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The producers of this coffee are known in specialty coffee circles for producing some seriously tasty lots and the team at Caffeine Control did us all a favour by scoring this excellent decaffeinated example. Omni roasted for espresso or filter, it makes a great anytime black coffee!\u003c\/p\u003e\n\u003cp\u003eTastes like: Raspberry, lychee, and lemongrass.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIntensity rating:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSweetness: 3\/5\u003c\/p\u003e\n\u003cp\u003eAcidity: 4.5\/5\u003c\/p\u003e\n\u003cp\u003eBody: 3\/5\u003c\/p\u003e\n\u003ch6\u003eROASTING SCHEDULE:\u003c\/h6\u003e\n\u003ch6\u003eCaffeine Control Coffee roasts on Wednesdays and ships Monday-Friday, depending on stock levels. Orders usually ship within 2-3 business days.\u003c\/h6\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the geeks:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis beautiful Pink Bourbon varietal was processed at Jhoan Vergara and Nestor Lasso’s Beneficio Peñas Blancas mill, a venture operated by Las Flores. Coffees are brought by farmers to this central beneficio, or mill, for processing under Peñas Blancas’ innovative methods, which include techniques like thermally shocking coffee to arrest fermentation.\u003c\/p\u003e\n\u003cp\u003eThe coffee was then decaffeinated be Swiss Water in Vancouver, Canada using their proprietary green coffee extract method, resulting in a distinctly fruity character with almost no caffeine remaining.\u003c\/p\u003e\n\u003cp\u003ePete and Maria from Caffeine Control had the opportunity to taste this coffee as soon as it arrived, and were blown away by how well the varietal flavour has been preserved. It's a delicious treat, so get some before it's gone!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Caffeine Control Coffee","offers":[{"title":"150g","offer_id":52095813910821,"sku":"MISSING_SKU","price":26.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":52095813943589,"sku":"MISSING_SKU","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/Penas_Blancas_Decaf_Pink_Bourbon.jpg?v=1773963212"},{"product_id":"single-origin-organic-ethiopia-suke-quto-natural-decaf","title":"Ethiopia - Suke Quto Natural Organic Decaf","description":"\u003cp\u003eEthiopian coffee fans can drink their coffee on a school night with this delicious \u003cem\u003edecaf\u003c\/em\u003e textbook Ethiopian natural from the team at Caffeine Control Coffee! It's got that classic Ethiopian flavour profile with none of the caffeine. It's even organic to boot! Omni roasted to suit both espresso and filter roasts, this coffee is versatile and can be drunk day or night! \u003c\/p\u003e\n\u003cp\u003eTastes like: Blackberry jam, cola, and mango. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIntensity rating:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSweetness: 4.5\/5\u003c\/p\u003e\n\u003cp\u003eAcidity: 4.5\/5\u003c\/p\u003e\n\u003cp\u003eBody: 3\/5\u003c\/p\u003e\n\u003ch6\u003eROASTING SCHEDULE:\u003c\/h6\u003e\n\u003ch6\u003eCaffeine Control Coffee roasts on Wednesdays and ships Monday-Friday, depending on stock levels. Orders usually ship within 2-3 business days.\u003c\/h6\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the  geeks:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSuke Quto is Caffeine Control's first Swiss Water decaffeinated coffee, and a standout organic coffee from Ethiopian producer Tesfaye Bekele.\u003c\/p\u003e\n\u003cp\u003eBekele’s farm inhabits the Odo Shakisso district, at high altitudes from 1800 meters and up, in lush volcanic soil, enriched by thoughtful organic composting. Water used at the mill is stored in specially created lagoons to cleanly manage wastewater, and Bekele is committed to larger efforts that give back to the community, such as the construction of a new school building in the next village.\u003c\/p\u003e\n\u003cp\u003eThe coffee was decaffeinated be Swiss Water in Vancouver, Canada using their proprietary green coffee extract method. The end result is a fruity, clean Ethiopian profile with a sweet finish.\u003c\/p\u003e\n\u003cp\u003eLook for flavours or Blackberry Jam, Cola, and Mango. It is sweet and smooth, and particularly roasted for filter (although it's bright and intense as espresso!)\u003c\/p\u003e","brand":"Caffeine Control Coffee","offers":[{"title":"150g","offer_id":52095813845285,"sku":"MISSING_SKU","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":52095813878053,"sku":"MISSING_SKU","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/Ethiopia_Suke_Quto_Decaf.png?v=1773963213"},{"product_id":"single-origin-colombia-cafe-granja-la-esperanza-laurina-natural","title":"Colombia - Cafe Granja La Esperanza Laurina Natural (Low Caff)","description":"\u003cp\u003eA rare find right here folks! The team at Caffeine Control have managed to source a great example of the rare Laurina varietal. What makes this coffee so rare and unique is it's natural low caffeine levels. No post-picking decaffeination, no treatment, nothing! Even better: the naturally lower levels of this coffee give it low bitterness and an impressive sweetness. It's like nothing else and a rare experience - get yours before it's all gone!\u003c\/p\u003e\n\u003cp\u003eTastes like: Black cherry, merlot, and fudge.\u003c\/p\u003e\n\u003ch6\u003eROASTING SCHEDULE:\u003c\/h6\u003e\n\u003ch6\u003eCaffeine Control Coffee roasts on Wednesdays and ships Monday-Friday, depending on stock levels. Orders usually ship within 2-3 business days.\u003c\/h6\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the geeks:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCafe Granja La Esperanza has been a well known producer of high quality Colombian coffee for both top end cafes and coffee competitions. We were first introduced to Rigoberto Herrera over 5 years ago, and we are so proud to bring you this special Laurina varietal.\u003c\/p\u003e\n\u003cp\u003eThe La Esperanza farm is located in the Trujillo municipality of Colombia, and sits between 1,430-1,760 metres elevation in the Valle de Cauca department. While we have tasted many of their Gesha and Sidra varieties in the past, this is our first Laurina and it blew us away.\u003c\/p\u003e\n\u003cp\u003eLaurina is a naturally low caffeine varietal, also known as \"Bourbon Pointu\", which was originally discovered on Reunion Island east of Madagascar. It is more difficult to grow and harvest than most coffees and is therefore not a common find. \u003c\/p\u003e\n\u003cp\u003eThe caffeine content of Laurina is sometimes generalized, but we have measured (60mg) of caffeine per 10g serving, which sits nicely in the \"Low Caffeine\" category similar to our Low Impact Blend. We think this coffee is super sweet, super smooth, and super drinkable. You may be shocked at how elegant a low caffeine coffee like this can be!\u003c\/p\u003e\n\u003cp\u003eLook for flavours or Black Cherry, Merlot, and Fudge. All of our single origin 150g coffees are roasted to a filter profile, though they taste great as a high intensity espresso if you prefer.\u003c\/p\u003e","brand":"Caffeine Control Coffee","offers":[{"title":"Default Title","offer_id":52149818360101,"sku":"MISSING_SKU","price":42.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/Colombia_Granja_La_Espreanza_Laurina.png?v=1774409742"},{"product_id":"single-origin-colombia-finca-tamana-ea-decaf","title":"Colombia - Finca Tamana EA Decaf","description":"\u003cp\u003eElevate your decaf game with this sweet little Colombian number from the folks at Caffeine Control Coffee. Delicate and very sweet with a nice mix of chocolate and fruit, this coffee is omni-roasted for both espresso and filter preparations, making it a tasty any time all-rounder! \u003c\/p\u003e\n\u003cp\u003eTastes like: Pear, caramel, and chocolate truffle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eIntensity rating:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSweetness: 5\/5\u003c\/p\u003e\n\u003cp\u003eAcidity: 2\/5\u003c\/p\u003e\n\u003cp\u003eBody: 2\/5\u003c\/p\u003e\n\u003ch6\u003eROASTING SCHEDULE:\u003c\/h6\u003e\n\u003ch6\u003eCaffeine Control Coffee roasts on Wednesdays and ships Monday-Friday, depending on stock levels. Orders usually ship within 2-3 business days.\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the geeks:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eElias Roa is a legendary producer in Huila, Colombia with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociación Primaveral in Acevedo.\u003c\/p\u003e\n\u003cp\u003eElias has two primary farms, Finca Tamana in Pital and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias utilizes dry fermentation for roughly 14-16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying. \u003c\/p\u003e\n\u003cp\u003eThis coffee has been decaffeinated through the EA (Ethyl Acetate), which is common in Colombia. Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds.\u003c\/p\u003e\n\u003cp\u003eThe tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). 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It's all about tropical fruits and florals with this coffee, which makes it an excellent choice for a celebratory filter or espresso. Super limited stock so grab yours before it's gone!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgba(34,31,32,var(--o42jjq,1)); caret-color: rgb(34, 31, 32); --ys-xuq: none; font-weight: 400; font-style: normal; font-kerning: none;\" class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTastes like: Guava, lavender, and pink grapefruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eIntensity rating:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSweetness: 5\/5\u003c\/p\u003e\n\u003cp\u003eAcidity: 3.5\/5\u003c\/p\u003e\n\u003cp\u003eBody: 2\/5\u003c\/p\u003e\n\u003ch6\u003eROASTING SCHEDULE:\u003c\/h6\u003e\n\u003ch6\u003eCaffeine Control Coffee roasts on Wednesdays and ships Monday-Friday, depending on stock levels. Orders usually ship within 2-3 business days.