{"title":"Archive","description":"","products":[{"product_id":"bumba","title":"Bumba","description":"\u003cp\u003eVariety: Bourbon\u003c\/p\u003e\n\u003cp\u003eRegion: Kayanza, Burundi\u003c\/p\u003e\n\u003cp\u003eElevation: 1,700 meters\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: May 2022\u003c\/p\u003e\n\u003cp\u003eCupping notes: \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003erhubarb, apple crisp, silky plumb, singing acidity, firm structure \u0026amp; pear. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis selection from the hillside of Bumba, Burundi is a stunning representation of the Bourbon variety. The cup offers rounded berry attributes up front, a layered tea-like structure with high notes of acidity throughout. Hot too cool, this coffee is a portal of flavonoids like nothing else. We selected this lot for its high marks of cleanliness, acidity and unique tartness. A brilliant combo of dark purple fruits and bright tropical nuance. \u003c\/p\u003e\n\u003cp\u003eThis coffee is from the remote reaches of the Kayanza district. You have to cross over three rivers and pass by two province borders to reach Bumba hill. The farming communities that call Bumba home are far beyond the reach of clean drinking water and electricity. Coffee is the most important crop grown on the hill, closely competing with corn and beans. Step closer to the center of the hill and you’ll find a local market where people sell baskets full of freshly harvested crops and trade other household essentials. Only one primary school stands tall on Bumba hill. We are so stoked to work with the farmers of Burundi to share with you some of the greatest growing potential in the world of coffee!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest cupped\/brewed two weeks+ after roast date. Next scheduled roast date is April 24th.\u003c\/strong\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"Default Title","offer_id":42320637984947,"sku":"","price":24.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/products\/IMG-4930.jpg?v=1674834281"},{"product_id":"astrid-medina","title":"Astrid Medina","description":"\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eRegion: Tolima, Colombia\u003c\/p\u003e\n\u003cp\u003eAltitude: 2,100\u003c\/p\u003e\n\u003cp\u003eHarvest: June 2022\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Silky dark fruit, plum effervescence, boysenberry preserve and a bouquet of honeysuckle and citrus blossom. A complex and layered tropicality singing with cherry acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAstrid Medina is arguably one of the greatest coffee producers in the world.  Her consistency, innovation and immacutlate processing never ceases to deliver. I have worked with Astrid for several years now and I couldn't more excited about roasting her Gesha. A very prestigous coffee variety that is so rarely seen executed with such accentuated clarity. The Geisha variety is genetically traced back to Ethiopia. After it's successful fruiting in Panama, many have tried their very best to match such a uniquely beautiful representation of the T2722 Geisha. Only a few have succeeded, Astrid is one of them. This is an insanely rich, rounded, tantalizing and exciting cup from hot to cool. Enjoy friends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNext Roast Day: Monday, May 29th. Best cupped or brewed after two weeks+ of roast date. \u003c\/strong\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"Default Title","offer_id":42497574666419,"sku":"","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_5316.jpg?v=1733802017"},{"product_id":"danche","title":"Danche White Honey","description":"\u003cp\u003eVarieties: Wolisho \u0026amp; Dega\u003c\/p\u003e\n\u003cp\u003eRegion: Gedeb, Gedeo, Ethiopia\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,950-2,200 meters\u003c\/p\u003e\n\u003cp\u003eProcess: White Honey\u003c\/p\u003e\n\u003cp\u003eHarvest: January 2024\u003c\/p\u003e\n\u003cp\u003eNotes: \u003cspan data-mce-fragment=\"1\"\u003e Peaches, cotton candy, medium body \u0026amp; soft florals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe cup provides a full range of Landrace character with a heightened sugary aspect. The profile is louder on the sweet side whilst sustaining a light acidity throughout the cup. Overall this lot selection is lively with substantial notes of strawberries and whipped cream. This has been especially be nice as an immersion brew and espresso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Honey Process involves leaving the coffee mucilage on the coffee parchment when drying. There are varying degrees of mucilage left on the coffee seed when using this process. Less mucilage left on the coffee results in a lighter color of the coffee, thus we have a white honey. For example, a red\/black honey process would leave more mucilage on the parchment resulting in darker shades on the coffee and imparting more of a fruited character much like a natural processed coffee would. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWolisho and Dega are both Landrace varieties found in \u0026amp; around the Gedeo zone in Ethiopia. They are grown in the forest-gardens of the highlands, they have high quality potential despite irregular fruiting patterns. There are most likely other Landrace varieties mixed into this lot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis lot was comprised of just over 700 farmers. Danche has quickly become a sought after micro-region for their quality and vibrance above so many other factories. This a Grade-1-stunner. I am excited to share and drink this one with you. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis was a Subscription exclusive offering. Thank you subscribers! Enjoy!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"Default Title","offer_id":42821828346035,"sku":"","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/Danche_Honey_Label.jpg?v=1733442146"},{"product_id":"pepe-jijon-sidra","title":"Finca Soledad Mejorado","description":"\u003cp\u003eProducer: Pepe Jijon\u003c\/p\u003e\n\u003cp\u003eFinca: Soledad\u003c\/p\u003e\n\u003cp\u003eVariety: Mejorado\u003c\/p\u003e\n\u003cp\u003eRegion: Imbabura, Ecuador\u003c\/p\u003e\n\u003cp\u003eElevation: 1,515 Meters\u003c\/p\u003e\n\u003cp\u003eProcess: Washed \u003c\/p\u003e\n\u003cp\u003eHarvest: August 2025\u003c\/p\u003e\n\u003cp\u003eNotes: Mango, Sugar Cane \u0026amp; Citrus.\u003c\/p\u003e\n\u003cp\u003ePepe has delivered an outsanding Mejorado from Finca Soledad. The cup is well structured with a layering of notes like orange-yellow fruit, mango, mandarine and dulce de leche. The dimensionality of this coffee from hot to cool is big bodied. This Landrace has firm layers with a standout acidity and sweetness. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee came in at a brix of 22.  Depulped after a day in-cherry. Thereafter, 24hr.s of mucilage fermentation \u0026amp; lightly rinsed.  48hr.s in fully shaded, indirect drying. Then dried for 20 days in a climate controlled dark room. Lastly, the coffee was dried on raised beds for 5 days. \u003c\/span\u003e\u003cspan\u003eOnly rain water was attributed to this crop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePepe's story and his family's coffee-crew are inspiring. He is an excellent bio-dynamic farmer \u003cem\u003e\u0026amp;\u003c\/em\u003e meticulous coffee processor - he cares deeply. Pepe Jijon has taken his love for coffee and the planet to the heart of the forest. His philosophy on living harmoniously with the earth shows up in the brew. Below are some of his words on his farm and process.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Soledad coffee philosophy Finca Soledad was born 2010 in the remote Intag valley , in a protected United Nations World Heritage GEOPARK. The farm is 120 hectares mainly of protected or replanted forests . We grow coffee in only 5 hectares, mejorada, Sydra , Gesha and panamá geisha . We work in harmony with the environment and that is where we get our inspiration from …. Nature Wave philosophy embraces our respect and understanding of the silent language of nature.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe aim to transform our coffee fruits into happy beans. In our processes we try to cause the least amount of stress to the living embryo so that when finally roasted it shines, brings synergy to the cup and happiness to the responsible consumer. The variables we use, environment, temperature, time, pressure are modulated without extreme changes to avoid stress. We focus on energy. For drying we apply the same care, using only indirect sunlight and extended times to control water activity with both washed or natural, great care day and night is required.\u003c\/p\u003e\n\u003cp\u003eEvery lot we make is unique. An expression of the moment, the energy of the pickers, the balance of microorganisms, the weather …. All interact to create a work of art of nature \u0026amp; nurture\"\u003c\/p\u003e\n\u003cp\u003e -Pepe\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: February 2nd. A few bags remaining.  \u003c\/strong\u003e\u003cstrong\u003eOur coffees are best cupped\/brewed two weeks+ after roast. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"200g","offer_id":44750030897331,"sku":"","price":50.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44750030045363,"sku":"","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_1573900000.jpg?v=1769020260"},{"product_id":"arnaud-causse-pacamara","title":"Arnaud Causse - Las Tolas","description":"\u003cp\u003eVariety: Las Tolas\u003c\/p\u003e\n\u003cp\u003eRegion: Pinchincha, Ecuador\u003c\/p\u003e\n\u003cp\u003eFarm: Terrazas del Pisque\u003c\/p\u003e\n\u003cp\u003eElevation: 1,900-2,000+ Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Fully Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2023\u003c\/p\u003e\n\u003cp\u003eNotes: Dried berries, cacao, prunes, honey \u0026amp; almond.\u003c\/p\u003e\n\u003cp\u003eThis is our first encounter with the variety colloquially known as Las Tolas. The profile of this lot is interesting, Bourbon-like in it's format. Dark fruit \u0026amp; dried berries solidify the cup with a mild-medium sweetness. We bought this lot with espresso in mind. It's also comforting as a filter brew. Terrazas del Pisque has been an absolute pleasure to work with this year. Their coffees have all been clean, lively and complete.\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eFinca Terrazas del Pisque is located in Pichincha, Quito, Ecuador, and is managed by Sebastian Garcés, alongside Arnaud Causse. The farm consists of 39 hectares of land, with 17 of those hectares dedicated to growing coffee. It sits at an elevation of 2,080 meters \u0026amp; has around 10,000 coffee trees in production, including: Red \u0026amp; Yellow Caturra, Pacamara, Las Tolas, Bourbon, Java and Sidra.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-88372d7 elementor-widget elementor-widget-text-editor\" data-id=\"88372d7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eSebastian picks the ripest of cherries for the Washed lots, floats them to remove over\/under-ripes and then washes them with clean water. After rinsing, the coffee is de-pulped and left to ferment in tanks for 48 hours. The coffee is then dried in African beds for 15-18 days, depending on the weather. \u003c\/span\u003e\u003c\/p\u003e\n\u003csection class=\"elementor-section elementor-top-section elementor-element elementor-element-b109508 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"b109508\" data-element_type=\"section\"\u003e\n\u003cdiv class=\"elementor-container elementor-column-gap-default\"\u003e\n\u003cdiv class=\"elementor-column elementor-col-66 elementor-top-column elementor-element elementor-element-a60be3e\" data-id=\"a60be3e\" data-element_type=\"column\"\u003e\n\u003cdiv class=\"elementor-widget-wrap elementor-element-populated\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-147f3d7 elementor-widget elementor-widget-text-editor\" data-id=\"147f3d7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eWith a unique approach to coffee growing in Ecuador, Terrazas del Pisque has established itself as an incubator of elusive and exotic coffee varieties. Their regenerative agriculture, a focus on “leaving nature to do its job” and a full stop on chemical inputs, have greatly benefitted consistency and flavor crafting. \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003eIn that sense, you can tell the amazing job Sebastian Garcés and Arnaud Causse do, achieving a sustainable ecosystem along the equator line. \u003c\/span\u003e\u003cspan\u003eSome of the strategies they have implemented at farm level are chickens to help combat larvae, Pelibuey sheep that help graze and fertilize (but also avoid eating the coffee cherries), and pollinating bees. On top of that, they create their own charcoal from fallen branches or pruned trees, which they grind and return to the soil.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection class=\"elementor-section elementor-top-section elementor-element elementor-element-049c486 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"049c486\" data-element_type=\"section\"\u003e\n\u003cdiv class=\"elementor-container elementor-column-gap-default\"\u003e\n\u003cdiv class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4b57a6c\" data-id=\"4b57a6c\" data-element_type=\"column\"\u003e\n\u003cdiv class=\"elementor-widget-wrap elementor-element-populated\"\u003e\n\u003cdiv class=\"elementor-element elementor-element-bcf385f elementor-widget elementor-widget-text-editor\" data-id=\"bcf385f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eAnd now with a decade of experience, Sebastian aims for an overall increase in production and maintaining or even improving their coffee’s quality…. yes, we are all for it!  We are extremely excited about all the coffees from Terrazas del Pisque \u0026amp;  hope you enjoyed their offerings this year.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eOrders are roasted on Monday \u0026amp; shipped the following day.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoffees are best after two weeks+ of roast date. \u003c\/strong\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"Default Title","offer_id":43045168709811,"sku":"","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/LasTolas.jpg?v=1709231367"},{"product_id":"mystery-coffee","title":"Mystery Coffee","description":"\u003cp\u003eHere we have a mysterious bag of coffee. Flower Child is partnering up again this year with the US Mystery Coffee League to offer a fun single-variety, single-producer \u0026amp; single-farm coffee. The game is to guess the specifications of this coffee. What I can tell you is, this coffee is a delight to drink. It may be hard to pin-down. To be revealed by the good folks over at the Mystery Coffee league at the end of March. Stay tuned on Instagram as well for the unveiling. This coffee is not currently on the offering list and has not been released on the website. If you don't know about the Mystery Coffee League, it's a cool way to learn about different origins, terroir, flavor profiles and to test your understanding and perceptions of coffee. Check it out!\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Mystery Coffee League\" href=\"https:\/\/us.mystery.coffee\/\"\u003e\u003cstrong\u003ehttps:\/\/us.mystery.coffee\/\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for next Monday's roast. Ships on Tuesday. \u003c\/strong\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"Default Title","offer_id":43430317818035,"sku":"","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_0083_v2.jpg?v=1745348707"},{"product_id":"albeiro-ramirez","title":"Albeiro Ramirez","description":"\u003cp\u003eVariety: Chiroso\u003c\/p\u003e\n\u003cp\u003eRegion: Urrao, Antioquia, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 2,100 Meters\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: January 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Milk chocolate, fig, brown sugar \u0026amp; tamarind.\u003c\/p\u003e\n\u003cp\u003eThis is our first year working with Albeiro Ramirez. Albeiro's coffee stood out to us amongst so many producers in the region of Urrao. This lot has a pronounced sweetness. This cup is weighted with baker's chocolate. The profile is creamy with light nuances of honey \u0026amp; peach coming up at cool. Albeiro's Chiroso is uniquely buttery. A balanced coffee with heavier characteristics that work really well for espresso. \u003c\/p\u003e\n\u003cp\u003eAlbeiro Ramirez is a lifelong participant in the coffee industry, is now a renowned coffee farmer recognized for his meticulous processes on the farm. With a focus on standardization and cleanliness, he ensures traceability and consistency in his coffee profile. His dedication has not only built a recognized brand but also aims to offer a unique experience to every coffee enthusiast, sparking curiosity about the world of specialty coffees.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"il\"\u003eCherry selection of this entire lot is on point. Albeiro\u003c\/span\u003e\u003cspan\u003e ferments his coffee in two stages: First he ferments the cherries for 15 hours and depulps them, then a second fermentation starts with the depulped coffee beans for 48 hours, the coffee later is washed and sun-dried. These details really make this a unique stylization of Chiroso. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast roast was July 1st. