{"title":"Coffee From Colombia, Ecuador \u0026 Venezuela","description":"\u003cp\u003e\u003cimg class=\"custom-page-image\" title=\"Coffee From Colombia, Ecuador And Venezuela\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Coffee-From-Colombia-Ecuador-And-Venezuela.jpg?402\" alt=\"Coffee From Colombia, Ecuador And Venezuela\"\u003e\u003c\/p\u003e\n\u003cp class=\"text-justify\"\u003eOne of South America's coffee powerhouses, Colombia is also one of the world's biggest exporters of coffee and is renowned for its coffee production. The flavor spectrum within Colombia is particularly wide and diverse, with regional variations creating an exciting medley of coffees. Flavours can range from the heavier and more chocolatey notes through to the fruitier profiles that exhibit jam-like sweeter notes. Across the border, Ecuadorian coffee is increasingly complex, famed specifically for its sweetness, which is complemented by pleasant underlying acidity. Continuing that vein, more desirable Venezuelan coffee is also low in acidity, possessing a certain sweetness, and rich in terms of texture and a certain mouthfeel effect on the palette.\u003c\/p\u003e","products":[{"product_id":"three-marks-colombia-el-placer-gold-series-coffee-stories-002","title":"Colombia El Placer Gold Coffee (#002)","description":"\u003cp data-mce-fragment=\"1\"\u003eBefore introducing Three Marks and this coffee, GUSTATORY's curators have noticed some incredible natural coffees coming out of Colombia of late. Discussing this with various roasters at several recent coffee events, it is something that hasn't gone unnoticed. As such, we welcome such a delight as Stories' special guest coffee #002.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout Three Marks:\u003c\/span\u003eAnother roaster emerging from the vibrant Spanish speciality coffee scene, Three Marks are a distinctive and innovative roaster based in Barcelona. Whilst we are not sure what the origin of their name is, we can guarantee that they’ll leave their mark on you. Well, three to be precise. One on your pallet for their expertly roasted coffee, one on your head for their ethically sourced seasonal coffees and one on your heart for the love and care they take in sourcing and roasting coffee for you.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout This Coffee:\u003c\/span\u003eThis very special lot of Pink Bourbon is produced on Finca El Placer by Sebastian Ramirez, a fourth-generation coffee producer, who has been running his family estate for over a decade.⁠\u003cbr data-mce-fragment=\"1\"\u003e⁠\u003cbr data-mce-fragment=\"1\"\u003eThe farm is located in the heart of El Eje Cafetero (the so-called \"Coffee Zone\") in Calarca, Quindio, at the altitude of 1,750 masl. At El Placer, sustainable farming is practiced, for example by avoiding hebicides and cutting weeds every two months. Soil health is a priority, and taking good care of it results in healthy plants and contributes to great flavour profiles. Sebastian has access to a well-equipped microbiological laboratory, crucial for the El Placer farm in developing innovative and exotic coffees.⁠\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSebastian Ramirez’s farm produces Pink Bourbon, Geisha and Wush Wush, and focuses his attention in the fermentation process stage and for this he works closely with Q-graders and Q-Processing professionals who follow the fermentation processes closely. This coffee was sourced by a collaboration between 4 parties. Hernan Cabra, a recognised Q-processer who works in Colombia, Cata Export from Colombia, Makicuna Coffee and Coffee Farm El Placer. This coffee is processed by double anearobic fermentation and carbonic maceration.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCupping Notes:\u003c\/span\u003eStrawberry \/ Eucalyptus \/ Kola Nut\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eProcess:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHarvest and classification ( 95% ripe and 5% semi-ripe).\u003c\/li\u003e\n\u003cli\u003ePlaced into tanks to go through an \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eanearobic\u003c\/span\u003e fermentation for 100 hours with a constant temperature of 18 °C. CO2 is injected into the tanks.\u003c\/li\u003e\n\u003cli\u003eCoffee is pulped and goes through a second \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eanearobic\u003c\/span\u003e fermentation for 72 hours with CO2.\u003c\/li\u003e\n\u003cli\u003eA Mosto or lactic acid obtained from bacteria is added at this stage as well as a culture of bacteria from trees from El placer. This culture is obtained by isolating certain bacteria that live in plants.\u003c\/li\u003e\n\u003cli\u003eFirst drying phase in ‘Elda’ (drying structure) for approximately 20 days at a temperature of 40 C and humidity of 25%.\u003c\/li\u003e\n\u003cli\u003eSecond drying phase in a Parabolic drying polytunnel for approximately 5 days.\u003c\/li\u003e\n\u003cli\u003eAfter the coffee has reached the desired humidity and has stabilised, the parchment coffee is threshed and selected by hand to then be packed and shipped.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"GUSTATORY Stories","offers":[{"title":"200g \/ Wholebeans","offer_id":40390311411754,"sku":"GUS-GUSTSTORIES250-002","price":29.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/products\/Three-Marks-Colombia-El-Placer-Gold-Series-Coffee_4f5b3acf-7321-4d9c-8692-5ec5e107514e.jpg?v=1663179430"},{"product_id":"a-matter-of-concrete-colombia-geisha-018-coffee-stories-003","title":"Colombia Geisha 018 Coffee (#003)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout A Matter Of Concrete:\u003c\/span\u003eA specialty coffee roastery based in the Van Nelle Factory located in Rotterdam, The Netherlands. The Van Nelle Factory once used to be the biggest coffee roastery in the country, quite rare to find a pre-WWII building in Rotterdam, let alone it being a coffee roastery, let alone one that is a listed UNESCO World Heritage monument.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCompeting in many coffee competitions, founder Rob Clarijs has been on the winner’s podium of quite a handful, with the crowning achievement of winning Coffee Masters London 2019.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eInnovation and sustainability are what make today good and tomorrow better. Direct trading with suppliers, developing long-lasting products while giving attention to circularity, waste-reduction and inspire others to do so too. Roasted on a Loring S35 Kestrel, one of the most energy efficient coffee roasters around.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout This Coffee:\u003c\/span\u003eIf you don’t know what Geisha is, Google it. If you know what Geisha is, this coffee will far from disappoint. This coffee is A Matter Of Concrete's pick for the preliminary competitions (early October ’22) for the Dutch Barista Championships 2023.\u003cbr\u003e\u003cbr\u003eWhat a stunner coffee from Gustavo Acevedo, brought to us by our good friend Herrbert, who also brought us the banging 004, 013 and it won’t be the last coffee he has supplied us with. We met Herrbert, one of the initiators of LaREB, at the Danish Coffee Festival early 2020 and we became buddies. After our first meeting in Denmark we planned on meeting again soon, either in Colombia or the Netherlands. Herrbert finally visited the roastery in Spring 2022, where we cupped dozens of coffees and of course had pizza. One of the coffees we cupped was this one and it was love at first sight.