{"title":"Coffee","description":"","products":[{"product_id":"all-day-blend","title":"All Day","description":"\u003cp\u003eAll Day is a community coffee. \u003c\/p\u003e\n\u003cp\u003eIt was grown in Huila, Colombia by neighboring local producers and blended using color sorters, density separation and experienced quality assurance professionals. We receive 3-4 shipments each year as we attempt to follow the unique harvest calendar in Colombia. In Winter and Spring All Day is sourced from southern parts of Hulia, comprising mostly of coffees grown around the township of Pitalito. In Summer and Fall we look to harvests further north in Santa Maria.\u003c\/p\u003e\n\u003cp\u003eDue to the challenging nature of sourcing micro-lots from single farms and producers, we only ever see a small selection of them every year. Community lots provide us with a wider net when seeking a specific regional profile and we love how All Day represents Huila as a truly unique growing area.\u003c\/p\u003e\n\u003cp\u003eAs a roaster, community blends are a great way to support small producers, co-operatives and importers. By offering a single lot coffee in lieu of a 'House Blend' we are able to increase our commitment to a single contract and have a larger impact on a local market. This is one of the ways we practice sustainable buying.  \u003c\/p\u003e\n\u003cp\u003eRight now 100% of All Day is made up of a coffee named 'El Nevado del Huila' named after Colombia's highest volcano and sourced by the team at The Coffee Quest. \u003c\/p\u003e\n\u003cp\u003eProducers that contribute to this community coffee grow mostly Castillo, Caturra and Colombia - El Nevado del Huila is a blend of their washed processed lots. This coffee gives us juicy, bright acidity with a lingering Panela sugar sweetness.\u003c\/p\u003e\n\u003cp\u003eAll Day is great to brew any way you want. We use it as Espresso in our shops but brew it as drip at home. It's great black, and with the addition of milk you will experience sweet chocolate and nougat flavors. This is a coffee for you and all your loved ones.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eLot Name →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eEl Nevado del Huila\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducers →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSmall-scale producers from Huila\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eLocation\u003cspan\u003e \u003c\/span\u003e→\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eHuila, Colombia\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eAltitude\u003cspan\u003e \u003c\/span\u003e→\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e1,600 - 1,900 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVarieties\u003cspan\u003e \u003c\/span\u003e→\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eCastillo, Caturra, Colombia\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eProcess\u003cspan\u003e \u003c\/span\u003e→\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":37621823570077,"sku":"BFC-BLACKFOX-ALLDAY-250","price":22.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":41436427616413,"sku":"BFC-BLACKFOX-ALLDAY-5LB","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_ALL_DAY_2026_Webshop.png?v=1774893933"},{"product_id":"red-brick-espresso","title":"Red Brick","description":"\u003cdiv class=\"product-description\"\u003e\n\u003cp\u003eRed Brick is Square Mile’s longstanding house espresso, built to hold onto its familiar sweetness and depth as fresh crops rotate through the year. This edition brings red apple and toffee up front, followed by chocolate richness and a soft hazelnut finish – balanced enough to drink straight, with enough weight to carry through milk.\u003c\/p\u003e\n\u003cp\u003eHalf of the blend comes from Altamira de Chirripó, a white-honey Catuaí produced by Micepa Micromill in Costa Rica. Careful drying is particularly important in Chirripó’s humid, mist-heavy climate, and this lot contributes rounded sweetness and a gentle almond-like quality.\u003c\/p\u003e\n\u003cp\u003eThe remaining half of Red Brick comes from the \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBeneficio Chacayá mill\u003c\/span\u003e, located \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eon the southwestern shores of Lake Atitlán in Sololá, Guatemala. This is a washed community lot made up of \u003cmeta charset=\"utf-8\"\u003eCatuaí, Bourbon, Caturra grown by farmers local to the mill. \u003c\/span\u003e\u003cspan\u003eThis year’s lot is particularly great, keeping the dried fruit and red apple notes we expect while amplifying sweetness and sharing a hint of violet-like florality.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eTogether, the two components land squarely in Red Brick territory: sweet, structured and comfortably full.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eLot Name\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e Puente Tarrazu\u003cbr\u003e\u003cstrong\u003eIn This Blend →\u003c\/strong\u003e 50%\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e \u003cstrong\u003e→ \u003c\/strong\u003eTarrazu, Costa Rica\u003cbr\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e Catuaí \u0026amp; Caturra\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e White Honey\u003cbr\u003e---\u003cbr\u003e\u003cstrong\u003eLot Name\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e Chacaya\u003cbr\u003e\u003cstrong\u003eIn This Blend\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e 50%\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e Solola, Guatemala\u003cbr\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eCatuaí, Bourbon, Caturra\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cem\u003eRoasted in London, UK on \u003cstrong\u003e\u003c\/strong\u003eSeptember 21, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Square Mile","offers":[{"title":"350g","offer_id":37636390584477,"sku":"BFC-SM-REDBRICK-350","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/SM_RB_0826_Webstore.png?v=1787850117"},{"product_id":"takesi-geisha","title":"Takesi Geisha","description":"\u003cdiv style=\"max-width: 650px; margin: auto; font-family: sans-serif;\"\u003e\n\u003cp\u003eSome coffees arrive with a reputation already attached. Up in the high Andean climes of Bolivia, Takesi Gesha has become one of them: a coveted release grown at the edge of what coffee plants can withstand, and one that routinely ranks among the year’s most anticipated coffees.\u003c\/p\u003e\n\u003cp\u003eThe Iturralde family cultivates Takesi under cool temperatures that make the cherries ripen at an exceptionally measured pace. A deep layer of humus-rich soil helps sustain the trees in this severe environment, while meticulous picking, washed processing and tightly controlled drying preserve the clarity for which the farm is known.