{"title":"Preorder","description":"","products":[{"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":"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":"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":"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. And they have achieved greater stability of the coffee, lengthened its shelf life and created a more expressive cup.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eProcess: Washed\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFor the decaffeination process, high mountain spring water and ethyl acetate extracted from sugar cane molasses are used. It is a selective solvent for caffeine, which is present in nature (in yellow fruits such as bananas). It has two major drawbacks: it is highly flammable and has a characteristic odor at its base (sweetish). Its treatment is therefore quite delicate, which affects production costs and, normally, gives the coffee treated with this extractive mixture a different smell and slightly alters the flavor. This decaffeination process guarantees a minimum caffeine extraction of 97% and a solvent residual of maximum 20 PPM. The humidity is 11%\u003c\/span\u003e\u003c\/p\u003e","brand":"Nomad","offers":[{"title":"250g","offer_id":53556185923926,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1003\/3119\/2662\/files\/decaff_93da95fe-53f6-4fbf-959c-46f5c9b1aa21.webp?v=1776865124"},{"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"}],"url":"https:\/\/cupp.bg\/en\/collections\/preorder.oembed","provider":"CUPP","version":"1.0","type":"link"}