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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-los-rodriguez-geisha-washed","title":"TANAT - LOS RODRIGUEZ - GEISHA WASHED","description":"\u003cp\u003e\u003cstrong\u003eTANAT\u003cbr\u003e\u003c\/strong\u003ePARIS, FRANCE\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003eLOS RODRIGUEZ - 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FINCA EL DESTINO - GEISHA HONEY LOT 8","description":"\u003cp\u003e\u003cstrong\u003eTANAT\u003cbr\u003e\u003c\/strong\u003ePARIS, FRANCE\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003eFINCA EL DESTINO - GEISHA HONEY LOT 8\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eLEMON ZEST\u003cbr\u003eHONEY\u003cbr\u003eORANGE\u003cbr\u003eCHAMOMILE\u003cbr\u003e\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\u003eBENITO BERMÚDEZ \u0026amp; MARIO CASTRELLÓN, FINCA EL DESTINO\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: GEISHA\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: HONEY\u003cbr\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e: 2100 MASL\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST\u003c\/strong\u003e \u003cstrong\u003eDATE\u003c\/strong\u003e: DECEMBER 10, 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\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFINCA EL DESTINO IS AN EXCEPTIONAL FARM LOCATED IN THE BOQUETE REGION OF PANAMA, IN THE HEART OF THE LUSH CHIRIQUÍ MOUNTAINS. FOUNDED BY BENITO BERMÚDEZ AND MARIO CASTRELLÓN, TWO EMBLEMATIC FIGURES OF THE PANAMANIAN GASTRONOMIC AND COFFEE SCENE, THE FARM IS DEDICATED TO PRODUCING EXCEPTIONAL COFFEES THROUGH A MODERN, SUSTAINABLE, AND INNOVATION LED APPROACH.\u003c\/p\u003e\n\u003cp\u003eTHIS BATCH, PROCESSED USING THE HONEY METHOD, DELIVERS A CUP THAT IS BOTH COMPLEX AND DELICATE. IT IS MARKED BY FINE CITRUS NOTES, A HONEYED SWEETNESS, AND AN ELEGANT FLORAL CHARACTER, RESULTING IN A SUBTLE AND HARMONIOUS SENSORY EXPERIENCE.\u003c\/p\u003e\n\u003cp\u003eTODAY, FINCA EL DESTINO STANDS AMONG A NEW GENERATION OF PANAMANIAN FARMS SHAPING THE FUTURE OF SPECIALTY COFFEE. ITS SOUGHT AFTER AND AWARD WINNING LOTS REFLECT THE FOUNDERS’ AMBITION TO PRODUCE RARE, REFINED COFFEES DEEPLY EXPRESSED BY THEIR TERROIR.\u003c\/p\u003e","brand":"TANAT","offers":[{"title":"100g","offer_id":45686814441662,"sku":null,"price":70.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/TanatDestino1.jpg?v=1765898641"},{"product_id":"mirra-coffee-martin-santos-sl34-washed","title":"MIRRA COFFEE - MARTIN SANTOS - SL34, WASHED","description":"\u003cp\u003e\u003cstrong\u003eMIRRA COFFEE\u003cbr\u003e\u003c\/strong\u003eKINGSTON, NEW YORK, UNITED STATES\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003eMARTIN SANTOS - SL34, WASHED\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eBLACK PLUM\u003cbr\u003eVANILLA\u003cbr\u003eCHERRY COLA\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: PANAMA, BOQUETE, FINCA ESTHER\u003cbr\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e: MARTIN SANTOS\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: SL34\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: WASHED\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST\u003c\/strong\u003e \u003cstrong\u003eDATE\u003c\/strong\u003e: DECEMBER 11, 2025\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eROASTED IN KINGSTON, NEW YORK, UNITED STATES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFROM THE ROASTER\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWE CAN’T HELP BUT VIEW THIS STUNNING WASHED SL34 FROM MARTIN SANTOS OF FINCA ESTHER, PANAMA, AS THE NATURAL SEQUEL TO OUR EARLIER RELEASE OF YENITZIN DE AGUILAR’S SL28, ALSO FROM PANAMA, BOTH PRODUCTS OF OUR INITIATIVE TO EXPLORE WHAT PANAMANIAN COFFEE HAS TO OFFER BEYOND GEISHA. 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":"mirra-coffee-jose-jijon","title":"MIRRA COFFEE - JOSE JIJON - MEJORADA, WASHED","description":"\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eMIRRA COFFEE\u003cbr\u003e\u003c\/strong\u003eKINGSTON, NEW YORK, UNITED STATES\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003eJOSE JIJON - MEJORADA, WASHED\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eHONEYDEW\u003cbr\u003eOSMANTHUS\u003cbr\u003eAGAVE\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: ECUADOR, LOJA, FINCA SAN PEDRO\u003cbr\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e: JOSE JIJON\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: MEJORADA\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: WASHED\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST\u003c\/strong\u003e \u003cstrong\u003eDATE\u003c\/strong\u003e: DECEMBER 11, 2025\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eROASTED IN KINGSTON, NEW YORK, UNITED STATES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFROM THE ROASTER\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIF ANY PRODUCER ON OUR MENU HAD LITTLE NEED OF INTRODUCTION, IT WOULD DEFINITELY BE JOSE JIJON OF FINCA SAN PEDRO; THAT SAID, WE’LL GIVE IT A RED HOT GO REGARDLESS. FOR OVER A YEAR, WE HAVE BEEN COMMUNICATING WITH JOSE AND HIS FATHER, PEPE OF FINCA SOLEDAD, ABOUT THE POSSIBILITY OF JOINING THE EXTREMELY EXCLUSIVE LIST OF ROASTERIES IN THE US WHO CARRY THIS WASHED MEJORADA FROM FINCA SAN PEDRO. TO FINALLY BE GIVEN AN ALLOCATION OF THIS LOT, A LOT WHICH IS BY FAR ONE OF THE MOST MEMORABLE, SPARKLING EXPERIENCES WE’VE EVER HAD WITH ECUADORIAN COFFEE, IS A REAL HONOR AND PRIVILEGE. WE COULDN’T BE MORE GRATEFUL TO THE WHOLE SAN PEDRO TEAM, JOSE AND PEPE IN PARTICULAR, FOR THEIR METICULOUS CARE FOR THIS COFFEE, AND FOR THE OPPORTUNITY TO WORK WITH, ROAST, AND SHARE SUCH A BEAUTIFUL OFFERING.\u003c\/p\u003e\n\u003cp\u003eWE WOULD BE REMISS IF WE DIDN’T BEGIN THE DESCRIPTION OF THIS COFFEE BY NOTING JUST HOW GOSH DARN SWEET IT IS, ONE OF THE SWEETEST WE’VE EVER TASTED. THIS OFFERING PRESENTS, THROUGHOUT THE DRINKING EXPERIENCE, WITH THAT DELICATENESS WHICH IS SO UNIQUE TO COFFEE FROM ECUADOR, OFFERING UP SUBTLE HONEYDEW MELON BOTH ON THE NOSE AND ON THE PALETTE. TO FOLLOW THIS UP, WE FIND AN ABUNDANCE OF FINE OSMANTHUS FLORALS, AND THICK, SYRUPPY, GREEN AGAVE SWEETNESS WHICH JUST GOES ON, AND ON, AND ON, A VERITABLE STUNNER, AND NOT ONE TO BE MISSED.