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IT IS RICH AND TEXTURED A WASHED COFFEE WITH THE DEPTH AND SWEETNESS OF A NATURAL THANKS TO ITS EXTENDED FERMENTATION.\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/DAK_Boxes_I.jpg?v=1757167671\"\u003e\u003c\/p\u003e","brand":"DAK","offers":[{"title":"250g","offer_id":45654558212286,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/JamRush.jpg?v=1765221338"},{"product_id":"rogue-wave-silvia-marina-lot-3121-t2","title":"ROGUE WAVE - SILVIA MARINA LOT 3121-T2 WASHED GEISHA","description":"\u003cp\u003e\u003cstrong\u003eROGUE WAVE\u003cbr\u003e\u003c\/strong\u003eEDMONTON, CANADA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSILVIA MARINA LOT 3121-T2 WASHED GEISHA (FILTER)\u003cbr\u003e\u003c\/strong\u003ePANAMA\u003cbr\u003e\u003cbr\u003eHIBISCUS\u003cbr\u003eYUZU\u003cbr\u003ePINK GRAPEFRUIT\u003cbr\u003eWHITE WINE\u003cbr\u003eHONEY\u003cbr\u003ePEAR\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: PANAMA BOQUETE\u003cbr\u003e\u003cstrong\u003eFARM\u003c\/strong\u003e: KOTOWA - SILVIA MARINA\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 1900-2125 MASL\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: GEISHA\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: WASHED\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eROAST DATE \u003cbr\u003e\u003c\/strong\u003eNOVEMBER 30, 2025\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eFROM THE ROASTER\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKOTOWA COFFEE WAS ESTABLISHED IN 1918 BY CANADIAN IMMIGRANT ALEXANDER DUNCAN. THE NAME “KOTOWA” COMES FROM THE INDIGENOUS NGÄBE-BUGLÉ LANGUAGE, MEANING “MOUNTAIN,” REFLECTING THE ESTATE’S BREATHTAKING HIGHLAND LOCATION.\u003c\/p\u003e\n\u003cp\u003eTODAY, THE ESTATE IS MANAGED BY ALEXANDER DUNCAN’S DESCENDANTS, WITH RICHARD KOYNER, A MEMBER OF THE DUNCAN FAMILY, PLAYING A KEY ROLE IN ITS OPERATIONS. RICHARD, WHOSE MOTHER WAS A DUNCAN, HAS CONTINUED THE FAMILY TRADITION, ENSURING THE ESTATE’S REPUTATION FOR PRODUCING HIGH-QUALITY SPECIALTY COFFEE REMAINS INTACT.\u003c\/p\u003e\n\u003cp\u003eTHIS LOT IS FROM SILVIA MARINA. ACQUIRED IN 2017, THE LAND BORE THE MARKS OF YEARS OF INTENSIVE ONION AND POTATO FARMING, ITS SOIL STRIPPED OF NUTRIENTS AND ITS ECOSYSTEM SEVERELY DEGRADED. FROM THE START, THEY COMMITTED TO A LONG-TERM REGENERATION JOURNEY, LAUNCHING A SEVEN-YEAR PROJECT TO RESTORE SOIL HEALTH AND BIODIVERSITY. THEY BEGAN BY REINTRODUCING TALL NATIVE CANOPY TREES AND PLANTING LOW-SHADE TREE LINES TO REBUILD THE MICROCLIMATE. SLOWLY, MOISTURE RETURNED TO THE SOIL. THEN CAME THE BIRDS, ONCE ABSENT, NOW NESTING, AND WILDLIFE BEGAN TO MAKE ITS WAY BACK. LIFE WAS RETURNING. AFTER SEVEN YEARS OF PATIENT RECOVERY, THE LAND GAVE THE FIRST SIGN OF RENEWAL, COFFEE FLOWERING IN 2024, FOLLOWED BY THE VERY FIRST FULL HARVEST IN 2025. THE FARM WAS NAMED SILVIA MARINA, IN HONOR OF THE SECOND GENERATION OF KOTOWA, RICARDO’S MOTHER, WHO LOVINGLY CARED FOR HER FATHER’S COFFEE PLANTATION AFTER HIS PASSING. HER LEGACY OF RESILIENCE AND DEDICATION CONTINUES TO INSPIRE EVERYTHING THEY DO.\u003c\/p\u003e\n\u003cp\u003ePLY AND ROGUE WAVE COFFEE HAD THE INCREDIBLE OPPORTUNITY TO VISIT THE KOTOWA DUNCAN ESTATE, WHERE WE WERE BLOWN AWAY BY THE COMPLEXITY AND CARE THAT WENT INTO EVERY COFFEE THE FARMERS PRODUCED. THIS YEAR, ROGUE WAVE IS THRILLED TO RETURN, HOPING TO RECONNECT AND SOURCE GEISHA LOTS THAT TRULY CAPTURE THE DEPTH AND CHARACTER OF THE TERROIR.