{"title":"Rūšinės kavos pupelės filtrui","description":"\u003cp class=\"p1\"\u003eFiltro kavos skrudinamos šviesiau, kad išliktų rūgštingumas, skaidrumas ir kilmės charakteris, o subtilios gėlių, citrusų ir vaisių natos išliktų aiškios lėtesnės, mažesnio slėgio ekstrakcijos metu. Pupelės atrenkamos dėl išraiškingų skonio profilių ir sudėtingumo, kurie atsiskleidžia rankiniais ir lašeliniais ruošimo būdais.\u003c\/p\u003e","products":[{"product_id":"colombia-aji-las-flores-washed","title":"Aji Las Flores","description":"\u003cp\u003eBest before: 6.08.2026\u003c\/p\u003e\n\u003cp\u003eThis Bourbon Aji offers an intense cup with notes of muscat grape, cocoa butter and lemon verbena. The acidity is bright, accompanied by a silky body that envelops the palate. As it evolves, nuances of peach, caramel, strawberry lollipop and lime peel emerge, bringing vibrant complexity and elegant balance.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eProcess\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eBourbon Ají cherries are subjected to 12 hours of oxidation before pulping, followed by a thermal shock at 50 °C that fixes the aromatic compounds. The coffee is then fermented for 80 hours in controlled plastic tanks with inoculated bacteria, and finally dried in dehumidifying machines for 60 hours to reach 10% humidity.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe result is a coffee of high sensory intensity, with a sweet structure and clear acidity, where the process highlights the floral, fruity and citric notes typical of the Acevedo terroir.\u003c\/span\u003e\u003c\/p\u003e","brand":"NOMAD","offers":[{"title":"Default Title","offer_id":61347524870474,"sku":"aji_las_flores_nomadcoffee","price":28.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/Replace_the_product_package_on_the_second_template_image__with_brown_background__5638.webp?v=1773595611"},{"product_id":"kalve-breakfast-club-brazil-natural","title":"Breakfast Club","description":"\u003cp\u003e\u003cspan\u003eNote from the roaster- \u003cem\u003e\"\u003c\/em\u003e\u003c\/span\u003e\u003cem\u003eTo celebrate our continuous cooperation with Sancoffee, we're happy to produce this signature filter coffee that will bring the best of coffee classics, roasted in a manner that respects the terroir and the hard work of the farmers of Sancoffee. The coop was born in 2000 as a speciality coffee cooperative and has ever since grown to be a B-Corp certified and CO2 Neutral coffee producer.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSince its fundation, Sancoffee has been the main driving force for quality in the Campos das Vertentes region. They strive to consistently produce amazing coffees, using the most advanced and sustainable agricultural practices, empowering coffee growers to access international markets and build long-lasting relationships with roasters around the globe.\"\u003c\/em\u003e\u003c\/p\u003e","brand":"KALVE Coffee","offers":[{"title":"Default Title","offer_id":61629345169738,"sku":"kalve_breakfast_club","price":12.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/BrazilBreakfastclubKalve.webp?v=1776415504"},{"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 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":"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-migoti-hill-burundi-washed","title":"Migoti Hill","description":"\u003cp\u003e\u003cspan\u003eThis coffee was grown in Mutambu Commune of the Mumirwa region, Burundi\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e173 smallholders contributed to the lot, including lead farmer Thomas Kurubone. After harvest, cherries were sold to Migoti Coffee, who processed it at their washing station in Migoti Hill. Here, cherries were sorted, left to ferment for one day, then pulped and washed. Next, the coffee was pre-dried on tables in the shade for 5 days, before being moved into the sun for full drying on raised beds for 2-3 weeks.\u003c\/p\u003e\n\u003cp\u003eMigoti Coffee is a coffee producer based in the Mutambu Commune of Bujumbura Province, Burundi. Founded in 2015 by engineers Pontien Ntunzwenimana and Dan Brose, Migoti Coffee aims to improve the livelihoods of local coffee farmers by connecting them with international buyers and roasters through quality processing and transparent supply chains. The company operates two coffee washing stations nestled in the mountains of the Bujumbura Rural Province and works with a growing number of smallholder farmers to produce high-quality coffee.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Paper Mill","offers":[{"title":"Default Title","offer_id":62367962497354,"sku":"paper_mill_migoti_hill","price":18.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_papermill_migoti-hill.png?v=1781636419"},{"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-alto-da-serra-brazil-washed","title":"Fabiano Diniz, Alto da Serra","description":"\u003cp\u003eLocated in the municipality of Manhuaçu, this small family farm sits at 1420 metres - exceptional altitude for Brazil, where most specialty coffee grows between 900 and 1200m.\u003c\/p\u003e\n\u003cp\u003eThe farm is run by four family members - a father, mother, and their children - who manage every stage of production themselves, from cultivation to processing.