\u003cbr\u003e\u003cbr\u003eGustavo, now 70 years old, is a neighbour to Ana Mustafá, you may remember her from our 004 coffee and also, she’s Herrberts other half. He comes from a true coffee farming family and he’s a 5th generation coffee farmer. Gustavo approaches all of his work in an empirical way, meaning he’ll learn from his mistakes and replicate something when it works, while applying chemistry and science to all of his work to prove, check and replicate.\u003cbr\u003e\u003cbr\u003eIt’s not the first time we say this is a favourite, but seriously, this coffee gave us chills. It’s so elegant, delicate and floral, but has such a pronounced orange citric fruit tone overall. \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCupping Notes:\u003c\/span\u003eElegant, Delicate \u0026amp; Extremely Clean \/ Orange Peel \/ Mandarin \/ Floral Bouquet\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eVariety:\u003c\/span\u003eAbout 5 years ago Gustavo’s daughter Deisy brought Gesha seeds from her trip to Panama and Gustavo started producing Geisha for the first time last year. After manual harvesting of mature cherries, the cherries are pulped, fermented for 72 hours and washed afterwards. After this the parchment is dried in the shade first and then in the full sun.\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"300g \/ Wholebeans","offer_id":40421633359914,"sku":"GUS-GUSTSTORIES250-003","price":24.5,"currency_code":"GBP","in_stock":false},{"title":"1Kg \/ Wholebeans","offer_id":40421633392682,"sku":"GUS-GUSTSTORIES1000-003","price":69.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/products\/AMatterOfConcreteColombiaGeisha018Coffee3_360ff0e4-ad76-40d1-86e4-223a9caf1b63.jpg?v=1665676704"},{"product_id":"sweven-colombia-el-vergel-koji-coffee-stories-004","title":"Colombia El Vergel Koji Coffee (#004)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout Sweven:\u003c\/span\u003eAfter more than a decade of meeting inspiring people around the world of coffee, in 2019 Sweven began. This journey reflects the founders' vision and perception for execution of quality and service, excellence and dedication to craft. A craft of roasting and sharing the finest and most dynamic coffees they could possibly source. Building concrete relationships, sharing special moments, it’s the dream come true and a dream they simply called Sweven.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, Sweven offer some of the most exciting coffees available, from very experimental lots to microlots.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout This Coffee:\u003c\/span\u003e“Here’s to another special Koji Oryzae lot from our dear friends Elias and Shady Bayter, but this time with exotic cultivar Pink Bourbon”. \u003cmeta charset=\"utf-8\"\u003eEl Vergel, Tolima, Colombia – Koji Pink Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eEl Vergel is situated in the mountainous department of Tolima, El Vergel sits atop the inactive volcano on the Piedra Grand Trail – benefitting from a unique microclimate and localised volcanic terroir.The farm is managed by the Bayter brothers, Shady and Elias, and their mother, Marta. The brothers have been farming since their childhood, following their parent’s footsteps, who started growing avocados and conventional coffee back in 1995. Since then, El Vergel became known as one the largest producers in their region, leading them to provide economic growth to hundreds who worked with the farm. El Vergel Estate has been producing a variety of coffees and experimenting with new and innovative processing techniques based on the coffee’s density, genetics, and other characteristics.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCupping Notes:\u003c\/span\u003eDragonfruit \/ Watermelon \/ Rose Hips \/ Sweet  \/ Floral \u0026amp; Herbal Finish \/ Tropical \u003cmeta charset=\"utf-8\"\u003e\u0026amp; Juicy\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eVariety:\u003c\/span\u003eAfter the huge popularity of our first Koji Bourbon lot release from earlier this year – we returned to our friends from El Vergel and instantly placed an order for a new one, but this time we experimented with using one of our all time favourite cultivars – Pink Bourbon. The results are unreal – try it for yourself and you won’t regret! \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eProcess:\u003c\/span\u003eThis is a brand new and unique experimental Koji process used a special yeast called A. Oryzae to trigger different chemical reactions during the fermentation, enhancing the Amino Acids, a big factor in the Maillard reaction during roasting. The result is a balanced cup of coffee with a syrupy body, sparkling acidity and an overall round sweetness.\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"227g \/ Wholebeans","offer_id":40450329673770,"sku":"GUS-GUSTSTORIES250-004","price":23.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/products\/ColombiaElVergelKojiCoffee_004.jpg?v=1668674989"},{"product_id":"colombia-villa-betulia-gesha-coffee-006","title":"Colombia Villa Betulia Gesha Coffee (#006)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout Kiss The Hippo:\u003c\/span\u003eKiss The Hippo is a speciality coffee brand devoted to creating the ultimate coffee experience, based in London. Accomplishing this through a considered approach to coffee making that places a strong appreciation for quality and sustainability at the forefront, Kiss The Hippo are also London's first carbon negative roasters.\u003cbr\u003e\u003cbr\u003eWith the aim of offering the most refined freshly roasted coffees, served in beautiful spaces as part of a thoroughly memorable service experience, Kiss The Hippo are absolutely worth the recommendation.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout This Coffee:\u003c\/span\u003eThis coffee was grown by Luis Anibal Calderon at the farm Villa Betulia. \u003cmeta charset=\"utf-8\"\u003eIn 2012, Luis Anibal planted 5,000 Gesha trees. He had to wait an arduous three years for the plants to begin bearing fruit. This first harvest was very successful, and helped Luis receive substantial premiums for his coffee, which meant his farm could finally be sustainable.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAfter the success of the Gesha, in 2015 Luis Anibal decided to pivot his whole farm towards exotic coffee varieties. In early 2016, Luis met Felipe, one of the founders of Cofinet – and the instant Felipe tried Luis Anibal’s coffees, he was hooked. Felipe began continuously purchasing his microlots of Castillo, Caturra and Gesha, and in 2018 – with the help of Cofinet – Luis Anibal had improved his processing techniques to such a standard that Cofinet could commit to every single lot of specialty coffee that he produced.\u003c\/p\u003e\n\u003cp\u003eWe’re happy to be showcasing a washed Gesha, the first for quite some time. Expect the classic varietal characteristics of floral jasmine and lemongrass, complemented by juicy grape and stone fruit flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCupping Notes:\u003c\/span\u003eJasmine \/ Red Grape \/ Peach \/ Lemongrass.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eVariety:\u003c\/span\u003eThis coffee was exposed to a dry aerobic fermentation of 24 hours, then placed inside Grainpro bags for 50 hours, maintaining a temperature below 22 degrees. Finally, the coffee was pulped, gently washed, and placed on raised beds until ideal moisture content was achieved.\u003c\/p\u003e\n","brand":"GUSTATORY Stories","offers":[{"title":"150g \/ Wholebeans","offer_id":40466983157802,"sku":"GUS-GUSTSTORIES250-006","price":30.