{"title":"Friedhats","description":"\u003cp data-mce-fragment=\"1\"\u003eWe are a micro roastery based in Amsterdam, sourcing and roasting the best, most interesting coffee we can find. Our focus is on providing consistent, high quality roasted coffee beans for your you, your cafe, restaurant, office or any other business where coffee is needed. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSourcing it based on flavor. Roasting it to accentuate its natural characteristics. Training people to make sure everyone can taste all that our coffees have to offer and all the while, trying to actually improve the lives of the people growing and producing the coffee all around the world.\u003c\/p\u003e","products":[{"product_id":"bellavista","title":"Bellavista","description":"\u003cp class=\"_p_1o0b2_1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWhen I hear “semi-washed” it conjures up imagery of people in public bathrooms barely splashing their hands in the sink, even though there’s just no excuse for not knowing \u003c\/span\u003e\u003ca class=\"_a_1o0b2_3\" href=\"https:\/\/www.youtube.com\/watch?v=XXrDgWDo24g\" target=\"_blank\"\u003eproper hand washing technique\u003c\/a\u003e\u003cspan\u003e since Covid. Fortunately for all of us, this coffee has absolutely nothing to do with that, and I’m wondering why I’ve left that in the copy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_1o0b2_1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSemi-washed is used as a broadly recognizable term that can mean vastly different things as to how a coffee is actually processed. In this instance, it may be helpful to describe this lot as anaerobic washed. The coffee is first fermented anaerobically for 48 hours before then being depulped and fermented again in sealed bags in a water bath, with both the temperature and pH carefully controlled. After this second fermentation the coffee is semi-washed and then dried. The resulting cup is distinctly complex and clean, with loads of florals and a sticky berry sweetness.\u003c\/span\u003e\u003c\/p\u003e","brand":"Friedhats","offers":[{"title":"Default Title","offer_id":42991763816514,"sku":null,"price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/E8763E05-70A4-4C89-8791-22D232F2E6A4.png?v=1770842550"},{"product_id":"acacia-hills-1","title":"Acacia Hills","description":"\u003cp class=\"_p_1o0b2_1\"\u003eLeon’s grandparents moved from Greece to Tanzania in the early 1900s and began what is now the family legacy of working in coffee. He came up amidst parents and grandparents growing coffee on low-altitude land before he took intrigue with specialty coffee in the 2000s and began searching for something at a higher altitude better suited to producing higher quality coffee. In 2007 the journey of Acacia Hills started with Leon rebuilding a dilapidated farm and planting SL28, Gesha, and Pacamara. In the time since, Acacia Hills has won private auctions in Tanzania with its gesha lots, making Leon one of the forerunners for bringing about higher quality and rare varietals to the country.\u003c\/p\u003e\n\u003cp class=\"_p_1o0b2_1\"\u003eTanzania has an important chapter in the story of gesha. After its discovery in Ethiopia, gesha was taken to the Lyamangu Coffee Research Station in Tanzania, where the plants were successfully cultivated and subsequently distributed throughout Central America. Despite the fact that Tanzania played a pivotal role in the now global cultivation of gesha, its prominence in Tanzania remains very low.\u003c\/p\u003e\n\u003c!----\u003e","brand":"Friedhats","offers":[{"title":"Default Title","offer_id":43819205984322,"sku":null,"price":56.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/C227569A-99F5-4980-8D73-679073222F4D.webp?v=1780673855"},{"product_id":"karumandi-1","title":"Karumandi","description":"\u003cp class=\"_p_1o0b2_1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Baragwi Cooperative Society is the largest and most influential coffee cooperative in Kenya. In total they manage 11 washing stations, Karumandi chief among them. The scope of operations has allowed them to implement actions to increase both selling power and transparency to farmers– including a digital cherry tracking system that keeps farmers well informed at each step of the process after delivering cherry. The communication and financial results are powerful steps toward stability and satisfaction.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Friedhats","offers":[{"title":"Default Title","offer_id":44377839894594,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/21DEA0A8-9BB7-4317-B6DA-11B9FD544120.png?v=1729098290"},{"product_id":"karimikui-2","title":"Karimikui","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSome of you may be clued in by now that there are generally a handful of varieties that show up in most Kenyan coffees. Mixed varieties are very common because there are usually many hundreds of smallholders delivering cherry to a factory for processing. Want to get in the weeds just a little bit about these common Kenyan varieties? I don’t know why I framed that as a question, it’s happening, you just don’t have to read it I guess. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSL28 \u0026amp; SL34 are both “Scott Lab” varieties, varieties selected for study by the British Colonial Scott Agricultural Laboratories during the 1930s. Both are notable for their exceptional cup quality, low yields, and risk for CBD and rust. Beyond tasting stellar, SL28 is remarkable for its rusticity, meaning it can be left untended for years or even decades before returning to successful production. Because of this there are many documented SL28 trees that are 80 years old and still productive. SL34 is one of these contested origin stories that sometime we may have to dive more deeply into. Collected from a single tree on Loresho Estate in Kabete, it was called “French Mission” with the understanding that it was a bourbon by way of, you guessed it, French missionaries. Modern genetic testing has shown this to be untrue, with all signs pointing to it being related to the Typica genetic. Makes you wonder about what else these missionaries are lying about. Last but not least (or as the missionaries would say, the least will be last or something like that), Batian. A composite variety bred by the Coffee Research Foundation in Kenya, it’s composed of SL28, SL34, Sudan Rume, N39, K7, SL4, and Timor Hybrid. This genetic cocktail greatly increased its disease resistances along with a significant boost to its yield potential without sacrificing much in the way of cup quality, making it an excellent variety for smallholders to cultivate.\u003c\/span\u003e\u003c\/p\u003e","brand":"Friedhats","offers":[{"title":"Default Title","offer_id":44711107788866,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/21DEA0A8-9BB7-4317-B6DA-11B9FD544120.png?v=1729098290"},{"product_id":"julio-chavez-1","title":"Julio Chavez","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Incas built in Cusco an enviable, rich culture, leaving behind long legacies in ancestral knowledge, traditions, and crops. Many of the communities we receive coffee from in Peru are microcosms of this left behind culture. The coffee growing families within Cusco speak Quechua, the indigenous language, and within that language is “minka,” a word for the collective effort of community members helping with tasks or projects; in this case, coffee farming, harvesting and processing is the work. Julio Chavez’s farm San Sebastian sits at 2400masl in the La Convencion province. This Gesha lot from him has been dried on African style beds for 10 days after depulping. With notes of meyer lemon, jasmine pearls, and dates, this gesha is a sign of the quality coming out of Cusco. We’re sure to see more lots where this came from.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSan Sebastián, the farm of Julio Chávez, sits at a staggering height of 2.400 meters above sea level under the peak of Mount Choqesafra. The mineral-rich volcanic soil is the heart of a vibrant and diverse ecosystem in which Julio’s farm thrives. The unique intersection of incredible altitude and fertile land is the perfect canvas for Julio to create a fantastic gesha. An incredibly dense coffee, year after year we find it to be loaded with bright florals and crisp citrus.  \u003c\/span\u003e\u003c\/p\u003e","brand":"Friedhats","offers":[{"title":"Default Title","offer_id":44711125844034,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/9ED4E535-88AF-4C29-8D52-B01D877D0996.png?v=1739391835"},{"product_id":"micaela-jacinto","title":"Micaela Jacinto","description":"\u003cp class=\"_p_1o0b2_1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMicaela Jacinto rocks. She’s a second generation producer, inheriting the family farm from her father back in 2000. At the time she worked the field together with her husband, but in the wake of Guatemala’s economic crisis he emigrated to the US and she took on the full breadth of farming on her own. She isn’t shy about the difficulties of navigating the more laborious parts of farming on her own, but also speaks of taking a great deal of pride in instilling love and pride for the countryside in her children. We in turn take a great deal of pride in being able to share Micaela’s coffee once again with all of you. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Friedhats","offers":[{"title":"Default Title","offer_id":44728161796162,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/079ABAF4-1E1F-4A39-B21D-06C45CA1B319.png?v=1739392370"},{"product_id":"nyabirongo","title":"Nyabirongo","description":"\u003cp class=\"_p_1o0b2_1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn an uncharacteristically optimistic move, we have had a Uganda label in stock for over 3 years now after tasting a couple great coffees that never materialized. Finally we get to blow the dust off and launch a new origin we have been eyeing for years. Uganda is the birthplace of the robusta species of coffee, and remains its largest exporter in Africa, but there is a growing presence of arabica nestled along the mountains bordering the DRC, Kenya and Rwanda. This particular lot comes from Nyabirongo, nestled in the southern slopes of the Rwenzori Mountains in western Uganda, bordering the Democratic Republic of Congo. Bakanzo smallholders cultivate SL14 and SL28, varieties you may recognize as being predominantly found in Kenyan coffee. The SLs, SL28 in particular, are very susceptible to CBD and nematodes, have low yields, but have the potential to produce stellar cups, making them a high-risk high-reward proposition to grow. Smallholders deliver ripe cherries to the Nyabirongo factory where they are sun-dried on raised African beds, providing us the chance to have a stellar natural processed SL28, something we do not often experience with Kenyan SL28 almost exclusively being washed.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Friedhats","offers":[{"title":"Default Title","offer_id":44874368778306,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/C6FBEED2-CC13-4047-A828-4FD3EE4A6BFF.png?v=1787170936"}],"url":"https:\/\/dayglow.live\/collections\/friedhats.oembed","provider":"Dayglow Online","version":"1.0","type":"link"}