\u003c\/h6\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the geeks:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgba(34,31,32,var(--o42jjq,1)); caret-color: rgb(34, 31, 32); --ys-xuq: none; font-weight: 400; font-style: normal; font-kerning: none;\" class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eJanson Estate is famous for producing competition winning lots, in particular with their gesha varietals.\u003c\/span\u003e\u003cspan style=\"color: rgba(34,31,32,var(--o42jjq,1)); caret-color: rgb(34, 31, 32); --ys-xuq: none; font-weight: 400; font-style: normal; font-kerning: none;\" 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 Caffeine Control\u003c\/span\u003e\u003cspan style=\"color: rgba(34,31,32,var(--o42jjq,1)); caret-color: rgb(34, 31, 32); --ys-xuq: none; font-weight: 400; font-style: normal; font-kerning: none;\" class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e decided to bring an outstanding release from Janson for their first fully caffeinated single origin. \u003c\/span\u003e\u003cspan style=\"color: rgba(34,31,32,var(--o42jjq,1)); caret-color: rgb(34, 31, 32); --ys-xuq: none; font-weight: 400; font-style: normal; font-kerning: none;\" class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eThis gesha was naturally processed, leaving the exterior skin of the cherry intact while drying, bringing incredible floral and fruity note out. 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She has been producing specialty coffee for over 12 years. Additionally, she worked for several years as a coffee quality analyst in the department of Cauca, Colombia, where she developed cupping skills and acquired knowledge that led her to focus on coffee production. María Belén Díaz is one of the 96 women who are part of the Huila Condor Project and was one of the first women in the region to obtain a certification in coffee processing from The Forest Academy in 2024.\u003cbr\u003e\u003cbr\u003eMaría produces coffee alongside her husband, Narciso Narváez, and their three sons. They arrived in the municipality of Acevedo as workers, and with hard work and savings, they acquired the \"Resinas\" farm, where they grow varieties such as Papayo, Caturra, Castillo, Borbón Rosado, and Gesha. They dream of having their coffee recognized internationally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe process of the Pink Borbon Creation coffee begins with the meticulous selection of ripe Pink Borbon cherries, ensuring exceptional quality. The beans undergo a 24-hour pre-fermentation in cherry, followed by a 36-hour anaerobic fermentation in bags, snug in mucilage blankets, which enhances their unique flavor profile. The drying process takes place on raised beds for 15 days, ensuring optimal moisture levels. This semi-washed process results in a vibrant and complex flavor profile with notes of citric acid, floral, green apple, green tea, and tangerine. Pink Borbon Creation coffee exemplifies the dedication and expertise in coffee processing, offering a distinctive and delightful coffee experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52426622632229,"sku":"PASSPORT_SINGLE","price":31.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52426622664997,"sku":"PASSPORT_SINGLE","price":100.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"ethiopia-girma-bekele-cm-filter-1","title":"Ethiopia - Girma Bekele CM (Filter)","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEthiopia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e Debo village, Kochere, Gedeo\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1960 meters above sea level\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Girma Bekele\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Karume\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Carbonic Maceration\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Light and boozy with notes of purple wine gums, jasmine and strawberry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGirma Bekele is one of the few young coffee farmers in the Jabanto Coffee Farmers Business Group. While many in his generation show little interest in coffee farming—often aspiring to urban life after completing their education—Girma chose a different path. A trained healthcare professional and nurse, he made the bold decision to return to his rural roots rather than pursue a salaried career in the city. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGirma inherited 1.5 hectares of coffee farmland from his father in Debo village, located in Kochere County, Gedeo Zone. As an educated farmer, he applies modern and sustainable practices to improve coffee cultivation, processing, and environmental stewardship. His approach has led to significant improvements in yield, quality, and post-harvest handling. His income has steadily increased over the years, enabling him to reinvest in his farm by acquiring an additional 3.66 hectares of coffee land. Eager to innovate, Girma embraced the idea of experimenting with new coffee processing techniques. He chose to try natural anaerobic fermentation, also known as carbonic maceration. Remarkably, during his very first season using this method, his coffee earned a spot in the prestigious Cup of Excellence competition—ranking 40th among Ethiopia’s finest coffees. Girma’s journey reflects a promising shift: a new generation returning to farming not as a fallback, but as a forward-looking, professional pursuit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGirma Bekele uses anaerobic fermentation to process ripe cherries from his farms. The cherries are placed in sealed plastic barrels with a one-way valve that releases gas produced during fermentation while preventing oxygen from entering. In this oxygen-free environment, naturally occurring microorganisms ferment the coffee by consuming the fruits’ sugars and releasing carbon dioxide. As the carbon dioxide pushes out any remaining oxygen, it creates different fermentation byproducts than those produced in aerobic conditions. This results in vibrant, bubblegum-like flavors––a supercharged version of the natural sundried profile found across the country. This kind of coffee is called natural anaerobic coffee.\u003c\/span\u003e\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250 grams","offer_id":52426628858149,"sku":"PASSPORT_SINGLE","price":40.0,"currency_code":"AUD","in_stock":true},{"title":"1 Kilogram","offer_id":52426628890917,"sku":"PASSPORT_SINGLE","price":139.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-el-vergel-magnum-sidra-filter-2","title":"Colombia - El Vergel \"Magnum Sidra\" (Filter)","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Fresno, Tolima\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1450\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e El Vergel Estate\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Borbon Sidra\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Natural Mosto Anaerobic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Juicy and complex with notes of banana, strawberry, florals and tropical fruits.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBack in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThen, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIntroducing the new \"mosto processed coffee\", a delightful fusion of innovation and flavor. The coffee undergoes an extensive 72-hour anaerobic fermentation in plastic tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick. Our two-step drying process involves mechanical drying in a silo for 2 to 4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of sun exposure. The beans then undergo a 30-day stabilization in GrainPro bags before the final milling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLixiviates, or mosto, are by-products generated during the coffee fermentation process. These liquids contain microbial populations, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps reduce time and enhances the coffee, contributing to greater complexity and highlighting its flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLixiviates are produced during the fermentation of coffee cherries, where the coffee undergoes dehydration, resulting in the generation of a liquid by-product. This by-product contains a higher concentration of microorganisms that develop flavors during fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe liquid is collected at the end of the fermentation process and stored in a refrigerator at 3°C for up to 24 hours. To use it in other fermentation processes, we add water and sugar, allowing the mosto (lixiviates) to continue growing.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52426631676197,"sku":"PASSPORT_SINGLE","price":44.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52426631708965,"sku":"PASSPORT_SINGLE","price":151.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"ethiopia-girma-bekele-cm-espresso-2","title":"Ethiopia - Girma Bekele CM (Espresso)","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEthiopia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e Debo village, Kochere, Gedeo\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1960 meters above sea level\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Girma Bekele\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Karume\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Carbonic Maceration\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Light and boozy with notes of purple wine gums, jasmine and strawberry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGirma Bekele is one of the few young coffee farmers in the Jabanto Coffee Farmers Business Group. While many in his generation show little interest in coffee farming—often aspiring to urban life after completing their education—Girma chose a different path. A trained healthcare professional and nurse, he made the bold decision to return to his rural roots rather than pursue a salaried career in the city. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGirma inherited 1.5 hectares of coffee farmland from his father in Debo village, located in Kochere County, Gedeo Zone. As an educated farmer, he applies modern and sustainable practices to improve coffee cultivation, processing, and environmental stewardship. His approach has led to significant improvements in yield, quality, and post-harvest handling. His income has steadily increased over the years, enabling him to reinvest in his farm by acquiring an additional 3.66 hectares of coffee land. Eager to innovate, Girma embraced the idea of experimenting with new coffee processing techniques. He chose to try natural anaerobic fermentation, also known as carbonic maceration. Remarkably, during his very first season using this method, his coffee earned a spot in the prestigious Cup of Excellence competition—ranking 40th among Ethiopia’s finest coffees. Girma’s journey reflects a promising shift: a new generation returning to farming not as a fallback, but as a forward-looking, professional pursuit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGirma Bekele uses anaerobic fermentation to process ripe cherries from his farms. The cherries are placed in sealed plastic barrels with a one-way valve that releases gas produced during fermentation while preventing oxygen from entering. In this oxygen-free environment, naturally occurring microorganisms ferment the coffee by consuming the fruits’ sugars and releasing carbon dioxide. As the carbon dioxide pushes out any remaining oxygen, it creates different fermentation byproducts than those produced in aerobic conditions. This results in vibrant, bubblegum-like flavors––a supercharged version of the natural sundried profile found across the country. This kind of coffee is called natural anaerobic coffee.\u003c\/span\u003e\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250 grams","offer_id":52426634920229,"sku":"PASSPORT_SINGLE","price":40.0,"currency_code":"AUD","in_stock":true},{"title":"1 Kilogram","offer_id":52426634952997,"sku":"PASSPORT_SINGLE","price":139.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-campo-hermoso-black-honey-cm-sidra-filter-2","title":"Colombia - Campo Hermoso Black Honey CM Sidra (Filter)","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Circasia, Quindio\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1650masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Edwin Norena\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Sidra Bourbon\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Black Honey CM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes: \u003c\/strong\u003eSilky, big and florally with notes of jasmine, juniper and mandarin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCherries are harvested 22-24ô brix's. Cherries are soaked in water for 5 hours. The initial Cherry carbonic maceration is conducted for 22 hours with Mossto innoculation. The wet milling process leaves 75 % of Mucilage, and the cherries are laid out on raised beds for drying. The reserved Mossto is Sprayed over the drying cherries during drying to further develop the flavour. Coffee is sun dried on African beds for 22-24 days until humidity is down to 10.5 % . Final humidity stabilization for 10 days inside a warehouse (Fique Bags), then coffee is finally stored on grain pro bags for the final stabilization of (8-10 days). Finally coffees are cupped and lots organized.\u003c\/span\u003e\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"100gm","offer_id":53664450642213,"sku":"PASSPORT_SINGLE","price":31.0,"currency_code":"AUD","in_stock":true},{"title":"250gm","offer_id":53664450576677,"sku":"PASSPORT_SINGLE","price":58.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":53664450609445,"sku":"PASSPORT_SINGLE","price":208.0,"currency_code":"AUD","in_stock":true},{"title":"Vac Sealed Pouch Option (per pouch)","offer_id":53875831832869,"sku":"PASSPORT_SINGLE","price":3.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-campo-hermoso-cherry-madness-espresso-1","title":"Colombia Campo Hermoso \"Cherry Madness\" ESPRESSO","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Circasia, Quindio\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1650\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Edwin Norena, Campo Hermoso\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Red Bourbon\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Carbonic Maceration, Black Honey, Yeast Mosto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Creamy, jammy and juicy with notes of strawberry, florals and red jelly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and work with clients abroad to create beautiful results.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCherries with more than 18° Brix are harvested, cleaned and subjected to carbonic maceration for 72 hours.\u003c\/p\u003e\n\u003cp\u003eAfter pulping to a black honey level, the mosto is extracted and fermented with yeast for 48 hours. This starter is infused into the coffee, for another 48 hours.\u003c\/p\u003e\n\u003cp\u003eThe coffee is dried in the sun on African beds for 15 days, stabilized for 8 days.\u003c\/p\u003e\n\u003cp\u003eAfter 10 to 15 days of final stabilization, the coffee is cupped.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52426636132645,"sku":"PASSPORT_SINGLE","price":57.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52426636165413,"sku":"PASSPORT_SINGLE","price":203.0,"currency_code":"AUD","in_stock":true},{"title":"100gm","offer_id":53658945257765,"sku":"PASSPORT_SINGLE","price":30.0,"currency_code":"AUD","in_stock":true},{"title":"Vac Sealed Pouch Option (per pouch)","offer_id":53875831275813,"sku":"PASSPORT_SINGLE","price":3.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/COLCampoHermosogeneral.jpg?v=1779697026"},{"product_id":"colombia-el-diviso-ombligon-thermal-shock-anaerobic-natural-filter-1","title":"Colombia - El Diviso Ombligón (Filter)","description":"\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Bruselas, Huila\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1700 MASL\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor \u0026amp; Adrian Lasso\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Ombligon\u003cbr\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003eThermal Shock Anaerobic Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Deep and complex with notes of strawberry jam, purple grape, and florals.\u003c\/p\u003e\n\u003cp\u003eHigh up on the southern slopes of the Andes of Bruselas, Huila, El Diviso continues to push the boundaries of what coffee processing can achieve. Ombligon, a rare and unconventional varietal, is known for its intense aromatics and unique cup structure but only when handled with absolute precision. \u003cbr\u003eAt El Diviso, this coffee is treated as a canvas for controlled fermentation. Rather than relying on chance, every variable temperature, oxygen, and time is carefully managed to guide the development of flavour. The result is a profile that opens with ripe strawberry and passionfruit, layered with notes of mango and red grape, and carried by a deep, syrupy sweetness.\u003cbr\u003eDespite its intensity, the cup remains well balanced. There is structure beneath the fruit clarity within the fermentation, allowing the coffee to feel vibrant, not overwhelming. This is not a traditional natural. It is a precision-driven natural process, designed to elevate the most expressive characteristics of Ombligón while maintaining balance and control.\u003c\/p\u003e\n\u003cp\u003eEL DIVISO – 5 STEP PROCESS (OMBLIGÓN NATURAL)\u003cbr\u003e1. Selective Harvesting\u003cbr\u003eOnly fully ripe, high-density cherries are handpicked at peak sugar concentration to ensure maximum flavour potential.\u003cbr\u003e2. Thermal Shock Preparation (50°C)\u003cbr\u003eCherries are exposed to warm water to open the pores of the fruit and activate microbial pathways, preparing them for a controlled fermentation.\u003cbr\u003e3. Anaerobic Fermentation (Whole Cherry)\u003cbr\u003eThe cherries are placed in sealed tanks where oxygen is removed. This stage drives the development of intense fruit character, lactic structure, and aromatic complexity.\u003cbr\u003e4. Extended Natural Drying\u003cbr\u003eCherries are dried whole on raised beds under carefully controlled conditions. Drying is slow and even, allowing sugars and fermentation compounds to fully integrate into the seed.\u003cbr\u003e5. Stabilisation \u0026amp; Conditioning\u003cbr\u003eOnce target moisture is reached, the coffee is rested and stabilised before milling. This step ensures consistency, clarity, and longevity in the final cup.\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"125gm","offer_id":52426639048997,"sku":"PASSPORT_SINGLE","price":31.0,"currency_code":"AUD","in_stock":true},{"title":"250gm","offer_id":52426639081765,"sku":"PASSPORT_SINGLE","price":49.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52426639114533,"sku":"PASSPORT_SINGLE","price":172.