\u003c\/p\u003e\n\u003cp\u003eRECOMMENDATION\u003cbr\u003eRESTING TIME: 3–4 WEEKS\u003cbr\u003eFILTER BREW: 1:16–16.5, 92C\u003c\/p\u003e","brand":"ROGUE WAVE","offers":[{"title":"100g","offer_id":45675292917950,"sku":null,"price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/IMG_4823.jpg?v=1765899747"},{"product_id":"rogue-wave-granja-paraiso-92-sudan-rume","title":"ROGUE WAVE - GRANJA PARAISO 92 SUDAN RUME","description":"\u003cp\u003e\u003cstrong\u003eROGUE WAVE\u003cbr\u003e\u003c\/strong\u003eEDMONTON, CANADA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSUDAN RUME ANAEROBIC WASHED 2025 (FILTER)\u003c\/strong\u003e\u003cbr\u003eCOLOMBIA\u003cbr\u003e\u003cbr\u003eGRAPEFRUIT\u003cbr\u003eROSE\u003cbr\u003eGRAPE JELLY\u003cbr\u003eGINGER\u003cbr\u003ePLUM\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: COLOMBIA, CAUCA\u003cbr\u003e\u003cstrong\u003eFARM\u003c\/strong\u003e: GRANJA PARAISO 92 - WILTON BENITEZ\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 1900–2100 MASL\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: SUDAN RUME\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: ANAEROBIC WASHED WITH THERMAL SHOCK\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eROAST DATE \u003cbr\u003e\u003c\/strong\u003eDECEMBER 8, 2025\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eFROM THE ROASTER\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSUDAN RUME IS A VARIETY DISCOVERED IN THE SOUTH SUDAN MOUNTAINS OF MARSABIT. IT IS A NATURAL MUTATION OF BOURBON, LOW YIELDING YET KNOWN FOR ITS REMARKABLE DENSITY OF FLAVOUR.\u003c\/p\u003e\n\u003cp\u003eGRANJA PARAISO 92 PROCESSES THIS COFFEE USING A DOUBLE ANAEROBIC THERMAL SHOCK METHOD. AFTER OZONE SANITIZATION, THE WHOLE CHERRIES ARE SUBMERGED UNDER WATER FOR FORTY EIGHT HOURS, THEN PULPED AND FERMENTED WITH A STRAIN OF LACTOBACILLUS FOR TWENTY FOUR HOURS. FOLLOWING FERMENTATION, THE BEANS RECEIVE A SERIES OF HOT AND COLD RINSES, ALLOWING THEM TO ABSORB FERMENTATION METABOLITES AND HALTING ANY FURTHER ACTIVITY. THE COFFEE IS THEN RAPIDLY DRIED IN AN ECO ENIGMA DEHUMIDIFYING DRYER TO PRESERVE CLARITY AND PREVENT OVER OXIDATION.\u003c\/p\u003e\n\u003cp\u003eMORE ABOUT WILTON BENITEZ\u003c\/p\u003e\n\u003cp\u003eWILTON BENITEZ HAS PRODUCED COFFEE FOR MORE THAN TWENTY SIX YEARS, WITH OVER SIXTEEN YEARS DEDICATED TO SPECIALTY COFFEE. HE IS A ROASTER, A Q GRADER PROCESSOR, AND A LIFELONG TASTER WHO FOUNDED GRANJA PARAISO 92 TO PURSUE HIS VISION OF PRECISE AND HIGHLY EXPRESSIVE COFFEES.\u003c\/p\u003e\n\u003cp\u003eALL OF THE FARM’S STATE OF THE ART EQUIPMENT IS DESIGNED BY WILTON AND ASSEMBLED ON SITE WITH THE HELP OF HIS BROTHER. FERMENTATIONS ARE CONTROLLED THROUGH BIOREACTORS AND SPECIFIC MICROORGANISMS, WITH CONSTANT MONITORING OF TEMPERATURE, PH, BRIX, AND ELECTRIC CONDUCTIVITY. THIS ALLOWS FOR DISTINCT, REPEATABLE, AND HIGHLY CHARACTERIZED FLAVOUR PROFILES.\u003c\/p\u003e\n\u003cp\u003eTHE DRYING MACHINES ON THE FARM USE NO FOSSIL FUELS AND REQUIRE ONLY MODERATE ELECTRIC ENERGY, ELIMINATING GREENHOUSE GAS EMISSIONS AND SUPPORTING A MORE SUSTAINABLE PROCESS.