{"title":"Koppi","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe are fortunate to work with fantastic producers and also a selected few importing companies. Our ambition is to work long term with our partners, increase the value for the producers at farm-level and share their hard work and dedication with clients around the world.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"finca-la-fuente-pink-bourbon","title":"Finca La Fuente \"Pink Bourbon\"","description":"\u003cp\u003eYobani Ramos and her husband Yaved own a small farm called Finca La Fuente in the region of Tarqui in Central Huila. The farm is situated at the end of the road at 1825masl and stretches all the way up to 2000 meters above sea level. Together they have about 6 hectares of land planted with Caturra, Colombia and Pink Bourbon. Both Yobani and Yaved are focused on keeping a constantly high quality and since we started working together they have done big investments and improvements on the farm and in the beneficio. The beneficio was renovated a couple of years ago with new tiled tanks and vessles that are easy to clean. They have also invested in new drying beds that are covered by shade nets to slow down the drying process.\u003c\/p\u003e\n\u003cp\u003eYobani and Yaved are growing their coffee according to organic and biodynamic practices, caring for the plants and wildlife on the farm. Yaved is interested in biodynamic studies and is making three different composts\/compost teas as well as a couple of clever natural pesticides. Due to the high elevation, the cooler average temperature allows a slow ripening that builds up lots of sugars and complex flavors in the coffee cherries. The cherries are bursting with flavor of papaya, lychee and melon. Yobani and Yaved are constantly pushing to be better and they produce some of the best coffee we have come across. Anne has visited twice per year since we started working together. They don’t only have one of the most beautiful farms in the world but they are also some of the most generous and humble people out there. Spending time with them at the farm is always a highlight.\u003c\/p\u003e\n\u003cp\u003eThis is a truly special coffee showcasing the very best of Colombia. We are excited to share it with you.\u003c\/p\u003e","brand":"Koppi","offers":[{"title":"Default Title","offer_id":42374488457282,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/99616EDD-98DE-4E80-8756-AEBF33EF0B27.png?v=1754601415"},{"product_id":"finca-la-fuente-geisha","title":"Finca La Fuente \"Geisha\"","description":"\u003cp class=\"MsoNoSpacing\"\u003e\u003cspan lang=\"EN-US\"\u003eThis is a very special release since this was the first small Geisha lot produced at\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eLa Fuente. We only got 31 kilos of it and thought it would be very exciting to let our subscribers be the first ones to try it! We are in awe of the quality Yaved and Yobani produce every year and feel so grateful to be able to purchase their full harvest. This is the first Geisha lot that was big enough to export and we will soon have our second lot delivered.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eYobani Ramos and her husband Yaved own a small farm called Finca La Fuente in the region of Tarqui in Central Huila. The farm is situated at the end of the road at 1825masl and stretches all the way up to 2000 meters above sea level. Together they have about 6 hectares of land planted with Caturra, Colombia and Pink Bourbon. Both Yobani and Yaved are focused on keeping a constantly high quality and since we started working together they have done big investments and improvements on the farm and in the beneficio. The beneficio was renovated a couple of years ago with new tiled tanks and vessles that are easy to clean. They have also invested in new drying beds that are covered by shade nets to slow down the drying process.\u003c\/p\u003e\n\u003cp class=\"\"\u003eYobani and Yaved are growing their coffee according to organic and biodynamic practices, caring for the plants and wildlife on the farm. Yaved is interested in biodynamic studies and is making three different composts\/compost teas as well as a couple of clever natural pesticides. Due to the high elevation, the cooler average temperature allows a slow ripening that builds up lots of sugars and complex flavors in the coffee cherries. The cherries are bursting with flavor of papaya, lychee and melon. Yobani and Yaved are constantly pushing to be better and they produce some of the best coffee we have come across. Anne has visited twice per year since we started working together. They don’t only have one of the most beautiful farms in the world but they are also some of the most generous and humble people out there. Spending time with them at the farm is always a highlight.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis is a truly special coffee showcasing the very best of Colombia. We are excited to share it with you.