{"title":"Omni","description":"\u003cp\u003eImported from Woo category path: Shop all \u0026gt; Coffee \u0026gt; Coffee beans \u0026gt; Omni\u003c\/p\u003e\u003cp\u003eWoo product count: 6\u003c\/p\u003e","products":[{"product_id":"dark-matter-caramel-curd-yunnan-200g","title":"Dark Matter - Caramel Curd, Yunnan 200g","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%;\"\u003e\n\u003cp style=\"text-align: center;\"\u003eA fantastic Yunnan lot, that thanks to a unique anaerobic washed process utilising butter during the fermentation process, allows the green coffee to chemically react on a molecular level to preserve aromas, esters and lipids of butter resulting in a uniquely creamy, dessert like coffee.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eRipe cherries are picked, traditionally washed and then placed into sealed bags with butter to anaerobically ferment for 3 days. They are then washed again before being dried.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eIn the final cup, expect intense sweetness, funkiness and creaminess that tastes like cheesecake, toffee, caramel, mascarpone, butter and cream. Paired with milk drinks, it's dessert in a cup. Black, it's intensely sweet with a buttery, creamy mouthfeel and some balanced funkiness that induces the mascarpone\/cheesecake flavour notes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"width: 20%;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dark Matter","offers":[{"title":"Default Title","offer_id":58274099757440,"sku":"24798","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Adobe-Express-file-2026-02-16T164942-957.png?v=1781604253"},{"product_id":"module-m19-200g-peru","title":"Module M20 200g | Peru","description":"","brand":"Module","offers":[{"title":"Default Title","offer_id":58702772535680,"sku":"25638","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/260802-M20-FRONT.jpg?v=1786721028"},{"product_id":"module-m21-200g-panama","title":"Module M21 200g | Panama","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%;\"\u003e\n\u003cp style=\"text-align: center;\"\u003eGrown on the slopes of Volcán Barú, this washed coffee comes from Bambito Estate, where cooler temperatures and high elevation allow the cherries to mature slowly and develop concentrated sugars. We roasted it lightly to retain its clean, structured character.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"width: 20%;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Module","offers":[{"title":"Default Title","offer_id":58702773223808,"sku":"25639","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/260802-M21-FRONT.jpg?v=1786721036"},{"product_id":"campbell-syme-haru-ethiopia-250g","title":"Campbell \u0026 Syme - Haru, Ethiopia 250g","description":"\u003cdiv class=\"gs-pd\"\u003e\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\n\u003cfigure class=\"gs-pd-fig gs-pd-square\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Haru, Ethiopia 250g\" height=\"1221\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-87300-Image-552.jpg?v=1791284296\" width=\"1080\"\u003e\u003c\/figure\u003e\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Haru, Ethiopia 250g\" height=\"532\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-87301-Image-553.jpg?v=1791284291\" width=\"1080\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp style=\"font-size: 14px;\"\u003eAlways an exciting and delicious time when we start to have multiple fresh Ethiopians on our shelves. This week we see the addition of a naturally processed lot, and look forward to a third more experimental lot in the coming weeks! We return for the third year to Haru from Yirgacheffe. The last two years we have worked with washed lots, and this year we also have another washed lot in the pipeline. The consistency and high quality over the last two years got us thinking about the other lots the top quality washing station does, and this lot is where the thoughts led to! The cup profile is complex and juicy, filled with silky fruits and a floral sweetness. Tropical notes upfront, leaning into a mouthwatering mango delight, add a fresh berry acidity with ongoing strawberry undertones throughout the cup. Then theres this sweet caramel like florality, adding an ever so moreish high note, think vanilla.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003e\u003cstrong\u003eHARU WASHING STATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eHaru is a washing station just outside the infamous Yirgacheffe, but with a distinct enough profile to demand its own recognition. First set up in 1979, the current owner, Komilachu, has taken on a piece of Ethiopian history, as this was one of the first washing stations to bring quality Ethiopian coffee to a worldwide audience.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eWith 320 raised beds across just over 4 hectares, Komilachu has been working with Tracon, who export this coffee for us, for over 10 years now. Relationships like this are important due the particular way that coffee buying works in Ethiopia. Controls have started to be relaxed so that these may now flourish and coffee can be sold ‘forward’, rather than bought as spot coffee through the ECX. A washing station is not allowed to also export their coffee, so has to work with an additional exporter.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eKomilachu also owns a small farm next door to the washing station that also contributes to the lots. Like most of the area, coffee is shade grown under a mixture of endemic species, in line with its history.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eAlthough coffee is from Ethiopia, over generations people have selected varietals that work best for them and their environment. This means that there is a varietal dominance in each landscape, often being described as heirloom for ease. 74112 which dominates here is a Kurume ‘type’ coffee, with similar morphological characteristics to a good yielding indigenous fruit tree. It is common to name coffee selections after local characteristics and this was the case where the coffee tree resembled the ‘Kurume’ fruit tree.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003e\u003cstrong\u003ePROCESSING\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eCoffee is brought to the washing station by the many smallholders that live locally.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eThe cherry is handpicked to remove any noticeable defects before being taken to the raised drying beds and dried for around 21 days.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eOnce dried, it is hulled to remove the husk, then stored before being taken to Addis Ababa for sorting, grading and export.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Campbell \u0026 Syme","offers":[{"title":"Default Title","offer_id":60053838004608,"sku":"25802","price":15.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image-550.jpg?v=1791279557"},{"product_id":"campbell-syme-roger-chilcon-peru-250g","title":"Campbell \u0026 Syme - Roger Chilcon, Peru 250g","description":"\u003cdiv class=\"gs-pd\"\u003e\n\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\n\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Roger Chilcon, Peru 250g\" height=\"809\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-87287-Image-541.jpg?v=1791284206\" width=\"1080\"\u003e\u003c\/figure\u003e\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Roger Chilcon, Peru 250g\" height=\"807\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-87288-Image-542.jpg?v=1791284207\" width=\"1080\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003eRoger Chilcon is back! We are all very excited to work with Roger Chilcon for a fourth year in a row. We feel privileged to have been able to bring in his delicious washed lot again, and to continue this relationship. This lot is a stall mark of our offer list, such a fantastic well rounded easy drinker. The cup is juicy and full with a great complexity. The profile is rounded with a sweet medium upfront acidity, lots of juicy strawberry and plum notes flesh it out and a long sweet and buttery fudge finish lingers and leads you into your next sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROGER CHILCON\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRoger Chilcon Flores is the owner of 3 hectares of coffee in the El Diamante village of San Jose de Lourdes district.\u003c\/p\u003e\n\u003cp\u003eRoger grows both Yellow and Red Caturra alongside other varieties, and all of the land is above 1900 masl. Some of Roger's family also grow coffee in the area and the family manage the farms together. Whilst each family member owns their own land, Roger manages the picking, processing and drying of the coffee.