{"title":"Past Drops","description":"","products":[{"product_id":"sunho-dime-bag-set","title":"Sunho Dime Bag Set","description":"\u003cp\u003e\u003cstrong\u003eThis is a dime bag set, which includes 30g samples of coffees from a release. This release only has 4 of the 4 released coffees due to limited volume of 2 of them\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSunho Roastery is a microroaster based in Seoul, South Korea. Truthfully, I only recently learned about them. I was on Discord and someone pinged Brewed by Jay and asked who his favorite roasters in South Korea were. His answers were Sunho and John Small (who we've featured on here before). Like John Small, Sunho has a very small foot print and they have never shipped internationally before. They're kind of an underground roaster for people in the know in South Korea (or that's the impression I get from them) Jay has assisted us with translating for Sunho as well as providing feedback on their offerings. Just like with our John Small releases, we have very limited feedback on these coffees, so there's a bit of blind faith here to try a unique roaster that you cannot get outside of South Korea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003ePretty much all specialty Korean roasters lean more into the medium-light roast range. From the feedback I've received, they roast at a similar level of development as John Small, but due to their roaster (Trinitas, a Korean Air Roaster), their coffees have a more perceivable acidity compared to John Small (who roasts on a Giesen, a drum roaster which highlights sweetness at this level of development) \u003c\/p\u003e\n\u003cp\u003eHere's which coffees will be in the dime bag set! (all 30g):\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Kelloo Gadeb Lalesa Washed - Gedeo, Ethiopia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHaven't gotten any specific notes from the roaster about this coffee, but I do have some notes I found from an importer of the same green.\u003c\/p\u003e\n\u003cp\u003e\"\u003cspan\u003eThis washed lot comes from the region of Lalesa, one of the finest coffee producing areas in Gedeo known for its dense layered semi forest vegetation. \u003c\/span\u003e\u003cspan\u003eIt is processed at a wet mill owned by Alemayehu Tilahun. Alemayehu is a local who started working in coffee almost 20 years ago. He believes his success is attributed to the strong relationships he has cultivated with the surrounding farmers delivering cherry to his washing station.\" Kelloo means yellow in the local Oromiffa language, and the importers have called lots that present \"yellow\" flavors such as the listed mango note \"Kelloo\". Can't quite tell, but it seems like this might be the same green that Substance had for their Kelloo Chelchele (which I had a sample of and loved)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Mango, Orange Blossom, Lemongrass, Brown Sugar\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Kamgangi AA Washed - Kirinyaga, Kenya\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI think this is the Korean spelling of Kamwangi, but I could be wrong! Unfortunatly, don't have notes other than that! \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting Notes: Grape. Red Apple, Black Tea\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. El Tablon La Pena Washed Caturra - Nariño, Colombia \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis one is interesting. Hard to find much info about it. Seems to be a green you can only find in Korea (though Jay has told me that farms sometimes go by different names in Korea). The variety listed was \"Ancient Caturra\" which from what I could gather just meant that these trees are a few generations old. The roaster noted that, along with these fruit notes, it has a distinct perfume like floral\/herbal components to it\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting Notes: Pineapple, Cherry, Caramel\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4. Perla Negra Anaerobic Washed Gesha - Risaralda, Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis isn't Las Lajas! That's the only Perla Negra I knew lol. This is a lesser known farm in Colombia. Sunho had this to say about the coffee, \"It has a semi infused feel like an El diviso geisha or a Las Flores, but the cup is clean\"  Probably A 2.5-3\/5 on the funk scale.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting Notes: Lychee, Shine Muscat, Lemon, Oolong tea, Dry Rose\u003c\/em\u003e\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":50873073991969,"sku":"","price":25.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/Sorryfortheuglybags_Thisisnotthestandard_1.png?v=1738720189"},{"product_id":"big-sur-alaska-del-sur-washed-mejorado-loja-ecuador","title":"Big Sur - Alaska Del Sur Washed Mejorado - Loja, Ecuador - 100g","description":"\u003cp\u003eBig Sur is a roaster based in Shanghai, China. They've been on my radar for a while now and I am super excited to feature them. Big thanks to Troller on Discord for helping to translate and facilitate this order! This roaster is probably the most hypes roaster I've dropped this month. Don't sleep on it!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eThey roast on a Loring are an ultralight roast. From the samples I've had, they are lighter than Gout \u0026amp; Co, closer to TPC with most of their roasts. Recommend at least 30 days of rest with their coffees! Their coffees have been on the more soluble end of the ultralight spectrum and have worked well with a Substance style approach (though I'm sure other high ey recipes would work well also!)\u003c\/p\u003e\n\u003cp\u003eAlaska del Sur has produced some seriously high quality Mejorados and are always worth trying imo. Not a lot of US roasters carry this coffee, which makes it even more special! Expect tons of florals along with a classic mejorado sweetness! \u003c\/p\u003e\n\u003cp\u003eTasting Notes: Floral, Cherry, Prune, Molasses\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":50887916781857,"sku":"","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/Sorry_for_the_ugly_bags_This_is_not_the_standard_5.png?v=1739333904"},{"product_id":"big-sur-miraflores-washed-gesha-amazonas-peru-100g","title":"Big Sur - Miraflores Washed Gesha - Amazonas, Peru - 100g","description":"\u003cp\u003eBig Sur is a roaster based in Shanghai, China. They've been on my radar for a while now and I am super excited to feature them. Big thanks to Troller on Discord for helping to translate and facilitate this order! This roaster is probably the most hypes roaster I've dropped this month. Don't sleep on it!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eThey roast on a Loring are an ultralight roast. From the samples I've had, they are lighter than Gout \u0026amp; Co, closer to TPC with most of their roasts. Recommend at least 30 days of rest with their coffees! Their coffees have been on the more soluble end of the ultralight spectrum and have worked well with a Substance style approach (though I'm sure other high ey recipes would work well also!)\u003c\/p\u003e\n\u003cp\u003eGout and Co had this same green and it was truly outstanding. In fact, when I did a large tasting event featuring this coffee alongside 8 other high end offerings from various ultralight roasters, this was everyone's favorite. Super floral with lots of citrus and stone fruit. This coffee was only offered by a limited amount of roasters in China and Japan and this will likely be the lightest roast of it.\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Floral, Citrus, bergamot, apricot and peach\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":50887924056353,"sku":"","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/Sorry_for_the_ugly_bags_This_is_not_the_standard_5.png?v=1739333904"},{"product_id":"big-sur-shantawene-washed-sidama-ethiopia-100g","title":"Big Sur - Shantawene Washed - Sidama, Ethiopia - 100g","description":"\u003cp\u003eBig Sur is a roaster based in Shanghai, China. They've been on my radar for a while now and I am super excited to feature them. Big thanks to Troller on Discord for helping to translate and facilitate this order! This roaster is probably the most hypes roaster I've dropped this month. Don't sleep on it!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eThey roast on a Loring are an ultralight roast. From the samples I've had, they are lighter than Gout \u0026amp; Co, closer to TPC with most of their roasts. Recommend at least 30 days of rest with their coffees! Their coffees have been on the more soluble end of the ultralight spectrum and have worked well with a Substance style approach (though I'm sure other high ey recipes would work well also!)\u003c\/p\u003e\n\u003cp\u003eThis coffee is still being profiled by the roaster and I don't have much info on it unfortunately! But this is a Daye Bensa coffee that I've heard good things about :)\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Mangosteen, stonefruit, orange\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":50887927005473,"sku":"","price":15.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/Sorry_for_the_ugly_bags_This_is_not_the_standard_5.png?v=1739333904"},{"product_id":"xlii-tariku-kare-washed-74158-74165-guji-ethiopia-100g","title":"XLII - Tariku Kare Washed 74158, 74165 - Guji, Ethiopia - 100g","description":"\u003cp\u003eXLII is based out of Da Nang, Vietnam and is known for really high quality ultralight roasts. They are defiantly the lightest roaster in the country and are one of the lightest roasters in the world! They have been on our radar for a long time (since I lived in Vietnam back in 2019!) and I'm super excited to work with them!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eTheir coffees are ultralight roasts and are roasted on a Giesen (which only a few UL roasters use). These are really light! Comparable to September's UL roast. Minimum 45 days of rest! They are also not super soluble, so a finer grind and hotter temp tends to work well with their coffees! If you want more in depth info, they provide roast profiles (as well as water recs and other info) for each of their coffees. Check out their site \u003ca href=\"https:\/\/xliiicoffee.com\/en\/shop\/\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs a side note, the 100g bags are exclusive to us! They usually only offer 250g bags. I ran a poll on IG to ask about bag sizing preferences when available and people overwhelmingly voted for 100g bags when available.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTariku Kare #0053 specialty coffee \u003c\/span\u003eis a testament to the hard work, and perseverance, paired with the sustainable direction of the Refisa Washing Station.\u003c\/p\u003e\n\u003cp\u003eWith its distinctive flavor, this coffee offers a rich and unique tasting experience, reflecting the refinement and dedication poured into every drop.\u003c\/p\u003e\n\u003cp\u003eTasting Notes:  \u003cspan\u003ePeach Tea, Pink Lemonade, Honeydew\u003c\/span\u003e\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":50887940604193,"sku":"","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/Sorryfortheuglybags_Thisisnotthestandard_2.png?v=1739334573"},{"product_id":"xlii-muburi-ab-washed-sl28-kirinyaga-kenya-100g","title":"XLII - Muburi AB Washed SL28 - Kirinyaga, Kenya - 100g","description":"\u003cp\u003eXLII is based out of Da Nang, Vietnam and is known for really high quality ultralight roasts. They are defiantly the lightest roaster in the country and are one of the lightest roasters in the world! They have been on our radar for a long time (since I lived in Vietnam back in 2019!) and I'm super excited to work with them!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eTheir coffees are ultralight roasts and are roasted on a Giesen (which only a few UL roasters use). These are really light! Comparable to September's UL roast. Minimum 45 days of rest! They are also not super soluble, so a finer grind and hotter temp tends to work well with their coffees! If you want more in depth info, they provide roast profiles (as well as water recs and other info) for each of their coffees. Check out their site \u003ca href=\"https:\/\/xliiicoffee.com\/en\/shop\/\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs a side note, the 100g bags are exclusive to us! They usually only offer 250g bags. I ran a poll on IG to ask about bag sizing preferences when available and people overwhelmingly voted for 100g bags when available. