{"title":"PEAK COFFEES","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Peak series is about offering a rotation of the most innovative, complex, and delicious coffees featuring rare and future-looking varieties treated with the highest levels of excellence at the farm and mill to create the highest optimal and rare tasting experiences\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e These include competition, world-class, and best-in-class present and future-oriented that are extremely rare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"product_id":"rio-dulce-gesha-jose-julian-giraldo-cafe-1959-colombia","title":"STANDART X LWCR - Río Dulce Gesha - José Julián Giraldo, Cafe 1959 - Colombia","description":"\u003cp\u003eRead the review from Coffee Review: \u003ca href=\"https:\/\/www.coffeereview.com\/review\/colombia-rio-dulce-gesha\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ehttps:\/\/www.coffeereview.com\/review\/colombia-rio-dulce-gesha\/\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eName: Río Dulce Gesha\u003cbr\u003eProducer: José Julián Giraldo, Café 1959\u003cbr\u003eRegion: Pijao, Quindío, Colombia\u003cbr\u003eFarm: Finca Las Marias\u003cbr\u003eProcess: Washed \u003cbr\u003eVariety: Gesha\u003cbr\u003eAltitude: 2,050 MASL\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFresh Crop!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNotes: candied lemon, papaya, dried mango, white florals, tea-like\u003c\/p\u003e\n\u003cp\u003eLearn about the farm, processing, and flavor development on the landing page for this special project by \u003ca rel=\"noopener noreferrer\" title=\"Little Waves Coffee X Cafe 1959 X Standart Rio Dulce Gesha - Landing Page\" href=\"http:\/\/standart.littlewaves.sbs\" target=\"_blank\"\u003etapping here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eStill want more? Do a deep dive on values alignment, Gesha selections, family, and more by \u003ca rel=\"noopener noreferrer\" title=\"Cafe 1959 X Little Waves Coffee Roasters X Standart - Rio Dulce Deep Dive Videos\" href=\"https:\/\/www.dropbox.com\/home\/Cafe%201959%20X%20Little%20Waves%20Coffee%20X%20Standart%20-%20Deeper%20Dive\" target=\"_blank\"\u003etapping here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: \u003cbr\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e17.5 grams of finely ground coffee in, 37 ml of espresso out\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 325 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperature\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 92 C (198 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePump Pressure\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 9 Bars\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePreserve VOCs\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Extract first 40% over chilling rocks\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTime\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 32 seconds\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTDS\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 8.52%\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAdjust for location humidity and personal preference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigami Air S\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Ratio\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1:15\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e16 grams in, 240 ml water.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 670 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperatures\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 92 C (198 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFilter\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Sibarist Fast Cone Filter\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTime\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 2 minutes 25 seconds\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTDS\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1.3%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Method\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"cvGsUA direction-ltr align-center para-style-body\" style=\"text-align: left;\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePre-infuse 54 ml, letting it drip over a chilling rock from four fingers above the brewer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWith the chilling rock moved out of the way, pour 62 ml from four fingers above the brewer, spiraling out then in.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAs the water finishes draining, pour another 62 grams, spiraling out from the center, from close to the brewer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFor the last pour of 62 ml, keep the pour low, slow and centered with minimal agitation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eEnjoy!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\" style=\"text-align: left;\"\u003eWatch videos, see more brew method recipes, and more \u003ca href=\"https:\/\/standart.littlewaves.sbs\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eHere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Jose:\u003cbr\u003e\u003c\/strong\u003eWe have been working with José for 3 years now and have loved watching his flourishing journey in getting his coffee the recognition it deserves.