\u003c\/p\u003e\n\u003cp\u003eCherries are picked as ripe as possible before being pre-fermented overnight in bags. These macerated cherries are then de-pulped and fermented for 24 to 36 hours depending on the weather conditions. This extended fermentation and cherry maceration gives the cup a pronounced fruited note which complements the pronounced citric acidity that comes from the high altitude. Roger then dries all his coffee inside a ventilated greenhouse on a plastic lined, wooden patio. Once the coffee is below 11% moisture content Roger then brings the coffee down to Jaén where he delivers it to the Falcon Coffees Peru warehouse.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEL DIAMANTE \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Diamante is one of the closest coffee producing areas to the city of Jaen and therefore has a huge cooperative presence, at least in the lower elevations. Falcon work with a couple of coffee producing families in El Diamante, who have farms from 1600 to 2000 masl. The main varieties grown in the medium altitudes is Catuai and Castillo, and at higher altitudes it is all Bourbon, Caturra and Typica.\u003c\/p\u003e\n\u003cp\u003eEl Diamante is one of the few areas in Jaen to have protected forests, which are home to a variety of flora and fauna native to the region. Not only that, there are also many water sources that supply much of the water to the city. This thriving natural environment creates a beautiful setting to grow coffee, but also contributes to the richness and stability of the soils in the area. The cup profile of the coffees in this area is very distinct, with a heavily fruited cup and a pronounced acidity.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cfigure class=\"gs-pd-fig gs-pd-portrait\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Roger Chilcon, Peru 250g\" height=\"1200\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-87289-Image-543.jpg?v=1791284267\" width=\"900\"\u003e\u003c\/figure\u003e\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\n\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Roger Chilcon, Peru 250g\" height=\"795\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-87290-Image-544.jpg?v=1791284271\" width=\"1080\"\u003e\u003c\/figure\u003e\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Roger Chilcon, Peru 250g\" height=\"812\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-87291-Image-545.jpg?v=1791284270\" width=\"1080\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Campbell \u0026 Syme","offers":[{"title":"Default Title","offer_id":60053838037376,"sku":"25800","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image-539.jpg?v=1791279557"},{"product_id":"campbell-syme-hambella-ethiopia-250g","title":"Campbell \u0026 Syme - Hambella, Ethiopia 250g","description":"\u003cdiv class=\"gs-pd\"\u003e\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\n\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Hambella, Ethiopia 250g\" height=\"810\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-87295-Image-548.jpg?v=1791284270\" width=\"1080\"\u003e\u003c\/figure\u003e\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Hambella, Ethiopia 250g\" height=\"454\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-87296-Image-549.jpg?v=1791284287\" width=\"694\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp style=\"font-size: 14px;\"\u003eAlways a special week this one, as fresh Ethiopians hit our shelves and offer list. First release of this harvest is a washed lot from Guji, as we see ourselves return to Hambell for the third year in partnership with DRWakefield. We are happy to return to Hambella as we continue to thoroughly appreciate the increased consistency and cup profile from a single farm lot. Hambella reminds us what we have been missing, with stone fruits and zesty citrus in buckets, a complex lot with high caster sugar like sweetness throughout. Add to this the florality you get from a bergamot and you get the idea. A lot for ushering in the summer with it making an exceptional iced brew.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003e\u003cstrong\u003eHAMBELLA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003e65% of Ethiopia’s coffee growing area is located within the Oromia region. The majority of Oromia’s coffee is known as garden coffee due to the small plots of land with lower yields, as producers multicrop with other cash crops to maximise their returns. However, Hambella farm encompasses 200 hectares and employs 28 full-time staff, swelling to just over 700 in full season. 70% of these workers are women, and there is a program for farmers in the local area to be able to work closely with agronomists and processing experts to increase the quality of their coffee. Some of this is then bought and sold by the farm in addition to their own beans.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eThe coffee from Hambella is grown in the Guji zone, but the processing facilities are across the district border in Gedeb, Gedeo zone. The coffee is left to dry in the sun for 21 days on raised beds, being turned frequently before being bagged.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eThe farm itself was created by Aman Adinew and his brother Michael. Previous to this, Aman was director of quality control at the ECX, or Ethiopia Commodity Exchange, and was in charge of the first speciality coffee lab in Ethiopia.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Campbell \u0026 Syme","offers":[{"title":"Default Title","offer_id":60053838102912,"sku":"25801","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image-546.jpg?v=1791279558"},{"product_id":"taith-finca-gascon-black-honey-caturra-200g-guatemala","title":"Taith - Finca Gascon Black Honey 200g | Guatemala","description":"\u003cdiv class=\"gs-pd\"\u003e\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cfigure class=\"gs-pd-fig gs-pd-square\"\u003e\u003cimg alt=\"Taith - Finca Gascon Black Honey 200g | Guatemala\" height=\"995\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-87697-2026_Summer_gascon-coffee-bird_0001-jpg.webp?v=1791284358\" width=\"1000\"\u003e\u003c\/figure\u003e\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003eFARM\u003c\/p\u003e\n\u003cp\u003eGildardo Contreras developed an interest in coffee production from an early age, helping his parents harvest and process coffee from approximately 50 Bourbon coffee trees growing in their family garden. This early experience inspired his passion for coffee cultivation and led him to establish his own farm in 2012 after purchasing a property from a relative that produced both avocados and coffee. Over time, Gildardo expanded the farm by acquiring neighbouring parcels, increasing its size to approximately 54 acres.\u003c\/p\u003e\n\u003cp\u003eToday, the farm is managed by his son, Felipe Contreras, who focuses on improving coffee quality and refining processing methods. Felipe also works closely with neighbouring producers to share knowledge and encourage higher production standards across the local community. The farm places a strong emphasis on sustainable practices, using natural pest management methods, including a homemade mixture of garlic, chilli, onion, and water to control \u003cem\u003efumagina\u003c\/em\u003e (sooty mould). To maintain productivity, around 20% of the coffee parcels are renovated each year, with Bourbon trees gradually being replaced by the SL28 variety, supported by an irrigation system.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003ePROCESS\u003c\/p\u003e\n\u003cp\u003eBefore harvesting, coffee cherries are carefully assessed through Brix level measurements to identify the ideal parcels and cherries for picking, with target readings ranging between 18–23 degrees. At the end of each day, the harvested coffee is sorted, weighed, and transported to the wet mill, where it undergoes a 48-hour whole cherry fermentation before being depulped and prepared for drying. The coffee is then dried on raised beds under controlled conditions, with parchment removed once the beans reach the ideal moisture content for stable storage. Although the farm has access to Guardiola dryers, they have not been required to date.