{"title":"All coffee","description":"","products":[{"product_id":"five-elephant-house-espresso","title":"House Espresso","description":"\u003cp\u003eWe’ve brought you a staple from the renowned Berlin-based roastery, \u003cstrong\u003eFive Elephant\u003c\/strong\u003e. This espresso is designed to be the ultimate \"crowd-pleaser\" - approachable, reliable, and incredibly easy to brew, whether you are using a professional setup or a high-quality automatic machine at home.\u003c\/p\u003e\n\u003cp\u003eWhat makes this coffee stand out isn't just the flavor, but the transparency behind it. Five Elephant operates on a \u003cstrong\u003eDirect Trade\u003c\/strong\u003e model, paying high premiums far above market rates to their long-term partner producers. We chose this specific espresso because it aligns with our belief that great coffee should create meaningful value for the communities at origin while delivering a superior experience in your cup.\u003c\/p\u003e","brand":"Five Elephant","offers":[{"title":"250g","offer_id":52789865054550,"sku":null,"price":12.0,"currency_code":"EUR","in_stock":true},{"title":"1kg","offer_id":53300626129238,"sku":null,"price":36.72,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/FE_House_Espresso_2025.webp?v=1776254157"},{"product_id":"brazil-serra-dos-ciganos-espresso","title":"Brazil Serra Dos Ciganos","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Reserve lot comes from the Serra dos Ciganos community in Caconde, a mountainous area on the border of São Paulo and Minas Gerais. Coffees here are grown between 1200 and 1350 meters, shaped by cool nights, steady rainfall, and a landscape rich in natural springs that feed the Rio Pardo watershed.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis coffee is produced in close partnership with João Hamilton dos Santos and surrounding family farms, many of whom are fourth generation producers in the region. Together, we have worked since 2011 to improve quality through careful lot separation, slow natural drying on raised beds, and shared processing at the Serra dos Ciganos wet mill.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFollowing last year’s fires, this harvest also reflects recovery and continued commitment to the land. Selected as a top regional lot, this Reserve coffee represents both the strength of the community and the long term collaboration that defines our work in Mogiana.\u003c\/span\u003e\u003c\/p\u003e","brand":"Five Elephant","offers":[{"title":"250g","offer_id":52727335846230,"sku":null,"price":16.58,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/FE_Brazil_Serra_Dos_Ciganos_2026.webp?v=1776432229"},{"product_id":"espresso-colombia-chambaku","title":"Colombia Chambaku","description":"\u003cp\u003eYear after year, the Restrepo family brings us what is possibly our most enjoyable house espresso. Finca Chambakú is a 12-hectare farm located in Villamaría, Caldas, one of the 17 farms that make up Hacienda el Jardín. And it is a project in constant evolution. After several years of collaborating with NOMAD , the infrastructure has been adapted to the needs of new market trends.\u003c\/p\u003e\n\u003cp\u003eFor the 2023 harvest, the new processing plant was officially opened, where coffee protocols are being developed in bioreactors, seeking to stabilize cup profiles in larger volumes and allowing them to be replicated consistently. These bioreactors allow for a wet processing method that uses three times less water than traditional methods, continuing the concept of reducing the amount of water used in farm processes that began with PIPES LAND natural coffees.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eProcess The coffee is harvested manually, and only cherries that are perfectly ripe are selected. The cherries are oxidized in baskets for 14 hours. They are then pulped, and the bioreactors are filled with 1,400 kg of pulped coffee, which undergoes anaerobic fermentation for 12 hours.\u003c\/p\u003e\n\u003cp\u003eAt night, the bioreactor's liquid supply tank is filled with 100 liters of water, which is recirculated every 25 minutes. In the morning, the 100 liters of water with the mucilage that has been removed are taken out, the tank is filled with another 100 liters of clean water, and it is left for 7 hours, recirculating every 10 minutes. Finally, the cherries are dried continuously for 40 hours at a temperature not exceeding 45 degrees in a mechanical silo with circular movement to homogenize and ensure good moisture extraction and stable water activity.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53520440328534,"sku":null,"price":13.