{"title":"Exotics","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eComplex, funky, delicate and exotic.  Pushing convention, these are limited coffees grown in small quantities. Best enjoyed black, so that these exotic and delicate flavor profiles can be front and center in your cup. The exotic selection will provide the “AHA!” moment that those in the industry are always searching for, now you can have it too.\u003c\/span\u003e","products":[{"product_id":"costa-rica-alajuela-san-isidro-natural","title":"Costa Rica, Alajuela San Isidro Natural","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch1 class=\"h1-small\"\u003e Costa Rica, Alajuela San Isidro Natural\u003c\/h1\u003e\n\u003ch2\u003eSingle Estate Volcan Azul Micro Lot\u003c\/h2\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cb\u003eNotes: Black Currant, Red Grape, Strawberry, Hibiscus, Hazelnut\u003c\/b\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eRoast: \u003c\/b\u003eLight (City+)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eVarietal: San Isidro also known as Sarchimor\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eElevation:\u003c\/b\u003e\u003cspan\u003e 1650m\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eProcess:\u003c\/b\u003e\u003cspan\u003e Natural \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eFarmer:\u003c\/b\u003e\u003cspan\u003e Alejo Castro\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOur second lot from Volcan Azul. This time we chose a stunning example of Alejos fully Natural San Isidro. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eJuicy and fruit-forward, look for aromas of cherry, redcurrant, and hibiscus. Bright pomelo acidity underpins notes of strawberry, red grape, and blackcurrant. A finish of oak and roasted hazelnut provides balance.\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt Volcan Azul, Alejo has reserved part of the farm to produce micro-batches of a range of varietals, using a variety of coffee processes to highlight the unique qualities of each.\u003c\/p\u003e\n\u003cp\u003eEight years ago, with the help of two agronomists, Carlos Mario Rodriguez and Orlando Mora, they began testing different lines of the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSarchimor varietal,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewhich is a hybrid of Villa Sarchí and Timor. They wanted to find their own line that produced high cup quality, disease resistance, and a high yield, in the actual conditions of their farm.\u003c\/p\u003e\n\u003cp\u003eThey’ve named the varietal that resulted\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSan Isidro,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eafter the town near the farm where they were tested. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso: \u003c\/strong\u003e1:3 dose to yield ratio. To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFilter: \u003c\/strong\u003e1:16.7 dose to yield ratio.\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTo brew in V60, Chemex use 20g beans and 334g water. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"12 oz","offer_id":37767053115552,"sku":"","price":24.0,"currency_code":"USD","in_stock":true},{"title":"1 Kilo","offer_id":37767053148320,"sku":"","price":62.0,"currency_code":"USD","in_stock":true},{"title":"5 lbs","offer_id":37767053181088,"sku":"","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/D62B652F-7D48-4C65-8AF2-4D2EA0898926.png?v=1756951836"},{"product_id":"pink-bourbon-huila-colombia","title":"Pink Bourbon, Armenia Colombia","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch1 class=\"h1-small\"\u003ePink Bourbon, Huil Colombia\u003c\/h1\u003e\n\u003ch2\u003eMicro Lot \u003c\/h2\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cb\u003eNotes: Creamy Peach, Strawberry, Pineapple Tepache, Brown Sugar\u003c\/b\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eRoast: \u003c\/b\u003e\u003c\/strong\u003eLight (City+)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eVarietal:\u003c\/b\u003e\u003cspan\u003e Pink Bourbon\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eElevation:\u003c\/b\u003e\u003cspan\u003e 1700 masl\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eProcess:\u003c\/b\u003e\u003cspan\u003e Washed\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cb\u003eFarmer: Ancelmo Chinchilla\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eFarm: La Primevera\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eOrigin: Palermo, Huila, Colombia\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"155\" data-end=\"196\"\u003e\u003cstrong data-start=\"155\" data-end=\"196\"\u003ePink Bourbon – La Primavera, Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"198\" data-end=\"487\"\u003eIt’s no secret—we love bourbon coffees. Naturally sweet, full-bodied, and endlessly expressive, they check every box we look for in a great cup. This Pink Bourbon from La Primavera is new to us, and while we might still be in the honeymoon phase, it has quickly become a standout favorite.\u003c\/p\u003e\n\u003cp data-start=\"489\" data-end=\"703\"\u003eIn the cup, expect a vibrant and juicy profile with notes of strawberry, creamy peach, pineapple tepache, and brown sugar. It’s both playful and structured—fruit-forward without losing that signature bourbon depth.\u003c\/p\u003e\n\u003cp data-start=\"705\" data-end=\"1100\"\u003eThis coffee comes to us through our friends at Sudus Coffee, where sustainability is more than a buzzword—it’s built into every step of their process. By planting flower corridors among coffee shrubs, Sudus supports healthy pollination, reduces the need for insecticides, and naturally boosts production. It’s a thoughtful approach that benefits both the ecosystem and the quality of the coffee.\u003c\/p\u003e\n\u003cp data-start=\"1102\" data-end=\"1577\"\u003eLa Primavera is a small, second-generation farm located in Huila, Colombia. Once cattle pasture, the land began its transformation in the mid-1990s with the planting of traditional varieties like Caturra and Castillo. By the early 2000s, the focus shifted toward quality-driven production, including the introduction of Pink (or “rosé”) Bourbon. Today, the farm spans diverse processing methods—from washed to natural—and includes eight hectares of preserved natural reserve.\u003c\/p\u003e\n\u003cp data-start=\"1579\" data-end=\"2042\"\u003eBehind the coffee is producer Ancelmo Chinchilla, whose roots in coffee run deep. Raised working alongside his father in the fields, Ancelmo later studied agricultural engineering and gained experience in fertilizer development before launching his own coffee project. Since 2005, he has focused on specialty coffee production, combining hands-on cultivation with ongoing research into agricultural tools that improve efficiency and quality of life for producers.\u003c\/p\u003e\n\u003cp data-start=\"2044\" data-end=\"2151\"\u003eThis is a coffee that reflects care at every level—from soil to cup—and we’re excited to share it with you.\u003c\/p\u003e\n\u003chr data-start=\"2153\" data-end=\"2156\"\u003e\n\u003cp data-start=\"2158\" data-end=\"2275\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan\u003eChemex\u003cbr\u003eDose:  1:16   20g\/320ml\u003cbr\u003eGrind: Medium fine\u003cbr\u003eTemp: 197 degrees Fahrenheit \u003cbr\u003eBloom: 50ml of water saturating the coffee. \u003cbr\u003e2nd Pour: Pour in tight circles until 180ml \u003cbr\u003eFinal Pours: Add 20-40ml of water each pour until reaching 320 ml. Allow coffee to drain almost fully between pours. \u003cbr\u003eFinal Brew Time: 3:30 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"6 oz","offer_id":44390218793177,"sku":"","price":13.0,"currency_code":"USD","in_stock":true},{"title":"12 oz","offer_id":39731301417120,"sku":"","price":26.