{"title":"Past Coffees","description":"","products":[{"product_id":"hadeso-washed-ethiopia","title":"Hadeso - Ethiopia","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eMandarin, black tea and bergamot.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eWashing Station: Hadeso\u003cbr\u003eOwner: Faysel A. Yonis\u003cbr\u003eRegion: Guji, Sidamo\u003cbr\u003eCountry: Ethiopia\u003cbr\u003eProcessing: Fully Washed\u003cbr\u003eElevation: 1,800 - 1,950m\u003cbr\u003eVariety: Heirloom Bourbon \u0026amp; Typica\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/melbcoffeemerch\/\" target=\"_blank\"\u003eMelbourne Coffee Merchants\u003c\/a\u003e \u0026amp; \u003ca href=\"https:\/\/www.instagram.com\/testispecialtycoffee\/\" target=\"_blank\"\u003eTesti Coffee\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003eHadeso (pronounced “Had-ess-o”) is a privately-owned washing station that is located in the Shakisso ‘woreda’ (administrative district) in the Guji locality in Ethiopia’s renowned coffee region, Sidamo, in the south-east of the country. It is named after the ‘kebele’ (local village) of Hadeso. The washing station is one of ten owned and managed by \u003ca href=\"http:\/\/www.testicoffee.com\" target=\"_blank\"\u003eTesti Coffee\u003c\/a\u003e, a family-owned company founded by Mr Faysel A. Yonis. Hadeso produces exceptional washed and natural processed lots.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCoffee is delivered daily to Hadeso by around 850 small local coffee growers. The majority of these families farm organically on tiny plots of land, which average just 2–5 hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,900–2,050m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout Testi Coffee\u003c\/em\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eTesti Coffee was established in 2009 by Mr Faysel A. Yonis as a coffee exporting company. Testi’s objective is to build long term relationships with buyers and growers by producing exceptional coffees and establishing transparent business practices. Today, the company owns ten washing stations – located in Guji, West Arsi, Sidama and Yirgacheffe – which are operated with meticulous attention to sorting, screening and processing, with the goal of achieving the highest coffee quality. The company aims to secure high prices for their coffees, which allows them to pay fair and sustainable prices to the growers who deliver cherries to their washing stations.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout the Guji Region\u003c\/em\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Guji zone was established as a unique production area in 2002. It is located in the Southern portion of Sidamo and is named after the Oromo people: a tribe with a long, proud history in coffee production.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout the Sidamo Zone\u003c\/em\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eSidamo is a wide geographical classification that encompasses much of central-south Ethiopia and includes renowned coffee producing localities such as Yirgacheffe, Kochere, West Arsi, Bensa and Guji. Sidamo is located in Ethiopia’s South East Coffee Zone, extending across the states of Southern Oromia and the Southern Nations, Nationalities, and People’s Region (SNNPR), one of nine ethnically based regional states of Ethiopia. The Sidamo zone is named for the Sidama people; a tribe with a long and proud history of coffee production. After a 2019 Referendum, the zone is currently awaiting separation from the SNNPR and transformation into an autonomous Sidamo Region.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSidamo is a renowned coffee area and produces exceptional natural and washed coffees that showcase an extremely diverse range of flavour profiles. Coffees from Sidamo are noted for their intensely fruit-forward, tea-like, floral and complex character and are sought after worldwide. It is widely accepted that the coffee species, Arabica, originated in the lush forests of southern forests of Ethiopia and hence growing conditions in this area are perfectly suited for producing exquisite coffees.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eVarieties\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis coffee is a mix of varieties that we refer to as “heirloom varieties”. This is a term that is all-encompassing and used by many actors in the coffee industry to generally categorize Ethiopian coffee varieties that are from native forest origins. Whilst this describes many of the varieties found in Ethiopia, it is also a bit simplistic and does not recognise varieties that have been specifically developed and widely distributed by the Jimma Agricultural Research Centre (JARC) or locally recognised and cultivated varieties. This is a term that is all-encompassing and used by many actors in the coffee industry to generally categorise Ethiopian coffee varieties that are from native forest origins.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eProcessing\u003c\/em\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis coffee has been processed using the washed method, using fresh, clean water. It is classified as Grade 1, the highest quality classification for Ethiopian coffees, indicating a great deal of effort has been put into the selection and grading during processing.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAfter sorting, the coffee cherries are then pulped to remove the fruit and skin and graded by weight; heavier beans are of superior quality and deliver a sweeter cup. After grading, the parchment-covered coffee is soaked in tanks of clean water for 36–48 hours to remove the mucilage (sticky fruit pulp) by allowing it to ferment and detach from the coffee. The coffee is then re-washed and graded again by density in washing channels and soaked in clean water for 12 hours.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":9440670941220,"sku":"","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":9440670973988,"sku":"","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":9440671006756,"sku":"","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":9440671039524,"sku":"","price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_4144.jpg?v=1633472282"},{"product_id":"fazenda-progresso-natural-brazil","title":"Fazenda Progresso (Natural) - Brazil","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eToasted nuts, butterscotch and marmalade.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eCountry: Brazil\u003cbr\u003eState: Bahia\u003cbr\u003eRegion: Chapada Diamantina\u003cbr\u003eTown: Mucugê\u003cbr\u003eAltitude: 1,150m above sea level\u003cbr\u003eVariety: Catuaí\u003cbr\u003eProcessing: Natural\u003cbr\u003eOwner: Borré Family\u003cbr\u003eAwards: Cup of Excellence 2015 #15\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/melbcoffeemerch\/\" target=\"_blank\"\u003eMelbourne Coffee Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/embed\/Qpb58B7yOmo\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Fazenda_Progresso_480x480.jpg?v=1651043998\" alt=\"video on Roasters' Notes for the Fazenda Progresso from Brazil\" style=\"float: none;\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003eFazenda Progresso is a beautiful farm nestled in the Chapada Diamatina mountain range in the heart of Bahia. The farm is surrounded by the Chapada Diamantina National Park, known for its mountainous cliff formations (Chapada) and 19th century diamond mining (Diamantina).\u003cbr\u003e\u003cbr\u003eThe history of Fazenda Progresso dates back to 1984, when the Borré family migrated from southern Brazil to the northeast and purchased some land in the municipality of Ibicoara, near the town of Mucugê. In the early years, the family tried growing crops such as soybeans, wheat, and English potatoes. The potatoes turned out to be an incredibly successful crop, stimulating investments and making the family one of the largest producers of potatoes in Brazil!\u003cbr\u003e\u003cbr\u003eIn 2005, the Borré family sought to diversify the activities on their land, and so began to focus on coffee. As MCM learnt when they first met the family, when they commit to a new project, they seek to do it to the very highest possible standard. Their work with coffee is no exception. The family’s commitment to producing exceptional coffee has been unwavering over the last decade. They have sought advice from some of the most respected professionals in the field, including Silvio Leite, founder of the Cup of Excellence and president of the Brazil Specialty Coffee Association, with 30 years’ experience in coffee grading, tasting, and quality control.\u003cbr\u003e\u003cbr\u003eThe Borré family has invested heavily to ensure that they have the very best infrastructure to process coffee, which allows them to control quality every step of the way, from picking right through to export. They have a dedicated quality control lab with a talented cupping team headed up by Ednaldo Nascimento (AKA ‘Gandula’—nicknamed after the boy that replaces the ball during a soccer match)! Gandula and his team assess every lot of coffee produced and ensure that the quality is the very best it can be.\u003cbr\u003e\u003cbr\u003eThe Borrés are very hands-on in their approach to managing the farm. They are extremely professional in the way they conduct their business, and they take great care to create an excellent work environment for their staff. Throughout the year, there are around 200 permanent staff members on the farm, and this number grows to 650 during the harvest. Many of these harvest workers return every year, and all are provided with daily bus transportation and food.\u003cbr\u003e\u003cbr\u003eIn total, 700 hectares of the property are dedicated to coffee; this land is divided up into different plots, which are processed separately. Over time, the family has worked out the optimum way to plant coffee trees in order to maximise productivity, with 50 centimetres between each tree and three metres between each row of trees. This year we have purchased coffee from four different plots on the property; each is extremely unique in its profile, and all are exceptional!\u003cbr\u003e\u003cbr\u003eThe Borré family business has always been managed and directed by family members and is now in its third generation of operation. Fabiano Borré looks after everything to do with the coffee side of the business. He is young, focused and very motivated to produce the very best coffee he can. You can read an interview with Fabiano Borré \u003ca href=\"http:\/\/melbournecoffeemerchants.com.au\/meet-fabiano-borre\/\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e---\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":11498342580260,"sku":"FAZ250WB","price":17.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":11498342678564,"sku":"FAZ250ESP","price":17.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":11498342711332,"sku":"FAZ250FIL","price":17.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":11498342744100,"sku":"FAZ1KGWB","price":58.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2022-10-19at12.08.59pm.png?v=1666144612"},{"product_id":"carmelita-natural-bolivia","title":"Carmela Aduviri (Natural) - Bolivia","description":"\u003cp style=\"text-align: center;\"\u003e\u003ci\u003eStrawberry jam, candied pecans and px sherry.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eFarm: Carmelita\u003cbr\u003eCountry: Bolivia\u003cbr\u003eProvince: Caranavi\u003cbr\u003eColony: Copacabana\u003cbr\u003eElevation: 1,600–1,650 masl\u003cbr\u003eVariety: Caturra, Catuaí\u003cbr\u003eProcessing: Natural\u003cbr\u003eProducer: Carmela Aduviri\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/melbcoffeemerch\/\" target=\"_blank\"\u003eMelbourne Coffee Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/embed\/aeUp_SpMO3g\" target=\"_blank\"\u003e\u003cimg style=\"float: none;\" alt=\"video on tasting notes (and stories from the farm!) for Carmela Aduviri's coffee from Bolivia.\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Carmela_480x480.jpg?v=1651043741\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003eThis coffee was produced by Carmela Aduviri from Copacabana, a small and remote settlement located 180 kilometres from La Paz in the heart of the Caranavi province. This region is the epicentre for specialty coffee production in Bolivia, with incredibly high altitudes, rich soil, and wide daily temperature ranges providing the perfect conditions for exceptional coffee.\u003cbr\u003e\u003cbr\u003eThe inhabitants of Copacabana first began farming coffee around 35 years ago. Farms here are small and traditional. Almost all work is carried out by the farm's owners and their extended families, with a handful of temporary workers taken on to help out during harvest. All of the producers at Copacabana were born into the Aymara, an ancient indigenous group which lived on the Altiplano (a vast plateau of the central Andes that stretches from southern Peru to Bolivia and into northern Chile and Argentina). The region was known for the world’s highest lake, called Titicaca, and when their families moved to Caranavi, they named their ‘colony’, or settlement, Copacabana.\u003cbr\u003e\u003cbr\u003eCarmela has worked in coffee for fourty years while raising eight children. Her farm, “Carmelita”, is about 2 hectares in size, and is located at an altitude of 1,400 to 1,550 metres above sea level. Today Carmela manages the farm with her son, and together they have worked incredibly hard on improving and producing the best quality coffee they can. They grow a mix of Caturra and Catuaí variety trees on their farm, which grow in a rich clay soil under the protective shade of native forest trees, whose heavy leaf fall creates a natural mulch fertiliser, and whose canopy provides an important habitat for the many bird and insect species in the area.\u003cbr\u003e\u003cbr\u003eThe families who live in Copacabana, including the Aduviri family, used to depend on the local market to sell their coffee, meaning low prices and little reliability. Now they selectively pick their coffee cherries and are able to sell their top-grade coffees for substantially higher prices to MCM's partners at \u003ca href=\"https:\/\/www.instagram.com\/agricafebolivia\/\" target=\"_blank\"\u003eAgricafe\u003c\/a\u003e, which processes specialty lots at its Buena Vista wet mill which is located in Caranavi.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cbr\u003eThe first of its kind in the country, the Sol de la Manaña program is aimed at sharing knowledge and technical assistance with local producers to create better quality coffees in higher quantities. By doing so Agricafe hopes that coffee production can be a viable and sustainable crop for producers, like Carmela, in the region for many years to come.\u003cbr\u003e\u003cbr\u003eAfter the coffee was delivered, it was placed into a floatation tank and all floaters were removed. The whole cherries were then dried on on raised beds in the sun and turned turned regularly to ensure it dried evenly. The drying was then finished off at a very low temperature in a stationary drier. The coffee was then transported to La Paz where it was rested, and then milled at the Rodriguez family’s \u003ca href=\"http:\/\/melbournecoffeemerchants.com.au\/planta-achocalla\/\" target=\"_blank\"\u003ebrand new dry mill\u003c\/a\u003e. At the mill, the coffee was carefully screened again by machines and also by hand to remove any defects.\u003cbr\u003e\u003cbr\u003eCarmela worked hard to collect and process the cherries for this special micro lot and carefully hand polished all of the cherries before delivering them to the mill! A whole lot of love and hard work has gone into this coffee.. we hope you enjoy it!\u003cbr\u003e\u003cbr\u003eRead about the Sol de la Mañana program \u003ca href=\"http:\/\/melbournecoffeemerchants.com.au\/sol-de-manana\/\" target=\"_blank\"\u003ehere\u003c\/a\u003e and Pedro Rodgriguez \u003ca href=\"http:\/\/melbournecoffeemerchants.com.au\/meet-pedro-rodriguez\/\" target=\"_blank\"\u003ehere\u003c\/a\u003e and about Bolivian coffee more generally \u003ca href=\"http:\/\/melbournecoffeemerchants.com.au\/origin\/bolivia\/\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/vimeo.com\/144059117\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Carmela_Av_480x480.jpg?v=1651045195\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Carmela_Av_480x480.jpg?v=1651045195\"\u003e\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":11498539122724,"sku":"","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":11498539155492,"sku":"","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":11498539188260,"sku":"","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":11498539221028,"sku":"","price":78.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/Monastery_090721-12.jpg?v=1659046681"},{"product_id":"pods-capsules","title":"Pods \/ Capsules","description":"\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cem\u003eMarzipan, dark chocolate and dried figs.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003ePods are back! For those mornings when you need delicious, dependable coffee with only the push of a button ;)\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003eNespresso® compatible, biodegradable and now \u003cstrong\u003e\u003cem\u003ehome\u003c\/em\u003e compostable\u003c\/strong\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003eCurrently available in the Dark roast of our \u003ca href=\"https:\/\/monastery.coffee\/products\/seasonal-blend\" data-mce-href=\"https:\/\/monastery.coffee\/products\/seasonal-blend\" target=\"_blank\"\u003eSeasonal Blend\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003eRoasted by us and packaged here in Adelaide by \u003ca href=\"https:\/\/maipac.com.au\/\" target=\"_blank\" rel=\"noopener\" data-mce-href=\"https:\/\/www.instagram.com\/maipac_\/\"\u003eMaipac\u003c\/a\u003e.\u003cbr\u003e\n\u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"Seasonal Blend \/ Dark \/ 15 Pods \/ Capsules","offer_id":43044669849845,"sku":"DARPOD15","price":18.0,"currency_code":"AUD","in_stock":false},{"title":"Seasonal Blend \/ Dark \/ 30 Pods \/ Capsules","offer_id":43782880133365,"sku":"DARPOD30","price":32.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/ScreenShot2023-07-27at4.46.30pm.png?v=1690442214"},{"product_id":"bugimotwa-washed-uganda","title":"Bugimotwa (Washed) - Uganda","description":"\u003cp style=\"text-align: center;\"\u003e\u003ci\u003eSpeculaas biscuits, honey and fresh apricot.\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eWashing Station: Bugimotwa\u003cbr\u003eRegion: Kabeywa, Mt Elgon\u003cbr\u003eCountry: Uganda\u003cbr\u003eProcessing: Washed\u003cbr\u003eElevation: 1,700 - 2,100m\u003cbr\u003eVariety: SL-14, SL-28 \u0026amp; Nyasaland\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/intersectiontraders\/\" target=\"_blank\"\u003eIntersection Traders\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003ciframe data-mce-fragment=\"1\" src=\"https:\/\/www.youtube.com\/embed\/QAuIxwPo7z0\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\" data-mce-src=\"https:\/\/www.youtube.com\/embed\/QAuIxwPo7z0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cem\u003eUnique coffee, produced ethically, traded transparently.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eThis coffee is the result of a research project and public-private sector partnership in Uganda aimed at improving the food security of coffee growers and their families through increasing the quality of their coffee and creating access to high value export markets. Our head roaster Adam was privileged enough to be part of the project team and with two other Adelaidians he met 'on the ground' - Eddy and Daniel - (and the immeasurable support of many more) went on to co-found \u003ca href=\"https:\/\/intersectiontraders.com\" target=\"_blank\"\u003eIntersection Traders\u003c\/a\u003e in order to bring the amazing coffee that has resulted to Australia. In doing so he's had the opportunity to take what he has learned working in specialty coffee over the years and, working with researchers and farmers on the ground - excuse the pun - 'practise what we preach'.\u003cbr\u003e\u003cbr\u003eThe coffee was grown on the slopes of Mt Elgon - a dormant volcano located in Kapchorwa in the east of Uganda. Literally translated from the local dialect as ‘Home of Friends’, Kapchorwa has a long history of arabica coffee production and is linked directly to coffee producers in Kenya - located on a smaller portion of the very same Mt Elgon and producing some of the highest quality coffee on the market. With strong diurnal temperature variation and two rainy seasons the region possesses optimal conditions for slow coffee development and an amazing environment of waterfalls and lush vegetation. Despite this ability to grow incredibly high quality coffee, exports of Ugandan coffee have previously only been to the commodity market - due mostly to a lack of access to specialty markets, knowledge or pre-financing and a decentralised post-harvest supply chain. All of which we are working to overcome.\u003cbr\u003e\u003cbr\u003eIntersection Traders approached the development of a new specialty coffee program in Uganda with an explicit focus on ensuring that everybody engaged in the value chain would receive substantial improvements in income. Working with researchers at universities in Australia, Uganda and the Netherlands, they’ve trialled and implemented a novel contracting approach that allows coffee pickers and growers to be involved in a transparent and higher-paying harvesting program based around picking quality. From the outset they have explicitly sought to work primarily with youth and women in order to provide more opportunities to disadvantaged groups; furthermore in 2019, working with the local growers’ society they developed the community owned Bugimotwa washing station - giving producers access to the infrastructure and scale required to substantially increase volumes, with an aim to establish more stations in future years along with training in agronomy.\u003cbr\u003e\u003cbr\u003eAfter passing their quality assessment stage (which occurs within eight hours of cherries being picked) the coffee is floated and then left to rest (still 'in cherry') for 36-42 hours in sealed drums, after which it is pulped (using well maintained and clean equipment) and then fermented dry (not submerged) for 36-42 hr. Finally the coffee is washed twice with clean water and dried on raised beds. The coffee is dried slowly with meticulous stirring for two to four weeks until it reaches 10.5% moisture, after which it is stored in GrainPro until dry milling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":35314683347097,"sku":"BUGW250WB","price":18.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":35314683379865,"sku":"BUGW250ESP","price":18.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":35314683412633,"sku":"BUGW250FIL","price":18.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":35314683445401,"sku":"BUGW1KGWB","price":61.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-03-10at1.17.34pm.png?v=1678416534"},{"product_id":"wahundura-kenya","title":"Wahundura - Kenya","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eBlackcurrant. Rhubarb crumble. Brown sugar.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eWashing Station: Wahundura\u003cbr\u003eFarmers Cooperative Society: Kamachiria\u003cbr\u003eRegion: Murang'a County\u003cbr\u003eCountry: Kenya\u003cbr\u003eProcessing: Washed\u003cbr\u003eElevation: 1,750 - 1,850m\u003cbr\u003eVariety: SL28, SL34, Ruiru 11 \u0026amp; Batian\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/melbcoffeemerch\/\" target=\"_blank\"\u003eMelbourne Coffee Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eWahundura is a washing station (or factory, as they are called in Kenya), built in the 1960s and located in Murang’a County in Kenya’s former Central Province. It is one of four active washing stations – along with its sisters Kagumoini, Riakiberu and Karugiro – owned by the Kamachiria Coffee Farmer’s Cooperative Society (FCS). Kamachiria is made up of over 5,600 producers who farm in Kenya’s central highlands.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWahundura receives coffee cherries from local members of the cooperative who grow coffee trees on nearby farms, located between 1750-1850 meters above sea level. The factory is managed by Catharine Wahu – the only female factory manager in the Kamachiria FCS – who oversees the collection and careful processing of the coffee cherries. Besides Catharine, Wahundura employs five permanent staff members from the local communities and an additional five or six workers during the season.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout Murang’a\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMurang’a County is part of Kenya’s former Central Province, which was dissolved in 2013. The area includes Murang’a, Nyeri, Kirinyaga, Kiambu and Nyandarua Counties, and is traditionally the homeland of people of Kikiyu ethnicity. The central highlands of Kenya are considered to be one of the wealthiest areas of the country, due to the incredibly fertile land, geographical proximity to the capital, Nairobi, and close integration with the country’s colonial administration before Kenya gained independence in 1962. This integration afforded the communities of Central Kenya with opportunities for education, business and political prowess, despite the various injustices of the colonial government. The Kikiyu people have a long and proud history of agriculture and the region is farmed intensively, with coffee, tea and dairy being the most important modern crops.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout Kamachiria Farmer’s Cooperative Society\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eKamachiria FCS was formed in 1972. Most of their 5,600 farmer members inherited their farms from their parents who were existing members of the cooperative. Kamachiria now owns four washing stations – Wahundura, Kagumoini, Riakiberu and Karugiro. The cooperative supports its farmer members by offering pre-harvest financing, allowing them to plan and invest in the upcoming crop. They also buy inputs in bulk and distribute them to members at a lower cost than otherwise possible.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eHow This Lot Was Processed\u003c\/em\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eAll the coffee cherry is hand-picked and delivered on the same day to the washing station, where it undergoes meticulous sorting. This is also done by hand and is overseen by a ‘cherry clerk’ who ensures any unripe and damaged cherries are removed. The ripe cherry is then digitally weighed and recorded, and the farmer receives a receipt of delivery.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffee is then placed in a receiving tank and pulped using a pulping machine to remove the skin and fruit from the inner parchment layer that protects the green coffee bean. After being pulped, the coffee is sorted by weight using water, with the highest quality and densest beans being separated out from the lighter, lower-quality beans.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffee is then dry fermented for 8 hours, to break down the sugars and remove the mucilage (sticky fruit covering) from the outside of the beans. Whilst the coffee is fermenting it is checked intermittently and when it is ready it is rinsed and removed from the tanks and placed in a washing channel.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe parchment-covered coffee is then washed with fresh water from the nearby Rwarai and Gatura Rivers and sent through water channels for grading by weight. The heavier coffee, which sinks, is considered the higher quality, sweeter coffee, and any lighter density or lower grade coffee beans are removed. The beans are then sent to soaking tanks where they sit underwater for a further 12 hours.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAfter soaking, the coffee is pumped onto deep drying beds where they drain for 1-2 hours, before being transferred to raised drying tables (also known as African beds). As they dry the parchment is turned constantly to ensure even drying, and so that any defective beans can be identified removed. After drying the coffee is moved to conditioning beds, where it rests in parchment for about a month.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":36384395722905,"sku":"","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":36384395755673,"sku":"","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":36384395788441,"sku":"","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":36384395821209,"sku":"","price":71.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_4552.jpg?v=1637204391"},{"product_id":"konga-natural-ethiopia","title":"Konga G1 (Natural) - Ethiopia","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ci\u003eBlueberries, white chocolate and nougat.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eWashing Station: Konga Sede\u003cbr\u003eRegion: Yirgacheffe, Sidama\u003cbr\u003eCountry: Ethiopia\u003cbr\u003eProcessing: Natural\u003cbr\u003eElevation: 1,800 - 2,000m\u003cbr\u003eVarieties: Weleso Gurume\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/upstreamimports\" target=\"_blank\"\u003eUpstream Imports\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eThis wonderful coffee is produced by Ethiopian exporter GnF at their Konga Sede washing station in the heart of Yirgacheffe, just a couple of miles away from the town that gave name to this world-renowned coffee. GnF is the husband and wife team of Gizaw (pictured) and \u003cmeta charset=\"utf-8\"\u003eFrehiwot Alemayehu who own three washing stations. The Konga station is managed by Yirgalen Melid who has been working there for almost 20 years; a producer himself, he coordinates the arrivals of coffee during the harvest as well as the processing of the coffee according to the strict GnF quality guidelines. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMore than 400 farmers (known as 'outgrowers') deliver their fresh coffee cherries to the station on the same day they are picked. The farms, small in size, are situated at an altitude between 1800 and 2000 meters above sea level. The total annual production is of around 150 tonnes and the predominant Arabica variety planted is known in the area as 'Weleso Gurume'. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOutgrowers are paid their first installment on the spot and many times they stay around to overlook how their coffee is processed. Then during the offseason, they are paid the balance of the agreed price. This is not a condition imposed by GnF but a mutual arrangement with the farmers to help them plan their domestic finances. They do not have to go through the ECX (Ethiopian Commodity Exchange) but the outturn quality test is of the same standard. The additional transport expenses are saved by the outgrowers improving their bottom line revenue. \u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":36384817578137,"sku":"","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":36384817610905,"sku":"","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":36384817643673,"sku":"","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":36384817676441,"sku":"","price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_4879.jpg?v=1659046478"},{"product_id":"riverdale-estate-india","title":"Riverdale Estate (Lot 10) - India","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003eMilk chocolate, mixed berry jam and nougat.