{"title":"Colombian Coffee","description":"\u003cp\u003e20% of sales of these coffees will go towards the Colombian Earthquake relief fund. \u003c\/p\u003e","products":[{"product_id":"condor-decaf-colombia","title":"Condor Decaf, Colombia","description":"\u003cdiv style=\"text-align: left;\"\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEspresso: \u003c\/strong\u003e1:2 - 1:2.1 (17.5-18g in, 35-38g out, 25-28 seconds)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFilter:\u003c\/strong\u003e 1:16.0\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBatch Brew:\u003c\/strong\u003e 1:16.0\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRegion: Tolima, Colombia\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProducers: Elias \u0026amp; Shady Bayter\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eProcess: Sugarcane Ethyl Acetate Decaffeination\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVariety: Red \u0026amp; Yellow Caturra\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAltitude: 1,450 MASL\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTasting Notes: stonefruit, molasses, with a nutty aftertaste\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe love to get decafs from this wonderful country. They never disappoint!\u003c\/p\u003e\nThis particular decaf is a flagship coffee for Martha and her two sons at El Vergel Estate, produced for over a decade this family has been able to create a blend between traditional processing and modern touch with their special fermentations to develop fruity flavors in the cup. The caffeine extraction begins in circular containers with a combination of water and ethyl acetate where the coffee is immersed several times until the caffeine level drops to 0.1% (in other words it is 99.9% caffeine free).\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003eThe Bayter family  started to work with experimental coffee in a way that they could create and share the technology that would help to improve the quality of life of the families that work together with them in their project El Vergel Estate. \u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e \u003c\/div\u003e\n\u003cdiv class=\"p1\" style=\"text-align: left;\"\u003e\u003cstrong\u003e*If you would like this coffee ground, please specify brew method in comments. \u003c\/strong\u003e\u003c\/div\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"12 oz Whole Bean","offer_id":44375511302396,"sku":"","price":20.75,"currency_code":"USD","in_stock":true},{"title":"12 oz Ground","offer_id":44375511335164,"sku":"","price":20.75,"currency_code":"USD","in_stock":true},{"title":"2 lbs. Whole Bean","offer_id":44375511367932,"sku":"","price":41.5,"currency_code":"USD","in_stock":true},{"title":"5 lbs. Whole Bean","offer_id":44375511400700,"sku":"","price":103.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/condor_decaf_square.jpg?v=1763140610"},{"product_id":"black-condor-colombia","title":"Black Condor, Colombia","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eName: Black Condor\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Gaitania, Tolima, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNotes: caramel, grapefruit pulp, peach o’rings in a sweet cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProducers: Emmanuel Enciso \u003c\/span\u003e\u003cspan\u003e\u0026amp; 30-45 producers from the region\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProcess: Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVarieties: Caturra, F6, Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAltitude: 1,650 - 1,950 MASL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoast: Medium\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBrew Ratios: For pourovers, try a 1:16.0 ratio. A 1:2.1 ratio will work best for espresso.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWe're beyond thrilled to partner with Forest Coffee to source beautiful and unique coffees from Colombia. This coffee wowed us on the cupping table due to its amazing flexibility to taste like grapefruit, peach or plum if roasted with a little more development. We love a coffee that has versatility.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eWe're ecstatic to share this with you! \u003c\/p\u003e\n\u003cp\u003e More:\u003c\/p\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis coffee project is centered in the village of Gaitania where Emmanuel is a coffee grower raised by coffee grower parents, who taught him everything about coffee. In 2006 he had the opportunity to learn much more about processes, quality, and varieties; managing to focus his farm and several producers in the zone on producing specialty coffees, but he had a problem in common with the other coffee growers, they did not have the capacity to produce large quantities, because they did not have a central processing center for quality processes. That is why in 2016 he began with his family to create a coffee processing center that became a strategic bridge between more than 15 villages in Gaitania and processing the coffees of coffee growers throughout the area. That’s how the Black Condor Project began to build and develop the drying stations to receive the coffee and process all together to ensure 2 things: quality and consistency. Paying always 30% above the market to the producers, Forest is working with 30-45 independent producers to make this Black Condor project sustainable and unique in the Tolima region.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*IF you would like this coffee ground, please specify brew method in comments. \u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e Bags are 12oz\/340g, 2 lbs. \u0026amp; 5 lbs.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"12 oz Whole Bean","offer_id":44633279791356,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true},{"title":"12 oz Ground","offer_id":44633279824124,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true},{"title":"2 lbs. Whole Bean","offer_id":44633279856892,"sku":null,"price":46.0,"currency_code":"USD","in_stock":true},{"title":"5 lbs. Whole Bean","offer_id":44633279889660,"sku":null,"price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/black_condor.jpg?v=1750177302"},{"product_id":"rio-dulce-gesha-jose-julian-giraldo-cafe-1959-colombia","title":"STANDART X LWCR - Río Dulce Gesha - José Julián Giraldo, Cafe 1959 - Colombia","description":"\u003cp\u003eRead the review from Coffee Review: \u003ca href=\"https:\/\/www.coffeereview.com\/review\/colombia-rio-dulce-gesha\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ehttps:\/\/www.coffeereview.com\/review\/colombia-rio-dulce-gesha\/\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eName: Río Dulce Gesha\u003cbr\u003eProducer: José Julián Giraldo, Café 1959\u003cbr\u003eRegion: Pijao, Quindío, Colombia\u003cbr\u003eFarm: Finca Las Marias\u003cbr\u003eProcess: Washed \u003cbr\u003eVariety: Gesha\u003cbr\u003eAltitude: 2,050 MASL\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFresh Crop!