{"title":"Anaeroobsed erikohvioad","description":"\u003cp class=\"p1\"\u003eAnaeroobselt töödeldud kohvi puhul kohvikirsid või kooritud oad fermenteeritakse õhuta suletud keskkonnas. Selliselt töödeldud kohvist leiad unikaalseid, intensiivseid aroome, mis on puuviljasemad, veini‑laadsemad ja keerukamad kui traditsioonilistel \u003cem\u003ewashed, honey või natural \u003c\/em\u003ekohvidel\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"dak-orange-county-costa-rica-anaerobic","title":"Orange County","description":"\u003cp\u003eA delicious Red Catuaí anaerobic natural from one of the most prestigious farms in Costa Rica, Finca Voo. This lot has a nice body, lots of sweetness.\u003c\/p\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 lhtjFY\"\u003e\n\u003cdiv order=\"2\" class=\"StyledBox-sc-13pk1d4-0 ezYdHd sc-hzDkRC fYUXUb\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ckUTMn\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 gbxuqJ\"\u003e\n\u003cdiv role=\"tablist\" class=\"StyledBox-sc-13pk1d4-0 faQrIe\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 dOyUOJ\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 gobtZs\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 fhJiAK\"\u003e\n\u003cdiv aria-hidden=\"false\" class=\"StyledBox-sc-13pk1d4-0 faQrIe Collapsible__AnimatedBox-sc-15kniua-0 kXuBbu\" open=\"\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 jjgmhk\"\u003e\u003cspan class=\"StyledText-sc-1sadyjn-0 bUclyy\"\u003eFinca Voo sits in Copey, in the Tarrazú region of Costa Rica's Central Valley. The farm covers 40 hectares between 1960 and 2000 meters above sea level. Ivan Solis runs it with his family. Voo means \"to fly\" in Portuguese. In 2024, the farm placed first in the Experimental category at the Cup of Excellence and sixteenth in Traditional Honey \u0026amp; Natural. Ivan and his wife Leandra Cordero also own Beneficio Santa Fe, where all their coffees are processed. Their work centers on fermentation and post-harvest experimentation. Lot No. 1 is Red Catuai, processed as a natural. Cherries arrive at the mill and ferment for 48 hours in sealed black plastic bags. From there they go directly onto raised African beds for around 19 days, drying down to 10% moisture. During the hottest hours, the beds are covered with plastic nets, a method borrowed from Ethiopian practice.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":61776216392010,"sku":"dak_orange_county","price":24.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/front-product-package-ce78a5.webp?v=1778084738"},{"product_id":"la-cabra-hacienda-la-papaya-bourbon-ecuador-anaerobic","title":"La Papaya","description":"\u003cp\u003eJuan Peña’s CafExporto project builds on the work of Hacienda La Papaya, expanding coffee production and export across different regions of Ecuador. Together with his team, Juan focuses on meticulous processing and experimental fermentation methods that highlight clarity, sweetness, and distinct fruit character in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHacienda La Papaya\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHacienda La Papaya is located near Saraguro in the Loja region of Southern Ecuador. Originally a family estate, the farm has become internationally recognised for its quality-focused and scientific approach to coffee production. Drawing on his background as an agricultural engineer, Juan carefully manages every stage of production, from cultivation and harvesting to fermentation and drying.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eAfter harvest, the cherries undergo 120 hours of anaerobic fermentation in sealed tanks using a cultivated starter culture to guide fermentation and improve consistency. \u003c\/span\u003eThe result is a clean and juicy cup with vibrant tropical fruit notes, refined acidity, and a silky mouthfeel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll La Cabra coffees are roasted for both filter and espresso.\u003c\/strong\u003e\u003c\/p\u003e","brand":"La Cabra","offers":[{"title":"Default Title","offer_id":61918356439370,"sku":"la_cabra_hacienda_la_papaya_bourbon","price":21.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_hacienda-la-papaya-bourbon.png?v=1779812086"},{"product_id":"nostos-lactic-geisha-colombia-anaerobic","title":"Lactic Geisha","description":"\u003cp\u003eNote from the roastery: \u003cem\u003eThe first of two new releases from one of our absolute favourite producers in Colombia, Luis Marcelino of Aroma Nativo. Harvested at 1800 to 1950 masl on August 18th 2025, this Geisha lot underwent a honey lactic fermentation: ripest cherries are hand-picked, undergo anaerobic fermentation with mucilage intact, are pulped and then undergo a second fermentation in sealed barrels with lactic bacteria from a previous Geisha fermentation. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDried for 13 days on raised beds, followed by a two month temperature-controlled stabilisation. A super sweet and tropical cup with mango, lychee, peach and lemon zest, excelling on both espresso and filter.