{"title":"KB Coffee Roasters","description":"\u003cp\u003e\u003cem\u003e\"Oleme pidevalt parimate kohvide otsingul. Arutame omavahel. Jagame ideid. Tellime. Röstime. Valmistame. Maitseme. Jagame muljeid. Röstime uuesti... Oleme seda teinud peaaegu kümme aastat ja see on alles algus. Sellel teekonnal pole sihtpunkti. Parima kohvi otsingust on saanud meie amet ja eluviis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHead kohvid. Meie jaoks on see kohv, mis paistab maitsmislaual silma ja avaldab meie maitsemeelele muljet. Me ei arvesta kohvi taga olevat lugu ega turundust. Valime pimesi. Valime õiged partnerid – need, kes kohvi impordivad, ja need, kes seda kasvatavad – ning usaldame, et nad teevad kogu ahela ulatuses õigeid valikuid ja tegusid, et kaitsta inimesi ja loodust. Kuid maitsmislaua taga unustame selle kõik. Loeb ainult maitse.\u003c\/em\u003e\u003cem\u003e\"\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"kibingo-oro","title":"Kibingo Oro","description":"\u003cp\u003eKibingo Washing Station, located in northern Burundi at 1,893 masl, works with 3,515 smallholder farmers across 18 hills. The surrounding farms sit between 1,700–1,900 masl, with most farmers cultivating around 200–250 coffee trees.\u003c\/p\u003e\n\u003cp\u003eThis natural lot is made from carefully hand-picked cherries, which are floated and hand-sorted before being fermented with Oro yeast for around 36 hours. The cherries are then slowly dried on raised beds for 2–3 weeks, with regular sorting to ensure even drying and quality.\u003c\/p\u003e\n\u003cp\u003eKibingo also supports farmers through subsidised seedlings, organic fertiliser and various agricultural development projects. Each lot is carefully tracked by station, harvest day and quality, and evaluated by expert cuppers before export.\u003c\/p\u003e","brand":"KB Coffee Roasters","offers":[{"title":"Default Title","offer_id":63593134653770,"sku":"kb_kibingo_oro","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_kibingo-oro.png?v=1790175380"},{"product_id":"tianhao","title":"Tianhao","description":"\u003cp\u003eTianhao Estate lies in Yunnan’s Lancang Mountains, where Ms. Wei Yunhua began planting coffee in 2006. Today, the 2.67-million-square-metre estate grows varieties including Catimor and Geisha using ecological methods, with no pesticides and organic fertilisers.\u003c\/p\u003e\n\u003cp\u003eThe estate handles both cultivation and processing on-site, allowing each lot to retain its sense of origin. Tianhao is particularly known for its “Winey Natural” process, inspired by winemaking. Only ripe, sugar-rich cherries are selected and fermented at low temperatures in airtight tanks before being naturally dried in the Yunnan sun.\u003c\/p\u003e\n\u003cp\u003eThe result is a clean, sweet and complex cup with distinctive wine-like and fruity notes. After drying, the coffee is hulled and AI-assisted optical sorting is used to remove defects and ensure consistency.\u003c\/p\u003e","brand":"KB Coffee Roasters","offers":[{"title":"Default Title","offer_id":63593140420938,"sku":"kb_tianhao","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_tianhao.png?v=1790175395"},{"product_id":"aroma-nativo-ry-1120-efm","title":"Aroma Nativo RY 1120 EFM","description":"\u003cp\u003eFor this exceptional lot, the ripest striped Bourbon cherries were hand-selected to ensure optimal quality. Striped Bourbon is a rare traditional mutation of Bourbon. This variety features distinctive red cherries with visible orange stripes and produces a cup with fruity flavour, floral elegance and vibrant complexity.\u003c\/p\u003e\n\u003cp\u003eThe cherries underwent meticulous fermentation in a controlled anaerobic environment, followed by depulping. To enhance the aromas, the mucilage-coated beans were then fermented in barrels with indigenous bacteria and specific yeast strains, creating a rich and distinctive flavour profile.\u003c\/p\u003e\n\u003cp\u003eAfter this meticulous process, the coffee was returned to raised drying beds. It was dried for 10 days in the sun, followed by an essential 2-month stabilisation phase in a rigorously temperature-controlled environment to preserve quality and improve shelf life.