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":39731301449888,"sku":"","price":75.0,"currency_code":"USD","in_stock":true},{"title":"5lbs","offer_id":46087232651481,"sku":null,"price":135.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/0FB65CDC-2DC5-4673-B75F-E583F500C886.png?v=1777911752"},{"product_id":"200-hour-natural-caturra-danilo-perez-colombia","title":"La Divisa Natural Papayo, Diofanor Ruiz  Quindo, Colombia","description":"\u003chr data-start=\"466\" data-end=\"469\"\u003e\n\u003ch1 data-start=\"471\" data-end=\"489\"\u003ePAPAYO NATURAL\u003c\/h1\u003e\n\u003ch3 data-start=\"490\" data-end=\"521\"\u003eDiofanor Ruiz – La Divisa\u003c\/h3\u003e\n\u003cp data-start=\"522\" data-end=\"551\"\u003e\u003cstrong data-start=\"522\" data-end=\"551\"\u003eEXOTIC • SPECIALTY COFFEE\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"553\" data-end=\"556\"\u003e\n\u003ch2 data-start=\"558\" data-end=\"574\"\u003eScore: 88.7\u003c\/h2\u003e\n\u003cp data-start=\"575\" data-end=\"643\"\u003e\u003cstrong data-start=\"575\" data-end=\"593\"\u003eCupping Notes:\u003c\/strong\u003e Peach • Green and Pink Jolly Rancher • Dark chocolate • Panela\u003c\/p\u003e\n\u003chr data-start=\"645\" data-end=\"648\"\u003e\n\u003ch2 data-start=\"650\" data-end=\"659\"\u003eOrigin\u003c\/h2\u003e\n\u003cp data-start=\"661\" data-end=\"888\"\u003e\u003cstrong data-start=\"661\" data-end=\"674\"\u003eProducer:\u003c\/strong\u003e Diofanor Ruiz\u003cbr data-start=\"688\" data-end=\"691\"\u003e\u003cstrong data-start=\"691\" data-end=\"700\"\u003eFarm:\u003c\/strong\u003e La Divisa\u003cbr data-start=\"710\" data-end=\"713\"\u003e\u003cstrong data-start=\"713\" data-end=\"724\"\u003eRegion:\u003c\/strong\u003e Buenavista, Quindío, Colombia\u003cbr data-start=\"754\" data-end=\"757\"\u003e\u003cstrong data-start=\"757\" data-end=\"770\"\u003eAltitude:\u003c\/strong\u003e 1600–2000 m.a.s.l (avg. 1700–2000)\u003cbr data-start=\"805\" data-end=\"808\"\u003e\u003cstrong data-start=\"808\" data-end=\"821\"\u003eRainfall:\u003c\/strong\u003e 1900–2200 mm\u003cbr data-start=\"834\" data-end=\"837\"\u003e\u003cstrong data-start=\"837\" data-end=\"846\"\u003eSoil:\u003c\/strong\u003e Volcanic ash\u003cbr data-start=\"859\" data-end=\"862\"\u003e\u003cstrong data-start=\"862\" data-end=\"878\"\u003eTemperature:\u003c\/strong\u003e 16–24°C\u003c\/p\u003e\n\u003cp data-start=\"890\" data-end=\"1077\"\u003ePapayo is a rare natural mutation that originated in San Adolfo, Huila. Named for its elongated bean shape — resembling a papaya — this variety stands out both physically and sensorially.\u003c\/p\u003e\n\u003cp data-start=\"1079\" data-end=\"1273\"\u003eThough visually similar to Pacamara, Papayo expresses remarkable sweetness and floral elegance, often compared to Gesha. It has quickly become one of Colombia’s most exciting emerging varieties.\u003c\/p\u003e\n\u003chr data-start=\"1275\" data-end=\"1278\"\u003e\n\u003ch2 data-start=\"1280\" data-end=\"1306\"\u003eVariety Characteristics\u003c\/h2\u003e\n\u003cp data-start=\"1308\" data-end=\"1423\"\u003ePapayo is what Cofinet calls a “silver bullet” variety — combining agronomic strength with exceptional cup quality.\u003c\/p\u003e\n\u003cul data-start=\"1425\" data-end=\"1583\"\u003e\n\u003cli data-start=\"1425\" data-end=\"1448\"\u003e\n\u003cp data-start=\"1427\" data-end=\"1448\"\u003eMedium tree stature\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1449\" data-end=\"1480\"\u003e\n\u003cp data-start=\"1451\" data-end=\"1480\"\u003eCompact and easy to harvest\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1481\" data-end=\"1495\"\u003e\n\u003cp data-start=\"1483\" data-end=\"1495\"\u003eHigh yield\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1496\" data-end=\"1521\"\u003e\n\u003cp data-start=\"1498\" data-end=\"1521\"\u003eTolerant to leaf rust\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1522\" data-end=\"1543\"\u003e\n\u003cp data-start=\"1524\" data-end=\"1543\"\u003eDrought resistant\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1544\" data-end=\"1583\"\u003e\n\u003cp data-start=\"1546\" data-end=\"1583\"\u003eSusceptible to some coffee diseases\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1585\" data-end=\"1702\"\u003eIts mucilage bursts with sweetness and floral aromatics — traits that remain vivid through fermentation and roasting.\u003c\/p\u003e\n\u003chr data-start=\"1704\" data-end=\"1707\"\u003e\n\u003ch2 data-start=\"1709\" data-end=\"1722\"\u003eProcessing\u003c\/h2\u003e\n\u003ch3 data-start=\"1724\" data-end=\"1747\"\u003eSelective Harvest\u003c\/h3\u003e\n\u003cp data-start=\"1748\" data-end=\"1908\"\u003eOnly fully ripe cherries are handpicked by Diofanor and his team. After harvesting, cherries are hand-sorted and floated to remove underripe or defective fruit.\u003c\/p\u003e\n\u003ch3 data-start=\"1910\" data-end=\"1928\"\u003eFermentation\u003c\/h3\u003e\n\u003cp data-start=\"1929\" data-end=\"1980\"\u003e45 hours aerobic fermentation\u003cbr data-start=\"1958\" data-end=\"1961\"\u003e0 hours anaerobic\u003c\/p\u003e\n\u003cp data-start=\"1982\" data-end=\"2116\"\u003eThis controlled fermentation follows Cofinet protocol and enhances intrinsic sweetness while preserving clarity and floral complexity.\u003c\/p\u003e\n\u003ch3 data-start=\"2118\" data-end=\"2130\"\u003eDrying\u003c\/h3\u003e\n\u003cp data-start=\"2131\" data-end=\"2305\"\u003eCherries are dried in parabolic dryers for 10–15 days. They are spread in thin layers and turned regularly to ensure consistent airflow and prevent over-fermentation or mold.\u003c\/p\u003e\n\u003cp data-start=\"2307\" data-end=\"2344\"\u003eTarget moisture content: \u003cstrong data-start=\"2332\" data-end=\"2344\"\u003e9.5%–11%\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2346\" data-end=\"2476\"\u003eSlow drying allows sugars and fruit character to permeate the bean, producing a cup that is fruit-forward, sweet, and full-bodied.\u003c\/p\u003e\n\u003chr data-start=\"2478\" data-end=\"2481\"\u003e\n\u003ch2 data-start=\"2483\" data-end=\"2496\"\u003eIn the Cup\u003c\/h2\u003e\n\u003cp data-start=\"2498\" data-end=\"2514\"\u003ePapayo delivers:\u003c\/p\u003e\n\u003cul data-start=\"2516\" data-end=\"2668\"\u003e\n\u003cli data-start=\"2516\" data-end=\"2547\"\u003e\n\u003cp data-start=\"2518\" data-end=\"2547\"\u003eIntense candy like red fruit character\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2548\" data-end=\"2575\"\u003e\n\u003cp data-start=\"2550\" data-end=\"2575\"\u003eBright mandarin acidity\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2576\" data-end=\"2600\"\u003e\n\u003cp data-start=\"2578\" data-end=\"2600\"\u003eDark chocolate depth\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2601\" data-end=\"2621\"\u003e\n\u003cp data-start=\"2603\" data-end=\"2621\"\u003ePanela sweetness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2622\" data-end=\"2642\"\u003e\n\u003cp data-start=\"2624\" data-end=\"2642\"\u003eFloral aromatics\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2643\" data-end=\"2668\"\u003e\n\u003cp data-start=\"2645\" data-end=\"2668\"\u003eStructured, full body \u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"12 oz","offer_id":40408273223840,"sku":"","price":36.0,"currency_code":"USD","in_stock":true},{"title":"6 oz","offer_id":40408273256608,"sku":"","price":18.