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNotes: candied lemon, papaya, dried mango, white florals, tea-like\u003c\/p\u003e\n\u003cp\u003eLearn about the farm, processing, and flavor development on the landing page for this special project by \u003ca rel=\"noopener noreferrer\" title=\"Little Waves Coffee X Cafe 1959 X Standart Rio Dulce Gesha - Landing Page\" href=\"http:\/\/standart.littlewaves.coffee\" target=\"_blank\"\u003etapping here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eStill want more? Do a deep dive on values alignment, Gesha selections, family, and more by \u003ca rel=\"noopener noreferrer\" title=\"Cafe 1959 X Little Waves Coffee Roasters X Standart - Rio Dulce Deep Dive Videos\" href=\"https:\/\/www.dropbox.com\/home\/Cafe%201959%20X%20Little%20Waves%20Coffee%20X%20Standart%20-%20Deeper%20Dive\" target=\"_blank\"\u003etapping here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: \u003cbr\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e17.5 grams of finely ground coffee in, 37 ml of espresso out\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 325 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperature\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 92 C (198 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePump Pressure\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 9 Bars\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePreserve VOCs\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Extract first 40% over chilling rocks\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTime\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 32 seconds\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTDS\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 8.52%\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAdjust for location humidity and personal preference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigami Air S\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Ratio\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1:15\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e16 grams in, 240 ml water.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 670 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperatures\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 92 C (198 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFilter\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Sibarist Fast Cone Filter\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTime\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 2 minutes 25 seconds\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTDS\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1.3%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Method\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"cvGsUA direction-ltr align-center para-style-body\" style=\"text-align: left;\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePre-infuse 54 ml, letting it drip over a chilling rock from four fingers above the brewer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWith the chilling rock moved out of the way, pour 62 ml from four fingers above the brewer, spiraling out then in.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAs the water finishes draining, pour another 62 grams, spiraling out from the center, from close to the brewer.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFor the last pour of 62 ml, keep the pour low, slow and centered with minimal agitation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eEnjoy!\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\" style=\"text-align: left;\"\u003eWatch videos, see more brew method recipes, and more \u003ca href=\"https:\/\/standart.littlewaves.coffee\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eHere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Jose:\u003cbr\u003e\u003c\/strong\u003eWe have been working with José for 3 years now and have loved watching his flourishing journey in getting his coffee the recognition it deserves.\u003c\/p\u003e\n\u003cp\u003eJosé left the textile sector to dedicate himself to coffee full-time in 2015 when he was 23 years old, to help his father re-establish the farm after his mother, Clara, passed away. The brand “1959” is named in honor of the year of her birth.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJosé has come a long way on his coffee education journey and we are tasting the rewards of his dedication. After receiving feedback from his colleagues at the SCA Expo in Seattle in 2015, José returned to Colombia and began studying coffee and applied some of the conversations he had in Seattle about pH, Brix and temperature control. Along with the help of his father, a food scientist, they began working on the basics: Cleanliness, manual selection of ripe cherry, even and controlled drying (slow and shade essential to José’s process) and we are now happy to see his innovations bring us this delicate, floral, vibrant Gesha which has been 10 years worth of selection.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Process:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 1: Delicate Gesha coffee cherries get \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ehand-picked\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e at the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003epeak of ripeness\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e at Finca Las Marias, high up on a North Face of the Western side of the East Andes outside of Pijao, Quindío, Colombia, then transported to La Clarita Lab \u0026amp; Drying Station Southeast of El Éden, Qunidío.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 2: The coffee cherrries are then placed in open tanks to \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eferment in a 12˚C refrigerated room for 24 hrs\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 3: The Cherries are \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003epulped and rinsed\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e and put back into the refrigerated storage room in open tanks for another 24 hours.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 4: The pulped coffee is \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ewashed, drained, and laid out to dry in three-tier raised beds\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDays 5 - 6: The coffee is laid on the first (highest) bed for 1-2 days to remove excess moisture and then \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003emoved\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e down \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eto the second or third tier\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, which are less exposed to the sun.\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDay 7 - 16: When the coffee reaches 20-25% moisture level, the coffee is collected from the drying beds and \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eplaced into hermetically sealed grain pro bags\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e and put back into the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003erefrigerated\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e storage for 8-10 days \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eto slow ferment\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-start para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDays 17 - 27 +: The coffee is then put back on the \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ethird (lowest) tier of the drying beds to dry slowly\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e to the perfect 10.5% moisture, \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ecarefully sorted\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, dry milled, and \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003erested\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e before shipment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLeon visited Jose’s farm and lab end of September '23 and wrote up a field report to capture Jose’s beautiful farm, lab, and family. Hit up the Explore \/ News section of our site to learn about this special place and partner. Thanks to Yellow Rooster Coffee Imports for the supply and for visiting our roastery with Jose a couple of times in the last years.