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/E.CO.CHA_1d0b2292-e1e0-43d4-9951-fc597010a656.webp?v=1775544318"},{"product_id":"colombia-decaf-omni-roast-espresso-filter","title":"Colombia Decaf","description":"\u003cp\u003e\u003cspan\u003eThe fact that you drink coffee \u003c\/span\u003e\u003cspan\u003enot only because of its caffeine once more proves to us that you really drink coffee because of its taste. And we truly and strongly believe you deserve nothing but the best decaf the world has to offer.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003eWe’ve searched long and hard for these decaffeinated beans that will have you shouting, “I can’t believe it’s decaf!”\u003cbr\u003e\u003cbr\u003eBreaking the norm and picked prior to decaffeination, this\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eColombian Decaf Omni-Roast\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ecoffee is processed using the highest quality water and\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eEthyl Acetate\u003c\/span\u003e products available — E.A. is \u003cspan\u003ea natural solvent derived from fermented sugar products.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003eThe resulting coffee is not only decaffeinated, to be enjoyed any time of day (and night!), but is full of super rich sweetness and just oh so delicious. You can believe it's decaf!\u003cbr\u003e\u003cbr\u003eLook forward to a compelling Colombian Decaf Omni-Roast espresso and\/or filter coffee with notes of c\u003cspan\u003ehoc chip cookie, \u003c\/span\u003e\u003cspan\u003eroasted\u003c\/span\u003e\u003cspan\u003e hazelnut, and \u003c\/span\u003e\u003cspan\u003ejuicy sweet\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003echerry\u003c\/span\u003e.\u003c\/p\u003e","brand":"Five Elephant","offers":[{"title":"250g","offer_id":52790110257494,"sku":null,"price":18.98,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/Five_Elephant_Decaf_Omni_1.webp?v=1775543959"},{"product_id":"house-filter","title":"House Filter","description":"\u003cp class=\"_p_ua7qq_109\"\u003e\u003cspan\u003eAn approachable, reliable filter coffee suited to everyone - from seasoned coffee enthusiasts to those building their home or office brewing routine for the first time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_ua7qq_109\"\u003e\u003cspan\u003eSourced from long-term partner producers who are paid who are paid above-market premiums for their work. for their work. This direct-trade relationship reflects Five Elephant's commitment to quality and to building a sustainable future for the farming communities behind every cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_ua7qq_109\"\u003e\u003cspan\u003eThe results in your cup are a testament to the producers' extraordinary efforts, unique terroir, and meticulous attention to milling. 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The coffee is dried for approximately 20 days under monitored airflow conditions, critical at this elevation to avoid over fermentation. The honey process adds weight and rounded sweetness to the cup, bringing layered fruit, structured acidity, and a longer, textured finish while maintaining the clarity typical of high altitude Nariño coffees.\u003c\/p\u003e","brand":"Five Elephant","offers":[{"title":"250g","offer_id":53056160498006,"sku":null,"price":23.56,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/FE_La_Mina-espresso.webp?v=1775716563"},{"product_id":"colombia-santa-fe","title":"Colombia Santa Fe","description":"\u003cp\u003eLocated high in the mountains of Nariño, near the Galeras Volcano, \u003cstrong\u003eFinca Santa Fe\u003c\/strong\u003e is a remarkable farm owned by Magdalena López. It holds the distinction of being the highest-altitude farm in \u003cstrong\u003eFive Elephant’s\u003c\/strong\u003e portfolio. The journey to the farm is a steep climb through the Andes, ending at Magdalena’s home and drying patios, which offer a stunning view over the valley.\u003c\/p\u003e\n\u003cp\u003eWhat makes this coffee truly special is Magdalena’s commitment to the environment. She has preserved the upper part of her mountain as a protected forest reserve called \u003cstrong\u003eLos Rayos\u003c\/strong\u003e, keeping the natural water sources and ecosystem untouched. This preserved wilderness surrounds the coffee plots, creating a unique microclimate that is reflected in the quality of the harvest.\u003c\/p\u003e\n\u003cp\u003eThe coffee is grown in mineral-rich volcanic soil, consisting primarily of the Colombia variety with a small plot of Tabi. Year after year, this lot stands out as one of the most recognizable and memorable coffees on the cupping table. \u003c\/p\u003e","brand":"Five Elephant","offers":[{"title":"250g","offer_id":53634940207446,"sku":null,"price":20.