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMuburi Coffee Factory is an integral part of the Rwama Coffee Farmers Society, an organization that brings together 1,200 active agricultural members. Established in 1964, the factory is situated on a 7-acre plot, serving four surrounding villages: Gituga, Kiangoro, Muburi, and Kagukuma. It stands as one of the high-quality coffee production centers in the Kirinyaga region of Kenya\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Cranberry, black currant, kiwi\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":50887945814305,"sku":"","price":11.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/Sorryfortheuglybags_Thisisnotthestandard_2.png?v=1739334573"},{"product_id":"xlii-palestina-washed-gesha-cajamaca-peru-100g","title":"XLII - Palestina Washed Gesha - Cajamaca, Peru - 100g","description":"\u003cp\u003eXLII is based out of Da Nang, Vietnam and is known for really high quality ultralight roasts. They are defiantly the lightest roaster in the country and are one of the lightest roasters in the world! They have been on our radar for a long time (since I lived in Vietnam back in 2019!) and I'm super excited to work with them!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eTheir coffees are ultralight roasts and are roasted on a Giesen (which only a few UL roasters use). These are really light! Comparable to September's UL roast. Minimum 45 days of rest! They are also not super soluble, so a finer grind and hotter temp tends to work well with their coffees! If you want more in depth info, they provide roast profiles (as well as water recs and other info) for each of their coffees. Check out their site \u003ca href=\"https:\/\/xliiicoffee.com\/en\/shop\/\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs a side note, the 100g bags are exclusive to us! They usually only offer 250g bags. I ran a poll on IG to ask about bag sizing preferences when available and people overwhelmingly voted for 100g bags when available. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinca La Palestina is located in the San José del Alto District in Jaen, Cajamarca, Peru. It’s a family-owned enterprise with a rich legacy spanning half a century.\u003c\/p\u003e\n\u003cp\u003eThis farm not only produces exceptional specialty coffees but also serves as a beacon of sustainable agriculture and innovation in the Peruvian coffee industry.\u003c\/p\u003e\n\u003cp\u003eH \u0026amp; S' recent SL9 came from this farm and was one of my favorite coffees this year, so I'm excited for this one!\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Jasmine, matcha, kiwi\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":50887950401825,"sku":"","price":26.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/Sorryfortheuglybags_Thisisnotthestandard_2.png?v=1739334573"},{"product_id":"monastery-sayisa-anaerobic-natural-guji-ethiopia-250g","title":"Monastery - Sayisa Anaerobic Natural - Guji, Ethiopia - 250g","description":"\u003cp\u003eMonastery is based out of Adelaide, Australia and is known for pumping out some of the best light roasts in the country. They carry a lot of coffees on the funkier side of things, but roast them very well! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eThis is a solid light roast coffee. Not ultralight, but minimal roast and a straight forward presentation of flavor\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is produced by local smallholders in the district Gingo Bedesa located in the\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWest Guji zone. \u003c\/span\u003e\u003cspan\u003eTadesse Desta Buku Sayisa Dry Mill Site is nestled in the picturesque landscapes of \u003c\/span\u003e\u003cspan\u003eWest Guji, Oromia. With its high altitude, abundant rainfall, and carefully maintained \u003c\/span\u003e\u003cspan\u003ecoffee varieties.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe site's diverse shade trees and the presence of various wildlife species add to its\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003enatural charm. Cherries are delivered to the Tadesse Desta wet\/ dry mill (2 hectares in\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003esize) that borders the Awata River. Locally delivered cherries are then processed further\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eto export-ready using anaerobic processing techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eThe ripest of cherries are placed in plastic barrels which are used to create an airtight\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eseal, then the coffee is degassed during fermentation which can last 4-5 days depending\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eon the weather. The coffee is then sent to African beds for drying, which is also weather\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003edependent but usually takes 20-30 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI've had a few other lots from this farm. Defiantly funky, but not overwhelming. Maybe a 3\/5, which is pretty good for an anaerobic natty!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Mandarin, Raspberry, Almonds\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":50887954170145,"sku":"","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/mm.png?v=1739335017"},{"product_id":"monastery-wilton-benitez-washed-veridad-colombia-cauca-colombia-250g","title":"Monastery - Wilton Benitez Washed Veridad Colombia - Cauca, Colombia - 250g","description":"\u003cp\u003eMonastery is based out of Adelaide, Australia and is known for pumping out some of the best light roasts in the country. They carry a lot of coffees on the funkier side of things, but roast them very well! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eThis is a solid light roast coffee. Not ultralight, but minimal roast and a straight forward presentation of flavor\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTruthfully, I have very little info on this one! This was made available to us while they profile it. They advertised it as a super clean washed coffee, but given that it's a Wilton coffee, it'll probably end up a bit \"warshed\". Regardless, this is the cleanest coffee from Monastery, so worth a try if you want a cleaner lot from them!\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":50887957676321,"sku":"","price":22.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/mm.png?v=1739335017"},{"product_id":"monastery-rafael-vinhal-lot-004-anaerobic-natural-cerrado-mineiro-brazil-250g","title":"Monastery - Rafael Vinhal Lot 004 Anaerobic Natural - Cerrado Mineiro, Brazil - 250g","description":"\u003cp\u003eMonastery is based out of Adelaide, Australia and is known for pumping out some of the best light roasts in the country. They carry a lot of coffees on the funkier side of things, but roast them very well! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eThis is a solid light roast coffee. Not ultralight, but minimal roast and a straight forward presentation of flavor\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Since 1988 Vinhal Farm has been producing very high quality coffees in the heart of Minas Gerais state, in Cerrado Mineiro Region - Brazil. Throughout this trajectory they \u003c\/span\u003ehave improved their work and adopted the best sustainability practices and respect for people and the environment. They are a family running a business and everyone who works in the farm is absolutely passionate about their coffee.\u003c\/p\u003e\n\u003cp\u003eTheir properties are certified by Rainforest Alliance, 4C and Certifica Minas. With great care and relying on innovative craft production, they do their best to ensure that their coffees stand out both in the domestic and foreign markets, and they are very proud of all the awards they have already won in some of the main quality contests in Brazil.\u003c\/p\u003e\n\u003cp\u003eSustainability and Quality are their main focuses - their properties (Recanto Farm and Estrela Farm) have three different independent certifications, two of them international: the Rainforest Alliance, with headquarters in the USA, and the 4C Common Code of the Coffee Community, from Germany; and one of them, national: Certifica Minas, ran by Minas Gerais state.\u003c\/p\u003e\n\u003cp\u003eTo achieve and maintain these certifications, they need to comply with a series of standards regarding issues such as: environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. Thus, they periodically receive audits on farms to validate the fulfillment of more than 100 evaluation criteria.\"\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eThis is a funky coffee! But it comes across in a rather enjoyable way if you like funk! Probably a 4\/5 on the funk scale though. When chatting with the roasters, they actually highly recommended this coffee for the sub. They said it has a great anaerobic flavor and it is one of their favorites from their current line up. I went with a less funky option (the Sayisa anaerobic) because I've featured some pretty funky lots on the sub recently and like keeping thing fresh. But this is a great one of purchase for people who want a little funk in their life!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTasting notes: \u003cem\u003ePandan, Coconut and Bubblegum\u003c\/em\u003e\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":50891702108449,"sku":"","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/mm.png?v=1739335017"},{"product_id":"kawa-people-possession-release","title":"Kawa \u0026\u0026 People Possession Release","description":"\u003cp\u003eCheck out our newest Parisian roasters release! Both of these roasters are known for their interesting sourcing, great branding and consistent roasting. Used to work at a cafe that regularly carried them and they were one of our consistent favorites!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eI'd call their roast profile a solid light roast. On the lighter end of a Nordic light profile. Their coffees are generally very soluble and easy to extract. They roast on a Loring.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNOTE: All of the People Possession coffees are packaged in a can and will come with the added on lid to seal them!\u003c\/p\u003e\n\u003cp\u003eHere's what we have for the release!\u003c\/p\u003e\n\u003cp\u003e1. People Possession - Aricha Anaerobic Natural - Gedeo, Ethiopia - 200g\u003c\/p\u003e\n\u003cp\u003eI chose this coffee because I like PP's roast of anaerobic natural Ethiopians. They tend to present their flavors nicely without coming off overly fermenty. If you like funkier coffees, with strong fruity notes, give this one a go! 4\/5 on the funk meter\u003c\/p\u003e\n\u003cp\u003eTasting Notes: \u003cem\u003ePineapple, Dried Mango, White Grape, Pomelo\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e2. People Possession - Los Naranjos Anaerobic Washed SL28 - Sonsonate, El Salvador - 200g\u003c\/p\u003e\n\u003cp\u003eI chose this coffee because I love SL28s grown in Latin America. Usually had a vibrant acidity that complements the \"typical\" notes from these origins. 2.5\/5 on the funk meter\u003c\/p\u003e\n\u003cp\u003eTasting Notes: \u003cem\u003eOrange marmalade, passionfruit, cola\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e3. People Possession - Gesha Village Surma 24\/114 Natural Gesha  - Bench Maji, Ethiopia - 100g\u003c\/p\u003e\n\u003cp\u003eI chose this coffee as a cleaner, and more high end offering from PP. GV is a great producer and I'm always interested in trying coffee from them. Their naturals are the bet representation of their profiles. This is the first lot we've brought on from their Surma plot, so I'm excited to compare it with the other lots we've brought on from them. 0.5\/5 funk\u003c\/p\u003e\n\u003cp\u003eTasting Notes: \u003cem\u003eOrange zest, cola, raspberry jam, white tea\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e4. People Possession - Los Nogales Extended Washed Typica - Huila, Colombia - 200g\u003c\/p\u003e\n\u003cp\u003eI this this coffee because, while I don't always go for extended washed coffees, Los Nogales does a good job with them. If you like El Divisio's coffees, this will be a coffee you'll like. Expect big punchy flavors. 4\/5 funk\u003c\/p\u003e\n\u003cp\u003eTasting Notes: \u003cem\u003eFresh Strawberry, Tiramisu, Melon \u0026amp; Tropical Juice\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e5. Kawa - Alaska del Sur Washed Mejorado - Loja, Ecuador - 200g\u003c\/p\u003e\n\u003cp\u003e\"The delicate fruity sweetness of Mirabelle plum intertwines with the soothing floral aromas of chamomile, while the full-bodied richness of black tea provides elegant depth. A refined and balanced cup, combining sweetness and character.