\u003c\/p\u003e\n\u003cp\u003eRECOMMENDATION\u003cbr\u003eRESTING TIME: 3–4 WEEKS\u003cbr\u003eFILTER BREW: 1:16–17, 92C\u003c\/p\u003e","brand":"ROGUE WAVE","offers":[{"title":"100g","offer_id":45675338825918,"sku":null,"price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/IMG_4816.jpg?v=1765899705"},{"product_id":"rogue-wave-santamaria-estate-geisha","title":"ROGUE WAVE - SANTAMARÍA ESTATE GEISHA","description":"\u003cp\u003e\u003cstrong\u003eROGUE WAVE\u003cbr\u003e\u003c\/strong\u003eEDMONTON, CANADA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSANTAMARÍA ESTATE GEISHA NATURAL (FILTER)\u003c\/strong\u003e\u003cbr\u003ePANAMA\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePINEAPPLE\u003cbr\u003eHONEY\u003cbr\u003eGRAPEFRUIT\u003cbr\u003eLAVENDER\u003cbr\u003ePLUM\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: PANAMA, PASO ANCHO, TIERRAS ALTAS DISTRICT, CHIRIQUÍ\u003cbr\u003e\u003cstrong\u003eFARM\u003c\/strong\u003e: SANTAMARIA ESTATE, EDWIN SANTAMARÍA\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 1560–1940 MASL\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: GEISHA\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: NATURAL\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eROAST DATE \u003cbr\u003e\u003c\/strong\u003eDECEMBER 2, 2025\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eFROM THE ROASTER\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTHE SANTAMARÍA ESTATE IS LOCATED IN PASO ANCHO IN THE TIERRAS ALTAS DISTRICT OF CHIRIQUÍ. ITS VOLCANIC SOILS, ELEVATION RANGE, AND CONSISTENT RAINFALL CREATE CONDITIONS THAT SUPPORT ARABICA VARIETIES WITH DISTINCT AROMA, ACIDITY, AND STRUCTURE.\u003c\/p\u003e\n\u003cp\u003eTHE FARM WAS ESTABLISHED IN 1950 BY DON URBANO SANTAMARÍA, WHO PLANTED CRIOLLO, BOURBON, AND MUNDO NOVO TO SUPPLY NEIGHBORING PRODUCERS. IN 1980, MANAGEMENT TRANSFERRED TO DON JOSÉ LUIS SANTAMARÍA, WHO CONTINUED TO DEVELOP THE ESTATE AND INTRODUCED CATURRA, A HIGH YIELDING VARIETY THAT NOW REPRESENTS THE MAJORITY OF PLANTINGS.\u003c\/p\u003e\n\u003cp\u003eIN THE 1990s, EDWIN SANTAMARÍA ASSUMED LEADERSHIP AND IMPLEMENTED MODERN AGRONOMIC PRACTICES THAT INCREASED PRODUCTIVITY AND CONSISTENCY, MARKING A NEW ERA FOR THE ESTATE. THE COMBINATION OF TRADITIONAL TALL VARIETIES AND DENSE CATURRA PLANTINGS CREATED A UNIQUE FIELD STRUCTURE THAT CONTRIBUTED TO THE FARM’S QUALITY GAINS.\u003c\/p\u003e\n\u003cp\u003eTHE ESTATE PRIORITIZES ENVIRONMENTALLY RESPONSIBLE AGRICULTURE, INCLUDING ORGANIC INPUTS, PROTECTION OF FOREST AREAS, AND STRICT LIMITATIONS ON INSECTICIDE USE. SEVERAL PARTS OF THE PROPERTY ARE MAINTAINED AS RESERVES WITH SPRING WATER SOURCES THAT SERVE THE COMMUNITY AND THE ECOLOGICAL PROCESSING FACILITY.\u003c\/p\u003e\n\u003cp\u003eRECOMMENDATION\u003cbr\u003eRESTING TIME: 3 WEEKS\u003cbr\u003eESPRESSO: 1:2.5–2.7, 92C\u003cbr\u003eFILTER \/ POUROVER: 1:16–17, 90–92C\u003c\/p\u003e","brand":"ROGUE WAVE","offers":[{"title":"100g","offer_id":45675350524094,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/IMG_4819.jpg?v=1765899638"},{"product_id":"rogue-wave-kanguya-cherry-ale-black-honey","title":"ROGUE WAVE - KANGUYA CHERRY ALE BLACK HONEY","description":"\u003cp\u003e\u003cstrong\u003eROGUE WAVE\u003cbr\u003e\u003c\/strong\u003eEDMONTON, CANADA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKANGUYA CHERRY ALE BLACK HONEY 2025 (FILTER)\u003c\/strong\u003e\u003cbr\u003eKENYA\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePLUM\u003cbr\u003ePINEAPPLE\u003cbr\u003eCOLA\u003cbr\u003eBLACK CHERRY\u003cbr\u003eICED TEA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: KENYA, MURANG’A\u003cbr\u003e\u003cstrong\u003eFARM\u003c\/strong\u003e: VARIOUS SMALLHOLDERS  KANGUYA FACTORY\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 