\u003c\/p\u003e\n\u003cp\u003eJosé left the textile sector to dedicate himself to coffee full-time in 2015 when he was 23 years old, to help his father re-establish the farm after his mother, Clara, passed away. The brand “1959” is named in honor of the year of her birth.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJosé has come a long way on his coffee education journey and we are tasting the rewards of his dedication. After receiving feedback from his colleagues at the SCA Expo in Seattle in 2015, José returned to Colombia and began studying coffee and applied some of the conversations he had in Seattle about pH, Brix and temperature control. Along with the help of his father, a food scientist, they began working on the basics: Cleanliness, manual selection of ripe cherry, even and controlled drying (slow and shade essential to José’s process) and we are now happy to see his innovations bring us this delicate, floral, vibrant Gesha which has been 10 years worth of selection.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Process:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 1: Delicate Gesha coffee cherries get \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ehand-picked\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e at the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003epeak of ripeness\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e at Finca Las Marias, high up on a North Face of the Western side of the East Andes outside of Pijao, Quindío, Colombia, then transported to La Clarita Lab \u0026amp; Drying Station Southeast of El Éden, Qunidío.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 2: The coffee cherrries are then placed in open tanks to \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eferment in a 12˚C refrigerated room for 24 hrs\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 3: The Cherries are \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003epulped and rinsed\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e and put back into the refrigerated storage room in open tanks for another 24 hours.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 4: The pulped coffee is \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ewashed, drained, and laid out to dry in three-tier raised beds\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDays 5 - 6: The coffee is laid on the first (highest) bed for 1-2 days to remove excess moisture and then \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003emoved\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e down \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eto the second or third tier\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, which are less exposed to the sun.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 7 - 16: When the coffee reaches 20-25% moisture level, the coffee is collected from the drying beds and \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eplaced into hermetically sealed grain pro bags\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e and put back into the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003erefrigerated\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e storage for 8-10 days \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eto slow ferment\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDays 17 - 27 +: The coffee is then put back on the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ethird (lowest) tier of the drying beds to dry slowly\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e to the perfect 10.5% moisture, \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ecarefully sorted\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, dry milled, and \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003erested\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e before shipment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLeon visited Jose’s farm and lab end of September '23 and wrote up a field report to capture Jose’s beautiful farm, lab, and family. Hit up the Explore \/ News section of our site to learn about this special place and partner. Thanks to Yellow Rooster Coffee Imports for the supply and for visiting our roastery with Jose a couple of times in the last years.\u003c\/p\u003e\n\u003cp\u003eRead Leon’s Field Report from his late September Farm and Lab visit: \u003ca href=\"https:\/\/littlewaves.sbs\/blogs\/news\/field-report-an-in-depth-visit-to-finca-las-marias-with-jose-giraldo\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eField Report\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"row row-1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*IF you would like this coffee ground, please specify brew method in comments. \u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eoptions come in 100 grams or 10 oz bag\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"100 grams Whole Bean","offer_id":46660100456700,"sku":null,"price":28.75,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":46660100489468,"sku":null,"price":67.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/IMG-2487.jpg?v=1784243672"},{"product_id":"edwin-enrique-norena-castillo-black-honey-sidra-colombia","title":"Edwin Enrique Noreña - Black Honey Sidra - Competition Series - Colombia","description":"\u003cp\u003eName: Edwin Enrique Noreña Black Honey Sidra\u003cbr\u003eRegion: Quindio Department, Colombia\u003cbr\u003eProducer: Edwin Enrique Noreña\u003cbr\u003eFarm: Finca Campo Hermoso\u003cbr\u003eProcessing: Black Honey (carbonic maceration lactic fermentation)\u003cbr\u003eVarieties: Bourbon Sidra\u003cbr\u003eAltitude: 1,600 MASL\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNotes:\u003cbr\u003elavender, peach tea, mango nectar, pineapple, lychee, yakult\u003cbr\u003e\u003cbr\u003eBrew Ratios: For pourovers, try a 1:16.7 coffee-to-water ratio. Start with a 1:2.2 ratio for espresso.