\"\u003c\/p\u003e\n\u003cp\u003eI chose this coffee because I love Alaska del Sur and am always down to try different roasts of their green. I also brought in this lot from Big Sur and am excited to compare them. If you like Mejorados, this is definitely the coffee for you. Really great example that can be harder to find in the US\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Mirabelle Plum, Chamomile, Black Tea\u003c\/p\u003e\n\u003cp\u003e6. Kawa - Pino de Ora Natural Gesha (CoE #4) - Santa Barbara, Honduras - 100g\u003c\/p\u003e\n\u003cp\u003e\"This exceptional coffee, awarded the Honduran Cup of Excellence, offers a floral and elegant aromatic profile. From the first sip, delicate aromas of jasmine and honeysuckle unfold, reminiscent of a spring bouquet. On the palate, notes of clementine bring a touch of sweet and sunny acidity, while nuances of honey add a delicious roundness.\"\u003c\/p\u003e\n\u003cp\u003eI chose this coffee because it can be hard to find good roasts of CoE lots. This is a good choice if you want to try a good roast of a CoE coffee, or just like clean naturals from Honduras. \u003c\/p\u003e\n\u003cp\u003eTasting Notes: Jasmine, Clementine, Honey, Honeysuckle\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"People Possession - Aricha Anaerobic Natural - Ethiopia - 200g","offer_id":50921439756577,"sku":"","price":21.25,"currency_code":"USD","in_stock":false},{"title":"People Possession - Los Naranjos Anaerobic Washed SL28 - Salvador -200g","offer_id":50921439789345,"sku":"","price":18.75,"currency_code":"USD","in_stock":false},{"title":"People Possession - Gesha Village Surma 24\/114 Natural Gesha - 100g","offer_id":50921439822113,"sku":"","price":33.0,"currency_code":"USD","in_stock":false},{"title":"People Possession - Los Nogales Extended Washed Typica - Colombia - 200g","offer_id":50921439854881,"sku":"","price":24.0,"currency_code":"USD","in_stock":false},{"title":"Kawa - Alaska del Sur Washed Mejorado - Ecuador - 200g","offer_id":50921439887649,"sku":"","price":26.5,"currency_code":"USD","in_stock":false},{"title":"Kawa - Pino de Ora Natural Gesha (CoE #4) - Honduras - 100g","offer_id":50921439920417,"sku":"","price":34.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/kawa2.jpg?v=1739927595"},{"product_id":"h","title":"Kolo - Wilton Benitez Washed Pink Bourbon - Cauca, Colombia- 125g","description":"\u003cp\u003eKolo was founded by Vladyslav Demonenko, a Ukrainian brewers cup champion and Q grader. He has a lot of direct relations with farmers and gets some interesting exclusive lots. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile\u003c\/strong\u003e: Kolo roasts on a probat and has a more medium light profile. Lighter than most probat roasts, but still some notes of development are present. I'd say it's at a similar level to Friedhats.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe all know that Wilton is known for his non Washed coffees. I was a little dubious that this was a straight washed coffee, but the roaster assured me that it was. This lot was commissioned specifically for Kolo. I'm always intrigued by less processed coffees from people who are well known for other things, so I'm interested in this lot!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Strawberry, raspberry, vanilla \u003c\/em\u003e\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51026382094625,"sku":"","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/kolo.png?v=1741760017"},{"product_id":"skill-issue-coffee-don-hector-washed-pacas-la-montanita-salvador-100g","title":"Skill Issue Coffee - Don Hector Washed Pacas - La Montañita - Salvador - 100g","description":"\u003cp\u003eSkill issue is a micro roaster based in Singapore. I've been following them for a bit now and recently overheard some people on Discord praising their coffee. They have a very limited presence outside of Asia, so I'm stocked to be bringing them on!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast profile: \u003c\/strong\u003eThis is the lightest roaster from the drop. Not exactly ultralight, but light for sure. This is what Ethan from Exposure Therapy told me about his coffee when I asked him, \"His coffee's stylistic wise are a \u003cem\u003elittle\u003c\/em\u003e more developed than mine but as a result are definitely more acid forward than sheer floral forward\" and I think that's a solid description of his coffee.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eI'm a fan of Pacas, but it's kinda hard to find a lighter roast of them. They're usually found in Honduras, but this one is from El Salvador, which is another reason it caught my eye. This coffee is a part of the washed sub, so if you're on that, don't double up unless you want extra!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Orange, pear, sugar cane\u003c\/em\u003e\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51026396807457,"sku":"","price":15.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/skillz.png?v=1741759818"},{"product_id":"skill-issue-coffee-el-carrizal-natural-pacas-san-andres-honduras-100g","title":"Skill Issue Coffee - El Carrizal Natural Pacas - San Andres, Honduras- 100g","description":"\u003cp\u003eSkill issue is a micro roaster based in Singapore. I've been following them for a bit now and recently overheard some people on Discord praising their coffee. They have a very limited presence outside of Asia, so I'm stocked to be bringing them on!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast profile: \u003c\/strong\u003eThis is the lightest roaster from the drop. Not exactly ultralight, but light for sure. This is what Ethan from Exposure Therapy told me about his coffee when I asked him, \"His coffee's stylistic wise are a\u003cspan\u003e \u003c\/span\u003e\u003cem\u003elittle\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emore developed than mine but as a result are definitely more acid forward than sheer floral forward\" and I think that's a solid description of his coffee.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eI'm a fan of Pacas, but it's kinda hard to find a lighter roast of them. And to my knowledge, I've never had a natural pacas. This is a pretty clean natural. 1\/5 funk This coffee is a part of the og sub, so if you're on that, don't double up unless you want extra!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Jasmine, cherry, passionfruit, peach\u003c\/em\u003e\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51026686312737,"sku":"","price":17.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/skillz.png?v=1741759818"},{"product_id":"skill-issue-coffee-san-pablo-washed-paraneima-el-paraiso-honduras-100g","title":"Skill Issue Coffee - San Pablo Washed Paraneima - El Paraiso, Honduras - 100g","description":"\u003cp\u003eSkill issue is a micro roaster based in Singapore. I've been following them for a bit now and recently overheard some people on Discord praising their coffee. They have a very limited presence outside of Asia, so I'm stocked to be bringing them on!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast profile\u003c\/strong\u003e: This is the lightest roaster from the drop. Not exactly ultralight, but light for sure. This is what Ethan from Exposure Therapy told me about his coffee when I asked him, \"His coffee's stylistic wise are a little more developed than mine but as a result are definitely more acid forward than sheer floral forward\" and I think that's a solid description of his coffee.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e Paraneimas are one of my favorite lesser seen varieties. They have some really interesting herbal\/floral components to them along with lots of fruit sweetness. This one is actually gonna be an airworks exclusive! \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Florals, stone fruit, mandarin\u003c\/em\u003e\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51027041091873,"sku":"","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/skillz.png?v=1741759818"},{"product_id":"kopilero-kenya-gaikundo-natural-sl28-sl34-nyeri-kenya-100g","title":"Kopilero - Kenya Gaikundo Natural SL28 \u0026 SL34 - Nyeri, Kenya - 100g","description":"\u003cp\u003eThis roaster was recommended to me by a follower with more familiarity with the Indonesian coffee scene. He saw that I brought on Two Hands Full and told me that this roaster might be one that people on my sub would enjoy more. They roast lighter than most roasters in Indo and bring in some really interesting microlots.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eKinda medium light. Lighter than Friedhats, maybe closer to TW.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis one is pretty limited. Only 5 bags available of it. Natural Kenyans are interesting. Don't see them much at all, so worth checking out for the novelty. They do tend to be on the funkier side of a natural, so if you prefer cleaner naturals, this one may not be for you! I wanted to bring on one non Indo coffee from them, and this one was what caught my eye! (It also came recommended by the roaster)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTasting notes: Strawberry Candy, Kumquat, Rose Tea, Passionfruit\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51027064422689,"sku":null,"price":21.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/kopi.png?v=1741759658"},{"product_id":"untitled-mar18_10-40","title":"Terraform Release","description":"\u003cp\u003eWe brought Terraform on last year July. At the time, it was our most popular drop. They reached out to me to let me know they had some really awesome lots right now, and I'd have to say that I agree. All of these coffees are really interesting and I'm very excited to bring them on!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast profile: \u003c\/strong\u003eNot ultralight, but definitely light. Reminds me a lot of the lighter roasts I've had from Sey. They also roast on a Loring. The coffee generally peaks around the 3-4 weeks mark and will start to fall off around the 7-8 week mark. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAll these coffees are available in 100g bags. We will offer a few 50g (repackaged) bags as well. Here's what will be included in the drop:\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e1. San Sabastian Washed SL9 (CoE #7)- Cusco, Peru\u003c\/p\u003e\n\u003cp\u003eSimilar to the Oma release, this is the coffee I'm most excited for. SL9's have been really popular in Peru this year, and some of them have been my favorites coffees of the year so far. We brought on the #8 CoE Peru lots from Oma and are very excited to compare it to this one! \u003c\/p\u003e\n\u003cp\u003eTasting notes: White flowers, peach gummies, black tea\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e2. La Reserva Natural Gesha - Zamora Chinchipe, Ecuador \u003c\/p\u003e\n\u003cp\u003eI've only seen this producer from H \u0026amp; S, when he dropped their honey Sidra and natural Mejorado last year. I copped both and was really blown away. Easily the best natural Mejorado I've ever had. Ecuadorian geshas are one of my favorite non Panama geshas, and this producer does great naturals. So this is a match made in heaven! \u003c\/p\u003e\n\u003cp\u003eTasting notes: Rose, Grape, Pineapple\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e3. Hacienda Legrand Natural Robusta - Santa Elena, Ecuador \u003c\/p\u003e\n\u003cp\u003eThis producer is really interesting. Haven't tried anything from them, but I've seen their coffee around. They're a 4th generation farm that exclusively grows robusta. They are also only at 42 MASL! Will this have the clarity and notes you expect from an Ecuadorian coffee? Probably not. But it is a very unique coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTasting notes: Apricot, Fruit Wine, Sandalwood\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e4. Danche Washed - Chelbesa, Ethiopia \u003c\/p\u003e\n\u003cp\u003eLast year, this was the best coffee I had from Terraform. Honestly, it was one of the better Ethiopians I had all year. I got to try it, but it sold out before I could add it to the site. Really excited to try this year's harvest of it!