1900 MASL\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: SL28, SL34, RUIRU 11, BATIAN\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: BLACK HONEY\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eROAST DATE \u003cbr\u003e\u003c\/strong\u003eDECEMBER 5, 2025\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eFROM THE ROASTER\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTHIS COFFEE COMES FROM MURANG’A COUNTY IN KENYA, A RENOWNED COFFEE GROWING REGION AT ELEVATIONS BETWEEN ONE THOUSAND SEVEN HUNDRED AND ONE THOUSAND NINE HUNDRED METERS. RED VOLCANIC SOIL AND A COOL HIGH ALTITUDE CLIMATE CREATE IDEAL CONDITIONS FOR PRODUCING EXCEPTIONAL COFFEE.\u003c\/p\u003e\n\u003cp\u003eTHE KANGUYA FACTORY IS WELL KNOWN FOR ITS RIGOROUS QUALITY CONTROL AND CAREFUL POST HARVEST PRACTICES. HUNDREDS OF SMALLHOLDER FARMERS SELECTIVELY HANDPICK RIPE CHERRIES AND DELIVER THEM TO THE FACTORY FOR FERMENTATION, WASHING, AND PRECISE DRYING ON AFRICAN RAISED BEDS. THESE THOUGHTFUL METHODS RESULT IN A VIBRANT CUP WITH BRIGHT ACIDITY, ROUNDED SWEETNESS, AND A CLEAN STRUCTURE. THE FACTORY ALSO PROVIDES SEEDLINGS, TRAINING, AND TECHNICAL SUPPORT TO HELP FARMERS IMPROVE QUALITY AND BUILD A MORE SUSTAINABLE COFFEE COMMUNITY.\u003c\/p\u003e\n\u003cp\u003eTHIS SPECIAL KENYA HONEY PROCESS REPRESENTS AN INTERPRETATION OF THE TRADITIONAL WASHED METHOD. FRESHLY PICKED CHERRIES ARE DEPULPED WITH SOME MUCILAGE LEFT ON THE BEANS, THEN SLOW DRIED ON RAISED BEDS WITH FREQUENT TURNING. AS THE MUCILAGE DRIES, ITS NATURAL SUGARS INFUSE INTO THE BEANS, RESULTING IN A CUP WITH ENHANCED SWEETNESS, RICH COMPLEXITY, AND A DISTINCTIVE PROFILE THAT REIMAGINES KENYAN COFFEE.\u003c\/p\u003e\n\u003cp\u003eRECOMMENDATION\u003cbr\u003eRESTING TIME: 2–3 WEEKS\u003cbr\u003eESPRESSO: 1:2.4–2.6, 92C\u003cbr\u003eFILTER: 1:16–17, 90–92C\u003c\/p\u003e","brand":"ROGUE WAVE","offers":[{"title":"40g","offer_id":45675368218814,"sku":null,"price":8.0,"currency_code":"USD","in_stock":false},{"title":"250g","offer_id":45675363041470,"sku":null,"price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/IMG_4827.jpg?v=1765899590"},{"product_id":"rogue-wave-la-soledad-caturra-cardamom-washed","title":"ROGUE WAVE - LA SOLEDAD CATURRA CARDAMOM WASHED","description":"\u003cp\u003e\u003cstrong\u003eROGUE WAVE\u003cbr\u003e\u003c\/strong\u003eEDMONTON, CANADA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLA SOLEDAD CATURRA CARDAMOM WASHED 2025 (FILTER)\u003c\/strong\u003e\u003cbr\u003eCOLOMBIA\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBROWN SUGAR\u003cbr\u003eCARDAMOM\u003cbr\u003eGINGER ALE\u003cbr\u003eDRIED PLUM\u003cbr\u003eAPPLE\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: COLOMBIA, ACEVEDO HUILA\u003cbr\u003e\u003cstrong\u003eFARM\u003c\/strong\u003e: LA SOLEDAD  MARIO FERNANDO GOMEZ\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 1700 MASL\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: CATURRA\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: CARDAMOM WASHED\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eROAST DATE \u003cbr\u003e\u003c\/strong\u003eDECEMBER 5, 2025\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eFROM THE ROASTER\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLA SOLEDAD IS LED BY MARIO FERNANDO GOMEZ, A SECOND GENERATION FARMER CONTINUING A FAMILY COFFEE TRADITION THAT BEGAN IN THE 1960s. WITH CAREFUL ATTENTION TO AGRICULTURE AND ENVIRONMENTAL PRACTICES, HE AND HIS TEAM BRING OUT DISTINCT CHARACTER IN THE VARIETIES CULTIVATED ON THE FARM.