\u003c\/p\u003e\n\u003cp\u003eFabiano has built the farm around a living agroforestry system. Fruit trees and native forest species interspersed throughout, providing shade, stabilising the soil, attracting pollinators, and creating the kind of microclimate that monoculture farming simply cannot replicate. It is an ongoing commitment, a farm in active transformation - and Fabiano is the one driving it forward, learning, adjusting, going further each season. This coffee is the evidence that it is working.\u003c\/p\u003e\n\u003cp\u003eCherries are selectively harvested by hand at peak ripeness, fully washed, and dried in a solar dryer on raised beds to protect quality during the drying phase.\u003c\/p\u003e","brand":"The Brick Coffee","offers":[{"title":"Default Title","offer_id":62368247546186,"sku":"brick_alto_da_serra","price":26.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_brick_alto-da-serra.png?v=1781637142"},{"product_id":"brick-el-naranjo-nicaragua-washed","title":"Olman Valladarez, El Naranjo","description":"\u003cp\u003eFinca El Naranjo, a part of Cafetalera Buenos Aires since 1990, was named after the local community where it’s located. The farm was acquired to expand the company’s coffee offerings for its clients. Over time, El Naranjo has shown remarkable potential for producing high-quality coffee. This was evident when it secured a second-place finish at the 2014 Cup of Excellence Nicaragua, solidifying its capability and consistency.\u003c\/p\u003e\n\u003cp\u003eThe farm continues to refine its processing protocols and collaborates with high-potential coffee varieties like Parainema. Additionally, it strengthens relationships with clients who prioritize traceability, consistency, and cup quality, aligning with its long-term commitment to sustainable partnerships\u003c\/p\u003e\n\u003cp\u003eElegant floral aromatics with clear citrus notes reminiscent of sweet lime and grapefruit create a bright and well-defined acidity. This is balanced by caramel-like sweetness and subtle stone-fruit hints, resulting in a clean, structured, and refined finish.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePeak flavour: 2–3 weeks after roast. Giving the coffee time to rest allows its sweetness, clarity, and complexity to fully open up.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Brick Coffee","offers":[{"title":"Default Title","offer_id":62368247906634,"sku":"brick_el_naranjo","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_brick_el-naranjo.png?v=1781678372"},{"product_id":"brick-buenos-aires-nicaragua-honey","title":"Olman Valladarez, Buenos Aires","description":"\u003cp\u003eFinca Buenos Aires, located in Dipilto, Nueva Segovia, is the founding farm of Cafetalera Buenos Aires and carries a legacy of more than 60 years initiated by Don Luis Emilio Valladárez. Today, the farm continues under the leadership of his son Olman Valladárez, maintaining and elevating its tradition of excellence. Its long-standing commitment to quality, innovation, and sustainability has earned national and international recognition, including multiple Cup of Excellence Nicaragua awards. Sustainable practices include contour planting, organic fertilization, shade management, cover crops, and wind barriers that protect soil health and biodiversity. The farm continues refining post-harvest practices, renewing coffee areas, and introducing specialty varieties while reinforcing long-term environmental responsibility.\u003c\/p\u003e\n\u003cp\u003eSelective harvesting ensures only fully ripe cherries are collected at optimal maturity. Careful sorting removes floaters and defects, preserving lot uniformity and quality. After mechanical depulping, the parchment is fermented under controlled conditions, then washed with clean water and dried on raised beds under monitored airflow and sunlight until reaching 10–11% moisture. This washed process creates a balanced, sweet, and round cup profile typical for Finca Buenos Aires.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePeak flavour: 2–3 weeks after roast. Giving the coffee time to rest allows its sweetness, clarity, and complexity to fully open up.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"The Brick Coffee","offers":[{"title":"Default Title","offer_id":62368249479498,"sku":"brick_buenos_aires","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_brick_buenos-aires.png?v=1781678380"},{"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"},{"product_id":"brick-nemba-hills-lot-5-rwanda-washed","title":"Nemba Hills Lot 5","description":"\u003cp data-start=\"266\" data-end=\"600\"\u003eNemba Hills Lot 5 is a washed Red Bourbon coffee produced by 496 smallholder farmers on Nemba Hill in Rwanda’s Gakenke District and processed at Muzo Washing Station. Muzo is the smallest station in the Baho Coffee network and sits at the center of a high-altitude coffee-growing landscape reaching up to 2,100 meters above sea level.\u003c\/p\u003e\n\u003cp data-start=\"602\" data-end=\"998\"\u003eThe Nemba Hill area is part of Baho Coffee’s hill-level separation approach, where cherries from specific surrounding hills are kept as distinct lots to highlight traceability and unique terroir expression. Farms in this area are located at very high elevations (often 1,900–2,100 meters), where cooler nights and slower cherry maturation contribute to dense, sweet, and fruit-driven coffees.\u003c\/p\u003e\n\u003cp data-start=\"1000\" data-end=\"1412\"\u003eAcross the wider Muzo supply chain, cherries are delivered by hundreds of smallholder farmers in the Gakenke District. This station is known for its strong focus on quality and farmer support, with careful cherry selection at intake and a strong emphasis on producing clean, expressive coffees. The result is a cup profile that typically shows vibrant tropical fruit notes, structured sweetness, and clarity.