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Taith Coffee","offers":[{"title":"Default Title","offer_id":60053839085952,"sku":"25825","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/DSC04247-jpeg.jpg?v=1791279580"},{"product_id":"module-m17-200g","title":"Module M17 200g | Peru","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%;\"\u003e\n\u003cp style=\"text-align: center;\"\u003eThis bioreactor mosto natural Gesha from Simon Brown in Peru is grown at 1950 masl and presents an elegant, high intervention profile, with notes of ripe apricot, gingersnap aroma and a delicate elderflower background.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eBased in the Cajamarca region of northern Peru, Simon Brown works closely with smallholder producers across high-altitude growing areas known for their clean, expressive coffees. His approach centres on long-term relationships, selective harvesting and careful processing, with a focus on bringing structure and clarity to each lot without overworking the cup. The region’s cooler climate and dramatic elevation shifts contribute to slow cherry development, resulting in coffees with layered sweetness, vibrant acidity and a distinctly refined profile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Module","offers":[{"title":"Default Title","offer_id":60053843280256,"sku":"25929","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image-1078_274d747d-78d0-4603-b511-90c45e5a6704.jpg?v=1791279678"},{"product_id":"dark-matter-banana-bread-colombia-200g","title":"Dark Matter - Banana Bread, Colombia\/Yunnan 200g","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%; text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%;\"\u003e\n\u003cp style=\"text-align: center;\"\u003eThis coffee literally tastes like banana bread. The banana co-ferment falls away and blends beautifully with caramel curd to create a super sweet biscoff vibe with banana in the cup but not overpowering everything.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eAn experimental blend of our best-seller, Caramel Curd and a banana co-ferment from Jairo Arcila. Cooked up out of a brainstorming session when discussing the crazy things we can do with caramel curd since it's flavour profile is unique.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThis blend is roasted light, but a touch more developed than most of our filter lots.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eDesigned for guest spro, or a fun filter that's guaranteed to blow minds. However, we reckon this one is something special for flat whites.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dark Matter","offers":[{"title":"Default Title","offer_id":60053846622592,"sku":"26058","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/9783BB6C-1182-4567-9892-3CAA263717FB.png?v=1791279763"},{"product_id":"dark-matter-berries-cream-colombia-200g","title":"Dark Matter - Berries \u0026 Cream, Colombia 200g","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%; text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%;\"\u003e\n\u003cp style=\"text-align: center;\"\u003eWhere to start? Dark Matter regulars know we typically stick to washed versions when it comes to high intervention, process-forward coffees. So, if we've released a natural, you know it's for good reasons. For funky\/fruity lovers, this is a serious banger. Think big campino sweets vibes, strawberries and cream, boozy glacé cherries — super sweet.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eOn espresso it's dessert-like with a big red fruits, yoghurty\/white choc sweetness. In filter all the same, but with some real nice elderflowery florals too. We recommend turbos and big ratios on espresso and the same story for filter (1:16\/16.5) and brewing 92C or less.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThis process is a bit of a mouthful, but all you need to know is that Edinson's pickers are handpicking ripe cherries, float them to sort underripe\/defective cherries, and then ferment them in a sealed tank. The key is that tank has specific yeasts (microbes that each sugar in the coffee cherries and turn it into flavour compounds and aromas) and mossto (leftover juices full of wild and controlled yeasts and sugars used as a starter culture to kickstart the fermenting process) added to it to drive the fermentation in a targeted direction with a flavour profile in mind that compliments the Chiroso crop. The thermal shock is the addition of hot\/cold water during the process which forces the coffee's pores to open or close to allow these flavours created during fermentation to rush into the coffee (open pores) and be sealed inside (closed pores) for maximum intensity of flavour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dark Matter","offers":[{"title":"Default Title","offer_id":60053846720896,"sku":"26059","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/52938583-63A0-4EAE-A4E9-088361CD71FA.png?v=1791279772"},{"product_id":"hundred-house-la-colina-pacamara-227g-guatemala","title":"Hundred House - Guatemala, La Colina Pacamara 227g","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%; text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%;\"\u003e\n\u003cp style=\"text-align: center;\"\u003eAntonio inherited his farm from his father, who divided the land into smaller plots among his children. Initially growing corn and beans, Antonio had long dreamed of producing coffee, having worked on neighbouring coffee farms from a young age to learn the craft. In 1991, he planted his first coffee tree and, over the following 25 years, steadily expanded the farm, turning that early ambition into a livelihood built through patience and perseverance. This particular lot reflects Antonio's commitment to quality. He chose to plant this celebrated variety despite the additional care and attention it requires, with cherries carefully picked at peak ripeness and transported to the wet mill the same day. After depulping, the coffee undergoes a long, slow 32-hour dry fermentation before being thoroughly washed. The coffee is then dried on the patio for around 10 days, with the parchment turned frequently to ensure an even and consistent drying process. The result is a coffee shaped by experience, persistence and more than three decades of careful cultivation, from Antonio's first trees to this exceptional lot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hundred House","offers":[{"title":"Default Title","offer_id":60053853831552,"sku":"26180","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Untitled-26-September-2026-at-12-54-57.png?v=1791279901"},{"product_id":"hundred-house-freak-unique-xxi-colombia-monte-blanco-150g","title":"Hundred House - Freak \u0026 Unique XXI Colombia, Monte Blanco 150g","description":"\u003cdiv class=\"gs-pd\"\u003e\n\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cfigure class=\"gs-pd-fig gs-pd-portrait\"\u003e\u003cimg alt=\"Hundred House - Freak \u0026amp;amp; Unique XXI Colombia, Monte Blanco 150g\" height=\"1350\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-90468-Image-389.jpg?v=1791291852\" width=\"1080\"\u003e\u003c\/figure\u003e\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp style=\"font-size: 14px;\"\u003ePerched high above Pitalito in the hills of Vereda La Tocora, Finca Monte Blanco is the life’s work of producer Rodrigo Sánchez Valencia and his family. The 18-hectare farm sits on the crest of a mountain ridge, with coffee planted down the surrounding slopes and the wet mill and drying facilities positioned at the highest point of the farm.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eCoffee has been cultivated here for generations, first by Rodrigo’s grandfather and later by his father. Yet it was not until 2002, when Rodrigo took part in a local cupping programme for the children of coffee producers, that the family began to understand coffee through the lens of flavour and quality. Learning to evaluate coffee in the cup transformed their approach to production, helping them connect decisions made in the field with the resulting character of the coffee.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eDriven by a desire to produce exceptional coffees year after year, Rodrigo began exploring the different varieties growing across the farm. Among them was Purple Caturra, a rare selection planted by his grandfather in the 1980s, recognised by its deep purple cherries and distinctive cup profile. Today, Monte Blanco has become one of Colombia’s most celebrated producers of experimental and competition-level coffees, while maintaining an unwavering commitment to quality across all of its production.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eRodrigo works alongside his wife Claudia Samboni, farm manager Don Gerardo and a dedicated team who oversee every stage of cultivation and processing. Through meticulous planning, monitoring and innovation, Monte Blanco consistently produces coffees that showcase both clarity and complexity.