{"title":"Coffee Archive","description":"\u003cp\u003eArchive of previous coffee releases.\u003c\/p\u003e","products":[{"product_id":"las-marias-double-washed-geisha-colombia-limited-edition","title":"Las Marias Double Washed Geisha - Colombia (Limited Edition)","description":"\u003cp\u003e\u003cstrong\u003eSparkling\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ecomplex\u003c\/strong\u003e. Tasting like\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ejasmine, lemongrass\u003c\/strong\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esweet citrus\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand \u003cstrong\u003erosé wine\u003c\/strong\u003e. A beautifully expressive Geisha.\u003c\/p\u003e\n\u003cp\u003eOrigin:\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eColombia\u003c\/strong\u003e\u003cbr\u003eRegion: \u003cb\u003eHuila\u003c\/b\u003e\u003cbr\u003eProducer:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLas Marías Estate\u003c\/strong\u003e\u003cbr\u003eElevation:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e1800 - 2050 masl\u003c\/strong\u003e\u003cbr\u003eVariety:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eGeisha\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eWashed \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSelective Harvesting:\u003c\/strong\u003e Cherries are picked at their ripest stage, ensuring a \u003cstrong\u003e20 Brix grade\u003c\/strong\u003e sugar level for optimal sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst Fermentation:\u003c\/strong\u003e Whole cherries are placed in a \u003cstrong\u003eclosed tank for 12 hours\u003c\/strong\u003e, allowing initial fermentation to develop nuanced flavors.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePulping \u0026amp; Second Fermentation:\u003c\/strong\u003e The cherries are pulped without water and transferred to an \u003cstrong\u003eopen tank\u003c\/strong\u003e, where they ferment \u003cstrong\u003ewithout water for 24 hours\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFirst Wash \u0026amp; Third Fermentation:\u003c\/strong\u003e After washing and draining, the coffee undergoes another \u003cstrong\u003e24-hour open-air fermentation\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinal Wash \u0026amp; Drying:\u003c\/strong\u003e Once the second fermentation is complete, the coffee is washed again and carefully dried in \u003cstrong\u003eraised African beds\u003c\/strong\u003e for approximately \u003cstrong\u003e25 days\u003c\/strong\u003e, ensuring a controlled temperature \u003cstrong\u003ebelow 35°C\u003c\/strong\u003e to achieve a \u003cstrong\u003e10-11% moisture content\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eJosé Giraldo is a third-generation coffee producer who has spent the past decade transforming his family’s commercial coffee heritage into a benchmark of ultra-specialty coffee excellence. Together with his wife, María Rivera, he leads Las Marías Estate, a farm dedicated to the integration of science, advanced genetics, and sustainability to produce exceptional microlots recognized on a global stage.\u003c\/p\u003e\n\u003cp data-start=\"521\" data-end=\"1150\"\u003eLocated in Colombia, the 23-hectare Las Marías Estate is home to a carefully curated collection of rare and exotic coffee varieties. The farm cultivates 9,000 Typica trees over 70 years old, second- and third-generation Geisha trees developed through rigorous genetic selection, as well as Orange Striped Wush Wush and micro Mokka varieties—each chosen for its unique sensory potential and cup complexity. Over ten years of research at the family’s El Danubio Estate, José Giraldo evaluated 46 Geisha progenies, refining them through multiple generations to establish competition-grade genetics that set new standards in quality.\u003c\/p\u003e\n\u003cp data-start=\"1152\" data-end=\"1569\"\u003eLas Marías Estate blends tradition with scientific innovation. The farm benefits from the expertise of Germán Giraldo, PhD in Food Science, whose work in osmotic drying and fermentation science has helped refine advanced post-harvest processes. These techniques, combined with the estate’s preserved natural microbiota and surrounding native forest, enhance the depth, clarity, and complexity of each coffee produced.\u003c\/p\u003e\n\u003cp data-start=\"1571\" data-end=\"1871\"\u003eThe estate’s coffees have gained international recognition, reaching more than 50 specialty buyers across 25 countries. Las Marías microlots are frequently selected by barista champions and professionals for competition use, reflecting the farm’s consistency, precision, and dedication to excellence.\u003c\/p\u003e\n\u003cp data-start=\"1873\" data-end=\"2291\"\u003eSustainability and biodiversity are central to the estate’s philosophy. With seven hectares of preserved native forest and a habitat supporting over 30 bird species, Las Marías Estate prioritizes environmental stewardship as an essential component of producing world-class coffees. This commitment ensures that every coffee reflects not only exceptional craftsmanship, but also respect for the land and its ecosystems.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"100 gr","offer_id":57200332407158,"sku":"SW-LMW-F","price":13.65,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/las-marias-double-washed-geisha-colombia-limited-edition.webp?v=1770143338"},{"product_id":"clementino-ramirez-honduras","title":"Clementino Ramirez - Honduras","description":"\u003cp\u003e\u003cstrong\u003eJuicy\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ebright with zesty acidity.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eOrange blossom\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eguava\u003c\/strong\u003e. Silky body reminiscent of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ered apple sweetness.