\u003c\/p\u003e\n\u003cp\u003eRead Leon’s Field Report from his late September Farm and Lab visit: \u003ca href=\"https:\/\/littlewaves.coffee\/blogs\/news\/field-report-an-in-depth-visit-to-finca-las-marias-with-jose-giraldo\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eField Report\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"row row-1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*IF you would like this coffee ground, please specify brew method in comments. \u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eoptions come in 100 grams or 10 oz bag\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"100 grams Whole Bean","offer_id":46660100456700,"sku":null,"price":28.75,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":46660100489468,"sku":null,"price":67.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/IMG-2487.jpg?v=1784243672"},{"product_id":"mujeres-divinas-colombia","title":"Mujeres Divinas - Colombia","description":"\u003cp\u003eName: Mujeres Divinas\u003cbr\u003eRegion: Huila, Colombia\u003cbr\u003eNotes: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eplum, blackberry, praline, \u0026amp; angel food cake\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eProducers: Various smallholder women producers from Huila\u003cbr\u003eProcess: Washed\u003cbr\u003eVarieties: Caturra, Colombia, Castillo\u003cbr\u003eAltitude: 1,500 - 1,900 MASL\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003cbr\u003eEspresso: 1:2 - 1:2.1 (17.5-18g in, 35-38 out, 25-28 seconds)\u003c\/p\u003e\n\u003cp\u003eFilter: 1:16.0\u003c\/p\u003e\n\u003cp\u003eBatch Brew: 1:16.0\u003c\/p\u003e\n\u003cp\u003eThis cafecito is a part of our array program that aims to source coffees aligned with our pillars of quality, relationship and impact. We have been searching to source a coffee we can use as both a comforting coffee to sip on and a staple to some of our blends. This allows us to be able to purchase more coffee from our partners. We reached out to our importing partners at Forest as we were searching for a coffee produced by women that we could use for these purposes and they introduced us to the Condor Huila Project that was started by one of the founders of Forest, Martha Bayter. The mission of the Condor Huila Project is \"to create a space for women coffee producers in Huila, empowering them to grow and build a community around specialty coffee within an industry traditionally dominated by men. By encouraging collaboration and community among women producers, this project fosters sustainable growth and enables them to access new markets, enhancing the visibility of women’s contributions to the coffee sector in Colombia.\"\u003c\/p\u003e\n\u003cp\u003eThis coffee is layered with milk chocolate, citrus, and melon notes. We love it at a 1:16 ratio for filter and batch brew and are excited to have this coffee on our menu and hope to continue to foster this relationship for years to come. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*IF you would like this coffee ground, please specify brew method in comments. \u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e Bags are 12oz\/340g, 2 lbs. \u0026amp; 5 lbs.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"12 oz Whole Bean","offer_id":46844887236860,"sku":null,"price":23.25,"currency_code":"USD","in_stock":true},{"title":"12 oz Ground","offer_id":46844887269628,"sku":null,"price":23.25,"currency_code":"USD","in_stock":true},{"title":"2 lbs. Whole Bean","offer_id":46844887302396,"sku":null,"price":46.5,"currency_code":"USD","in_stock":true},{"title":"5 lbs. Whole Bean","offer_id":46844887335164,"sku":null,"price":116.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/Mujeres_Divinas_Square_1.jpg?v=1776890133"},{"product_id":"edwin-enrique-norena-castillo-black-honey-sidra-colombia","title":"Edwin Enrique Noreña - Black Honey Sidra - Competition Series - Colombia","description":"\u003cp\u003eName: Edwin Enrique Noreña Black Honey Sidra\u003cbr\u003eRegion: Quindio Department, Colombia\u003cbr\u003eProducer: Edwin Enrique Noreña\u003cbr\u003eFarm: Finca Campo Hermoso\u003cbr\u003eProcessing: Black Honey (carbonic maceration lactic fermentation)\u003cbr\u003eVarieties: Bourbon Sidra\u003cbr\u003eAltitude: 1,600 MASL\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNotes:\u003cbr\u003elavender, peach tea, mango nectar, pineapple, lychee, yakult\u003cbr\u003e\u003cbr\u003eBrew Ratios: For pourovers, try a 1:16.7 coffee-to-water ratio. Start with a 1:2.2 ratio for espresso.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEdwin Noreña is a consummate professional. He is a 3rd-generation coffee producer, a trained agronomist, a certified Q-grader, and a sought-after Cup of Excellence judge.\u003c\/p\u003e\n\u003cp\u003eQuality and repeatability are key. He’s developed an incredible following for his mastery in fermentation (and co-fermentation) borrowing techniques from the wine and beer industry and finding the perfect recipe to make coffees have an everlasting sweetness and tasting exactly like the tasting notes on the label say.  His ultimate goal is to make coffee more approachable to customers in that regard. Where you do not have to have a professionally trained palate to detect the flavor notes. \u003c\/p\u003e\n\u003cp\u003eWe cupped this Bourbon Sidra in August of 2024 and LOVED it and decided to get more after our most recent visit in November 2025! We're so excited to share this competition series Black Honey Sidra with you all. This coffee focuses on the variety, Sidra, with his classic touch of Black Honey processing with carbonic maceration and lactic fermentation. First thing we experience is the aromatics of pineapple and a bouquet of flowers. We taste lavender, peach tea, mango nectar, pineapple, lychee, and yakult ( a Japanese probiotic milk drink that is both citrusy and sweet like strawberries). That last tasting note is a nod to the lactic fermentation! \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe've been brewing these coffees on bar with the following recipe:\u003c\/p\u003e\n\u003cp\u003e1:14.2 ratio\u003c\/p\u003e\n\u003cp\u003e14 grams 200 mL\u003cbr\u003ecoarse grind: ~950 microns\u003cbr\u003e196˚F water temp\u003cbr\u003eSibarist Fast Cone Filter\u003cbr\u003eOrigami Air S\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e4 x 50g pours (pouring the next right before the other drains)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBags are 10 oz. Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"2 lbs Whole Bean","offer_id":49136028614908,"sku":null,"price":150.0,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":46952295366908,"sku":null,"price":51.0,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":46952295399676,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/Edwin_Norena_Black_Honey_Sidra.jpg?v=1765235412"},{"product_id":"ana-maria-donneys-azafran-natural-caturra-colombia","title":"Ana María Donneys, Azafrán Natural Caturra - Colombia","description":"\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003eName: \u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAna María Donneys, Azafrán Natural Caturra\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eRegion: Circasia, Quindío, Colombia\u003cbr\u003eFarm: Finca La Paloma\u003cbr\u003eProcessing: Natural Anaerobic\u003cbr\u003eVarieties: Caturra\u003cbr\u003eAltitude: 1,450 MASL\u003cbr\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: pink starburst, rum punch, tamarind aftertaste\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns.\u003c\/p\u003e\n\u003cp\u003eStart with a 1:2.1 ratio for espresso. 198˚F\u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\u003cstrong\u003eAbout this coffee:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003eStraight from Ana: \"Este café es muy muy importante para mi. 