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEdwin Noreña is a consummate professional. He is a 3rd-generation coffee producer, a trained agronomist, a certified Q-grader, and a sought-after Cup of Excellence judge.\u003c\/p\u003e\n\u003cp\u003eQuality and repeatability are key. He’s developed an incredible following for his mastery in fermentation (and co-fermentation) borrowing techniques from the wine and beer industry and finding the perfect recipe to make coffees have an everlasting sweetness and tasting exactly like the tasting notes on the label say.  His ultimate goal is to make coffee more approachable to customers in that regard. Where you do not have to have a professionally trained palate to detect the flavor notes. \u003c\/p\u003e\n\u003cp\u003eWe cupped this Bourbon Sidra in August of 2024 and LOVED it and decided to get more after our most recent visit in November 2025! We're so excited to share this competition series Black Honey Sidra with you all. This coffee focuses on the variety, Sidra, with his classic touch of Black Honey processing with carbonic maceration and lactic fermentation. First thing we experience is the aromatics of pineapple and a bouquet of flowers. We taste lavender, peach tea, mango nectar, pineapple, lychee, and yakult ( a Japanese probiotic milk drink that is both citrusy and sweet like strawberries). That last tasting note is a nod to the lactic fermentation! \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe've been brewing these coffees on bar with the following recipe:\u003c\/p\u003e\n\u003cp\u003e1:14.2 ratio\u003c\/p\u003e\n\u003cp\u003e14 grams 200 mL\u003cbr\u003ecoarse grind: ~950 microns\u003cbr\u003e196˚F water temp\u003cbr\u003eSibarist Fast Cone Filter\u003cbr\u003eOrigami Air S\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e4 x 50g pours (pouring the next right before the other drains)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBags are 10 oz. Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"2 lbs Whole Bean","offer_id":49136028614908,"sku":null,"price":150.0,"currency_code":"USD","in_stock":false},{"title":"10 oz Whole Bean","offer_id":46952295366908,"sku":null,"price":51.0,"currency_code":"USD","in_stock":false},{"title":"100 grams Whole Bean","offer_id":46952295399676,"sku":null,"price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/Edwin_Norena_Black_Honey_Sidra.jpg?v=1765235412"},{"product_id":"edwin-enrique-norena-competition-box-set-colombia","title":"Edwin Enrique Noreña Competition Box Set - Colombia","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eName: Edwin Enrique Noreña Competition Box Set\u003cbr\u003eRegion: Quindio Department, Colombia\u003cbr\u003e\u003cbr\u003eProducer: Edwin Enrique Noreña\u003cbr\u003eFarm: Finca Campo Hermoso\u003cbr\u003eProcessing: Black Honey (carbonic maceration lactic fermentation for 72 hours)\u003cbr\u003eProcessing: Black Honey (carbonic maceration, with enigma hops)\u003cbr\u003eProcessing: Black Honey (carbonic maceration lactic fermentation)\u003cbr\u003eVarieties: Gesha, Sudan Rume, Bourbon Sidra\u003cbr\u003eAltitude: 1,600 - 1,800 MASL\u003cbr\u003e\u003cbr\u003eBrew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. Start with a 1:2.1 ratio for espresso. 195 F water.\u003c\/p\u003e\n\u003cp\u003eThis box set includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 Edwin Noreña Coffees in your choice of 10 oz or 100 gram increments.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMore:  \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis Box Set is incredibly special to us. For the past three years, we’ve had the honor of visiting Edwin Noreña at Finca Campo Hermoso in Armenia, Quindío, Colombia. In the fall of 2024, we cupped with him and tasted a stunning range of his coffees—but when the competition lots hit the table, we knew instantly that they needed to be on our menu. Now that we’ve received this year’s selections, we can’t wait to share them with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eAfter the success of our first Edwin Box Set, we set out to source another trio he’s truly proud of. These three coffees each express their variety beautifully while showcasing Edwin’s unmistakable fermentation style. Think \u003c\/span\u003e\u003cspan class=\"s2\"\u003eSWEET, AROMATIC, COMPLEX, DELICATE YET NECTAROUS\u003c\/span\u003e\u003cspan class=\"s1\"\u003e—yes, all caps earned.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBags are 10 oz. Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"Set of 3 - 10 oz Whole Bean","offer_id":48410451247356,"sku":null,"price":154.0,"currency_code":"USD","in_stock":false},{"title":"Set of 3 - 100 grams Whole Bean","offer_id":48410451280124,"sku":null,"price":65.