\u003c\/p\u003e\n\u003cp\u003eThe result is full-bodied without losing definition: ripe peach and melon carry the sweetness, while bergamot rises through the cup with a bright, aromatic lift. It is an exacting expression of Geisha, shaped as much by Takesi’s altitude and measured pace of ripening as by the variety itself.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e → The Iturralde Family\u003cbr\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e → Takesi\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e → Yanacachi, Bolivia\u003cbr\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e → Geisha\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e → 1,700–2,600 masl\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e → Washed\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Coffee Collective","offers":[{"title":"120g","offer_id":39576405377181,"sku":"BFC-CC-TAKESI-120","price":70.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/CC_TAKESI_NEW_Webshop_68ab89ae-981f-45e0-809f-7aa264572546.png?v=1718137194"},{"product_id":"all-night-decaf","title":"All Night Decaf","description":"\u003cp\u003eDecaf gets such a bad wrap.\u003c\/p\u003e\n\u003cp\u003eIn the past it was common for producers to take their lowest scoring coffees and throw them into a container destined to become decaf. These days, thanks to the hard work of importers and caffeination plants around the world, things are a different.\u003c\/p\u003e\n\u003cp\u003eThis particular coffee is a kind of \"greatest hits\" of the Huila region in Colombia. We work with the wonderful people at Equation Coffee to get our hands on this regional select decaf.\u003c\/p\u003e\n\u003cp\u003eThe coffee is decaffeinated using the Ethyl Acetate (EA) process - AKA the natural sugarcane process. As the name suggests, this process involves the use of Ethyl Acetate, a byproduct of fermenting sugarcane, to draw out the caffeine from the coffee.\u003c\/p\u003e\n\u003cp\u003eDue to the additional processing, the structure of the bean is slightly compromised which allows the oils to easily push their way to the surface of the bean once it's roasted. This means the coffee may appear a little oily on the surface but you can be sure we have kept this roast light and clean. \u003c\/p\u003e\n\u003cp\u003eWhen the coffee is ground you will receive a big whiff of clementine and brown sugar cookie. In the cup we're experiencing that same clementine and brown sugar with a long malty finish and some bright, citric acidity.\u003c\/p\u003e\n\u003cp\u003eTrust us when we say you're in for a good time here.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducers  →  \u003c\/strong\u003eLocal Smallholder Farmers\u003cbr\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eLocation\u003cstrong data-mce-fragment=\"1\"\u003e  →  \u003c\/strong\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eHuila, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cb data-mce-fragment=\"1\"\u003eVarieties \u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→\u003c\/strong\u003e \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eMixed Varieties\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cbr\u003eProcess \u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→\u003c\/strong\u003e \u003c\/b\u003eWashed (EA Process)\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":41671831224477,"sku":"BFC-BLACKFOX-ALLNIGHT-300","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_All_Night_NEW_Webshop.png?v=1737046635"},{"product_id":"tony-medina","title":"Tony Medina","description":"\u003cp\u003eAs we continue our extended relationship with Tony we are excited to bring you another harvest from his farm.\u003c\/p\u003e\n\u003cp\u003eFinca La Colina takes its name from the elevations of the land, and the hill on which it is located. It was Antonio “Tony” Medina’s father who decided to give the farm this name and he eventually distributed it as smaller plots amongst his children.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInitially, Tony planted only basic grains like corn and beans but it was always his dream to have a coffee farm. Even at a young age, when he didn’t have anything yet, he was working on different coffee farms to learn and gain experience. In 1991 the first coffee tree was planted.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLa Colina is surrounded by native forest and fresh spring water streams. Although Tony's primary income is provided by his coffee crop, only one-quarter of the farm is used to grow coffee; the remaining 75% is preserved as native oak, cypress, and pine forest, helping to protect the local ecosystem.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt sits at around 1,700 masl and sees cooler evening temperatures that slow down the growth of the coffee crop. This high pressure environment, accompanied by the shade of local “Inga” trees, produces denser coffee beans with more concentrated sugars.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis Caturra\/Bourbon varietal blend is processed as a Washed coffee where the seed is removed from the cherry and washed thoroughly with local spring water before drying. It is dried in full sun, raked carefully across open patios, and turned regularly to encourage even drying. \u003cmeta charset=\"utf-8\"\u003eThe result is a clean, crisp, and focused expression of Tony’s coffee.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe taste that classic Guatemalan sweetness that reminds us of brown butter and rich, molasses-like sugars. The cup is balanced with crisp, malic acidity like a fresh red apple, and we are left with lingering flavors of vanilla and dark chocolate.\u003c\/p\u003e\n\u003cp\u003eEvery year this coffee reminds us why we were drawn to it back in 2021. It is full of warming brown sugar sweetness that carries long into the finish and it has just enough acidity to balance the cup. We buy his coffee because we love it but we buy more of it because you do!\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eProducer → \u003c\/strong\u003eAntonio 'Tony' Medina\u003cbr\u003e\u003cstrong\u003eFarm → \u003c\/strong\u003e\u003cspan\u003eLa Colina\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eLocation → \u003c\/strong\u003eSan Martin Jilotepeque, Chimaltenango, Guatemala\u003cbr\u003e\u003cstrong\u003eAltitude \u003cmeta charset=\"utf-8\"\u003e→ \u003c\/strong\u003e\u003cspan\u003e1,700 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVarieties →\u003c\/strong\u003e\u003cspan\u003e Bourbon \u0026amp; Caturra\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eProcess \u003cmeta charset=\"utf-8\"\u003e→ \u003c\/strong\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":47303303495963,"sku":"BFC-TONYMEDINA-250","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_TONY_MEDINA_Webshop.png?v=1701968320"},{"product_id":"santa-colomba","title":"Santa Colomba","description":"\u003csection class=\"page-content\"\u003e\n\u003cdiv class=\"product-page\"\u003e\n\u003cdiv class=\"product-details\"\u003e\n\u003cdiv class=\"body-text\"\u003e\n\u003cp\u003eA household name here at Black Fox, Daterra is a farm that produces warm and comforting coffees with all the notes we love about South American lots.