{"title":"Netherlands Collection","description":"","products":[{"product_id":"pop-sky-farm-blend","title":"Pop Sky - Caturra-Colombia-Castillo","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn a region once thought unfit for coffee, Finca San Antonio has been proving otherwise since 2003. Lida and her husband began with Caturra and Colombia varietals, later adding Castillo for its resilience and yield. They’ve steadily improved the farm’s infrastructure—wet mills, water treatment systems, and parabolic dryers—to support their careful, quality-first process: selective harvesting, flotation, fermentation, and weather-dependent drying. Lida’s work goes beyond the farm. She’s committed to innovation, sustainability, and community, supporting neighboring producers and partnering with programs to help elevate the region’s coffee. \u003c\/p\u003e\n\u003ctable style=\"width: 100%; height: 156.047px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 156.047px;\"\u003e\n\u003ctd style=\"width: 33.574%; height: 156.047px;\"\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofImagendeWhatsApp2025-05-07alas12.49.09_10c24a51.jpg?v=1761740348\"\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/Imagen_de_WhatsApp_2025-05-07_a_las_12.49.07_b25315b5.jpg?v=1770350745\" style=\"float: none;\"\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofImagendeWhatsApp2025-05-07alas12.49.09_e08ac250_1.jpg?v=1761740306\"\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt Finca San Antonio, the anaerobic washed process starts with harvesting only fully-ripe cherries to ensure peak sweetness and quality. Once collected, the cherries go through flotation to remove unripe, dry, or damaged fruit. A second round of hand-sorting eliminates any green or semi ripe cherries. The selected fruit is then disinfected and depulped, separating the beans from the skin. The beans are transferred to sealed tanks filled with clean water—no additives— for anaerobic fermentation which lasts around 72 hours. During this time, key variables like Brix level, pH, and temperature are monitored to guide the fermentation until the mucilage is fully broken down and the beans release a pleasant, clean aroma. After fermentation, the beans are gently rinsed, drained, and then moved to parabolic dryers, where they are dried slowly until they reach a stable moisture content of 10–11%. The result is a clean, expressive coffee that reflects both the care in processing and the unique character of San Antonio’s terroir. \u003c\/p\u003e","brand":"Attesa Coffee","offers":[{"title":"Default Title","offer_id":56094607081797,"sku":"ATT250162","price":19.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofImagendeWhatsApp2025-05-07alas12.49.09_e08ac250_1.jpg?v=1761740306"},{"product_id":"regional-huila","title":"Regional Huila Decaf - Castillo Colombia","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHuila is a department in southwestern Colombia, situated within the Andean region. It shares borders with Tolima and Cundinamarca to the north, Meta to the east, Caquetá to the south, and Cauca to the west. Covering an area of approximately 19,890 square\u003cbr\u003ekilometers, it accounts for around 1.74% of Colombia’s total landmass.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 100%; height: 156.047px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 156.047px;\"\u003e\n\u003ctd style=\"width: 33.574%; height: 156.047px;\"\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofH3.jpg?v=1762772943\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofH2.jpg?v=1762772951\" alt=\"\"\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofH1.jpg?v=1762772953\" alt=\"\"\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe region’s landscape is shaped by a combination of mountain ranges and valley plains, formed over time through volcanic activity, erosion, and glacial processes. These natural features contribute to the diverse microclimates and fertile soils that make Huila\u003cbr\u003eone of the country’s most prominent coffee-producing areas.\u003cbr\u003e\u003cbr\u003eThe process - \u003cbr\u003eHuila Decaf is crafted using a natural decaffeination method designed to preserve the coffee’s integrity, flavor, and aroma. The process begins with the careful selection of high quality Arabica beans. These beans undergo the Sugarcane EA method, which uses only two elements: fresh high-mountain spring water and Ethyl Acetate (EA) derived naturally from sugarcane.\u003cbr\u003eEthyl Acetate is a compound that naturally exists in coffee cherries as well as in various fruits and vegetables. In this process, it is extracted from fermented sugarcane, making it a natural and non-synthetic option for decaffeination.\u003cbr\u003eTo begin, the green coffee is steamed to remove the silver skin. The beans are then moistened to open their cellular structure, allowing for effective caffeine extraction. EA is introduced at this stage to selectively bind with the caffeine molecules and remove them from the beans. The use of gentle temperature and pressure ensures that the coffee’s natural structure and flavor characteristics remain intact. Once the caffeine is removed, the beans are steamed again to eliminate any remaining EA. They are then dried to the ideal moisture content and coated with a natural vegetable-based wax to protect their appearance and maintain quality through storage and transport. This method allows for a clean, chemical-free decaffeination that retains the clarity, aroma, and complexity of the original coffee.