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-penas-blancas-geisha-natural-filter-1","title":"Colombia - Penas Blancas Geisha Natural (Filter)","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Acevedo, Huila\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1750\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Penas Blancas\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Geisha\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Mosto Natural Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes: \u003c\/strong\u003eSmooth and complex with notes of orange sherbet, strawberry jam, purple grape, kiwifruit and florals.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHailing from the renowned coffee-growing region of Acevedo, Huila, Colombia, the Peñas Blancas Natural is a truly exceptional offering. Grown at an altitude of 1750 meters above sea level, this coffee thrives in the ideal microclimate, with temperatures ranging between 17 and 24°C, contributing to its remarkable quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eThe natural processing of the Peñas Blancas Natural begins with the careful harvesting of cherries, each with a Brix level above 22, signifying optimal sugar content. Upon arrival at the processing station, the cherries are treated with a thermal shock at 55°C for 30 minutes. This step disinfects the cherries and eliminates impurities while maintaining their integrity. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFollowing the thermal shock, the cherries undergo a 48-hour oxidation process with the recirculation of \"mosto,\" which enhances their flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eThe next phase involves placing the cherries in plastic bags with an inner liner for an additional 36 hours, allowing controlled fermentation to take place. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cherries are then subjected to a two-day solar drying period, followed by 36 hours of mechanical drying to ensure consistency. The drying process is completed when the beans reach a moisture content of less than 11.5%, ensuring stability and longevity in storage\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"125gm","offer_id":52653936640293,"sku":"PASSPORT_SINGLE","price":36.0,"currency_code":"AUD","in_stock":true},{"title":"250gm","offer_id":52426638590245,"sku":"PASSPORT_SINGLE","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52426638623013,"sku":"PASSPORT_SINGLE","price":218.0,"currency_code":"AUD","in_stock":true},{"title":"250gm Vac Sealed Pouch Option (per pouch)","offer_id":52664786092325,"sku":"PASSPORT_SINGLE","price":3.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-el-diviso-sidra-thermal-shock-anaerobic-washed-filter-3","title":"Colombia - El Diviso Sidra (Filter)","description":"\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Colombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Bruselas, Huila\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1700 MASL\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor \u0026amp;amp; Adrian Lasso\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Sidra\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Thermal Shock Anaerobic Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Light and sweet with jelly like notes of florals and candy.\u003c\/p\u003e\n\u003cp\u003eHigh in the mountains of Bruselas, Huila, where cool air slows maturation and intensifies complexity, El Diviso continues to redefine what Colombian coffee can be. This Sidra lot is a reflection of precision, patience, and an evolving understanding of fermentation Sidra, a rare and expressive varietal, thrives in this environment, developing a profile that is both structured and vibrant. At El Diviso, the goal is not to overpower the coffee through processing, but to amplify what is already there. Every step is intentional, controlled, and repeatable.\u003cbr\u003eThe result is a washed coffee with clarity and lift, yet layered with delicate florals, citrus brightness, and a refined sweetness that lingers long after the cup. This is not just a washed coffee, it is a precision fermentation washed process, designed to unlock the full potential of Sidra.\u003c\/p\u003e\n\u003cp\u003eEL DIVISO – 5 STEP PROCESS (SIDRA WASHED)\u003cbr\u003e1. Selective Harvesting\u003cbr\u003eOnly perfectly ripe cherries are handpicked, ensuring optimal sugar content and uniformity before processing begins.\u003cbr\u003e2. Thermal Shock Preparation (50°C)\u003cbr\u003eCherries are exposed to controlled warm water to open the pores of the fruit. This step prepares the coffee for a more consistent and efficient fermentation.\u003cbr\u003e3. Anaerobic Fermentation\u003cbr\u003eWhole cherries are placed in sealed tanks, where oxygen is limited. This controlled environment enhances aromatic complexity while maintaining structure and cleanliness.\u003cbr\u003e4. Depulping \u0026amp; Washing\u003cbr\u003eAfter fermentation, the cherries are depulped and gently washed, removing mucilage while preserving the integrity of the cup profile.\u003cbr\u003e5. Controlled Drying\u003cbr\u003eCoffee is slowly dried on raised beds under carefully monitored conditions to stabilise the profile and lock in flavour clarity.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"125gm","offer_id":52426641113381,"sku":"PASSPORT_SINGLE","price":31.0,"currency_code":"AUD","in_stock":true},{"title":"250gm","offer_id":52426641146149,"sku":"PASSPORT_SINGLE","price":49.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52426641178917,"sku":"PASSPORT_SINGLE","price":172.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-el-diviso-ombligon-decaf-filter-2","title":"Colombia - El Diviso Decaf (Filter)","description":"\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Colombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Bruselas, Huila\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750 MASL\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor \u0026amp; Adrian Lasso\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Ombligon\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Thermal Shock Anaerobic Natural DECAF\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Silky and sweet with notes of strawberry, cherry and florals.\u003c\/p\u003e\n\u003cp\u003eEl Diviso has become internationally recognised for innovative processing methods \u003cbr\u003eand rare varieties such as Ombligón. \u003cbr\u003eOmbligon comes from the Spanish word for belly button, referring to the distinctive \u003cbr\u003eshape of the bean. \u003cbr\u003eFor this lot, ripe Ombligón cherries undergo an extended fermentation process \u003cbr\u003edesigned to build sweetness and aromatic depth. The cherries are first oxidised, then \u003cbr\u003emoved through staged anaerobic fermentations, controlled thermal shock wash. \u003cbr\u003eAfter drying, the coffee is decaffeinated using the natural sugar cane process (EA \u003cbr\u003edecaf) \u003cbr\u003eFor decaffeination, the Sugar Cane Process is used a method developed in Colombia. \u003cbr\u003eMolasses from sugar cane is fermented to produce ethanol, which is combined with \u003cbr\u003eacetic acid to create ethyl acetate (EA), a naturally occurring compound found in \u003cbr\u003efruits and fermented products. The beans are gently steamed to open their structure, \u003cbr\u003ethen washed with EA to remove caffeine, and finally rinsed and dried.\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52426641670437,"sku":"PASSPORT_SINGLE","price":36.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52426641703205,"sku":"PASSPORT_SINGLE","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-las-moras-natural-filter-2","title":"Colombia - Las Moras Natural (Filter)","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e Pitalito, Huila\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1700 - 1900\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Las Moras\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Caturra, Bourbon Amarillo, and Colombia\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Smooth body and balanced with notes of candied blueberry and pineapple.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eColombia Excelso Las Moras, cultivated in the renowned Pitalito region of Huila, Colombia, is a testament to the region's rich coffee heritage and ideal growing conditions. Situated at altitudes ranging from 1700 to 1900 meters above sea level, this area provides the perfect environment for producing high-quality coffee beans. The varieties used in this coffee, including Caturra, Bourbon Amarillo, and Colombia, are celebrated for their distinctive characteristics and contribute to the unique profile of the Las Moras.\u003c\/p\u003e\n\u003cp\u003eThe processing of Colombia Excelso Las Moras adheres to a rigorous three-stage method that ensures the highest quality and complexity in the final product. The initial stage involves washing and disinfecting of the cherries upon arrival at the processing station. This step is crucial as it removes any green or immature beans, leaves, stems, and dirt, ensuring that only the finest cherries proceed to the next stages. This careful selection sets a high standard for the coffee's quality right from the beginning.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eIn the second stage, the cherries undergo an oxidation period of 24 hours before being de-pulped. This step is essential as it allows the natural enzymes within the cherries to enhance the development of aromatic compounds, enriching the coffee's profile. After oxidation, the beans are de-pulped and thoroughly rinsed to remove the mucilage, a key aspect of the washed process that contributes to the coffee's clean and crisp taste.