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eFarmer: Prakashan Balaraman\u003cbr\u003eEstate: \u003ca href=\"https:\/\/www.instagram.com\/riverdaleestate__yercaud_india\/\" target=\"_blank\"\u003eRiverdale\u003c\/a\u003e\u003cbr\u003eRegion: Yercaud\u003cbr\u003eCountry: India\u003cbr\u003eProcessing: Natural (CM with fruit added)\u003cbr\u003eElevation: 1,450 - 1,700 masl\u003cbr\u003eVariety: SL9 and SL5B\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.ftacoffee.com.au\" data-mce-href=\"https:\/\/www.ftacoffee.com.au\" target=\"_blank\"\u003eFTA Coffee\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/embed\/urg6CUDaITw\" target=\"_blank\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Riverdale_Estate_480x480.jpg?v=1651044125\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca title=\"Roasters' Notes for the 2019-20 harvest of Riverdale Estate (India)\" href=\"https:\/\/www.youtube.com\/embed\/urg6CUDaITw\"\u003e\u003c\/a\u003e\u003c\/strong\u003eSince 1920, \u003ca href=\"https:\/\/riverdalecoffee.com\/\" target=\"_blank\"\u003eRiverdale Estate\u003c\/a\u003e has been a family owned business where three generations have worked to improve the quality of their coffee plants. The Farm is located in Eastern Ghat Mountains in Yercaud – South India. Prakashan Balaraman is a young and passionate coffee farmer who is challenging traditional coffee growing practices and processing in India. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn the last 10 years Riverdale Estate has been transformed with new modern farming practices like a state of art cupping lab, energy efficient pulping station(wet mill), drip irrigation for the plants, African style raised beds to dry all our coffee and temperature controlled storage room to store coffee beans post harvest The plantation sits at an altitude of 1450 meter above sea level where we grow Green tip Gesha, brown tip Gesha, SL9 and SL5B arabica varieties.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Loam soil in these mountain ranges have a perfect mixture of clay, silt and sand to grow coffee and other crops like oranges, jackfruit \u0026amp; peppercorn. The estate has a natural water stream which flows throughout the year making it a very interesting place to cultivate coffee.\u003cbr\u003e\u003cbr\u003eOnly selective ripe cherries are hand picked by their trained pickers at. Quality picking equals quality green beans and this is in their DNA! Training their hand picker team on an ongoing basis and having quality control measure is the key to ensure coffees are picked at the optimum ripeness for different process.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFruit development is a lengthly process understanding the maturation of the bean development on a weekly basis provides Riverdale Estate the roadmap, the work starts from early on the seed development of the endosperm – how the seeds store protein and sucrose within its walls.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCoffee fruit ripen at different stages so RE's field manager starts the day by choosing which section of the farm is ready to be picked they do that by measuring the sugar content of the cherries with the help of brix meter, once they select the area in the farm we send the pickers to pick the cherries in the field.\u003cbr\u003e\u003cbr\u003eRE sun dry the coffees in African style raised bed as it helps them to remove the excess water quickly and creates good air circulation for the coffee beans to dry evenly. Any defective or broken bean in the bed gets cleaned along the way. Every few hours coffee gets turned around by hand so all beans are exposed to the sun evenly. As part of the quality control they monitor the moisture loss every day with the help of the moisture meter and record all the data’s so they can maintain the consistency of every lot produced.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor naturals, honey, carbonic and anaerobic lots extra care is needed while drying in the bed. For the first 4 to 6 days coffees are dried in full sun and cherries are spread out evenly into thin layer so cherries dry evenly and the outer layer of the cherries are sealed properly. Coffees cherries are then moved into a part shade drying beds to slow the drying process for 20-25 days depending the process.\u003cbr data-mce-fragment=\"1\"\u003eOnce the beans reaches between 10-13 % moisture they store the beans into a purpose built storage space where the humidity and temperature are monitored daily. All the lots processed are stored separately with the name tag where RE record all the necessary information like when it was picked, drying conditions, lot size and processing information.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e---\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":37353446015129,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":37353446047897,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":37353446080665,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":37353446113433,"sku":null,"price":82.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/bf79f188-ddae-4e46-8b95-d949c5158e20.jpg?v=1646291295"},{"product_id":"juan-carlos-diaz-colombia","title":"Juan Carlos Diaz - Colombia","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eBrown sugar, guava \u0026amp; blackberries.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eState: Tolima\u003cbr\u003eMunicipality: Ibagué\u003cbr\u003eCountry: Colombia\u003cbr\u003eProcessing: Washed (Extended)\u003cbr\u003eElevation: 1,900m\u003cbr\u003eVariety: Caturra, Colombia \u0026amp; Castillo\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/melbcoffeemerch\/\" target=\"_blank\"\u003eMelbourne Coffee Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/Rsu6BlerxhA\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eThis micro-lot was produced by Juan Carlos Diaz and his father Carlos Julio Diaz on their 12-hectare farm, El Naranjal (meaning “the orange” in Spanish) located near the small community of Laureles, in the municipality of Ibagué, in Colombia’s Tolima state.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEl Naranjal is situated in the high hills to the South West of Tolima’s capital city, Ibagué. There are no roads that access the farm, so visitors must climb a steep and slippery path from 1750 meters to 1900 meters above sea level, across rugged terrain. The double story farmhouse sits on the peak of a hill, surrounded by high mountains and coffee trees. The highest points of the farm are over 2000 meters above sea level and can only be reached on foot or by mule.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout Laureles\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHistorically the area around the small town of Laureles has been known for cattle, sugarcane and vegetables. Coffee is a relatively new crop for the region, having only been planted in the last 30-40 years. Most coffee farmers purchased land in the area because it was more affordable than traditional coffee farming areas like Planadas and Chaparral, in Tolima’s south. Higher elevation areas were considered less prosperous than lower areas because they typically achieve lower yields. However, this region has since gained acclaim for the high cup quality, sweetness and complexity of the coffees produced here.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout Tolima\u003c\/em\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eCoffee from Tolima has historically been very difficult to access due to the region’s isolation and instability. For many years this part of Colombia was under the control of Colombia’s notorious rebel group, the FARC, and as a result, it was unsafe and violent. Since 2012, safe access to this region has been possible as a result of peace talks between the Colombian government and the rebels. Since this time some stunning coffees from small producers have become accessible to the international market.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eHow This Coffee Was Sourced\u003c\/em\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffee is sourced by MCM's export partners, Pergamino, who purchase coffee from about 40 independent coffee growers in the region of Ibagué. This is the second year that Juan Carlos and Carlos Julio have sold coffee to Pergamino. During a visit to his farm, Carlos Julio recounted the story of the first time they sold a coffee lot to them when the coffee only achieved a cup score of 80 from the QC team. Following the advice of Pergamino’s co-founder and agronomist, Léonardo Henao Triana, Carlos Julio began fermenting his coffee to remove the sticky fruit of the coffee cherry from the seed, rather than using a mechanical demucilager. The result was a significantly higher cup score, which could be sold with a higher premium. With Pergamino’s assistance, Juan Carlos and Carlo Julio’s goal is to have a consistent cup score of 86 or higher, which will secure the best premiums. They intend to add a second fermentation tank to his ‘micro-beneficio’ (mill) so that he has the space to ferment all of his coffee, even during peak harvest.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eDuring harvest, the Diaz family deliver small lots (around 100-150kg) of dried parchment to Pergamino’s Ibagué warehouse every 1-2 weeks. Mules are used to transport the coffee down from the highest parts of El Naranjal to Laureles, where it is transferred into small trucks to complete the journey to Ibagué. Only recently a bridge was built over the river that runs through Laureles, Rio Luisa – previously mules had to carry to coffee through the river and many drowned as a result. The new bridge is an incredible point of progress for the small community.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEach season the team at Pergamino cups through hundreds of small lots from independent farmers, looking for coffees that exhibit excellent cup characteristics and showcase the region where they were produced. This year, Carlos Julio’s and Juan Carlos’ coffee was selected to be processed separately as a micro-lot for its distinct character and high cup quality.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePergamino has done a lot to help promote commercialisation of specialty coffee throughout Tolima and have actively been working to source and support coffee producers in regions where there is a high potential for quality, but historically have not had access to specialty buyers. Read more about their work here.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eHow This Coffee Was Processed\u003c\/em\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis lot was selectively hand-harvested, with most labour being provided by the family. During peak harvest, the family hires about 10 local labourers to help harvest the coffee cherry, who are paid on a daily rate. Juan Carlos and Carlos Julio prefer to work with the same pickers every year as they have taught them how to select only the ripest cherry for processing. To ensure pickers come and work for them they pay a 15%-20% premium on the local daily rate and provides workers with three meals a day.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffee was fermented for 24hrs in the cherry, before being processed using the washed method at El Naranjal’s ‘micro-benficio’ (wet mill). The coffee was floated in the mill’s plastic hopper and then pulped using a small electric pulper. The coffee is then fermented for a further 36hrs in bags, before being finished in the tank for another 12hrs. This is a space saving method, which will change once new tanks are added to the mill.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffee was carefully dried on raised beds over 20-30 days.\u003cbr data-mce-fragment=\"1\"\u003eFollowing fermentation, the coffee was washed using clean water from the Rio Luisa. It was then carefully dried (over 20-30 days) on parabolic beds, which are constructed a bit like a ‘hoop house’ greenhouse, and act to protect the coffee from the rain and prevent condensation dripping back onto the drying beans. The greenhouse is constructed out of plastic sheets and have adjustable walls to help with airflow, and temperature control to ensure the coffee can dry slowly and evenly.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOnce dry, the coffee was delivered to Pergamino’s warehouse, where it was cupped and graded, and then rested in parchment until it was ready for export.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eRead more about MCM's Colombian export partner Pergamino \u003ca href=\"https:\/\/melbournecoffeemerchants.com.au\/meet-pergamino\/\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":39561877291161,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":39561877323929,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":39561877356697,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":39561877389465,"sku":null,"price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_4143.jpg?v=1630037962"},{"product_id":"gabriel-nunes-natural-brazil","title":"Gabriel Nunes (Natural) - Brazil","description":"\u003cp style=\"text-align: center;\"\u003e\u003ci\u003eAlmonds, rum \u0026amp; raisin and milk chocolate.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eCountry: Brazil\u003cbr\u003eRegion: Cerrado Mineiro\u003cbr\u003eFarm: Fazenda Chapadao\u003cbr\u003eAltitude: 1,170m above sea level\u003cbr\u003eVariety: Arara\u003cbr\u003eProcessing: Natural\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/southlandmerchants\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eSouthland Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eFor many years Osmar Pereira Nunes, the patriarch of this family, took care of the herd of cattle without imagining that the most valuable fruit of this region was still to be cultivated. In 1984, precisely on November 24, Osmar Junior planted 10 hectares of Arabica coffee in the soil of Cerrado Mineiro. Although his story began with his father's cattle, his passion for agriculture spoke louder, intensified by the influence of immigrants who came to invest in coffee in the lands of the state of Minas Gerais. For Junior, \"Coffee is no longer a commodity, but a spice, a product valued and appreciated worldwide.\"\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eFazenda Chapadao, part of Nunes Coffee, has now the dedication and the same passion for coffee from the third generation, Junior's son Gabriel - an agronomist graduated by the renowned University of Viçosa. Gabriel applies his knowledge to carry on and bring a trade vision to the family's business.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eThe coffees harvested from the Nunes Coffee farms are rated as some of the best in the world. They are winners of national and international awards, and it is the recognition of daily work, dedication and the use of innovative processes and advanced technologies. Following the father's leadership, Gabriel understands that the Nunes Coffee brand has much more to offer, and he believes that specialty coffees still have a lot of market to be attracted in Brazil and around the world. Nunes Coffee prepares for this future with hard work, family union and the certainty that it is onthe road to success.\u003cbr\u003e\u003cbr\u003eThe Cerrado Mineiro Region, located in northwest of Minas Gerais State is a world-recognized, high-quality coffee producing origin and is the first “Protected Geographical Indication- PGI” in Brazil. A strong characteristic of this region is its well-defined seasons—a hot, wet summer followed by a pleasantly dry winter. The coffee plantations are cultivated in areas with altitudes varying between 800 and 1,300 meters and are known for consistently producing high-quality coffees with a unique identity. The coffees are “Origin and Quality Certified” by the Cerrado Mineiro Region - PGI - Regulatory Board.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":40462976417945,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":40462976450713,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":40462976483481,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":40462976516249,"sku":null,"price":61.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/Monastery_090721-7.jpg?v=1629435739"},{"product_id":"long-miles-farm-natural-burundi","title":"Long Miles Farm (Natural) - Burundi","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ci\u003eMixed berry jam, dark chocolate and walnut.\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eFarm: \u003ca href=\"https:\/\/www.instagram.com\/longmilescoffee\/\" target=\"_blank\"\u003eLong Miles Coffee Project\u003c\/a\u003e\u003cbr\u003eRegion: Kayanza\u003cbr\u003eCountry: Burundi\u003cbr\u003eProcessing: Natural\u003cbr\u003eElevation: 1,960m\u003cbr\u003eVariety: Heirloom Bourbon\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/upstreamimports\/\" target=\"_blank\"\u003eUpstream Coffee Imports\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eWe have been roasting coffee from Long Miles since 2014 - when our head roaster Adam visited them in person in the beautiful hills of Burundi. We had heard amazing things about what they were accomplishing in terms of both quality and the prices paid to the growers - it was all true - and then some. They are truly re-inventing both what Burundian coffee can be and what a transparent, premium based and sustainable coffee chain means. From Adam, in regards to one of his career highlights:\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\"It’d be from my first origin trip, walking down a dirt road into the Long Miles Coffee Project Bukeye washing station in the hills of Kayanza, Burundi. It was the end of a long day and the air was thick with the aromas of cherry pulp, fermentation and coffee flowers. Unforgettable.\"\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003eThis lot comes from Long Miles Coffee Project's own farm! The farm is situated above their Heza washing station. A little similar to the LMCP Scout’s 'farmer field schools' in that it also serves as a demonstration farm for local growers - showcasing best practices, from planting indigenous shade trees, inter-cropping, mulching and pruning and much more!\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eAbout \u003ca href=\"https:\/\/www.longmilescoffeeproject.com\" target=\"_blank\"\u003eLong Miles Coffee Project\u003c\/a\u003e:\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\"We are a small American family living in Burundi, which is smack dab in the heart of east Africa. We are passionate about producing amazing coffee and caring for the well-being of the coffee farmers who grow it. We weren’t always coffee producers. First, we were a family with a dream.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eOur dream was that one day we could facilitate direct and meaningful relationships between coffee roasters and coffee growers by producing great coffee and telling the story of the farmers who grow it. If we could do that, then the local farming community would thrive and the world would gain the gift of great Burundi coffee.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAfter some time sourcing coffee in Burundi, we realized that the only way we could see our dream come true was to build a washing station. That way, we could control the coffee quality and the price the farmers were given for their coffee. In our first season, with the help of our friends and devoted blog readers, we sold all the coffee before it even hit the drying tables. This overwhelming support allowed us to pay our farmers months before any other washing station in our area, and we quickly became established as a vital part of the community.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eLiving as a family in this part of Africa isn’t always easy, and sometimes we share the raw and honest truth about what that’s like on our blog. We rattle on about our Faith, raising boys in Africa and the expat life. We also share the stories of our coffee farmers, what it’s like at our washing stations and how we brew our morning coffee. So, if you want the real deal about life, hit that blog button.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eIf you are a roaster and would like to contact us about building a relationship with our family that works for both you and our farmers, please hit the contact button. If you are a lover of coffee or Africa or travel or adventure and you just want to connect with us, we’d love to hear from you too.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003e'Murakoze cane' (thank you very much)\"\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e- The Carlson Family (Ben, Kristy, Myles, Neo, and Ariana)\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eAbout Burundi:\u003cbr\u003e\u003cbr\u003eLocated in the Great Rift Valley on the shores of Lake Tanganyika, Burundi is a small landlocked nation bordered by Rwanda, Tanzania, and the Democratic Republic of the Congo. After being colonized first by the Germans and then by the Belgians, Burundi gained independence in 1962 when it became a monarchy. Violence followed, and then Burundi became a single party state in 1966. A bloody history of ethnic cleansing in the 1970’s and then again in the 1990’s have left Burundi’s economy little time to thrive, making its people some of the poorest in the world. Burundi remains a predominatly agrarian society, with just 13.4% of it’s population dwelling in cities.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eCoffee and tea are Burundi’s top exports, accounting for 90% of its foreign trade. Approximately 80% of Burundians live below the poverty line. In 2018’s World Happiness Report, Burundians were rated as the least happy population on earth.\u003cbr data-mce-fragment=\"1\"\u003eBurundi coffee is the Cinderella of the coffee world; often subject to deep misfortunes despite deserving better. Coffee came to Burundi under colonial rule through the Belgains after WWI in the 1920’s. The Belgians began to force every farmer to cultivate at least fifty coffee trees in 1933. Many of the trees farmed in Burundi today are original to the this era of forced farming. After colonial rule ended in 1962, coffee production was privatized, but rarely was anything besisdes commodity coffee produced. Since then, the sector went back under governemnt control only to re-emerge into the private sector in 1991. For the last sixty years Burundi’s rich and unique coffees have often been lost in a sea of instant and grocery store blends. But now, grown and crafted with care, Burundi coffee is emerging to find its place in the specialty limelight.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eFrom far off, the Burundian countryside is a vast expanse of green carpeted rolling hills. Each hill is a distinct geopolitical unit with its own farming tapestry; a patchwork of banana trees, cassava coffee, tea and corn. There are no typical looking coffee estates in Burundi, instead every hill is home to between sixty and 140 smallholding coffee farming families. For most coffee farmers in Burundi, coffee is their family’s only cash crop. The average farmer who works with us has 115 coffee trees. Each coffee producing hill in Burundi has an individual micro-climate, soil structure and altitude. LMCP trace micro-lots by tracking every farming family on every hill, and documenting each day that they deliver. Every farmer has a story- and they do their best to capture not only data about coffee production, but family and home life as well.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eProducing coffee in this part of Africa isn’t always easy. Harvest season often means navigating challenges like countrywide fuel shortages, water shortages, political insabilities, constantly changing government regulations or export delays. Despite all of these challenges, we’ve found Burundi coffees to be well worth the effort, and we are hopeful that you will too.\u003cbr\u003e\u003cbr\u003e\u003cem\u003ePhotos taken by LMCP \u0026lt;3\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":40463194488985,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":40463194521753,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":40463194554521,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":40463194587289,"sku":null,"price":71.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/Monastery_090721-9.jpg?v=1629435971"},{"product_id":"gaharo-hill-burundi","title":"Gaharo Hill - Burundi","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ci\u003eApricot nectar, black tea and baking spices.\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eWashing Station: Bukeye\u003cbr\u003eOrganisation: \u003ca href=\"https:\/\/www.instagram.com\/longmilescoffee\/\" target=\"_blank\"\u003eLong Miles Coffee Project\u003c\/a\u003e\u003cbr\u003eRegion: Muramvya\u003cbr\u003eCountry: Burundi\u003cbr\u003eProcessing: Washed\u003cbr\u003eElevation: 1,700 - 2,100m above sea level\u003cbr\u003eVariety: Heirloom Bourbon\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/upstreamimports\/\" target=\"_blank\"\u003eUpstream Coffee Imports\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eWe have been roasting coffee from Long Miles since 2014 - when our head roaster Adam visited them in person in the beautiful hills of Burundi. We had heard amazing things about what they were accomplishing in terms of both quality and the prices paid to the growers - it was all true - and then some. They are truly re-inventing both what Burundian coffee can be and what a transparent, premium based and sustainable coffee chain means. From Adam, in regards to one of his career highlights:\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\"It’d be from my first origin trip, walking down a dirt road into the Long Miles Coffee Project Bukeye washing station in the hills of Kayanza, Burundi. It was the end of a long day and the air was thick with the aromas of cherry pulp, fermentation and coffee flowers. Unforgettable.\"\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003eAbout this lot:\u003cbr\u003e\u003cem\u003e\u003cbr\u003e\u003c\/em\u003eGaharo holds a special place in the heart of Long Miles Coffee.\u003cbr data-mce-fragment=\"1\"\u003eThis is not just one of the hills in their story, it is the hill where the journey began. The first washing station built by Long Miles rests at the feet of Gaharo hill, on a piece of land that seemed to be long forgotten by everyone else. Every inch of it was cleared by Gaharo farmers and bricks were made from clay found in the valley below. The same farmers who helped to build Bukeye from scratch now deliver their cherries to it. To the Long Miles family, Gaharo farmers have become their neighbors and co-workers. They have grown, worked and developed as a community “twese hamwe”; together. What sets this hill apart from others in the region is the number of blacksmiths hand-crafting metal into knives and farming tools.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cbr\u003eAbout the processing:\u003cbr\u003e\u003cbr\u003eBukeye Washing Station has its own borehole water source and a granite\u003cbr data-mce-fragment=\"1\"\u003efiltered well. During the fully washed process freshly harvested cherries are delivered by coffee farmers to the Long Miles Coffee Washing Station, then floated and hand-sorted for ripeness upon arrival. The cherries are pulped and undergo a single fermentation process. Parchment spends around twelve hours dry fermenting. The parchment is sometimes ‘footed’ after fermentation. A team will agitate and dance on the slippery coffee parchment by foot, helping to loosen any remaining mucilage clinging to it. It is then rinsed in fresh water, graded by density and left to soak for another four to six hours in the final rinse tank. The parchment is carried to covered drying tables where it spends between six and forty-eight hours pre-drying. During this time, it is hand-picked for under-ripeness, over-ripeness, insect damage and visual defects. It is then moved to traditional African raised tables where it spends between sixteen to twenty days slow drying (depending on the weather) until it reaches the desired 10.5% moisture level.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eAbout the Coffee Scouts:\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eEmery, Suavis and Peter are three Coffee Scouts working alongside coffee farming families on Gaharo hill. Together, they have been empowering farmers with sustainable farming practices, helping them to plant shade trees and green manures, mulch their land and seasonally prune their coffee trees. During coffee harvest, the Coffee Scouts stand side by side with farmers, guiding them through the cherry picking process. They have also taught farmers how to spot and catch antestia bugs,the colorful bugs thought to be linked to the potato taste defect, that can be found in the coffee trees.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eAbout \u003ca href=\"https:\/\/www.longmilescoffeeproject.com\" target=\"_blank\"\u003eLong Miles Coffee Project\u003c\/a\u003e:\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\"We are a small American family living in Burundi, which is smack dab in the heart of east Africa. We are passionate about producing amazing coffee and caring for the well-being of the coffee farmers who grow it. We weren’t always coffee producers. First, we were a family with a dream.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eOur dream was that one day we could facilitate direct and meaningful relationships between coffee roasters and coffee growers by producing great coffee and telling the story of the farmers who grow it. If we could do that, then the local farming community would thrive and the world would gain the gift of great Burundi coffee.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAfter some time sourcing coffee in Burundi, we realized that the only way we could see our dream come true was to build a washing station. That way, we could control the coffee quality and the price the farmers were given for their coffee. In our first season, with the help of our friends and devoted blog readers, we sold all the coffee before it even hit the drying tables. This overwhelming support allowed us to pay our farmers months before any other washing station in our area, and we quickly became established as a vital part of the community.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eLiving as a family in this part of Africa isn’t always easy, and sometimes we share the raw and honest truth about what that’s like on our blog. We rattle on about our Faith, raising boys in Africa and the expat life. We also share the stories of our coffee farmers, what it’s like at our washing stations and how we brew our morning coffee. So, if you want the real deal about life, hit that blog button.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eIf you are a roaster and would like to contact us about building a relationship with our family that works for both you and our farmers, please hit the contact button. If you are a lover of coffee or Africa or travel or adventure and you just want to connect with us, we’d love to hear from you too.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003e'Murakoze cane' (thank you very much)\"\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e- The Carlson Family (Ben, Kristy, Myles, Neo, and Ariana)\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eAbout Burundi:\u003cbr\u003e\u003cbr\u003eLocated in the Great Rift Valley on the shores of Lake Tanganyika, Burundi is a small landlocked nation bordered by Rwanda, Tanzania, and the Democratic Republic of the Congo. After being colonized first by the Germans and then by the Belgians, Burundi gained independence in 1962 when it became a monarchy. Violence followed, and then Burundi became a single party state in 1966. A bloody history of ethnic cleansing in the 1970’s and then again in the 1990’s have left Burundi’s economy little time to thrive, making its people some of the poorest in the world. Burundi remains a predominatly agrarian society, with just 13.4% of it’s population dwelling in cities.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eCoffee and tea are Burundi’s top exports, accounting for 90% of its foreign trade. Approximately 80% of Burundians live below the poverty line. In 2018’s World Happiness Report, Burundians were rated as the least happy population on earth.