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTasting notes: Floral, Peach, Lemon Green Tea\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"San Sebastian Washed SL9","offer_id":51050568319265,"sku":"","price":33.0,"currency_code":"USD","in_stock":false},{"title":"San Sebastian SL9 - 50g (repackaged)","offer_id":51054810300705,"sku":"","price":20.0,"currency_code":"USD","in_stock":false},{"title":"La Reserva Natural Gesha","offer_id":51050568352033,"sku":"","price":28.5,"currency_code":"USD","in_stock":false},{"title":"Hacienda Legrand Natural Robusta","offer_id":51050568384801,"sku":"","price":28.5,"currency_code":"USD","in_stock":false},{"title":"Hacienda Legrand - 50g (repackaged)","offer_id":51054796079393,"sku":"","price":18.5,"currency_code":"USD","in_stock":false},{"title":"Danche washed","offer_id":51050568417569,"sku":"","price":18.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/terraform.png?v=1742359534"},{"product_id":"archers-release","title":"Archers Release","description":"\u003cp\u003eArchers is back baby! We brought them on last year for our October Drop and loved what we had. Thrilled to be bringing them back! For those of you who haven't tried them before, Archers is a huge roastery based in Dubai. Considering the insane volume they move through, they roast really well. They have lots of exclusive lots and really high end coffee. We've got a pretty nice mix of options for this release!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile: \u003c\/strong\u003eThey roast on a Loring and I'd put them somewhere in between ultralight and light. Their coffees usually taste best with 3.5 - 4 weeks rest.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAll the coffees will be offered in 100g (non repackaged) bags. We will also have some 30g (repackaged) dime bags of the more expensive lots. Here's what coffees we'll be bringing on: \u003c\/p\u003e\n\u003cp\u003e1. Chevas Coffee Estate -  Lot 69 Dark Room Drying Washed Gesha - Boquete, Panama\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFounded in 2016 by then 18-year-old José Luis Chevas, the eponymous Chevas Coffee Estate debuted within the Top 10 auction lots at the 2024 Best of Panama, placing 9th in the Geisha Natural category. \u003c\/span\u003e\u003cspan\u003eAttuned to the esteemed stature of the finest coffees in the cosmopolitan cultural landscape, José Luis honors the agricultural roots established by his grandfather in the 1970s by steering their half-century-old estate — originally dedicated to large-scale production of food crops and later on coffee — toward a greater focus on quality, charting a path toward increased relevance and sustainable prosperity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf you just get one of these geshas, this is the one to get. Great producer that you don't see as often. Really high quality Panama gesha.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: White florals, floral honey, mandarine, peach\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e2. Janson Coffee - Los Alpes lot 407 Washed Green Tip Gesha - Volcan, Panama\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThree generations of Jansons run the operations of Janson Coffee today. Kai and Jannette Janson, both from the second generation, and Miguel, Janette’s son, are at the forefront. Their coffees have been awarded and auctioned several times at the Best of Panama, and are often featured by coffee champions on the world stage. The 2023 World Barista Champion won the top accolade using a Janson Panama Geisha, while in 2024, UAE National Brewer's Cup and National Barista Champions both ranked among the Worlds Semi-Finalists, also using Janson coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThroughout their 30+ year history, the Jansons have relied on the experience of their founders while remaining attentive to every step and fine-tuning areas of production, from cultivation to processing, that will allow them to produce increasingly more delicious coffees. To begin with, they maintain the balance of nutrients in the soil by preserving the endemic flora in their farms, which serve as natural barriers and obviate the need for pesticides or herbicides.\u003cbr\u003e\u003cbr\u003ePickers are trained to select and hand-collect only the properly ripe cherries at harvest, and to further re-assess the cherries in their baskets and remove any that do not conform. These are then carefully placed in plastic crates, and no longer in sacks, to be sent for processing. This change was done to remove the risk of the cherries being compressed, and losing juices and sugars beneficial to flavor development, while in transit to the beneficio or plant. Upon reaching the plant, the cherries are passed through a mechanical siphon to separate the denser cherries from the rest before going into fermentation. This is done since the highest potential for the best flavors rests within the healthiest cherries, typically indicated by a higher density.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Jasmine, white grapes, orange, early grey\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e3. Finca Auromar - Firestone Washed Gesha - Chiriqui, Panama\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNestled within a highland tropical forest regarded as a natural reserve in Candela, Chiriquí, Panama — Finca Auromar, established and led by triathlete and coffee producer Roberto Brenes, is the provenance of the Best of Panama 1st Place Geisha Washed lot Firestone in 2022.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe brought this coffee on a few times last year and loved every roast of it. This is a great, classic washed gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Orange blosom, mandarine, white grapes, candied lemon\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e4. Potosi - Washed Pink Bourbon - Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCafé Granja La Esperanza (CGLE) is a remarkable illustration of a family’s ceaseless efforts across generations, and the consequent successes, in fostering a continuity of prosperity emanating from each of their estates to the greater, surrounding communities, which their founding patriarch and matriarch began a century ago.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTheir first farm, Hacienda Potosi, is the nesting ground of a century-old love story revolving around family and coffee. It began in 1924, with a young husband and wife — Israel Correa and Carmen Rosa Vega —— acquiring the farmland in the highlands of Valle del Cauca to establish a homestead and livelihood for their growing family.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the same green as the PB we brought in from Gout if you tried that. Definitely 'warshed', but really enjoyable. Probably the cleanest coffee you'll try from CGLE! \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting Notes: green apple, nectarine, white grape, caramel\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e5. Elto 48 Hr Natural Anaerobic 74158 - Sidama, Ethiopia\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eElto Coffee is the passion project of Sidama Bensa-based couple Eliyas Dukamo and Atiklit Dejene. Their activities aim to honor every facet of coffee by producing exclusive and outstanding nano-lots. They do this by using the highest quality cherries cultivated and harvested by the smallholder farmers in the proximate communities and processing them through contemporary updates to traditional methods and styles. \u003c\/span\u003e\u003cspan\u003eThey named their company “Elto” which, we learned from Atiklit, means “more than passion” and “abundance” in the Sidamic language. Their aspiration is for every Elto coffee to be the most exciting cup a consumer has ever tasted.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn this Archers-curated 48-hour natural anaerobic process, the perfectly ripe, hand-harvested, and carefully pre-cleaned cherries were re-sorted on raised beds to ensure uniformity of the ripeness level (visually indicated by color) before being placed in 50-60 KG plastic barrels and then sealed with lids having a one-way valve — to aid in maintaining an oxygen-free fermentation phase throughout the pre-determined 48-hour period.\u003cbr\u003e\u003cbr\u003eAfter this, the barrels were emptied onto the raised beds, as the whole cherries were evenly spread out in very thin layers, allowing the fermentation juices to sufficiently drain off of them. The specific instruction to maintain very thinly layered cherries throughout the sun-drying phase was deliberate, to avoid extraneous microbial activity as the coffees had already undergone the necessary fermentation in the barrels prior. The target moisture level was achieved after 18 to 21 days. As a result of this process, this cup expresses a dainty balance of florals, intense and multi-faceted sweetness with a touch of tropicality, with complex acidities from pome, stone, and tropical fruits and berries, as well as an enhanced, creamy mouthfeel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting Notes: mango, melon, lychee, orange candy\u003c\/em\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e6. Alo Village - Washed Peaberry 74158 - Sidama, Ethiopia\u003c\/p\u003e\n\u003cp\u003eThis coffee doesn't have a description from Archers written yet, but this one is a must buy imo. Alo peaberrys are spectacular and are pretty hard to find outside of Asia. The John Small lot we brought on last year was also a peaberry. Expect the tiniest coffee beans you've ever seen, packed with flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting Notes: Lemongrass, mandarin, berries, melon, earl grey \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e7. Alo Village - Hybrid Washed 74158 - Sidama, Ethiopia\u003c\/p\u003e\n\u003cp\u003eThis coffee doesn't have a description from Archers written yet, but it was very hyped by Archers. It's also gotten lots of hype in the Chinese market. A bit 'warshed', but Tamiru always does a great job of keeping coffees clean while also bringing out extra sweetness\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Jasmine, lemongrass, melon, white peach, apricot\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Chevas Washed Gesha - 100g","offer_id":51150976155937,"sku":"","price":65.0,"currency_code":"USD","in_stock":false},{"title":"Chevas Washed Gesha - 30g","offer_id":51150976188705,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"Janson Washed Gesha - 100g","offer_id":51150976221473,"sku":"","price":56.5,"currency_code":"USD","in_stock":false},{"title":"Janson Washed Gesha - 30g","offer_id":51150976254241,"sku":"","price":19.0,"currency_code":"USD","in_stock":false},{"title":"Firestone Washed Gesha - 100g","offer_id":51150976287009,"sku":"","price":51.0,"currency_code":"USD","in_stock":false},{"title":"Firestone Washed Gesha - 30g","offer_id":51150976319777,"sku":"","price":17.0,"currency_code":"USD","in_stock":false},{"title":"CGLE Potosi Washed PB - 100g","offer_id":51150976352545,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"Elto Anaerobic Natural- 100g","offer_id":51150976385313,"sku":"","price":26.0,"currency_code":"USD","in_stock":false},{"title":"Alo washed peaberry- 100g","offer_id":51150976418081,"sku":"","price":30.0,"currency_code":"USD","in_stock":false},{"title":"Alo hybrid washed - 100g","offer_id":51150976450849,"sku":"","price":35.0,"currency_code":"USD","in_stock":false},{"title":"Alo washed peaberry - 30g","offer_id":51163031339297,"sku":"","price":11.0,"currency_code":"USD","in_stock":false},{"title":"Alo hybrid washed - 30g","offer_id":51163031372065,"sku":"","price":13.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/archers-logo.png?v=1744178252"},{"product_id":"scenery-coffee-release","title":"Scenery Coffee Release","description":"\u003cp\u003eWe are very excited to be working with our friends over at Scenery again! We brought them on last August and they were a big hit! They have a killer selection right now and I am very happy to have them on again! Alex (Moose) is an extremely passionate coffee nerd, and I trust his tastes quite a bit. We're going to highlight the best of what they have right now, as well as offer a few early releases of coffee from them!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile:  \u003c\/strong\u003ePretty light, but not quite ultralight. By far the lightest roaster we've had from the UK. They roast on a Loring S35. I think they're a good down the middle roaster that both ultralight fans and light roast fans will enjoy. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEstimated ship out date: We are expecting that orders from this release will ship out between May 26th and May 30th. This is an estimate and may arrive earlier or later. Check out our ig for regular shipping updates\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHere's what coffees we'll be bringing in from them:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Elizabeth González Washed Castillo - Tolima, Colombia - 200g \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the last two years, we've booked LaREB lots that arrive with the summer container - those very same lots that will be in the process of harvesting and milling now. But we found ourselves looking at the buying calendar and seeing some gaps open up, between a jam-packed summer (we may have got excited and overbooked...) and the end of the winter\/spring seasons, and sure enough there was some coffee left arriving from Scenery pals LaREB. Having felt a bit funk heavy at times, we loved how this lot stood out as sweet, clean and the sort of thing you could absolute pound mugs of batch from - a little bit of extra acidity and complexity from the longer processing, but underneath, clean sweet high altitude Castillo as is the classic tradition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMuch like we selected this coffee blind from the intrinsic cup qualities - without knowing anything of the extrinsic story behind it - so too is Elizabeth González a new participant in the CDNT\/LaREB project.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCatching up with Herbert before release, we'll quote his words as he said them:\u003cbr\u003e\"[Elizabeth] is a new producer in CDNT. This lot was a surprise, completely unexpected. Not normal for an everyday producer to come over with a coffee that good. [Her] coffee is textbook CDNT, though\"\u003cbr\u003e\u003cbr\u003eWe agree with Herbert - clean, sweet, and indeed without funk\/process character that oft drives some of the other parts of our offer. Our first time purchasing from Elizabeth, but we hope for sure not the last.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan\u003eLaREB:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003e\u003cspan\u003eLaREB- La Real Expedición Botánica - are a radical producer-owned export co-operative\/movement. Their goal is to develop de-colonised supply chains and operate outside the typical multinational pathways of coffee, and it’s a mission that’s really resonated with us. By pooling together collective knowledge, financing, quality, export and import, LaReb members are able to define their own terms of engagement. It’s genuinely so refreshing to work with Herbert and the team, and we know we’ll only to continue to grow our purchasing relationship over the years.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCDNT emerged from eight producers in northern Tolima who chose to build their own response to falling incomes and youth migration from coffee farming. Using Herbert Peñaloza's 575 farm as their base, they've established a practical blueprint for producer-driven change: a shared quality lab, new variety trials, and an agroforestry system for soil improvement. Processing happens independently on each farm, with members directing their own production while pooling resources and expertise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003e\u003cem\u003eTasting Notes: gooseberry, baked apples, brown sugar\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Mario Hervas Washed Mejorado - Pichincha, Ecuador - 100g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur second year purchasing coffee from Mario with Scenery, but our 7th year working together in total - it's safe to say we're fans of the output from El Meridiano. We caught up with Mario prior to the release of this years lot - finding that the weather was a little trickier this year with long periods of continual rain over nearly 6 months, followed by continuous sun for the next 6. While this may have been less than ideal for the plants, Mario has tweaked his processing - holding the coffee in cherry for an additional 20-24 hrs. By keeping the fruit intact, the theory implies a marginal increase in those \"in-cherry\" fermentation flavours - red fruits and heavier body. But Mario makes sure that the cherry is submerged, in cool water - as opposed to a hot, dry ferment that could rapidly bring in off-character. In all cases with Mario's processing, the goal is to produce something ultra-clean and cultivar lead and this is no exception. We're hearing there's steady progress in the Gesha and Rosado project - selections continue each year; and we're hopeful to secure the first few kilos as soon as they become available.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cbr\u003eEl Meridano:\u003c\/h4\u003e\n\u003cp\u003eThanks to his previous career as a rose farmer and agronomist, Mario has turned his experience towards obsessive improvement of Finca El Meridiano since starting the farm in 2011. The 25 HA Finca El Meridiano sits in the stunningly biodiverse and thriving cloud forests of Nanegal, in the foothills of the Andean mountains. The climatic conditions around Pichincha means farms receive high rainfall and a relatively high humidity, which can make for a tough environment for certain varieties and cultivars of coffees more adapted to drier climes.\u003cbr\u003e\u003cbr\u003eMario tells us the first six to seven years of running the farm were tough and that he made many mistakes in the process of learning about the art of growing, processing and selling coffee, but he stuck at it - and while each year brings new challenges and learning, it’s started to pay off - like taking 10th place in the inaugural Ecuador Cup of Excellence, for a start. One of the things Mario credits for his success is his nursery and breeding program. The “Mejorado” cultivar has its history in a Nestle variety garden, and is a cross between Bourbon and an Ethiopian landrace (likely for the purposes of hybrid vigour, improved yield and quality). This variety is gaining a strong reputation for quality - deep sweetness, florality and complexity when grown well.\u003c\/p\u003e\n\u003cp\u003eMario has germinated, selected and bred every single tree on the farm. By selecting only those Mejorado trees that performed well in Meridiano, the 10 HA that are planted with coffee are strong, healthy, high yielding and of impeccable quality. The coffee from Meridiano is incredibly consistent - and considering the impacts of climate change and general natural variability, it’s no mean feat. Scoffing at the thought of natural processing, anoxics, co-ferments and the like, Mario has been tweaking his washed process (and more recently white\/yellow honey process) to bring out the cleanest expression of the land and cultivar. One aspect he credits for the quality of the fermentation is the quality of the private springs that provide the farm water.\u003cbr\u003e\u003cbr\u003eMario’s coffee comes with a price - that we think is more than fair to pay. Ecuador is a dollarized economy, which broadly means their internal goods and services (including labour) are more expensive when compared to neighbouring countries. One of the biggest challenges in running a speciality farm in Ecuador is the labour to pick the cherries. Seasonal itinerant labour is reduced in Ecuador, as many who would undertake it have migrated north in search of economic empowerment. While Mario pays more for quality, it can be hard to retain pickers - to the point it is almost better to pay someone who picks poorly (and re-sort the cherries at the collection point), than to force the issue and have them not turn up the next day. There are never enough pickers to get all the cherries on the farm - so Mario’s focus to ensure his farm is profitable is on  adding value through quality, rather than bulk quantity. Having worked on the Mejorado project for some time, Mario is turning his attention to Rosado and Gesha - although he says there is some work to be done yet to select for the genetic expression he is looking for. We’re very excited to see what he cooks up - we’ll try and be first in line for the early harvests, that’s for sure.\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Orange blossom, fuji apple, elegant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Chorora Mossto Washed CM Lupe Maria - Loja, Ecuador - 100g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eChorora, meaning 'water well' in Kichwa, is one of two farms owned by sisters Olinka and Diana Velez. The farm sits adjacent to its sister property Yambamine ('land of gold') on a hillside in Sozoranga, Loja. The location features primary cloud forest and is crossed by the historic Inca Road, with views of the Macará Valley toward Peru.\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eOlinka and Diana began their coffee journey around 2010 following significant life changes that prompted a return from urban to rural living. After personal difficulties, Olinka was inspired by her son's birth and family support to start anew. Influenced by her parents and Thomas Robert Malthus's theories on population and food production, she returned to Macará. This led to establishing Chorora, focused on specialty coffee production.\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eThe transition required extensive research into soils and local coffee history, with some suggesting this region housed Ecuador's first coffee plantings. The combined farms span eight hectares, growing established varieties including Typica Mejorado and Sidra, while experimenting with Wush Wush and Pink Bourbon.\u003c\/p\u003e\n\u003cp data-sourcepos=\"7:1-7:428\"\u003eThe variety in this lot is 'Lupe Maria', identified as an Ethiopian Landrace. Its route to Chorora wasn't through official channels. The seeds, much like the vaunted Mejorado were obtained from a Nestlé experimental breeding farm, and subsequently named 'Lupe Maria' after the daughter of the person who first liberated the seeds.\u003c\/p\u003e\n\u003cp data-sourcepos=\"9:1-9:396\"\u003eThis situation directly highlights the ongoing tension surrounding access to coffee's core genetic resources. Ethiopian landraces are the foundation of Arabica diversity and, consequently, valuable assets for breeding programs aimed at quality, yield, and resilience – programs heavily invested in by corporations like Nestlé, often with implicit or explicit intellectual property considerations.\u003c\/p\u003e\n\u003cp data-sourcepos=\"11:1-11:558\"\u003eThe fact that these seeds moved from a controlled corporate research environment into general cultivation via enterprising intermediaries demonstrates how informal networks operate.\u003cbr\u003e\u003cbr\u003eSuch informal routes emerge because smallholders often face significant barriers – including prohibitive cost, logistical hurdles in distribution, and intellectual property restrictions – when trying to access improved planting material developed within corporate R\u0026amp;D systems. Regardless of the acquisition specifics, 'Lupe Maria' represents sought-after Ethiopian germplasm now under evaluation and cultivation by producers like Diana and Olinka at Chorora. Their commitment extends beyond cultivation. A research laboratory is under construction on-site, focusing on new processing methods, microbiology studies, and varietal cross-breeding. This innovative approach defines their philosophy. They pioneered techniques like carbonic maceration and anaerobic fermentation in Ecuador, often using natural lactobacillus cultures from coffee must (\u003cem\u003emossto\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eThis dedication produced early results. After promising initial harvests, Olinka began entering competitions. 2019 marked a breakthrough when experimental processing methods earned five prizes in Ecuador's national competition. Chorora secured first and second place with record scores, plus ninth, eleventh, and twentieth place finishes. Olinka notes that Diana achieved second place in her first competition that year, underscoring their shared success. Chorora later placed 21st in the 2021 Ecuador Cup of Excellence. Currently, Olinka finds fulfillment in her work. Her vision includes developing Sozoranga into a \"biological coffee route\" to promote sustainable tourism, create local employment (from producers and collectors to guides and artisans), and strengthen the regional economy. She invites coffee enthusiasts to experience \"the essence of Chorora's mystique,\" hoping visitors will appreciate the landscape, endemic wildlife, natural springs, and unique coffee culture.