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/products\/KissTheHippo2.jpg?v=1671195188"},{"product_id":"colombia-planadas-wush-wush-coffee-007","title":"Colombia Planadas Wush Wush Coffee (#007)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout Drip Roasters:\u003c\/span\u003eDrip Roasters is a micro roastery for specialty coffee founded in Bern, Switzerland. Drip follow a roast philosophy which highlights the aromas specific to certain regions and varieties, achieving this by adapting their roast profiles and roasting light. Founded in mid-2018 by brothers Dennys and Fabian Schmid, quality and sustainability are important to both. Following a set of values, Drip consider sustainable production and processing, as well as fair and as direct \u003cmeta charset=\"utf-8\"\u003etrade as possible a basic responsibility. The cost Drip pay for their green coffee is always higher - often drastically - than the Fairtrade minimum cost. \u003cmeta charset=\"utf-8\"\u003eWith coffee an unbelievably complex and exciting topic, which offers endless facts, tricks and secrets to be discovered, Drip hope you share their same enthusiasm whilst enjoying your coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout This Coffee:\u003c\/span\u003eDespite its name suggesting a flat area, Finca Planadas is located in the mountainous Tolima region. Known as Colombia’s pantry, Tolima produces more than 70% of the food consumed in the country. The department of Tolima is also among Colombia’s largest coffee-producing regions.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe farm covers 700 hectares of land, whereof 300 ha are preserved forest and 40 ha are dedicated to growing coffee. The remaining area is being cultivated and used for cattle farming. Carlos is really committed to helping the community and protecting the region from being bought up by international companies to create massive plantations and chopping down hundreds of hectares of forests. Monocultures like this are capable of completely destroying the ecosystem. Many coffee producers have been offered good money and therefore sold their not-always-profitable coffee farms to these companies. The people who used to work on these farms were left without jobs. Carlos is trying to offer jobs to as many of them as possible on his farm Planadas, where salaries are 30% above the average in the region. \u003c\/p\u003e\n\u003cp\u003eCarlos saw great potential in growing the Ethiopian variety Wush Wush. They realized that the climatic conditions on their farm in Tolima are ideal for this variety and that with proper care and good processing techniques a rather unique, high-quality coffee can be produced. The variety had not been seen very often in Colombia until it recently started to attract more attention due to the excellent results some growers were achieving with it. They don't want to make lots of money, but they want to be able to sustain the farm. To do so, their goal is to produce really high quality coffee and to cut middlemen when selling their coffee. \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCupping Notes:\u003c\/span\u003eSweet \/ Juicy \/ \u003cmeta charset=\"utf-8\"\u003eStrawberries \/ Other Red Berries \/  Tropical Fruits.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eVariety:\u003c\/span\u003eFermentation, drying, milling and storage – the entire process takes place on the farm. Carlos does a lot of experimenting when it comes to processing their coffees and they are very active in the coffee community, sharing information with other coffee growers in the region and partnering up to improve processing methods. They have been experimenting with the Wush Wush variety and working on different ways to process it for a couple of years and today, they're really happy with the results.\u003cbr\u003e\u003cbr\u003eThe ripe coffee cherries are washed for 48 hours, during which a natural fermentation takes places, before being depulped (beans being mechanically squeezed out of the cherry). The coffee is washed right after and moved to tanks, in which an anaerobic fermentation takes place. Finally, it's being dried on raised beds.\u003c\/p\u003e\n\u003cp\u003eThe post-harvest processing and the special Wush Wush variety of this coffee create a very distinct and crisp cup profile. \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eBrewing Recommendations:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe recommend a fine grind setting (e.g. 17 clicks on the Comandante), quite a bit of turbulence when pouring (faster flow and more circling when pouring) and a recipe with more pours with smaller amounts per pour, for example like this: 18g coffee, 300g water at 94°c, Kalita paper filter, Origami Dripper\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1st pour (00:00): 50g of water,\u003cmeta charset=\"utf-8\"\u003e stir with spoon\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2nd pour (00:40): \u003cmeta charset=\"utf-8\"\u003epour another 100g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e3rd pour (01:05): pour another 50g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e4th pour (01:20): pour another 50g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e5th pour (01:35): pour another 50g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e6th pour (01:40): swirl lightly\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTotal brew time: 02:40\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"GUSTATORY Stories","offers":[{"title":"250g \/ Wholebeans","offer_id":40481443151914,"sku":"GUS-GUSTSTORIES250-007","price":21.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/products\/Colombia-Planadas-Wush-Wush-Coffee.jpg?v=1673859663"},{"product_id":"clifton-colombia-wush-wush-coffee-015","title":"Colombia Wush Wush Coffee (125g) (#015)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout Clifton Roasters\u003c\/span\u003eFounded by James Fisher in 2001, Clifton Coffee Company began its life servicing espresso machinery in the independent businesses of Bristol. As the reputation for service grew, so too did the demand for supply of coffee and equipment and so, just a couple of years later, when joined by Ed Buston, Clifton Coffee began wholesaling roasted coffees to the surrounding area, backed up with relatively unknown at the time ‘barista training’ to support its wholesale customers. As the roasters grew, a few key Bristol-based multi-site customers joined us – all of which they are still proud to serve today, 23 years later.\n\u003c\/p\u003e\u003cp\u003eIn 2023, Clifton became a certified B Corporation. B Corps are for-profit companies who share a global vision of a sustainable and inclusive economy. It’s the only certification that measures a company’s entire social and environmental performance and they are proud to commit to prioritising people and planet before profit.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCoffee Information\u003c\/span\u003eClifton's Unparalleled series is all about the most complex, rare and unique coffees they can find. Clifton want to make these coffees as accessible as possible and showcase what is possible in speciality coffee.\u003c\/p\u003e\n\u003cp\u003eDeiro Garcia (the owner of Lord Voldemort Farm) is known to be one of the most innovative producers from the Huila region. He previously studied microbiology and focuses on extended fermentations. Through testing he has learned that certain natural yeast strains can produce a distinctive fermentation and influence the coffees taste profile dramatically. For this unique lot he has isolated yeasts from local yellow fruits and passionfruit. He says that this process accelerates fermentation and enhances the natural taste of the WUSH WUSH varietal without overshadowing it.