{"title":"Offer List","description":"","products":[{"product_id":"agua-sarca-montealegre-sisters","title":"Agua Sarca – Montealegre Sisters","description":"Cafetos de Segovia submits lots to the national Cup of Excellence every year, and always ranks highly. RFA standards are implemented on the farm. Low-intensity pesticides (green labels) are used on the farm; organic fertilizers and synthetic fertilizers are also used.\u003cbr\u003e During the harvest, only the ripe cherries are collected. After harvesting, the coffee is floated and pulped, and fermented for 18 to 24 hours before being washed. \u003cbr\u003e The coffee is always sent in plastic and macen bags to the mill, ensuring the cleanliness during. The coffee received in the dry mill is sent to African beds inside a micro tunnel (greenhouse) for drying. At the mill, coffee is never in contact with the ground, and PVC rakes are used to move it during drying. \u003cbr\u003e When the coffee is dry, it is stored in a special area within the cellar, separate from the other coffees that are in the mill. Coffee storage is always done using plastic bags and new macen bags. Then the coffee is threshed and packed in Jute and Ecotact bags.","brand":"Nicaragua","offers":[{"title":"By the kilo at R251\/kg","offer_id":45927199637804,"sku":"ASL0008-1","price":251.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg at R228\/kg","offer_id":45927199670572,"sku":"ASL0008","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/AGUASARCA0008.png?v=1690477958"},{"product_id":"avatara-hendra-maulizar","title":"Avatara – Hendra Maulizar","description":"This washing station and farm belonging to Hendra Maulizar and his family is an island of specialty experimental processed coffee in a sea of conventional wet hulled coffee that the area is typically known for. Hendra’s father, Hamdan, moved to the area in 2006, and bought some land in the sub district of Pegasing to start growing coffee. His son Hendra started to work with his father in 2010, and began to experiment with washed coffees after researching old literature, and seeking help from others in Indonesia who were moving away from wet hulled processing. \u003cbr\u003e Hendra and the family have invested heavily in the farm but more specifically the post harvesting facilities. They have built a small wet will with two pulpers, gravitational washing channels and several raised beds in large poly tunnels for drying the coffee. \u003cbr\u003e Hendra has continued to experiment and now has around 8 – 10 different processes that he produces. The small washing station produces up to 40 tons of green coffee each year. The coffee is purchased from 70 farmers around the area who are incentivised to pick ripe cherry.","brand":"Indonesia","offers":[{"title":"By the kilo at R341\/kg","offer_id":45927199736108,"sku":"ASL0039-1","price":341.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R310\/kg","offer_id":45927199768876,"sku":"ASL0039","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/HENDRAMAULIZAR0039.png?v=1690478003"},{"product_id":"beshasha-lot-6-mustefa-abakeno","title":"Beshasha Lot 6 by Mustefa Abakeno","description":"Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2,040masl and is planted with coffee varieties from the Jimma research centre. \u003cbr\u003e Mustefa has a small disc pulper that he uses to wash-process half of his coffee; the other half is dried as a natural. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like a light honey. The naturals take 24-27 days to dry on the African (raised) beds. \u003cbr\u003e Mustefa only registered as an exporter in 2018 in order to sell his coffee directly to buyers, which he was able to do after changes to the regulations that year. The small wet mill he set up (called Beshasha) is used to process his own and outgrowers’ coffee, which he keeps separate and dries on raised beds near his house. Mustefa’s outgrowers are all neighbours and each have between 4 and 10 hectares of land.  \u003cbr\u003e Mustefa has a small field lab, and in 2020 he bought a high-spec Sinar moisture reader to ensure that all the parchment dried in the stations was reaching the same moisture level before being stored in the warehouse. \u003cbr\u003e In 2020, Mustefa acquired a second washing station, Kabira, to receive cherries from local producers. Due to subtle differences in location and microclimate, Beshasha now almost exclusively processes washed lots, while Kabira, which has more space for drying beds, is more suited to processing naturals.","brand":"Ethiopia","offers":[{"title":"By the kilo at R281\/kg","offer_id":45927199834412,"sku":"ASL0005-1","price":281.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R255\/kg","offer_id":45927199867180,"sku":"ASL0005","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/BESHASHA0005.png?v=1690478033"},{"product_id":"el-agrado-robinson-rivera","title":"El Agrado – Robinson Rivera","description":"This lot comes from producer, Robinson Rivera who’s been growing coffee for 18 years. Harvested from the El Silencio farm, situated at 1700-1850masl that features just six hectares of coffee growing area producing castillo only. \u003cbr\u003e Ripe cherry is picked then undergoes tank fermentation for 48 hours before being silo dried at 28ºC. Drying is paused 16 hours in and the temperature is raised to 37ºC until 20% humidity is reached. The cherry is then moved to sealed plastic drums where further fermentation takes place for 24 hours. Finally, the coffee is dried to 10% moisture in parabolic dryers. \u003cbr\u003e Robinson is a member of the ACC group (Asociación de Caficultores del Centro del Cauca por la Paz), a non-profit organisation created in 2016 in Piendamó, Cauca working to improve quality with the goal of driving a social impact on the region. The association helps members with commercial strategies and crop improvement technology, with every member afforded the chance to experiment with innovative processes and fermentations. \u003cbr\u003e The association has a storage facility in Piendamó. In this facility there is a coffee laboratory that has all the equipment needed for coffee selection and cupping. Last year 900,000kg of parchment coffee was bought, with 20,000kg scoring 86 points or higher. This lot sits firmly within that narrow 2% band.","brand":"Colombia","offers":[{"title":"By the kilo at R347\/kg","offer_id":45927199965484,"sku":"ASL0013-1","price":347.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 35kg bag at R315\/kg","offer_id":45927200031020,"sku":"ASL0013","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ROBINSON0013.png?v=1690478068"},{"product_id":"el-arcangel-rodriguez-family","title":"El Arcángel Anaerobic Washed","description":"El Arcángel was planted in 2015 and had its first harvest in 2017. The farm gets its name from an unusually large and majestic tree that sits at the highest point of the farm, appearing to observe the land from on high, resembling the protector archangel.\u003cbr\u003e One of the things that are unique about the farm is that the red and yellow caturras are grown separately from the other varieties so that the distinctive qualities of each are preserved and highlighted in each lot","brand":"Bolivia","offers":[{"title":"By the kilo at R312\/kg","offer_id":45927200096556,"sku":"ASL0003-1","price":312.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R283\/kg","offer_id":45927200129324,"sku":"ASL0003","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ARCANGEL0003.png?v=1690478254"},{"product_id":"el-borbollon","title":"El Borbollon Washed Typica","description":"Since 1985, El Borbollon mill has been processing some the best quality coffees in El Salvador. El Borbollon has continued the Alvarez family’s time honoured tradition of growing, milling and exporting the finest coffees in the country. The excellent growing conditions and the commitment to developing sustainable practices has helped them to harvest the best coffee cherries.\u003cbr\u003e El Borbollon Typica is a specific selection from different lots and farms located on the Santa Ana volcano, that still carry this heirloom varietal.\u003cbr\u003e According to the World Coffee Research: Typica is the most famous of the Typica-descended varieties. It is a tall variety characterised by lower production, susceptibility to the major diseases, but good cup quality. It is believed El Salvador has been growing this variety from as early as 1840, and it remained the predominant variety until the 1940s\u003cbr\u003e As some lots received at the mill started to show some interesting qualities, El Borbollon started to separate those based on cup qualities, and due to the intrinsic organoleptic differences, this is a blend of only the best coffees received by the mill.","brand":"El Salvador","offers":[{"title":"By the kilo at R276\/kg","offer_id":45927200194860,"sku":"ASL0014-1","price":276.