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks++\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"Default Title","offer_id":43671892754611,"sku":"","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_7618_1.jpg?v=1717023383"},{"product_id":"buncho","title":"Buncho","description":"\u003cp\u003eRegion: Bensa, Sidama, Ethiopia\u003c\/p\u003e\n\u003cp\u003eElevation: 1,920-2,020 Meters\u003c\/p\u003e\n\u003cp\u003eProcess: Honey\u003c\/p\u003e\n\u003cp\u003eHarvest: January 2024\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eNotes: Wild-hive honey, white nectarine, Rainier cherry, glossy.\u003c\/p\u003e\n\u003cp\u003eFrom the heights of Bensa, Sidama comes to us a most illustrious honey-processed Ethiopian coffee. This cup is vibrant with notes of candied citrus, Garganega grape and a florality unique to \u003cem\u003ewild-\u003c\/em\u003ehoneycomb. Buncho is one of the cleanest honey-processed coffees we've yet to encounter. The profile is generous with a smooth texture and long notes of navel orange and ripe peach.\u003c\/p\u003e\n\u003cp\u003eThe Shantawene producers have come together to make up this incredible separation. This lot is primarily made up of Landrace 74158, including other native varieties people have been growing in their gardens for decades. The folks in the area pooled their harvests of cherry together at the Buncho Station. This washing station is owned and operated by \u003cspan\u003eAsefa Dukamo Korma, who is a master of coffee curing \u0026amp; processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOnce the cherries arrive at the Buncho Station, they are placed in water for sorting and removing floaters. The cherries are then de-pulped and laid to dry with its mucilage on raised African beds (the honey process distinction). To ensure an even drying, the parchment is constantly moved each day, taking 12-15 days, depending on the weather, until reaching the desired humidity. It's an incredible feat to achieve the stability and consistency that this honey lot delivers. This one is sure please.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBest brewed after a few weeks to a few months after the roast date.\u003c\/b\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"Weight: 250g","offer_id":44040546189491,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false},{"title":"Weight: 5lbs","offer_id":44040546222259,"sku":null,"price":185.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_8508.jpg?v=1724974936"},{"product_id":"abel-salinas-mock-w-5lb-s-copy","title":"Keramo","description":"\u003cp\u003eVariety: Ethiopian Landrace\u003c\/p\u003e\n\u003cp\u003eLocation: Keramo Village, Bensa, Sidama, Ethiopia\u003c\/p\u003e\n\u003cp\u003eAltitude: 2,300+ Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: Dec. '24- January '25\u003c\/p\u003e\n\u003cp\u003eNotes: Pink Lemonade, berry complexity, fragrant tea.\u003c\/p\u003e\n\u003cp\u003eThe tasting notes for Keramo comprise a long list of bright \u0026amp; sweet accolades. This lot boasts a sparkling array of deep berry sweetness to lively strawberry acidity. There are hyper floral overtones that permeate the palate long after the sip. The structure has a firm, crystalline quality. Notes go further as the roast opens up into week four+ with juniper berry, pointed minerality \u0026amp; a sustained floral finish.\u003c\/p\u003e\n\u003cp\u003eThis coffee is approachable and elegant. Recommended for all brew styles. As espresso you can pull long for a more delicate floral demitasse or shorter for a high impact black tea-berry character. Keramo farmers have Cup of Excellence titles and won over the coffee industry the last few years for their consistency and clarity in the cup. The people of Keramo Village \u0026amp; Daye Bensa Station have set in place some of the highest standards in Ethiopia for producing clean Landrace representations. These seeds are dense and packed with cherry impartation due to the staggering elevation. The coffee is wet fermented for 36-72 hours \u0026amp; dried on raised African beds for up to two weeks to hit a stable moisture content.\u003c\/p\u003e\n\u003cp\u003eAll of the logistics have aligned for us; from farm, to processing, sourcing \u0026amp; now roasting. This coffee just keeps on giving, if you can, wait to brew the last brew(s) until a month+ after the roast date, it's astounding! \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eOrder by Sunday for Monday's roast. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest cupped or brewed two weeks+ after roast date.  \u003c\/strong\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44042705666227,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false},{"title":"2lbs","offer_id":44816784621747,"sku":null,"price":75.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44042705698995,"sku":null,"price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/Keramo_updated_label_2025.jpg?v=1752452117"},{"product_id":"sookoo","title":"Sookoo Tima","description":"\u003cp\u003eVariety: Landrace\u003c\/p\u003e\n\u003cp\u003eRegion: Odo Shakiso, Guji, Ethiopia\u003c\/p\u003e\n\u003cp\u003eElevation: 2,200 Meters\u003c\/p\u003e\n\u003cp\u003eHarvest: January 2024\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes:  Blackberry, citrus, nectarine, \u003cspan\u003epunchy floral sweetness.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is a magnaminous representation of what so many love about Guji coffees. The cup exhudes a sweet-floral fragrance with a fresh berry-jam profile. Sookoo Tima transforms from hot to cool, going from rounded and juicy, to delicate \u0026amp; citric. The cleanliness and clarity is clearly anunciated in this brew. The complexity and acidity are elegant. This coffee has a lot of bright berries, stone-fruits \u0026amp; a gorgeous bouquet that is silky. Simply a beautiful coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTure Waji has coordinated a harvest of great disctinction and clarity this year. This lot is a group effort from the kebeles of Tima. Kebeles are kind of like sub divisions in an area, and in this case, Tima is full of excellent farmers. Most of the cherries are Gibrinna 74110 and Serto 74112. Both of these varieties come from the forests of Illubabor in Ethiopia. They have proven to be resilient against coffee berry disease with a high cup quality. \u003c\/p\u003e\n\u003cp\u003eThe cherries are all dried at a centralized location on raised beds at an elevation of 2,173 meters for around 15-20 days in very thin layers. They are moved and rotated frequently to ensure even and precise drying. The net results of all the effort are some of the most vibrant and pristinely clean coffees out of Ethiopia. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for next Monday's roast.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44053047017651,"sku":null,"price":25.5,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44053047050419,"sku":null,"price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_7735_ff748deb-ddf5-4211-b2ec-2edf99ff0d26.jpg?v=1725488921"},{"product_id":"telilaaaaa","title":"Telila","description":"\u003cp\u003eVariety: Landrace Field Blend -\u003cem\u003e Predominantly 74112\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eProducers: Mike Mamo \u0026amp; Gure Kesso Kebele\u003c\/p\u003e\n\u003cp\u003eRegion: Gure Kesso, Jimma, Ethiopia\u003c\/p\u003e\n\u003cp\u003eElevation: 2,150 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: January 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Mango, creamsicle, rich, candied citrus.\u003c\/p\u003e\n\u003cp\u003eNow for something completely different out of Ethiopia! Telila is not your typical tea-like berry-style Ethiopian coffee. Coming from Jimma, this coffee showcases the diversity of Landrace lots. Telila displays a big, viscous mouthfeel with rich undertones of wild honey, orange \u0026amp; papaya. The cup is clean with a creamy-smoothy character. This lot was selected for its unique character and accessibility for all brew types and taste preferences.\u003c\/p\u003e\n\u003cp\u003eTelila is a private washing station out of western Ethiopia. They are a relatively new operation that is quickly making a name for itself in the specialty coffee industry. Thanks to Mike Mamo \u0026amp; the experienced team that started this project, we are seeing what is possible. Gure Kesso is a small kabele near the Telila washing station from which this coffee comes from. Our lot-separation immediately impressed. The attention to detail at the processing and drying stages clearly can be seen and experienced first hand at the roasted level. This coffee stands out for its stability, consistency \u0026amp; uniquely citric quality. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffee are best after two weeks+ after the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eOrder by Sunday the 29th for Monday the 30th's roast.\u003c\/b\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44053059895475,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44053059928243,"sku":null,"price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/Telila_Online.jpg?v=1722953870"},{"product_id":"jose-floressss","title":"Jose Flores","description":"\u003cp\u003eVariety: Chiroso\u003c\/p\u003e\n\u003cp\u003eFarm: El Silencio\u003c\/p\u003e\n\u003cp\u003eRegion: Urrao, Antioquia, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 2,050 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: February 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Vanilla, date, light florality \u0026amp; cane sugar. \u003c\/p\u003e\n\u003cp\u003eOur latest Chiroso offering is a well rounded cup. Hot to cool this profile has glossy-clean feel, clove honey sweetness and Typica-esque pear finish. I also get notes of vanilla bean, pluot \u0026amp; elderberry. This cup is noticeably bigger in body than other Chiroso's we've offered this year, it's got a unique dark-berry feel all around.\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\n\u003cdiv class=\"elementor-element elementor-element-0138efb elementor-widget elementor-widget-text-editor\" data-id=\"0138efb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eThis lot was obtained by processing cherries picked the same day, the coffee is de-pulped and left in a concrete fermentation tank for about 6 days, Jose adds water to the fermentation, but he changes this water every day. At the end of the fermentation process, he washes and dries the coffee immediately; he believes it is very important to drain the water right away and leave the coffee to dry in the greenhouse to ensure that no defects appear in the cup. Depending on the weather, his drying process can take 8 to 12 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJose and his wife Marta are very involved in the processing of the coffee. They are very attentive to the drying process, which requires a lot of time moving the parchment and making sure that the coffee is dried to the right moisture content \u0026amp; careful to not get there too fast! This kind of attention to the process is what makes this a great coffee. Their two children, Sergio (22) and Milena (23) have moved to the city to pursue different careers, but they often return to the farm to see their parents and enjoy the tranquility and spectacular views of Finca el Silencio.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: October 7th. A few bags remaining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks++ of the roast date. Enjoy anytime.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c!----\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44053063598259,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44053063631027,"sku":null,"price":185.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_8008.jpg?v=1733802129"},{"product_id":"faver-ninco-1","title":"Faver Ninco - Gesha","description":"\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eRegion: Santa Maria, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eAltitude: 2,000 meters\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: February 2025\u003c\/p\u003e\n\u003cp\u003eNotes: Grape, Nectarine, Pineapple \u0026amp; Floral.\u003c\/p\u003e\n\u003cp\u003eFaver has delivered a magnificent Gesha for us to experience this summer! This is a really fun cup, the profile is complex, big and long with satiating sweetness and florality. Notes include but not limited to: purple grapes, white nectarine, blood orange and long hits of jasmine and coffee blossom. If you know the Don, Faver Ninco, you know this is heavy on the sweetness representation of the variety. That coupled with the nuance of Gesha makes for a layered and intriguing profile. This is a hit for sure.\u003c\/p\u003e\n\u003cp\u003eFinca Costa Rica is Faver's farm in the mountains of Santa María, Huila. He owns and runs Finca Costa Rica with his family.  Faver's coffee journey began about 25 years ago, when he learned everything he knows about coffee production from his father and neighbors. About six years ago, he became very interested in coffee varietals and specialty coffee. His four children also were involved in this process, and now they all participate in the farm´s production; each of them owns their own coffee plants and selects very carefully the varietals they want to grow to contribute to the family’s economy and their own. \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThis Gesha was picked at peak ripeness. \u003cspan\u003eHeld in cherry for 12 hours, depulped, and dry fermented for an additional 36 hours. Dried on raised beds until moisture content reaches 10-11%. \u003c\/span\u003eApproximately 3 people are employed year-round by Finca Costa Rica, and between 8 and 10 pickers are needed during the harvest. Banana trees, avocados, and vegetables are also grown on the farm for the family's consumption. They have a forest reserve that is about 1.5 hectares in size, and they are very protective of the wild animals and water springs there.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cstrong\u003eOrder by Sunday for next Monday's roast. Shipped on Tuesday.\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest cupped\/brewed two weeks+ after roast date. \u003c\/strong\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44139821924531,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lbs","offer_id":44776596537523,"sku":"","price":90.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44139821957299,"sku":null,"price":190.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/Finca_Costa_Rica_Gesha_2025_Faver_Ninco.jpg?v=1750641780"},{"product_id":"luis-cuellar","title":"Luis Cuellar","description":"\u003cp\u003eVariety: 100% Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eRegion: Santa Maria, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 2,050 meters\u003c\/p\u003e\n\u003cp\u003eHarvest: July-August 2024\u003c\/p\u003e\n\u003cp\u003eProcess: Washed, Hyper Light Honey\u003c\/p\u003e\n\u003cp\u003eNotes: Tropical, citrus, fruit medley, syrupy, juicy.\u003c\/p\u003e\n\u003cp\u003eThis cup is rich with honeyed fruit aeromatics and a medley of jammy preserves. Simply put, this is a fruit bomb. This particular Pink B. carries a candied aftertaste and a smooth feel. Some notes include: golden raisin, pineapple, rainier cherry, and peach. This cup is full of fruit pulp and subtle floral accents.\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eFinca La Pradera is located in Santa Maria, Huila, Colombia, and is managed by Luis Enrique Cuellar and his brother Robinson. The farm consists of 6 hectares of land, with 3.5 hectares dedicated to growing coffee, sits at an elevation of 2,050 m.a.s.l, and has around 13,000 coffee trees in production, with varieties ranging from Caturra and Pacamara to the more exotic Pink Bourbon, Chiroso and Geisha varieties.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"0138efb\" class=\"elementor-element elementor-element-0138efb elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eUpon arriving at the wet-mill, the cherries are left to ferment for 24 hours, after which they are floated to remove under\/over-ripes and then de-pulped and left to ferment, and dry for another 48-52 hours. Upon washing (in which they leave a little bit of mucilage), the coffee is dried in a traditional greenhouse structure for anywhere from 18-25 days, depending on the weather. \u003c\/span\u003e\u003cspan\u003eLuis Enrique is an agronomist by trade and manages the plots and commercializing of the coffee, while Robinson manages the processing and drying, complementing each other with their individual strengths. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"62fce6c\" class=\"elementor-element elementor-element-62fce6c elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"color: #26292c;\"\u003eIn years past, when there was less production, the picking was a family affair. However, with the trees now as adults, they hire pickers, but they are paid wages far above the average to ensure only ripe cherries are selected (~40% above the average). A rare find in the world of so many great producers, we are honored to work with Luis this year and share his diligently produced coffee with you. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: 400;\"\u003e\u003cstrong\u003eLast roast October 28th. A few bags left.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBest cupped\/brewed two weeks+ after roast date. \u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44139863113907,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44139863146675,"sku":null,"price":190.