{"title":"Coffee","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp style=\"text-align: center;\"\u003eA carefully curated selection of bright and beautiful coffees from the world's most celebrated craft coffee roasters. If it’s on this page it’s roasted within the last 30 days (unless discounted). \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*USPS First Class has seen extended delays. We unfortunately can not be held responsible for shipping issues with USPS. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eCoffees are in Alphabetical Order\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e*Free Shipping on orders over $75. Applicable only to marketplace coffees and Dayglow Merchandise. \u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"juicy","title":"JUICY","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eOur first year round coffee is a mix of coffees from the Bensa Sidama region in Ethiopia. Expect a refreshing cup with crisp acidity and a juicy mouthfeel\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAll dayglow.lives are roasted fresh WEEKLY. Please Purchase by Tuesday before 4pm CST to ensure same week production. If ordered after, your coffee will be roasted the following week.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eIf there are other coffees in your order, I will ship those first, and update your tracking for dayglow.lives.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"dayglow.live","offers":[{"title":"Default Title","offer_id":40422981763138,"sku":"","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/IMG_1722.png?v=1725968878"},{"product_id":"decadent","title":"DECADENT","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOur latest year round coffee is a decadent gem from Veracruz, not too far from co founder Tohm’s hometown. Rich and silky sweet with classic indulgence which pairs well with milk.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAll dayglow.lives are roasted fresh WEEKLY. Please Purchase by Tuesday before 4pm CST to ensure same week production. If ordered after, your coffee will be roasted the following week.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eIf there are other coffees in your order, I will ship those first, and update your tracking for dayglow.lives.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"dayglow.live","offers":[{"title":"Default Title","offer_id":40445586440258,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/IMG_1719.png?v=1726631052"},{"product_id":"milky-cake-colombia","title":"Milky Cake","description":"\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-caSCKo lfLVbb\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eMilky Cake has been with us since 2021 and has become one of our bestsellers. Originally developed with Cata Export and Diego Samuel Bermudez at Finca El Paraíso in Colombia, it’s an advanced anaerobic washed Castillo with a profile that’s hard to mistake for anything else. Vanilla cake, pistachio, cardamom and honey, with a creamy sweetness that works as filter, espresso or with milk.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-caSCKo lfLVbb\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-caSCKo lfLVbb\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eMilky Cake keeps coming back because we keep wanting to drink it. Developed exclusively with Cata Export since 2021, this anaerobic washed Castillo from Finca El Paraíso in Cauca opens with vanilla cake and honey, moves into pistachio and cardamom, and finishes creamy and sweet. It works as filter, espresso, or with milk. This lot costs more than previous years. The producer raised the price significantly, and we chose to keep buying it.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-caSCKo lfLVbb\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-caSCKo lfLVbb\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eMilky Cake comes from Finca El Paraíso in Piendamó, Cauca, at 1920 masl. When we first started buying the coffee in 2021, the farm was owned by Diego Samuel Bermudez. The coffee and its distinctive processing were developed by Cata Export.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-caSCKo lfLVbb\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-caSCKo lfLVbb\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eCastillo. For Milky Cake, the variety goes through the M03 process, developed to create a very specific and repeatable profile. We’ve now been buying this coffee for several years, with vanilla, spice and creamy sweetness remaining at its core.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-caSCKo lfLVbb\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-caSCKo lfLVbb\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe cherries ferment anaerobically for 72 hours submerged in water with a milk-based culture before being pulped and mixed with the collected leachate. A thermal shock wash follows, then controlled drying in a dehumidifier before the coffee is stabilised, selected and prepared for export.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 ehClyn sc-caSCKo lfLVbb\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cform\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 cLlFgz\"\u003e\n\u003cdiv name=\"quantity\" value=\"1kg\" class=\"StyledBox-sc-13pk1d4-0 NlqKE sc-hzDkRC beqFqf\" tabindex=\"0\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\n\u003cp class=\"StyledBox-sc-13pk1d4-0 jDhTsV\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHigh. Fermentation, microorganisms, thermal shock and controlled drying are all deliberately managed as part of the M03 process. It’s one of the most technically advanced coffees in our line-up, but coffee is still an agricultural product, so some variation from harvest to harvest is expected. The core Milky Cake profile remains recognisable.\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"StyledText-sc-1sadyjn-0 dqQwYp\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Dak Coffee Roasters","offers":[{"title":"Default Title","offer_id":40662682763330,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/8D56E19D-D49A-4CD2-8CA1-4A8E6984DAA6.png?v=1729274577"},{"product_id":"gachatha","title":"Gachatha","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eI have visited the Gachatha wet mill several times and even though it looks like most wet mills do in Nyeri, it has proven to be one of the best producers of high quality coffees in the area over many years. At least in my opinion. Although the wet mill mainly takes care of the processing and drying of the coffees that are delivered by it's members \/ farmers, a well run wet-mill is fundamental in order to be able to produce high quality coffee year after year. Apart from processing and drying the coffees well, the co-operative provides extensive training to their farmers. There is even a small demonstration plot at the wet mill where the members receive training in good agricultural practices. The co-operative also grow seedlings of both coffee trees and shade trees that are distributed to their members.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAlthough most members are still growing the traditional SL28 and SL34 cultivars, we know that they have been planting the new hybrid cultivars Ruiru 11 and a lot of Batian in the recent years. Still the coffee from Gachatha has the recognisable intense fruity flavours you can expect from the traditional SL-cultivars.\u003c\/span\u003e\u003c\/p\u003e","brand":"tim wendelboe","offers":[{"title":"Default Title","offer_id":41596577185858,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/A7170B06-0F51-46C0-9FF5-7DC6B7DB4B81.png?v=1729105731"},{"product_id":"kiene","title":"Kieni","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eKieni, a dry mill built up by a cooperative of 1,000 small farmers and managed by Josphat Kariuki. This is mill we have worked with since 2010. \u003cspan\u003eIt is undoubtedly one of the best coffees we have tasted in Kenya. It gives a unique acidity and intense fruity aroma to our menu.