\u003c\/p\u003e","brand":"The Brick Coffee","offers":[{"title":"Default Title","offer_id":62368254689610,"sku":"brick_nemba_hills_lot_5","price":18.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_brick_nemba-hills-lot-5.png?v=1781678383"},{"product_id":"hayb-chillwave-passion-fruit-blend","title":"Chillwave Passion Fruit Blend","description":"\u003cp\u003eIs it coffee? Is it lemonade? It’s simply the next blend we’ve whipped up. Tropical, juicy, and totally twisted!\u003c\/p\u003e\n\u003cp\u003eWe’re mixing a classic washed Colombian with a Colombian co-fermented icon! This second edition features passion fruit! Tropical breeze, warmth, pure relaxation. This mix hits the bullseye and transports you straight to the tropics. Let’s be real—this isn’t a coffee for a caffeine kick; it’s for joyful sipping on lazy summer afternoons!\u003c\/p\u003e","brand":"HAYB Coffee","offers":[{"title":"Default Title","offer_id":62516674855242,"sku":"hayb_chillwave_passion_fruit_blend","price":18.35,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_hayb_chillwave-passion-fruit.png?v=1782211800"},{"product_id":"hayb-chillwave-lowcaf-blend","title":"Chillwave Lowcaf Blend","description":"\u003cp\u003eTake it easy – chill. Because that’s what a chillwave blend is – that is, a coffee that will give you a little boost and a little rest. That is, exactly as it should be in the summer. Everything around you is roaring with colors and smells, you don’t have to shout anymore, you can just calmly ride this wave.\u003c\/p\u003e\n\u003cp\u003eWe made an easy-to-use, low-caffeine blend that you can sip from sunrise to sunset. Half by half: the caffeinated part is our Colombia Espresso from Tolima, which is the black horse of HAYB’s coffee stash – citrusy refreshment, with a solid sweet base. The decaf flanker is Colombia Popyan, which you know from Sie Przelewa Decaf.\u003c\/p\u003e\n\u003cp\u003eOn the one hand, this blend allows us to enjoy the coffee without the jitters, through the (naturally!) reduced caffeine content, on the other hand it stimulates the imagination – bringing juicy flavors of tropical fruits and citrus, especially cold. It smells of nostalgia, tastes of summer, like the greatest chillwave hits.\u003c\/p\u003e","brand":"HAYB Coffee","offers":[{"title":"Default Title","offer_id":62516675117386,"sku":"hayb_chillwave_lowcaf_blend","price":15.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_hayb_chillwave-lowcaf.png?v=1782211806"},{"product_id":"hayb-sie-przelewa-kwiat-ethiopia-washed","title":"Sie Przelewa Kwiat","description":"\u003cp\u003eLight, soft, and solid. Sie Przelewa Kwiat is our Ethiopia Teberek in the daily edition. Never boring and never ending. A classy, clean-tasting coffee – but rest assured, you’ll also find dancing citrus and sweet fruits!\u003c\/p\u003e\n\u003cp\u003eWith Sie Przelewa series HAYB built lasting relationships with the producers behind these coffees, working directly with them season after season, which helps them keep prices accessible without compromising on quality.\u003c\/p\u003e\n\u003cp\u003eThis series features great single-origin coffees, each sourced from one farm and region. These are the more traditional flavor profiles - smooth, approachable, and easy to love.\u003c\/p\u003e","brand":"HAYB Coffee","offers":[{"title":"Default Title","offer_id":62516675248458,"sku":"hayb_sie_przelewa_kwiat","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_hayb_sie-przelewa-kwiat.png?v=1782211813"},{"product_id":"hayb-sie-przelewa-owoc-rwanda-washed","title":"Sie Przelewa Owoc","description":"\u003cp\u003eThe Rwanda Rusizi or “Sie Przelewa OWOC” is an everyday washed coffee coming as a fruity, light, balanced, sweet, and slightly acidic coffee.\u003cbr\u003e\u003cbr\u003eWith Sie Przelewa series HAYB built lasting relationships with the producers behind these coffees, working directly with them season after season, which helps them keep prices accessible without compromising on quality.\u003cbr\u003e\u003cbr\u003eThis series features great single-origin coffees, each sourced from one farm and region. These are the more traditional flavor profiles - smooth, approachable, and easy to love.\u003c\/p\u003e","brand":"HAYB Coffee","offers":[{"title":"Default Title","offer_id":62516675477834,"sku":"hayb_sie_przelewa_owoc","price":13.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_hayb_sie-przelewa-owoc.png?v=1782211818"},{"product_id":"hayb-sie-przelewa-klasyk-brazil-natural","title":"Sie Przelewa Klasyk","description":"\u003cp\u003eThe KLASYK is HAYB`s primal coffee that has flowed since day one. This is what many people believe is the coffee taste itself. Casual coffee based on Brazil Cerrado beans with a slight fruity taste. It tastes like “I invite you to the world of speciality” – and you kindly enter it with each sip.\u003c\/p\u003e\n\u003cp\u003eWith Sie Przelewa series HAYB built lasting relationships with the producers behind these coffees, working directly with them season after season, which helps them keep prices accessible without compromising on quality.\u003c\/p\u003e\n\u003cp\u003eThis series features great single-origin coffees, each sourced from one farm and region. These are the more traditional flavor profiles - smooth, approachable, and easy to love.