\u003c\/p\u003e\n\u003cp\u003eOutside of the delicious cup profiles, Daterra is constantly pushing the Brazilian coffee industry forward by focusing heavily on environmental and economic sustainability. This vision has seen them become the first rainforest certified farm in Brazil protecting 3500 hectares of forest, carbon negative and becoming the first B-corp coffee farm in the world.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLuis Pascoal and his family\u003c\/span\u003e operate an organic farm on site and use the produce they grow to provide meals for their workers. They work with reusable pouches for their coffee and regular filtered water taps that help to reduce plastic consumption. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis is a naturally processed coffee as is common in Brazil. You may discover a little of that funky fruit common in naturals but really this coffee is about the texture. Look for soft acidity, creamy stone fruit and lingering hazelnut.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer  → \u003c\/strong\u003eLuis Pascoal\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFarm  → \u003c\/strong\u003e Daterra\u003cbr\u003e\u003cb\u003eLocation  \u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003eCerrado, Brazil\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eVarieties\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003eMixed\u003cb\u003e\u003cbr\u003eAltitude \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003e\u003cspan\u003e1,120 \u003c\/span\u003e\u003cspan\u003emasl\u003c\/span\u003e\u003cb\u003e\u003cbr\u003eProcess \u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003eNatural\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cem\u003eRoasted in Edinburgh, UK on \u003cstrong\u003e\u003c\/strong\u003eSeptember 28, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Obadiah","offers":[{"title":"250g","offer_id":49299203555611,"sku":"BFC-OBADIAH-COLOMBA-250","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/OBADIAH_COLOMBA_2_Webshop.png?v=1792097082"},{"product_id":"la-chorrera","title":"La Chorrera","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eVíctor Alfonso Bonilla manages production at \u003cmeta charset=\"utf-8\"\u003eFinca La Chorrera, a farm dedicated to the exotic Bourbon Aruzi variety in La Argentina, Huila.\u003c\/p\u003e\n\u003cp\u003eVíctor is a third-generation coffee producer and \u003cmeta charset=\"utf-8\"\u003ehas been deeply involved in coffee since a very young age. In 2013 he became a coffee quality analyst which led to an interest in producing it. By 2015 he was growing coffee at \u003cmeta charset=\"utf-8\"\u003eFinca Villa María, where he perfected post-harvesting processes and discovered the rare Bourbon Aruzi variety.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBourbon Aruzi is a genetic anomaly—a Bourbon mutation recently discovered in Cauca, Colombia, whose DNA is suggested to trace back to Ethiopian Landraces. That lineage shows in the cup with floral notes of citrus blossom and an elevated sweetness that lingers well into the finish.\u003c\/p\u003e\n\u003cp\u003eNow at Finca La Chorrera Víctor has committed himself to exploring the Bourbon Aruzi and the heights that its cup quality can reach. The 3.5 Ha farm is home to 5,500 Bourbon Aruzi trees and sits at an elevation of 1,890 masl.\u003c\/p\u003e\n\u003cp\u003eVíctor’s processing begins by selectively harvesting ripe cherries, which are de-pulped on the same day. The wet parchment is fermented in sealed barrels for 36 to 40 hours, washed with an Eco-Mill to reduce the use of water and finally laid to dry in marquesinas for 15-18 days, depending on the weather.\u003c\/p\u003e\n\u003cp\u003eIn the cup we experience a range of flavors that remind us of an organic cola. We taste subtle baking spices, orange, brown sugar and black cherry. This is a coffee we expect to resonate with a wide range of palates due to it's big sweetness and delicate florals.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eProducer → \u003c\/b\u003eVictor Bonilla\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm → \u003c\/b\u003eFinca La Chorrera\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eLocation → \u003c\/b\u003eBuenas Aires\u003cb\u003e, \u003c\/b\u003eHuila, Colombia\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eVarieties → \u003c\/b\u003eAruzi\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eAltitude →\u003c\/b\u003e 1,890 masl\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess → \u003c\/b\u003eWashed\u003cbr\u003e\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":51939716137243,"sku":"BFC-LACHORRERA-250","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_LA_CHORRERA_Webshop.png?v=1774893904"},{"product_id":"el-pincel","title":"El Pincel","description":"\u003cp\u003eFinca El Pincel is a 33-hectare family farm located in Urrao, Antioquia. It’s divided into parcels of land that are managed by third-generation grower José Yenser Urán alongside his eight siblings.\u003c\/p\u003e\n\u003cp\u003eUrrao sits on the valley floor of the Penderisco River valley in the Andes of southwestern Antioquia, Colombia. It is here that the Caturra Chiroso variety first appeared after a local producer submitted this previously unknown variety to the 2014 Cup of Excellence and took first place.\u003c\/p\u003e\n\u003cp\u003eEven after the Caturra Chiroso took out the top spot in the COE competition, it didn’t immediately become popular. Farmers initially dubbed it \"Caturra Chiroso\" because of its compact dwarf tree size (similar to Caturra) and its elongated, narrow fruit (\"chiroso\" is local slang for slightly long or stretched objects). But DNA fingerprinting and genetic studies conducted by coffee researchers revealed that Chiroso is completely unrelated to the Bourbon-Caturra lineage. It is actually an Ethiopian landrace variety—likely a dwarf mutation of wild Ethiopian Arabica—that somehow made its way to Colombia. Because of its Ethiopian heritage, Chiroso delivers complex floral, sweet, and tea-like cup profiles similar to Geisha or Wush Wush.