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":41247753306272,"sku":"","price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/B2880B2C-5B8A-46E6-A93D-1CD3EF48C5D1.png?v=1771958572"},{"product_id":"wush-wush-120-hour-ethiopia-guji","title":"Wush Wush, 120 Hour, Ethiopia Guji, Chito","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch1 data-mce-fragment=\"1\" class=\"h1-small\"\u003eWush Wush, 120 Hour, Ethiopia, Chito\u003c\/h1\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eMicro Lot \u003c\/h2\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes:\u003cspan data-mce-fragment=\"1\"\u003e Jasmine, Plum, Watermelon, Wild Berry, Red Wine,  Chocolate\u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRoast: \u003c\/b\u003e\u003c\/strong\u003e(light City+)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Mesfin Girma\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e SNNP\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTown: CHito\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation: \u003c\/strong\u003e2000-2300m\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eClimate:\u003c\/strong\u003e Subtropical\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Heirloom Wush Wush\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e 120 hour Dry Anaerobic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eDry Time:\u003c\/strong\u003e 12 to 21 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHarvest Month:\u003c\/strong\u003e October – January\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOriginally found in Ethiopia, Wush Wush is a low-yield, rare variety that has become popular in specialty coffee over the past few years. Compared to Geisha and other famous rare varieties, Wush Wush has a unique cup profile that can stun and surprise even experienced cuppers. Many notable heirloom varieties from Ethiopia’s coffee growing regions are named after the location where they are first found. Wush Wush is no exception. Wushwush (no space) is a small area in southwest Ethiopia, not far from the renowned growing regions of Jimma and Sidama. Wushwush is known for its fertile highlands, where rich vibrant teas grow, with sensory similarities like those of Wush Wush coffee. \u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"section\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"layoutArea\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"column\"\u003e\n\u003cdiv\u003e\u003cspan\u003eOur Wush Wush is a natural processed coffee that is fermented for 100 hours before being dried completely. Like most naturals only ripen cherries are selected and laid out on African beds for sorting. Rather than proceeding to a traditional drying process the cherries are loaded into clean sturdy bags that will be sealed to minimize the flow of oxygen. These bags of cherries are then stored in shaded areas and allowed to ferment for up to six days and then put back out to the drying beds for another 12-15 days. The effect of this low oxygen, semi-anaerobic fermentation is a sweet, juicy, fruit forward cup that has candy like intensity. Enjoy!\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"AppleOriginalContents\"\u003e\n\u003cblockquote type=\"cite\"\u003e\u003c\/blockquote\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"page\" title=\"Page 2\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"section\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"layoutArea\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"column\"\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"12oz","offer_id":40513448280224,"sku":"","price":25.0,"currency_code":"USD","in_stock":true},{"title":"6oz","offer_id":40521126445216,"sku":"","price":12.5,"currency_code":"USD","in_stock":true},{"title":"kilo","offer_id":44011138613465,"sku":"","price":73.5,"currency_code":"USD","in_stock":true},{"title":"5lbs","offer_id":44011138646233,"sku":"","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/watermelonwushbag.jpg?v=1753801959"},{"product_id":"embrujo-custom-profile-anaerobic-aerobic-natural-colombia","title":"Embrujo Custom Anaerobic\/Aerobic Natural","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch3 data-end=\"592\" data-start=\"564\" data-section-id=\"ynoi1u\"\u003eEMBRUJO — CUSTOM PROFILE\u003c\/h3\u003e\n\u003cp data-end=\"828\" data-start=\"594\"\u003e\u003cstrong data-end=\"603\" data-start=\"594\"\u003eFarm:\u003c\/strong\u003e Finca El Embrujo\u003cbr data-end=\"623\" data-start=\"620\"\u003e\u003cstrong data-end=\"636\" data-start=\"623\"\u003eProducer:\u003c\/strong\u003e \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eIgnacio Rodriguez\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-end=\"677\" data-start=\"674\"\u003e\u003cstrong data-end=\"688\" data-start=\"677\"\u003eRegion:\u003c\/strong\u003e Anserma, Caldas\u003cbr data-end=\"707\" data-start=\"704\"\u003e\u003cstrong data-end=\"720\" data-start=\"707\"\u003eAltitude:\u003c\/strong\u003e 1,450–1,900 masl\u003cbr data-end=\"740\" data-start=\"737\"\u003e\u003cstrong data-end=\"753\" data-start=\"740\"\u003eVarietal:\u003c\/strong\u003e Castillo, Colombia\u003cbr data-end=\"775\" data-start=\"772\"\u003e\u003cstrong data-end=\"787\" data-start=\"775\"\u003eProcess:\u003c\/strong\u003e Natural (Anaerobic + Aerobic Expression)\u003c\/p\u003e\n\u003cp data-end=\"894\" data-start=\"830\"\u003e\u003cstrong data-end=\"844\" data-start=\"830\"\u003eIn the Cup\u003c\/strong\u003e\u003cbr data-end=\"847\" data-start=\"844\"\u003ePassion fruit • mango • cacao • yellow raisin\u003c\/p\u003e\n\u003cp data-end=\"973\" data-start=\"896\"\u003e\u003cstrong data-end=\"913\" data-start=\"896\"\u003eRoast Profile\u003c\/strong\u003e\u003cbr data-end=\"916\" data-start=\"913\"\u003eFull City\u003c\/p\u003e\n\u003ch3 data-end=\"1061\" data-start=\"1017\" data-section-id=\"k2ymmm\"\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"1061\" data-start=\"1017\" data-section-id=\"k2ymmm\"\u003eA CONVERSATION THAT TURNED INTO A COFFEE\u003c\/h3\u003e\n\u003cp data-end=\"1157\" data-start=\"1063\"\u003eI met Ignacio at Embrujo Estate. We arrived late, but were greeted with excitement. To my amazement Ignacio's team had prepared dinner for me. We ate, we drank, we laughed and talked till the sun came up. It was clear — we saw coffee the same way.\u003c\/p\u003e\n\u003cp data-end=\"1353\" data-start=\"1159\"\u003eWe talked about sustainability not as a concept, but as responsibility.\u003cbr data-end=\"1233\" data-start=\"1230\"\u003eAbout consistency not as control, but as understanding.\u003cbr data-end=\"1291\" data-start=\"1288\"\u003eAbout flavor as something you build — not something you chase.\u003c\/p\u003e\n\u003cp data-end=\"1404\" data-start=\"1355\"\u003eThat conversation quickly became a collaboration.\u003c\/p\u003e\n\u003cp data-end=\"1571\" data-start=\"1406\"\u003eWe began working on a custom profile, combining anaerobic and aerobic natural processing — not to experiment for the sake of it, but to create something intentional.\u003c\/p\u003e\n\u003cp data-end=\"1592\" data-start=\"1573\"\u003eA cup built around:\u003c\/p\u003e\n\u003cp data-end=\"1731\" data-start=\"1594\"\u003e\u003cstrong data-end=\"1626\" data-start=\"1594\"\u003epassion fruit for brightness\u003c\/strong\u003e\u003cbr data-end=\"1629\" data-start=\"1626\"\u003e\u003cstrong data-end=\"1658\" data-start=\"1629\"\u003emango for round sweetness\u003c\/strong\u003e\u003cbr data-end=\"1661\" data-start=\"1658\"\u003e\u003cstrong data-end=\"1684\" data-start=\"1661\"\u003ecacao for structure and \u003c\/strong\u003e\u003cstrong data-end=\"1731\" data-start=\"1687\"\u003ea long, complex finish\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1868\" data-start=\"1733\"\u003eThis coffee is the result of that alignment —\u003cbr data-end=\"1781\" data-start=\"1778\"\u003ea producer and a roaster pushing in the same direction, with a real outcome in the cup.