eLocated in Bensa, Sidama, Ethiopia, the Hamasho washing station—run by Asefa Dukamo Korma—sits at 1,920–2,020 masl. Working with over 600 farmers, it processes both Natural and Washed coffees, primarily from the 74158 variety. \"Hamasho,\" meaning \"Serpent,\" reflects the area's rich coffee heritage\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"996\" data-start=\"885\"\u003e\u003cstrong\u003eProducer \u003c\/strong\u003e- Hamasho Washing Station\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTasting Notes \u003c\/strong\u003e- Peach Soda, Lilac, Sencha\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"114g (4oz)","offer_id":55461416305014,"sku":"HYDRANGEA-ETHIOPIA-HAMASHO-114","price":15.0,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz)","offer_id":55461416370550,"sku":"HYDRANGEA-ETHIOPIA-HAMASHO-227","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/hydrangeahamasholandrace.png?v=1743765282"},{"product_id":"manhattan-roasters-colombia-nestor-lasso","title":"Manhattan Roasters - Ombligon - Colombia, Nestor Lasso","description":"\u003cp data-start=\"160\" data-end=\"505\" class=\"\"\u003eAfter harvest, the cherries are left to oxidise in open plastic tanks for 48 hours. During this stage, the cherry must—rich in sugars and aromatics—is continuously recirculated to intensify flavour development. The coffee is then immersed in cold water to remove any floaters, followed by a 50°C wash to induce thermal shock and enhance clarity.\u003c\/p\u003e\n\u003cp data-start=\"507\" data-end=\"618\" class=\"\"\u003eIn the cup, expect vibrant notes of Dr. Pepper, Jolly Rancher, and vanilla, with a syrupy, lingering mouthfeel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Filter","offer_id":55465321398646,"sku":"MANHATTAN-NESTOR-FIL","price":17.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso","offer_id":55465321464182,"sku":"MANHATTAN-NESTOR-ESP","price":17.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColombiaNestorLasso.png?v=1743838461"},{"product_id":"native-diego-bermudez-hachi-kitsutsuki-washed-pink-bourbon-キツツキ","title":"Native - Diego Bermudez | HACHI - Kitsutsuki Washed Pink Bourbon (キツツキ)","description":"\u003cp\u003eKitsutsuki sits on the 'Competition' level from Native, one above ‘Top Shelf’.\u003c\/p\u003e\n\u003cp\u003eWith cherries sourced from the HACHI estate from Diego Bermudez\u003c\/p\u003e\n\u003cp\u003eKitsutsuki is 100% Washed Pink Bourbon, roasted to bring an Orange forward, sweet cup with hints of jasmine.\u003c\/p\u003e\n\u003cp\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\u003cp\u003eNative recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two to three weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFilter or Espresso? Both!\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAll of Native's coffees are profiled to be as fantastic in filter as they are in espresso.\u003c\/p\u003e","brand":"Native","offers":[{"title":"125g","offer_id":55475315343734,"sku":"NATIVE-HACHI-KITSUSUGI-125","price":15.95,"currency_code":"GBP","in_stock":false},{"title":"250g","offer_id":55475331563894,"sku":"NATIVE-HACHI-KITSUSUGI-250","price":26.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FullSizeRender.jpg?v=1744103480"},{"product_id":"dak-kiwi-bikini-bolivia","title":"DAK - Kiwi Bikini | Bolivia","description":"\u003cp data-start=\"142\" data-end=\"456\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"57\" data-end=\"89\"\u003eFarm: Finca Las Alasitas — Bolivia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"142\" data-end=\"456\" class=\"\"\u003eClean, sweet, and balanced. This year's high volume Caturra harvest from DAK's longtime partners, the Los Rodriguez family. The high volume Caturra from this year's harvest. Perfect for espresso, with notes of kiwi, nougat, and brown sugar.\u003c\/p\u003e\n\u003cp data-start=\"142\" data-end=\"456\" class=\"\"\u003eAgricafe, Family-run pioneers of Bolivian specialty coffee. Since 1986, Agricafe has grown from sourcing standout micro-lots in the regions of \u003cmeta charset=\"utf-8\"\u003eLos Yungas and Santa Cruz and planting its own high-altitude farms. With 12 farms and a producer training program, they're focused on quality, sustainability, and the future of Bolivian coffee.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eKiwi, Purple Grapes, Nougat, Brown Sugar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":55478905012598,"sku":"DAK-KIWI-ESP","price":13.