\u003c\/p\u003e\n\u003cp\u003eYenser grows around 6,000 trees of Caturra Chiroso on his parcel at El Pincel. His processing begins with depulping, followed by a 48‑hour fermentation, then washing and an additional 24‑hour soak in clean water. The coffee is finally dried in a greenhouse for 8 to 12 days.\u003c\/p\u003e\n\u003cp\u003eThe resulting cup is delicate and tea-like but with a grounding honey sweetness. We taste a lot of floral qualities like elderflower and bergamot. This is a great example of the Caturra Chiroso and how it reflects both its Ethiopian heritage and the terroir of Urrao.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eJosé Yenser Urán\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFarm →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eFinca El Pincel\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eLocation →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eUrrao, Antioquia, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVarieties →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eCaturra Chiroso\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eAltitude →\u003c\/strong\u003e\u003cspan\u003e 1,850 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProcess →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":53428909736219,"sku":"BFC-ELPINCEL-250","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_El_Pincel_Webshop.png?v=1786989563"},{"product_id":"el-diviso","title":"El Diviso","description":"\u003cp\u003eTogether with his brother Adrian, Nestor Lasso transformed the family farm into what is now one of Colombia's most influential coffee projects. Located near Pitalito in Huila, El Diviso has become synonymous with progressive processing, helping to redefine perceptions of Colombian coffee on the world stage.\u003c\/p\u003e\n\u003cp\u003eWorking closely alongside Jhoan Vergara and Cata Export, the team has developed fermentation protocols that have earned international recognition, including championship level success and widespread acclaim throughout Europe and beyond.\u003c\/p\u003e\n\u003cp\u003eDespite the recognition, Nestor continues to experiment, refine and push boundaries in pursuit of flavor. This Ombligon lot is a perfect example of that mindset, combining an exceptionally rare variety with one of the most ambitious processing approaches currently being explored in Colombia.\u003c\/p\u003e\n\u003cp\u003eThis lot is 100% Ombligon, a rare Colombian varietal believed to be a natural mutation linked to Ethiopian landrace genetics. The variety takes its name from the distinctive shape of the cherry, which forms a small protrusion resembling a belly button, or ombligo in Spanish. Known for its intense aromatics and vivid fruit character, Ombligon has become one of the most sought after varieties emerging from Colombia's new generation of producers.\u003c\/p\u003e\n\u003cp\u003eAt El Diviso, the variety is shaped through a highly structured advanced natural process designed to maximise sweetness, complexity and aromatic intensity. Cherries are harvested at peak ripeness before undergoing 36 hours of oxidation in cherry, followed by 24 hours of anaerobic fermentation and a further 24 hours of oxidation. The coffee then enters a 48 hour submerged fermentation, building layer upon layer of fruit expression and sweetness.\u003c\/p\u003e\n\u003cp\u003eFollowing fermentation, a thermal shock is applied to stabilize the process and preserve aromatic compounds. The coffee is then partially dried, rehydrated and combined with freshly harvested cherries before depulping, a distinctive technique developed at El Diviso to enhance depth and complexity in the cup.\u003c\/p\u003e\n\u003cp\u003eDrying takes place in a controlled dehumidification environment over approximately 60 hours, with an extended resting phase incorporated midway through the process to promote flavor integration and cup stability.\u003c\/p\u003e\n\u003cp\u003eIn the cup, expect strawberry, guava and pink macaron. The profile is complex and layered, with vivid tingling acidity, confection-like sweetness and outstanding aromatic intensity. Notes of ripe red fruit and tropical candy are wrapped in a distinctive pink velvet cake character, carrying through to a long and remarkably expressive finish.\u003c\/p\u003e\n\u003cp\u003eThis is a truly remarkable expression of Ombligon, showcasing both the potential of this rare variety and the relentless pursuit of flavour that continues to define El Diviso.\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer → \u003c\/strong\u003eNestor Lasso\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFarm → \u003c\/strong\u003eEl Diviso\u003cbr\u003e\u003cb\u003eLocation \u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003eHuila, Colombia\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eVarieties\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003eOmblignon\u003cb\u003e\u003cbr\u003eAltitude\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003e\u003cspan\u003e1,500 - 1,800\u003c\/span\u003e\u003cspan\u003e masl\u003c\/span\u003e\u003cb\u003e\u003cbr\u003eProcess\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003e\u003cspan\u003eAdvanced Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eRoasted in Bristol, UK on \u003cstrong\u003e\u003c\/strong\u003eAugust 10, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sweven","offers":[{"title":"200g","offer_id":53801697640731,"sku":"BFC-SWEVEN-DIVISO-200","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/Sweven_Diviso_Webshop.png?v=1787842827"},{"product_id":"buku-hambela","title":"Buku Hambela","description":"\u003cdiv style=\"max-width: 650px; margin: auto; font-family: sans-serif;\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBuku Hambela is produced by smallholder farmers in the Buku region of Hambela, within Ethiopia’s Guji zone, and processed at the Buku washing station operated by Esayas Bareso. Sitting at elevations reaching over 2300 masl, the area is known for producing some of the most intensely aromatic and refined coffees in Ethiopia. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe landscape around Buku is rugged and elevated, with cool nights and slow cherry maturation contributing to dense seed structure and concentrated sweetness in the cup. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCoffee growing here remains deeply traditional and highly labour intensive, with cherries selectively handpicked by surrounding smallholders before being delivered to the station for processing. At the washing station, cherries are carefully sorted and dried slowly on raised beds under close supervision, allowing the fruit character and florality typical of Guji coffees to develop with clarity and precision. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is produced from a selection of Ethiopian varieties developed by the Jimma Agricultural Research Centre (JARC) during the 1970s, specifically chosen for their cup quality, resilience and expressive fruit character. Following selective hand harvesting, the cherries are floated and sorted before being dried slowly on raised beds under careful supervision. Frequent turning throughout drying ensures even dehydration and helps preserve the clarity, sweetness and layered fruit complexity associated with the best natural coffees from Guji. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the cup, expect peach, grape candy and orange blossom. Candy-like sweetness with a juicy mouthfeel and bright acidity reveals a vibrant cup layered with floral citrus aromatics and soft stone fruit complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e → Local smallholder farmers\u003cbr\u003e\u003cstrong\u003eWashing Station\u003c\/strong\u003e → Buku\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e → Guji, Ethiopia\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e → 2,300 masl\u003cbr\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e → JARC 74110, 74112, 74158 \u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e → Natural\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eRoasted in Bristol, UK on \u003cstrong\u003e\u003c\/strong\u003eAugust 10, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Sweven","offers":[{"title":"200g","offer_id":53801727230235,"sku":"BFC-SWEVEN-BUKUHAMBELA-200","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/Sweven_Buku_Webshop_03f6aaf9-4abc-4681-af95-67981a7e522d.png?v=1787844715"},{"product_id":"majorelle","title":"Majorelle","description":"\u003csection class=\"ProductItem-additional\"\u003e\n\u003cdiv class=\"sqs-layout sqs-grid-12 columns-12\" id=\"item-662f4bfe65c22370426695c8\"\u003e\n\u003cdiv class=\"row sqs-row\"\u003e\n\u003cdiv class=\"col sqs-col-12 span-12\"\u003e\n\u003cdiv class=\"sqs-block html-block sqs-block-html\" id=\"block-903a3d04b40921fa4851\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003e\n\u003cdiv class=\"sqs-html-content\"\u003e\n\u003cp class=\"p1\"\u003eMajorelle is a farm owned by the Andrade Ochoa family. It’s situated across 38 hectares (20 dedicated to coffee) in Ecuador’s Amazonian Andes, nestled inside the species-rich Coca-Cayambe Natural Reserve between the active Reventador volcano and dormant Cayambe.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe growing conditions here are challenging because of the high humidity and annual rainfall but the fine sandy loam soil is enriched by the falling ash from the Reventador volcano which creates a natural fertilizer and fungicide that helps the plant’s health enormously\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis micro-lot features 100% Sidra Bourbon. The cherries undergo a 12-hour bag fermentation before being pulped, washed, hand sorted, and finally dried on African raised beds inside ventilated polytunnels.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFrom the roaster:\u003cbr\u003e“We have come across this farm by a very lucky accident when blind cupping new harvest samples in Quito during our visit in Ecuador. The two owners – a sweet couple Marcelo and Catalina Andrade were at the cupping and we instantly felt the warmth and charisma in their presence and we absolutely fell in love with their coffees. As we were cupping along Marcelo mentioned that his son Grego is a student at Cardiff University and as soon as we returned back home Grego paid us a visit at our coffee shop to share some coffees with us just before his graduation. Grego is now back home and has taken the helm of all things developing the farm and the results are outstanding. This very small lot of Sidra is simply stunning and this is Majorelle’s very first appearance in the UK, it’s a must try! This particular lot was meant to enter the Cup of Excellence in Ecuador this year, but instead it was sent to us due to the limited amount of only 30kg, which sadly wasn’t quite enough to reach the minimum volume required.”\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn the cup we taste elderberry, persimmon and floral notes of juniper. The processing had added layers of vibrant fruit and some soft tropical complexity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer → \u003c\/strong\u003eGrego Andrade\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFarm → \u003c\/strong\u003eMajorelle\u003cbr\u003e\u003cb\u003eLocation \u003cstrong\u003e→\u003c\/strong\u003e\u003c\/b\u003e Napo, Ecuador\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eVarieties\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003eSidra\u003cb\u003e\u003cbr\u003eAltitude \u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003e\u003cspan\u003e1,500 \u003c\/span\u003e\u003cspan\u003emasl\u003c\/span\u003e\u003cb\u003e\u003cbr\u003eProcess \u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003e\u003cspan\u003eDouble Anaerobic Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eRoasted in Bristol, UK on \u003cstrong\u003e\u003c\/strong\u003eAugust 10, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sweven","offers":[{"title":"200g","offer_id":53801736405275,"sku":"BFC-SWEVEN-MAJORELLE-200","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/Sweven_Marjorelle_Webshop.png?v=1787844694"},{"product_id":"lalesa-ephtah","title":"Lalesa Ephtah","description":"\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSay hello to Lalesa Ephtah from Gedeo, a fruity, floral treat! This unique process from exporter Ephtah’s drying station in Gedeb woreda amplifies the peachy Lalesa profile with candy-like fruit gummy flavours.\u003cbr\u003e\u003cbr\u003eEphtah founder Wubit Bekele has created an export company known for centring women. Hiring prioritises women for leadership and management positions. Ephtah holds women-focused agricultural training, which can improve access to financial services, and provides day care centres for producers and employees. Finally, their AMA Commitment program provides a quality premium specifically for enrolled female producers.\u003cbr\u003e\u003cbr\u003eLalesa kebele (town), in Gedeb woreda (district) and Gedeo Zone (county), is known for its floral, stonefruit-like coffees–in fact, we’ll feature a classic washed lot from a different producer in Lalesa later this year. Ephtah’s drying station, however, specialises in atypical processes like honey and naturals with multiple-day fermentation. For this particular lot, whole cherries from farmers in Lalesa were fermented for five days in plastic barrels before two weeks of sun-drying. This fermentation stage amplifies the tasty peach and blueberry flavors.