🫶🏽🫶🏽🫶🏽 Natural Azafrán es uno de los cafés más representativos de Café Primitivo, no solo por su perfil sensorial, sino por el concepto emocional y técnico que lo sustenta. Su nombre nace como un homenaje a mi abuela, una mujer fundamental en nuestra historia familiar y cafetera, cuya flor favorita era el azafrán. Inspiradas en su dulzura, elegancia y presencia, desarrollamos este café con el propósito de capturar esa misma esencia en cada taza.\u003c\/p\u003e\n\u003cp\u003eEste proceso se caracteriza por una taza afrutada, dulce y compleja, con notas a arándanos, acidez jugosa, cuerpo cremoso y una sensación balanceada y persistente. Es un café vibrante, aromático, con gran estructura y un final limpio y prolongado.\u003c\/p\u003e\n\u003cp\u003eEl proceso comienza en campo, con una recolección altamente selectiva de cerezas en óptimo punto de maduración. Posteriormente, se realiza una oxidación controlada de 12 horas, seguida por una fermentación en fruto de 72 horas en tanques sellados herméticamente, diseñados para favorecer el desarrollo de compuestos volátiles responsables del aroma y de atributos táctiles como la acidez y el cuerpo.\u003c\/p\u003e\n\u003cp\u003eEl café se seca lentamente al sol, en camas africanas, para preservar el contenido lipídico del grano. Este componente es esencial para asegurar una taza con mayor expresión aromática y estabilidad en el tiempo, especialmente tras el tueste.\u003c\/p\u003e\n\u003cp\u003eCada etapa del proceso está pensada para garantizar homogeneidad y expresión sensorial, permitiendo que el concepto de este café, una mezcla entre tradición familiar, innovación y búsqueda de excelencia, se traduzca en una experiencia memorable en taza. 💗💗💗\"\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\u003cstrong\u003eTranslation:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003eThis coffee is very, very important to me. 🫶🏽🫶🏽🫶🏽 Azafrán Natural is one of Café Primitivo's most representative coffees, not only for its sensorial profile, but also for the emotional and technical concept that underpins it. Its name is a tribute to my grandmother, a fundamental woman in our family history and a coffee lover, whose favorite flower was saffron. Inspired by its sweetness, elegance, and presence, we developed this coffee with the aim of capturing that same essence in every cup.\u003c\/p\u003e\n\u003cp\u003eThis process is characterized by a fruity, sweet, and complex cup, with notes of blueberries, juicy acidity, creamy body, and a balanced and lingering aftertaste. It is a vibrant, aromatic coffee with great structure and a clean, long finish.\u003c\/p\u003e\n\u003cp\u003eThe process begins in the field, with a highly selective harvest of cherries at their peak ripeness. This is followed by a 12-hour controlled oxidation, followed by a 72-hour fruit fermentation in hermetically sealed tanks designed to promote the development of volatile compounds responsible for aroma and tactile attributes such as acidity and body.\u003c\/p\u003e\n\u003cp\u003eThe coffee is slowly sun-dried on African beds to preserve the bean's lipid content. This component is essential to ensuring a cup with greater aromatic expression and stability over time, especially after roasting.\u003c\/p\u003e\n\u003cp\u003eEach stage of the process is designed to guarantee homogeneity and sensorial expression, allowing the concept of this coffee—a blend of family tradition, innovation, and the pursuit of excellence—to translate into a memorable cup experience. 💗💗💗\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cstrong\u003eAbout Ana: \u003c\/strong\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eAna María Donneys is a 5th generation coffee grower from Quindio, Colombia. She took over her family's coffee business after her grandfather passed away in 2019. She always heard how hard it was to produce coffee, so after selling her harvest for under the cost of production, she left to Bogota to look for a brighter future. There, she read about the opportunities that one could have if they focused on quality in coffee. Café Primitivo was started in 2020 to honor her family's legacy, especially her grandfather, Primitivo Correal Barrios and to focus on specialty coffee. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eAna María is a Certified Q-Arabica Grader and the\u003cspan\u003e co-founder of IWCA Colombia, (International Women Coffee Alliance). IWCA Colombia offers a way of sharing knowledge and bringing people in all the coffee value chain together to create opportunities for women and young coffee producers in Colombia. \u003c\/span\u003eBeing a woman in charge of her farms doesn't come without its challenges but Ana has persevered and has surrounded herself with the people that will collectively do the work with mutual respect. She is committed to producing the best quality of specialty coffee, with certified agricultural, social and environmental practices. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eWe saw this firsthand when we visited her farm. The way she and her team interact is with sincerity, mutual respect, and a vision for everyone to thrive in this industry.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e \u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eWhat excites us about working with Ana is that she is a young visionary with an open heart and truly wants coffee to change the lives of those involved in getting the final product into your cup. She's involved with inspiring the next generation and always curious about how to continue to improve quality.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e     \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eBags are 10 oz. and 2# Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"10 oz Whole Bean","offer_id":47242332078332,"sku":null,"price":30.5,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":47242332111100,"sku":null,"price":15.5,"currency_code":"USD","in_stock":true},{"title":"2 lbs. Whole Bean","offer_id":47242332143868,"sku":null,"price":73.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/anamariadonneys-azafrannaturalcaturra.jpg?v=1749662973"},{"product_id":"edwin-enrique-norena-competition-box-set-colombia","title":"Edwin Enrique Noreña Competition Box Set - Colombia","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eName: Edwin Enrique Noreña Competition Box Set\u003cbr\u003eRegion: Quindio Department, Colombia\u003cbr\u003e\u003cbr\u003eProducer: Edwin Enrique Noreña\u003cbr\u003eFarm: Finca Campo Hermoso\u003cbr\u003eProcessing: Black Honey (carbonic maceration lactic fermentation for 72 hours)\u003cbr\u003eProcessing: Black Honey (carbonic maceration, with enigma hops)\u003cbr\u003eProcessing: Black Honey (carbonic maceration lactic fermentation)\u003cbr\u003eVarieties: Gesha, Sudan Rume, Bourbon Sidra\u003cbr\u003eAltitude: 1,600 - 1,800 MASL\u003cbr\u003e\u003cbr\u003eBrew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. Start with a 1:2.1 ratio for espresso. 195 F water.\u003c\/p\u003e\n\u003cp\u003eThis box set includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 Edwin Noreña Coffees in your choice of 10 oz or 100 gram increments.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMore:  \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis Box Set is incredibly special to us. For the past three years, we’ve had the honor of visiting Edwin Noreña at Finca Campo Hermoso in Armenia, Quindío, Colombia. In the fall of 2024, we cupped with him and tasted a stunning range of his coffees—but when the competition lots hit the table, we knew instantly that they needed to be on our menu. Now that we’ve received this year’s selections, we can’t wait to share them with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eAfter the success of our first Edwin Box Set, we set out to source another trio he’s truly proud of. These three coffees each express their variety beautifully while showcasing Edwin’s unmistakable fermentation style. Think \u003c\/span\u003e\u003cspan class=\"s2\"\u003eSWEET, AROMATIC, COMPLEX, DELICATE YET NECTAROUS\u003c\/span\u003e\u003cspan class=\"s1\"\u003e—yes, all caps earned.