\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eTasting Notes: Pina colada, stone fruit, floral\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4. Shyira Anaerobic Washed Red Bourbon - Nyabihu District, Rwanda - 200g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRwandan coffee holds a special place in our hearts - a unique and consistent flavour profile, and landing throughout winter with fresh crops when other East African greens might be starting to get a little tired - in this period, Rwanda and neighbouring Burundi get their time to shine.\u003cbr\u003e\u003cbr\u003eOur link to Shyira, and all the Muraho Trading Company washing stations go way back - our co-founder Alex used to do the Raw Material sample dispatch and roasting as a small part of a previous role, back when the lab was centred in London. It was through this connection - roasting and cupping all the Rwandan samples, that he fell in love with coffees from Shyira - easily some of the consistently best coffees to come out of that country. It’s no lie to say that we’ve been excited for the arrival of fresh crop Rwanda since we launched, as we finally get the chance to put Shyira on the offer - and with that sense of eagerness, we’ve bought two lots that wonderfully espouse both the quality of coffee from Shyira, as well as Raw Material’s mission to return maximum value to producers.\u003cbr\u003e\u003cbr\u003eHistorically in the coffee industry, roasters were the primary beneficiary of value capture in the specialty coffee industry, benefiting significantly from the final product's sales and branding. This model often left coffee producers with limited financial gains and little incentive for sustainable practices. In contrast, emphasising value addition and capture (for example, through low-risk or low-cost experimental processing) at the producing side allows a producer or producer group to charge more for their coffee - capturing the market demand for differentiation. This shifts the focus towards higher compensation and sustainable development for farmers, enhancing both coffee quality and producer livelihoods.\u003cbr\u003e\u003cbr\u003eWith the development of experimental processing, and the demand for ever more novelty - it has now become a meme that buyers, baristas and roasters will all travel to farms and tell the producers who own and work the land “all the wonderful things they must do to improve their crops” - so that the gringo can buy at most a few sacks, or none at all if the experiment doesn’t pan out. In short, putting all the risk on the producer, where a single coffee harvest may represent a significant part of their yearly income.\u003cbr\u003e\u003cbr\u003eUtterly breaking the mould, this Anoxic process comes from a global producer cross-pollination - from Colombia to Rwanda. The “water pillow” technique was developed by Miguel Fajardo, a farmer, agronomist, and Raw Material’s head of Quality in Colombia. One of the most exciting things about this technique is that it is low cost - it does not require purchasing expensive stainless steel tanks, or endless plastic barrels with air-locks. The use of clean plastic sheeting allows this technique to be adapted to existing infrastructure - the same tanks used to produce classic washed process coffees - allowing an extended fermentation with temperature control, with minimal capital investment. The profile produced is complex, wild and worth a premium, and to back that up we’ve bought both the washed anoxic and natural lots from Shyira. One thing that sets Shyira’s quality apart from other stations is the altitudes of the farms that surround it - with some farms broaching a whopping 2400 MASL, the harvest can be somewhat delayed due to the cooler climes at altitude, with the best of Shyira arriving on later containers. When Gaudam and Karthick Anbalagan (the founders of the Muraho Trading Company, Raw Material’s in-country export partner) set up Shyira, the focus was always intended on the highest possible quality with a smaller station - the location is somewhat outside of the usual coffee production areas and less served by other washing stations. Nestled on a hillside abreast the Gicice river, the location and consistent output of Shyira is testament to the work that Muraho and Raw Material have put in.\u003cbr\u003e\u003cbr\u003eSmallholder farmers will deliver cherry to Shyira continually throughout the harvest period - bringing in sacks on the back of bicycles or carried by hand. Farmers are paid on the spot according to the weight and quality of cherry delivered, with a second premium paid once the coffee has been exported. Rather than favouring just those who happened to deliver cherry on the specific days that the anoxic lots were processed, the income from the higher value coffee is added to the collective second payment - ensuring all 765 farmers who deliver coffee to Shyira benefit, true maximum impact coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting Notes: Jasmine, Grapefruit, Bright\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Pikudo Anaerobic Natural Gesha - Palestina, Colombia - 200g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDon't have a nice written description, because this is a surprise early release of a coffee they're dropping for the London Coffee Fest! It is an anaerobic natural, but Moose says that it's super clean for the process! He highly recommended this coffee, so if you can handle some funk, I recommend this one!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting Notes: Raspberry, white chocolate, custard, floral, vanilla\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Elizabeth Gonzales Washed Castillo","offer_id":51253692236065,"sku":"","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Mario Hervas Washed Mejorado","offer_id":51253692268833,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"Chorora CM Lupe Maria","offer_id":51253692301601,"sku":"","price":22.0,"currency_code":"USD","in_stock":false},{"title":"Shyira Anaerobic Washed","offer_id":51253692334369,"sku":"","price":28.0,"currency_code":"USD","in_stock":false},{"title":"Pikudo Anaerobic Natural Gesha","offer_id":51253692367137,"sku":"","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/scenery-final.png?v=1746593383"},{"product_id":"scenery-dime-bag-set","title":"Scenery Dime Bag Set","description":"\u003cp\u003eThis includes all the coffees from the release besides the colorful blend and the mystery dime bag!\u003c\/p\u003e\n\u003cp\u003eWe are very excited to be working with our friends over at Scenery again! We brought them on last August and they were a big hit! They have a killer selection right now and I am very happy to have them on again! Alex (Moose) is an extremely passionate coffee nerd, and I trust his tastes quite a bit. We're going to highlight the best of what they have right now, as well as offer a few early releases of coffee from them!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile:  \u003c\/strong\u003ePretty light, but not quite ultralight. By far the lightest roaster we've had from the UK. They roast on a Loring S35. I think they're a good down the middle roaster that both ultralight fans and light roast fans will enjoy. \u003c\/p\u003e\n\u003cp\u003eHere's what coffees will be in the set (30g of each!):\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Elizabeth González Washed Castillo - Tolima, Colombia - 200g \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the last two years, we've booked LaREB lots that arrive with the summer container - those very same lots that will be in the process of harvesting and milling now. But we found ourselves looking at the buying calendar and seeing some gaps open up, between a jam-packed summer (we may have got excited and overbooked...) and the end of the winter\/spring seasons, and sure enough there was some coffee left arriving from Scenery pals LaREB. Having felt a bit funk heavy at times, we loved how this lot stood out as sweet, clean and the sort of thing you could absolute pound mugs of batch from - a little bit of extra acidity and complexity from the longer processing, but underneath, clean sweet high altitude Castillo as is the classic tradition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMuch like we selected this coffee blind from the intrinsic cup qualities - without knowing anything of the extrinsic story behind it - so too is Elizabeth González a new participant in the CDNT\/LaREB project.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCatching up with Herbert before release, we'll quote his words as he said them:\u003cbr\u003e\"[Elizabeth] is a new producer in CDNT. This lot was a surprise, completely unexpected. Not normal for an everyday producer to come over with a coffee that good. [Her] coffee is textbook CDNT, though\"\u003cbr\u003e\u003cbr\u003eWe agree with Herbert - clean, sweet, and indeed without funk\/process character that oft drives some of the other parts of our offer. Our first time purchasing from Elizabeth, but we hope for sure not the last.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cspan\u003eLaREB:\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003e\u003cspan\u003eLaREB- La Real Expedición Botánica - are a radical producer-owned export co-operative\/movement. Their goal is to develop de-colonised supply chains and operate outside the typical multinational pathways of coffee, and it’s a mission that’s really resonated with us. By pooling together collective knowledge, financing, quality, export and import, LaReb members are able to define their own terms of engagement. It’s genuinely so refreshing to work with Herbert and the team, and we know we’ll only to continue to grow our purchasing relationship over the years.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eCDNT emerged from eight producers in northern Tolima who chose to build their own response to falling incomes and youth migration from coffee farming. Using Herbert Peñaloza's 575 farm as their base, they've established a practical blueprint for producer-driven change: a shared quality lab, new variety trials, and an agroforestry system for soil improvement. Processing happens independently on each farm, with members directing their own production while pooling resources and expertise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003e\u003cem\u003eTasting Notes: gooseberry, baked apples, brown sugar\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Mario Hervas Washed Mejorado - Pichincha, Ecuador - 100g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur second year purchasing coffee from Mario with Scenery, but our 7th year working together in total - it's safe to say we're fans of the output from El Meridiano. We caught up with Mario prior to the release of this years lot - finding that the weather was a little trickier this year with long periods of continual rain over nearly 6 months, followed by continuous sun for the next 6. While this may have been less than ideal for the plants, Mario has tweaked his processing - holding the coffee in cherry for an additional 20-24 hrs. By keeping the fruit intact, the theory implies a marginal increase in those \"in-cherry\" fermentation flavours - red fruits and heavier body. But Mario makes sure that the cherry is submerged, in cool water - as opposed to a hot, dry ferment that could rapidly bring in off-character. In all cases with Mario's processing, the goal is to produce something ultra-clean and cultivar lead and this is no exception. We're hearing there's steady progress in the Gesha and Rosado project - selections continue each year; and we're hopeful to secure the first few kilos as soon as they become available.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cbr\u003eEl Meridano:\u003c\/h4\u003e\n\u003cp\u003eThanks to his previous career as a rose farmer and agronomist, Mario has turned his experience towards obsessive improvement of Finca El Meridiano since starting the farm in 2011. The 25 HA Finca El Meridiano sits in the stunningly biodiverse and thriving cloud forests of Nanegal, in the foothills of the Andean mountains. The climatic conditions around Pichincha means farms receive high rainfall and a relatively high humidity, which can make for a tough environment for certain varieties and cultivars of coffees more adapted to drier climes.\u003cbr\u003e\u003cbr\u003eMario tells us the first six to seven years of running the farm were tough and that he made many mistakes in the process of learning about the art of growing, processing and selling coffee, but he stuck at it - and while each year brings new challenges and learning, it’s started to pay off - like taking 10th place in the inaugural Ecuador Cup of Excellence, for a start. One of the things Mario credits for his success is his nursery and breeding program. The “Mejorado” cultivar has its history in a Nestle variety garden, and is a cross between Bourbon and an Ethiopian landrace (likely for the purposes of hybrid vigour, improved yield and quality). This variety is gaining a strong reputation for quality - deep sweetness, florality and complexity when grown well.