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer → \u003c\/strong\u003eLocal smallholder farmers\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eWashing Station → \u003c\/strong\u003eLalesa \u003cmeta charset=\"utf-8\"\u003eEphtah\u003cbr\u003e\u003cb\u003eLocation \u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003eLalesa Kebele, Gedeb Woreda, Gedeo Zone, Ethiopia\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eVarieties \u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003e\u003cspan\u003eEthiopian Landraces\u003c\/span\u003e\u003cb\u003e\u003cbr\u003eAltitude \u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003e2,000\u003cspan\u003e - 2,200 masl\u003c\/span\u003e\u003cb\u003e\u003cbr\u003eProcess \u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003eExtended Fermentation \u003cspan\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cem\u003eRoasted in London, UK on \u003cstrong\u003e\u003c\/strong\u003eAugust 24, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Square Mile","offers":[{"title":"350g","offer_id":53829193924891,"sku":"BFC-SM-LALESAEPHTAH-350","price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/SM_LALESA_Webstore.png?v=1787850023"},{"product_id":"gifted-estate-pb","title":"Gifted Estate PB","description":"\u003csection class=\"page-content\"\u003e\n\u003cdiv class=\"product-page\"\u003e\n\u003cdiv class=\"product-details\"\u003e\n\u003cdiv class=\"body-text\"\u003e\n\u003cp\u003eGifted Estate is a family-owned coffee farm located in Gatundu, Kiambu County, on the fertile western slopes of the Aberdare Range, one of Kenya’s most respected agricultural regions. Managed by Moses Kamura Nganga and his wife Teresa, the estate sits at over 1,800 masl, where rich red volcanic soils, annual rainfall of approximately 1,500 mm, and cool temperatures provide ideal conditions for producing exceptional specialty coffee.\u003c\/p\u003e\n\u003cp\u003eAfter several years managing neighboring coffee estates, Moses has dedicated himself entirely to the development of his own farm and has strengthened the estate’s technical expertise by hiring an experienced agronomist. This investment reflects a long-term commitment to sustainability, agronomic excellence, and the production of outstanding coffees that fully express the unique terroir of the Aberdare region.\u003c\/p\u003e\n\u003cp\u003eThe farm cultivates SL28 and SL34 varieties alongside grafted Ruiru 11.\u003cbr\u003eWe have been lucky enough to get our hands on a Peaberry selection where only the small, round, pea-shaped beans have been chosen. A Peaberry is a natural mutation of the coffee seed where a single seed grows inside the cherry, rather than the usual two. In our experience, Peaberries have a uniquely focused sweetness and due to their circular shape they often roast particularly evenly.\u003c\/p\u003e\n\u003cp\u003eThe coffee is pulped and fermented for approximately 48 hours, depending on weather conditions, before being thoroughly washed and transferred to raised drying beds. The parchment coffee is carefully dried over a period of around 14 days and turned several times each day to ensure slow, even drying and optimal flavor development.\u003c\/p\u003e\n\u003cp\u003eThe texture of this coffee is soft and buttery with flavors of rose, lylac and blackcurrant. The sweetness is concentrated like wine and there is a soft green apple undertone. Peaberries are always a treat to roast so drink as much as you can!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer → \u003c\/strong\u003e\u003cspan\u003eMoses \u0026amp; Teresa Nganga\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFarm → \u003c\/strong\u003e\u003cspan\u003eGifted Estate\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eLocation → \u003c\/strong\u003e\u003cspan\u003eKiambu, Kenya\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eAltitude \u003cmeta charset=\"utf-8\"\u003e→ \u003c\/strong\u003e\u003cspan\u003e1,800 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVariety \u003cmeta charset=\"utf-8\"\u003e→ \u003c\/strong\u003e\u003cspan\u003eRuiru 11, SL28 \u0026amp; SL34 (Peaberry)\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eProcess \u003cmeta charset=\"utf-8\"\u003e→ \u003c\/strong\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":54002934841627,"sku":"BFC-BLACKFOX-GIFTEDPB-250","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_Gifted_Estate_PB.png?v=1789936135"},{"product_id":"duromina","title":"Duromina","description":"\u003cp\u003eDuromina is a farmer cooperative of approximately 400 smallholder farmers in the Qadamessa kebele within the Gomma woreda of Agaro, Jimma. The region experiences some of the earliest harvests in Ethiopia and yet due to the long blooming period they often show the best shelf life, continuing to peak in flavor more than six months after they've arrived here in the US. \u003c\/p\u003e\n\u003cp\u003eProducers cultivate coffee on small plots of land at altitudes between 1,850-1,980 masl. They intercrop the coffee with maize and false banana trees for shade, avoid the use of synthetic fertilizer, and soak their parchment overnight to ensure a exceptionally clean final cup.\u003c\/p\u003e\n\u003cp\u003eThe Duromina cooperative was established in 2010 with help from USAID's Technoserve project to allow the community to break away from low local market prices and focus on high-quality processing. The intention was to improve the livelihoods of the local producers and that's exactly where it gets its name–Duromina means \"to improve their lives\" in the local Afan Oromo language. Duromina is part of the Kata Muduga Union - an umbrella organization which provides marketing and administrative services to the cooperative members.\u003c\/p\u003e\n\u003cp\u003eThe cup profiles from this part of Ethiopia often provide complex herbaceous notes in amongst the usual suspects of sweet citrus fruit, black tea and fresh spring blossoms. Here we taste the earthiness of green tea with soft sweet tangerine supported by a concord grape and wildflower honey.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer →\u003c\/strong\u003e\u003cspan\u003e Members of the Duromina Farmer Cooperative\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWashing Station → \u003c\/strong\u003e\u003cspan\u003eLocalized stations\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eLocation → \u003c\/strong\u003e\u003cspan\u003eQadamessa, Agaro, Jimma, Ethiopia\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eAltitude → \u003c\/strong\u003e\u003cspan\u003e1,850-1,980 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVariety → \u003c\/strong\u003e\u003cspan\u003eNative Landraces\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eProcess → \u003c\/strong\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":54002966036763,"sku":"BFC-BLACKFOX-DUROMINA-250","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_Duromina.png?v=1789936427"},{"product_id":"bochesa","title":"Bochesa","description":"\u003cp\u003eBochesa comes to us from Obadiah in Edinburgh, and it's an Ethiopian that sits squarely on the darker-fruit side.