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin:\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eHonduras\u003c\/strong\u003e\u003cbr\u003eRegion:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSelguapa\u003c\/strong\u003e\u003cbr\u003eProducer:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eClementino Ramirez\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eElevation:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e1700 masl\u003c\/strong\u003e\u003cbr\u003eVariety:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTypica \/ Bourbon \u003c\/strong\u003e\u003cbr\u003eProcess:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e96 hours fermentation\u003c\/strong\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003e- Washed\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eRoasted for: Filter\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"850\" data-start=\"307\"\u003eOur first time sourcing coffee from Clementino Ramírez, who was one of the first producers that our long-time partner, Semilla, connected with at the very beginning of their work in Honduras in 2019. \u003c\/p\u003e\n\u003cp data-end=\"850\" data-start=\"307\"\u003eAlong with his brothers, Clementino was among the first, if not the very first, growers to begin cultivating coffee in the small hamlet of Selguapa, located high in the Montecillos mountain range. While the family’s history in coffee production dates back to the 1980s, it was only in 2019, when Semilla met Clementino and his family, that they began taking steps toward accessing a differentiated specialty market.\u003c\/p\u003e\n\u003cp data-end=\"1409\" data-start=\"852\"\u003eThis connection to the external specialty market came through Jesús Galeas, Clementino’s son-in-law. At the time, Jesús was working with a company focused on identifying high-potential coffees in often overlooked regions of Honduras. Drawing on his experience as an IHCAFE field technician, Jesús traveled to remote communities to provide training in farm maintenance, selective cherry harvesting, fermentation, and drying practices. One of his first stops was Selguapa, where his sister was assisting her husband, Clementino’s son Milton, on the family farm.\u003c\/p\u003e\n\u003cp data-end=\"1699\" data-start=\"1411\"\u003eSituated at 1,700 meters above sea level and planted primarily with heirloom varieties such as Bourbon and Typica, the farm showed clear potential. Jesús was confident that, with careful processing, these coffees could reach a much higher quality level, and that assessment proved correct.\u003c\/p\u003e\n\u003cp data-end=\"2320\" data-start=\"1701\"\u003eTraditionally, coffee in Selguapa and much of the Montecillos region has been sold through an intermediary-based system. Producers typically sell their coffee as cherry or\u003cspan\u003e \u003c\/span\u003e\u003cem data-end=\"1885\" data-start=\"1873\"\u003epre-secado\u003c\/em\u003e, meaning it is depulped and partially dried for just three to four days before being sold. Prices within this system are extremely low, leaving producers in a persistent state of economic precarity. Even in relatively strong years such as 2024, farmers in the region reported farmgate prices of around USD $0.85 per pound for parchment coffee, not including transportation costs. In some cases, producers never receive payment at all.\u003c\/p\u003e\n\u003cp data-end=\"2758\" data-start=\"2322\"\u003eThese conditions placed immense strain on Clementino and his family. Shortly after Semilla first met him, Clementino and his son migrated to the United States out of necessity, seeking to repay debts accumulated after years of selling coffee at bottom-market prices. Even in the years when part of their production was sold at differentiated prices, only the top lots were selected, with the remainder sold into the conventional market.\u003c\/p\u003e\n\u003cp data-end=\"3173\" data-start=\"2760\"\u003eClementino’s journey north involved significant hardship, including kidnapping and extortion. He eventually arrived in Seattle, where he worked for nearly five years, holding multiple jobs and sending the majority of his earnings back to Honduras. Well into his sixties, his efforts allowed the family to repay their debts and purchase an additional plot of land, which was planted with coffee the following year.\u003c\/p\u003e\n\u003cp data-end=\"3359\" data-start=\"3175\"\u003eAlthough Semilla has worked with Clementino and Jesús since 2019, it was only in the past two harvests that Semilla was able to purchase the extended family’s entire coffee production.\u003c\/p\u003e\n\u003cp data-end=\"3816\" data-start=\"3361\"\u003eClementino returned to Honduras in early 2024 to work alongside his family throughout the harvest, helping address severe labor shortages that continue to affect remote, high-altitude regions of the country. Beyond his role on the farm, Clementino has become a respected figure in neighboring communities such as Toriles, Buena Vista, and Cantolal. Through his standing and relationships, he has helped introduce Semilla to other smallholders in the area.\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003eWith Clementino’s support, Semilla’s project\u003cspan\u003e \u003c\/span\u003e\u003cem data-end=\"3882\" data-start=\"3863\"\u003eSueños de Semilla\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ehas grown to include approximately 25 local smallholders, many of whom are exporting their coffee for the first time.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 gr","offer_id":57200265265526,"sku":"SW-CRH-F","price":11.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/clementino-ramirez-honduras.webp?v=1770142088"},{"product_id":"danilo-sanchez-washed-filter-honduras","title":"Danilo Sanchez Washed Filter - Honduras","description":"\u003cp\u003e\u003cstrong\u003eFloral\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esyrupy\u003c\/strong\u003e\u003cb\u003e, tasting like chamomile,\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cstrong\u003esweet lime\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003emacadamia\u003c\/strong\u003e\u003cb\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eLingering\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eripe pear\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ein the aftertaste.