{"title":"All","description":"","products":[{"product_id":"costa-rica-la-bandera-gesha","title":"Costa Rica La Bandera Gesha","description":"\u003cp\u003eWe've been working with La Bandera in different capacities for years, so this is a special coffee in many respects.\u003cbr\u003e\u003cbr\u003eLa Bandera, long known for exquisitely executed honey and natural processed lots, has started playing with what they are calling a \"Kenyan washed\" protocol. \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eAfter harvest, the cherries were depulped and rested overnight in open steel tanks. The first fermentation and wash began the next morning, with cool, clean water poured over the parchment and drained after several hours. A second soak followed, longer and colder this time, encouraging a deeper breakdown of remaining mucilage and refining the acidity. Once fully washed, the coffee was dried for 12 days on shaded raised beds, turned hourly to protect the integrity of the variety’s delicate floral and citrus-driven character.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe Kenyan Process, known for its double-fermentation structure, is celebrated for producing exceptionally clean, vivid, and expressive coffees. Through this process, farm operator Diego Hidalgo produced a coffee exploding with florals, bright citrus, and a refined sweetness.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Poem Roasting","offers":[{"title":"250g","offer_id":52445839753400,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/9484\/7672\/files\/LaBanderacrop.jpg?v=1767739190"},{"product_id":"peru-arnulfo-cueva-yellow-caturra","title":"Peru Arnulfo Cueva Yellow Caturra","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAmulfo Cueva is a producer from the community of Dos de Mayo in Jaen province, Cajamarca. Arnulfo's small one hectare farm\u003c\/span\u003e\u003cspan\u003e sits at 2,031 MASL in the highlands of Jaen and he is one of a number of farmers collaborating as members of Aromas del Valle co-operative.\u003cbr\u003e\u003cbr\u003eThis Caturra separation has undergone a 60 hour fermentation in cherry before being washed. We are tasting blood orange, yellow plum, and a caramelized sugary pastry-like quality similar to kouign amann. \u003c\/span\u003e\u003c\/p\u003e","brand":"Poem Roasting","offers":[{"title":"250g","offer_id":52875937317048,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false},{"title":"1000g","offer_id":52875937349816,"sku":null,"price":72.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/9484\/7672\/files\/arnulfocuevaweb.jpg?v=1771780249"},{"product_id":"colombia-jose-uribe-lasso-anaerobic-washed-pink-bourbon","title":"Colombia Jose Uribe Lasso Anaerobic Washed Caturra","description":"\u003cp\u003e\u003cspan\u003eThis coffee comes from the legendary Lasso family farm, El Diviso, in Bruselas, Hulia, Colombia.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe family has standardized their processing through years of trial and error. First, they pick \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003echerries at optimal ripeness, and then float them to remove under-ripe cherries. From there, \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003echerries are moved to large plastic tanks equipped with a receptacle to collect the mucilage \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003e(or mossto) where an oxidative fermentation begins in the open air environment- this \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003eoxidation enhances fruit and chocolate notes, and begins to develop acidity. From there, the \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003eseeds are de-pulped, followed by an anaerobic, dry fermentation in 200 liter sealed plastic \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003econtainers for 48 hours- this step helps to emphasize floral, aromatic and citrus qualities. Next\u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003e, they add the mossto mixed with water for an additional 24 hours- temperatures \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003eare maintained between 16-17°C during this submerged fermentation step- this step can \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003ebalance the cup structure, add body and harmonize the acidity. Finally, they stop the \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003efermentation with a thermal shock using 65°C water for 20-25 minutes- this fixes aromatics \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003einto the bean pores with the heat, and then seals them by rinsing in cold water, which \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003eimproves cleanliness and can extend the shelf life. They do a single wash, and then begin \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003etheir two-stage drying process: first, drying in the sun for 2-3 days, then a mechanical drying \u003c\/span\u003e\u003cspan style=\"font-size: 1rem;\"\u003estep in a dehumidifier for 20-30 hours at a maximum temperature of 36-37°C.