\u003c\/p\u003e\n\u003cp\u003eTHEIR WORK EMPHASIZES SOIL HEALTH THROUGH COMPOSTING, WATER CONSERVATION, AND SHADE GROWN CULTIVATION THAT SUPPORTS BIODIVERSITY AND REDUCES EROSION. BEYOND FARM MANAGEMENT, MARIO FERNANDO ACTIVELY SUPPORTS COMMUNITY DEVELOPMENT IN ACEVEDO, INCLUDING EDUCATION AND HEALTHCARE INITIATIVES FOR WORKERS AND THEIR FAMILIES. THROUGH THESE EFFORTS, THE FARM NURTURES BOTH QUALITY AND COMMUNITY WELLBEING.\u003c\/p\u003e\n\u003cp\u003eTHIS CATURRA CARDAMOM LOT WAS FERMENTED FOR SIXTY HOURS AND DRIED ON RAISED BEDS FOR TWENTY DAYS, RESULTING IN A CUP WITH SPICE, SWEETNESS, AND A DISTINCTIVE AROMATIC EXPRESSION.\u003c\/p\u003e\n\u003cp\u003eRECOMMENDATION\u003cbr\u003eRESTING TIME: 2–3 WEEKS\u003cbr\u003eESPRESSO: 1:2–2.2, 93C, 25–27 SECONDS\u003cbr\u003eFILTER: 1:15–16, 92–94C\u003c\/p\u003e","brand":"ROGUE WAVE","offers":[{"title":"40g","offer_id":45675369726142,"sku":null,"price":8.0,"currency_code":"USD","in_stock":false},{"title":"250g","offer_id":45675369758910,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/IMG_4835.jpg?v=1765899505"},{"product_id":"tanat-hacienda-la-esmeralda-pacamara-2nb","title":"TANAT - HACIENDA LA ESMERALDA - PACAMARA 2NB","description":"\u003cp\u003e\u003cstrong\u003eTANAT\u003cbr\u003e\u003c\/strong\u003ePARIS, FRANCE\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003eHACIENDA LA ESMERALDA - PACAMARA 2NB\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003ePOMEGRANATE\u003cbr\u003eDRIED ROSES\u003cbr\u003eRED FRUITS\u003cbr\u003eBLACK TEA\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: PANAMA\u003cbr\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: CHIRIQUI\u003cbr\u003e\u003cstrong\u003ePRODUCER: \u003c\/strong\u003ePETERSON FAMILY\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: GEISHA\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: NATUAL ANAEROBIC\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 1700 MASL\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST\u003c\/strong\u003e \u003cstrong\u003eDATE\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003eDECEMBER 4, 2025\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eROASTED IN PARIS, FRANCE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFROM THE ROASTER\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eAN ESMERALDA SIGNATURE LOT, EXPRESSIVE AND STRUCTURED.\u003c\/p\u003e\n\u003cp\u003eIN THE CUP, THE AROMATIC PROFILE OPENS WITH THE VIBRANCY OF POMEGRANATE, SUPPORTED BY HINTS OF DRIED ROSE, BEFORE REVEALING THE LUSCIOUSNESS OF RED BERRIES AND THE ELEGANT DEPTH OF BLACK TEA. 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AS OPPOSED TO THE SUPER BRIGHT, LIVELY PROFILE WE FOUND IN YENITZIN’S COFFEE, THIS ONE PRESENTS MUCH MORE DARK, MELLOW, AND SWEET, AND JUST LIKE THE SL28, ALSO REMAINS INCREDIBLY FAITHFUL TO KENYAN EXPRESSIONS OF THE VARIETY. WITHIN THE CUP, WE FIND SWEET, JUICY, AND DARK BLACK PLUM, WHICH IS TEMPERED A BIT BY CRISP, CLEAN, WHITE VANILLA WHICH COVERS THE PALETTE. ON THE FINISH, WE FIND PLEASANT HINTS OF BLACK CHERRY COLA, MANIFESTING AS AN ABUNDANCE OF MORE DARK, JUICY FRUITS, AS WELL AS THAT SPICE BLEND UNIQUE TO A TRADITIONAL COLA. THIS LOT IS TRULY ONE OF A KIND, AND WE COULDN’T IMAGINE A BETTER PAIRING FOR YENITZIN’S SL28 THAN THIS, MARTIN’S SL34.