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R251\/kg","offer_id":45927200227628,"sku":"ASL0014","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/BORBOLLON0014.png?v=1690478272"},{"product_id":"el-cabro-la-bolsa","title":"El Cabro – La Bolsa","description":"Finca La Bolsa was bought by Jorge Vides in 1958. Jorge won a number of awards for coffee production and for services to the region of Huehuetenango, and had the main hospital in the coffee growing community named after him. La Bolsa competed in the 2002 Cup Of Excellence competition and placed second. La Bolsa sits between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity. \u003cbr\u003e This particular bourbon lot comes from the El Cabro plot on the La Bolsa farm. It was pre-fermented in bags, which creates an intensely fruity cup profile. The coffee is fermented for between 18 and 24 hours, then cleaned of mucilage, graded in channels and soaked overnight. \u003cbr\u003e La Bolsa is RFA certified. Sections of the farm are reserved areas, to promote biodiversity, and reduce exposure to winds and prevent soil erosion. Inga trees are used as a shade trees and to fix nitrogen in the soil, which is essential for plant and cherry growth. There is an expansive composting operation to make use of waste products, using redworms.","brand":"Guatemala","offers":[{"title":"By the kilo at R266\/kg","offer_id":45927200260396,"sku":"ASL0015-1","price":266.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R242\/kg","offer_id":45927200325932,"sku":"ASL0015","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ELCABRO0015.png?v=1690478290"},{"product_id":"el-lago-ferney-quipo","title":"El Lago – Ferney Quipo","description":"Finca EL Lago is owned by 31-year-old Ferney Quipo. He has been a member of Asorcafe for 8 years. Asorcafe is an association of 290 members, which was set up to help producers sell their coffee as specialty, and to help further their education, which improves the economic and social conditions for themselves, their families and their community. These small producers work on plots of land between 1.8 – 2 hectares in size, and farm coffee up to altitudes of 2100 masl.\u003cbr\u003e Once harvested, this coffee is pulped and fermented for 36 hours. The coffee is then washed and any immatures are removed. Then it is dried in a parabolic tent for 8-15 days (weather depending) until it reaches 11%.","brand":"Colombia","offers":[{"title":"By the kilo R252\/kg","offer_id":45927200391468,"sku":"ASL0018-1","price":252.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 35kg bag at R229\/kg","offer_id":45927200424236,"sku":"ASL0018","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ELLAGO0018.png?v=1690478317"},{"product_id":"fazenda-santa-hedwirges-hugo-brito","title":"Fazenda Santa Hedwirges – Hugo Brito","description":"Fazenda Santa Hedwirges in Sul de Minas, Brazil, has been producing coffee for over 90 years, and is now in the hands of Hugo Brito, a 4th generation coffee farmer. In order to promote biodiversity, the farm constantly implements sustainable environmental practices like sewage treatment, the correct use of pesticides, and planting native trees. There are 4 independent production centres on the estate, allowing them to separate the different micro climates and varietals from different parts of the farm. \u003cbr\u003e They spent 4 years researching new drying technologies before finally choosing a style of static box that allows them dry the coffee in a controlled and slow manner, as well as move it once a day. All the systems are controlled through a computer program, which allows them to manage volumes, especially when the weather doesn’t favour patio drying.\u003cbr\u003e This coffee is mechanically harvested and then the cherry is sorted. It is then sun-dried on patios for 19 days, which is longer than the usual 7-10 days in Brazil. This longer drying time allows the coffee to continue fermenting whilst on the patio, creating more prominent fruit flavours in the cup. After drying down to a moisture content of 11%, the coffee is rested for 10 days, before hulling and storage.","brand":"Brazil","offers":[{"title":"By the kilo R175\/kg","offer_id":45927200522540,"sku":"ASL0038-1","price":175.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R159\/kg","offer_id":45927200555308,"sku":"ASL0038","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/SANTAHEDWIRGES0038.png?v=1690478337"},{"product_id":"hacienda-venecia-juan-pablo-echeverri-londono","title":"Hacienda Venecia – Juan Pablo Echeverri Londoño","description":"Hacienda Venecia is located in Chinchina, Caldas, in the midst of the Caldenses mountains. The farm belongs to 4th generation coffee producer Juan Pablo Echeverri Londoño. The farm has 220 hectares, 160 of which are planted with coffee, and one hectare is destined for the cultivation of fine cacao. In its commitment to the environment, Hacienda Venecia has around 50 hectares for conservation, which has been regenerating and is home to more than 250 species of native and migratory birds.\u003cbr\u003e The farm has begun to experiment with microlots, and this coffee has undergone an experimental fermentation. \u003cbr\u003e The cherries are selectively picked and sorted, before being washed and cleaned. The coffee then undergoes a 48 hour in-cherry fermentation. The coffee is then taken to raised African beds and slowly dried at 32ºC until the moisture reaches below 11%.","brand":"Colombia","offers":[{"title":"By the kilo at R396\/kg","offer_id":45927200653612,"sku":"ASL0025-1","price":396.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 35kg for at R360\/kg","offer_id":45927200686380,"sku":"ASL0025","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/HACIENDAVENECIA0025.png?v=1690478356"},{"product_id":"kennisa-lot-14-kata-mudugu-union","title":"Kennisa Lot 14 – Kata Mudugu Union","description":"This coffee has been produced by a relatively new formed cooperative called Kennisa, that is part of the larger Kata Muduga Union. 305 smallholder contributed to this lot. Most of the land on which the coffees is grown are located at an altitude of 2000-2100masl, important to the characteristic profile rich with floral notes, stone fruit and round citric acidity.\u003cbr\u003e The member farmers who sell their cherries to the Cooperative often only have several hundred coffee trees around their homes, and perhaps up to a single hectare at most. The lot is made up mainly the endemic landrace varietals (aka Heirloom) that has been passed down within the families throughout the years, the culture of ripe picking and a very clean process is paramount within this cooperative. On the day of picking the cherries are de-pulped, cleaned using an eco-pulper and the parchment coffee is then placed on beds where it is gently dried (shaded during the hottest parts of the day and moved frequently by hand).\u003cbr\u003e From here the coffee is transported to the capital Addis Ababa as parchment. Once a purchase contract is in place the coffee it prepared for export using modern equipment that removes the parchment layer and grades the coffee by density, size, and an optical sorter.","brand":"Ethiopia","offers":[{"title":"By the kilo at R296\/kg","offer_id":45927200784684,"sku":"ASL0028-1","price":296.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R269\/kg","offer_id":45927200817452,"sku":"ASL0028","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/KENNISA0028.png?v=1690478375"},{"product_id":"las-moritas-don-higinio-gomez","title":"Las Moritas – Don Higinio Gomez","description":"Don Higinio and his wife Doña Aura bought their first small plot of land in 1988, naming it San José Las Moritas. Las Moritas would be the first of many farms Don Higinio would acquire over the years. The first coffee seeds planted there were given to Don Higinio by his father. They began with less than a hectare of land, planting bourbon varietals and small trees. Every year they purchased more land for the farm. Now, Las Moritas has 70 hectares of land with 56 hectares devoted to coffee. \u003cbr\u003e The shade trees are mainly ingas, pine trees, avocado trees, and natural forest. Spanning between an altitude of 1,200-1,800 meters with various types of terrain, soil, and climates, the land makes for diverse growing conditions. The soil is different in each area, influenced by the crop that was cultivated there before. \u003cbr\u003e The yearly harvest begins on the first day of November in the lowest areas of land and finishes in April in the highest parts of Las Moritas. \u003cbr\u003e Due to the dry climate, an irrigation system has been put in place that uses gravity to water the plants. It consists of reservoirs that use gravity to feed water into tubes that run between the lots of coffee.","brand":"Guatemala","offers":[{"title":"By the kilo at R450\/kg","offer_id":45927200882988,"sku":"ASL0031-1","price":450.