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/EDWIN_COMPETITION_BOX_SET_1.jpg?v=1765305731"},{"product_id":"edwin-enrique-norena-black-honey-gesha-competition-series-colombia","title":"Edwin Enrique Noreña - Black Honey Gesha - Competition Series - Colombia","description":"\u003cp\u003eName: Edwin Enrique Noreña Black Honey Gesha Extended Fermentation\u003cbr\u003eProcessing Region: Armenia, Quindio Department, Colombia\u003cbr\u003eFarm: Finca Campo Hermoso\u003cbr\u003eProcessing: Black Honey (carbonic maceration lactic fermentation)\u003cbr\u003eVarieties: Gesha\u003cbr\u003eAltitude: 1,800 MASL\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNotes:\u003cbr\u003erose, hibiscus, watermelon, lychee, citrusy, velvety\u003cbr\u003e\u003cbr\u003eBrew Ratios: For pourovers, try a 1:16.7 coffee-to-water ratio. Start with a 1:2.2 ratio for espresso.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eEdwin Noreña is a consummate professional—a third-generation coffee producer, trained agronomist, certified Q-grader, and sought-after Cup of Excellence judge. Quality and repeatability are his north star. He’s earned a devoted following for his mastery of fermentation and co-fermentation, borrowing techniques from the wine and beer world to craft coffees with lasting sweetness and flavor notes that are unmistakably true to the label. His goal: make coffee more approachable so anyone, not just trained tasters, can clearly experience the flavors in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a black honey process with mossto lactic extended fermentation. The process begins by selecting and classifying ripe cherries, which then undergo a 72-hour fermentation to produce the mossto. After this first stage, the coffee is pulped and enters another 72-hour fermentation using the previously produced mossto together with selected lactic yeast cultures. Once fermentation is complete, the coffee is dried naturally in a parabolic dryer for 10 days, preserving aromatics and ensuring slow, even drying.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe've been brewing these coffees on bar with the following recipe:\u003c\/p\u003e\n\u003cp\u003e1:14.2 ratio\u003c\/p\u003e\n\u003cp\u003e14 grams 200 mL\u003cbr\u003ecoarse grind: ~950 microns\u003cbr\u003e196˚F water temp\u003cbr\u003eSibarist Fast Cone Filter\u003cbr\u003eOrigami Air S\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e4 x 50g pours (pouring the next right before the other drains)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBags are 10 oz. Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"2 lbs Whole Bean","offer_id":49136046309628,"sku":null,"price":150.0,"currency_code":"USD","in_stock":false},{"title":"10 oz Whole Bean","offer_id":48588381978876,"sku":null,"price":51.0,"currency_code":"USD","in_stock":false},{"title":"100 grams Whole Bean","offer_id":48588382011644,"sku":null,"price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/EN_Gesha_competition_series.jpg?v=1765501458"},{"product_id":"edwin-enrique-norena-black-honey-sudan-rume-enigma-hops-competition-series-colombia-copy","title":"Edwin Enrique Noreña - Black Honey Sudan Rume Enigma Hops - Competition Series - Colombia","description":"\u003cp\u003eName: Edwin Enrique Noreña Black Honey Sudan Rume Enigma Hops\u003cbr\u003eRegion: Armenia, Quindio Department, Colombia\u003cbr\u003eProducer: Edwin Enrique Noreña\u003cbr\u003eFarm: Finca Campo Hermoso\u003cbr\u003eProcessing: Black Honey (carbonic maceration lactic fermentation, co-fermented with Enigma Hops)\u003cbr\u003eVarieties: Sudan Rume\u003cbr\u003eAltitude: 1,600 MASL\u003c\/p\u003e\n\u003cp\u003eNotes: coconut cream aromatics, piña colada, key lime pie, kiwi, peach candy aftertaste\u003cbr\u003e\u003cbr\u003eBrew Ratios: For pourovers, try a 1:14.2 coffee-to-water ratio. Start with a 1:2 ratio for espresso.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEdwin Noreña is a consummate professional. He is a 3rd-generation coffee producer, a trained agronomist, a certified Q-grader, and a sought-after Cup of Excellence judge.\u003c\/p\u003e\n\u003cp\u003eQuality and repeatability are key. He’s developed an incredible following for his mastery in fermentation (and co-fermentation) borrowing techniques from the wine and beer industry and finding the perfect recipe to make coffees have an everlasting sweetness and tasting exactly like the tasting notes on the label say.  His ultimate goal is to make coffee more approachable to customers in that regard. Where you do not have to have a professionally trained palate to detect the flavor notes. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eWe first cupped this Sudan Rume in August 2024 and instantly fell in love—so much so that we committed to bringing it to our 2025 menu. Now, we’re thrilled to share this Competition Series \u003c\/span\u003e\u003cspan class=\"s2\"\u003eBlack Honey Sudan Rume Enigma Hops\u003c\/span\u003e\u003cspan class=\"s1\"\u003e with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis coffee is sweet, creamy, floral, and incredibly aromatic. It's lingering and complex - in that the flavors keep unfolding as the cup cools. Every sip reveals something new. It’s an extraordinary choice for competition, yet just as stunning for your daily ritual.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eFair warning: this coffee may raise your expectations for every other cup that follows.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe've been brewing these coffees on bar with the following recipe:\u003c\/p\u003e\n\u003cp\u003e1:14.2 ratio\u003c\/p\u003e\n\u003cp\u003e14 grams 200 mL\u003cbr\u003ecoarse grind: ~950 microns\u003cbr\u003e196˚F water temp\u003cbr\u003eSibarist Fast Cone Filter\u003cbr\u003eOrigami Air S\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e4 x 50g pours (pouring the next right before the other drains)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBags are 10 oz. Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"2 lbs Whole Bean","offer_id":49136032350460,"sku":null,"price":150.0,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":48588382372092,"sku":null,"price":51.0,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":48588382404860,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/EN_Sudan_Rume_Enigma_Hops.jpg?v=1765502634"},{"product_id":"ana-maria-donneys-pink-ranger-honey-pink-bourbon-caturra-colombia","title":"Ana María Donneys, Pink Ranger Honey Pink Bourbon \u0026 Caturra - Colombia","description":"\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003eName: \u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAna María Donneys, Pink Ranger\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eRegion: Circasia, Quindío, Colombia\u003cbr\u003eFarm: Finca La Primavera\u003cbr\u003eProcessing: Honey Anaerobic\u003cbr\u003eVarieties: Pink Bourbon, Caturra\u003cbr\u003eAltitude: 1,450 MASL\u003cbr\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: strawberry yogurt, magnolia, pink lady apple, papaya finish\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns.\u003c\/p\u003e\n\u003cp\u003eStart with a 1:2.1 ratio for espresso. 198˚F\u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\u003cstrong\u003eAbout this coffee:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe’re excited to share this coffee with you because it’s a true expression of the science, research, and innovation driving Ana and her team’s work at Café Primitivo.\u003c\/p\u003e\n\u003cp data-start=\"111\" data-end=\"482\"\u003eThis process represents a highly controlled and intentional approach to coffee fermentation, designed to create maximum aromatic complexity and balanced sweetness. The coffee undergoes a long, oxygen-free (anaerobic) fermentation inside sealed tanks filled with carbon dioxide—first for 96 hours in cherry, then pulped and returned to the tank for an additional 24 hours.\u003c\/p\u003e\n\u003cp data-start=\"484\" data-end=\"785\"\u003eDuring this time, a consortium of lactobacilus and native yeast plays a key role, converting sugars into aromatic compounds like esters and higher alcohols. These compounds are responsible for the coffee’s floral and fruit-forward character, resulting in layered notes of rose, jasmine, strawberry, and cherry.\u003c\/p\u003e\n\u003cp data-start=\"787\" data-end=\"1127\"\u003eBy introducing this specific consortium, the fermentation remains clean and consistent, preventing the development of unwanted acids that can create sour or off flavors. Instead, the process encourages the formation of lactic and citric acids, producing a bright, juicy acidity that beautifully complements the coffee’s natural sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom Ana:\u003c\/strong\u003e\u003cbr\u003e\"Estamos usando consorcio de lactobacilus y levadura (en mayor medida que bacterias lacticas) del banco de microorganismos separados en el laboratorio de la Universidad del Quindío. Nos aliamos para seguir buscando el mejor desarrollo en unión con la academia para diseñar las curvas fermentativas que resalten los atributos de nuestro terroir.\u003cbr\u003eEstá inoculación se hace en la segunda fermentación. Llevando las levaduras a un mayor estrés y por ende el resultado de notas frutales intensas.\" \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTranslation\u003c\/strong\u003e:\u003cbr\u003e\"We are using a consortium of lactobacillus and yeast (to a greater extent than lactic bacteria) from the bank of microorganisms separated in the laboratory of the University of Quindío. We partner with the university to continue seeking the best development in conjunction with academia to design fermentation curves that highlight the attributes of our terroir.\u003cbr\u003eThis inoculation is done in the second fermentation. Bringing the yeasts to greater stress and therefore the result of intense fruity notes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cstrong\u003eAbout Ana: \u003c\/strong\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eAna María Donneys is a 5th generation coffee grower from Quindio, Colombia. She took over her family's coffee business after her grandfather passed away in 2019. She always heard how hard it was to produce coffee, so after selling her harvest for under the cost of production, she left to Bogota to look for a brighter future. There, she read about the opportunities that one could have if they focused on quality in coffee. Café Primitivo was started in 2020 to honor her family's legacy, especially her grandfather, Primitivo Correal Barrios and to focus on specialty coffee. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eAna María is a Certified Q-Arabica Grader and the\u003cspan\u003e co-founder of IWCA Colombia, (International Women Coffee Alliance). IWCA Colombia offers a way of sharing knowledge and bringing people in all the coffee value chain together to create opportunities for women and young coffee producers in Colombia. \u003c\/span\u003eBeing a woman in charge of her farms doesn't come without its challenges but Ana has persevered and has surrounded herself with the people that will collectively do the work with mutual respect. She is committed to producing the best quality of specialty coffee, with certified agricultural, social and environmental practices. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eWe saw this firsthand when we visited her farm. The way she and her team interact is with sincerity, mutual respect, and a vision for everyone to thrive in this industry.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e \u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eWhat excites us about working with Ana is that she is a young visionary with an open heart and truly wants coffee to change the lives of those involved in getting the final product into your cup. She's involved with inspiring the next generation and always curious about how to continue to improve quality.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e     \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eBags are 10 oz. and 2# Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"10 oz Whole Bean","offer_id":48838335234300,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":48838335267068,"sku":null,"price":18.25,"currency_code":"USD","in_stock":true},{"title":"2 lbs. Whole Bean","offer_id":48838335299836,"sku":null,"price":96.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/ana_maria_donneys_-_azafran_natural_caturra_1.jpg?v=1773254970"},{"product_id":"mauricio-shattah-maragogype-nuruk-fermentation-colombia","title":"Mauricio Shattah - Maragogype Nuruk Fermentation - Colombia","description":"\u003cp\u003eProducer: Mauricio Shattah\u003cbr\u003eRegion: Tolima, Colombia\u003cbr\u003eFarm: Finca La Negrita\u003cbr\u003eProcess: Nuruk Anaerobic Natural \u003cbr\u003e(18 hour anaerobic nuruk fermentation, nitrogen flushed) \u003cbr\u003eVariety: Maragogype\u003cbr\u003eAltitude: 1,900 - 2,100 MASL\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eNotes: maraschino \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003echerry, grape gummy bears, kiwi, pineapple turnover cake with rum\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePLEASE NOTE: Orders placed by Thursday at 3pm are roasted on Fridays and shipped on Mondays. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis coffee is roasted to order on Fridays only. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: \u003cbr\u003e\u003cem\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCOMING SOON!\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigami Air S\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Ratio\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1:14.2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e14 grams in, 200 ml water.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: \u003cmeta charset=\"utf-8\"\u003e~950 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperatures\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 91 C (196 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFilter\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Sibarist Fast Cone Filter\u003cbr\u003e4 x 50g pulses (incorporate the next pulse once most of the water drains)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cmeta charset=\"utf-8\"\u003eTime: 2 minutes (this includes a 30 second bloom time)\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Mauricio:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs our co-founder, Leon, finished his year-long course in Coffee Excellence via the ZHAW University, he got to know many wonderful people in his class. Mauricio Shattah was one of them. We got to meet him and his wife, Liliana Montoya in person when we were visiting our partners in Bogotá. Mauricio is a meticulously curious individual. From being a doctor to going to business school and creating a coffee shop business plan that took a life of its owns, to Liliana asking what his Doomsday Plan was. This question led to the purchasing of Finca La Negrita, closing the coffee shops and focusing on producing rare and beautiful coffees. His skills and knowledge as a doctor have come in handy when it comes to being meticulous about every step of the processing journey from soil to mill. Mauricio's coffees have had a lot of success on the competition stage this year and we're lucky to have our hands on some of this Nano Lot Competition Series Typica Mejorado Natural Anaerobic. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Process:\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"row row-1\"\u003e\n\u003cdiv class=\"chat-line__bubble\"\u003e\n\u003cdiv class=\"chat-line__body formatted_content\"\u003e\n\u003cp dir=\"auto\"\u003eThis coffee undergoes a unique nitrogen-flushed anaerobic fermentation at Finca La Negrita. Whole coffee cherries are fermented for 18 hours in sealed stainless steel tanks with Nuruk, a traditional Korean fermentation starter made from grains and commonly used to produce beverages such as makgeolli and soju.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eDuring fermentation, the tanks are flushed with nitrogen, creating an environment that limits the buildup of carbon dioxide. In conventional anaerobic fermentations, carbon dioxide can dissolve into the moisture within the coffee cherries and form carbonic acid, which may contribute excessive sourness or overly intense fermented characteristics. By displacing these gases, the nitrogen-flushed process promotes greater clarity, balance, and expression of the coffee's inherent qualities. \u003cmeta charset=\"utf-8\"\u003eThe tanks are stored in a darkroom that is climate controlled to 17˚C with less than 40% humidity. This allows him to control the pH, temperatures of the fermentation and zero exposure to light.