\u003c\/p\u003e\n\u003cp\u003eMARTIN SANTOS FOUNDED FINCA ESTHER IN 2002, ALONGSIDE ESTHER LEUNG, WHICH ALONG WITH FINCA MINERVA AND FINCA EL SALTO MAKE UP MAS CAFE. LOCATED AT 1,550 MASL IN BOQUETE, FINCA ESTHER IS EXTREMELY WELL PLACED IN TERMS OF THE QUALITY AND DURABILITY OF ITS TERROIR, SITTING ON THE SLOPES OF THE BARU VOLCANO, WHICH MADE IT AN EASY DECISION WHEN MARTIN AND ESTHER WERE INITIALLY LOOKING FOR LAND TO MAKE INTO A COFFEE FARM. THIS IS OUR VERY FIRST SEASON WORKING WITH MARTIN DIRECTLY, AND GIVEN THE QUALITY AND UNIQUENESS OF NOT ONLY THIS OFFERING, BUT OF OTHERS THAT WE TASTED FROM HIM AS WELL, WE ABSOLUTELY CANNOT WAIT TO CONTINUE WORKING WITH HIM IN THE YEARS TO COME, AND WITH ANY LUCK TO BRING GREATER ATTENTION TO THE METICULOUS WORK HE AND ESTHER ARE DOING ON THEIR FARMS.\u003c\/p\u003e\n\u003cp\u003eSL34 IS AN AFRICAN COFFEE CULTIVAR OF THE TYPICA GENETIC GROUP, PRIZED BOTH FOR ITS QUALITY AND STRONG RESISTANCE TO COFFEE BERRY DISEASE. IN TERMS OF FLAVOR PROFILE, SL34 IS TYPICALLY LIGHT BODIED WITH AN ABUNDANCE OF FRESH FLORALS AND STONE FRUIT, WITH POTENTIAL FOR TROPICAL FRUIT AND BERRIES. IT WAS FIRST SELECTED FROM A SINGLE TREE ON THE LORESHO ESTATE IN KABETE, KENYA BY SCOTT AGRICULTURAL LABORATORIES, AND RELEASED FOR CULTIVATION IN THE LATE 1930S. TODAY, MOST SL34 TREES REMAIN CONFINED TO KENYA.\u003c\/p\u003e","brand":"MIRRA COFFEE","offers":[{"title":"125g","offer_id":45690442252478,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/FullSizeRender_88766474-8e1d-4589-9475-48ded09e036a.jpg?v=1766008975"},{"product_id":"archers-ethiopia-hamasho-village-washed","title":"ARCHERS - HAMASHO VILLAGE - ARCHERS LOT 2025 – WASHED","description":"\u003cp\u003e\u003cstrong\u003eARCHERS\u003c\/strong\u003e\u003cbr\u003eDUBAI, UAE\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHAMASHO VILLAGE - ARCHERS LOT 2025 – WASHED\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLEMONGRASS\u003cbr\u003ePEAR\u003cbr\u003eWHITE FLORALS\u003cbr\u003eSUGARCANE\u003cbr\u003ePAPAYA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: ETHIOPIA\u003cbr\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: SIDAMA BENSA, HAMASHO VILLAGE\u003cbr\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e: ASEFA DUKAMO \/ DAYE BENSA\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: 74158\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: WASHED\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 2230–2300 MASL\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST DATE\u003c\/strong\u003e\u003cstrong\u003e: \u003c\/strong\u003eDECEMBER 30, 2025\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFROM THE ROASTER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTHIS WASHED LOT COMES FROM HAMASHO VILLAGE IN SIDAMA BENSA, PRODUCED BY SMALLHOLDER FARMERS WORKING WITH ASEFA DUKAMO AND THE DAYE BENSA GROUP. THE COFFEE IS GROWN AT HIGH ALTITUDES BETWEEN 2,230 AND 2,300 METERS, WHERE COOL TEMPERATURES AND SLOW CHERRY MATURATION HELP DEVELOP CLARITY, STRUCTURE, AND A DISTINCTLY FLORAL PROFILE.\u003c\/p\u003e\n\u003cp\u003eCHERRIES ARE CAREFULLY HAND HARVESTED AND WET PROCESSED AT THE ASEFA DUKAMO STATION, THEN DRIED SLOWLY TO PRESERVE SWEETNESS AND AROMATIC COMPLEXITY. IN THE CUP, THIS COFFEE SHOWCASES BRIGHT LEMONGRASS AND WHITE FLORALS UP FRONT, FOLLOWED BY JUICY PEAR, SUGARCANE SWEETNESS, AND A SOFT PAPAYA FINISH.