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/FE_SantaFefilter2026.webp?v=1775716623"},{"product_id":"ethiopia-samuel-tunisisa","title":"Ethiopia  Samuel Tunisisa","description":"\u003cp\u003eLocated in the stunning Sidamo region, Samuel Tunisisa and his family have been dedicated to coffee for over three decades. Samuel’s commitment to improving his farm and producing high-quality coffee has been continuously refined over the years through the application of good agricultural practices, such as pruning, replanting, and planting new coffee seedlings.\u003c\/p\u003e\n\u003cp\u003eThe combination of high altitude and nutrient-rich soils provides an ideal foundation for Samuel’s coffee to thrive. However, it is his passion and dedication that truly set his coffee apart. By growing coffee under shade and producing his own compost, he eliminates the need for chemical fertilizers, ensuring a more sustainable and environmentally friendly farming approach.\u003c\/p\u003e\n\u003cp\u003eAs part of the Lalisaa Project, Samuel receives agronomic support from Sucafina Ethiopia and access to training sessions that improve his skills in cultivation, harvesting, and processing. His commitment to high-quality production and his participation in the Lalisaa Project allow him to access better markets and improve his income. Designed to empower smallholder farmers, the Lalisaa Project shortens the supply chain, improving quality and increasing yields.\u003c\/p\u003e\n\u003cp\u003eOn his 5-hectare farm, Samuel Tunisisa adopts the principles of regenerative agriculture. Using agroforestry techniques, he grows both food and cash crops, creating a diverse and thriving ecosystem. The natural shade from intercropped plants creates an ideal microclimate for his coffee trees. He grows a blend of traditional local varieties, historically known as Ethiopian heirloom, ensuring genetic diversity and resilience. This holistic approach not only enriches the soil but also increases biodiversity, benefiting the entire farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eProcess Samuel and his family carefully hand-pick only the ripest, reddest cherries. The cherries are sorted and then dried on raised African beds, turning them frequently to ensure even drying. This meticulous process lasts approximately 25 to 28 days, preserving the coffee’s vibrant flavors and complexity.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53080605884758,"sku":null,"price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/E.ET.SAMU.webp?v=1775818829"},{"product_id":"ethiopia-bochesa","title":"Ethiopia Bochesa","description":"\u003cp\u003eWashed Bochesa station is located in the eastern part of Sidama, Arbegona Wereda, at an altitude of 2,000-2,100 meters. Founded in 2022, the station operates on 1.5 hectares and continues to expand its facilities with projects such as solar tunnels and artificial dryers. It employs more than 800 small local growers who cultivate native varieties such as 74110 and 74112.\u003c\/p\u003e\n\u003cp\u003eBochesa stands out for its commitment to the community, offering financial support, coffee seedlings and premium payments to farmers. The sustainable approach includes practices to optimize water use and treat waste. Meticulous selection and processing, with double Washed, controlled fermentation and drying on raised beds, ensure a consistently clean, high profile coffee that reflects the best of Sidama.\u003c\/p\u003e\n\u003cp\u003eProcess\u003cbr\u003eThe coffee is hand-picked and cleaned to remove impurities. After pulping, it is fermented in temperature-controlled water tanks for 12-16 hours to remove mucilage. It is then washed a second time and dried on African beds for 10-14 days, turning regularly for even drying. Finally, the parchment is stored for 20 days to stabilize before export.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53090988949846,"sku":null,"price":21.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/E.ET.BOCH.webp?v=1776432229"},{"product_id":"kenya-kii-1","title":"Kenya KII#1","description":"\u003cp\u003eThe Washed station was built in 1995 and belongs to the Rungeto Farmers Cooperative Society, a cooperative that brings together more than 850 small producers from the Kibugu district, in the heart of Kirinyaga. Located at the foot of Mount Kenya, the station takes its name from the Kii River, the source of the crystal-clear water used in processing.\u003c\/p\u003e\n\u003cp\u003eEach farmer cultivates small plots, with an average of 250 trees, in rich volcanic soils at high altitude. The ripe cherries are carefully hand-picked and delivered the same day to the station, where strict quality control ensures that only the densest and sweetest cherries are processed.\u003c\/p\u003e\n\u003cp\u003eRungeto FCS's commitment to quality and sustainability has enabled Kii to establish itself as one of the most reputable stations in Kirinyaga. Its complex and clean coffees are renowned for their bright structure, sweetness, and depth.