\u003c\/p\u003e\n\u003cp\u003eWush Wush is a rare varietal of the coffee plant that comes originally from Ethiopia and is named after the region it originated from, “Wushwush”. The coffee trees themselves producing a small yield. Because these trees have such a small yield, the final product is a highly cared for and sought after, particularly known for its complex and standout flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\" id=\"estimated-Stories-savings\"\u003eCupping Notes\u003c\/span\u003eJasmine \/ Marmalade \/ Watermelon Candy \/ Dried Fig \/ Herbaceous\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"125g \/ Wholebeans","offer_id":40870922453034,"sku":"GUS-GUSTSTORIES250-015","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Stories-2023-12December-015.jpg?v=1703423754"},{"product_id":"colombia-jhon-alexander-bermudez-chiroso-coffee-016","title":"Colombia Jhon Alexander Bermudez Chiroso Coffee (#016)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout Sey Coffee Roasters\u003c\/span\u003eDrink beautiful coffee. Sey are intensely interested in reimagining — both technologically and logistically — everything they have come to know about coffee. Sey are inspired by the boundlessness of possibility, and allow themselves the freedom to work with whatever coffees they find inspiring, no matter how high the cost or how small the lot. \u003cbr\u003e\u003cbr\u003eSey intimately understand that they are only as good as the raw coffees they work with, and the majority of that burden is carried by the individuals who produce their extraordinary coffees. Sey work closely with their partners to steadily reinvest and improve upon the work they are doing at origin. Sey are committed to complete transparency in their practices to ensure that they are held accountable as they conduct business in an honest and forthright manner. Sey believe that informed consumers are essential to ensuring the sustainability of our industry. \u003cbr\u003e\u003cbr\u003eLetting the coffees speak for themselves and building upon the dedicated work of their producing partners, Sey consider roasting to be a delicate procedure. Their approach to roast development ensures that the end product is nothing more — or less — than perfectly developed. Through continued analysis and the honing of roast profiles, Sey aim to deliver a crystal-clear expression of the inherent characteristics of each coffee at its absolute maximum potential.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCoffee Information\u003c\/span\u003eJhon Alexander Bermudez's Chiroso continues to have one of the most unique profiles Sey have found in Colombia. It is far more reminiscent of coffees they typically find in southern Ethiopia, packed with ripe blueberry, very bright acidity, and hops. Hand-picked at peak ripeness, this coffee has been floated to further remove defects. De-pulped on the day of harvest, fermented underwater for eight days, washed and dried on raised beds until moisture content reaches 10.5%.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eVarietal Information\u003c\/span\u003eChiroso is a new variety being grown primarily in the region of Antioquia, Colombia. Sey only started hearing about its cultivation a couple of years ago, but because of its cup quality potential it is beginning to spread. The variety has been genetically identified as an Ethiopian Landrace, but Sey unfortunately cannot get any more specific than that at this time. Sey have been working very hard building a buying program in the region of Urrao specifically around the variety of Chiroso. They still don't know where or how this variety came to be cultivated in this particular region, but its cup quality is extraordinary. Sey will be working with our exporting partner The Coffee Quest to continue developing this project.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eFarmer Information\u003c\/span\u003eJhon Alexander Bermudez lives on his farm with his wife and their two young daughters, working together as a family to keep the farm going. Urrao has long been one of Colombia's most exciting and under-represented coffee-growing regions. Though remote and historically challenging to work in, the region of Urrao presents extraordinary potential for cup quality through its extreme altitudes and the coffee variety grown there: the Ethiopian variety known colloquially as Chiroso. Sey have spent years developing a project in Urrao, and they can finally see the results of our work starting to take shape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"estimated-Stories-savings\" class=\"product-tags-section-title-no-margin\"\u003eCupping Notes\u003c\/span\u003eRipe Blueberry \/ Very Bright Acidity \/ Hops\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"250g \/ Wholebeans","offer_id":41607890239530,"sku":"GUS-GUSTSTORIES250-016","price":23.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Stories-2024-05May-016.jpg?v=1715505051"},{"product_id":"colombia-julio-andres-quiceno-co-fermented-coffee-017","title":"Colombia Julio Quiceno Co-Ferment. Coffee (125g) (#017)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eKava Coffee Roasters\u003c\/span\u003eFounded by Ivana and Marko, a couple that, while shooting weddings around the globe, somehow fell in love with specialty coffee. Back home in 2018 they decided to rent out a tiny neglected space in Hvar, tear it apart, breathe new life into it and open our first shop in Hvar. We named it kava 37. Today, the Kava family is a sum of three parts - kava37 in Hvar, together with kava2 and kavaRO (their roastery) in Split.\n\u003cbr\u003e\u003cbr\u003e\nThe story of Kava Coffee Roasters includes two people in love, their families, many friends with thoughtful ideas, pinch of childhood memories, a very talented designer, and a spoonful of colour. All of this makes their family a true story. Their cafes are simply named - kava - a Croatian word for coffee. A superscript number is added to the name which represents the street number our coffee shop is home at. Focused on quality while respecting everyone in the long coffee chain, Kava is driven by the amazing community of people that appreciate what they do and how they do it.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCoffee Information\u003c\/span\u003eThis is Kava's second lot coming in from Finca Milan in Colombia. This coffee was processed using advanced fermentation techniques, called culturing, in which starter cultures from fruits, aromatic plants and microorganisms are used.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eProcess Information\u003c\/span\u003eFor this coffee, the culture fruits used were peach and melon, both tasted in the cup. However, these notes are not overwhelming and blend in well with the actual coffee taste. The producer Julio Andres Quiceno decided to call this lot April, because APR are the first letters of the microorganisms being used and additionally he developed this processing method in the month of April.\n\u003cbr\u003e\u003cbr\u003e\nAfter fermentation and removing of the mucilage, the coffee beans undergo a meticulous drying process. They are first sun-dried for twenty days, soaking up the natural essence of the sun. This is followed by a five-day mechanical drying period to fine-tune the moisture content. This combination of drying methods preserves the beans’ delicate flavors and aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"estimated-Stories-savings\" class=\"product-tags-section-title-no-margin\"\u003eCupping Notes\u003c\/span\u003ePeach \/ Honeydew \/ Rooibos Tea\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"125g \/ Wholebeans","offer_id":41911486644266,"sku":"GUS-GUSTSTORIES250-016","price":13.