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Kiwi_Bikini_Transparant.png?v=1754662099"},{"product_id":"dak-milky-cake-colombia","title":"DAK - Milky Cake | Colombia","description":"\u003cp data-start=\"142\" data-end=\"456\" class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"130\" data-end=\"147\"\u003eCake in a Cup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"142\" data-end=\"456\" class=\"\"\u003eIf you like cake, you'll like Milky Cake — a standout. Sweet, spiced, and full of character, it reminds us of pistachio, cardamom, vanilla sponge, and warming chai. Dessert-like, but with balance. A real treat in the cup.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eKiwi, Purple Grapes, Nougat, Brown Sugar\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis unique profile was developed exclusively with DAK's  Colombian partners Cata Export and Diego Bermudez, known for pushing the boundaries of processing. Castillo cherries are fermented anaerobically for 48 hours at 20°C, then washed using thermal shock. Drying is carefully controlled over 34 hours at 35°C and 25% humidity, bringing the beans to a final moisture of 10–11%.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Espresso \/ 1kg \/ August 10th","offer_id":58440407449974,"sku":"DAK-MILKYCAKE-ESP-1000-AUG10","price":65.0,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ 250g \/ October 7th","offer_id":58934341173622,"sku":"DAK-MILKYCAKE-FIL-250G-OCT07","price":18.95,"currency_code":"GBP","in_stock":false},{"title":"Espresso \/ 250g \/ October 7th","offer_id":58934341763446,"sku":"DAK-MILKYCAKE-ESP-250G-OCT07","price":18.95,"currency_code":"GBP","in_stock":true},{"title":"Filter \/ 1kg \/ October 7th","offer_id":58934344515958,"sku":"DAK-MILKYCAKE-FIL-1KG-OCT07","price":65.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/MilkyCake_TransparantThumb_Min4000x4000.png?v=1747130566"},{"product_id":"onyx-coffee-voyage-indonesia-hendra-maulizar-cm-natural","title":"Onyx Coffee - Voyage - Indonesia, Hendra Maulizar CM Natural","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cmeta charset=\"utf-8\"\u003eA carbonic maceration lot from Hendra Maulizar, showcasing the best of Indonesia's specialty highland coffee. Cultivated on Hendra's 10 Hectare farm in Aceh and fermented in sealed tanks before being dried for twenty days on raised beds. This process brings out vibrant complexity, refined sweetness, and a strikingly tactile cup.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eVoyage\u003c\/strong\u003e is a series by Onyx, focussing on highlighting fantastic producers from obscure origins and microclimates from around the globe. Voyage roasts are extremely limited releases and once they're gone, Onyx Voyages on to the next!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"286g","offer_id":55478957080950,"sku":"ONYX-VOYAGE-INDONESIA-286","price":24.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Voyage-Indonesia.png?v=1744190797"},{"product_id":"onyx-coffee-instant-southern-weather","title":"Onyx Coffee - Instant - Southern Weather","description":"\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA staple mixed variety, mixed origin roast from Onyx. This moderately roasted coffee manifests in espresso as a rich, bold cup with complexity. In filter, expect the same complexity, stripped back enough for you to enjoy the layers of subtle notes. Southern Weather was developed by Onyx to be a centre ground, ideal for those who aren't sure  what to buy yet, with forgiving extraction qualities and perfect for all methods from French Press to Filter. An ideal for those wandering into specialty, and a workhorse for those who champion it.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eInstant\u003c\/strong\u003e - Before you judge it, take a step back. Can you remember a time you were travelling, perhaps at a hotel with a terrible kettle, and just want an easy cup of coffee like the old days without having to weigh, grind, whip out an aeropress, find a mug LARGE enough for the aeropress... I sure can.\u003cbr\u003e\u003cbr\u003eOnyx have taken their blends, fine tuned the extraction and freeze dried the resulting perfectly extracted coffee, and freeze dried it into easy packets ready to accept between 180g and 250g of boiling water depending on your strength preference. Done, a perfect cup.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eThat doesn't mean we all stop brewing ourselves though! The Onyx Instant series is designed for those generally on the go, or to pop in the shelf, so that you always have good coffee ready to go in a minute. Freshly brewed is always better! This is a way to get you 80% there without the hassle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":55483594539382,"sku":"ONYX-INSTANT-SOUTHERNWEATHER","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Onyx_Instant_Southern-Weather.png?v=1792062926"},{"product_id":"onyx-coffee-instant-geometry","title":"Onyx Coffee - Instant - Geometry","description":"\u003cp\u003eA staple mixed variety, mixed origin house roast from Onyx. This light roast presents a fantastic blend of washed Ethiopia and Colombian coffees. Expect orange blossom, honey and those lighter tea-like notes. Think Earl Grey.