\u003c\/p\u003e\n\u003cp\u003eFor four years, Aroma Nativo has been building connections between Colombian coffee producers and roasters around the world. This year, Luis Marcelino, founder of Aroma Nativo, is taking things further by launching the Veci project: collaborative coffee production between producers with good agronomic practices but without the infrastructure and on-farm space to process their coffee.\u003c\/p\u003e\n\u003cp\u003eAroma Nativo provides the knowledge and processing facilities located in southern Huila and the department of Quindio.\u003c\/p\u003e","brand":"KB Coffee Roasters","offers":[{"title":"Default Title","offer_id":63593149366602,"sku":"kb_aroma_nativo_ry_1120_efm","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v3_aroma-nativo-ry-1120-efm.png?v=1790229286"},{"product_id":"candy-blast-decaf","title":"Candy Blast Decaf","description":"\u003cp\u003eElias and Shady Bayter lead the El Vergel team, producing micro-lot coffees with experimental, sometimes bold, processing methods. This micro-lot, named “Candy Blast” for its fruity character, is fermented in two stages: first anaerobically, then with watermelon.\u003c\/p\u003e\n\u003cp\u003eThe Bayters, former avocado producers who turned to coffee more than ten years ago, continually research and experiment with their processes to improve quality year after year. This coffee is grown in the shade of guamo and yarumo trees. Fermentation begins with 48 hours of anaerobic fermentation using the whole cherry. After pulping, the beans, still coated in mucilage, are co-fermented with yeast and watermelon for five days. They are then pre-dried on patios, mechanically dried in static silos and rested for 30 days to fully develop their aromas.\u003c\/p\u003e\n\u003cp\u003eEl Vergel’s constant innovation is reflected in its wide range of coffee varieties, ongoing farm improvements, modernised equipment and solar panel system, which reduces its carbon footprint. Native trees planted through the ReForest programme, initiated by Forest Coffee, Bayter’s export partner, provide pleasant shade.\u003c\/p\u003e\n\u003cp\u003eForest Coffee also invests in the farmers themselves by providing family accommodation on the El Vergel estate and contributing to the modernisation of essential infrastructure at the local school.\u003c\/p\u003e\n\u003cp\u003eThis coffee was decaffeinated using the Swiss Water process. Only water, temperature and time are used to gently remove the caffeine while preserving the coffee’s original characteristics.\u003c\/p\u003e","brand":"KB Coffee Roasters","offers":[{"title":"Default Title","offer_id":63593152414026,"sku":"kb_candy_blast_decaf","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v3_candy-blast-decaf.png?v=1790229279"},{"product_id":"mubuku","title":"Mubuku","description":"\u003cp\u003eMubuku Washing Station sits along the Mubuku River in Uganda’s Kasese District, near the Rwenzori Mountains and Queen Elizabeth National Park. More than 4,300 farmers supply cherries to the station, mainly growing SL14 alongside crops such as bananas, vanilla and beans.\u003c\/p\u003e\n\u003cp\u003eFor this anaerobic natural lot, ripe cherries are floated and hand-sorted before being sealed in drums for 40 hours of anaerobic fermentation. They are then spread on raised drying beds, where seasonal workers regularly turn, rake and sort the cherries by hand.\u003c\/p\u003e\n\u003cp\u003eDrying takes around 18–24 days, depending on conditions. The station’s quality-control facilities and carefully managed processing allow Mubuku to experiment with fermentation while maintaining consistency and bringing out the coffee’s aromatic potential.\u003c\/p\u003e","brand":"KB Coffee Roasters","offers":[{"title":"Default Title","offer_id":63593153593674,"sku":"kb_mubuku","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_mubuku.png?v=1790175384"},{"product_id":"el-placer-ipa","title":"El Placer IPA","description":"\u003cp\u003eEl Placer Farms is a Colombian project founded by Sebastián Ramírez, bringing together several family farms with a focus on direct relationships, sustainability and innovative processing. The farms use environmentally conscious practices and support local community initiatives through the Bienestar Animal foundation.