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R409\/kg","offer_id":45927200915756,"sku":"ASL0031","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/LASMORITAS0031.png?v=1690478395"},{"product_id":"los-angeles-los-naranjos","title":"Los Angeles – Los Naranjos","description":"\u003cp\u003eFinca Los Angeles is \u003cmeta charset=\"utf-8\"\u003esituated in the Ahuachapán mountain range in the west of El Salvador. The farm is part of the Los Naranjos group which is headed by \u003cmeta charset=\"utf-8\"\u003eSigfredo Corado, retired Agronomy professor, and is part of the Renacer Program (”Reborn” in Spanish) which is a technical coffee field school and educational program for producers in the area to learn about better farm management practices. \u003c\/p\u003e\n\u003cp\u003eFinca Los Angeles is planted solely with Pacamara and has been herbicide-free since Sigfredo took it over 10 years ago. \u003c\/p\u003e\n\u003cp\u003eCherries are selectively harvested, then taken to the wet mill at Beneficio San Rafael, where they are washed, floated and clean before being dried on beds. \u003cbr\u003e\u003c\/p\u003e","brand":"El Salvador","offers":[{"title":"By the kilo R277\/kg","offer_id":45927200981292,"sku":"ASL0032-1","price":277.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 34.5kg bag at R252\/kg","offer_id":45927201014060,"sku":"ASL0032","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/LOSANGELES0032.png?v=1690478412"},{"product_id":"los-nubarrones-montealegre-sisters","title":"Los Nubarrones – Montealegre Sisters","description":"In 2015, a local producer family in Ocotal realised that the prices paid for coffee cherries in the region were too low and that they could produce high-quality coffee on their own farm, so they decided to create a dry mill, which is now run by sisters Martha and Ana Montealegre. The family own a few farms that were inherited from Martha and Ana’s father. Like many properties in the area (in the north, bordering Honduras), the story of the farms’ ownership is a complex one. From 1975-1979 the Nicaraguan revolution hit the entire country, but it was even more intense at the Honduran border, forcing the family to emigrate to the USA. They returned to Ocotal six years later to find that their house and much of their farmland had been seized by the government. Only the house was returned to them – they had lost more than 100 manzanas (70ha) of coffee farm. \u003cbr\u003e The dry mill services their farms and greenhouse – which they built in 2020 to grow experimental lots and more delicate varieties – but also the coffee of some relatives and a few non-related producers from the area. Up to 30 people work at the mill during the season. Most of the coffee is delivered as wet parchment or cherries and 80% of the lots are washed. \u003cbr\u003e Cafetos de Segovia submits lots to the national Cup of Excellence every year, and always ranks highly. RFA standards are implemented on the farm. Low-intensity pesticides (green labels) are used on the farm; organic fertilizers and synthetic fertilizers are also used.\u003cbr\u003e During the harvest, only the ripe cherries are collected. After harvesting, the coffee is floated and pulped, and fermented for 18 to 24 hours before being washed. \u003cbr\u003e The coffee is always sent in plastic and macen bags to the mill, ensuring the cleanliness during. The coffee received in the dry mill is sent to African beds inside a micro tunnel (greenhouse) for drying. At the mill, coffee is never in contact with the ground, and PVC rakes are used to move it during drying. \u003cbr\u003e When the coffee is dry, it is stored in a special area within the cellar, separate from the other coffees that are in the mill. Coffee storage is always done using plastic bags and new macen bags. Then the coffee is threshed and packed in Jute and Ecotact bags.","brand":"Nicaragua","offers":[{"title":"By the kilo R281\/kg","offer_id":45927201112364,"sku":"ASL0033-1","price":281.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R255\/kg","offer_id":45927201145132,"sku":"ASL0033","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/LOSNUBARRONES0033.png?v=1690478447"},{"product_id":"santa-isabel-luis-valdes","title":"Santa Isabel – Luis Valdés","description":"Luis “Wicho” Valdés III is the third-generation producer of Finca Santa Isabel. Located among the rolling hills of the San Cristobal town in Alta Verapaz, Cobán, Wicho cultivates and processes one of Guatemala’s most sought-after coffees. \u003cbr\u003e Luis Valdés I, Wicho’s grandfather, purchased the plot of land now known as Santa Isabel in the 1960s. Wicho’s first memories in coffee consisted of visiting his grandfather at Santa Isabel when he was 10 years old, where he grew coffee and sugarcane. For the past twenty years, he has been producing quality specialty coffee on both of his farms, Santa Isabel and San Lorenzo. He also processes the coffee at Santa Isabel’s mill, which has been in his family since 1985. \u003cbr\u003e Cobán is a coffee growing region characterized by its humid weather and constant rainfall all throughout the year, with an intense rainy season and a light ‘chipi chipi’ rainy season. \u003cbr\u003e Wicho uses various methods of drying to adjust to the unpredictable rainy climate of Cobán. His coffee is planted in terraces on the steep areas of the farm, to allow heavy rains to drain and to prevent soil degradation. He also applies organic matter to the soil in the form of coffee pulp and worm cultured soil.","brand":"Guatemala","offers":[{"title":"By the kilo R303\/kg","offer_id":45927201210668,"sku":"ASL0020-1","price":303.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R275\/kg","offer_id":45927201243436,"sku":"ASL0020","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/SANTAISABEL0020.png?v=1690478468"},{"product_id":"zebugu-busi-the-coffee-gardens","title":"Zebugu-Busi – The Coffee Gardens","description":"\u003cp\u003eThe Coffee Gardens was established in 2017 with the goal of producing incredible specialty coffee in an ethical way, offering a transparent and direct link between coffee farmers and coffee consumers. \u003cbr\u003e Micro-lots were assembled by combining day-lots (coffee processed on the same day) with similar taste profiles. Therefore, a single farmer may contribute to multiple micro-lots. The Coffee Gardens have been working with the farmers who produced this micro-lot for the past five years. This micro-lot is named after the village Zebugu-Busi, where many of the farmers live. \u003cbr\u003e Farmers have coffee gardens of different sizes and so supply different amounts of coffee. Mr Masaba Charles from Zebugu-Busi was one of the biggest contributors to this micro-lot with 512 KG of red ripe coffee cherries. Within hours of being picked, coffee cherries are carried down to our station in 50 kg bags by “runners” - a team of over 160 women and men employed from the local community. \u003cbr\u003e This coffee is pulped before undergoing a fermentation method involving a pre-wash, a long soak in cold mountain spring water, and then a gentle long fermentation lasting forty hours before a final wash. This coffee is meticulously sorted at 12 different stages before export.\u003c\/p\u003e","brand":"Uganda","offers":[{"title":"By the kilo R294\/kg","offer_id":45927201440044,"sku":"ASL0041-1","price":294.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 57.5kg bag at R267\/kg","offer_id":45927201472812,"sku":"ASL0041","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ZEBUGUBUSI0041.png?v=1690478498"},{"product_id":"la-bolsa-granada","title":"Granada Natural by La Bolsa","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn 1958 Jorge Vides, a full-time doctor, hospital director and humanitarian, purchased and cultivated a piece of forest-dense land he named Finca La Bolsa with Bourbon and Caturra cultivars. Three generations later, Finca La Bolsa now spans an impressive 108 hectares, houses a school for farm workers’ children, employs 100 harvest workers and 15 permanent employees and has become both a community cornerstone of La Libertad, Huehuetenango and a pioneer in specialty coffee farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eShade-grown cherries undergo selective picking, to ensure that only the ripest cherries are harvested. They are then dried on the patio or African beds for around 20 days before being moved to a dry mill in Guatemala City.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLook out for apricot, raisin, candy apple, almond, rich and clean with a chocolate finish.\u003cbr\u003e\u003c\/p\u003e","brand":"Guatemala","offers":[{"title":"By the kilo R294\/kg","offer_id":47636584890668,"sku":"ASL0044-1","price":294.