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Stories-2024-07July-017_f205302d-39e5-4ae6-9ff5-d3f6b6a9a218.jpg?v=1721319070"},{"product_id":"colombia-sebastian-ramirez-gesha-coffee-018","title":"Colombia Sebastian Ramirez Gesha Coffee (#018)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eOnyx Coffee Lab\u003c\/span\u003eKnown as one of North America's leading roasters, Onyx Coffee Lab roast some the best specialty coffees in the world. Named 2020's champions of the US Brewers Cup and US Barista Championship, and placing second at the US Brewers Cup Championship, there really isn't much with speciality coffee that Onyx Coffee Lab can't do.\u003c\/p\u003e\u003cp\u003eThe story began years ago when they started telling each other to “Never Settle for Good Enough.” It perhaps felt more like a piece of branding or a slogan, but over the years this mentality has developed into a mantra of its own that permeates everything that they do at Onyx Coffee Lab.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCoffee Information\u003c\/span\u003eThis extraordinarily floral Gesha variety is grown by Sebastian Ramirez. Amongst his efforts to educate farmers in Quindio, Sebastian also finds time to produce award-winning coffees on his El Placer estates. Expect notes of jasmine and pineapple, with a slightly herbal sweetness reminiscent of honey.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eFarmer Information\u003c\/span\u003eThere are two mountain ranges spanning from the north border of Colombia to the South where it meets Ecuador. Nestled within the Occidental range, you’ll find some of the world's best coffees growing within Quindio. One producer contributing to this high reputation is Sebastian Ramirez, a fourth-generation producer and owner of El Placer Farms, an experimental commercial project where he produces amazing coffees. Within his tenure of growing coffee, Sebastian has planted Gesha, Red, Pink and Yellow Bourbon, as well as Wush Wush. His focus is not only on growing exotic varieties, but also on processing and extended fermentations. Sebastian controls variables like temperature and PH during his limited oxygen fermentation, and he also adds a mosto, a glucose-laden liquid that is left from the anaerobic fermentation of coffee cherries. The addition of this liquid innoculates the fermentation process with the dominate yeast and bacteria from the last fermentation, ideally creating a homogenous profile across processing.\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"estimated-Stories-savings\" class=\"product-tags-section-title-no-margin\"\u003eCupping Notes\u003c\/span\u003eJasmine \/ Pineapple \/ Honey\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"280g (10oz) \/ Wholebeans","offer_id":41989963284522,"sku":"GUS-GUSTSTORIES250-018","price":40.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Stories-2024-08-August-018.jpg?v=1723562504"},{"product_id":"colombia-sebastian-ramirez-co-ferment-decaf-coffee-019","title":"Colombia Sebastian Ramirez Co-Ferment. Decaf Coffee (#019)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eOnyx Coffee Lab\u003c\/span\u003eKnown as one of North America's leading roasters, Onyx Coffee Lab roast some the best specialty coffees in the world. Named 2020's champions of the US Brewers Cup and US Barista Championship, and placing second at the US Brewers Cup Championship, there really isn't much with speciality coffee that Onyx Coffee Lab can't do.\u003c\/p\u003e\u003cp\u003eThe story began years ago when they started telling each other to “Never Settle for Good Enough.” It perhaps felt more like a piece of branding or a slogan, but over the years this mentality has developed into a mantra of its own that permeates everything that they do at Onyx Coffee Lab.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCoffee Information\u003c\/span\u003eThis is a unique fruit-infused decaffeinated micro-lot from our friend Sebastian Ramirez. Sebas often experiments at El Placer with the addition of fruit within the fermentation process, and this particular coffee has been co-fermented with red fruits, imparting a strong flavor of fruit throughout the drinking experience.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eFarmer Information\u003c\/span\u003eThere are two mountain ranges spanning from the north border of Colombia to the South where it meets Ecuador. Nestled within the Occidental range, you’ll find some of the world's best coffees growing within Quindio. One producer contributing to this high reputation is Sebastian Ramirez, a fourth-generation producer and owner of El Placer Farms, an experimental commercial project where he produces amazing coffees. Within his tenure of growing coffee, Sebastian has planted Gesha, Red, Pink and Yellow Bourbon, as well as Wush Wush. His focus is not only on growing exotic varieties, but also on processing and extended fermentations. Sebastian controls variables like temperature and PH during his limited oxygen fermentation, and he also adds a mosto, a glucose-laden liquid that is left from the anaerobic fermentation of coffee cherries. The addition of this liquid innoculates the fermentation process with the dominate yeast and bacteria from the last fermentation, ideally creating a homogenous profile across processing.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCo-Fermentation Information\u003c\/span\u003e\n“Infused. Co-fermented. Inoculated.\" These words are often used to describe the process of co-fermentation. This is not a new practice (producers in some regions have been adding Cinnamon to fermentation tanks for years.) However, this new trend of applying different additives to fermentation or drying has taken off in the past few years. This polarizing practice involves adding anything from essential oils to fruit to spices to green coffee in order to create a dominant flavor profile that carries to the brewed cup. The cases have been argued whether the market drives these or the production of them creates demand; either way, this is one side of coffee production and processing that is being explored. As a roaster, the cornerstone of this processing method is transparency and a do-no-harm approach with infusions, ensuring the end consumer is aware of the alteration of the green coffee structure and, therefore, the brewed coffee.\n\u003cbr\u003e\u003cbr\u003e\nThe actual processing applied to this coffee is straightforward: there is an initial pre-fermentation of the cherry, followed by a depulp and a patio drying. During the drying phase, tangerine peels from the local market are added to the parchment coffee. The fruit esters penetrate the permeable structure of the green coffee, providing a lasting and pungent flavor through the drying process, roasting, and brewing. This process has caused quite a stir within certain circles of the specialty community, some going as far as deeming it outside of the realm of specialty. Still, it’s always been essential for us to reflect and share the many facets of coffee, especially when they’re as delicious as this offering.\n\u003c\/p\u003e\u003cp\u003e\u003cspan id=\"estimated-Stories-savings\" class=\"product-tags-section-title-no-margin\"\u003eCupping Notes\u003c\/span\u003eStrawberry \/ Milk Chocolate \/ Sugar \/ Banana\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"280g (10oz) \/ Wholebeans","offer_id":41990089211946,"sku":"GUS-GUSTSTORIES250-019","price":30.