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coffee Collective","offers":[{"title":"Default Title","offer_id":41603453288514,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/D9B96623-414B-45C0-AD8D-510B4C9D212D.png?v=1726697522"},{"product_id":"gichathaini","title":"Gichathaini","description":"\u003cp\u003e\u003cstrong\u003eRoasted September 2, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGichathaini was the very first coffee factory that Klaus visited in Kenya in the spring when we founded the Coffee Collective. We’ve purchased from this wet mill before, but it’s been a few years since our last purchase.\u003cbr\u003e\u003cbr\u003eGichathaini has been one of the most renowned cooperative factories in Kenya for many years. It’s part of the Gikanda society, which used to be comprised of Gichathaini, Kangocho, and Ndaroini until the latter went private.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coffee Collective","offers":[{"title":"Default Title","offer_id":41679848177730,"sku":null,"price":25.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/EA101C40-9F45-46A5-922E-C8DCC4B356CE.png?v=1727464365"},{"product_id":"sweet","title":"SWEET (Decaf)","description":"\u003cdiv class=\"product-form__input product-form__quantity\"\u003e\n\u003cp\u003e\u003cspan\u003eOur evergreen decaf coffee is a sugarcane processed field blend that is classic in profile with high sweetness, perfect for espresso or filter \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAll dayglow.lives are roasted fresh WEEKLY. Please Purchase by Tuesday before 4pm CST to ensure same week production. If ordered after, your coffee will be roasted the following week.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eIf there are other coffees in your order, I will ship those first, and update your tracking for dayglow.lives.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"dayglow.live","offers":[{"title":"Default Title","offer_id":41855440486466,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/5A813401-199B-4841-82FF-007224DBB054.png?v=1734063153"},{"product_id":"takesi-gesha","title":"Takesi Gesha","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRoasted August 31, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTakesi, led by Mariana Iturralde, produces some of the world’s best coffee, known for exceptional quality and unique terroir. This harvest is particularly special, as it marks a decade since we first started buying coffee directly from Mariana. Over these ten years, the relationship has grown into a strong partnership, and we're proud of what it has built.\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Coffee Collective","offers":[{"title":"Default Title","offer_id":41865022210114,"sku":null,"price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/815ED538-150A-40FF-AD42-8571205C50DE.png?v=1734552785"},{"product_id":"the-alchemist","title":"The Alchemist","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Alchemist is one of the staples in our line-up and a coffee we source directly from Gasharu Farms in Nyamasheke, Rwanda. An anaerobic natural Red Bourbon that changes quite a bit depending on how you brew it. Espresso pushes the cacao forward; filter opens up the tropical fruit and jammy sweetness. Complex, rich and particularly good with milk.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe Alchemist comes from Gasharu Farms in Nyamasheke, in Rwanda’s western highlands near Lake Kivu. We source this coffee directly from Gasharu, and it has become one of the staples in our line-up. Their Red Bourbon goes through an anaerobic natural process, giving us a rich and layered cup with tropical fruit, ripe sweetness and dark chocolate. Brew it as filter and the fruit comes forward. As espresso, it gets deeper and more cacao-driven.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eGasharu Farms is in Nyamasheke, in western Rwanda near Lake Kivu, at around 1700 masl. We source The Alchemist directly from Gasharu and have built a long-term relationship around this coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eRed Bourbon, a variety widely grown in Rwanda. In The Alchemist, we find a particularly rich expression of it, with tropical fruit, jammy sweetness and dark chocolate. The balance shifts depending on the brew, which is part of what keeps this coffee interesting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAnaerobic natural. The whole cherries ferment in sealed tanks without oxygen before being dried with the fruit still intact. The result is a fruit-forward but deep profile, with tropical notes alongside the darker cacao character we associate with The Alchemist.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eMedium. The anaerobic fermentation adds a controlled stage to the natural process, with time and conditions carefully managed before the whole cherries are dried. It’s more involved than a traditional natural, without the additional inoculations, thermal shocks or multiple fermentation stages we see in some of our high-intervention coffees.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dak Coffee Roasters","offers":[{"title":"Default Title","offer_id":41882747371586,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/9D067210-D306-44A8-ADF0-B8B83A210C59.png?v=1735588882"},{"product_id":"gahahe","title":"Gahahe","description":"\u003cp\u003eThis coffee stands out for its vibrant profile, featuring notes of florals, mandarin orange, and roasted pineapple. On the palate, it offers a perfect balance of sweetness and juicy acidity, complemented by subtle nuances that make it ideal for filter brewing. Its fresh, fruity character makes it an exceptional choice for any occasion.\u003c\/p\u003e\n\u003cp\u003eGahahe stands as an example of sustainability and community support in Burundi. It is part of initiatives such as Farmer Hub, which strengthen local cooperatives and boost yields while also promoting livestock rearing to diversify farmers' income. Furthermore, producers have access to organic fertilizers made from composted coffee pulp, thereby encouraging responsible farming practices.\u003c\/p\u003e\n\u003cp\u003eA key challenge in the region is the aging of coffee trees, many of which are over 50 years old. To address this issue, Bugestal, in collaboration with the Institut des Sciences Agronomiques du Burundi (ISABU), provides low-cost seeds and seedlings to encourage the renewal of plantations.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":41965722468418,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/6C574CAC-DD9D-4342-B146-010274E46061.png?v=1738167978"},{"product_id":"churupallana","title":"Churupallana","description":"\u003cp\u003eSince 2016, the importer Cultivar has collaborated with communities in the valley to improve coffee quality through advanced post-harvest techniques. This project, led by Cultivar CEO Lisanne, began following the devastating coffee leaf rust outbreaks of 2012–2013. Local producers have invested time and effort into renovating their farms, achieving consistent production of high-quality coffees.\u003c\/p\u003e\n\u003cp\u003eDula Julcarima, one of the first certified Q-Graders in Peru, joined the Cultivar team as the region's quality coordinator. Her expertise and connection to Monobamba have driven the production of exceptionally sweet and clean coffees through experiments with extended fermentation.\u003c\/p\u003e\n\u003cp\u003eIn terms of fragrance and aroma, it is a very sweet coffee with notes reminiscent of nuts and cocoa. These notes persist on the palate; more specifically, one can detect hints of walnuts and dates. Additionally, there are subtle fruity notes reminiscent of pear and yellow plum. It has a dense body, mild acidity, and a very pleasant aftertaste.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":41965726466114,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/6F97C228-D668-4823-B279-166A3A0365A2.png?v=1738168042"},{"product_id":"sipro","title":"SIPRO","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis washed lot from SIPRO hits the sweet spot for our house filter range - consistent, approachable quality with clear impact at origin. Amatenango de la Frontera sits right across from Huehuetenango, one of our favorite regions in Central America, sharing the same highland conditions. SIPRO (Sierra Productora de Cafe) formed when nine young producers decided to bypass local commodity buyers and work directly with specialty importers.