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1rem;\"\u003eThis caturra is perfumed, fruit forward, expressive. We’re tasting blueberry pie, concord grape, and lilac. \u003c\/span\u003e\u003c\/p\u003e","brand":"Poem Roasting","offers":[{"title":"250g","offer_id":53029073879224,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/9484\/7672\/files\/JoseCaturra_c1433367-13ac-432e-9ffa-71f8d3fcd2c2.jpg?v=1778092956"},{"product_id":"colombia-alirio-munoz-pink-bourbon","title":"Colombia Alirio Muñoz Pink Bourbon","description":"\u003cp\u003eAlirio Muñoz and his wife Anayibe Ortiz come from coffee-producing families in southern Huila. Today, they over see three farms with a total surface area of 14 hectares, with the help of their three children. Fortunately, the younger generation is following in the foot steps of their parents and ancestors by continuing to cultivate high-quality, high-altitude Colombian coffee.\u003c\/p\u003e\n\u003cp\u003eAcross their Fincas, the family grows Pink Bourbon, Bourbon Aji, Ombligon, Pacamara, and two small plots of variedad Colombia and Caturra Chiroso, the last of\u003cbr\u003ewhich is over seen by youngest daughter Angelina, who is 17 going on 18. Esteven Santiago who is 19 and 21- year-old Fabian Alirio work side by side with their parents carrying out all the necessary farm chores during the non-harvest season such as fertilizing with organic compost, weeding and stumping as well as the constant, year-round harvesting of smaller fly crops that has put parts of Huila high on the specialty coffee market for its continuous, fresh-crop availability . During the peak harvest season, which begins in October, the family employs up to ten pickers, four of which are family friends from the coffee-producing department of Nariño, who come year after year to the corregimiento of Bruselas to work the hand- selection of the cherry. Besides coffee, the Muñoz -Ortiz family grows plantains, dry beans, and corn for sale on the local market and to supplement their workers and their diets. The post-collection processing is done at the main plot, where they barrel ferment cherry intact as well as wet parchment. The drying system is done in a covered and convertible greenhouse and is carefully monitored and raked as the weather has been cooler than in previous years.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCherries are picked at peak ripeness, holds in-cherry for 28 hours. The cherry is then de-pulped \u003c\/span\u003e\u003cspan\u003eand held in containers for approximately 48 hours. The coffee is then washed and dried \u003c\/span\u003e\u003cspan\u003efor at least 20 days.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Poem Roasting","offers":[{"title":"250g","offer_id":53228191088824,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true},{"title":"1000g","offer_id":53228191121592,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/9484\/7672\/files\/Alirio.jpg?v=1775323483"},{"product_id":"colombia-cumbres-de-narino-ea-decaf","title":"Colombia Cumbres de Nariño EA Decaf","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis decaffeinated community lot comes from 14 producers in Nariño, most of whom live around Buesaco. This new decaf is a project from our importing partner Shared Source, and was created in response to a changing landscape in Huila. Historically, Shared Source built their decaf lots using varieties like Caturra, Colombia, and Castillo from their longtime producing partners in Huila. However, in recent years, more and mroe producers are renovating their farms; removing these traditional varieties and repacing them with more 'exotic' varieties like Sidra, Pink Bourbon, and Aji. At the same time, Shared Source's relationships in Nariño strengthened, so they turned to those producers to create this new excellent decaf, Cumbres de Nariño.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePROCESSING: Each producer has a slightly unique way of processing cherries, but all are diligent in making sure that only ripe cherries are picked. Most leave the cherries in a carefully sealed bag (often re-used Grain Pro) in a cool, shaded area (often in the ceramic fermentation tanks) for 12-24 hours to begin the fermentation process in the cherries. From there, coffee is de-pulped and left to ferment without water, either in a low-oxygen environment like a sealed Grain Pro bag or barrel, or in a traditional open tank. Drying is low and slow in covered and ventilated dryers- for anywhere between 2-3 weeks.