{"title":"Favourites","description":"","products":[{"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":"peru-timbuyacu","title":"Peru  Timbuyacu","description":"\u003cp\u003eFor this month’s discovery, we’ve brought you a standout lot from \u003cstrong\u003eNOMAD Coffee\u003c\/strong\u003e, born from a special partnership with \u003cstrong\u003eAlfonso from Café Monteverde\u003c\/strong\u003e and his renowned \u003cstrong\u003eTimbuyacu farm\u003c\/strong\u003e in Peru.\u003c\/p\u003e\n\u003cp\u003eWhen NOMAD looked to evolve their house coffee selection, they sought a producer whose values mirrored their own—focusing on quality, community care, and environmental protection. This \u003cstrong\u003eWashed Bourbon from the Colasay\u003c\/strong\u003e plot is the result of that search. It is a sweet, approachable, and incredibly balanced cup—slightly fruity but beautifully grounded, making it the perfect daily ritual.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Farm \u0026amp; Heritage\u003c\/strong\u003e\u003cbr\u003eThe name \u003cstrong\u003eTimbuyacu\u003c\/strong\u003e comes from the Quechua words Timbu (boiling) and Yacu (water), inspired by a natural spring on the farm where the water bubbles as if it’s boiling. This land carries a deep family legacy, passed down from Alfonso’s grandmother to the present day.\u003c\/p\u003e\n\u003cp\u003eAlfonso manages the farm with a \u003cstrong\u003eregenerative approach\u003c\/strong\u003e, focusing on recovering degraded soils through organic matter and agroforestry. This particular lot hails from the \u003cstrong\u003e\"El Pante\"\u003c\/strong\u003e plot, named after the native Pante trees that provide shade and biodiversity to the coffee cherries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003cbr\u003ePrecision is key to this coffee's clarity. The cherries are selectively hand-picked and fermented for 18 to 24 hours before being washed with clean spring water. The parchment then dries slowly on beds or patios for up to 20 days, followed by a 60-day resting period on the farm to stabilize the flavours before its journey to Europe.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53556039582038,"sku":null,"price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/E.PE.TIMB_cddedd68-7879-4b55-98d1-ef7f58adebce.webp?v=1777017718"},{"product_id":"burundi-gakenke-kayanza","title":"Burundi Gakenke Kayanza","description":"\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003eGakenke Washing Station works with nearly 1,800 smallholder farmers across 22 hills in Kayanza, where coffee is grown on very small plots, often alongside beans, bananas, and cassava. Rather than processing individually, producers deliver cherry to the station, where sorting, fermentation, washing, and drying are managed centrally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003e\u003c\/span\u003e\u003cspan data-sheets-root=\"1\"\u003eFive Elephant have long worked with coffees from Kayanza and are happy to bring the region back onto the menu. At these elevations, Red Bourbon develops slowly, building density and clarity. Careful processing at the station, from hand sorting through controlled fermentation to slow drying on raised beds, defines the final structure of the coffee.\u003c\/span\u003e\u003c\/p\u003e","brand":"Five Elephant","offers":[{"title":"250g","offer_id":53927643578710,"sku":null,"price":20.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/Five_elephant_Burundi.webp?v=1779261874"},{"product_id":"burundi-nemba","title":"Burundi Nemba","description":"\u003cp\u003e\u003cspan\u003eNemba Washed Station is located in the Kayanza region of Burundi, where coffee is grown at elevations above 1,700 meters near the Kibila Forest. The station works with over 1,000 smallholder farmers, helping them improve quality through agronomic support, training, and sustainable farming practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe high altitude, fertile soils, and meticulous washed processing create a coffee with remarkable clarity and sweetness. After careful sorting, fermentation, washing, and slow drying on raised beds, the result is a clean and elegant cup that highlights the unique character of Burundi coffees.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":54029358203222,"sku":null,"price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/F.BU.NEM_1_cb7993d7-f9ae-4cbe-bfd9-307f54badf74.webp?v=1780038220"},{"product_id":"peru-churupallana","title":"Perú Churupallana","description":"\u003cp\u003e\u003cspan\u003eMonobamba is one of Peru’s most celebrated coffee-growing regions, located where the Andes meet the Amazon rainforest. Farms in this unique ecosystem sit between 1,800 and 2,200 meters above sea level, creating ideal conditions for producing coffees with remarkable sweetness, complexity, and clarity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOver the past decade, local producers and the Cultivar team have worked closely together to elevate quality through improved farming practices and carefully refined processing techniques. The result is a coffee that beautifully expresses the character of Monobamba’s high-altitude terroir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot undergoes a traditional washed process. Ripe cherries are selectively handpicked, pulped, fermented for approximately 18 hours, then washed and dried slowly on raised beds. The process highlights the coffee’s natural sweetness while preserving its balance and clean finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":54029514309974,"sku":"1","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/E.PE.CHU.webp?v=1780039173"}],"url":"https:\/\/cupp.bg\/en\/collections\/favourites-1.oembed","provider":"CUPP","version":"1.0","type":"link"}