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eProcess Ripe cherries are pulped and fermented for 16 to 24 hours, depending on the ambient temperature. They are then washed with clean water from the Kii River and submerged for an additional 12 hours to refine the acidity and clarity. Drying takes place on raised beds for about 14 days, covering the parchment during the hottest hours and at night to ensure uniform drying. All water used in the process is filtered and cleaned before being returned to natural waterways, preserving the local ecosystem.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53090995798358,"sku":null,"price":21.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/E.KE.KII_1.webp?v=1775897427"},{"product_id":"el-salvador-bales","title":"El Salvador Bales","description":"\u003cp\u003e\u003cspan\u003eFinca Las Brisas, located in Juayúa in the Apaneca Ilamatepec mountain range, is a clear example of how technology and sustainable agricultural practices can transform the future of coffee. While many producers in El Salvador have faced challenges such as climate change and rust, Carlos Pola has managed to maintain a healthy plantation with outstanding quality and increasing production.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCarlos, the fifth generation of a family of farmers, worked in the textile industry for 20 years before devoting himself entirely to coffee in 2012, convinced that the specialty industry would bring new opportunities. Today, he manages Finca Las Brisas and two other family farms, where he has invested in technology and sustainability to boost production.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOne of his key innovations is the use of mycorrhizal fungi, which form a symbiotic relationship with coffee trees, improving nutrient absorption and water retention, allowing his trees to remain healthy even in times of drought.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFarm Renovation\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eWhen rust severely affected the region in 2012-2013, Carlos renovated most of his farm with disease-resistant varieties, keeping only a small percentage of Bourbon. Today, Finca Las Brisas grows a mix of hybrids, including Pacamara, Pacas, and others, ensuring cup quality and sustainability.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e21st Century Agriculture\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eCarlos has also implemented innovative techniques, such as contour farming, which helps conserve water and prevent erosion, and the use of technology to track coffee from farm to cup using QR codes. This forward-thinking mindset has allowed him to continue experimenting with new processing methods, always seeking to offer unique experiences to roasters.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis is our fourth consecutive year working with Carlos Pola and his team, and this is the first year with 100% direct trade, which further strengthens our collaboration and guarantees the highest quality and traceability of our coffee.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProcess\u003c\/b\u003e\u003cspan\u003e The coffee cherries are floated in water for selection and placed in sacks for two days in the shade to dehydrate. They are then put out to dry on beds, first in the sun for two days and then in the shade.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53090999664982,"sku":null,"price":21.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/E.SA.PACA.webp?v=1775897817"},{"product_id":"kenya-kii-2","title":"Kenya KII#2","description":"\u003cp\u003eThe Washed station was built in 1995 and belongs to the Rungeto Farmers Cooperative Society, a cooperative that brings together more than 850 small producers from the Kibugu district, in the heart of Kirinyaga. Located at the foot of Mount Kenya, the station takes its name from the Kii River, the source of the crystal-clear water used in processing.\u003c\/p\u003e\n\u003cp\u003eEach farmer cultivates small plots, with an average of 250 trees, in rich volcanic soils at high altitude. The ripe cherries are carefully hand-picked and delivered the same day to the station, where strict quality control ensures that only the densest and sweetest cherries are processed.\u003c\/p\u003e\n\u003cp\u003eRungeto FCS's commitment to quality and sustainability has enabled Kii to establish itself as one of the most reputable stations in Kirinyaga. Its complex and clean coffees are renowned for their bright structure, sweetness, and depth.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eProcess Ripe cherries are pulped and fermented for 16 to 24 hours, depending on the ambient temperature. They are then washed with clean water from the Kii River and submerged for an additional 12 hours to refine the acidity and clarity. Drying takes place on raised beds for about 14 days, covering the parchment during the hottest hours and at night to ensure uniform drying. All water used in the process is filtered and cleaned before being returned to natural waterways, preserving the local ecosystem.