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R267\/kg","offer_id":47636584923436,"sku":"ASL0044","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/Granada.jpg?v=1738760862"},{"product_id":"idaly-calderon","title":"Idaly Calderon Natural Geisha \u0026 Catuai","description":"\u003cp\u003eHaving grown up surrounded by coffee, Doña Idaly worked on coffee farms as a picker for many years before saving up enough to buy her own farm in the early 2000’s. \u003cbr\u003e\u003cbr\u003eLocated on the steep, lush slopes of Frailes, the borders of Doña Idaly’s farm are marked by trees with bright pink leaves, earning it the name ‘Guanacaste’. One of fifteen siblings, Doña Idaly counts on her brother Marconé for the daily upkeep of ‘Guanacaste’, while she looks after elderly relatives during the quieter periods of the year.\u003cbr\u003e\u003cbr\u003eIdaly is a member of CAF, a regional mill located in Frailes, processing cherries and representing 60 smallholder families. \u003cbr\u003e\u003cbr\u003eThis geisha \u0026amp; catuai blend is bringing huge fruit and tropical qualities to the cup. \u003cbr\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"By the kilo R382\/kg","offer_id":47636584956204,"sku":"ASL0045-1","price":382.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R347\/kg","offer_id":47636584988972,"sku":"ASL0045","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0045IDALYCALDERON.jpg?v=1703079674"},{"product_id":"horizon-natural","title":"Horizon Natural Red Bourbon","description":"\u003cp\u003eHorizon, a washing station just 20km from Huye Mountain, in the Kigoma sector near the small town of Simbi, is one of the most beautiful sites in the Southern Province. \u003cbr\u003e\u003cbr\u003eThe small, 3 hectare area lies at 1680masl, in a valley surrounded by steep slopes, with the farms surrounding it at much higher elevations of 2000 masl. \u003cbr\u003e\u003cbr\u003eCherries are contributed to the station by 1200 farmers situated within 2km of it. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Rwanda","offers":[{"title":"By the kilo R271\/kg","offer_id":47636585054508,"sku":"ASL0046-1","price":271.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R246\/kg","offer_id":47636585087276,"sku":"ASL0046","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0046HORIZONNATURAL.jpg?v=1703079628"},{"product_id":"horizon-washed","title":"Horizon Washed Red Bourbon","description":"\u003cp\u003eHorizon, a washing station just 20km from Huye Mountain, in the Kigoma sector near the small town of Simbi, is one of the most beautiful sites in the Southern Province. \u003cbr\u003e\u003cbr\u003eThe small, 3 hectare area lies at 1680masl, in a valley surrounded by steep slopes, with the farms surrounding it at much higher elevations of 2000 masl. \u003cbr\u003e\u003cbr\u003eCherries are contributed to the station by 1200 farmers situated within 2km of it. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Rwanda","offers":[{"title":"By the kilo R264\/kg","offer_id":47636585120044,"sku":"ASL0047-1","price":264.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R240\/kg","offer_id":47636585152812,"sku":"ASL0047","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0047HORIZONWASHED.jpg?v=1703079570"},{"product_id":"el-arcangel-lactic-natural","title":"El Arcángel Lactic Natural","description":"\u003cp\u003eEl Arcángel (named after an unusually large and majestic tree that sits at the highest point of the farm, appearing to observe the land from on high, resembling the protector archangel) is one of 13 vertically integrated farms owned by the Rodriguez family. \u003c\/p\u003e\n\u003cp\u003eThe farm is located in \u003cmeta charset=\"utf-8\"\u003eCaranavi, the capital of Bolivian coffee, and is surrounded by the lush tropical and subtropical forest of the Yungas region. Red and yellow caturras are grown separately from the other varieties  to preserve and highlight the distinctive qualities of each. \u003c\/p\u003e\n\u003cp\u003ePost picking and sorting, the sugar-rich coffee cherries are anaerobically lacto-fermented. pH levels, temperature and oxygen are meticulously monitored to create the ideal environment for lactobacillus cultures to thrive and lead the fermentation process. The result: enhanced sensation of body in the coffee’s final taste profile. \u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"By the kilo R424\/kg","offer_id":47636585185580,"sku":"ASL0048-1","price":424.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R385\/kg","offer_id":47636585218348,"sku":"ASL0048","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0048ARCANGELLACNAT.jpg?v=1703073603"},{"product_id":"muthua-ini-ab","title":"Muthua-ini AB","description":"\u003cp\u003ePerched amidst breathtaking landscapes, the Muthua-ini factory boasts one of the most elevated positions in the surrounding area. \u003cbr\u003e\u003cbr\u003eThe Mutheka society recognises the significance of sustainable practices and community development. They have enlisted the expertise of an agronomist to train farmers, equipping them with the knowledge to enhance both quality and productivity. They also understand the vital role that cleanliness and proper maintenance of their washing stations play in achieving their goals, so the machines and drying tables are kept in pristine condition. \u003cbr\u003e\u003cbr\u003ePrior to pulping, the cherries undergo a thorough, careful sorting process, where only the ripest are selected. After pulping, the parchment is left to ferment overnight. It is then carefully washed and meticulously graded into distinct categories, before being transferred to specialised drying tables, where it sun-dries for 8-14 days.\u003cbr\u003e\u003c\/p\u003e","brand":"Kenya","offers":[{"title":"By the kilo R327\/kg","offer_id":47636585251116,"sku":"ASL0049-1","price":327.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 30kg bag at R297\/kg","offer_id":47636585283884,"sku":"ASL0049","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0059MUTHUAINI.jpg?v=1703079535"},{"product_id":"inmaculada-fellows","title":"Fellows Anaerobic Natural by Inmaculada","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003eIn 2022, Inmaculada Coffee Farms started the Fellow’s Farms Program to help farmers who were experiencing difficulties producing coffees due to climate change. Small batches of coffee cherries from neighbouring producers are purchased and processed, relieving the farmers of post-harvest processing costs. With Inmaculada’s guidance, farmers have been able to enhance their agronomical and picking practices, improve their quality, and are paid a bonus for the quality of cherries harvested. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffees in this lot were purchased from four producers: Monica Lisette, Morera Mosquera, Zoraya Ines Trujillo and Francia Astudillo.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOnce the cherry arrives at the Inmaculada mill it undergoes a final sorting and cleaning followed by a 6 day anaerobic fermentation in sealed containers, where the pH and sugar levels are carefully monitored. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffee is then transferred to the drying house (where the team have implemented \u003cem\u003eoreadors\u003c\/em\u003e that use a vacuum system to evenly dry coffee). The initial drying is done for 48hrs without rotation and then for 15 days with rotations done 3 times a day.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Colombia","offers":[{"title":"By the kilo R527\/kg","offer_id":47636585316652,"sku":"ASL0050-1","price":527.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 24kg bag at R479\/kg","offer_id":47636585349420,"sku":"ASL0050","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0050FELLOWS.jpg?v=1703079484"},{"product_id":"las-lajas-oscar-chacon","title":"Las Lajas Black Honey by Oscar Chacón","description":"\u003cp\u003eOscar Chacón Solano is the producer at Las Lajas, a farm located on the volcanic soils of Sabanilla de Alajuela, Costa Rica at an elevation of 1500-1700masl. They make a compost-like organic fertiliser, using the pulp from coffee processing and other waste from nearby mills. This is further supplemented with liming amendments and minerals. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOnly 100% ripe cherries with a high sugar content are harvested \u003cmeta charset=\"utf-8\"\u003emanually before making the trip to the Las Laja mill and separated into micro-lots for processing. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis black honey lot is first pulped, then dried on African beds over 15-20 days. During the first two days, the beans are not moved, but after that, periodic movements (3 to 4 times a day) are done to decrease the coffee's humidity.\u003cbr\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"By the kilo R358\/kg","offer_id":47636585382188,"sku":"ASL0051-1","price":358.