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBags are 10 oz. Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"Set of 3 - 10 oz Whole Bean","offer_id":48410451247356,"sku":null,"price":154.0,"currency_code":"USD","in_stock":true},{"title":"Set of 3 - 100 grams Whole Bean","offer_id":48410451280124,"sku":null,"price":65.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/EDWIN_COMPETITION_BOX_SET_1.jpg?v=1765305731"},{"product_id":"edwin-enrique-norena-black-honey-gesha-competition-series-colombia","title":"Edwin Enrique Noreña - Black Honey Gesha - Competition Series - Colombia","description":"\u003cp\u003eName: Edwin Enrique Noreña Black Honey Gesha Extended Fermentation\u003cbr\u003eProcessing Region: Armenia, Quindio Department, Colombia\u003cbr\u003eFarm: Finca Campo Hermoso\u003cbr\u003eProcessing: Black Honey (carbonic maceration lactic fermentation)\u003cbr\u003eVarieties: Gesha\u003cbr\u003eAltitude: 1,800 MASL\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNotes:\u003cbr\u003erose, hibiscus, watermelon, lychee, citrusy, velvety\u003cbr\u003e\u003cbr\u003eBrew Ratios: For pourovers, try a 1:16.7 coffee-to-water ratio. Start with a 1:2.2 ratio for espresso.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eEdwin Noreña is a consummate professional—a third-generation coffee producer, trained agronomist, certified Q-grader, and sought-after Cup of Excellence judge. Quality and repeatability are his north star. He’s earned a devoted following for his mastery of fermentation and co-fermentation, borrowing techniques from the wine and beer world to craft coffees with lasting sweetness and flavor notes that are unmistakably true to the label. His goal: make coffee more approachable so anyone, not just trained tasters, can clearly experience the flavors in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a black honey process with mossto lactic extended fermentation. The process begins by selecting and classifying ripe cherries, which then undergo a 72-hour fermentation to produce the mossto. After this first stage, the coffee is pulped and enters another 72-hour fermentation using the previously produced mossto together with selected lactic yeast cultures. Once fermentation is complete, the coffee is dried naturally in a parabolic dryer for 10 days, preserving aromatics and ensuring slow, even drying.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe've been brewing these coffees on bar with the following recipe:\u003c\/p\u003e\n\u003cp\u003e1:14.2 ratio\u003c\/p\u003e\n\u003cp\u003e14 grams 200 mL\u003cbr\u003ecoarse grind: ~950 microns\u003cbr\u003e196˚F water temp\u003cbr\u003eSibarist Fast Cone Filter\u003cbr\u003eOrigami Air S\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e4 x 50g pours (pouring the next right before the other drains)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBags are 10 oz. Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"2 lbs Whole Bean","offer_id":49136046309628,"sku":null,"price":150.0,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":48588381978876,"sku":null,"price":51.0,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":48588382011644,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/EN_Gesha_competition_series.jpg?v=1765501458"},{"product_id":"edwin-enrique-norena-black-honey-sudan-rume-enigma-hops-competition-series-colombia-copy","title":"Edwin Enrique Noreña - Black Honey Sudan Rume Enigma Hops - Competition Series - Colombia","description":"\u003cp\u003eName: Edwin Enrique Noreña Black Honey Sudan Rume Enigma Hops\u003cbr\u003eRegion: Armenia, Quindio Department, Colombia\u003cbr\u003eProducer: Edwin Enrique Noreña\u003cbr\u003eFarm: Finca Campo Hermoso\u003cbr\u003eProcessing: Black Honey (carbonic maceration lactic fermentation, co-fermented with Enigma Hops)\u003cbr\u003eVarieties: Sudan Rume\u003cbr\u003eAltitude: 1,600 MASL\u003c\/p\u003e\n\u003cp\u003eNotes: coconut cream aromatics, piña colada, key lime pie, kiwi, peach candy aftertaste\u003cbr\u003e\u003cbr\u003eBrew Ratios: For pourovers, try a 1:14.2 coffee-to-water ratio. Start with a 1:2 ratio for espresso.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEdwin Noreña is a consummate professional. He is a 3rd-generation coffee producer, a trained agronomist, a certified Q-grader, and a sought-after Cup of Excellence judge.\u003c\/p\u003e\n\u003cp\u003eQuality and repeatability are key. He’s developed an incredible following for his mastery in fermentation (and co-fermentation) borrowing techniques from the wine and beer industry and finding the perfect recipe to make coffees have an everlasting sweetness and tasting exactly like the tasting notes on the label say.  His ultimate goal is to make coffee more approachable to customers in that regard. Where you do not have to have a professionally trained palate to detect the flavor notes. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eWe first cupped this Sudan Rume in August 2024 and instantly fell in love—so much so that we committed to bringing it to our 2025 menu. Now, we’re thrilled to share this Competition Series \u003c\/span\u003e\u003cspan class=\"s2\"\u003eBlack Honey Sudan Rume Enigma Hops\u003c\/span\u003e\u003cspan class=\"s1\"\u003e with you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis coffee is sweet, creamy, floral, and incredibly aromatic. It's lingering and complex - in that the flavors keep unfolding as the cup cools. Every sip reveals something new. It’s an extraordinary choice for competition, yet just as stunning for your daily ritual.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eFair warning: this coffee may raise your expectations for every other cup that follows.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe've been brewing these coffees on bar with the following recipe:\u003c\/p\u003e\n\u003cp\u003e1:14.2 ratio\u003c\/p\u003e\n\u003cp\u003e14 grams 200 mL\u003cbr\u003ecoarse grind: ~950 microns\u003cbr\u003e196˚F water temp\u003cbr\u003eSibarist Fast Cone Filter\u003cbr\u003eOrigami Air S\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e4 x 50g pours (pouring the next right before the other drains)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBags are 10 oz. Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"2 lbs Whole Bean","offer_id":49136032350460,"sku":null,"price":150.0,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":48588382372092,"sku":null,"price":51.0,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":48588382404860,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/EN_Sudan_Rume_Enigma_Hops.jpg?v=1765502634"},{"product_id":"edwin-enrique-norena-smoothie-co-ferment-with-purple-passion-fruit-banana-colombia","title":"Edwin Enrique Noreña - Smoothie (Co-Ferment with Purple Passion Fruit \u0026 Banana) - Colombia","description":"\u003cp\u003eName: Edwin Enrique Noreña Smoothie (Caturra with Purple Passion Fruit \u0026amp; Banana)\u003cbr\u003eRegion: Armenia, Quindio Department, Colombia\u003cbr\u003eFarm: Finca Campo Hermoso\u003cbr\u003eProcessing: Red \u0026amp; Yellow Honey (co-fermented with purple passion fruit \u0026amp; banana)\u003cbr\u003eVarieties: Caturra\u003cbr\u003eAltitude: 1,600 MASL\u003cbr\u003e\u003cbr\u003eNotes: purple passion fruit, banana, açaí, honey, cinnamon, malt\u003cbr\u003e\u003cbr\u003eBrew Ratios: For pourovers, try a 1:14.2 coffee-to-water ratio. Start with a 1:2 ratio for espresso.