\u003c\/p\u003e\n\u003cp\u003eThe Bochesa washing station in Arbegona, Sidama, is a young operation. It opened in 2022 and works with 823 smallholder farmers, putting money back into them through seedling distribution and premium payments.\u003c\/p\u003e\n\u003cp\u003eThose farms sit between 2,000 and 2,100 meters, where cooler temperatures slow ripening and give the cherries more time to develop sugar. This lot is made up of two local varieties, 74110 and 74112. After pulping, the coffee ferments for 12 to 16 hours, gets washed, then dries on raised beds for 10 to 14 days. That short fermentation is a big part of why the cup tastes so clear.\u003c\/p\u003e\n\u003cp\u003eLook for plum and fig up front and a marzipan sweetness that lingers. Obadiah recommends it for both espresso and filter, so brew it however you like.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e → 823 Smallholder Farmers\u003cbr\u003e\u003cstrong\u003eWashing Station\u003c\/strong\u003e → Bochesa\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e → Arbegona, Sidama, Ethiopia\u003cbr\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e → 74110, 74112\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e → 2,000–2,100 masl\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e → Washed\u003c\/p\u003e","brand":"Obadiah","offers":[{"title":"250g","offer_id":54179036758299,"sku":"BFC-OBADIAH-BOCHESA-250","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/OBADIAH_BOCHESA_Webshop_8fa5ba88-43dd-4340-8641-dadd5c6bc446.png?v=1792097048"},{"product_id":"lalesa","title":"Lalesa","description":"\u003cp\u003eLalesa arrives out of Obadiah in Edinburgh as a sweet, fruit-forward take on Ethiopian coffee.\u003c\/p\u003e\n\n\u003cp\u003eLocal smallholders farm it under natural shade trees in Gedeb, at 2,150 to 2,200 meters. They bring their cherry to Lalesa, a drying site Ephtah opened in 2023. With around 400 drying beds, it’s already the largest in Gedeb.\u003c\/p\u003e\n\n\u003cp\u003eIn a black honey process, the coffee is pulped but keeps most of its sugary fruit pulp clinging to the parchment while it dries. Lalesa floats the cherries to sort out lighter fruit, rests them briefly on the beds, then pulps them and dries the coffee under shade for about 25 days. That long, shaded dry gives sugars inside the coffee’s pulp time to build up and help round out the profile.\u003c\/p\u003e\n\n\u003cp\u003eThat’s where the caramel comes from, alongside ripe stone fruit. The same process tends to give Lalesa a soft, sweeter body than a washed coffee, which is what helps it hold up exceedingly well as espresso.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e → Local Smallholders\u003cbr\u003e\n\u003cstrong\u003eDrying Station\u003c\/strong\u003e → Lalesa (Ephtah)\u003cbr\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e → Gedeb, Ethiopia\u003cbr\u003e\n\u003cstrong\u003eVariety\u003c\/strong\u003e → 74110, 74112, Heirloom\u003cbr\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e → 2,150–2,200 masl\u003cbr\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e → Black Honey\u003c\/p\u003e","brand":"Obadiah","offers":[{"title":"250g","offer_id":54179211477275,"sku":"BFC-OBADIAH-LALESA-250","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/OBADIAH_LALESA_Webshop_ef659b7c-ebcc-4234-8eeb-1f595b23cb71.png?v=1792097026"},{"product_id":"daterra-aramosa","title":"Daterra Aramosa","description":"\u003cp\u003eAramosa is a new kind of coffee plant, bred at Daterra in Brazil and still under study, and Monogram in Calgary has turned this lot into a fruit-forward anaerobic natural.\u003c\/p\u003e\n\n\u003cp\u003eLuis Pascoal's Daterra estate developed Aramosa with Brazil's Agronomic Institute of Campinas, crossing arabica with Coffea racemosa, a small-beaned wild species from southeastern Africa. The goal was to keep arabica's flavor while borrowing two of racemosa's traits: low caffeine and a tolerance for drought. The second matters in the Cerrado, where the dry season runs long. The first means the coffee lands at roughly half the usual caffeine without any decaf processing, which can cost a coffee some of its flavor.\u003c\/p\u003e\n\n\u003cp\u003eFor this lot, the whole cherries fermented with native yeasts in sealed tanks for 72 hours before drying. A sealed ferment like that tends to push the fruit forward, and you can taste it in the grape and strawberry.\u003c\/p\u003e\n\n\u003cp\u003eLook for that fruit over a cocoa-like base, an easy pick for a late-afternoon or evening cup.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e → Luis N. Pascoal\u003cbr\u003e\n\u003cstrong\u003eFarm\u003c\/strong\u003e → Daterra\u003cbr\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e → Cerrado, Brazil\u003cbr\u003e\n\u003cstrong\u003eVariety\u003c\/strong\u003e → Aramosa\u003cbr\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e → 1,150 masl\u003cbr\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e → Anaerobic Natural\u003c\/p\u003e","brand":"Monogram","offers":[{"title":"200g","offer_id":54181072109851,"sku":"BFC-MONOGRAM-DATERRA-200","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/Monogram_DATERRA_RARE.png?v=1792103753"},{"product_id":"daterra-pearl-espresso","title":"Daterra Pearl Espresso","description":"\u003cp\u003ePeanut butter and chocolate is a classic pairing, and it’s exactly where this Brazilian espresso from Monogram lands.\u003c\/p\u003e\n\n\u003cp\u003eDaterra’s Cerrado estate has for decades set the pace for Brazilian coffee farming, restoring land, investing in its people and piloting new methods in the field long before sustainability became a talking point. Monogram backs that work directly, sending a percentage of its proceeds from every bag of Daterra coffee sold to Daterra’s own reforestation project, which is restoring ecosystems across the Cerrado.\u003c\/p\u003e\n\n\u003cp\u003eThat same care and attention carry through to this harvest. Daterra’s farm is split into more than 200 plots, and each one gets picked when its own cherries are at their peak. The ripest pickings then go through pulped natural processing, where cherry skins come off yet much of the fruit’s sugar stays on the bean through drying. Sugars from the residual fruit casing give this cup a round, enriched sweetness with a deeper body to carry a shot perfectly.