\u003c\/p\u003e\n\u003cp\u003eOrigin:\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eHonduras\u003c\/strong\u003e\u003cbr\u003eRegion:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDelicias, El Paraíso\u003c\/strong\u003e\u003cbr\u003eProducer:\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eLos Cedro\u003c\/strong\u003e\u003cbr\u003eElevation:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e1350-1500 masl\u003c\/strong\u003e\u003cbr\u003eVariety:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eParainema\u003c\/strong\u003e\u003cbr\u003eProcess:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAnaerobic\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cb\u003eWashed\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eRoasted for: Filter, also delicious as a light roasted espresso\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe are excited to present you Danilo Sanchez's new harvest, a sweet and syrupy coffee\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003esourced through Semilla that supports producers in the area. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDanilo Sánchez began growing coffee 15 years ago, when he was a young man who helped his father on the coffee plots his family-owned. Learning the craft from him until in 2009 his father passed down a plot of land to him. Danilo planted his first coffee plants, and with his initial earnings, he reinvested to expand his crops, to the five hectares he has now.\u003c\/p\u003e\n\u003cp\u003eDanilo is the third generation of coffee growers in his family. For them, coffee growing is a tradition handed down generation to generation. He grows coffee not only out of tradition but also out of genuine passion and love for coffee. Each year, Danilo's family strives to produce high-quality coffee for others to enjoy. However, labour shortages present a significant challege; each season, they face uncertainty over whether they will have enough workers to harvest their crops. Climate change also adds to the difficulties, affecting their yields and cultivation practices.\u003c\/p\u003e\n\u003cp\u003eDanilo also extends his gratitude to those who buy their coffee, recognizing how crucial their support is for his family’s livelihood. Coffee cultivation has provided them with what he and his family need, but Danilo’s long-term goal is to keep his plots in excellent, productive condition.\u003c\/p\u003e\n\u003cp\u003eCherries are harvested at peak ripeness and then go through a 50-hour anaerobic fermentation in sealed plastic bags. After being de-pulped, coffee experiences a 38-hour dry fermentation. Afterwards, it is dried for 20 to 25 days under sunlight with a plastic cover to regulate the temperature.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 gr","offer_id":57200310681974,"sku":"SW-DSW-F","price":12.35,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/danilo-sanchez-washed-filter-honduras.webp?v=1770141811"},{"product_id":"edwin-herrera-ocampos-sl9-peru","title":"Edwin Herrera Ocampo's SL9 - Peru","description":"\u003cdiv class=\"rte\"\u003e\n\u003cp\u003e\u003cem\u003eAnoxic Washed, SL9, Light Roast - Best for Filter\/Pourover\/Turbo Espresso\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee holds the joint place with one other upcoming release as one of the best samples we tried in 2025. And in that joint podium place - they're both the same variety. SL9, locally known as \"Inca Gesha\" - looks to be SUPER interesting. \u003c\/p\u003e\n\u003cp\u003eWe've been saying \"Peru is the new Panama\" - and SL9 is\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ethe\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003evariety to watch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWe’re tasting: \u003c\/strong\u003e\u003cbr\u003eIncredibly deep and rich floral aromatics - like coffee blossom and night blooming jasmine, as well as buddha’s hand citron zest. In the cup it has the sweetness of raw wildflower honey, white peach and juicy comice pear, a buttery body, and bergamot and lemongrass hints adding lift. The acidity is multifaceted but broadly citrus driven - we find meyer lemon while hot \u0026amp; yuzu on cold. It tastes like the platonic ideal of an Ethiopian washed coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Story:\u003c\/strong\u003e\u003cbr\u003eA recent\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/christopherferan.com\/2026\/01\/02\/the-lost-origins-of-inca-gesha\/\"\u003eresearch piece\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efrom Christopher Feran on SL9, traces it as a cultivar selected at Kenya's Scott Laboratories (the origins of SL-28 \u0026amp; SL-34) in the 1930s that was never commercially distributed due to its susceptibility to Coffee Berry Disease. This variety was among Ethiopian-legacy germplasm distributed to tropical research stations across the Americas, including Peru's Tingo Maria Experimental Station. Variety trials conducted from the 1950s onward saw this material planted across the surrounding highlands before spreading through the country as farmers migrated and propagated from seed. Buyers recognising distinctly Ethiopian cup characteristics naturally assumed it was Gesha, likely a Panamanian accession, and the name stuck - but it's now reaching international acclaim.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Scenery Coffee","offers":[{"title":"200 gr","offer_id":57450372071798,"sku":null,"price":42.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/peru_edwin_herrera_ocampo_sl9.webp?v=1773253316"},{"product_id":"luis-camachos-fragancia-colombia","title":"Luis Camacho's Fragancia - Colombia","description":"\u003cdiv class=\"rte\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eTraditional Washed, Fragencia, Light Roast - Best for Filter\/Pourover\/Turbo Espresso\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnother LaREB banger and one we're particularly excited for - this lot absolutely stunned us on a blind, coded sample and was an instant buy, and the more we've learned the more we're intrigued. The agronomist at LaREB is one of the original suppliers of Sidra \u0026amp; Mejorado seeds from the Nestle Ecuador breeding plot, but he brought a third variety to Colombia, which Herbert is also growing at at his 575 farm - \"Fragencia\" - which only a few select producers have had access to, Luis Camacho included. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe’re tasting: \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOrange blossom, pomegranate and lychee aromatics. In the cup it’s juicy and unctuous - we’re getting lime curd, ripe lychee (almost rambutan) and honeydew melon, alongside ripe summer berries and white sugar. Super complex - as it cools we get peach, oolong, orange \u0026amp; lime boiled sweets, and a hint of fresh basil leaf.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Story:\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFragancia is likely a hybrid of Sidra [Ethiopian landrace] x Catimor [Disease resistant Timor Hybrid x Caturra cross]. It's definitely got some of that Sidra cup profile - the basil hint in the finish is a real tell, but none of the Allium taste you can often find in Sidras. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Scenery Coffee","offers":[{"title":"200 gr","offer_id":57450455007606,"sku":"LSCMCH200","price":21.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/colombia_luis_camacho.png?v=1775998396"},{"product_id":"shyira-anoxic-washed-25-26-rwanda","title":"Shyira Anoxic Washed [25\/26] - Rwanda","description":"\u003cdiv class=\"rte\"\u003e\n\u003cp\u003e\u003cem\u003eAnoxic Washed, Red Bourbon, Light Roast - Best brewed with Filter (excellent batch brew or pourover option). Would bang as a turbo-spro with rest\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Shyira washing station produces what we consider to be some of the best coffees coming out of Rwanda - extremely high altitude farms and precise processing combine to produce superlative results. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eReturning for its third season, we've got the two anoxic lots from Shyira. This year in a reversal of fortune, we're preferring the anoxic washed lot - we're finding really bright, clean acids and an incredible sweetness.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe’re tasting: \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAromas of grapefruit curd, panela and white florals. In the cup it's got a zippy bright acidity with heaps of structure - we're finding ripe whitecurrant, floral heather honey, hibiscus milk tea, golden raisin and stewed plums. As it cools we get a gentle note of darjeeling tea alongside a brioche sweetness, like vanilla pain suisse.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Scenery Coffee","offers":[{"title":"200 gr","offer_id":57450596204918,"sku":"SHYWSH200-26","price":16.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/rwanda_shyira_washed.png?v=1775998807"},{"product_id":"burundi-munyinya-washed","title":"Burundi Munyinya Hill Washed","description":"\u003cp\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e Local producers surrounding Bukeye washing station \u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Field Blend, likely Red Bourbon and Mibirizi\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Fresh Oranges, Cola Syrup, Orange Blossom\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer info and cup notes: \u003c\/strong\u003e\u003cbr\u003eLocated on the outskirts of Bukeye Village in Kayanza at 1,760masl, Bukeye washing station was the very first operation Long Miles built. Bukeye lives and breathes coffee, most of its population are coffee farmers and the surrounding producers receive both a cherry payout, and yearly premiums for quality consistency.\u003cbr\u003eIn the cup, the cola spice notes hit first, abruptly countered by a bright orange blossom floral. As the acidity starts to peak, fresh and ripe oranges pop up, settling in with more spice and black tea notes on the finish. A strong oolong tea note crops up just in the final sips of this one, similar to a puer tea orange. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSource: \u003ca href=\"https:\/\/www.longmilescoffee.com\/\" title=\"Osito \/\/ Long Miles Coffee Project\"\u003eOsito \/\/ Long Miles Coffee Project\u003c\/a\u003e\u003c\/p\u003e","brand":"Shoebox Coffee","offers":[{"title":"125 gr","offer_id":57599095669110,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/Munyinya-shopify.webp?v=1775116635"},{"product_id":"marlon-bolanos-ombligon-natural-ea-decaf","title":"Colombia Marlon Bolaños Ombligon Natural EA Decaf","description":"\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eRegion: \u003c\/strong\u003eHuila, Colombia \u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Marlon Bolaños \/ The Three Coffee Farmers \u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ombligon\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eNatural, EA Decaf \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Strawberry syrup, cherry juice, brown sugar \u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cstrong\u003eProducer info and cup notes: \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eMarlon Bolaños's project \"The Three Coffee Farmers\" produces some of the highest quality we have ever seen from Huila. Despite growing up in a coffee producing family, it wasn't until the age of 17 that Marlon took an interest in it, signing himself up for a Barista education course at SENA where he learned brewing, green coffee grading, and sensory analysis. Upon returning from that course, Marlon began planting differentiated varietals like pink bourbon, gesha, and chiroso while experimenting with new fermentation techniques on each subsequent harvest. Flash forward to today, and the farm is now owned by Marlon and his 2 brothers, Pedro and Hemerson. Marlon is responsible for quality control, fermentation protocols, sampling and part of the logistics operations. Marlon has also competed and won in several barista and brewing competitions over the last several years, taking spring water from his family's farm for brewing. It's especially suited for coffee due to the natural trace mineral composition, and now coveted by peers after earning the name \"Champion's Water.