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe coffee is then dried in a signature Mauricio style for 6-8 weeks in rooms that filter out UV rays and only allow infrared rays to penetrate to slowly \"dehydrate\"\/dry the cherries. \u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe result is a remarkably complex and elegant cup. In particular, this Maragogype variety seems to thrive under the Nuruk fermentation, revealing heightened aromatics, layered sweetness, and a vivid sense of character while maintaining exceptional clarity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"chat_line_boosts_recording_10006970104\" class=\"hidden-on-template chat-line__boosts\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cspan class=\"anchor recordable__anchor\" id=\"__recording_10007046865\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row row-1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eoptions come in 50 grams, 100 grams or 10 oz bag\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"50 grams Whole Bean","offer_id":49220592369916,"sku":null,"price":17.75,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":49206871654652,"sku":null,"price":35.5,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":49206871687420,"sku":null,"price":84.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/MauricioShattahMaragogypeNuruk.jpg?v=1782237644"},{"product_id":"hacienda-la-esmeralda-washed-gesha-especial-lino-3-fb-panama","title":"Hacienda La Esmeralda - Washed Gesha Especial Lino 3 FB - Panama","description":"\u003cp\u003eName: Hacienda La Esmeralda Washed Gesha\u003cbr\u003eRegion: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCañas Verde, Chiriquí, Republic of Panamá\u003c\/span\u003e\u003cbr\u003eFarm: Cañas Verde\u003cbr\u003eLot Name: Lino 3 FB\u003cbr\u003eProcess: Washed \u003cbr\u003eVariety: Gesha\u003cbr\u003eAltitude: 1,700+ MASL\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eNotes: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ecoffee blossoms, lemon tea, honey, peach, golden apple\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003ePLEASE NOTE: Orders placed by Thursday at 3 pm are roasted on Fridays and shipped on Mondays. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: \u003cbr\u003e\u003cem\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCOMING SOON!\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigami Air S\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Ratio\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1:14.2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e14 grams in, 200 ml water.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: \u003cmeta charset=\"utf-8\"\u003e~950 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperatures\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 91 C (196 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFilter\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Sibarist Fast Cone Filter\u003cbr\u003e4 x 50g pulses (incorporate the next pulse once most of the water drains)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTime\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 2 minutes 25 seconds\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHacienda La Esmeralda needs no introduction. It is the farm that put Panamanian Gesha on the map in 2004 and forever changed the appraisal of this delicate, floral, soft citric variety. Our co-founder, Leon, was in the Coffee Excellence ZHAW University course with Alexandra Peterson, fourth generation producer at HLE. Her mother, Rachel Peterson, and she manage Hacienda La Esmeralda in Boquete, Panama. Leon got to cup with them when he got to visit back in November of 2024 and this lot stood our to him on the cupping table. This lot is from their Especial Series which is coffee that is available outside of the auctions. The perfect volcanic soil, attention to detail from soil to mill is what sets all of their coffees ahead of the game. We're excited to be able to share this small quantity that we have with you all! \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Process:\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"row row-1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eLino 3 FB was harvested on January 3rd, 2026 from the Lino 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 96 hours. This microlot coffee was slowly dried on raised beds for 8 days. Lino 3 FB has notes of jasmine, green apple, blossom and honey.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eoptions come in 50 grams or 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"50 grams Whole Bean","offer_id":49221218926844,"sku":null,"price":34.25,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":49221218959612,"sku":null,"price":62.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/HaciendaLaEsmeraldaGesha_89a656ea-3bd0-42a9-b4f1-0c77111118f6.jpg?v=1782267930"},{"product_id":"coffee-racemosa-natural-colette-tracy-south-africa","title":"Coffee racemosa Natural - Colette Tracy - South Africa","description":"\u003cp\u003eName: Coffea Racemosa Natural\u003cbr\u003eRegion: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eElephant Coast, South Africa\u003c\/span\u003e\u003cbr\u003eFarm: Hluhluwe\u003cbr\u003eProcess: Natural \u003cbr\u003eSpecies: Coffea racemosa\u003cbr\u003eAltitude: 120 MASL\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eNotes: lingonberry, \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ecinnamon, toasted pistachio, eucalyptus\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThis coffee roasts on Fridays only (orders must be in by Thursday 12pm)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eOrigami Air S\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Ratio\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1:14.2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e14 grams in, 200 ml water.