\u003c\/p\u003e","brand":"Koppi","offers":[{"title":"Default Title","offer_id":42374489374786,"sku":null,"price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/BE4DC5DB-6C44-4DB7-BCCD-7E044BEA9AB4.png?v=1754601087"},{"product_id":"finca-el-porvenir-pink-bourbon","title":"Finca El Porvenir \"Pink Bourbon\"","description":"\u003cp class=\"\"\u003eThe farm El Porvenir is found in the heart of the region Palestina in southern Huila, Colombia. The farm is run by Sandra Milena Mora and her husband Hector and they bought it back in 2006. They own 12 hectares but only produce coffee on 5 of them leaving the rest as a natural reserve. On the 5 hectares they have around 20.000 caturra trees, 4000 Tabi trees and 300 young Pink Bourbon trees. Out of the 18.000 Caturra trees they found 2 that are resistant to leaf rust. The past 3 years they have taken seeds from these 2 trees and now they have around 3000 new resistant Caturra trees on the farm. They haven’t yet come up with a name for the new variety but at the moment they call it Caturra Mejorado.\u003cbr\u003e\u003cbr\u003eThe coffee is organically grown with no chemical fertilisers or pesticides. Sandra believes in the organic practises and is convinced that both the coffee and the surrounding natural forest and wild life benefit hugely from this. They make their own organic fertiliser that they apply once per year.\u003cbr\u003e\u003cbr\u003eThe coffee is picked and sorted by hand and it takes about a month to pick the whole farm and then they start over again. The first small picking is in August but the main harvest is between late September to late November\/early December. After the cherries have been processed the coffee is fermented for 36-48 hours before being washed carefully. The Tabi requires a longer fermentation time and normally takes 48 hours whereas the Caturra only needs 36 hours. The coffee is pre-dried on African beds for 5 days and then moved to the newly built shade house where it finish drying for another 20 days depending on weather.\u003c\/p\u003e\n\u003cp class=\"\"\u003eBig investments and lots of hard work has been put into the farm the last few years resulting in an excellent and smooth running operation. Their coffee is tasting incredible and this is an obvious result of their attention to detail. We have been buying their whole production the last couple of years and will continue to do so. Sandra and Hector have not only proven to be great coffee producers but they’ve also become great friends over the years. Every time we go they invite us to their home, cook amazing food and we always have the best time together. We are so excited to be able to showcase their coffees. \u003c\/p\u003e","brand":"Koppi","offers":[{"title":"Default Title","offer_id":42374491078722,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/D25EC2A9-0CD8-441D-BA7F-7B9E4BE7AFB2.png?v=1754601217"},{"product_id":"finca-el-porvenir-caturra","title":"Finca El Porvenir \"Caturra\"","description":"\u003cp class=\"\"\u003eThe farm El Porvenir is found in the heart of the region Palestina in southern Huila, Colombia. The farm is run by Sandra Milena Mora and her husband Hector and they bought it back in 2006. They own 12 hectares but only produce coffee on 5 of them leaving the rest as a natural reserve. On the 5 hectares they have around 20.000 caturra trees, 4000 Tabi trees and 300 young Pink Bourbon trees. Out of the 18.000 Caturra trees they found 2 that are resistant to leaf rust. The past 3 years they have taken seeds from these 2 trees and now they have around 3000 new resistant Caturra trees on the farm. They haven’t yet come up with a name for the new variety but at the moment they call it Caturra Mejorado.\u003cbr\u003e\u003cbr\u003eThe coffee is organically grown with no chemical fertilisers or pesticides. Sandra believes in the organic practises and is convinced that both the coffee and the surrounding natural forest and wild life benefit hugely from this. They make their own organic fertiliser that they apply once per year.\u003cbr\u003e\u003cbr\u003eThe coffee is picked and sorted by hand and it takes about a month to pick the whole farm and then they start over again. The first small picking is in August but the main harvest is between late September to late November\/early December. After the cherries have been processed the coffee is fermented for 36-48 hours before being washed carefully. The Tabi requires a longer fermentation time and normally takes 48 hours whereas the Caturra only needs 36 hours. The coffee is pre-dried on African beds for 5 days and then moved to the newly built shade house where it finish drying for another 20 days depending on weather.\u003c\/p\u003e\n\u003cp class=\"\"\u003eBig investments and lots of hard work has been put into the farm the last few years resulting in an excellent and smooth running operation. Their coffee is tasting incredible and this is an obvious result of their attention to detail. We have been buying their whole production the last couple of years and will continue to do so. Sandra and Hector have not only proven to be great coffee producers but they’ve also become great friends over the years. Every time we go they invite us to their home, cook amazing food and we always have the best time together. We are so excited to be able to showcase their coffees. \u003c\/p\u003e","brand":"Koppi","offers":[{"title":"Default Title","offer_id":42802738856002,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/615D2960-354A-4638-A452-1ECA8AAA0383.png?v=1767200668"},{"product_id":"finca-el-placer","title":"Finca el Placer","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eIn 2024 we bought the first lot produced by Karen Burbano. Since then we have