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe final stage involves a controlled and homogeneous mechanical drying process, which stabilises the beans and preserves their intricate flavours. This precise drying method is vital for maintaining the coffee's consistency and quality. The resulting product, part of Lohas’ High Cup Score (HCS) Regionals, showcases a distinctly superior cup profile with remarkable complexity.\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52426643243301,"sku":"PASSPORT_SINGLE","price":33.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52426643276069,"sku":"PASSPORT_SINGLE","price":109.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-campo-hermoso-cherry-madness-filter-3","title":"Colombia Campo Hermoso \"Cherry Madness\" FILTER","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Circasia, Quindio\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1650\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Edwin Norena, Campo Hermoso\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Red Bourbon\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Carbonic Maceration, Black Honey, Yeast Mosto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Creamy, jammy and juicy with notes of strawberry, florals and red jelly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and work with clients abroad to create beautiful results.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eCherries with more than 18° Brix are harvested, cleaned and subjected to carbonic maceration for 72 hours.\u003c\/p\u003e\n\u003cp\u003eAfter pulping to a black honey level, the mosto is extracted and fermented with yeast for 48 hours. This starter is infused into the coffee, for another 48 hours.\u003c\/p\u003e\n\u003cp\u003eThe coffee is dried in the sun on African beds for 15 days, stabilized for 8 days.\u003c\/p\u003e\n\u003cp\u003eAfter 10 to 15 days of final stabilization, the coffee is cupped.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52426643308837,"sku":"PASSPORT_SINGLE","price":57.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52426643341605,"sku":"PASSPORT_SINGLE","price":203.0,"currency_code":"AUD","in_stock":true},{"title":"100gm","offer_id":53658957087013,"sku":"PASSPORT_SINGLE","price":30.0,"currency_code":"AUD","in_stock":true},{"title":"Vac Sealed Pouch Option (per pouch)","offer_id":53875831701797,"sku":"PASSPORT_SINGLE","price":3.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/COLCampoHermosogeneral_d1f2fb64-4abd-4673-ba89-bb38802d9e53.jpg?v=1779697082"},{"product_id":"colombia-el-diviso-washed-anaerobic-filter-2","title":"Colombia El Diviso Washed Anaerobic FILTER","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin\u003c\/strong\u003e: Colombia\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRegion\u003c\/strong\u003e: Huila\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAltitude\u003c\/strong\u003e: 1750 meters above sea level\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFarm\u003c\/strong\u003e: Finca El Diviso\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOwner\u003c\/strong\u003e: Nestor \u0026amp; Adrian Lasso\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVariety\u003c\/strong\u003e: Pink Bourbon, Red Bourbon, Castillo, Typica\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eProcess\u003c\/strong\u003e:  Washed Anaerobic       \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTasting Notes\u003c\/strong\u003e:\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eClean and silky with notes of strawberries \u0026amp; cream, white nectarine, key lime, tropical fruit and florals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNestor Lasso is a young innovative coffee farmer whose name is becoming well known due to the family's quality efforts on their farm; El Diviso in Huila, Colombia. Nestor has a Technical Degree in Specialty Coffee Processing from SENA and has helped make many coffee champions with his coffee winning World Brewers and World Barista Champion since 2022.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e5 years ago, Nestor and his brother Adrian took over the family farm and branched out into specialty coffee and experimentation rather than growing coffee like their parents. Today, at 22 and 24, the two brothers have teamed up with Jhoan Vergara, also the child of a coffee farmer, to create El Diviso. El Diviso brings together the two-family farms, El Diviso (Nestor and Adrian Lasso) and Las Flores (Jhoan Vergara), close to the town of Pitalito, in the Huila region of Colombia. This partnership was great as these 3 young guys united their knowledge to improve quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThen, 3 years ago, Cat \u0026amp; Pierre, founders of CATA Export and the 3 producers started a journey of trial and error to define the fermentation processes and protocols at the farm, with the aim to link these coffees directly to the global coffee market. This learning process has been time and money consuming but with an exciting outcome as today these coffees have been used in many barista competitions across the world!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRipe only cherry is manually selected which are oxidized for 18 hours at an average room temperature of 25°C. The anaerobic fermentation stage is conducted in bags or containers for 20 hours at an average temperature of 16 and 18°C. Cherry is transferred to tanks, carrying out oxidation for another 28 hours, allowing it to reach a maximum temperature of 36°C. Lastly the cherry coffee is placed in 50-kilogram bags to start anaerobic fermentation for 16 hours at a temperature of 16 to 20°C then transferred to tanks, submerging them in 45°C water, adding leachate (coffee pulp juice) from the previous harvest and conducting leachate recirculation for 18 hours. Cherry is then depulped and dried in marquees at a maximum temperature of 32°C until reaching 11% moisture.\u003c\/span\u003e\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250 grams","offer_id":52426645078309,"sku":"PASSPORT_SINGLE","price":31.0,"currency_code":"AUD","in_stock":true},{"title":"1 Kilogram","offer_id":52426645111077,"sku":"PASSPORT_SINGLE","price":102.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-alta-gracia-geisha-natural-filter-2","title":"Colombia - Alta Gracia Geisha (Filter)","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Acevedo, Huila\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1600\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Natalia Lezama Ramirez\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Gesha\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e 60 hour Fermentation, Parabolic Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Sweet and winey with notes of cooked mango, toffee and golden raisin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions.\u003c\/p\u003e\n\u003cp\u003eNatalia has planted Gesha, Ombligon, and Caturra variety coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, washed, and then dried for 15 days in parabolic dryers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLocated in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate, and harvest cycles all contribute to the quality of coffee produced here. The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares. \u003c\/span\u003e\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52426646290725,"sku":"PASSPORT_SINGLE","price":35.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52426646323493,"sku":"PASSPORT_SINGLE","price":115.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-el-paseo-rocket-flower-filter-3","title":"Colombia - El Paseo \"Rocket Flower\" (Filter)","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Buesaco, Nariño\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1800\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e El Paseo Estate\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Caturra\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Anaerobic Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Sweet and clean with notes of orange, coconut, florals and lemongrass.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHuver is a third-generation coffee grower, but his close relationship with coffee is recent. Until a few years ago (before 2015), he was a math teacher at a school in Nariño. The farm El Paseo is located near Buesaco, on the Suma Paz trail. This family farm is where Huver has had the opportunity to work alongside his father. El Paseo has been in the family for over 20 years and is one of three farms they own. It is a beautiful farm with an altitude range of 1750 meters to 1950 meters, featuring several native shade trees and situated on the slopes overlooking the valley of Buesaco.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe process of the Rocket Flower coffee from El Paseo farm in Nariño begins with the careful selection of ripe Caturra cherries, ensuring exceptional quality. The cherries undergo a 36-hour pre-fermentation in cherry, followed by a floating and disinfection process using sea salt at 2% of the total water in the hopper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe beans are then subjected to anaerobic fermentation in stainless steel tanks with regulated relief valves. After moving to a second hopper and being pulped, leachates are collected and 200 liters are used per fermentation tank with the additions of enzymes to promote an specific floral profile. Each tank, holding up to 2,800 kilos of coffee, ferments the coffee for 6 days, developing a complex flavor profile. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe beans are then mechanically dried in a silo for 2-3 days at temperatures below 38 degrees, ensuring ideal moisture levels. A 15-day stabilization period follows, guaranteeing the consistency and quality of the coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis meticulous process results in a flavor profile rich with notes of lemongrass, citric acid, citrus, cocoa, coffee blossom, floral, orange, and sweet aromatics, making Rocket Flower coffee a standout selection.