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R325\/kg","offer_id":47636585414956,"sku":"ASL0051","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0051LASLAJASBLACKHONEY.jpg?v=1703079291"},{"product_id":"kagumoini-ab","title":"Kagumoini AB","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Kagumoini Washing Station is situated in Muranga County and operates under the management of the Kamacharia Farmers Cooperative Society, a community of 1384 farmers who bring their coffee cherries from small farms to the wetmill for processing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee from Kagumoini Washing Station includes SL28, Ruiru 11, and a small portion of Batian, grown in deep, well-drained red volcanic soil, at an elevation of approximately 1750masl. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter picking, the cherries undergo a fully washed processing method, which involves the complete removal of the outer skin and pulp during the washing and depulping stages. After the cherries are pulped, they are placed in tanks for fermentation overnight, washed the following morning, soaked and then before being carefully dried on raised beds.\u003cbr\u003e\u003c\/p\u003e","brand":"Kenya","offers":[{"title":"By the kilo R336\/kg","offer_id":47636585447724,"sku":"ASL0052-1","price":336.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 30kg bag at R305\/kg","offer_id":47636585480492,"sku":"ASL0052","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0052KAGUMOINI.jpg?v=1703079237"},{"product_id":"zebigi-the-coffee-gardens","title":"Zebigi Washed by The Coffee Gardens","description":"\u003cp\u003eThe Coffee Gardens was established in 2017 with the goal of ethically producing specialty coffee. In 2022, they expanded their capacity by dismantling their old washing station and rebuilding it on a new site. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis micro-lot is produced by 275 farmers, on the mountain above The Coffee Gardens’ washing station. The farmers deliver the coffee cherries down to the processing station themselves, where it is sorted, pulped and then soaked in cold mountain water, before being submerged in tanks for a 40hr fermentation. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe coffee is washed and floaters are removed, before it is dried, first on raised beds in the shade for 2-3 days, then in a solar drier for 10 days, until it reaches between 15-25% moisture content, depending on the time of the season and local weather. \u003c\/span\u003eThe coffee is then transported down the hill to their drying yard in Mbale where it is dried for another 10 days to below 11% moisture. \u003cbr\u003e\u003c\/p\u003e","brand":"Uganda","offers":[{"title":"By the kilo R268\/kg","offer_id":47636585546028,"sku":"ASL0053-1","price":268.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R244\/kg","offer_id":47636585578796,"sku":"ASL0053","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0053ZEBIGI.jpg?v=1703079129"},{"product_id":"gombe-the-coffee-gardens","title":"Gombe Washed by The Coffee Gardens","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Coffee Gardens was established in 2017 with the goal of ethically producing specialty coffee. In 2022, they expanded their capacity by dismantling their old washing station and rebuilding it on a new site. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis micro-lot is produced by 227 farmers, on the mountain above The Coffee Gardens’ washing station. The farmers deliver the coffee cherries down to the processing station themselves, where it is sorted, pulped and then soaked in cold mountain water, before being submerged in tanks for a 40hr fermentation. After being washed and removing the floaters, the cherries are dried\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e, first on raised beds in the shade for 2-3 days, then in a solar drier for 10 days, until it reaches between 15-25% moisture content, depending on the time of the season and local weather. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee is then transported down the hill to their drying yard in Mbale where it is dried for another 10 days to below 11% moisture prior to resting and being prepared for milling and shipping.\u003c\/p\u003e","brand":"Uganda","offers":[{"title":"By the kilo R290\/kg","offer_id":47636585677100,"sku":"ASL0054-1","price":290.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R264\/kg","offer_id":47636585709868,"sku":"ASL0054","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0054GOMBE.jpg?v=1703079098"},{"product_id":"sitio-urtiga-josias-cardoso","title":"Sitio Urtiga Natural Arara","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eOn the border of Sul De Minas and the Cerrado, in the mountainous region of ILicnea, lies Sitio Urtiga — a small 5ha farm that has been in the Josias Cardoso's family since 1987. The region’s soil is known as cambisolo, where the rock is still turning to soil, which places its own unique stress on the plants and the maturation on the cherry, resulting in unique and intriguing coffees. \u003cbr\u003e\u003cbr\u003eThe coffee is harvested by hand and then separated for ripeness. Drying begins in a small mechanical drier before sun-drying 15 days on a patio. After reaching a humidity of 11.3%, it is then hulled, before being stored in warehouses for export.\u003c!-- notionvc: 53dac540-d313-4572-a871-8acae4459cac --\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Brazil","offers":[{"title":"By the kilo R208\/kg","offer_id":47636585840940,"sku":"ASL0055-1","price":208.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R189\/kg","offer_id":47636585873708,"sku":"ASL0055","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0055URTIGA.jpg?v=1703079045"},{"product_id":"ana-cecilia-estevez","title":"Ana Cecilia Estevez Macerated Natural Lempira","description":"\u003cp\u003eAna Cecilia Estevez is a coffee producer in Corquín, Copan, Honduras. For four years she has been working for the Aruco Company.\u003c\/p\u003e\n\u003cp\u003eCherries from neighbouring farms are delivered to the mill where they assess the cherry, take Brix measurements (a method of determining the sugar content of the cherry), and decide on the appropriate processing method for the coffee.\u003c\/p\u003e\n\u003cp\u003eThis coffee was cleaned, washed and then floated to select ripe cherries before being macerated and anaerobically fermented in sealed barrels for 72 hours at 22-25ºC. Dried on raised beds for 20-30 days.\u003c\/p\u003e","brand":"Honduras","offers":[{"title":"By the kilo R257\/kg","offer_id":47636585906476,"sku":"ASL0056-1","price":257.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R234\/kg","offer_id":47636585939244,"sku":"ASL0056","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/Ana_Cecilia.jpg?v=1738935294"},{"product_id":"mbohang-lot-4-palm-juice-natural","title":"Mbohang Lot #4 Palm Juice Cultured Anaerobic Natural","description":"\u003cp\u003eTuang Coffee was founded by Andre Hamboer in 2014 in response to a growing need for fair farmer pay, transparency and better quality coffee in Manggarai. They provide training, tools, pre-financing, support and, ultimately, a fair price and market access to over 2000 coffee farmers of Manggarai and East Manggarai. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis lot comes from a 600 hectare farm in the Mbohang village (1500masl) that grows yellow caturra, typica and kartika using dried grass, leaves, and pulped cherry skins for organic fertiliser. \u003cbr\u003e\u003cbr\u003eCherries are picked and sent for processing in Ruteng where they are sorted for quality. A starter culture (created from palm juice which is fermented until it reaches 4.2 pH level, using a combination of local natural yeast, fungi and microbes) is sprayed onto the cherries before being placed inside tanks for anaerobic fermentation, for around 240 to 360 hours at an ambient temperature of 15-22°. Fermented cherries then go to the drying beds for around 7-8 weeks until the moisture level drops to 10% and then stored in sealed plastic bags and rested for around 3 months.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Indonesia","offers":[{"title":"By the kilo R494\/kg","offer_id":47636585972012,"sku":"ASL0057-1","price":494.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R449\/kg","offer_id":47636586004780,"sku":"ASL0057","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0057MBOHANGPALMJUICE.jpg?v=1703078993"},{"product_id":"mbohang-lot-5-yeast-anaerobic-natural","title":"Mbohang Lot #5 Yeast Anaerobic Natural","description":"Tuang Coffee was founded by Andre Hamboer in 2014 in response to a growing need for fair farmer pay, transparency and better quality coffee in Manggarai. They provide training, tools, pre-financing, support and, ultimately, a fair price and market access to over 2000 coffee farmers of Manggarai and East Manggarai. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis lot comes from a 600 hectare farm in the Mbohang village (1500masl) that grows yellow caturra, typica and kartika using dried grass, leaves, and pulped cherry skins for organic fertiliser. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCherries are picked and sent for processing in Ruteng where they are sorted for quality. A starter culture is added before the cherries are placed inside tanks for anaerobic fermentation for around 240 to 360 hours. Fermented cherries then go to the drying beds for around 7-8 weeks until the moisture drops to 10%. The dried parchment is stored in sealed plastic bags and rested for around 3 months, before being hulled, sorted, packed and sent for export.","brand":"Indonesia","offers":[{"title":"By the kilo R494\/kg","offer_id":47636586070316,"sku":"ASL0058-1","price":494.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R449\/kg","offer_id":47636586103084,"sku":"ASL0058","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0058MBOHANGYEAST.jpg?v=1703078949"},{"product_id":"nafkot-admasu-idido","title":"Nafkot Admasu Idido Natural Yirgacheffe","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNafkot Admasu owns and operates a 0.5 hectare farm and processing station, located in Gedicho, Idido, Yirgacheffe, at an elevation of 2150masl where she grows an heirloom cultivar known for \u003c\/span\u003eits distinct and nuanced flavours. While the coffee is grown organically, Nafkot has made the pragmatic choice to not obtain a formal certificate due to the prohibitively high costs involved.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNafkot does not operate a washing station, so after being meticulously handpicked, the coffee cherries undergo natural processing — sun-drying over a period of 12 to 15 days. T\u003c\/span\u003ehe coffee is then sent to Moplaco dry mill in Gerji, Addis Ababa, before it makes its way to Djibouti for export.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Ethiopia","offers":[{"title":"By the kilo R338\/kg","offer_id":47636586135852,"sku":"ASL0059-1","price":338.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R307\/kg","offer_id":47636586168620,"sku":"ASL0059","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0059NAFKOTIDIDO.jpg?v=1703078878"},{"product_id":"arbegona","title":"Arbegona Natural Sidama","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003eArbegona, both the name of the highland area where this coffee was grown and the washing station at which it was processed, is situated at an extraordinarily high altitude of 2200masl. 391 farmers, with an average farm size of \u003cmeta charset=\"utf-8\"\u003e3-5 hectares, contributed cherries to this lot. \u003cbr\u003e\u003cbr\u003eCherries are brought to the Arbegona washing station to undergo natural processing. They're floated, sorted by density and quality, transferred to mesh-covered African beds and\u003c\/span\u003e rotated every 30 minutes for 12-15 days to ensure even drying and fermentation control.  Dried cherries are then stored in warehouses for flavour development.\u003c\/p\u003e","brand":"Ethiopia","offers":[{"title":"By the kilo R414\/kg","offer_id":47636586201388,"sku":"ASL0061-1","price":414.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R376\/kg","offer_id":47636586234156,"sku":"ASL0061","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0061ARBEGONA.jpg?v=1703078402"},{"product_id":"keramo","title":"Keramo Natural Sidama","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eKeramo is produced by 1500 outgrowers in various parts of the mountain range, including producers from Bombe and Shantawene. The producers deliver coffees to the Daye Bensa Keramo washing station.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn previous years, this station has produced Cup of Excellence lots from coffees grown in the area. The beans found in this area are very dense, with heavy concentrations of the smaller screen sizes which is highly unusual, reflecting the higher elevations at which the coffee is grown.\u003cbr\u003e\u003c\/p\u003e","brand":"Ethiopia","offers":[{"title":"By the kilo R342\/kg","offer_id":47636586430764,"sku":"ASL0062-1","price":342.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R311\/kg","offer_id":47636586463532,"sku":"ASL0062","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0062KERAMO.jpg?v=1703078792"},{"product_id":"odaco","title":"Daye Bensa Odaco Natural","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCommunity is at the heart of the Daye Bensa business. They pay their farmers an above average fee for the coffee they deliver, award bonus payments based on cherry quality and volume and work closely with the village schools to increase pupil attendance and supply stationary. \u003c\/p\u003e\n\u003cp\u003eNamed after the Odaco tree, where the Shantawene people traditionally meet to resolve disputes, this lot was sourced from 563 Daye Bensa member farmers from the Shantawene area and Gatta Daye Bensa Farm.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs soon as the coffee is received by the Daye Bensa station, it is separated by the origin village (and kept separated for the entire processing time), floated and sorted for the ripest cherries, then transferred to\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e African beds for drying. Each drying bed is assigned a single employee to rotate the cherries every 15 minutes for 13-15 days to ensure even drying and fermentation control. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Ethiopia","offers":[{"title":"By the kilo R438\/kg","offer_id":47636586496300,"sku":"ASL0063-1","price":438.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R398\/kg","offer_id":47636586529068,"sku":"ASL0063","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0063DAYEBENSAODACO.jpg?v=1703078647"},{"product_id":"tonto-the-coffee-gardens","title":"Tonto Intenso Yeast Fermented Washed","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Coffee Gardens was established in 2017 with the goal of producing specialty coffee in an ethical way. At the start of the 2022 season, to expand their capacity, they dismantled their old washing station and rebuilt it at a new site.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis micro-lot was \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eharvested in January 2023 \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eby farmers on the mountain above The Coffee Gardens’ washing station. The farmers deliver the coffee cherries down to the processing station themselves, where it is sorted, pulped and then soaked in cold mountain water, before being submerged in tanks for a 40hr fermentation, with a special yeast called Lalcafe Intenso. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee is washed and floaters are removed, before it is dried, first on raised beds in the shade for 2-3 days, then in a solar drier for 10 days, until it reaches between 15-25% moisture content, depending on the time of the season and local weather. It is then transported down the hill to the drying yard in Mbale where it is dried for another 10 days to below 11% moisture and then left to rest before being prepared for milling and shipping.\u003cbr\u003e\u003c\/p\u003e","brand":"Uganda","offers":[{"title":"By the kilo R356\/kg","offer_id":47636586561836,"sku":"ASL0064-1","price":356.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R324\/kg","offer_id":47636586594604,"sku":"ASL0064","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0064TONTO.jpg?v=1703078574"},{"product_id":"la-naranjilla","title":"La Naranjilla Natural Marshell","description":"","brand":"Peru","offers":[{"title":"By the kilo R295\/kg","offer_id":47636586627372,"sku":"ASL0065-1","price":295.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R268\/kg","offer_id":47636586660140,"sku":"ASL0065","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0065NARANJILLA.jpg?v=1703078314"},{"product_id":"nelber-arevalo-heredia","title":"Nelber Arevalo Heredia Natural Caturra","description":"\u003cp\u003eNelber Arevalo Heredia is the owner of just one hectare of land situated at 1850masl in the mountainous Huabal district of Jaén, Cajamarca. The small plot has been planted with typica and caturra coffee that pack a powerful subtropical flavour punch.\u003c\/p\u003e\n\u003cp\u003eSince Huabal spans several mountains, the climate conditions and soils can vary considerably, with some areas having wet, humid conditions with red, African-like soils, and others dry and hot. This all contributes to diverse and complex cup profiles.\u003cbr\u003e\u003cbr\u003eWith the help of his brothers, Nelber picks and ferments his coffee for 24 to 36 hours, before washing. He then dries the coffee on a lined patio for 14 days.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Peru","offers":[{"title":"By the kilo R296\/kg","offer_id":47636586692908,"sku":"ASL0066-1","price":296.