\u003c\/p\u003e","brand":"ARCHERS","offers":[{"title":"200g","offer_id":45743194603710,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/ArchersHamashoVillage1.jpg?v=1767798255"},{"product_id":"archers-elto-coffee-sama-washed","title":"ARCHERS - ELTO COFFEE SAMA – WASHED","description":"\u003cp\u003e\u003cstrong\u003eARCHERS\u003c\/strong\u003e\u003cbr\u003eDUBAI, UAE\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eELTO COFFEE SAMA – WASHED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJASMINE\u003cbr\u003eLEMONGRASS\u003cbr\u003ePEAR\u003cbr\u003eEARL GREY\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: ETHIOPIA\u003cbr\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: SIDAMA BENSA, ANASORA (ELTO SAMA STATION)\u003cbr\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e: ELIYAS DUKAMO \u0026amp; ATIKLIT DEJENE\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: 74158\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: WASHED\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 2350 MASL\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST DATE:\u003c\/strong\u003e DECEMBER 30, 2025\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFROM THE ROASTER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTHIS WASHED LOT COMES FROM ELTO SAMA STATION IN SIDAMA BENSA, PRODUCED BY ELIYAS DUKAMO AND ATIKLIT DEJENE, WHOSE PASSION-DRIVEN MICROLIGHTS AIM TO EXPRESS THE FINEST QUALITIES OF SIDAMA COFFEE. THE 74158 VARIETY IS HAND HARVESTED AND WET PROCESSED BEFORE BEING DRIED TO PRESERVE SWEETNESS AND COMPLEX AROMATICS. IN THE CUP, THIS COFFEE OPENS WITH DELICATE NOTES OF JASMINE AND LEMONGRASS, FOLLOWED BY CRISP PEAR AND SUBTLE EARL GREY TEA-LIKE CHARACTERISTICS, DELIVERING AN ELEGANT AND WELL-BALANCED PROFILE.\u003c\/p\u003e","brand":"ARCHERS","offers":[{"title":"250g","offer_id":45743216492734,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/ArchersEltoSama1.jpg?v=1767798238"},{"product_id":"archers-fazenda-um-supreme-pulped-natural","title":"ARCHERS - FAZENDA UM SUPREME – PULPED NATURAL","description":"\u003cp\u003e\u003cstrong\u003eARCHERS\u003c\/strong\u003e\u003cbr\u003eDUBAI, UAE\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFAZENDA UM SUPREME – PULPED NATURAL\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMILK CHOCOLATE\u003cbr\u003eHAZELNUT\u003cbr\u003eRED APPLE\u003cbr\u003eBROWN SUGAR\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: BRAZIL\u003cbr\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: MINAS GERAIS\u003cbr\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e: FAZENDA UM\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: BOURBON\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: PULPED NATURAL\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 1100–1200 MASL\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST\u003c\/strong\u003e \u003cstrong\u003eDATE\u003c\/strong\u003e: JANUARY 21, 2026\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFROM THE ROASTER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTHIS PULPED NATURAL LOT COMES FROM FAZENDA UM IN MINAS GERAIS, A PRODUCER KNOWN FOR ITS METICULOUS APPROACH TO QUALITY AND CONSISTENCY. CHERRIES ARE SELECTIVELY HARVESTED AND PARTIALLY DEPULPED BEFORE DRYING, A METHOD THAT PRESERVES SWEETNESS WHILE MAINTAINING CLEAN STRUCTURE AND BALANCE.\u003c\/p\u003e\n\u003cp\u003eIN THE CUP, THIS COFFEE PRESENTS A COMFORTING AND POLISHED PROFILE, WITH NOTES OF MILK CHOCOLATE AND HAZELNUT LEADING INTO RED APPLE FRESHNESS AND A SOFT BROWN SUGAR SWEETNESS. 