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Scenery","offers":[{"title":"Default Title","offer_id":42091233083458,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/1212CAE5-37E1-4932-A324-C44C29E20104.png?v=1744226775"},{"product_id":"finca-tamana","title":"Finca Tamana Catturon","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCaturron is a local Colombian cultivar discovered in Huila. We sent a small sample of green beans from this cultivar for DNA testing two years ago and the results suggest it is a crossing between Hibrido de Timor (Arabica x Robusta) and Bourbon or Caturra. This means it is genetically very similar to Variedad Colombia but the Caturron cultivar is both different and very uniform with distinct oblong beans and it is showing good resistance against leaf rust. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eElias and Bellanid planted this cultivar a few years back to see if it could offer a better cup quality and to my surprise the flavours were really distinct yet also a bit hard to describe. It tasted really herbal but at the same time very fruity like tropical fruits.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSome of the local cuppers we showcased the coffee to thought the coffee was over-fermented or that there was something wrong with the cups, as they had never tasted a flavour profile like that in Colombia before.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAfter tasting several different pickings and batches we quickly understood that this was a consistent flavour profile for the coffee. I personally really enjoy the flavours and think it is kind of wild and fruity and have therefore encouraged Elias and Bellanid to plant more of it.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe Caturron is for sure a very distinct coffee with an intense herbal and floral flavour similar to flavours I often find in habanero chilies (without the heat of course.)\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"tim wendelboe","offers":[{"title":"Default Title","offer_id":42095574548546,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/F80D1E9B-397B-4B1C-8179-91CB372033F6.png?v=1744402913"},{"product_id":"sweet-valley","title":"Sweet Valley","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eThis coffee was originally discontinued, but in collaboration with CGLE we were able to help revive this coffee and redevelop the processing and production to bring it back to life, exclusively for us!\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFor those new to this coffee, it is a naturally processed Colombia varietal coming from the Potosi farm at the famous Cafe Granja La Esparanza.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Colombia coffee varietal is a hybrid of Caturra and the infamous Hybrido de Timor, a hugely influential cross between Arabica and Robusta that brings a lot of disease resistant traits to Arabica. By crossing with Caturra, members of Cenicafe, the Colombian National Coffee Research Centre were able to offer rust resistance and improved flavour profiles for coffee farmers in the mid 80’s. Colombia can prove fairly unstable as a cultivar though and has seen a lot of replacement with Castillo in more recent years.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!----\u003e","brand":"Manhattan","offers":[{"title":"Default Title","offer_id":42126146601026,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/08098F57-831B-488A-B3D0-54E8C8717CC9.png?v=1746036748"},{"product_id":"macaron","title":"Macaron","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOne of our all-time favourites from Johan and Diego Vergara at Las Flores, this natural Red Bourbon has become one of those coffees we’re always excited to bring back. It goes through an advanced anaerobic natural process and comes out big, juicy and seriously sweet, with strawberry jam, raspberry macaron and buttercream.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eMacaron comes from Johan and Diego Vergara at Finca Las Flores in Pitalito, Huila, a family farm founded more than 30 years ago by their parents, Edilberto Vergara and Nubia Ayure. Diego oversees production, fermentation and drying, and this Red Bourbon goes through one of the more advanced processes in our line-up: thermal shocks, anaerobic and submerged fermentation, oxidation and controlled mechanical drying. The result is the Macaron profile we know well: big, jammy and very sweet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFinca Las Flores sits in Pitalito, Huila, Colombia, at 1750 masl. Today, brothers Johan and Diego Vergara run the 14.5-hectare family farm, growing Red Bourbon alongside varieties including Tabi, Java, Maracaturra, Pink Bourbon, Geisha and Caturra Chiroso.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eRed Bourbon, one of several varieties grown at Las Flores. For Macaron, only ripe cherries measuring between 24 and 28° Brix are selected before processing. In the cup, we find a big, sweet expression with strawberry jam, raspberry macaron and buttercream.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe whole cherries receive a thermal shock before 60 hours of anaerobic fermentation, followed by 12 hours of oxidation and another 24 hours of submerged anaerobic fermentation. A second thermal shock at 55°C follows before around 60 hours of mechanical drying with a dehumidifier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eHigh. This is an advanced anaerobic natural with several controlled stages: two thermal shocks, anaerobic and submerged fermentation, oxidation and mechanical drying. It’s one of the more elaborate processes in our line-up, developed to produce a very specific and repeatable profile.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dak Coffee Roasters","offers":[{"title":"Default Title","offer_id":42149249089602,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/1A8CB654-6FD5-465C-AA42-FE675F8640C8.png?v=1747162854"},{"product_id":"finca-el-puente-catuai","title":"Finca el Puente Catuaí","description":"\u003cdiv role=\"tabpanel\" class=\"edgtf-tab-container ui-tabs-panel ui-corner-bottom ui-widget-content\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eMarysabel and Moises produce a lot of the Catuaí cultivar, but not all lots are produced the same way. Some are dried on patios and others in mechanical driers or on raised beds under shade. Since I started buying coffee from Finca el Puente, I have gradually developed a protocol in cooperation with Moises and Marysabel on how to separate, process and especially dry and store the coffees we buy from them.  They are now producing a lot of Catuaí coffees following these protocols that is  especially separated  for us to choose from.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv role=\"tabpanel\" class=\"edgtf-tab-container ui-tabs-panel ui-corner-bottom ui-widget-content\" id=\"tab-tims-notes-322\"\u003e\n\u003cbr\u003e\u003cspan\u003eAll the lots we buy are dried on raised beds in shade and are hand sorted and milled with extreme care and attention. It really makes a difference in the final cup. In fact Moises was the one who let me experiment with shade dried coffee in the first place and we found that the green coffee will stay fresh for a longer time and taste much cleaner than the patio or mechanically dried coffees they produce. (In later years Moises has adapted some of these principles and by that managed to increase the quality and shelf life of their mechanically dried coffees too.)\u003c\/span\u003e\n\u003c\/div\u003e","brand":"tim wendelboe","offers":[{"title":"Default Title","offer_id":42387674792002,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/3112BD0F-DA2A-4FE5-9215-79BBBAB36F36.png?v=1755111251"},{"product_id":"centroamericano","title":"Centroamericano","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAquiares is owned by Diego Robelo and his family, and located on the slopes of the Turrialba volcano at 1400 MASL, it is the largest coffee plantation in a single block in Costa Rica. The land is sectioned by several watercourses that connect the two large rivers that surround the farm, the Turrialba and the Aquiares. It is a majestic natural setting where a small pre-Columbian community lived hundreds of years ago and vestiges of which can still be found. This is the eighth consecutive year in which we have worked together and the seventh in which we have made a direct deal.