\u003c\/p\u003e\n\u003cp\u003eMario has germinated, selected and bred every single tree on the farm. By selecting only those Mejorado trees that performed well in Meridiano, the 10 HA that are planted with coffee are strong, healthy, high yielding and of impeccable quality. The coffee from Meridiano is incredibly consistent - and considering the impacts of climate change and general natural variability, it’s no mean feat. Scoffing at the thought of natural processing, anoxics, co-ferments and the like, Mario has been tweaking his washed process (and more recently white\/yellow honey process) to bring out the cleanest expression of the land and cultivar. One aspect he credits for the quality of the fermentation is the quality of the private springs that provide the farm water.\u003cbr\u003e\u003cbr\u003eMario’s coffee comes with a price - that we think is more than fair to pay. Ecuador is a dollarized economy, which broadly means their internal goods and services (including labour) are more expensive when compared to neighbouring countries. One of the biggest challenges in running a speciality farm in Ecuador is the labour to pick the cherries. Seasonal itinerant labour is reduced in Ecuador, as many who would undertake it have migrated north in search of economic empowerment. While Mario pays more for quality, it can be hard to retain pickers - to the point it is almost better to pay someone who picks poorly (and re-sort the cherries at the collection point), than to force the issue and have them not turn up the next day. There are never enough pickers to get all the cherries on the farm - so Mario’s focus to ensure his farm is profitable is on  adding value through quality, rather than bulk quantity. Having worked on the Mejorado project for some time, Mario is turning his attention to Rosado and Gesha - although he says there is some work to be done yet to select for the genetic expression he is looking for. We’re very excited to see what he cooks up - we’ll try and be first in line for the early harvests, that’s for sure.\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Orange blossom, fuji apple, elegant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Chorora Mossto Washed CM Lupe Maria - Loja, Ecuador - 100g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eChorora, meaning 'water well' in Kichwa, is one of two farms owned by sisters Olinka and Diana Velez. The farm sits adjacent to its sister property Yambamine ('land of gold') on a hillside in Sozoranga, Loja. The location features primary cloud forest and is crossed by the historic Inca Road, with views of the Macará Valley toward Peru.\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eOlinka and Diana began their coffee journey around 2010 following significant life changes that prompted a return from urban to rural living. After personal difficulties, Olinka was inspired by her son's birth and family support to start anew. Influenced by her parents and Thomas Robert Malthus's theories on population and food production, she returned to Macará. This led to establishing Chorora, focused on specialty coffee production.\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eThe transition required extensive research into soils and local coffee history, with some suggesting this region housed Ecuador's first coffee plantings. The combined farms span eight hectares, growing established varieties including Typica Mejorado and Sidra, while experimenting with Wush Wush and Pink Bourbon.\u003c\/p\u003e\n\u003cp data-sourcepos=\"7:1-7:428\"\u003eThe variety in this lot is 'Lupe Maria', identified as an Ethiopian Landrace. Its route to Chorora wasn't through official channels. The seeds, much like the vaunted Mejorado were obtained from a Nestlé experimental breeding farm, and subsequently named 'Lupe Maria' after the daughter of the person who first liberated the seeds.\u003c\/p\u003e\n\u003cp data-sourcepos=\"9:1-9:396\"\u003eThis situation directly highlights the ongoing tension surrounding access to coffee's core genetic resources. Ethiopian landraces are the foundation of Arabica diversity and, consequently, valuable assets for breeding programs aimed at quality, yield, and resilience – programs heavily invested in by corporations like Nestlé, often with implicit or explicit intellectual property considerations.\u003c\/p\u003e\n\u003cp data-sourcepos=\"11:1-11:558\"\u003eThe fact that these seeds moved from a controlled corporate research environment into general cultivation via enterprising intermediaries demonstrates how informal networks operate.\u003cbr\u003e\u003cbr\u003eSuch informal routes emerge because smallholders often face significant barriers – including prohibitive cost, logistical hurdles in distribution, and intellectual property restrictions – when trying to access improved planting material developed within corporate R\u0026amp;D systems. Regardless of the acquisition specifics, 'Lupe Maria' represents sought-after Ethiopian germplasm now under evaluation and cultivation by producers like Diana and Olinka at Chorora. Their commitment extends beyond cultivation. A research laboratory is under construction on-site, focusing on new processing methods, microbiology studies, and varietal cross-breeding. This innovative approach defines their philosophy. They pioneered techniques like carbonic maceration and anaerobic fermentation in Ecuador, often using natural lactobacillus cultures from coffee must (\u003cem\u003emossto\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eThis dedication produced early results. After promising initial harvests, Olinka began entering competitions. 2019 marked a breakthrough when experimental processing methods earned five prizes in Ecuador's national competition. Chorora secured first and second place with record scores, plus ninth, eleventh, and twentieth place finishes. Olinka notes that Diana achieved second place in her first competition that year, underscoring their shared success. Chorora later placed 21st in the 2021 Ecuador Cup of Excellence. Currently, Olinka finds fulfillment in her work. Her vision includes developing Sozoranga into a \"biological coffee route\" to promote sustainable tourism, create local employment (from producers and collectors to guides and artisans), and strengthen the regional economy. She invites coffee enthusiasts to experience \"the essence of Chorora's mystique,\" hoping visitors will appreciate the landscape, endemic wildlife, natural springs, and unique coffee culture.\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eTasting Notes: Pina colada, stone fruit, floral\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4. Shyira Anaerobic Washed Red Bourbon - Nyabihu District, Rwanda - 200g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRwandan coffee holds a special place in our hearts - a unique and consistent flavour profile, and landing throughout winter with fresh crops when other East African greens might be starting to get a little tired - in this period, Rwanda and neighbouring Burundi get their time to shine.\u003cbr\u003e\u003cbr\u003eOur link to Shyira, and all the Muraho Trading Company washing stations go way back - our co-founder Alex used to do the Raw Material sample dispatch and roasting as a small part of a previous role, back when the lab was centred in London. It was through this connection - roasting and cupping all the Rwandan samples, that he fell in love with coffees from Shyira - easily some of the consistently best coffees to come out of that country. It’s no lie to say that we’ve been excited for the arrival of fresh crop Rwanda since we launched, as we finally get the chance to put Shyira on the offer - and with that sense of eagerness, we’ve bought two lots that wonderfully espouse both the quality of coffee from Shyira, as well as Raw Material’s mission to return maximum value to producers.\u003cbr\u003e\u003cbr\u003eHistorically in the coffee industry, roasters were the primary beneficiary of value capture in the specialty coffee industry, benefiting significantly from the final product's sales and branding. This model often left coffee producers with limited financial gains and little incentive for sustainable practices. In contrast, emphasising value addition and capture (for example, through low-risk or low-cost experimental processing) at the producing side allows a producer or producer group to charge more for their coffee - capturing the market demand for differentiation. This shifts the focus towards higher compensation and sustainable development for farmers, enhancing both coffee quality and producer livelihoods.\u003cbr\u003e\u003cbr\u003eWith the development of experimental processing, and the demand for ever more novelty - it has now become a meme that buyers, baristas and roasters will all travel to farms and tell the producers who own and work the land “all the wonderful things they must do to improve their crops” - so that the gringo can buy at most a few sacks, or none at all if the experiment doesn’t pan out. In short, putting all the risk on the producer, where a single coffee harvest may represent a significant part of their yearly income.\u003cbr\u003e\u003cbr\u003eUtterly breaking the mould, this Anoxic process comes from a global producer cross-pollination - from Colombia to Rwanda. The “water pillow” technique was developed by Miguel Fajardo, a farmer, agronomist, and Raw Material’s head of Quality in Colombia. One of the most exciting things about this technique is that it is low cost - it does not require purchasing expensive stainless steel tanks, or endless plastic barrels with air-locks. The use of clean plastic sheeting allows this technique to be adapted to existing infrastructure - the same tanks used to produce classic washed process coffees - allowing an extended fermentation with temperature control, with minimal capital investment. The profile produced is complex, wild and worth a premium, and to back that up we’ve bought both the washed anoxic and natural lots from Shyira. One thing that sets Shyira’s quality apart from other stations is the altitudes of the farms that surround it - with some farms broaching a whopping 2400 MASL, the harvest can be somewhat delayed due to the cooler climes at altitude, with the best of Shyira arriving on later containers. When Gaudam and Karthick Anbalagan (the founders of the Muraho Trading Company, Raw Material’s in-country export partner) set up Shyira, the focus was always intended on the highest possible quality with a smaller station - the location is somewhat outside of the usual coffee production areas and less served by other washing stations. Nestled on a hillside abreast the Gicice river, the location and consistent output of Shyira is testament to the work that Muraho and Raw Material have put in.\u003cbr\u003e\u003cbr\u003eSmallholder farmers will deliver cherry to Shyira continually throughout the harvest period - bringing in sacks on the back of bicycles or carried by hand. Farmers are paid on the spot according to the weight and quality of cherry delivered, with a second premium paid once the coffee has been exported. Rather than favouring just those who happened to deliver cherry on the specific days that the anoxic lots were processed, the income from the higher value coffee is added to the collective second payment - ensuring all 765 farmers who deliver coffee to Shyira benefit, true maximum impact coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting Notes: Jasmine, Grapefruit, Bright\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Pikudo Anaerobic Natural Gesha - Palestina, Colombia - 200g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDon't have a nice written description, because this is a surprise early release of a coffee they're dropping for the London Coffee Fest! It is an anaerobic natural, but Moose says that it's super clean for the process! He highly recommended this coffee, so if you can handle some funk, I recommend this one!