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R269\/kg","offer_id":47636586725676,"sku":"ASL0066","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0066NELBERAREVALO.jpg?v=1703078015"},{"product_id":"la-lucuma","title":"La Lucuma Natural Marshell","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eDon Marcelino Chinguel had been growing coffee for over forty years. Despite his experience, he is always willing to push the boundaries of coffee production, and this lot, the first Marshell varietal planted on his farm, represents that spirit.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMarshell is a recently discovered Bourbon-type strain, with uncertain origins: it may be a deliberate hybrid that escaped cultivation, or a spontaneous mutation. It is named after Marcelino, who discovered it on his farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eRegardless of its genesis, Marshell has garnered considerable attention among coffee cultivators due to its robustness and high yield, complemented with a sophisticated and refined flavour profile. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAfter picking, the cherries are hand sorted, floated and left to rest for 16 hours before being dried on raised beds in a solar drier for 20 to 30 days.\u003cbr\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"By the kilo R602\/kg","offer_id":47636586758444,"sku":"ASL0067-1","price":602.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 69kg bag at R547\/kg","offer_id":47636586791212,"sku":"ASL0067","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0067LALUCUMA.jpg?v=1703077651"},{"product_id":"bensa-damo","title":"Bensa Damo Washed Sidama","description":"\u003cp\u003eNestled on the fertile slopes of the towering Shanta Golba mountain in the heart of Sidama, the Damo Station was founded with the goal of processing the highest quality lots from the area and improving the livelihoods of the local farmers. They do this by paying them 20-30% above average prices and offering farming support.\u003cbr\u003e\u003cbr\u003eGrown at 1860-2160masl, this year's lot contains a mix of the indigenous heirloom varieties 74110, 74112, and 74158, each contributing its own flavours - wild fruit notes, syrupy body, and floral fragrance paired with rich citrus undertones.\u003cbr\u003e\u003cbr\u003eFollowing traditional practices, the coffee is grown organically under the shade of native trees. Only perfectly ripe red cherries are picked and sorted, and within hours of delivery at the station, the fruit is depulped and fermented in tanks for 48-72 hours. After careful washing, the parchment is set to dry on raised African beds for 12-15 days, followed by a 45 day rest in the local warehouse, before milling and hand sorting.\u003cbr\u003e\u003c\/p\u003e","brand":"Ethiopia","offers":[{"title":"By the kilo R327\/kg","offer_id":47636586889516,"sku":"ASL0069-1","price":327.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R297\/kg","offer_id":47636586922284,"sku":"ASL0069","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0069BENSADAMO.png?v=1703076418"},{"product_id":"bombe-dry-fermentation","title":"Bombe Dry Fermentation Washed Sidama","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNamed after the the Bombe Mountains from where it is grown, this lot was processed at a wet mill run by experts, \u003cmeta charset=\"utf-8\"\u003eagronomist Atkilt Dejene (who worked with the award-winning Gesha Village project) and processing specialist Eyasu Bekele (who worked on the Reko Koba project). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eProducers from Bombe as well as the Shantawene and Keramo communities deliver their best cherry to the Bombe site, where the lots are separated by quality. \u003c\/span\u003eThe cherries are then processed using a technique borne out of a collaboration between Daye Bensa and Los Volcanes Coffee in Guatemala: the dry-fermented washed process. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis is a variation of the traditional washed process, where no water is added to the tank during fermentation. The dry fermentation involves letting the coffee rest in climate controlled fermentation tanks after depulping. This warmer environment kickstarts a faster fermentation, resulting in a full and complex, red fruit flavour profile. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ethiopia","offers":[{"title":"By the kilo R323\/kg","offer_id":47636587020588,"sku":"ASL0071-1","price":323.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg bag at R294\/kg","offer_id":47636587053356,"sku":"ASL0071","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0071BOMBEDRY.jpg?v=1703077836"},{"product_id":"gitwe-honey","title":"Gitwe Honey Red Bourbon","description":"","brand":"Rwanda","offers":[{"title":"By the kilo at R275\/kg","offer_id":47726504476972,"sku":"ASL0023-1","price":275.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 60kg at R250\/kg","offer_id":47726504509740,"sku":"ASL0023","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ASL0023GITWEHONEY.jpg?v=1704715231"},{"product_id":"pink-bourbon-by-el-paraiso","title":"Pink Bourbon by El Paraíso","description":"","brand":"Colombia","offers":[{"title":"By the kilo at R989\/kg","offer_id":48130741535020,"sku":"ASL0090-1","price":989.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 24kg at R899\/kg","offer_id":48130905866540,"sku":"ASL0090","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ElEden_ElEdenWashedCaturra_Chirosocopy2.jpg?v=1717154916"},{"product_id":"letty-geisha-by-el-paraiso","title":"Letty Geisha by El Paraíso","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe mad coffee that helped The National Barista Champ, Luke Letts, become The 2024 National Barista Champ. \u003cbr\u003e\u003cbr\u003eThis Yellow Geisha from Finca El Paraíso farm is grown at an elevation of 1960masl and undergoes one of Diego's crazy processes to achieve his predetermined target flavour profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe process begins with harvesting fully ripe coffee cherries with a high sugar content. The cherries are then depulped and undergo an initial wet fermentation process using tropical yeast to enhance the fruity flavours. After 48hrs of fermentation, the beans are washed using a thermal shock technique to fix aromatic precursors into the seed. Finally, the coffee is dried in a dehumidifier, removing moisture while preserving soft notes and avoiding over-oxidation of the beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Yellow Geisha mutation, genetically distinct from other geisha varieties in the region, develops an intense yellow fruit flavour profile thanks to the farm's climatic conditions, altitude, terroir, and year-round heavy rainfall. This allows the variety to truly shine and highlights the quality possible from this mutation.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Colombia","offers":[{"title":"By the kilo at R2298\/kg","offer_id":48130741698860,"sku":"ASL0089-1","price":2408.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 24kg at R2189\/kg","offer_id":48130906063148,"sku":"ASL0089","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/LettyGeisha_byElParisocopy.jpg?v=1717154841"},{"product_id":"y-05-by-el-paraiso","title":"Y-05 by El Paraíso","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis one is a fan favourite and personal favourite from one of our favourite experimental producers, Diego Bermudez. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNot unlike his other coffees, Diego predetermines a target flavour profile and then crafts a processing technique to achieve that profile. The process is meticulous and always result in a mind-bending cup of coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor this one, the usual picking of perfectly ripe fruit, ozone disinfection, and then a 72hr \u003cmeta charset=\"utf-8\"\u003esubmerged \u003cmeta charset=\"utf-8\"\u003eanaerobic fermentation. Next, the coffee is pulped and demucilaginated, removing the mucilage and pulp. The mucilage and pulp are taken to the pilot plant to produce specific microorganisms for the process and generate a culture medium containing precursors of the aromas and flavours produced in fermentation. This culture medium is then added to the fermentation tanks for 36hrs to affix the precursors to the coffee beans through pressure. A thermal shock process is carried out to further fix a greater amount of precursors and properly seal the coffee for drying. The beans are dried in a dehumidifier, removing moisture while preserving the soft notes of the coffee and avoiding over-oxidation of the seed, which stops metabolic processes to prevent over-fermentation. The coffee is then stabilised and stored in a cool place before final selection and threshing according to quality standards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Colombia","offers":[{"title":"By the kilo at R593\/kg","offer_id":48130742321452,"sku":"ASL0091-1","price":593.