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll NOSTOS coffees are roasted for both filter and espresso.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Nostos Coffee","offers":[{"title":"Default Title","offer_id":61923030761802,"sku":"nostos_lactic_geisha","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_lactic-geisha.png?v=1779979530"},{"product_id":"paper-mill-etago-kenya-anaerobic","title":"Etago","description":"\u003cp\u003e\u003cspan\u003eThis coffee was processed by Lot 20 - a washing station in Etago area\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUpon arrival to the station, the cherries are meticulously sorted and floated to ensure that only the best make it onto the next stage. Once sorted, the cherries are filled into fermentation barrels, where, in an oxygen-free environment, nature takes its course. The natural yeasts present on the cherries are enhanced with Koji, a mould that is used to enhance a coffee’s natural fruit flavours.\u003c\/p\u003e\n\u003cp\u003eUnder carefully monitored anaerobic conditions, the cherries are fermented for four days. To ensure uniformity, the barrels are persistently agitated, creating the perfect environment for flavourful microbes to flourish.\u003c\/p\u003e\n\u003cp\u003eIn the next stage, cherries are moved to raised African beds, where they are dried until they reach a moisture content of 13.5%. At this point, they are transferred into breathable bags and stored for ageing, allowing them to dry to 13%. This slightly higher moisture content in the skin helps prevent cracking during the vigorous hulling process, preserving the beans' integrity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paper Mill","offers":[{"title":"Default Title","offer_id":62367962267978,"sku":"paper_mill_etago","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_papermill_etago.png?v=1781636416"},{"product_id":"paper-mill-belaneh-bariso-ethiopia-anaerobic","title":"Belaneh Bariso","description":"\u003cp\u003e\u003cspan\u003eThis anaerobic natural lot was processed by Belaneh Bariso - a young and dedicated coffee farmer in Sidamo region of Ethiopia\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAfter completing high school, he tried trading in the Bensa area for a while, though found success elusive in busy marketplace. When he inherited a piece of land in the Wamerera village from his father, Belaneh decided instead to go back to his family’s tradition of coffee farming.\u003c\/p\u003e\n\u003cp\u003eHe replanted the land with 74110 and 74158 varietals from the local agricultural office, and intercropped with enset and avocado. Since then Belaneh has worked hard to grow his production numbers, and is an excellent example of a young farmer who is eager to achieve in the coffee industry.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Paper Mill","offers":[{"title":"Default Title","offer_id":62367962628426,"sku":"paper_mill_belaneh_bariso","price":18.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_papermill_belaneh-bariso.png?v=1781636424"},{"product_id":"brick-bella-vista-honduras-anaerobic","title":"Yensi Sanchez, Bella Vista","description":"\u003cp\u003eAt 30 years old, Yensi began her journey in coffee cultivation in 2021. With her husband, Danilo Sanchez's help, she planted the area she now manages, and through dedication and hard work, they maintain a small coffee plot of 1.5 hectares. As a third-generation coffee grower, she continues a family tradition passed down through generations in a region well suited for coffee, providing a stable income for her family. Her goal is to create better opportunities for her children, including education and nutrition, while gradually expanding her coffee farm.\u003c\/p\u003e\n\u003cp\u003eYensi is deeply committed to coffee farming. From a young age, she helped her parents and now works alongside her husband in this shared livelihood. Despite challenges such as low prices, rising diseases, pests, and higher production costs, coffee remains their main source of income. She finds motivation in being able to support her family and aims to achieve greater financial stability while improving quality through better farming practices. She and her family are grateful to everyone who supports their coffee and hope visitors from abroad can one day see their farm and the care behind every cup.\u003c\/p\u003e\n\u003cp\u003eCherries are picked at peak ripeness, de-pulped, and fermented for 40 hours in sealed plastic bags. They are then dried on raised beds under a plastic dome for 20 to 25 days and finally stored in plastic bags to preserve quality.\u003c\/p\u003e","brand":"The Brick Coffee","offers":[{"title":"Default Title","offer_id":62368253182282,"sku":"brick_bella_vista","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_brick_bella-vista.png?v=1781678388"}],"url":"https:\/\/nordicbean.com\/et\/collections\/anaerobic-specialty-coffee-beans.oembed","provider":"NORDIC BEAN","version":"1.0","type":"link"}