\u003c\/p\u003e\n\u003cp\u003eTHIS LOT IS THE PRODUCT OF PEPE AND JOSE’S LATEST ENDEAVOR, THEIR NEWLY ESTABLISHED FARM SAN PEDRO, LOCATED AT 2,200 MASL IN THE LOJA REGION OF ECUADOR, IN THE FOOTHILLS OF PUTUSHIO MOUNTAIN. BEING THE SON OF THE LAUDED PRODUCER PEPE JIJON, JOSE GREW UP WITH FIRST HAND ACCESS TO A WEALTH OF KNOWLEDGE AND SKILL IN THE CULTIVATION OF SOME OF THE BEST COFFEE ECUADOR HAS TO OFFER. WITHIN THE LAST FEW YEARS, AS JOSE PROGRESSES INTO HIS 20S, HE HAS TAKEN ON INCREASINGLY MORE RESPONSIBILITY FOR THE OPERATION OF FINCA SAN PEDRO, AND IT’S CLEAR FROM THE QUALITY OF THE COFFEE HE IS PRODUCING THAT HE HAS PICKED UP MUCH MORE THAN JUST A THING OR TWO FROM WORKING WITH HIS FATHER. HAVING SPOKEN WITH JOSE ON SEVERAL OCCASIONS, WE’RE VERY GLAD THAT HE STRONGLY SHARES OUR BELIEF IN THE BEAUTY, QUALITY, AND POTENTIAL OF MINIMALLY PROCESSED, TRADITIONALLY WASHED, TERROIR AND VARIETAL FORWARD COFFEES, OF WHICH THIS OFFERING IS SUCH A PERFECT EXAMPLE.\u003c\/p\u003e\n\u003cp\u003eTHE ORIGINS OF MEJORADA, ALSO KNOWN AS TYPICA MEJORADA\/O, AREN’T CERTAIN, BUT AT PRESENT IT IS BELIEVED TO BE THE PRODUCT OF A NESTLE COFFEE RESEARCH LAB IN PINCHINCHA, ECUADOR. A TECHNICIAN AT THIS FACILITY NAMED DON OLGER ROGEL WAS THE FIRST TO IDENTIFY TWO UNIQUE F1 HYBRID VARIETIES WHICH PRESENTED UNUSUALLY HIGH POTENTIAL FOR QUALITY IN THE CUP, NAMELY SIDRA AND MEJORADA. MEJORADA SEEDS FROM THIS PROJECT WERE THEN SHARED WITH PEPE JIJON, WHO IN 2010 BECAME THE FIRST PRODUCER TO PLANT THE VARIETY, WHICH HE PLANTED ON HIS FARM, FINCA SOLEDAD, IN IMBABURA, ECUADOR. DESPITE OFTEN BEING REFERRED TO AS TYPICA MEJORADA\/O, MEJORADA IS IN FACT NOT A DESCENDENT OF TYPICA AT ALL, INSTEAD BEING A BOURBON DESCENDENT; THIS NAME IS BELIEVED TO BE A REFERENCE TO ITS SIMILARITY WITH TYPICA IN FLAVOR PROFILE, RATHER THAN ITS GENETIC COMPOSITION. FOR THIS REASON, WE SIMPLY REFER TO IT AS MEJORADA. TODAY, MEJORADA CULTIVATION REMAINS LARGELY EXCLUSIVE TO ECUADOR, ALTHOUGH EVERY YEAR WE DISCOVER NEW ORIGINS, SUCH AS COLOMBIA AND COSTA RICA, WHICH ARE BEGINNING TO GROW IT.\u003c\/p\u003e","brand":"MIRRA COFFEE","offers":[{"title":"125g","offer_id":45690527547582,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/2080\/9406\/files\/FullSizeRender_6ab1fc91-e631-4a91-a73d-f0a400f1e6f3.jpg?v=1766008950"},{"product_id":"mirra-coffee-augustin-velasco-bourbon-washed","title":"MIRRA COFFEE - AUGUSTIN VELASCO - BOURBON, WASHED","description":"\u003cp\u003e\u003cstrong\u003eMIRRA COFFEE\u003cbr\u003e\u003c\/strong\u003eKINGSTON, NEW YORK, UNITED STATES\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003eAUGUSTIN VELASCO - BOURBON, WASHED\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003ePOMELO\u003cbr\u003eMILK CHOCOLATE\u003cbr\u003eHONEY\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN\u003c\/strong\u003e: MEXICO, CHIAPAS, SIBACTEL\u003cbr\u003e\u003cstrong\u003ePRODUCER\u003c\/strong\u003e: AUGUSTIN VELASCO\u003cbr\u003e\u003cstrong\u003eVARIETY\u003c\/strong\u003e: BOURBON\u003cbr\u003e\u003cstrong\u003ePROCESS\u003c\/strong\u003e: WASHED\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST\u003c\/strong\u003e \u003cstrong\u003eDATE\u003c\/strong\u003e: DECEMBER 11, 2025\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eROASTED IN KINGSTON, NEW YORK, UNITED STATES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFROM THE ROASTER\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTHIS INCREDIBLY SIPPABLE, COMFY, AND COSY COFFEE FROM AUGUSTIN VELASCO AND COLLABORATING PRODUCERS FROM THE SIBACTEL COMMUNITY HAS ARRIVED JUST IN TIME TO KEEP YOU WELCOME, WARM COMPANY, BOTH DURING THIS FIRST COLD SNAP AND THROUGHOUT THE WINTER SEASON. WHEN BREWED, YOU CAN EXPECT SOME BRIGHT YET SMOOTH, NECTAR-LIKE POMELO FRUIT, A BACKBONE OF CREAMY MILK CHOCOLATE, AND A HONEYED SWEETNESS—SIMPLY DELICIOUS TAKEN BLACK OR WHITE.