\u003cbr data-mce-fragment=\"1\"\u003eBurundi coffee is the Cinderella of the coffee world; often subject to deep misfortunes despite deserving better. Coffee came to Burundi under colonial rule through the Belgains after WWI in the 1920’s. The Belgians began to force every farmer to cultivate at least fifty coffee trees in 1933. Many of the trees farmed in Burundi today are original to the this era of forced farming. After colonial rule ended in 1962, coffee production was privatized, but rarely was anything besisdes commodity coffee produced. Since then, the sector went back under governemnt control only to re-emerge into the private sector in 1991. For the last sixty years Burundi’s rich and unique coffees have often been lost in a sea of instant and grocery store blends. But now, grown and crafted with care, Burundi coffee is emerging to find its place in the specialty limelight.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eFrom far off, the Burundian countryside is a vast expanse of green carpeted rolling hills. Each hill is a distinct geopolitical unit with its own farming tapestry; a patchwork of banana trees, cassava coffee, tea and corn. There are no typical looking coffee estates in Burundi, instead every hill is home to between sixty and 140 smallholding coffee farming families. For most coffee farmers in Burundi, coffee is their family’s only cash crop. The average farmer who works with us has 115 coffee trees. Each coffee producing hill in Burundi has an individual micro-climate, soil structure and altitude. LMCP trace micro-lots by tracking every farming family on every hill, and documenting each day that they deliver. Every farmer has a story- and they do their best to capture not only data about coffee production, but family and home life as well.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eProducing coffee in this part of Africa isn’t always easy. Harvest season often means navigating challenges like countrywide fuel shortages, water shortages, political insabilities, constantly changing government regulations or export delays. Despite all of these challenges, we’ve found Burundi coffees to be well worth the effort, and we are hopeful that you will too.\u003cbr\u003e\u003cbr\u003e\u003cem\u003ePhotos taken by LMCP \u0026lt;3\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":40463320907929,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":40463320940697,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":40463320973465,"sku":null,"price":19.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":40463321006233,"sku":null,"price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/Monastery_090721-11.jpg?v=1629435935"},{"product_id":"twitezimbere-rwanda","title":"Twitezimbere - Rwanda","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003eNB: We have discounted this coffee not because it is showing any age but because we have a surplus of stock and would like to sell it all before it \u003cem\u003edoes\u003c\/em\u003e drop in quality :)\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003e\u003cbr\u003eFresh apple, maple syrup \u0026amp; orange.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eWashing Station: Remera\u003cbr\u003eOwner: Buf Coffee\u003cbr\u003eRegion: Southern Province, Nyamagabe District\u003cbr\u003eCountry: Rwanda\u003cbr\u003eProcessing: Fully Washed\u003cbr\u003eElevation: 1,750 - 2,100m\u003cbr\u003eVariety: Red Bourbon\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/melbcoffeemerch\/\" target=\"_blank\"\u003eMelbourne Coffee Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis coffee was produced by 32 small holder producers who farm coffee in the high hills surrounding Remera washing station, located in the Gaseke Sector of Nyamagabe District, in Rwanda’s Southern Province. The farmers are members of the Twitezimbere Farmers’ Group, a small association of producers who deliver coffee to Buf Coffee company, who own and manage Remera along with three other washing stations.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMost washing stations in Rwanda receive cherry from hundreds (and sometimes thousands) of farmers who own very small plots of land. Separation of such tiny lots is expensive and impractical, so the large majority of coffees are processed as a mixed lot from multiple producers. Typically, lots are separated as day lots (ie. cherries that were all picked on the same day) rather than by a single farm or producer group.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe farmers who make up the Twitezimbere group come from a nearby village called Nyabubare. Recently they banded together and made the decision to process and market their coffees separately as a smaller, more selected lot. The group also provide each other with invaluable support, by sharing resources and labour during the busy harvest period. They named their association Twitezimbere, which roughly translates to ‘we work together for development’ in the local Kinyarwanda language.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAbout Remera Washing Station\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eThis coffee was processed at Remera washing station, which was established in 2007 and is the largest of Buf’s washing stations, servicing about 722 local coffee farmers. The washing station sits at 1,953 meters above sea level in the high, rugged mountains of Rwanda’s Southern Province. The area surrounding the washing station has mineral-rich soil and a lush environment that is well suited to specialty coffee production.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout Buf Coffee\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBuf Coffee was founded in 2000 by Epiphanie Mukashyaka, a pioneering businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda’s coffee community, and beyond. Buf is owned and operated by Mukashyaka – known to all as Ephiphanie – and her son, Samuel Muhirwa, who has taken an active role in the day to day operations of the business. The word ‘Buf’ is derived from ‘Bufundu’ and refers to the former name of the region in which all of their washing stations are located.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eUsing the knowledge and resources she gained through PEARL, along with a small loan from the Rwandan Development Bank, Epiphanie was able to establish Buf Coffee in 2000, and purchased their first washing station – Nyarusiza – in 2003. She was the first woman to own a private coffee company and to establish a washing station in Rwanda. As Epiphanie says, “I came up with the idea to build this, and nothing was going to stop me.” Nyarusiza was followed by Remera in 2007 and now the family also own two other washing stations, Umurage and Ubumwe.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBuf Coffee buys cherry from over 7,000 smallholder farmers in Nyamagabe and Huye Districts of Rwanda’s Southern Province. The company has strong links with the local communities around their washing stations and provide hundreds of jobs during peak harvest (May-July) as well as nearly 50 permanent positions year-round.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Epiphanie and Sam care deeply about the communities they work with. Outside of providing economic opportunities, Buf has initiated many social projects that support farmers in improving their and their family’s quality of life. In 2018 Buf partnered with the Rwandan Government’s One Cow per Poor Family program to distribute 500 cows across organised farmer groups within their supply chain over a five year period. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eHow Coffee is Processed by Buf Coffee\u003c\/em\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe ripe cherries are picked by hand and then delivered to the washing station either on foot, by bike, or by trucks that pick up cherries from various pick-up points in the area.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eBefore being pulped, the cherries are deposited into flotation tanks, where a net is used to skim off the floaters (less dense, lower grade cherries). The heavier cherries are then pulped the same day using a mechanical pulper that divides the beans into three grades by weight.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe beans (in parchment) are then dry-fermented (in a tank with no added water) overnight for 8–12 hours. They are then sorted again using grading channels; water is sent through the channels and the lighter (i.e. lower grade) beans are washed to the bottom, while the heavier cherries remain at the top of the channel.\u003cbr data-mce-fragment=\"1\"\u003eThe wet parchment is then soaked in water for around 24 hours, before being moved to pre-drying beds where they are intensively sorted for around six hours. This step is always done while the beans are still damp because the green (unripe) beans are easier to see. It is also always done in the shade to protect the beans from direct sunlight (which they have found helps to keep the parchment intact and therefore protects the bean better).\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe sorted beans are finally moved onto raised African drying beds in the direct sun to dry slowly over 10–20 days. During this time the coffee is sorted carefully for defects and turned regularly to ensure the coffee dries evenly. It is also covered in the middle of the day when the sun is at its hottest.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":40895642730649,"sku":"","price":16.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":40895642763417,"sku":"","price":16.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":40895642796185,"sku":"","price":16.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":40895642828953,"sku":"","price":54.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_3082.jpg?v=1631778302"},{"product_id":"hasambo-natural-tanzania","title":"Hasambo (Natural) - Tanzania","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003eMixed berries, granola and brown sugar.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eWashing Station: Hasambo Co-op\u003cbr\u003eRegion: Mbozi District\u003cbr\u003eCountry: Tanzania\u003cbr\u003eProcessing: Natural\u003cbr\u003eElevation: 1,600m\u003cbr\u003eVarieties: Bourbon \u0026amp; Kent\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/upstreamimports\" target=\"_blank\"\u003eUpstream Imports\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eRipe cherries pour in from the villages of Ilembo, Hasamba, Masangula and Kilimapima, into the Hasambo Agricultural Marketing Cooperative and Society (AMCOS) located in the southern highlands of Tanzania. One of the producers working with this cooperative is Communal Shamba who specialises in working with smallholder producers to deliver sustainable, high-end specialty coffees as a part of their program “Goods for Goodness of our Communities”.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eCommunal Shamba, meaning ‘Farms’ in the Swahili language, is spearheaded by Kerembe Warioba and Dr Mkunde Chachage. Together, this duo not only supports the farmers of the Mbozi district with better coffee cultivation techniques but they also helped to build the local health clinic. In 2018, Dr Chachage was recognised by the National Institute for Medical Research (NIMR) as the ‘Best Scientist in Tanzania’ and as the ‘Best Research Scientist’ for her efforts in finding permanent solutions for HIV, TB and co-infections.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eJust like Communal Shamba, Hasambo AMCOS, too, is actively involved in community building and environmental initiatives. The group protects the regional water bodies by building 2-metre-wide buffer zones along the rivers and springs. Discharge channels and water collection tanks are also constructed to collect hazardous waste. The cooperative supports cultivation by planting shade trees and efficiently using fertilisers and pesticides.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eFarms in the region are located at over 1600 masl and growers cultivate Bourbon and Kent varieties. Over 500 members and 500 non-members are part of the Hasambo AMCOS, who collectively produce 100 to 400 tonnes of parchment, annually. Hasambo was registered in August 1993 as a subgroup of Mbozi Cooperative Union before striking out as the first independent AMCOS in 2002.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":41137661182105,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":41137661214873,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":41137661247641,"sku":null,"price":17.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":41137661280409,"sku":null,"price":58.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_3077.jpg?v=1631778686"},{"product_id":"sebastian-gomez-pink-bourbon-natural-colombia","title":"Sebastian Gomez Pink Bourbon (Natural) - Colombia","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ci\u003eSticky date pudding with a banana liqueur.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eFarm: La Divisa\u003cbr\u003eRegion: Circasia, Quindio\u003cbr\u003eCountry: Colombia\u003cbr\u003eProcessing: Natural\u003cbr\u003eElevation: 1,700 - 1,750m\u003cbr\u003eVarieties: 100% Pink Bourbon\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/cofi_net\/\" target=\"_blank\"\u003eCofinet\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eProduced by Sebastian Gomez at Finca La Divisa - coffee cherries are carefully handpicked to ensure only the ripest are used. Sebastian primarily grows Castillo, Variedad Colombia and Pink Bourbon (which this lot is); in 2018 he also planted 5,000 Geisha trees.\u003cbr\u003e\u003cbr\u003eSebastian has been working with Cofinet since 2017 and they have experienced first-hand his commitment to improving upon every harvest.\u003cbr\u003e\u003cbr\u003eThis particular micro-lot is composed entirely of coffee from Pink Bourbon trees. The varietal is currently under research to determine its origin - but suffice to say it is entirely unique and exquisite in flavour!\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":41137699520665,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":41137699553433,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":41137699586201,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":41137699618969,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_3079.jpg?v=1631779293"},{"product_id":"mutawast-yemenia-natural-special-release","title":"Mutawasat Yemenia (Natural) - Limited Release","description":"\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eLot #9 - Yemen Coffee Auction\u003cbr\u003e\u003cbr\u003eINTERNATIONAL JURY CUPPING SCORE\u003cbr data-mce-fragment=\"1\"\u003e 88.9\u003c\/strong\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003eCheery liqueur, kiwi fruit \u0026amp; bubblegum.\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eFarmer Group: Mutawasat Community\u003cbr\u003eRegion : Mutawasat \/ Haraaz \/ Sanaa\u003cbr\u003eCountry: Yemen\u003cbr\u003eProcessing: Natural\u003cbr\u003eElevation: 1,700 - 2,200m\u003cbr\u003eVarieties: Yemenia\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/upstreamimports\" target=\"_blank\"\u003eUpstream Imports\u003c\/a\u003e \u0026amp; \u003ca href=\"https:\/\/www.instagram.com\/qimacoffee\/\" title=\"Qima Coffee Instagram\" target=\"_blank\"\u003eQima Coffee\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eThis lot gathers the production of 55 farmers from one of the most remote regions in Yemen. Coffee is their only source of income and they have spent their whole life on the farm. They started at a young age helping their parents on the farm and with time they inherited land and gained enough knowledge and skills to take responsibility for the farm.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eWhat Is Yemenia?\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eA pure arabica mother population, unique to Yemen, that represents a new ocean of varieties with untapped potential to transform the genetic landscape of Coffea arabica in the world.\u003cbr\u003e\u003cbr\u003e Whilst some coffee aficionados are aware of Yemen's rich coffee history, being the birthplace of the coffee drink, few are aware of Yemen's critical role in shaping arabica's genetics across the world.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn fact, over 98% of the world's known cultivated varieties of Coffea arabica, can be traced back to Yemen. The arabica species, which was found wild in the forests of Ethiopia, travelled to Yemen at least 600 years ago, where it was grown as a cultivated crop, likely for the first time in the crop’s history. As it went from the lush forests of Ethiopia to the arid mountains of Yemen, the genetics of the Yemeni trees would change over time to adapt to the new environment through domestication and natural selection. Coffee cultivation continued in Yemen for the next 300 years, during which the genetics of the Yemeni coffee trees gradually changed through domestication and a process known as genetic drift, such that they became distinctly different from their Ethiopian ancestors. These unique trees would go on to become the 'mother' trees of almost all of the cultivated varieties known today.\u003cbr\u003e\u003cbr\u003eAs part of Qima Coffee's R\u0026amp;D programme with Dr Christophe Montagnon, Qima undertook an ambitious project to investigate and map out Yemen's genetic landscape. After years of work, they conducted the largest genetic survey in Yemen's history, covering an area of over 25,000km2. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe results unveiled one of the most significant findings in coffee history.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAbout Qima Coffee\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003eEstablished in 2016, initially sourcing from 30 farmers in one small community, today Qima works with over 2,600 farmers across 53 communities throughout Yemen’s coffee lands. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOperating directly at farm-level and working exclusively with fresh cherries, Qima Coffee is Yemen’s only fully integrated specialty coffee operator and the country’s largest specialty exporter.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThey are re-introducing the world to one of the rarest and finest specialty coffees. In doing so, they aim to restore Yemen to its former glory as a globally renowned source of exquisite coffee.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"120g \/ Whole Bean \/ Light","offer_id":41199758180505,"sku":null,"price":38.0,"currency_code":"AUD","in_stock":false},{"title":"120g \/ Espresso \/ Light","offer_id":41199758213273,"sku":null,"price":38.0,"currency_code":"AUD","in_stock":false},{"title":"120g \/ Filter \/ Light","offer_id":41199758246041,"sku":null,"price":38.0,"currency_code":"AUD","in_stock":false},{"title":"500g \/ Whole Bean \/ Light","offer_id":41199758278809,"sku":null,"price":129.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/PXL_20210906_224952199.PORTRAIT.jpg?v=1632466819"},{"product_id":"inmaculada-geisha-natural-special-release","title":"Inmaculada Geisha (Natural) - Limited Release","description":"\u003cp style=\"text-align: center;\"\u003e\u003ci\u003ePassionfruit, bergamot and peaches.\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eProducer: \u003ca title=\"Inmaculada Coffee Farms Instagram\" href=\"https:\/\/www.instagram.com\/inmaculadacoffeefarms\/\" target=\"_blank\"\u003eInmaculada Coffee Farms\u003c\/a\u003e\u003cbr\u003eRegion : Pichindé, Cali\u003cbr\u003eCountry: Colombia\u003cbr\u003eProcessing: Natural\u003cbr\u003eElevation: 1,700 - 2,000m\u003cbr\u003eVarieties: Geisha\u003cbr\u003eSourced Through: \u003ca title=\"Langdon Coffee Merchants Instagram\" href=\"https:\/\/www.instagram.com\/langdoncoffeemerchants\/\" target=\"_blank\"\u003eLangdon Coffee Merchants\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003eAbout the Geisha Variety\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eGeisha, sometimes referred to as Geisha, is a variety of coffee. It is considered to produce a very aromatic and floral cup of coffee and the demand for it has grown in recent years. To explain why people like geisha first there is a need to explain how the coffee industry looks at quality. As an industry the coffee world has informally agreed and generally calibrated that certain flavors and sensations are better than others. This concept of better is built on the idea that if a flavor or sensation is rarer or more clearly perceived it is superior. The flavors though must be driven by either fruit, tea, and or florality.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e This variety will feel the most familiar in the set. Originally from Ethiopia, Geisha gained notoriety in Costa Rica and Panama in the early years of specialty coffee. This variety is globally recognized (and celebrated) for its distant floral fragrance and aroma, tea-like characteristics, and delicate fruit flavors. Geisha has dominated the competition scene over the past few years, skyrocketing its popularity and availability across the globe.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis variety is known to be the most exclusive coffee till this day at international levels, thanks to a coffee producer which was able to distinguish this variety from the others. He noticed that it was special, it smells and tastes like nothing before; mandarin, ginger, mango, cinnamon and lots of flower aromas like jasmine. So far, only at the highest point of Chiriqui Panama, is where the geisha was able to release its full potential, it could be caused by the weather, volcanic soil, height and local agricultural techniques and traditions. Many producers have tried to replicate this variety in different parts of the world, due to its really high price, but none have been as successful as the ones grown in Chiriqui Panama. It is known to produce a high quality bean at high altitudes, over 1500 MASL. This variety is considered to be a low productive plant. It is resistant to the roya and as well to a fungus called “Ojo de Gallo”.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGeisha in the cup is complex, floral, expressive, clear, vibrant, and delicious. It is a unique coffee that has attracted prices because of this uniqueness. A lot of what is delicious about geisha can be traced back to its origin, Ethiopia. Geisha coffee is expressed as \"The miraculous and the best coffee in the world\", \"The most expensive one\", or \"Coffee with refined fruity flavor and sweet taste\". It has a refined sweet taste like a full ripened tangerine and a flavor like a flower of Jasmine. With a refreshing flavor the profile of Geisha makes it a champion among coffee varieties.\u003ci\u003e\u003cbr\u003e\u003cbr\u003eAbout Inmaculada Coffee Farms\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eIn 2010 the Holguin family, after long years of experience in the agriculture field, have decided to embark in a coffee journey. For more than 80 years they have been involved in sugar cane in the region of Valle del Cauca and Palm oil trees in the region of Nariño for around 30 years.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOnly 20 minutes away from Cali, in a small town called Pichindé located in the Andes mountains, they have decided to make use of an untouched forest they always had in their family farm. The location was perfect to grow coffee; weather, altitude, rainfall etc. They started with 5.12 hectares and today, 9 years later, they have around 50 hectares of which 30 are planted and the rest is kept as natural forest.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese 50 hectares are divided into four different farms located in the same region but in different areas thus having different climate conditions (Altitude, humidity, rainfall etc.) Those farms are El Jardin, Las Nubes, Monserrat and Inmaculada Concepcion. In those farms are planted some of the rarest and most special coffees like Rume Sudan, Eugenoides, Laurina, Gesha, Maragesha and so on.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn 2013, Intelligentsia saw so much potential that they decided to launch a special event in Chicago. An event was held in one of their coffee shops in February of 2014 for anyone who wanted to attend that included a presentation with open questions and tasting of three varities: Laurina, Marageisha and Sudan Rume. After that day we were able to open up to other countries like UK, Australia, Japan, Korea and much more.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eToday, after 9 years of hard work, they are expanding our production line and experimenting in new areas of specialty coffees to bring to all the coffee lovers around the world (including Colombia off course) something that will make them fall in love.\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":41199941550233,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":41199941583001,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":41199941615769,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":false},{"title":"500g \/ Whole Bean \/ Light","offer_id":41199941648537,"sku":null,"price":48.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/PXL_20210906_225013267.PORTRAIT.jpg?v=1632467403"},{"product_id":"santa-monica-cinnamon-colombia","title":"Santa Monica (Cinnamon) - Colombia","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003eCinnamon. White Chocolate. Baked Peaches.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eFarm: Santa Moncia\u003cbr\u003eGrower: Jairo Arcila\u003cbr\u003eRegion: Quindio\u003cbr\u003eCountry: Colombia\u003cbr\u003eProcessing: Washed (Infusion)\u003cbr\u003eElevation: 1,600 - 1,700m\u003cbr\u003eVarieties: Caturra\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/cofi_net\/\" target=\"_blank\"\u003eCofinet\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/ihxiqjka7N4\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cem\u003eAbout This Coffee\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eOn the same day as it was picked this coffee was transported to La Pradera - Cofinet's processing (washing) station. Upon arrival it was pulped and then underwent a dry (low oxygen) fermentation for 48 hours - during which time cinnamon was added to the coffee.\u003cbr\u003e\u003cbr\u003eAfter the coffee was washed (and the cinnamon removed) the coffee was dried on raised beds. Even still the coffee retains the comforting aromatics from the cinnamon!\u003cbr\u003e\u003cbr\u003eThis micro-lot is 100% Caturra, a variety that originated in Minas Gerais, Brazil and is a natural mutation of the variety Red Bourbon.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003eAbout Cofinet\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFor 80 years Cofinet's family business has grown and distributed the finest Colombian coffee to local exporters. In 2015 they expanded their operations and began producing, sourcing and exporting speciality coffee to the rest of the world.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs growers themselves, they specialise in alternative fermentation processes that are new to Colombia. On their farm and in their processing centre La Pradera, the most exotic varieties are processed - achieving unique profiles that are unique for Colombian coffees.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCofinet also represents and supports a large number of Colombian Specialty coffee growers. Their aim is to encourage direct relationships between their farmers at origin and roasters around the world. They pride ourselves on creating sustainable, ethical and long-term relationships.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":42015841911029,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":42015841943797,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":42015841976565,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":42015842009333,"sku":null,"price":82.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_4551.jpg?v=1637204586"},{"product_id":"casa-de-piedra-natural-costa-rica","title":"Casa de Piedra (Natural) - Costa Rica","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003eDark Chocolate. Toffee. Blackberry Jam.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFarm: Casa de Piedra\u003cbr\u003eGrower: Gerardo Arias\u003cbr\u003eRegion: Tarrazú\u003cbr\u003eCountry: Costa Rica\u003cbr\u003eProcessing: Natural\u003cbr\u003eElevation: 1,400 - 1,500m\u003cbr\u003eVarieties: Caturra, Catuai\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/interamericancoffee_au\/\" target=\"_blank\"\u003eInterAmerican Coffee Australia\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eCasa de Piedra is located in the Tarrazu district, in the micro-region of “Llano Bonito de Leon Cortes”. The farm’s name means “Stone House”, and its yearly production is around the 2500 fanegas, with varietals in production such as Caturra, Yellow Catuai, Red Catuai, Venecia, Villa Sarchi, and Geisha.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Arias family began to mill their cherries themselves in order to gain a better control over their coffee’s quality and fetch better prices. Semi washed, honey, and natural are some of the processes most popular processes for Casa de Piedra, but they also process some very nice anaerobic fermentation coffees.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eIn addition, Gerardo Arias recently obtained his Q grader and Q processing certification which only adds to his already wide knowledge and experience.\u003cbr\u003e\u003cbr\u003eThe cherries for this lot are hand-picked before they are immersed in a floatation tank to separate unripe\/defective fruits. The cherries were dried with the entire fruit on concrete patios for 8 days, before being transferred to the mechanical dryer where time and temperature are meticulously controlled to achieve the best possible shelf-life. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhen the coffee reaches the desired humidity point, it is stored and left to rest for 2 months before being hauled. It is then dry-milled, process during which dry husk is removed from the seeds, and the resulting coffee beans go through weight, screen, density, and colour sorting.\u003cbr\u003e\u003cbr\u003eThe farm has 3 rock formations near the river that used to be inhabited by the first settlers. Don Gerardo says that when he was a kid he would go spend summers living in these caves.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMechanical driers are commonly know as Guardiolas in Costa Rica. “G#2” stands for “Guardiola 2” which is Gerardo’s favourite guardiola on his farm. \u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":42019335405813,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":42019335438581,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":42019335471349,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":42019335504117,"sku":null,"price":68.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_4553.jpg?v=1637204542"},{"product_id":"villarazo-natural-cinnamon-colombia","title":"Villarazo Natural (Cinnamon) - Limited Release","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003eGet the \u003ca href=\"https:\/\/monastery.coffee\/products\/infusion-coffee-limited-release-pack\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/monastery.coffee\/products\/infusion-coffee-limited-release-pack\"\u003eTasting Pack\u003c\/a\u003e with the Arcila Mandarin Process \u003ca href=\"https:\/\/monastery.coffee\/products\/infusion-coffee-limited-release-pack\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/monastery.coffee\/products\/infusion-coffee-limited-release-pack\"\u003ehere\u003c\/a\u003e and nab a nifty discount ;)\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eLimited Release\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003e\u003cbr\u003eHot-cross Buns. Oliebollen. Kaiserschmarrn... in a word - Christmas!