\" This EA decaf Ombligon blew us away on the cupping table with a lack of typical \"decaf off-notes\" and a strong fruity acidity. Bursting with red fruits, a good bit of funky tropicality, and a highly sweet syrupy body carrying it throughout, this coffee stands on its own as a single origin release and shines brightly with origin flavors. In the cup, we find heavy strawberry syrup notes combined with a bright raspberry soda note that blew us away on the cupping table. As it cools, a tart cherry juice note settles in alongside a comforting brown sugar tone that lingers long after the final sip. \u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eSource: \u003ca href=\"https:\/\/kwccoffee.com\/\"\u003eKWC\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Shoebox Coffee","offers":[{"title":"125 gr","offer_id":57599098028406,"sku":null,"price":21.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/Marlon_decaf_-_shopify.webp?v=1775115985"},{"product_id":"colombia-yoiner-mosquera-gesha-natural","title":"Colombia Yoiner Mosquera Gesha Natural","description":"\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Palestina, Huila, Colombia \u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Yoiner Mosquera,\u003cspan\u003e exported by LaREB\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Natural: Overripe picking, followed by a short 12hr open-air drying in cherry, then a 60 hour anaerobic phase in a sealed container. After this, the cherries were taken to a greenhouse with raised beds to dry for 20 days as a natural.\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Strawberry jam, meyer lemon, earl grey\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cstrong\u003eProducer info and cup notes: \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eYoiner's family farm is entrenched in a deep history and lore, having originally been founded by his grandfather in 1949 upon fleeing political violence in his hometown. Yoiner's grandfather ultimately settled in Palestina and took advantage of a farming incentive program, offering financing for productive plots for 5 years of settling. Being a third-generation descendant of coffee farmers in Huila, Yoiner was no stranger to the cultivation of coffee growing up. However, his career path ended up going a bit differently than most. He became an accountant at Banco Agrario, managing finance grants to smallholder producers. Yoiner eventually grew tired of participating in the injustice of loan program, watching smallholder producer become pigeonholed into growing high-yield, low-quality varietals that set them up for a meager living at best. When his father passed away, he inherited his family's farm and began to takeover production, introducing intense fermentation protocols and selling cherries to the highest bidder. Chasing these types of clients can offer a great initial payment, but often carries long term financial risk as relationships aren't developed with any real level of trust or consistency. After taking a big hit when a buyer wallked out of a large deal at the last second, forcing him to sell cherry at a loss, Yoiner began to look for other more sustainable options. When LaREB approached him, their transparency and trust-focused business model really appealed to him. The folks at LaREB also encouraged him to produce cleaner fermentations and move away from the aggressively fermented approach he had previously been taking, and this has paid dividends in cup quality, with carefully controlled extended washed processing for his pink bourbon, and often clean washed processing for his gesha.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eThat brings us to this latest fermentation expiriment, a naturally processed gesha with minimal intervention, carefully monitored drying and a resulting cup profile reminiscent of classic Ethiopian naturals. This process began with overripe picking, followed by a short 12hr open-air drying in cherry, then a 60 hour anaerobic phase in a sealed container. After this, the cherries were taken to a greenhouse with raised beds to dry for 20 days. In the cup we find a beautifully layered strawberry and raspberry duo, with meyer lemon citric acidity zipping through the middle. As it cools, earl grey tea florals and body become prominent, with an abundance of floral character and a zingy lime finish. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eSource: \u003ca href=\"https:\/\/lareb.co\/\"\u003eLaREB\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Shoebox Coffee","offers":[{"title":"125 gr","offer_id":57599099502966,"sku":null,"price":24.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/Yoiner_Mos_-_shopify.webp?v=1775116463"},{"product_id":"ecuador-hakuna-matata-mejorado-washed","title":"Ecuador Hakuna Matata Mejorado Washed","description":"\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Perla, Nanegal, Pichincha, Ecuador\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Henry and Verena Gaibor, Finca Maputo\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mejorado\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProcess: \u003c\/strong\u003eWashed\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Cane sugar, white grape, rooibos\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cstrong\u003eProducer info and cup notes: \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eHenry and Verena Gaibor at Finca Maputo in La Perla, Ecuador. The couple first met in Bujumbura, Burundi volunteering together for Doctors without borders in 1996. 2 years later, they decided to move to Henry's home country of Ecuador to start a clinic together in Quito. After operating that clinic for over 13 years, Henry and Verena decided to purchase land and start farming coffee, and so Finca Maputo was born. At 1,300masl near the border of Colombia in La Perla, Nanegal, their farms have a very specific microclimate, often covered in fog and experiencing very low evening temperatures. The leadership at Finca Maputo credits the labor of their picking team as its most important asset, hiring the same pickers year over year and encouraging them to have a sense of community and ownership at the farm. This dedication leads to impeccable sorting and cherry selection, further contributing to the very high quality ceiling at Finca Maputo. In our continued work with one of our favorite importers, Cafe Imports, we decided to source coffee from 2 different plots at Finca Maputo: \"Hakuna Matata\" and \"Rancho Tio Emilio.