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Stories-2024-08-August-019.jpg?v=1723564491"},{"product_id":"onyx-coffee-lab-coffee-advent-calendar-021","title":"Onyx Coffee Lab Coffee Advent Calendar (#021)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eAbout Onyx Coffee Lab Roasters\u003c\/span\u003eKnown as one of North America's leading roasters, Onyx Coffee Lab roast some the best specialty coffees in the world. Named 2020's champions of the US Brewers Cup and US Barista Championship, and placing second at the US Brewers Cup Championship, there really isn't much with speciality coffee that Onyx Coffee Lab can't do.\u003c\/p\u003e\u003cp\u003eThe story began years ago when they started telling each other to “Never Settle for Good Enough.” It perhaps felt more like a piece of branding or a slogan, but over the years this mentality has developed into a mantra of its own that permeates everything that they do at Onyx Coffee Lab.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCoffee Information\u003c\/span\u003eExperience coffee like never before. This holiday season, join a global community of thousands of coffee lovers in walking through a carefully curated holiday coffee calendar, featuring a sweeping range of origins, varieties, and processing methods that reveal the rich tapestry of coffee flavours.\u003c\/p\u003e\n\u003cp\u003e24 unique coffees. Starting December 1st, journey with Onyx Coffee Lab through 24 bags of whole bean coffee. Each of the 12 slots has 2 bags of 2oz (52g) of coffee wholebeans, with one side of the box providing for days 1-12 and then days 13-24 on the reverse side. With 24 days of 2oz (52g), Onyx Coffee Lab provide a total of 1.25Kg of coffee beans for you to enjoy. Each bag features a coffee of a different origin, producer, and terroir, inviting you to discover all that contributes to the unique flavours of each cup.\u003c\/p\u003e\n\u003cp\u003eCurated to delight. With offerings carefully curated to spotlight different origins, processing methods, and flavours, our Advent Calendar is designed to provide a holistic coffee experience. It's an opportunity to savour the diversity and intricacies that coffee has to offer, all from the comfort of your home.\u003c\/p\u003e \n\u003cp\u003eEmbrace discovery. More than just a delightful holiday ritual, this is a journey of enrichment. Immerse yourself in the world of coffee, looking at how elevation, climate, and processing influence the final cup. Enjoy daily videos talking about each coffee, and join the conversation with our first coffee forum. This Onyx Coffee Lab Advent Calendar includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1. Framily\u003c\/li\u003e\n\u003cli\u003e2. Mexico José Arguello Natural\u003c\/li\u003e\n\u003cli\u003e3. Ethiopia Habtamu Fekadu Aga\u003c\/li\u003e\n\u003cli\u003e4. Kenya Gichathaini AA\u003c\/li\u003e\n\u003cli\u003e5. Guatemala El Socorro Maracaturra\u003c\/li\u003e\n\u003cli\u003e6. El Salvador Santa Rosa Honey\u003c\/li\u003e\n\u003cli\u003e7. Ethiopia Bekele Kachara Natural\u003c\/li\u003e\n\u003cli\u003e8. Costa Rica Las Lajas Natural\u003c\/li\u003e\n\u003cli\u003e9. Colombia Jairo Arcila Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e10. Ethiopia Chelbessa\u003c\/li\u003e\n\u003cli\u003e11. Colombia Aponte Village Honey\u003c\/li\u003e\n\u003cli\u003e12. Mexico Puebla Puhuac\u003c\/li\u003e\n\u003cli\u003e13. Krampus\u003c\/li\u003e\n\u003cli\u003e14. Guatemala Finca Pampojila Natural\u003c\/li\u003e\n\u003cli\u003e15. Colombia Diego Horta Natural\u003c\/li\u003e\n\u003cli\u003e16. El Salvador Santa Rosa\u003c\/li\u003e\n\u003cli\u003e17. Colombia Santa Barbara Gesha Honey\u003c\/li\u003e\n\u003cli\u003e18. Ethiopia Shakiso Female-Produced Natural\u003c\/li\u003e\n\u003cli\u003e19. Guatemala El Socorro\u003c\/li\u003e\n\u003cli\u003e20. Costa Rica Finca Carrizal Millenial\u003c\/li\u003e\n\u003cli\u003e21. Ethiopia Benti Nenqa\u003c\/li\u003e\n\u003cli\u003e22. Kenya Muthingini AA\u003c\/li\u003e\n\u003cli\u003e23. Honduras Montana Congolon\u003c\/li\u003e\n\u003cli\u003e24. Colombia Sebastian Ramirez Gesha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\" id=\"estimated-Stories-savings\"\u003eCupping Notes\u003c\/span\u003eWill vary by coffee\u003c\/p\u003e \n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eProcess\u003c\/span\u003eWill vary by coffee\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eShipping\u003c\/span\u003eOnyx Coffee Lab are planning to begin shipping their Advent Calendars to GUSTATORY mid November, and this should give plenty of time for delivery by GUSTATORY on or just before December 1st.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eRest Period\u003c\/span\u003e\nOnyx Coffee Lab are purposefully roasting each offering on a schedule that goes with the advent  to allow 28 days of de-gassing before consuming. This should allow enough rest in the coffee to allow free carbon dioxide to leave the pores of the coffee creating even particle size when grinding and therefore a great extraction. Each bag will have some oxygen inside, but not enough or time contact to oxidize.\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"24 x 2oz (52g) (total: 1.25Kg) \/ Wholebeans","offer_id":53355424285058,"sku":"GUS-GUSTSTORIES250-014","price":140.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Stories-2024-10October-021.jpg?v=1728895111"},{"product_id":"colombia-la-palma-el-tucan-lactic-gesha-coffee-022","title":"Colombia La Palma y El Tucan Lactic Gesha Coffee (#022)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eWide Awake\u003c\/span\u003eWide Awake Coffee Roasters was founded as a passion project in 2019 by Rutger. Today Wide Awake are a team of 8 geeky humans from different parts of the world, all passionate about learning and always looking for what’s better and nerding about coffee. Seasoned roasters, baristas, cuppers and service people, Wide Awake release their coffees as one of their 11 Series. Each series represent a certain taste profile that they use to source and roast the world’s best coffees, from Big and Bold to Wild and Funk. Every Series gets 4-5 releases per year, either from farmers with whom they’ve built a long-term relation, or from new, exciting producers. \u003cbr\u003e\u003cbr\u003e Brussels is Wide Awake's hometurf, their playground for roasting and brewing - Wide Awake's roastery is based in the Magellan Parc at the Brussels canal, home to where they roast small but in consistent batches on a Probat P12.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCoffee Information\u003c\/span\u003eA world class coffee, incredibly complex.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eFarmer Information\u003c\/span\u003eLa Palma y El Tucan is located in the Cundinamarca region in Colombia. Their story is different from the traditional stories of coffee-growing farms. In 2011 they started their project with the idea in mind to challenge the status quo of the coffee industry. They purchased 18 hectares of land previously used for cattle farming. This land had the perfect ecosystem and helped them produce the amazing lots that we know today.\n\u003cbr\u003e\u003cbr\u003e\nBy the end of 2016, they had set a new record for the highest price ever paid in Colombia for green coffee, won more than 15 regional and national championships and had their first shot at the World Barista Championship. At this point, their project was the proof that producing fine Colombian coffees using a purpose-driven model that shares value with the neighbouring community was possible. Today, their coffee is the best representation of their story. A story of commitment to constant innovation.