\u003cbr\u003e\u003c\/p\u003e","brand":"Attesa Coffee","offers":[{"title":"Default Title","offer_id":56350449467717,"sku":"ATT250325","price":18.53,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofH3.jpg?v=1762772943"},{"product_id":"regional-tutule","title":"Regional Tutule - Ihcafe 90, Pacas","description":"\u003cp\u003e\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cbr\u003eSan Pedro Tutule is a municipality of the Department of La Paz, located in the renowned Montecillos coffee region of Honduras. Farms here lie at elevations between 1,400 and 1,600 meters above sea level, with temperatures ranging from 12°C to 28°C. This combination of altitude and climate allows for slow, even cherry ripening, which contributes to more complex and sweeter cup profiles.\u003cbr\u003eThe area is home to highly productive farms where producers focus on climate-resilient, pest- and disease resistant coffee varieties. Sustainable and environmentally conscious practices are widely adopted, reflecting a commitment to both quality and long-term ecological balance.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100%; height: 156.047px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 156.047px;\"\u003e\n\u003ctd style=\"width: 33.574%; height: 156.047px;\"\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofDesplulpado.jpg?v=1762850556\"\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofCosecha1.jpg?v=1762850557\"\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003cbr\u003eThe semi washed process begins with the careful hand picking of ripe coffee cherries, ensuring only mature, high quality fruit is selected. \u003cbr\u003eAfter harvest, the cherries are sorted to remove any underripe or damaged ones. They are then pulped at the wet mill, where the skin is removed while a portion of the mucilage is intentionally left on the beans. Unlike the fully washed process, this method involves little to no  fermentation. \u003cbr\u003eA light washing follows, preserving some mucilage that contributes to the coffee’s distinctive sensory profile. The beans are then dried naturally in the sun, spread evenly across patios or raised beds for five to eight days depending on weather conditions, and turned regularly to ensure consistent drying. Once the desired moisture content is reached, the coffee is transported to a storage facility where it remains until dry milling and export preparation. This process produces a cup that balances clarity with enhanced texture and sweetness.\u003c\/p\u003e","brand":"Attesa Coffee","offers":[{"title":"Default Title","offer_id":56209267720517,"sku":"ATT250148","price":16.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofFincas2.jpg?v=1762850557"},{"product_id":"kiamabara-aa","title":"Kiamabara AA - SL-28, Ruiru 11, Batian","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKiamabara Washing Station is located in the town of Kabare, within the Gichugu division of Nyeri County, near Karatina. The station supports approximately 3,000 active smallholder members, each cultivating around half a hectare of land dedicated to coffee, alongside crops such as macadamia, beans, bananas, and maize. Situated at an altitude of approximately 1,900 meters above sea level, Kiamabara benefits from deep, fertile red volcanic soils and a temperate climate, with consistent temperatures ranging from 13°C to 24°C. The region receives an average annual rainfall of 1,150 mm, with long rains occurring from March to May and short rains between October and December.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 100%; height: 156.047px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 156.047px;\"\u003e\n\u003ctd style=\"width: 33.574%; height: 156.047px;\"\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofCopyofCherryhopperwithredcherries.jpg?v=1763033235\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofCopyofFermentationprocess.jpg?v=1763033235\" alt=\"\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofCopyofFermentationtanks.jpg?v=1763033235\" alt=\"\"\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce the coffee cherries are harvested, they are delivered to the Kiamabara Washing Station, where they undergo a traditional washed (wet) processing method. Water is pumped into reservoir tanks and used for pulping, where the outer skin and pulp are removed. Once pulped, the coffee is fermented overnight to break down the mucilage, then washed and soaked. It is then moved to raised drying beds, where it’s turned regularly for uniform drying and airflow. This controlled drying process takes place under careful supervision to maintain quality and consistency. Once the parchment reaches target moisture levels, it’s sorted and stored before moving to the dry mill for hulling and export preparation\u003c\/p\u003e","brand":"Attesa Coffee","offers":[{"title":"Default Title","offer_id":56260011131205,"sku":"ATT250143","price":18.87,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofCopyofLandscape.jpg?v=1763033235"},{"product_id":"copan-shg","title":"Copan SHG - Blend","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe coffee growing region of Copán, located in western Honduras, is widely recognized for its exceptional coffee production. Within this area, San Pedro de Copán stands out for its ideal combination of altitude, climate, and fertile soils that create the conditions for producing coffees of remarkable quality. Coffees from this region are known for their sweet and aromatic profiles, often marked by notes of chocolate, caramel, and citrus. They present a creamy, full body, balanced aftertaste, and a delicate acidity that distinguishes them in the cup. The most common varieties cultivated in Copán include Bourbon, Caturra, Catuai, IHCAFE 90, and Lempira, each contributing to the diversity and complexity for which the region is known. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 100%; height: 157.194px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 157.194px;\"\u003e\n\u003ctd style=\"width: 33.574%; height: 157.194px;\"\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/WhatsApp_Image_2025-07-23_at_13.44.46_2.jpg?v=1770353322\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 157.194px;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/WhatsApp_Image_2025-07-23_at_13.44.46_3.jpg?v=1770353322\" alt=\"\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 157.194px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/WhatsApp_Image_2025-07-23_at_13.44.46_2.jpg?v=1770353322\" alt=\"\"\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe journey of green coffee begins with the careful selection of ripe red cherries at peak maturity. Once harvested, the cherries are promptly transported to wet mills, where they are mechanically pulped to remove the outer fruit layer. Following pulping, the beans are placed in fermentation tanks or resting pits for 12 to 15 hours. This controlled fermentation period breaks down the remaining mucilage, enhancing clarity in the cup and promoting the development of clean, refined flavors. After fermentation, the beans are washed in running water channels to ensure complete removal of residual mucilage, resulting in a fully clean parchment coffee.\u003c\/p\u003e\n\u003cp\u003eDrying takes place in solar dryers, where the beans are evenly spread and monitored closely to maintain consistent drying conditions. This step is critical in preserving the coffee's quality and shelf life. Once the beans reach the ideal moisture level, they are hulled to remove the parchment layer. Finally, only the best beans are threshed, sorted, and prepared for export, ensuring high quality and consistency throughout the lot.\u003c\/p\u003e","brand":"Attesa Coffee","offers":[{"title":"Default Title","offer_id":56260276355397,"sku":"ATT250185","price":13.43,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofWhatsAppImage2025-07-23at13.44.46_3.jpg?v=1763034577"},{"product_id":"yirgacheffe-halo-beriti-g1","title":"Halo Beriti, Yirgacheffe - Heirloom","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e In the misty mountains of southern Ethiopia, the village of Beriti sits within the renowned Yirgacheffe growing zone, a region celebrated for clarity, florality, and elegance in the cup. Here, producer Mengesha Derso cultivates exceptional micro-lots under the name Halo Beriti, uniting tradition with a commitment to quality. The farm, located 22 kilometers from Gedeb at 2,200–2,300 meters above sea level, is among Ethiopia’s highest coffee-growing areas. Rich volcanic soils, steady rainfall, and heirloom varietals create ideal conditions for slow cherry ripening, which enhances sweetness, bright acidity, and complexity in the cup.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; height: 156.047px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 156.047px;\"\u003e\n\u003ctd style=\"width: 33.574%; height: 156.047px;\"\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/WhatsApp_Image_2025-09-10_at_3.53.15_AM.jpg?v=1770351332\"\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofWhatsAppImage2025-09-10at3.52.37AM.jpg?v=1763102061\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/WhatsApp_Image_2025-09-10_at_3.52.37_AM_2.jpg?v=1770351332\"\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCoffees from Halo Beriti are most commonly processed using the traditional washed method, supported by clean spring water from the surrounding highlands. After careful handpicking, cherries are pulped, fermented, washed, and then dried slowly on raised African beds under the sun. This time honored approach clarity, preserves enhances florality, and allows the terroir of Yirgacheffe to shine. The washed profile is distinguished by high floral aromatics such as jasmine and lavender, balanced with stone fruit sweetness of peach and apricot, alongside crisp citrus notes of lemon and bergamot. The body is delicate and tea-like, leading to a clean, silky finish with lingering florals and a white grape acidity. What makes Halo Beriti exceptional is the balance of altitude, heirloom genetics, and producer care. This is not coffee produced for volume; it is carefully nurtured, processed with precision, and delivered with traceability and integrity. Each cup embodies the elevation, meticulous methods, and heritage that define Yirgacheffe as one of the world’s most iconic coffee origins.