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_8882.jpg?v=1728240143"},{"product_id":"ernedis-rodriguez-1","title":"Ernedis Rodriguez - Sidra","description":"\u003cp\u003eVariety: Sidra\u003c\/p\u003e\n\u003cp\u003eFarm: El Paraiso\u003c\/p\u003e\n\u003cp\u003eRegion: Gigante, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1,840 Meters\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2025\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Plum, white nectarine, lychee, violet, grape complexity. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eErnedis' fresh crop is hitting with great depth this round. His Sidra is lively with purple fruits like plum, tokaji grape, concord grape and the likes of white strawberry. There are delicate floral blossoms as the cup cools with a crisp finish. Overall, this is a intricately layered \u0026amp; lively cup. This Sidra shines bright  with articulated sweetness \u0026amp;  a delicate botanical distinction. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-0138efb elementor-widget elementor-widget-text-editor\" data-id=\"0138efb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eOnly the ripest cherries are picked and upon arriving to the wet-mill, are floated, de-pulped and the dry-fermented for 84 hours. After washing, the coffee is then laid to dry in a greenhouse for anywhere from 18-25 days, depending on the weather. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eErnedis is one of the hardest working and smartest producers we know and his efforts pay plenty of dividends! Not only has he commented to us that he views his farm as a company (like every farmer should), but being able to sell his coffee at elevated prices, consistently for so many years, means that he has really become the CEO of the company; he doesn’t work the coffee fields anymore, he oversees the workers he hires to clean, fertilize and pick cherries and focuses his efforts on the processing and drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA couple of years ago, he was able to upgrade his infrastructure and now has a wet-mill that auto sorts and floats the cherries prior to de-pulping. This is a huge step and saves Ernedis an enormous amount of time and work, allowing him to better focus his attention on other areas of the business. Some ecological examples of this are a 3-step process for composting the cherry pulp, using an eco-washer to wash the coffee (these eco-washers use literally a fraction of the water to wash the coffees, compared to the traditional washing) and using organic methods to filter the “honey water”. \u003c\/span\u003e\u003cspan\u003eA one-of-a-kind producer that we are thrilled to be able to work with! \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: February 23rd. A few bags remaining. Our coffees are best after two weeks++ after the roast date. \u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44139873632435,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false},{"title":"2lbs","offer_id":44718231224499,"sku":"","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44139873665203,"sku":null,"price":165.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/Ernedis_December_Harvest_2025.jpg?v=1767737986"},{"product_id":"kii-aa","title":"Kii AA","description":"\u003cp\u003eProducers: Rung'eto Smallholders\u003c\/p\u003e\n\u003cp\u003eVariety: SL28, SL34, Batian, Ruiru 11\u003c\/p\u003e\n\u003cp\u003eRegion: Kiamabara, Kirinyaga, Kenya \u003c\/p\u003e\n\u003cp\u003eElevation: 1,800 meters\u003c\/p\u003e\n\u003cp\u003eHarvest: December 2023\u003c\/p\u003e\n\u003cp\u003eNotes: Raspberry, rounded with citrus accents.\u003c\/p\u003e\n\u003cp\u003eKii Factory Coffee has been a long time favorite community-lot. The Rung'eto farmers have continusouly produced elevated cleanliness and vibrancy with their coffees. This coffee is bright, accentuated with red berries and hints of rose. The cup is well rounded with a balance of stone fruit and citrus, blood orange was a big note.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee comes to us from the Kii factory, located in the Kiamabara growing area. This is a cooperative coffee - part of the Rung'eto Farmers Cooperative Society - but in Kenya they're called \"factories\" which is quite fitting really. I think of factories as an assembly line of sorts, where there is absolute consistency to the product output. This rings true for coffees that come from many of the Kenya factories we deal with. Year after year they have an astonishing ability to consistently produce sweet, clean, and complex coffees. Like most of the cooperatives in the area, members tend to much smaller plots of coffee trees than their estate farm competition, thus having more control over the production of ripe cherry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe ripest cherries are picked, depulped and then fermented for 12-24 hours. Thereafter the coffee is washed and soaked for an additional 12 hours. This additional soak is useful for sorting and illumintating the cherry impartation on the seed. These coffees are then dried for up to til two weeks on raised beds. The consistency of this lot is impeccable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: Monday Nov. 11th. Our coffees are best after two weeks++ of roast date. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast. Shipped every Tuesday.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44197777899699,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44197777932467,"sku":null,"price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9111.jpg?v=1730570989"},{"product_id":"duvan-calderon","title":"Duvan Calderon","description":"\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eRegion: Salado Blanco, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,760 Meters\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Berries, almond, red cherry, tamarind, full bodied.\u003c\/p\u003e\n\u003cp\u003eDuvan Calderon and FlowerChild have teamed up this fall to bring you this wonderful micro lot from Salado Blanco. This cup is rich, full bodied and balanced. Duvan's coffee has an approachable cup quality, great for brewing with all styles. This was an exclusive coffee for subscribers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt 28 years old, Duván Calderon is a third-generation coffee producer, immersed in the world of coffee throughout his life and a cornerstone of his family's economy. His introduction to specialty coffee began under the guidance of his father, who always encouraged him to delve deeper into the process for better sales strategies. Duván studied techniques in barista work, roasting, and green coffee evaluation, and has worked with coffee distribution companies, where he has cupped and visited various farms to apply that knowledge to his own.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAfter his father's passing, Duván took full charge of the farm, specializing in cultivation, fermentation, and unique varieties such as Bourbon Rosado. Currently, the farm is managed by him and his sister, with the help of one permanent worker and, during harvest season, an additional 4 to 5 workers.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDuvan's process includes: Cherry harvest is carried out approximately 3 to 4 weeks after maturation. \u003c\/span\u003e\u003cspan\u003eThe cherries are fermented in an open hopper for 36 hours. \u003c\/span\u003e\u003cspan\u003eThey are then depulped and fermented in an open tank, with oxidation occurring without water. The temperature is controlled to stay below 45°C to prevent the death of the embryo. This method has proven to be very effective for his farm. \u003c\/span\u003e\u003cspan\u003eWashing is done in tanks in a single pass to keep some of the mucilage and save water.\u003c\/span\u003e\u003cspan\u003e Drying is conducted using a truck-style system to ensure precise temperature control, and takes between 12 to 15 days.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Subscriber Exclusive. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"Default Title","offer_id":44206332805299,"sku":"","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9113.jpg?v=1731076951"},{"product_id":"la-esmeralda-gesha","title":"La Esmeralda Gesha","description":"\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eFarm: \u003cspan\u003eCañas Verdes of Hacienda La Esmeralda\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRegion: \u003cspan\u003eBoquete, Chiriquí, Panama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAltitude: 1,600+ Meters\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProcess: Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHarvest: February 2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNotes: Plum, silky, white peach, \u0026amp; jasmine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLa Esmeralda is undoubtedly one of the greats when it comes to Panamanian Gesha. This selection from their farm Cañas Verdes is a luxurious treat. Trapiche's separation lot stood out with a punchy florality, big hits of lychee, green grape and juicy tropicality. This profile is elegant with a berry-floral tonality and crispness. The cup is poignant and articulated proffering a long coffee blossom aeromatic. Overall, this coffee hits clearly with big phrases of stone fruit singing throughout. High sweetness, high acidity, medium-light body, a complex and magnanimous coffee. One of the most consistent \u0026amp; stunning representations of Panama Gesha you will encounter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis Gesha was harvested on February 19th, 2025 from the Trapiche lot in Hacienda La Esmeralda’s Cañas Verdes farm. After harvest, the coffee cherries were depulped, and subsequently fermented in a low temperature room for 72 hours. This microlot coffee was slowly dried on raised beds for 26 days. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee was meticulously picked at peak ripeness. After depulping, cool fermentation was done aerobically in a stainless steel tank for 2 days. Then this coffee was dried on raised beds for 18 days. Average temperatures ranged from: Daily 19°C - 24°C Nightly: 11°C - 15°C. This coffee is conistent, clean \u0026amp; stable. The attention to detail and care for the crop and surrounding ecosystem really shows up in the cup here. Definitely a special coffee to share and enjoy!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinal Roast: August 25th. A few bags remaining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ after the roast date. \u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"Default Title","offer_id":44223227134131,"sku":"","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/square_esme.jpg?v=1754533879"},{"product_id":"goro-bedessa","title":"Goro Bedessa","description":"\u003cp\u003eVariety: Landrace\u003c\/p\u003e\n\u003cp\u003eRegion: Guji, Ethiopia\u003c\/p\u003e\n\u003cp\u003eElevation: 2,100 meters\u003c\/p\u003e\n\u003cp\u003eHarvest: January 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Elderberry, blueberry, black tea \u0026amp; floral. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGoro Bedessa is a very nice example of a wet process Ethiopia Guji coffee, with refined sweetness, and a lingering floral characteristic that makes its mark in the cup. The dry fragrance is laced with an aromatic citrus note, transparent simple syrup sweetness, and delightful floral highlights. The wet aroma has perfumed sweetness that goes from dark honey to lightly caramelized sugars, and the floral aroma makes more of an impression at this stage, indicating a bit of star jasmine. The brew is delicious that hints at simple syrup made with sugar in the raw. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee comes from small holder coffee farmers in the Goro Bedessa Woreda of Hambela Wamena, a high altitude region that tops out at 2100 meters above sea level. These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less. The people in this region are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas for many years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt's a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics; citrus and floral accents, a lively cup character. The station is run by Ismael Hassen. They do a fantastic job controlling quality, consistently providing us with some of our top scoring Ethiopian coffees. Sorting out imperfect coffee cherry starts on delivery, and extends all the way to the drying tables. Farmers must hand sort the cherry for defects before delivering to the washing station. The cherry is then floated in tanks of water to catch any underripe coffee before the processing begins. This particular lot was wet-processed, often simply called \"washed\". In this process, the cherry is first removed from the seed using a depulping machine. Then, the sticky mucilage layer that surrounds the bean is removed by fermenting it for 24-36 hours in water, after which it is \"washed\" away with clean water. Finally, the coffee is dried on raised beds for upwards of 2 weeks, depending on the weather.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis was a subscriber exclusive coffee. Cheers friends!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44228404871347,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44228404904115,"sku":null,"price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9334_c526cf6e-65d3-4918-ab48-884c669f9f84.jpg?v=1731879818"},{"product_id":"wilson-alba","title":"Wilson Alba","description":"\u003cp\u003eVariety: 100% Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eRegion: Palestina, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1,700-1,800 Meters\u003c\/p\u003e\n\u003cp\u003eProcess: Fully Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: June 2025\u003c\/p\u003e\n\u003cp\u003eNotes: Raspberry, hibiscus, ripe citrus.\u003c\/p\u003e\n\u003cp\u003eWhat a lovely and unique lot from Wilson Alba this year. His Pink Bourbon is consistently one or our favorites each season. This harvest of Bourbon Rosado is full of red berry sweetness and a firm acidity.  Medium+ body, medium+ acidity with high sweetness. We get notes of ruby grapefruit, raspberry, red current, green strawberry, lemon with a long, delicate floral finish. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDon Wilson Alba Córdoba is a third generation coffee farmer. He lived \u0026amp; worked with his brother Jose on the farm Sierra Morena for 15+ years.  Wilson's coffee farm projects have now grown to 13 hectares (~32 acres) in total and still growing!  He now manages two farms, Fincas Sierra Morena \u0026amp; El Cedro consistently produce some of the best coffees we taste out of Southern Huila. They employ 20 local pickers annually during main harvest, which came early this year in May-June. Cherries were picked at peak ripeness. Fermented in-cherry for 15 hours, depulped, washed and barrel fermented for another 15 hours. After a rinse, this Pink Bourbon was dried in parabolic greenhouse solar dryers with raised beds until moisture content reached an even 10%. A professionally harvested and processed lot by some of the most seasoned granjeros. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast. Ships on Tuesday.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Our coffees are best after two weeks+ of the roast date. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44260657168563,"sku":null,"price":26.5,"currency_code":"USD","in_stock":false},{"title":"2lbs","offer_id":45055643877555,"sku":null,"price":70.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44260657201331,"sku":null,"price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/Wilson_Alba_Pink_Bourbon.jpg?v=1760223391"},{"product_id":"david-ruben-gomez","title":"David Ruben Gomez","description":"\u003cp\u003eVariety: 100% Gesha\u003c\/p\u003e\n\u003cp\u003eFarm: Finca El Refugio\u003c\/p\u003e\n\u003cp\u003eRegion: La Plata, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1,960 Meters\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2024\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Persimmon, golden grapes \u0026amp; panela. \u003c\/p\u003e\n\u003cp\u003eDavid Gomez has produced a fruited and viscous Gesha for us this season. Cup notes include marmalade, honey, persimmon and red cherry sweetness. The profile of this Gesha is full bodied and heavily weighted with stewed fruits. Gomez' Gesha has rainier cherry, Golden Muscat grape and panela-esque characterizations. There are also very subtle notes of rose that are especially enhanced with espresso brews. As a filter option, this a well balanced and delightfully sweet profile.\u003c\/p\u003e\n\u003cp\u003eThis is an excellent prodcution of the famed Gesha variety. What is fun, is that we get to taste this variety as more fruit-forward side of the spectrum. That said, there are gentle floral notes that pop up at the cooler stages of the brew. The structure is firm and well balanced.\u003c\/p\u003e\n\u003cp\u003eDavid Ruben Gomez has been producing coffee for over 20 years now. He comes from a coffee-growing family made up of many brothers. His ventures towards better coffees and higher margins has lead him to us in the Specialty market. He's working on planting more exotic varietals out his nursery soon. He currently grows Gesha, Caturra and V.Colombia strains. He is settled in the Vereda of La Florida in La Plata's scapes. He's managed to build an incredible farm on his plot of four hectares (approx. 