\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eFarm: Villarazo\u003cbr\u003eGrower: Jairo Arcila\u003cbr\u003eRegion: Huila\u003cbr\u003eCountry: Colombia\u003cbr\u003eProcessing: Natural (Infusion)\u003cbr\u003eElevation: 1,650 - 1,700m\u003cbr\u003eVarieties: Pink Bourbon\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/cofi_net\/\" target=\"_blank\"\u003eCofinet\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cem\u003eAbout This Coffee\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eOn the same day as it was picked this coffee was transported to La Pradera - Cofinet's processing (washing) station. Upon arrival it was underwent a dry (low oxygen) fermentation for 48 hours - during which time cinnamon and tartaric acid were added to the coffee.\u003cbr\u003e\u003cbr\u003eThe cinnamon was then removed and the coffee dried on raised beds. Even still the coffee retains the intense aromatics from the cinnamon combined with amazing boozy flavours from the natural fermentation.\u003cbr\u003e\u003cbr\u003eThis micro-lot is composed of 100% Pink Bourbon.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003eAbout Cofinet\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFor 80 years Cofinet's family business has grown and distributed the finest Colombian coffee to local exporters. In 2015 they expanded their operations and began producing, sourcing and exporting speciality coffee to the rest of the world.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs growers themselves, they specialise in alternative fermentation processes that are new to Colombia. On their farm and in their processing centre La Pradera, the most exotic varieties are processed - achieving unique profiles that are unique for Colombian coffees.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCofinet also represents and supports a large number of Colombian Specialty coffee growers. Their aim is to encourage direct relationships between their farmers at origin and roasters around the world. They pride ourselves on creating sustainable, ethical and long-term relationships.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":42083610951925,"sku":null,"price":37.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":42083610984693,"sku":null,"price":37.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":42083611017461,"sku":null,"price":37.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":42083611082997,"sku":null,"price":119.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_4588.jpg?v=1638155018"},{"product_id":"jairo-arcila-natural-mandarin-limited-release","title":"Jairo Arcila Natural (Mandarin) - Limited Release","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003eGet the \u003ca href=\"https:\/\/monastery.coffee\/products\/infusion-coffee-limited-release-pack\"\u003eTasting Pack\u003c\/a\u003e with the Villarazo Cinnamon Process \u003ca href=\"https:\/\/monastery.coffee\/products\/infusion-coffee-limited-release-pack\"\u003ehere\u003c\/a\u003e and nab a nifty discount ;)\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eLimited Release\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003e\u003cbr\u003eMandarins. Orange Marmalade. Warm Honey.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eGrower: Jairo Arcila\u003cbr\u003eCountry: Colombia\u003cbr\u003eProcessing: Natural (Infusion)\u003cbr\u003eElevation: 1,400 - 1,450m\u003cbr\u003eVarieties: Tabi\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/cofi_net\/\" target=\"_blank\"\u003eCofinet\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cem\u003eAbout This Coffee\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eOn the same day as it was picked this coffee was transported to La Pradera - Cofinet's processing (washing) station. Upon arrival it was underwent a dry (low oxygen) fermentation for 48 hours - during which time dried mandarin peels and citric acid were added to the coffee.\u003cbr\u003e\u003cbr\u003eThe mandarins were then removed and the coffee dried on raised beds. Even still the coffee retains the vibrant aromatics from the mandarins combined with juicy quality from the natural fermentation - when chilled it tastes like a refreshing glass of tropical juice!\u003cbr\u003e\u003cbr\u003eThis micro-lot is composed of 100% Tabi.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003eAbout Cofinet\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFor 80 years Cofinet's family business has grown and distributed the finest Colombian coffee to local exporters. In 2015 they expanded their operations and began producing, sourcing and exporting speciality coffee to the rest of the world.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs growers themselves, they specialise in alternative fermentation processes that are new to Colombia. On their farm and in their processing centre La Pradera, the most exotic varieties are processed - achieving unique profiles that are unique for Colombian coffees.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCofinet also represents and supports a large number of Colombian Specialty coffee growers. Their aim is to encourage direct relationships between their farmers at origin and roasters around the world. They pride ourselves on creating sustainable, ethical and long-term relationships.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":42083668361461,"sku":null,"price":35.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":42083668394229,"sku":null,"price":35.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":42083668426997,"sku":null,"price":35.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":42083668459765,"sku":null,"price":112.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_4587.jpg?v=1638155004"},{"product_id":"infusion-coffee-limited-release-pack","title":"Infusion Coffee Limited Release Pack","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cstrong\u003eLimited Release Pack\u003cbr\u003e2 x 250g\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/monastery.coffee\/products\/villarazo-natural-cinnamon-colombia\" target=\"_blank\"\u003e1 x Villarazo Cinnamon Process\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003ca href=\"https:\/\/monastery.coffee\/products\/jairo-arcila-natural-mandarin-limited-release\" style=\"font-weight: bold;\" target=\"_blank\"\u003e1 x Jairo Arcila Mandarin Process\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eTake home both our current limited release infusion coffees - and grab a sneaky little discount (along with free shipping) in the process!\u003cbr\u003e\u003cbr\u003eAdam's tip: brew them as a 50\/50 (half the coffee dry weight being from each) and by some wonderful alchemy the cup becomes liquid panettone! It's almost \u003cem\u003etoo\u003c\/em\u003e hedonistic? ;)\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eVillarazo Natural (Cinnamon)\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003e\u003cbr\u003eHot-cross Buns. Oliebollen. Kaiserschmarrn... in a word - Christmas!\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eFarm: Villarazo\u003cbr\u003eGrower: Jairo Arcila\u003cbr\u003eRegion: Huila\u003cbr\u003eCountry: Colombia\u003cbr\u003eProcessing: Natural (Infusion)\u003cbr\u003eElevation: 1,650 - 1,700m\u003cbr\u003eVarieties: Pink Bourbon\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/cofi_net\/\" target=\"_blank\"\u003eCofinet\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cem\u003eAbout This Coffee\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eOn the same day as it was picked this coffee was transported to La Pradera - Cofinet's processing (washing) station. Upon arrival it was underwent a dry (low oxygen) fermentation for 48 hours - during which time cinnamon and tartaric acid were added to the coffee.\u003cbr\u003e\u003cbr\u003eThe cinnamon was then removed and the coffee dried on raised beds. Even still the coffee retains the intense aromatics from the cinnamon combined with amazing boozy flavours from the natural fermentation.\u003cbr\u003e\u003cbr\u003eThis micro-lot is composed of 100% Pink Bourbon.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eJairo Arcila Natural (Mandarin)\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cem data-mce-fragment=\"1\"\u003eAbout This Coffee\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOn the same day as it was picked this coffee was transported to La Pradera - Cofinet's processing (washing) station. Upon arrival it was underwent a dry (low oxygen) fermentation for 48 hours - during which time dried mandarin peels and citric acid were added to the coffee.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe mandarins were then removed and the coffee dried on raised beds. Even still the coffee retains the vibrant aromatics from the mandarins combined with juicy quality from the natural fermentation - when chilled it tastes like a refreshing glass of tropical juice!\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis micro-lot is composed of 100% Tabi.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003eAbout Cofinet\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor 80 years Cofinet's family business has grown and distributed the finest Colombian coffee to local exporters. In 2015 they expanded their operations and began producing, sourcing and exporting speciality coffee to the rest of the world.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs growers themselves, they specialise in alternative fermentation processes that are new to Colombia. On their farm and in their processing centre La Pradera, the most exotic varieties are processed - achieving unique profiles that are unique for Colombian coffees.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCofinet also represents and supports a large number of Colombian Specialty coffee growers. Their aim is to encourage direct relationships between their farmers at origin and roasters around the world. They pride ourselves on creating sustainable, ethical and long-term relationships.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e---\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"500g \/ Whole Bean \/ Light","offer_id":42250456203509,"sku":"","price":60.0,"currency_code":"AUD","in_stock":false},{"title":"500g \/ Espresso \/ Light","offer_id":42250456236277,"sku":"","price":60.0,"currency_code":"AUD","in_stock":false},{"title":"500g \/ Filter \/ Light","offer_id":42250456269045,"sku":"","price":60.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_4589.jpg?v=1641354886"},{"product_id":"filter-coffee-subscription-1","title":"Filter Coffee Subscription \u0026 Brewer","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eGet your very own Breville Precision Brewer \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u0026amp;\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eNever run out of coffee again!\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003eWe've teamed up with Breville to bring the best subscription ever!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEthically traded, freshly roasted coffee delivered to your door every fortnight? Couldn't be easier! Choose any combination of size and grind and we'll keep you supplied with a rotating selection of our unique and delicious light roast single origins. \u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003eWe will also ship your very own amazing Breville Precision Brewer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e-\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow Much Coffee Is Enough\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003eFor some, it's never enough. But a good gauge would be something along the lines of this...\u003cbr\u003e\u003cbr\u003e250g per fortnight -  1 cup a day\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e500g per fortnight  - 2 cups per day\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e1kg per fortnight - 4 cups per day\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e2kg per fortnight - 8 cups per day (or small office)\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eNB: You can change which volume option you're on at any time.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e-\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBreville Precision Brewer\u003c\/strong\u003e\u003cbr\u003e \u003cbr\u003eThe world's first 1.7L drip coffee maker with the precision required to brew craft filter coffee, automatically. Experience your favourite coffee at its best regardless of its origin, age or roast \u003cmeta charset=\"utf-8\"\u003ewith precise temperature and brewing time\u003c\/p\u003e\n\u003cp\u003e-\u003c\/p\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" height=\"414\" width=\"544\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Screen_Shot_2022-01-12_at_3.16.16_pm_480x480.png?v=1641962804\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Screen_Shot_2022-01-12_at_3.16.16_pm_480x480.png?v=1641962804\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" height=\"454\" width=\"537\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Screen_Shot_2022-01-12_at_3.15.15_pm_480x480.png?v=1641962728\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Screen_Shot_2022-01-12_at_3.15.15_pm_480x480.png?v=1641962728\"\u003e\u003cbr\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Screen_Shot_2022-01-12_at_3.13.20_pm_480x480.png?v=1641962612\" alt=\"\" width=\"589\" height=\"515\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Screen_Shot_2022-01-12_at_3.13.20_pm_480x480.png?v=1641962612\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e-\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003eSpecifications:\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 48.2488%; text-align: left;\" data-mce-style=\"width: 48.2488%; text-align: left;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cimg data-mce-fragment=\"1\" src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/dimensions.svg\" alt=\"Dimensions (WxDxH)\" width=\"37\" height=\"37\" data-mce-src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/dimensions.svg\"\u003eDimensions: \u003cmeta charset=\"utf-8\"\u003e(WxDxH)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 47.7512%; text-align: left;\" data-mce-style=\"width: 47.7512%; text-align: left;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e17cm x 31cm x 40cm\u003c\/span\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ctd style=\"width: 48.2488%;\" data-mce-style=\"width: 48.2488%;\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cimg data-mce-fragment=\"1\" src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/construction_materials.svg\" alt=\"Construction Materials\" width=\"36\" height=\"36\" data-mce-src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/construction_materials.svg\"\u003e Construction Materials:\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 47.7512%;\" data-mce-style=\"width: 47.7512%;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBrushed Stainless Steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ctd style=\"width: 48.2488%;\" data-mce-style=\"width: 48.2488%;\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cimg data-mce-fragment=\"1\" src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/warranty.svg\" alt=\"Warranty\" width=\"47\" height=\"47\" data-mce-src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/warranty.svg\"\u003eWarranty: \u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 47.7512%;\" data-mce-style=\"width: 47.7512%;\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e2 Year Limited Product Warranty\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ctd style=\"width: 48.2488%;\" data-mce-style=\"width: 48.2488%;\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cimg data-mce-fragment=\"1\" src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/voltage.svg\" alt=\"Voltage\" width=\"43\" height=\"43\" data-mce-src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/voltage.svg\"\u003e Voltage: \u003c\/span\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 47.7512%;\" data-mce-style=\"width: 47.7512%;\"\u003e\u003cspan\u003e220–240 Volts\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ctd style=\"width: 48.2488%;\" data-mce-style=\"width: 48.2488%;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cimg alt=\"Capacity\" src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/capacity.svg\" class=\"cmp-product-information__detail-feature-icon cmp-product-information__detail-feature-icon-accessories\" width=\"37\" height=\"37\" data-mce-src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/capacity.svg\"\u003e Capacity:\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 47.7512%;\" data-mce-style=\"width: 47.7512%;\"\u003e\u003cspan\u003e1.8L \/ 12 Cup\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ctd style=\"width: 48.2488%;\" data-mce-style=\"width: 48.2488%;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cimg alt=\"Settings\" src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/settings.svg\" class=\"cmp-product-information__detail-feature-icon cmp-product-information__detail-feature-icon-accessories\" width=\"37\" height=\"37\" data-mce-src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/settings.svg\"\u003e Settings:\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 47.7512%;\" data-mce-style=\"width: 47.7512%;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eGold Cup, Fast, Strong Brew, Ice Coffee, Cold Brew, My Brew\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ctd style=\"width: 48.2488%;\" data-mce-style=\"width: 48.2488%;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cimg data-mce-fragment=\"1\" src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/power_wattage.svg\" alt=\"Power\" width=\"38\" height=\"38\" data-mce-src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/new\/power_wattage.svg\"\u003e Power: \u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd style=\"width: 47.7512%;\" data-mce-style=\"width: 47.7512%;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e1650 Watts\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ctd style=\"width: 48.2488%;\" data-mce-style=\"width: 48.2488%;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cimg data-mce-fragment=\"1\" alt=\"PID Temp Control\" src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/materials.svg\" data-mce-src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/materials.svg\"\u003e \u003cmeta charset=\"utf-8\"\u003ePID Temp Control: \u003c\/td\u003e\n\u003ctd style=\"width: 47.7512%;\" data-mce-style=\"width: 47.7512%;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eThe thermo-coil heating and pump system has PID digital temperature control providing adjustability and precision far greater than a traditional horseshoe shaped element system.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 48.2488%; text-align: left;\" data-mce-style=\"width: 48.2488%; text-align: left;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cimg data-mce-fragment=\"1\" alt=\"PID Temp Control\" src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/materials.svg\" data-mce-src=\"https:\/\/www.breville.com\/content\/dam\/breville-brands\/coffee-solution\/svg\/materials.svg\" data-mce-selected=\"1\"\u003e Pour Over Adapter Compatible:\u003c\/td\u003e\n\u003ctd style=\"width: 47.7512%; text-align: left;\" data-mce-style=\"width: 47.7512%; text-align: left;\"\u003eDesigned to suit your favourite pour over dripper such as Hario V6 and Kalita Wave.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e-\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTerms and Conditions of Promotion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEligibility\u003c\/b\u003e:\u003cbr\u003eThis Breville promotion is open to Australian residents with a limit of 1 per household. Eligible customers may not vary the terms of the agreement.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBreville\u003c\/b\u003e:\u003cbr\u003eThe Breville Precision Brewer® Thermal (\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBDC450BSS2JAN1\u003c\/span\u003e) will be supplied during the promotion.\u003c\/p\u003e\n\u003cp\u003e You must purchase the Breville Precision Brewer® Thermal over 26 fortnights which is inclusive within the $33\/$52\/$79\/$144 fortnightly subscription fee – total cost $858\/$1352\/$2054\/$3744 (inc. GST).\u003c\/p\u003e\n\u003cp\u003eThe Breville Precision Brewer will remain the property of Monastery Coffee Pty Ltd until the full subscription is paid, or the early termination penalty fee is paid by the customer at which point ownership will transfer to the customer.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIf you decide to cancel at anytime or are unable to make payments prior to the conclusion of the full 26 fortnights, you will have\u003cb\u003e \u003c\/b\u003e14 days to return the precision brewer in its original box with accessories to 11 Petrova Avenue, Windsor Gardens, SA, 5087. If the brewer is found to be damaged, missing parts or not in working order, you will be charged the full replacement price as found on our website. You are responsible for all associated costs for shipping and returns. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCoffee\u003c\/b\u003e:\u003cbr\u003eThe Breville promotion does include a fortnightly delivery (26 in total) of Monastery Coffee beans (excluding any relevant shipping fees). If the customer elects to pay the early termination fee prior to the conclusion of the 26 fortnight subscription, the supply of coffee will be terminated upon notification from the customer.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePayment\u003c\/b\u003e:\u003cbr\u003eA Direct Debit payment will be processed through \u003ca title=\"Recharge Application\" href=\"https:\/\/rechargepayments.com\/terms-of-service\/\" target=\"_blank\"\u003eRecharge\u003c\/a\u003e against your selected credit card of $33\/$52\/$79\/$144 per fortnight for 26 iterations – total cost $858\/$1352\/$2054\/$3744 (inc GST), defined as the subscription fee. A $5 penalty fee will be charged for each occurrence of a rejected transaction which may include insufficient funds or card details have changed as the cause of the rejection. \u003c\/p\u003e\n\u003cp\u003eOnce 26 iterations have been completed, you will roll onto our single’s subscription unless notified by you. The ongoing subscription will be $19\/$38\/$65\/$130 (inc GST) for 250g\/500g\/1kg\/2kg respectively of coffee per fortnight (excluding relevant shipping fees).\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDebt Collection Agencies\u003cspan\u003e:\u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003eIf paying by Direct Debit, upon default by you in regard to any obligation under this Agreement and failure to remedy the default after notification by us (Monastery Coffee Pty Ltd):\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ea) you \u003c\/span\u003eauthorise\u003cspan\u003e Monastery Coffee to notify any debt collection agency of the default;\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eb) Monastery Coffee may, at its sole discretion terminate the agreement at which time the full outstanding balance for the remainder of the minimum term or payments (including any current arrears) shall be due in full; and\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ec) you authorise Monastery Coffee to add to the outstanding debt a fee of $50 and an amount equivalent to 25% of the full outstanding balance (being Monastery Coffee's expenses reasonably incurred in collecting the debt) upon initial referral to the debt collection\/credit reporting agency. \u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cb\u003eGeneral\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003eBy using this website, and the services and goods offered by Monastery Coffee you agree to our 'Terms of Service' and 'Shipping and Returns Policy' as can be found on our website.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/P9RvPgTJL9k\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/adIFmwZA8V8\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a2EKgf0S8eE\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ per fortnight \/ Wholebean","offer_id":42275842359541,"sku":"","price":33.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ per fortnight \/ Ground","offer_id":42275842392309,"sku":"","price":33.0,"currency_code":"AUD","in_stock":false},{"title":"500g \/ per fortnight \/ Wholebean","offer_id":42275842425077,"sku":"","price":52.0,"currency_code":"AUD","in_stock":false},{"title":"500g \/ per fortnight \/ Ground","offer_id":42275842457845,"sku":"","price":52.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ per fortnight \/ Wholebean","offer_id":42275842490613,"sku":"","price":79.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ per fortnight \/ Ground","offer_id":42275842523381,"sku":"","price":79.0,"currency_code":"AUD","in_stock":false},{"title":"2kg \/ per fortnight \/ Wholebean","offer_id":42306173665525,"sku":"","price":144.0,"currency_code":"AUD","in_stock":false},{"title":"2kg \/ per fortnight \/ Ground","offer_id":42306173698293,"sku":"","price":144.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/pdp_a369459f-03c0-4051-aafe-deb823a38aea.jpg?v=1641877073"},{"product_id":"san-jeronimo-miramar-guatemala","title":"San Jerónimo Miramar (Honey) - Guatemala","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eOrange blossom honey and almond praline.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eFarm: San Jerónimo Miramar\u003cbr\u003eProducer: The Bressani Family\u003cbr\u003eCountry: Guatemala\u003cbr\u003eRegion: Atitlan\u003cbr\u003eElevation: 1,500–1,700 masl\u003cbr\u003eVariety: Catuaí\u003cbr\u003eProcessing: Honey\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/thecoffeebird\/\" target=\"_blank\"\u003eCoffee Bird\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eAt the turn of the century, (1880s) Mr Bressani moved from Parma, Italy to the US in search of work and a better life. He left his pregnant wife behind. When he arrived to the United States he met with the only banker who provided loans to immigrants. This man was the future founder of Bank of America. Whilst he couldn’t help Mr Bressani, he found him work building the tunnels for the railroad in Guatemala, which is how Mr Bressani moved to Guatemala.\u003cbr\u003e\u003cbr\u003eIn the 1940s, Mr Bressani began to manage a farm, called San Jerónimo Miramar, which was located between Patulul and San Lucas Tolimán. At the time, the farm was owned by a German Jewish man. Shortly after, Guatemala declared war on Germany. Guatemala expropriated land away from all Germans and began to send them either back to Germany or to internment camps in Texas.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe owner of the SJM approached Giorgio’s great-grandfather to see if he would buy the land from him. He replied that he couldn’t afford it. Once the neighbour’s farm was expropriated, the owner of SJM approached the grandfather again and said “I’m going to give you an offer you can’t refuse.” “Give me the profits from the coffee for the next 5 years, and the farm is yours.” Mr Bressani accepted. With all the earnings from the coffee going to pay off the farm, Mr Bressani bought a few cows, and sold milk locally.\u003cbr\u003e\u003cbr\u003eHowever, in the 1950’s, the US government donated powdered milk to Guatemala, and all dairy farmers went out of business over night. Fortunately, due to Mr Bressani’s Italian origins, his cousin knew how to make cheese.\u003cbr data-mce-fragment=\"1\"\u003eWhilst at times the dairy operation has subsidised the coffee activities, the coffee provides work for 500 families. It is with this job creation in mind that San Jerónimo Miramar desires to make coffee a profitable activity, to support the local families.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThere are so many layers to the San Jerónimo Miramar (SJM) story. Behind this beautiful family and coffee lie the creators of the up-cycled denim bag that Coffee Bird adopted. They have a passion for nature, the farm, and a priority to preserve the integrity of the soil. Behind this passion is a deep rooted love for each other, the land and the people that make it happen.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe primary activity of the farm is dairy, and coffee production has been subsidised by the dairy operations. For years, the farm sold into a local exporter and depended on the C-market. Their venture into specialty coffee began in 2014, after leaving a meeting with a local exporter, who had delivered devastating news of lower prices. After seeing the face of disappointment on his dad’s face, Giorgio convinced his dad not to sell the coffee to this exporter, and promised him they would find another way. Meanwhile his sister, Gina, was in university in the US. She approached a local roaster in town with a sample. The roaster loved the coffee, and agreed to buy it. This was their gateway into specialty. By applying their high level of detailed record keeping and controls from the dairy operation, they quickly optimised their quality. They are constantly adjusting and listening to what nature tells them, and adapting accordingly. Mr Arnoldo is responsible for the coffee operations.\u003ci\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":42448467460341,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":42448467493109,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":42448467525877,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":42448467558645,"sku":null,"price":68.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_48782.jpg?v=1659061923"},{"product_id":"oscar-restrepo-natural-colombia","title":"Oscar Restrepo (Natural) - Colombia","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eStrawberry jam on buttered toast. Chocolate.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eFarm: La Divisa\u003cbr\u003eProducer: Oscar Restrepo\u003cbr\u003eCountry: Colombia\u003cbr\u003eRegion: Risaralda\u003cbr\u003eElevation: 1,780 masl\u003cbr\u003eVariety: Castillo\u003cbr\u003eProcessing: Natural\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/harvesttowncoffee\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eHarvestTown Coffee\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eOscar is a 3rd generation coffee grower who took the management of the family farm several years ago while he was studying agronomy at university.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOscar has always been passionate about all coffee process and he saw an opportunity to start experimenting unconventional processing methods for his coffee since at that stage most of Colombian coffee was washed and not many farmers were keen to try different methods.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEver since Oscar has been focusing on the Natural process for selected micro lots of the harvests, achieving cupping scores above 86 points on the SCA (Specialty Coffee Association) scale and producing very complex and exceptional coffees with fruity and winey notes accompanied by medium acidity and body.\u003cbr\u003e\u003cbr\u003eHarvest period:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOctober – January\u003cbr data-mce-fragment=\"1\"\u003eApril - June\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePicking:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe hand-picking is done between 6 am and 12 pm to take advantage of the sunlight.\u003cbr data-mce-fragment=\"1\"\u003eThe coffee is hand-picked and we pay some of our pickers a bit higher than normal with the only condition to pick exclusively the ripe cherries.\u003cbr data-mce-fragment=\"1\"\u003eDuring the harvest period at La Divisa the picking takes place every 20 days, with this we allow the cherries to ripe properly thus obtaining a coffee with higher sugar levels.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eDrying Process:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe picking finishes at 12 pm and if the day is sunny and warm, it is put into water tanks for 2-3 hours in order to remove floaters. \u003cbr data-mce-fragment=\"1\"\u003eOnce floaters have been removed, the batch is put to dry on patios without fermentation.\u003cbr data-mce-fragment=\"1\"\u003eOn the other hand, when the picking finishes but the day is cold and cloudy, the batch is put into fermentation tanks until the next day (24 hours) and after this period of time the coffee is placed onto patios for drying.