\u003c\/p\u003e\n\u003chr data-end=\"1873\" data-start=\"1870\"\u003e\n\u003ch2 data-end=\"1893\" data-start=\"1875\" data-section-id=\"1n98mx9\"\u003eTHE PRODUCER\u003c\/h2\u003e\n\u003ch3 data-end=\"1935\" data-start=\"1895\" data-section-id=\"1wykm0r\"\u003eIGNACIO RODRIGUEZ — FINCA EL EMBRUJO\u003c\/h3\u003e\n\u003cp data-end=\"2082\" data-start=\"1937\"\u003eIgnacio Rodriguez continues a legacy that began in 1969, when his father first planted the foundations of what would become a 170-hectare estate.\u003c\/p\u003e\n\u003cp data-end=\"2194\" data-start=\"2084\"\u003eIn a region where most farms are under 5 hectares, Embrujo stands apart — not just in scale, but in intention.\u003c\/p\u003e\n\u003cp data-end=\"2366\" data-start=\"2196\"\u003eIgnacio is actively investing in the future of specialty coffee, building a laboratory and microbiology program to better understand fermentation and improve consistency.\u003c\/p\u003e\n\u003cp data-start=\"1193\" data-end=\"1288\"\u003eThrough investment in fermentation and year-round employment for his team, his focus is simple:\u003c\/p\u003e\n\u003cp data-start=\"1290\" data-end=\"1322\"\u003ebetter coffee, made responsibly.\u003c\/p\u003e\n\u003chr data-end=\"2479\" data-start=\"2476\"\u003e\n\u003ch2 data-end=\"2502\" data-start=\"2481\" data-section-id=\"ab44wr\"\u003ePEOPLE \u0026amp; IMPACT\u003c\/h2\u003e\n\u003ch3 data-end=\"2533\" data-start=\"2504\" data-section-id=\"18ucykh\"\u003eCOMMITMENT BEYOND THE CUP\u003c\/h3\u003e\n\u003cp data-end=\"2603\" data-start=\"2535\"\u003eFinca El Embrujo provides rare, year-round employment in the region.\u003c\/p\u003e\n\u003cul data-end=\"2724\" data-start=\"2605\"\u003e\n\u003cli data-end=\"2637\" data-start=\"2605\" data-section-id=\"2f7wu2\"\u003e7 on-site housing facilities\u003c\/li\u003e\n\u003cli data-end=\"2655\" data-start=\"2638\" data-section-id=\"2axf9w\"\u003e3 meals daily\u003c\/li\u003e\n\u003cli data-end=\"2673\" data-start=\"2656\" data-section-id=\"1ue5h4k\"\u003ePremium wages\u003c\/li\u003e\n\u003cli data-end=\"2724\" data-start=\"2674\" data-section-id=\"zgigyn\"\u003e48 women employed full-time in quality control\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2878\" data-start=\"2726\"\u003eMany of these women are single mothers supporting their families — playing a critical role in maintaining quality through careful sorting and selection.\u003c\/p\u003e\n\u003cp data-end=\"2924\" data-start=\"2880\"\u003eThis coffee reflects that collective effort.\u003c\/p\u003e\n\u003chr data-end=\"2929\" data-start=\"2926\"\u003e\n\u003ch2 data-end=\"2944\" data-start=\"2931\" data-section-id=\"gki2d3\"\u003ePROCESS\u003c\/h2\u003e\n\u003ch3 data-end=\"2970\" data-start=\"2946\" data-section-id=\"1uycs06\"\u003eBUILT WITH INTENTION\u003c\/h3\u003e\n\u003cp data-end=\"3064\" data-start=\"2972\"\u003eThis coffee was developed through a combination of anaerobic and aerobic natural processing.\u003c\/p\u003e\n\u003cp data-end=\"3115\" data-start=\"3066\"\u003eThe goal wasn’t intensity alone — it was balance.\u003c\/p\u003e\n\u003cp data-end=\"3287\" data-start=\"3117\"\u003eCareful fermentation control allows fruit character to develop without overwhelming the structure of the cup, resulting in a profile that is both expressive and composed.\u003c\/p\u003e\n\u003chr data-end=\"3292\" data-start=\"3289\"\u003e\n\u003ch2 data-end=\"3315\" data-start=\"3294\" data-section-id=\"11vutc0\"\u003eBREW EXPERIENCE\u003c\/h2\u003e\n\u003cp data-end=\"3365\" data-start=\"3317\"\u003e\u003cstrong data-end=\"3330\" data-start=\"3317\"\u003ePour Over\u003c\/strong\u003e\u003cbr data-end=\"3333\" data-start=\"3330\"\u003eBright, fruit-forward, layered\u003c\/p\u003e\n\u003cp data-end=\"3422\" data-start=\"3367\"\u003e\u003cstrong data-end=\"3379\" data-start=\"3367\"\u003eEspresso\u003c\/strong\u003e\u003cbr data-end=\"3382\" data-start=\"3379\"\u003eDense, cacao-driven with tropical lift\u003c\/p\u003e\n\u003cp data-end=\"3474\" data-start=\"3424\"\u003e\u003cstrong data-end=\"3440\" data-start=\"3424\"\u003eFrench Press\u003c\/strong\u003e\u003cbr data-end=\"3443\" data-start=\"3440\"\u003eRound, sweet, and full-bodied\u003c\/p\u003e\n\u003ch2\u003e\u003c\/h2\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"6 oz","offer_id":42158052835545,"sku":"","price":11.5,"currency_code":"USD","in_stock":true},{"title":"12 oz","offer_id":42158052868313,"sku":"","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":43718524469465,"sku":"","price":69.0,"currency_code":"USD","in_stock":true},{"title":"5lbs","offer_id":43761278353625,"sku":"","price":120.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/9A0BAE71-D3DC-4369-99CB-FA9578816100.png?v=1776970035"},{"product_id":"honey-peach","title":"Jairo Arcila Honey Peach Co-Fermentation","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch1 class=\"h1-small\" data-mce-fragment=\"1\"\u003eHoney Processed, Wine Yeast and Peach  \u003c\/h1\u003e\n\u003ch1 class=\"h1-small\" data-mce-fragment=\"1\"\u003eFarm: Santa Monica\u003c\/h1\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch1 class=\"h1-small\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eArmenia, Quindio \u003c\/span\u003eColombia \u003c\/h1\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003eSingle Estate Micro Lot \u003c\/h2\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eNotes: Hill Country Ripe Peaches\u003cspan data-mce-fragment=\"1\"\u003e, Lime, Cherry\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Molasses, Cacao Nibs\u003c\/span\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eRoast: Light \u003c\/b\u003e\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e(City+)\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eVarietal:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e 100% Castillo\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eElevation:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e 1450m - 1500m  AMSL \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eProcess:  Honey plus Wine yeast and Peaches\u003c\/b\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eFarmer:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Jairo Arcila\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 2\" class=\"page\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"section\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"layoutArea\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"column\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eJairo has done it again!! You may recognize the name as we've secured a number of his lots over the years. \u003c\/span\u003eThe Arcila family are renowned experts in speciality Colombian Coffee and this one is no exception.  Grown at the farm in Santa Monica, this unique coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on.  During fermentation, ripe peach and wine yeast were added to the cherries and are then pulped and dried for ideal moisture content.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIf you've had the strawberry lot we offered last year from Jairo then its no surprise that ripe west Texas hill country peaches is one of our flavor calls for this coffee, but that's not the only magic happening in the cup. With a delightful floral bouquet of lavender and vibrant citrus like acidity. Molasses and cacao nibs also round out this sweet cup. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhite wine comparisons:\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eGrüner Veltliner\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb\u003eBrew Info: \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBest Consumed: 5-20 days post-roast date\u003c\/p\u003e\n\u003cp\u003eThis coffee is great for filter brew methods. Our favorites are\u003cspan\u003e Hario \u003c\/span\u003eDripper.\u003c\/p\u003e\n\u003cp\u003eFor filter, we recommend 7-8g of ground coffee for every 100ml  (1:17 or 1:18) of water at approx 198f. \u003c\/p\u003e\n\u003cp\u003eEspresso: 18g Dose, 23-25 Second Extraction, 40-42g yield\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"6oz","offer_id":42791001129177,"sku":"","price":15.