\" Despite being very close to eachother, these 2 unique microclimates offer very different flavor profiles and exist to highlight the importance of specificity when it comes to buying high quality green coffee. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cbr\u003eEcuador Hakuna Matata Mejorado Washed:\u003cbr\u003eIn the cup, we find an abundance of tart white grapes and beautifully layered jasmine florals. As it cools, a bright red cranberry sweetness rises to the surface, alongside rooibos tea and red currant. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eSource: Cafe Imports\u003c\/span\u003e\u003c\/div\u003e","brand":"Shoebox Coffee","offers":[{"title":"125 gr","offer_id":57599100977526,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/Hakuna-shopify.webp?v=1775116339"},{"product_id":"ecuador-rancho-tio-emilio-mejorado-washed","title":"Ecuador Rancho Tio Emilio Mejorado Washed","description":"\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e La Perla, Nanegal, Pichincha, Ecuador\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProducer: \u003c\/strong\u003eHenry and Verena Gaibor, Finca Maputo\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Mejorado\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProcess: \u003c\/strong\u003eWashed\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Cereal milk, green tea, jasmine\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cstrong\u003eProducer info and cup notes:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eHenry and Verena Gaibor at Finca Maputo in La Perla, Ecuador. The couple first met in Bujumbura, Burundi volunteering together for Doctors without borders in 1996. 2 years later, they decided to move to Henry's home country of Ecuador to start a clinic together in Quito. After operating that clinic for over 13 years, Henry and Verena decided to purchase land and start farming coffee, and so Finca Maputo was born. At 1,300masl near the border of Colombia in La Perla, Nanegal, their farms have a very specific microclimate, often covered in fog and experiencing very low evening temperatures. The leadership at Finca Maputo credits the labor of their picking team as its most important asset, hiring the same pickers year over year and encouraging them to have a sense of community and ownership at the farm. This dedication leads to impeccable sorting and cherry selection, further contributing to the very high quality ceiling at Finca Maputo. In our continued work with one of our favorite importers, Cafe Imports, we decided to source coffee from 2 different plots at Finca Maputo: \"Hakuna Matata\" and \"Rancho Tio Emilio.\" Despite being very close to eachother, these 2 unique microclimates offer very different flavor profiles and exist to highlight the importance of specificity when it comes to buying high quality green coffee. \u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cbr\u003eEcuador Rancho Tio Emilio Mejorado Washed:\u003cbr\u003eThis one offers a great deal of complexity, starting off with a lactic sweetness similar to fruity cereal milk, with some classic mejorado raw sugar tones and a body like jasmine green tea. As it cools, tons of citrus comes in with grapefruit, pomelo and lime all making a showing at different points in the cup evolution. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eSource: Cafe Imports\u003c\/span\u003e\u003c\/div\u003e","brand":"Shoebox Coffee","offers":[{"title":"125 gr","offer_id":57599101829494,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/Emilio_-_shopify.webp?v=1775116217"},{"product_id":"colombia-yessica-diego-parra-pink-bourbon-honey","title":"Colombia Yessica \u0026 Diego Parra Pink Bourbon Honey","description":"\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia \u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diwan Coffee by Yessica \u0026amp; Diego Parra \u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eVarietal: \u003c\/strong\u003ePink Bourbon\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProcess: \u003c\/strong\u003e\u003cspan\u003eHoney\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Apricot jam, jasmine, honeybun \u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cstrong\u003eProducer info and cup notes:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eThe story of Diwan Coffee starts 4 generations prior, with Yessica and Diego's great-grandfather planting coffee as a cash crop to support his family. Their grandfather and his wife took up the mantle next, eventually transitioning to purchasing cherry from their local community on behalf of the National Federation of Coffee Growers: a non-profit organization formed in 1927 that promotes, advertises, and facilitates the sale and export of Colombian coffee. After growing up in the family business, their father eventually moved to Pitalito to get a different job in hopes of better opportunities. Interested in her family's history in the Colombian coffee industry, Yessica began to take coffee education courses after graduating from highschool. Once she reached a certain level of knowledge, she began teaching courses at  SENA, a coffee education program in Colombia.She also took different jobs in the industry, expanding her expertise to all aspects of it from cupping and logistics to local sourcing and buying. Her career pursuit in coffee eventually inspired her brother Diego to gain an interest in it as well. 3 years ago they both began a small project called Diwan Coffee, purchasing land to begin growing and developing advanced processing techniques. Today, Diwan has become a popular roasted coffee brand within Colombia and is now exporting their first harvest! Now on our 3rd coffee from them including the MCL release, we are excited to continue our ongoing relationship with them, as Yessica and Diego's style of clean fermentation has created some of my favorite coffees this year.