10 acres). \u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted on Monday's. Shipped the following day. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast.\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ off-roast.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44304083026099,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44304083058867,"sku":null,"price":280.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9479UprintingGomez.jpg?v=1735341943"},{"product_id":"divo-nino-gesha","title":"Divo Niño Gesha","description":"\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eRegion: Suaza, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1,300-1,900 meters\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2024\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Peach, pear, golden apple, medium body \u0026amp; light florals. \u003c\/p\u003e\n\u003cp\u003eThis lot is comprised of community effort from producing partners out of  Suaza, Huila. This collab of Gesha harvests is incredibly clean, consistent \u0026amp; juicy. The floral aspects are subdued yet present with hints orange blossom and hibiscus. The profile is rounded with notes of nectarine, apple, ripe pear, melon \u0026amp; honeysuckle. The cup offers a glossy feel with a significant body that brightens up at cool.\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eThis specific lot is a group effort of: Eugenio Cantillo, José Eugenio Cantillo (Eugenio's son), Edgar Garcia Ossa, Javier Cantillo \u0026amp; Yamir Anacona. It's truly an amazing feat when several people from different farms can produce something this clean and consistent. All coordinating their crops and picking times, fermantation and drying protocols together to make this exceptional lot. If the coop Divo Niño didn't exist, these outsanding Gesha cherries might get lost in a mix\/field blend or even traded at much lower price. This is a fantastic way to ensure the best price for these producer's work. The cup quality is totally worth it!\u003c\/p\u003e\n\u003cp\u003eOur importing partner Osito has been working on this project Divo Niño for a few years now. Meaning \"Divine Child\", this group of producers has grown from 25 to 50+ farmers in just a few years. Giving a home to specialty market coffees that would otherwise be lost to us. The leadership on the ground includes Edilma Polania Bermeo, Adrian Bocanegra and Mario Salazar. They have been successful in growing the quality, reach and protocol standards of this coop. They have also been huge for helping farmers gain further success in sales with micro-lots through their regional cup competition Copa Suaceña. \u003c\/p\u003e\n\u003cp\u003eI couldn't be happier with the quality of this coffee. It continues to give and open up weeks off the roast, it's a gem. Cheers!\u003c\/p\u003e\n\u003cp\u003e-Prestin\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted on Monday's. Shipped the following day. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast.\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ off-roast.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44304155574451,"sku":null,"price":29.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44304155607219,"sku":null,"price":270.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9480Uprinting.jpg?v=1735345124"},{"product_id":"oscar-garcia","title":"Oscar Garcia","description":"\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eFarm: Finca San Insidro\u003c\/p\u003e\n\u003cp\u003eRegion: Santa Clara, San Agustín, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1,800 meters\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Mangosteen, starfruit, juicy \u0026amp; effervescent.\u003c\/p\u003e\n\u003cp\u003eWe are proud to present to you this most-excellent out-turn from Oscar Garcia! His Gesha resonates strongly with the tropical aspects of this landrace variety. His coffee exhudes florals intermingling seemlessy with lively amazonian fruits. Some notes include, but not limited to: mangosteen, lychee, strawberry, pink lady apples, kumquat and a sweet floral aroma akin to Angel's Trumpet.\u003c\/p\u003e\n\u003cp\u003eOscar is a young farmer out of San Agustín, Huila. A most enchanted area in the Andes with a booming culture of Speicalty Coffee producers. Some of my favorite coffees year-round come out of this region. Oscar's coffee reiterates this with an absolute winner of a Gesha this year! He is currently producing Caturra, Gesha and Pink Bourbon.\u003c\/p\u003e\n\u003cp\u003eOscar and his crew harvests only the ripest cherries at each pass. Floated to further remove defects. Held in-cherry overnight. De-pulped. Fermented underwater for 48 hours. Washed. Dried on raised beds until moisture content reaches 10.5%. The results make for a bright and tropical hit of a Gesha.\u003c\/p\u003e\n\u003csection class=\"coffee_details coffee_map\"\u003e\n\u003cdiv id=\"coffeeOriginMap\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast roast was January 20th. A few bags remaining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44304160096435,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false},{"title":"5lbs","offer_id":44304160129203,"sku":null,"price":280.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9482GarciaUprinting.jpg?v=1735345458"},{"product_id":"ernedis-rodriguez-field-blend","title":"Ernedis Rodriguez Field Blend","description":"\u003cp\u003eVarieties: Caturra, Chiroso, Sidra \u0026amp; Java\u003c\/p\u003e\n\u003cp\u003eFarm: El Paraiso\u003c\/p\u003e\n\u003cp\u003eRegion: Gigante, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1,840 Meters\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2024\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Agave, fig, stonefruit, full-bodied. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eErnedis has produced a balanced \u0026amp; juicy profile out of this luxurious field-blend\u003c\/span\u003e\u003cspan\u003e. It's rare to see such incredible varieties put toghether so thoughtfully. This cup is syrupy with notes of date, loquat \u0026amp; currant. I also get notes of purple fruits, dried berries, cherry tart, Monukka raisins and almond. The profile is full of nuance while still remaining full bodied and clean. This lot is an approachable and well-rounded, I definitely recommend for espresso as well as a daily cup standard.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a deluxe blend of cherries that compliment each other. There's nuance, harmony and complexity. It's got the perfect mix of of bright and weighted cherry styles. The Java \u0026amp; Caturra anchor the body and mouthfeel. The Chiroso \u0026amp; Sidra lighten the cup with subtle florals and citrus. The result of the these four cherries coming toghether makes for a magical, balanced and layered cup profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-0138efb elementor-widget elementor-widget-text-editor\" data-id=\"0138efb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eErnedis is building out his farm with incredible variation. Due to lower yields this season, it made more sense to build an offering with all of his varieties. Only the ripest cherries are picked and upon arriving to the wet-mill, are floated, de-pulped and the dry-fermented for 84 hours. After washing, the coffee is then laid to dry in a greenhouse for anywhere from 18-25 days, depending on the weather. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eErnedis is one of the hardest working and smartest producers we know and his efforts pay plenty of dividends! Not only has he commented to us that he views his farm as a company (like every farmer should), but being able to sell his coffee at elevated prices, consistently for so many years, means that he has really become the CEO of the company; he doesn’t work the coffee fields anymore, he oversees the workers he hires to clean, fertilize and pick cherries and focuses his efforts on the processing and drying.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA couple of years ago, he was able to upgrade his infrastructure and now has a wet-mill that auto sorts and floats the cherries prior to de-pulping. This is a huge step and saves Ernedis an enormous amount of time and work, allowing him to better focus his attention on other areas of the business. Some ecological examples of this are a 3-step process for composting the cherry pulp, using an eco-washer to wash the coffee (these eco-washers use literally a fraction of the water to wash the coffees, compared to the traditional washing) and using organic methods to filter the “honey water”. \u003c\/span\u003e\u003cspan\u003eA one-of-a-kind producer that we are thrilled to be able to work with! \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44304641720499,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44390471401651,"sku":"","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44304641753267,"sku":null,"price":180.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9505.jpg?v=1735404034"},{"product_id":"pepe-jijon-gesha","title":"Pepe Jijon Gesha","description":"\u003cp\u003eProducer: Pepe Jijon\u003c\/p\u003e\n\u003cp\u003eFinca: Soledad\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eRegion: Imbabura, Ecuador\u003c\/p\u003e\n\u003cp\u003eElevation: 1,515 Meters\u003c\/p\u003e\n\u003cp\u003eProcess: Washed \u003c\/p\u003e\n\u003cp\u003eHarvest: July 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Mangosteen, melon, stone fruit \u0026amp; iris.\u003c\/p\u003e\n\u003cp\u003ePepe has inspired the world of Specialty coffee with the his life-affirming farm, Soledad. Of his greatest hits, the Gesha. This year's harvest of his Gesha is full bodied with ripe stone fruit. The profile is long with tropical juice notations like mangosteen, kumquat, kiwano melon \u0026amp; citrus. There is a silky and round feel to this cup with an elegant florality. This coffee is so clean, making it easy to appreciate this terroir focused iteration of Gesha. Thank you Pepe \u0026amp; the Finca Soledad Team for sharing the hard work with us!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee came in at a brix of 22°.  Depulped after a day in-cherry. Thereafter, 24hr.s of mucilage fermentation \u0026amp; lightly rinsed.  48hr.s in fully shaded, indirect drying. Then dried for 20 days in a climate controlled dark room. Lastly, the coffee was dried on raised beds for 5 days. \u003c\/span\u003e\u003cspan\u003eOnly rain water was attributed to this crop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePepe's story and coffee farm has been a beacon of possibility for many specialty farmers. Not only is he an excellent bio-dynamic farmer - he cares deeply. Pepe Jijon has taken his love for coffee and the planet to the next level. His philosophy on living harmoniously with the earth shows up in the brew. Below are some of his words on his farm and process.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Soledad coffee philosophy Finca Soledad was born 2010 in the remote Intag valley, in a protected United Nations World Heritage GEOPARK. The farm is 120 hectares mainly of protected or replanted forests . We grow coffee in only 5 hectares, mejorada, Sydra, Gesha and Panamá Geisha . We work in harmony with the environment and that is where we get our inspiration from …. Nature Wave philosophy embraces our respect and understanding of the silent language of nature.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe aim to transform our coffee fruits into happy beans. In our processes we try to cause the least amount of stress to the living embryo so that when finally roasted it shines, brings synergy to the cup and happiness to the responsible consumer. The variables we use, environment, temperature, time, pressure are modulated without extreme changes to avoid stress. We focus on energy. For drying we apply the same care, using only indirect sunlight and extended times to control water activity with both washed or natural, great care day and night is required.\u003c\/p\u003e\n\u003cp\u003eEvery lot we make is unique. An expression of the moment, the energy of the pickers, the balance of microorganisms, the weather …. All interact to create a work of art of nature \u0026amp; nurture\"\u003c\/p\u003e\n\u003cp\u003e -Pepe\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eLast roast: Jan. 27th. A few bags available.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44326774636723,"sku":null,"price":55.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44326774669491,"sku":"","price":180.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9675_16226333-c9b0-4914-8b05-280737c074d5.jpg?v=1736283851"},{"product_id":"arnuad-causse-bourbon","title":"Arnuad Causse Bourbon","description":"\u003cp\u003eVariety: 100% Bourbon\u003c\/p\u003e\n\u003cp\u003eFarm: Terrazas del Pisque\u003c\/p\u003e\n\u003cp\u003eRegion: Pichincha, Ecuador\u003c\/p\u003e\n\u003cp\u003eElevation: 1900-2000 meters\u003c\/p\u003e\n\u003cp\u003eHarvest: July 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Dried berry, currant, balanced. \u003c\/p\u003e\n\u003cp\u003eArnaud's coffees are back this year with a refined touch.  Causse's Bourbon production is an annual joy to experience, clean and simple. This a solid brew with notes of currant, raisin and dates. Arnaud executes the baseline characteristics of a well maturated Bourbon, it's got a heavy-weighted viscosity. This profile has dark grape and elderberry tones. The cup is remniscient of a classic Bourbon from Latin America, with tenuto tones of cacao with a glossy texture.\u003c\/p\u003e\n\u003cp\u003eArnaud Causse is one of the most interesting coffee farmers we have come across over the years. He's an agricultural engineer that has been expirementing within the practice of forest-grown coffee. After decades of agricultural, lab and ecological trials all over the planet, he's landed in Saraguro. His farm Terrazas del Pisque is a project that he is improving upon with each season. With the Pisque river running nearby, Arnaud has cultivated a biodynamic coffee paradise. Where there are coffee trees, there are also fruit trees planted, eucalyptus, plants for nitrogen fixation and even bee hives included to strengthen the ecosystem. Terrazas del Pisque has become a natural beauty over the years. Arnaud and his partner Sebastian's coffees are differentiated with happy-healthy coffee plants surrounded by a farm full of life. \u003c\/p\u003e\n\u003cp\u003eBourbon\u003cspan\u003e is a cultivar of Coffea arabica. It is\u003c\/span\u003e\u003cspan\u003e one of the two main varietals from which many new cultivars have been bred, the other being Typica. Originating from Yemen, it's been one of the most celebrated varieties over the years. In more recent years, \u003c\/span\u003eBourbon has been hard to grow successfully, becoming more rare as an exceptional crop with high cup scores.  We are glad to see it doing so well under the care of Terrazas del Pisque.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eOrder by Sunday for Monday's roast. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBest brewed after a few weeks to a few months after the roast date.\u003c\/b\u003e\u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44357736726707,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44390455640243,"sku":"","price":90.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44357736759475,"sku":"","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_7002_925ccdca-8cd4-4a72-b849-5874a9ba9361.jpg?v=1737337715"},{"product_id":"ninga-1","title":"Ninga","description":"\u003cp\u003eVariety: Bourbon Field Blend\u003c\/p\u003e\n\u003cp\u003eRegion: Muramvya, Burundi\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,800-2,000 Meters\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: June 2025\u003c\/p\u003e\n\u003cp\u003eNotes: Apricot, persimmon, sweet, tart and dried berries.\u003c\/p\u003e\n\u003cp\u003eNinga Hill produced a bright lot this year. This cup was a standout among so many great coffees out of Murumvya this season. Upfront the viscosity is like a red tea with a marmalade tart about it. The cup evolves tremendously in character; hot \u0026amp; sweet into cool \u0026amp; sharp. Some other notes include meringue, baking spice, berry tea with a clean citrus finish. \u003c\/p\u003e\n\u003cp\u003eNinga Washing Station has its own borehole water source. During the fully washed process, freshly harvested cherries are delivered by coffee farmers to the Washing Station, then floated and hand-sorted for ripeness upon arrival. The cherries are pulped and undergo a single fermentation process. Parchment spends around twelve hours dry fermenting. The parchment is sometimes ‘footed’ after fermentation. A team will agitate and dance on the slippery coffee parchment by foot, helping to loosen any remaining mucilage clinging to it. It is then rinsed in fresh water, graded by density and left to soak for another four to six hours in the final rinse tank. The parchment is carried to covered drying tables where it spends between six and fourty-eight hours pre-drying. During this time, it is hand-picked for under-ripeness, over-ripeness, insect damage and visual defects. It is then moved to traditional African raised tables where it spends between sixteen to twenty days slow drying (depending on the weather) until it reaches the desired 10.5% moisture level.