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eThis lot is processed using an extended fermentation method incorporating citrillus fruit nectar, including watermelon and melon, alongside lactobacillus and saccharomyces cerevisiae (brewer’s yeast). The process is designed to enhance natural sweetness and elevate Brix levels, resulting in a complex and expressive cup profile.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eCherries ferment for 190 hours before being depulped, thoroughly washed and dried on parabolic beds for 10–15 days. Grown in Palestina, southern Huila, this coffee benefits from a distinctive microclimate within one of Colombia’s most dynamic producing regions. Palestina sits within the country’s newer coffee-growing axis, where elevation, climate and soil conditions support a wide range of varieties including Pink Bourbon, Java, Chiroso, Gesha, Caturra, Colombia and Castillo. This diversity reflects both the region’s potential and the expertise of its growers, who manage each stage of production with precision to maintain quality and consistency.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp style=\"font-size: 14px;\"\u003eARTIST: Nicholas Stevenson\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eNicholas Stevenson is an award winning illustrator living in Herefordshire. He employs a fun and playful process which combines big brush strokes, sumptuous textures and bold digital colours and shapes. Nicholas enjoys exploring ideas of silliness, magic, joy, shadow, folk, history, nature and mystery.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eNicholas is a lecturer on the BA Illustration course at Hereford College of Arts. He is also a co-founder of the illustration and print festival CMYK.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cfigure class=\"gs-pd-fig gs-pd-square\"\u003e\u003cimg alt=\"Hundred House - Freak \u0026amp;amp; Unique XXI Colombia, Monte Blanco 150g\" height=\"1200\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-90469-Image-395.jpg?v=1791291852\" width=\"1234\"\u003e\u003c\/figure\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hundred House","offers":[{"title":"Default Title","offer_id":60053853962624,"sku":"26179","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/867F8CB9-C92C-4188-AA82-BD281DC2731F_1_201_a.png?v=1791279901"},{"product_id":"hundred-house-kenya-nyota-ab-227g","title":"Hundred House - Kenya, Nyota AB 227g","description":"\u003cdiv class=\"gs-pd\"\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003eNyota, meaning “star” in Swahili, celebrates the classic coffee profile of Kenya’s Central Highlands. Rather than coming from a single farm, Nyota is a regional selection bringing together coffees grown by smallholder farmers working through cooperatives across some of Kenya’s highest-altitude coffee-growing areas.The coffee is processed using Kenya’s traditional washed method. Ripe cherries are pulped before undergoing controlled fermentation, followed by thorough washing to remove the remaining mucilage.\u003c\/p\u003e\n\u003cp\u003eThis careful process contributes to the clarity, structure and consistency for which coffees from the region are known.Following processing, the coffee is prepared at the dry mill, where beans are carefully graded and screen-sized. Nyota is selected to the AB grade, creating a consistent lot while retaining the distinctive character of the Central Highlands.The result is a coffee rooted in one of the world’s most celebrated growing regions, bringing together the work of many small producers in a profile that is unmistakably Kenyan.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hundred House","offers":[{"title":"Default Title","offer_id":60053854290304,"sku":"26181","price":11.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Untitled-26-September-2026-at-12-54-57-1.png?v=1791279911"},{"product_id":"hundred-house-lucas-nascimento-brazil-227g","title":"Hundred House - Lucas Nascimento, Brazil 227g","description":"\u003cdiv class=\"gs-pd\"\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003eLucas Alves do Nascimento represents the second generation of a family deeply connected to coffee production in Patrocínio, Minas Gerais. Building on foundations established by his father, Mario Alves do Nascimento, in the 1940s, Lucas has spent more than forty years developing Fazenda São Mateus while continuing a family tradition that spans generations.\u003c\/p\u003e\n\u003cp\u003eThe farm has always balanced productivity with quality, continually investing in infrastructure, technology and process improvements to ensure consistency from harvest to harvest. This long-term approach has helped establish São Mateus as a respected producer within the region.\u003c\/p\u003e\n\u003cp\u003eMore recently, the arrival of a new generation has brought fresh energy and perspective to the farm. Alongside maintaining the family's commitment to reliable, high-quality coffee production, there has been an increased focus on specialty coffee and meeting the evolving expectations of today's coffee drinkers.\u003c\/p\u003e\n\u003cp\u003eThe result is a farm that combines decades of experience with a forward-looking approach, demonstrating how tradition, innovation and family succession can work hand in hand.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hundred House","offers":[{"title":"Default Title","offer_id":60053854323072,"sku":"26182","price":11.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Untitled-26-September-2026-at-12-54-57-2.png?v=1791279911"},{"product_id":"hundred-house-isano-lot-1-rwanda-227g","title":"Hundred House - Isano Lot 1, Rwanda 227g","description":"\u003cdiv class=\"gs-pd\"\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003eIshano, meaning \"relationship\" in Kinyarwanda, reflects the collaborative spirit behind this coffee. Processed at Rwamatamu's Mbare washing station in Rwanda's Southern Province, it represents the work of hundreds of smallholder farmers and the long-term partnerships that support them.\u003c\/p\u003e\n\u003cp\u003eFounded in 2015 by Rutaganda Gaston and Mukantwaza Laeticia, Rwamatamu is a family-run producer committed not only to quality coffee, but also to strengthening local communities. Cherries are carefully hand-sorted before being pulped, fermented, washed and dried on raised beds for around three weeks, resulting in a clean and expressive cup profile.\u003c\/p\u003e\n\u003cp\u003eBeyond production, Rwamatamu invests heavily in farmer support programmes. A Women's Cooperative provides access to land, seedlings and agricultural training, while a Youth Association encourages younger generations to build careers within coffee, creating long-term opportunities across the region.\u003c\/p\u003e\n\u003cp\u003eThe result is a coffee shaped by collaboration, shared knowledge and a belief that strong communities are essential to producing exceptional coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hundred House","offers":[{"title":"Default Title","offer_id":60053854486912,"sku":"26183","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Untitled-26-September-2026-at-12-54-57-3.png?v=1791279913"},{"product_id":"campbell-syme-evanete-peres-brazil-250g","title":"Campbell \u0026 Syme - Evanete Peres, Brazil 250g","description":"\u003cdiv class=\"gs-pd\"\u003e\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\n\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Evanete Peres, Brazil 250g\" height=\"720\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-90865-Image-115.jpg?v=1791284731\" width=\"1080\"\u003e\u003c\/figure\u003e\u003cfigure class=\"gs-pd-fig gs-pd-square\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Evanete Peres, Brazil 250g\" height=\"1080\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-90866-Image-116.jpg?v=1791284725\" width=\"1080\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003eWe are all very excited to be bringing back this exceptional lot from Evanete Peres for the fourth year running! A lot that is becoming a staple of our offering and one we look forward to continuing to share with you for many more years to come. Expect the same delicious profile, high sweetness and a silky milk chocolate body. This years harvest leans a touch away from the mango and tropical notes of previous years, and more into the red and black berries, with juicy blackberries being at the forefront with a nice low to medium acidity and walnuts round it out for a delicious lingering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEVANETE PERES DOMINGUES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe family has been in the coffee industry for more than 100 years. A granddaughter of Spanish immigrants from Almeria and Malaga, Evanete Peres Domingues is at the head of the Paradise Estate Coffee, located in the district of Amanhece in the city of Araguari, state of Minas Gerais, in the Cerrado Mineiro. The family lived in the state of São Paulo, where they already produced coffee, as well as in the state of Paraná. Due to climatic difficulties in these regions and seeking suitable areas for coffee cultivation, the family settled in the Cerrado Mineiro Region.