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52426646421797,"sku":"PASSPORT_SINGLE","price":31.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52426646454565,"sku":"PASSPORT_SINGLE","price":99.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"uganda-mubuku-anaerobic-natural-espresso","title":"Uganda - Mubuku (Espresso)","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e : Uganda\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Kasese, Western Uganda\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1300 - 2030\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e 4300+ Small lot holders for Mubuku CSW\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e SL14\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Anaerobic Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes: \u003c\/strong\u003eBoozy and vibrant with notes of tropical fruit, berry jam and cocoa nib.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Mubuku Washing Station is located on a 20-acre plot along the banks of the Mubuku River in Kasese District. The river originates from the glacial caps of the Upper Rwenzori Mountains and flows all the way to Lake George. Along its journey, it winds through fertile farmland on the east-facing slopes of the Rwenzori Mountain Range, passing Kasese Station before joining Lake George and the broader African Great Lakes system.\u003c\/p\u003e\n\u003cp\u003eKasese lies close to the shores of Lake George, with the breathtaking Queen Elizabeth National Park to the south of the station. Even closer is the entrance to Rwenzori National Park—just one kilometer from our washing station. Both parks are UNESCO World Heritage Sites.\u003c\/p\u003e\n\u003cp\u003eThis coffee is part of a specialty initiative born from the partnership between our in-house fermentation experts and Ugacof. The project’s mission is to develop a reliable, high-quality flavor profile that adds value to Ugandan coffee. Our specialty coffee team worked closely with Ugacof to design a customized experimental processing method aligned with these goals.\u003c\/p\u003e\n\u003cp\u003eThe drier, hotter climate at Mubuku Washing Station, combined with the presence of a quality control lab, provides the ideal environment for experimenting with anaerobic natural processing. This setup ensures even drying and consistent quality at every stage.\u003c\/p\u003e\n\u003cp\u003ePurchases of this lot also contribute towards our \u003ca href=\"https:\/\/sucafina.com\/apac\/sustainability\/impact-sucafina-s-responsible-sourcing-program\"\u003eIMPACT responsible sourcing\u003c\/a\u003e goals by equipping IMPACT verified smallholder coffee farmers delivering to IMPACT verified farmers delivering to Katerera Coffee Washing Station (CWS) in Uganda with essential farming tools and practical support. By providing tool kits that include hoes, spades and pruning saws, this initiative tackles a key barrier to productivity – limited access to essential farm equipment.\u003c\/p\u003e\n\u003cp\u003eMore than 4,300 farmers contribute cherries to the Mubuku station, spread across a vast network of farms and communities. For those living farther away, transporting cherries daily can be a significant challenge. To address this, we’ve built strong relationships with trusted middlemen who collect and deliver cherries to the station. This network is essential for maintaining a smooth workflow and ensuring timely payments to farmers.\u003c\/p\u003e\n\u003cp\u003eFarmers primarily grow SL14, often intercropping with bananas, vanilla, and beans to diversify their income.\u003c\/p\u003e\n\u003cp\u003eCherries are transported to the station daily, often via steep, muddy dirt roads. Upon arrival, the cherries are floated and meticulously hand-sorted by trained staff. They are then placed in plastic drums with capacities ranging from 95 to 155 kg. The tanks are sealed, and the cherries undergo anaerobic fermentation for 40 hours.\u003c\/p\u003e\n\u003cp\u003eThe introduction of a state-of-the-art wet mill will enable the Mubuku Project to consistently produce high-quality specialty grades across all processing methods. It also opens the door to exciting new experiments that unlock the full flavor potential of these coffees, like this anaerobic natural.\u003c\/p\u003e\n\u003cp\u003eFor our Anaerobic Naturals, cherry quality and a controlled environment are critical to preventing over-fermentation and maintaining the highest standards. After fermentation, cherries are spread on raised beds with an average capacity of 300 kg. Around 90 seasonal workers are employed at the drying tables, focusing almost exclusively on drying care. They frequently turn and rake the cherries to ensure even drying and visually inspect for defects, removing any damaged beans.\u003c\/p\u003e\n\u003cp\u003eDrying typically takes 18 to 24 days, depending on conditions.\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52616158839077,"sku":"PASSPORT_SINGLE","price":29.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52616158871845,"sku":"PASSPORT_SINGLE","price":93.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-finca-resinas-pink-borbon-creation-espresso","title":"Colombia - Finca Resinas (Espresso)","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003c\/strong\u003e Colombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e Huila\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1800 MASL\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e María Belén Díaz, Finca Resinas\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Pink Bourbon\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Double Anaerobic Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Complex and delicate with notes of candied florals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMaría Belén Díaz is the daughter of a coffee grower, and she has been connected to coffee her entire life. She has been producing specialty coffee for over 12 years. Additionally, she worked for several years as a coffee quality analyst in the department of Cauca, Colombia, where she developed cupping skills and acquired knowledge that led her to focus on coffee production. María Belén Díaz is one of the 96 women who are part of the Huila Condor Project and was one of the first women in the region to obtain a certification in coffee processing from The Forest Academy in 2024.\u003cbr\u003e\u003cbr\u003eMaría produces coffee alongside her husband, Narciso Narváez, and their three sons. They arrived in the municipality of Acevedo as workers, and with hard work and savings, they acquired the \"Resinas\" farm, where they grow varieties such as Papayo, Caturra, Castillo, Borbón Rosado, and Gesha. They dream of having their coffee recognized internationally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe process of the Pink Borbon Creation coffee begins with the meticulous selection of ripe Pink Borbon cherries, ensuring exceptional quality. The beans undergo a 24-hour pre-fermentation in cherry, followed by a 36-hour anaerobic fermentation in bags, snug in mucilage blankets, which enhances their unique flavor profile. The drying process takes place on raised beds for 15 days, ensuring optimal moisture levels. This semi-washed process results in a vibrant and complex flavor profile with notes of citric acid, floral, green apple, green tea, and tangerine. Pink Borbon Creation coffee exemplifies the dedication and expertise in coffee processing, offering a distinctive and delightful coffee experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52733284319525,"sku":"PASSPORT_SINGLE","price":31.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52733284352293,"sku":"PASSPORT_SINGLE","price":100.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-patio-bonito-aji-bourbon-thermal-shock-anaerobic-washed-filter","title":"Colombia - Patio Bonito Aji (Filter)","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Caldono, Cauca\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1700\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Paola \u0026amp; Carlos Trujillo\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Aji Bourbon\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Thermal Shock Anaerobic Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Boozy and sweet with notes of blueberry, apricot and panela.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePatio Bonito is a hardworking and innovative family-run farm in Caldono, Cauca. Founder Carlos Arturo Trujillo has been a coffee farmer for almost 50 years, and he says, \"It has been a long road, but in the end, it is very satisfactory.\" He is assisted on his farm by his daughter, Paola Trujillo, who has been especially integral in helping Carlos perfect the fermentation process for his coffee. Paola spent many years previously working as a cupper and buyer in Nariño and Huila for an exporting company. After returning to the farm in 2022, she has innovated how they process their washed and natural coffees, including “thermal shock” and anaerobic modulations to their processes. \u003c\/p\u003e\n\u003cp\u003eThe Trujillo's first met Cafe Imports in 2015 and Carlos says “I am thrilled at the opportunity to continue a decades old relationship and feel confident that the legacy we have built together is one that my daughter's can carry on well after I am gone.