\u003c\/p\u003e\n\u003cp\u003eLong Miles Coffee Project has been a sourcing-partner that brings the potential of the working people to fruition in the Burundian coffee industry. Coffee is a major market for the people of Burundi, the Long Miles Team has arduously helped build a platform for them to show off the natural beauty of their coffee and raise the lid on compensation for specialty work much like this lot from Ninga. It's taken years, red tape, hassles, setbacks and determination. We could not be more grateful for their persistence and logistical tenacity.\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for next Monday's roast.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44378021855411,"sku":null,"price":25.5,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44394372563123,"sku":"","price":70.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44378021888179,"sku":null,"price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/Ninga_Label_24-25.jpg?v=1772837019"},{"product_id":"abel-salinas-1","title":"Abel Salinas - Mejorado","description":"\u003cp\u003eVariety: Mejorado\u003c\/p\u003e\n\u003cp\u003eFarm: Finca Arashi\u003c\/p\u003e\n\u003cp\u003eRegion: Saragura, Loja, Ecuador\u003c\/p\u003e\n\u003cp\u003eElevation: 1,900 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2025\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Peaches, floral \u0026amp; honey.\u003c\/p\u003e\n\u003cp\u003eAbel Salinas' Mejorado is a cup full of sugary fruit with a subtle acidity. His rendition of this variety is full of notes like stone fruit, honeycomb \u0026amp; citrus. The cup quality is evident right out of the grinder with a grand dulce aromatic bouquet. This is a bigger bodied Mejorado, offering up syrupy notes much in the likeness of a raspberry \u0026amp; nectarine coulis. On the warmer side, this profile is clean and balanced. As the cup cools, the fruit really shines with notes of pluot, honey and orange zest. This is an exceptional cup from one of the best in Ecuador.\u003c\/p\u003e\n\u003cp\u003eAbel planted his first handful of trees in 2016, now he has up to 22,000+ coffee trees on Finca Arashi. He took the title as a Cup of Excellence winner in Ecuador and has now won over coffee connoisseurs with his incredible crop quality and processing consistency. It's hard to continue to produce the high scoring quality that Abel does. With all the fluctuations of weather and climate now, his adaptations are impressive. His coffee is a testament to hard work. Many harvesting\/picking passes must be done in order for evenly maturated cherries to make the cut. \u003cspan\u003eAbel starts his Mejorado Washed lot by de-pulping and then dry-fermenting the coffee for 24 hours. Upon washing the coffee, he then immediately places it to dry for 15 days in a greenhouse structure. His l\u003c\/span\u003e\u003cspan\u003eots are dried with constant movement to ensure an even drying process until they reach around 10% moisture content.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMejorado is a cross of an Ethiopian Landrace and Bourbon. This informs the profile quite a bit; with pointed fruit and florality singing, it's also got that big mouthfeel more likely from the Bourbon genetics and terroir. Abel's Mejorado is a pleasure to experience and a brilliant representation of this variety.\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks++ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: April 28th. A few bags remaining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44382268194995,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44383670141107,"sku":"","price":75.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44382268227763,"sku":"","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9815_7e266385-c3ea-40e9-b79e-8076b450a76a.jpg?v=1772836884"},{"product_id":"arnaud-causse-pacamara-1","title":"Arnaud Causse - Pacamara","description":"\u003cp\u003eVariety: Pacamara\u003c\/p\u003e\n\u003cp\u003eFarm: Finca Arashi\u003c\/p\u003e\n\u003cp\u003eRegion: Pichincha, Ecuador\u003c\/p\u003e\n\u003cp\u003eElevation: 2,000 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2025\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Pomegranate, botanical\/floral, red tea.\u003c\/p\u003e\n\u003cp\u003eArnaud Causse and Sebastian Garcés have a special plot of Pacamara that remains to be one of our favorite representations of this variety. This cup is sparkling with red fruit notations of raspberry, cranberry and pomegranate. The body is light with a long finish of florals and red tea leaves. This expression of Pacamara in the brew is so incredibly unique to Terrazas del Pisque. The cup is bright, crisp and full of dried cherry sweetness. \u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eFinca Terrazas del Pisque is located in Pichincha, Quito, Ecuador, and is managed by Sebastian Garcés, alongside Arnaud Causse. The farm consists of 39 hectares of land, with 17 of those hectares dedicated to growing coffee. It sits at an elevation of 2,080 meters, and has around 10,000 coffee trees in production, including: Red \u0026amp; Yellow Caturra, Pacamara, Las Tolas, Bourbon, Java and Sidra.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-88372d7 elementor-widget elementor-widget-text-editor\" data-id=\"88372d7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eSebastian picks the ripest of cherries for the Washed lots, floats them to remove over\/under-ripes and then washes them with clean water. After rinsing, the coffee is de-pulped and left to ferment in tanks for 48 hours. The coffee is then dried on raised beds for 15-18 days, depending on the weather. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith a unique approach to coffee growing in Ecuador, Finca Terrazas del Pisque has established itself as an incubator of elusive and exotic coffee varieties. Their regenerative agriculture, a focus on “leaving nature to do its job” and a full stop on chemical inputs, have greatly benefitted consistency and flavor crafting. \u003cbr\u003e\u003cbr\u003eIn that sense, you can tell the amazing job Sebastian Garcés and Arnaud Causse do, achieving a sustainable ecosystem along the equator line. Some of the strategies they have implemented at farm level are chickens to help combat larvae, Pelibuey sheep that help graze and fertilize (but also avoid eating the coffee cherries), and pollinating bees. On top of that, they create their own charcoal from fallen branches or pruned trees, which they grind and return to the soil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePacamara is is compact plant with big cherries. The shrub grows best at higher elevations. Pacamara is not homogeneous; plants are not stable from one generation to the next. This can be difficult for farmer's to deal with given the varying quality coming out of a growing nursery. It's genetic make up comes from the Bourbon-Typica family. Pacamara is a cross of Maragogipe and Pacas. It is very susceptible to coffee leaf rust whilst capable of exceptional cup quality. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: April 6th. A few bags remaining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44388536418483,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44390388793523,"sku":"","price":60.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44388536451251,"sku":"","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/Arnaud_Causse_Pacamara_Label.jpg?v=1772836811"},{"product_id":"aaaaa-template-with-250-2lb-5lb","title":"Juan Peña - Mejorado","description":"\u003cp\u003eFarm: Hacienda La Papaya\u003c\/p\u003e\n\u003cp\u003eVariety: Mejorado\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,800-2,000 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Fully Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Bright apple-pear sweetness, grape, delicate florals.\u003c\/p\u003e\n\u003cp\u003eThe result of Juan Peña's fastidious efforts at Hacienda La Papaya have produced yet another solid Mejorado this year. This Mejorado has a bright and firm acidity. The articulation of the coffee's notes are crystaline from hot to cool. Also, this is a fun one to experience as the coffee rests off the roast. A vibrant and accessible Mejorado, one to note on the hints of Landrace tropicality with a rounded Bourbon-esque feel. Other notes include: plum, sweet florals, apple crisp accents. \u003c\/p\u003e\n\u003cp\u003eHacienda La Papaya has been celebrated for innovation and quality amongst roasters \u0026amp; coffee-people for over a decade now. La Papaya's coffee plants sprawl out over 28 acres high in the mountains. Juan is a legend, developing the production each year with new tech and insights. This year, he ran this coffee through the density sorter 5x which has produced a super clean and consistent cup. He is careful and methodical in his processing. Throughout the processing of the cherries, the team keep temps stable and target moisture-content exact, which makes for a more uniform roast. It's a pricy lot, totally worth it given what we get. \u003c\/p\u003e\n\u003cp\u003eMejorado is colloquially being called \"Typica Mejorado\", though it is in fact a Bourbon crossed with a Landrace. This variety has often been confused with the likes of Typica (which has much different profile and completely different variety altogether). Mejorado has mainly been grown in Ecuador and has distinct terroir impartations and differences given where it's grown. If you had Abel Salinas' Mejorado, this will help illuminate the differences and affect of terroir on a cultivar's character.\u003c\/p\u003e\n\u003cp\u003eAltogether, this coffee is a treat however you brew this one. \u003cspan\u003e ¡\u003c\/span\u003eSaludos!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44390404522163,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44390404554931,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44390404587699,"sku":null,"price":200.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9872.jpg?v=1745684030"},{"product_id":"arnaud-causse-heirloom","title":"Arnaud Causse - Heirloom","description":"\u003cp\u003eVariety: Landrace\u003c\/p\u003e\n\u003cp\u003eFarm: Terrazas del Pisque\u003c\/p\u003e\n\u003cp\u003eRegion: Pichincha, Ecuador\u003c\/p\u003e\n\u003cp\u003eAltitude: 2,000 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2025\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003eNotes: Honeyed Almond, Lemon Custard \u0026amp; Pear.\u003c\/p\u003e\n\u003cp\u003eOur last offering from Arnaud and his partner Sebastian is certainly a standout lot. An Heirloom of elegant \u0026amp; bright expressions. This variety has a marigold florality with a light stone fruit character. In the cup we taste peach-pear with a light nip of lily and minerality. This coffee is understated, complex and presents some subtle tropicality with a lemon meringue sweetness. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSebastian picks the ripest of cherries for the washed lots, floats them to remove over\/under-ripes and then washes them with clean water. After rinsing, the coffee is de-pulped and left to ferment in tanks for 48 hours. The coffee is then dried on raised beds for 15-18 days, depending on the weather.. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eArnaud Causse is a man of overcoming challenges. For several decades, his passion for coffee has evolved into him being a travelling agronomist to the four corners of the world: Kenya, Costa Rica and Gabon to name a few. He has also developed projects in El Salvador and the Galapagos Islands. Immersed in the quest for excellence, he set up the Las Tolas farm, planting coffee trees in the heart of a natural forest. Then, after a spell in the Dominican Republic, Colombia and Peru, still working on coffee, Arnaud returned to Ecuador and founded Las Terrazas del Pisque, a farm in the middle of the high desert. With Finca Terrazas del Pisque, his approach was tailored from what he had learned in past projects. Now there is an entire ecosystem growing up together his with his coffee plantation. Together all plants share a network of rich minerals and nutrients. His bio-dynamic approach with Finca Terrazas del Pisque has been a project of great interest to us and we have been so grateful to share in the progress of each new crop season. \u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ after the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: March 30th. A few bags remaining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44430631207091,"sku":null,"price":27.5,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44430631239859,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44430631272627,"sku":null,"price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9816_8ad35e5e-bf6a-412e-abf0-77e5a1e8cd7b.jpg?v=1772836654"},{"product_id":"giku","title":"Giku","description":"\u003cp\u003eVariety: Red Bourbon\u003c\/p\u003e\n\u003cp\u003eRegion: Kayanza, Burundi\u003c\/p\u003e\n\u003cp\u003eElevation: 1,700+ Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eHarvest: June 2024\u003c\/p\u003e\n\u003cp\u003eProcess: Honey\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003eNotes: Nectarine, Rainier Cherry \u0026amp; Carob.\u003c\/p\u003e\n\u003cp\u003eOur last offering from Burundi this year is a really fun and clean Honey Process of Giku Hill's out turn. This is a lively and well structured cup, with notes of baking spices and a likeness of red tea, peaches, waffle cone \u0026amp; cherry pie.\u003c\/p\u003e\n\u003cp\u003eGiku Hill is about as far out there as you can get, many kilometers away from any town or washing station for the longest time. The coffee farmers had to cross over two rivers and pass by two province borders to get their coffees into processing\/purchase points. Although there are many small rivers running through this region, the communities that live here have little access to clean drinking water and are far beyond the reach of electricity. Coffee is the most important crop grown on the hill, closely competing with corn and beans. The fringes of the Kibira Forest, Burundi’s only indigenous rainforest, looms fifty-four kilometers in the distance.\u003c\/p\u003e\n\u003cp\u003eCoffee farming families from this region have delivered their cherries to Bukeye Washing Station or the nearest collection point for years, often travelling more than three hours by foot to reach these sites. This year, we’re hoping to see that change. Our importing partners LMCP bought a piece of land a stone’s throw away from Giku, cleared it and have started building a washing station there. Coffee farmers will walk or bicycle the day’s harvest of cherry to the new Washing Station site.\u003c\/p\u003e\n\u003cp\u003eCoffee that is honey processed are fermented with a partial amount of cherry mucilage left on the seed before being washed again. This imparts a lot more fruit into the coffee with less risk of ferment that is more probable with a naturally processed coffee.  The result in this community lot is properly done. \u003cspan\u003eHand-picked at peak ripeness. Floated and hand sorted to further remove defects; partially-depulped on the day of harvest. Fermented in water for up to 36 hours, Rinsed \u0026amp; then density graded, flushed with fresh water thereafter. This lot was then dried on traditional African raised beds for 16-20 days until moisture content reaches around 10.5%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a super fun lot that was purchased specifically for our subscribers. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eLast roast was Feb. 24th. A few bags remaining.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44439497900211,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44439497932979,"sku":null,"price":65.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44439497965747,"sku":null,"price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9814.jpg?v=1740005186"},{"product_id":"alirio-munoz","title":"Alirio Muñoz","description":"\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eFarm: El Roble\u003c\/p\u003e\n\u003cp\u003eRegion: Bruselas, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1,650-1,720 MASL\u003c\/p\u003e\n\u003cp\u003eHarvest: October-Novmber 2024\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eNotes: Strawberry, Blood Orange \u0026amp; tropical florals.\u003c\/p\u003e\n\u003cp\u003eIntroducing Alilrio Muñoz and the family behind this wondrous Pink B. This coffee comes from their group efforts. The consistency and clarity of this coffee is refreshing. Notes include tropical rays of citrus, stone fruit, strawberry and subtle floral components. The cup is bright, especially at cool, taking the medium+ sweetness and hyping it up with a firm structure and lively acidity. \u003c\/p\u003e\n\u003cp\u003eAlirio Muñoz and his wife Anayibe Ortiz come from coffee-producing families in southern Huila. Today, they over see three farms with a total surface area of 14 hectares, with the help of their three children. Fortunately, the younger generation is following in the foot steps of their parents and ancestors by continuing to cultivate high-quality, high-altitude Colombian coffee.