\u003c\/p\u003e\n\u003cp\u003eWith a background in advertising and business management, she worked in São Paulo and Rio de Janeiro for 18 years. Her history in coffee-growing began at the age of 40 when she moved to Cerrado Mineiro. Evanete is known for breaking paradigms, as she stands out as a producer of high-quality coffees in a predominantly masculine field. The focus of Paradise Estate Coffee is sustainable production with superior quality.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Campbell \u0026 Syme","offers":[{"title":"Default Title","offer_id":60053857534336,"sku":"26257","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image-109-1.jpg?v=1791279999"},{"product_id":"campbell-syme-edinson-argote-colombia-250g","title":"Campbell \u0026 Syme - Edinson Argote, Colombia 250g","description":"\u003cdiv class=\"gs-pd\"\u003e\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\n\u003cfigure class=\"gs-pd-fig gs-pd-portrait\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Edinson Argote, Colombia 250g\" height=\"1201\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-90871-Image-121.jpg?v=1791284775\" width=\"900\"\u003e\u003c\/figure\u003e\u003cfigure class=\"gs-pd-fig gs-pd-portrait\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Edinson Argote, Colombia 250g\" height=\"1206\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-90872-Image-122.jpg?v=1791284774\" width=\"900\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003eA slight change to the flavour profile. After brewing this coffee over the last few weeks, our team has decided a shift from cream to baking spices felt appropriate to better represent this lot and its true character. The cup profile is oh so sweet like white chocolate, think Raffaello, white chocolate vanilla sweetness with that super smooth mouthfeel, add that nutty and slightly tropical nature of coconut and you have the essence of this brew. Nectarine adds a fresh fruit acidity upfront and juicy middle to the cup. On brewing regularly on filter and espresso, we found the landed cup to have a delicious finish that was dominated by baking spices, hints of cloves, cinnamon and nutmeg - hence the slight change. We hope you'll agree this helps represent the true colours of this lot!\u003c\/p\u003e\n\u003cp\u003eThis is our second year partnering up and working with the wonderful Mi Café team on sourcing some exceptional Colombian lots. A year that has flown by, and one filled with over 10 different mouthwatering lots. A relationship we are proud to be a part of.\u003c\/p\u003e\n\u003cp\u003eTherefore, it is fun to return to and release the fresh harvest of the first lot of this partnership. This time last year, on the 25th August we dropped Edinson's Coconut co-ferment as our fist lot with Mi Café. Hopefully you had the chance to try it then, if not, well happy days, it is back!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEDINSON ARGOTE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMi Café's bio on Edinson is an inspiring one to read. As shared by the Mi Café team; Edinson Argote is a passionate young coffee producer with extensive experience in the industry. His real introduction to specialty coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.\u003c\/p\u003e\n\u003cp\u003eProgressing in his career, Edinson gained valuable experience and mentorship while working in some of the most innovative coffee farms in the Cauca region, leading him to become the head of quality and processing control at one of these farms. Grateful for the knowledge and experience gained, he was nonetheless driven by a personal ambition to establish his own coffee farm.\u003c\/p\u003e\n\u003cp\u003eNow, at Quebraditas Coffee Farm, a venture he runs with his family, he cultivates exotic coffee varieties like Gesha, Bourbon Sidra, Ombligon, Eugenoids, Chiroso, and Laurina. Highlighting family ties, hard work, and a drive for progress, Edinson’s journey reflects his commitment to quality and innovation in coffee production.\u003c\/p\u003e\n\u003cp\u003eWe are all extremely excited to start the partnership, and hope to continue to share many of Edinson's coffees with you over the coming years!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePROCESSING\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHarvesting: This is carried out ensuring a minimum of 90% ripe cherry.\u003c\/li\u003e\n\u003cli\u003eFloating: This ensures the removal of green, overripe, and dry cherries.\u003c\/li\u003e\n\u003cli\u003eOxidation: This is done in food-grade plastic drums for 12 hours.\u003c\/li\u003e\n\u003cli\u003ePulping: The cherries are pulped dry.\u003c\/li\u003e\n\u003cli\u003eFermentation after pulping: For 24 hours in open tank in order to remove the mucilage.\u003c\/li\u003e\n\u003cli\u003eFermentation: For 72 hours at temperatures below 25°C with a mix of coconut and specific yeast.\u003c\/li\u003e\n\u003cli\u003eFermentation completion: After 72 hours, the coffee is washed.\u003c\/li\u003e\n\u003cli\u003eDrying: After the 72 hours of fermentation, the coffee goes into drying, which is carried out mechanically for 42 hours at 38°C.\u003c\/li\u003e\n\u003cli\u003eStabilisation: This is done in grainpro-type bags\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Campbell \u0026 Syme","offers":[{"title":"Default Title","offer_id":60053857567104,"sku":"26258","price":19.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image-110-2.jpg?v=1791280000"},{"product_id":"campbell-syme-fortis-green-250g","title":"Campbell \u0026 Syme - Fortis Green, Brazil 250g","description":"\u003cdiv class=\"gs-pd\"\u003e\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cfigure class=\"gs-pd-fig gs-pd-square\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Fortis Green 250g\" height=\"885\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-90863-Image-113.jpg?v=1791284727\" width=\"885\"\u003e\u003c\/figure\u003e\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp style=\"font-size: 14px;\"\u003eThe Fortis Green blend was created to satisfy those who are looking for a balanced, sweet \u0026amp; rather traditional cup of coffee. Fortis Green seasonally changes with current crop and highlights each coffee’s best qualities. All components are selected to complement each other for the right balance of sweetness, body, acidity \u0026amp; smoothness.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eWe see a new and exciting update to our house blend, as Fortis Green moves on to a double bubble Brazilian blend. We featured this make up last year, and fell in love with how the two differently styled Brazilian lots worked together, with Evanete Peres providing the slight acidity in Fortis Green that we like, akin to the washed lot. The blend remains a two component blend, and we keep the blend with a 75% make up from Barrinha, keeping the continuation and flavour profile. Fortis Green has a slight bigger body, and smoother nature with the same rounded plum and praline notes. Expect the flavour profile you have come to know and love!\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Campbell \u0026 Syme","offers":[{"title":"Default Title","offer_id":60053857599872,"sku":"26256","price":11.