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eEdwin Noreña is a consummate professional—a third-generation coffee producer, trained agronomist, certified Q-grader, and sought-after Cup of Excellence judge. Quality and repeatability are his north star. He’s earned a devoted following for his mastery of fermentation and co-fermentation, borrowing techniques from the wine and beer world to craft coffees with lasting sweetness and flavor notes that are unmistakably true to the label. His goal: make coffee more approachable so anyone, not just trained tasters, can clearly experience the flavors in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis release is a blend of two beautifully executed co-ferments: a Yellow Honey Caturra with purple passion fruit and a Red Honey Caturra with banano (a small, sweet banana). Together, they create the most delicious “smoothie” a coffee could ever be.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eIn the cup you’ll find pluot aromatics, purple passion fruit, concord grape, açaí, banana Smarties candy, cinnamon, honeyed sweetness, and a vibrant acidity that becomes even more compelling as it cools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe've been brewing these coffees with the following recipe, however you can get so much out of these coffees that a 1:16.6 and anything in between would also work! :\u003c\/p\u003e\n\u003cp\u003e*if you choose a bigger ratio, move your grind your grind\u003c\/p\u003e\n\u003cp\u003e1:14.2 ratio\u003c\/p\u003e\n\u003cp\u003e14 grams 200 mL\u003cbr\u003ecoarse grind: ~950 microns\u003cbr\u003e196˚F water temp\u003cbr\u003eSibarist Fast Cone Filter\u003cbr\u003eOrigami Air S\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e4 x 50g pours (pouring the next right before the other drains)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBags are 10 oz. Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"10 oz Whole Bean","offer_id":48597494595836,"sku":null,"price":33.75,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":48597494628604,"sku":null,"price":15.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/ENSmoothieblend.jpg?v=1765497956"},{"product_id":"ana-maria-donneys-pink-ranger-honey-pink-bourbon-caturra-colombia","title":"Ana María Donneys, Pink Ranger Honey Pink Bourbon \u0026 Caturra - Colombia","description":"\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003eName: \u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAna María Donneys, Pink Ranger\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eRegion: Circasia, Quindío, Colombia\u003cbr\u003eFarm: Finca La Primavera\u003cbr\u003eProcessing: Honey Anaerobic\u003cbr\u003eVarieties: Pink Bourbon, Caturra\u003cbr\u003eAltitude: 1,450 MASL\u003cbr\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: strawberry yogurt, magnolia, pink lady apple, papaya finish\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns.\u003c\/p\u003e\n\u003cp\u003eStart with a 1:2.1 ratio for espresso. 198˚F\u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\u003cstrong\u003eAbout this coffee:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe’re excited to share this coffee with you because it’s a true expression of the science, research, and innovation driving Ana and her team’s work at Café Primitivo.\u003c\/p\u003e\n\u003cp data-start=\"111\" data-end=\"482\"\u003eThis process represents a highly controlled and intentional approach to coffee fermentation, designed to create maximum aromatic complexity and balanced sweetness. The coffee undergoes a long, oxygen-free (anaerobic) fermentation inside sealed tanks filled with carbon dioxide—first for 96 hours in cherry, then pulped and returned to the tank for an additional 24 hours.\u003c\/p\u003e\n\u003cp data-start=\"484\" data-end=\"785\"\u003eDuring this time, a consortium of lactobacilus and native yeast plays a key role, converting sugars into aromatic compounds like esters and higher alcohols. These compounds are responsible for the coffee’s floral and fruit-forward character, resulting in layered notes of rose, jasmine, strawberry, and cherry.\u003c\/p\u003e\n\u003cp data-start=\"787\" data-end=\"1127\"\u003eBy introducing this specific consortium, the fermentation remains clean and consistent, preventing the development of unwanted acids that can create sour or off flavors. Instead, the process encourages the formation of lactic and citric acids, producing a bright, juicy acidity that beautifully complements the coffee’s natural sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom Ana:\u003c\/strong\u003e\u003cbr\u003e\"Estamos usando consorcio de lactobacilus y levadura (en mayor medida que bacterias lacticas) del banco de microorganismos separados en el laboratorio de la Universidad del Quindío. Nos aliamos para seguir buscando el mejor desarrollo en unión con la academia para diseñar las curvas fermentativas que resalten los atributos de nuestro terroir.\u003cbr\u003eEstá inoculación se hace en la segunda fermentación. Llevando las levaduras a un mayor estrés y por ende el resultado de notas frutales intensas.\" \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTranslation\u003c\/strong\u003e:\u003cbr\u003e\"We are using a consortium of lactobacillus and yeast (to a greater extent than lactic bacteria) from the bank of microorganisms separated in the laboratory of the University of Quindío. We partner with the university to continue seeking the best development in conjunction with academia to design fermentation curves that highlight the attributes of our terroir.\u003cbr\u003eThis inoculation is done in the second fermentation. Bringing the yeasts to greater stress and therefore the result of intense fruity notes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cstrong\u003eAbout Ana: \u003c\/strong\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eAna María Donneys is a 5th generation coffee grower from Quindio, Colombia. She took over her family's coffee business after her grandfather passed away in 2019. She always heard how hard it was to produce coffee, so after selling her harvest for under the cost of production, she left to Bogota to look for a brighter future. There, she read about the opportunities that one could have if they focused on quality in coffee. Café Primitivo was started in 2020 to honor her family's legacy, especially her grandfather, Primitivo Correal Barrios and to focus on specialty coffee. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eAna María is a Certified Q-Arabica Grader and the\u003cspan\u003e co-founder of IWCA Colombia, (International Women Coffee Alliance). IWCA Colombia offers a way of sharing knowledge and bringing people in all the coffee value chain together to create opportunities for women and young coffee producers in Colombia. \u003c\/span\u003eBeing a woman in charge of her farms doesn't come without its challenges but Ana has persevered and has surrounded herself with the people that will collectively do the work with mutual respect. She is committed to producing the best quality of specialty coffee, with certified agricultural, social and environmental practices. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eWe saw this firsthand when we visited her farm. The way she and her team interact is with sincerity, mutual respect, and a vision for everyone to thrive in this industry.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e \u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003e\u003cspan class=\"color_15 wixui-rich-text__text\"\u003eWhat excites us about working with Ana is that she is a young visionary with an open heart and truly wants coffee to change the lives of those involved in getting the final product into your cup. She's involved with inspiring the next generation and always curious about how to continue to improve quality.  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e     \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eBags are 10 oz. and 2# Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"10 oz Whole Bean","offer_id":48838335234300,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":48838335267068,"sku":null,"price":18.25,"currency_code":"USD","in_stock":true},{"title":"2 lbs. Whole Bean","offer_id":48838335299836,"sku":null,"price":96.