\u003cbr\u003e\u003cbr\u003eEA DECAFFEINATION PROCESS: Once we purchase the individual parchment lots, we dry mill them in Valle de Cauca and then send them to Manizales, Colombia for in-country decaffeination as quickly as possible using the sugar process decaffeination method. First, sugarcane molasses is fermented to create ethanol, and then mixed with acetic acid to create Ethyl Acetate (EA). The coffee is steamed which opens the pores, and allows for the extraction of caffeine molecules. From there, it’s placed into an ethyl acetate solution where it bonds to the salts of chlorogenic acid inside the beans. When the coffee is fully saturated, the solution is drained and refilled until 97% or more of the caffeine is removed. Sugarcane is widely available in Colombia, and the decaffeination plant Descafecol gets their sugarcane from farms in the town of Palmira in the Valle del Cauca Department, west of Huila.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Poem Roasting","offers":[{"title":"250g","offer_id":53228196135096,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true},{"title":"1000g","offer_id":53228196167864,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/9484\/7672\/files\/decaf.jpg?v=1775324266"},{"product_id":"ecuador-arnaud-causse-pacamara","title":"Ecuador Arnaud Causse Pacamara","description":"\u003cp\u003eThis Pacamara comes from \u003cspan\u003eFinca Terrazas del Pisque managed by \u003c\/span\u003eArnaud Causse and Sebastian \u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eGarcés. The farm consists of 39 hectares of land, with 17 of those hectares dedicated to growing coffee. It is tucked into a cloud forest at an elevation of 2,080 MASL and has around 10,000 coffee trees in production, including Caturra, Pacamara, Bourbon, Java and Sidra. \u003cmeta charset=\"UTF-8\"\u003eOnly the ripest cherries are selected for the Washed lots. Cherries are then floated remove over\/under-ripes and then washed with clean water. After rinsing, the coffee is de-pulped and left to ferment in tanks for 48 hours. The coffee is then dried in African beds for 15 – 18 days, depending on the weather. \u003cbr\u003e\u003cbr\u003eThis lot has a profound depth of sweetness, and delicate floral quality. Subtle, but expansive, we're tasting sweet tea, raspberry compote, and date syrup.\u003c\/span\u003e\u003c\/p\u003e","brand":"Poem Roasting","offers":[{"title":"Default Title","offer_id":53439496814776,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/9484\/7672\/files\/Arnaud.jpg?v=1778092812"},{"product_id":"colombia-pastor-ordonez-papayo","title":"Colombia Pastor Ordoñez Papayo","description":"\u003cp\u003e\u003cspan\u003ePastor is a third-generation coffee producer, with a lineage that traces back to some of the first coffee growers in San Agustín. He began his farm at the age of 18 with 4,000 Caturra plants, and today cultivates a variety of cultivars, including Caturra, Pink Bourbon, SL-28, and Papayo. \u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003ePastor Ordonez’s farm, El Placer, spans 4 hectares at an elevation of 1800 MASL.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is a separation of Papayo. Papayo is relatively rare outside of Huila and little is actually known about how it arrived in Colombia. It was originally thought to be a caturra mutation, but genetic testing by World Coffee Reseach indicates a close relationship with Ethiopian Landraces. Papayo cherries are distinctive, with an elongated shape. The name comes from its similar color to the papaya fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCherries are picked at peak ripeness and left to ferment for 8 hours in sealed bags followed by 12 hours in the hopper. The cherries are then released through the depulper and left to dry ferment for 36 hours. The coffee is then washed 3-5 times and moved directly to raised drying beds. The coffee dries for between 18 days to one month, depending on the weather.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe’re tasting orange sorbet, lemongrass, and green papaya. \u003c\/span\u003e\u003c\/p\u003e","brand":"Poem Roasting","offers":[{"title":"250g","offer_id":53460874100920,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/9484\/7672\/files\/PastorPapaya.jpg?v=1778692130"}],"url":"https:\/\/poemroasting.com\/collections\/all.oembed","provider":"Poem Roasting","version":"1.0","type":"link"}