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: \u003cmeta charset=\"utf-8\"\u003e~950 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperatures\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 91 C (196 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFilter\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Sibarist Fast Cone Filter\u003cbr\u003e4 x 50g pulses (incorporate the next pulse once most of the water drains)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTime\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 2 minutes 25 seconds\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eThis species made it to our menu out of the Coffea Species and Rare Arabica Presentation and Tasting that Leon has been hosting over the last two years. Read more about it \u003ca href=\"https:\/\/littlewaves.sbs\/blogs\/news\/the-endangered-state-of-coffee-species-diversity-arabica-adaptation-lw-x-driftaway-coffee-oma\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e! \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eNative to Mozambique and South Africa, Coffea racemosa grows\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eat low altitudes in hot temperatures and long dry seasons and thus\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ehas some climate resistance. It has strong pest and disease resistance,\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003enamely against coffee leaf miners and nematodes, with a short ripening period and is naturally low in caffeine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eVery little is grown commercially, about 11,000 trees worldwide, Coffea racemosa has small seeds, low yields, and is difficult to process and roast. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eHybrid - Aramosa\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e- tests in Brazil offer sweeter and smoother flavor while retaining Racemosa’s resilience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCommon flavor notes: jasmine, cinnamon, chocolate, vanilla, blackcurrant) are definitely positive flavor attributes, while others are more unusual or undesirable (e.g., camphor, eucalyptus, savoury, medicinal).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTraits:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProducer - Colette Tracy\u003cbr\u003eFarm - Elephant Coast Farm\u003cbr\u003ePlace - Hluhluwe, South Africa\u003cbr\u003eTemperature - High (21.7 - 28.3 C - 71 - 82.5 F)\u003cbr\u003eAltitude 0 -500 meters above sea level (0 - 1,640 feet) - these within 20 km of sea and 150 masl\u003cbr\u003eRainfall - 650 mm per year (25.6 inches)\u003cbr\u003eDry Season - Significant dry season over winter 6 months - very little precipitation\u003cbr\u003eCaffeine Conent - .75g\/100g - compare to Arabica 1.6g\/100g - Robusta 2.3g\/100g\u003cbr\u003eFruit Maturation - 8-12 weeks\u003cbr\u003eDisease Tolerance - Coffee Leaf Miner and Coffee Leaf Rust\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the most fascinating aspects of Racemosa is its incredibly fast fruit maturation, which is believed to play an important role in its flavour profile. The entire process—from flowering, which lasts only three days, to unripe cherry and finally ripe cherry—takes just 8–12 weeks.\u003c\/p\u003e\n\u003cp\u003eRacemosa has also demonstrated proven tolerance to leaf miner and, importantly, resistance to leaf rust.\u003c\/p\u003e\n\u003cp\u003eOne of the greatest challenges with Racemosa is that harvest, processing, and drying take place during December, the hottest and wettest month of the year. These conditions make drying the coffee—particularly for natural processing or the carbonic maceration methods —extremely difficult.\u003c\/p\u003e\n\u003cp\u003eAdding to these challenges is the tiny size of the beans, which are approximately one-quarter the size of Arabica beans. Their small size allows them to slip through gaps in nearly every piece of machinery used throughout production, from pulpers and hullers to roasters.\u003c\/p\u003e\n\u003cp\u003eThis coffee is rare and hard to come by. The price is reflective of the yield and the hard work it takes to produce. If you are still curious, read more \u003ca href=\"https:\/\/racemosa.coffee\/\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eoptions come in 15 grams, 50 grams or 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"15 grams Whole Bean","offer_id":49221407408380,"sku":null,"price":19.25,"currency_code":"USD","in_stock":false},{"title":"50 grams Whole Bean","offer_id":49221338956028,"sku":null,"price":63.75,"currency_code":"USD","in_stock":false},{"title":"100 grams Whole Bean","offer_id":49221338988796,"sku":null,"price":116.75,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/Coffearacemosa.jpg?v=1782268824"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/collections\/Roast_on_Day_-_jose_panela_sticky.jpg?v=1727457103","url":"https:\/\/littlewaves.sbs\/collections\/peakcollection.oembed","provider":"Little Waves Coffee Roasters","version":"1.0","type":"link"}