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWe negotiate the price directly with Diego and he acts as the exporter, so the commission also stays on the farm. We also import it ourselves, contracting the container directly from Costa Rica to Barcelona.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAnd this year we are even more proud to collaborate with Aquiares, as they have been certified by the sustainability consultancy Enveritas as a company that complies with the EUDR (European Union Deforestation Regulation).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"We have a great responsibility as coffee producers, not only to our immediate buyers but also to the future generations of Costa Rica,\" explains their CEO, Diego Robelo. \"We are proud to have received this recognition from Enveritas and even more proud to have passed this test in our alliance with NOMAD COFFEE, with whom we have been working for 8 years. We can now guarantee to all our main customers that our coffee is and will continue to be deforestation free\".\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eNOMAD COFFEE is delighted to celebrate the certification of Aquiares, a centenary coffee plantation in operation since 1890, which is also the largest in Costa Rica to be carbon neutral. But Aquiares' efforts are not limited to this: it has 620 hectares of coffee grown under shade trees and another 200 hectares of protected forests. Thanks to its dedication and savoir faire, it now exports to more than 20 countries.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe Central American variety is an F1 hybrid obtained by crossing Sarchimor and Sudan Rumé. It is resistant to diseases such as rust and has a high yield.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":42641990320194,"sku":null,"price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/621F637E-9D20-4A85-8DFB-62582E311E8E.png?v=1763489463"},{"product_id":"kiangoi","title":"Kiangoi","description":"\u003cp\u003e\u003cstrong\u003eRoasted September 10, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe small region in Kirinyaga that the Kiangoi mill serves, surrounding the village of Ngariama, is mainly a tea-growing area, so most of the coffee plant stock is rather new. The region is known for very high quality of both tea and coffee; being planted somewhat later than neighbouring regions means soils haven’t been tired out by years of conventional agriculture, with its sprays and chemical fertiliser. We have visited the region several times, most recently in February of this year. Here, it is clear to witness the density of both coffee and tea plantation in the lush green landscape, enabled by the rich volcanic soils, relatively undisturbed by intensive conventional agriculture. North Eastern Kirinyaga is home to some of our favourite Kenyan coffees; Kiangoi is run by the Rungeto Farmer’s Cooperative Society, who also own the Kii and Karimikui stations, where we have purchased several lots in the past.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWe visited the Rungeto team on our trip this year, meeting the board and touring each of the stations. After our visit, and after many cuppings back in Nairobi, we have continued our focus with Rungeto this year, sharing several lots from their stations across the season. Also near to Ngariama are the Thirikwa cooperative, who own Gakuyuini, and the New Ngariama cooperative, who own Kamwangi, Kainamui and Kiamugumo, also names very familiar to us at La Cabra.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis tiny area continues to impress with its quality, much of the area was planted with coffee just before the rise of hybrid varietals in Kenya, meaning that 99% of the farmers that deliver to Kiangoi grow SL28 and SL34, with only about 1% using rust-resistant varietals like Ruiru 11 or Batian.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis lot from Kiangoi is tasting crisp and fresh, with crisp redcurrants emanating from the cup, alongside a fresh and floral hibiscus character.\u003c\/em\u003e\u003c\/p\u003e","brand":"La Cabra","offers":[{"title":"Default Title","offer_id":42663145734210,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/90B71221-DFBC-4715-997D-E13CD74BF373.png?v=1764117759"},{"product_id":"san-isidro-labrador","title":"San Isidro Labrador","description":"\u003cp\u003e\u003cstrong\u003e Roasted September 9, 2026\u003c\/strong\u003e\u003c\/p\u003e","brand":"Fritz","offers":[{"title":"Default Title","offer_id":42920054292546,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/E6F4A3D1-8BE4-4E4E-8169-94692B19FC33.png?v=1768948734"},{"product_id":"timbuyacu","title":"Timbuyacu","description":"\u003cp\u003eBourbon de Colasay is a unique local Arabica coffee variety grown in the Colasay district. Although local producers refer to it as Bourbon due to its similar appearance, genetic testing suggests it is a mutation or local crossbreed that is genetically akin to Catimor—yet without the vegetal or astringent flavors commonly associated with that family. In this specific lot from the Timbuyacu farm, we find prominent notes of walnut and hazelnut, alongside fruity nuances reminiscent of pear and plum. Additionally, the coffee has a very sweet profile, evoking cocoa powder and toffee, with mild acidity and a medium body.\u003c\/p\u003e\n\u003cp\u003eAt NOMAD, we were looking to establish a new long-term relationship for our house coffee lineup. Sofie from Sucafina recommended we get in touch with Alfonso from Café Monteverde and his Timbuyacu farm, as his philosophy and values—centered on the pursuit of quality, the well-being of his people, and environmental stewardship—aligned perfectly with NOMAD’s own values.\u003c\/p\u003e\n\u003cp\u003eAlfonso sent us samples from several of his lots, including this washed-process Bourbon from Colasay, which was exactly what we were looking for. It is a sweet, approachable coffee with subtle fruity notes—ideal for our house coffee selection.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":43085915619394,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/0EE3AF2C-0244-4945-9146-15BE01073433.png?v=1773345806"},{"product_id":"peach","title":"Peach","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe can is basic so the coffee doesn't have to be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLess visual noise, more actual flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMinimal Range: 0% Design. 100% Possession.\u003c\/span\u003e\u003c\/p\u003e","brand":"People Possession","offers":[{"title":"Default Title","offer_id":43096964038722,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/B0C412B5-CE3E-4A36-BE25-F94C65270AEA.png?v=1773870203"},{"product_id":"los-pirineos-pacamara-2","title":"Los Pirineos Pacamara","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAn intense and fruity Pacamara coffee with notes of tart red berries, stone fruit \u0026amp; dark chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"notes-section__text rte\"\u003e\n\u003cp\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003eWith complex tart red fruit flavors, notes of stone fruit and structured acidity, this is a great example of how complex a washed Pacamara can be. There is a good reason why Los Pirineos has won so many awards for their Pacamara coffees.\u003cbr\u003eOften times you hear that Pacamara coffees can be a bit herbal or oniony in flavor, and I don’t disagree, but this coffee has none of those off-flavors. There are so many versions of Pacamara being planted as the cultivar is not uniform, probably because it was released before it was stabilised as a new cultivar. Maybe that is why there are so many different flavour profiles of this cultivar as well.