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":42791001161945,"sku":"","price":30.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":43761283268825,"sku":"","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/D25C8D0A-05A0-49E5-A11F-EBF0A659C1E5.png?v=1763491679"},{"product_id":"single-serve-coffee-pouch","title":"Single-Serve Coffee Pouch","description":"\u003cp\u003eSingle- serve pour-overs.  Just open the pouch, hang on a mug and pour 8 oz hot water through the filter.  Sip and Enjoy.\u003c\/p\u003e\n\u003cp\u003eThese are perfect for travel, gifts, work or just an extra cup at home.  Calibrated for perfect extraction, your coffee will bloom and give you a perfect extraction in less than 3 minutes.  Nitro-sealed for fresh coffee always and planet friendly filters and packaging.  \u003c\/p\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_150\" class=\"col sqs-col-6 span-6\"\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_149\" class=\"row sqs-row\"\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_148\" class=\"col sqs-col-3 span-3\"\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_147\" class=\"row sqs-row\"\u003e\n\u003cdiv class=\"col sqs-col-1 span-1\"\u003e\n\u003cdiv id=\"block-yui_3_17_2_1_1688135770890_30181\" data-block-type=\"21\" class=\"sqs-block spacer-block sqs-block-spacer sized vsize-1\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003eChoose from our Moka Java or Chiapas.  \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_146\" class=\"col sqs-col-1 span-1\"\u003e\n\u003cdiv id=\"block-yui_3_17_2_1_1688135770890_21888\" data-block-type=\"5\" class=\"sqs-block image-block sqs-block-image sqs-text-ready\"\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_145\" class=\"sqs-block-content\"\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_144\" data-test=\"image-block-inline-outer-wrapper\" class=\"image-block-outer-wrapper\n          layout-caption-hidden\n          design-layout-inline\n          combination-animation-none\n          individual-animation-none\n          individual-text-animation-none\n         sqs-narrow-width\"\u003e\n\u003cfigure id=\"yui_3_17_2_1_1702927479755_143\" class=\"sqs-block-image-figure\n              intrinsic\"\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_142\" data-animation-role=\"image\" class=\"image-block-wrapper\"\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_141\" class=\"sqs-image-shape-container-element\n              \n          \n        \n              has-aspect-ratio\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col sqs-col-1 span-1\"\u003e\n\u003cdiv id=\"block-yui_3_17_2_1_1688135770890_34352\" data-block-type=\"21\" class=\"sqs-block spacer-block sqs-block-spacer sized vsize-1\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"block-yui_3_17_2_1_1687503771479_2541\" data-block-type=\"2\" class=\"sqs-block html-block sqs-block-html\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003e\n\u003cdiv class=\"sqs-html-content\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_162\" class=\"col sqs-col-3 span-3\"\u003e\n\u003cdiv id=\"block-yui_3_17_2_1_1687503771479_3627\" data-block-type=\"2\" class=\"sqs-block html-block sqs-block-html\"\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_550\" class=\"sqs-block-content\"\u003e\n\u003cdiv id=\"yui_3_17_2_1_1702927479755_549\" class=\"sqs-html-content\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"Chiapas Finca Nuevo Mexico \/ 1","offer_id":44393407086809,"sku":"","price":3.0,"currency_code":"USD","in_stock":false},{"title":"Chiapas Finca Nuevo Mexico \/ 6","offer_id":44393407119577,"sku":"","price":15.0,"currency_code":"USD","in_stock":true},{"title":"Chiapas Finca Nuevo Mexico \/ 12","offer_id":44393407152345,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/63E447E3-4FA5-4FE6-B543-3BE7C714B97D.jpg?v=1760022114"},{"product_id":"jairo-arcila-honey-lychee-co-fermentation-copy","title":"RATNAGIRI ESTATE, India Godown Patte Natural","description":"\u003ch2 data-start=\"181\" data-end=\"208\"\u003eIndia Ratnagiri Estate\u003c\/h2\u003e\n\u003ch3 data-start=\"209\" data-end=\"233\"\u003eGodown Patte Natural\u003c\/h3\u003e\n\u003cp data-start=\"235\" data-end=\"553\"\u003e\u003cstrong data-start=\"235\" data-end=\"247\"\u003eCountry:\u003c\/strong\u003e India\u003cbr data-start=\"253\" data-end=\"256\"\u003e\u003cstrong data-start=\"256\" data-end=\"267\"\u003eRegion:\u003c\/strong\u003e Chickmagalur District, Karnataka, Western Ghats\u003cbr data-start=\"315\" data-end=\"318\"\u003e\u003cstrong data-start=\"318\" data-end=\"327\"\u003eFarm:\u003c\/strong\u003e Ratnagiri Estate\u003cbr data-start=\"344\" data-end=\"347\"\u003e\u003cstrong data-start=\"347\" data-end=\"360\"\u003eProducer:\u003c\/strong\u003e Ashok Patre \u0026amp; Divya Patre\u003cbr data-start=\"386\" data-end=\"389\"\u003e\u003cstrong data-start=\"389\" data-end=\"405\"\u003eCoordinates:\u003c\/strong\u003e 13°30'29.4\"N 75°47'14.4\"E\u003cbr data-start=\"431\" data-end=\"434\"\u003e\u003cstrong data-start=\"434\" data-end=\"447\"\u003eAltitude:\u003c\/strong\u003e 1150–1350 m.a.s.l.\u003cbr data-start=\"466\" data-end=\"469\"\u003e\u003cstrong data-start=\"469\" data-end=\"483\"\u003eVarieties:\u003c\/strong\u003e Catuai, Cavery\u003cbr data-start=\"498\" data-end=\"501\"\u003e\u003cstrong data-start=\"501\" data-end=\"516\"\u003eProcessing:\u003c\/strong\u003e Natural\u003cbr data-start=\"524\" data-end=\"527\"\u003e\u003cstrong data-start=\"527\" data-end=\"538\"\u003eLot ID:\u003c\/strong\u003e Godown Patte\u003c\/p\u003e\n\u003chr data-start=\"555\" data-end=\"558\"\u003e\n\u003ch3 data-start=\"560\" data-end=\"577\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp data-start=\"579\" data-end=\"851\"\u003eFragrance and aroma of brown sugar and dark fruits. In the cup, notes of cocoa powder and raisin lead into an aftertaste of cooked blueberry, rooibos tea, and sweet bread pastry. Medium malic and acetic acidity support a medium-heavy body with a smooth, rounded mouthfeel.\u003c\/p\u003e\n\u003chr data-start=\"853\" data-end=\"856\"\u003e\n\u003ch3 data-start=\"858\" data-end=\"875\"\u003eRoast Profile\u003c\/h3\u003e\n\u003cp data-start=\"877\" data-end=\"1177\"\u003eLighter roast profiles and shorter post-crack development accentuate the bright malic acidity and fruit-forward character. With increased development, sweetness deepens—highlighting cooked fruit and brown sugar while building additional body and weight in the cup.\u003c\/p\u003e\n\u003chr data-start=\"1179\" data-end=\"1182\"\u003e\n\u003ch3 data-start=\"1184\" data-end=\"1208\"\u003eProcessing — Natural\u003c\/h3\u003e\n\u003cp data-start=\"1210\" data-end=\"1506\"\u003eCoffee cherries are harvested at peak ripeness and undergo an initial 24-hour fermentation before being dried whole for approximately 13 days. This natural process allows sugars and fruit character to fully integrate into the seed, resulting in a sweet, expressive profile with depth and texture.\u003c\/p\u003e\n\u003chr data-start=\"1508\" data-end=\"1511\"\u003e\n\u003ch3 data-start=\"1513\" data-end=\"1546\"\u003eThe Story of Ratnagiri Estate\u003c\/h3\u003e\n\u003cp data-start=\"1548\" data-end=\"1831\"\u003eRatnagiri Estate is located in India’s Western Ghats, a protected biodiversity hotspot and home to a nearby tiger reserve. The estate is intentionally managed with dense shade cover, wildlife corridors, and low-intervention farming practices that support long-term ecological health.