\u003c\/p\u003e","brand":"Attesa Coffee","offers":[{"title":"Default Title","offer_id":56282423689541,"sku":"ATT250132","price":16.38,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/CopyofWhatsAppImage2025-09-10at3.52.37AM_1.jpg?v=1763102062"},{"product_id":"kieni-aa","title":"Kieni AA - SL-28, SL-34, Ruiru 11","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKieni washing station is located in Nyeri County, between the eastern slopes of the Aberdare Mountain range and Mount Kenya. It is situated about two hours north of Nairobi by car. The factory stands at an altitude of 1,800 meters above sea level, where the climate and terrain provide excellent conditions for coffee production. The area is known for its deep red volcanic soils, which are highly fertile and rich in minerals. These factors combine to create a unique environment that produces coffees with remarkable character and complexity. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"width: 100%; height: 156.042px;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 156.042px;\"\u003e\n\u003ctd style=\"width: 33.574%; height: 156.042px;\"\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/Copyof_DSC6775.jpg?v=1763103010\"\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.042px;\"\u003e\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/Copyof_DSC6757.jpg?v=1763103010\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.042px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/kieni.png?v=1770351044\"\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe process at Kieni Washing Station begins with the careful selection of ripe cherries, which are delivered to the station immediately after picking. The cherries are processed using the wet method, where the skin and pulp are removed with a disc pulper equipped with three sets of discs. This exposes the parchment layer that protects the green coffee bean. Following pulping, the coffee is fermented for approximately 16 hours to break down sugars and enhance flavor development. Once fermentation is complete, the coffee is thoroughly washed, soaked, and then spread out on raised drying tables. The drying stage is crucial and typically lasts between 7 and 15 days, depending on the climate, temperature, and volume being processed. Wastewater from processing is carefully managed. It is discarded in soaking pits and recirculated to support water conservation efforts at the washing station\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Attesa Coffee","offers":[{"title":"Default Title","offer_id":56392556937541,"sku":"ATT250284","price":18.46,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/Copyof_DSC6757.jpg?v=1763103010"},{"product_id":"coporoca","title":"Coporoca - Red Bourbon","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-abdebe83-7fff-6bab-b885-159ca0745e54\"\u003e\u003cspan\u003eAbout the Washing station \u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003eCoporoca Washing Station is located in the Nyamasheke District of Rwanda, where coffees flourish in volcanic soils and a cool, rain nourished climate. It serves over six hundred smallholder farmers, each cultivating between 400 and 500 coffee trees. Coffee is harvested annually from February to June, followed by meticulous processing from March to June. The washing station is committed to sustainable farming and coffee production, while actively working to uplift the community of farmers. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb id=\"docs-internal-guid-58ba879f-7fff-0971-06db-aa56bc97e7cc\"\u003e\u003cspan\u003eHistory\u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003eThe journey of Coproca Coffee Washing Station is a testament to the transformative power of community-focused development. Over the years, the station has introduced microcredit services, formed 20 farmers' groups. Additionally, it created over 150 jobs, distributed free coffee seedlings and shade trees, and improved local infrastructure by building bridges and roads. These efforts have driven economic growth, increased school enrollment, and bolstered community well-being, turning the station into a hub of sustainability and opportunity.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 100%; height: 156.047px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 156.047px;\"\u003e\n\u003ctd style=\"width: 33.574%; height: 156.047px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/1.jpg?v=1764141215\" alt=\"\"\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/2.jpg?v=1764141215\" alt=\"\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/WhatsApp_Image_2024-12-03_at_13.22.27_5.jpg?v=1764141228\" alt=\"\"\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSorting\u003cbr\u003e\u003c\/strong\u003eThe coffee undergoes multiple stages of sorting to ensure only the finest beans are selected. Initially, farmers sort out defective cherries at home before their harvest is weighed. At the washing station, a quality controller conducts another round of inspection to identify defects. The cherries are then placed in a tank, where defective or bug damaged cherries float to the surface. Next, the coffee moves through water channels that separate heavier beans from lighter ones during the Within 8 hours of harvest, the cherries are pulped using a Mackinon disc pulper with three discs. The parchment then undergoes dry fermentation for 12-18 hours, followed by a thorough wash to remove any remaining mucilage. After an 18-20 hour soaking process, the beans are dried on 60 raised beds for consistent and even drying. Environmental care is integral to this process. Wastewater is isolated in soaking pits, where it is treated using Effective Micro-organism (EM) technology to minimize environmental impact, ensuring a sustainable and eco-friendly approach to coffee production.