\u003cbr data-mce-fragment=\"1\"\u003eThe drying process takes normally between 18 and 22 days. \u003cbr data-mce-fragment=\"1\"\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":42448530342133,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":42448530374901,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":42448530407669,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":42448530440437,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_4876.jpg?v=1646291220"},{"product_id":"francisco-quezada-natural-guatemala","title":"Francisco Quezada (Natural) - Guatemala","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eTawny Port, dark chocolate and toffee.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFarm: Finca Vizcaya\u003cbr\u003eProducer: Francisco Quezada\u003cbr\u003eCountry: Guatemala\u003cbr\u003eElevation: 1,450 masl\u003cbr\u003eVariety: Red Bourbon\u003cbr\u003eProcessing: Natural (Wine Yeast)\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/andylikescoffee\/\" target=\"_blank\"\u003eOpal Coffee\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/rzXruBYTJZ8\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003cbr\u003eAt Finca Vizcaya coffee cherries are deliberately selected and picked under a strict brix (sugar content) parameter, after which they are fermented for 72 hrs in a tank with Lalcafe INTENSO wine yeast. A pH meter is used to maintain a target acidity that selects for the yeast and bacteria predicted to produce the most interesting flavour profile.\u003cbr\u003e\u003cbr\u003eAfter fermentation is done the coffee is then dried on raised beds with 'greenhouse ceilings' (to protect from rain). The coffee is then constantly monitored and stirred in order to achieve an even drying.\u003cbr\u003e\u003cbr\u003eThe farm is 70 hectares in size and provides work for 30 employees.\u003cbr data-mce-fragment=\"1\"\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":42448541909237,"sku":null,"price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":42448541942005,"sku":null,"price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":42448541974773,"sku":null,"price":23.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":42448542007541,"sku":null,"price":78.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_4875.jpg?v=1646290688"},{"product_id":"santuario-sul-sudan-rume-brazil","title":"Santuário Sul (Sudan Rume) - Brazil","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eBanana liqueur, violets, gooseberries, citrus rind and almonds.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eFarm: \u003ca href=\"https:\/\/www.instagram.com\/fazendasantuariosul\/\" target=\"_blank\"\u003eFazenda Santuário Sul\u003c\/a\u003e\u003cbr\u003eCountry: Brazil\u003cbr\u003eRegion: Mantiqueira de Minas\u003cbr\u003eTown: Carmo de Minas\u003cbr\u003eAltitude: 1,30m above sea level\u003cbr\u003eVariety: Sudan Rume\u003cbr\u003eProcessing: Natural\u003cbr\u003eOwner: \u003ca href=\"https:\/\/www.instagram.com\/lp_carmocoffees\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eLuiz Paulo Dias Pereira Filho\u003c\/a\u003e\u003cbr\u003eAwards: 8th Place - Brazil Cup of Excellence 2018 \u0026amp; 4th Place - COE 2019\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/southlandmerchants\/\" target=\"_blank\"\u003eSouthland Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cblockquote style=\"background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);\" data-instgrm-version=\"14\" data-instgrm-permalink=\"https:\/\/www.instagram.com\/tv\/CcUDU7Sh0He\/?utm_source=ig_embed\u0026amp;utm_campaign=loading\" data-instgrm-captioned=\"\" class=\"instagram-media\"\u003e\n\u003cdiv style=\"padding: 16px;\"\u003e\n\u003ci\u003e\u003ci\u003e \u003ca style=\"background: #FFFFFF; line-height: 0; padding: 0 0; text-align: center; text-decoration: none; width: 100%;\" href=\"https:\/\/www.instagram.com\/tv\/CcUDU7Sh0He\/?utm_source=ig_embed\u0026amp;utm_campaign=loading\" target=\"_blank\"\u003e\n\u003cdiv style=\"display: flex; flex-direction: row; align-items: center;\"\u003e\n\u003cdiv style=\"background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center;\"\u003e\n\u003cdiv style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"padding: 19% 0;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"display: block; height: 50px; margin: 0 auto 12px; width: 50px;\"\u003e\u003csvg xmlns:xlink=\"https:\/\/www.w3.org\/1999\/xlink\" xmlns=\"https:\/\/www.w3.org\/2000\/svg\" version=\"1.1\" viewbox=\"0 0 60 60\" height=\"50px\" width=\"50px\"\u003e\u003cg fill-rule=\"evenodd\" fill=\"none\" stroke-width=\"1\" stroke=\"none\"\u003e\u003cg fill=\"#000000\" transform=\"translate(-511.000000, -20.000000)\"\u003e\u003cg\u003e\u003cpath d=\"M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631\"\u003e\u003c\/path\u003e\u003c\/g\u003e\u003c\/g\u003e\u003c\/g\u003e\u003c\/svg\u003e\u003c\/div\u003e\n\u003cdiv style=\"padding-top: 8px;\"\u003e\n\u003cdiv style=\"color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;\"\u003eView this post on Instagram\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"padding: 12.5% 0;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\"\u003e\n\u003cdiv\u003e\n\u003cdiv style=\"background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-left: 8px;\"\u003e\n\u003cdiv style=\"background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-left: auto;\"\u003e\n\u003cdiv style=\"width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\"\u003e\n\u003cdiv style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003c\/i\u003e\u003c\/i\u003e\n\u003cp style=\"color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;\"\u003e\u003ca style=\"color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;\" href=\"https:\/\/www.instagram.com\/tv\/CcUDU7Sh0He\/?utm_source=ig_embed\u0026amp;utm_campaign=loading\" target=\"_blank\"\u003eA post shared by Monastery Coffee (@monasterycoffee)\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/blockquote\u003e\n\u003ci\u003e \u003cscript src=\"\/\/www.instagram.com\/embed.js\" async=\"\"\u003e\u003c\/script\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cem\u003eAbout the Farm:\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eThe farm Santuário Sul (which translates to ’South Sanctuary’) is a project that was born from the goal of being ahead of market trends. It was not easy for them to bring in coffee varieties from different regions of the world - with the aim of generating a new profile of Brazilian coffee; the coffees that are grown here are reflections of the tenacity of Luiz Paulo and his partners. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eToday, in addition to the traditional Brazilian varieties (like yellow bourbon) the farm has more than 30 new and ‘exotic' varieties of coffee, differentiated cultivation practices (such as shade plantation) and innovative fermentation protocols. The varieties planted here are monitored closely - to be able to offer the best result within the climatic conditions of the region - and Luiz Paulo himself insists on cupping the first samples of each of these coffees.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAbout the Variety:\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003eAs its name suggests, this selection was made from a local landrace in South Sudan’s Boma Plateau, home to one of the remaining indigenous arabica coffee forests. Kept alive as a genetic donor, Sudan Rume is a low-yielding plant regarded for its high sensory quality, though it also has moderate resistance to disease. Batian, Castillo, Centroamericano, and Ruiru 11 are all hybrids that include Sudan Rume’s genetic contribution.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAbout Southland Merchants:\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eNadia and Andre are Brazilian, passionate coffee lovers, partners in business and life and the founders and owners of Southland Merchants. They met in 2002 in a casual setting and instantly felt connected. Within a year, they established their first company and fell in love.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eLife in Brazil was great; they love the country and its people, the lifestyle and being with their families but they could not let go of the urge to venture out into the world and explore new places. Eventually they decided to embark on an adventure and to move overseas with their three girls. They wanted to find a place that would offer a bright future for their children, allow them to meet a new culture and learn another language. After a lot of research, they realised Australia would be the ideal destination.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eIn 2017 Australia became their new home and in the same year they arrived they founded Southland Merchants. The company supplies Australian roasters with delicious Brazilian green coffee, full of stories and passion, and connects them back to their roots.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e---\u003c\/em\u003e\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":42584843354357,"sku":null,"price":30.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":42584843387125,"sku":null,"price":30.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":42584843419893,"sku":null,"price":30.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":42584843485429,"sku":null,"price":102.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_5035.jpg?v=1650004310"},{"product_id":"hope-beans","title":"Hope Beans","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cstrong\u003e$5 from every bag sold goes to the \u003ca href=\"https:\/\/www.huttstcentre.org.au\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.huttstcentre.org.au\/\"\u003eHutt St Centre\u003c\/a\u003e\u003c\/strong\u003e to support their impactful and important work.\u003cbr\u003e\u003cbr\u003eHutt St Centre is a place of connection and support, where people facing homelessness are empowered to rebuild their lives, rediscover their identities and reconnect with those who love them. Their vision is an end to homelessness and their mission is to advocate with and empower people at risk of or experiencing homelessness, supporting them to rebuild their lives on their pathway to homefulness.\u003cbr\u003e\u003cbr\u003eThe coffee we roast for this project is from \u003ca href=\"https:\/\/www.youtube.com\/watch?v=QAuIxwPo7z0\" target=\"_blank\"\u003eIntersection Traders\u003c\/a\u003e - a small, local business working with coffee producers in Uganda. Intersection approached the development of a new specialty coffee program in Uganda with an explicit focus on ensuring that everybody engaged in the value chain would receive substantial improvements in income. Working with researchers at universities in Australia, Uganda and the Netherlands, they’ve trialled and implemented a novel contracting approach that allows coffee pickers and growers to be involved in a transparent and higher-paying harvesting program based around picking quality.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003cbr\u003e\u003cstrong\u003eNow Available\u003c\/strong\u003e in both the original medium roast and a new darker\/stronger 'Long Roast' version.\u003cbr\u003e\u003cbr\u003eThe pods are Nespresso® compatible, biodegrade and home compostable, using our Dark roast \u003ca href=\"https:\/\/monastery.coffee\/collections\/blends\/products\/seasonal-blend\" target=\"_blank\"\u003eSeasonal Blend\u003c\/a\u003e.\u003c\/em\u003e\u003c\/span\u003e\u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"Whole Beans (250g) \/ Original","offer_id":42824857354485,"sku":"HOPE250WB","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"Whole Beans (250g) \/ Long Roast","offer_id":43953113399541,"sku":"HBLR250WB","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"Espresso Grind (250g) \/ Original","offer_id":42824859943157,"sku":"HOPE250ESP","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"Espresso Grind (250g) \/ Long Roast","offer_id":43953113432309,"sku":"HBLR250ESP","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"Filter Grind (250g) \/ Original","offer_id":42824859975925,"sku":"HOPE250FIL","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"Filter Grind (250g) \/ Long Roast","offer_id":43953113465077,"sku":"HBLR250FIL","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"Pods \/ Capsules (15) \/ Long Roast","offer_id":43953113497845,"sku":"HBLRPOD15","price":18.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2022-10-19at12.30.36pm.png?v=1678415240"},{"product_id":"tuzuramane-rwanda","title":"Tuzuramane (Washed) - Rwanda","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ci\u003eBrown sugar, spiced orange and apple.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eWashing Station: Remera\u003cbr\u003eOwner: Buf Coffee\u003cbr\u003eRegion: Southern Province, Nyamagabe District\u003cbr\u003eCountry: Rwanda\u003cbr\u003eProcessing: Fully Washed\u003cbr\u003eElevation: 1,750 - 2,100m\u003cbr\u003eVariety: Red Bourbon\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/melbcoffeemerch\/\" target=\"_blank\"\u003eMelbourne Coffee Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis coffee was produced by small holder producers who farm coffee in the high hills surrounding Remera washing station, located in the Gaseke Sector of Nyamagabe District, in Rwanda’s Southern Province. The farmers are members of the Tuzuramane Farmer’s Group, a small association of producers who deliver coffee to Buf Coffee company, who own and manage Remera along with three other washing stations.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMost washing stations in Rwanda receive cherry from hundreds (and sometimes thousands) of farmers who own very small plots of land. Separation of such tiny lots is expensive and impractical, so the large majority of coffees are processed as a mixed lot from multiple producers. Typically, lots are separated as day lots (ie. cherries that were all picked on the same day) rather than by a single farm or producer group.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe farmers who make up the Tuzuramane group come from a nearby village called Rukamiro. Recently they banded together and made the decision to process and market their coffees separately as a smaller, more selected lot. The group also provide each other with invaluable support, by sharing resources and labour during the busy harvest period. They named their association Tuzuramane, which roughly translates to ‘support each other towards self-resilience’ in the local Kinyarwanda language.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTo distinguish their coffee and ensure it is processed separately, the producers have organised to deliver cherry to the washing station on certain days of the week. Selling their coffee as a separate lot allows them to directly benefit from any higher prices paid specifically for their coffees (rather than these profits being shared equally amongst all contributing producers) and results in a higher income to support their families. This creates an effective incentive for the farmers to work as a collective towards achieving the very best quality, and we think the results are evident in the complex and clean profile of their coffee!\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAbout Remera Washing Station\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eThis coffee was processed at Remera washing station, which was established in 2007 and is the largest of Buf’s washing stations, servicing about 722 local coffee farmers. The washing station sits at 1,953 meters above sea level in the high, rugged mountains of Rwanda’s Southern Province. The area surrounding the washing station has mineral-rich soil and a lush environment that is well suited to specialty coffee production.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout Buf Coffee\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBuf Coffee was founded in 2000 by Epiphanie Mukashyaka, a pioneering businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda’s coffee community, and beyond. Buf is owned and operated by Mukashyaka – known to all as Ephiphanie – and her son, Samuel Muhirwa, who has taken an active role in the day to day operations of the business. The word ‘Buf’ is derived from ‘Bufundu’ and refers to the former name of the region in which all of their washing stations are located.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eUsing the knowledge and resources she gained through PEARL, along with a small loan from the Rwandan Development Bank, Epiphanie was able to establish Buf Coffee in 2000, and purchased their first washing station – Nyarusiza – in 2003. She was the first woman to own a private coffee company and to establish a washing station in Rwanda. As Epiphanie says, “I came up with the idea to build this, and nothing was going to stop me.” Nyarusiza was followed by Remera in 2007 and now the family also own two other washing stations, Umurage and Ubumwe.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBuf Coffee buys cherry from over 7,000 smallholder farmers in Nyamagabe and Huye Districts of Rwanda’s Southern Province. The company has strong links with the local communities around their washing stations and provide hundreds of jobs during peak harvest (May-July) as well as nearly 50 permanent positions year-round.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Epiphanie and Sam care deeply about the communities they work with. Outside of providing economic opportunities, Buf has initiated many social projects that support farmers in improving their and their family’s quality of life. In 2018 Buf partnered with the Rwandan Government’s One Cow per Poor Family program to distribute 500 cows across organised farmer groups within their supply chain over a five year period. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eHow Coffee is Processed by Buf Coffee\u003c\/em\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe ripe cherries are picked by hand and then delivered to the washing station either on foot, by bike, or by trucks that pick up cherries from various pick-up points in the area.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eBefore being pulped, the cherries are deposited into flotation tanks, where a net is used to skim off the floaters (less dense, lower grade cherries). The heavier cherries are then pulped the same day using a mechanical pulper that divides the beans into three grades by weight.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe beans (in parchment) are then dry-fermented (in a tank with no added water) overnight for 8–12 hours. They are then sorted again using grading channels; water is sent through the channels and the lighter (i.e. lower grade) beans are washed to the bottom, while the heavier cherries remain at the top of the channel.\u003cbr data-mce-fragment=\"1\"\u003eThe wet parchment is then soaked in water for around 24 hours, before being moved to pre-drying beds where they are intensively sorted for around six hours. This step is always done while the beans are still damp because the green (unripe) beans are easier to see. It is also always done in the shade to protect the beans from direct sunlight (which they have found helps to keep the parchment intact and therefore protects the bean better).\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe sorted beans are finally moved onto raised African drying beds in the direct sun to dry slowly over 10–20 days. During this time the coffee is sorted carefully for defects and turned regularly to ensure the coffee dries evenly. It is also covered in the middle of the day when the sun is at its hottest.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43041776533749,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43041776566517,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43041776599285,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43041776632053,"sku":null,"price":68.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_53462.jpg?v=1659046597"},{"product_id":"finca-cruz-loma-natural-ecuador","title":"Finca Cruz Loma (Natural) - Ecuador","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eMilk chocolate, hazelnuts and sultanas.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eCountry: Ecuador\u003cbr\u003eProvince: Pichincha\u003cbr\u003eElevation: 1,450 masl\u003cbr\u003eVariety: Caturra\u003cbr\u003eProcessing: Natural\u003cbr\u003eProducer: Galo and Grace Morales\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/langdoncoffeemerchants\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eLangdon Coffee Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eFinca Cruz Loma is owned and operated by siblings - Galo and Grace Morales. Located in Pichincha, San José de Minas, Pichincha, 1.5hours northwest of Quito. Finca Cruz Loma, which means ' crossing of the hill', was passed down to Galo and Grace Morales by their grandfather. The farm spans across 1200 hectares. Most of the land consists of native vegetation, including jungle and is home to various wildlife - like the elusive spectacled bear. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe size of their farm is so immense, that many parts of the land are not accessible. Many roads and paths only connect to the required amenities and buildings. There is also a large waterfall at the top of the property which overlooks the jungle area of the farm.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGalo originally started planting coffee after serving time working as a Barista and then for a green exporting business. He was disappointed by the average quality within the local Ecuadorian market and wanted to improve and experiment with processing methods. Originally this started out as a hobby on the side with his wife and sister. Today Galo is known for his unusual and funky naturals and interesting honey profiles. His sister, Grace prefers to produce only washed coffees of a more traditional cup profile.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43044502175989,"sku":"CRU250WB","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43044502208757,"sku":"CRU250ESP","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43044502241525,"sku":"CRU250FIL","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43044502274293,"sku":"CRU1KGWB","price":71.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_53472.jpg?v=1659048370"},{"product_id":"finca-chelin-cm-natural-mexico","title":"Finca Chelín (CM Natural) - Mexico","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eWhite chocolate, dried cranberries and madeira wine.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eCountry: Mexico\u003cbr\u003eProvince: Oaxaca\u003cbr\u003eElevation: 1,550 - 1,700 masl\u003cbr\u003eVariety: Pluma Hidalgo\u003cbr\u003eProcessing: CM Natural\u003cbr\u003eProducer: Enrique Lopėz\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/rawmaterial.coffee\/\" target=\"_blank\"\u003eRaw Material Coffee\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eEnrique’s farm Finca Chelín is renowned for his high-quality lots, ranging is multitudes of experimental ferments of high cost and quality varietals. Enrique is highly influential in Oaxaca, and delivers educational training, talks, and access to buyers for other producers in the region. Esther Escamila for example, whose coffee Raw Materials also buy, has trained at Chelin. Enrique has been a vital link for RM and their partners Red Beetle in connecting us with producers across Sierra Sur. Enrique’s focus is creating a name for Oaxacan coffees, that are incredibly high quality, and delicious.\u003cbr\u003e\u003cbr\u003eFor this lot cherries are picked very ripe (dark red - purple, ideally around 26°Brix). They then rest in carbonic maceration (anaerobically in a closed plastic tank) for 4 nights before drying. Drying is firstly for 4 days under direct sun, then under shade nets for roughly 30 days.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAbout Raw Material's work in Mexico\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eIn Mexico, RM's work is based in Oaxaca and Chiapas. From afar, Mexico is a growing economic force, ranked 64th globally in GDP per capita. However, the coffee-producing states in southern Mexico face a very different economic reality. Oaxaca and Chiapas are the two poorest states in Mexico with poverty rates of 60-80% and extreme poverty rates of 20-40%\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eProduction yields have become dangerously low in these regions. Over the last ten years coffee leaf rust disease and the lack of financial or agricultural means to tackle it has reduced production by up to 90% in some regions. The average yield in Oaxaca is now just 100kg of parchment per hectare. For context, in Colombia, the average yield is 2,400kg per hectare. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe vast majority of Mexico’s 500,000 coffee producers are smallholder farmers and have one hectare or less of land under coffee. This makes the average annual production for many producers just 100kg, making coffee farming more and more unsustainable. This is fuelling widespread migration to urban centres in Mexico and the United States. In short, coffee production is disappearing.\u003cbr\u003e\u003cbr\u003eRM work with several producer groups in Oaxaca. These partnerships help improve the overall profitability and viability of coffee production for producers in Oaxaca, and have begun work in Chiapas. Their long term focus is on improving yields and building stable demand at a stable price by connecting roasters with producers. They aim to achieve this in ways that are low-cost, easily replicated, and that ensure the first-order upsides are captured directly by those most marginalised.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eTo achieve these goals they have focused first on building trust and setting a baseline for coffee pricing and pre-financing. Currently, the most common outlet for producers in Oaxaca is to sell their parchment to local intermediaries at a market-set price.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eRM aim to consistently pay upwards of this standard market price as a first payment. Following this is a second, quality-based price that increases total profit earned per kg by between 7 and 10 times. This has been self-identified as the most impactful role we can play in the short term. Paying in this way provides rapid, predictable returns on investment made by producers and can increase household income from coffee by up to 10 x the average income derived from selling at the local market price.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43044573217013,"sku":null,"price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43044573249781,"sku":null,"price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43044573282549,"sku":null,"price":23.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43044573315317,"sku":null,"price":78.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_53482.jpg?v=1659049749"},{"product_id":"andres-guaca-rum-aged-natural-colombia","title":"Andres Guaca (Rum Aged Natural) - Colombia","description":"\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003ci\u003eBanana bread, spiced mead and dried apricot.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eCountry: Colombia\u003cbr\u003eRegion: Huila\u003cbr\u003eElevation: 1,750 - 1,800 masl\u003cbr\u003eVariety: Castillo\u003cbr\u003eProcessing: Rum Aged Natural\u003cbr\u003eProducer: Andres Guaca\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/cofi_net\/\" data-mce-href=\"https:\/\/www.instagram.com\/cofi_net\/\" target=\"_blank\"\u003eCofinet\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003cem style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p1\" style=\"text-align: center;\"\u003eThis coffee was exposed to a dry aerobic fermentation of 24 hours. Later, cherries were exposed to a dry anaerobic fermentation of 50 hours \u003cem\u003einside rum barrels\u003c\/em\u003e. Later placed on raised beds until ideal moisture content is achieved. Coffee is then once again rested inside rum barrels for 10-20 days.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p1\" style=\"text-align: center;\"\u003eThis microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAbout Cofinet\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFor 80 years Cofinet's family business has grown and distributed the finest Colombian coffee to local exporters. In 2015 they expanded our operations and began producing, sourcing and exporting speciality coffee to the rest of the world.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs growers, they specialise in alternative fermentation processes that are new to Colombia. On their farm and in their processing Centre La Pradera, the most exotic varieties are processed achieving unique profiles that are innovative for Colombian coffees.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCofinet also represents and supports a large number of Colombian Specialty coffee growers. Their aim is to encourage direct relationships between their farmers at origin and roasters around the world. They pride ourselves on creating sustainable, ethical and long-term relationships.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cem style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cbr\u003e---\u003c\/em\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43044634329333,"sku":null,"price":32.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43044634362101,"sku":null,"price":32.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43044634394869,"sku":null,"price":32.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43044634427637,"sku":null,"price":109.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_51692.jpg?v=1659050417"},{"product_id":"koji-process-tasting-pack","title":"Koji Process Tasting Pack","description":"\u003cdiv style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cb\u003eThe live tasting is now passed! If you missed out on joining live you can still watch the video \u003ca href=\"https:\/\/www.youtube.com\/watch?v=ACvFBcsVVmQ\" target=\"_blank\"\u003ehere\u003c\/a\u003e and enter your scores and descriptors \u003c\/b\u003e\u003ca style=\"font-weight: bold;\" href=\"https:\/\/cup-wise.com\/live\/Rxv98j9v\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003cstrong\u003e.\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cbr\u003e\u003cstrong\u003eWe will be running more tastings like this in future so stay tuned! \u0026lt;3\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eFarm: \u003ca href=\"https:\/\/www.instagram.com\/vergelestate\/\" target=\"_blank\"\u003eEl Vergel Estates\u003c\/a\u003e\u003cbr\u003eCountry: Colombia\u003cbr\u003eRegion: Tolima\u003cbr\u003eElevation: 1,550 masl\u003cbr\u003eVariety: Red Bourbon \/ Geisha\u003cbr\u003eProcessing: Koji Supernatural\u003cbr\u003eProducer: Elias \u0026amp; Shady Bayter\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/forestgreencoffee\/\" target=\"_blank\"\u003eForest Green\u003c\/a\u003e with \u003ca href=\"https:\/\/www.instagram.com\/josiecoffee\/\" target=\"_blank\"\u003eJosie Coffee\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003eIt's a tale as old as time, one fine day the boys from Josie Coffee hit up Adam and asked if we'd like to split some coffees from El Vergel and \u003ca href=\"https:\/\/www.instagram.com\/christopherferan\/\" target=\"_blank\"\u003eChristopher Feran's\u003c\/a\u003e Koji Supernatural experiment. The answer was an immediate \"Yes, please.\" And the rest, as they say, is history.\u003cbr\u003e\u003cbr\u003eWe decided, seeing as we had two separate koji lots (and not much of them), that we would release them together (125g of each) in a 'tasting pack'. You know, compare and contrast and all that. And seeing as we'll be roasting these packs all on the same day, why not host a live (virtual) cupping to drink them along with all our lovely, inquisitive customers (that's you).