\u003c\/p\u003e","brand":"HAYB Coffee","offers":[{"title":"Default Title","offer_id":62516675510602,"sku":"hayb_sie_przelewa_klasyk","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_hayb_sie-przelewa-klasyk.png?v=1782211824"},{"product_id":"nomad-gahahe-burundi-washed","title":"Gahahe","description":"\u003cp\u003eThis coffee stands out for its vibrant profile with floral notes, Tangerine and roasted pineapple. In the mouth, it offers a perfect balance between sweetness and juicy acidity, complemented by subtle nuances that make it ideal for filter. Its fruity and fresh character makes it an exceptional choice for any occasion.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Washed Gahahe station, located in the Kayanza region, is a reference in Burundi and a flagship at NOMAD COFFEE, this being the 8th consecutive year that we have purchased coffee from this station. Located at an altitude of 1,805 meters above sea level, it is equipped with 10 fermentation tanks, 4 cherry selection tables and 180 drying beds, with the capacity to process up to 750 tons of cherries annually.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eGahahe is an example of sustainability and community support in Burundi. It is part of projects such as Farmer Hub, which strengthen local cooperatives and improve yields, also promoting livestock breeding to diversify farmers' incomes. In addition, farmers have access to organic fertilizers made from composted coffee pulp, encouraging responsible agricultural practices.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA key challenge in the region is the aging of coffee trees, many of which are over 50 years old. To combat this problem, Bugestal, in collaboration with the Institut des Sciences Agronomiques du Burundi (ISABU), offers low-cost seeds and seedlings to encourage plantation renewal.\u003c\/span\u003e\u003c\/p\u003e","brand":"NOMAD","offers":[{"title":"Default Title","offer_id":62605169525066,"sku":"nomad_gahahe","price":22.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_nomad_gahahe_f1710b49-8e87-4117-af0b-877b4bbf7aa0.png?v=1783087581"},{"product_id":"nomad-kathima-kenya-washed","title":"Kathima","description":"\u003cp\u003eThis coffee has a vibrant and exotic profile, with notes of yuzu, yellow kiwi, and dried apricots that define a fresh and very expressive cup. The acidity is juicy, the body creamy, and it has a long and very pleasant aftertaste. As the cup evolves, floral and fruity nuances such as pink melon, Tangerine papaya appear, adding great complexity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWashed Mathare-ini station is located in Murang'a County, north of Nairobi, on the fertile slopes of the Aberdare Mountains. It is part of the Thanga-ini Farmers Cooperative Society, which brings together more than 900 smallholder farmers growing traditional Kenyan varieties such as SL-28 and SL-34, along with newer hybrids such as Batian and Ruiru-11.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEach farmer manages small plots of between 200 and 300 trees, grown in rich volcanic soils and under a temperate climate that favors slow ripening of the fruit. The ripe cherries are delivered in season, where they are pulped, fermented and carefully washed before being dried on raised beds, following the classic Kenyan method that gives rise to clean, bright and complex cups.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe cooperative's commitment to technical training and process consistency has allowed Mathare-ini to maintain a solid reputation among Central Region coffees. This lot reflects the balance and precision that have made Kenya one of the most admired origins in the specialty coffee world.\u003c\/span\u003e\u003c\/p\u003e","brand":"NOMAD","offers":[{"title":"Default Title","offer_id":62605174735178,"sku":"nomad_kathima","price":24.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_nomad_kathima.png?v=1783087593"},{"product_id":"nomad-nemba-burundi-washed","title":"Nemba","description":"\u003cp\u003eThe aroma is very sweet, with notes of dried fruit such as dried apricots. These notes are very characteristic of the Washed coffees that we love so much. You can also detect hints of honey and floral notes of white flowers. It has a mellow acidity and a silky body. The aftertaste is long and pleasant, leaving a honey-like, sweet sensation in the mouth.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Washed station, located in the northern province of Kayanza, Burundi, is a key hub for the production of high-quality coffee. It receives coffee cherries from 1,074 smallholder farmers, each with an average of 150 coffee trees, grown at altitudes above 1,700 meters above sea level, near the Kibila Forest.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eUnder the supervision of a lead agronomist, Nemba implements Good Agricultural Practices (GAPs) and farmer education programs, ensuring that producers have access to the tools and knowledge necessary to optimize their crops. The station has over 200 drying tables and has the capacity to process up to 750 metric tons of cherries per year.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn addition, Nemba participates in various community support projects, including livestock breeding initiatives and programs focused on strengthening cooperatives and improving agricultural yields. These actions not only improve coffee quality but also contribute to the sustainable development of the local community.