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eProcess Information\u003c\/span\u003eThis Gesha lot was processed using lactic fermentation. The degradation of sugars paired with anaerobic conditions will help create the Lactic Acid Bacteria needed in order to make the cup profile so unique. By having the coffee go through a mixture of low and medium oxygen conditions and monitoring PH, Brix and temperature they are able to define precisely when to interrupt the fermentation.\n\u003cbr\u003e\u003cbr\u003e\nThe coffee cherries were first aerobically stabilized for 10 hours and then put in anaerobic conditions for 86 hours. The cherries were then pulped and coffee was oxidized in mucilage for 23 hours in order to increase the concentration of organic acids. To finalise the process, the coffee was washed and put to sun-dry slowly for 137 hours complemented by a 19 hours final mechanical drying phase.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eBrewing Recommendations\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHario V60: dose = 16g, yield = 220g water\u003c\/li\u003e\n\u003cli\u003eUse soft water (50-100ppm) at 94° C\u003c\/li\u003e\n\u003cli\u003eExtraction time of 2minutes 20seconds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan id=\"estimated-Stories-savings\" class=\"product-tags-section-title-no-margin\"\u003eCupping Notes\u003c\/span\u003eJasmine \/ White Peach \/ Kaffir Lime\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"125g \/ Wholebeans","offer_id":54903891362178,"sku":"GUS-GUSTSTORIES250-022","price":28.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Colombia_La_Palma_y_El_Tucan_Lactic_Gesha_Coffee_022.jpg?v=1738933006"},{"product_id":"colombia-las-flores-competition-java-coffee-023","title":"Colombia Las Flores Competition Java Coffee (#023)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eNomad Coffee\u003c\/span\u003eNomad are regarded as one of Europe's most popular and best speciality coffee roasters, for good reason. As much today as in 2011, when it was a simple coffee cart stationed at markets around the busy city of London, Nomad's values and goals remain the same: proximity, respect for the producer and careful attention to detail throughout the production chain. \u003cbr\u003e\u003cbr\u003e Nomad later moved to Barcelona to open its first shop and help cultivate a taste for speciality coffee in the Catalan capital. Soon after, they opened their own open roastery and, still guided by the premise of bringing coffee closer to the public, they began to distribute their product and create a collaborative network of cafés, helping the project to grow on an international scale. Since 2020 Nomad decided to make a transparency report of all the coffees they buy each year, and as soon as 2021 they have managed to make 100% of their menu transparent. Nomad consistently pays way above average for their coffees, and such a trait is parallel to GUSTATORY's sustainability priorities.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCoffee Information\u003c\/span\u003eThis competition profile coffee stands out for its freshness and complexity. In the cup, we find notes of lemongrass, cherry and dried fruit, complemented by hints of kiwi, mango, melon and grapefruit. The sweetness is enhanced by hints of orange blossom honey, panela and nectarine, offering a rich and balanced sensory experience.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eFarmer Information\u003c\/span\u003eFinca Las Flores, located in Acevedo, Huila, was founded in 1990 by Edilberto Vergara and Nubia Ayure. What began as a small family effort with only 2 hectares dedicated to coffee, today is an example of innovation and excellence in the production of specialty coffees. The farm has expanded to 16 hectares, diversifying its varieties and adopting advanced processes that reflect its commitment to quality and sustainability.\n\u003cbr\u003e\u003cbr\u003e\nThe legacy of Nubia Ayure, who in 2006 won 16th place in the Cup of Excellence, inspired her children, including Jhoan Vergara, to explore new horizons in specialty coffee. Jhoan, in particular, led the transformation of the farm, renovating crops, incorporating exotic varieties such as Java, Pink Bourbon and Sidra Bourbon, and experimenting with innovative fermentation and drying techniques.\n\u003cbr\u003e\u003cbr\u003e\nIn 2019, Jhoan won the \"Master of Coffee\" competition in the producer-roaster category with his Pink Bourbon lot, representing Colombia at an international auction in South Korea. This achievement marked a before and after in his career, consolidating the farm's reputation as a producer of exceptional microlots.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eProcess Information\u003c\/span\u003eThe Washed process of this coffee begins with an oxidation of the cherries for 24 hours, followed by a 60 hour fermentation. Subsequently, the cherries are washed using a thermal shock at 55 degrees Celsius to highlight the sensory profiles. Drying is carried out in dehumidifying machines for 50 hours, achieving a final humidity of 10.5%.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eBrewing Recommendations (Nomad)\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOREA: 15 grams of coffee per 240 grams of water at a temperature of 96° C\u003c\/li\u003e\n\u003cli\u003eAdd the water in 3 pours. First pour 60 ml wait 40 seconds, the second pour add 100 ml of water and then at 1:10 pour the rest of the water until reaching 240ml\u003c\/li\u003e\n\u003cli\u003eTotal time of infusion should be of 2:18, obtaining with this recipe a TDS of 1.33% and a percentage of extraction of 20.99%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan id=\"estimated-Stories-savings\" class=\"product-tags-section-title-no-margin\"\u003eCupping Notes\u003c\/span\u003eLemongrass \/ Cherry \/ Dried Fruit\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"250g \/ Wholebeans","offer_id":54951854965122,"sku":"GUS-GUSTSTORIES250-023","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Stories-2025-02February-023.jpg?v=1744551018"},{"product_id":"colombia-finca-villa-betulia-natural-coffee-025","title":"Colombia Finca Villa Betulia Natural Coffee (#025)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eBOO! Coffee\u003c\/span\u003eWith a roastery located in the COOP building of Brussels (Anderlecht), BOO!'s mission was clear from the start - they wanted to showcase what they believe Modern Coffee should be.\n\u003cbr\u003e\u003cbr\u003eTo them, that represents a few things: making their brand and coffee as approachable and inclusive as possible to grow the specialty coffee industry. When working with producers, it was also essential to BOO! Coffee to try working directly with them whenever it was possible and have as few middlemen in the coffee chain. Creating long-lasting relationships and transparency are crucial aspects for BOO!. The roastery's goal will always be to try making specialty coffee a better place.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eCoffee Information\u003c\/span\u003eBOO!'s second release in collaboration with Grounds, this time this coffee spotlights one of their absolute favorite coffee varieties: Wush Wush. This stunning microlot comes from Finca Villa Betulia, located in Acevedo, Huila, run by the renowned producer Luis Aníbal Calderón.