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/ana_maria_donneys_-_azafran_natural_caturra_1.jpg?v=1773254970"},{"product_id":"maria-deya-camacho-pink-bourbon-honey-condor-huila-graduation-auction-first-place-winner-colombia","title":"María Deya Camacho, Pink Bourbon Honey, Condor Huila Graduation Auction First Place Winner- Colombia","description":"\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cdiv\u003eName: Maria Deya Camacho\u003cbr\u003eRegion: Acevedo, Huila, Colombia\u003cbr\u003eFarm: Finca El Divino Niño\u003cbr\u003eProcessing: Honey\u003cbr\u003eVarieties: Pink Bourbon\u003cbr\u003eAltitude: 1,400 MASL\u003cbr\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: green apple, blood orange, raspberry candy\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp\u003eBrew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns.\u003c\/p\u003e\n\u003cp\u003eStart with a 1:2.1 ratio for espresso. 198˚F\u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003eWe are delighted to present this coffee as part of a selection purchased during our trip to Colombia, where we visited the women contributing to the Condor Huila Project. Created by Martha Bayter, one of the founders of Forest, the project is dedicated exclusively to coffees produced by women in the Huila region. Through this initiative, Forest provides farming education, tools, and resources, while also opening access to markets that may otherwise be out of reach.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eA central part of the project each year is a graduation event, where buyers from around the world gather to taste microlots prepared by the producers. After calibrating together, the group scores and ranks the coffees before participating in a live auction. The experience is especially meaningful, with many of the producers present in the room, hearing direct feedback and results from the cupping sessions. As the atmosphere builds with music and celebration, the auction begins—often accompanied by the enthusiastic chant of “¡Vale más, vale más!”\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eWe were fortunate to secure several lots during this auction, including this exceptional coffee, and even partnered on one lot with our friends at Slone Coffee in Romania.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eThe purpose of the auction is to encourage producers to take risks—whether by experimenting with new varieties or exploring innovative processing methods—and to create a pathway for those risks to be recognized, rewarded, and fairly compensated.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eThis particular lot was the #1 ranked coffee in the auction. We paid $20 per pound green directly to María Deya Camacho. Investments like these reflect our commitment to supporting women of color in coffee who are pushing boundaries and producing truly outstanding coffees.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAbout María:\u003c\/strong\u003e\u003cbr\u003eMaría Deya Camacho is a distinguished coffee producer from Acevedo, Huila, in the village of San Isidro, where she carries forward a rich family tradition of coffee cultivation passed down through generations.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eHer journey began with a parcel of land gifted by her father to each of his children. Through perseverance and vision, María Deya expanded her holdings over time, eventually establishing her own farm,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEl Divino Niño\u003c\/em\u003e. There, she combines inherited knowledge with ongoing learning to refine her craft and improve quality.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eHer commitment to excellence has earned her national acclaim. She achieved second place in the Cup of Excellence in 2011 and fifth place in 2017, firmly positioning her coffees among the finest in Colombia.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eOne of her standout offerings, a Borbón Rosado  (Pink Bourbon) coffee, is produced using a meticulous honey process with controlled fermentations. The process begins with the careful harvest of ripe cherries, which are placed in sealed bags for 48 hours in an anaerobic environment as a pre-fermentation stage.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eThe coffee is then depulped without full washing, allowing part of the mucilage to remain. It is subsequently returned to sealed bags for an additional 48 hours to continue fermentation.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eFollowing this, the coffee undergoes a light rinse to remove excess mucilage while preserving enough to influence flavor development. Finally, it is dried naturally in a controlled drying facility for 12 to 13 days, depending on climatic conditions, ensuring proper stabilization and the development of its characteristic honey process profile.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qqvbed-p83tee-lTBxed\"\u003e\n\u003cp class=\"p1\"\u003e     \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eBags are 10 oz. and 2# Jars are 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"10 oz Whole Bean","offer_id":48909404438780,"sku":null,"price":43.5,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":48909404471548,"sku":null,"price":19.25,"currency_code":"USD","in_stock":true},{"title":"2 lbs. Whole Bean","offer_id":48909404504316,"sku":null,"price":103.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/MariaDeyaCamacho.jpg?v=1775603737"},{"product_id":"mauricio-shattah-maragogype-nuruk-fermentation-colombia","title":"Mauricio Shattah - Maragogype Nuruk Fermentation - Colombia","description":"\u003cp\u003eProducer: Mauricio Shattah\u003cbr\u003eRegion: Tolima, Colombia\u003cbr\u003eFarm: Finca La Negrita\u003cbr\u003eProcess: Nuruk Anaerobic Natural \u003cbr\u003e(18 hour anaerobic nuruk fermentation, nitrogen flushed) \u003cbr\u003eVariety: Maragogype\u003cbr\u003eAltitude: 1,900 - 2,100 MASL\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eNotes: maraschino \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003echerry, grape gummy bears, kiwi, pineapple turnover cake with rum\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePLEASE NOTE: Orders placed by Thursday at 3pm are roasted on Fridays and shipped on Mondays. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis coffee is roasted to order on Fridays only. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: \u003cbr\u003e\u003cem\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCOMING SOON!\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigami Air S\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Ratio\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1:14.2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e14 grams in, 200 ml water.