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53091009560918,"sku":null,"price":15.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/F.KE.KII_2.webp?v=1775898214"},{"product_id":"kenya-kathima","title":"Kenya Kathima","description":"\u003cp\u003eWashed Mathare-ini station is located in Murang'a County, north of Nairobi, on the fertile slopes of the Aberdare Mountains. It is part of the Thanga-ini Farmers Cooperative Society, which brings together more than 900 smallholder farmers growing traditional Kenyan varieties such as SL-28 and SL-34, along with newer hybrids such as Batian and Ruiru-11.\u003c\/p\u003e\n\u003cp\u003eEach farmer manages small plots of between 200 and 300 trees, grown in rich volcanic soils and under a temperate climate that favors slow ripening of the fruit. The ripe cherries are delivered in season, where they are pulped, fermented and carefully washed before being dried on raised beds, following the classic Kenyan method that gives rise to clean, bright and complex cups.\u003c\/p\u003e\n\u003cp\u003eThe cooperative's commitment to technical training and process consistency has allowed Mathare-ini to maintain a solid reputation among Central Region coffees. This lot reflects the balance and precision that have made Kenya one of the most admired origins in the specialty coffee world.\u003c\/p\u003e\n\u003cp\u003eProcess\u003cbr\u003eThe ripe cherries are hand-picked by the growers and delivered the same day to the Washed Mathare-ini station. There, a first visual selection is made to eliminate unripe or damaged cherries before pulping. The coffee is fermented in tanks of clean water for 12 to 24 hours, depending on climatic conditions, to decompose the mucilage in a controlled manner.\u003c\/p\u003e\n\u003cp\u003eOnce fermentation is complete, the beans are thoroughly washed in sorting channels, where they are separated by density, and then immersed in fresh water for an additional 24 hours to stabilize the beans and improve their clarity in the cup.\u003cbr\u003eDrying is carried out on raised beds for a period of 7 to 15 days, with regular turning to ensure uniform drying and prevent defects. Once the ideal humidity has been reached, the coffee is left to rest on parchment before being threshed and prepared for export.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53091026600278,"sku":null,"price":17.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/F.KE.KATH.webp?v=1775898553"},{"product_id":"ethiopia-abebe-hewiso","title":"Ethiopia Abebe Hewiso","description":"\u003cp\u003eAbebe Hewiso grows his coffee in Bona Zuria, within the Sidamo region, at an altitude of over 2,100 meters. On his 3.2 hectare farm, he produces coffee of the JARC 74110 variety under an agroforestry system that promotes biodiversity and the natural balance of the soil. His work is part of the Lalisaa Project, an initiative of Sucafina Ethiopia that seeks to empower small producers through agronomic training, access to financing and direct connection with international roasters.\u003c\/p\u003e\n\u003cp\u003eThanks to this project, Abebe has perfected its cultivation, harvesting and processing techniques, achieving high quality coffees that stand out for their sweetness, structure and clarity in the cup. Lalisaa, which in Amharic means \"flourishing\", brings together almost 100 farmers committed to continuous improvement and sustainability in regions such as Kochere, Gedeb, Yirgacheffe, Shakiso, Bule Hora and Sidamo.\u003c\/p\u003e\n\u003cp\u003eProcess\u003cbr\u003eRipe cherries are harvested by hand and spread out on raised beds for natural drying for 23 to 28 days. During this time, they are constantly stirred to ensure even dehydration and covered during peak sunlight hours or at night to protect them. This slow, controlled process preserves the natural sugars in the fruit and enhances the sweet, floral notes of the coffee.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53111616209238,"sku":null,"price":23.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/F.ET.ABEB.webp?v=1776148439"},{"product_id":"colombia-decaffeinated-chambaku","title":"Colombia Decaffeinated - Chambaku","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFinca Chambakú is one of the farms NOMAD works with every year. And Felipe Restrepo brings us for this 2024 the new harvest of his delicious Chambakú Decaffeinated. He himself tells us that during the second semester of 2023 they have changed the entire process used for this coffee. They wanted to improve the humidity parameters, so they decided to dry the coffee in mechanical silos. 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