\u003cbr\u003eIn my experience the Pacamara coffees from Los Pirineos  always taste good and rarely have any of those weird flavors. I believe this is because Los Pirineos was in fact one of the farms involved in the development of the cultivar and the team was able to select a good line for the farm. Today Diego produces high quality certified Pacamara seeds that he also sells to other farmers.  \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"tim wendelboe","offers":[{"title":"Default Title","offer_id":43845368807490,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/los-pirineos-3_grande_9b51e622-2640-4143-b6a7-5fdef0ae2614.webp?v=1781211247"},{"product_id":"finca-tamana-variedad-colombia","title":"Finca Tamana Variedad Colombia","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA comforting and sweet coffee with flavors of caramel, chocolate and red fruits.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"notes-section__heading\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWhen Elias and his wife Bellanid bought Finca Tamana in 2011 most of the farm was planted with the two cultivars Caturra and Variedad Colombia. Since then the Caturra trees have been attacked by leaf rust almost every year and the quality and production has therefore been a bit up and down. The Variedad Colombia is resistant to leaf rust and because of that it has consistently been tasting better compared to the Caturra over the years.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eMany buyers are sceptical to the Variedad Colombia cultivar as it tends to be more herbal in the aftertaste than the traditional Caturra. Apart from that, they do taste very similar. (After all, Caturra was used in order to develop the Variedad Colombia hybrid by cross pollinating Caturra with the Timor Hybrid.) However, we have found that when the coffee cherries are picked super ripe at a purple colour, the herbal flavours tend to be more in the background and you'll get more fruity characteristics in the cup. The meticulous picking and sorting protocols at Finca Tamana makes this coffee super sweet with subtle ripe red fruit flavours. The coffee has a recognisable clean and smooth cup profile that is a result of the thorough processing and drying techniques we have developed together with Elias and Bellanid over the years.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn order to make sure we get the very best coffees from Tamana each year, I taste through all the individual pickings of each cultivar and select the very best ones. Since they produce many small batches of Variedad Colombia, it means that I normally select between 10-15 pickings that gets blended in to 2-3 different lots depending on picking dates, moisture content, quality and cup profile. It has taken a lot of years and work to gradually raise the quality of these coffees, but I believe we have managed to take their \"regular\" coffee to a new level that is consistently sweet and clean and has a characteristic flavour profile that reflects the cultivar and region this coffee is from.\u003c\/span\u003e\u003c\/p\u003e","brand":"tim wendelboe","offers":[{"title":"Default Title","offer_id":43845454069826,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/cb17ce75-5e01-4573-80ec-c614626fae1a.webp?v=1781212861"},{"product_id":"e06","title":"E06","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cstrong\u003ePlease order dayglow.lives by Tuesday 4PM CST. All dayglow.lives will be roasted and shipped every Wednesday to ensure a fresh batch!! If there are other coffees in your order, I will ship those first, and update your tracking for dayglow.lives. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"dayglow.live","offers":[{"title":"Default Title","offer_id":43863064346690,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/IMG_1720_38fb8445-e0d7-4ca5-8beb-33a21470f6f6.png?v=1741893154"},{"product_id":"lemon-spritz","title":"Lemon Spritz","description":"\u003cdiv class=\"StyledBox-sc-13pk1d4-0 jDhTsV\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eThe summer coffee has officially started and we are bringing this refreshing washed Ethiopian (because we love them so much) from The Chelchele washing and dry processing site. Tasting notes of lemon ice team, apricot jam \u0026amp; white florals, a coffee we picked during our visit in Ethiopia earlier this year.\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"StyledText-sc-1sadyjn-0 dqQwYp\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dak Coffee Roasters","offers":[{"title":"Default Title","offer_id":43942747406402,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/DFFAE639-9449-4061-B69C-89F34801F2E0.png?v=1783541041"},{"product_id":"r14","title":"R14","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOur first Rareglow release with the world winning Granja La Esperanza in \u003c\/span\u003e\u003cspan\u003eCaicedonia, Valle. Its expressive and hyper sweet with a rich fragrance and aroma of blueberries, plums, raisins, a hint of rum, and a touch of citrus. A velvety body with complex notes of orange peel, passion fruit, honey, and a fruity finish. Subtle hints of amaretto and a medium-intensity aftertaste of grapes give this coffee its bold character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAll dayglow.lives are roasted fresh WEEKLY. Please Purchase by Tuesday before 4pm CST to ensure same week production. If ordered after, your coffee will be roasted the following week.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eIf there are other coffees in your order, I will ship those first, and update your tracking for dayglow.lives.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"dayglow.live","offers":[{"title":"Default Title","offer_id":44708948705346,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/IMG_1726_6d93f200-119d-4e20-bf3b-16c5c6b21933.png?v=1726631145"},{"product_id":"v07","title":"V07","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAll dayglow.lives will be roasted and shipped every Wednesday to ensure a fresh batch!! If there are other coffees in your order, I will ship those first, and update your tracking for dayglow.lives. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"dayglow.live","offers":[{"title":"Default Title","offer_id":44708971020354,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/023ED084-86B2-460F-AEF8-3A4FD34A8827.png?v=1757368330"},{"product_id":"reshad-honey","title":"Reshad, Honey","description":"\u003cp class=\"tw-mt-8 tw-leading-4 md:tw-text-base md:tw-leading-5 md:tw-mt-10 md:tw-w-3\/4\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eReshad Albuls is a young producer in Agaro, Jimma, who took over his family farm. With no electricity or water, he and six neighbouring farmers rely on natural processing methods, producing sweet, fruit-forward coffees. He is also experimenting with anaerobic naturals and honey processing. Our partnership began in 2023, and we are supporting his organic certification to expand opportunities for his high-quality coffees.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Coffee Collective","offers":[{"title":"Default Title","offer_id":44710850232386,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/D28C19A4-E8D9-4AF3-AEDC-6F10386F57A3.png?v=1786395676"},{"product_id":"alo-bombe-1","title":"Alo Bombe","description":"\u003cdiv class=\"uncode_text_column\"\u003e\n\u003cdiv class=\"uncode_text_column\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan dir=\"auto\"\u003eGrown in the village of Bombe, Bensa, this washed coffee, roasted for filter brewing, showcases the vibrant character of high-altitude Ethiopian washed coffees.\u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003eThe cup is distinguished by a clean, balanced acidity, supported by a refined floral aroma.\u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003eThe ripe cherries are carefully sorted, pulped, and then mechanically washed without fermentation to preserve the purity of the terroir. The coffee is then dried for 12 days on raised African drying beds, turned every hour and protected from the sun during the hottest hours. Once it reaches 11% moisture, it rests in a warehouse to stabilize its aromas before hulling and export.