\u003c\/p\u003e\n\n\u003cp\u003eIn the cup look for brown sugar alongside the peanut butter and chocolate, lasting through the finish.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e → Daterra\u003cbr\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e → Cerrado, Brazil\u003cbr\u003e\n\u003cstrong\u003eVarieties\u003c\/strong\u003e → Various\u003cbr\u003e\n\u003cstrong\u003eAltitude\u003c\/strong\u003e → n.a.\u003cbr\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e → Pulped natural\u003c\/p\u003e","brand":"Monogram","offers":[{"title":"300g","offer_id":54181109268763,"sku":"BFC-MONOGRAM-DATERRA-300","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/Monogram_DATERRA_PEARL.png?v=1792103305"},{"product_id":"gedeb-lalesa","title":"Gedeb Lalesa","description":"\u003cp\u003eCherry cola isn’t a note you see often on an Ethiopian coffee, and it’s what makes this natural from Monogram in Calgary stand out.\u003c\/p\u003e\n\n\u003cp\u003eIt’s processed at Lalesa, a drying station in Gedeb at the southern tip of the Yirgacheffe region, owned by the women-founded and women-led exporter Ephtah Specialty Coffee. Cherries get sorted first, then spread out to dry whole on covered beds. The cover keeps direct sun off the fruit and stretches drying to 20 to 25 days, with the coffee turned regularly throughout. That slow dry inside the cherry is what builds the deep, sweet fruit behind the cherry cola, and the steady turning keeps it tasting clean.\u003c\/p\u003e\n\n\u003cp\u003eLook for bright splashes of peach next to the cola, with a fresh lavender underflow on the finish.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eDrying Station\u003c\/strong\u003e → Lalesa (Ephtah)\u003cbr\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e → Gedeb, Ethiopia\u003cbr\u003e\n\u003cstrong\u003eVariety\u003c\/strong\u003e → Ethiopian Landrace\u003cbr\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e → Natural\u003c\/p\u003e","brand":"Monogram","offers":[{"title":"300g","offer_id":54181117329691,"sku":"BFC-MONOGRAM-GEDEBLALESA-300","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/Monogram_LALESA.png?v=1792102992"},{"product_id":"chelbesa-ephtah","title":"Chelbesa Ephtah","description":"\u003cp\u003eThis bright, citrus-led cup comes from our partners across the pond at Square Mile.\u003c\/p\u003e\n\u003cp\u003eLocal smallholders in Chelbesa, a kebele (village) in Ethiopia's Gedeo Zone, grow a mix of landrace varieties at 1,950 to 2,200 meters. They bring their cherry to the Chelbesa washing station for processing.\u003c\/p\u003e\n\u003cp\u003eThis lot went through an extended dry fermentation. After pulping, the coffee sits in its sticky fruit layer without being submerged in water, for longer than a typical washed lot, before it's finally washed. That longer ferment tends to build more fruit intensity, while the washing keeps the flavors clean.\u003c\/p\u003e\n\u003cp\u003eLook for apricot and clementine, with plenty of juiciness. Square Mile roasts it for filter, so a pour-over or batch brewer is the way to go. It's at its best two to six weeks after roasting.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e → Local Smallholders\u003cbr\u003e\u003cstrong\u003eWashing Station\u003c\/strong\u003e → Chelbesa\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e → Chelbesa Kebele, Gedeo Zone, Ethiopia\u003cbr\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e → Ethiopian Landraces\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e → 1,950–2,200 masl\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e → Extended Dry Fermentation Washed\u003c\/p\u003e","brand":"Square Mile","offers":[{"title":"350g","offer_id":54212764696859,"sku":"BFC-SM-CHELBESAEPHTAH-350","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/SM_CHELBESA_EPHTAH_Webstore_109f085f-1dbf-44aa-bf2a-89a2f034b9f8.png?v=1792101432"},{"product_id":"karinga-aa","title":"Karinga AA","description":"\u003csection class=\"page-content\"\u003e\n\u003cdiv class=\"product-page\"\u003e\n\u003cdiv class=\"product-details\"\u003e\n\u003cdiv class=\"body-text\"\u003e\n\u003cp\u003eKaringa washing station (factory) is the physical processing site where local farmers from four nearby villages (Kimaruri, Kariungu, Gachuha, and Mugalwa) deliver their harvested coffee cherries to be sorted, fermented, washed, and dried. It is managed by the Gitwe Farmers Co-operative, which includes 650 total members and 500 active smallholder farmers.\u003c\/p\u003e\n\u003cp\u003eThe factory is located in Kiambu County, Thika District, situated within tea-growing zones where most of the contributing producers grow both tea and coffee alongside shade trees like Gravillea and Macadamia. Although Karinga factory itself sits at around 1,300 masl, most producers grow their coffee at altitudes of 1,700 - 1,900 masl.\u003c\/p\u003e\n\u003cp\u003eThe crops consists almost entirely of hand picked SL-28 and SL-34 varietals, amongst some Batian and Ruiru 11 plants, which thrive in the rich red volcanic soil. This specific lot is an AA separation where seed are passed through screens and only those that fit between size 17 and 18 are collected. We find AA lots show the best clarity of flavor amongst Kenyan coffee with clean, crisp acidity and fresh fruit notes.\u003c\/p\u003e\n\u003cp\u003eThis is a traditional washed Kenyan lot. It is fermented for 12 to 24-hours, thoroughly washed and transferred to raised drying beds. Drying takes between 7 and 14 days, during which the parchment is regularly turned to ensure even drying and to prevent defects.\u003c\/p\u003e\n\u003cp\u003eIn the cup we taste bright blackberry notes, stone fruit, red apple and a lingering toffee finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer → \u003c\/strong\u003e\u003cspan\u003eMembers of the Gitwe Farmers Cooperative\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWashing Station → \u003c\/strong\u003e\u003cspan\u003eKaringa\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eLocation → \u003c\/strong\u003e\u003cspan\u003eKiambu, Kenya\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eAltitude \u003cmeta charset=\"utf-8\"\u003e→ \u003c\/strong\u003e\u003cspan\u003e1,700-1.900 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVariety \u003cmeta charset=\"utf-8\"\u003e→ \u003c\/strong\u003e\u003cspan\u003eSL28 \u0026amp; SL34\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eProcess \u003cmeta charset=\"utf-8\"\u003e→ \u003c\/strong\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":54258299535643,"sku":"BFC-BLACKFOX-KARINGAAA-250","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_Karinga_AA_Webshop.png?v=1792104685"}],"url":"https:\/\/blackfoxcoffee.com\/collections\/coffee\/monogram.oembed","provider":"Black Fox Coffee Co.","version":"1.0","type":"link"}