\u003c\/p\u003e\n\u003cp data-start=\"1833\" data-end=\"2159\"\u003eAshok Patre leads Ratnagiri with a commitment to quality and experimentation, while Divya Patre plays a central role in cherry selection and harvest training. Her close involvement with picking teams ensures that only ripe, uniform cherries are collected—an essential foundation for the estate’s clean and consistent profiles.\u003c\/p\u003e\n\u003cp data-start=\"2161\" data-end=\"2481\"\u003eSince India’s export liberalization in 1994, Ratnagiri has supplied specialty coffee to roasters across the United States, Europe, Japan, Australia, and the Middle East. Today, the estate focuses almost entirely on high-end specialty lots, driven by careful processing choices and a dedication to continuous improvement.\u003c\/p\u003e\n\u003cp data-start=\"2483\" data-end=\"2661\"\u003eWe’re proud to share this natural lot from Ratnagiri—an expressive example of what Indian specialty coffee can offer when terroir, process, and careful stewardship come together.\u003c\/p\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBrew Info: \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBest Consumed: 5-20 days post-roast date\u003c\/p\u003e\n\u003cp\u003eThis coffee is great for filter brew methods. Our favorites are\u003cspan\u003e Hario \u003c\/span\u003eDripper.\u003c\/p\u003e\n\u003cp\u003eFor filter, we recommend 7-8g of ground coffee for every 100ml  (1:17 or 1:18) of water at approx 198f. \u003c\/p\u003e\n\u003cp\u003eEspresso: 18g Dose, 23-25 Second Extraction, 40-42g yield\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"6oz","offer_id":45525614624985,"sku":null,"price":14.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":45525614690521,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":45525614723289,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/72B40C2F-55D7-47B9-A54F-C32F1E7E6D7D.jpg?v=1768849621"},{"product_id":"jairo-arcila-strawberry-co-ferment","title":"Jairo Arcila Strawberry Co-Ferment","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Quindio, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: Santa Monica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Jairo Arcila\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Honey Coferment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting\u003c\/strong\u003e \u003cstrong\u003eNotes\u003c\/strong\u003e: Strawberry Turkish Delight, Strawberry Jam, Strawberry Champagne Oh...And Strawberry\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e_______________________________________________________\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSHES BACK !!!!!!! Jairos fruit coferment that started it all for us! Just as juicy, just as fruit forward and oh so good.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage strawberry and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with ripe strawberry placed amongst the coffee until the ideal moisture content was achieved.\u003c\/p\u003e\n\u003cp\u003e-\u003cstrong\u003eStrawberry\u003c\/strong\u003e: Strawberries are added to the culture during fermentation. Strawberries are also added to the drying bed with the coffee. IMPORTANT: This coffee is not \"flavored.\" Flavored coffee is often produced by adding an oil based concentrate to roasted coffee -- the final product is coffee + flavoring. Conversely, the final product of a co-fermented coffee is just coffee, and only coffee.\u003c\/p\u003e\n\u003cp\u003e-\u003cstrong\u003eHoney\u003c\/strong\u003e: To determine the process of a coffee, typically you will look to see what state the coffee is in before the drying stage. In the description: \"The cherries were then pulped and placed to dry on raised beds.\" This means that the coffee beans will be dried with some amount of mucilage still on the beans. No honey is actually used in the processing of the coffee.\u003c\/p\u003e\n\u003cp\u003e-\u003cstrong\u003eDry anaerobic fermentation\u003c\/strong\u003e: The coffee is fermented in an environment without oxygen (or low oxygen), usually in a tank that has been flushed with CO?. Dry means that the coffee is not submerged in water during the fermentation process. Anaerobic fermentation usually promotes flavor intensity and funkiness compared to aerobic fermentation.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"6oz","offer_id":46284006228185,"sku":"","price":15.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":46284006260953,"sku":"","price":30.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":46284006293721,"sku":"","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/5CDAC529-206B-49B9-BB45-DB89F1F76ABB.png?v=1763491780"},{"product_id":"ratnagiri-estate-india-baba-budangiri-western-ghats-ashok-patre-copy","title":"KEREHAKLU ESTATE Blossom Culture S9, INDIA  PRANOY THIPAIAH","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch1 class=\"h1-small\"\u003eKerehaklu Estate S9 Blossom Cultured Washed\u003c\/h1\u003e\n\u003ch2\u003eSingle Estate Micro Lot \u003c\/h2\u003e\n\u003ch2\u003e\n\u003cstrong\u003e\u003cb\u003eNotes: Chocolate, Jasmine, Lime Zest, Spices and Malt\u003c\/b\u003e\u003c\/strong\u003e \u003c\/h2\u003e\n\u003ch2\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb\u003eRoast: Light \u003c\/b\u003e\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e(City+)\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eVarietal:\u003c\/b\u003e\u003cspan\u003e Selection 9\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eElevation:\u003c\/b\u003e\u003cspan\u003e 1200 - 1500m  MASL \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eProcess: \u003c\/b\u003eMossto Ferment Washed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eFarmer: \u003c\/b\u003eAJOY and PRANOY THIPAIAH\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eABOUT THE PRODCUER:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eKerehaklu Estate, is located in Chikmagalur, India and is run by Ajoy and Pranoy Thipaiah, a father and son team. The 97-hectare farm has a unique charm, blending a sense of timelessness with cutting-edge practices. Unlike the coffee fields found in much of the producing world, where clear-cutting of forest for high productivity has become the norm, at Kerehaklu coffee grows within dense, old-growth jungles.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eStepping into the coffee processing area, however, there is no mistaking the modern approach taken by Pranoy, who applies his undergraduate biology degree to push the boundaries of coffee processing and potential under the microscope\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eFERMENTATION:  \u003cmeta charset=\"utf-8\"\u003e\n\u003ca class=\"collection_title\"\u003e\"Blossom Culture\" -inoculated washed\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAt Kerehaklu Estate, Pranoy isolates local microbes and cultures them. This enables Pranoy to control dominant microbes during fermentation while still preserving the estate’s ecological fingerprint. \u003c\/p\u003e\n\u003cdiv class=\"description\"\u003e\n\u003cp\u003eThis “blossom culture” is added to the coffee while it undergoes submerged fermentation for 36 hours.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBrew Info: \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBest Consumed: 5-20 days post-roast date\u003c\/p\u003e\n\u003cp\u003eThis coffee is great for filter brew methods. Our favorites are\u003cspan\u003e Hario \u003c\/span\u003eDripper.\u003c\/p\u003e\n\u003cp\u003eFor filter, we recommend 7-8g of ground coffee for every 100ml  (1:17 or 1:18) of water at approx 198f. \u003c\/p\u003e\n\u003cp\u003eEspresso: 18g Dose, 23-25 Second Extraction, 40-42g yield\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"6oz","offer_id":46411613864153,"sku":null,"price":14.