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image-108-1.jpg?v=1791280000"},{"product_id":"campbell-syme-barrinha-brazil-250g","title":"Campbell \u0026 Syme - Barrinha, Brazil 250g","description":"\u003cdiv class=\"gs-pd\"\u003e\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\n\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Barrinha, Brazil 250g\" height=\"720\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-90867-Image-117.jpg?v=1791284760\" width=\"1080\"\u003e\u003c\/figure\u003e\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Barrinha, Brazil 250g\" height=\"720\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-90868-Image-118.jpg?v=1791284760\" width=\"1080\"\u003e\u003c\/figure\u003e\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Barrinha, Brazil 250g\" height=\"720\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-90869-Image-119.jpg?v=1791284760\" width=\"1080\"\u003e\u003c\/figure\u003e\u003cfigure class=\"gs-pd-fig gs-pd-landscape\"\u003e\u003cimg alt=\"Campbell \u0026amp;amp; Syme - Barrinha, Brazil 250g\" height=\"720\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-90870-Image-120.jpg?v=1791284760\" width=\"1080\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp style=\"font-size: 14px;\"\u003eThis lots arrival marks the second year and harvest of Barrinha for us, alongside Fortis Green, our second pillar in our Chocolatey \u0026amp; Smooth category. This years harvest continues where the last left off, a super smooth and well rounded cup, filled with sweet nuts and a low dried fruit acidity. An ever so moreish biscuit note adds depth and complexity. The lot you have come to know and love throughout last year, sit back and enjoy the brews of this years Barrinha!\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003e\u003cstrong\u003eFAZENDA BARRINHA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eFazenda Barrinha, owned by Bruna’s parents, Armando and Andrea, is nestled in the rolling hills at an elevation of 800-1,100 masl, and grows Mundo Novo. Located just outside the town of Pinhal, this region is renowned for its prime volcanic and fertile soil. The farm is not only dedicated to coffee production; it also hosts a small number of cattle and horses. These animals contribute natural compost for the coffee plants, all produced on-site.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eRecently, Fazenda Barrinha installed natural irrigation lines to address the increasingly frequent dry weather. This irrigation system helps ensure a more uniform flowering stage during cherry maturation. Water for irrigation is sourced from the farm’s lake, and nutrients can be added in the pump house separately to the lake water, before being evenly distributed to the plants. This significantly reduces the manual labour otherwise needed for these inputs. The irrigation system is used only when strictly necessary to avoid water wastage.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eThe farm’s dense vegetation is home to diverse wildlife; workers fishing once spotted a black panther at dusk. Fazenda Barrinha also has its own fruit and vegetables, growing bananas, papaya, limes, and cassava. Additionally, plenty of lavender is cultivated to attract bees, and several beehives are strategically placed around the farm to aid in the coffee pollination. During Bossa's most recent visit, they were delighted to see Toucans, Macaws and Harpy Eagles. The farm utilizes a traditional practice known as “zero harvest,” which involves rotating sections of trees between rest years and harvest years. This method reduces stress on the plants and is common in the Mogiana region.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eBarrinha Farm has been in the Costa family for three generations. Armadno Costa is now the head of operations for the Costa family, and for him the farm and land is not solely about coffee productions, but also a sanctuary for all the family passions. One of the main ones is horses - the farm has a ranch and holds cutting horse competitions. In the early 2000's, Armando Costa’s youngest son became the national champion in Brazil! The farm also grows lots of lavender and has recently planted some experimental coffee lots, such as Maragogypes.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eThe farm manager Fabiana is a farming enthusiast and alongside coffee grows lots of fruits and vegetables which she uses in her cooking. Armando Costa has been in the coffee industry for over 35 years producing and exporting coffee, and as a result many international coffee industry guests come and stay at the farm. Here they have the pleasure of learning all about the coffee production, alongside Fabi’s famous recipes and caipirinhas.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003e30% of the farm is preserved as native vegetation and lots of animals and birds native from the Mata Atlantica can be spotted here. Armando Costa is very enthusiastic about the ever changing industry and loves talking about the dynamics of it and learning about all the differences in each country. Over the past 13 years he has been joined by Bruna, his oldest daughter, who has built her career in specialty coffee independently and now joins the family business to showcase not only the family's coffees, but also coffees from friends in the region.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003e\u003cstrong\u003eBOSSA COFFEE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eBossa Cofffee are looking for ways to positively impact origin when sourcing green coffee. Bossa Coffee want to simplify the coffee world by promoting authentic connections and embrace the beauty of collective learning.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eBossa Coffee believe that sharing knowledge and experiences throughout the industry is the most powerful means of change, and by working together we plan to be a part of it, and to be able to promote it. This is driven by vertical integration with direct involvement as exporters, producers and roasters. Bossa Coffee want to bring back knowledge about the consuming side of the industry to the producing communities they are already a part of. We look forward to partering up with Bossa Coffee and being a part of their jouyrney as they build new relationships and positively impact origin.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Campbell \u0026 Syme","offers":[{"title":"Default Title","offer_id":60053858156928,"sku":"26259","price":11.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image-112_04bd669e-eae9-48f8-bcab-0f0e2884a3d6.jpg?v=1791280010"},{"product_id":"edinson-argote-washed-yeast-inoculation-sidra-200g-colombia","title":"Taith - Edinson Argote Washed Yeast Inoculation Sidra 200g | Colombia","description":"\u003cdiv class=\"gs-pd\"\u003e\n\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow: 1;\"\u003e\n\u003cfigure class=\"gs-pd-fig gs-pd-portrait\"\u003e\u003cimg alt=\"Taith - Edinson Argote Washed Yeast Inoculation Sidra 200g | Colombia\" height=\"1278\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-91134-Image-250-1.jpg?v=1791284797\" width=\"1000\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow: 1;\"\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp style=\"font-size: 14px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFARM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eQuebraditas is an ambitious project founded by Edison Argote, his girlfriend Angela, and her family, aimed at revitalising their farm, which had seen slow growth. Angela began shifting the farm towards specialty coffee, planting beautiful Papayo and Bourbon hybrids that promise fantastic flavours. Meanwhile, Edison, working at Granja Paraiso 92, honed his skills in innovative methods and yeast experiments. Inspired to help his family in San Adolfo improve their results, he eventually decided to start his own project.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eAfter discussions with Angela and her family, they joined forces - Edison would lead operations and sales, while Angela's family contributed land, equipment, and agronomic expertise. In late 2023, Quebraditas officially launched with 300kg of coffee ready to share with the world.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp style=\"font-size: 14px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePROCESS\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eThe harvesting process ensures a minimum of 90% ripe cherries, followed by floating to remove green, overripe, and dry cherries. The cherries undergo 16 hours of oxidation in food-grade plastic drums, after which they are pulped dry. A 24-hour oxidation follows pulping to remove the mucilage, with the coffee then washed at 45°C to create a thermal shock.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px;\"\u003eFor maceration, Geisha, Sidra, and Pink Bourbon pulp are used as a starter culture, inoculated with Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast. Fermentation takes place for 36 hours at temperatures below 25°C with specific yeast, and after this period, the coffee is washed at 5°C to seal the fermentation. Finally, the coffee undergoes drying for 76 hours at an average of 40°C, followed by stabilisation in grainpro-type bags.