\u003c\/p\u003e\n\u003cp\u003eAcross their Fincas, the family grows Pink Bourbon, Bourbon Aji, Ombligon, Pacamara, and two small plots of variedad Colombia and Caturra Chiroso, the last of\u003cbr\u003ewhich is over seen by youngest daughter Angelina, who is 17 going on 18. Esteven Santiago who is 19 and 21- year-old Fabian Alirio work side by side with their parents carrying out all the necessary farm chores during the non-harvest season such as fertilizing with organic compost, weeding and stumping as well as the constant, year-round harvesting of smaller fly crops that has put parts of Huila high on the specialty coffee market for its continuous, fresh-crop availability . During the peak harvest season, which begins in October, the family employs up to ten pickers, four of which are family friends from the coffee-producing department of Nariño, who come year after year to the corregimiento of Bruselas to work the hand- selection of the cherry. Besides coffee, the Muñoz -Ortiz family grows plantains, dry beans, and corn for sale on the local market and to supplement their workers and their diets. The post-collection processing is done at the main plot, where they barrel ferment cherry intact as well as wet parchment. The drying system is done in a covered and convertible greenhouse and is carefully monitored and raked as the weather has been cooler than in previous years.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCherries are picked at peak ripeness, holds in-cherry for 28 hours. The cherry is then de-pulped \u003c\/span\u003e\u003cspan\u003eand held in containers for approximately 48 hours. The coffee is then washed and dried \u003c\/span\u003e\u003cspan\u003efor at least 20 days. The result is a clean and stable out turn of Pink Bourbon.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44465202626739,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44465202659507,"sku":null,"price":75.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44465202692275,"sku":null,"price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9902.jpg?v=1740685658"},{"product_id":"manuel-marlo","title":"Manuel Marlo","description":"\u003cp\u003eProducer: Manuel Marlo Baca \u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eFarm: Pacpa\u003c\/p\u003e\n\u003cp\u003eRegion: Lonya Grande, Amazonas, Peru\u003c\/p\u003e\n\u003cp\u003eElevation: 1,850 Meters \u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: October 2023\u003c\/p\u003e\n\u003cp\u003eNotes: Blackberry, Autumn Royal Grapes, Violet, long and punchy acidity.\u003c\/p\u003e\n\u003cp\u003eThis coffee is a big win from Manuel Marlo this year, the coffee is hitting so hard with big bodied fruit and loads of nuance. This is one of our favorite coffees we get to roast from Peru and I am just a huge fan of mister Marlo-Baca. This profile boasts a big body, glossy viscosity, peak berry sweetness and dynamism hot to cool. There's a blackberry character throughout that leaves room for delicate florals and long flourishes of sparkling pear sweetness. This cup is loud with and layered with notes of plum, pluot, purple grapes, raspberry and floral finishes. \u003c\/p\u003e\n\u003cp\u003eThis is our second year working with Manuel, going direct this round. His production is built off of the foundations of his family's legacy in coffee farming. Manuel is young \u0026amp; eagerly seeking to enhance his repoitore in the realm of specialty coffee. We've been talking for a minute now and I cannot express how encouraging his story is. He's honoring his family and taking the time to properly sort and process his coffee for clarity and quality. He wants to improve his cup score - he cups his coffees and many other coffees year round. There's an attention to detail and general love for the natural world in Manuel, it's infectious. The farm is named after a mysterious bird in the area - Pacpa, whom has blessed the farm and the surrounding aread with great crops. \u003c\/p\u003e\n\u003cp\u003eHe's carefully selected only ripe cherry's for this lot. He did an 18hr. fermentation and held the seed in parchment for 35 hours. He's built out a rad (raised bed) drying station where he dried the coffee for up to 30 days. After milling and sorting he immediately put these into hermetic bags for optimal storage. All of these steps were executed with great care, it's exciting to see this caliber of coffee come out of Peru. The cup quality is very good.\u003c\/p\u003e\n\u003cp\u003e ¡Saludos Manuel!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: June 2nd.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44471414063283,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44471414096051,"sku":null,"price":120.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44471414128819,"sku":null,"price":245.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9846_1.jpg?v=1740969893"},{"product_id":"consuel-rubio-sidra","title":"Consuel Rubio Sidra","description":"\u003cp\u003eVariety: Sidra\u003c\/p\u003e\n\u003cp\u003eRegion: Cajamarca, Peru\u003c\/p\u003e\n\u003cp\u003eElevation: 1,800 Meters\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: October 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Grape-medley, Apple and Honeydew.\u003c\/p\u003e\n\u003cp\u003eThe great Consuelo Rubio has returned to us this year with yet another successful and diverse offering of cultivars. I am very excited about her Sidra. This cup is a light bodied and pillowy sweet. The forward-flavor of grape and dried berries hits upfront, then sweeps with floral tanins that clean up the finish. Other notes include a malic acidity, melon sweetness, botanical \u0026amp; sweet-pea blossom aeromatics. \u003c\/p\u003e\n\u003cp\u003eMrs. Consuelo Rubio Peralta produces coffee with her family as a team effort. After the passing of her husband some years ago the family had to decide if they wanted to continue with the coffee business. The prossibility to work with specialty coffee motivated her children (all 24+ years old) to move back from the city to the farm \u0026amp; boost the family operation. With the support of her children Richard, Roxana and Blanca Flor, she has developed their Sidra and Tabi cultivars to a new level, experimenting with different fermentation processes. Her infrastructure and knowledge allows them to ensure a consistent sustainable supply and represent an oportunity to prove that coffee agriculture can be an opportunity for younger generations. \u003c\/p\u003e\n\u003cp\u003eConsuelo ferments her coffee cherries for 16 hours in sealed grain pro bags in a shaded area. The cherries are then pulped using her mechanical pulper. A second fermentation takes place on grain pro bags for 26 to 30 hours (depending on weather conditions). To check if fermentation is complete, she introduces her hand inside the mass: if seeds still stick to the hand further fermentation is needed, if not coffee seeds are washed in her concrete water tank until they are fully clean. Finally she transfers wet parchment to her solar tents for 20 to 30 days until it reaches the ideal humidity.\u003c\/p\u003e\n\u003cp\u003eSidra is an Ethiopian Landrace popularized in Ecuador. Tasting it from Cajamarca, Peru is a special experience. This iteration of the variety is round with a long and airy florality compared to heavier iterations of sweetness you may have tasted from Ecuadorian lots.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44496389472435,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44496389505203,"sku":null,"price":70.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44496389537971,"sku":null,"price":185.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9845.jpg?v=1741793150"},{"product_id":"consuel-rubio-tabi","title":"Consuel Rubio Tabi","description":"\u003cp\u003eVariety: Tabi\u003c\/p\u003e\n\u003cp\u003eRegion: Cajamarca, Peru\u003c\/p\u003e\n\u003cp\u003eElevation: 1,800 Meters\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: October 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Tangerine, kumquat, orange, medium-heavy sweetness. \u003c\/p\u003e\n\u003cp\u003eConsuelo and her family have a great Tabi cultivar, their representation of this variety exhibits everything we love about the variety. Big syrupy-juicy \u0026amp; citric sweet. Consuelo's work is remniscient of some of the novel Tabi lots we have tasted from Colombia. It is an interesting representation of the orange-like flavor that Tabi has. If you want something with heavier ripe\/natural fruit character, this is the ticket. The citric acidity and complexity opens up at cooler stages. \u003c\/p\u003e\n\u003cp\u003eMrs. Consuelo Rubio Peralta produces coffee with her family as a team effort. After the passing of her husband some years ago the family had to decide if they wanted to continue with the coffee business. The prossibility to work with specialty coffee motivated her children (all 24+ years old) to move back from the city to the farm \u0026amp; boost the family operation. With the support of her children Richard, Roxana and Blanca Flor, she has developed their Sidra and Tabi cultivars to a new level, experimenting with different fermentation processes. Her infrastructure and knowledge allows them to ensure a consistent sustainable supply and represent an oportunity to prove that coffee agriculture can be an opportunity for younger generations. This was a 24hour water-immersion fermentation in the barrel, making for a super thorough wash. Dried on raised beds until moisture hit around 10.5%. \u003c\/p\u003e\n\u003cp\u003eTabi offers a unique profile all it's own. Depending on where and how it's grown, can really showcase it's potential as dominantly sweet cultivar. Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of\u003cspan\u003e Bourbon, Typica \u003c\/span\u003eand Timor. The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect. This coffee displays the positive cup qualities of it’s bourbon and Typica parents, while being more resistant to leaf rust. This Peruvian rendition is a fun look into the diversity of Tabi's profile.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eLast roast was May 12th. A few bags remaining.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44506239959219,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44506239991987,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44506240024755,"sku":null,"price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_7224_4d6b4a17-4342-4eec-a536-e2de261f3685.jpg?v=1742145691"},{"product_id":"cerro-miraflores-gesha","title":"Cerro Miraflores Gesha","description":"\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eRegion: Garzón, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eElevation: 1600-2000 Meters\u003c\/p\u003e\n\u003cp\u003eHarvest: October 2024\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eNotes: Grapes, Tropical fruits, Wildflower aroma\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is comprised of the best Gesha-selections from friends and family in Garzón, Huila.  Notes include a grape sweetness, pineapple-like acidity, light berry, lemon, florals and a silken texture. The cup is medium in body with med.-high sweetness \u0026amp; acidity. This lot is clean and enjoyable however your brew it, a sure-fire treat. A sparkling rendition of the Gesha variety and I am proud to support the small group of producers that came together to make this lot come to life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNine producers came together to compile their very best Gesha cherries from their side of the hill. Cerro Miraflores (Miraflores Hill) is a small group project west of the foothills of the southern tip of the Cordillera Oriental. This area is the widest of the three mountain ranges that make up the Andes. There is a unique biome in these parts made up of parámo and alpine-tundra ecosystems.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCherrys were harvested in tandem and held-in cherry for up to 36 hours before being de-pulped. Fermented for 72 hours then washed. Dried on raised beds for at least 20 days or until moisture reaches 10%. This Gesha is a really lovely representation of the variety, amplifying the sweetness and body with light floral and citric accents.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: July 14th. A few bags remaining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44524403490995,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44524403523763,"sku":null,"price":75.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44524403556531,"sku":null,"price":180.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_0001.jpg?v=1742750245"},{"product_id":"juan-pena-sidra","title":"Juan Peña - Sidra","description":"\u003cp\u003eFarm: Hacienda La Papaya\u003c\/p\u003e\n\u003cp\u003eVariety: Sidra\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,800-2,000 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Fully Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: August 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Loquat, Oolong, berry compote.\u003c\/p\u003e\n\u003cp\u003eThis is our first year purchasing Sidra from Hacienda La Papaya. This lot really stood out on the cupping table. The profile is fun and complex with tea-like fruit. There are long notes of golden grape, stone fruit \u0026amp; aromatic phrasings of a spring garden. This Sidra has a big body, med.+ sweetness \u0026amp; firm acidity, all amplified at cool. Sidra has been genetically identified as an Ethiopian Landrace variety, the berry characteristics shine through in this regard with a quality all it's own being grown high up in the mountains of Ecuador.\u003c\/p\u003e\n\u003cp\u003eHacienda La Papaya has been celebrated for innovation and quality amongst roasters \u0026amp; coffee-people for over a decade now. La Papaya's coffee plants sprawl out over 28 acres high in the mountains. Juan is a legend, developing the production each year with new tech and insights. This year, he ran this coffee through the density sorter 5x which has produced a super clean and consistent cup. He is careful and methodical in his processing. Throughout the processing of the cherries, the team keep temps stable and target moisture-content exact, which makes for a more uniform roast. It's a special lot and fun way to compare Sidra vs. Mejorado if you get both of La Papya's coffees from us.  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast was May 19th. A few bags remaining.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44642292859059,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44642292891827,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44642292924595,"sku":null,"price":200.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_9868JPSidraLeaves.jpg?v=1745690248"},{"product_id":"german-pena-1","title":"German Peña","description":"\u003cp\u003eFarm: El Roblar\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eRegion: Suaza, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,800 MASL\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: October-November 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Blackberry, raspberry, ripe strawberry \u0026amp; intense syrupy sweetness.\u003c\/p\u003e\n\u003cp\u003eThe aroma of this coffee is loud with a red-berry jam essence. The cup is rich \u0026amp; full of tropical highlights. Notes of Muscadine grape, black cherry and passion-fruit permeate the palate. The profile has a heavy-weighted mouthfeel, the berry notes present themselves poignantly. Overall, German has produced a hyper sweet strawberry reduction styled PinkB with an articulated acidic nuance.\u003c\/p\u003e\n\u003cp\u003eGerman Peña grows coffee on Finca El Roblar with his wife and two kids. A great example of\u003cspan\u003e \u003c\/span\u003efamily working together\u003cspan\u003e \u003c\/span\u003eon quality. German receives help with fertilization, cleaning and harvesting from his brothers-in-law, nephews and brothers, as well who live nearby the farm.\u003c\/p\u003e\n\u003cp\u003eWhen German was 14 years old, his family owned a coffee plantation which was located at lower altitude neighbouring their grandmother’s farm. His father sold that patch and left German a small plot of land. This is currently where El Roblar is located. In those times the farm had very basic forms of accomodation, no house and therefore having to sleep in a tent as they worked on the farm. Starting with no coffee trees on a farm and with quite low average temperatures. \u003cspan\u003eThe land back then was only used for letting their animals wander around. Since then, he has grown to become a world renowned producer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDon German Peña Zuta has wowed many roasters, farmers and cuppers this year with his Pink Bourbon competition lot. He took 4th place at Osito's Copa de Oro this year! Many of the judges gave German (heir-mahn) their highest scores. This is not one to miss and truly amazing we even got ahold of some of his work. Limited quantities available, enjoy!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast was June 9th. A few bags remaining.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44642297970867,"sku":null,"price":33.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44642298003635,"sku":null,"price":90.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44642298036403,"sku":null,"price":220.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_0091.jpg?v=1745690852"},{"product_id":"jose-ever-honey-pink-b","title":"Jose Ever Honey Pink B.","description":"\u003cp\u003eFarm: La Esperanza\u003c\/p\u003e\n\u003cp\u003eVariety: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003eRegion: Bajo Horizonte, Suaza, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,600-1,800 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Honey \u003c\/p\u003e\n\u003cp\u003eHarvest: Oct.-November 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Papaya, honeysuckle, viscous \u0026amp; tropical .