\u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003eNotes of jasmine, white peach, and sencha tea are present, resulting in a bright and elegant cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Tanat","offers":[{"title":"Default Title","offer_id":44710985269314,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/2B71CFD8-6416-4203-9C81-0196A80BE44D.webp?v=1786395938"},{"product_id":"takesi-peaberry","title":"Takesi Peaberry","description":"\u003cp\u003e\u003cstrong\u003eRoasted August 14, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFor the past eight years, we've had the privilege of working with the legendary Mariana Iturralde and her team at Finca Takesi (Agro Takesi), building a relationship centred around quality, innovation, and a shared passion for extraordinary coffee. Their dedication has made Takesi one of the world's most respected coffee farms, and we're honoured to be the only Canadian roaster, and one of just six worldwide, trusted to share these remarkable coffees.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eProducing at the highest coffee farm in the world is an incredible undertaking. The combination of steep mountain slopes, cool alpine temperatures, and a long growing season creates extraordinary coffees, but it also demands extraordinary care. Every harvest is the result of years of experience, continual experimentation, and an unwavering commitment to quality from Mariana and her team.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePeaberries occur naturally in only a small percentage of coffee cherries, making this an exceptionally rare expression of an already extraordinary gesha variety. With the elements of a gesha’s celebrated floral notes and sweetness, this coffee brews a refined and memorable cup.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Monogram","offers":[{"title":"Default Title","offer_id":45027861004354,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/D5EE6BAA-54F5-4B20-980D-2A2C9E01F257.png?v=1787353990"},{"product_id":"c09","title":"C09","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAll dayglow.lives are roasted fresh WEEKLY. Please Purchase by Tuesday before 4pm CST to ensure same week production. If ordered after, your coffee will be roasted the following week.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eIf there are other coffees in your order, I will ship those first, and update your tracking for dayglow.lives.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"dayglow.live","offers":[{"title":"Default Title","offer_id":45178001915970,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/9F2AF8BF-0F02-49FF-8A8E-7E0633AA940A.png?v=1726869086"},{"product_id":"f13","title":"F13","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAll dayglow.lives are roasted fresh WEEKLY. Please Purchase by Tuesday before 4pm CST to ensure same week production. If ordered after, your coffee will be roasted the following week.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eIf there are other coffees in your order, I will ship those first, and update your tracking for dayglow.lives.\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"dayglow.live","offers":[{"title":"Default Title","offer_id":45178005880898,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/IMG_1721.png?v=1726129201"},{"product_id":"gicherori-aa","title":"Gicherori AA","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEmbu is a coffee region that tends to not be in the spotlight as much (in favour of neighbouring Nyeri and Kirinyaga) mainly due to a much smaller production, but it's certainly not because of quality. This example from Gicherori (Kibugu Farmers Cooperative Society) has the jammy and vibrant acidity we look forward to in the most exciting coffees out of Kenya, but with the added complexity that reminds us both of things like rooibos. This lot needed to be here for our Kenya release season.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca data-encoded-tag-name=\"meta\" data-encoded-tag-value=\"\" data-encoded-attr-charset=\"dXRmLTg=\"\u003e\u003c\/a\u003eGicherori factory is a relatively newly established washing station (1997 compared with others decades earlier), establishing itself as a hub for the Kibugu Farmers Cooperative Society (F.C.S.). Today, approximately 1,050 smallholder farmers channel their cherry through the facility, delivering their pickings same day. The operation doesn't stand alone: Coffee Management Services (CMS), a long established marketing agent, actively supports both the factory and its member farmers through hands-on education. \u003c\/span\u003e\u003c\/p\u003e","brand":"Luna","offers":[{"title":"Default Title","offer_id":45182088052802,"sku":null,"price":26.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/17678315-F640-4B87-BD59-82E24F2DAA9B.png?v=1789073299"},{"product_id":"kii-aa-2","title":"Kii AA","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRoasted September 15, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA delightful mix of SL28, SL34, Ruiru 11, and Batian grown by farmers organized around the Kii washing station as a part of Rungeto Cooperative in Kirinyaga, Kenya. The factory itself was constructed in 1995, located at the foot of Mt. Kenya. The Kii River, which runs nearby, gives the factory both its name and clean water. With honeydew and refreshing concurrently herbal and resinous forest berry, this lot is a nice example of Kii's harvest for this \u003c\/span\u003e\u003cspan\u003eyear. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIn the southern foothills of Mount Kenya, with red volcanic soil, the areas surrounding Kii factory are excellent for producing really special coffee. Growers here typically cultivate approximately 250 coffee trees on half-acre plots. They then deliver ripe fruit to one of 3 factories managed by an umbrel­la farmers’ cooperative society (FCS) called the Rungeto Farmers’ Cooperative Society. Smaller in size than other FCS, Rungeto has focused on quality processing and meticulous attention to detail, earning a reputation for delightful coffee and expert processing in Kenya. Only the ripest cherries are delivered, and additional hand sorting and floating is done to remove less dense and damaged beans before the coffee is depulped, fermented and washed.\u003c\/span\u003e\u003c\/p\u003e","brand":"Luna","offers":[{"title":"Default Title","offer_id":45182092509250,"sku":null,"price":26.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/CE85AC29-BB43-492A-90DF-85FEC50CB962.png?v=1789073161"},{"product_id":"finca-zarza","title":"Finca Zarza","description":"\u003cdiv class=\"rounded-2xl bg-white p-6 shadow-sm\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA Colombian coffee bomb straight from the Zarza farm in Huila, Jonathan Gasca needs no introduction. This coffee has been used twice by Jack Simpson, notably to win the world championships in 2025.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Tanat","offers":[{"title":"Default Title","offer_id":45185922531394,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/BD9C9572-A575-4290-8F50-96AE19A8B525.png?v=1789077783"},{"product_id":"rodrigo-hoyos","title":"Rodrigo Hoyos","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBright and balanced. Notes of redcurrant, brown sugar, and dark chocolate.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coffee Collective","offers":[{"title":"Default Title","offer_id":45217238286402,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/6372F73C-8A1D-4DFE-B746-8ABA3CE5E6CE.webp?v=1789508533"},{"product_id":"basha","title":"Basha","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBasha Bekele runs four small coffee processing sites in the area around Bensa, close to several of the other producers we work with. This lot is from Basha’s original site near the well-known village of Bombe, where some of his partner farmers work at over 2300 masl. Basha also operates collection points in Shantawene and Kokose, and added a new site in Badigalo this year, at even higher altitude. This means that Basha now works with around 150 other farmers, and exports their coffee directly to roasters like us. Basha’s family have been in coffee for many years; his father is well respected in Bombe, having previously managed the local co-op here.