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Taith Coffee","offers":[{"title":"Default Title","offer_id":60053860516224,"sku":"26296","price":24.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image-251_f09fe40e-9358-4f8d-abd6-31140ca63b6f.jpg?v=1791280058"},{"product_id":"taith-el-oasis-washed-geisha-200g-colombia","title":"Taith - El Oasis Washed Geisha 200g | Colombia","description":"\u003cdiv class=\"gs-pd\"\u003e\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\u003cfigure class=\"gs-pd-fig gs-pd-square\"\u003e\u003cimg alt=\"Taith - El Oasis Washed Geisha 200g | Colombia\" height=\"2048\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/godshot-description-91137-Image-253-1.jpg?v=1791284797\" width=\"2048\"\u003e\u003c\/figure\u003e\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow:1\"\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003eFARM\u003c\/p\u003e\n\u003cp\u003eEl Oasis is the result of a culinary dream that transformed into a coffee legacy. Founded by chefs Fernando Bocanegra and Pedro Lugo in the Bella Vista village of Ortega, at 2,150 metres above sea level, the farm focuses on expressing the full potential of the Gesha variety. With a commitment to genetic integrity and careful process innovation, El Oasis consistently delivers coffees that capture both heritage and modern craftsmanship.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003ePROCESS\u003c\/p\u003e\n\u003cp\u003eThe coffee undergoes a controlled 60-hour submerged fermentation in clean water tanks, with pH and temperature continuously monitored to encourage bright floral notes and a silky texture. After fermentation, the beans are thoroughly washed with fresh water to remove residual mucilage, creating a clean and crisp profile. They are then sun-dried on raised African beds for 10–14 days under controlled airflow, reaching a stable moisture level and enhancing clarity in the cup. Finally, the dried parchment is carefully stored to stabilize flavors before milling and export. This process promotes jasmine, peach, balanced acidity, refined sweetness, and a smooth, honey-like mouthfeel.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"Taith Coffee","offers":[{"title":"Default Title","offer_id":60053860712832,"sku":"26297","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image-252_87f05f71-4703-4bda-9a1f-dee447c38564.jpg?v=1791280064"},{"product_id":"hundred-house-el-diablo-nicaragua-227g","title":"Hundred House - El Diablo, Nicaragua 227g","description":"\u003cdiv class=\"gs-pd\"\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003eThe Cerro Datanlí - El Diablo Nature Reserve is a high massif rising between Matagalpa and Jinotega, part of Nicaragua’s Isabelia mountain range. It is a magical landscape, where birds and butterflies move through lush cloud forest and coffee trees cling to impossibly steep, shaded mountainsides. Datanlí is an indigenous word meaning “where water falls”, a fitting name for one of Jinotega’s richest and most diverse ecosystems. Water sources originate high in the mountains before flowing down through the reserve to the coffee farms below. Combined with favourable climatic conditions, fertile land and generations of agricultural knowledge, this abundant water helps create exceptional conditions for specialty coffee production. Coffee is the primary source of income for the farmers of the El Diablo community, many of whom manage medium-sized farms alongside crops grown for their own consumption. Catuai and Caturra remain the principal coffee varieties, while producers are increasingly planting Pacamara and hybrid varieties such as Catimor to bring greater diversity to their farms. The region has gradually shifted from large-scale commercial coffee towards specialty production, building on agricultural systems already well adapted to its particular landscape and climate. Today, producers combine careful processing with environmentally conscious practices, including wastewater treatment, using coffee pulp as fertiliser and planting living barriers and windbreaks around their farms. The result is a distinctive expression of this remarkable landscape, with notes of chocolate and red fruit, a medium body and bright malic acidity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hundred House","offers":[{"title":"Default Title","offer_id":60113807245696,"sku":"26560","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Removebackgroundproject-13October2026at14.51.45.png?v=1791899538"},{"product_id":"taith-lychee-peach-washed-yeast-fermentation-castillo-200g-colombia","title":"Taith – Lychee Peach Washed Yeast Fermentation Castillo 200g | Colombia","description":"\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePROCESS\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis profile starts with the selective harvesting of ripe cherries, guaranteeing balance between sweetness and complexity. The cherries are ozone disinfected and undergo 36 hours of anaerobic fermentation submerged in water, followed by pulping and demucilagination. The mucilage and pulp are used to cultivate specific microorganisms, creating aroma and flavor precursors that are then reintroduced into the tanks for 12 hours under controlled pressure, binding directly to the beans. A thermal shock wash seals in aromatic compounds, after which the beans are gently dried with a dehumidifier system, ensuring uniform moisture removal and preventing over-oxidation or unwanted fermentation. The coffee is then stabilized, cool stored, and carefully milled under strict quality standards. The result is a coffee that unites innovation and terroir refined, aromatic, and beautifully expressive in the cup.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taith Coffee","offers":[{"title":"Default Title","offer_id":60114075419008,"sku":"26562","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Lychee_Peach_co_ferm_png_ed5d95ae-e5f8-4b59-9eac-8401d8c995d4.webp?v=1791902649"},{"product_id":"taith-duwancho-natural-74110-741112-200g-ethiopia","title":"Taith – Duwancho Natural 74110\/741112 200g | Ethiopia","description":"\u003cdiv class=\"gs-pd\"\u003e\n\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow: 1;\"\u003e\n\u003cfigure class=\"gs-pd-fig gs-pd-square\"\u003e\u003cimg alt=\"Taith\" height=\"2048\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Dwancho_png.webp\" width=\"2048\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow: 1;\"\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFARM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLocated at 2,210 metres above sea level, Gatta lies within a natural forest of century-old trees, waterfalls, and rivers. Co-founder Mulugeta Dukamo discovered the land, planting the first coffee trees in 2013 and establishing the drying station in 2017. Today, Gatta encompasses a farm, lodge, drying station, and training facility, with local residents, many of them women, overseeing harvesting, quality control, and processing. The Duwancho Lot comes from neighbouring Bombe Village, where coffee grows between 1,920 and 2,020 metres. Carefully selected ripe cherries are floated, then naturally dried on African beds for 14–18 days before final sorting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePROCESS\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGatta’s natural-processed coffee comes from carefully selected, ripe cherries grown at high altitude in Ethiopia’s Bombe Village. After harvesting, the cherries are floated to remove lower-quality fruit before being slowly dried on African raised beds for 14–18 days. This extended drying process allows the coffee to develop a distinctive character, preserving the fruit’s natural sweetness while contributing depth, complexity, and a rich, expressive cup profile.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Taith Coffee","offers":[{"title":"Default Title","offer_id":60114080858496,"sku":"26563","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/DSC04428_JPG.jpg?v=1791904079"},{"product_id":"taith-el-paraiso-washed-lacto-fermentation-papayo-200g-colombia","title":"Taith – El Paraiso Washed Lacto Fermentation Papayo 200g | Colombia","description":"\u003cdiv class=\"gs-pd\"\u003e\n\u003cdiv class=\"gs-pd-row\"\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow: 1;\"\u003e\n\u003cfigure class=\"gs-pd-fig gs-pd-square\"\u003e\u003cimg alt=\"Taith\" height=\"2048\" loading=\"lazy\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/smaller_no_background_2026_September_papayo_0001_png_ecd02720-9d0a-406e-86d6-6a9dc5ab90f1.webp\" width=\"2048\"\u003e\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-col\" style=\"flex-grow: 1;\"\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFARM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinca El Paraíso is a renowned coffee farm in Cauca, Colombia, founded in 2008 by Diego Samuel Bermúdez and his family. Located at around 1,900 metres above sea level, the farm is famous for producing high-quality specialty coffee. El Paraíso uses innovative processing methods, including controlled fermentation, microorganisms and thermal shock techniques, to develop distinctive flavours. Its coffees are known for fruity, floral and sweet characteristics, and the farm has gained international recognition for its focus on technology, experimentation and consistency.