\u003cbr\u003e\u003cbr\u003e\u003cem\u003eEach Pack Contains\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e125g of El Vergel Koji Supernatural - Red Bourbon\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e125g of El Vergel Koji Supernatural - Geisha\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e1 sachet of \u003ca href=\"https:\/\/monastery.coffee\/products\/third-wave-water-mineral-enhanced-water-optimiser-espresso\" target=\"_blank\"\u003eThird Wave Water (Espresso)\u003c\/a\u003e\u003cbr\u003eAn Information Card\u003cbr\u003eSome Lollies (of course)\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eAll packs will receive FREE AusPost Express shipping (domestic).\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAbout the Coffee\/Process\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003eThese lots are the result of a collaboration between Christopher Feran of Phoenix Coffee, \u003ca href=\"https:\/\/instagram.com\/kp.odc\" target=\"_blank\"\u003eKaapo Paavolainen\u003c\/a\u003e of \u003ca href=\"https:\/\/instagram.com\/odc_co\" target=\"_blank\"\u003eOne Day Coffee\u003c\/a\u003e, Elias Bayter of El Vergel Estates, Koichi Higuchi of Higuchi Matsunosuke Shoten Co. and Jeremy Umansky of Larder.\u003cbr\u003e\u003cbr\u003eIn brief: they used koji spores (the fungus used to produce sake) to 'saccharify' coffee cherries as the preliminary stage in a natural fermentation for Kaapo's World Barista Championship routine; an innovative process resulting in a unique flavour and texture experience.\u003cbr\u003e\u003cbr\u003eFor more information we highly encourage reading through Christopher's blog post on the coffee and process \u003ca href=\"https:\/\/christopherferan.com\/2021\/10\/23\/coffee-koji-and-kaapos-wbc-routine\/\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cbr\u003e\u003cem\u003eVirtual Tasting Details\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eWe will be cupping both lots live via CupWise and YouTube at 10AM ACST (Adelaide time) on Sunday the 25th of September. The tasting will be saved on our YouTube channel \u003ca href=\"https:\/\/www.youtube.com\/channel\/UCB-vQCEYLZNKCl250Fg1OIA\/videos?view=0\u0026amp;sort=dd\u0026amp;flow=grid\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e- Link to the live tasting can be found \u003ca href=\"https:\/\/cup-wise.com\/live\/Rxv98j9v\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003c\/strong\u003e- Link to (just) the video can be found \u003ca href=\"https:\/\/youtu.be\/ACvFBcsVVmQ\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e- Cupping instructions can be found \u003ca href=\"https:\/\/monastery.coffee\/blogs\/news\/cupping\" target=\"_blank\"\u003ehere\u003c\/a\u003e. \u003cem\u003eNB: In initial testing we are finding a higher dose and coarser grind (lower extraction yield) to be working best with these lots.\u003c\/em\u003e\u003cbr\u003e- We will be cupping with (and recommend) the included Third Wave Water (Espresso) at 1\/2 strength \u003cem\u003e(1 sachet per 4L of distilled water)\u003c\/em\u003e.\u003cbr\u003e- Extra information on water can be found \u003ca href=\"https:\/\/monastery.coffee\/blogs\/news\/water-for-coffee\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003eThere are a few ways you can participate (if you so choose):\u003cbr\u003e\u003cbr\u003e- Wait until the live cupping, taste the coffees for the first time with us live.\u003cbr\u003e- Participate in the live chat and add your cupping scores.\u003cbr\u003e- Don't participate or add your scores but enjoying drinking along with us regardless.\u003cbr\u003e- Don't wait (life is too short) but save enough to cup with us live.\u003cbr\u003e- Drink the coffees while watching the \u003ca href=\"https:\/\/youtu.be\/ACvFBcsVVmQ\" target=\"_blank\"\u003erecorded tasting\u003c\/a\u003e after the fact, at your leisure.\u003cbr\u003e- Drink the coffees \u003cem data-mce-fragment=\"1\"\u003ewhenever\u003c\/em\u003e and ignore the live tasting entirely.\u003cbr\u003e\u003cbr\u003eThis is the first time we are doing something like this so fingers crossed there aren't too many hiccups (and that it proves to be fun\/educational)! If it is something people enjoy we will likely repeat the process for future limited release coffees.\u003cbr\u003e\u003cbr\u003eCup with you soon,\u003cbr\u003e-Adam :)\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"600\" height=\"420\" title=\"Score this coffee with Cupwise\" src=\"https:\/\/cup-wise.com\/live\/Rxv98j9v\/\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43167937102069,"sku":null,"price":50.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/IMG_5726.jpg?v=1665473792"},{"product_id":"bugimotwa-natural-uganda","title":"Bugimotwa (Natural) - Uganda","description":"\u003cp style=\"text-align: center;\"\u003e\u003ci\u003eBrown sugar, mixed berry jam and dark chocolate.\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eWashing Station: Bugimotwa\u003cbr\u003eRegion: Kabeywa, Mt Elgon\u003cbr\u003eCountry: Uganda\u003cbr\u003eProcessing: Natural\u003cbr\u003eElevation: 1,700 - 2,100m\u003cbr\u003eVariety: SL-14, SL-28 \u0026amp; Nyasaland\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/intersectiontraders\/\" target=\"_blank\"\u003eIntersection Traders\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003ciframe data-mce-fragment=\"1\" src=\"https:\/\/www.youtube.com\/embed\/QAuIxwPo7z0\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\" data-mce-src=\"https:\/\/www.youtube.com\/embed\/QAuIxwPo7z0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cem\u003eUnique coffee, produced ethically, traded transparently.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eThis coffee is the result of a research project and public-private sector partnership in Uganda aimed at improving the food security of coffee growers and their families through increasing the quality of their coffee and creating access to high value export markets. Our head roaster Adam was privileged enough to be part of the project team and with two other Adelaidians he met 'on the ground' - Eddy and Daniel - (and the immeasurable support of many more) went on to co-found \u003ca href=\"https:\/\/intersectiontraders.com\" target=\"_blank\"\u003eIntersection Traders\u003c\/a\u003e in order to bring the amazing coffee that has resulted to Australia. In doing so he's had the opportunity to take what he has learned working in specialty coffee over the years and, working with researchers and farmers on the ground - excuse the pun - 'practise what we preach'.\u003cbr\u003e\u003cbr\u003eThe coffee was grown on the slopes of Mt Elgon - a dormant volcano located in Kapchorwa in the east of Uganda. Literally translated from the local dialect as ‘Home of Friends’, Kapchorwa has a long history of arabica coffee production and is linked directly to coffee producers in Kenya - located on a smaller portion of the very same Mt Elgon and producing some of the highest quality coffee on the market. With strong diurnal temperature variation and two rainy seasons the region possesses optimal conditions for slow coffee development and an amazing environment of waterfalls and lush vegetation. Despite this ability to grow incredibly high quality coffee, exports of Ugandan coffee have previously only been to the commodity market - due mostly to a lack of access to specialty markets, knowledge or pre-financing and a decentralised post-harvest supply chain. All of which we are working to overcome.\u003cbr\u003e\u003cbr\u003eIntersection Traders approached the development of a new specialty coffee program in Uganda with an explicit focus on ensuring that everybody engaged in the value chain would receive substantial improvements in income. Working with researchers at universities in Australia, Uganda and the Netherlands, they’ve trialled and implemented a novel contracting approach that allows coffee pickers and growers to be involved in a transparent and higher-paying harvesting program based around picking quality. From the outset they have explicitly sought to work primarily with youth and women in order to provide more opportunities to disadvantaged groups; furthermore in 2019, working with the local growers’ society they developed the community owned Bugimotwa washing station - giving producers access to the infrastructure and scale required to substantially increase volumes, with an aim to establish more stations in future years along with training in agronomy.\u003cbr\u003e\u003cbr\u003eAfter passing their quality assessment stage (which occurs within eight hours of cherries being picked) the coffee is floated and then left to rest (still 'in cherry') for 36-42 hours in sealed drums, after which it is dried on raised beds. The coffee is dried slowly with meticulous stirring for four to six weeks until it reaches 10.5% moisture, after which it is stored in GrainPro until dry milling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43285980086517,"sku":"BUGN250WB","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43285980152053,"sku":"BUGN250ESP","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43285980217589,"sku":"BUGN250FIL","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43285980315893,"sku":"BUGN1KGWB","price":68.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-03-10at1.14.59pm.png?v=1678416379"},{"product_id":"gachuiro-washed-kenya","title":"Gachuiro (Washed) - Kenya","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eBlackcurrant, brown sugar and dried apricot.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eWashing Station: Gachuiro\u003cbr\u003eFarmers Cooperative Society: Kiama FCS\u003cbr\u003eRegion: Nyeri County\u003cbr\u003eCountry: Kenya\u003cbr\u003eProcessing: Washed\u003cbr\u003eElevation: 1,750 - 1,950 masl\u003cbr\u003eVariety: SL28, SL34, Ruiru 11 \u0026amp; Batian\u003cbr\u003eCoffee Grade: AB\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/melbcoffeemerch\/\" target=\"_blank\"\u003eMelbourne Coffee Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eGachuiro is a washing station (or factory, as they are called in Kenya) located on the eastern side of Mt. Kenya National Park, in the Karatina Municipality of Keya’s Nyeri County. It is one of four active washing stations – along with its sister factories, Kiangundo, Ichuga and Kiamaina – owned by the Kiama Coffee Farmers’ Cooperative Society (FCS).\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGachuiro receives coffee cherries from about 480 (260 male and 220 female) of the cooperative’s farmer members who grow coffee trees on nearby shambas, located across an elevation of 1,700-1,950 meters above sea level. Once harvested, coffee cherries are delivered to Gachuiro, where they are processed and dried under the management of Ephraim Mwangi Karangi, ahead of being transported to Nairobi for sale (either directly or through the auction system). Besides Ephraim, Gachuiro employs five permanent staff members and an additional seven workers during the season.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout Kiama Farmers’ Cooperative Society\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eKiama FCS was formed in 2005 when two existing cooperatives merged into one. Most of their 2,100 farmer members inherited their farms from their parents who were members of those cooperatives. Kiama now owns four washing stations in Nyeri (Gachuiro, Kiangundo, Ichuga and Kiamaina), along with a cherry collection point, Inwagi. Kiama FCS supports its farmer members by offering pre-harvest financing, allowing them to plan and invest in the upcoming crop. They also buy inputs in bulk and distribute them to members at a lower cost than otherwise possible.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eKiama has six members on its board, which is currently overseen by Chairman Charles Nolamburi Ngure and Senior Manager Iddah Rose Wangui Kigathi. Board members must be active farmers and are re-elected every three years, to avoid corruption. The cooperative employs 24 permanent staff members, who work out of their office in the town of Baricho, some 130km north of Nairobi.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eKiama FCS employ Sucastainability as their marketing agent. Chairman Ngurevalues Sucastainability’s services for their on the ground approach to improving productivity and quality through training and education programs. Beyond this, Sucastainability connects Kiama FCS to specialty focused buyers (like MCM) that will pay high premiums for exceptional quality.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eHow This Lot Was Processed\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eAll the coffee cherry is hand-picked and delivered on the same day to the washing station, where it undergoes meticulous sorting. This is also done by hand and is overseen by a ‘cherry clerk’ who ensures any unripe and damaged cherries are removed. The ripe cherry is then digitally weighed and recorded, and the farmer receives a receipt of delivery.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffee is then placed in a receiving tank and pulped using a four-disc pulping machine to remove the skin and fruit from the inner parchment layer that protects the green coffee bean. After being pulped, the coffee is sorted by weight using water, with the highest quality and densest beans being separated out from the lighter, lower-quality beans.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffee is then dry fermented for 20–24 hours, to break down the sugars and remove the mucilage (sticky fruit covering) from the outside of the beans. Whilst the coffee is fermenting it is checked intermittently and when it is ready it is rinsed and removed from the tanks and placed in a washing channel.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe parchment-covered coffee is then washed with fresh water from the nearby Ragati River and sent through water channels for grading by weight. The heavier coffee, which sinks, is considered the higher quality, sweeter coffee, and any lighter density or lower grade coffee beans are removed. The beans are then sent to soaking tanks where they sit underwater for a further 48 hours. This process increases the proteins and amino acids, which in turn heightens the complexity of the acidity.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAfter soaking, the coffee is pumped onto deep drying beds where they drain for 1-2 hours, before being transferred to raised drying tables (also known as African beds). As they dry the parchment is turned constantly to ensure even drying, and so that any defective beans can be identified removed. Time on the drying tables depends on the weather, ambient temperature and processing volume: taking anywhere from one to three weeks to get to the target moisture of 11–12%. After drying the coffee is moved to conditioning beds, where it rests in parchment for about a month. This resting period helps to stabilise water activity and contributes to long-lasting quality and vibrancy in the cup.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOnce the coffee is ready it is transported to Kahawa Bora Mill (“good coffee mill”) to be dry milled and prepared for shipping. Kahawa Bora is located in Thika, about 1hrs drive from Nairobi.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43378604638453,"sku":"GAC250WB","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43378604671221,"sku":"GAC250ESP","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43378604703989,"sku":"GAC250FIL","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43378604736757,"sku":"GAC1KGWB","price":78.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2022-10-19at12.18.32pm.png?v=1666144516"},{"product_id":"rafael-vinhal-lot-48-honey-brazil","title":"Rafael Vinhal Lot 48 (Honey) - Brazil","description":"\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWe hosted a Live Virtual Tasting (cupping) for this\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ecoffee!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYou can still participate\/watch the replay using the links below :)\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCupWise Link: \u003ca href=\"https:\/\/cup-wise.com\/live\/XjX7Orlc\" target=\"_blank\" data-mce-href=\"https:\/\/cup-wise.com\/live\/XjX7Orlc\"\u003ehttps:\/\/cup-wise.com\/live\/XjX7Orlc\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e(For entering scores and discussing the coffees, it will be hosting the YouTube stream as well.)\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\" data-mce-fragment=\"1\"\u003e\n\u003cbr data-mce-fragment=\"1\"\u003eYouTube Link: \u003ca href=\"https:\/\/youtu.be\/wVAf7qCUtPQ\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/wVAf7qCUtPQ\"\u003ehttps:\/\/youtu.be\/wVAf7qCUtPQ\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e(Just for watching the video after the stream, without access to the scores, tasting notes or chat history.)\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e---\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cem\u003eGrape bubblegum, marzipan and mango.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFarm: Fazenda Vinhal\u003cbr\u003eCountry: Brazil\u003cbr\u003eRegion: Cerrado Mineiro\u003cbr\u003eAltitude: 980 masl\u003cbr\u003eVariety: Catuai 99\u003cbr\u003eProcessing: Triple Fermented Thermal Shock Honey\u003cbr\u003eFarmer: Rafael Vinhal\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/southlandmerchants\/\" target=\"_blank\"\u003eSouthland Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eSince 1988 Vinhal Farm has been producing very high quality coffees in the heart of Minas Gerais state, in Cerrado Mineiro Region - Brazil. Throughout this trajectory they have improved their work and adopted the best sustainability practices and respect for people and the environment. They are a family running a business and everyone who works in the farm is absolutely passionate about their coffee.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eTheir properties are certified by Rainforest Alliance, 4C and Certifica Minas. With great care and relying on innovative craft production, they do their best to ensure that their coffees stand out both in the domestic and foreign markets, and they are very proud of all the awards they have already won in some of the main quality contests in Brazil.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSustainability and Quality are their main focuses - their properties (Recanto Farm and Estrela Farm) have three different independent certifications, two of them international: the Rainforest Alliance, with headquarters in the USA, and the 4C Common Code of the Coffee Community, from Germany; and one of them, national: Certifica Minas, ran by Minas Gerais state.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eTo achieve and maintain these certifications, they need to comply with a series of standards regarding issues such as: environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. Thus, they periodically receive audits on farms to validate the fulfillment of more than 100 evaluation criteria.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eHow This Lot Was Processed\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eAfter being mechanically harvested the coffee cherries were washed and sorted to select only ripe cherries. They then underwent a dry aerobic fermentation for 46 hours, after which they were subject to a 'thermal shock' stage. The coffee then underwent a second fermentation, this time a dry \u003cem\u003ean\u003c\/em\u003eaerobic one for \u003cem\u003e190 hours\u003c\/em\u003e and then were subject to a \u003cem\u003esecond\u003c\/em\u003e thermal shock stage. It was only after this that the cherries were de-pulped before undergoing a \u003cem\u003ethird\u003c\/em\u003e and final (anaerobic) fermentation (with 100% mucilage remaining) for 72 hours. Finally the coffee was dried on raised beds for 21 days.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003ci\u003e\u003cbr\u003eAbout Southland Merchants\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eNadia and Andre are Brazilian, passionate coffee lovers, partners in business and life and the founders and owners of Southland Merchants. They met in 2002 in a casual setting and instantly felt connected. Within a year, they established their first company and fell in love.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eLife in Brazil was great; they love the country and its people, the lifestyle and being with their families but they could not let go of the urge to venture out into the world and explore new places. Eventually they decided to embark on an adventure and to move overseas with their three girls. They wanted to find a place that would offer a bright future for their children, allow them to meet a new culture and learn another language. After a lot of research, they realised Australia would be the ideal destination.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIn 2017 Australia became their new home and in the same year they arrived they founded Southland Merchants. The company supplies Australian roasters with delicious Brazilian green coffee, full of stories and passion, and connects them back to their roots.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cem\u003e---\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n  \u003ciframe src=\"https:\/\/cup-wise.com\/live\/XjX7Orlc\/1,2,3\" title=\"Score this coffee with Cupwise\" height=\"420\" width=\"600\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43378622693621,"sku":"V48250WB","price":24.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43378622726389,"sku":"V48250ESP","price":24.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43378622759157,"sku":"V48250FIL","price":24.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43378622791925,"sku":"V481KGWB","price":82.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2022-10-19at12.03.51pm.png?v=1666143257"},{"product_id":"jorge-lanza-washed-honduras","title":"Jorge Lanza (Washed) - Honduras","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eCandied pecans, green fig and watermelon.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFarm: La Huerta\u003cbr\u003eCountry: Honduras\u003cbr\u003eRegion: Santa Barbara\u003cbr\u003eElevation: 1,550 masl\u003cbr\u003eVariety: Parainema\u003cbr\u003eProcessing: Washed\u003cbr\u003eProducer: Jorge Lanza\u003cbr\u003eAwards: #1 Cup of Excellence 2013\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/projectorigincoffee\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eProject Origin\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eCoffee producer Jorge Lanza was raised by his grandmother Dona Secundina and she provided all he needed to study accounting. The farmer who had dedicated his life to numbers after working with several companies one day decided to buy 30 acres of land in Santa Barbara, Quimistan. This day back in 1990 was his first step as a coffee farmer. Finca El Amigo produced high altitude coffee while Jorge continued to work simultaneously as an independant accountant.\u003cbr\u003e\u003cbr\u003eAfter nine years producing coffee he became the General Manager for the National Association of Coffee Growers ANACAFEH. He told Project Origin \u003cem\u003e“I worked travelling all through Honduras organising ANACAFEH, helping producers with technical, financial and social assistance. I held the position for 10 years. During this time I visited farms from other departments and became interested in growing specialty coffee and with the personal goal of start producing specialty coffees and win COE in Honduras.”\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eA few years ago, Jorge decided to invest in specialty coffee by purchasing the farm La Huerta, and recently purchased a third lot of land, called Finca Zafiro, to advance on his specialty COE coffee goals. He invested not only in purchasing new lands to add to Finca El Amigo, but also invested energy towards improving the farming conditions through cultivation and farm management. Finca Zafiro grows the parainema and geisha varieties under the shade of wood and plantain trees, and La Huerta grows caturra, parainema and geisha varieties.\u003cbr\u003e\u003cbr\u003eAt the second harvest of La Huerta, Jorge Lanza won Honduras COE 2013 with a record score of 92.75 points! Both of his specialty focused farms have unique micro-climates, spectacular quality of soil and water, and of course, great hands to nurture and produce outstanding specialty coffee.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eHow This Lot Was Processed\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eAfter only picking ripe cherries they are floated and then pulped. They then undergo a dry (non-submerged) fermentation of 10-14 hours in concrete pillas, under shade. Once fermentation is complete the parchment coffee is washed in concrete channels to remove any remaining mucilage and is then dried on raised beds until a moisture content of 10-12% is reach. Drying typically takes 12-15 days and then coffee is then stored still in parchment until dry milling ready for export.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43378793218293,"sku":"JOR250WB","price":22.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43378793251061,"sku":"JOR250ESP","price":22.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43378793316597,"sku":"JOR250FIL","price":22.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43378793349365,"sku":"JOR1KGWB","price":75.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2022-10-19at12.18.10pm.png?v=1666144592"},{"product_id":"rafael-vinhal-lot-15-washed-brazil","title":"Rafael Vinhal Lot 15 (Washed) - Brazil","description":"\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWe hosted a Live Virtual Tasting (cupping) for this\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ecoffee!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYou can still participate\/watch the replay using the links below :)\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCupWise Link: \u003ca href=\"https:\/\/cup-wise.com\/live\/XjX7Orlc\" target=\"_blank\"\u003ehttps:\/\/cup-wise.com\/live\/XjX7Orlc\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e(For entering scores and discussing the coffees, it will be hosting the YouTube stream as well.)\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cbr data-mce-fragment=\"1\"\u003eYouTube Link: \u003ca href=\"https:\/\/youtu.be\/wVAf7qCUtPQ\" target=\"_blank\"\u003ehttps:\/\/youtu.be\/wVAf7qCUtPQ\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e(Just for watching the video after the stream, without access to the scores, tasting notes or chat history.)\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e---\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cem\u003eCoconut, pandan chiffon and fresh nectarine.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFarm: Fazenda Vinhal\u003cbr\u003eCountry: Brazil\u003cbr\u003eRegion: Cerrado Mineiro\u003cbr\u003eAltitude: 980 masl\u003cbr\u003eVariety: Peaberry Icatu\u003cbr\u003eProcessing: Double Fermented Thermal Shock Washed\u003cbr\u003eFarmer: Rafael Vinhal\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/southlandmerchants\/\" target=\"_blank\"\u003eSouthland Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eSince 1988 Vinhal Farm has been producing very high quality coffees in the heart of Minas Gerais state, in Cerrado Mineiro Region - Brazil. Throughout this trajectory they have improved their work and adopted the best sustainability practices and respect for people and the environment. They are a family running a business and everyone who works in the farm is absolutely passionate about their coffee.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eTheir properties are certified by Rainforest Alliance, 4C and Certifica Minas. With great care and relying on innovative craft production, they do their best to ensure that their coffees stand out both in the domestic and foreign markets, and they are very proud of all the awards they have already won in some of the main quality contests in Brazil.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSustainability and Quality are their main focuses - their properties (Recanto Farm and Estrela Farm) have three different independent certifications, two of them international: the Rainforest Alliance, with headquarters in the USA, and the 4C Common Code of the Coffee Community, from Germany; and one of them, national: Certifica Minas, ran by Minas Gerais state.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eTo achieve and maintain these certifications, they need to comply with a series of standards regarding issues such as: environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. Thus, they periodically receive audits on farms to validate the fulfillment of more than 100 evaluation criteria.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eHow This Lot Was Processed\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eAfter being mechanically harvested the coffee cherries were washed and sorted to select only ripe cherries. They then underwent a dry aerobic fermentation for 30 hours, after which they were subject to a 'thermal shock' stage. The cherries were then de-pulped before undergoing a \u003cem\u003esecond\u003c\/em\u003e fermentation (submerged anaerobic) for \u003cem\u003e190 hours\u003c\/em\u003e. Finally the coffee was centrifuged and dried on raised beds for 16 days.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003ci\u003e\u003cbr\u003eAbout Southland Merchants\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eNadia and Andre are Brazilian, passionate coffee lovers, partners in business and life and the founders and owners of Southland Merchants. They met in 2002 in a casual setting and instantly felt connected. Within a year, they established their first company and fell in love.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eLife in Brazil was great; they love the country and its people, the lifestyle and being with their families but they could not let go of the urge to venture out into the world and explore new places. Eventually they decided to embark on an adventure and to move overseas with their three girls. They wanted to find a place that would offer a bright future for their children, allow them to meet a new culture and learn another language. After a lot of research, they realised Australia would be the ideal destination.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIn 2017 Australia became their new home and in the same year they arrived they founded Southland Merchants. The company supplies Australian roasters with delicious Brazilian green coffee, full of stories and passion, and connects them back to their roots.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cem\u003e---\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n  \u003ciframe src=\"https:\/\/cup-wise.com\/live\/XjX7Orlc\/1,2,3\" title=\"Score this coffee with Cupwise\" height=\"420\" width=\"600\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43381507457269,"sku":"V15250WB","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43381507490037,"sku":"V15250ESP","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43381507522805,"sku":"V15250FIL","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43381507555573,"sku":"V151KGWB","price":78.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2022-10-19at11.56.54am.png?v=1666142981"},{"product_id":"rafael-vinhal-lot-45-natural-brazil","title":"Rafael Vinhal Lot 45 (Natural) - Brazil","description":"\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWe hosted a Live Virtual Tasting (cupping) for this\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ecoffee!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYou can still participate\/watch the replay using the links below :)\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCupWise Link: \u003ca href=\"https:\/\/cup-wise.com\/live\/XjX7Orlc\" target=\"_blank\" data-mce-href=\"https:\/\/cup-wise.com\/live\/XjX7Orlc\"\u003ehttps:\/\/cup-wise.com\/live\/XjX7Orlc\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e(For entering scores and discussing the coffees, it will be hosting the YouTube stream as well.)