bought everything she has produced so far and whenever we release a new harvest from her it is equally exciting as it was the first time we got to work with her fantastic coffee. She is\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003ethe fourth generation of coffee growers in her family, and it’s been her father Jose who has taught her all he knows about specialty coffee and has done so with an infectious love and passion that shows in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eDon Jose was the first member of his family to make the daunting step into producing coffee for the specialty market. His commitment and his success has been imparted on Karen down to the smallest details - from the importance of collecting cherries at the correct ripeness, to his experiences with fermentation that he was built up over years, to the things to watch over for in the drying process, all the way to the hand selecting of damaged seeds and the proper storage of the parchment coffee prior to delivering to for sale. Her admiration for her father drew her in the coffee fields alongside him, and she’s now hopeful she can follow in his footsteps and in his advice. As a family, Don Jose and Doña Doris have always believed in education and Karen recently completed her studies in public administration. During her time as a student, it was her role to take care of the processing and the hand selecting of the coffee prior to delivery. At her graduation in 2022, Jose and Doris acquired a new piece of land attached to their existing farm at a slightly higher altitude and they put it in Karen's care with the hope that she could earn her own way through this piece of land, and to not become disconnected from the tradition of coffee growing. With a lot of help from them both, she achieved her first incredible lot from this tiny farm of 3000 Pink Bourbon trees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eThe cherries are collected every 15 days at peak ripeness and then are left to ferment overnight in a hopper, before being depulped the next morning. The seeds are then covered with water to cover the mass, and the coffee from the next day’s collection is depulped into the already fermenting mass. This pattern is repeated until all the ripest cherry has been picked, between 3 - 4 days.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eOnce the collection is complete, the whole mass is left to ferment for 48 hours, covered in water. It is then rinsed and moved to the solar dryer where it is dried for 18 - 20 days.\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Koppi","offers":[{"title":"Default Title","offer_id":45082936148034,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/84E46642-623C-4B86-9B7A-43532CA0C885.png?v=1787695263"},{"product_id":"la-lia-white-honey-catuai","title":"La Lia White Honey Catuai","description":"\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eEspresso\/Omni Roast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA smooth and elegant omni-flavored wine with notes of nougat, apple and vanilla, balanced, creamy and very easy to enjoy.\u003c\/span\u003e\u003c\/p\u003e","brand":"Koppi","offers":[{"title":"Default Title","offer_id":45082938310722,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/B7A22664-68D7-4475-9AC9-3C327A16DD92.png?v=1787695263"},{"product_id":"karimikui-3","title":"Karimikui","description":"\u003cp\u003eThe Karimikui Coffee Factory was established in 1966 and rests on a 6 acres piece of land serving the villages of Githureia, Gituba and Kiamugumo. Currently it is affiliated to Rungeto Farmers Cooperative Society (FCS), in an area where most smallholder farmers are growing tea, not coffee. The farmers here are mainly growing SL28 and SL34, accounting for 99% of the total coffee production, while we see some occasional Ruiru 11 plants.\u003c\/p\u003e\n\u003cp class=\"\"\u003eAll coffees are pulped, dry fermented, washed, soaked and then sundried. Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A disc pulper removes the skin and pulp. The coffees are graded by density in to 3 grades. Grade 1 and 2 go separately to fermentation, grade 3 is considered low grade and processed separately. The coffee is fermented for 16-24 hours under closed shade. After fermentation the coffee is washed and again graded by density in washing channels. The last step before drying is letting the coffee soak under clean water for 16-20 hours. The coffee is left to dry on raised beds between 14-16 days.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eThe long-term goal is to increase coffee production through farmer training, input access and Good Agricultural Practice seminars that are conducted year round. The wish is to establish a transparent, trust based relationship with the smallholder farmer, helping to support a sustained industry growth in Kenya, whilst bringing premium quality to our customers, and premium prices to the farmers.\u003c\/p\u003e","brand":"Koppi","offers":[{"title":"Default Title","offer_id":45082941915202,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/CFB86187-C458-4C88-A91E-C0CCC811E79E.png?v=1787695263"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/collections\/Koppi.jpg?v=1588203596","url":"https:\/\/dayglow.live\/collections\/koppi.oembed","provider":"Dayglow Online","version":"1.0","type":"link"}