\u003c\/p\u003e\n\u003cp\u003eDon José Ramirez has won the Copa de Oro regional cup competition this year with this undoubtedly brilliant Pink Bourbon. His honey processed lot is rich with tropical fruit whilst mainting a poignant acidity. The cup is fragrant with articulated melon sweetness, notes of yellow cherry, mango, papaya and a persistent syrupy citrus. The profile oscilates in waves between sugar-cane, chamomile florality to bright lime-like notations. As the cup cools, this PinkB seemlessly harmonizes white peach and honeysuckle for a delicate and elongated finish.\u003c\/p\u003e\n\u003cp\u003eJosé Ever Muñoz has been cultivating coffee since 2012. He is in his forties now and manages his farm with his wife, Fernanda. They have two children, Sergio and Emmilie. José is a member of La Cooperative Divino Niño del Horizonte, the largest association of farmers that work with our importing partner Osito. They are the most formal and structured as well. These ~100 producers are all in Suaza, Huila and mostly in the veredas of Horizonte, Divino Niño, Las Delicias and Fatima. \u003c\/p\u003e\n\u003cp\u003eOsito puts on a cup competition every year in Huila, Colombia. They invite farmers from all over to enter and showcase their very best. In 2021, José took 8th place with his washed Caturra and in 2022, topped that with his washed Pink Bourbon and took 5th place in the Central Division. This last season in late 2024, Jose placed 1st in his division at the Copa de Oro competition with his honey-processed Pink Bourbon!\u003c\/p\u003e\n\u003cp\u003eThis coffee was first fermented in cherry for 24 hours in a tank, gently de-pulped and fermented for another 30 hours, washed \u0026amp; then dried on raised beds inside a parabolic dryer for about one month until the moisture reached approximately 10.5%. The results make for a well distinguished \u0026amp; rich sweetness. There's a limited supply of this lot. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast roast of this outstanding lot was on June 2nd. A few bags remaining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOur coffees are best with some rest off roast, 3-7 weeks post roast is a great window to brew within.\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44672642810035,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44672642842803,"sku":null,"price":100.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44672642875571,"sku":null,"price":220.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_0089.jpg?v=1746827617"},{"product_id":"brayan-joven","title":"Brayan Joven","description":"\u003cp\u003eFarm: La Esperanza\u003c\/p\u003e\n\u003cp\u003eVariety: Pink B.\u003c\/p\u003e\n\u003cp\u003eAltitude: 2,100 Meters\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: January 2025\u003c\/p\u003e\n\u003cp\u003eNotes: Strawberry-Rhubarb, Pink Lady Apple, Cane Sugar \u0026amp; Bing Cherry.\u003c\/p\u003e\n\u003cp\u003eThis is our first time working with Brayan and his coffee. This cherry seed is a sweet and puckery treat. The cup is syrupy in texture with lively notes of citrus and malic acidity. Joven's profile sure is sugary, remnicient of a strawberry-rhubarb reduction. This lot displays classic characteristics of Pink B. tropicality extended with a full bodied range of slightly underripe berry to heavy, super ripe stonefruit.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinca La Esperanza is located in Timaná, Huila, Colombia, and is managed by Brayan Joven, a 33-year-old, third-generation coffee grower. The farm consists of 2.5 hectares with 6,000 trees of several varieties. \u003c\/span\u003e\u003cspan\u003eHarvest is unique at Finca La Esperanza; This involves picking coffee cherries on Monday and letting them ferment overnight. On Tuesday, he picks more cherries and depulps the ones from the previous day, continuing this process until Friday when all the batches are washed together. \u003c\/span\u003e\u003cspan\u003eThis imparts a very complex fermentation gradient, with fermentations ranging from 12-96 hours. After the coffee is washed, it is laid to dry in a greenhouse structure for approximately 20 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"147f3d7\" class=\"elementor-element elementor-element-147f3d7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eBrayan’s family has a rich coffee tradition that spans back to the last century, starting with his grandparents and passed down through generations to the present day. Brayan purchased his own farm, Finca La Esperanza, 18 years ago and has over 20 years of coffee craftmanship! \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"95f83c2\" class=\"elementor-element elementor-element-95f83c2 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eKeeping it in the family, Brayan’s brother and father also own nearby farms, contributing to a collaborative effort. They work together seamlessly by rotating farms weekly and efficiently dividing labor. Their collective ambition is clear: to produce the best coffee in Colombia! Given the dedication and expertise they invest in their craft, this goal does not seem far off.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44716699254963,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44716699287731,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44716699320499,"sku":null,"price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/BrayanJovenLabel.jpg?v=1748037420"},{"product_id":"kayu","title":"Kayu","description":"\u003cp\u003eVariety: SL-28, SL-34, Ruiru 11, Batian\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,650 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: November 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Raspberry, Date, Rose \u0026amp; Hawthorn.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur first Kenyan coffee of the season has arrived! I wanted to start us off with a very special lot that is sure to intrigue and please all types of preferences. If you feel like Kenyan coffee isn't your style, this is likely to change your mind. Kayu's community has been producing some of the cleanest cups you'll find anywhere. This pofile is glossy, multilayered and big bodied; boasting notes of currants, black-raspberry with zips of lemon-lime. Floral phrases add another elegant layer to the this round and piquant profile.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv aria-live=\"polite\" aria-busy=\"false\"\u003e\n\u003csection\u003e\n\u003cdiv label=\"About\"\u003e\n\u003cp\u003eKayu Coffee Factory is located in Central Province of Murang’a County’s Rwatha subregion, within the Kangema Division near Kangema town. It was established in 1964 and rests on a 7-acre piece of land serving Kayu, Njumbi, Rwathia, and Mihuti villages. Its membership currently stands at 1,191. It’s the oldest coffee factory located near tea-growing zones. The area experiences a biennial production cycle with the early harvest being from March through May and the later second season being from October through December. In line with the rising awareness on the need to conserve the environment, the factory has built 4 wastewater soaking pits. Here, the water used for and acidified by processing coffee is allowed to soak back into the soil in key areas where it won’t contaminate the water table.\u003c\/p\u003e\n\u003cp\u003eKayu Factory workers get involved with their community farmers. They help with fieldwork like weeding, pruning, spraying and application of fertilizer, mulching, and technical advice. Technical advice is offered through farmer training programs and field visits\/days offered by the ministry of agriculture. The field committee checks compliance and advises on best practices, making seasonal rounds from farm to farm. They usually check that coffee is not intercropped with other non-optimal crops like maize and bananas, and promote intercropping with macadamia. They also encourage farmers who have abandoned their coffee plants to come back since prices are so high.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, all coffee is delivered to the factory and undergoes wet processing. Water is pumped using a diesel engine from the nearby Kagondo River to reservoir tanks for pulping and recirculation. After pulping, coffee is stored overnight, washed, soaked, and spread on drying tables where it receives frequent turning and sorting. It’s then stored awaiting delivery to the miller. To ensure that processing is carried out efficiently the factory has invested in a pulper, a recirculation system, and 33 conditioning bins. The result is an astoundingly clear picture of the varieties grown there: deep berry-date sweetness of SL-28, the bright stone-fruit of SL-34 and small amounts of Ruiru11 \u0026amp; Batian balancing it all out. An exquisite field blend beautifully coordinated by a small town of tightly-knit farmers.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eLast roast was June 9th. A few bags remaining.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44717972521139,"sku":null,"price":26.5,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44717972553907,"sku":null,"price":90.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44717972586675,"sku":null,"price":190.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_0218.jpg?v=1748105575"},{"product_id":"julio-alberto","title":"Julio Alberto","description":"\u003cp\u003eFarm: El Tabor\u003c\/p\u003e\n\u003cp\u003eVariety: Borbón Rosado\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,850 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: November 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Stewed fruit, Hibiscus \u0026amp; Santina Cherry.\u003c\/p\u003e\n\u003cp\u003eUpon sampling this coffee, the fragrance of hyper sweet florals, citrus and nectarous juiciness is striking. The pulp of red fruit is boldly pronounced in this coffee. High sweetness, medium-high acidity and a silky structure frames this profile. The coffee was held in cherry for a day post harvest and Julio did a 2-day sealed fermentation after de-pulping and washing. This largely brought about the massive fruit you will experience with this cup. I get notes of red tea, grapes, rose, juicy and sticky-sweet fruit gummies.\u003c\/p\u003e\n\u003cp\u003eJulio Alberto Muñoz Ordoñez grows five varieties of coffee on his 15-hectare farm Finca El Tabor, located and named after the vereda or rural township of El Tabor, in the municipality of San Agustín, in the department of Huila. When asked how long he had been growing coffee Julio responded 52 years, meaning his whole life, as he comes from a coffee producing family. Of El Tabor’s sprawling 15 hectares, seven and a half are currently producing coffee and planted with the Gesha, Pink Bourbon, Sidra, Tabi, and Colombia varieties. The hand collection of the cherry is completely carried about by a dozen or so neighboring coffee growers and their family members whom Julio hires for the harvest. He also hires two year-round caretakers who manage the day-to-day chores on the farm. \u003c\/p\u003e\n\u003cp\u003eJulio’s washed Pink Bourbon took third place in the Southern division of Osito’s most recent Copa de Oro. This micro lot was brought in from the field and immediately put into bags to ferment fully intact (in-cherry) for 24 hours, after which the cherry was depulped and bagged once more for an additional 48 hours. The coffee is then rinsed twice and dried on a cement patio for 18 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: June 30th. A few bags remaining.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44718106116275,"sku":null,"price":34.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44718106149043,"sku":null,"price":100.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44718106181811,"sku":null,"price":220.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/JulioAlbertoLabel.jpg?v=1748110441"},{"product_id":"pepe-jijon-sidra-1","title":"Pepe Jijon Sidra","description":"\u003cp\u003eProducer: Pepe Jijon\u003c\/p\u003e\n\u003cp\u003eFinca: Soledad\u003c\/p\u003e\n\u003cp\u003eVariety: Sidra\u003c\/p\u003e\n\u003cp\u003eRegion: Imbabura, Ecuador\u003c\/p\u003e\n\u003cp\u003eElevation: 1,515 Meters\u003c\/p\u003e\n\u003cp\u003eProcess: Experimental Washed \u003c\/p\u003e\n\u003cp\u003eHarvest: January 2025\u003c\/p\u003e\n\u003cp\u003eNotes: Raspberry jam, vanilla bean \u0026amp; blackberry pie.\u003c\/p\u003e\n\u003cp\u003ePepe has prepared for us a unique process of his Sidra to bring out the inherent dark fruit sweetness in this variety. My notes include quite a range: blood orange, black tea, dark fruit, sultry-sweet, chipper, black grape, blackberry, plum, heavy sugars, viscous, jammy. The cup at warmer stages is very smooth, as the cup cools there is distinguished sweetness pushing through like that of a black-raspberry confection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot of Finca Soledad's Sydra was harvested at peak ripeness, held in cherry for 48 hours then depulped-dry for a 48hr. fermentation with mucilage on. Rinsed and laid out for 28 days in for dark room slow drying. Very much like a fusion of the washed and honey process with a long and even drying time. The result brings out the bottom end of the Sidra reducing the tart botanical notes you may find in this Landrace variety.  It's altogether enjoyable and interesting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePepe's story and coffee farm are inspiring. Not only is he an excellent bio-dynamic farmer - he cares deeply. Pepe Jijon has taken his love for coffee and the planet to the next level. His philosophy on living harmoniously with the earth shows up in the brew. Below are some of his words on his farm and process.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"We work in harmony with the environment and that is where we get our inspiration from …. Nature Wave philosophy embraces our respect and understanding of the silent language of nature.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe aim to transform our coffee fruits into happy beans. In our processes we try to cause the least amount of stress to the living embryo so that when finally roasted it shines, brings synergy to the cup and happiness to the responsible consumer. The variables we use, environment, temperature, time, pressure are modulated without extreme changes to avoid stress. We focus on energy. For drying we apply the same care, using only indirect sunlight and extended times to control water activity with both washed or natural, great care day and night is required.\u003c\/p\u003e\n\u003cp\u003eEvery lot we make is unique. An expression of the moment, the energy of the pickers, the balance of microorganisms, the weather …. All interact to create a work of art of nature \u0026amp; nurture\"\u003c\/p\u003e\n\u003cp\u003e -Pepe\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast June 16th. A few bags remaining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best cupped\/brewed two weeks+ after roast. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44750035648691,"sku":null,"price":50.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44750035615923,"sku":"","price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/Sidra_Mejorado_Label_2025.jpg?v=1749474358"},{"product_id":"pepe-jijon-sidra-copy","title":"Pepe Jijon Mejorado","description":"\u003cp\u003eProducer: Pepe Jijon\u003c\/p\u003e\n\u003cp\u003eVariety: Mejorado\u003c\/p\u003e\n\u003cp\u003eRegion: Putushio, Loja, Ecuador\u003c\/p\u003e\n\u003cp\u003eElevation: 2,222 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Washed \u003c\/p\u003e\n\u003cp\u003eHarvest: August 2025\u003c\/p\u003e\n\u003cp\u003eNotes: Pink Lady Apple, starfruit and citrus.\u003c\/p\u003e\n\u003cp\u003ePepe Jijon has been working arduously on a farm project further up the mountain, where the water starts to fall from ice. The past several years Pepe and his team have been working towards this very moment. This harvest of Mejorado atop Putushio has an incredible distinction and clarity. Notes of apple crisp, mango, citrus, and a delicate florality. This is a bright, light bodied \u0026amp; crystalline representation of Mejorado.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePicked at peak ripeness. Depulped immediately, washed and shade dried for 18 days until moisture reached 10.5%. Mejorado is an Ethiopian Landrace variety crossed with Bourbon. This harvest represents our favorite likeness of this coffee type.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePepe's story and coffee farm are inspiring. Not only is he an excellent bio-dynamic farmer - he cares deeply. Pepe Jijon has taken his love for coffee and the planet to the next level. His philosophy on living harmoniously with the earth shows up in the brew. Below are some of his words on his farm and process.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"We work in harmony with the environment and that is where we get our inspiration from …. Nature Wave philosophy embraces our respect and understanding of the silent language of nature. \u003c\/span\u003eWe aim to transform our coffee fruits into happy beans. In our processes we try to cause the least amount of stress to the living embryo so that when finally roasted it shines, brings synergy to the cup and happiness to the responsible consumer. The variables we use, environment, temperature, time, pressure are modulated without extreme changes to avoid stress. We focus on energy. For drying we apply the same care, using only indirect sunlight and extended times to control water activity with both washed or natural, great care day and night is required. Every lot we make is unique. An expression of the moment, the energy of the pickers, the balance of microorganisms, the weather …. All interact to create a work of art of nature \u0026amp; nurture\"\u003c\/p\u003e\n\u003cp\u003e -Pepe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two-weeks of roast date. This one will peak 3-9 weeks off-roast. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLast Roast: Nov. 24th. A few bags remaining.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"200g","offer_id":44760126619827,"sku":"","price":45.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44760126652595,"sku":"","price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/FINAL_Pepe_Label_Mejorado_2025_Putushio_81b5001d-ac17-4fad-a325-cb85670efb57.jpg?v=1763334806"},{"product_id":"gachatha","title":"Gachatha","description":"\u003cp\u003eVariety: SL-28, SL-34, Ruiru 11, Batian\u003c\/p\u003e\n\u003cp\u003eRegion: Nyeri, Kenya\u003c\/p\u003e\n\u003cp\u003eAltitude:  1800-2100 MASL\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: Nov-December 2024\u003c\/p\u003e\n\u003cp\u003eNotes: Currant, Sugar Cane \u0026amp; Mandarin.\u003c\/p\u003e\n\u003cp\u003eA coffee like no other has landed from the villages around Nyeri, Kenya. One of our most astounding lots of the year comes from a community of people that have built out an incredible legacy that is now infamously known as Gachatha. In the cup I experience a multitude of notes clearly presented on the palate, here are some highlights: lively, dried berry, mandarin orange, sharp, clean and a cane juice viscosity. This cup is well structured, when warm it is rounded and juicy and as it cools the profile transforms with a bright complexity. Gachatha neatly layers tropical fruits with an acidity that sings soprano. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGachatha Coffee Factory rests on a 392-acre piece of land between the villages of Muthuaini, Thiriku, Gachenge, and Kianjau. It started in 1963 and its current members stand at 1,542. The factory treats all wastewater in soaking pits to ensure no contaminates run into the local waterways, which are a source for drinking water. The community also places great importance on protecting the indigenous trees that remain in the area, so that the local bird life remains intact.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlthough this lot is largely comprised of SL-28, it undoubtedly includes other local varieties such as Batian, SL-34, and Ruiru-11. The region is rich with deep, fertile, well-drained red volcanic soils, ideal for coffee production. After picking, ripe cherry is brought to the factory by smallholder farmers to undergo wet processing. Gachatcha factory uses electrical pumps to move water from the nearest water source to reservoir tanks before using it for processing. Water is recirculated for conservation throughout. The factory uses a disc pulper with three sets of discs to remove the skin and fruit from the inner parchment layer that protect the green coffee bean. After pulping, the coffee is fermented overnight to break down its sugars before it is cleaned, soaked, and spread out on raised drying tables. Time on the drying tables depends on climate, ambient temperature and total production volumes currently undergoing processing. Hulling machinery removes the parchment layer (endocarp) from wet processed coffee. Hulling dry processed coffee refers to removing the entire dried husk—the exocarp, mesocarp and endocarp—of the dried cherries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e Grading and sorting is done by size and weight, and beans are also reviewed for color flaws or other imperfections. Beans are sized by being passed through a series of screens (AB seeds fall through a screen of 15\/16 which has a 6.5mm diameter). They are also sorted pneumatically by using an air jet to separate heavy from light beans. Finally, defective beans are removed either by hand or by machinery. Beans that are unsatisfactory due to deficiencies (unacceptable size or color, over-fermented beans, insect-damaged, unhulled) are sorted out. Cooperative members can access pre-financing for school fees, access to farm inputs, and funds for emergency needs from funds set aside from the previous year’s harvest. In line with the rising awareness on the need to conserve the environment, the factory has dug wastewater soak pits away from the water source where the wastewater is allowed to soak in back to the soil. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAll of these details from the ripening of the cherry to the curing of the seed help distinguish this lot amongst some of the greatest coffee in the world. I am honored to share the work of the Muthuaini, Thiriku, Gachenge, and Kianjau coffee producers with you. Enjoy!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv aria-busy=\"false\" aria-live=\"polite\"\u003e\n\u003csection\u003e\n\u003cdiv label=\"About\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eLast roast was June 30th. A few bags remaining.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44768483311795,"sku":null,"price":26.5,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44768483344563,"sku":null,"price":90.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44768483377331,"sku":null,"price":190.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/IMG_0244.jpg?v=1750182404"},{"product_id":"template-250g-2lb-5lb-copy","title":"Jhon Bermudez","description":"\u003cp\u003eVariety: Chiroso\u003c\/p\u003e\n\u003cp\u003eRegion: Urrao, Antioquía, Colombia\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,900-2,000 MASL\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: January 2025\u003c\/p\u003e\n\u003cp\u003eNotes: Apple, Cinnamon \u0026amp; Carmel.\u003c\/p\u003e\n\u003cp\u003eOur first Chiroso from Urrao this year is an approachable and an easy coffee to enjoy. This profile is big in body with a medium-light weight on the palate. The prominent note with this lot is apple, there is also a pleasant spring of bright stone fruit and dried fruit that comes up as well. At cooler temperatures this cup holds it's round and light feel with a delicate florality \u0026amp; a carmelized base of sweetness. \u003c\/p\u003e\n\u003cp\u003eJhon and his family have made a name for themselves as excellent cultivators of the now highly saught after Chiroso. This is a new discovery of a Landrace variety poplularized by the Urrao region producers of Colombia. \u003cspan\u003eThis farm is named La Estrella and is located in Urrao, Antioquía, Colombia, managed by Jhon Alexander Bermudez, a second-generation coffee grower. The farm consists of 3 hectares of land, and it sits at an elevation of 1,930+ meters, boasting around 11,000 coffee trees in production of the Chiroso variety.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"4ed31ac\" class=\"elementor-element elementor-element-4ed31ac elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eJhon processes his coffee in “Cochadas”, or batches, and starts by de-pulping the cherries he collects throughout the week. He adds the first, second, and third day’s harvest to a fermentation tank, allowing about 8 days total for the entire fermentation process. Once the 8 days are up, he ends up with an incredible fermentation gradient that he washes with plenty of water and dries in a greenhouse for 8-13 days, depending on the weather.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"6954fdb\" class=\"elementor-element elementor-element-6954fdb elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan\u003eJhon lives with his wife and two daughters at the farm. The entire family is actively involved in the day-to-day operations, and they all work tirelessly to ensure that everything runs smoothly. Juliana (20) and Valentina (7) are no exception, and they love working alongside their parents and learning new skills. Jhon is grateful for his family’s unwavering support and acknowledges that they are the driving force behind his success. He firmly believes that his daughters are capable of carrying on the family legacy and dreams of passing the farm down to them one day. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe farm’s coffee has consistently outshined its competitors in various local and national competitions.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for next Monday's roast. Shipped on Tuesday.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44776476377267,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44776476410035,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44776476442803,"sku":null,"price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/JhonBermudezLabel.jpg?v=1750628415"},{"product_id":"kiamugumo","title":"Kiamugumo","description":"\u003cp\u003eVariety: SL-28, SL-34, Ruiru 11, Batian\u003c\/p\u003e\n\u003cp\u003eRegion: Nyangeni, Kirinyaga, Kenya\u003c\/p\u003e\n\u003cp\u003eAltitude: 1600-1,800+ Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: Oct.-December 2024\u003c\/p\u003e\n\u003cp\u003eNotes: \u003cspan\u003eOrange, Blackcurrant, Lemon-Lime.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Nyangeni community has produced a brilliant crop this year. Their coffee is clean, sparkling with fruited nuance and citric acidity. Kirinyaga remains one of our favorite places where coffee is produced, upon cupping this coffee, our love for this region is fortified. The cup is full of citrus, rounded cherry sweetness and dried-fruit undertones. This field blend is a great reminder of the potential and complexity that comes with the terroir of Kirinyaga's micro-climates. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKiamugumo factory is situated in the community of Ngariama in the Nyangeni subregion of Kirinyaga County, on the slopes of Mount Kenya. In this area of Kenya, smallholders deliver coffee in cherry to washing stations. After harvesting, producers bring the ripe cherries to the factory in horses or motorcycles. The cherries are washed and depulped with water from the Kii River. After washing, the coffee is dried on typical African raised beds, which allow good air circulation between the beans. Beans are dried to between 11 and 13% moisture, then brought to the Central Kenya Coffee Mill in Karatina Nyeri county for grading and sorting. Kiamugumo Coffee factory is run by a factory manager who oversees all activities within the factory. Together with other staff members they carry out duties such as weighing coffee, selection and grading of coffee, paying farmers and addressing farmers’ complaints. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn line with the rising awareness on the need to conserve the environment, the factory has dug their wastewater soak pits away from the water source where the wastewater is allowed to soak in back to the soil. Currently the factory does not engage in wastewater treatment. Additionally the society encourages its members to plant trees on their farms. Kiamugumo has long-term goals to increase coffee production, training seminars, and access to education and sustainable processes for the farmers they work with. They also maintain a demonstration plot that farmers can visit and reference in relation to their own plots. Kiamugumo washing station is located in the buffer zone surrounding Mount Kenya National Park. Mount Kenya is also an extinct volcano and the second highest snow-capped peak in Africa (5,199 masl), after Kilimanjaro. The presence of this snowy mountain in Kirinyaga (the name of which actually means “White Mountain” in the native Kekuyu language plays a fundamental role for the population and coffee of the surrounding areas. Its glaciers feed the Kii river which plays an important role in the processing of the coffee at the Kiamugumo washing station. These glacier-fed rivers also help cool the surrounding areas, giving the farms in the county an annual temperatures between 55-75F - privileged temperatures compared to other coffee-growing areas in Africa! Farms in this region are surrounded by forests of native trees where wild animals such as elephants and buffalos live. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast. Shipped on Tuesdays.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44830610948275,"sku":null,"price":26.5,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44830610981043,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44830611013811,"sku":null,"price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/KiagumunoLabel.jpg?v=1752888939"},{"product_id":"victor-pineda","title":"Victor Pineda","description":"\u003cp\u003eFarm: \u003cspan\u003eLa Cenovia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVariety: Chiroso\u003c\/p\u003e\n\u003cp\u003eRegion: Caicedo, Antioquia, Colombia\u003c\/p\u003e\n\u003cp\u003eAltitude: 2,100 MASL\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: Feb.-March 2025\u003c\/p\u003e\n\u003cp\u003eNotes: Honey, Stone-Fruit \u0026amp; Citrus.\u003c\/p\u003e\n\u003cp\u003eThis Landrace known as Chiroso is grown in the highlands of Caicedo. This is a dense and well structured coffee. Through \u0026amp; through, this cup is delightful. Pineda's Chiroso displays and elegant berry-grape accentuation to the syrupy sugarcane bassline. Notes of apricot, honey, lemongrass, melons and rainier cherry come to mind when drinking this coffee. A layered and well structured profile with delicate florals, medium+ sweetness with a long honey finish.\u003c\/p\u003e\n\u003cp\u003eVíctor has been processing coffee for five years, and this is our first time collaborating with him. He’s deeply passionate about refining his techniques and is constantly striving to improve the quality of his coffee. Recently, he planted Geisha and Chiroso trees on his farm - a meaningful step into the world of specialty coffee. Víctor comes from Caicedo, a small region near Urrao that, for years, seemed frozen in time due to violence and conflict. But today, things are changing. Thanks to specialty coffee, many people in Caicedo are flourishing, and the region’s high altitude gives producers like Víctor a natural advantage for growing exceptional coffee.\u003c\/p\u003e\n\u003cdiv\u003eThis lot was fermented for 18 hours in cherry and 36 hours in open tanks after being depulped. Dried in sun-bed driers for 2 to 3 weeks. This coffee came in at a stable 10.6% moisture content and is a standout for cupping and brewing. If you've never had the Chiroso variety before, this is a great place to start.\u003cb\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv data-widget_type=\"text-editor.default\" data-element_type=\"widget\" data-id=\"dfa67e7\" class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast. Shipped on Tuesdays.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44830619533491,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44830619566259,"sku":null,"price":90.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44830619599027,"sku":null,"price":180.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/VictorLabel.jpg?v=1752889756"},{"product_id":"gilberto-chilito","title":"Gilberto Chilito","description":"\u003cp\u003eFarm: Villa Caney\u003c\/p\u003e\n\u003cp\u003eVariety: Gesha\u003c\/p\u003e\n\u003cp\u003eRegion: Llanada de Naranjas, San Agustin, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003eAltitude: 1,650 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eProcess: Washed\u003c\/p\u003e\n\u003cp\u003eHarvest: Dec.'24.-Jan. 2025\u003c\/p\u003e\n\u003cp\u003eNotes: Raspberry, Guava \u0026amp; Passion Fruit.\u003c\/p\u003e\n\u003cp\u003eGilberto Chilito Benabides' late harvest Gesha is a big, juicy \u0026amp; tropical coffee. This Gesha displays a delightful zip of acidity to frame the fruity depth of sweetness in the cup. This profile is charactized by notes of raspberry, cranberry, blood orange, pink tropical fruit tart and long subtle florals on the finish. The structure has a full range and a glossy feel that rolls over the palate with ease. A well maturated cherry making for a distinguished brewed coffee.\u003c\/p\u003e\n\u003cp\u003eGilberto Chilito comes from a big family of coffee growing. He's been building out coffee grow operations since he was 15 years old! Gilberto, his wife Marta and three kids live on the farm where this beautiful Gesha has come to life. Their farm is just about 2 hectares (5 acres) of land with up to 1,300 Gesha trees. Gilberto hires up to six workers to help him hand select the ripest cherries with each pass. He then utilizes a traditional washed method with a small amount of cherries being partially de-pulped (semi-washed) before fermentation. You can taste this method in the cup, a heavier berry sweetness hits the palate due to increased mucilage contact on the seed. After washing the coffee is then carefully dried in solar driers for up to a month. Expertly cured and stabilized green coffee so that we get a few months of greatness from this lot. Please enjoy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur coffees are best after two weeks+ of the roast date.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cstrong\u003eOrder by Sunday for Monday's roast. Shipped on Tuesdays.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FLOWER CHILD COFFEE","offers":[{"title":"250g","offer_id":44830619992243,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":44830620025011,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":44830620057779,"sku":null,"price":190.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0623\/3866\/2579\/files\/GilbertoLabel.jpg?v=1752889835"}],"url":"https:\/\/flowerchildcoffee.com\/collections\/archive.oembed?page=4","provider":"FLOWER CHILD COFFEE","version":"1.0","type":"link"}