\n\u003cbr\u003e\u003cbr\u003e\nThis coffee was sourced through direct trade, in partnership with Fred Bertolone of Plurilateral Solutions. Since 2017, Fred has built strong relationships with Colombian producers, ensuring traceability and better returns for farmers. He's now one of Grounds sourcing and logistics partner in Colombia.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eFarmer Information\u003c\/span\u003eLuis Aníbal is a pioneer in the Colombian specialty coffee scene. While others prioritised volume, he focuses on quality and experimentation, especially with rare varieties like Wush Wush. His approach has turned Villa Betulia into a regional benchmark, attracting farmers eager to learn from his methods and source seeds from his fields.\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"estimated-Stories-savings\" class=\"product-tags-section-title-no-margin\"\u003eCupping Notes\u003c\/span\u003eHoneydew Melon \/ Kumquat \/ Candied Orange\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"150g \/ Wholebeans","offer_id":55411688374658,"sku":"GUS-GUSTSTORIES250-025","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Colombia_Finca_Villa_Betulia_Natural_Coffee_025.jpg?v=1752477263"},{"product_id":"ecuador-pepe-jihon-washed-coffee-026","title":"Ecuador Pepe Jihon Washed Coffee (#026)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eThree Marks Coffee\u003c\/span\u003eThree Marks Coffee are a distinctive and innovative roaster based in Barcelona. Whilst we are not sure what the origin of their name is, we can guarantee that they’ll leave their mark on you. Well, three to be precise. One on your pallet for their expertly roasted coffee, one on your head for their ethically sourced seasonal coffees and one on your heart for the love and care they take in sourcing and roasting coffee for you. A fan-favourite at GUSTATORY, Three Marks are back with another feature.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eFarmer Information\u003c\/span\u003ePepe Jijon seemingly burst onto the specialty coffee scene in 2021 after World of Coffee Milan. His farm in Ecuador, Finca Soledad, quickly became a name shared among green coffee buyers and roasteries—not only because of its exceptional coffees, but also due to Pepe's natural charm and genuine love for people.\n\u003cbr\u003e\u003cbr\u003e\nSince then, Pepe’s coffees have been featured at World Coffee Competitions, chosen by both barista and brewers competitors for the World Championships.\n\u003cbr\u003e\u003cbr\u003e\nHe has also won numerous awards, including the 2023 Sprudgie for Most Notable Coffee Producer. Pepe’s processing methods are nature-led and highly innovative. His fermentations emulate natural environmental processes, and his flavor goals are guided by the inherent characteristics of the varietals he cultivates.\n\u003cbr\u003e\u003cbr\u003e\nHe has found his passion in the intricacies and artistry of producing beautiful, complex coffees that reflect his deep love for nature.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eProcessing Information\u003c\/span\u003eThis coffee was processed using a traditional washed method. Initially, whole cherries were placed in a sealed tank for 24 hours. After this phase, the coffee was depulped and subjected to a 24-hour fermentation in mucilage. The beans were then thoroughly washed and moved to a controlled dark room environment for slow drying over a period of 30 days.\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"estimated-Stories-savings\" class=\"product-tags-section-title-no-margin\"\u003eCupping Notes\u003c\/span\u003eMimosa \/ Stone Fruit \/ Clove\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"125g \/ Wholebeans","offer_id":55554216427906,"sku":"GUS-GUSTSTORIES250-026","price":23.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Stories-2025-08August-026.jpg?v=1755080012"},{"product_id":"ecuador-tennessee-experimental-coffee-029","title":"Ecuador Tennessee Experimental Coffee (#029)","description":"\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eBrewing Dealers Coffee\u003c\/span\u003eBrewing Dealers was founded by Leo and Vedrana in Málaga, Spain; two coffee lovers driven by a simple idea: to bring truly remarkable coffees closer to people. The pair work closely with carefully selected farms and producers they trust - people who grow coffee with respect for the land and for everyone involved in the process. Every lot that Brewing Dealers select has a purpose: coffees chosen for their character, their story, and their ability to offer something memorable in the cup. From beautifully classic profiles to experimental fermentations and rare competition-level coffees, each bottle represents a search for something extraordinary.\n\u003cbr\u003e\u003cbr\u003e\nFor Brewing Dealers, coffee is not a commodity, it’s an experience. Built for those who enjoy discovering something different in every cup, from the highlands of Ethiopia to the mountains of Colombia or Panama, each release reflects the work of extraordinary producers and the constant pursuit of flavour. Each bottle is an invitation: to explore, to taste, and to see coffee from a new perspective.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eFarmer Information\u003c\/span\u003eFinca El Dorado, crafting precision with the Elder Family. Nestled in the fertile highlands of Ecuador, Finca El Dorado is a family‑run coffee estate where tradition and experimentation coexist in harmony. For generations, the Elder family has nurtured this land with care, cultivating varietals that express clarity, balance, and regional character. Their deep connection to the farm and commitment to quality have shaped every step of their coffee journey.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"product-tags-section-title-no-margin\"\u003eProcessing Information\u003c\/span\u003eAt El Dorado, the team blends time‑honored practice with scientific curiosity, especially through their experimental washed process. This method begins by harvesting only fully ripe berries, washing them and removing any floaters. The whole cherries are first fermented in bags for 72 hours, with gentle turns every 12 hours. After depulping, the parchment undergoes another 72‑hour bag fermentation, again with regular turning, before being rinsed thoroughly.\n\u003cbr\u003e\u003cbr\u003e\nOnce fermentation is complete, the wet coffee is spread across raised drying beds and tended with care, raking and turning every eight hours for a minimum of 10 days until the moisture level reaches the ideal range. Finally, the dried parchment is stored in climate‑controlled conditions, preserving the integrity of each bean.\n\u003cbr\u003e\u003cbr\u003e\nThrough this thoughtful washed process, the Elder family highlights the true essence of their coffee—clean, vibrant, and true to its terroir—while continuing to push the boundaries of Ecuadorian specialty coffee\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"estimated-Stories-savings\" class=\"product-tags-section-title-no-margin\"\u003eCupping Notes\u003c\/span\u003eTropical \/ Cacao \/ Liqueur\u003c\/p\u003e","brand":"GUSTATORY Stories","offers":[{"title":"100g \/ Wholebeans","offer_id":56640796885378,"sku":"GUS-GUSTSTORIES100-028","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/files\/Stories-2026-05May-029.jpg?v=1778573316"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/0343\/7346\/collections\/Coffee-From-Colombia-Ecuador-And-Venezuela-Preview.jpg?v=1556382459","url":"https:\/\/www.gustatory.co\/collections\/coffee-from-colombia-ecuador-and-venezuela\/notes_liqueur.oembed","provider":"GUSTATORY","version":"1.0","type":"link"}