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":46411613896921,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":46411613929689,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/kehreakluPicacho_Bags-1.jpg?v=1740079564"},{"product_id":"jairo-arcila-blackberry-co-ferment-copy","title":"Jairo Arcila Grape Co-Ferment","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Quindio, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: Santa Monica\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Jairo Arcila\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Honey Co-ferment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e: Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting\u003c\/strong\u003e \u003cstrong\u003eNotes\u003c\/strong\u003e: Grape Bubble Gum, Caramel, Vanilla and Lime.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e_______________________________________________________\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage grape and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with ripe Concord grape is placed amongst the coffee until the ideal moisture content was achieved.\u003c\/p\u003e\n\u003cp\u003e-\u003cb\u003eGrape\u003c\/b\u003e: Ripe Concord Grapes are added to the culture during fermentation. Blackberry are also added to the drying bed with the coffee. IMPORTANT: This coffee is not \"flavored.\" Flavored coffee is often produced by adding an oil based concentrate to roasted coffee -- the final product is coffee + flavoring. Conversely, the final product of a co-fermented coffee is just coffee, and only coffee.\u003c\/p\u003e\n\u003cp\u003e-\u003cstrong\u003eHoney\u003c\/strong\u003e: To determine the process of a coffee, typically you will look to see what state the coffee is in before the drying stage. In the description: \"The cherries were then pulped and placed to dry on raised beds.\" This means that the coffee beans will be dried with some amount of mucilage still on the beans. No honey is actually used in the processing of the coffee.\u003c\/p\u003e\n\u003cp\u003e-\u003cstrong\u003eDry anaerobic fermentation\u003c\/strong\u003e: The coffee is fermented in an environment without oxygen (or low oxygen), usually in a tank that has been flushed with CO?. Dry means that the coffee is not submerged in water during the fermentation process. Anaerobic fermentation usually promotes flavor intensity and funkiness compared to aerobic fermentation.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"6oz","offer_id":46469929664729,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":46469929697497,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":46469929730265,"sku":null,"price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/EFD58043-EF79-4020-BD69-BB61B1D5E60A.png?v=1774377862"},{"product_id":"ratnagiri-estate-india-anaerobic-washed","title":"RATNAGIRI ESTATE, India  Kere Patte Anaerobic Mossto Washed","description":"\u003ch2 data-start=\"223\" data-end=\"250\"\u003eIndia Ratnagiri Estate\u003c\/h2\u003e\n\u003ch3 data-start=\"251\" data-end=\"289\"\u003eKere Patte Anaerobic Mossto Washed\u003c\/h3\u003e\n\u003cp data-start=\"291\" data-end=\"577\"\u003e\u003cstrong data-start=\"291\" data-end=\"303\"\u003eCountry:\u003c\/strong\u003e India\u003cbr data-start=\"309\" data-end=\"312\"\u003e\u003cstrong data-start=\"312\" data-end=\"323\"\u003eRegion:\u003c\/strong\u003e Chickmagalur District, Karnataka, Western Ghats\u003cbr data-start=\"371\" data-end=\"374\"\u003e\u003cstrong data-start=\"374\" data-end=\"383\"\u003eFarm:\u003c\/strong\u003e Ratnagiri Estate\u003cbr data-start=\"400\" data-end=\"403\"\u003e\u003cstrong data-start=\"403\" data-end=\"416\"\u003eProducer:\u003c\/strong\u003e Ashok Patre \u0026amp; Divya Patre\u003cbr data-start=\"442\" data-end=\"445\"\u003e\u003cstrong data-start=\"445\" data-end=\"458\"\u003eAltitude:\u003c\/strong\u003e 1150–1350 m.a.s.l.\u003cbr data-start=\"477\" data-end=\"480\"\u003e\u003cstrong data-start=\"480\" data-end=\"492\"\u003eVariety:\u003c\/strong\u003e Catuai\u003cbr data-start=\"499\" data-end=\"502\"\u003e\u003cstrong data-start=\"502\" data-end=\"517\"\u003eProcessing:\u003c\/strong\u003e Anaerobic Washed with Mossto\u003cbr data-start=\"546\" data-end=\"549\"\u003e\u003cstrong data-start=\"549\" data-end=\"560\"\u003eLot ID:\u003c\/strong\u003e Kere Patte DFW\u003c\/p\u003e\n\u003chr data-start=\"579\" data-end=\"582\"\u003e\n\u003ch3 data-start=\"584\" data-end=\"601\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp data-start=\"603\" data-end=\"908\"\u003eFragrance and aroma of chocolate, lychee, and plum. In the cup, this coffee opens with unique notes of black currant, grape, and milk chocolate, followed by an aftertaste of cocoa powder, prune, and white chocolate. Medium malic and lactic acidity supports a medium body with a smooth, tea-like mouthfeel.\u003c\/p\u003e\n\u003chr data-start=\"910\" data-end=\"913\"\u003e\n\u003ch3 data-start=\"915\" data-end=\"932\"\u003eRoast Profile\u003c\/h3\u003e\n\u003cp data-start=\"934\" data-end=\"1198\"\u003eRoasting this coffee to lighter degrees highlights its black currant and malic grape character, bringing forward clarity and brightness. With increased development, the chocolate and cocoa notes deepen and become more prominent, resulting in a richer, rounder cup.\u003c\/p\u003e\n\u003chr data-start=\"1200\" data-end=\"1203\"\u003e\n\u003ch3 data-start=\"1205\" data-end=\"1245\"\u003eProcessing — Anaerobic Mossto Washed\u003c\/h3\u003e\n\u003cp data-start=\"1247\" data-end=\"1657\"\u003eThis lot undergoes an anaerobic washed process using mossto. Coffee cherries are first sterilized in an ozone bath, then placed into a bio-fermenter and inoculated with a mossto culture. Fermentation occurs in an anaerobic environment for 48 hours. The cherries are then depulped and fermented aerobically for an additional 20 hours before being fully washed and dried on raised beds for approximately 16 days.\u003c\/p\u003e\n\u003chr data-start=\"1659\" data-end=\"1662\"\u003e\n\u003ch3 data-start=\"1664\" data-end=\"1697\"\u003eThe Story of Ratnagiri Estate\u003c\/h3\u003e\n\u003cp data-start=\"1699\" data-end=\"1944\"\u003eThe story of Ratnagiri Estate begins in 1927, when the late Mr. Patre K. Shivappaiya acquired the land and began planting coffee. By 1934, the estate celebrated its first harvest, laying the foundation for nearly a century of coffee cultivation.\u003c\/p\u003e\n\u003cp data-start=\"1946\" data-end=\"2248\"\u003eLocated in the Western Ghats—a protected biodiversity hotspot and home to a nearby tiger reserve—Ratnagiri is intentionally managed to support the surrounding ecosystem. Wildlife corridors, dense shade cover, and low-intervention farming practices promote long-term environmental health and resilience.\u003c\/p\u003e\n\u003cp data-start=\"2250\" data-end=\"2541\"\u003eAshok Patre leads the estate with a forward-thinking vision, while Divya Patre plays a critical role in cherry selection and harvest training. Her close work with picking teams ensures only ripe, uniform cherries are harvested, forming the basis of Ratnagiri’s clean and expressive profiles.\u003c\/p\u003e\n\u003cp data-start=\"2543\" data-end=\"2841\"\u003eSince India’s export liberalization in 1994, Ratnagiri has shared its coffee with roasters across the United States, Europe, Japan, Australia, and the Middle East. Today, nearly all production is dedicated to high-end specialty coffee, driven by scientific precision and continuous experimentation.\u003c\/p\u003e\n\u003cp data-start=\"2843\" data-end=\"3047\"\u003eAshok and his team continue to push boundaries—not only to produce exceptional coffee, but to help define what’s possible for Indian specialty coffee. We’re proud to be a small part of that ongoing story.