\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\n\u003cbr data-mce-fragment=\"1\"\u003eYouTube Link: \u003ca href=\"https:\/\/youtu.be\/wVAf7qCUtPQ\" target=\"_blank\" data-mce-href=\"https:\/\/youtu.be\/wVAf7qCUtPQ\"\u003ehttps:\/\/youtu.be\/wVAf7qCUtPQ\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e(Just for watching the video after the stream, without access to the scores, tasting notes or chat history.)\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e---\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003ci\u003eRuby Port, buttered pecans and milk chocolate.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eFarm: Fazenda Vinhal\u003cbr\u003eCountry: Brazil\u003cbr\u003eRegion: Cerrado Mineiro\u003cbr\u003eAltitude: 980 masl\u003cbr\u003eVariety: Peaberry Catucai 2SL\u003cbr\u003eProcessing: Double Fermented Thermal Shock Natural\u003cbr\u003eFarmer: Rafael Vinhal\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/southlandmerchants\/\" target=\"_blank\"\u003eSouthland Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eSince 1988 Vinhal Farm has been producing very high quality coffees in the heart of Minas Gerais state, in Cerrado Mineiro Region - Brazil. Throughout this trajectory they have improved their work and adopted the best sustainability practices and respect for people and the environment. They are a family running a business and everyone who works in the farm is absolutely passionate about their coffee.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eTheir properties are certified by Rainforest Alliance, 4C and Certifica Minas. With great care and relying on innovative craft production, they do their best to ensure that their coffees stand out both in the domestic and foreign markets, and they are very proud of all the awards they have already won in some of the main quality contests in Brazil.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSustainability and Quality are their main focuses - their properties (Recanto Farm and Estrela Farm) have three different independent certifications, two of them international: the Rainforest Alliance, with headquarters in the USA, and the 4C Common Code of the Coffee Community, from Germany; and one of them, national: Certifica Minas, ran by Minas Gerais state.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eTo achieve and maintain these certifications, they need to comply with a series of standards regarding issues such as: environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. Thus, they periodically receive audits on farms to validate the fulfillment of more than 100 evaluation criteria.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eHow This Lot Was Processed\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eAfter being mechanically harvested the coffee cherries were washed and sorted to select only ripe cherries. They then underwent a dry aerobic fermentation for 33 hours, after which they were subject to a 'thermal shock' stage. The coffee then underwent a second fermentation, this time a dry \u003cem\u003ean\u003c\/em\u003eaerobic one for \u003cem\u003e108 hours\u003c\/em\u003e and then were subject to a \u003cem\u003esecond\u003c\/em\u003e thermal shock stage. Finally the coffee was centrifuged and dried on raised beds for 21 days.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003ci\u003e\u003cbr\u003eAbout Southland Merchants\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eNadia and Andre are Brazilian, passionate coffee lovers, partners in business and life and the founders and owners of Southland Merchants. They met in 2002 in a casual setting and instantly felt connected. Within a year, they established their first company and fell in love.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eLife in Brazil was great; they love the country and its people, the lifestyle and being with their families but they could not let go of the urge to venture out into the world and explore new places. Eventually they decided to embark on an adventure and to move overseas with their three girls. They wanted to find a place that would offer a bright future for their children, allow them to meet a new culture and learn another language. After a lot of research, they realised Australia would be the ideal destination.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIn 2017 Australia became their new home and in the same year they arrived they founded Southland Merchants. The company supplies Australian roasters with delicious Brazilian green coffee, full of stories and passion, and connects them back to their roots.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cem\u003e---\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ciframe src=\"https:\/\/cup-wise.com\/live\/XjX7Orlc\/1,2,3\" title=\"Score this coffee with Cupwise\" height=\"420\" width=\"600\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43381516828917,"sku":"V45250WB","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43381516861685,"sku":"V45250ESP","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43381516894453,"sku":"V45250FIL","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43381516927221,"sku":"V451KGWB","price":78.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-04-03at1.53.49pm.png?v=1680496218"},{"product_id":"rafael-vinhal-tasting-pack","title":"Rafael Vinhal Tasting Pack","description":"\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eWe hosted a Live Virtual Tasting (cupping) for these\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ecoffees!\u003c\/strong\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYou can still participate\/watch the replay using the links below :)\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCupWise Link: \u003ca href=\"https:\/\/cup-wise.com\/live\/XjX7Orlc\" data-mce-href=\"https:\/\/cup-wise.com\/live\/XjX7Orlc\" target=\"_blank\"\u003ehttps:\/\/cup-wise.com\/live\/XjX7Orlc\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e(For entering scores and discussing the coffees, it will be hosting the YouTube stream as well.)\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: center;\"\u003e\n\u003cbr data-mce-fragment=\"1\"\u003eYouTube Link: \u003ca href=\"https:\/\/youtu.be\/wVAf7qCUtPQ\" data-mce-href=\"https:\/\/youtu.be\/wVAf7qCUtPQ\" target=\"_blank\"\u003ehttps:\/\/youtu.be\/wVAf7qCUtPQ\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e(Just for watching the video after the stream, without access to the scores, tasting notes or chat history.)\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e---\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cbr\u003eThis Tasting Pack contains:\u003cbr\u003e\u003cbr\u003e125g x \u003ca href=\"https:\/\/monastery.coffee\/products\/rafael-vinhal-lot-15-washed-brazil\" target=\"_blank\"\u003eRafael Vinhal Lot 15 (Double Washed)\u003c\/a\u003e\u003cbr\u003e 125g x \u003ca href=\"https:\/\/monastery.coffee\/products\/rafael-vinhal-lot-45-natural-brazil\" target=\"_blank\"\u003eRafael Vinhal Lot 45 (Double Natural)\u003c\/a\u003e\u003cbr\u003e125g x \u003ca href=\"https:\/\/monastery.coffee\/products\/rafael-vinhal-lot-48-honey-brazil\" target=\"_blank\"\u003eRafael Vinhal Lot 48 (Triple Honey)\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eFarm: Fazenda Vinhal\u003cbr\u003eCountry: Brazil\u003cbr\u003eRegion: Cerrado Mineiro\u003cbr\u003eAltitude: 980 masl\u003cbr\u003eFarmer: Rafael Vinhal\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/southlandmerchants\/\" target=\"_blank\"\u003eSouthland Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eSince 1988 Vinhal Farm has been producing very high quality coffees in the heart of Minas Gerais state, in Cerrado Mineiro Region - Brazil. Throughout this trajectory they have improved their work and adopted the best sustainability practices and respect for people and the environment. They are a family running a business and everyone who works in the farm is absolutely passionate about their coffee.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eTheir properties are certified by Rainforest Alliance, 4C and Certifica Minas. With great care and relying on innovative craft production, they do their best to ensure that their coffees stand out both in the domestic and foreign markets, and they are very proud of all the awards they have already won in some of the main quality contests in Brazil.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSustainability and Quality are their main focuses - their properties (Recanto Farm and Estrela Farm) have three different independent certifications, two of them international: the Rainforest Alliance, with headquarters in the USA, and the 4C Common Code of the Coffee Community, from Germany; and one of them, national: Certifica Minas, ran by Minas Gerais state.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eTo achieve and maintain these certifications, they need to comply with a series of standards regarding issues such as: environmental conservation and sustainable production, good social practices and working conditions, an efficient management and control system for the entire production chain and, of course, full compliance with all current legislation. Thus, they periodically receive audits on farms to validate the fulfillment of more than 100 evaluation criteria.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003ci\u003e\u003cbr\u003eAbout Southland Merchants\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eNadia and Andre are Brazilian, passionate coffee lovers, partners in business and life and the founders and owners of Southland Merchants. They met in 2002 in a casual setting and instantly felt connected. Within a year, they established their first company and fell in love.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003eLife in Brazil was great; they love the country and its people, the lifestyle and being with their families but they could not let go of the urge to venture out into the world and explore new places. Eventually they decided to embark on an adventure and to move overseas with their three girls. They wanted to find a place that would offer a bright future for their children, allow them to meet a new culture and learn another language. After a lot of research, they realised Australia would be the ideal destination.\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003eIn 2017 Australia became their new home and in the same year they arrived they founded Southland Merchants. The company supplies Australian roasters with delicious Brazilian green coffee, full of stories and passion, and connects them back to their roots.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e---\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n  \u003ciframe src=\"https:\/\/cup-wise.com\/live\/XjX7Orlc\/1,2,3\" title=\"Score this coffee with Cupwise\" height=\"420\" width=\"600\"\u003e\u003c\/iframe\u003e\n\u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"375g \/ Whole Bean \/ Light","offer_id":43381896839413,"sku":"VINPACK","price":40.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/combine_images_1c91ed5c-b267-4c93-9174-51cc71eefb67.jpg?v=1666149112"},{"product_id":"fazenda-resplendor-pulped-natural-brazil","title":"Fazenda Resplendor (Pulped Natural) - Brazil","description":"\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cem\u003eHazelnuts, milk chocolate and hard toffee.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eFarm: Fazenda Resplendor\u003cbr\u003eCountry: Brazil\u003cbr\u003eRegion: Chapada de Minas\u003cbr\u003eAltitude: 900 - 1,000 masl\u003cbr\u003eVariety: Icatu\u003cbr\u003eProcessing: Pulped Natural\u003cbr\u003eFarmer: Gustavo Nunes\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/southlandmerchants\/\" target=\"_blank\"\u003eSouthland Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003eResplendor Farm is a producer of specialty coffee located in the heart of Chapada de Minas region, between the municipalities of Agua Boa and Capelinha. It began in the 1970’s when Mr. Walter Palmeiras and Mr. Alair Campos came from Machado, south of Minas Gerais, to the city of Capelinha. They have since brought several other growers to the region, which has allowed the development of it, generating well distributed, higher incomes.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn 2005, Mr João Felisberto de Miranda took the responsibility for the farm, starting a cycle of changes there. In 2009, Gustavo Vieira de Carvalho was invited to become a partner with him, bringing more techniques and strong experience in administration. Joao Miranda and Gustavo de Carvalho are from two different generations but both carry on in the tradition of their families, whom are endlessly passionate about coffee production.\u003cbr\u003e\u003cbr\u003eIt was in the Southwest of Minas Gerais state that they started this partnership for the construction of a new chapter in their story; they became principal actors in the transformation of the Vale do Jequitinhonha region. This region combines the natural advantages of the microclimate of Brazil with constant investments in planting technologies, post-harvest techniques and in the drying process of pulped coffee.\u003cbr\u003e\u003cbr\u003eFurthermore they have well integrated logistics with warehouses from their own group, which guarantees access to export markets with a constant volume, being able to withstand crop failures. Resplendor Farm has 600 hectares of coffee planted and it is managed with the latest techniques and production concepts. In this way, the plantation is self-sustaining.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eThey also have a strong social responsibility on the farm with its employees and surrounding communities, along with their farming practices and the environment. The farm has both UTZ and Rainforest Alliance certification, a sustainable agriculture norm, which they endeavoured to acquire in order to meet the challenges they set themselves. Gustavo Vieira owns the Geral Super Safra warehouse, located in the South of Minas Gerais. There all the selection, distribution and storage is done.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eJoao and Gustavo believe strongly in the way they choose to operate, as they do in Resplendor Farm and in the Geral Super Safra warehouse, always seeking to achieve excellent performance and deliver the best coffee possible.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003e---\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e \u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43448940331253,"sku":"RES250WB","price":18.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43448940364021,"sku":"RES250ESP","price":18.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43448940396789,"sku":"RES250FIL","price":18.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43448940429557,"sku":"RES1KGWB","price":61.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Resplendor_for_Shopify.png?v=1747361594"},{"product_id":"carmela-aduviri-bolivia","title":"Carmela Aduviri (Traditional Natural) - Bolivia","description":"\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eNB: If you remember Carmela's coffee from previous seasons please be aware this harvest has a substantially different flavour profile. It doesn't posses the intense winey quality of previous years and is much cleaner (but with subdued fruit as well).\u003c\/strong\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003eAlmond praline, chocolate and strawberry compote.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eFarm: Carmelita\u003cbr\u003eCountry: Bolivia\u003cbr\u003eProvince: Caranavi\u003cbr\u003eColony: Copacabana\u003cbr\u003eElevation: 1,600–1,650 masl\u003cbr\u003eVariety: Caturra, Catuaí\u003cbr\u003eProcessing: Natural\u003cbr\u003eProducer: Carmela Aduviri\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/melbcoffeemerch\/\" target=\"_blank\"\u003eMelbourne Coffee Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003c\/i\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/www.youtube.com\/embed\/aeUp_SpMO3g\" target=\"_blank\"\u003e\u003c\/a\u003eThis coffee was produced by Carmela Aduviri from Copacabana, a small and remote settlement located 180 kilometres from La Paz in the heart of the Caranavi province. This region is the epicentre for specialty coffee production in Bolivia, with incredibly high altitudes, rich soil, and wide daily temperature ranges providing the perfect conditions for exceptional coffee.\u003cbr\u003e\u003cbr\u003eThe inhabitants of Copacabana first began farming coffee around 35 years ago. Farms here are small and traditional. Almost all work is carried out by the farm's owners and their extended families, with a handful of temporary workers taken on to help out during harvest. All of the producers at Copacabana were born into the Aymara, an ancient indigenous group which lived on the Altiplano (a vast plateau of the central Andes that stretches from southern Peru to Bolivia and into northern Chile and Argentina). The region was known for the world’s highest lake, called Titicaca, and when their families moved to Caranavi, they named their ‘colony’, or settlement, Copacabana.\u003cbr\u003e\u003cbr\u003eCarmela has worked in coffee for fourty years while raising eight children. Her farm, “Carmelita”, is about 2 hectares in size, and is located at an altitude of 1,400 to 1,550 metres above sea level. Today Carmela manages the farm with her son, and together they have worked incredibly hard on improving and producing the best quality coffee they can. They grow a mix of Caturra and Catuaí variety trees on their farm, which grow in a rich clay soil under the protective shade of native forest trees, whose heavy leaf fall creates a natural mulch fertiliser, and whose canopy provides an important habitat for the many bird and insect species in the area.\u003cbr\u003e\u003cbr\u003eThe families who live in Copacabana, including the Aduviri family, used to depend on the local market to sell their coffee, meaning low prices and little reliability. Now they selectively pick their coffee cherries and are able to sell their top-grade coffees for substantially higher prices to MCM's partners at \u003ca href=\"https:\/\/www.instagram.com\/agricafebolivia\/\" target=\"_blank\"\u003eAgricafe\u003c\/a\u003e, which processes specialty lots at its Buena Vista wet mill which is located in Caranavi.\u003c\/div\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cbr\u003eThe first of its kind in the country, the Sol de la Manaña program is aimed at sharing knowledge and technical assistance with local producers to create better quality coffees in higher quantities. By doing so Agricafe hopes that coffee production can be a viable and sustainable crop for producers, like Carmela, in the region for many years to come.\u003cbr\u003e\u003cbr\u003eAfter the coffee was delivered, it was placed into a floatation tank and all floaters were removed. The whole cherries were then dried on on raised beds in the sun and turned turned regularly to ensure it dried evenly. The drying was then finished off at a very low temperature in a stationary drier. The coffee was then transported to La Paz where it was rested, and then milled at the Rodriguez family’s \u003ca href=\"http:\/\/melbournecoffeemerchants.com.au\/planta-achocalla\/\" target=\"_blank\"\u003ebrand new dry mill\u003c\/a\u003e. At the mill, the coffee was carefully screened again by machines and also by hand to remove any defects.\u003cbr\u003e\u003cbr\u003eCarmela worked hard to collect and process the cherries for this special micro lot and carefully hand polished all of the cherries before delivering them to the mill! A whole lot of love and hard work has gone into this coffee.. we hope you enjoy it!\u003cbr\u003e\u003cbr\u003eRead about the Sol de la Mañana program \u003ca href=\"http:\/\/melbournecoffeemerchants.com.au\/sol-de-manana\/\" target=\"_blank\"\u003ehere\u003c\/a\u003e and Pedro Rodgriguez \u003ca href=\"http:\/\/melbournecoffeemerchants.com.au\/meet-pedro-rodriguez\/\" target=\"_blank\"\u003ehere\u003c\/a\u003e and about Bolivian coffee more generally \u003ca href=\"http:\/\/melbournecoffeemerchants.com.au\/origin\/bolivia\/\" target=\"_blank\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/vimeo.com\/144059117\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Carmela_Av_480x480.jpg?v=1651045195\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/files\/Carmela_Av_480x480.jpg?v=1651045195\"\u003e\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43662034206965,"sku":"CAR250WB","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43662034239733,"sku":"CAR250ESP","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43662034272501,"sku":"CAR250FIL","price":20.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43662034305269,"sku":"CAR1KGWB","price":68.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-03-10at1.19.36pm.png?v=1678416644"},{"product_id":"oscar-restrepo-yellow-bourbon-colombia","title":"Oscar Restrepo (Yellow Bourbon) - Colombia","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eHoney macadamias, persimmon and peach.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eFarm: La Divisa\u003cbr\u003eProducer: Oscar Restrepo\u003cbr\u003eCountry: Colombia\u003cbr\u003eRegion: Risaralda\u003cbr\u003eElevation: 1,780 masl\u003cbr\u003eVariety: Yellow Bourbon\u003cbr\u003eProcessing: Natural\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/harvesttowncoffee\/\" target=\"_blank\"\u003eHarvestTown Coffee\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eOscar is a 3rd generation coffee grower who took the management of the family farm several years ago while he was studying agronomy at university.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOscar has always been passionate about all coffee process and he saw an opportunity to start experimenting unconventional processing methods for his coffee since at that stage most of Colombian coffee was washed and not many farmers were keen to try different methods.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEver since Oscar has been focusing on the Natural process for selected micro lots of the harvests, achieving cupping scores above 86 points on the SCA (Specialty Coffee Association) scale and producing very complex and exceptional coffees with fruity and winey notes accompanied by medium acidity and body.\u003cbr\u003e\u003cbr\u003eHarvest period:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOctober – January\u003cbr data-mce-fragment=\"1\"\u003eApril - June\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePicking:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe hand-picking is done between 6 am and 12 pm to take advantage of the sunlight.\u003cbr data-mce-fragment=\"1\"\u003eThe coffee is hand-picked and we pay some of our pickers a bit higher than normal with the only condition to pick exclusively the ripe cherries.\u003cbr data-mce-fragment=\"1\"\u003eDuring the harvest period at La Divisa the picking takes place every 20 days, with this we allow the cherries to ripe properly thus obtaining a coffee with higher sugar levels.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eDrying Process:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe picking finishes at 12 pm and if the day is sunny and warm, it is put into water tanks for 2-3 hours in order to remove floaters. \u003cbr data-mce-fragment=\"1\"\u003eOnce floaters have been removed, the batch is put to dry on patios without fermentation.\u003cbr data-mce-fragment=\"1\"\u003eOn the other hand, when the picking finishes but the day is cold and cloudy, the batch is put into fermentation tanks until the next day (24 hours) and after this period of time the coffee is placed onto patios for drying.\u003cbr data-mce-fragment=\"1\"\u003eThe drying process takes normally between 18 and 22 days. \u003cbr data-mce-fragment=\"1\"\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43662048657653,"sku":"OSC250WB","price":22.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43662048690421,"sku":"OSC250ESP","price":22.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43662048723189,"sku":"OSC250FIL","price":22.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43662048755957,"sku":"OSC1KGWB","price":75.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-03-10at1.27.07pm.png?v=1678417104"},{"product_id":"wilton-benitez-regional-washed-colombia","title":"Wilton Benitez (Regional Washed) - Colombia","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eRaw sugar, shortbread and fresh lychees.\u003cbr\u003e\u003c\/em\u003e\u003cbr\u003eFarm: Granja Paraíso 92\u003cbr\u003eProducer: Wilton Benitez\u003cbr\u003eCountry: Colombia\u003cbr\u003eRegion: Piendamo, Cauca\u003cbr\u003eElevation: 1,750 masl\u003cbr\u003eVariety: Colombia\u003cbr\u003eProcessing: Controlled Washed\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/far.more.coffee\/\" target=\"_blank\"\u003eFar More\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e Wilton Benitez is a highly specialised Colombian coffee producer with a lifetime of experience in the production and processing of exotic coffee, with a plethora of awards for the quality of his coffees. Today Wilton has a processing plant in the Department of Cauca and two small farms (one in Cauca and the other in Risaralda). His farms meet the highest standards of quality and control and social practice. Granja Paraíso 92 is a family farm that has different varieties such as Java, Bourbon Pink, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo and Colombia. They use highly innovative cultivation systems such as terraces and drip irrigation. It has its own laboratories to calculate all the details from shade to nutrition with scientific efficiency - all aimed at producing incredibly unique and aromatic coffees.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThis lot is a 'controlled washed' fermentation and uses coffee cherries that Wilton purchases from neighbouring farmers.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eThe processes applied to the different coffees start from a strict selection, sterilisation and characterisation of the cherry. Next is the first phase of controlled anaerobic fermentation, where a specific microorganism is added for each process. After that, the coffee is pulped and subjected to a second fermentation phase which is followed by a bean sealing process that is carried out through impacts of hot and cold water to improve the organoleptic conditions of the coffee.\u003cbr data-mce-fragment=\"1\"\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003cem\u003e---\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43662068711669,"sku":"WIL250WB","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43662068744437,"sku":"WIL250ESP","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43662068777205,"sku":"WIL250FIL","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43662068809973,"sku":"WIL1KGWB","price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-03-10at1.32.40pm.png?v=1678417576"},{"product_id":"sebastian-gomez-gesha-colombia","title":"Sebastian Gomez (Gesha) - Colombia (Limited Release)","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003eDried mango, mandarin and lemon myrtle.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFarm: La Divisa\u003cbr\u003eRegion: Circasia, Quindio\u003cbr\u003eCountry: Colombia\u003cbr\u003eProcessing: Double Anaerobic Natural\u003cbr\u003eElevation: 1,750 - 1,800 masl\u003cbr\u003eVarieties: Gesha\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/cofi_net\/\" target=\"_blank\"\u003eCofinet\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eProduced by Sebastian Gomez at Finca La Divisa - coffee cherries are carefully handpicked to ensure only the ripest are used. Sebastian primarily grows Castillo, Variedad Colombia and Pink Bourbon; in 2018 he also planted 5,000 Gesha trees (which this lot comes from).\u003cbr\u003e\u003cbr\u003eThis gesha lot was exposed to a dry anaerobic fermentation of 32 hours inside grain pro bags before being pulped and left to ferment inside grain pro bags for and additional 48 hours. Later the coffee was placed on raised beds below 35C until the ideal moisture content was achieved.\u003cbr\u003e\u003cbr\u003eSebastian has been working with Cofinet since 2017 and they have experienced first-hand his commitment to improving upon every harvest.\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43662104822005,"sku":"SEB250WB","price":43.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43662104854773,"sku":"SEB250ESP","price":43.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43662104887541,"sku":"SEB250FIL","price":43.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43662104920309,"sku":"SEB1KGWB","price":146.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-03-10at1.29.18pm.png?v=1678417217"},{"product_id":"gera-washed-ethiopia","title":"Gera (Washed) - Ethiopia","description":"\u003cp style=\"text-align: center;\"\u003e\u003cem\u003eNougat, honey and white peach.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eWashing Station: Gera\u003cbr\u003eCountry: Ethiopia\u003cbr\u003eZone: Jimma\u003cbr\u003eRegion: Limu\u003cbr\u003eElevation: 1,860–1,990 masl\u003cbr\u003eVarieties: Landrace varieties and JARC 74110, 74112, 74165, 74158\u003cbr\u003eProcessing: Washed\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/melbcoffeemerch\/\" target=\"_blank\"\u003eMelbourne Coffee Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eThis washed lot is made up of coffees grown and processed in the ‘kebele’ (town or village) of Gera, in the ‘woreda’ (administrative district) of Gera, in Ethiopia’s Jimma Zone. The coffee was processed at Gera Washing Station, which produces both washed and natural lots under the watchful eye of operations manager, Tkelu Gebrie. The washing station is part of a 500 hectare coffee farm owned by Tracon Trading. This family-run exporting company manages quality control and operations at the estate, and prepares the resulting parchment for export at an impressive dry milling facility in Addis Ababa.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis lot is made up of coffee grown at Gera Estate, along with freshly picked cherries from some 350 local coffee growers. The majority of the families who contributed to this lot farm organically on tiny plots of land, which average just 2.4 hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is quite high – around 1,800–2,000m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout Tracon Trading\u003cbr\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003eEstablished by Mr. Omer Ali Shifaw in 2008, Tracon Trading PLC is a leading exporting company involved in a number of industries in Ethiopia, including construction, real estate, freight and coffee. The family-owned company own a number of coffee farms and washing stations in Ethiopia’s producing regions, along with a state-of-the-art dry mill and storage facility in Addis Ababa, where quality control is overseen by Adbuhay Hassen. Here, up to 6 tonnes of coffee are dry milled per hour, with conveyor belt assited hand-sorting and Buhler Z+ colour sorters used to further improve the quality of the coffee processed.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTracon is committed to improving conditions for the communities surrounding their farms and washing stations. Not only are all employees paid above market rates, but farmers can access advance payments for their contributed cherries, as well as educational and training materials. The company has also constructed gravel roads to their washing stations, improving accessibility for contributing farmers and workers alike.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout the Varieties\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis lot is predominantly made up of JARC varieties selected by Tracon’s agronomists to suit Gera Estate’s terroir. Along with these, this lot includes a number of native or “landrace” varieties that grow at the estate.