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: \u003cmeta charset=\"utf-8\"\u003e~950 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperatures\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 91 C (196 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFilter\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Sibarist Fast Cone Filter\u003cbr\u003e4 x 50g pulses (incorporate the next pulse once most of the water drains)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cmeta charset=\"utf-8\"\u003eTime: 2 minutes (this includes a 30 second bloom time)\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Mauricio:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs our co-founder, Leon, finished his year-long course in Coffee Excellence via the ZHAW University, he got to know many wonderful people in his class. Mauricio Shattah was one of them. We got to meet him and his wife, Liliana Montoya in person when we were visiting our partners in Bogotá. Mauricio is a meticulously curious individual. From being a doctor to going to business school and creating a coffee shop business plan that took a life of its owns, to Liliana asking what his Doomsday Plan was. This question led to the purchasing of Finca La Negrita, closing the coffee shops and focusing on producing rare and beautiful coffees. His skills and knowledge as a doctor have come in handy when it comes to being meticulous about every step of the processing journey from soil to mill. Mauricio's coffees have had a lot of success on the competition stage this year and we're lucky to have our hands on some of this Nano Lot Competition Series Typica Mejorado Natural Anaerobic. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Process:\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"row row-1\"\u003e\n\u003cdiv class=\"chat-line__bubble\"\u003e\n\u003cdiv class=\"chat-line__body formatted_content\"\u003e\n\u003cp dir=\"auto\"\u003eThis coffee undergoes a unique nitrogen-flushed anaerobic fermentation at Finca La Negrita. Whole coffee cherries are fermented for 18 hours in sealed stainless steel tanks with Nuruk, a traditional Korean fermentation starter made from grains and commonly used to produce beverages such as makgeolli and soju.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eDuring fermentation, the tanks are flushed with nitrogen, creating an environment that limits the buildup of carbon dioxide. In conventional anaerobic fermentations, carbon dioxide can dissolve into the moisture within the coffee cherries and form carbonic acid, which may contribute excessive sourness or overly intense fermented characteristics. By displacing these gases, the nitrogen-flushed process promotes greater clarity, balance, and expression of the coffee's inherent qualities. \u003cmeta charset=\"utf-8\"\u003eThe tanks are stored in a darkroom that is climate controlled to 17˚C with less than 40% humidity. This allows him to control the pH, temperatures of the fermentation and zero exposure to light.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe coffee is then dried in a signature Mauricio style for 6-8 weeks in rooms that filter out UV rays and only allow infrared rays to penetrate to slowly \"dehydrate\"\/dry the cherries. \u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe result is a remarkably complex and elegant cup. In particular, this Maragogype variety seems to thrive under the Nuruk fermentation, revealing heightened aromatics, layered sweetness, and a vivid sense of character while maintaining exceptional clarity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"chat_line_boosts_recording_10006970104\" class=\"hidden-on-template chat-line__boosts\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cspan class=\"anchor recordable__anchor\" id=\"__recording_10007046865\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row row-1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eoptions come in 50 grams, 100 grams or 10 oz bag\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"50 grams Whole Bean","offer_id":49220592369916,"sku":null,"price":17.75,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":49206871654652,"sku":null,"price":35.5,"currency_code":"USD","in_stock":true},{"title":"10 oz Whole Bean","offer_id":49206871687420,"sku":null,"price":84.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/MauricioShattahMaragogypeNuruk.jpg?v=1782237644"},{"product_id":"hacienda-la-esmeralda-washed-gesha-especial-lino-3-fb-panama","title":"Hacienda La Esmeralda - Washed Gesha Especial Lino 3 FB - Panama","description":"\u003cp\u003eName: Hacienda La Esmeralda Washed Gesha\u003cbr\u003eRegion: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCañas Verde, Chiriquí, Republic of Panamá\u003c\/span\u003e\u003cbr\u003eFarm: Cañas Verde\u003cbr\u003eLot Name: Lino 3 FB\u003cbr\u003eProcess: Washed \u003cbr\u003eVariety: Gesha\u003cbr\u003eAltitude: 1,700+ MASL\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eNotes: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ecoffee blossoms, lemon tea, honey, peach, golden apple\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003ePLEASE NOTE: Orders placed by Thursday at 3 pm are roasted on Fridays and shipped on Mondays. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Ratios:\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: \u003cbr\u003e\u003cem\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCOMING SOON!\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigami Air S\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBrew Ratio\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 1:14.2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e14 grams in, 200 ml water.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGrind Size\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: \u003cmeta charset=\"utf-8\"\u003e~950 microns\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWater Temperatures\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 91 C (196 F)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFilter\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: Sibarist Fast Cone Filter\u003cbr\u003e4 x 50g pulses (incorporate the next pulse once most of the water drains)\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTime\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e: 2 minutes 25 seconds\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHacienda La Esmeralda needs no introduction. It is the farm that put Panamanian Gesha on the map in 2004 and forever changed the appraisal of this delicate, floral, soft citric variety. Our co-founder, Leon, was in the Coffee Excellence ZHAW University course with Alexandra Peterson, fourth generation producer at HLE. Her mother, Rachel Peterson, and she manage Hacienda La Esmeralda in Boquete, Panama. Leon got to cup with them when he got to visit back in November of 2024 and this lot stood our to him on the cupping table. This lot is from their Especial Series which is coffee that is available outside of the auctions. The perfect volcanic soil, attention to detail from soil to mill is what sets all of their coffees ahead of the game. We're excited to be able to share this small quantity that we have with you all! \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Process:\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"row row-1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eLino 3 FB was harvested on January 3rd, 2026 from the Lino lot in Hacienda La Esmeralda’s Cañas Verdes Farm. After harvest, the coffee cherries were depulped, and subsequently fermented in a low temperature room for 96 hours. This microlot coffee was slowly dried on raised beds for 8 days. Lino 3 FB has notes of jasmine, green apple, blossom and honey.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eoptions come in 50 grams or 100 grams\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Little Waves Coffee Roasters","offers":[{"title":"50 grams Whole Bean","offer_id":49221218926844,"sku":null,"price":34.25,"currency_code":"USD","in_stock":true},{"title":"100 grams Whole Bean","offer_id":49221218959612,"sku":null,"price":62.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/files\/HaciendaLaEsmeraldaGesha_89a656ea-3bd0-42a9-b4f1-0c77111118f6.jpg?v=1782267930"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0070\/3676\/4221\/collections\/A20A23F7-5F57-4AE1-B28B-632EB749C1D2_1_105_c.jpg?v=1786495231","url":"https:\/\/littlewaves.coffee\/collections\/colombian-coffee.oembed?page=2","provider":"Little Waves Coffee Roasters","version":"1.0","type":"link"}