\u003cbr\u003e\u003cbr\u003e\u003cb id=\"docs-internal-guid-a466d505-7fff-03d5-8e62-3aa7a857dc88\"\u003e\u003cspan\u003eThe Process\u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003eWithin 8 hours of harvest, the cherries are pulped using a Mackinon disc pulper with three discs. The parchment then undergoes dry fermentation for 12-18 hours, followed by a thorough wash to remove any remaining mucilage. After an 18-20 hour soaking process, the beans are dried on 60 raised beds for consistent and even drying. Environmental care is integral to this process. Wastewater is isolated in soaking pits, where it is treated using Effective Micro-organism (EM) technology to minimize environmental impact, ensuring a sustainable and eco-friendly approach to coffee production\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Attesa Coffee","offers":[{"title":"Default Title","offer_id":56471696081221,"sku":"ATT240341","price":15.17,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/1.jpg?v=1764141215"},{"product_id":"el-renacer-red-bourbon-1","title":"El Renacer - Pink bourbon","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLocated in the Chinchiná Caldas region of Colombia, El Renacer is a 30-hectare farm situated at elevations ranging from 1,410 to 1,800 meters above sea level. This altitude provides ideal conditions for growing high-quality Arabica, with cooler temperatures and slower cherry maturation contributing to greater complexity in the cup. El Renacer grows a diverse range of cultivars, including Pink Bourbon, Geisha, SL28, Papayo, Red Bourbon, Castillo, and Caturra. This variety, combined with the farm’s elevation range, allows for a wide spectrum of sensory profiles—ranging from delicate and floral to juicy, fruit-driven expressions. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\" style=\"width: 100%; height: 156.047px;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 156.047px;\"\u003e\n\u003ctd style=\"width: 33.574%; height: 156.047px;\"\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/WhatsApp_Image_2025-09-19_at_10.21.44.jpg?v=1770352133\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/WhatsApp_Image_2025-09-19_at_10.21.44_1.jpg?v=1770352171\" alt=\"\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 32.852%; height: 156.047px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/WhatsApp_Image_2025-09-19_at_10.21.45.jpg?v=1770352132\" alt=\"\"\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eHistory \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eNearly four decades ago, Elmer Restrepo began his journey in the coffee industry through work in dry milling—handling hulling, grading, and drying. His early experience gave him a strong foundation in the technical side of post-harvest coffee processing, and over time, he expanded into exporting his own coffees as well as those of neighboring producers in Chinchiná, Caldas. Now in his 60s, Elmer has become a significant figure across the coffee value chain. His practical knowledge and long-term vision led to the founding of his own farm: El Renacer. What began as a traditional coffee operation has steadily transformed into a forward-thinking, innovation-driven project. Today, El Renacer is known for its precise, quality-focused processes and a strong commitment to continuous improvement—a reflection of Elmer’s deep understanding of coffee and his dedication to raising standards at every stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFermentation is a key part of developing the unique profile of this coffee. The process begins with an initial 12-hour oxidation phase, where whole cherries are submerged in an aerobic environment to begin breaking down the outer layers and activating fermentation. In the second stage, the cherries are pulped, and the beans are placed in hot water at 70°C. This step helps to further loosen the mucilage. After the hot water is rinsed off, the beans are transferred into fermentation tanks filled with cherry juice extracted from the same coffee. This anaerobic fermentation continues for 72 hours, allowing the coffee to absorb complex flavors from its own fruit. Once fermentation is complete, the coffee undergoes a thorough washing to remove any remaining mucilage. It is then moved to raised African beds, where it dries slowly over the course of 8 to 12 days. This careful and controlled drying phase ensures consistency, clarity, and depth in the final\u003cbr\u003ecup.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Attesa Coffee","offers":[{"title":"Default Title","offer_id":57577881338181,"sku":"ATT250170","price":21.06,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0987\/6317\/8309\/files\/DSC_1340_1.jpg?v=1775132725"}],"url":"https:\/\/shop.attesacoffee.com\/collections\/collection.oembed","provider":"Attesa Coffee","version":"1.0","type":"link"}