\u003c\/span\u003e\u003c\/p\u003e","brand":"NOMAD","offers":[{"title":"Default Title","offer_id":62605178274122,"sku":"nomad_nemba","price":22.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_nomad_nemba.png?v=1783087603"},{"product_id":"koppi-karimikui-kenya-washed","title":"Karimikui","description":"\u003cp\u003eNote from the roaster - \u003cem\u003e\"The Karimikui Coffee Factory was established in 1966 and rests on a 6 acres piece of land serving the villages of Githureia, Gituba and Kiamugumo. Currently it is affiliated to Rungeto Farmers Cooperative Society (FCS), in an area where most smallholder farmers are growing tea, not coffee. The farmers here are mainly growing SL28 and SL34, accounting for 99% of the total coffee production, while we see some occasional Ruiru 11 plants.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eAll coffees are pulped, dry fermented, washed, soaked and then sundried. Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulper removes the skin and pulp. The coffees are graded by density in to 3 grades. Grade 1 and 2 go separately to fermentation, grade 3 is considered low grade and processed separately. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffee is washed and again graded by density in washing channels. The last step before drying is letting the coffee soak under clean water for 16-20 hours. The coffee is left to dry on raised beds between 14-16 days.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eThe long-term goal is to increase coffee production through farmer training, input access and Good Agricultural Practice seminars that are conducted year round. The wish is to establish a transparent, trust based relationship with the smallholder farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers.\"\u003c\/em\u003e\u003c\/p\u003e","brand":"Koppi","offers":[{"title":"Default Title","offer_id":62634724196682,"sku":"koppi_karimikui","price":27.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_koppi_karimikui.png?v=1783360391"},{"product_id":"koppi-la-fuente-sidra-colombia-washed","title":"Finca La Fuente, Sidra","description":"\u003cp class=\"MsoNoSpacing\"\u003e\u003cspan lang=\"EN-US\"\u003eNote from the roaster: \u003cem\u003e\"This is a very special release since this was the first small Sidra lot produced at  La Fuente. We only got 150 kilos of it. We are in awe of the quality Yaved and Yobani produce every year and feel so grateful to be able to purchase their full harvest. This is the first Sidra lot that was big enough to export and we will soon have our second lot delivered. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eYobani Ramos and her husband Yaved own a small farm called Finca La Fuente in the region of Tarqui in Central Huila. The farm is situated at the end of the road at 1825masl and stretches all the way up to 2000 meters above sea level. Together they have about 6 hectares of land planted with Caturra, Colombia and Pink Bourbon. Both Yobani and Yaved are focused on keeping a constantly high quality and since we started working together they have done big investments and improvements on the farm and in the beneficio. The beneficio was renovated a couple of years ago with new tiled tanks and vessles that are easy to clean. They have also invested in new drying beds that are covered by shade nets to slow down the drying process.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eYobani and Yaved are growing their coffee according to organic and biodynamic practices, caring for the plants and wildlife on the farm. Yaved is interested in biodynamic studies and is making three different composts\/compost teas as well as a couple of clever natural pesticides. Due to the high elevation, the cooler average temperature allows a slow ripening that builds up lots of sugars and complex flavors in the coffee cherries. The cherries are bursting with flavor of papaya, lychee and melon. Yobani and Yaved are constantly pushing to be better and they produce some of the best coffee we have come across. Anne has visited twice per year since we started working together. They don’t only have one of the most beautiful farms in the world but they are also some of the most generous and humble people out there. Spending time with them at the farm is always a highlight.\"\u003c\/em\u003e\u003c\/p\u003e","brand":"Koppi","offers":[{"title":"Default Title","offer_id":62634734027082,"sku":"koppi_la_fuente_sidra","price":29.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_koppi_la-fuente-sidra_d9a8499c-af78-4272-8647-ea9d1d40e5af.png?v=1783408063"},{"product_id":"koppi-finka-la-fuente-pink-bourbon-colombia-washed","title":"Finca La Fuente, Pink Bourbon","description":"\u003cp class=\"\"\u003eNote from the roaster: \u003cem\u003e\"Yobani Ramos and her husband Yaved own a small farm called Finca La Fuente in the region of Tarqui in Central Huila. The farm is situated at the end of the road at 1825masl and stretches all the way up to 2000 meters above sea level. Together they have about 6 hectares of land planted with Caturra, Colombia and Pink Bourbon. Both Yobani and Yaved are focused on keeping a constantly high quality and since we started working together they have done big investments and improvements on the farm and in the beneficio. The beneficio was renovated a couple of years ago with new tiled tanks and vessles that are easy to clean. They have also invested in new drying beds that are covered by shade nets to slow down the drying process.