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 24kg at R539\/kg","offer_id":48130906292524,"sku":"ASL0091","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/Y-05_byElParisocopy.jpg?v=1717154935"},{"product_id":"k-01-by-el-paraiso","title":"K-01 by El Paraíso","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe team at El Paraíso tend to follow a certain initial harvesting processing pattern: \u003cbr\u003e\u003cbr\u003eHand harvesting only mature cherries → disinfecting them with ozone \u003cmeta charset=\"utf-8\"\u003e→ soaking in fermentation tanks (in this case for 12hrs with \u003cmeta charset=\"utf-8\"\u003eSaccharomyces cerevisiae) \u003cmeta charset=\"utf-8\"\u003e→ pulping\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBut after this initial pattern is complete, they go rogue. With this K-01, they've added \u003c\/span\u003e\u003cspan\u003ecardamom seeds and other yeasts to the coffee in a rotative fermenter 😮‍💨\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThen the farm's signature thermal shock wash to cease fermentation and lock in the characteristics and dehumidifying drying to retain the subtler notes of the coffee thst heat would destroy.  \u003c\/span\u003e\u003c\/p\u003e","brand":"Colombia","offers":[{"title":"By the kilo at R725\/kg","offer_id":48130742419756,"sku":"ASL0088-1","price":725.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 24kg at R659\/kg","offer_id":48130906390828,"sku":"ASL0088","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/K-01Castillo_byElPariso.jpg?v=1717154780"},{"product_id":"l-01-by-el-paraiso","title":"L-01 by El Paraíso","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProcessing of this comp-worthy Castillo starts off with the hand harvesting of only perfectly ripe cherries. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThey're then disinfected with ozone and transferred to fermentation tanks for a 48hr \u003cmeta charset=\"utf-8\"\u003eanaerobic fermentation with \u003cmeta charset=\"utf-8\"\u003eSaccharomyces cerevisiae. After pulping, a yeast culture is added to the coffee to produce characteristic flavour precursors aligned with the predetermined flavour profile. \u003c\/span\u003e\u003cspan\u003eThis is followed by a leachate recirculation and a thermal shock wash to maximise precursors while sealing the coffee for optimal drying. Drying in a dehumidifier removes moisture without over-oxidising the seed or allowing metabolism to progress beyond fermentation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFinally, stabilisation and storage happens in a cool place to preserve the coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Colombia","offers":[{"title":"By the kilo at R604\/kg","offer_id":48130742583596,"sku":"ASL0087-1","price":604.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 24kg at R549\/kg","offer_id":48130906587436,"sku":"ASL0087","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/L-01CastillobyElParisocopy.jpg?v=1717154830"},{"product_id":"koji-maragogype-by-el-paraiso","title":"Koji Maragogype by El Paraíso","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStraight off the National Coffee Champs' Stage – l\u003c\/span\u003e\u003cspan\u003earge Maragogype beans processed with an absurd Koji ferment. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKoji, aka \u003cmeta charset=\"utf-8\"\u003eAspergillus oryzae, is a Japanese fungus found on rice that's traditionally been used by the Japanese to ferment soya sauce, amazake, sake, and mirin. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Koji fungus is grown on dried coffee pulp and husks for four days at 35°C to produce enzymes. It's then applied to perfectly ripe coffee cherries and allowed to grow for an additional 4 days under aerobic conditions. A unique wet fermentation follows – modelled after the amazake winemaking technique – coffee pulp is fermented to extract malic acid precursors, which are incorporated into the beans to deeply develop flavours and impart umami richness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe beans are then dried in a dehumidifier to retain soft notes and avoid over-oxidation or fermentation.  \u003cbr\u003e\u003cbr\u003eThe result of this is a spicy, umami, pinot noir-y complexity expertly balance by neroli, cherry and chocolate sweetness. \u003c\/span\u003e\u003c\/p\u003e","brand":"Colombia","offers":[{"title":"By the kilo at R998\/kg","offer_id":48130742714668,"sku":"ASL0085-1","price":1076.9,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 24kg at R979\/kg","offer_id":48130906980652,"sku":"ASL0085","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/Koji_Maragogype_byElPariso.jpg?v=1717154818"},{"product_id":"zeo-geisha-by-diego-bermudez","title":"ZEO Geisha by Diego Bermudez","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis one is mindblowing. No jokes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis Geisha was grown at Finca El Paraíso, located at an altitude of 1960masl. Each tree was hand-selected and selectively grown in order to perfectly cultivate the clean, complex, floral, and fruity qualities the Geisha is known for. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCherries are harvested only at peak ripeness before being processed in literally the most insane way. \u003cbr\u003e\u003cbr\u003eFirst the cherries are immersed in an ozone disinfection tank to remove impurities and unwanted microbes. They are then frozen at -40\u003cmeta charset=\"utf-8\"\u003e°C within 4hrs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe frozen fruit moves to a drying chamber where a combination of zeolites (\u003cspan class=\"css-nfj4v eidf37h0\"\u003ea mineral with high capacity of absorption)\u003c\/span\u003e and negative pressure rapidly dehydrate the coffee cherry. \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis process preserves the structure, colour and natural flavours of the Geisha in its truest form – as a fruit – and is currently the only known process that also preserves the structure of the coffee cherry's vitamins and antioxidants. And to quote the processing genius: \"\u003cspan\u003eThis is the closest experience you can have to tasting a coffee fruit straight from the tree in your cup.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eExtremely limited quantities available. \u003c\/p\u003e\n\u003cdiv data-id=\"6549ff960c493f0015a9f961\" class=\"text css-1gfwt28-widget\"\u003e\n\u003cdiv class=\"css-12bzcu-widget-content\"\u003e\n\u003cdiv class=\"css-gtdvri\"\u003e\n\u003cdiv class=\"text-viewer css-2tgjpo\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Colombia","offers":[{"title":"By the kilo at R7237\/kg","offer_id":48130742878508,"sku":"ASL0086-1","price":7237.0,"currency_code":"ZAR","in_stock":false},{"title":"An invoice for 24kg at R6579\/kg","offer_id":48130907210028,"sku":"ASL0086","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/ZeoGeisha.jpg?v=1717155153"},{"product_id":"decaf-by-el-paraiso","title":"Decaf by El Paraíso","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCherries are carefully harvested at peak ripeness when sugars and aroma precursors are at their highest levels. They're then subjected to one of El Paraíso's famous multi-step treatments to develop the \u003cmeta charset=\"utf-8\"\u003echaracteristic flavour of this decaffeinated Castillo, Caturra, and Colombia blend:\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eFirst, the cherries disinfected with ozone then transferred to fermentation tanks for 48hrs of water submersion. During this anaerobic fermentation process, Saccharomyces cerevisiae culture is added to the tanks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter fermentation, the coffee is pulped and yeast cultures are introduced to further enhance the aroma. The beans undergo leachate recirculation to enhance extraction. A thermal shock wash then ends the fermentation and seals in the coffee's character. They're then slowly dried in a dehumidifier to further \u003cmeta charset=\"utf-8\"\u003epreserves the beans' natural flavours while avoiding over-oxidation or over-fermentation \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe end result is a complex, nuanced Colombian coffee with notes developed through precision in its unique fermentation and drying method.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Colombia","offers":[{"title":"By the kilo at R1198\/kg","offer_id":48130743042348,"sku":"ASL0084-1","price":1198.0,"currency_code":"ZAR","in_stock":true},{"title":"An invoice for 24kg at R1089\/kg","offer_id":48130907341100,"sku":"ASL0084","price":0.0,"currency_code":"ZAR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/9052\/6508\/files\/Decaf_byElPariso.jpg?v=1717154733"}],"url":"https:\/\/andsons.coffee\/collections\/offer-list.oembed?page=7","provider":"And Sons Importers","version":"1.0","type":"link"}