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IT COVERS TWO CLASSIFICATIONS: JIMMA AGRICULTURAL RESEARCH CENTER (JARC) VARIETIES AND REGIONAL LANDRACE VARIETIES. JARC VARIETIES WERE DEVELOPED AND RELEASED TO IMPROVE THE PRODUCTIVITY AND LIVELIHOOD OF SMALLHOLDER COFFEE FARMERS AND BOOST THE COUNTRY’S COFFEE INDUSTRY.\u003c\/p\u003e\n\u003cp\u003eTHEY ARE PROMOTED AND BRED BECAUSE OF THEIR GOOD QUALITY WHEN GROWN AT THE RECOMMENDED ELEVATIONS, RESISTANCE TO OR TOLERANCE OF ADVERSE ELEMENTS, AND ADAPTABILITY TO DIVERSE ENVIRONMENTS. THERE ARE 40+ JARC VARIETIES COMPRISED MOSTLY OF PURE LINE SELECTIONS AND A HANDFUL OF HYBRIDS. REGIONAL LANDRACES, MEANWHILE, ARE VARIETIES THAT PROPAGATE IN THE WILD, WITHOUT REGULATED INTERVENTIONS.\u003c\/p\u003e\n\u003cp\u003e74158 IS A JARC VARIETY WHOSE FLAVOR POTENTIAL WE HAVE GROWN FAMILIAR WITH IN OUR YEARS OF WORKING WITH DAYE BENSA. 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THIS CARBONIC MACERATION WASHED COFFEE DISPLAYS A BRIGHT, LIVELY ACIDITY THAT CHALLENGES EXPECTATIONS OF THE VARIETY. WHEN HOT, THE CUP PRESENTS A GLASSY, ASIAN-STYLE CLARITY WITH JUICY CITRUS CHARACTER, EVOKING LEMONGRASS AND POMELO. AS THE TEMPERATURE DROPS, THE FLAVOR BECOMES EVEN CLEANER, UNFOLDING INTO A CRISP, REFRESHING GREEN APPLE FINISH. THE RESULT IS A FRUITY, CLEAR CUP THAT RECALLS THE ELEGANCE OF TIMOR COFFEES WHILE REMAINING DISTINCTLY ITS OWN.\u003c\/p\u003e\n\u003cp\u003eTHIS COFFEE COMES FROM LOC RUNG, A YOUNG FARM LOCATED IN LAM DONG, SOUTHERN VIETNAM, ESTABLISHED JUST TWO YEARS AGO. THE NAME “LOC RUNG,” MEANING “GIFT FROM NATURE,” REFLECTS THE FARM’S PHILOSOPHY AND METICULOUS APPROACH. LOC RUNG CULTIVATES ITS COFFEE FROM SEEDLINGS AND MAINTAINS CENTRALIZED CONTROL OVER EVERY STEP OF PRODUCTION, INCLUDING HARVESTING, PROCESSING, AND SHIPPING. 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FERMENTATION CONTINUES FOR APPROXIMATELY 100 HOURS, AFTER WHICH THE COFFEE IS FULLY WASHED TO REMOVE REMAINING MUCILAGE. THE PARCHMENT COFFEE IS THEN DRIED ON BEDS UNTIL IT REACHES A MOISTURE CONTENT OF AROUND 12 PERCENT. BY REMOVING THE PULP PRIOR TO FERMENTATION, THIS METHOD PRODUCES A CUP THAT IS CLEANER AND BRIGHTER THAN TRADITIONAL CARBONIC MACERATION NATURAL COFFEES.\u003c\/p\u003e\n\u003cp\u003eCATIMOR, A HYBRID VARIETY WITH ROBUSTA GENETICS, REVEALS AN UNEXPECTEDLY VIVID FRUIT PROFILE THROUGH CAREFUL CULTIVATION AND ADVANCED PROCESSING. 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THE CLEAR REFRESHING FLAVORS OF MUSCAT AND GREEN APPLE. IMMEDIATELY AFTER BREWING THE COFFEE HAS A VERY CLEAR MUSCAT FLAVOR REMINISCENT OF MUSCAT GUMMY ALONG WITH REFRESHING FRUIT FLAVORS LIKE GREEN APPLE. AS THE TEMPERATURE DROPS FLORAL NUANCES LIKE ELDERFLOWER AND DAISY BLOSSOMS EMERGE ALONG WITH A HINT OF TROPICAL FRUIT LIKE PINEAPPLE. THIS IS A VERY CLEAR LOT TYPICAL OF SIDRA.\u003c\/p\u003e\n\u003cp\u003eCAFÉ GRANJA LA ESPERANZA LED BY MR RIGOBERTO IS NAMED AFTER THE INITIALS CGLE. THIS FARM’S HISTORY BEGAN IN 1945 IN THE VALLE DEL CAUCA REGION WITH THE PLANTING OF TYPICA YELLOW BOURBON RED BOURBON AND CATURRA. IN 2007 CGLE ACQUIRED GEISHA SEEDS FROM PANAMA BECOMING THE FIRST FARM IN COLOMBIA TO CULTIVATE GEISHA. TODAY CGLE OWNS FOUR FARMS INCLUDING POTOSI WHICH PRODUCED THIS LOT.\u003c\/p\u003e\n\u003cp\u003eSIDRA WAS BORN FROM A NATURAL CROSS BETWEEN TYPICA AND RED BOURBON IN ECUADOR. 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