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eYobani and Yaved are growing their coffee according to organic and biodynamic practices, caring for the plants and wildlife on the farm. Yaved is interested in biodynamic studies and is making three different composts\/compost teas as well as a couple of clever natural pesticides. Due to the high elevation, the cooler average temperature allows a slow ripening that builds up lots of sugars and complex flavors in the coffee cherries. The cherries are bursting with flavor of papaya, lychee and melon. Yobani and Yaved are constantly pushing to be better and they produce some of the best coffee we have come across. Anne has visited twice per year since we started working together. They don’t only have one of the most beautiful farms in the world but they are also some of the most generous and humble people out there. Spending time with them at the farm is always a highlight.\"\u003c\/em\u003e\u003c\/p\u003e","brand":"Koppi","offers":[{"title":"Default Title","offer_id":62634741530954,"sku":"koppi_la_fuente_pink_bourbon","price":25.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_koppi_la-fuente-pink-bourbon_7e180190-64bd-46ef-8070-5cbc712c556f.png?v=1783408072"},{"product_id":"dak-lemon-spritz-ethiopia-washed","title":"Lemon Spritz","description":"\u003cp\u003eThe summer coffee season has officially started. We are bringing you this refreshing washed Ethiopian from The Chelchele washing and dry processing site in Gedeb. Notes of lemon ice tea, apricot jam and white florals. \u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":62765917176138,"sku":"dak_lemon_spritz","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_lemon-spritz.png?v=1784544187"},{"product_id":"juanachute","title":"Juanachute","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003ePROLOG began sourcing from Juanachute in 2026, marking the start of what they hope will be a long-term partnership with the Castro family. Based in Costa Rica's renowned Los Santos region, the family were pioneers of the country's micromill movement and continue to oversee every stage of production. Their farms use water-efficient washed processing, careful sun drying on raised beds, and biodiverse farming systems that help protect local ecosystems and natural resources. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlongside producing exceptional coffee, the Castro family invests in the future of Costa Rican coffee through local education and barista training. This washed Catuaí lot reflects both the region's classic clean, balanced cup profile and the family's commitment to quality and sustainable farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAll Prolog coffees are roasted for both filter and espresso.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Prolog Coffee","offers":[{"title":"Default Title","offer_id":62911980699978,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/060f6a4b103686932280146d05cc4608.png?v=1787129527"},{"product_id":"kii","title":"Kii","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eKenyan washing stations are called factories, and the Kii factory is owned and operated by the Rungeto Farmers Cooperative Society. It serves around 1200 members in the area that has been cultivating coffee since the 1950’s. On average the farmers own about a third of a hectare with about 400 coffee trees each, and they cultivate a mix of the arabica varieties SL28, SL34, Batian and Ruiru 11. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Rungeto cooperative owns and operates three factories - Kii, Karimikui, and Kiangoi, and is managed by an elected board of seven members. The member farmers deliver their cherries as soon as they are picked, making each lot a mix of what was delivered that day. The coffee is sorted again before being depulped and washed fermented overnight with fresh river water before drying in the sun.\u003c\/span\u003e\u003c\/p\u003e","brand":"Morgon Coffee Roasters","offers":[{"title":"Default Title","offer_id":62912164200778,"sku":null,"price":21.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_kii.png?v=1786427441"},{"product_id":"chelbesa","title":"Chelbesa","description":"\u003cp\u003eIn december 2019 Morgon left Gothenburg for a trip to Ethiopia. During their week there they traversed the birthplace of coffeeand it's majestic mountains. They came to the Chelbesa station by motorcycle, due to heavy rains, and the contrast from their dockside roastery, right at sea level, to the incredible 2100 meters was stunning. Here the producers' neighbouring semi-forrest lots and gardens had some of the most even and beautifully deep red coffee cherries they saw all week.\u003c\/p\u003e\n\u003cp\u003eThey were also some of the sweetest and most delicious ones they've ever tried, and the attention to detail while they were being sorted at the station was second to none. Adding all of this together, they just knew they had to share their coffee with you, and they are very proud to do so once again this year.\u003c\/p\u003e","brand":"Morgon Coffee Roasters","offers":[{"title":"Default Title","offer_id":62912210665802,"sku":null,"price":19.