\"\u003c\/p\u003e\n\u003cp\u003eThe total area of the farm is 11 hectares, with 9 hectares of coffee, or 47,000 coffee trees across 13 varieties, including Castillo, Colombia, and Pink Bourbon, Gesha, Typica, SL-28, Red Bourbon, Java, Bourbon \"Aji\", Sidra, Pacamara, Laurina, and Wush Wush. The Trujillo family are passionate in their pursuit of quality, and in their attention to detail in every aspect of the farm. According to the Trujillo's, all operations at Patio Bonito are grounded in three core values: food security, soil conservation and management, and coffee cultivation. The farm's mission is \"to provide alternatives and training to farmers and students on the management, conservation, and exploration of natural resources and the environment,\" and the family's philosophy is, “The best legacy we can leave to our children is: love, knowledge, and a planet in which to live.\"\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":52883595690277,"sku":"PASSPORT_SINGLE","price":36.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":52883595723045,"sku":"PASSPORT_SINGLE","price":119.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-alta-gracia-geisha-natural-espresso","title":"Colombia - Alta Gracia Geisha (Espresso)","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Acevedo, Huila\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1600\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Natalia Lezama Ramirez\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Gesha\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e 60 hour Fermentation, Parabolic Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Sweet and winey with notes of cooked mango, toffee and golden raisin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Alta Gracia, Natalia's farm, is 1.5 hectares of stunning landscape in the Acevedo region of Huila, Colombia. This particular region is on the border of the amazon rainforest, and it is common to see big rolling clouds coming in over the mountains, providing ideal coffee growing conditions.\u003c\/p\u003e\n\u003cp\u003eNatalia has planted Gesha, Ombligon, and Caturra variety coffees here in addition to the traditional Colombian varieties. Her coffee is fermented for 60 hours, washed, and then dried for 15 days in parabolic dryers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLocated in southwestern Colombia, Huila is nestled in-between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate, and harvest cycles all contribute to the quality of coffee produced here. The most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares. \u003c\/span\u003e\u003c\/p\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"250gm","offer_id":53508992860453,"sku":"PASSPORT_SINGLE","price":35.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":53508992893221,"sku":"PASSPORT_SINGLE","price":115.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-ombligon-finca-las-flores-limited-release","title":"Colombia - Ombligon Finca Las Flores (Limited Release)","description":"\u003cp\u003eTreat yourself with this rare top shelf offering from the folks at Paradox. This coffee has featured heavily on the competition circuit this year and we can personally attest to its excellence. It's juicy, tropical and loaded with intense red fruits - perfect for your next special occasion filter or popping post-gym cold brew. \u003c\/p\u003e\n\u003cp\u003eTastes like: Cherry, guava, pomegranate, and watermelon.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eIntensity rating:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSweetness: 5\/5\u003c\/p\u003e\n\u003cp\u003eAcidity: 5\/5\u003c\/p\u003e\n\u003cp\u003eBody: 4\/5\u003c\/p\u003e\n\u003ch6\u003eROASTING SCHEDULE:\u003c\/h6\u003e\n\u003ch6\u003eParadox ships Monday-Thursday.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOrders received between Thursday evening and Sunday usually ship within 2-3 business days.\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the geeks:\u003c\/span\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eThis exceptional Ombligon microlot is produced by Jhoan Vergara at Finca Las Flores in Acevedo, Huila, Colombia. A third generation producer and master processor, Jhoan and his brothers have spent more than 30 years combining traditional growing practices with innovative processing techniques. Ombligon is a rare variety gaining recognition through its use in World Barista Championship coffees. It delivers vibrant notes of cherry, guava, pomegranate and watermelon. A meticulous multi-stage fermentation process enhances the coffee's flavour intensity and aromatic clarity.\u003c\/span\u003e\u003c\/p\u003e","brand":"Paradox Coffee Roasters","offers":[{"title":"Filter \/ 200g \/ Whole Bean","offer_id":53699321364773,"sku":"AU-PARADOX-COLOOMB200-WB","price":32.5,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 200g \/ V60","offer_id":53699321397541,"sku":"AU-PARADOX-COLOOMB200-V60","price":32.5,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 200g \/ Drip Machine","offer_id":53699321430309,"sku":"AU-PARADOX-COLOOMB200-DM","price":32.5,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 200g \/ French Press","offer_id":53699321463077,"sku":"AU-PARADOX-COLOOMB200-FP","price":32.5,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 200g \/ Cold Brew","offer_id":53699321495845,"sku":"AU-PARADOX-COLOOMB200-CB","price":32.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/ScreenShot2026-08-29at3.55.43pm.png?v=1787982964"},{"product_id":"kenya-inoi-thaita","title":"Kenya - Inoi  Thaita","description":"\u003cp\u003eIf you like your filters deep and juicy, then you need to give this gorgeous Kenyan from Paradox a shot. It's got that signature blackcurrant note and accompanying deep body that Kenyans are known for. Perfect for a bulk filter brew or mix it with tonic water and a slice of lime for a refreshing coffee tonic. \u003c\/p\u003e\n\u003cp\u003eTastes like: Toffee, blackcurrant, orange, and hibiscus.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eIntensity rating:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSweetness: 3.5\/5\u003c\/p\u003e\n\u003cp\u003eAcidity: 4.5\/5\u003c\/p\u003e\n\u003cp\u003eBody: 4.5\/5\u003c\/p\u003e\n\u003ch6\u003eROASTING SCHEDULE:\u003c\/h6\u003e\n\u003ch6\u003eParadox ships Monday-Thursday.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOrders received between Thursday evening and Sunday usually ship within 2-3 business days.\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the geeks:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eRegion: Kirinyaga County, Kenya\u003cbr\u003eAltitude: 1750 MASL\u003cbr\u003eVarietal: SL28, SL34, Ruiru 11\u003cbr\u003eProcess: Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eGrown on the slopes of Mt Kenya, this coffee comes from the Thaita Factory in Kirinyaga County. Around 800 smallholder farmers contribute cherries to the Inoi Cooperative Society mill, growing coffee on small plots at around 1750 MASL. Bright red, nutrient-rich soils, cool temperatures and ideal rainfall provide the conditions for slow maturation and an expressive cup character. Cherries are handpicked at peak ripeness and carefully sorted before being traditionally fully washed. The result is a sweet, layered cup with notes of toffee, black currant, bright orange and delicate hibiscus through the finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Paradox Coffee Roasters","offers":[{"title":"Filter \/ 200g \/ Whole Bean","offer_id":53704381235493,"sku":"AU-PARADOX-KENITOI200-WB","price":20.5,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 200g \/ V60","offer_id":53704381268261,"sku":"AU-PARADOX-KENITOI200-V60","price":20.5,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 200g \/ Drip Machine","offer_id":53704381301029,"sku":"AU-PARADOX-KENITOI200-DM","price":20.5,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 200g \/ French Press","offer_id":53704381333797,"sku":"AU-PARADOX-KENITOI200-FP","price":20.5,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 200g \/ Cold Brew","offer_id":53704381366565,"sku":"AU-PARADOX-KENITOI200-CB","price":20.5,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 1kg \/ Whole Bean","offer_id":53704381399333,"sku":"AU-PARADOX-KENITOI1-WB","price":72.0,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 1kg \/ V60","offer_id":53704381432101,"sku":"AU-PARADOX-KENITOI1-V60","price":72.0,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 1kg \/ Drip Machine","offer_id":53704381464869,"sku":"AU-PARADOX-KENITOI1-DM","price":72.0,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 1kg \/ French Press","offer_id":53704381497637,"sku":"AU-PARADOX-KENITOI1-FP","price":72.0,"currency_code":"AUD","in_stock":true},{"title":"Filter \/ 1kg \/ Cold Brew","offer_id":53704381530405,"sku":"AU-PARADOX-KENITOI1-CB","price":72.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/ScreenShot2026-08-30at3.50.10pm.png?v=1788070369"},{"product_id":"el-salvador-la-providencia","title":"El Salvador - La Providencia","description":"\u003cp\u003eThe single origin for those seeking their first dalliance away from blends, or anyone just after a solid crowd pleasing all-rounder. Familiar but fruity, structured and clean, this Salvadoran makes a fantastic long black or delicious latte. \u003c\/p\u003e\n\u003cp\u003eTastes like: Plum, mandarin, grapes, and dark chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eIntensity rating:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSweetness: 4\/5\u003c\/p\u003e\n\u003cp\u003eAcidity: 3.5\/5\u003c\/p\u003e\n\u003cp\u003eBody: 3.5\/5\u003c\/p\u003e\n\u003ch6\u003eROASTING SCHEDULE:\u003c\/h6\u003e\n\u003ch6\u003eParadox ships Monday-Thursday.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOrders received between Thursday evening and Sunday usually ship within 2-3 business days.