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eThis clean pink bourbon honey process is no exception, offering loud and expressive fruit flavors and florals. In the cup, we are hit immediately with an apricot syrup note and very clear jasmine tones. Brewing on our washed QC recipe with no need to hide the flavors here, there is a sticky sweetness like a honeybun or glazed donut. Some clean tropical fruits rise to the surface on the cooldown, like pineapple or mango. The finish offers a strong dose of bergamot, peach and jasmine to carry it through. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eSource: \u003ca href=\"https:\/\/kwccoffee.com\/\"\u003eKWC\u003c\/a\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Shoebox Coffee","offers":[{"title":"125 gr","offer_id":57599102189942,"sku":null,"price":21.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/YessicaPBHoney-shopify.webp?v=1775116083"},{"product_id":"delirious-espresso-blend","title":"Delirious Espresso Blend","description":"\u003cp\u003eDelirious is a versatile and approachable coffee, crafted for both the purist and those who enjoy pairing their coffee with dairy or plant-based beverages. The aim was to create a coffee that’s comfortable yet surprisingly complex, making it the ideal choice for a wide range of coffee lovers.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e\u003cbr\u003eMilk chocolate, pecan, and orange marmalade. A rich, sweet cup with a balanced body and subtle complexity, making it ideal for any occasion.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eThe Story:\u003cbr\u003e\u003c\/strong\u003eZjevaun Janga is \u003cspan\u003eco-founder of Ripsnorter Coffee Roasters and Harvest Café \u0026amp; Bakery, both based in Rotterdam\u003c\/span\u003e. As a Dutch resident we frequently visited Rotterdam for a bite to eat and a nice cup of coffee. The Delirious Espresso Blend is one of the coffees they serve and it's a bit of a hidden gem! Also did we tell you Zjevaun is \u003cspan\u003ea three-time Dutch Barista Champion? Get this champion blend and enjoy it in the comfort of your home.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ripsnorter","offers":[{"title":"250 gr","offer_id":57610330964342,"sku":"RS-DEB-250G","price":12.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/DELIRIOUS_WEB_PIC.webp?v=1775997591"},{"product_id":"edwin-bohorquez-25-26-colombia","title":"Edwin Bohórquez [25\/26] - Colombia","description":"\u003cdiv class=\"rte\"\u003e\n\u003cp\u003e\u003cem\u003eAnoxic Honey, Castillo\/Colombia, Lightest Roaster Influence - Brilliant on batch, pourover \u0026amp; turbo spro \u003cbr\u003e\u003c\/em\u003e\u003cbr\u003e\u003cspan\u003eEdwin is a producer in the CDNT group, LaREB's collective of Tolima producers. We featured his coffee in the 23\/24 crop cycle - after significant stumping and some issues with farm renovations, the 3 bags we purchased in that crop was his entire output of exportable coffee. We're stoked to hear from Herbert that the farm is back to productivity, and Edwin is in a good spot - he's now planting Rosado \u0026amp; Pacamara, and we look forward to trying them when the trees start producing!\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOne of the things we most enjoy about working with LaREB is the processing support they offer producers. That support, and the well calibrated lab, results in a really high quality floor from classic washed Castillos through to higher intervention anoxic processes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWe’re tasting: \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAromas of dark chocolate digestive, port wine \u0026amp; plum jam, in the cup it's sweet milk chocolate, cherry jam \u0026amp; pomegranate molasses. As it cools we're getting spiced stewed apple, pomelo, and poached pear, with a syrupy body. On cold, there's the sticky sweetness of ripe figs, plum and caramel.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Scenery Coffee","offers":[{"title":"200 gr","offer_id":57659883585910,"sku":"EBHRQZ200-26","price":17.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/colombia_edwin_bohorquez.png?v=1775998395"},{"product_id":"wilson-mamani-contreras-gesha-peru","title":"Wilson Mamani Contreras' Gesha - Peru","description":"\u003cdiv class=\"rte\"\u003e\n\u003cp\u003e\u003cem\u003eAnoxic Washed, Red Bourbon, Light Roast - Best brewed with Filter (excellent batch brew or pourover option). Would bang as a turbo-spro with rest\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Shyira washing station produces what we consider to be some of the best coffees coming out of Rwanda - extremely high altitude farms and precise processing combine to produce superlative results. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eReturning for its third season, we've got the two anoxic lots from Shyira. This year in a reversal of fortune, we're preferring the anoxic washed lot - we're finding really bright, clean acids and an incredible sweetness.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe’re tasting: \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAromas of grapefruit curd, panela and white florals. In the cup it's got a zippy bright acidity with heaps of structure - we're finding ripe whitecurrant, floral heather honey, hibiscus milk tea, golden raisin and stewed plums. As it cools we get a gentle note of darjeeling tea alongside a brioche sweetness, like vanilla pain suisse.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Scenery Coffee","offers":[{"title":"200 gr","offer_id":57659896070518,"sku":"WLSNGSH200","price":24.