{"title":"Fruity Flavour","description":"","products":[{"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":"colombia-la-mina","title":"Colombia La Mina","description":"\u003cp\u003eThis honey processed lot comes from Finca La Mina in Veracruz, Nariño, grown between 2000 and 2100 meters in volcanic soils influenced by high rainfall and strong day to night temperature variation. The altitude supports dense cherry development and defined acidity.\u003c\/p\u003e\n\u003cp\u003eCherries are selectively harvested and fermented for 48 hours before pulping, with mucilage retained to drive controlled sugar development during drying. 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":"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":"el-salvador-parainema-1","title":"El Salvador  Parainema","description":"\u003cp\u003eFinca Las Brisas, located in Juayúa, in the Apaneca-Ilmatepec mountain range, is a clear example of how technological innovation and sustainable agricultural practices can transform coffee growing. 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 growing production.\u003cbr\u003eCarlos, the fifth generation of a farming family, worked for 20 years in the textile industry before dedicating himself entirely to coffee in 2012, convinced that the specialty represented a new future for Salvadoran producers. Today he manages Finca Las Brisas and two other family farms, always committed to sustainability and traceability.\u003c\/p\u003e\n\u003cp\u003eHis innovations include the use of mycorrhizal fungi, which improve nutrient absorption and water retention, allowing the trees to remain healthy even in times of drought. It has also adopted techniques such as contour farming and digital systems to track coffee from farm to cup.\u003c\/p\u003e\n\u003cp\u003eThis lot is part of our ongoing collaboration with Carlos, reinforced by a direct deal model that guarantees quality, transparency and stability for both parties.\u003c\/p\u003e\n\u003cp\u003eProcess\u003cbr\u003eThe coffee cherries are floated in water for selection and placed in a sack for two days in the shade to dehydrate. They are then placed to dry on beds. The first two days in the sun and then in the shade.\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53129918513494,"sku":null,"price":21.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/E.SA.PARA.webp?v=1776334241"},{"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. 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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":"kenya-mathare-ini","title":"Kenya Mathare-ini","description":"\u003cp\u003eWashed Mathare-ini station is located in Murang'a County, north of Nairobi, on the fertile slopes of the Aberdare Mountains. 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This extreme elevation, combined with a cool climate, slows down the ripening process, allowing the coffee to develop its signature clarity and sweetness.\u003c\/p\u003e\n\u003cp\u003eAt the washing station, the lots undergo meticulous fermentation and drying to preserve a clean, tea-like profile. Rather than aiming for bold, exaggerated flavors, this coffee focuses on precision and consistency. In the cup, it delivers bright notes of \u003cstrong\u003elemon and blueberry\u003c\/strong\u003e, rounded off with a grounded \u003cstrong\u003eblack tea\u003c\/strong\u003e finish. It is a refined expression of high-elevation Ethiopian coffee, perfect for those who appreciate elegance and structure.\u003c\/p\u003e","brand":"Five Elephant","offers":[{"title":"250g","offer_id":53634961899862,"sku":null,"price":20.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/Five_Elephant_Sidama_Bensa_Queen_Of_Sheba_Omni.webp?v=1777289135"},{"product_id":"peru-timbuyacu-copy","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. 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