\u003c\/p\u003e\n\u003cp\u003eThis IPA lot is produced using a honey process with an intensive fermentation. 95% of the cherries are hand-picked fully ripe and 5% semi-ripe. They undergo 120 hours of anaerobic fermentation at 18°C with CO₂ injection, followed by a further 100 hours of carbonic maceration with lactic-acid-inoculated pulp and hops.\u003c\/p\u003e\n\u003cp\u003eThe coffee is then slowly dried in two stages for around 25 days—first under controlled conditions and then in the shade. Finally, it rests in GrainPro bags for 15 days to stabilise and balance the aromas.\u003c\/p\u003e","brand":"KB Coffee Roasters","offers":[{"title":"Default Title","offer_id":63593159754058,"sku":"kb_el_placer_ipa","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v3_el-placer-ipa.png?v=1790229291"},{"product_id":"de-berman","title":"De Berman","description":"\u003cp\u003eFinca de Berman is a highly renowned specialty coffee plantation located in Pangalengan, in the volcanic highlands of West Java, Indonesia.\u003c\/p\u003e\n\u003cp\u003eThe volcanic soil, high altitude and unique microclimate of the region offer ideal conditions for producing Arabica coffee of exceptional quality.\u003c\/p\u003e\n\u003cp\u003eThis batch is derived from hypoxic carbonic maceration - an experimental process designed to enhance fruity notes, depth and complexity.\u003c\/p\u003e","brand":"KB Coffee Roasters","offers":[{"title":"Default Title","offer_id":63593167323466,"sku":"kb_de_berman","price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_de-berman.png?v=1790175369"},{"product_id":"supernatural","title":"Supernatural","description":"\u003cp\u003eBridazul is a project founded by Claudia Lovo in Nicaragua in 2019, supporting around 50 small and medium-sized producers in Nueva Segovia. The project combines agronomic support, processing expertise and market access, with a focus on quality, sustainability and fair producer remuneration.\u003c\/p\u003e\n\u003cp\u003eClaudia and her partner, Sasa Sestic, pioneered semi-carbonic and carbonic maceration techniques in the region and share their knowledge and facilities with local producers. Bridazul also operates its own dry mill, where coffees are processed and prepared for export.\u003c\/p\u003e\n\u003cp\u003eThe SuperNatural blend combines coffees from farms at similar altitudes and with the same varieties, creating a consistent and homogeneous lot. Unlike Bridazul’s other naturals, it is not semi-carbonically processed but undergoes extended fermentation to develop its characteristic stewed red-fruit profile.\u003c\/p\u003e\n\u003cp\u003eRipe cherries are harvested at 20–22 °Brix, covered on raised beds for three days to stimulate fermentation, then dried slowly in the shade for around 25 days until reaching 10–12% moisture.\u003c\/p\u003e","brand":"KB Coffee Roasters","offers":[{"title":"Default Title","offer_id":63593170567498,"sku":"kb_supernatural","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_supernatural.png?v=1790175391"},{"product_id":"queen-of-saba","title":"Queen of Saba","description":"\u003cp\u003eBorn and raised on the steep terraces of Haraz, Haytham Alafoury cultivates land where patience is a condition of survival. While many have left, he stayed, favouring discipline over speed and quality over yield. His work is discreet, precise and deeply rooted in the terroir.\u003c\/p\u003e\n\u003cp\u003eHaytham began working the land at a very young age alongside his father. Today, he takes his four children with him at weekends, hoping that one day they will follow his path and perpetuate the family heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"Mountain Silence\" process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA fermentation protocol in several stages and low oxygen content, designed to guarantee precision, stability and optimal quality at roasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDensity selection in water\u003c\/strong\u003e\u003cbr\u003eSorting by floating; removal of floating cherries\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInitial fermentation and stabilization of whole cherries (18 