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_chelbesa.png?v=1786427423"},{"product_id":"diima-danche","title":"Diima Danche","description":"\u003cp\u003eProlog's second coffee from Danche Washing Station is here, and they're delighted to welcome it back. Produced by around 400 smallholder farmers in Gedeb and processed by SNAP Coffee, this natural Heirloom captures everything they love about high-altitude Ethiopian coffees. Carefully dried on raised African beds, it offers vibrant notes of berry jam, violet, and milk chocolate. Alongside exceptional quality, SNAP's ongoing investment in farmer training and community development makes this a coffee with both remarkable flavour and meaningful impact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll Prolog coffees are roasted for both filter and espresso.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Prolog Coffee","offers":[{"title":"Default Title","offer_id":62917199069514,"sku":null,"price":21.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/3322c2787e815dda8255c0899290e478.png?v=1787129506"},{"product_id":"hayb-sie-przelewa-tropik-colombia-natural","title":"Sie Przelewa Tropik","description":"\u003cp\u003eSie Przelewa Tropik is a natural Caturra from El Indio farm in Planadas, Tolima, Colombia, grown at 1500-2150 masl. This is an intense, vibrant tropical cup with layers of ripe mango and succulent pineapple, a subtle rum-like warmth, rich caramel sweetness and a heavy, syrupy mouthfeel.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith Sie Przelewa series HAYB built lasting relationships with the producers behind these coffees, working directly with them season after season, which helps them keep prices accessible without compromising on quality.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis series features great single-origin coffees, each sourced from one farm and region. These are the more traditional flavor profiles - smooth, approachable, and easy to love.\u003c\/span\u003e\u003c\/p\u003e","brand":"HAYB Coffee","offers":[{"title":"Default Title","offer_id":62944704397642,"sku":"hayb_sie_przelewa_tropik","price":14.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/tpl_hayb_sie-przelewa-tropik_v3.png?v=1786689115"},{"product_id":"dak-apricotini-ethiopia-honey","title":"Apricotini","description":"\u003cp\u003eThis red honey from Konga Washing Station in Ethiopia is a team favourite at DAK. Its vibrant character with intense apricot notes is what made it a unanimous favourite around the cupping table.\u003c\/p\u003e\n\u003cp\u003eThese cherries undergo 24 hours of aerobic fermentation, followed by 24 hours of anaerobic fermentation. They are then depulped and dried on shaded raised beds for around 15 days. The result is definitely more towards a washed profile than a natural one.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":63350650011978,"sku":"dak_apricotini","price":19.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_apricotini.png?v=1787771302"},{"product_id":"la-catarata","title":"La Catarata","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThis coffee comes from Café Rivense del Chirripó, a family-owned smallholder farm founded in 2005 by Régulo Ureña and Isabel Rojas in southern Costa Rica. The farm's quality work has been recognized in competitions such as the Cup of Excellence — their best result being 5th place in 2019 with their Vista al Chirripó Caturra Honey lot.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThe farm's cultivation is based on sustainable agriculture aimed at reducing environmental impact: shade trees provide natural soil improvement and keep the coffee trees cool, fertilization is based on annual soil samples, and weed control is done judiciously, only when needed. All water sources are protected, and the farm also grows fruit trees that support local wildlife.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThe coffee cherries are hand-picked at full ripeness and dried using the natural (dry) process without water, so that the fruit flesh stays as clean and sweet as possible. The coffee is dried on raised beds, with final drying done in mechanical dryers. All processing, sorting, and packaging take place on-site at the farm, ensuring full traceability and high quality.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\"\u003eThe Chirripó micro-region has quickly risen onto Costa Rica's specialty coffee map. The area lies between two mountain ranges - Cerro de la Muerte and the country's highest peak, Cerro Chirripó (1,820 m). High growing altitudes (1,300–2,000 m), nutrient-rich volcanic soil, and cool mountain air create a unique microclimate that promotes healthy coffee tree growth and a complex, nuanced flavor profile. In recent years, the region's potential for specialty coffee production has become increasingly clear, further accelerating the area's and its coffees' development.\u003c\/p\u003e","brand":"Good Life Coffee","offers":[{"title":"Default Title","offer_id":63413168636234,"sku":"glc_la_catarata","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_la-catarata_dc7bb2fd-803e-4af3-b785-5d36407bf092.png?v=1788620943"},{"product_id":"ruera-pb","title":"Ruera","description":"\u003cp\u003eThis vibrant, juicy coffee has arrived with us from Ruera Estate's washing station in Kenya.\u003cbr\u003e\u003cbr\u003eThe coffee's gooseberry acidity and pineapple sweetness open things up, while a liquorice aftertaste rounds out the cup, becoming especially pronounced as the coffee cools. Soft, layered, and full of character from first sip to last. Ruera grows on the red volcanic soils of Kiambu County, on gently sloping hills roughly 15 km from Ruiru town, at an elevation of 1,577 metres above sea level. This 190-hectare estate is planted with SL-34, Ruiru 11, SL-28, and Batian varieties, hand-picked and processed using the washed method.