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGeometry is ideal for the brewer who wants an easy to dial in espresso, or a lighter tea like brew in filter. With delicate notes, owing to the washed process.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eInstant\u003c\/strong\u003e - Before you judge it, take a step back. Can you remember a time you were travelling, perhaps at a hotel with a terrible kettle, and just want an easy cup of coffee like the old days without having to weigh, grind, whip out an aeropress, find a mug LARGE enough for the aeropress... I sure can.\u003cbr\u003e\u003cbr\u003eOnyx have taken their blends, fine tuned the extraction and freeze dried the resulting perfectly extracted coffee, and freeze dried it into easy packets ready to accept between 180g and 250g of boiling water depending on your strength preference. Done, a perfect cup.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eThat doesn't mean we all stop brewing ourselves though! The Onyx Instant series is designed for those generally on the go, or to pop in the shelf, so that you always have good coffee ready to go in a minute. Freshly brewed is always better! This is a way to get you 80% there without the hassle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"100g","offer_id":55483654373750,"sku":"ONYX-INSTANT-GEOMETRY","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Onyx_Instant_Geometry.png?v=1792062892"},{"product_id":"onyx-coffee-instant-tropical-weather","title":"Onyx Coffee - Instant - Tropical Weather","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Seasonal offering from Onyx incorporating both washed and natural processed coffees from Ethiopia in equal blend. Floral aromas hit the nose followed by plum and black forest in the round. Fantastic as an iced pour over, or americano. If you enjoy ice teas, this is the blend for you. It tastes of summer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eInstant\u003c\/strong\u003e - Before you judge it, take a step back. Can you remember a time you were travelling, perhaps at a hotel with a terrible kettle, and just want an easy cup of coffee like the old days without having to weigh, grind, whip out an aeropress, find a mug LARGE enough for the aeropress... I sure can.\u003cbr\u003e\u003cbr\u003eOnyx have taken their blends, fine tuned the extraction and freeze dried the resulting perfectly extracted coffee, and freeze dried it into easy packets ready to accept between 180g and 250g of boiling water depending on your strength preference. Done, a perfect cup.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eThat doesn't mean we all stop brewing ourselves though! The Onyx Instant series is designed for those generally on the go, or to pop in the shelf, so that you always have good coffee ready to go in a minute. Freshly brewed is always better! This is a way to get you 80% there without the hassle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"100g","offer_id":55483666170230,"sku":"ONYX-INSTANT-TROPWEATHER","price":9.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Onyx_Instant_Tropical-Weather.png?v=1792062912"},{"product_id":"onyx-coffee-colombia-edward-sandoval-chiroso","title":"Onyx Coffee - Colombia, Edward Sandoval Chiroso","description":"\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis striking micro lot from Edward Sandoval, is an excellent example of what the Chiroso variety can achieve. Sometimes likened to Ethiopia Geishas or other Landrace coffees from Ethiopia, this particular roast has notes of Oolong tea and Pear along side some tactile minerality. \u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003eRoasters around the globe love working with Chiroso for its bright acidity and delicate florals, owing to its touted origins in Ethiopia landrace varieties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"June 4th","offer_id":55483687960950,"sku":"ONYX-COLOMBIA-EDWARD-JUN04","price":18.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ColombiaEdwardSandovalChiroso.png?v=1744298140"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/The_Coffee_Library_by_Sigma_3200_x_2000_px_1000_x_750_px.png?v=1742734406","url":"https:\/\/sigmacoffee.co.uk\/de\/collections\/thelibrary.oembed?page=59","provider":"Sigma Coffee UK","version":"1.0","type":"link"}