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gs-pd-text\"\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePROCESS\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCultivated at Finca El Paraíso in Cauca, this washed Papayo coffee reflects the region’s humid climate, volcanic soils, high altitude, and biodiversity. Carefully selected at optimal ripeness, the cherries undergo ozone disinfection, controlled anaerobic fermentation with Lactobacillus, and a precise thermal wash. Dehumidified drying preserves moisture consistency and delicate aromatics. The resulting cup is clean, refined, and vibrant, offering delicate floral and herbal nuances, sweet citrus notes, and a juicy, complex acidity that highlights the variety’s distinctive terroir.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Taith Coffee","offers":[{"title":"Default Title","offer_id":60114084102528,"sku":"26564","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/DSC04426_jpeg.jpg?v=1791904070"},{"product_id":"dark-matter-dark-matter-01-colombia-200g","title":"Dark Matter - Dark Matter 01, Colombia 200g","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%; text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%;\"\u003e\n\u003cp style=\"text-align: center;\"\u003eDark Matter 01 is a seasonally rotated, carefully selected single origin designed for smooth, yet bright house espresso.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThis season's 01 is an advanced washed Castillo from Zarza Coffee, a third-generation coffee business run by renowned producer Jhonatan Gasca. Handpicked cherries grown at 1750-1800m are floated and sorted before undergoing a 36 hour fermentation (not anaerobic, a process Zarza explore in more depth than most farms) to preserve clarity and boost aromatic definition for an espresso that stands out.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eOrange and milk chocolate dominate the cup. Citrus\/melon aromas cut through milk for a distinct flavour that's followed by chocolatey sweetness that boosts the cup's structure both as espresso and through milk. As it cools, we perceive some soft, gentle melon notes when enjoyed black that give the cup some added complexity.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e01 profiles will be single origin and typically Dark Matter, bright, sweet \u0026amp; clean, but sourced and profiled to be balanced and rich enough to be enjoyed by everybody, not just speciality lovers.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eFor those curious, this coffee is still great on filter. It's clean and sweet with some aromatic lift.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dark Matter","offers":[{"title":"Default Title","offer_id":60124290384256,"sku":"26594","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/DD7A28D7-5201-4EF0-ADD1-9F579572DDC6.png?v=1792013358"},{"product_id":"dark-matter-apricot-glaze-ethiopia-200g","title":"Dark Matter - Apricot Glaze, Ethiopia 200g","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%; text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%;\"\u003e\n\u003cp style=\"text-align: center;\"\u003eStrawberry laces and apricot sweetness with classic Ethiopian florals (jasmine, black tea and even notes of honey and thyme in this wonderful wet washed lot from Gotiti washing station in the south region of Yirgacheffe.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWe've dialled this lot on our DR-12 a touch closer to medium light than our other Ethiopians to give it some body for espresso, but still plenty light enough for delicious filter. You could call it on the lighter side of omni, similar to Moon Peach or Liquid Lava if you enjoyed either of those from us last year. Makes for an elegant, moreish house coffee, or a batch that your baristas won't stop drinking (don't stop them they need it).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dark Matter","offers":[{"title":"Default Title","offer_id":60124293497216,"sku":"26595","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/989CFE4A-660E-4428-BED2-6646E525C26C.png?v=1792013411"},{"product_id":"dark-matter-matcha-cloud-ethiopia-200g","title":"Dark Matter - Matcha Cloud, Ethiopia 200g","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%; text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%;\"\u003e\n\u003cp style=\"text-align: center;\"\u003eOkay, so this is a bit of a fun name. We're riffing on the green tea \/sencha note and massively high altitude. But wow, this is a great coffee.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eGrown at a whopping 2400-2550m, the thin air contributes to the incredible complexity, sweetness and florals. Expect a seriously vibrant cup filled with jasmine, white peaches and even matcha-esque green tea\/sencha notes that make this coffee a real joy to drink.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eA must buy for our washed coffee lovers. Grown by Bombe village smallholders in the Sidama region of Ethiopia and processed at the famous ALO washing station ran and founded by award-winning producer Tamiru Tadesse— we're proud to have this pick in our 2026 harvest of Ethiopian \u003cspan style=\"font-size: 0.875rem;\"\u003ecoffee.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dark Matter","offers":[{"title":"Default Title","offer_id":60124297822592,"sku":"26596","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/023AF2E7-5A7A-48F0-8D95-4AE5630FB54E.png?v=1792013448"},{"product_id":"module-m23-200g-colombia","title":"Module M23 200g | Colombia","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%;\"\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eAn expressive washed Fragrancia from Luis Camacho in Colombia, grown at 1720masl, with a bright, clean character shaped by white peach, lime and the soft, berry sweetness of summer pudding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eA rare coffee cultivar reported as a hybrid of Sidra and Catimor from research by Scenery Coffee. This fully washed lot from LaREB has striking aromatics with a juicy summer berries and lime profile that gets even better as it cools\u003c\/span\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Module","offers":[{"title":"Default Title","offer_id":60157447340416,"sku":"22742","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/Image1530.jpg?v=1792422227"},{"product_id":"dark-matter-hibiscus-kiss-colombia-200g","title":"Dark Matter - Hibiscus Kiss, Colombia 200g","description":"\u003cdiv style=\"display: flex; width: 100%;\"\u003e\n\u003cdiv style=\"width: 20%; text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 60%;\"\u003e\n\u003cp style=\"text-align: center;\"\u003eStrawberries, rose, hibiscus florals make a sweet, floral and delicious cup from one of our favourite Colombian producers Henry Bonilla.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eDried hibiscus (flor de Jamaica) is included in a starter culture including yeasts which kickstarts the dual stage anaerobic fermentation of a carefully selected varietal (pink bourbon) that already possesses strong floral character which compliments the hibiscus incredibly well.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThe end result is a coffee with gorgeous red fruit and floral aromas and sweetness that make this coffee simply fantastic whichever way it's brewed. A really thoughtful coffee from Henry Bonilla that goes way beyond just co-fermentation (and gives it the Dark Matter stamp of approval.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dark Matter","offers":[{"title":"Default Title","offer_id":60193383252352,"sku":"22772","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/0693\/6448\/files\/0CD643AE-7077-42D9-A89C-7641BDDEA4C9.png?v=1792766318"}],"url":"https:\/\/mygodshot.com\/collections\/shop-all-coffee-retail-coffee-omni.oembed?page=2","provider":"Godshot studio","version":"1.0","type":"link"}