\u003c\/p\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"6oz","offer_id":47718659686617,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":47718659719385,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":47718659752153,"sku":null,"price":85.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/F7CB5375-F8AA-45CD-A5A0-B018A37750DC.jpg?v=1775261374"},{"product_id":"kerehaklu-estate-lime-culture-s9-india-pranoy-thipaiah","title":"KEREHAKLU ESTATE Lime Culture S9, INDIA  PRANOY THIPAIAH","description":"\u003ch2 data-start=\"206\" data-end=\"233\"\u003eIndia Kerehaklu Estate\u003c\/h2\u003e\n\u003ch3 data-start=\"234\" data-end=\"279\"\u003e“Lime Culture” Inoculated Washed — Lot FF\u003c\/h3\u003e\n\u003cp data-start=\"281\" data-end=\"593\"\u003e\u003cstrong data-start=\"281\" data-end=\"293\"\u003eCountry:\u003c\/strong\u003e India\u003cbr data-start=\"299\" data-end=\"302\"\u003e\u003cstrong data-start=\"302\" data-end=\"313\"\u003eRegion:\u003c\/strong\u003e Chikmagalur District, Karnataka, Western Ghats\u003cbr data-start=\"360\" data-end=\"363\"\u003e\u003cstrong data-start=\"363\" data-end=\"372\"\u003eFarm:\u003c\/strong\u003e Kerehaklu Estate\u003cbr data-start=\"389\" data-end=\"392\"\u003e\u003cstrong data-start=\"392\" data-end=\"405\"\u003eProducer:\u003c\/strong\u003e Ajoy \u0026amp; Pranoy Thipaiah\u003cbr data-start=\"428\" data-end=\"431\"\u003e\u003cstrong data-start=\"431\" data-end=\"447\"\u003eCoordinates:\u003c\/strong\u003e 13°15'07.2\"N 75°35'31.2\"E\u003cbr data-start=\"473\" data-end=\"476\"\u003e\u003cstrong data-start=\"476\" data-end=\"489\"\u003eAltitude:\u003c\/strong\u003e 1025–1175 m.a.s.l.\u003cbr data-start=\"508\" data-end=\"511\"\u003e\u003cstrong data-start=\"511\" data-end=\"523\"\u003eVariety:\u003c\/strong\u003e S9\u003cbr data-start=\"526\" data-end=\"529\"\u003e\u003cstrong data-start=\"529\" data-end=\"544\"\u003eProcessing:\u003c\/strong\u003e Culture-Inoculated Washed\u003cbr data-start=\"570\" data-end=\"573\"\u003e\u003cstrong data-start=\"573\" data-end=\"584\"\u003eLot ID:\u003c\/strong\u003e Lot FF\u003c\/p\u003e\n\u003chr data-start=\"595\" data-end=\"598\"\u003e\n\u003ch3 data-start=\"600\" data-end=\"617\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cp data-start=\"619\" data-end=\"869\"\u003eFragrance and aroma of lychee, juniper, and florals. In the cup, notes of white tea and dark chocolate lead into an aftertaste of lime zest and fresh florals. Bright malic and tartaric acidity structure a medium body with a clean, tea-like mouthfeel.\u003c\/p\u003e\n\u003chr data-start=\"871\" data-end=\"874\"\u003e\n\u003ch3 data-start=\"876\" data-end=\"893\"\u003eRoast Profile\u003c\/h3\u003e\n\u003cp data-start=\"895\" data-end=\"1293\"\u003eI approached this coffee with higher heat early in the roast, then backing off later to slightly extend Maillard and caramelization while keeping overall roast time relatively short. This approach highlights the coffee’s vibrant acidity and clarity. The seeds resemble high-grown African or Guatemalan coffees in both appearance and density, and respond well to precise heat management.\u003c\/p\u003e\n\u003chr data-start=\"1295\" data-end=\"1298\"\u003e\n\u003ch3 data-start=\"1300\" data-end=\"1349\"\u003eProcessing — “Lime Culture” Inoculated Washed\u003c\/h3\u003e\n\u003cp data-start=\"1351\" data-end=\"1729\"\u003eAt Kerehaklu Estate, Pranoy Thipaiah isolates and cultures local microbes native to the farm. This allows for controlled fermentation while preserving the estate’s unique ecological fingerprint. For this lot, the “lime culture” is added during a submerged fermentation lasting approximately 36 hours, resulting in heightened acidity, aromatic complexity, and clarity in the cup.\u003c\/p\u003e\n\u003chr data-start=\"1731\" data-end=\"1734\"\u003e\n\u003ch3 data-start=\"1736\" data-end=\"1756\"\u003eKerehaklu Estate\u003c\/h3\u003e\n\u003cp data-start=\"1758\" data-end=\"1884\"\u003e\u003cem data-start=\"1758\" data-end=\"1769\"\u003eKerehaklu\u003c\/em\u003e\u003cbr data-start=\"1769\" data-end=\"1772\"\u003e[kay-ray-huck-loo] — noun\u003cbr data-start=\"1797\" data-end=\"1800\"\u003eMeaning: “Shelter by the lake,” derived from the 11th–12th century Kannada language.\u003c\/p\u003e\n\u003cp data-start=\"1886\" data-end=\"2117\"\u003eKerehaklu is a 250-acre family-owned estate located in Chikmagalur within the Western Ghats. The landscape is rich with biodiversity—home to diverse flora, fauna, and fungi—and shaped by a history of cultivation that began in 1953.\u003c\/p\u003e\n\u003cp data-start=\"2119\" data-end=\"2356\"\u003eThe estate grows multiple Arabica varieties alongside Canephora selections, with small plantings of Liberica and Excelsa. Kerehaklu is also an ecolodge and produces secondary crops such as avocado, peppercorn, and other seasonal produce.\u003c\/p\u003e\n\u003chr data-start=\"2358\" data-end=\"2361\"\u003e\n\u003ch3 data-start=\"2363\" data-end=\"2377\"\u003eThe Family\u003c\/h3\u003e\n\u003cp data-start=\"2379\" data-end=\"2522\"\u003e\u003cstrong data-start=\"2379\" data-end=\"2396\"\u003eAjoy Thipaiah\u003c\/strong\u003e is a fourth-generation coffee grower whose lifelong dedication blends traditional farming knowledge with scientific practice.\u003c\/p\u003e\n\u003cp data-start=\"2524\" data-end=\"2732\"\u003e\u003cstrong data-start=\"2524\" data-end=\"2543\"\u003ePranoy Thipaiah\u003c\/strong\u003e, a trained biologist, leads post-harvest processing and fermentation at the estate. His work highlights Kerehaklu’s biodiversity while ensuring its coffees reach roasters around the world.\u003c\/p\u003e\n\u003cp data-start=\"2734\" data-end=\"2874\"\u003e\u003cstrong data-start=\"2734\" data-end=\"2764\"\u003ePrashun Thipaiah (alumnus)\u003c\/strong\u003e previously documented wildlife on the estate and now works in conservation with Melbourne Water in Australia.\u003c\/p\u003e\n\u003cp data-start=\"2876\" data-end=\"2984\"\u003e\u003cstrong data-start=\"2876\" data-end=\"2884\"\u003eKivi\u003c\/strong\u003e, a loyal beagle, is a constant companion in the fields and often spotted alongside Ajoy and Pranoy.\u003c\/p\u003e\n\u003chr data-start=\"2986\" data-end=\"2989\"\u003e\n\u003ch3 data-start=\"2991\" data-end=\"3020\"\u003eRooted in the Environment\u003c\/h3\u003e\n\u003cp data-start=\"3022\" data-end=\"3355\"\u003eThe work at Kerehaklu is rooted in conservation and coexistence. Each harvest reflects a careful balance between cultivation and the surrounding environment, where native microbes play a central role in fermentation. These microorganisms—unique to the estate’s soils—shape cup character and bring a strong sense of place to each lot.\u003c\/p\u003e\n\u003chr data-start=\"3357\" data-end=\"3360\"\u003e\n\u003ch3 data-start=\"3362\" data-end=\"3389\"\u003ePost-Harvest Processing\u003c\/h3\u003e\n\u003cp data-start=\"3391\" data-end=\"3651\"\u003eSince 2019, the family has invested in post-harvest infrastructure to refine and expand their processing techniques. From extended fermentations to experimental drying methods, their focus remains on elevating cup quality while preserving ecological integrity.\u003c\/p\u003e\n\u003cp data-start=\"3653\" data-end=\"3779\"\u003eThe result is a range of coffees that connect roasters to the biodiversity of the Western Ghats through both flavor and story.\u003c\/p\u003e","brand":"Picacho Coffee Roasters","offers":[{"title":"6oz","offer_id":47718693175513,"sku":null,"price":14.0,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":47718693208281,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true},{"title":"Kilo","offer_id":47718693241049,"sku":null,"price":80.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1169\/7396\/files\/E4EE5892-2D87-4D35-85D8-15516486AD28.jpg?v=1772736057"}],"url":"https:\/\/picacho.coffee\/collections\/exotics.oembed?page=2","provider":"Picacho Coffee Roasters","version":"1.0","type":"link"}