\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the geeks:\u003c\/span\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRegion: Canton La Pandeadura, El Salvador\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1100 - 1300 MASL\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Yellow Caturra\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Anaerobic Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThis Yellow Caturra Anaerobic Natural from Finca La Providencia reflects generations of coffee knowledge and a drive to innovate. Owners Fernando Alfaro and Jose Enrique Gutierrez come from long lines of coffee producers, combining traditional expertise with new approaches to coffee production. This lot comes from the Guarumal plot, named for the Guarumo trees that provide natural shade across the farm. Cherries are handpicked at peak ripeness, then fermented in airtight bags for up to 72 hours before being slowly dried on raised beds under shade. The result is a juicy, complex cup with notes of plum, mandarin, sweet grapes, a winey character and intense dark chocolate.\u003c\/span\u003e\u003c\/p\u003e","brand":"Paradox Coffee Roasters","offers":[{"title":"Espresso \/ 200g \/ Whole Bean","offer_id":53704499888421,"sku":"AU-PARADOX-ELSALLAPRO200-WB","price":20.5,"currency_code":"AUD","in_stock":true},{"title":"Espresso \/ 200g \/ Espresso Grind","offer_id":53704499921189,"sku":"AU-PARADOX-ELSALLAPRO200-ESP","price":20.5,"currency_code":"AUD","in_stock":true},{"title":"Espresso \/ 200g \/ French Press","offer_id":53704499953957,"sku":"AU-PARADOX-ELSALLAPRO200-FP","price":20.5,"currency_code":"AUD","in_stock":true},{"title":"Espresso \/ 200g \/ Cold Brew","offer_id":53704499986725,"sku":"AU-PARADOX-ELSALLAPRO200-CB","price":20.5,"currency_code":"AUD","in_stock":true},{"title":"Espresso \/ 1kg \/ Whole Bean","offer_id":53704500019493,"sku":"AU-PARADOX-ELSALLAPRO1-WB","price":72.0,"currency_code":"AUD","in_stock":true},{"title":"Espresso \/ 1kg \/ Espresso Grind","offer_id":53704500052261,"sku":"AU-PARADOX-ELSALLAPRO1-ESP","price":72.0,"currency_code":"AUD","in_stock":true},{"title":"Espresso \/ 1kg \/ French Press","offer_id":53704500085029,"sku":"AU-PARADOX-ELSALLAPRO1-FP","price":72.0,"currency_code":"AUD","in_stock":true},{"title":"Espresso \/ 1kg \/ Cold Brew","offer_id":53704500117797,"sku":"AU-PARADOX-ELSALLAPRO1-CB","price":72.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/ScreenShot2026-08-30at4.26.57pm.png?v=1788071668"},{"product_id":"colombia-campo-hermoso-black-honey-mossto-lactic-gesha-filter","title":"Colombia - Campo Hermoso Black Honey Gesha (Filter)","description":"\u003cp\u003eTropical but chilled best describes the vibe of this coffee and boy is it delicious! Geshas are pretty popular on the competition circuit and we wouldn't be surprised if this one ends up being used. It's delicate and velvety with that signature gesha floral. Makes an top shelf weekend pour over!\u003c\/p\u003e\n\u003cp\u003eTastes like: Lychee, lemongrass, and hibiscus.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eIntensity rating:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSweetness: 3.5\/5\u003c\/p\u003e\n\u003cp\u003eAcidity: 3\/5\u003c\/p\u003e\n\u003cp\u003eBody: 2.5\/5\u003c\/p\u003e\n\u003ch6 dir=\"ltr\"\u003e\u003cspan\u003eROASTING SCHEDULE:\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6 dir=\"ltr\"\u003e\u003cspan\u003ePassport roasts and ships Monday-Friday. Orders usually ship within 2-3 business days. \u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor the geeks:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e Circasia, Quindio\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1650\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Edwin Norena, Campo Hermoso\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Gesha\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Black Honey Mossto Lactic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe process starts with selecting and classifying cherry coffee, followed by a 72-hour fermentation to produce mossto.  After fermentation, the coffee is pulped and undergoes another 72-hour fermentation with the previously produced mossto and yeast. Finally, the coffee is dried naturally in a parabolic dryer for 10 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"100gm","offer_id":53710202110245,"sku":"PASSPORT_SINGLE","price":43.0,"currency_code":"AUD","in_stock":true},{"title":"250gm","offer_id":53710202143013,"sku":"PASSPORT_SINGLE","price":89.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":53710202175781,"sku":"PASSPORT_SINGLE","price":331.0,"currency_code":"AUD","in_stock":true},{"title":"Vac Sealed Pouch Option (per pouch)","offer_id":53875829997861,"sku":"PASSPORT_SINGLE","price":3.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"colombia-campo-hermoso-red-honey-cm-chiroso-filter","title":"Colombia Campo Hermoso Red Honey CM Chiroso FILTER","description":"\u003cp\u003e\u003cstrong\u003eOrigin :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eColombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e  Antioquia, Andes\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 1700 - 1900\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e Edwin Norena, Campo Hermoso\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e Caturra Chiroso\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Red Honey CM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Sweet and velvety with notes of florals, jasmine, green apple and lime.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e*Unedited information shared from Campo Hermoso.\u003c\/p\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003eThe cherries was harvest at over 20° Brix and soaked in water for 2 hours to clean and sort. Coffee Cherries was under a low oxigen system by 24 hours at 18–22°C.\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAt the Campo Hermoso R\u0026amp;D Center, Cherries began a carbonic maceration for 48 hours into 2000kg tanks collecting the mossto with 4.2 pH\/11.5 brix.\u003c\/p\u003e\n\u003cp\u003eThe juice (mossto), before cherries was pulp at Red honey level and macerated into 200kg reactors, the started mossto was brew in a relation 20ml \/ kg for 48 hours and 18°C.\u003c\/p\u003e\n\u003cp\u003eThe coffee was sundry in a greenhouse with controlled conditions for 10 days then stabilized in grainpro bags for 10 days.\u003c\/p\u003e\n\u003cp\u003eThe coffee was cupped and classificated and finally storage at controlled conditions 65 RH – 18°C media.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Passport Specialty Coffee","offers":[{"title":"100gm","offer_id":53725296591141,"sku":"PASSPORT_SINGLE","price":29.0,"currency_code":"AUD","in_stock":true},{"title":"250gm","offer_id":53725296623909,"sku":"PASSPORT_SINGLE","price":52.0,"currency_code":"AUD","in_stock":true},{"title":"1KG","offer_id":53725296656677,"sku":"PASSPORT_SINGLE","price":185.0,"currency_code":"AUD","in_stock":true},{"title":"Vac Sealed Pouch Option (per pouch)","offer_id":53875830325541,"sku":"PASSPORT_SINGLE","price":3.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/NewBag-SingleOrigin_1a870788-1c8a-4d88-b9f1-60369d62aeb3.jpg?v=1779696753"},{"product_id":"rwanda-single-origin-drip-bags-7-serves","title":"Rwanda - Single Origin Drip Bags","description":"\u003cp\u003eBright and fruit-forward with red currant, plum, and a dark chocolate finish. Rwanda single origin washed process coffee drip bags. Each box contains 7 x 11g individually wrapped serves. If you love fruit-driven coffees with depth, this one's for you!\u003c\/p\u003e\n\u003cp\u003eDrink black or with a splash of your favourite milk. No fuss. No scales. Easy, quick and delicious.\u003c\/p\u003e\n\u003cp\u003eTastes like: Red currant, dark chocolate, and plum.\u003c\/p\u003e\n\u003ch6\u003eROASTING SCHEDULE:\u003c\/h6\u003e\n\u003ch6\u003eVeneziano roasts and ships Monday-Friday.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOrders usually ship within 2-3 business days. \u003c\/span\u003e\n\u003c\/h6\u003e","brand":"Veneziano Coffee Roasters","offers":[{"title":"Default Title","offer_id":53731197288741,"sku":"10113","price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/DripBags_NGORORERO-12.jpg?v=1788400810"},{"product_id":"single-origin-sampler-pack-save-10","title":"Veneziano Single Origin Sampler Pack - Save $10","description":"\u003cp\u003eThe bundle for single origin fans, gift givers, or those who want one in every colour, this Sampler pack contains 3x250g bags of Veneziano's latest single origin coffees. What's more, we'll even shave $10 off for your efforts! Ouss!!\u003c\/p\u003e\n\u003ch6\u003eROASTING SCHEDULE:\u003c\/h6\u003e\n\u003ch6\u003eVeneziano roasts and ships Monday-Friday.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eOrders usually ship within 2-3 business days. \u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003c!-- split --\u003e\u003c\/p\u003e","brand":"Veneziano Coffee Roasters","offers":[{"title":"Whole Beans","offer_id":53731197354277,"sku":"8586","price":62.0,"currency_code":"AUD","in_stock":true},{"title":"Espresso Grind","offer_id":53731197387045,"sku":"8586","price":62.0,"currency_code":"AUD","in_stock":true},{"title":"Stovetop","offer_id":53731197419813,"sku":"8586","price":62.0,"currency_code":"AUD","in_stock":true},{"title":"Plunger","offer_id":53731197452581,"sku":"8586","price":62.0,"currency_code":"AUD","in_stock":true},{"title":"Pourover","offer_id":53731197485349,"sku":"8586","price":62.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/3345\/2581\/files\/Single_Origin_Sampler_Pack_b1bd94ac-c5f2-4a9f-bcd5-9aa0ed30c039.jpg?v=1788400810"}],"url":"https:\/\/www.theroastcollective.com\/collections\/single-origins.oembed?page=3","provider":"The Roast Collective","version":"1.0","type":"link"}