{"title":"Complex Flavour","description":"","products":[{"product_id":"colombia-gesha-washed-farms","title":"Colombia Gesha Washed Farms","description":"\u003cp\u003eSince 2022, it has been running the Fellows Farms project, an initiative through which it collaborates with partner farms in Huila and Cauca. They purchase coffee from these small-scale producers at a premium price. They also provide training on best practices in farming and harvesting. Additionally, this project works with AMCAPEC, an association of women coffee farmers from the municipalities of Tambo, Piendamó, and Caldono (Cauca). In short, it is a wonderful project that helps small-scale producers sell their coffee in a more transparent way and with greater profit.\u003c\/p\u003e\n\u003cp\u003eAll the coffee from this project is processed at the La Inmaculada farm, which guarantees consistency and full traceability for each lot.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003cbr\u003eThe cherries from the various neighbouring farms are received at la Inmaculada. A flotation selection is performed to separate leaves, stones, and low-density cherries. They then undergo electronic sorting to select cherries with optimal ripeness. This is followed by manual sorting. Finally, the highest-quality cherries are destoned, washed, and undergo a controlled drying process. For this batch, drying lasted 15 days until a moisture content of 10.5% was reached.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53111633084758,"sku":null,"price":32.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/C.CO.GESHAFELLOW.webp?v=1776149032"},{"product_id":"colombia-chiroso-las-flores","title":"Colombia  Chiroso Las Flores","description":"\u003cp\u003eFinca Las Flores was founded in 1990 by Edilberto Vergara and Nubia Ayure, who started with just two hectares of coffee. Over time, the farm grew to become one of the benchmarks in Acevedo, Huila. In 2019, their son Jhoan Vergara achieved international recognition by winning the Master of Coffee competition with his Pink Bourbon, consolidating the family's reputation.\u003c\/p\u003e\n\u003cp\u003eToday, Jhoan leads the way in process innovation and the introduction of exotic varieties such as Sidra, Java, Bourbon Ají, and Chiroso. The latter, grown at 1,750 meters, reflects the curiosity and precision that characterize his approach. Each batch is processed under rigorous technical control, combining controlled fermentation with cultured bacteria and thermal shocks that enhance the aromatic expression of the bean.\u003c\/p\u003e\n\u003cp\u003eFinca Las Flores represents a new generation of coffee growers who understand coffee as a scientific and artistic product, where tradition and experimentation come together to create unique sensory experiences.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003cbr\u003eThe cherries of this Chiroso were subjected to 24 hours of anaerobic fermentation, followed by 48 hours of oxidation in cherry and 12 hours of oxidation after being pulped. They then underwent a thermal shock at 50°C for 30 minutes, which causes all the aromatic compounds to bind to the bean. They were dried in dehumidifying machines for 36 hours until a moisture content of 10.4% was achieved.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53635062038870,"sku":null,"price":26.35,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/C.CO.CHIR.webp?v=1776332126"},{"product_id":"finca-majahual-el-salvador-three-process-tasting-set","title":"Finca Majahual, El Salvador, Three Process Tasting Set","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Orange Bourbon Processing Project:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-sheets-root=\"1\"\u003eFinca Majahual Orange Bourbon Washed, Natural \u0026amp; 48h Anaerobic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOur long partnership with Patrick Murray at Finca Majahual has made the Orange Bourbon varietal a defining part of our menu. Grown between fifteen hundred and eighteen hundred meters in the Los Naranjos Valley, this lot develops under a unique climatic collision: cool Pacific air meeting inland heat from the Coatepeque basin. The resulting mist and slow maturation create dense seeds and a clarity of structure found only in this specific part of El Salvador.\u003c\/p\u003e\n\u003cp\u003eFor the 2024–25 harvest, we worked with Patrick on a focused processing project. From a single Orange Bourbon lot, picked on the same day, from the same section of the farm, we produced four preparations. Three are presented here: washed, natural, and a forty-eight-hour anaerobic fermentation. This year, the taste notes across all three preparations are subtle but clean, reflecting the precision of the processing and the even maturation of the cherries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy This Matters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProcessing comparisons are rarely this controlled. Here, all variables except method remain constant, offering an unusually clear study in how fermentation and drying shape cup character. The set includes three one-hundred-gram bags, designed for brewers working with quality water and grinders.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWashed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeak ripe cherries were sorted, depulped, fermented, washed, and dried at Sicafe while Majahual prepares its own wet mill. The result is clean and structured, with Earl Grey, red apple, and blood orange. The most direct expression of terroir in this project.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhole cherries were dried on raised beds for roughly twenty-four days, then finished in the farm’s greenhouse. It offers depth and sweetness, with notes of white grape, blueberry compote, and hazelnut. This version shows how intact fruit shifts texture and weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eForty Eight Forty-eight-hour anaerobic\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRipe cherries were sealed in oxygen-free tanks for two days, then dried slowly in the shade before moving to the greenhouse. The cup shows red grape, dates, and tangerine, with controlled fermentation, adding complexity without overpowering the varietal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Limited Release\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis set captures a rare opportunity: three processes, one coffee, one place. It reflects our long collaboration with Patrick Murray and a shared interest in understanding how process and environment define the final cup.\u003c\/p\u003e","brand":"Five Elephant","offers":[{"title":"Default Title","offer_id":53222910001494,"sku":null,"price":38.14,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/Finca-Majahual-Tasting.webp?v=1776928433"},{"product_id":"colombia-aji-las-flores","title":"Colombia Ají Las Flores","description":"\u003cp\u003eFinca Las Flores was born in 1990 thanks to Edilberto Vergara and Nubia Ayure, who started with only two hectares of coffee. Over time, the farm grew to become one of the benchmarks of Acevedo, Huila. In 2019, their son Jhoan Vergara achieved international recognition by winning the Master of Coffee contest with his Pink Bourbon, consolidating the family reputation.\u003c\/p\u003e\n\u003cp\u003eToday, Jhoan leads innovation in processes and the introduction of exotic varieties such as Sidra, Java and Bourbon Ají. The latter, grown at 1,750 meters, reflects the curiosity and precision that characterize his approach. Each lot is processed under rigorous technical control, combining controlled fermentations with cultured bacteria and thermal shocks that enhance the aromatic expression of the bean.\u003c\/p\u003e\n\u003cp\u003eFinca Las Flores represents a new generation of coffee growers who understand coffee as a scientific and artistic product, where tradition and experimentation meet to create unique sensory experiences.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003cbr\u003eBourbon Ají cherries are subjected to 12 hours of oxidation before pulping, followed by a thermal shock at 50 °C that fixes the aromatic compounds. The coffee is then fermented for 80 hours in controlled plastic tanks with inoculated bacteria, and finally dried in dehumidifying machines for 60 hours to reach 10% humidity.\u003c\/p\u003e\n\u003cp\u003eThe result is a coffee of high sensory intensity, with a sweet structure and clear acidity, where the process highlights the floral, fruity and citric notes typical of the Acevedo terroir.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53556464550230,"sku":null,"price":32.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/C.CO.AJI.webp?v=1777098327"}],"url":"https:\/\/cupp.bg\/en\/collections\/complex-flavour.oembed","provider":"CUPP","version":"1.0","type":"link"}