\u003c\/p\u003e\n\u003cp\u003eTHIS COFFEE IS THE PRODUCT OF THE WORK OF THE NON-PROFIT COFFEE EDUCATION ORGANIZATION, CAFELOGIA, WHICH WORKS TO MAKE EDUCATION AND SCIENTIFIC RESEARCH MORE READILY AVAILABLE TO FARMERS IN THE CHIAPAS REGION, AS WELL AS SPEARHEADING COLLABORATION BETWEEN PRODUCERS AND COMMUNITIES. THIS PARTICULAR LOT IS THE DIRECT RESULT OF SUCH ORGANIZATION AND COLLABORATION—IN THIS CASE BETWEEN MR. VELASCO WHO ORGANIZED THE LOT’S CULTIVATION AND CAREFUL BLENDING OF THE YIELD OF A HANDFUL OF PRODUCERS IN THE SIBACTEL COMMUNITY. AFTER HARVESTING, THIS COFFEE WAS ASSESSED FOR QUALITY AND FURTHER REFINED BASED ON FEEDBACK FROM DIRECTORS OF CAFLOGIA’S LOCAL STATION IN SIBACTEL, WHICH FUNCTIONS AS A BENEFICIO COMUNITARIO—A COMMUNITY CENTER DEDICATED TO IMPROVING THE PRODUCTION OF ITS SURROUNDING COMMUNITIES BY MAKING KNOWLEDGE AND PROPER PROCESSING AND MILLING EQUIPMENT AS AVAILABLE AS POSSIBLE. CAFELOGÍA'S AGRONOMY TEAM ADDITIONALLY WALKS THE HILLS HOUSE TO HOUSE, OFFERING COACHING ON SELECTIVE PICKING, FLOTATION, AND FERMENTATION, LATER VERIFYING MOISTURE, WATER ACTIVITY, AND CUP QUALITY WHEN PARCHMENT ARRIVES AT THE MILL FOR CONSOLIDATION AND EXPORT PREPARATION.\u003c\/p\u003e\n\u003cp\u003eBOURBON IS ONE OF THE MOST UBIQUITOUS AND WELL-KNOWN VARIETIES OF C. ARABICA, PARTICULARLY IN SOUTH AMERICA. IT IS CHARACTERIZED BY ITS HIGH QUALITY POTENTIAL AT ALTITUDE, PLANT HEIGHT, LOWER PRODUCTION YIELD, AND SUSCEPTIBILITY TO MAJOR COFFEE DISEASES. BOURBON WAS FIRST INTRODUCED TO BOURBON ISLAND—NOW LA RÉUNION—FROM YEMEN BY FRENCH MISSIONARIES IN THE EARLY 18TH CENTURY. IT WASN’T UNTIL THE MID 19TH CENTURY THAT BOURBON PROLIFERATED BEYOND BOURBON ISLAND, WHEN IT WAS BROUGHT BY MISSIONARIES TO AFRICA AND THE AMERICAS. 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He serves as Vice President of the Bay Area Coffee Club, a Bay Area based coffee group and 501(c)(3) nonprofit, is a green buyer for Moonwake, and works closely across the industry as a trusted consultant. \u003cbr\u003e\u003cbr\u003eKnown for his breadth of knowledge and generosity in sharing it, Harry moves comfortably between sourcing, education, and community, always guided by curiosity and openness.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe coffee we’re using for this collaboration came to Harry in quite a serendipitous way. He received it in a totally unplanned moment, which, funnily enough, felt entirely on brand for KIMOI. He knew it was the right coffee for this collaboration.\u003c\/p\u003e\n\u003cp\u003eThis coffee comes from El Burro Estate in Panama, a farm shaped by demanding conditions and deliberate pacing. 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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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