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/peru_wilson_mamanis_gesha.png?v=1775998396"},{"product_id":"tanzania-iyenga-amcos-pb-washed","title":"Tanzania Iyenga AMCOS PB Washed","description":"\u003cdiv dir=\"auto\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Songwe, Tanzania\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e 500 smallholder farmers organized through Iyenga Washing station\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Local bourbon varietals\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eWashed\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Mango, cardamom, black tea\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProducer info and cup notes:\u003c\/strong\u003e \u003cspan\u003eAfter tasting our very first release of a Tanzanian coffee for the upcoming Airworks Ultralight sub, we knew we wanted another one for the main menu so ya'll wouldn't miss out. This field blend of local Bourbon varieties from the Iyenga AMCOS(Agricultural Marketing Cooperative Society) did not disappoint. Iyenga's washing station in Songwe includes 193 official contributing members, and purchases cherry\/parchment from a total of 500+ smallholder farmers in the surrounding area. Most folks delivering to the station are within walking distance, though to maintain a rule of less than 8 hours between picking and depulping, some larger harvests are brought by truck. The station operates a Penagos eco-pulper to conserve water, and runs an extremely tight washing protocol of just a single 10-12 fermentation before a fully cleaned up final washing step. The coffees are then dried between 7-12 days, on raised beds when they are available. As Iyenga's management looks to the future, they hope to acquire more drying space and build more raised beds to extend drying time and further refine their quality focused practices. These efforts are definitely paying off, as we have watched the pre-shipment samples from this program increase in quality from the previous year, initially peaking our interests in early 2025 as the cleanest and most complex Tanzanian coffee we had had thus far.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eThis year's harvest boasts a lovely punchy acidity and tons of tropical fruit, with some more classic east African vibes on the back end. In the cup, we find juicy mango and guava notes upfront, with some refined spice notes of cardamom and clove, and a delicate body that carries black tea and subtle florals. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eSource: Showroom Coffee\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Shoebox Coffee","offers":[{"title":"125 gr","offer_id":57694184505718,"sku":null,"price":21.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/Iyenga-shopify.webp?v=1776627351"},{"product_id":"brazil-marcelo-assis-bioma-natural","title":"Brazil Marcelo Assis Bioma Natural","description":"\u003cdiv dir=\"auto\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Campo Altos, Minas Girais, Brazil\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Marcelo Assis and Flavio Silva \/\/ Bioma Cafe\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Arara, IBC12, Paraiso\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e \u003cspan\u003eNatural\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Blackberry syrup, toffee, raw honey\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cstrong\u003eProducer info and cup notes:\u003c\/strong\u003e \u003cspan\u003eMarcelo Assis and Flavio Silva founded Bioma Cafe in 2010, a collaborative project that utilized Marcelo's education in technical agriculture, and Flavio's background in business management. The entirety of their land in Campos Altos, Minas Gerais is devoted solely to specialty production, with 226 hectares meticulously divided into 4 separate plots, each with their own micro-climate and soil care plans. Through the use of shade trees, organic fertilizer, and custom nutrition plans for each plot, Bioma Cafe showcases a unique approach to specialty in Brazil, one dedicated to the careful management and stewardship of its land, and one devoted to its people, employing 22 full time workers and an additional 25 seasonal pickers.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eBioma's motto is \"Coffee for a better future\" and the future seems very bright with this harvest, showing some of the clearest fruit flavors I've tasted in a Brazilian coffee, with syrupy blackberry and blackcurrant notes upfront, carrying over to a lovely toffee and raw honey sweetness, with a clean and lasting finish. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cspan\u003eSource: Showroom Coffee\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Shoebox Coffee","offers":[{"title":"125 gr","offer_id":57694187127158,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/Marcelo-shopify.webp?v=1776627078"},{"product_id":"mario-hervas-mejorado-fw-25-26-ecuador","title":"Mario Hervas' Mejorado FW [25\/26] - Ecuador","description":"\u003cdiv class=\"rte\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eDouble Washed, Mejorado, Lightest Roaster Influence - best for filter. Excellent pourover or freezer menu option\u003cbr\u003e3 key notes: [Peach, Blood Orange, Dense Florals]\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eMario knows exactly what he wants to produce - his focus for the last 14 years has been on the selective breeding and phenotypic expression of the varieties he grows on his farm, first perfecting his Mejorado plants and now working on Rosado \u0026amp; Gesha. He produces exceptionally clean \u0026amp; sweet coffees that present the cultivar expression front and centre.\u003cbr\u003eOne of our most direct producer relationships at Scenery, we've been working with Mario for years and are HUGE fans of his work.\u003cbr\u003e\u003cbr\u003eThis might be one of our favourite fully washed lots we've had from Mario yet - HUGE florality. The weather was much better this season compared to last year and it really shows in the cup. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWe’re tasting: \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eIntense white florals - jasmine and mexican orange blossom lead the aromatics, alongside butterscotch and mandarin zest. In the cup it's super juicy, reminding us of ripe comice pear, ripe tarocco blood orange, candyfloss grape \u0026amp; vanilla pannacotta. As it cools the florals become more dense, and the acidity shifts from citric to malic - reminding us of poached rhubarb \u0026amp; rose.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Scenery Coffee","offers":[{"title":"200 gr","offer_id":57754522157430,"sku":"MRHRVMJRD200","price":25.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/ecuador_mario_hervas_fw.png?v=1777228400"}],"url":"https:\/\/kultivarcoffee.com\/collections\/coffee-archive.oembed","provider":"Kultivar Coffee","version":"1.0","type":"link"}