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting Notes: Raspberry, white chocolate, custard, floral, vanilla\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51253706686753,"sku":"","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/scenery-final.png?v=1746593383"},{"product_id":"grandmum-cafe-arbegona-natural-74110-sidama-ethiopia-100g","title":"Grandmum cafe - Duwencho Natural 74110 - Sidama, Ethiopia - 100g","description":"\u003cp\u003eGrandmum cafe is a micro roaster based in Vietnam. They typically only roast for their cafe, so it's a real treat that they worked with us for this. If you're on Discord, Halp does some QC\/consulting for them. The roastery is owned by Vietnam's first Aeropress champion, Thi Le. This is a really great example of Vietnamese specialty coffee roasting, and I'm thrilled to be sharing them with you!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile\u003c\/strong\u003e: Nordic light. They actually started as a multi roaster and carried a lot of nordic roasters, so they were pretty influenced by that. There will be some development if you push it hard, but with lower ey brews, the coffee really shines. They roast on an OPP, a drum roaster from Vietnam. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy'd I bring this coffee on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNatural Ethiopians can be kind of hit or miss for me. I don't think everyone would agree with that, it's just my tastes. But some of my favorites lately have been from Duwencho. The coffees I've had from there have this distinct high floral\/citrus notes that translates really well into naturals. Strawberry can be a 'danger note' for me, but i like the presentation of it that I find in coffees from Duwencho.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho's this coffee for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeople who like clean naturals\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: orange blossom, strawberry, grapes\u003c\/em\u003e\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51271677411617,"sku":"","price":18.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/grandmum.png?v=1747191495"},{"product_id":"grandmum-cafe-aleta-wondo-washed-sidama-ethiopia-100g","title":"Grandmum cafe - Aleta Wondo Washed - Sidama, Ethiopia - 100g","description":"\u003cp\u003eGrandmum cafe is a micro roaster based in Vietnam. They typically only roast for their cafe, so it's a real treat that they worked with us for this. If you're on Discord, Halp does some QC\/consulting for them. The roastery is owned by Vietnam's first Aeropress champion, Thi Le. This is a really great example of Vietnamese specialty coffee roasting, and I'm thrilled to be sharing them with you!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile\u003c\/strong\u003e: Nordic light. They actually started as a multi roaster and carried a lot of nordic roasters, so they were pretty influenced by that. There will be some development if you push it hard, but with lower ey brews, the coffee really shines. They roast on an OPP, a drum roaster from Vietnam. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy'd I bring this coffee on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor every release I do, I try to have one kind of standard washed coffee. The green may not be super exciting, but I think it's a great way to evaluate a roasters profile. That's not to say that this coffee is bad, just a kind of standard washed Ethiopian. And there's a lot to love about that!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho's this coffee for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeople who like 'boring washed coffee'. This is a classic washed Ethiopian :)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: White floral, bergamot, earl grey\u003c\/em\u003e\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51271682097441,"sku":"","price":18.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/grandmum.png?v=1747191495"},{"product_id":"grandmum-cafe-washed-catimor-cau-dat-vietnam-100g","title":"Grandmum cafe - Washed Catimor - Cau Dat, Vietnam - 100g","description":"\u003cp\u003eGrandmum cafe is a micro roaster based in Vietnam. They typically only roast for their cafe, so it's a real treat that they worked with us for this. If you're on Discord, Halp does some QC\/consulting for them. The roastery is owned by Vietnam's first Aeropress champion, Thi Le. This is a really great example of Vietnamese specialty coffee roasting, and I'm thrilled to be sharing them with you!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile\u003c\/strong\u003e: Nordic light. They actually started as a multi roaster and carried a lot of nordic roasters, so they were pretty influenced by that. There will be some development if you push it hard, but with lower ey brews, the coffee really shines. They roast on an OPP, a drum roaster from Vietnam. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWhy'd I bring this coffee on?\u003c\/p\u003e\n\u003cp\u003eWhile I wouldn't say that Vietnam is my favorite origin, I think the coffee produced there has been really improving over the last few years. As with a lot of producing countries in Asia, the best lots tend to stay local. I wanted to choose a few lots that highlight the potential for the region. Additionally, washed coffee is pretty rare to find in Vietnam, so this lot caught my eye. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWho's this coffee for?\u003c\/p\u003e\n\u003cp\u003ePeople who enjoy unique cups. If you love trying new origins and unique lots, this coffee is for you. It's not funky, but it is a catimor, so it will have some nutty\/earthy\/spicy notes that not everyone loves. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTasting notes: citrus, spices, caramel\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51271690846497,"sku":"","price":16.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/grandmum.png?v=1747191495"},{"product_id":"grandmum-cafe-natural-catimor-cau-dat-vietnam-100g","title":"Grandmum cafe - Natural Catimor - Cau Dat, Vietnam - 100g","description":"\u003cp\u003eGrandmum cafe is a micro roaster based in Vietnam. They typically only roast for their cafe, so it's a real treat that they worked with us for this. If you're on Discord, Halp does some QC\/consulting for them. The roastery is owned by Vietnam's first Aeropress champion, Thi Le. This is a really great example of Vietnamese specialty coffee roasting, and I'm thrilled to be sharing them with you!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile\u003c\/strong\u003e: Nordic light. They actually started as a multi roaster and carried a lot of nordic roasters, so they were pretty influenced by that. There will be some development if you push it hard, but with lower ey brews, the coffee really shines. They roast on an OPP, a drum roaster from Vietnam. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWhy'd I bring this coffee on?\u003c\/p\u003e\n\u003cp\u003eWhile I wouldn't say that Vietnam is my favorite origin, I think the coffee produced there has been really improving over the last few years. As with a lot of producing countries in Asia, the best lots tend to stay local. I wanted to choose a few lots that highlight the potential for the region. I chose this coffee for the sub after chatting with the roaster about their favorites. It's a natural, but it's pretty clean. The process gives it some extra sweetness which helps to negate some of the more savory aspects of some catimor coffees.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWho's this coffee for?\u003c\/p\u003e\n\u003cp\u003ePeople who enjoy unique cups. If you love trying new origins and unique lots, this coffee is for you. It's not funky, but it is a catimor, so it will have some nutty\/earthy\/spicy notes that not everyone loves. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTasting notes: Raisin, orange, black tea\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51282479874337,"sku":"","price":16.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/grandmum.png?v=1747191495"},{"product_id":"grandmum-cafe-washed-wush-wush-keffa-ethiopia-100g","title":"Grandmum cafe - Washed Wush Wush - Keffa, Ethiopia - 100g","description":"\u003cp\u003eGrandmum cafe is a micro roaster based in Vietnam. They typically only roast for their cafe, so it's a real treat that they worked with us for this. If you're on Discord, Halp does some QC\/consulting for them. The roastery is owned by Vietnam's first Aeropress champion, Thi Le. This is a really great example of Vietnamese specialty coffee roasting, and I'm thrilled to be sharing them with you!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile\u003c\/strong\u003e: Nordic light. They actually started as a multi roaster and carried a lot of nordic roasters, so they were pretty influenced by that. There will be some development if you push it hard, but with lower ey brews, the coffee really shines. They roast on an OPP, a drum roaster from Vietnam. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy'd I bring this coffee on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis was the coffee I was most excited for. Wush Wush is an interesting varietal and finding it grown in Ethiopia isn't super common. While it's originally from Ethiopia, I've really only seen it grown in Colombia, and usually heavily processed. This is a very unique lot that I haven't come across before, and I'm very excited to share it with you!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho's this coffee for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeople who like unique washed coffee. If you enjoy trying interesting lots and prefer washed coffee, don't sleep on this one!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Grapefruit, jasmine tea, honey\u003c\/em\u003e\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51282499633441,"sku":"","price":19.25,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/grandmum.png?v=1747191495"},{"product_id":"grandmum-cafe-dime-bag-set","title":"Grandmum Cafe - Dime Bag Set","description":"\u003cp\u003eOkay, so we're doing a slightly different option for dime bags here. Normally, we release every coffee from the release, but for this set, we are choosing the 4 coffees that best represent this roaster. It's a bit more limited\/curated, but I think this will give you a great impression of their coffee if you didn't buy anything else, and also helps a bit with backlog management!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHere's what's in the set (30g each):\u003c\/p\u003e\n\u003cp\u003e1. Moran Washed SL28, SL34, Ruiru11 - Kiambu, Kenya\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Dried plum, cranberry, grapefruit\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e2. Washed Wush Wush - Keffa, Ethiopia\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Grapefruit, jasmine tea, honey\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e3. Natural Catimor - Cau Dat, Vietnam\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Raisin, orange, black tea\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e4. Duwencho Natural 74110 - Sidama, Ethiopia\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: orange blossom, strawberry, grapes\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51284638368033,"sku":"","price":26.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/grandmum.png?v=1747191495"},{"product_id":"big-sur-thirku-aa-washed-nyeri-kenya-100g","title":"Big Sur - Nyeri Hill PB Washed - Nyeri, Kenya - 100g","description":"\u003cp\u003eBig Sur is one of my personal favorite roasters I've worked with. They're based out of Shanghai and are a really great ultralight roaster. I loved all the coffees I had from my previous order, and they were one of the best regarded roasters I've released. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Profile\u003c\/strong\u003e: ultralight. They roast on a Loring and have a really unique profile for Loring roasts. Their coffees tend to be very fruit forward and are less delicate than some UL roasters I've brought on.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy did we bring this coffee on?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe had this coffee on our sub and brought it back because we liked it so much. Just a classic washed Kenyan coffee with a great roast.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTasting notes: Kiwi, red raspberry, brown sugar\u003c\/em\u003e\u003c\/p\u003e","brand":"Airworks Coffee","offers":[{"title":"Default Title","offer_id":51365768266017,"sku":"","price":16.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0858\/4092\/0865\/files\/Sorry_for_the_ugly_bags_This_is_not_the_standard_5.png?v=1739333904"}],"url":"https:\/\/airworkscoffee.com\/collections\/past-drops-1.oembed?page=2","provider":"Airworks Coffee","version":"1.0","type":"link"}