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor many years, most Ethiopian coffees have been described as being a mix of cultivated and wild varieties, referred to as “heirloom varieties.” This is a term that is all-encompassing and used by many actors in the coffee industry to generally categorise Ethiopian coffee varieties that are from native forest origins. Whilst this describes many of the varieties found in Ethiopia, it is also a bit simplistic and does not acknowledge the varieties that are already locally recognised and cultivated, or those that have been specifically developed and widely distributed by the Jimma Agricultural Research Centre (JARC).\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eJARC varieties were developed using “mother trees” from Ethiopia’s coffee forests, and are now grown for disease and pest resistance, as well as exceptional cup profile, and are released by number. This lot is made up of JARC varieties 74110, 74112, 74158 and 74165, as they are well-suited to Gera Estate’s terroir.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eJimma is also home to many landrace varieties that were originally selected from the forest, and have been propagated successfully for decades. There is little documentation on the history of these varieties, and it is hard to know if they represent a single plant or a wider group of varieties; however, it is widely accepted that they play a major role in the quality and floral flavour profile of the coffee from this region.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout the Processing\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis coffee has been processed using the washed method. It is classified as Grade 1, the highest quality classification for Ethiopian coffees, indicating a great deal of effort has been put into the selection and grading during processing.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEach day, carefully picked coffee cherries are delivered to the Gera washing station and are meticulously sorted by hand and in a floatation tank prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAfter sorting, the coffee cherries are pulped to remove the fruit and skin and graded by weight; heavier beans are of superior quality and deliver a sweeter cup. Once graded, the parchment-covered coffee is soaked in tanks of clean water for 36–48 hours to remove the mucilage (sticky fruit pulp) by allowing it to ferment and detach from the coffee. The coffee is then re-washed and graded again by density in washing channels and soaked in clean water for 12 hours.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffee is then dried for 10–12 days on raised African drying beds, firstly under cover (for around 3–5 hours) and then subsequently in the sun. Whilst drying, the coffee is carefully hand-sorted, and any defects are removed. It is also turned regularly to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOnce the coffee reaches its optimum moisture level, it is hulled at Tracon Trading’s facility in Addis Ababa, and rested in bags in parchment until it is ready for export.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eHow This Coffee Was Sourced\u003cbr\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003eSince 2018, regulation changes within the Ethiopian coffee industry have allowed smallholder producers and coffee washing stations to export coffee directly to the international market, rather than through the Ethiopian Commodity Exchange (ECX). While the ECX has provided stability and opportunity for many Ethiopian coffee farmers, it does not service the specialty market well, as there is an inherent lack of transparency and traceability in its auction model, and more points for potential corruption or confusion between the producing communities and the final buyer.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe recent changes enable a more streamlined coffee supply chain and provide an opportunity for the increased traceability and transparency of coffee trade in Ethiopia. Beyond this, producers who market and trade their coffee directly can access higher prices and more direct payments for their coffees. All of the coffee MCM purchase in Ethiopia is bought outside of the ECX system.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis coffee was sourced through MCM's on-the-ground Ethiopian supply partner, Sucafina Ethiopia, who help connect us to single estates, privately owned washing stations and quality-focused exporters in different regions of Ethiopia. Based in Addis Ababa, Sucafina Ethiopia work as a service provider connecting local farmers and exporters (colloquially known as ‘shippers’) with international buyers like MCM. By Ethiopian law, they (and other foreign-owned entities) are not permitted to buy cherries directly, or to own washing stations or mills; however, their expertise is invaluable in coordinating multiple shippers, ensuring quality standards are met and handling all logistics in the preparation and local transport of MCM's coffees. Through their shared commitment to responsible sourcing practices, quality and traceability, MCM have been connected to likeminded shippers, like Tracon, who work to produce delicious and consistent coffees while running social programs that directly and meaningfully support coffee farmers and their families.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003ca href=\"https:\/\/www.youtube.com\/embed\/aeUp_SpMO3g\" target=\"_blank\"\u003e\u003c\/a\u003e---\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\n\u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43662114947317,"sku":"GER250WB","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43662114980085,"sku":"GER250ESP","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43662115012853,"sku":"GER250FIL","price":19.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43662115045621,"sku":"GER1KGWB","price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-03-10at1.23.35pm.png?v=1678416987"},{"product_id":"tarekech-werasa-natural-ethiopia","title":"Tarekech Werasa (Natural) - Ethiopia","description":"\u003cp style=\"text-align: center;\"\u003eWhite chocolate, nougat and boysenberry jam.\u003cbr\u003e\u003cbr\u003eFarm: Banko Chelchele\u003cbr\u003eCountry: Ethiopia\u003cbr\u003eZone: Gedeo\u003cbr\u003eRegion: Sidama\u003cbr\u003eElevation: 1,900 masl\u003cbr\u003eVarieties: Wolisho, Dega, Kudhumi, JARC 74110, 74112\u003cbr\u003eProcessing: Natural\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/melbcoffeemerch\/\" target=\"_blank\"\u003eMelbourne Coffee Merchants\u003c\/a\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003eThis coffee was produced by Tarekech Werasa, who grows and processes coffee on her 4.9-hectare farm, Banko Chelchele. Tarekech’s farm is named after the local kebele (local village) of Banko Chelchele, where the farm is found, in the woreda (administrative district) of Gedeb, in the Yirgacheffe region of the Gedeo political zone, which is part of Ethiopia’s Southern Nationalities, Nations, and People’s Region. The farm is privately owned and operated by Tarekech and her family.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBeing able to purchase a lot from a single producer in Ethiopia is rare and incredibly special. Most farmers are not able to connect to buyers directly, and must sell their cherry at local washing stations where it is combined with other farmers’ lots, losing transparency and distinction. To access support to process and market her coffee separately, Tarekech joined the Lalisaa Project, an initiative that aims to provide opportunity and resources for smallholder farmers and to connect them to overseas buyers like MCM directly. Head here to learn more about this incredible program and their work in the region.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTarekech established her farm in 1990, and has spent most of her time since relying on brokers to sell her crop. Though she admits to have been wronged by them on numerous times, she has persevered with her farm and is extremely proud of her coffee. Her situation stabilised when direct trade regulations changed in 2018 and she subsequently joined The Lalisaa Project, allowing her to connect more directly to the international market. Tarekech believes that whoever tries her coffee will fall in love with it immediately – and we couldn’t agree more!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTarekech’s farm sits at 1,900m above sea level. This high elevation of the farm, combined with the region’s cool climate is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile. Coffee is grown as a cash crop, alongside other food crops like corn, grain and bananas. The coffee is intercropped amongst native forest and grows under the shade of Birbira, Wanza, and Acacia trees. Like many Ethiopian smallholder farmers, Tarekech uses organic farming practices that rely heavily on the manual labour of her and her family.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout the Gedeo Zone\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Gedeo Zone is located in southwest Ethiopia, in the SNNPR political region, and is named after the Gedeo people. Historically, coffee from Gedeo has been classified both as “Sidama” and “Yirgacheffe,” with the latter being its most famous coffee-growing woreda, and one of the country’s three trademarked region. With average temperatures between 15-18oC and healthy annual rainfalls, Gedeo is well-suited to coffee-growing. Most coffee is part of a family’s ‘coffee garden,’ and grows alongside other food crops in environments nearly free of fertilisers and pesticides. These lots grow in iron-rich, acidic soils and receive shade from native trees such as Cordia Africana, Acacia, and Ensete trees.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGedeo is bordered on all sides by the Oromia political region, except for its north, where it is bordered by the Sidama political region. It includes well-known coffee-growing woredas such as Yirgacheffe, Kochere and Gedeb.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout the Varieties\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis coffee is a mix of three locally recognised native varieties, Wolisho (or Walichu\/Welisho), Dega, and Kudhumi, and two JARC varieties, 74110 and 74112.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor many years, most Ethiopian coffee has only been described as being a mix of varieties that we refer to as “heirloom varieties.” This is a term that is all-encompassing and used by many actors in the coffee industry to generally categorise Ethiopian coffee varieties that are from native forest origins. Whilst this describes many of the varieties found in Ethiopia, it is also a bit simplistic and does not acknowledge the varieties that are already locally recognised and cultivated, or those that have been specifically developed and widely distributed by the Jimma Agricultural Research Centre (JARC).\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEthiopia is home to many native or “landrace” varieties in the region that were originally selected from the forest and have been propagated in the Sidama region for decades. There are five popular ones that all have been named after indigenous trees in the area— Bedessa, Kudhumi, Mique, Sawe and Wolisho. There is little documentation on the history of these varieties, and it is hard to know if they represent single varieties or a wider group of varieties; however, it is widely accepted that they play a major role in the quality and floral flavour profile of the coffee from this region. Along with these, JARC varieties were developed using “mother trees” from Ethiopia’s coffee forests, and are now grown for disease and pest resistance, as well as exceptional cup profile, and are released by number. For example, 74110, 74112 and 74116 are all widely propagated in the Sidama growing region.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAbout the Processing\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis coffee was processed using the natural method; a complex process requiring a high level of attention to detail in order to be done well. Ethiopian coffee has been processed this way by generations of farmers who have mastered the art of the natural method through centuries of tradition and experience.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn collaboration with Lalisaa Project, Tarekech employs best practices to dry her natural processed coffees, as the aim is to produce high quality, exportable grade coffee. This coffee is classified as Grade 1, indicating that a lot of effort has been put into the selection, grading and drying to ensure the very highest quality coffee is produced.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEach day, Tarekech and her team selectively handpick the ripest red cherries. The cherries are meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffee is then graded by weight and spread evenly on raised African beds (screens) to dry in the sun. Initially, it is laid very thinly and turned regularly to ensure consistent drying and prevent over-fermentation. This is done very carefully to avoid damage to the fruit.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAfter a few days, when the coffee has reached 25% humidity—this is called the “raisin stage”—the layers of coffee are gradually increased. Careful attention and control during this drying phase ensures the coffee is stable and that a clean and balanced cup profile is achieved. The coffee is turned constantly whilst drying to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOnce the coffee reaches the optimum moisture level (usually over 2-4 weeks, depending on weather conditions), it is moved to an onsite warehouse where it is rested (or ‘conditioned’) before being transported to the dry mill to be hulled and sorted before export.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eHow This Coffee Was Sourced\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eSince 2018, regulation changes within the Ethiopian coffee industry have allowed smallholder producers and coffee washing stations to export coffee directly to the international market, rather than through the Ethiopian Commodity Exchange (ECX). While the ECX has provided stability and opportunity for many Ethiopian coffee farmers, it does not service the specialty market well, as there is an inherent lack of transparency and traceability in its auction model, and more points for potential corruption or confusion between the producing communities and the final buyer.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe recent changes enable a more streamlined coffee supply chain and provide an opportunity for the increased traceability and transparency of coffee trade in Ethiopia. Beyond this, producers who market and trade their coffee directly can access higher prices and more direct payments for their coffees. All of the coffee MCM purchase in Ethiopia is bought outside of the ECX system.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis coffee was sourced through MCM's on-the-ground Ethiopian supply partner, Sucafina Ethiopia, who help connect MCM to single estates, privately owned washing stations and quality-focused exporters in different regions of Ethiopia. Based in Addis Ababa, Sucafina Ethiopia work as a service provider connecting local farmers and exporters (colloquially known as ‘shippers’) with international buyers like MCM. By Ethiopian law, they (and other foreign-owned entities) are not permitted to buy cherries directly, or to own washing stations or mills; however, their expertise is invaluable in coordinating multiple shippers, ensuring quality standards are met and handling all logistics in the preparation and local transport of our coffees. Through our shared commitment to responsible sourcing practices, quality and traceability, MCM have been connected to likeminded shippers, who work to produce delicious and consistent coffees while running social programs that directly and meaningfully support coffee farmers and their families.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e---\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003c\/div\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43662246183157,"sku":"TAR250WB","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43662246215925,"sku":"TAR250ESP","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43662246248693,"sku":"TAR250FIL","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43662246281461,"sku":"TAR1KGWB","price":78.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-03-10at1.30.56pm.png?v=1678417316"},{"product_id":"riverdale-estate-cm-lot-10-india","title":"Riverdale Estate (CM Lot 10) - India","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cem\u003eDried jackfruit, strawberry jam and almond praline.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFarmer: Prakashan Balaraman\u003cbr\u003eFarm: \u003ca href=\"https:\/\/www.instagram.com\/riverdaleestate__yercaud_india\/\" target=\"_blank\"\u003eRiverdale Estate\u003c\/a\u003e\u003cbr\u003eRegion: Yercaud\u003cbr\u003eCountry: India\u003cbr\u003eProcessing: Natural (Carbonic Maceration with Added Fruit)\u003cbr\u003eElevation: 1,450 - 1,700 masl\u003cbr\u003eVariety: SL9 and SL5B\u003cbr\u003eSourced Through: Condesa Co.Lab\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/embed\/urg6CUDaITw\" data-mce-href=\"https:\/\/www.youtube.com\/embed\/urg6CUDaITw\" target=\"_blank\"\u003e\u003c\/a\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca title=\"Roasters' Notes for the 2019-20 harvest of Riverdale Estate (India)\" href=\"https:\/\/www.youtube.com\/embed\/urg6CUDaITw\" data-mce-href=\"https:\/\/www.youtube.com\/embed\/urg6CUDaITw\"\u003e\u003c\/a\u003e\u003c\/strong\u003eSince 1920, \u003ca href=\"https:\/\/riverdalecoffee.com\/\" data-mce-href=\"https:\/\/riverdalecoffee.com\/\" target=\"_blank\"\u003eRiverdale Estate\u003c\/a\u003e has been a family owned business where three generations have worked to improve the quality of their coffee plants. The Farm is located in Eastern Ghat Mountains in Yercaud – South India. Prakashan Balaraman is a young and passionate coffee farmer who is challenging traditional coffee growing practices and processing in India. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn the last 10 years Riverdale Estate has been transformed with new modern farming practices like a state of art cupping lab, energy efficient pulping station(wet mill), drip irrigation for the plants, African style raised beds to dry all our coffee and temperature controlled storage room to store coffee beans post harvest The plantation sits at an altitude of 1450 meter above sea level where we grow Green tip Gesha, brown tip Gesha, SL9 and SL5B arabica varieties.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Loam soil in these mountain ranges have a perfect mixture of clay, silt and sand to grow coffee and other crops like oranges, jackfruit \u0026amp; peppercorn. The estate has a natural water stream which flows throughout the year making it a very interesting place to cultivate coffee.\u003cbr\u003e\u003cbr\u003eOnly selective ripe cherries are hand picked by their trained pickers at. Quality picking equals quality green beans and this is in their DNA! Training their hand picker team on an ongoing basis and having quality control measure is the key to ensure coffees are picked at the optimum ripeness for different process.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFruit development is a lengthly process understanding the maturation of the bean development on a weekly basis provides Riverdale Estate the roadmap, the work starts from early on the seed development of the endosperm – how the seeds store protein and sucrose within its walls.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCoffee fruit ripen at different stages so RE's field manager starts the day by choosing which section of the farm is ready to be picked they do that by measuring the sugar content of the cherries with the help of brix meter, once they select the area in the farm we send the pickers to pick the cherries in the field.\u003cbr\u003e\u003cbr\u003eRE sun dry the coffees in African style raised bed as it helps them to remove the excess water quickly and creates good air circulation for the coffee beans to dry evenly. Any defective or broken bean in the bed gets cleaned along the way. Every few hours coffee gets turned around by hand so all beans are exposed to the sun evenly. As part of the quality control they monitor the moisture loss every day with the help of the moisture meter and record all the data’s so they can maintain the consistency of every lot produced.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor naturals, honey, carbonic and anaerobic lots extra care is needed while drying in the bed. For the first 4 to 6 days coffees are dried in full sun and cherries are spread out evenly into thin layer so cherries dry evenly and the outer layer of the cherries are sealed properly. Coffees cherries are then moved into a part shade drying beds to slow the drying process for 20-25 days depending the process.\u003cbr data-mce-fragment=\"1\"\u003eOnce the beans reaches between 10-13 % moisture they store the beans into a purpose built storage space where the humidity and temperature are monitored daily. All the lots processed are stored separately with the name tag where RE record all the necessary information like when it was picked, drying conditions, lot size and processing information.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e---\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43695466938613,"sku":"RLT250WB","price":26.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43695466971381,"sku":"RLT250ESP","price":26.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43695467004149,"sku":"RLT250FIL","price":26.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43695467036917,"sku":"RLT1KGWB","price":88.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-03-10at1.38.57pm.png?v=1678417815"},{"product_id":"riverdale-estate-champagne-india","title":"Riverdale Estate (Champagne) - India","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ci\u003eRuby port, madeira wine and nougat.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eFarmer: Prakashan Balaraman\u003cbr\u003eFarm: \u003ca href=\"https:\/\/www.instagram.com\/riverdaleestate__yercaud_india\/\" data-mce-href=\"https:\/\/www.instagram.com\/riverdaleestate__yercaud_india\/\" target=\"_blank\"\u003eRiverdale Estate\u003c\/a\u003e\u003cbr\u003eRegion: Yercaud\u003cbr\u003eCountry: India\u003cbr\u003eProcessing: Natural (Champagne Yeast)\u003cbr\u003eElevation: 1,450 - 1,700 masl\u003cbr\u003eVariety: SL9 and SL5B\u003cbr\u003eSourced Through: Condesa Co.Lab\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/embed\/urg6CUDaITw\" target=\"_blank\" data-mce-href=\"https:\/\/www.youtube.com\/embed\/urg6CUDaITw\"\u003e\u003c\/a\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/embed\/urg6CUDaITw\" title=\"Roasters' Notes for the 2019-20 harvest of Riverdale Estate (India)\" data-mce-href=\"https:\/\/www.youtube.com\/embed\/urg6CUDaITw\"\u003e\u003c\/a\u003e\u003c\/strong\u003eSince 1920, \u003ca href=\"https:\/\/riverdalecoffee.com\/\" target=\"_blank\" data-mce-href=\"https:\/\/riverdalecoffee.com\/\"\u003eRiverdale Estate\u003c\/a\u003e has been a family owned business where three generations have worked to improve the quality of their coffee plants. The Farm is located in Eastern Ghat Mountains in Yercaud – South India. Prakashan Balaraman is a young and passionate coffee farmer who is challenging traditional coffee growing practices and processing in India. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn the last 10 years Riverdale Estate has been transformed with new modern farming practices like a state of art cupping lab, energy efficient pulping station(wet mill), drip irrigation for the plants, African style raised beds to dry all our coffee and temperature controlled storage room to store coffee beans post harvest The plantation sits at an altitude of 1450 meter above sea level where we grow Green tip Gesha, brown tip Gesha, SL9 and SL5B arabica varieties.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Loam soil in these mountain ranges have a perfect mixture of clay, silt and sand to grow coffee and other crops like oranges, jackfruit \u0026amp; peppercorn. The estate has a natural water stream which flows throughout the year making it a very interesting place to cultivate coffee.\u003cbr\u003e\u003cbr\u003eOnly selective ripe cherries are hand picked by their trained pickers at. Quality picking equals quality green beans and this is in their DNA! Training their hand picker team on an ongoing basis and having quality control measure is the key to ensure coffees are picked at the optimum ripeness for different process.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFruit development is a lengthly process understanding the maturation of the bean development on a weekly basis provides Riverdale Estate the roadmap, the work starts from early on the seed development of the endosperm – how the seeds store protein and sucrose within its walls.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCoffee fruit ripen at different stages so RE's field manager starts the day by choosing which section of the farm is ready to be picked they do that by measuring the sugar content of the cherries with the help of brix meter, once they select the area in the farm we send the pickers to pick the cherries in the field.\u003cbr\u003e\u003cbr\u003eRE sun dry the coffees in African style raised bed as it helps them to remove the excess water quickly and creates good air circulation for the coffee beans to dry evenly. Any defective or broken bean in the bed gets cleaned along the way. Every few hours coffee gets turned around by hand so all beans are exposed to the sun evenly. As part of the quality control they monitor the moisture loss every day with the help of the moisture meter and record all the data’s so they can maintain the consistency of every lot produced.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor naturals, honey, carbonic and anaerobic lots extra care is needed while drying in the bed. For the first 4 to 6 days coffees are dried in full sun and cherries are spread out evenly into thin layer so cherries dry evenly and the outer layer of the cherries are sealed properly. Coffees cherries are then moved into a part shade drying beds to slow the drying process for 20-25 days depending the process.\u003cbr data-mce-fragment=\"1\"\u003eOnce the beans reaches between 10-13 % moisture they store the beans into a purpose built storage space where the humidity and temperature are monitored daily. All the lots processed are stored separately with the name tag where RE record all the necessary information like when it was picked, drying conditions, lot size and processing information.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e---\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43695493415157,"sku":"RCH250WB","price":25.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43695493447925,"sku":"RCH250ESP","price":25.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43695493480693,"sku":"RCH250FIL","price":25.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43695493513461,"sku":"RCH1KGWB","price":85.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-03-10at1.37.03pm.png?v=1678417696"},{"product_id":"luna-bermudez-gesha-colombia-limited-release","title":"Luna Bermudez (Gesha) - Colombia (Limited Release)","description":"\u003cp style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cb\u003eN.B. Regarding the discount: unfortunately the vacuum packaging on this lot was compromised and by the time we came around to releasing it the green had started to show some signs of fading\/age. It's still a lovely coffee expressing good varietal and processing typicity, not an accurate representation however of what it could have otherwise been.\u003c\/b\u003e\u003cbr\u003e\u003cem\u003e\u003cbr\u003eShortbread, lime and peach lollies.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFarm: El Paraiso\u003cbr\u003eProducer: Diego Samuel Bermudez Tapia\u003cbr\u003eRegion: Piendamó, Cauca \u003cbr\u003eCountry: Colombia\u003cbr\u003eProcessing: Deconstructed Fermentation Washed\u003cbr\u003eElevation: 1,930 masl\u003cbr\u003eVarieties: Gesha\u003cbr\u003eSourced Through: \u003ca href=\"https:\/\/www.instagram.com\/diegosamuel.bermudeztapia\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/diegosamuel.bermudeztapia\/\"\u003eDirect\u003c\/a\u003e with \u003ca href=\"https:\/\/www.instagram.com\/josiecoffee\/\" target=\"_blank\" data-mce-href=\"https:\/\/www.instagram.com\/josiecoffee\/\"\u003eJosie Coffee\u003c\/a\u003e\u003ci\u003e\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e\u003cem\u003eAbout Diego Bermudez \u0026amp; Finca el Paraiso\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eDiego started the Finca El Paraíso coffee growing project in 2008 on his parents' farm, located in the municipality of Piendamó, Cauca and although his family farm was not a coffee farm, it taught him to work hard and get ahead with \"passion and tenacity\".\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\"He got to know coffee growing with some friends and began to dream of a better future.\"\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile he was studying Agricultural Business Administration he paid for his studies by selling his coffee in cooperatives and began to innovate in coffee growing and processing. With his brother Alexander Bermúdez and his cousin Cristian Zúñiga they decided in 2015 to enter their coffee in a regional contest - where they won first place! Recognition that encouraged them and helped them gain visibility within the world of the specialty.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith the aim of \u003cem\u003emaking coffee better\u003c\/em\u003e they started a company called Indestec, where they began to innovate in machinery for drying and processing coffee. Indestec is a consolidated company focuses on innovation and technological development for agriculture, where machinery is not only improved, but also created from scratch. It has a team of professionals who support the vision of the company with the leadership of the Bermúdez family. Indestec and Finca el Paraíso are partner companies that work together to make specialty coffee a r\u003cem\u003eepeatable and memorable experience\u003c\/em\u003e.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eAbout This Lot\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eThis gesha lot is named after one of Diego's daughters - Luna and is a 'leachate recirculation' coffee. First, after picking, the cherries are fermented in bioreactors, after which the liquid left behind (leachate) is retained. The coffee is then pulped and the leachate is added back to the (now pulped) coffee for another stage of fermentation, after which the coffee undergoes a thermo shock stage. Finally, the drying stage is mechanical, during which air is circulated at a temperature of 35 degrees celsius and relative humidity of 25%. Once the coffee reaches a target humidity of 10.5% the coffee is then bagged (in a GrainPro) and left to stabilise for 15-30 days before export.\u2028\u2028\u003cbr\u003e\u003cbr\u003e---\u003cbr\u003e\u003c\/p\u003e","brand":"Monastery Coffee","offers":[{"title":"250g \/ Whole Bean \/ Light","offer_id":43769373589749,"sku":"LUN250WB","price":34.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Espresso \/ Light","offer_id":43769373622517,"sku":"LUN250ESP","price":34.0,"currency_code":"AUD","in_stock":false},{"title":"250g \/ Filter \/ Light","offer_id":43769373655285,"sku":"LUN250FIL","price":34.0,"currency_code":"AUD","in_stock":false},{"title":"1kg \/ Whole Bean \/ Light","offer_id":43769373688053,"sku":"LUN1KGWB","price":116.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0253\/7697\/products\/ScreenShot2023-03-31at11.58.45am.png?v=1680226748"}],"url":"https:\/\/monastery.coffee\/collections\/past-coffees\/blend.oembed","provider":"Monastery Coffee","version":"1.0","type":"link"}