days)\u003c\/strong\u003e\u003cbr\u003eRaised drying beds in full shade\u003cbr\u003eLarge mass of cherries, limited air circulation\u003cbr\u003eManual turning every 2.5 hours\u003cbr\u003eLight water misting every 2.5 hours\u003cbr\u003eTemperature: 18–22 °C\u003cbr\u003eRelative humidity: 55–65%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnaerobic fermentation in a closed environment (7 days)\u003c\/strong\u003e\u003cbr\u003eHermetic metal barrels\u003cbr\u003eWithout oxygen\u003cbr\u003eTemperature: 20–22 °C\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSecondary drying (17 days)\u003c\/strong\u003e\u003cbr\u003eDrying beds raised in the shade\u003c\/p\u003e\n\u003cp\u003eHermetic packaging (Ecotact) – 3 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinal drying (3 days)\u003c\/strong\u003e\u003cbr\u003eFinal humidity level: 11.3%\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePost-processing\u003c\/strong\u003e\u003cbr\u003ePeeling and sorting by density\u003cbr\u003eManual sorting\u003cbr\u003ePreparation for export\u003c\/p\u003e","brand":"KB Coffee Roasters","offers":[{"title":"Default Title","offer_id":63593182069066,"sku":"kb_queen_of_saba","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v3_queen-of-saba.png?v=1790229282"},{"product_id":"timbuyacu","title":"Timbuyacu","description":"\u003cp\u003eFinca Timbuyacu is a family farm in Peru, inherited by Alfonso Tejada Iberico from his mother and grandmother, Eleodora Mori de Ibérico. In 2010, Alfonso and his wife Karim returned to the farm and launched the “Nueva Esperanza” project, turning Timbuyacu into a model farm and hub for Café Monteverde.\u003c\/p\u003e\n\u003cp\u003eThe 68-hectare farm includes 38 hectares of protected forest, helping preserve native biodiversity while protecting its lake and natural stream. Alfonso and Karim also support local producers through training in farm management, harvesting and post-harvest practices, as well as soil conservation and sustainable farming.\u003c\/p\u003e\n\u003cp\u003eThe coffee is selectively hand-picked, pulped and fermented for 18–24 hours, then washed and dried on raised beds or patios for around 15–20 days. The dried parchment is rested for approximately 60 days before milling and export.\u003c\/p\u003e\n\u003cp\u003eTimbuyacu coffee has gained international recognition, placing 12th in the 2017 Cup of Excellence.\u003c\/p\u003e","brand":"KB Coffee Roasters","offers":[{"title":"Default Title","offer_id":63593187279178,"sku":"kb_timbuyacu","price":18.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_timbuyacu.png?v=1790175398"},{"product_id":"gilber-huayllas","title":"Gilber Huayllas","description":"\u003cp\u003eThis 180 kg Geisha lot comes from Gilber Huayllas’ high-altitude farm in Peru. After the young plants matured from three to four years old, yields doubled, allowing Gilber to place 3rd in the 2025 Cup of Excellence. The lot is the remaining coffee from that award-winning harvest.\u003c\/p\u003e\n\u003cp\u003eGilber learned coffee farming from his father, Feliciano, a respected community figure and founder of the Pacaybamba processing station. The coffee reflects careful fermentation and processing, with classic floral, citrus and bergamot notes alongside a distinctive fruity character.\u003c\/p\u003e\n\u003cp\u003eThe farm is part of the Incahuasi cooperative, where farmers continue traditions of communal work and mutual support. Agronomists provide guidance on organic fertilisation, agroforestry and soil conservation, while native shade trees help protect the local ecosystem.\u003c\/p\u003e\n\u003cp\u003eFully ripe cherries are sorted, pulped and dry-fermented in their own mucilage for 24–36 hours. After washing, the parchment is dried on raised beds for 8–12 days, with regular turning, before being graded and stored in cool conditions at the cooperative.\u003c\/p\u003e","brand":"KB Coffee Roasters","offers":[{"title":"Default Title","offer_id":63593195635018,"sku":"kb_gilber_huayllas","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v3_gilber-huayllas.png?v=1790229274"}],"url":"https:\/\/nordicbean.com\/et\/collections\/kb-coffee-roasters.oembed","provider":"NORDIC BEAN","version":"1.0","type":"link"}