\u003c\/span\u003e\u003c\/p\u003e","brand":"Coffee Collective","offers":[{"title":"Default Title","offer_id":45217240711234,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/5B0A99BA-3453-4352-8624-D38C6027A680.webp?v=1789508533"},{"product_id":"mango-tango-1","title":"Mango Tango","description":"\u003cdiv class=\"StyledBox-sc-13pk1d4-0 jDhTsV\"\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eMango Tango is our next natural Ethiopian of the year, produced by Danche, one of our favourite washing stations this season. We keep coming back to their coffees for how expressive and fruity they can be while still staying remarkably clean. This one is all mango, strawberry candy and mandarin, with good clarity and structure in the cup.\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"StyledText-sc-1sadyjn-0 dqQwYp\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eDanche Washing Station sits in Chelbesa, in the Gedeb area of Gedeo, and works with around 400 smallholders farming between 2000 and 2300 masl. We’ve had several coffees from Danche this year, and there’s a reason we keep going back. Their coffees can be very expressive without losing clarity, and Mango Tango is a great example: tropical and sweet, with mango, strawberry candy and mandarin, but still very clean.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eDanche Washing Station sits in Chelbesa, Gedeo, Ethiopia, and works with around 400 smallholders farming between 2000 and 2300 masl. It’s become one of our favourite washing stations this year for coffees that combine expressive fruit with really good clarity.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eEthiopian heirloom, a broad term for the locally grown varieties and landraces found across Ethiopia rather than one single cultivar. In Mango Tango, we find a particularly tropical expression, with ripe mango, strawberry candy and bright mandarin.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eNatural. The cherries are dried whole with the fruit still intact before being hulled. Despite the big fruit character, the cup stays remarkably clean, with the mango and strawberry candy clearly defined rather than becoming heavy or overly boozy.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"StyledBox-sc-13pk1d4-0 eONGBu\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eLow. This is a traditional natural process, with the whole cherries carefully dried rather than taken through additional fermentation stages. The processing is simple, with the focus on careful handling throughout drying.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dak Coffee Roasters","offers":[{"title":"Default Title","offer_id":45217282293826,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/3807C2F6-7E46-406D-9C2B-68A53E3602D4.webp?v=1789509131"},{"product_id":"060","title":"060","description":"\u003cp\u003e\u003cstrong\u003eRoasted August 25, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe San Augustin Estate is located in Tulipe, Pichincha, Ecuador, and is where Alfonso Villagomez, a Q-grader and environmental consultant began producing coffee in 2014. On the farm they grown Typica Mejorado, Sidra, Pacamara and Ethiopian Heirloom.\u003c\/p\u003e\n\u003cp\u003eThis lot is their Ethiopian Heirloom which has undergone a washed double fermentation process. The first fermentation is in sealed tanks for 24 hours, the next is in mucilage for 72 hours and then finally the coffee is fully washed and mechanically dried.\u003c\/p\u003e\n\u003cp\u003eIn the cup you’ll find notes of blackforest gateau, nectarine and caramel.\u003c\/p\u003e","brand":"Special Guests","offers":[{"title":"Default Title","offer_id":45263215263810,"sku":null,"price":24.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/28A3BBC1-919E-4A8A-9D2C-6D2B3845D268.png?v=1760650591"},{"product_id":"061","title":"061","description":"\u003cp\u003e\u003cstrong\u003eRoasted September 1, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Josefina is an exceptional farm in Ecuador’s Amazonian region, located between Sumaco and Cayambe-Coca National Parks and nourished by volcanic ash from nearby El Reventador. Founded by Leopoldo Andrade and Ligia Merizalde, the farm produces varieties including Sidra, Typica Mejorado and Sudan Rume, utilising innovative processing techniques led by Juan David Benavidez. The result is a collection of coffees defined by clarity and complexity.\u003cbr\u003e\u003cbr\u003eFollowing a saline wash and 24-hour fermentation, the coffee cherries are slowly dried for around 35 days on shaded African beds inside polytunnels, allowing for a controlled and even drying process.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the cup you’ll find notes of mango, strawberry jam and almond.\u003c\/p\u003e","brand":"Special Guests","offers":[{"title":"Default Title","offer_id":45263219589186,"sku":null,"price":19.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/28A3BBC1-919E-4A8A-9D2C-6D2B3845D268.png?v=1760650591"},{"product_id":"063","title":"063","description":"\u003cp\u003e\u003cstrong\u003eRoasted September 1, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Geisha AB lot comes from Acacia Hills \u003c\/span\u003e\u003cem\u003eCoffee\u003c\/em\u003e\u003cspan\u003e Estate in Tanzania, a farm we have previously featured and continue to admire for its commitment to quality.\u003c\/span\u003e\u003c\/p\u003e","brand":"Special Guests","offers":[{"title":"Default Title","offer_id":45263227322434,"sku":null,"price":19.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/28A3BBC1-919E-4A8A-9D2C-6D2B3845D268.png?v=1760650591"},{"product_id":"068","title":"068","description":"\u003cp\u003e\u003cstrong\u003eRoasted September 1, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis offering comes from third-generation producer Ricardo Koyner and his daughter Victoria. Grown at their Duncan estate on volcanic slopes in Boquete, Panama, this Ethiopian wild varietal undergoes a natural process yielding a vibrant, sweet, and citric-forward profile.\u003cbr\u003e\u003c\/p\u003e","brand":"Special Guests","offers":[{"title":"Default Title","offer_id":45263232172098,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/28A3BBC1-919E-4A8A-9D2C-6D2B3845D268.png?v=1760650591"},{"product_id":"corazon-de-jesus-7","title":"Corazon de Jesus","description":"\u003cp\u003e\u003cstrong\u003eSeptember 8, 2026\u003c\/strong\u003e\u003c\/p\u003e","brand":"Fritz","offers":[{"title":"Default Title","offer_id":45263312224322,"sku":null,"price":21.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/A0CDFE7A-249B-4942-A17D-9CCE03B45FA1.png?v=1749762754"},{"product_id":"gedeb-gotiti","title":"Gedeb Chelbesa","description":"\u003cp\u003e\u003cstrong\u003eRoasted September 8, 2026\u003c\/strong\u003e\u003c\/p\u003e","brand":"Fritz","offers":[{"title":"Default Title","offer_id":45263313895490,"sku":null,"price":21.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/7B03C218-1ABF-437B-98FC-A3F33B63CD2D.png?v=1742847777"},{"product_id":"oma-natural-1","title":"Oma, Natural","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRoasted September 10, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGesha Village lies in the Bench Maji zone of South Western Ethiopia, not far from the border with South Sudan. This area, in the high altitude humid forests where the Great Rift Valley passes into South Sudan, is thought to be the birthplace of Arabica coffee, and is still home to great genetic diversity. Here at Gesha Village however, one varietal sits in the spotlight; Geisha.\u003c\/p\u003e\n\u003cp\u003eAdam Overton and Rachel Samuel first travelled to Ethiopia in 2007 to make a documentary about its unique method of coffee production, and fell in love with the country. They decided during that short trip that they would eventually move to the country to start producing coffee themselves. They found a 471 hectare plot of land in Bench Maji, further west than we normally find specialty coffee in Ethiopia, in a remote area of untouched high altitude forest. The wild forest remained as coffee was planted, maintaining as much as possible of the biodiversity so crucial to the Ethiopian mode of production, while also providing ample shade for the fragile Geisha trees.