\u003cbr\u003e\u003cbr\u003eRuera Estate is managed by Coffee Management Services Ltd (CMS), whose nearly two decades of agronomic expertise and genuine commitment to sustainability — from reforestation and erosion control to responsible waste management — are reflected throughout the estate's operations. The estate also invests directly in its local community: it employs more than 1,000 Kenyans and provides education and healthcare services to workers and their families on-site.\u003c\/p\u003e","brand":"Good Life Coffee","offers":[{"title":"Default Title","offer_id":63413176041802,"sku":"glc_ruera_pb","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_ruera-pb.png?v=1788940547"},{"product_id":"siko","title":"Siko","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis coffee arrived at Good Life´s roastery from Siko Washing Station in the Uraga Guji region, where around 500 local farmers bring their harvests for processing. This is a common practice in Ethiopia, and this coffee is composed of this \"mixture\" of lots.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIn Ethiopia, cultivation often happens in natural conditions – coffee grows alongside other vegetation – and exact information about varieties isn't always available. This, combined with the fact that coffees are blends from hundreds of small producers, means that Ethiopian coffee lots often carry the name Mixed heirloom or landrace. A single lot may contain 10 or more different varieties. This variability is Ethiopia's hallmark and it creates interesting complexity and diversity of flavours. You'll taste it in this coffee too – the flavours aren't simple, but complex.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSiko Washing Station was founded in 2017. It's small, but thoughtfully run, focused on processing and quality. Many of the farmers manage small plots of less than two hectares, and a washing station like Siko gives them a channel to sell their harvests at better prices. This way of working is common in Ethiopia, where few farmers have large enough farms to produce enough coffee to sell on their own. In the region, coffee plants grow at 2,100–2,250 metres above sea level, where rich soil and consistent sunlight give farmers ideal conditions to grow quality coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe process is meticulous handwork. Coffee cherries are carefully handpicked and sorted. The coffee ferments for 24–72 hours depending on the weather in sealed tanks, then is washed in channels and sorted by density in water – lower-quality beans float to the surface and are removed, leaving denser, higher-quality beans to form their own, Grade A lot. After fermentation, the coffee is soaked for six hours, spread into layers roughly two centimetres high, and dried for around 13 days. Finally, another 2–4 hours of manual sorting.\u003c\/p\u003e","brand":"Good Life Coffee","offers":[{"title":"Default Title","offer_id":63413176205642,"sku":"glc_siko","price":20.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_siko_5b78e633-98e7-4a4f-b3e5-065225dc8250.png?v=1788620959"},{"product_id":"timanco-filter","title":"Timanco, Filter","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eTimaná is one of Colombia's oldest original settlements. The area is known for its unique geography and water resources. It is surrounded not only by the Andes mountains, but also the Magdalena and Golden Rivers. This combination of geographic factors gives coffees from the region their balanced, complex character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eCoffee growers from Timaná are descendants of three indigenous tribes who once joined forces to rebel against the Spanish conquerors. The producers contributing to Timanco are from Tarqui and Timaná, with farms ranging from 1 to 5 hectares. Most work as a family, with each member playing a role in coffee production. What unites these producers is their dedication and passion for growing coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSince the brand was established and more producers have joined, significant changes have been observed on their farms, including improvements at the wet mill and expanded drying areas. The producers have also gained more knowledge in areas such as processing, cherry picking, fermentation, drying, and identifying pests and diseases, with support from the PECA agronomist.\u003c\/p\u003e","brand":"Good Life Coffee","offers":[{"title":"Default Title","offer_id":63413176566090,"sku":"glc_timanco_filter","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v2_timanco_5e86a897-0eba-44bb-bb3a-ef059a568652.png?v=1788620967"},{"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":false}],"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":false}],"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":"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":false}],"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":"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4435\/8474\/files\/v3_gilber-huayllas.png?v=1790229274"}],"url":"https:\/\/nordicbean.com\/lt\/collections\/speciality-filter-coffee-beans.oembed","provider":"NORDIC BEAN","version":"1.0","type":"link"}