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGesha Village is located only around 20 km from the Gori Gesha forest, where the hallowed varietal of the same name was first isolated by British researchers in 1931. When preparing Gesha Village, the team behind the project trekked into the forest and gathered seeds from the wild coffee trees growing there, selecting those that genetically resembled the original 1931 expedition Geisha.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot of Gesha 1931 was grown on the Oma plot of Gesha Village, reaching up to 2040 masl. The cherries were harvested at the end of January 2026 and underwent a careful washed process.\u003c\/p\u003e\n\u003cp\u003eFollowing the harvest, the cherries are pulped and allowed to ferment naturally for 12-36 hours before being thoroughly washed. The coffee are then dried carefully on African raised beds, preserving the clarity and delicate character that defines this lot.\u003c\/p\u003e\n\u003cp\u003eThe washed process at Gesha Village highlights the intrinsic qualities of the Gesha 1931 variety, allowing the unique terroir of the Oma lot to shine through.\u003c\/p\u003e","brand":"La Cabra","offers":[{"title":"Default Title","offer_id":45263341912130,"sku":null,"price":28.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/32453C30-85D1-4353-B856-BF5BB49CFEB5.webp?v=1790202963"},{"product_id":"victor-florez","title":"Victor Florez","description":"\u003cp\u003e\u003cstrong\u003eRoasted September 15, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eChiroso from Victor Florez's farm called La Cartagena in Urrao. Though technically a washed coffee, a 48hr whole cherry fermentation, \u0026amp; 60-66hr further in tank ferment after depulping, results in a notably fruit forward take on this Ethiopian landrace transplant, reminding us of things like poached pear, fresh blueberry \u0026amp; orange butter cookie.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eVictor originally worked in local produce trading in his native Urrao, which served as the family's primary income source, while his father has persisted as a grower of both Avocados and coffee as well. For both Victor and his father, their perspective on coffee started to shift when they heard what was possible outside the world of commercial grade coffee and began to strategize on what that could mean for them. Victor especially became motivated to work with coffee with a new focus on experimenting with fermentation and new process methods. Victor and his family have found a new opportunity to build something of their own through this pursuit, with their farm La Cartagena.\u003c\/span\u003e\u003c\/p\u003e","brand":"Luna","offers":[{"title":"Default Title","offer_id":45263362719810,"sku":null,"price":24.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/BFCBF00C-E09C-4BE3-9C6A-48111E274599.png?v=1790204447"},{"product_id":"chelbesa-8","title":"Chelbesa","description":"\u003cp class=\"p1\"\u003eFor us this coffee stood out with it's bright and very fruit forward profile. Complex coffee with layers of citrus and stone fruits with floral aroma. Beautiful representation of Ethiopian coffee.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan data-offset-key=\"a47un-0-0\"\u003eProduced by the Chelbesa Washing Station, together with small coffee growers based in and around the village of Chelbesa in Gedeo zone in Yirgacheffe, Ethiopia\u003c\/span\u003e\u003cspan data-offset-key=\"a47un-0-0\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eChelbesa station is owned by SNAP, local company established to move high quality coffee forward. SNAP selects quality coffee cherries from 476 growers who are living just around the area and who all cultivate small plots of land for food products, cash crops and of course the coffee production.\u003c\/p\u003e","brand":"Frukt","offers":[{"title":"Default Title","offer_id":45282446016578,"sku":null,"price":27.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/98E327DF-9E6A-45CC-8351-AC9704F5227B.png?v=1790716524"},{"product_id":"siko","title":"Siko","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis coffee arrived at our roastery from Siko Washing Station in the Uraga Guji region, where around 500 local farmers bring their harvests for processing. This is a common practice in Ethiopia, and this coffee is composed of this \"mixture\" of lots.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIn the cup, layered flavours: \u003cstrong\u003epeach, apricot jam, orange marmalade, and floral\u003c\/strong\u003e notes come through clearly. The finish is long and sweet. Overall, an elegant and delicious coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIn Ethiopia, cultivation often happens in natural conditions – coffee grows alongside other vegetation – and exact information about varieties isn't always available. This, combined with the fact that coffees are blends from hundreds of small producers, means that Ethiopian coffee lots often carry the name Mixed heirloom or landrace. A single lot may contain 10 or more different varieties. This variability is Ethiopia's hallmark and it creates interesting complexity and diversity of flavours. You'll taste it in this coffee too – the flavours aren't simple, but complex.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eSiko Washing Station was founded in 2017. It's small, but thoughtfully run, focused on processing and quality. Many of the farmers manage small plots of less than two hectares, and a washing station like Siko gives them a channel to sell their harvests at better prices. This way of working is common in Ethiopia, where few farmers have large enough farms to produce enough coffee to sell on their own. In the region, coffee plants grow at 2,100–2,250 metres above sea level, where rich soil and consistent sunlight give farmers ideal conditions to grow quality coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe process is meticulous handwork. Coffee cherries are carefully handpicked and sorted. The coffee ferments for 24–72 hours depending on the weather in sealed tanks, then is washed in channels and sorted by density in water – lower-quality beans float to the surface and are removed, leaving denser, higher-quality beans to form their own, Grade A lot. After fermentation, the coffee is soaked for six hours, spread into layers roughly two centimetres high, and dried for around 13 days. Finally, another 2–4 hours of manual sorting.\u003c\/p\u003e","brand":"Good Life","offers":[{"title":"Default Title","offer_id":45282451423298,"sku":null,"price":24.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/79B6D795-00B5-463E-9631-6E90535CB492.png?v=1790716500"},{"product_id":"e07","title":"E07","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cstrong\u003ePlease order dayglow.lives by Tuesday 4PM CST. All dayglow.lives will be roasted and shipped every Wednesday to ensure a fresh batch!! If there are other coffees in your order, I will ship those first, and update your tracking for dayglow.lives. \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"dayglow.live","offers":[{"title":"Default Title","offer_id":45287519158338,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/IMG_1720_38fb8445-e0d7-4ca5-8beb-33a21470f6f6.png?v=1741893154"},{"product_id":"s07","title":"S07","description":"\u003cdiv class=\"product-form__input product-form__quantity\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAll dayglow.lives are roasted fresh WEEKLY. Please Purchase by Tuesday before 4pm CST to ensure same week production. If ordered after, your coffee will be roasted the following week.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eIf there are other coffees in your order, I will ship those first, and update your tracking for dayglow.lives.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"dayglow.live","offers":[{"title":"Default Title","offer_id":45287527481410,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/5A813401-199B-4841-82FF-007224DBB054.png?v=1734063153"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/collections\/DSC_5598_7ecf9b2f-ca7b-4ea8-9f64-e25f3c06fa75.jpg?v=1588045997","url":"https:\/\/dayglow.live\/collections\/craft-coffee-1.oembed?page=7","provider":"Dayglow Online","version":"1.0","type":"link"}